Asian Inspirations

Discover the authentic in Asian cuisine food

Stir-Fry

Kabocha Pork Stir Fry

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To Prep
In a medium-sized bowl, combine 250g minced pork with the Minced Pork Seasoning. Mix well and set aside.10
Combine Kabocha seasoning in a small bowl and set aside.
Discard the kabocha seeds with a spoon, and then cut into thin slices. Place sliced kabocha in a bowl and add 1 tbsp water over, cover bowl with a lid and microwave for approximately 2 mins. Set aside.

To Cook
Heat oil on medium heat in a fry pan or wok, and sauté garlic until fragrant. Add in the marinated minced pork and stir fry until cooked through. Add and stir through the gochujang and the microwaved kabocha.
When kabocha is fully cooked (firm, but not too hard or mushy), add in the prepared Kabocha seasoning and stir through. Serve immediately with steamed rice.

Cantonese Fried Flat Noodles in Egg Gravy (Wa Tan Hor)

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To Cook the Noodles
Lightly blanch the noodles in some boiling water to avoid them sticking together.
Heat up the oil in a wok over medium high heat. Add the noodles, dark soy sauce and light soy sauce.
Stir fry and toss until the noodles are evenly coated with the soy sauce. Continue until the noodles are cooked. Set aside.

To Cook the Gravy
Heat up some oil in the wok and fry the garlic until golden brown.
Next add the chicken, fish cake and prawns. Fry until the prawns and chicken are cooked and pour in the chicken stock
Season the chicken stock with the light soy sauce, oyster sauce and salt to taste. Once seasoned, bring the stock up to a boil.
Prepare a cornstarch mixture by adding the cornflour to water and mixing well, making sure there are no lumps.
Pour the cornstarch mixture into the chicken stock and simmer until the gravy thickens.
Add the choy sum into the gravy and crack the eggs in as well.
Turn the heat off as soon as you crack the eggs in and stir vigorously to break up the eggs and mix them into the gravy.
Pour the gravy over the prepared noodles and serve immediately.

Claypot Glass Noodles with Prawns (Goong Ob Woonsen)

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To Prep
Mix all the ingredients for the sauce and set aside.
Cut the roots of the coriander into 3cm pieces, and the stems and leaves into 9cm pieces. Set aside.

To Cook
In a claypot, heat the cooking oil over medium heat.
Lay the pork belly at the bottom of the claypot.
Add the garlic, ginger, peppercorns and coriander roots. Turn the heat up to medium-high and stir-fry until they become fragrant.
Add the glass noodles, chicken stock and sauce, and stir until evenly mixed. Cover and simmer for 1-2min.
Add the prawns and top with the coriander stems and leaves. Drizzle sesame oil over.
Cook on medium heat for 10 min or until the prawns and vermicelli are fully cooked. If the sauce dries up while the dish is cooking, add more chicken stock.

Anchovies Sambal with Sator (Sambal Petai with Ikan Bilis)

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To Cook
Wash the dried anchovies and allow it to dry on a kitchen towel.
Heat oil in the pan and fry the dried anchovies until crispy. Put aside.
Heat oil in a pan, add onion and garlic and cook for 3 minutes. Then add the chili paste stir-fry briefly for 10 minutes.
Add the tamarind juice, sugar & salt. Let it cook for another 5 minutes.
Add the fried anchovies and petai and cook for another 2 minutes. Serve with hot rice.

Claypot Pork Belly with Salted Fish

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To Prep
First combine all the ingredients for the marinade in a bowl. Make sure all the ingredients are properly combined and there are no lumps.
Add the pork belly to the marinade and mix well, making sure all the pork has a coating of the marinade. Leave to marinade for at least 15 minutes.
In a pan, heat up 3 tbsp of oil and pan fry the cubes of salted fish until golden and crispy. It is important not to use the dried variety of salted fish.
Remove the salted fish from the oil and set aside. Reserve about 2 tbsp of the frying oil for cooking the main dish.

To Cook
In a clay pot, heat up the reserved oil from frying the salted fish over medium heat.
Add the ginger and onions and stir fry. Once fragrant add in the pork belly and sear on all sides.
Add in the dried chillies, and salted fish. Stir well and immediately add in the sweetened dark soy sauce, shao tsing wine and chicken stock.
Mix the ingredients well and cover the clay pot for a couple of minutes.
Remove the lid and stir in the spring onions.
Serve hot with a bowl of steamed white rice.

Nyonya Chicken with Potato Stew (Ayam Pongteh)

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To Cook
Pound onions and garlic until fine. Add in fermented soy bean sauce and mash well.
Fry potato cubes in hot oil until lightly browned. Drain and leave about 50ml oil in wok. Add in the pounded ingredients and stir-fry until fragrant.
Put in the chicken and stir-fry for another 5 mins.
Add in 250ml water, palm sugar and thick soy sauce and bring to boil. Lower the heat and continue to cook until chicken is tender. Stir in potatoes, boil until tender and add in salt to taste.
Serve hot with rice.

Stir Fried Beansprouts with Tofu

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To Cook
Heat up some oil in a pan on medium high heat. When the oil is hot enough add the tofu slices into the pan and fry until golden brown on all sides. When done, lay them on some paper towels to absorb excess oil.
Using the same pan, add the garlic and stir-fry until aromatic. Then add the tofu back to the pan, quickly followed by the beansprouts.
Add the soy sauce and spring onion and stir the ingredients around to mix.
Be careful not to overcook the beansprouts – you don’t want them to be too soft.
Transfer to a serving plate and serve with a bowl of white rice.

Salted Fish and Chicken Fried Rice

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To Prep
Combine the chicken ingredients in to a mixing bowl and allow to marinate for at least 15 minutes.

To Cook
Add 1 tbsp of the oil in to a wok over a high heat. Allow it to warm up before adding the chicken and cooking until the meat has cooked through. Remove the chicken and set aside.
Add the remaining 2 tbsp of oil and add the salted fish. Cook the fish until it becomes fragrant before adding the rice.
Stir-fry the rice until it has evenly mixed with the fish before making an open space in the centre of the wok for the egg.
Add the beaten eggs in to the centre of the wok and cook the eggs until they have cooked through and then mix them into the rice.
Finally, add the diced chicken back in to the wok and stir-fry it in to the rice before seasoning with salt to taste and serving.

Crispy Pork with Thai Basil (Kra Pao Moo Grob)

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To Cook
Score the skin of the pork belly and rub the fats with salt.
Grill until it is golden brown and crispy. Cut into 1cm slices.
Smash chillies and garlic with a mortar and pestle.
Heat the oil in a wok over medium heat.
Add chilli and garlic paste, stir-fry for a few seconds.
Stir in the pork, then add the fish sauce, oyster sauce, chicken stock and sugar.
Stir fry for another minute, then add the beans. Keep stir frying until the pork is heated through.
Lastly, add in the Thai basil leaves, stir fry for about 20 secs, then take off the heat and serve piping hot with steamed rice.

Stir-Fried Vegetables with Cashews

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To Cook
Heat up the wok with the oil and stir-fry onions for 1-2 mins.
Add in broccoli and cook for another 3 mins.
Add capsicum and cook for another 3 mins.
Pour the vegetarian stir-fry sauce onto the ingredients. Mix well and heat through.
Serve with jasmine rice and sprinkle with cashews and sesame oil.