Asian Inspirations

Discover the authentic in Asian cuisine food

Noodles

Katong Laksa

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To Prep
With a blender, blend all spice paste ingredients, except the dried shrimps and oil, set aside.
Blend the dried shrimps and set aside.

To Cook
Heat oil in a wok, add the blended spice paste and fry for 45 mins. Remove and set aside.
In the same wok, fry the blended dried shrimps until fragrant, add the spice paste back in.
Add ½ of the coconut milk, 1 tbsp at a time, then add laksa leaves.
Add the water along with the reserved dried shrimps water, and the remaining coconut milk. Stirring, boil for 30 mins.
Add puffed tofu and cook for another 10 mins.

To Serve
Place the rice noodles and bean shoots in a serving bowl. Pour in the laksa soup and top with prawns and fish cakes. Serve hot.

Stir Fried Shredded Pork with Egg Noodles

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To Cook
Mix pork with marinade.
Cook egg noodles in boiling water until tender. Drain.
Heat some oil in a pan and sauté ginger and bean sprouts for 1 min. Set aside.
Add a little oil and sauté red chillies, spring onions and pork until cooked through.
Stir in egg noodles, ginger and bean sprouts. Add soy sauce, stir well until heated through. Serve.

Pork Noodle Soup (Kuay Teow Moo)

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To Cook
In a large pot, add 3.5L water, pork bones, smashed garlic, salt, peppercorns, coriander seeds and pork bouillon. Bring it to a boil. Let it boil for 30 mins. Change the heat to medium to simmer for a minimum of 2 hrs.
In a medium bowl, mix the roast red pork powder with water until the powder has dissolved. Take half of the pork and marinate it in this mixture for at least 1 hr. Preheat the oven to 200°C and cook the pork for approximately 20 mins, or until it is done.
Put the other half of the pork tenderloin in a blender. Blend. Add the thin soy sauce and ground white pepper to the pork in a large bowl. Mix well.
Bring a pot of water to a light boil. Blanch the pork until it is finished cooking.
Heat a pan with some oil at medium heat. Add the finely chopped garlic when the pan is hot. Fry the garlic until it is golden brown. Separate the fried garlic and garlic oil into two different bowls.
Cook the rice noodles by placing in boiling water for 10 secs. Rinse in cold water afterwards to make sure they don’t become too soggy.
Taste the pork broth and add white sugar, white pepper and fish sauce to taste.
To serve, divide the noodles into the serving bowls. Add the BBQ pork, ground pork, bean sprouts, coriander, fried garlic and chilli flakes on top.
Ladle the pork broth on top of everything. Drizzle some of the garlic oil on top of the noodles.
Serve while hot.

Spicy Bean Vermicelli Soup

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To Cook
In a pot, add Lee Kum Kee Peppercorn Chilli Oil, Lee Kum Kee Chicken Bouillon Powder and water. Bring to a boil and stir until the bouillon powder dissolves.
Add mushrooms, bell peppers, Chinese celery and crab-flavoured sticks. Allow to cook for 1 min. Then, put in bean vermicelli. Heat through and serve hot.

Stir Fried Rice Vermicelli with Seafood

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To Cook
Cook the rice vermicelli in boiling water according to packet instructions or until soft. Drain.
Heat up oil in a pan and stir fry shrimps and squid until cooked. Add bell peppers and carrots, toss for 1 min.
Add cooked rice vermicelli and seasoning mix ingredients. Stir well and heat through. Serve.

Japanese Salmon Bowl

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To Cook
Heat oil in a pan over medium-high heat. Season salmon fillets with salt and pepper. Place salmon skin side down and fry for 2-3 mins, or until skin is crispy. Turn over and cook for 1-2 mins, or until cooked.
In a small bowl, combine Japanese mayonnaise and sriracha.
To assemble, add cooked soba noodles into a bowl. Top with carrot, red cabbage, edamame, salmon, radishes, nori and avocado. Sprinkle with toasted black and white sesame seeds. Drizzle over sriracha mayonnaise and serve.

Pan-fried Duck Breast with Thai-style Noodles

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To Cook
Mix the duck breast in 2 tbsp of the oil, sliced garlic, chilli and lemongrass and marinate for 15 minutes.
Place 2 tbsp of the oil in to a pan and cook the duck skin side down until it has become crispy. Once the skin is crispy begin searing on all sides before placing the duck in to an oven and baking for 10 minutes at 180 degrees Celsius.
Add the last of the oil in to the pan and fry the onions till they start to brown. Add the coconut milk to the pan and let the sauce reach a simmer.
When the sauce has reached a simmer, add the fish sauce, oyster sauce, tamarind and palm sugar. Stir and continue to simmer until the palm sugar has dissolved fully.
In a separate bowl, blanch the vermicelli noodles.
When the sugar has dissolved, remove the pan from the heat and add the Thai basil leaves and mix.
To serve, spoon the sauce mixture on to a plate, place the vermicelli noodles on top of the sauce, and finish with slices of the duck. Garnish with more basil and chillies.

Fried Loh Shi Fun with Minced Pork

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To Prep
Combine all sauce ingredients and mix well.

To Cook
In a wok, heat the oil and sauté garlic and shallots until fragrant. Add in the minced pork and ½ of sauce mixture, stir-fry until the meat is cooked.
Add in the noodles and remaining sauce, stir until well combined. Add in the bean shoots and choy sum and toss for 1-2 mins until well combined. Transfer to serving plates, garnish with spring onions, fried shallot, chilli and white pepper. Serve hot.

Vietnamese Prawn Bowl

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To Cook
In a saucepan, add hoisin sauce, peanut butter, sesame oil and garlic. Bring to a simmer over medium heat. Slow stir in a little bit of water at a time until sauce is glossy and texture is smooth and slightly runny. Remove from heat and set aside to cool.
Heat oil in a pan over medium-high heat. Fry off garlic until fragrant. Add prawns and pan fry for 30 secs. Add lemon juice to pan to coat prawns. When prawns are fully cooked, remove from pan onto a plate and set aside.
To assemble, add cooked vermicelli into a bowl. Top with red cabbage, pickled carrot and daikon, cucumber, mint leaves, prawns and peanuts. Drizzle over peanut hoisin sauce and serve.

Vegan Char Kway Teow

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To Cook
Heat oil in a wok or pan over medium heat. Stir-fry dried chillies until fragrant.
Increase heat to high, and then add in bean sprouts and cabbage and stir-fry until softened. Add rice noodles and combine.
Add dark and light soy sauces and stir-fry for 5 mins. Pour over the water and stir through.
Serve immediately with spring onion and chillies.

Vegan Spicy Soy Milk Ramen

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To Prep
To make vegan dashi, soak shiitake mushrooms and kombu in hot water for at least 30 mins.
Pour liquid with shiitake and kombu into a saucepan and bring to a boil over low heat. Remove kombu just before the liquid reaches a boil. Once boiling, remove from heat and set aside.

To Cook
In a saucepan or pot, heat sesame oil over medium-low heat. Add garlic, ginger and spring onion whites and stir-fry until fragrant.
Stir through miso and chilli bean paste. Add in sake to deglaze the bottom of the saucepan or pot.
Next, add sesame seeds and soy sauce.
Slowly add soy milk, and then ½ cup of vegan dashi. Add salt and pepper to taste.
To serve, add a serving of cooked ramen noodles into a bowl. Ladle over ramen broth, and then top with corn, spring onion greens, bok choy and nori.