Asian Inspirations

Discover the authentic in Asian cuisine food

Noodles

Chinese Hot Pot

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For Soup
Prepare a big pot and bring water to a boil. Boil the chicken carcass and pork bones for 5 mins and discard the water. This is to remove scum.
Fill in 2.5L of water into the pot and bring it to boil. Add in goji berries and red dates, simmer for 2 hrs. Season with salt according to taste.

To Enjoy
Once ready, transfer broth into a steamboat pot / hot pot, about half full. Place it on a portable electric stove. Add in your own combination of meat, veggies and fish. Let it boil and cook. When ready, dish out into individual serving bowls with small wire strainer or ladle. Dip cooked food into condiments and enjoy.
Repeat the same process by adding in meat, veggies and fish into the hot pot and allow to boil and cook once the first batch of cooked food have been distributed. Top up with broth when needed.
Noodles and eggs are usually added towards the end when broth is most flavourful after cooking all the ingredients.

Singapore White Bee Hoon

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To Prep
Marinade the squid and prawns with the marinade ingredients for 10 mins.

To Cook
In a stock pot, add the chicken carcasses, chicken feet, soybeans, rock sugar and water, bring to simmer. Add the stir-fried prawn heads and shells, bring to boil then simmer covered for 4 hrs, removing floating scum from time to time. Set aside.
In a wok, heat 1 tbsp oil and sauté minced garlic until fragrant. Add the rice vermicelli and fry for 1-2 mins. Remove and set aside.
Clean the wok, heat 2 tbsp oil and scramble the eggs. Add 800ml of the stock then the clams, prawns and squid. Cook covered until clams open partially, about 2 mins.
Add in the fish sauce, salt and white pepper, then add in the rice vermicelli and mix well. Let simmer for 3 mins.
Add the choy sum and simmer for 1 min. Add seasonings to taste, serve hot.

Vietnamese Style Tom Yum Hot Pot (Lau Thai)

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To Cook
Start by preparing the soup. Place all the ingredients of the soup into the hot pot, mix well and bring to a boil. Turn heat off and set aside.
Next, combine all the dipping sauce ingredients in a bowl and mix well until the sugar has dissolved. Set aside.
Place hot pot on the dining table and turn heat on to bring to a boil. Prepare and arrange all the other ingredients around the hot pot. One hot pot starts to boil, place a little of every ingredient in to the cook. Cover pot with lid and allow to boil, this is to ensure all ingredients are cooked.
Remove lid, turn heat down and eat fresh from the hot pot with some soup base and the dipping sauce.

Vietnamese Seafood Hot Pot (Lau Do Bien)

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To Cook
Prepare all fresh ingredients on separate platters around the dining table. Place electric hot pot or hot pot over induction hob in the middle of the dining table.
Prepare dipping sauce by adding sliced chillies into light soy sauce in a small platter.
Combine the stock, salt, sugar and fish sauce in a large pot and bring to boil for about 10 minutes. Transfer half of the stock into the electric hot pot or a hot pot over induction hob. Turn heat on and allow stock to boil again. Once boiling, add in fresh ingredients according to preference, in batches to avoid overflowing. Place lid back on and allow to simmer.
More stock may be added as and when needed.

Mala Sichuan Spicy Hot Pot

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To Cook
Gather all dried spices ingredients and cook with butter on low heat in a pan for 15 minutes, stirring occasionally. Cover with lid and allow to cook for another 15 minutes. Strain butter into a mixing bowl and set aside.
Return the strained spices back to the pan. Add in Shaoxing wine and bring to boil over medium heat, then cover with lid and turn heat down to low and allow to simmer for 15 minutes. to the saucepan and add the wine. Turn heat off and set the pan aside, leaving the spices and wine in the pan.
In a separate pan, heat the strained spiced butter, add in minced ginger. Saute for about 5 minutes before adding in the chopped spring onions and minced garlic. Saute until fragrant then add in the cut dried chillies and Sichuan peppercorns. Allow to cook for a couple of minutes and add the chilli bean paste. Allow to cook over low heat for approximately 10 minutes. Then gently strain the pan of Shaoxing wine into this chilli bean pot and discard the cooked dried spices. Add the rock sugar and allow the pot to cook for a further 30 minutes. The Sichuan spicy hot pot paste is completed here.
Prepare all of the fresh ingredients and plate them around the dining table.
Prepare the an electric hot pot or a hot pot over induction cook top, and place in the middle of the dining table. Turn heat on and add in the chicken stock. Scoop out half of the prepared Sichuan spicy hot pot paste and add to the chicken stock. Then add in the dried shitake mushrooms and dried chillies. Cover with lid and allow to boil. Once boiling, turn heat down, remove lid and add in any of the fresh ingredients, in batches. Cover the pot again with lid and bring it to a boil again. The ingredients should be cooked now and ready to be served. Add water when required as the hot pot will evaporate from cooking overtime.

Filipino Stir Fried Noodles (Pancit Bam-I)

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To Cook
Boil 2 cups of water with pinches of salt and cook chicken breast. Dish out once cooked through and reserve the pot of water. Allow chicken breast to cool then, shred the chicken into thin slices.
Put pork into a small bowl and marinate with soy sauce and vinegar for 15 mins. Heat some oil in a wok and stir fry the pork for 3 mins. Dish out, allow to cool and slice the pork thinly.
Slice Chinese sausage into small pieces and stir fry in the same wok at medium heat until cooked through in its own oil. Dish out and set aside.
Add about 1 tsp oil into the wok and stir fry shrimp until pink. Remove the shrimp, leaving the remaining oil in the wok. Chop the shrimp into smaller pieces and set aside.
Now in the same wok, saute garlic and onions in the leftover shrimp oil over medium heat until soft and fragrant. Put in shredded chicken and sliced pork and stir fry for 1 min. Then, add in bell peppers, broccoli, carrots, cauliflower, snow peas and cabbage, cooking and stirring for about 5 mins. Add about 1 cup of chicken broth saved earlier, soy sauce and brown sugar. Mix well and simmer for 10 mins.
Meanwhile, soak rice noodles in cold water and cut them into half. Also soak mushrooms in warm water for 2 mins before slicing them. Then, mix in rice noodles and mushrooms into the boiling broth and allow to cook for 5 mins. Finally add the canton noodles, stirring constantly and allow to cook for 10 mins until softened. Throw in chinese sausage, ground black pepper and soy sauce to taste. Simmer for 5 mins.
Serve the stir-fried noodles with calamansi or lemon and sprinkle with some spring onions.

Chicken Noodle Bowl with Peanut-Ginger Sauce

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To Prepare
Process all sauce ingredients in a blender or food processor until smooth.

To Cook
Stir rice wine vinegar and salt into boiled water. Add noodles and let stand until softened, about 5 mins. Drain noodles.
Divide noodles, chicken, cabbage, cucumber, carrots and capsicum among 6 bowls.
Top each bowl with 1 tbsp peanuts and 2 tbsp of Peanut-Ginger Sauce. Serve remaining sauce on the side.

Chicken Laksa

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To Cook
Prepare noodles as per packet instruction – drain and set aside. Heat oil in wok over low heat and stir fry Laksa Paste until fragrant. Then, add coconut milk and water, bring to a boil.
Add vegetables and heat through. Put in chicken fillet and cook to tender. Then turn down to a simmer. Pour in fish sauce. While cooking, place noodles in serving bowl and top with bean sprouts.
Spoon laksa soup on top of noodles and garnish with shallots and coriander.
Serve with a wedge of lime if preferred.

Mee Goreng

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To Cook
Heat oil in a wok or deep pan on high heat. Sauté onions until translucent. Add in garlic and sauté until lightly browned and fragrant.
Add chicken, sliced fish balls, celery and carrots. Stir fry until chicken is cooked. Throw in other vegetables and prawns. Fry until prawns turn pink. Add in all the sauces and seasonings. Mix well.
Finally toss in noodles and stir thoroughly until the noodles absorb all the liquid.
Serve hot with chilli sauce.

Thai Stir Fried Noodles (Pad See Yew)

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To Prep
In a bowl, mix marinade ingredients with beef steak strips and leave to marinate while you prepare other ingredients.

To Cook
Place all the stir-fry sauce ingredients in a jug or bowl and stir well to combine. Loosely split up the noodles if they are stuck together. Then in a wok or large pan, add in oil and swirl around. Place over medium high heat. Once hot, add in garlic and briefly sauté until fragrant. Add in the marinated beef with its sauce and stir fry for 2 mins. Add in stock whenever your wok or pan becomes dry, enough to keep stir frying ingredients nicely.
Toss in broccoli and continue to stir fry for 1 min, again adding stock whenever necessary. Then, make a hole in the middle and break an egg into the centre of the wok or pan. Quickly stir fry the egg and mix through the entire dish.
Add in noodles and pour in the stir fry sauce. Gently lift and turn the noodles to mix well with the sauce and other ingredients. Cook until noodles start to soften, for about 2 mins.
When noodles are soft, remove from heat. Taste-test for saltiness, adding more fish sauce if necessary according to preference.
Transfer to serving plate and garnish with coriander. Serve hot.

Veggieful Soba Noodle Salad

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To Cook
Heat a pan and spray with preferred oil. Fry the tofu until lightly golden brown. Slice into ½ cm slices and set aside. In the same pan, add asparagus, carrot and zucchini and pan fry until they have some colour but not too soft. Put aside.
Place a saucepan of water to boil. Then add in edamame to the boiling water for a few mins. Remove the edamame and place into a bowl of cold water, reserve the hot water. Shell edamame once cooled and set aside. Reserved hot water can be used to cook the soba noodles to save time if preferred. Cook soba noodles according to packet instructions. Refresh under cold water.
Mix together soy sauce, mirin, grated ginger, garlic, red chillies, lemon juice and rice vinegar.
To assemble the dish, put noodles in a large bowl and add in coriander, shallots and mixed sauce. Combine thoroughly. Add in cucumber, zucchini, carrots and shelled edamame. Mix well, distribute fried tofu and garnish with toasted sesame seeds.
Drizzle some sriracha according to taste. Serve immediately.

Vegetarian Japanese Curry with Noodles

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To Prep
In a pot of boiling water, cook the somen noodles according to the packet instructions.
When the noodles have finished cooking, drain the water and then rinse them in cold water to stop them from over cooking, as well as to remove some of the extra starch.

To Cook
Heat a pan over a medium heat and add a tablespoon of oil. Allow it to heat up before adding in the onions and cooking until they become translucent.
Add the water in to the pan and bring it to a boil. When it begins to boil reduce it to a simmer, add the carrots and cook until they become tender.
Add in the cauliflower, broccoli and green beans.
After about 2 minutes have passed, add in the curry roux and stir the roux until the curry thickens.
To serve, plate the somen noodles in to a bowl or dipped plate and spoon over some of the curry.