Asian Inspirations

Discover the authentic in Asian cuisine food

Noodles

Ants Climbing on a Tree

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To Prep
Marinade the minced beef or pork with pinch of salt. Soak vermicelli as per instructions on packaging, drain and set aside.

To Cook
Heat oil in wok and fry the ground pork until aromatic. Set aside.
Add doubanjiang, minced garlic, sliced ginger and chopped shallot in wok and stir-fry over medium fire until the oil turns red and aromatic. Return pork to wok and add soy sauce. Mix well.
Pour water and bring everything to boil. Add soaked vermicelli and sugar, and stir-fry to mix everything well. There is no need to cook off all the liquid as the vermicelli continues to adsorb liquid after transferring out of the wok.
Sprinkle chopped green onions and serve hot.

Nabeyaki Udon

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To Prep
Soak kombu in the water for 30 mins in a pot and turn on the heat to medium. Remove from heat when water begins to boil.
Add bonito flakes then return to heat. Allow the water to simmer for another 1 min.
Strain the stock into a clean bowl.

To Cook
Boil the spinach in the water and drain when done. Divide into 4 portions and set aside.
Add the mirin, soy sauce, and salt to the dashi stock. Portion a quarter of the dashi stock into 4 individual sized clay pots.
Add the chicken to the soup and simmer until it has cooked through.
Add in the udon noodles, and let it cook for a few mins as per packet instructions.
Place the kamaboko and a portion of boiled spinach on top and simmer in the soup for a few mins.
Drop in an egg into the broth. Then add a few slices of leek on top.
Remove the clay pot from the heat and serve hot.

Laksa Johor

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To Prep
Poach the fish until cooked. Then separate the cooked flesh from the bone. Keep the cooking liquid and bones.
Finely blend the bones, fins, and tails together with the cooking liquid using a blender.
Strain the fish stock through a fine-mesh sieve and set aside.
Clean and gut your prawns but reserve the head and shells. Blend the prawn flesh into a paste and reserve for later.
Boil the prawn heads and shells in 3-4 cups of water then transfer into a blender and finely blend.
Strain the prawn stock through a fine-mesh sieve. Set it aside.
Meanwhile, blend the dried shrimps and salted fish with some water until you get a paste. Reserve for later.
Finely blend the shallots, garlic, galangal, ginger, and dried chillies in a blender.
Dry toast the anise and coriander seeds in a frying pan until fragrant. Then, rind using a mortar and pestle.
Heat up some oil in a large pan or wok. Sauté the blended aromatics together with the stalk of lemongrass.
When fragrant, add in the ground herbs and curry powder. Sauté until the oil splits.
Next, add in the fish stock, followed by the prawn stock. Bring the soup up to a boil and add in the coconut milk.
Then add to the soup, the blended dried shrimp, blended salted fish, blended prawn flesh, and cooked fish flesh.
Allow the soup to simmer then add in the slices of asam keping, palm sugar, toasted coconut, torch giner, Thai basil, and Vietnamese coriander.
Season with salt and sugar to taste. Bring the soup up to a boil and allow to thicken slightly.

To Cook
Prepare the spaghetti according to packet instructions, and portion in a soup bowl.
Toss the snake beans with Thai basil and Vietnamese mint until uniformly mixed.
Garnish the noodles with cucumber, bean sprouts, and snake beans and herb mix.
Ladle the hot soup over the noodles. Serve.