Asian Inspirations

Discover the authentic in Asian cuisine food

Noodles

Thai Suki Hot Pot

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To Make Sauce
In a mortar and pestle, grind the garlic until fine and smooth.
Add the red been curd and juice and continue to mash them until smooth.
Add in the toasted sesame seed and crush them lightly.
Transfer the paste into a pot and add in the remaining ingredients; sriracha, tomato sauce, brown sugar, soy sauce, oyster sauce, sesame oil and water, stir to mix well.
Heat up the sauce in medium heat until it starts to boil, then reduce heat to simmer for 3 mins.
Remove from heat and the sauce is ready for dipping.

To Serve
Bring the pork/chicken stock to boil, add ingredients in your order of preference. Cook and dip in Thai suki dipping sauce as you go.

Spicy Vietnamese Meatball Soup

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To Make Meatballs
Combine all meatball ingredients and mix well. Marinate for 30 mins.
Roll the mixture into small meatballs and place on a tray or plate. Cover and refrigerate.

To Cook
Heat oil in a large pan over medium heat.
Add lemongrass stem, cinnamon stick, star anise, cloves, chillies, spring onion and garlic. Fry for 3-4 mins until fragrant.
Add stock and bring to boil.
Add meatballs, bring to boil, then reduce to simmer for 15 mins.
Add lime juice and fish sauce, stir to mix well.

To Serve
Blanch bok choy and set aside.
Blanch thick rice vermicelli in hot water until soft, drain and set aside.
Divide blanched noodles and bok choy to serving bowls.
Ladle the hot broth and meatballs into the bowls.
Garnish with coriander leaves and sliced chillies before serving.

Quick Prawn Curry Laksa

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To Cook
Blanch the laksa vermicelli in boiling water, drained and set aside.
Blanch the bok choy, drained and set aside.
In a different pot, boil 1.2L of water.
Add the chopped chicken and bring the water back to boil.
Add in the curry laksa paste and stir to mix well.
Pour in the coconut milk and simmer for 5 mins, then add the tofu puffs and fish cakes to cook for about 4-5 mins.
Add the prawns and cook for about 5 mins or until cooked.
Prepare serving bowls by adding the blanched vermicelli noodles and bok choy.
Scoop the curry laksa soup into the bowl while carefully divide the ingredients equally.
Place a half of hard boiled egg on top.
Garnish with coriander leaves and serve.

Creamy Coconut Slow-Cooked Chicken Laksa

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To Cook Laksa Soup
Heat the oil in a wok or pan, then add in the onion, ginger, garlic and lime zest. Stir for 1 min until onion is softened.
Add in the laksa paste and stir for 2-3 mins or until it is aromatic.
Add the chopped chicken and stir for 5 mins or until half cooked through.
Scoop everything into a slow cooker and pour the chicken stock in.
Add the lime juice, lemongrass and fish sauce, cook on high for at least 2 hrs.
30 mins before serving, add the coconut cream and continue cooking on high for 30 mins. Taste test and season with salt if required.

To Serve
Prepare the rice vermicelli according to the packet.
Blanch the sliced bok choy and bean sprouts then set aside.
Divide the noodles, eggs, bok choy and bean sprouts into serving bowls.
Scoop laksa soup into the bowls and divide the chicken equally.
Top with sliced red onions, coriander leaves, fried shallots and a lime wedge. Serve immediately.

Dry Laksa Stir Fried Noodles

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To Prep
Blanch the dried vermicelli, egg noodles, tofu puffs and bean sprout separately and set aside.

To Cook
Heat up a wok and add the cooking oil.
Once the wok is hot, add the laksa paste and fry until it is slightly drier and very fragrant.
Add the curry leaves and continue frying for 1 min.
Add the coconut milk, mix it well and bring to boil.
Add the prawns, fish cakes and tofu puffs and stir fry for 5 mins before adding in the blanched vermicelli, egg noodles, bean sprouts and then stir well.
Season with brown sugar, fish sauce and lime juice.
Serve hot with fresh chillies in soy sauce.

Dipping Ramen with Curry Broth (Curry Tsukemen)

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To Prep
Make dashi by mixing dashi stock powder with water. Stir well and set aside.

To Cook
Cook ramen as per pack instructions. Cool in iced water, drain.
In a saucepan, bring water to boil, add chicken and poach for 10 minutes.
Add dashi mix, soy sauce, mirin and sake to make broth.
Add S&B Golden Curry cubes and mix well, making a dipping sauce.
Serve curry in a small bowl or cup and garnish. On the side, serve cold noodles on a plate and enjoy dipping noodles in the curry sauce.

Vegetable Yaki Udon

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To Cook
Boil noodles until cooked, drain and cool under running water. Drain excess liquid and keep dry.
Heat pan and spread some vegetable oil. Stir fry vegetables except spring onion, until cooked through.
Mix in the noodles, followed by tonkatsu sauce. Using tongs, marinade the sauce through the ingredients until all ingredients are well coated.
Add spring onion and quickly stir fry until the spring onion is mixed in.
Plate in a dish followed by mayonnaise, red pickle ginger, aonori flakes and bonito flakes.

Stir Fried Rice Vermicelli with Beef

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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 beef until cooked. Add red onion, spring onion, capsicums and carrots. Toss for 1 min.
Add the cooked rice vermicelli and seasoning mix ingredients. Stir well and heat through. Serve.

Northern Thai Rice Noodles with Spicy Pork Sauce (Khanom Jeen Nam Ngiaw)

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To Make Pork Stock
Put pork ribs, water, lemongrass and salt into a pot. Bring to boil and simmer for 1 hr.

To Make Curry Paste
Pound all chillies and salt in a mortal until it becomes a smooth paste.
Add galangal and coriander roots, pound until smooth. Add fermented soybean, garlic and shallot, pound until it becomes a smooth paste.
Add shrimp paste and mix through.

To Make Spicy Pork Sauce
Fry curry paste in hot oil for 2 mins, add minced pork and cook for 3 mins. Then add pork stock and cooked pork bones.
Add all remaining ingredients and bring to boil, then reduce to simmer. Continue to simmer for 10 mins.

To Serve
Place cooked rice noodles on a serving plate and ladle spicy pork sauce to the side. Place the remaining serving ingredients on a small dish and serve the noodles with the side dish.

Thai Boat Noodles

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To Make Broth
Dry fry galangal, coriander roots, coriander seeds, cinnamon, star anise and peppercorn until fragrant.
Add onion and garlic, fry until slightly charred.
Add 3L water and bring to boil.
Once boiled, add daikon, pandan leaves, chicken, pork and seasoning.
Bring broth back to boil, skim off froth from the meat.
Simmer broth for 2 hrs, add the remaining 1L water and continue boiling for another hr.
Taste the broth and add seasoning if required.
Strain the broth and it is now ready for the noodles.

To Marinate Pork
In a bowl, mix the fish sauce, soy sauce, oyster sauce and oil together.
Place the sliced pork tenderloin and mix thoroughly.
Set aside and marinate for minimum 15 mins to 1 hr.

To Serve
Blanch the noodles, bean sprouts and spinach in boiling water, then separate them into individual serving bowl.
In the simmering broth, add in the meatballs and marinated pork, stir them until cooked. Once cooked, divide them evenly onto the serving bowls.
Add the fresh Thai basil and pour the broth into the serving bowls.
Add fried garlic and oil, top with coriander, pork cracklings and chilli flakes/powder (optional) and serve immediately.

Thai Beef Noodle Soup

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To Cook Beef Broth
In a big pot, add water and the beef bones then bring to boil. Skim off any foam on the surface. Once the foam are cleared, add star anise, black peppercorn, cinnamon, lemongrass, galangal, garlic, kaffir lime leaves and onion.
Simmer for minimum 2 hrs and it’s possible to cool the stock and keep overnight.

To Cook
Prepare the dry rice noodles according to the directions on the package.
Freeze the beef for 15 mins before slicing it thinly.
Blanch the vegetables in a pot of boiling water with some oil and salt and set aside.
In individual bowls, divide the rice noodles, raw beef and the blanched vegetables equally.
Bring the broth to boil then ladle the broth onto the prepared bowl until the broth covers the raw beef.
Add the Thai basil, coriander and chilli, serve with a lime wedge.

Northern Thai Curry Noodles (Khao Soi)

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To Make Curry
Pour the 200ml TCC Premium Coconut Cream in a large heavy-based saucepan over medium-low heat. Add Valcom Yellow Curry Paste, turmeric powder and black cardamom powder. Cook and stir for 2-3 mins until oil separates on the surface. Then, add the chicken and stir until it is coated with coconut and chilli paste.
Add the remaining 200ml TCC Premium Coconut Cream with ½ cup water. Stir the chicken until the curry sauce is mixed through, then reduce heat to low and cook for 10 mins.
Add chicken stock powder, brown sugar and Squid Brand Fish Sauce into the pot, then stir until mixed through. Simmer for 15 mins or until chicken is cooked through.

To Make Crispy Noodles Topping
Pour vegetable oil in a small pot over medium heat. When the oil is hot, add 100g egg noodles to deep fry until light golden and crispy. Remove and set aside to drain oil.

To Serve
Pour about 6 cups of water in a medium pot then cook egg noodles following the packet instructions. Drain and refresh under cold water. Divide noodles into individual serving bowls.
Ladle chicken curry over noodles. Top with toppings and serve with lime/lemon wedges.
Enjoy your creamy northern Thailand style curry noodles.