Asian Inspirations

Discover the authentic in Asian cuisine food

Seafood

Fried Shrimp Dumpling

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To Prep
Put pork, carrot, spring onion, salt, soy sauce, sesame oil in a bowl and mix well.
Spoon the pork mix on the dumpling skin and then add a prawn into it before closing the dumpling skin, using two fingers to press it.

To Cook
Heat the pan over a medium heat, add 2 tbsp oil then put the prawn dumpling into the pan and fry the dumpling bottom until golden brown.
Whisk 2 eggs and pour them around the dumplings and continue to cook covered with lid until the egg is cooked.
Sprinkle chopped spring onion and sesame seed to serve.

Okonomiyaki

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To Prep
Combine the plain flour and baking powder in a bowl and stir together with a whisk.
Dissolve the bonito dashi stock powder in the water and gradually add the dashi stock while mixing. This will help avoid pockets of flour.
Add a pinch of salt and the cornflour.
Cut the pork belly slices into 5-6cm pieces. Remove the stalks of the cabbage leaves. Stack the leaves on top of each other and cut into strips, and then coarsely chop into pieces.
Place the cabbage leaves into the bowl of batter. Chop the spring onion into fine pieces and place into the bowl. Chop the beni shoga into about 1cm pieces and add to bowl.
Coarsely chop the prawns and place into the bowl.
Crack two eggs into the bowl and lightly toss all the ingredients to coat.
Try not to mix the batter too much otherwise the texture of the okonomiyaki will become tough.

To Cook
Heat a non-stick fry pan or bbq plate to medium and coat the surface with oil. Place the mixture onto the hot surface making a round shape. Make sure to leave a bit of batter in the bowl for later use.
Quickly place the pork slices onto the mixture. Coat the surface of the pork with the remaining batter. This will prevent the pork from getting tough.
Cover with a lid and cook about 2 mins on high heat.
Turn the okonomiyaki over, cover and cook until the other side is golden brown.
Remove the lid, flip it over again and lower the heat to medium to cook the inside.

To Serve
When it is ready to serve, coat it with the okonomiyaki sauce.
Sprinkle on lots of spring onion leaves and garnish with Kewpie Mayonnaise. Finally, top with the aonori seaweed and dried bonito flakes.

Thai Red Curry Salmon Cake Rice Bowl

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To Make the Chilli Coconut Sauce
Bring the ABC Original Chilli Sauce and TCC Premium Coconut Milk to boil, reduce to a simmer until mixture is halved. Add the zest, juice and Squid Brand Fish Sauce into the pot, stir and cook for a further 2 mins. Set aside to cool.

To Prep the Red Curry Salmon Cakes
Slice the salmon fillets into 1cm cubes and then chop vigorously into a chunky mince. Do not use a food processor to do this, as you do not want to puree the flesh. Place into a bowl.
Crush the garlic and ginger with a little salt using a mortar and pestle into a paste. Scrape into the bowl.
Add the Valcom Kaffir Lime Leaves, Valcom Authentic Thai Red Curry Paste, Squid Brand Fish Sauce and remaining ingredients to the salmon, mixing until well combined.

To Cook Red Curry Salmon Cakes
Heat a tablespoon of oil in a non-stick fry pan on low to medium. Scoop slightly heaped tablespoons of the mixture into the pan.
Flatten slightly and cook for a few mins until golden brown on both sides. Drain on paper towel, repeat with the remaining mixture.

To Cook the Coriander and Lime Rice
Drain and rinse the konjac rice.
Pop into a dry non-stick fry pan on low to medium heat and cook while stirring continuously until all the moisture is gone. Remove and set aside.
In the same pan, add the frozen cauliflower rice and again cook until the moisture has gone.
Return the konjac rice and stir to combine. Add the remaining ingredients and cook until the konjac rice has heated through.

To Serve
Cut the baby bok choy in half and wash away any sediment. Blanche in boiling water for 3 mins. Drain on a paper towel and dress with Yeo’s Pure Sesame oil.
To plate up, divide the coriander & lime rice, baby bok choy and Thai red curry salmon cakes between 2 plates.
Dress the salmon cakes with the chilli coconut sauce. Serve with lime wedges and pickled vegetables. Enjoy!

Thai School Prawn Cake

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To Prep
Trim off prawns antenna, rostrum and legs with scissors then rinse through water. Rest the prawns in a strainer to remove excess water.
Prepare the batter in a mixing bowl by adding tempura flour, a pinch of salt then gradually add cold water while mixing until well combined. Put aside.
Crack an egg into a small bowl, add red curry paste then whisk together until well mixed. Transfer the egg mixture into flour batter and stir until both well combined.
Transfer school prawns into the batter and coat them evenly with a spatula.
To add something aromatic, thinly slice kaffir lime leaves then sprinkle over the mixture.

To Cook
In a saucepan, add cooking oil then turn the heat up to medium. Place an egg ring into the saucepan for a perfect round prawn cakes.
Once the oil is hot, use a spoon to carefully place the mixture into the ring.
Cook until one side is golden brown then flip to the other side. Repeat until the batter has been used up. Beware of hot oil spitting.

To Serve
Mix mayonnaise with chilli sauce then place in a ramekin. Place the school prawn cake on to a plate with the sauce. Enjoy!

Chicken and Prawn Laksa

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To Make Chicken Stock and Prawns
Place chicken stock ingredients in a medium saucepan over high heat. Bring to simmer, then reduce to medium-high. 
Cook for 25 mins or until chicken flesh falls off the bone and liquid reduces by about a third.

Discard skin, pull the flesh off the bone and place in a bowl, discard bones. Set broth aside.
Heat oil in a pan. Cook the prawns, in batches, turning occasionally, for 5 mins or until prawns curl and change colour. Transfer to a serving platter. 

To Make Laksa Chilli Sauce
Mix ingredients together in a small bowl. Set aside for 20 mins.


To Make Laksa Broth
Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 secs, then add lemongrass and chillies. Cook for 1 min.
Add the laksa curry paste. Turn heat up to medium and cook for 2 mins, stirring constantly, or until fragrant.

Add chicken stock, coconut milk, fish sauce and 2 tsp of laksa chilli paste. Place lid on and simmer for 10 mins.
Adjust to taste using lime juice and fish sauce. Add tofu puffs. Leave on turned off stove with lid on for 5 mins.

To Assemble Laksa
Divide noodles between 2 bowls. Top with shredded chicken.
Pour broth over chicken. Top with bean sprouts and the rest of the garnishes. Serve with Laksa chilli sauce on the side.


Tom Yum Noodle Soup

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To Prep
Soak the rice noodle in warm water until they soften, then set aside.

To Cook
Mix the Valcom Authentic Thai Tom Yum Paste with water in a pot and bring to a boil. Once the soup is boiling, reduce to medium heat and let simmer.
Add in the sliced mushroom and tomatoes and let simmer for 1 min. Add in the prawns and the mussels and bring to boil for 3 mins.
Take out the prawns and the mussels and set aside so they don’t overcook.
On low heat, place the noodles in the pot and let simmer for 20 secs in the soup.
Remove the noodles into a bowl and top with the prawns and mussels.
Finish the soup with the fish sauce and sugar, then pour over the noodles when ready to serve.

To Serve
Squeeze a lime over the top and serve with some fresh coriander and chilli (optional).

Mie Goreng Jawa (Javanese Fried Noodles)

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To Make the Flavouring Paste
Blend all ingredients until very finely chopped. Set aside.

To Cook the Mie Goreng
Heat 1 tbsp of oil in a non-stick pan or wok on high heat. Add prawns and stir fry until just cooked. Remove from pan.
Add chicken, stir fry until well cooked. Remove from pan.
Add more oil to the pan if necessary. Break eggs into the pan, let sit for a few seconds, then stir until cooked, but leave it in chunks.
Add 1 tbsp oil into the pan. Add in the Flavouring Paste, stir until fragrant and starting to dry (approx. 2 mins). Add beef balls, cabbage, carrots, water and stir until vegetables have softened and balls are warmed through.
Stir in tomatoes and pepper. Reduce heat to medium-low. Return the noodles, prawns and chicken to the pan and add in the sweet soy sauce, soy sauce and chilli sauce. Stir until well combined and warmed through.

To Serve
Sprinkle over fried shallots. Serve immediately.

Prawns 3 Ways

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To Prep
Peel prawns, reserving heads and shells. Devein the prawns by slicing along the back and removing the trail. Set prawn cutlets and 6 heads aside in the fridge until needed.

To Cook
Heat 1 tbsp oil in a saucepan over medium-high heat. Add reserved prawn shells and heads, chilli and lemongrass. Sauté for 2 mins.
Add in 2 cups water and bring to the boil, then reduce heat and allow to simmer for 1 hr. Top up with extra water if needed.
Season with fish sauce, tamarind puree and sugar.
While prawn broth is simmering, add remaining prawn heads and cornflour into a ziplock bag. Shake until prawn heads are well coated.
Heat oil in a separate saucepan to 180°C. Deep fry the prawn heads for 2 mins or until slightly golden and cooked through. Drain on a paper towel and set aside.
Once the broth has nearly finished simmering, poach prepared prawn cutlets in broth for 1 min or until pink and cooked through. Remove from the broth.

To Serve
Arrange poached prawns and crispy prawns heads in a bowl. Garnish with chilli and micro herbs. Serve with prawn broth.

Hot Pot (Beef Stock with Tom Yum Paste)

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To Prep
Wash and cut all the vegetables. Arrange them on a plate.
Prepare your choice of meat and arrange them on a plate.
Prepare your dipping sauce, bowl, spoon, chopsticks, wire basket or slotted spoon.
Place your portable stove in the middle of the dining table.

To Cook
Combine the beef stock, tom yum paste, soy sauce, fish sauce in a medium saucepan and bring to a boil. Turn it down to a simmer.
Put a small portion of your favourite ingredients such as fish balls, cheese fish tofu, carrots, beef, vegetables, shrimps, mushrooms, tofu, chilli into the broth (place the ingredients that take longer to cook first).
Let the ingredients simmer until cooked.
Enjoy hotpot food with the dipping sauce, add some lemon to taste too.
You can use chopsticks, wire basket or slotted spoons to dish out the cooked ingredients and put into your bowl.
Repeat with the remaining ingredients. At the end of the meal enjoy the delicious stock.

Banana Prawns & Rice Noodles with Tangy Lime & Oyster Sauce

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To Prep
Prepare the rice noodles, following the packet directions. Drain and set aside.
Combine the sauce ingredients, set aside.

To Cook
Heat wok and add the sesame oil.
Add the red onion, capsicum & red chilli and cook for 2-3 mins.
Add the prawns and cook for 2-3 mins (or until almost cooked through)
Add the sauce and simmer for 1 min.
Gently toss the rice noodles through the mixture, cook over low heat until warmed through.
Add the coriander and cucumber, stir to combine, check and adjust the seasoning.

To Serve
Serve, garnished with coriander leaves.

Prawn Wonton Tom Yum

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To Prep
Separate 12 large prawns, peel them but keep the tails attached. Put all peeled shells and heads into a large bowl. Then devein all 12 prawns, put into another small bowl and keep them in the fridge.
Peel and take all the tails off from the remaining prawns and put all shells and heads in the same bowl as the first lot. Then devein all prawns and put them in the bowl.
Transfer all clean prawns from step two into a mortar then pound it with pestle into a rough paste. Scoop the prawn paste into the bowl and keep them in the fridge.

To Make the Stock
Bring 6 cups of water to the boil and add all prawn shells and heads, then add the red shallots, lemongrass, kaffir lime leaves and galangal. Let the water boil and simmer gently for about 10-12 mins.
Pour all of prawn stock into a colander with another pot under them. Use a big soup ladle to press all prawn shells and heads until all liquid gets into the pot.
Put the prawn tom yum stock back to the gas top and turn the gas on high heat.
Add all the seasoning ingredients into the stockpot and mix all ingredients until combined and adjust the flavour to suit your liking. Let the stock boil and turn the gas off.

To Make the Wontons
Separate the wonton skin and put the prawn paste, about 1 full teaspoon, into one wonton skin each time. Then moisten the rim of wonton skin with a little bit of water and fold the skin in half to join and close the rim together. You can make any shape and design you like.
Put the complete wonton filling onto a plate and continue doing until the filling is finished.

To Cook
When it’s time to serve, turn the gas on for tom yum stock pot and keep it simmering while waiting to cook wonton.
Put 2L of water into another large pot and put on the gas and let it boil.
Cook all prawns with the tails on in the boiling water for about 40-60 secs, then take the prawns out and put them onto a plate.
Let the water boil again then cook wonton by putting one wonton at a time to prevent them from sticking together.
Cook 6-8 wontons each time. Wait until wontons float to the surface then scoop them out and into individual bowls (6 wontons per serve).
Repeat the wonton cooking process until the wonton wrap is finished.
Increase the heat on the tom yum soup pot and let it boil, then add all mushrooms into the pot.

To Serve
Pour hot tom yum soup and cooked mushrooms into individual bowls and top up with 2 cooked prawns per bowl and garnish before serving.
Add chilli powder as desired and enjoy prawn wonton tom yum soup.

Skewers Hot Pot (Lok-Lok)

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To Prep
Skewer all the ingredients ready for dipping.
Mix all sweet dipping sauce ingredients and set aside.
Mix all garlic chilli dipping sauce ingredients and set aside.

To Make Stock
Heat the pork or chicken stock in a pot to a boil.
Season with salt and pepper, adjust the taste to your preference.
Once the stock is ready, start dipping the ingredients in the pot to cook and eat with dipping sauces.