Asian Inspirations

Discover the authentic in Asian cuisine food

Seafood

Nasi Goreng (Fried Rice)

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To Cook
Blend Yeo’s Sambal Oeleck and belachan into a paste.
Heat oil in a large pan or wok over high heat and stir-fry the paste until fragrant, about 2 mins.
Add chicken and stir-fry until almost cooked. Add prawns and stir well for another 5 mins or until prawns are cooked.
Add cabbage and spring onions, stir-fry until softened. Stir in rice, ABC Sweet Soy Sauce Kecap Manis and Yeo’s Light Soy Sauce, mixing well for 2 mins.
Garnish with fried shallots and lime wedges. Serve with ABC Extra Hot Chilli Sauce and sunny-side up eggs.

Tips
Basmati rice or any long grain rice is ideal for frying, for its least starchiness and easily separated grains.
Adding raw eggs onto the rice in the pan, and coating them as they stir fry to cook, is a great way of hiding a nutritious ingredient for fussy non-egg eaters.

Thai Yellow Curry Fish

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To Prep
Marinate each fish fillet with 1 tsp of fish sauce and a dash of pepper. Set aside.

To Cook
Heat 1 tbsp of oil in a saucepan or pot over medium heat.
Reduce heat to low and add yellow curry paste. Cook for 5 mins, or until fragrant, stirring with a wooden spoon/spatula.
Add coconut milk and water, bring to the boil on medium-high heat.
Add in fish sauce, sugar and salt, adjust to taste, then reduce to low.
Add eggplants and beans and allow to simmer until almost thickened to desired consistency. If eggplants or beans are not cooked through, add some hot water and continue to simmer until cooked.
Stir in cherry tomatoes and remove from heat. Cover with a lid and set aside.
Heat 2 tbsp oil in a pan over medium heat. Add the snapper fillets skin side down and allow to cook for 2-3 mins, or until skin is crispy. Flip and continue to cook until fully cooked through. Remove from pan.
To serve, add jasmine rice to a plate or bowl. Spoon over yellow curry, then top with snapper fillet and garnish with coriander.

Pineapple Fried Rice

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To Cook
Preheat your fan forced oven to 130°C.
Cut pineapple in half along the length. Scoop out stringy core first and discard. Carefully scoop out almost all of the flesh, leaving shell intact with approx. 1-2cm widths around all edges.
Place open side up on an oven tray and gently warm through whilst cooking the fried rice – maximum 25 mins.
Whilst pineapple is in oven, dice remaining pineapple flesh into roughly 1.5cm cubes and set aside.
Heat ½ coconut oil in wok to high.
Stir-fry meat of choice and set aside.
Stir-fry onions, capsicum, garlic and curry paste until fragrant and slightly softened, then set aside.
Add remaining coconut oil in wok and allow returning to high heat before adding the rice. Stir while frying to ensure at least half the rice has a toasted texture and flavour.
Add meat, pineapple and vegetable mix and stir through to combine.
Add eggs, break up yolk and stir through. Cook for another 1-2 mins.
Fill the pineapple shells with fried rice, and serve with your choice of topping, chillies, coriander, crispy shallots and/or fresh lime.

Wasabi Prawns

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To Prep
Add egg whites into a mixing bowl. Add in the prawns and stir through.
In a separate bowl, whisk together the cornflour, salt and pepper.
Toss the prawns in the seasoned cornflour, making sure they’re well coated.

To Cook
Heat oil in a pot or wok to deep fry.
Add the prawns, making sure to shake off excess coating.
Cook prawns for 1-2 mins, or until they are fully cooked and the coating is a light golden colour.
Drain on paper towel.
Serve with Wasabi Mayonnaise.

Nyonya Curry Laksa

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To Prep
Add all laksa paste ingredients except for the oil into a blender or food processor. Blend or processor to achieve a coarse paste. Add a bit of water if necessary.
Heat a pan over medium heat and add oil. Fry the paste until aromatic and paste has browned. Set aside to cool.

To Cook
Add water, coconut cream and 1 cup fried laksa paste to a pot and bring to the boil over high heat.
Lower heat to medium-low and add fried bean curd. Allow to simmer until laksa broth thickens slightly.
Season with salt and chicken stock powder to taste.
Fill a saucepan with water and bring to the boil over high heat.
Blanch prawns, fish cake and Hokkien noodles separately for about 30 secs or until cooked. Set aside.
Blanch vermicelli and beansprouts for 15 seconds. Set aside.
To assemble laksa, add Hokkien noodles and vermicelli into serving bowls. Ladle over broth. Top with bean curds, prawns, fish cake, egg, beansprouts, Vietnamese mint and shredded cucumber. Serve.

Sambal Squid (Sambal Sotong)

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To Prep
Roughly cut the dried chillies with scissors and then soak them in hot water.
Once the dried chillies have expanded (about 10 mins), drain the chillies and place them in a blender. Add shallots, garlic, and belacan, and blend until smooth.

To Cook
Heat up the cooking oil in a saucepan or wok, and add the blended mixture and cook until fragrant.
Add the squid, tamarind water, salt, sugar, sliced onions and water, cook until the gravy thicken to your liking. Enjoy your meal.

Grandma’s Banh Xeo

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To Prep
Scoop the coconut cream from the top of the can of coconut milk. You can discard the water or reserve it.
Add the rice flour, coconut milk cream, salt and 750ml water into a large mixing bowl. Whisk gently to combine.
Add turmeric, beer and spring onion. You may need to add more water to create a loose batter.
Allow to sit for 30-60 mins.
Add split mung beans into a saucepan. Add 1 cup of water and bring to the boil. Cook and continue slowly adding more water until mung beans are soft. Cover with cling wrap and set aside.
In a bowl, add shredded daikon and carrot. Cover with salt and mix through. Allow to sit for 15 mins. Squeeze out liquid and rinse under water.
Add daikon and carrot into a bowl. Pour in enough vinegar to submerge the vegetables. Add in sugar and salt, and stir to dissolve. Allow to sit for 20 mins.
Combine nuoc cham sauce ingredients in a bowl. Stir to dissolve sugar, then add pickled daikon and carrot. Stir through, cover with cling wrap and set aside.

To Cook
In a pan, heat 1 tbsp oil over medium-high heat. Add chicken mince and stir fry for 1 min. Add onion and stir fry until chicken mince is cooked and onion has softened. Stir through fish sauce, salt, sugar and pepper. Set aside.
Heat a seasoned wok or non-stick pan over high heat.
If using a wok, add 2 tbsp oil and rotate wok to coat sides with oil. If using a non-stick pan, use 1 tsp oil.
Stir batter and add approx. 1 cup of mixture into the wok or pan.
Quickly tilt the wok or pan and move in a circular motion to allow the batter to coat the surface.
Scatter a few prawns over the pancake, followed by some pork belly slices, 1-2 tbsp chicken mince, 1-2 tbsp mung bean, onion and bean sprouts.
Once edges have become golden brown and pull away from the side of the wok/pan, carefully fold in half using a spatula and your hands.
Slide onto a plate and serve immediately with nuoc cham sauce, cucumber, mint and lettuce.
Repeat with remaining ingredients until finished.

Temari Sushi

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To Make Sushi Rice
In a bowl, combine rice vinegar, sugar, and salt and mix well.
Pour into hot cooked rice and mix until well combined.
Roll the rice into rice balls.

To Make Temari Sushi
On a clean working bench, lay a sheet of plastic wrap and place the topping ingredient at the center. Dap a little wasabi on the sashimi, then place a rice ball on top.
Wrap the plastic firmly to form a ball shape. Repeat for the remaining toppings and rice balls.
Garnish the temari sushi with edible flowers or other seasonings to add more depth to the flavours. Serve with wasabi and soy sauce.

Chilli Lime Barbecue Prawn Skewers

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To Prep
Pound the garlic, cumin, chilli, ginger and coriander in a mortar and pestle to make a fine paste.
Transfer to a large mixing bowl and add in lime juice and sesame oil, then stir to combine.
Add prawns and stir through the marinade. Cover with cling wrap and refrigerate for 1 hr.

To Cook
Brush barbecue with oil. If using a pan, heat oil over high heat.
Skewer prawns, then cook for 1-2 mins each side on high heat, or until cooked.
To serve, garnish with extra chilli and coriander, and squeeze over extra lime juice. Serve with cucumber ribbons.

5 Ingredient Salmon Soba Noodle Salad

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To Prep
Wash salmon fillets and pat dry with paper towel.
Season with shichimi togarashi on both sides.

To Cook
Heat a non-stick frying pan over medium heat.
Pan fry salmon fillets 2-3 mins on each side, or until skin is crispy and flesh is cooked to your preference.
Remove from pan and allow to rest.
Combine cooked soba noodles, salad mix and yuzu dressing.
To plate, place soba noodle salad on a plate or in a bowl. Place salmon fillet on top and sprinkle over some extra shichimi togarashi.

Yellow Prawn Curry (Gang Leung Goong Now Mai Farang)

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To Cook
Heat oil over medium heat, add Valcom Yellow Curry Paste and stir-fry for 1 min or until oil appears.
Slowly add half of Valcom Premium Coconut Milk and cook for 1 min, stirring frequently.
Add prawns and cook for 1 min, then add the remaining Valcom Premium Coconut Milk and water. Bring to boil.
Once boiled, add asparagus, Squid Brand Fish Sauce and sugar, turn heat up to boil for 3 mins. Add fresh lime juice and stir through.
Garnish with coriander and serve hot.

Drunken Noodles Seafood (Pad Kee Mao Ta-Lay)

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To Cook
Mix all sauce ingredients (except 1 tbsp of ABC Sweet Soy Sauce) in a small bowl and set aside.
Separate rice noodles into individual pieces and place in a bowl. Pour 1 tbsp of ABC Sweet Soy Sauce into the bowl. Wear a glove and mix the noodles with the sweet soy sauce until all of the noodles become a darker colour.
Place garlic, bird’s eye chilli and large red chilli into a mortar and crush them into small pieces.
Add 1½ tbsp vegetable oil in a wok, and heat the wok over high heat. Allow the oil to become very hot before adding in the mussels and squid pieces. Cook for 1 min, or until the mussels and squid cook through. Scoop the mussels and squid into a bowl and discard the oil and liquid in the wok.
Clean the wok, dry and put it on the stove. Put 1½ tbsp of vegetable oil into the wok. After the oil has heated up, add the crushed garlic and chilli into the wok. Stir and cook until fragrant.
Add the prawns into the wok and cook them until they turn light pink, then add cooked mussels and squid and mix them together.
Add bamboo shoots and snake beans then stir for a few seconds. Add mushrooms, cut cherry tomatoes and noodles into the wok. Add the sauce and gently stir, and cook a few minutes until the noodles cook through.
Add fresh basil and turn the heat off. Stir all the ingredients and serve.