Asian Inspirations

Discover the authentic in Asian cuisine food

Seafood

Chinese Omelette (Foo Yong Tan)

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To Prep
In a bowl, crack the eggs and beat with a fork. Add the rest of the ingredients, except for the oil, into the egg mixture, stir thoroughly and make sure all ingredients are combined well.

To Cook
Heat up 3 tbsp of oil in a wok or a pan over high heat. When the oil is fully heated, add the egg mixture into the pan, keeping the diameter of the omelette to about 12cm wide.
The omelette should be thicker in the centre, therefore use a pair of chopsticks to move and gather the beansprouts and other ingredients to the middle of the omelette. Let the omelette set, cooked until golden brown, for about 3 minutes before flipping it over. Fry the omelette until both sides are nicely puffed up.
Use the remaining egg mixture to make a total of 3 omelettes using the same steps. Serve immediately.

Vietnamese Squid Salad

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To Prep
Pound chillies and garlic together then add fish sauce, vinegar, lime juice and sugar. Mix well until sugar is dissolved.
Add tomatoes and onion and set aside for 1 hr.
Wash and clean the squid tubes, and cut into 1.5cm rings.

To Cook
Bring 6 cups of water and a pinch of salt to the boil. Add the squid and cook for 5 mins until soft and tender.
Toss with the prepared dressing and garnish with the hot mint leaves before serving.

Spicy Vegetable Soup (Gang Liang)

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To Prep
Pound the white pepper, garlics, shallots and chillies in a mortar and pestle until smooth. Add the remaining paste ingredients and pound until smooth.

To Cook
Pour water into a pot and bring to boil. Add in the paste and simmer for a few mins.
Add in the vegetables, from the longest cooking time to the ones that cook fast. Cook until almost done.
Add in the prawns and cook until all ingredients are cooked through. Add the fish sauce to taste.
Remove from heat, add lemon basils and serve hot.

Japanese Style Savoury Pancake (Monjayaki)

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To Prep
Mix the flour, water and Worcestershire sauce in a bowl and set aside.
In a separate bowl, prepare and mix all other solid ingredients.

To Cook
Place the solid ingredients on the pan or hot plate. Cook and cut the ingredients at the same time with two teppanyaki grill spatulas.
Once the ingredients are cooked, form the ingredients into a donut shape, creating a circle in the middle, and then pour the mixed batter in the middle of the donut and bring to a boil.
Mix everything up to form a pancake and let it cook thoroughly.
Once cooked, add mayonnaise and tonkatsu sauce on top for extra flavour. Eat by scraping off pancake mixture with a small spatula, directly from the hot plate.

Korean Mix Vegetables and Seafood in Mustard Sauce (Yang Jang Pi)

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To Cook
Bring a pot of water to boil and add yang jang pi noodle sheet. Cook for about 5 minutes or until the starch noodles are al dente. Drain noodles into a colander and rinse under running tap until the noodles are cool.
Season the noodles with ½ tbsp soy sauce, ½ tbsp. sugar, 2 tsp sesame oil and a pinch of salt in a small bowl and set aside.
Marinate pork using the pork marinade and set aside. Mix mustard sauce ingredients and set aside.
On a large round platter or plate, arrange squid, prawns, cucumber, capsicum, 5 shitake mushrooms and omelette in a circular arrangement and place yang jang pi noodles in the middle.
Heat up a wok with oil and add marinated pork. Saute pork over high heat and add onions, ¼ carrot and the remaining 2 shitake mushrooms and briefly saute. Add garlic chives and spring onions and quickly saute for about 15- 20 seconds.
Pour pork stir fry over the noodles in the middle. Serve yang jang pi with mustard sauce poured over.

Steamed Prawns with Garlic

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To Prep
Clean prawns by trimming off legs and feelers with a pair of kitchen scissors. Cut along the back of the prawn and devein them. Wash and pat dry the prawns. Set aside.
Marinate prawns with salt, white pepper and Chinese rice wine for at least 15 mins.
Mix sesame oil, soy sauce and 1 tbsp of shaoxing wine to the fresh garlic.
Place spring onions (uncut) as a base on a plate and arrange the prawns on top of the spring onions.
Scoop the garlic mixture and pour 1 tbsp shaoxing wine over the prawns.

To Cook
Steam prawns for about 6 mins before sprinkling some spring onions on top. Serve immediately.

Cereal Butter Prawn

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To Prep
Clean prawns by trimming off legs and feelers with a pair of kitchen scissors. Cut along the back of the prawn and devein them. Wash, pat dry and marinate the prawn with salt and cornflour.

To Cook
In a wok, heat up enough oil to deep fry the prawns. When the oil is hot, deep fry the prawns for 1-2 mins. Set aside.
Heat up wok in medium heat and melt butter in it. Add in the curry leaves and chilli if you want a bit of a kick. Stir fry until fragrant.
Return prawns into the pan and add in the cereal mixture. Stir fry for about 2 mins, ensuring the prawns are well coated with the cereal.
Serve immediately.

Prosperity Toss Salad (Yu Sheng)

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To Cook
Cut wonton wrappers into strips. Deep fry them in hot oil and drain. Set aside.
Combine all dressing ingredients in a small pan over medium heat. Stir until sauce is thickened and well mixed. Set aside in a small bowl and let it cool down.
Arrange all other vegetables and fruits in a round large platter neatly.
Place salmon in a bowl and squeeze with lime just before tossing.
Sprinkle the five spice powder, coriander and sesame seeds over the vegetables just before tossing. Once ready, everyone joins in to toss the Yu Sheng with their chopsticks.

Cereal Prawn

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To Cook
Combine the egg white with the plain flour and corn flour to form the marinade. Add salt and pepper to preference. Add prawns and set aside for 15 mins.
Heat a wok with oil to 170℃ and deep-fry until it has turned a light golden colour.
Once all your prawns are cooked, remove them from the wok. Melt 3 tbsp butter in the wok. Add the curry leaves and chilli until it has become fragrant. Add the egg yolk and stir for 10-15 secs.
Reduce the heat and add the oats, milk powder, chicken powder and sugar. The mixture is done when the ingredients are crispy but not burnt.
Take off the heat, add prawns and mix thoroughly.
Serve hot by itself or with rice.

Stir-Fried Prawns in Soy Sauce

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To Prep
Trim prawns, make a slit on the back and de-vein, rinse and pat dry.

To Cook
Deep-fry prawns in hot oil over high heat for 2-3 mins, drain and set aside.
Heat 2 tbsp of oil in a wok, add in ginger and garlic, then stir-fry until fragrant. Add the seasonings and bring to a boil.
Add prawns and stir-fry until evenly coated with the sauce. Add thickener and stir well.
Cook until sauce has thickened. Dish out and garnish with shredded spring onions.

Mini Spicy Prawn Rolls

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To Prep
Soak the dried shrimps in water for 10-15 mins until they soften. Drain and place into food processer to process until finely chopped. Set aside.
Peel shallots and garlic and finely chop them separately in the food processor. Spoon out and set aside.
Soak the dried chillies in warm water until they soften. Chop them up roughly, remove the seeds and blend with 1-2 tbsp water until a paste is formed.

To Cook
Add 3 tbsp cooking oil into a frying pan and heat over medium heat. Add chopped shallots and garlic, and fry until it’s fragrant. Add chilli paste and stir-fry for 2-3 mins, or until the liquid has dried up. Add the chopped shrimp and continue cooking for another 10-15 mins until the mixture darkens and becomes dry. Dish out and set aside to cool.
Carefully separate the spring roll wrappers and evenly divide and cut each piece into 9 small squares.
To wrap the mini spring rolls, place a small amount of shrimp mixture in the middle of the wrapper. Fold on the left and right corners, followed by the bottom corner to for a parcel. Then, roll upwards to enclose. Use your finger to dab some beaten egg on the last corner of the wrapper to seal the roll. Repeat until all the wrappers or filling is used up.
In a frying pan, add 2-3cm of oil and heat over medium-high heat. When the oil is hot enough, add the mini rolls to the frying pan to cook for about 2-3 mins, or until they are golden brown. Fry in small batches for better control of the heat. Strain the mini rolls using a spider or a strainer, and drain well on paper towels.
Set aside to cool completely before storing in an airtight container.