Asian Inspirations

Discover the authentic in Asian cuisine food

Seafood

Knife Cut Noodle Soup (Kalguksu)

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To Make Stock
Place Stock ingredients and water into a pot, bring to boil. Skim off any impurities. Simmer for about 15 mins. Strain out vegetables and anchovies, discard. Set stock aside.

To Make Noodle Soup
Bring the stock to a boil again and add zucchini, carrot, soy sauce, fish sauce, salt and pepper.
Add in the noodles and vongoles (optional). Cook until the noodles are cooked and the shells of vongoles have opened. Add spring onions towards the end of cooking time.
Serve noodles in individual bowls with seasoned soy sauce.

Tips
You can use chicken stock instead of making the anchovies stock.
You can add precooked noodles to stock to have a clearer soup.

Green Curry Mussels

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To Cook
Heat a medium-sized heavy-based pot and add oil, onion, garlic, ginger and green curry paste. Saute until fragrant.
Add fish sauce, coconut milk and sugar and bring to boil.
Add drained mussels and cover pot with lid. Bring pot contents to boil and remove from heat immediately.
With the lid on, shake the pot occasionally to open the mussels.
Dish out on a serving plate and garnish with chopped coriander and fried shallots. Serve the dish immediately with steamed rice.

Korean Spicy Baby Octopus

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To Cook
Add 1 tbsp oil to a heated pan, sauté carrots, zucchini and onions over high heat briefly, about 1 min. Set aside.
Add 1 tbsp oil to the same pan and sauté the garlic gently for about 15 secs, then add the chilli powder. Cook over low heat, taking care not to burn, for about 20 secs.
Turn heat to high and add baby octopus, stir fry for about 3 mins or until just cooked. Add soy sauce, sugar and sesame oil, season with salt and pepper.
Add the vegetables and spring onions, immediatelt cook over high heat until the ingredients are well mixed. Remove from heat, garnish with spring onions and serve.

Korean Seafood Noodle Soup (Kalgaksu)

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To Cook
In a stockpot, add the dried large anchovies, garlic, onion, whole spring onions and 10-12 cups of water. Bring to boil and skim off any impurities. Simmer for about 15 mins. Strain and discard ingredients, set stock aside.
Bring the stock to a boil again and add the soy sauce, fish sauce, zucchini and carrots. Season with salt and pepper.
Add the noodles and seafood, cook until done. Add spring onions towards the end of cooking time.
Transfer to a serving bowl and garnish with spring onions. Serve with seasoning sauce.

Korean Spicy Squid (Ojinga Bokkum)

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To Cook
Add 1 tbsp oil to a heated pan, sauté carrots, zucchini and onions over high heat briefly, about 1 min. Set aside.
Add 1 tbsp oil to the same pan and sauté garlic gently for about 15 secs, then add the chilli powder. Cook over low heat, taking care not to burn, for about 20 secs. Turn heat to high and add the calamari rings. Stir fry calamari for about 3 mins or until just cooked. Add the soy sauce, sugar and sesame oil and season with salt and pepper.
Add the vegetables and green onions to the calamari and immediately cook over high heat until the ingredients are well mixed. Remove from heat, garnish with spring onions and serve.

Thai Crispy Pork Skin Salad (Yum Sam Grob)

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To Cook
Place onions and coriander in a bowl, cover with cold water, add 6 ice cubes, and place in refrigerator for 5 mins or until ready to use.
Blend garlic, chilli flakes, and chillies into a fine paste. Add sugar, fish sauce, and lime juice, and continue to blend until the sugar is dissolved. Taste test and add more sugar, fish sauce, lime juice or pepper flakes to taste.
In a mixing bowl combine prawns, crispy pork skin, cashew nuts, tomato and blended paste. Mix through and transfer to a serving plate.
Remove onions and coriander from fridge and drain. Garnish salad with lettuce, onion and coriander. Serve.

Creamy Tom Yum Soup with Prawns

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To Cook
In a food processor, blend lemongrass, kaffir lime leaves and chillies into a paste.
In a stock pot, boil chicken stock and bring to a simmer, then add blended paste and galangal. Simmer for 5 mins.
Add evaporated milk and bring to boil. Add mushrooms and broccoli and cook for 1-2 mins or until cooked through.
Add Thai chilli paste and fish sauce, stir to dissolve the chilli paste. Add prawns and cook for 1 min or until done.
Turn off the heat and add lime juice while stirring. Adjust taste with more seasoning if needed. Garnish with chilli and coriander, serve.

Thai Stir Fried Curry Prawns (Goong Pad Pong Karee)

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To Cook
Cook the curry paste and 1 cup coconut milk over medium heat until fragrant and some oil appears on surface. Add the prawns and onion, stir-fry until done.
Season with fish sauce and sugar, stir to mix well. Pour in beaten eggs, chilli, coriander and the remaining coconut milk, and stir again.
Transfer to a serving dish and garnish with coriander before serving.

Yellow Curry Fried Rice with Prawns (Kao Pad Gaeng Garee Kung)

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To Cook
In a wok or a pan, stir-fry coconut milk over low heat until oils float to the surface. Stir in Valcom Yellow Curry Paste and cook until fragrant. Add prawns and continue cooking until they are thoroughly cooked.
Add fish sauce and sugar, and cook until curry thickens. Add onions and cherry tomatoes and leave to cook. Then, add rice and stir-fry until evenly heated and coated in curry.
Remove from heat and dish out on a plate. Garnish with spring onion and red chilli, and serve immediately.

Pad Thai Wrapped in Egg (Pad Thai Hor Kai)

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To Prep
In a small pot, mix all ingredients for pad thai sauce and cook over medium heat for 15-20 mins until sauce thickens. Taste test and add more sugar if the tamarind is too sour for your liking. Store sauce in a sealed container and refrigerate for use later.

To Cook
In a wok or a pan, heat 2 tbsp of oil and fry shallots until fragrant. Add noodles and stir-fry until softened. Using the spatula, push the noodles to one side of the wok.
On medium-high heat, add ½ tbsp oil, prawns, fermented radish and bean curd to the now empty side of the wok. Stir-fry fir a minute and fold the noodles onto the ingredients.
Add pad thai sauce and continue to stir-fry until sauce evenly coats the noodles. Then turn up the heat and add bean sprouts, chives and peanuts and stir-fry for about a minute. Dish out the noodles and set aside.
In a small bowl, beat 1 egg and set aside. Wipe the wok clean and return to medium–high heat. Add 1 tbsp vegetable oil, ensuring it coats the surface of the wok evenly. Take hold of the wok handle with one hand, pour in the beaten egg and quickly swirl the wok in a wide circular motion to coat wok to create a thin crêpe-like layer of egg. Cook for about a minute until the egg crêpe is set.
Spoon the noodles into the centre of the wok and scatter over the peanuts. Then fold over the sides of egg crêpe into the centre to cover the noodles and form a parcel. Flip the egg-wrapped pad thai over in the wok to briefly seal the folded ends, then slide it onto a serving plate. Serve the dish with fresh bean sprouts, chives, peanuts, sugar and lime wedges.

Thai Crispy Fish with Mango Salad (Yum Pla Duk Fu)

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To Cook
Cut the fish into chunks, season with soy sauce or salt, then steam for 5 mins until the meat is fully cooked. Set the fish aside to cool.
In the meantime, prepare the mango salad. In a mortar, pound 2-3 bird’s eye chillies until there are no big chunks, then add palm sugar and mash to a paste. Add fish sauce and lime juice and mix until sugar is completely dissolved. Transfer paste to a bowl and add the shallots, dried shrimp, and julienned mango. Set aside to sit while you fry the fish.
Once the fish is cool, transfer it to a bowl lined with muslin cloth. Wrap the cloth around the fish, twist, and squeeze as hard as you can to remove as much liquid as possible.
Then, transfer the fish to a mortar and pestle and pound it until it’s fluffy with no chunks left.
In a wok or a large pot, heat about 3 cm of oil over high heat. Now to put the fu (fluffiness) in the fish, the oil has to be heated to about 200℃.
Once the oil is hot enough, sprinkle half of the fish into the oil. Be careful as the oil will bubble aggressively. While the fish cooks, try to tuck the edges of the fish and push the fish down to submerge in oil to fry and brown evenly. Once fish is golden brown, remove from oil with a slotted skimmer and set it on paper towels to drain.
Place the fish on a serving plate and sprinkle with roasted peanuts. Garnish mango salad with chopped coriander (optional) and serve beside the fish. Serve the yum pla duk foo as a snack or as a main dish with steamed rice.

Prawn Yellow Curry

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To Cook
Stir-fry yellow curry paste with oil over low heat until fragrant, add kaffir lime leaves.
Slowly add coconut milk, potato, water, fish sauce and sugar. Stir well and bring to the boil. Add prawn meat, continue cooking over high heat.
Add tomatoes to curry, simmer for a few minutes before adding red chilli and coriander leaves.
Remove from heat. Serve with steamed Thai Moon Jasmine Rice.