Asian Inspirations

Discover the authentic in Asian cuisine food

Seafood

Osaka Style Japanese Pancake (Osaka Style Okonomiyaki)

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To Prep
Mix 100g okonomiyaki flour with 100ml water together and set aside.
Finely chop cabbage and spring onion and add to batter mix. You could add in your chosen fillings.
Add egg and mix the ingredients together. Do not over mix.

To Cook
Heat up a frying pan, add in 1 tsp oil and spread evenly. Pour okonomiyaki mixture into a round pancake shape in the centre of the pan. If using meat, cook the meat separately so it is ready to add into the pancake.
Once the underside of the pancake is brown in colour, add the cooked meat to the top, flip over and cook the other side. Press down on pancake with a spatula to make it an even thickness.
When both sides of the okonomiyaki are golden brown, flip on to a plate and cut into slices like a pizza.
Lashing the pancake with okonomiyaki sauce and mayonnaise, sprinkle with bonito flakes, aonori seaweed, tenkasu tempura flakes and server with a portion of pickled ginger.

Tips
If you do not find Okonomiyaki Flour, use 100g of plain flour mixed with 75ml of dashi or water and 1 tsp of baking powder.
While the first side is cooking, try frying up some yakisoba noodles and flipping the pancake on to these when cooking the other side.
Try laying streaks of bacon on the top before flipping sides.

Sambal Prawns

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To Cook
Heat oil in a wok and fry onion for about 2 mins, or until transparent.
Add the prawns, sambal oelek and kaffir lime leaves, then stir-fry on medium heat for 3 mins.
Add the sugar and stir for another 3 mins or until prawns are cooked.
Sprinkle with a few drops of sesame oil and serve immediately with rice or noodles.

Thai Laksa with Prawns (Laksa Goong)

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To Cook
Prepare the noodle as per packet instruction. Drain and divide between 2 serving bowls.
Heat oil then add Valcom Laksa Paste and stir-fry over low heat until fragrant. Add the prawns and stir well until cooked.
Add light coconut milk and bring to the boil. Spoon soup over noodles in bowls, then garnish with beansprouts and coriander.
Hint: chicken fillet can be used in place of prawns.

Sizzling Saigon Crepes (Banh Xeo)

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To Prep
Finely mix the rice flour, turmeric powder and salt. Add water and coconut milk and whisk well until the ingredient is smooth. Sieve through to ensure no lumps inside the mixture. Rest the batter for 30 mins.

To Cook
Use a large fry pan or non-stick saute pan, heat up with high heat. Add 1 tbsp lard/oil and then add one portion of pork, shrimp, onions, scallions, and mushrooms (and salt to taste) to stir fry until the pork and shrimp are half done.
Add in ½ cup of batter into pan, swirl pan to coat bottom evenly. Add bean sprouts over one half of the crepe.
Drizzle in 1 more tbsp of lard/oil around the edge of crepe and lower heat to medium.
Cover pan and cook for 1 min. Remove cover and continue to cook until edges begin to brown.
Loosen crepe from bottom of pan with a soft silicon spatula (hard spatula would break the crepe). When bottom turns light brown and crispy, fold crepe to encase bean sprouts.

To Prep Nuoc Cham Sauce
Add fish sauce, water, sugar and lime juice into a small bowl and mix well until sugar is completely dissolved.
Add garlic and chilies and stir, serve as tableside condiment.

To Serve
Roll pieces of cooked Banh Xeo in a lettuce leaf, dip in Nuoc Cham sauce and eat immediately.

Crystal Shrimps

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To Cook
Dry the shrimps with paper towel. Mix them with cooking wine, egg white, and half of the cornstarch with water. Stir it until the shrimps are well coated and look glistening.
Heat the oil and add the shrimps, stir quickly for a few seconds. Add the chicken powder and the rest of the cornstarch water. Avoid overcooking the shrimps.

Southern Thai Salad

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To Prep
Combine chillies, garlic and coriander in a bowl.
Add fish sauce, vinegar, lime juice, salt and sugar.
Mix well and set aside.
Mix the cooked meats and prawns with the shallots, celery, vermicelli and tomato.
Toss with the prepared dressing.
Serve salad on a bed of chilled lettuce.

Malaysian Fried Rice (Nasi Goreng)

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To Cook
Pour a thin layer of egg into the wok and make a crepe-like omelette. Transfer to a plate. Roll egg crepe and cut into narrow strips.
With a mortar and pestle, pound together the garlic and chopped onion until you have a paste, then add in Yeo’s Sambal Oeleck and mix well.
In a wok, heat oil over medium-high heat until just smoking then add in the sambal paste. Fry for 5 minutes until its fragrant. Add chicken and shrimp, fry for 1 minute, consistently stirring; then add cooked rice, ABC Sweet Soy Sauce, and chicken stock. Cook rice until rice is hot, tossing to mix well.
Season to taste with salt and remove to a serving platter. Garnish with egg ribbons, chilli, fried shallots, spring onions and tomato wedge.

Thai Spicy Basil Fish (Pla Pad Kaprow)

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To Cook
Thinly coat the fish with flour. Heat half the oil in a frypan over medium heat and cook fish, turning, until golden brown. Drain on paper towel.
Heat remaining oil in a wok or pan over low heat and stir-fry Valcom Basil Stir-Fry Paste for 1 minute. Turn up the heat, add fish, oyster sauce, fish sauce, sugar and water, then stir through.
Garnish with holy basil leaves, then remove from heat.
Hint: prawns can be used in place of fish.

Wok-fried Prawns with Lime and Coriander

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To Prep
Mix prawns with marinade ingredients. Cover and chill in the fridge for 15 mins.

To Cook
Heat 2 tbsp extra virgin olive oil in a pan and saute prawns for 6-8 mins until done.
Remove from the heat, then stir in the oyster sauce, lime zest and juice, remaining 1 tbsp oil and coriander to serve.
Hint: Prawns can be replaced with chicken or other meat

Chicken Spring Roll (Chun Juen)

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To Prepare
Ensure the vegetables are cut as specified in the ingredients list. Do the same with the dried shrimp and wood fungus, ensuring that both are drained. Marinate the chicken.
Heat up the pan with some cooking oil and fry half of the chopped garlic and grated ginger for a few seconds before adding the chicken. Take the pan off the when the chicken is cooked.
Saute the chopped dried prawns and the remaining garlic and ginger for a few seconds, until fragrant. Add the cabbage, beans, carrot and wood fungus, cooking until slightly wilted. Add the chicken with stock powder, salt, light soy sauce, oyster sauce, sesame oil and white pepper.
After a minute, add the bean sprouts and thicken with some corn flour solution.
Prepare an area to wrap the spring rolls. Take one spring roll wrapped and scoop approximately 2 tbsp of the filling into the middle of the wrapper.
Wrap the spring roll by lifting the closest corner and pulling it over the filling. Pull the left and right side over the filling, the spring roll should resemble an open envelope.
Roll the spring roll into a small cylinder and seal the roll by brushing some egg white onto the top corner.
Fry the spring rolls, making sure that there are not too many in the pan in one batch. The spring rolls are ready when they look golden and crispy.
Remove from the pan and place on absorbent towels to remove excess oil.
Serve with your chosen sauce.

Thai Crab Fried Rice (Kao Pad Bpu)

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To Cook
In a wok or frying pan, heat the oil over medium high heat and saute garlic until golden. Add the egg and break the yolk. Let it fry a little then gently scramble.
Add in the rice and press to break the lumps. Add in the crabmeat then toss fast to mix.
Add the seasonings and continue to stir until well-mixed and rice is heated through. Add spring onions and toss to mix.
Remove from heat and serve with slice of lime, chilli flakes and Thai dipping sauce. Garnish with coriander.