Asian Inspirations

Discover the authentic in Asian cuisine food

Seafood

Betel Leaves Wrap (Miang Kham)

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To Prep
To prepare the palm sugar dressing, pound shrimp paste, galangal, shrimp floss, toasted shredded coconut in pestle.

To Cook
In a saucepan over high heat, caramelise sugar with 50ml water. Then, add pounded ingredients from Step 1 to the saucepan together with 100ml of water and fish sauce. Reduce heat to a simmer for 1-2 mins, then remove from heat and set aside to cool.
To serve, place palm sugar dressing in a small bowl and arrange ingredients (betel leaves, shallots, ginger, dried shrimp, toasted shredded coconut, lime and chillies) on a serving platter.
To enjoy miang kham, roll the betel leaf into a cone, fill it up with the various ingredients and top with sweet and tangy sauce.

Thai Glass Noodle Salad with Mince

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To Cook
Soak noodles in hot water until tender (2-5 mins) and drain well. Cool under cold water. Cut them into short lengths with scissors (to make them easier to serve and eat).
Cook the minced chicken or pork in a fry pan with 1 tbsp of water, breaking up with a fork to prevent it forming a mass.
In a bowl, combine the lime juice, fish sauce and sugar; stir until the sugar dissolves.
Add this sauce to the pan with the pork or chicken and then add the noodles. Mix well, adding the shallots, ginger, celery, shiitake and coriander leaves. Season with the ground chilli to taste and then stir in the peanuts and crispy fried dried shrimps.
Place on a serving dish and garnish with the extra coriander leaves.

Thai Fish Cake (Tod Mun Pla)

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To Prep
Blend fish in food processor at low speed with salted water until smooth and sticky.
Add red curry paste and fish sauce, blend at low speed until well-mixed.
Add egg white, sugar and ground pepper; continue mixing until very sticky.
Add beans and kaffir lime leaves. Mix well.
Form the mixture into golf ball-sized pieces then flatten slightly.

To Cook
Shallow fry in heated oil until golden brown on both sides.
Place sugar and white vinegar into a saucepan and heat until sugar has dissolved.
Add plum sauce, chilli sauce, garlic and fish sauce; simmer until the mixture attains the consistency of a thick dipping sauce. Cool sauce.
Add peanuts, coriander and cucumber to sauce. Serve.
Alternatively, serve plain or with Mae Ploy Sweet Chilli Sauce as an entrée.

Thai Prawn Salad

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To Cook
Rinse well and blanch whole green prawns in boiling water for a few minutes. Drain and peel prawns and cut half lengthwise.
Combine lime juice, fish sauce and sugar together and mix with prawns.
Add lemongrass, kaffir lime leaves, sliced shallots and red chilli; mix well.
Place this Thai Prawn Salad onto 6 serving plates and garnish with mint leaves before serving as an entree.

Teriyaki Sword Fish Steak

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To Cook
Place the teriyaki dressing ingredients in a small saucepan and heat over low heat and simmer for 5 mins. Cool in a large bowl, then whisk oils into dressing.
Brush the sword fish steaks with a little marinade and BBQ on the pre-heated griddle plate for 2 mins on each side.
Place steak on serving plate, with a drizzle of leftover teriyaki marinade, garnish with julienned spring onions and serve with seaweed salad on the side.

Teppanyaki Fish with Soba Noodle Salad

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To Prepare
Combine the mirin, rice wine vinegar, light soy, lime juice and the zest in a glass bowl and mix well. Marinate the fish pieces for up to 1 hr.

To Cook
Toss noodles together with the pickled ginger and capsicum.
Heat a teppanyaki plate or non-stick pan over medium heat for 2-3 mins, brush the plate with a little oil and sear fish on each side for 1-2 mins or until cooked.
Arrange the soba noodles on the plates decoratively, place the fish over the noodles and drizzle with the combined sesame oil and soy sauce. Garnish this teppanyaki fish soba noodle salad with cucumber, salad greens and lime wedges.

Salmon Steak with Wasabi Sauce and Soba Noodles

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To Cook
Combine all wasabi sauce ingredients in a bowl; mix well and set aside.
Cook soba noodles according to pack instructions. Once cooked add mushrooms and stir through.
Drain noodles, place in a large bowl and dress with lemon juice. 4. Using a fork or tongs place noodle mixture on serving plates in a neat round stack.
Grill the salmon on frying pan for about 2-3 mins on each side.
Place the salmon on top of the noodle stack and drizzle with wasabi sauce.
Serve this Salmon steak with wasabi sauce and soba noodles hot along with greens or salad on the side.

Easy Straits Laksa

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To Cook
Prepare rice vermicelli as instructions on the packaging. Drain and divide equally into four serving bowls.
Boil the chicken breast until cooked then shred the chicken breast and set aside. Blanch the prawns until cook and set aside.
Heat a pan with 1 tbsp oil and stir-fry  laksa paste until fragrant.
Then gradually add coconut milk, chicken stock (or water) and light soy sauce and bring contents to boil. Add salt to taste. Add sliced shallots then turn off the heat.
To serve, divide laksa soup evenly into the four serving bowls prepared earlier. Top with blanched bean sprouts, shredded chicken breast, blanched prawns and enjoy!

Assorted Sushi Rolls (Nori Maki)

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To Prep
Stir through the rice using a paddle to separate and cool the rice a little. When rice is cool to touch, add 3 tbsp sushi rice seasoning and mix well. Set aside.
Prepare the sushi by placing 1 sheet of nori (shiny side down) onto the bamboo rolling mat, moisten your hands with water and take a handful sushi rice.
Spread the rice evenly over the surface of the nori, to within 1cm of the edge.
Add the desired amount of wasabi along the middle of the rice.
Add your preferred fillings in the middle and on top of the rice.
Begin rolling up the mat over the ingredients – stop when you get about 2.5cm from the edge of the nori. Lift the mat and roll forward again to join the edges of the nori – keep applying a gentle pressure to make the roll firm.
Use a sharp knife to cut the completed rolls in half, place the halves side-by-side and cut into thirds. Each roll makes 6 pieces of nori maki.