To Make
To make the prawn stock, heat up a large heavy bottom pot with oil and fry the prawn shells until they dry up.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03014-Singapore-Laksa-3.jpg
Next, pour in the water and let it come to a boil. Once boiling, reduce to low heat and simmer for 1 hour, covered. Once the stock is ready, remove the prawn shells.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03014-Singapore-Laksa-4.jpg
Next, blend together all the spice paste ingredients until you get a smooth wet paste. Heat up oil in a soup pot (once it starts to smoke) then sauté the spice paste on medium heat until you see the oil bubbling.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03014-Singapore-Laksa-5.jpg
Then, add in coconut milk, prawn stock, fish sauce, salt and gula Melaka. Let it come to a boil and add in tofu puffs. Let it simmer for 10 mins.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03014-Singapore-Laksa-6.jpg
In a separate pot, cook laksa noodles, fish cakes and and bean sprouts.
To assemble, place a portion of noodles into bowl, scoop laksa broth over and garnish with hard boiled egg, tofu puff, sliced fishcakes, blanched bean sprouts, laksa leaves and sambal.
For the sambal, prepare ahead by sautéing all the ingredients except tamarind paste. Once it is about to be ready add in tamarind paste and season with salt and sugar. Serve sambal on the side.
Seafood
Indonesian Mie Goreng
To Make
Heat up a wok with oil on medium heat. Fry sliced red shallots for 5-6 mins on low heat until light golden brown.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02999-Indonesian-Mie-Goreng3.jpg
Once golden brown, remove shallots from wok with a soup skimmer and spread it on some paper towel to soak up the excess oil.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02999-Indonesian-Mie-Goreng4.jpg
Remove some oil from the wok to leave about 2 tbsp. Add in garlic and sauté for 1 min. Then, toss in the prawns and sauté the prawns until they are about half cooked.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02999-Indonesian-Mie-Goreng5.jpg
Toss in the shredded cabbage and stir for about 2 mins until the cabbage has softened. Once softened, add in the noodles.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02999-Indonesian-Mie-Goreng6.jpg
Mix all sauce ingredients together and pour in the sauce. Stir to coat noodles evenly for around 2 mins.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02999-Indonesian-Mie-Goreng7.jpg
Lastly, add in the bean sprouts and stir through.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02999-Indonesian-Mie-Goreng8.jpg
Serve and garnish with sliced chillies, chopped spring onions, limes and/or sambal.
Char Kway Teow (Fried Flat Rice Noodles)
To Make
Marinate prawns in sesame oil. Set aside.
Heat 2 tbsp of the vegetable oil in a wok over high heat. Once heated, add in garlic and lap cheong, and stir-fry for 1 minute.
Next, add in the prawns and stir-fry for a further minute until cooked.
Add rice noodles, season with light soy sauce, dark soy caramel and white pepper, and stir-fry to make sure all noodles are charred and well coated in the sauce.
Push the rice noodles aside and make a clear space in the wok, then add the remaining tablespoon of oil and crack the egg into the oil. Stir and break up the egg with the spatula, then quickly cover it up with noodles and let it cook for 10-15 secs before you start stir-frying again.
Add bean sprouts and garlic chives, turn the heat off, give everything in the wok a toss to combine, then tip out onto a serving plate. Serve this Malaysian Char Kway Teow immediately with Sambal Oeleck.
* Note: Dark cooking caramel, also known as dark soy caramel, is different from dark soy sauce or kecap manis. It has a thick molasses consistency and a salty flavour. It can be found in many major supermarkets and Asian grocers.
Grilled Octopus Balls (Takoyaki)
To Make
Make the batter by whisking together the flour, yamaimo, eggs, and dashi until smooth.
Brush sesame oil on the insides of the Takoyaki pan, generously coat the entire surface, then preheat the Takoyaki pan on low heat for 2 mins.
When Takoyaki pan is ready, pour batter into each mould until three-fourths full. Add about 2 pieces of octopus and a pinch of spring onions into each mould. Then, fill each mould with batter until they are full. Make sure don’t overflow the moulds.
Cook for about 3 mins. Carefully rotate each Takoyaki using chopsticks or a skewer. Then, cook for another 3 mins. At this point, the Takoyaki should be nicely browned, springy and soft inside.
Use chopsticks or a skewer to transfer Takoyaki into a serving plate. Drizzle okonomiyaki sauce, then Kewpie Mayonnaise (or Kewpie Sriracha Mayonnaise for a spicy option) over the Takoyaki.
Garnish with aonori and bonito flakes. Serve immediately.
Malaysian Char Kway Teow
To Cook
Heat 2 tbsp of the vegetable oil in a wok over high heat, add the garlic, lap cheong and stir-fry for a minute.
Then add prawns and stir-fry for a further minute until cooked.
Add rice noodles, season with light soy sauce, dark soy caramel and white pepper, and stir-fry to make sure all noodles are charred and well coated in the sauce.
Push the rice noodles aside and make a clear space in the wok, then add the remaining tablespoon of oil and crack the egg into the oil. Stir and break up the egg with the spatula, then quickly cover it up with noodles and let it cook for 10-15 secs before you start stir-frying again.
Add bean sprouts and garlic chives, turn the heat off, give everything in the wok a toss to combine, then tip out onto a serving plate. Serve this Malaysian Char Kway Teow immediately.
Notes
Dark cooking caramel, also known as dark soy caramel, is different from dark soy sauce or kecap manis. It has a thick molasses consistency and a salty flavour. It can be found in many major supermarkets and Asian grocers.
Prawn Laksa
To Make
Peel and devein the prawns, setting aside the heads and shells for the stock.
In a pot, bring chicken stock up to boil and turn heat to low simmer.
Add prawn heads and shells and let simmer for 20-30 minutes.
In the meantime, boil the two noodles and set aside.
Quickly blanch the sliced fish cakes and mung bean sprouts in boiling water for 10 seconds.
Boil the eggs for 7 minutes and immediately run under cool water to arrest the cooking. Peel and slice in half, set aside.
Remove the prawn shells and heads from the stock and add in the littleneck clams if using. Simmer for 2 minutes until clam shells have opened up. Strain out and set aside.
In a separate pot on medium heat, fry the Valcom laksa paste until fragrant.
Add the chicken-prawn-clam stock to the fried laksa paste.
Add the coconut milk and simmer for an additional minute.
Add the halved tofu puffs and simmer for 5 minutes.
Season the soup with fish sauce – you may need more or less depending on saltiness of your chicken stock.
Assemble the bowl! Place a small handful of both kinds of noodles in the bottom of a wide serving bowl. Arrange the prawns, clams, half-boiled eggs, fish cakes and mung bean sprouts on top of the noodles.
Ladle in the hot broth, including a few of the tofu puffs.
Garnish with the shredded mint and coriander and fried shallots if using.
Tangy Fish Curry
To Make
Process garlic, ginger, lemongrass, coriander roots and stems, curry powder, 1 tbsp of Squid Brand Fish Sauce and 1 tbsp oil in a food processor to make a paste.
Heat 2 tbsp oil in a large wok or large pan, over medium-high heat. Add paste and curry leaves and fry for 3-5 mins or until fragrant. Add onions and stir through for 2 mins.
Add in remaining Squid Brand Fish Sauce, water, coconut milk and tamarind paste and bring to a boil. Reduce heat to medium-low and simmer for 6-8 mins or until mixture reduces slightly.
Add green beans, cook for 2 mins until mixture starts to simmer then gently add fish and sugar. Simmer for 5-6 mins or until fish is just cooked.
Serve with steamed rice, coriander leaves and chilli.
Thai-Style Lemony Prawns and Vermicelli Salad
To Make
In a small bowl, combine lemon juice, Squid Brand Fish Sauce, sugar, sesame oil, garlic, and white pepper to make the dressing.
Pour half the dressing into a mixing bowl, and place prawns in. Set aside for 15 mins. In a large mixing bowl, soak vermicelli noodles in boiling water for 2-3 mins until soft. Drain and set aside.
Heat a grill plate with 1 tsp of oil until smoking hot. Cook lemon halves, cut side down until charred. Set aside.
Remove prawns from marinade, pat dry with a paper towel and oil the surface of the grill plate. Cook for 1 min on each side or until cooked.
Mix prawns, vermicelli, cabbage, another half of the dressing, shallots and herbs. Serve with grilled lemon. Garnish with chilli.
Air Fryer Caramelised Salmon Don
To Make
Wash the rice to remove some of the starch (I prefer to wash about 3-5 times until the water runs clearer).
Place in a pot with 1½ cups of water, cover with lid and over low heat. Cook until the water has evaporated and the rice is tender.
Prepare the marinade by combining ABC Sweet Soy Sauce (Kecap Manis), soya sauce, mirin, sake, rice vinegar, ginger, garlic and honey in a large bowl.
Place salmon fillets skin side up and cover with cling wrap. Marinate for about ½ an hour in the fridge.
To cook, place marinated salmon on a heatproof plate and into the airfryer. Cook on grill 200°C for 5 minutes or until just cooked and caramelised.
For the eggs, bring a pot of water to a rolling boil, place eggs in and set timer for exactly 6 minutes. Place eggs then into a cold bowl of iced water.
To serve, place cooked rice in a bowl. Using the fine nozzle of the Kewpie mayo, drizzle over the rice in one direction only. Place mixed greens to one side, peel and half the eggs and place in the bowl. Finally place the salmon to finish, adding pickled ginger and serve immediately.
Airfryer Prawn Wonton
To Make
Place deveined prawns in a chopper/food processor and blitz for 10-15 seconds into a paste. Transfer to a bowl.https://asianinspirations.com.au/wp-content/uploads/2024/03/AF-PW-3.jpg
Add in the rest of the ingredients to the bowl (water chestnuts, ginger, garlic, spring onions, and sauces) and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/03/AF-PW-4.jpg
Place a piece of wonton wrapper on a cutting board and scoop 1 tablespoon of the prawn mix in the center.https://asianinspirations.com.au/wp-content/uploads/2024/03/AF-PW-9.jpg
Wet the edges of the wonton wrapper with water and fold into a triangle and seal the edges. Gently pleat up to create a ruffled edge.https://asianinspirations.com.au/wp-content/uploads/2024/03/AF-PW-12.jpg
Brush some cooking oil all over the wrapped wontons before placing them into the air-fryer basket.https://asianinspirations.com.au/wp-content/uploads/2024/03/AF-PW-13.jpg
Air-fry at 160°C for 5 mins, turn them around. Increase the temperature to 180°C and air-fry for another 5-6 mins or until they are golden brown.https://asianinspirations.com.au/wp-content/uploads/2024/03/AF-PW-14.jpg
Serve with sweet chilli sauce.
Stir Fry Clams with Basil
To Cook
Heat oil on a pan and fry the garlic until golden in colour, then put the clams and rice wine. Stir well.
Add the oyster sauce, sugar, chilli and basil, then stir gently. Allow the sauce to boil and bubble.
As soon as the clams start to open up, add ¼ cup of water and let it boil for 1 min. It’s now ready to serve with steamed rice.
Thai Red Curry with Crispy Skin Salmon
To Cook
Heat pan on medium heat and add 1 tbsp of oil. Add onion, garlic and half the chilli and fry for 5 mins or until aromatic and onion has softened.
Add curry paste and fry until fragrant. Add half a can of coconut milk and simmer for 5 mins or until thickened.
Add the rest of the coconut milk and 1 cup of water. Add capsicum and sugar snap peas and simmer for 15 mins or until vegetables are cooked through.
Stir in fish sauce and juice of half a lime. Turn heat off and add spinach until it has wilted. Set aside.
Heat pan on medium heat and add 2 tbsp of oil. Season salmon with salt and pepper and add to the pan skin side down. Cook for 5 mins on one side and turn over then cook for a further 3 mins.
Divide curry and salmon into 4 bowls on top of rice to serve. Top with extra lime, red chilli and bean sprouts. Enjoy!