To Cook
Heat oil in a wok over medium-high heat.
Add in the laksa paste and stir-fry for 1 min.
Next, add in the water and bring to the boil, then add the coconut milk and simmer for 2 mins.
Add the eggplant, crab, squid, and mussels cook for 2 mins. Then add the prawns, deep-fried tofu and 1 tsp of fish sauce, and cook for 5 mins.
Blanch the noodles for 15 seconds and place in a bowl, top with the bean sprouts and the fresh herbs.
Pour the laksa soup over the noodles, then add the seafood on top.
Garnish with slices of chilli and the other fresh herbs of choice.
Seafood
Chawanmushi
To Cook
Preheat a suitable size steamer (or simply wok with a cooling rack and lid) to cater to chosen serving bowls.
Add beaten eggs to room temperature (or cooler) dashi stock. Mix until well combined and pass-through strainer for a smooth bubble-free mixture. Set aside.
In each bowl, add remaining ingredients (except for seasoning) and pour over the dashi egg mix.
Gently mix bowl contents to ensure all is combined. Cover each with cling film and place in the steamer for 10-12 mins.
When steaming is complete, carefully remove bowls and discard the cling film. Sprinkle lightly with seasonings and serve while hot. Enjoy!
Teriyaki Salmon Bibimbab
To Cook
Preheat the pan with oil, and pan-fry both sides of the salmon until desired.
To prepare dish, place rice into a bowl and place the cooked salmon on top.
Cook all sauce ingredients in a small pot until boiling, then pour the sauce on top of the salmon.
Serve with your choice of fresh salad and side dish option.
Two-ways Yellow Curry
To Make
In a saucepan, begin heating enough water and add in salt. Once the water is boiling, toss in the sweet potatoes and boil for 3 mins. Then, add in the cauliflower and boil for further 2 mins. Lastly, add in the capsicum and cook for another 2 mins. Drain and set aside.
Heat up frying pan with 1 tbsp of oil and slightly pan-fry the firm tofu cubes on all sides. Set aside.
Add 1 tbsp of oil and slightly pan-fry the prawns on both sides until cooked. Set aside.
Using the same frying pan, heat the remaining 1 tbsp of oil and fry the Valcom Yellow Curry Paste until bubbling.
Add in the coconut milk and stir until well combined. Then, add in light soy sauce and brown sugar, and continue stirring until the sugar has fully dissolved.
Toss in the tofu and the blanched vegetables. Stir for 2 mins until all ingredients are completely coated with curry sauce. Remove half from the pan for the Vegetarian Yellow Curry.
Add prawns to the remaining Yellow Curry for the Meat Version.
Garnish the Two-Ways Yellow Curry with cut chillies and Thai sweet basil.
Note: For Vegetarian version only, skip steps 3 and 7.
Homemade Furikake (Japanese Rice Seasoning)
To Prepare
Using a spice grinder or mortar and pestle, grind the white sesame seeds a few times until they are partially ground with some still whole.
Heat up a frying pan on low heat and fry the white sesame seeds for 5 mins. Then, add in the black sesame seeds and continue to stir for around 10 mins or until the white sesame seeds turn a light golden brown and are fragrant.
Stack nori sheets together and and cut or crush into small pieces.
Grind the bonito flakes into small pieces in a spice grinder or using a mortar and pestle.
Place the sesame seeds into a bowl then add in the rest of the ingredients, adding the optional salt and pepper to taste. Mix well.
Use the Furikake to season your dish and store it in an air-tight container. It keeps up to 6 months.
Salmon with 3-Teas Seasoning
To Make
Pat dry salmon fillets with kitchen towel.
Mix all tea seasoning ingredients in a grinder.
Heat up frying pan with some oil on medium heat and pan-fry salmon fillets skin side up for 5 mins. Then turn over and fry the skin side for another 5 mins or until skin is crispy.
Heat a pot of water in a medium saucepan and blanch bok choy.
Serve salmon with bok choy and three teas seasoning sprinkled on top or on the side.
Note: This Three Tea Seasoning is versatile and can be used with any meat or vegetable dish to enhance the flavours.
Pan Seared Salmon with Massaman Curry
To Cook
Heat up 1 tsp oil in a pan on medium heat then add Massaman curry paste. Cook until fragrant.
Add coconut milk, ½ tbsp tamarind paste, ½ tbsp sugar. Bring to boil, then add fish sauce. Set aside.
Add 1 tsp oil in medium heat pan, then add sliced onion and continue cooking for 30 secs.
Add purple cabbage, 1 tbsp tamarind paste, 1 tbsp sugar and a pinch of salt and pepper.
Turn heat to high, and continue cooking and stirring for 2-3 mins.
Season salmon with salt and pepper. Heat 1 tsp oil on medium heat pan, then put the salmon skin side down first. Cook each side for 2-3 mins.
To serve, plate sauteed purple cabbage, salmon and Massaman curry sauce. Finish by sprinkling roasted cashew nuts on top.
Creamy Tom Yum Seafood Noodles
To Cook
Add Valcom Tom Yum Paste, coconut milk, water, sugar and mushroom (if needed) in a pot and bring to boil.
After boiling, add in all the seafood and continue cooking in the boiling soup for 30 secs. Then add tomato and cook for another 30 secs before turning off the fire. Add lemon juice and mix well.
In a separate pot, bring 1L of water to boil and blanch the noodles for 30 secs or until cooked.
Serve noodles and soup in a bowl. Garnish with micro coriander and red chilli on top.
Prawn Salad with Tom Yum Mayo
To Cook
Add mayonnaise, Valcom Tom Yum Paste, tomato sauce, oil (1 tbsp), water and sugar in a bowl and mix well. Set aside as salad dressing.
Mix prawns with fish sauce and black pepper.
Heat the remaining oil in a hot pan until the oil begins to smoke. Add prawns into the hot oil cooking them for about 30 secs each side.
To serve, arrange all the vegetables, avocado and prawns on the plate. Add some dressing on top or serve at the side.
Shanghainese Smoked Fish
To Prep
Wash and dry fish steaks thoroughly.
Slice the steaks in half, slicing just to the side of the spine bone.
Mix salt, five-spice powder and white pepper, then sprinkle all over the fish steaks. Let it marinate for 10 mins.
To Make Sauce
Add all ingredients for the sauce into a small pot and stir over low heat for 5 mins to get all the flavour.
Pour into a bowl big enough to fit all the fish and let it cool to room temperature.
To Cook
Heat about 2 cups of oil to about 180°C in a small pot. To test if the oil is ready, dip a bamboo chopstick tip into the oil. If it bubbles vigorously around the chopstick, then the oil is ready.
Slide the fish into the hot oil, a couple of pieces at a time, and fry until golden brown.
Remove and place on kitchen paper-covered plates to soak up excess oil. Repeat for all pieces of fish.
When the fish has cooled, add them to the sauce ensuring the pieces are fully submerged. Let it sit at room temperature for 2 hours or cover and leave it in the fridge overnight.
To serve, place the fish onto a serving plate and drizzle with the sauce.
Japanese Miso-Glazed Salmon
To Make Togarashi Crackers
Pre-heat oven to 180°C.
Mix sesame oil and olive oil together.
Tear pita bread into bite-sized pieces. Drizzle with oil mixture and sprinkle togarashi and sea salt.
Bake pita bread in the oven for 3-4 minutes until it becomes crisp as crackers.
To Cook Seared Avocado
Cut avocado into quarters and sear the outside flesh with a blow torch until charred.
To Prep Miso Glaze
Combine miso paste, mirin and sugar into a stainless-steel-based pot.
Heat on medium heat until sugar is dissolved.
Set aside to keep warm.
To Cook Salmon
Slice salmon lengthways to approximately 2-3cm slices.
Season with salt and brush salmon with vegetable oil. Heat pan on medium-high heat and pan-fry salmon until golden brown.
Remove salmon from pan and add to prepared miso glaze.
To Serve
Drizzle a generous amount of sesame dressing in a serving bowl, add salmon and dollops of Kewpie Yuzu Mayonnaise. Top with shards of togarashi crackers.
Spicy, Sweet & Sticky Air Fryer Prawns
To Prep Prawns
Wash prawns and sprinkle with salt. Leave to sit for 10 mins. Wash away salt and let prawns drip dry.
Butterfly the prawns. Start off by using a pair of scissors to make a slit at the top of the prawn in the middle of the shell lengthways. Devein prawns.https://asianinspirations.com.au/wp-content/uploads/2023/10/SSSP-1-Large.jpg
Following that slit, use a knife and slice along the spine of the prawn from the top all the way to the bottom.https://asianinspirations.com.au/wp-content/uploads/2023/10/SSSP-2-Large.jpg
To Cook
Mix all the marinade ingredients together except lime and bird’s eye chillies.
Brush prawn flesh with sauce and lay them on the air fryer basket.https://asianinspirations.com.au/wp-content/uploads/2023/10/SSSP-5-Large.jpg
Air fry for 8-10 mins at 180°C and baste with more sauce midway.https://asianinspirations.com.au/wp-content/uploads/2023/10/SSSP-6-Large.jpg
Cook the remaining sauce in a saucepan and add lime juice when the sauce starts bubbling. Pour into a small serving bowl and with sliced bird’s eye chillies.https://asianinspirations.com.au/wp-content/uploads/2023/10/SSSP-8-Large.jpg
To serve, cut the pineapple into tiny cubes. Place air-fried prawns on top of the pineapple cubes.