Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Sushi Stack with Egg Floss and Spicy Mango Kewpie

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To Prep Rice
To make 4 sushi stacks heat up 3 cups of precooked short gran rice in the microwave until steaming. (Or cook rice as per packet instruction if you don’t have any precooked rice handy.)
Spread in a wide dish and drizzle 9 tbsp Obento sushi seasoning over rice and fold through. Set aside to cool to room temperature.

To Prep Fillings
Cut 1 large Lebanese cucumber into approximately 1cm cubes.
Peel and finely grate 1 carrot.
Cut 8 crab sticks into rough chunks approximately 1cm. Mix 1 tbsp Kewpie Mayonnaise through crab stick.
Using scissors cut 1 Obento Yaki Nori for Sushi seaweed sheet into 2cm squares.
Mash 1 avocado (if serving is delayed add some lemon juice to keep avocado from going brown, otherwise leave as is if serving straight away).
Slice 2 stalks of spring onion for garnish

To Prep Mango Dipping Sauce
Cut and mash one mango cheek until it has a thin consistency. Mix through 1 tbsp Kewpie Mayonnaise and 1 tsp sriracha sauce

To Cook the Egg Floss.
Whisk 1 egg plus egg yolk thoroughly. Mix 1 tsp cornflour with a small amount of water then whisk into egg. Mix in vinegar and salt.
Heat approximately 2cm deep oil in a deep saucepan. When oil is extremely hot pour half egg through the holes in a wide skimming spoon.
Note: The egg will rapidly expand when it hits the oil so this should be done in a deep saucepan for safety. Toss the egg briefly until golden then quickly scoop out to drain onto paper towel.

To Assemble the Sushi Stack
In a round take away container, place a 1cm layer of the crab mix. Sprinkle a thin layer of grated carrot over the crab.
Add a 1cm layer of sushi rice and use wet hands to push down firmly into the container. Place a layer of sushi squares over the rice then spread a ½cm layer of avocado over seaweed.
Place a 1cm layer of chopped cucumber. Finally add a 1cm layer of sushi rice. Again use wet hands to gently push down the rice and make sure the whole stack is packed tightly

To Serve
Flip the sushi stack inside the takeaway container upside down on your serving plate. Gently squeeze sides and tap top to remove without disrupting the layers.
Top the sushi stack with egg floss and sprinkle with chopped spring onion. Serve immediately with soy sauce and spicy mango Kewpie dipping sauce on the side. Enjoy!

Thai Prawn Skewers

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To Prep
Process coriander roots, lemongrass, chilli, garlic, ginger and palm sugar in a food processor then add the lime juice, fish sauce and coconut milk.
Place prawns in a bowl and pour over marinade. Cover and refrigerate for 2 to 4 hrs.

To Cook
Drain marinade into a saucepan and bring to the boil, simmering for 1 min.
Place the skewers on the char grill over high heat and cook for just a min either side.

To Serve
Place on a platter and pour over cooked marinade. Sprinkle chopped coriander over the top and serve with lime wedges.

Nuoc Cham Crunchy Prawn Salad

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To Prep
Mix the prawns, crushed garlic, chilli flakes and 1 tbsp oil and set aside for 10 mins.
Prepare the rice noodles according to packet instructions, drain well and place in a large bowl.

To Make the Nuoc Cham Sauce
Whisk the lime zest, lime juice, brown sugar, ginger, soy sauce, vinegar, chilli and fish sauce in a small bowl until completely dissolved.

To Make Salad
Heat a barbecue plate over high heat until hot and cook prawns, tossing, for 2 to 3 mins or until pink. Once cooked transfer to a plate and keep warm.
Add the cabbage, peas, cucumber, Nuoc Cham sauce and coriander to the bowl of noodles and toss to combine. Arrange salad in plates and top with prawns, thinly diced chilli and serve with a wedge of lime.

Note
You can always set aside half the Nuoc Cham sauce to pour over at the end as well.

Pork and Vegetable San Choi Bao

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To Cook
Brown onion and pork mince in oil, stir in ginger and garlic, cook on medium for 3 mins before adding the ABC Sweet Soy Sauce and oyster sauce.
Add finely chopped carrot and zucchini, cook for 5 mins until vegetables soften and sauce evaporates. Add pepper to taste.

To Serve
Serve on a fresh bed of lettuce. Yummy!

Bouquet of Vermicelli

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To Cook
Soak the vermicelli in hot water until soft, drain and cut into 5cm long pieces.
Add 1 tbsp cooking oil into a frying pan and cook the onion for 2 mins before adding in the carrot and cooking until soft.
Add the ABC Sweet Soy Sauce, vegetable stock and salt and pepper to taste. Mix well and leave it to cool.

To Serve
Cut the Obento Yaki Nori sheet into 4 pieces, form a cone and scoop the mixture inside the cone. Enjoy!

Korean Kimchi Pork

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To Prep
Prepare marinade by combining all marinade ingredients into a small bowl and stir thoroughly.
Add thinly sliced pork to marinade, mix to coat well and marinate for 10 mins.

To Cook
Heat cooking oil in a wok until it just begins to smoke, add marinated pork and toss to stir fry for between 1 to 2 mins.
Add the onion and kimchi to the wok and toss to combine. Add the sugar and cook for a further 3 mins.
Add the gochujang and continue cooking for another min, stirring all ingredients to combine well.

To Serve
Divide cooked rice between four bowls and spoon on the kimchi pork.
Garnish with spring onion, sesame seeds and red pepper flakes. Enjoy!

Okonomiyaki

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To Prep
Combine the plain flour and baking powder in a bowl and stir together with a whisk.
Dissolve the bonito dashi stock powder in the water and gradually add the dashi stock while mixing. This will help avoid pockets of flour.
Add a pinch of salt and the cornflour.
Cut the pork belly slices into 5-6cm pieces. Remove the stalks of the cabbage leaves. Stack the leaves on top of each other and cut into strips, and then coarsely chop into pieces.
Place the cabbage leaves into the bowl of batter. Chop the spring onion into fine pieces and place into the bowl. Chop the beni shoga into about 1cm pieces and add to bowl.
Coarsely chop the prawns and place into the bowl.
Crack two eggs into the bowl and lightly toss all the ingredients to coat.
Try not to mix the batter too much otherwise the texture of the okonomiyaki will become tough.

To Cook
Heat a non-stick fry pan or bbq plate to medium and coat the surface with oil. Place the mixture onto the hot surface making a round shape. Make sure to leave a bit of batter in the bowl for later use.
Quickly place the pork slices onto the mixture. Coat the surface of the pork with the remaining batter. This will prevent the pork from getting tough.
Cover with a lid and cook about 2 mins on high heat.
Turn the okonomiyaki over, cover and cook until the other side is golden brown.
Remove the lid, flip it over again and lower the heat to medium to cook the inside.

To Serve
When it is ready to serve, coat it with the okonomiyaki sauce.
Sprinkle on lots of spring onion leaves and garnish with Kewpie Mayonnaise. Finally, top with the aonori seaweed and dried bonito flakes.

Creamy Chilli Coconut Prawns

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To Cook
In a wok/pan, heat up some oil on high heat.
Add in the prawns and toss for about 30 secs on high heat.
Add in the minced garlic and toss for another 30 secs on high heat.
Add in the salt, pepper and sugar and combine well on medium heat for about 10 secs.
Add in the Valcom Authentic Thai Tom Yum paste and toss well for 30 secs.
Add in the coconut cream and let it cook for 1 min until the sauce thickens a little bit.
Add in the chopped chilli and spring onions and toss for around 20 sec.

To Serve
Remove from heat, top with some fresh basil leaves and squeeze some fresh lime juice. Can be served with steamed rice.

Opor Ayam Kuning (Pressure Cooker Javanese Coconut Chicken Curry)

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Method For Spice Paste
Blend all ingredients together in high-speed blender for 20-30 secs, until well blended. Stop and scrape down as needed. Place in pressure cooker pot.

Method For Opor Ayam
Sauté Spice Paste over med-high heat in open pressure cooker pot for 2 mins until fragrant and starting to “catch”, do not burn!
Add lemongrass, kaffir lime leaves and salam leaves, and stir for 2 mins.
Add chicken and stir till no longer pink, about 2 mins (it doesn’t need to be cooked as the pressure cooker will do that).
Add the sachet of Lee Kum Kee Ready Sauce for Creamy Coconut Curry Vegetables and half the coconut milk. Stir to combine.
Close pressure cooker lid and bring to high pressure. Pressure cook on High for 3 mins.
Quick release. Remove lid when all the pressure has been released.
Stir in remaining coconut milk and hard boiled eggs. Season with salt and sugar as needed. Heat for 2 mins, stirring gently.

To Serve
Serve with lontong, fried shallots, krupuk and sambal.

Mixed Seafood Stir-fried With Red Curry Paste

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To Prep
Using a mortar and pestle pound garlic, lemongrass, kaffir lime skin and bird eyes chilli (if using) until a coarse paste.

To Cook
Heat a wok, pour in the oil then add the paste from step one. Fry over medium heat until fragrant; about 1 min. Then add in the red curry paste and fry for about 1 or 2 mins.
Add mussels and calamari, fry them for about a min and then add the prawns and salmon into the pan.
Season with dark brown sugar and chicken bouillon powder then add water. Simmer for a moment until all is cooked.
Add beans and stir a few moments then finish with torn kaffir lime leaves, sliced red chilli and basil leaves.
Serve with Thai jasmine rice. Enjoy!

Char Kueh Tiaw

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To Prep
In a small bowl, mix the Lee Kum Kee Premium Soy Sauce and Lee Kum Kee Premium Dark Soy Sauce, and set aside.

To Cook
Heat wok over high heat until smoky, add 1 tbsp cooking oil.
Add garlic in wok, and give it a quick stir.
Add Chinese sausage and prawns, stir until combined.
Add flat rice noodles and add half of the soy sauce mixture, stir to coat flat rice noodles.
Position the flat rice noodles to side of wok to create a well on the other side of wok.
Place remaining 1 tbsp cooking oil in the well on the other side of the wok and crack eggs into well.
Cover flat rice noodles over egg, add remaining half of the soy sauce mixture, mix until combined.
Add in garlic chives and bean sprouts, mix until combined. Remove from heat immediately and serve hot.

Chicken Katsu Curry

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To Prep
Season the chicken breasts on both sides with salt and pepper.
Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.

To Cook the Curry
Add carrots, potatoes and vegetable oil into a medium sized pot.
Add water and bring to boil. Reduce heat, cover and simmer until ingredients are tender, approx. 12 mins.
Turn the heat down, break S&B Golden Curry Mild into pieces and add them to the skillet. Stir until sauce mixes are completely melted. Simmer for approximately 5 mins while stirring constantly.

To Cook the Chicken Katsu
While waiting for curry, heat ¼ inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 mins per side, or until golden brown.

To Serve
Serve hot over rice. Garnish with Kewpie Mayonnaise, chilli, and green onion.