Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Northern Thai Sauce (Nam Prik Ong)

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To Prep
Combine dried chilli, lemongrass and salt in a mortar and pound until fine, adding shallot, garlic and salted soy bean, continue pounding until become fine paste.
Add tomatoes to the paste and gently pound together, until well combined Transfer the mixture into a mixing bowl, add the minced pork and mix well

To Cook
Stir fry chopped garlic in heated oil over low heat, until fragrant. Combine curry mixture and stir well, adding water and stir fry until well cooked and thickens. Remove from heat
Place the mixture in a serving bowl, top with spring onion and coriander. Serve as dipping with vegetables; ie. Carrot stick, cucumber, celery, etc. and pork crackling as an entrée.
Your Northern Thai Dipping Sauce is ready!
Hint: It is also good for topping rice vermicelli, served as a light meal, or used as cooking sauce for various stir fried.

Korean Seasoned Bean Sprouts

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To Cook
Rinse bean sprouts twice in cold water and blanch for 1 min or until the bean sprouts are slightly softened. Drain quickly.
When cool enough to handle, gently squeeze out the excess water.
Toss well with the remaining ingredients.
Sample and add more salt to your taste.

Braised Vegetables in Vegetarian Stir Fry Sauce

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To Cook
Bring half a pot of water to boil. Add in a little oil and salt and cook the Shanghai cabbage until tender. Drain and arrange on a serving plate. Keep warm.
Heat 2 tbsp oil in a pan. Toss in Chinese mushrooms, straw mushrooms and button mushrooms. Sauté until fragrant.
Add in cloud fungus, baby corns, white fungus, carrots and fried wheat gluten pieces. Mix in Lee Kum Kee Vegetarian Stir Fry Sauce and water. Bring to a boil. Then, cover and simmer for 10 mins.
Place the cooked ingredients on top of Shanghai cabbage to serve.

Chicken and Papaya Salad

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To Cook
Mix chicken with marinade ingredients.
Heat oil in a pan and pan fry chicken until golden brown and cooked through. Remove and allow to cool. Dice and set aside.
Mix all ingredients in a bowl and chill. Stir in seasoning mix ingredients before serving.

Soba Salad with Soy Sauce

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To Cook
Cook soba noodles in boiling water according to packet instructions or until tender. Remove and soak in iced water. Drain and place into a serving bowl.
Arrange cucumber and carrots on soba noodles. Chill until cold.
Add seasoning mix just before serving and mix well. Garnish with sesame seeds.

Chicken Coconut Soup

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To Cook
Place 1 cup of extra light coconut milk on medium heat. Boil chicken fillet for few minutes and drain. Set aside.
In a saucepan, over medium heat, bring the light coconut milk to the boil, adding galangal and lemongrass, for 3 mins, until fragrant.
Combine the meat and chilli, return to the boil for few minutes, adding fish sauce, sugar and lime juice.
Add kaffir lime and coriander before removing from heat.
Serve your Chicken Coconut Soup warm in a soup bowl.
Hint : If old galangal is available, put a piece of 2 inch length, a little crushed, and boil it first in the coconut milk for 5 mins and take it out. Galangal will help smooth taste and also good for digestion and will enhance the soup flavour

Stir-Fried Beef with Snow Peas

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To Prep
Marinade meat in sauce and corn flour for 30 mins. Prepare vegetables.

To Cook
Heat oil and fry onions until transparent, add carrots and snow peas and stir-fry until cooked and removed.
Heat oil in pan and brown meat for 3 mins.
Add vegetables and sauce, combine well and serve with steamed rice.

Vegetable Massaman Curry (Massaman Phak)

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To Cook
Pre-cook all vegetables, set aside.
Stir-fry massaman paste in heated oil over low heat for 1-2 mins, slowly add 200ml coconut milk and stir-fry over medium heat until fragrant and the oil appears.
Combine all vegetables and stir through, add fish sauce, sugar and tamarind puree.
Add the remaining coconut milk, bring to the boil and cook until all vegetables softened. Remove from heat.
Serve with steam rice.

Squid with Lemon Basil (Kemangi) Leaves

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To Cook
In a wok, stir-fry the garlic and onion over high heat for 2 mins until browned; stir in red and green chillies.
Add squid rings, and fry for a further 2 mins or until nearly tender. Add vegetable stock, lemon basil leaves and sweet soy sauce, simmer for 10 mins.
Garnish with chillies and enjoy with hot rice.

Minced Meat in Lettuce Cup (San Choy Bow)

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To Cook
Place lettuce cups onto serving plates.
Heat oil in a wok; add garlic and onions and stir-fry for 1 min.
Add pork and Lee Kum Kee Oyster Sauce; stir-fry for 2 mins. Add water and simmer covered for 1 min.
Toss in Valcom Water Chestnuts (diced), mushrooms and carrots; stir through with Lee Kum Kee Hoisin Sauce. Stir-fry for 2 mins and remove mixture from heat.
Spoon meat mixture into lettuce cups, garnish with spring onions and serve.

Honey Soy Beef Stir Fry with Cracked Black Pepper

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To Cook
In a bowl combine beef, oil and black pepper, mix well.
Heat a wok over medium; stir-fry the beef for 2-3 mins or until well-browned.
Add the spring onions and snap peas and stir-fry for 2 mins.
Make a well in the centre of the wok and pour Oriental Honey & Soy and stir until sauce bubbles.
Stir fry for another 2 mins. Serve stir-fry beef over rice or noodles, garnish with dashi seasoning and a wedge of lemon.

Cantonese Soy Garlic Beef

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To Cook
Rub fillet steaks with oil and season with salt and pepper.
Heat a wok over medium heat and add beef and stir fry for 2 mins or until well browned. Drizzle over 2 tbsp Cantonese soy and garlic and turn steak frequently for 1 min to caramelise. Remove and set aside.
Heat oil in a wok, add garlic and vegetables and stir-fry for 2-3 mins.
Make a well in the centre of the vegetables and pour in ½ cup Cantonese soy and garlic, stir ingredients until sauce bubbles.
Return steak to wok and toss with vegetables to heat through.
Serve stir-fry with steamed brown and wild rice and garnish with lime wedges.