Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Bahn Mi Bowl

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To Make the Pickled Carrots
Whisk the rice vinegar, palm/brown sugar, sesame oil, and salt together. Soak the carrots in the mixture for 1 hr.

To Make the Meatballs
Mix all ingredients together. Roll into small meatballs with your hands.
Heat a little bit of olive oil over medium-high heat. Add the meatballs and fry until golden brown on the outside and fully cooked (not pink) inside.

To Serve
Layer the carrots and meatballs over quinoa, rice, or noodles.
Top with herbs, peanuts, sesame seeds, and/or spicy mayo. Sliced avocado is a nice addition.

Tofu Katsu Don

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To Cook
Cut the tofu into 4 large square steaks, place into a shallow dish, cover with 4 tbsp of soy and set aside.
Using a saucepan, bring vegetable oil to medium heat, then add in onions, cooking for 4-5 mins. Add in water, ginger, mirin, rice wine vinegar and soy. Bring to boil, then reduce to simmer for 10 mins.
In a container, mix together the water and cornstarch to make a slurry. In a separate container, add the panko crumbs.
Lightly coat a piece of tofu in the cornstarch, then cover in panko crumbs, ensuring the whole piece is coated well. Repeat for each piece of tofu.
In a fry pan, add in 1 cup vegetable oil over a medium heat. Shallow fry the tofu until golden brown (about 2-3 mins each side). Remove from the fry pan and drain on a wire rack.
Place S&B Golden Curry Sauce cubes into the water mixture, stirring constantly for 5 mins whilst the sauce starts to thicken.

To Serve
Divide rice between 4 bowls, sprinkle with furikake, add in curry, tofu, sliced radish and top with finely sliced spring onion.
Enjoy!

Everyday Veggie & Tofu Laksa

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To Cook
Heat oil in a large pot over a medium heat and add the laksa paste. Fry for 3-4 mins or until fragrant and it starts to split.
Add the coconut milk, chicken stock and water and bring to the boil. Then turn down and simmer for 5 mins.
Add the kaffir lime leaves and lime juice to the broth and continue to simmer for 10 mins.
Prepare the noodles according to packet instructions.

To Serve
Divide cooked noodles into 2 large bowls. Add the tofu and vegetables then ladle over the broth. Garnish with spring onions, coriander, bean sprouts and lime.

Tom Kha Gai (Coconut Soup)

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To Cook
Add coconut oil to heated pan. After 30 secs, add red curry paste, chilli and garlic.
Cook on medium heat for approximately 1 min.
Add chicken pieces and cook for approximately 2-3 mins. Chicken should not be fully cooked through.
In a separate saucepan, begin to boil water for the rice.
Add stock, lemongrass, basil, salt, galangal and kaffir lime leaves to soup mixture and bring to the boil. Once boiling, reduce heat and simmer for 10 mins.
Add rice to boiling water and cook for 10 mins or until ready.
After 10 mins, add coconut milk, sugar and fish sauce to soup mix and bring to the boil.
Add mushrooms and capsicum to soup mix and cook on medium heat till mushrooms and capsicum become tender but not soft.

To Serve
Remove rice from heat, strain and distribute 4 even portions.
Remove lemongrass and galangal from Tom Kha Gai Soup and pour over rice portions.
Add spring onions and/or coriander to garnish. Enjoy!

Spicy Thai Fish Soup

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To Prep
In a bowl or tray marinate the fish with the lime juice and salt. Cover with plastic wrap and refrigerate for half an hour.

To Cook
In a large pot or wok bring the fish stock and Valcom Authentic Thai Red Curry Paste to a boil.
Add the lemongrass, sweet potato and the Valcom Kaffir Lime Leaves. Reduce to a simmer for 15 mins.
Add the Chinese broccoli and cook for a further 5 mins.
Add the fish together with the juices from the bowl, the tomatoes, tamarind puree and palm sugar. Simmer for 7-10 mins or until the fish is cooked.

To Serve
Serve garnished with the coriander and lime cheeks. Enjoy!

Vegetarian Pad Thai

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To Prep
Place rice noodles in bowl and soak in room temperature tap water for 40-45 mins. Drain and cover with hot water for 2 mins until noodles are silky but still a touch firm.
Mix sauce ingredients in small bowl adding ¼ cup water.

To Cook
Heat 2 tbsp oil in a wok over high heat. Add garlic and onion and cook for 30 secs.
Add Tofu and cook until golden.
Push the ingredients to one side of the pan and pour the egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into Tofu.
Add bean sprouts, noodles and then Sauce.
Toss gently for about 1½ mins until Sauce is absorbed by the noodles.
Add spring onions/ garlic chives and half the peanuts. Toss through quickly then remove from heat.

To Serve
Serve immediately, sprinkled with remaining peanuts, lime wedges on the side, a sprinkle of chilli and a handful of extra bean sprouts. Squeeze over lime juice to taste before eating.

Salmon Sashimi Rice Bowl

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To Make
Once the sushi rice is cooked, add the sushi seasoning and mix, then put into a bowl.
In the meanwhile, thinly slice the salmon sashimi then add 2 tsp of the sushi soy sauce and mix, then put onto the sushi rice.
Pan toast the breadcrumbs and white sesame seed, then sprinkle onto the salmon rice bowl and add the chopped spring onion.
Place the poached egg onto the salmon rice bowl and serve with extra soy sauce and wasabi paste.

Prawns 3 Ways

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To Prep
Peel prawns, reserving heads and shells. Devein the prawns by slicing along the back and removing the trail. Set prawn cutlets and 6 heads aside in the fridge until needed.

To Cook
Heat 1 tbsp oil in a saucepan over medium-high heat. Add reserved prawn shells and heads, chilli and lemongrass. Sauté for 2 mins.
Add in 2 cups water and bring to the boil, then reduce heat and allow to simmer for 1 hr. Top up with extra water if needed.
Season with fish sauce, tamarind puree and sugar.
While prawn broth is simmering, add remaining prawn heads and cornflour into a ziplock bag. Shake until prawn heads are well coated.
Heat oil in a separate saucepan to 180°C. Deep fry the prawn heads for 2 mins or until slightly golden and cooked through. Drain on a paper towel and set aside.
Once the broth has nearly finished simmering, poach prepared prawn cutlets in broth for 1 min or until pink and cooked through. Remove from the broth.

To Serve
Arrange poached prawns and crispy prawns heads in a bowl. Garnish with chilli and micro herbs. Serve with prawn broth.

Thai Carrot and Pumpkin Curry

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To Cook
Pour stock into large pot and bring to boil.
Add galangal, half your garlic, lemongrass and chillies, and simmer for 5 mins.
Add pumpkin and carrots, and simmer while covered for 5 mins or until tender.
Heat oil in a separate pan, and stir fry the shallots and garlic for 2 mins, or until fragrant.
Add curry paste to shallots and garlic and stir fry for another 2 mins.
Transfer the shallots, garlic and curry paste into the pot with the now-softened carrot and pumpkin.
Add the coconut cream, and Thai basil and simmer for a few mins.
Toast pumpkin seeds in frying pan.

To Serve
Serve dish with or without rice and sprinkle on the toasted pumpkin seeds.

Thai Sweet & Spicy Fried Sweet Potato Fingers

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To Cook
Prepare 3 bowls for the Sweet Potato coating.
On the first bowl, add flour, chilli powder, salt and pepper. On the second bowl, beat the egg. And on the third bowl, put the panko breadcrumbs.
Heat pan with oil in medium heat.
Dredge Sweet Potatoes in the flour mixture. Then dip it in egg wash and finally coat with panko.
Repeat with all the Sweet Potato Fingers then it’s ready to be fried. Fry for at least 5 mins or until golden brown.

To Serve
Serve with Sweet Chilli Sauce for the dipping.

Thai Red Curry Salmon Cake Rice Bowl

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To Make the Chilli Coconut Sauce
Bring the ABC Original Chilli Sauce and TCC Premium Coconut Milk to boil, reduce to a simmer until mixture is halved. Add the zest, juice and Squid Brand Fish Sauce into the pot, stir and cook for a further 2 mins. Set aside to cool.

To Prep the Red Curry Salmon Cakes
Slice the salmon fillets into 1cm cubes and then chop vigorously into a chunky mince. Do not use a food processor to do this, as you do not want to puree the flesh. Place into a bowl.
Crush the garlic and ginger with a little salt using a mortar and pestle into a paste. Scrape into the bowl.
Add the Valcom Kaffir Lime Leaves, Valcom Authentic Thai Red Curry Paste, Squid Brand Fish Sauce and remaining ingredients to the salmon, mixing until well combined.

To Cook Red Curry Salmon Cakes
Heat a tablespoon of oil in a non-stick fry pan on low to medium. Scoop slightly heaped tablespoons of the mixture into the pan.
Flatten slightly and cook for a few mins until golden brown on both sides. Drain on paper towel, repeat with the remaining mixture.

To Cook the Coriander and Lime Rice
Drain and rinse the konjac rice.
Pop into a dry non-stick fry pan on low to medium heat and cook while stirring continuously until all the moisture is gone. Remove and set aside.
In the same pan, add the frozen cauliflower rice and again cook until the moisture has gone.
Return the konjac rice and stir to combine. Add the remaining ingredients and cook until the konjac rice has heated through.

To Serve
Cut the baby bok choy in half and wash away any sediment. Blanche in boiling water for 3 mins. Drain on a paper towel and dress with Yeo’s Pure Sesame oil.
To plate up, divide the coriander & lime rice, baby bok choy and Thai red curry salmon cakes between 2 plates.
Dress the salmon cakes with the chilli coconut sauce. Serve with lime wedges and pickled vegetables. Enjoy!

Prawn Wonton Tom Yum

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To Prep
Separate 12 large prawns, peel them but keep the tails attached. Put all peeled shells and heads into a large bowl. Then devein all 12 prawns, put into another small bowl and keep them in the fridge.
Peel and take all the tails off from the remaining prawns and put all shells and heads in the same bowl as the first lot. Then devein all prawns and put them in the bowl.
Transfer all clean prawns from step two into a mortar then pound it with pestle into a rough paste. Scoop the prawn paste into the bowl and keep them in the fridge.

To Make the Stock
Bring 6 cups of water to the boil and add all prawn shells and heads, then add the red shallots, lemongrass, kaffir lime leaves and galangal. Let the water boil and simmer gently for about 10-12 mins.
Pour all of prawn stock into a colander with another pot under them. Use a big soup ladle to press all prawn shells and heads until all liquid gets into the pot.
Put the prawn tom yum stock back to the gas top and turn the gas on high heat.
Add all the seasoning ingredients into the stockpot and mix all ingredients until combined and adjust the flavour to suit your liking. Let the stock boil and turn the gas off.

To Make the Wontons
Separate the wonton skin and put the prawn paste, about 1 full teaspoon, into one wonton skin each time. Then moisten the rim of wonton skin with a little bit of water and fold the skin in half to join and close the rim together. You can make any shape and design you like.
Put the complete wonton filling onto a plate and continue doing until the filling is finished.

To Cook
When it’s time to serve, turn the gas on for tom yum stock pot and keep it simmering while waiting to cook wonton.
Put 2L of water into another large pot and put on the gas and let it boil.
Cook all prawns with the tails on in the boiling water for about 40-60 secs, then take the prawns out and put them onto a plate.
Let the water boil again then cook wonton by putting one wonton at a time to prevent them from sticking together.
Cook 6-8 wontons each time. Wait until wontons float to the surface then scoop them out and into individual bowls (6 wontons per serve).
Repeat the wonton cooking process until the wonton wrap is finished.
Increase the heat on the tom yum soup pot and let it boil, then add all mushrooms into the pot.

To Serve
Pour hot tom yum soup and cooked mushrooms into individual bowls and top up with 2 cooked prawns per bowl and garnish before serving.
Add chilli powder as desired and enjoy prawn wonton tom yum soup.