Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Spring rolls with Noodle and Herbs

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To Prep
Place the pork, glass noodles, cabbage, carrot, sugar, sesame oil, fish sauce, oyster sauce, chicken stock powder and pepper in a bowl. Mix until well combined.
Mix cornflour and water in a small bowl.
Separate the spring roll wrappers. Keep the unused ones covered under damp paper towel.
Place a spring roll wrapper on a plate in diamond pattern. Scoop about 1 tbsp of the spring roll mixture and place in the middle of the wrapper. Roll it up and fold both sides in. Roll it up to the end and dab some of the cornflour mixture at the top of the wrapper to secure it in.
Repeat until all wrappers are gone.

To Cook
Heat oil in a wok until it’s hot. Make sure oil covers spring rolls. Cooking in batches, carefully place spring rolls in hot oil and cook until golden and crisp. Roughly about 5 mins.
Drain on a paper towel. Repeat with all the spring rolls.

To Serve
Arrange noodles, beansprout, herbs and carrot on a serving bowl.
Make the dipping sauce by combine dipping sauce ingredients in a bowl and mix until the sugar has dissolved.
Arrange spring rolls on top of the noodles. Serve with dipping sauce on the side.

Banana Prawns & Rice Noodles with Tangy Lime & Oyster Sauce

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To Prep
Prepare the rice noodles, following the packet directions. Drain and set aside.
Combine the sauce ingredients, set aside.

To Cook
Heat wok and add the sesame oil.
Add the red onion, capsicum & red chilli and cook for 2-3 mins.
Add the prawns and cook for 2-3 mins (or until almost cooked through)
Add the sauce and simmer for 1 min.
Gently toss the rice noodles through the mixture, cook over low heat until warmed through.
Add the coriander and cucumber, stir to combine, check and adjust the seasoning.

To Serve
Serve, garnished with coriander leaves.

Soba Soy Salad

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To Cook
Chop all the ingredients and cook the noodles as per the instructions on the packet, then combine.
To make the dressing, combine vegetable oil, sesame oil, and crushed red peppers in a small saucepan.
Whisk over heat for 3 mins, then add the honey and soy sauce, stir until combined and then allow to cool before dressing salad.

Quick Shortcut Satay Hot Pot (Cheat’s Satay Celup)

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To Prep
Skewer all the ingredients for easy dipping.

To Make Stock
In a clean wok on low heat, add the dry spices. Stir constantly and toast until fragrant. Remove and set aside.
Heat the oil in a wok and fry the shallots until fragrant.
Add in the satay sauce and fry for 10 mins on medium heat, then add in the dry spices and mix well.
Pour in the stock and simmer for another 10 mins. Season according to your preference.
Once ready, start dipping the ingredients into the sauce to cook. Stir the sauce often, especially the bottom to avoid burning.

Skewers Hot Pot (Lok-Lok)

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To Prep
Skewer all the ingredients ready for dipping.
Mix all sweet dipping sauce ingredients and set aside.
Mix all garlic chilli dipping sauce ingredients and set aside.

To Make Stock
Heat the pork or chicken stock in a pot to a boil.
Season with salt and pepper, adjust the taste to your preference.
Once the stock is ready, start dipping the ingredients in the pot to cook and eat with dipping sauces.

Thai Suki Hot Pot

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To Make Sauce
In a mortar and pestle, grind the garlic until fine and smooth.
Add the red been curd and juice and continue to mash them until smooth.
Add in the toasted sesame seed and crush them lightly.
Transfer the paste into a pot and add in the remaining ingredients; sriracha, tomato sauce, brown sugar, soy sauce, oyster sauce, sesame oil and water, stir to mix well.
Heat up the sauce in medium heat until it starts to boil, then reduce heat to simmer for 3 mins.
Remove from heat and the sauce is ready for dipping.

To Serve
Bring the pork/chicken stock to boil, add ingredients in your order of preference. Cook and dip in Thai suki dipping sauce as you go.

Chinese Chicken and Mushroom Soup

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To Prep
Wash the shiitake mushrooms and soak it in the water overnight in the pot. After soaking, trim the stem and return to the pot.
Cut the chicken meat into bite size and marinate overnight with 1 tbsp Shaoxing wine.

To Cook
In the pot with mushrooms, add goji berries and red dates, then bring to boil.
Once boiling, turn the heat down to simmer for 30 mins.
Add carrots, ginger and chicken and bring back to boil.
Simmer the soup for another 30 mins, then add the remaining Shaoxing wine and chopped spring onions.
Add salt to taste and serve garnished with curled spring onions.

Spicy Vietnamese Meatball Soup

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To Make Meatballs
Combine all meatball ingredients and mix well. Marinate for 30 mins.
Roll the mixture into small meatballs and place on a tray or plate. Cover and refrigerate.

To Cook
Heat oil in a large pan over medium heat.
Add lemongrass stem, cinnamon stick, star anise, cloves, chillies, spring onion and garlic. Fry for 3-4 mins until fragrant.
Add stock and bring to boil.
Add meatballs, bring to boil, then reduce to simmer for 15 mins.
Add lime juice and fish sauce, stir to mix well.

To Serve
Blanch bok choy and set aside.
Blanch thick rice vermicelli in hot water until soft, drain and set aside.
Divide blanched noodles and bok choy to serving bowls.
Ladle the hot broth and meatballs into the bowls.
Garnish with coriander leaves and sliced chillies before serving.

Creamy Coconut Slow-Cooked Chicken Laksa

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To Cook Laksa Soup
Heat the oil in a wok or pan, then add in the onion, ginger, garlic and lime zest. Stir for 1 min until onion is softened.
Add in the laksa paste and stir for 2-3 mins or until it is aromatic.
Add the chopped chicken and stir for 5 mins or until half cooked through.
Scoop everything into a slow cooker and pour the chicken stock in.
Add the lime juice, lemongrass and fish sauce, cook on high for at least 2 hrs.
30 mins before serving, add the coconut cream and continue cooking on high for 30 mins. Taste test and season with salt if required.

To Serve
Prepare the rice vermicelli according to the packet.
Blanch the sliced bok choy and bean sprouts then set aside.
Divide the noodles, eggs, bok choy and bean sprouts into serving bowls.
Scoop laksa soup into the bowls and divide the chicken equally.
Top with sliced red onions, coriander leaves, fried shallots and a lime wedge. Serve immediately.

Stir Fried Rice Vermicelli with Beef

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To Cook
Cook the rice vermicelli in boiling water according to packet instructions or until soft. Drain.
Heat up oil in a pan and stir-fry beef until cooked. Add red onion, spring onion, capsicums and carrots. Toss for 1 min.
Add the cooked rice vermicelli and seasoning mix ingredients. Stir well and heat through. Serve.

Korean Vegetarian Rice Bowl (Bibimbap)

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To Cook
Set aside each type of vegetables on a big plate after cooking.
Heat pan and ½ tbsp oil. Add carrot and cook briefly for about 20 secs. Season lightly with salt.
Saute zucchini as above but add a pinch of minced garlic and some green onions. Season with salt.
Saute shiitake mushrooms as above and season lightly with soy sauce and sesame oil.
Saute enoki mushrooms and lightly season with salt.

To Serve
In a bowl, place 1 cup of piping hot cooked rice. Arrange vegetables and tofu on the rice, to line the side of the bowl. Keep the centre of the rice clear to place the egg yolk.
Crack an egg and separate the yolk. Gently place the yolk on the piping hot rice in the centre of the bowl.
Drizzle some sesame oil and garnish with sesame seeds and remaining spring onions.
Serve with Ottogi Gochujang for individual taste.
Repeat for another 3 servings.
Mix in the egg yolk and Ottogi Gochujang with rice and toppings before eating.

Vegetable Yaki Udon

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To Cook
Boil noodles until cooked, drain and cool under running water. Drain excess liquid and keep dry.
Heat pan and spread some vegetable oil. Stir fry vegetables except spring onion, until cooked through.
Mix in the noodles, followed by tonkatsu sauce. Using tongs, marinade the sauce through the ingredients until all ingredients are well coated.
Add spring onion and quickly stir fry until the spring onion is mixed in.
Plate in a dish followed by mayonnaise, red pickle ginger, aonori flakes and bonito flakes.