Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

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.

Red Curry Paste

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To Prep
Place the dried chillies in a bowl of warm water and set aside for 3-4 mins, then drain.
Place the drained chillies, garlic, lemongrass, shallots, shrimp paste, kaffir lime rind and water in a blender. Blend to a smooth paste.

Panang Curry Paste

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To Prep
Place the dried chillies in a bowl of warm water and set aside for 3-4 mins, then drain.
Combine the drained chillies, garlic, lemongrass, shallots, galangal, shrimp paste, kaffir lime rind, spices and water in a blender. Blend to a smooth paste.

Thai Sweetscorn Salad (Tum Khao Pod)

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To Cook
Lightly crush garlic, chilli and palm sugar in mortar and pestle.
Add the shrimps, long green beans and pound a few times to bruise the beans. Add the peanuts and pound a few more times. Add lime juice and fish sauce to taste.
Add the cherry tomatoes and lightly crush. Add the sweetcorn and pound lightly. Use spoon to mix all ingredients. Put on plate and serve.

Tip
Do not over pound, grind or crush ingredients.

Thai Stir Fried Prawns and Green Beans (Pad Prik Khing Goong)

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To Cook
Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the curry paste and stir 2-3 mins until aromatic.
Add the fish sauce and palm sugar and stir.
Once the sugar has dissolved, add the prawns and continue to stir until the prawns are seared on both sides.
Add in the green beans, sliced long red chilli, torn kaffir lime leaves, and stir well.
When the prawns are cooked, add in the pork rind, julienned and finely chopped kaffir lime leaves and mix well.
Garnish with the julienned long red chilli and remaining kaffir lime leaves before serving.

Tom Yum Prawns (Tom Yum Goong)

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To Cook
Place chicken stock in deep saucepan and bring to boil. Add the shallots, lemongrass and galangal and return to the boil.
Add the prawns, mushrooms, kaffir lime leaves and chillies, then stir for 1-2 mins or until the prawns are just cooked. Adjust taste with fish sauce and lime juice.
Serve the soup garnished with the coriander.

Northern Thai Rice Noodles with Spicy Pork Sauce (Khanom Jeen Nam Ngiaw)

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To Make Pork Stock
Put pork ribs, water, lemongrass and salt into a pot. Bring to boil and simmer for 1 hr.

To Make Curry Paste
Pound all chillies and salt in a mortal until it becomes a smooth paste.
Add galangal and coriander roots, pound until smooth. Add fermented soybean, garlic and shallot, pound until it becomes a smooth paste.
Add shrimp paste and mix through.

To Make Spicy Pork Sauce
Fry curry paste in hot oil for 2 mins, add minced pork and cook for 3 mins. Then add pork stock and cooked pork bones.
Add all remaining ingredients and bring to boil, then reduce to simmer. Continue to simmer for 10 mins.

To Serve
Place cooked rice noodles on a serving plate and ladle spicy pork sauce to the side. Place the remaining serving ingredients on a small dish and serve the noodles with the side dish.