Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Mie Goreng Jawa (Javanese Fried Noodles)

by Leave a Comment

To Make the Flavouring Paste
Blend all ingredients until very finely chopped. Set aside.

To Cook the Mie Goreng
Heat 1 tbsp of oil in a non-stick pan or wok on high heat. Add prawns and stir fry until just cooked. Remove from pan.
Add chicken, stir fry until well cooked. Remove from pan.
Add more oil to the pan if necessary. Break eggs into the pan, let sit for a few seconds, then stir until cooked, but leave it in chunks.
Add 1 tbsp oil into the pan. Add in the Flavouring Paste, stir until fragrant and starting to dry (approx. 2 mins). Add beef balls, cabbage, carrots, water and stir until vegetables have softened and balls are warmed through.
Stir in tomatoes and pepper. Reduce heat to medium-low. Return the noodles, prawns and chicken to the pan and add in the sweet soy sauce, soy sauce and chilli sauce. Stir until well combined and warmed through.

To Serve
Sprinkle over fried shallots. Serve immediately.

Spicy Thai Fish Soup

by Leave a Comment

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!

Salmon Sashimi Rice Bowl

by Leave a Comment

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

by Leave a Comment

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.

Chashu Ramen (Braised Pork Belly Ramen)

by Leave a Comment

To Make the Broth
Rinse the bones under cold water, place them in a tray and brown them in the oven at 220°C (fan forced) for 15-20 mins.
Transfer the bones into a pot and add water until they are fully covered. Add in the other broth ingredients (5 garlic cloves, 40g sliced ginger, spring onion & shallots).
Bring the broth to a boil, then reduce heat to low and let simmer for 3-6 hrs.

To Make the Braised Pork Belly
In a sauce pan, mix the light soy sauce, sweet soy sauce, mirin, Japanese sake, sugar, star anise, dry red chilli, garlic cloves, ginger and whole black pepper and bring to simmer for 2 mins.
Take off the heat and set the braising liquid aside.
Pat dry the pork belly and season with salt and pepper.
Place the pork belly in a roast tray and pour the braising liquid over it.
Wrap the tray with aluminium foil and place in a pre-heated oven at 220°C for 30 mins.
After 30 mins, reduce the oven to 180°C and let the pork cook for another 2 hrs while basting the pork belly every 40 mins.
After 2 hrs, remove the aluminium foil and cook for another 15 mins.
Set the pork aside to cool until ready to serve.

To Serve
Boil the ramen noodle and the corn cob for about 4-5 mins. Place in a bowl.
For the soft boiled egg, place your eggs in boiling water for 7 mins then remove the eggs and place in ice-cold water for 2 mins. Place in the bowl on top of the noodle.
Cut the pork belly and assemble on the noodle, along with the enoki mushrooms.
Pour in the broth until the noodles are covered and add in 25ml of the braising liquid mix with the ponzu sauce in each bowl.
Top with some spring onion and serve!

Hot Pot (Beef Stock with Tom Yum Paste)

by Leave a Comment

To Prep
Wash and cut all the vegetables. Arrange them on a plate.
Prepare your choice of meat and arrange them on a plate.
Prepare your dipping sauce, bowl, spoon, chopsticks, wire basket or slotted spoon.
Place your portable stove in the middle of the dining table.

To Cook
Combine the beef stock, tom yum paste, soy sauce, fish sauce in a medium saucepan and bring to a boil. Turn it down to a simmer.
Put a small portion of your favourite ingredients such as fish balls, cheese fish tofu, carrots, beef, vegetables, shrimps, mushrooms, tofu, chilli into the broth (place the ingredients that take longer to cook first).
Let the ingredients simmer until cooked.
Enjoy hotpot food with the dipping sauce, add some lemon to taste too.
You can use chopsticks, wire basket or slotted spoons to dish out the cooked ingredients and put into your bowl.
Repeat with the remaining ingredients. At the end of the meal enjoy the delicious stock.

Satay chicken

by Leave a Comment

To Prep
Combine chicken, curry powder, 1 tsp sugar, 1 tsp salt, 2 tsp red Thai curry paste and ¼ cup of the TCC Premium Coconut Milk (save remaining for the satay sauce) mix well and set aside to marinate for at least 20 mins, or overnight. Thread 6-7 pieces of chicken on to each skewer.
Place remaining TCC Premium Coconut Milk, 1 tsp salt, ¼ cup white sugar, 2 tbsp Thai red curry paste, peanut butter, apple cider vinegar, soy sauce and water in a saucepan over medium-low heat.
Stir to combine then simmer, stirring every now and then, for 5 mins. Cover with lid and keep warm while cooking skewers.

To Cook
Heat olive oil over BBQ on medium-high heat. Cook skewers, turning until cooked through and chicken has some golden colour to it.

To Serve
Serve salad in bowls and top with 2 chicken skewers. Drizzle with satay sauce or serve the sauce on the side in a dipping bowl. Enjoy!

Thai Red Curry chicken

by Leave a Comment

To Cook
Heat oil in saucepan and add onion, garlic and ginger and cook for 2 mins or until soft.
Add carrot, capsicum and cook for 10 mins.
Add curry paste, coconut cream, fish sauce, brown sugar and kaffir lime leaves.
Chop chicken thighs and add.
Cook for 30 mins stirring occasionally.

To Serve
Serve on rice and add peanuts, fried shallots, chilli, coriander and a wedge of lime. Enjoy!

Spring rolls with Noodle and Herbs

by Leave a Comment

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

by Leave a Comment

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.

Slow Cooked Red Curry

by Leave a Comment

To Cook
In a slow cooker, place 3 tbsp of red curry paste with 1 tbsp of oil.
Dice and add in the chuck steak along with the coconut milk.
Leave to cook for 2 hrs.
Dice and add in the sweet potato, eggplant and zucchini.
Add peanut paste, fish sauce, palm sugar and cook for another 2 hrs. Add snow peas.
Serve with boiled rice.

Tom Kha Gai (Coconut Soup)

by Leave a Comment

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!