Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Vegetarian Shirataki Ramen

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To Cook
Heat sesame oil and garlic oil together and when the oil is hot enough add in the onion, garlic, ginger and sesame seed, stir on medium heat until brown.
Meanwhile, prepare the noodles by taking them out of the package, drain the liquid and rinse the noodles under cold water then set aside.
When the onion, garlic, and sesame seed has turned a nice golden brown, add in the slice mushroom to stir for 2 mins then add stock cube, miso and shirataki noodles. Continue to stir until everything is properly mixed.
Add enough water to cover the noodles and turn up the heat to bring to boil and then simmer on low heat for 10 mins.
While the noodles are simmering, prepare the wakame by soaking in cold water and boil the eggs (optional) for 6-mins.
Add salt and pepper to taste. Alternatively add more miso for taste.

To Serve
Pour noodles into 2 bowls and top with wakame and par-boiled egg (optional). Sprinkle sesame seed for garnish. Serve hot.

Stir-fry Zucchini Noodles with Prawns

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To Prep
In a small bowl, combine the chicken broth, hoisin, soy sauce and cornstarch and mix well then set aside.
Season prawns with salt and white pepper and set aside.

To Cook
Heat up wok over medium heat and add 2 tablespoon of vegetable oil and heat up for 1 min. Once the oil is hot, add the minced garlic and grated ginger, constantly stir for 2 mins.
When the garlic and ginger is golden brown, add the prawns and continue to stir until cook, roughly 4 mins. Once cooked, take them out and set aside.
Heat the remaining vegetable oil on medium heat, then add bell pepper, carrots, red onion, and bok choy stalks. Stir constantly for 3-4 mins or until vegetables are crisp and tender.
Add in the sauce and bok choy leaves, stir until the sauce thickens slightly.
Return the cooked prawns and add in the zucchini noodles. Keep tossing for another minute or until everything is well mixed.
Transfer onto a plate and serve.

Sichuan Chilli Oil

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To Cook
Heat oil on high for 2 mins and add in Sichuan peppercorns, bay leaves, star anise and cinnamon stick. Then turn the heat down to medium-low.
Making sure the bubbling around the spices is constant by controlling the heat by turning it up and down. Keep frying the spices for 30 mins and making sure they don’t get burnt.
Meanwhile, prepare the crushed chilli flakes in a heat proof bowl. Place a metal mesh strainer on top of the bowl.
After 30 mins, the spices should be darker in color but not black which means it is burnt this would reduce the quality of the oil. Turn the heat off and let the oil cool for 5 mins.
Once the oil is cooled, slowly pour over the crushed chilli flakes with the mesh capturing all the spices. Stir and add salt to taste.
Once the chilli oil is completely cooled down, store in jar for use at any time.

Seasoned Clams (Kkomajim)

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To Prep
In a large mixing bowl, combine all of the ingredients except for the clams and mix well. Cover with cling wrap and set aside.

To Cook
In a large pot, fill up with enough water to cook the clams and bring to a boil.
Add in the clams and cook until the shells begin to pop open. Remove the pot from the heat and drain out the water.
For some extra appeal and ease of eating, you can remove one of the sides of the shell.

To Serve
In a large mixing bowl, combine the cooked clams and prepared seasoning sauce and mix well.
Plate out a serving of the clams in to a bowl or shallow plate, garnish with coriander and serve!

Easy Japanese Chicken Curry

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To Cook
Heat 1 tbsp of oil in a large saucepan over medium-high heat, stir fry meat for 5 minutes or until browned all over.
Add in vegetables and water, bring to boil.
Reduce heat to medium-low. Cover and simmer for 20 minutes or until chicken and vegetables are cooked through.
Break S&B Golden Curry block into pieces and add into the saucepan, stir until the curry blocks are completely dissolved and the sauce comes thick. Cook for a further 5 minutes on low heat, stir constantly.
Serve with rice.

Katsu Curry Don

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To Cook
Pound the pork cutlets with a meat tenderizer, season with salt and pepper. Lightly coat them with the flour, dip in the beaten egg and then coat with the breadcrumbs.
Heat oil in a large heavy-bottomed saucepan to 180°C. Deep fry the meat until golden and cooked through. Set aside on wire rack.
Heat the 1 tbsp of oil in a large saucepan, fry the onion and carrot over a medium heat until softened. Add the water, bring to a boil, reduce the heat and simmer for 10 mins. Remove from the heat then add the curry roux, in pieces, stir until completely dissolved. Simmer gently for another 5 mins, stirring constantly.
Slice the meat and serve with the curry sauce drizzled over the cooked rice.

Scallion Oil

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To Cook
Heat up the vegetable oil.
While the oil heats up, chopped the spring onion and put them in a heat proof bowl and add salt.
Once the oil is very hot, slowly pour on the chopped spring onion and then stir to dissolve the salt.
Serve immediately.

Korean Corn Cheese

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To Cook
Preheat oven an oven to 180 degrees Celsius.
In bowl, combine the corn, mayonnaise, salt and pepper and mix well.
In an iron pan or griddle, heat up a tbsp of butter over a medium heat. Add the corn in to the pan and saute for about 3 minutes.
Turn off the stove. Top the pan with mozzarella cheese and transfer in to the oven.
Bake until the top of the cheese starts to become golden brown and then transfer out of the oven and serve! Garnish with sliced spring onions for extra appeal!

Thai Spicy Stir-Fried Crispy Pork Belly with Beans

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To Prep
Place the whole piece of pork belly in boiling water and simmer until tender (around 50 minutes). Pierce the skin with a fork. Rub the skin with baking soda then follow by half of the salt and pour white vinegar all over the skin. Use the remaining salt rub the meat.
Allow to cool. In a deep pan or pot, place the pork skin side down in cold oil and turn to high heat. Fry until skin puffs up. Then, place the meat side down and continue frying until golden brown.
Allow to cool, then cut into bite-sized pieces. Discard all but 1 tbsp oil.
Blanch beans in boiling water until tender, then refresh in ice-cold water. Drain and set aside.

To Cook
Heat the reserved oil over low heat. Add red curry paste and stir-fry until fragrant. Add water and palm sugar. Stir over low heat until the palm sugar has dissolved. Then, add pork, beans and kaffir lime leaves. Stir through and dish out. Serve.

Tips
When piercing the pork belly’s skin, the more you pierce, the more the skin will puff up.
Once the pork belly has cooled down, place it in an oven at 140°C for 20 mins. Remove and allow to cool again before deep frying. This will help remove moisture from the skin, allowing it to puff up easier.

Thai Lettuce Cups (Larb Gai)

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To Prep
Combine the sauce ingredients in a small bowl. Mix well and set aside.
Roast grounded glutinous rice with kaffir lime leaves and lemongrass in a pan until fragrant.

To Cook
In a pot, put in minced chicken and water, heat the pot to medium heat. Keep stirring until the chicken is cooked. Remove from heat.
Stir in the prepared sauce mixture with the chicken. Add in the onion, coriander, mint, dried chili flakes and ground roasted glutinous rice. Stir to combine.
Serve chicken mince in cos lettuce as cups and garnish with chillies, coriander, mint and lime.

Genghis Khan Barbecue Lamb

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To Prep
In a large mixing bowl, combine all of the marinade ingredients together and mix well. Add in the lamb slices and let the meat marinate for at least 30 minutes.

To Cook
In a large pan or hot plate, add in about a tbsp of oil and heat over a medium heat. Add in the vegetables and fry until they begin to soften.
Create a space in the centre of the pan and add in the marinated lamb. Stir the meat and cook until all of the lamb has cooked through.

To Serve
Transfer the dish on to a serve plate or if you cooked on a hot plate, you can serve in that! Top with spring onions and garnish with sesame seeds and enjoy!

South Vietnamese Spring Rolls (Cha Gio)

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To Prep
To pickle the vegetables, combine all the Pickled Vegetables ingredients and set aside
To make the dipping sauce, pound garlic and chillies with sugar. Combine all dipping sauce ingredients and stir until the sugar dissolves.
Wet bean vermicelli under the tap, drain and set aside.
Remove wood ear fungus from water and chop them up finely.
Place all main ingredients in a bowl and mix well, in one direction.
Place the spring roll pastry on the bench with one corner pointing at you and one corner pointing away from you.
Add a tablespoonful of the filling on the pastry in the corner closest to you. Bring the pastry over the filling and roll it tightly to enclose the filling. Bring in the two sides to meet in the middle. Dab a little bit of paste on the end and roll the spring roll to the end.

To Cook
Heat oil to 180°C. Deep fry the spring rolls until golden brown. Serve wrapped with lettuce and herbs, dipped in a Vietnamese dipping sauce and side of pickled vegetables.

Tips
Spring rolls can be made in advance and kept frozen until required. To be cooked frozen in hot oil at 190°C.
Vietnamese dipping sauce can be prepared in bulk and kept refrigerated for up to three weeks if cool boiled water is used.