Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Double Cooked Duck Leg with Red Curry Sauce (Gang Dang Ped Tord)

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To Make Double Cooked Duck Leg
Put all ingredients in a pot. Bring to boil, then simmer for 1:40 hrs.
Drain the poaching liquid.
Leave it until cold then deep fried in hot oil.

To Make Thai Red Curry Sauce
Fried curry paste in medium heat oil until fragrant. Then add half of coconut cream and cook on high heat until oil split.
Add remaining coconut cream and sugar, continue to cook until sugar dissolved.
Add blended pineapple and mix well.

To Make Pineapple Yoghurt Sphere
Put sodium alginate in water, mix well with a blender.
Leave in a fridge for 1 hr.
Mix yoghurt and pineapple together.
Put yoghurt mix in squeeze bottle.
Squeeze the yoghurt mix in sodium alginate water. Take the sphere off then place in water. Set aside.

For Sauteed Spinach
Saute spinach in medium heat oil.
Season with salt and pepper.

To Make Roasted Trusted Tomatoes
Preheat oven at 190°C.
Season tomatoes with salt and pepper.
Put in the oven for 2-3 mins, set aside.

To Make Caramalized Fig
Dip the cut sides with sugar then use a blowtorch to torch until caramelized. Set aside.

To Make Coconut Cream Espuma
Put all ingredients in a pot, stir until well mixed.
Place on medium heat until salt is dissolved (don’t boil coconut cream)
Use a stick blender to blend on highest power until foam appeared.
Use only the foam to serve.

To Serve
Assemble all ingredients together, following your imagination.

Thai Boat Noodles

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To Make Broth
Dry fry galangal, coriander roots, coriander seeds, cinnamon, star anise and peppercorn until fragrant.
Add onion and garlic, fry until slightly charred.
Add 3L water and bring to boil.
Once boiled, add daikon, pandan leaves, chicken, pork and seasoning.
Bring broth back to boil, skim off froth from the meat.
Simmer broth for 2 hrs, add the remaining 1L water and continue boiling for another hr.
Taste the broth and add seasoning if required.
Strain the broth and it is now ready for the noodles.

To Marinate Pork
In a bowl, mix the fish sauce, soy sauce, oyster sauce and oil together.
Place the sliced pork tenderloin and mix thoroughly.
Set aside and marinate for minimum 15 mins to 1 hr.

To Serve
Blanch the noodles, bean sprouts and spinach in boiling water, then separate them into individual serving bowl.
In the simmering broth, add in the meatballs and marinated pork, stir them until cooked. Once cooked, divide them evenly onto the serving bowls.
Add the fresh Thai basil and pour the broth into the serving bowls.
Add fried garlic and oil, top with coriander, pork cracklings and chilli flakes/powder (optional) and serve immediately.

Thai Beef Noodle Soup

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To Cook Beef Broth
In a big pot, add water and the beef bones then bring to boil. Skim off any foam on the surface. Once the foam are cleared, add star anise, black peppercorn, cinnamon, lemongrass, galangal, garlic, kaffir lime leaves and onion.
Simmer for minimum 2 hrs and it’s possible to cool the stock and keep overnight.

To Cook
Prepare the dry rice noodles according to the directions on the package.
Freeze the beef for 15 mins before slicing it thinly.
Blanch the vegetables in a pot of boiling water with some oil and salt and set aside.
In individual bowls, divide the rice noodles, raw beef and the blanched vegetables equally.
Bring the broth to boil then ladle the broth onto the prepared bowl until the broth covers the raw beef.
Add the Thai basil, coriander and chilli, serve with a lime wedge.

Spicy Korean Chicken Stew (Dakdoritang)

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To Prep
If using chicken thighs in the recipe, cut them up in to medium sized chunks.
In a large pot, bring enough water to blanch the chicken up to a rolling boil. Parboil all of the chicken for about 1 min before draining and rinsing the meat.
Combine all of the sauce ingredients together in a mixing bowl.

To Cook
In a pot, add the chicken, the sauce and the cup of water and bring to a boil. Reduce the mixture to a simmer and continue to cook the chicken covered for about 10 mins.
Add the onions and the carrots in to the pot and continue to cook for another 10 minutes while covered.
Next, add in the potatoes and cook for another 10 mins or until all of the vegetables have become tender. When this has happened, remove the lid from the pot and continue to simmer to thicken the stew.
Stir in the sliced spring onions and green chilli before removing the pot from the heat.
Serve in the pot or in a large bowl along with a good serving of rice!

Indonesian Crispy Pork Belly

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To Prep
Rub skin with salt, place on a baking rack with drip tray underneath and refrigerate uncovered for 2-12 hrs. Pat dry with paper towel, remove any remaining salt. Rub with sesame oil.
In a roasting dish, combine ABC Sweet Soy Sauce Kecap Manis, orange juice, rice vinegar, ginger and ½ cup of water. Lay spring onions down lengthways into dish and sit pork belly on top, skin side up.

To Cook
Preheat oven to 220ºC, fan forced. Bake for 30 mins until skin starts to blister. Reduce oven to 160ºC, and add ½ cup of water. Roast for a further 45 mins. Transfer pork to a large flat baking tray.
On stove top, place roasting dish over a medium heat. Simmer sauce with spring onions for 4-6 mins until reduced by one third. Strain into a jug, sit for 10 mins then pour off top layer of fat.
Switch oven to grill on high to blister pork belly rind until crispy. Remove from oven, rest for 10 mins, carve. Serve with green beans, rice, a drizzle of pan juices and ABC Original Chilli Sauce on the side.

Thai Vegetable Stir-fry

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To Prep
In a small bowl, combine sauce ingredients. Set aside.

To Cook
In a wok, heat 1 tbsp of vegetable oil over medium-high heat. Fry tofu for 2 mins each side, until crisp. Set aside. Cook green beans for 2-3 mins. Set aside.
In the hot wok, add remaining oil with eggplant and salt. Reduce heat to medium and stir-fry for 6 mins. Add ginger, onion, garlic and half of red chillies. Increase heat slightly and cook for 2-3 mins. Toss through half of Thai basil leaves and sauce mixture. Add crispy tofu and green beans until warmed up.
Add a squeeze of fresh lime juice. Serve with remaining basil leaves, red chillies and steamed jasmine rice.

Vietnamese Beef Lettuce Cups

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To Cook
In a wok, heat oil over high heat. Add beef mince, lemongrass and shallots and fry for 2 mins until just brown, breaking up any large meat chunks. Stir through fish and oyster sauces, pepper and ¼ cup of ABC Sweet Soy Sauce Kecap Manis. Mix to combine, remove from heat and add 1½ tbsp of lime juice.

To Serve
On a platter, place the lettuce leaf cups.
In each cup place a small amount of vermicelli, beef and sauce. Sprinkle with spring onion, mint, peanuts and chilli. Drizzle with remaining ABC Sweet Soy Sauce Kecap Manis and lime juice.

Thai Vegetarian Yellow Curry

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To Cook
Preheat oven to 180ºC, fan forced.
In a large bowl, coat pumpkin and cauliflower with 1 tbsp of oil, cinnamon, coriander, cumin and salt, then place in a large baking tray and bake for 15 mins.
Place all curry paste ingredients into a blender and blitz.
In a large pot, heat 1½ tbsp of oil and fry paste for 5 mins on medium. Stir in coconut cream and water. Add roasted vegetables and simmer for 10 mins.
Serve with steamed rice, coriander sprigs and toasted coconut flakes.

Char Kway Teow Spicy Prawn Noodles

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To Prep
In a bowl, combine stir-fry sauce ingredients. Set aside. In a large bowl, soak noodles in 1L of boiling water for 15 mins or until soft, then strain.

To Cook
Heat a large wok to medium-high. Heat ½ tbsp oil and roll around wok to coat sides. Pour in egg and swirl around wok to create one thin layer and cook through. Transfer to a chopping board. Roll into a log and finely slice. Set aside.
In a hot wok, heat 1 tbsp of oil until just smoking. Add lap cheong, toss for 30 secs. Add prawns and garlic, stir-fry for 1 min. Gently fold through noodles and evenly pour in stir-fry sauce mixture. Pour remaining oil around exposed edges of wok to prevent sticking and stir. Add chives & bean sprouts, stir-fry for 2-3 mins until cooked through evenly.
Top with shredded egg and lime to serve.

Filipino Inspired Chicken Adobo

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To Prep
In a large bowl, combine the marinade ingredients then add chicken and coat well. Marinate in refrigerator for at least 1 hr or overnight.

To Cook
Preheat oven to 180ºC, fan forced. Remove chicken from marinade, placing skin side down in a shallow oven proof dish with lemon and onion rings. Pour over ½ cup of marinade. Roast for 15 mins.
Remove dish from oven. Flip chicken, baste with ½ cup of marinade and roast for 15 mins. Baste again with remaining marinade, roast for 15 mins or until cooked through.
Remove from oven and squeeze cooked lemons over chicken. Serve with lettuce wedges, rice, coriander leaves and a drizzle of remaining pan juices.

Vietnamese Shaking Beef Salad

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To Prep
In a large bowl, toss beef with black pepper, garlic, ABC Sweet Soy Sauce Kecap Manis, fish sauce and oyster sauce. Cover and set aside for 1 hr to marinate.

To Cook
In a wok, heat 1 tbsp of oil to medium-high heat. Stir-fry marinated beef, shaking the wok often for 3-5 mins until golden and crisp, and beef is cooked to your liking.
Serve with watercress, tomatoes, shallots and squeeze of lime over the meat.

Indonesian Beef & Vermicelli Salad

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To Prep
In a medium bowl, combine dressing ingredients and set aside.

To Cook
Heat a grill plate or pan until smoking hot. Lightly oil surface of steaks, season with salt and cook for 1 min each side. Transfer to chopping board and slice on an angle into 1.5cm strips. Add to dressing and stir to coat steak pieces. Allow to infuse for 10 mins.
Soak vermicelli in boiling water for 2-3 mins, drain and place in a large bowl.
Add steak, carrot, onion, radish, mint & coriander leaves, red chilli and dressing to the bowl of noodles, toss well to combine. Top with fried shallots, then serve.