Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Easy Chicken & Corn Soup

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To Prep
Bring a pot of water to a boil and season with salt and pepper before placing the chicken breast in to poach.
After about 15 mins, remove the chicken breast from the pot and set aside to cool.

To Cook
In a large saucepan, combine the chicken stock and the corn and bring to a boil. Shred the chicken and add that into the pot as well. Season with salt and pepper again.
In a small bowl, mix the eggs until they are well incorporated. Mix the soup and slowly pour the eggs in a thin stream to make the egg ribbons.
When the soup is simmering and the egg ribbons have cooked, you can thicken the soup by mixing ½ tbsp water and 1 tsp cornstarch and then adding them in to the soup.

To Serve
Remove the soup from the heat and ladle servings in to small bowls.

Spicy Thai Drunken Noodles with Prawn

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To Prep
Mix all the sauce ingredients in a small bowl, then set aside.
Add garlic, bird’s eye chillies and large chillies into a mortar and crush them with the pestle to break them into small pieces.

To Cook
Heat a wok or large frying pan over high heat. Add 1½ tbsp of vegetable oil. Once the oil has heated up, add the crushed garlic and chilli into the wok. Stir and cook them until fragrant.
Add the prawns into the wok and cook them until they turn light pink, then add bamboo shoots and snake beans and stir for a few secs.
Add mushrooms, cut cherry tomatoes and spaghetti into the wok. Add the sauce and gently stir and cook for a few mins until the ingredients are cooked through.
Add fresh basil and green young peppercorns, then remove from heat. Stir all the ingredients and then place onto the serving plates.
Enjoy!

5 Ingredient Poke Bowl

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To Prep
In a zip-lock bag, combine the salmon cubes and sesame soy dressing together and let marinate for about 20 mins.

To Assemble
In a bowl, spoon in some of the rice and then arrange the avo, edamame and marinated salmon on top of the rice.
Serve with a drizzle of sesame soy dressing.

Salmon Poke Bowl

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To Prep
In a zip-lock bag, combine the salmon cubes and sesame soy dressing together and let marinate for about 20 mins.

To Make
In a bowl, spoon in some of the rice and then arrange the vegetables on top.
Top with the marinated salmon, garnish with sesame seeds and serve!

Thai Laksa

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To Cook Laksa
In a sauce pan, add VALCOM Thai Style Laksa Paste, TCC Premium Coconut Milk and water. Bring to boil and turn off heat.
Place the cooked noodle into two serving bowls, and bean sprouts on top.
Ladle some soup into the bowl of noodles.
Garnish with the rest of the ingredients. Place preferred size of pork belly on top.

Soupless Ramen (Abura Soba)

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To Prep
Combine the soy sauce, sake, mirin and sugar together and mix till the sugar has dissolved.

To Cook
In a pot, combine the soy mixture with remaining ingredients and bring to a boil. Reduce the sauce to a simmer and continue to cook for another 10 minutes.
After 10 minutes, strain the mixture and set aside.

To Serve
In a serving bowl, add 1 tbsp of the sauce along with 1 tbsp of pork fat.
Cook the noodles and place them in to a bowl. Divide the topping ingredients into equal portions of servings. Add onto the noodles, garnish with green onions and shredded nori, and serve! Don’t forget to mix the all of the ingredients before you eat!

Salmon Red Curry

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To Cook
Place the salmon on the cutting board, skin side down. Firmly hold one end of the skin, and cut between the flesh and the skin (cutting as close to the skin as possible). Sprinkle salt on both sides of the skin, set aside. Cut the salmon to 2cm slices.
Heat 1 tbsp of oil in a skillet over low heat. Place in salmon skin and fry until brown and crispy. Set aside.
In a sauce pan, add in juice, TCC Premium Coconut Milk and Valcom Red Curry Paste and bring to the boil.
Add eggplants and reduce heat to simmer for 3-5 mins until eggplants are tender.
Add salmon and lychees and bring to boil. Turn off heat and rest for 5 mins.
Garnish, place salmon skin on top and serve hot.

Tokyo Shoyu Ramen

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To Cook
In a large pan, saute the ginger and garlic in the sesame oil until fragrant.
Add in the chicken soup stock and the dashi and bring the broth to a boil before reducing to a simmer and then adding the sugar, sake, salt and soy sauce.

To Serve
Divide the toppings ingredients into equal portions of servings. Assemble the cooked noodles and the toppings into bowls. Ladle over some of the soup broth and garnish with spring onion and shredded nori. Ready to serve!

Nasi Goreng (Fried Rice)

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To Cook
Blend Yeo’s Sambal Oeleck and belachan into a paste.
Heat oil in a large pan or wok over high heat and stir-fry the paste until fragrant, about 2 mins.
Add chicken and stir-fry until almost cooked. Add prawns and stir well for another 5 mins or until prawns are cooked.
Add cabbage and spring onions, stir-fry until softened. Stir in rice, ABC Sweet Soy Sauce Kecap Manis and Yeo’s Light Soy Sauce, mixing well for 2 mins.
Garnish with fried shallots and lime wedges. Serve with ABC Extra Hot Chilli Sauce and sunny-side up eggs.

Tips
Basmati rice or any long grain rice is ideal for frying, for its least starchiness and easily separated grains.
Adding raw eggs onto the rice in the pan, and coating them as they stir fry to cook, is a great way of hiding a nutritious ingredient for fussy non-egg eaters.

Curry Ramen

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To Cook
Boil the tonkotsu broth in a large pot and melt the curry roux in the broth. Stir to mix well and turn off the heat.

To Serve
Boil the noodles for as long as instructed on the packet before draining and placing in to a bowl.
Divide the topping ingredients into equal portions of servings. Pour in some of the curry broth into the bowl and top with the toppings. Garnish with chilli thread and serve!

Japanese Dan Dan Noodles (Tantanmen Ramen)

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To Prep
To make the sauce for the dish, combine rice vinegar, soy sauce, sesame paste and chilli oil in a small mixing bowl.

To Cook
Fry the pork mince over a medium heat until there are no pieces that are still pink. Add in the sake, soy sauce, sweet bean paste and spicy chilli bean paste.
Continue to cook until the mince is well coated and the sauce has begun to thicken. Set aside.
In a pot, bring the chicken broth to a boil and then add in the soy milk. Return the mixture to almost a boil and then remove from the heat.

To Serve
Place half of the zasai, green onions and sauce into a serving bowl before pouring in some of the soy broth. Add the noodles, meat and vegetables, then garnish with green onion and toasted sesame seeds. Serve!

Thai Yellow Curry Fish

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To Prep
Marinate each fish fillet with 1 tsp of fish sauce and a dash of pepper. Set aside.

To Cook
Heat 1 tbsp of oil in a saucepan or pot over medium heat.
Reduce heat to low and add yellow curry paste. Cook for 5 mins, or until fragrant, stirring with a wooden spoon/spatula.
Add coconut milk and water, bring to the boil on medium-high heat.
Add in fish sauce, sugar and salt, adjust to taste, then reduce to low.
Add eggplants and beans and allow to simmer until almost thickened to desired consistency. If eggplants or beans are not cooked through, add some hot water and continue to simmer until cooked.
Stir in cherry tomatoes and remove from heat. Cover with a lid and set aside.
Heat 2 tbsp oil in a pan over medium heat. Add the snapper fillets skin side down and allow to cook for 2-3 mins, or until skin is crispy. Flip and continue to cook until fully cooked through. Remove from pan.
To serve, add jasmine rice to a plate or bowl. Spoon over yellow curry, then top with snapper fillet and garnish with coriander.