Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Soupless Ramen (Abura Soba)

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To Cook
Add the soy sauce, sake, mirin and sugar together and whisk until combined well.
In a pot, add the soy sauce mixture and the remaining sauce ingredients together until it boils.
Reduce the heat to low and continue to cook for 10 minutes.
Strain them and set aside.

To Serve
Prepare the ramen noodles according to the packets and strain the noodles from the water.
Place noodles and add 1 tbsp sauce and ¼ cup pork lard to a serving bowl.
Toss them until the noodles are well coated and top with chashu, seasoned bamboo.
Add half a Ramen egg, nori and green onions.

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
Heat up a wok with sesame oil and fry the ginger and garlic until fragrant.
Add the chicken stock and dashi into the same wok until the broth is boiling.
Add the sake and soy sauce to the broth. Turn the heat down and simmer for 1 hour.

To Serve
Prepare the ramen noodles according to the packets.
Place noodles in serving bowls and ladle over some of the soup broth. Top with chashu, seasoned bamboo, narutomai, and spinach. Then, add half a Ramen egg, nori, and green onions, and serve it.

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.

Vegan Thai Green Curry

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To Cook
In a large saucepan, heat oil over medium high and stir fry the curry paste until fragrant.
Add the Thai eggplants and stir for 2-3 mins, then pour in the coconut milk. Cover with lid and bring to boil. Then simmer covered on low heat for 10 mins.
Add in the butternut squash and pea eggplants and simmer for 8 mins.
Add in the snow peas, capsicums and baby corns and simmer for another 2 mins. Add the salt and stir to combine well.
Remove from heat and transfer to a serving dish. Garnish with basil leaves, chillies and coriander. Serve.

Thai Panang Chicken Curry

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To Cook
In a cooking pan, heat oil over medium heat, add the curry paste and stir fry until fragrant.
Add in the chicken pieces and stir for 1-2 mins.
Pour coconut milk into the saucepan and cook for 5 mins over medium low heat.
Add the capsicum, broccolini, fish sauce and brown sugar into the curry and simmer on low for 5 mins or until the chicken and vegetables are cooked.
Remove from heat and serve garnished with kaffir lime leaves and chillies.

Thai Yellow Curry Paste

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To Make Paste
Grind the white peppercorns, coriander seeds, cumin seeds and curry powder in a mortar and pestle. Set aside.
Pound the turmeric, ginger, lemongrass, galangal and salt into a paste.
Add in the dry spices and pound well, then add the chillies, garlic and shallots to pound into a paste.
Add in the shrimp paste and pound until well mixed.

Thai Panang Curry Paste

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To Make Paste
With a mortar and pestle, pound the chillies and salt into a paste. Add in the cumin, coriander seeds and white pepper and continue pounding.
Add in the galangal, coriander roots, lemongrass and kaffir lime leaves, pound into a paste.
Add in the shallots and garlic, pound well.
Throw in the peanuts and shrimp paste, pound until well mixed.

Vegan Thai Green Curry Paste

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To Make Paste
Using a mortar and pestle, grind the toasted cumin seeds, coriander seeds and white peppercorns into a fine powder. Place in a bowl and set aside.
With a mortar and pestle, roughly pound the green chillies and salt, then add in the Thai basil leaves and pound until fine. Add in some ground spice powder to absorb excess moisture.
Add in the galangal, coriander roots, lemongrass and kaffir lime leaves, pound well.
Throw in the chopped shallots, garlic and remaining dry spices and pound until it turns into a fine paste.