Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Vegan Mushroom Bulgogi Wraps

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To Prep
In a large bowl, combine the marinade ingredients with the white part of the spring onions.
Add the mushrooms and marinate for 30 mins.
In another large bowl, mix the sliced red cabbage and carrots, and set aside.

To Cook
Warm two tbsp of the sesame oil in a pan and cook the onions until they have started to soften.
Add in the mushrooms and continue to cook for another 10 mins on a low heat.
When the mushrooms are done, transfer them in to the mixing bowl with the red cabbage and carrots and mix.
Serve on top of perilla leaves with gochujang paste, sesame seeds and spring onion greens.

Green Curry with Beef (Gaeng Keo Wan Nua)

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To Cook
In a non-stick pan, stir-fry the beef over medium heat until cooked. Transfer the meat to a saucepan with the 1½ cup of coconut milk, 1½ of water and salt. Bring to the boil over medium heat, then simmer for 15 mins, or until meat is tender.
Heat oil in a wok on low heat. Add Valcom Green Curry Paste and stir-fry until fragrant. Slowly add the remaining coconut milk, stirring until oil appears.
Add the curry mixture to the beef. Increase heat to medium-high, bring to the boil, add fish sauce, sugar, eggplant and Valcom Kaffir Lime Leaves, and simmer until well cooked. Garnish with basil leaves and red chilli, then remove from heat.

Red Pork Curry with Pumpkin (Gang Deang Moo Kab Fakthong)

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To Cook
Heat oil over medium heat, add Valcom Red Curry Paste and stir-fry for 1 min or until oil appears.
Add half of Valcom Premium Coconut Milk and cook for 2 mins, stirring frequently.
Add pumpkin and cook for further 2 mins.
Add pork, the remaining Valcom Premium Coconut Milk, sugar and Squid Brand Fish Sauce and bring to boil, then keep boiling for 5 mins.
Add basil and stir through.
Remove from heat and garnish with coriander.

Balinese Fish with Tamarind Eggplant Sauce

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To Cook
Heat a non-stick pan on medium heat, sear eggplant in a single layer, 3 mins on each side until cooked through. Set aside.
Add 4 tbsp oil and fry shallots, garlic, ginger and lemongrass until caramelised.
Add galangal, chilli and turmeric powder, kaffir lime leaves, ABC Sweet Soy Sauce Kecap Manis, water and tamarind, bring to a boil. Add eggplant and simmer for 5 mins until sauce thickens. Set aside.
Heat another pan with 5 tbsp oil over high heat. Season fish with salt and pepper, pan fry for about 4 mins each side, skin side down first.
To serve, place fish on a plate and pour eggplant sauce over the fish. Serve with steamed rice.

Thai Lettuce Cups (Larb Gai)

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To Prep
Combine the sauce ingredients in a small bowl. Mix well and set aside.

To Cook
In a frying pan, heat cooking oil on medium high. Add in the spices and stir for 1 min or until fragrant.
Add in the chicken mince and stir fry for about 5 mins or until cooked. Remove from heat.
Stir in the prepared sauce mixture with the chicken. Add in the onion, mint and coriander, and stir to combine.
Serve chicken mince in cos lettuce and garnish with chillies, coriander, mint and lime.

Vegetarian Udon Noodle Soup

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To Cook Eggs
Bring water to boil in a pot, place in the eggs and boil for 6 mins. Remove from heat and place in an ice bath. Set aside.

To Cook Noodles
Boil 1.5L of water in a pot, add in miso paste and ginger, and simmer for 5 mins.
Add in the udon noodles and simmer for 2 mins.
Add in the bok choy, then remove pot from heat.
Add in the soy sauce and sesame oil.
Peel eggs, and then slice in half.
To serve, add cooked noodles into 2 bowls and ladle over soup. Top with bok choy, egg, and garnish with spring onions and sesame seeds.

Rice Cooker Japanese Pork Stew

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To Cook
Add oil into rice cooker bowl and heat oil using any cooking setting.
Once oil has come to temperature, add pork and stir fry for 1-2 mins. Add in carrot, potato and onion, and cook for another 1-2 mins.
Pour over water, soy sauce, sake, mirin and sugar, and stir to combine.
Close lid and use congee/soup setting to cook.
Once rice cooker timer finishes, scoop out into bowls to serve.

5 Ingredient Salmon Soba Noodle Salad

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To Prep
Wash salmon fillets and pat dry with paper towel.
Season with shichimi togarashi on both sides.

To Cook
Heat a non-stick frying pan over medium heat.
Pan fry salmon fillets 2-3 mins on each side, or until skin is crispy and flesh is cooked to your preference.
Remove from pan and allow to rest.
Combine cooked soba noodles, salad mix and yuzu dressing.
To plate, place soba noodle salad on a plate or in a bowl. Place salmon fillet on top and sprinkle over some extra shichimi togarashi.

5 Ingredient Kimchi Pork Rice

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To Cook
Add rice into the rice cooker and pour over water.
Add chicken powder and stir to dissolve, then add pork belly and kimchi.
Cook the rice according to the manufacturer’s instructions of your rice cooker.
Once cooked, fluff up with a fork or spoon.
To serve, portion rice into a bowl and top with extra kimchi.

Mongolian Lamb

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To Cook
Heat oil in a wok. Add onions and stir-fry for 1 min.
Add lamb and stir-fry for 4 mins or until done.
Add ready sauce and other vegetables. Stir-fry for 1 min or until sauce thickens.
Serve this Mongolian Lamb with rice or noodles.

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.
Add in the shrimp paste and pound until well mixed.