Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Indonesian Grilled Beef

by Leave a Comment

To Prep
Mix all sauce ingredients in a bowl and allow to sit for 10 mins.

To Cook
Heat skillet with a little oil over high heat. Season beef with salt & pepper. Pan sear beef for 4-5 mins on each side. Remove and set aside, covered.
Reheat pan over medium heat and stir-fry the sauce until fragrant, about 5 mins. Add ABC Sweet Soy Sauce Kecap Manis, season with salt.
Slice beef sirloin. Serve over a bed of steamed rice with broccolini and carrots. Drizzle sauce over beef slices and garnish with fried shallots.

Yellow Curry Chee Cheong Fun

by Leave a Comment

To Cook
Prepare steamer basket, steam rice rolls over medium heat for 10 mins.
In the last 2 mins add string less beans alongside rice rolls. Steam until tender.
Meanwhile, heat the oil in a pot over medium-high heat.
Add the onion and cook, stirring, for 2 mins or until onion softens. Add Valcom Yellow Curry Paste. Gently stir fry until fragrant.
Add coconut milk and chicken stock. Bring to a simmer, add fishcake tofu and pork meatballs.
Remove from heat after pork meatballs and fishcake tofu are cooked through.
Remove steamed rice rolls and cut into bite sized pieces.
Place cut rice rolls on individual serving bowls.
Place fishcake tofu, pork meatballs, fried pork rolls and steamed beans on rice rolls.
Ladle curry gravy in bowl and garnish with toasted sesame seeds and spring onion.
For a spicy kick, add freshly cut chillies.

Soba Noodle Salad with Quick Peanut Sesame Dressing

by Leave a Comment

To Cook
Cook Hakubaku Organic Soba Noodles in rapidly boiling water for 4 mins, drain and refresh under cold water, and set aside.
Combine the dressing ingredients together in blender.
Combine the chopped vegetables and noodles in a bowl and stir to combine. Add your desired amount of dressing, divide among 3-4 small bowls and sprinkle over sesame seeds and watercress sprigs.

King Prawns in Red Curry with Pineapple

by Leave a Comment

To Prep
Cut pineapple in half. Remove the flesh and cut into chunks. Reserve the pineapple for presentation.

To Cook
In a large pan, fry the TCC Premium Coconut Cream and the Valcom Red Curry Paste until fragrant and the oil separates.
Pour in the TCC Premium Coconut Milk and pineapple chunks, bring back to the boil.
Add the Squid Brand Fish Sauce and the palm sugar together with the kaffir lime leaves, chillies and king prawns.
Stir and cook until the prawns are cooked through. Remove from heat.
Microwave pineapple shells for 1 min before pouring in the curry.
Serve with white rice.

Coconut & Lime Dhal

by Leave a Comment

To Cook
Heat the curry paste in a frying pan for a couple of mins, stirring.
Stir in the TCC Premium Coconut Milk.
Add the lentils, brown sugar and lime zest and juice and simmer for ten mins.
Serve with the warm roti bread and fresh coriander.

Prawn (Ebi) Tempura Somen

by Leave a Comment

To Prep
In a small bowl, combine Obento Mirin Seasoning, Lee Kum Kee Premium Soy Sauce, Obento Rice Wine Vinegar, Yeo’s Sesame Oil and sugar. Stir until sugar is dissolved. Set aside.

To Cook
Cook somen noodles in a pot of boiling water for 2 mins, then rinse under cold water.
Heat vegetable oil in a large saucepan to 180°C.
Combine cornflour and plain flour in a bowl, then lightly whisk together with soda water until just combined, being careful not to over mix.
Pat dry the prawns gently with a paper towel before coating them in the tempura batter. Lower the prawns one at a time into oil and cook for approximately 3-4 mins.
Add the noodles, edamame beans, cucumber and daikon to a large bowl, then pour in half of the dressing mix gently until all ingredients are coated.
Divide the noodles between 2 bowls and top with tempura prawns, drizzle over additional dressing if required, then garnish with shredded nori, toasted sesame seeds and some shichimi togorashi to finish.
Serve immediately.

Indonesian Fried Rice (Nasi Goreng)

by Leave a Comment

To Cook
Pour 1 tbsp oil into a non-stick pan and cook the diced chicken.
Add garlic paste and stir well until chicken is cooked and fragrant.
Beat 1 egg into the pan, then add in the vegetables.
Stir well until the vegetables are cooked.
Add the cooked rice, oyster sauce, dark soy sauce, sweet soy sauce, fish oil, tomato sauce and sesame oil and stir to combine.
Serve with fried egg, prawn crackers, sliced tomato and lettuce.

Thai Duck & Dragon Fruit Salad

by Leave a Comment

To Prep
Heat the oven and an oven tray to 200°C.
Dust the duck breasts with salt and pepper on both sides.

To Cook
Add the duck, skin-side down to a non stick pan (no oil). Cook from cold for 4 to 5 mins.
As the heat rises, the fat will render, making the skin crispy. By now the pan is at a medium to hot temperature.
Seal the duck on all sides in the hot pan then place skin-side down on the heated oven tray.
Squeeze a little orange juice onto the upturned meat (not the skin) and return the tray and duck breasts to the oven to finish cooking (6 to 8 mins).
Prepare the dressing by first combining fish sauce, rice vinegar, orange juice and soy sauce with the palm sugar and mix until sugar is dissolved.
Add sesame oil, crushed garlic and grated ginger, mix well, then set aside.
In a large bowl, combine coriander, oak leaf lettuce and watercress with onion. Drizzle with dressing and toss well to cover.
Combine dragon fruit and orange into the bowl to coat and divide the mixture between two bowls for serving.
Remove the duck breast from the oven, place on a cutting board skin-side up and allow to rest for a few mins. The duck is ready when it’s slightly resistant but springy when pressed.
While the duck is resting, scoop the contents of one dragon fruit, and blend with a teaspoon of cane sugar on high to make your smoothie. Pour into glasses and serve with fresh mint to garnish.
Slice the duck into thick pieces so they remain juicy and serve on top of the dragon fruit, orange, coriander and lettuce mix.
Garnish with chopped peanuts and a further drizzle of the dressing. Serve immediately and enjoy.

Vietnamese Chicken with Coconut (Ga Dua)

by Leave a Comment

To Cook
Add chicken, ginger, lemongrass and TCC Coconut Milk into a pot, then simmer on low to medium heat for 10 mins. Remove from heat and set pan aside with contents to steep.
Soak vermicelli in a bowl with boiling water until soft (about 5 mins).
Drain and rinse in cold water to cool the noodles. Once cool, leave in colander to drain well.
In a small mixing bowl, combine water, fish sauce, lime juice, rice vinegar and palm sugar. Mix until sugar is dissolved.
Add chillies, lemongrass and garlic, mix well and set aside.
Add carrot and cucumber to vermicelli and arrange on serving plates neatly.
Mix Vietnamese mint, mint, peanuts and lettuce together and arrange onto serving plates.
Remove chicken from pot, then slice into thick slices and place on lettuce and mint mix.
Drizzle sauce liberally over lettuce and mint mix and vermicelli.
Top with fried shallots, mint, crushed peanuts and chillies. Serve immediately and enjoy!

Sweet Pepper Rainbow Steak

by Leave a Comment

To Prep
Combine the sauce ingredients and set aside.
Heat oil to deep fry in a saucepan or pot. Add the wonton strips, fry until golden, then set aside.

To Cook
Heat a little oil in a wok, add the garlic and fry until fragrant.
Add the vegetables, stir fry until just cooked through, remove from the wok and set aside.
Season steak with black pepper.
Add a little oil, sizzle the steak in small batches until browned. Remove from the wok and set aside.
Return the vegetables to the wok, add sauce and simmer until thickened.
Add steak and stir through to warm the meat.
Serve with steamed rice, topped with fried wonton.

Fried Vermicelli Noodles

by Leave a Comment

To Prep
Soak dried vermicelli noodles in warm water to soften.
Marinate prawns in oyster sauce and light soy sauce with a dash of pepper.
Peel and chop the garlic, and set aside.

To Cook
In a wok or saucepan, add oil then fry and scramble 2 eggs. Set aside.
Add a little bit more oil, half the chopped garlic and fry marinated prawns.
Mix together oyster sauce, sesame oil, light and dark soy sauces together with water.
Drain water from softened noodles and add the sauce mixture. Toss noodles in seasoning to evenly coat them.
Using the same wok or saucepan, add more oil and stir fry garlic until golden.
Add seasoned noodles and toss for 3-5 mins until cooked. Add pepper to taste.
To plate up, first place noodles on bowl. Top with scrambled eggs and prawns.
Garnish with fried shallots and chopped up spring onion before serving.

Summer Black Rice Salad

by Leave a Comment

To Cook
Place the dressing ingredients in a small jug and whisk to combine.
Combine the rice, chopped veggies, picked coriander leaves and dressing in a large bowl. Transfer to a platter to serve and garnish with chopped peanuts and watercress sprigs.