Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Vietnamese Grilled Pork Rice Paper Rolls

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To Cook Pork
In a bowl, add in all Pork Marinade ingredients and mix well.
Heat oil in a non-stick frying pan, grill until golden brown.

To Make Rice Paper Rolls
Place noodles in boiling water for 2 minutes until noodles are soft, drain well.
Place warm water in a dipping bowl. Dip rice paper in warm water to ensure the whole sheet is wet. Remove immediately and place on a flat surface.
Layer pork, herbs, carrot, cucumber, lettuce, rice vermicelli on the edge closest to you and then slowly bring the end over the ingredients. Fold the two sides into the middle to enclose the fillings. Then roll up rice paper tightly around ingredients. Serve with Vietnamese dipping sauce.

Spicy Mango Salad with Crispy Baits (Yum Mamuang Pla-Krob)

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To Prep
In a mixing bowl, mix concentrated tamarind sauce, lime juice, fish sauce, and palm sugar. Mix well until the palm sugar is completely dissolved.
Add chopped bird’s eye chillies and chilli powder into the mixing bowl. Mix well and add more chilli to adjust spiciness.
Add chopped raw mango and chopped shallots into the mixing bowl and mix well.
Add mashed dried shrimp into the mixing bowl and mix well.
Add cashew nuts and crispy bait into the mixing bowl and mix.
Transfer the mango salad to the serving plate. Serve.

Dry Rice Pin Noodles (Loh Shi Fun)

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To Prep
Combine minced pork with cornflour and water. Mix well and set aside to marinade for 10 mins.
In a bowl, add the sauce ingredients, mix well and set aside.

To Cook
In a wok, heat oil and sauté minced cloves and shallots until fragrant, then add the minced pork and stir-fry until the meat turns white.
Add the mushrooms to stir-fry for 2-3 mins, then add the sauce mixture. Stir to combine and bring to boil, then lower the heat to simmer for 10 mins. Add water if it gets too dry and adjust seasoning to taste. Turn off the heat and keep warm, covered.

To Serve
In a serving bowl, place some noodles and in the sauce ingredients for noodles. Toss and mix well. Top with 2-3 tbsp of minced meat and some gravy, choy sum and fish balls. Garnish with chopped spring onions, fried shallots, chilli and white pepper. Serve hot.

Southern Thai Sour Soup with Prawns (Kaengsom Kung)

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To Make the Paste
Pound dried chillies, roughly chopped garlic, shallots and salt using a pestle and mortar.
After pounding for a while, add shrimp paste and continue grinding.
When these ingredients start to combine, add roughly chopped raw prawns and pound into a paste. Set aside.

To Cook the Soup
Heat 5 cups of water over medium-high heat in a large pot. Add the paste when the water boils and stir well.
Add chopped wombok and long green beans.
When the vegetables are cooked, add palm sugar, fish sauce and tamarind juice. Stir well.
Add peeled and deveined prawns into the pot.
Remove the pot from heat when the prawns are cooked.
Transfer the soup into serving bowl and serve. Serve with cooked jasmine rice.

Chicken Soup with Pickled Lime (Gai Tom Manow Dong)

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To Cook
Boil 4 cups of water in a pot. Add chicken wings, salt, black pepper and grinded garlic and then stir.
When the chicken wings are cooked, add the chopped winter melon.
When the winter melons are cooked, add the pickled lime and ¼ cup of pickled lime juice. Stir well.
Wait until the soup boils, add fish sauce and 1 tsp of sugar, and stir.
Add coriander and remove the pot from heat.
Transfer the soup into the serving bowl and serve. Serve the soup with cooked jasmine rice or as an accompaniment.

Thai Chicken Coconut Soup (Tom Kha Gai)

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To Cook
Bring the water to boil with medium heat, add galangal, lemongrass, Valcom Premium Coconut Milk, bird’s eye chillies, Squid Brand Fish Sauce, sugar, lime juice, Valcom Kaffir Lime Leaves and coriander roots, bring to the boil.
Add chicken and mushroom and cook on high heat. Once boiled, reduce heat to simmer.
Cook for a further 5-7 mins or until chicken is cooked.
Remove from heat and garnish with coriander.

Singapore Dry Wonton Noodles

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To Cook
Place wontons in boiling anchovy stock. When wontons are almost cooked, add the baby choy sum and cook for another 1-2 mins. Transfer to serving bowls and serve with noodles.

To Serve
In a serving plate, add the sauce ingredients and noodles, toss and mix well. Place some choy sum, char siu and deep-fried wontons (optional) around the noodles, garnish with spring onions. Serve with wonton soup and sliced green chilli.

Dough Flake Soup with Potatoes (Gamja Sujebi)

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To Prep
In a small bowl, mix all sauce ingredients together and set aside.
In a large bowl, add the flour and water, stir to combine. Knead to form a ball and seal in a plastic bag. Place in the fridge for 1 hr.

To Cook
In a stock pot, add the stock ingredients and bring to boil. Lower the heat to simmer 5-7 mins. Strain to discard the anchovies.
Bring the soup to boil again and add in the garlic and potato. Cook for 3 mins, then add zucchini and cook for 2-3 mins.
Get the dough and rip it all into flat, bite-sized pieces, adding to the stock as you go. Cook the dough pieces for 5-7 mins, or until the edges are slightly translucent and the pieces starting to float.
Place in the spring onion and egg without stirring and add salt to taste. Serve hot with seasoned soy sauce.

Avocado Nigiri

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To Make
Prepare the rice and the avocado as instructed. For the avocado, slowly peel off the skin and then use the lemon juice to prevent the flesh from browning before slicing in to thin strips.
To form the sushi, roll a small amount of the rice in to small roll. Place a couple slices of the avocado on to the top of the rice and then wrap with a strip of the seaweed. Wet the ends of the seaweed to help them to stick together.