Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Spicy Fried Coconut Flakes with Peanuts (Serundeng)

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To Prep
Grind the shallots, garlic, sugar, shrimp paste and tamarind juice to a smooth paste in a mortar or blender. Add 1-2 tbsp of water for the blender to blend better. Add the grated coconut and mix well.

To Cook
Dry-fry the mixture in a wok or skillet over very low heat for 15-30 mins until golden brown and flaky. Add the peanuts and salt, and mix until well blended. Remove from the heat and set aside to cool. Serve in small bowls or sprinkle over rice or side dishes. Serundeng keeps for 2 weeks in an airtight container.

Mixed Vegetable Pickle (Acar)

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To Prep
Soak cucumber in salt and wash away the salt after 30 mins.
Boil all other cut vegetables with vinegar and drain. Set aside to dry.
Toast sesame seeds and set aside.
Roast peanuts, remove and cool. Crush the peanuts.

To Cook
Heat oil and fry blended spices with oil until golden in colour. Set aside.
Add sugar and tamarind to taste.
Mix all pickled vegetables with fried spices well. (Squeeze cucumber dry before adding to fried spices)
Add ground peanuts and sesame seeds to complete the acar. Pack acar in tightly sealed jars it can be refrigerated for 2-4 weeks.

Massaman Curry with Beef (Gaeng Massaman Nua)

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To Cook
Mix water and ½ cup coconut milk in a saucepan. Bring to the boil over medium heat, add the meat, bring to the boil and simmer for 15 mins or until the meat is tender.
While simmering the meat, stir-fry Valcom Massaman Curry Paste with ½ cup coconut milk over low heat until fragrant. Turn up the heat, slowly add the remaining coconut milk, fish sauce, sugar and tamarind puree. Mix well.
Add the curry mixture to the beef, bring to the boil, add potatoes and onion and continue cooking until potatoes and onion are tender.
Garnish with roasted peanuts and remove from heat.

Chinese Vegetable Spring Rolls

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To Cook
Heat oil in a pan and sauté cucumbers, carrots and black fungus. Combine ingredients for seasoning mix and softened vermicelli. Cook until heated through. Set aside to cool.
Then, divide the cooked fillings into 10 portions and wrap with spring roll wrappers. Seal with flour and water mixture.
Deep fry the spring rolls in heated oil until golden brown. Drain. Serve with dipping sauce.

Stir Fried Beef with Tomatoes & Broccoli

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To Cook
Mix beef with 2 tbsp of Lee Kum Kee Panda Brand Oyster Sauce.
Stir-fry beef in 1 tbsp oil until half way done. Add onions and broccoli florets, sauté for 2 mins.
Stir in 1 packet of Lee Kum Kee Ready Sauce for Honey & Soy Chicken and cherry tomatoes.
Toss well, serve hot with rice or noodles.

Fried Rice with XO Sauce

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To Cook
Place diced pork into a bowl and add in marinade ingredients. Mix well.
Heat oil in a frying pan. Add pumpkin and fry until cooked. Drain. Add oil in the pan and fry eggs. Toss in rice and fry until well combined. Dish out and set aside.
Add 2 tbsp oil and stir fry pork until cooked. Then, add mushrooms, prawns, scallops, Chinese broccoli and pumpkin. Stir fry for 2 mins. Mix in sauce ingredients and heat through.
Pour over fried rice and serve.

Chinese Big Plate Chicken

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To Cook
In a pan, heat up oil over medium high heat and fry sliced lotus roots until crisp and lightly browned. Drain and set aside. Next, fry the potatoes until slightly browned. Drain and set aside.
Add 2 tbsp oil to frying pan, add garlic, ginger, star anise, dried red chillies and chicken meat. Stir fry until cooked.
Add rice wine, green & red chilli peppers, spring onions and potatoes. Stir fry until done.
Add in chilli bean sauce, chicken bouillon, dark soy sauce, water and sugar. Stir until well combined.
Transfer to a serving dish and arrange fried lotus roots on top. Serve.

Fried Chinese Thin Pancake

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To Cook
Mix flour and glutinous rice flour in a bowl, and make a hole in the centre. Add water gradually and stir well. Pour the mixture through a sieve.
Add beaten egg and 1 tbsp of oil into the mixture and mix well. Set aside.
In a pan, heat 1 tbsp of oil. Sauté dried shrimps, preserved radish and spring onions. Drain off oil and add into the batter mixture. Mix in chicken bouillon powder and sugar until well combined.
Heat oil in pan and add a portion of mixture and spread it evenly. Pan fry over low heat for 2 mins each side until golden brown. Repeat for the remaining mixture. Serve with dipping sauce.

Hot and Sour Lotus Root Slices

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To Cook
Blanch the sliced lotus roots until soft. Soak in clean iced water for 30 mins and drain.
Heat oil in a pan and sauté the garlic until fragrant. Add seasoning mix until heated through, stirring occasionally.
Add the seasoning mix to the lotus root slices and marinate for 10 mins. Mix well and serve.

Hot and Sour Soup

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To Cook
In a bowl, mix pork slices with marinade ingredients and stir well to combine.
In a pot, heat 1 tsp oil and add ginger, bamboo shoots, carrots, fungus and sliced rehydrated mushrooms. Stir fry until fragrant and cooked.
Pour in boiling water and carefully stir in Premium Chicken Bouillon Powder. Add pork slices and all seasoning ingredients. Stir well. Then, add in tofu slices. Gently stir to mix then, allow to boil.
Pour in thickening mixture and gently stir to combine. Once the soup has thickened, turn off the fire and swirl in beaten egg.
Ladle to individual serving bowls and serve warm.

Korean Style Black Bean Sauce Noodles

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To Cook
In a bowl, combine diced pork with marinade ingredients. Mix well and leave to marinate for 15 mins.
Meanwhile, cook the noodles in boiling water according to package directions. Drain and transfer to a serving bowl.
In a pan, heat oil and sauté onions until fragrant. Add in potatoes and cook halfway through. Put in pork and give a quick stir until heated through. Add in all sauce mix ingredients and cook until potatoes soften and pork is done. Pour in thickening mixture and gently mix until sauce thickens. Remove from heat.
Pour the sauce over the noodles. Top with cucumber strips and serve.