Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Braised Tofu with Mushrooms

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To Prep
Combine Braising Sauce ingredients and mix well. Set aside.

To Cook
Heat 2 tbsp cooking oil in wok on high and pan fry tofu until golden brown. Remove tofu from wok onto a bowl. Set aside.
Add 1 tbsp cooking oil and heat on high. Fry white part of spring onions until fragrant. Add mushrooms and tofu, toss for 30 secs to mix well.
Add braising sauce to the stir fry and bring it to a boil. Lower heat to medium and cover with lid, let it cook until braising liquid is reduced to half. Taste test and add seasoning if required.
Add broccoli and carrots. Let it simmer for 30 secs or until vegetables are tender.
Stir in corn flour mixture gradually until desired thickness. Serve.

Braised Chicken with Bitter Melon and Oyster Sauce

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To Prep
Combine all Seasoning ingredients in a small bowl and mix well, set aside.
In another bowl, combine all Marinade ingredients and mix well.
Clean chicken with some salt, rinse and drain well. Mix chicken with Marinade sauce mix and leave in the fridge for 1 hr.
Rub bitter melon with salt. Bring a pot of water to boil and blanch the bitter melon for about 1 min. Drain and rinse in cold water. Set aside.

To Cook
Heat 2 tbsp cooking oil in a wok, sauté ½ of the garlic and ginger until fragrant.
Add chicken and pan fry for about 3 mins over medium high heat, or until chicken is half done. (Chicken begins to shrink and firm up). Remove from wok and set aside.
Reheat wok and add 1 tbsp cooking oil. When oil is hot, add in the remaining garlic and ginger. Stir fry until fragrant and lightly browned, add the yellow bean paste and fermented black beans. Stir to mix well.
Add in bitter melon to braise, then mix in chicken.
Pour in Seasoning mixture, stir well and bring to a boil. Cover, turn the heat to medium low and let simmer for about 20 mins or until the chicken is tender and cooked through.
Add the corn flour solution and toss the chicken and the bitter melon until sauce thickens.
Dish out and garnish with spring onion. Serve hot with steamed rice.

Stir Fried Cucumber with Dried Anchovies

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To Cook
Heat cooking oil in a wok on medium. When oil is hot, add in dried anchovies and stir-fry until crispy and brown.
Add garlic and shallots, sauté until fragrant.
Add in sliced cucumber and chicken powder. Do a taste test and adjust with salt and pepper. Let it cook for 10 secs. Stir well and dish out. Serve.

Stir Fried Cabbage with Dried Shrimps

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To Cook
Heat some oil in pan on medium, sauté garlic until fragrant.
Add the dried shrimps and fry until crispy and fragrant. Remove and set aside.
Heat some oil in pan again, add in the cabbage and stir fry for 1 min, then add water and cook covered for 2-3 mins. Uncover and cook for a further 5-6 mins or until the cabbage are cooked.
Add the dried shrimps and a dash of pepper, season with salt if desired. Stir to mix well.
Transfer to a serving plate and serve.

Vegetarian San Choy Bow

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To Prep
To make the lettuce cups, remove the outer layer of the lettuce and cut out the stem of the lettuce.
Remove the leaves of the lettuce and trim them in to cup shapes with enough space to put the fillings in to them.
Store the trimmed leaves in a large bowl of cold water and keep cool until they are served.

To Cook
In a large pan or wok, add 1 tbsp of oil and saute the garlic and green onions until fragrant.
Add the mushrooms, carrots and water chestnuts in to the pan and stir-fry for about 2 minutes.
Add in the snow peas and chilli and continue to stir fry for another 2 minutes.
Add in the Shaoxing wine and cook until almost all of the liquid has evaporated.
Add in the oyster and soy sauce and stir until well combined before adding the cornflour mixed with 2 tbsp of cold water.
Stir the cornflour mixture until the sauce begins to boil and thicken before removing from the pan.
To serve, place a couple of the lettuce leaves on to a plate and fill with the vegetable filling.

Savoury Mung Bean Pancakes (Nokdujeon)

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To Prep
Blend every 2 cups of soaked beans with 1 cup of cold water and ½ tsp of salt until a coarse consistency. Repeat for all soaked beans.
Mix all dipping sauce in a small bowl and set aside.

To Cook
Blanch bean shoots for about 2 mins, then rinse in cold water. Drain well and gently squeeze to remove excess water.
Combine all main ingredients (except oil) in a large bowl and mix well.
In a frying pan, mix 1 tbsp of oil over medium heat, scoop 1 ladle of mixture to the pan and spread thin and round. Pan-fry 2-3 mins or until the bottom turns golden brown.
Flip and add a little oil. Flatten with spatula, cook further for 2-3 mins. Repeat for the remaining mixture.
Serve hot with dipping sauce.

Malaysian Kapitan Chicken Curry

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To Cook
Cook corn in boiling water for 8 mins, remove, cut kernels off, set aside.
Heat a saucepan and add oil, garlic, ginger and onions. Cook until soft and add Lingham’s Malaysian Kapitan Curry Paste. Fry for several minutes and add coconut milk, stock, lemongrass and kaffir lime leaf.
Bring to the boil, add chicken and stir. Simmer for 6 mins, add sliced zucchini and corn.
After 3 mins, add spring onions, remove and discard the lemongrass and kaffir lime leaf. Serve with steamed rice.

Malaysian Chicken Curry Laksa

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To Cook
Boil chicken for 2 mins or until cooked. Remove and shred strips. Set aside.
Combine Lingham’s Malaysian Laksa Curry Paste, water and coconut cream, bring to the boil.
Cook noodles as per pack instructions, divide into 2 bowls and top with the chicken.
Place sprouts in broth and cook for 60 secs. Ladle broth over noodles and chicken until they are covered.
Top with bean curd puffs, mint and shallots.

Malaysian Sambal Chicken

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To Cook
Heat half the oil in a frypan, add ginger, chilli, capsicum and onion. Cook for 1 min. Remove, set aside.
Place remaining oil to the pan and the chicken. Stir well until browned, add Yeo’s Sambal Paste, stir until just cooked. Add coconut cream, salt and vegetables, warm through and serve with rice.

Stir Fried Potato Strips with Minced Pork

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To Prep
Combine minced pork and Marinade ingredients, mix well and set aside.

To Cook
Heat oil in a wok, shallow-fry potato strips until they turn golden. Remove and set aside.
In the same wok, heat 1 tbsp of oil and sauté onions until lightly browned.
Add in marinated meat and stir fry until meat is almost cooked, then add in the potato strips. Mix thoroughly.
Add in oyster sauce and dark soy sauce, stir fry for another 2 mins. Remove from heat and serve.