Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Thai Vegetarian Stir Fried Flat Rice Noodles with Basil (Pad Kee Mow)

by Leave a Comment

To Prep
Combine the Sauce ingredients in a bowl, mix well, and set aside.

To Cook
Heat oil in a wok over medium-high heat, sauté shallots and garlic for 2 mins or until softened but not brown.
Add tofu, capsicum and Chinese cabbage and stir-fry for 5 mins or until they begin to soften.
Push mixture to one side of the wok and add eggs to the center. Scramble with a spatula until eggs are set. Push eggs to the side and add sauce mixture. Once the sauce is boiling, add noodles and toss to coat noodles thoroughly.
Turn off heat, add Thai basil, and toss to combine; serve immediately.

Thai Stir Fried Mixed Vegetables

by Leave a Comment

To Cook
Heat cooking oil in wok, sauté shallots and garlic until fragrant. Add galangal and toss to mix well.
Add the enoki mushrooms and vegetables, fry for 1 min.
Add soy sauce, oyster sauce, fish sauce and dark soy sauce to vegetables.
When vegetables begins to soften add tofu and cook for another minute.
Turn heat off and serve with steam rice.

Malaysian Satay Beef

by Leave a Comment

To Prep
Combine Yeo’s Satay Sauce, lemon zest, turmeric, cumin, salt and sesame oil. Add beef and marinade for at least 1 hr.

To Cook
Thread beef strips onto skewers and grill over charcoal or on a hot skillet until just done.
Serve with steamed rice, salad and a bowl of warm Yeo’s Satay Sauce.

Malaysian Satay Beef

by Leave a Comment

To Prep
Combine Yeo’s Satay Sauce, lemon zest, turmeric, cumin, salt and sesame oil. Add beef and marinade for at least 1 hr.

To Cook
Thread beef strips onto skewers and grill over charcoal or on a hot skillet until just done.
Serve with steamed rice, salad and a bowl of warm Yeo’s Satay Sauce.

Korean Seaweed Soup (Miyeok Guk)

by Leave a Comment

To Prep
Season the beef slices with the sesame oil and black pepper. Mix well and set aside.
Soak the dried brown seaweed in cold water for 5 minutes to allow it to expand. Drain the water and rinse the seaweed a couple of times in running water. Drain and squeeze the water out. If you’re using non-pre-cut dried seaweed, cut it with scissors to about 1cm lengths.

To Cook
Pre-heat a saucepan (or pot) on medium high heat (about 20 to 30 secs).
Add the sesame oil, brown seaweed and beef, then stir until the beef is partly cooked (about 2 to 3 mins).
Add the water then boil it on medium heat until the seaweed and the meat is fully cooked (about 5 to 10 mins).
Add the soy sauce and garlic and boil further (about 2 mins) then serve. (You can adjust the taste with some salt if it is needed).

Stir Fried Cabbage with Cellophane Noodles

by Leave a Comment

To Cook
Heat some oil in pan on medium, sauté garlic until fragrant. Add the dried shrimps and fry until crispy and fragrant.
Add in the cabbage and stir fry for 2-3 mins. Add in the cellophane noodles, water and soy sauce, mix well and cook covered for 3-4 mins. Uncover and cook for a further 2-3 mins or until the cabbages are cooked.
Add a dash of pepper and season with salt if desired. Stir to mix well.
Drizzle the sesame oil and transfer to a serving plate, serve.

Express Vegetable Noodle Soup

by Leave a Comment

To Prep
Cut the broccoli into florets and the Chinese cabbage leaves into small even pieces.

To Cook
Bring water to a boil. Add in the sesame-flavoured sachet contents, instant noodles, Chinese cabbage and broccoli florets. Then cook for 2 mins on high.
Serve hot with chopped spring onion and sliced chillies, if desired.

Caramelised Potatoes

by Leave a Comment

To Cook
Heat the oil in a frying pan over medium heat.
Fry the potatoes for 8-10 mins, or until golden.
Scoop out the potatoes onto a plate lined with paper towel and set aside to cool.
In a new frying pan, add 2 tbsp of cooking oil.
Pour the sugar to the pan at medium low heat.
Once the sugar has melted and turned a light golden brown colour, remove from the heat.
Pour in the fried potatoes into the caramelised sugar and stir through until evenly coated.
Scoop out onto a serving plate. Enjoy!

Prawn Noodle (Mee) Soup

by Leave a Comment

To Cook
Bring 4 cups of water to the boil, blanch Hokkien noodles, vermicelli and bean shoots. Drain; distribute among 4 bowls.
Meanwhile, combine stock ingredients in a saucepan. Bring to the boil, cover and simmer for 45 mins. Strain through a sieve; keep warm in a saucepan until needed.
Bring stock back to the boil, add pork slices and prawns; simmer for 2 mins.
Add fish cake slices (optional) and water spinach, boiled for 1 min.
Ladle soup into serving bowls; use tongs to distribute pork, prawns, fish cakes and water spinach.
Top with fried shallots and egg.
Serve with sambal oeleck and soy sauce as condiments.

Crab Fried Rice

by Leave a Comment

To Cook
Cook rice according to the package and set aside. Be careful not to overcook it (or use leftover rice).
Whisk egg with ½ tsp salt and set aside.
In a wok, preheat oil on medium heat. Add minced garlic and saute until fragrant.
Add crab meat and saute for a minute.
Add rice and mix well. Move all the rice to one side of the pan.
Pour whisked egg mixture to the free side and let it sit there until almost cooked.
Start mixing in rice and egg until evenly incorporated throughout.
Add oyster sauce, salt, pepper and mix well.
Add spring onion and squeeze lime juice all over and mix well.
Serve immediately and top with some chopped spring onion.