Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Seafood San Choy Bow

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To Prep
Cut the prawns in to small chunks and add them to a mixing bowl along with the marinade ingredients.
Add the shiitake mushrooms, carrots and water chestnuts in to the mixing bowl and let marinate for about 15 minutes.
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 marinated prawn mixture in to the pan and stir-fry until the prawn has cooked through.
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 prawn filling.

Pad Thai with Prawns

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To Cook
Blanch prawns in boiling water for 1 min. Drain and set aside.
Heat 2 tbsp of oil in a large frying pan, add chopped onions and stir-fry on low heat until fragrant. Add Pad Thai noodles and stir-fry until softened, some water can be added.
Add Pad Thai Paste and stir to mix. Push the mixture to one side of the pan. Add 1 tbsp of oil, bring to medium heat and add the eggs.
Wait for 1 min for the eggs to set, then add the prawns; stir-fry until everything is well mixed in the pan.
Add beansprouts and Chinese leek and stir through before removing from heat. Garnish with ground roasted peanut before serving.

Thai Red Curry Salmon (Choo Chee Pla Salmon)

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To Cook
Stir-fry the red curry paste in heated oil over low heat for 2 mins. Slowly add 200ml coconut milk, stir-fry over medium heat for further 2 mins or until oil appears. Add fish sauce and sugar.
Mix the remaining coconut milk and water, slowly add into the curry mixture. Bring to the boil over high heat for further 1-2 mins, then add the fish till cooked.
Add kaffir lime leaves and red chilli for 1 min before removing from heat.

Wing Bean Salad

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To Prep
For seasoning sauce, pound chilli, shallot and garlic finely, and mix together with sugar, fish sauce and lime juice in a small mixing bowl.
Peel and devein the cooked prawns and thinly sliced.

To Cook
Place coconut milk over low heat until just boiling. Set asides. Combine wing beans, sliced porks, prawns and coconut milk in a large mixing bowl, mix gently. Add the seasoning sauce, mix well. Combine roasted peanut, desiccated coconut and 2 tbsp shallot sliced, mix through.
Transfer to a serving plate, garnish with the remaining fried shallot, serve with salad such as lettuce.
Hint: Blanching with wing beans in highly boiling water with adding 1 tsp oil, press them down under boiling water for 2 mins. Remove from heat, drain, and soak immediately in very cool water until completely cool down. Drain and slice.

Okonomiyaki

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To Prep
Whisk together the eggs, cornflour, chilli powder, salt and sushi seasoning.

To Cook
Heat oil over medium heat in a non-stick fry pan. Cover the pan with vegetables and noodles. Cook for 1 min.
Pour enough egg mixture to cover vegetables and noodles. Cook on high heat until egg mixture is set and edges have browned.
Add a handful of bean sprouts and sprinkle shredded nori and fold pancake in half.
Serve this Crispy Vegetable and Noodle Pancake with mayonnaise and picked ginger on the side.

Tempura with Wasabi Tartar Sauce

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To Cook
Add tempura batter mix to cold water and whisk through, do not over mix. Coat your choice of ingredient in the batter and deep fry in hot oil (150˚C -180˚C) until golden brown.
Mix wasabi paste, mayonnaise, capers, gherkins and chopped parsley. Season with salt and pepper.
Serve with assorted tempura, fish and chips or use as a dipping sauce.

Japanese Style Beef Stew (Sukiyaki)

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To Cook
Put all ingredients for simmering sauce into a pot and bring to the boil, for 1-2 mins. Turn off heat and set aside.
Heat oil in a pan over low heat. Spread beef slices over the bottom of pan. Pour in simmering sauce. Turn up the heat to high and simmer beef for 1 min. Add remaining ingredients and simmer for 1-2 mins or until food is cooked.
Ladle into individual bowls and serve immediately.

Balinese Green Bean Salad

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To Cook
Prepare beans and blanch in boiling salted water for 4 mins, then refresh in iced water until required.
Using a large mortar and pestle crush the peanuts finely, add the sesame oil, chilli, garlic, salt, palm sugar, lemon grass, ginger, pepper, lime zest and juice until well combined.
Add the ABC Kecap Manis and coconut milk to the peanut paste and blend until sauce is smooth. Taste and season with salt. Place sauce and water into a small pan and heat over a low heat stirring 2 mins.
Combine the drained beans, sesame seeds and shallot in a large bowl.
Arrange the beans on a large serving platter and pour over the peanut and coconut dressing.
Garnish with toasted coconut and shredded kaffir lime leaves and Lime Wedges.

Glutinous Taro Balls in Coconut Syrup

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To Prep
Combine the taro, rice flour, sugar and salt in a mixing bowl.
Roll into balls about the size of a macadamia nut.
Boil coconut milk, palm sugar and water on low heat.

To Cook
Gently place taro balls into the syrup and cook for 3-5 mins. Serve warm.
Your Glutinous taro balls in coconut syrup is ready!

Stuffed Hairy Gourd in Oyster Sauce

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To Cook
Cook hairy gourd in a pot of boiling water until tender. Drain and let cool.
Combine minced shrimp meat with marinade ingredients. Mix well. Dust the inner part of hairy gourds with corn starch and stuff with marinated shrimp.
Prepare a steamer over high heat. Steam hairy gourds for 8 mins. Remove from heat and discard excess juice.
Sauté mushrooms and pour in sauce mix ingredients. Stir and heat through. Pour over steamed hairy gourds and serve. Garnish with chopped spring onions and red chillies if desired.

Thai Glass Noodle Salad (Yum Woon Sen)

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To Prep
Soak bean vermicelli in warm water for about 5 mins or until softened. Drain and roughly chop.

To Cook
Heat oil in the pan/wok and cook the chicken mince. Add a dash of fish sauce and stir fry until the chicken is cooked. Add bean vermicelli and stir to mix well. Remove from heat.
Add fish sauce, lime juice, tomato wedges and sugar to the chicken mixture and stir well. Add the mint, garlic, lemongrass, chilli and minced coriander; stir well.
Line a serving plate with lettuce and then spoon the chicken mixture over the leaves. Garnish with shallot and coriander leaves.

Korean Soft Tofu Hotpot (Sundubu Jjigae)

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To Cook
Heat cooking oil in a saucepan. Cook pork quickly for about 2 mins over medium heat. Add garlic and continue cooking for 10 secs.
Turn heat down to very low and add the chilli powder and chilli oil and cook for 2 mins. Stir well and make sure you don’t burn the chilli powder.
Add water and onion and bring it to a boil. Simmer soup for about 5-7 mins. Add in pipis and cook for about 2-3 mins until shells have opened.
Add the tofu with the rest of other ingredients and bring to a boil. Simmer soup for about 1-2 mins and season with extra salt if necessary.
Add 1 egg yolk to soup towards the end of cooking time, careful not to stir yolk until its set.