There is a world of authentic flavours waiting to be explored with Asian Inspirations. We have the best collection of recipes from the popular fiery Thai curries to the Malaysian street-hawker classics; from traditional Chinese specialties to intricate Japanese delicacies. If you’re in a mood for something healthy, try out our easy-to-make soup and salad recipes. If indulgence is the mood of the day, our lunch and dinner recipes are certain to satisfy you. Choose your key ingredient, level of effort and preparation time, and then take your pick from these tempting recipes. Whether it’s a quiet dinner for two, everyday meals that are easy to prepare and cooking, or a four-course meal preparation for a party, we’ve got the best and most delicious Asian recipes to offer.
A popular dish you can find in every nook and cranny in the streets of Thailand, recreate the authentic Gai Yang street food with a delicate hint of coconut juice used to tenderise the chicken.
A refreshingly zesty pomelo salad with poached chicken tenderised in coconut juice.
Prik Gaeng Ped / Gang Kua is the most essential component in Thai cuisine. This paste is often added into soups, curries, fish cake and stir-fries. Store-bought curry paste can easily be found in Asian grocers, but homemade curry pastes have greater depth in flavour due to its freshness. If you do not have mortar and pestle, use a blender instead.
A flavourful and creamy curry which isn’t too spicy and filled with chicken, pumpkin and herbs. The sweet basil or kaffir lime leaves gives a wonderful fragrance that elevates the flavours of the curry. The pumpkin’s sweetness balances the spiciness with the fragrance of sweet basil or kaffir lime leaves.
Salted eggs are often used to add flavour into appetisers and steamed meats. They are also often eaten together with congee. The round orange-red yolks are found in Chinese mooncakes which symbolises the full moon and is also found in glutinous rice dumplings. The egg yolks would turn orange-red beautifully because of the effect of adding shaoxing wine.
This ‘red’ version of Lion’s Head Meatballs is stewed in soy sauce and chicken stock which results in a darker coloured dish. The large size of the meatball is said to resemble the head of the lion with the surrounding wombok representing the mane. Meatballs are pan-fried then stewed until they are fully infused with the stock and soy sauce. When served with rice, this Chinese dish evokes the warmest of childhood memories.
‘Huat’ literally means ‘rise’ or ‘bloom’ in Chinese. Usually this is in reference to prosperity, luck and fortune. Therefore it is often referred to as ‘prosperity cake’ which is often made for special occasions such as Chinese New Year or as offering for prayers. As huat kueh signifies good luck and fortune, it is important to achieve the split top which resembles abundance. In the olden days, there are a lot of taboos associated with the preparation of this cake which includes no quarrelling in the kitchen, no unlucky words mentioned, no peeping into the steamers and etc.
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