serves6 |prep 15 mins|cooking 10 mins
270gpktHakubakuOrganic
SobaNoodles
2 bunchesasparagus,cut
diagonallyinto3cmpieces
1 Lebanesecucumber,thinly
slicedintorounds
1 largeavocado,cutinto
2cmchunks
1kg(about24)mediumcooked
kingprawns,peeled,deveined,
tailsintact
1 cuplooselypackedsmall
freshcorianderleaves
125ml(^1 ⁄ 2 cup)KewpieJapanese
DressingRoastedSesame
3 greenshallots,thinlysliced
intorounds
15g(^1 ⁄ 4 cup)friedshallots
1 tspYeo’sPureSesameOil1 Cookthesobanoodles in a
saucepanofboilingwater following
packetdirections,adding the
asparagusin thelast minute of
cooking.Refreshunder cold
runningwaterthendrain.
Transfertoa largebowl.
2 Addthecucumber, avocado,
prawn,coriander,dressing and
halfthegreenshallot to the noodle
mixture.Tosstocombine. Transfer
toa servingplate.Sprinkle with
thefriedshallotsand remaining
greenshallot.Drizzle over the
sesameoiltoserve.serves6 |prep 15 mins(+ 30 minsmarinating)|cooking 35 mins
80g(^1 ⁄ 3 cup)ValcomYellow
CurryPaste
400mlcanTCCPremium
CoconutCream
4 freshkaffirlimeleaves,
veryfinelychopped
1 tbsbrownsugar
1 tbsSquidBrandFishSauce
2 x 1kgwholesnapper,
cleaned,scaled
(^2) ⁄ 3 cupsmallfreshcorianderleaves
(^1) ⁄ 2 cupsmallfreshThaibasilleaves
2 redAsianshallots,thinlysliced
2 longfreshredchillies,
deseeded,thinlysliced
Limewedgesandsteamedrice,
toserve
1 Linea bakingtraywithbaking
paper.Combinethecurrypaste,
coconutcream,limeleaf,sugar
andfishsaucein a fryingpan.Heat
overmediumheat.Cook,stirring,
for7-8minutesoruntilthickened
andaromatic.Setasidetocool.
2 Placethefishonpreparedtray.
Usea sharpknifetoscore3 times
onthethickestpartoffishonboth
sides.Spreadthree-quartersof
thecurrymixtureoverbothsides
offishandintofishcavity.
Coverandplacein thefridge
for 30 minutestomarinate.
3 Preheatovento220°C/200°C
fanforced.Combinethecoriander,
basil,shallotandchilliin a bowl.
Bakethefishfor20-25minutesor
untilthefishis justcookedthrough.
(Fishflakeseasilywhentested
witha fork.)Setasidefor
5 minutestorest.
4 Transferthefishtoa serving
platter,spoonoveranycurrysauce
fromthetrayandsprinklewith
theherbmixture.Servewith
limewedgesandrice.
For more Asian recipes, visit asianinspirations.com.au. For more Asian recipes, visit asianinspirations.com.au.
Noodles represent
longevity and happiness.
Whole fish is thought to bring
fortune and good wishes.
FormoreAsianrecipes,visitasianinspirations.com.au.
serves 4 | prep 20 mins | cooking 25 mins
2 tbs olive oil
6 chicken thigh fillets,
halved crossways
2 brown onions, cut into
thin wedges
400g butternut pumpkin, peeled,
deseeded, cut into 3cm pieces
92g pkt S&B Golden Curry
Sauce Mix
Julienned green shallots and
steamed rice, to serve
GOMA-AE
2 tbs Yeo’s Light Soya Sauce
2 tbs Obento Mirin Seasoning
1 tbs white miso paste
400g green beans, halved
lengthways
120g baby spinach
2 tsp sesame seeds, toasted
1 Heat oil in a large, deep frying
pan over medium-high heat. Cook
chicken and onion, turning chicken,
for 5-7 minutes or until golden. Add
the pumpkin and 500ml (2 cups)
water. Bring to the boil. Reduce
heat to low. Cover and simmer for
10-12 minutes or until pumpkin is
tender then remove from heat.
2 Meanwhile, to make the goma-ae,
whisk the soy sauce, mirin and miso
in a small bowl. Place the beans and
2 tbs water in a large frying pan
over medium heat. Cook, stirring
occasionally, for 4 minutes or until
tender. Add the spinach. Cook for
1 minute or until wilted. Add the soy
sauce mixture and toss to combine.
3 Add the curry sauce mix to
the chicken mixture and stir until
combined. Return pan to medium-
high heat and cook, stirring, for
5 minutes or until sauce thickens.
Divide the curry among serving
bowls. Sprinkle with shallots.
Transfer goma-ae to a serving bowl
and sprinkle with sesame seeds.
Serve curry with goma-ae and rice.
Eating pumpkin on the night
of the Moon Festival is believed
to bring good health.
FormoreAsianrecipes,visitasianinspirations.com.au.
serves6 |prep 10 mins|cooking 25 mins
2 (about 380g) duck breasts,
skin scored
2 x 450g pkt roast duck legs
135g (^1 ⁄ 2 cup) Yeo’s Satay Sauce
2 tbs ABC Sweet Soy Sauce
Kecap Manis
400ml can TCC Premium
Coconut Milk
11 ⁄ 2 tbs Obento Rice Wine Vinegar
11 ⁄ 2 tbs fresh lime juice
1 tsp Yeo’s Pure Sesame Oil
1 bunch watercress, sprigs picked
5 qukes (baby cucumbers),
quartered diagonally
3 green shallots, thinly
sliced diagonally
150g seedless red grapes,
thinly sliced into rounds
Steamed rice and black sesame
seeds, to serve
1 Preheat oven to 200°C/180°C
fan forced. Line a baking tray with
baking paper. Heat a frying pan over
medium heat. Season duck breasts.
Cook, skin-side down, for 5 minutes
or until skin is golden and crisp. Turn
and cook for a further 2 minutes.
Transfer to prepared tray.
2 Place duck legs on same tray. Bake
for 10 minutes then transfer breasts
to a plate and set aside for 5 minutes
to rest. Bake legs for a further
5-7 minutes or until golden and
crisp. Transfer to the plate.
3 Meanwhile, place the satay sauce,
sweet soy sauce, coconut milk and
1 tbs vinegar in a small saucepan
over medium-high heat. Bring to
a simmer then reduce heat to low.
Simmer, stirring, for 5 minutes or until
combined and warmed through. Stir
in lime juice and^1 ⁄ 2 tsp sesame oil.
4 Combine the watercress, quke,
shallot, grape, remaining vinegar
and remaining sesame oil in a bowl.
Toss to combine.
5 Place rice on a large platter and
arrange duck on top. Spoon over the
satay mixture from the pan, top with
the watercress salad and sprinkle
with black sesame seeds to serve.
Duck symbolises the balance
between yin and yang.