If you’re craving bold flavours and comforting bowls, these easy Asian recipes by Chowman bring together fresh, spicy, and savoury elements perfect for a quick and satisfying meal at home.
Goi Cuon (Vietnamese Fresh Rolls)
Ingredients
Rice
paper – 2 sheets Shrimp (boiled & deveined) – 8 pcs Lettuce – 30 g Carrot (julienned) – 50 g Cucumber (julienned) – 50 g Celery (julienned) – 30 g Basil leaves – 5 g Vermicelli (boiled) – 30 g Sambal oelek – 10 g
For soaking (vegetables)
Vinegar – 170 ml
Salt – 3 g
Sugar – 90 g
Water – 100 ml
Method
In a bowl, prepare the soaking liquid by mixing vinegar, salt, sugar, and water until dissolved.
Add the julienned carrot, cucumber, and celery to the mixture and let them soak for a few minutes to lightly pickle. Drain and set aside.
Cook the vermicelli as per package instructions, drain, and keep aside.
Dip one rice paper sheet in water for a few seconds until soft and pliable, then place it on a clean flat surface.
Arrange lettuce, vermicelli, pickled vegetables, basil leaves, and shrimp in the centre.
Add a small amount of sambal oelek for a hint of spice.
Fold in the sides and roll tightly like a spring roll, ensuring the filling is secure.
Repeat for the remaining rolls.
Slice if desired and serve fresh with dark soy sauce.
Preparation Time: 15–20 minutes
Serves: 1–2
Tom Yum Fried Rice (Shrimp)
Ingredients
Jasmine rice (cooked) – 200 g
Oil – 30 ml
Dry red chilli – 2 g
Garlic (chopped) – 20 g
Egg – 1
Shrimp (cleaned & deveined) – 14 pcs
Fresh red chilli (sliced) – 5 g
Sauce mix
Salt – 3 g
Sugar – 2 g
White pepper – 1 g
Thai chilli sauce – 15 g
Tom yum paste – 20 g
Tomato sauce – 20 g
Chilli oil – 5 g
Lemon leaf (finely chopped) – 2 g
Kaffir lime juice – 5 ml
Method
Heat oil in a wok. Add dry red chilli and garlic; sauté until fragrant and lightly golden.
Add shrimp and cook on high heat until they turn pink and are just cooked.
Push the shrimp to one side, crack the egg into the wok, scramble lightly, and mix with the shrimp.
Add fresh red chilli and toss.
Add cooked jasmine rice and stir-fry on high heat, breaking any lumps.
Mix all ingredients under “sauce mix” and pour into the rice. Toss well to coat evenly.
Stir-fry for 2–3 minutes until aromatic and well combined.
Prepare a poached egg separately.
Plate the fried rice, top with the poached egg, and garnish with burnt garlic.
Serve hot.
Preparation Time: 20–25 minutes
Serves: 1–2
Korean Ramen
Ingredients
Noodles – 1 packet
Chicken (sliced) – 1 cup
Spring onion (chopped) – 2 tbsp
Boiled egg – 1
Gochujang – 1 tbsp
Chilli paste – 1 tbsp
Salt – to taste
Sugar – 1 tsp
Vinegar – 1 tsp
Wine – 1 tbsp
Potato starch – 1 tbsp
Sesame seeds (black & white) – 1 tsp
Fresh red chilli (sliced) – 1
For marination
Chicken (sliced) – 1 cup
White flour – 1 tbsp
Cornflour – 1 tbsp
Egg – 1
Salt – a pinch
Broth base
Water – 2 cups
Gochujang – 1 tbsp
Chilli paste – 1 tbsp
Sugar – 1 tsp
Salt – to taste
Vinegar – 1 tsp
Wine – 1 tbsp
