ASIAN AMBROSIA

Fusing flavours from Japan, Korea, China, Indonesia, and more

Judging by the proliferation of Korean, Japanese, Chinese and even Indonesian influences in fine dining fare all over the world, plus the growing list of Asian chef-fronted restaurants in the spotlight, there’s no doubt that the regional cuisines of the continent are having a moment. Here’s how you too can weave their spices and distinctive flavours into your dishes.

Nasi Goreng Istimewa

A sunny-side-up and nasi goreng istimewa in a playful, Japanese guise. Spinach-wrapped pulut hitam rice parcels and kabocha pumpkin ‘yolk’ contribute earthy flavours, while the latter perches atop an ume-flecked egg white that mimics chye poh egg. Serves 4 Prep time 2 hours + 1 hour moulding + 1 hour marination + overnight marination and dehydration

Cook time 1 hour

egg white

4 egg whites

1g salt

5g pomace olive oil (available from major supermarkets)

10g chopped aka koume ume (available from MEIDI-YA Supermarket)

12 mizuna leaves (available from MEIDI-YA Supermarket)

» Beat egg whites with salt.

» In a non-stick egg pan, drizzle olive oil and bring to high heat, then turn to low heat and cook ¼ of egg mixture at a time. » Once each portion of egg mixture firms up, quickly add chopped ume and carefully place mizuna leaves.

» Remove from heat and allow to cool.

‘egg yolk’

300g kabocha squash (halved, available from MEIDI-YA Supermarket)

300g Vitasoy soy milk

3.2g iota powder (available from Phoon Huat)

1.6g kappa powder (available from Phoon Huat)

10g mirin

5g mizkan rice vinegar (available from MEIDI-YA Supermarket) 5g diamond kosher salt (alternatively, use ½ amount of Morton kosher salt)

» Remove seeds and skin from kabocha squash. Cut into large dice and steam for 30 minutes until soft.

» Blend kabocha until a smooth purée is achieved, then pass through a sieve. Allow purée to cool to room temperature » Combine kabocha with all other ingredients and blend on high in a Thermomix to disperse (which means to blend powders into liquids).

» Increase temperature to 80°C and blend on speed 6 for another 15 minutes, then pass mixture through a sieve.

» Spray a silicone half-sphere mould with non-stick spray. Pour purée into the mould and allow to cool to room temperature. » Unmould after 1 hour.

spinach pulut hitam onigiri

1 pandan leaf

600ml chicken stock

100g pulut hitam rice, rinsed until water runs clear

1 litre water

10g diamond kosher salt

200g puay leng/spinach (leaves trimmed,