Asian Inspirations

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Karaage Chicken with Wasabi Mayo and Potato Salad Bento Box

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To Make Karaage Chicken
Marinate chicken for 30 mins with the sake, soy sauce, mirin, grated ginger and juice and minced garlic.
Heat up oil in a small saucepan to 180°C.
Mix potato starch and rice flour together and mix into the marinated chicken until coated well.
Fry chicken pieces in small batches for 4-5 mins. Drain oil.
Increase temperature to 190°C and refry chicken pieces for 1-2 mins until golden brown. Drain and cool on rack.https://asianinspirations.com.au/wp-content/uploads/2024/09/BK-3.jpg
Mix together Japanese mayonnaise and S&B Wasabi Paste to make the wasabi mayonnaise dipping sauce for the chicken.

To Make Potato Salad
Cut potatoes into large cubes and place into a large saucepan filled with water covering all the potatoes. Boil until potatoes are soft.
Drain away the water and let potatoes to cool down to room temperature. Mash potatoes and chilled in the refrigerator for 30 mins.
Add in the rest of the ingredients except shichimi togarashi. Chill in the refrigerator before serving.

To Prepare Japanese Pickles
Place all vegetables in a medium bowl and weigh. The quantity of salt to be added will be the total weight of vegetables multiplied by 0.0025. Add in sugar and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/09/BK-1.jpg
Stack a few plates onto vegetables to press them down and cover to start pickling process. Chill in the refrigerator overnight.https://asianinspirations.com.au/wp-content/uploads/2024/09/BK-2.jpg
Mix in some sesame oil and sesame seeds before serving.

To Prepare Edamame
Heat up a small saucepan with water. Once boiling, add in edamame and boil for 3-4 mins. Drain and set aside.

To Assemble
Assemble bento box by placing steamed rice to one side. Then using green oak lettuce to compartmentalize the karaage chicken with wasabi mayo, edamame, Japanese pickles and potato salad.
Bento box should be kept chilled until ready to eat, best eaten day of.

Teriyaki Wasabi Salmon with Tamagoyaki and Spinach Salad Bento Box

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To Make Teriyaki Wasabi Salmon
Mix light soy sauce, mirin & sugar together to form a paste. Divide into 2 bowls. Add 1 tsp wasabi paste to one of the bowls and mix.
Lay the salmon skin down on a lined baking tray and brush the sauce over to marinade for 30 mins.https://asianinspirations.com.au/wp-content/uploads/2024/09/MS-2-1.jpg
Preheat oven to 180°C. Drain salmon well and bake for 15 mins in the middle rack.
Add 2 tsp of wasabi paste to the other sauce bowl and mix. Brush onto salmon and bake for a further 3-5 mins.https://asianinspirations.com.au/wp-content/uploads/2024/09/MS-3-1.jpg

To Prepare Tamagoyaki
Beat eggs with all the other ingredients. Using a fine mesh sieve, filter the egg through.
Heat up tamagoyaki pan with some oil over low heat. Use a kitchen napkin to absorb up excess oil.
Pour ¼ of the egg mixture over pan and swirl to cover the entire pan surface. Start rolling from the curve end and once you reach the end push the rolled egg back to the curve end.
Oil the pan with the oiled kitchen napkin before pouring another ¼ of the egg mixture and gently tilt the rolled egg to let the liquid egg to cover the base of the rolled egg in order to seal.https://asianinspirations.com.au/wp-content/uploads/2024/09/MS-1-1.jpg
Repeat the process until all the egg mixture is used up. Let it cool and slice into thick sections.

To Prepare Japanese Spinach Salad
Blanch spinach in boiling water for 30 secs. Remove and plunge into ice cold water filled with some ice cubes to stop cooking.
Squeeze as much water out or wrapped with some paper napkins to absorb as much water out.https://asianinspirations.com.au/wp-content/uploads/2024/09/MS-4.jpg
Cut into 4cm length.
Toast sesame seeds and grind with a pestle and mortar but still leave some whole for texture. Mix with light soy sauce and sugar. Pour over cut spinach and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/09/MS-5-1.jpg

To Prepare Japanese Pickles
Place all vegetables in a medium bowl and weigh. The quantity of salt to be added will be the total weight of vegetables multiplied by 0.0025. Add in sugar and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/09/BK-1.jpg
Stack a few plates onto vegetables to press them down and cover to start pickling process. Chill in the refrigerator overnight.https://asianinspirations.com.au/wp-content/uploads/2024/09/BK-2.jpg
Mix in some sesame oil and sesame seeds before serving.

To Assemble
Assemble bento box by placing steamed rice to one side. Then using green oak lettuce to compartmentalize the teriyaki wasabi salmon, tamagoyaki, Japanese spinach salad and Japanese pickles.
Bento box should be kept chilled until ready to eat, best eaten day of.

Malaysian Curry Laksa

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To Prep
Blend all the fresh spice paste ingredients together and mix in curry powder.https://asianinspirations.com.au/wp-content/uploads/2024/08/CL-1.jpg
Heat up oil in a medium cast iron pot. Sauté spice paste for 5-6 min.https://asianinspirations.com.au/wp-content/uploads/2024/08/CL-2.jpg
Add in chicken breast and cook until it turns opaque, taking about 7-8 mins.https://asianinspirations.com.au/wp-content/uploads/2024/08/CL-3.jpg
Add in prawn/chicken stock followed by pandan leaf. Bring it to a boil and lower the fire. Cover and simmer for 20 mins.https://asianinspirations.com.au/wp-content/uploads/2024/08/CL-4.jpg
Meanwhile, prepare the chilli paste by blending shallots, dried chillies and red chillie together until a smooth paste forms. Heat up frying pan with oil and sauté the paste until oil breaks down. Set aside.
Heat up a pot of water and blanch bean sprouts for 10 secs, rice vermicelli for 1min and Hokkien noodles for 1 min. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/08/CL-7.jpg
Remove chicken breast meat from curry broth and set aside to cool. Once cooled, shred them into small pieces.
Blanch prawns in the curry broth for 2-3 mins. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/08/CL-8.jpg
Add in coconut milk and tofu puffs. Let curry broth come to a gentle boil. Cook for another 5 mins and switch off heat.https://asianinspirations.com.au/wp-content/uploads/2024/08/CL-9.jpg
Divide rice vermicelli, Hokkien noodles in bowls. Pour curry broth over. Garmish with prawns, shredded chicken, tofu puffs, cucumber, chilli paste, lime wedges and mint leaves. Serve hot.

Chinese Twice Cooked Pork (Hui Guo Rou)

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To Prep
Fill up to half a medium heavy bottom pot with water, spring onion, ginger slices, Shao Xing wine and bring to a boil.
Add in pork belly. Once it starts to boil, reduce to low heat and simmer for 30 mins covered.https://asianinspirations.com.au/wp-content/uploads/2024/08/TCP-1.jpg
Remove from pot and let it cool down. Slice into 5mm thick slices.
Heat up wok with 1 tsp oil and sear the pork belly slices for 2 mins until nicely caramelised. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/08/TCP-2.jpg
Using the same wok, add a tbsp of oil and sauté the garlic and spicy bean paste for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2024/08/TCP-3.jpg
Turn to high heat and toss back in the pork belly slices and add in the leeks and green chillies.https://asianinspirations.com.au/wp-content/uploads/2024/08/TCP-4.jpg
Stir for 2 mins and add in Shao Xing wine, light soy sauce and sugar. Once leeks are softened, remove and serve hot with steamed rice.https://asianinspirations.com.au/wp-content/uploads/2024/08/TCP-5.jpg

Sichuan Cumin Ribs

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To Prep
Wash ribs and soak in clean water for 15 mins.
Fill up to half a medium saucepan with water, spring onion, ginger slices, Shao Xing wine and ribs and bring to a boil.https://asianinspirations.com.au/wp-content/uploads/2024/08/FCR-1.jpg
Reduce to low heat and simmer for 30 mins covered. Switch off fire and let ribs sit inside until water cooled down.
Remove ribs into a bowl with the marinade and mix until they are well coated. Sprinkle sweet potato flour and coat all the ribs evenly.https://asianinspirations.com.au/wp-content/uploads/2024/08/FCR-2.jpg
Heat up wok with 2 tbsp cooking oil and fried the ribs until golden brown. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/08/FCR-3.jpg
Leave remaining oil in the wok and sauté garlic and ginger for 30 secs. Add in red and green chillies and fry for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/08/FCR-4.jpg
Toss in the ribs. Sprinkle salt, cumin powder and sesame seeds and give it a good stir until all ribs are coated.https://asianinspirations.com.au/wp-content/uploads/2024/08/FCR-5.jpg
Toss in spring onion batons and give it a few toss. Serve hot.https://asianinspirations.com.au/wp-content/uploads/2024/08/FCR-6.jpg

Taro Rice in Rice Cooker

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To Make
Heat up wok with shallot oil and fry taro until lightly golden. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/07/TR-1.jpg
Add another 2 tbsp shallot oil into wok and sauté chopped garlic and chopped ginger for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2024/07/TR-2.jpg
Add in the white parts of spring onions and cook for 2 mins. Toss in the chopped dried shrimps, mushrooms and diced Chinese sausage and fry for 2-3 mins. Dish up and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/07/TR-3.jpg
Pour in rice into the hot wok and dry fry for 1 mins. Add in taro, dried shrimps, mushrooms and Chinese sausages. Stir until well mixed.https://asianinspirations.com.au/wp-content/uploads/2024/07/TR-4.jpg
Add in sauce ingredients and stir until well combined. Then transfer to rice cooker pot.https://asianinspirations.com.au/wp-content/uploads/2024/07/TR-5.jpg
Fill taro rice with chicken stock and cook in the rice cooker accordingly.https://asianinspirations.com.au/wp-content/uploads/2024/07/TR-6.jpg
Serve with fried shallots and spring onions.

Braised Daikon Radish and Pork with Glass Noodles

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To Make
Heat up wok with cooking oil over medium fire. Fry the star anise and Sichuan peppercorns until fragrant (about 4-5 mins). Remove aromatics from wok.https://asianinspirations.com.au/wp-content/uploads/2024/07/BTP-1.jpg
Sauté the minced garlic, ginger and white parts of spring onions with the infused oil for 1.5 mins.https://asianinspirations.com.au/wp-content/uploads/2024/07/BTP-2.jpg.jpg
Add in minced pork and stir fry until 80% cooked.https://asianinspirations.com.au/wp-content/uploads/2024/07/BTP-3.jpg
Toss in the turnip and stir well. In a small bowl, mix together the chicken stock and sauce ingredients, and in pour in and cook for 2 mins over medium high heat. Lower to medium low heat and simmer for 15 mins covered, or until turnip is softened.
Stir in soaked glass noodles and cook for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/07/BTP-7.jpg
Garnish with spring onions.

Jungle Curry

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To Make
Pound all the curry paste ingredients with a pestle and mortar until you get a thick paste.https://asianinspirations.com.au/wp-content/uploads/2024/07/JC-1.jpg
Heat up a heavy bottom pot with 1 tbsp of oil. Sauté curry paste for 2-3 mins. Remove half if you want it less spicy.https://asianinspirations.com.au/wp-content/uploads/2024/07/JC-2.jpg
Add in chicken strips and cook until 70% cooked. Add chicken stock, palm sugar and fish sauce. Cook for 5 mins.https://asianinspirations.com.au/wp-content/uploads/2024/07/JC-3.jpg
Toss in eggplants, baby corn, green peppercorns, snake beans, fingerroots and kaffir lime leaf. Cook for 2-3 mins until eggplants turned soft.https://asianinspirations.com.au/wp-content/uploads/2024/07/JC-6.jpg
Add in capsicum followed by ground toasted rice. Cook until sauce is slightly thicken.https://asianinspirations.com.au/wp-content/uploads/2024/07/JC-7.jpg
Switch off fire and add in basil leaves, stir and serves with rice.https://asianinspirations.com.au/wp-content/uploads/2024/07/JC-9.jpg

Soy Braised Beef (Jangjorim)

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To Make
Fill a medium pot with 1.2L water. Add in daikon, onion, garlic, ginger, peppercorns, bay leaves and white parts of spring onions and bring to a gentle boil.https://asianinspirations.com.au/wp-content/uploads/2024/06/JJR-1.jpg
Add in beef pieces. Once it starts boiling, scum will float up. Use a fine mesh sieve to fish out the scum and impurities. Wash the scum off the sieve in a bowl filled with water. Boil for 30 mins covered.https://asianinspirations.com.au/wp-content/uploads/2024/06/JJR-4.jpg
Remove the beef from the pot and strain the broth into a jug. Break up the beef into smaller chunks and set aside. Discard the rest of the content.https://asianinspirations.com.au/wp-content/uploads/2024/06/JJR-6.jpg
In a separate pot, place 500ml of the broth and the beef in to boil. Add in the sauce then the green peppers, hard boiled eggs and kombu.https://asianinspirations.com.au/wp-content/uploads/2024/06/JJR-9.jpg
Let it come to a rolling boil and reduce to low heat and simmer for 5 mins.
Remove the kombu. Continue to simmer the beef, peppers and eggs for 30 mins.
Serve warm with mixed grains rice.

Hong Kong Beef Brisket Noodle Soup (Ngau Lam Mein)

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To Prepare
Fill a pot with water together with 4 slices of ginger and beef brisket and bring it to a boil. Boil for a few mins to bring out all the scum and impurity from the beef.https://asianinspirations.com.au/wp-content/uploads/2024/06/BBN-1-1.jpg
Remove beef from pot and let it cool before rinsing under running water to remove left over scum. Cut beef into large chunks about 4cm.
Place all the spices into a tea bag and tighten with a cotton string.

To Make
In a medium stock pot fill with 2L of water, spice bag, ginger and galangal slices, cinnamon quill, garlic cloves and mandarin peel and bring to a boil.https://asianinspirations.com.au/wp-content/uploads/2024/06/BBN-2-1.jpg
Add in the parboiled beef and daikon and let it boil for 5 mins under medium heat. Cover and reduce to low heat and simmer for 1.5 hours or until beef is tender.https://asianinspirations.com.au/wp-content/uploads/2024/06/BBN-3-1.jpg
When it’s almost ready, season soup with chicken granules, salt, cooking wine, light soy sauce, fish sauce, and white pepper.
Cut bok choy into halves and blanch in boiling water for a few mins and set aside.
Cook egg noodles a bundle at a time for 30-40 secs, rinse in bow of cold water and return to boiling water for 10 secs.https://asianinspirations.com.au/wp-content/uploads/2024/06/BBN-4.jpg
Place noodles into bowl with bok choy, daikon, beef brisket and scoop soup over. Garnish with chopped spring onions.

Taiwanese Meatball Soup (Rou Geng Tang)

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To Make
Marinate sliced pork with ginger, garlic, light soy sauce and Shao Xing wine for 1 hr.https://asianinspirations.com.au/wp-content/uploads/2024/05/TMS-2.jpg
Remove ginger and garlic. Add in fish paste and mix well to combine coating all the meat slices.https://asianinspirations.com.au/wp-content/uploads/2024/05/TMS-3.jpg
Bring 1.5L of water to a gentle boil in a saucepan. Using a spoon, scoop 1 slice of meat coated with fish paste into simmering water.https://asianinspirations.com.au/wp-content/uploads/2024/05/TMS-4.jpg
Continue with the remaining mixture. Meatballs are done when they floats to the surface. Set them aside.https://asianinspirations.com.au/wp-content/uploads/2024/05/TMS-5.jpg
Heat up a heavy bottom pot with 1 tbsp of oil and sauté mushroom slices for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/05/TMS-6.jpg
Add in the meat soup stock and mushroom soaking water. Bring to a boil.https://asianinspirations.com.au/wp-content/uploads/2024/05/TMS-7.jpg
Add in napa cabbage and carrots. Let it boil for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/05/TMS-8.jpg
Add in preferred amount of meatballs and sliced mushrooms into soup. Cook for 5 mins under low heat.https://asianinspirations.com.au/wp-content/uploads/2024/05/TMS-9.jpg
Add salt and pepper to taste. Mix corn starch with water to make a thick solution. Add into the simmering soup to thicken.
Garnish with chopped cilantro and serve with some black vinegar.

Japanese Vegetable Soup (Kenchinjiru)

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To Prep
Rinse and soak dried shiitake mushrooms for 2-4 hours with 100ml water. Once soaked, reserve the mushroom soaking water, and squeeze remaining water out of mushrooms and cut into quarters.
In the meantime, soak kombu with 650ml water for atleast 1 hr. Bring it to a slow boil and remove kombu once it starts to bubbles. Set aside the kombu.https://asianinspirations.com.au/wp-content/uploads/2024/05/JVS-1.jpg
Wrap tofu with paper towel and place some weight over to soak up as much water from it.
In a small saucepan, bring some water to boil and cook konjac by cutting using a spoon (to make irregular shapes) for 3 mins. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/05/JVS-2.jpg

To Make
Heat up sesame oil in a medium cast iron pot and sauté daikon, potatoes, carrots, taro and konjac for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/05/JVS-3.jpg
Add in shiitake mushrooms and hand tear tofu and cook for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/05/JVS-4.jpg
Add in kombu dashi and mushroom soaking water and bring to a boil. Cook for 5 mins under low heat. Skim away foam and scum with a fine mesh strainer.https://asianinspirations.com.au/wp-content/uploads/2024/05/JVS-5.jpg
Add in seasoning ingredients and cook for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/05/JVS-7.jpg
Garnish with chopped spring onions and shichimi togarashi before serving with some steamed rice.