To Make Chicken Katsu Curry Udon
Heat up a medium cast iron pot on medium heat with 2 tbsp of oil and sauté onion until it starts to turn brown on the edges and slightly translucent.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-1.jpg
Add in carrot and potatoes and stir for 2-3 mins. Add in water and let it come to a boil. Turn heat to low and let it simmer for 7-8 mins.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-2.jpg
Break curry roux into the simmering pot and stir to break up to blend in with the vegetables. Cover and let it simmer for another 8-10 mins stir occasionally to avoid burning bottom.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-3.jpg
Check consistency of the curry. If too thick add a little water or if too runny, let it simmer without cover on.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-4-1.jpg
Butterfly chicken breast horizontally from the side to get 2 similar thickness slices. Season cutlets with some salt and pepper.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-5-1.jpg
Prepare coating station of flour, beaten egg with oil and panko. Firstly, coat chicken cutlets with flour, then with beaten egg and lastly with panko. Press panko into cutlets so it will adhere well.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-6-1.jpg
Heat up frying pan with enough oil to 170C and deep fry breaded chicken breast slices one at a time till they are golden brown.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-10.jpg
In a separate sauce pan, heat up enough water to cook udon as per instructions on the package.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-11.jpg
To serve, place cooked udon onto one side of the plate, scoop enough curry vegetables on the other side and place a piece of chopped chicken katsu on top. Serve hot.
Boil
Big Plate Chicken (Da Pan Ji)
To Make Big Plate Chicken (Da Pan Ji)
Place chicken cubes in a medium bowl and marinate with light soy sauce, sesame oil, Shaoxing wine and corn flour for 20 mins.
Heat up wok with cooking oil on low heat and cook star anise, cinnamon stick, bay leaves, garlic, Sichuan peppercorns, chillies and sugar for about 2 mins. Be careful to not burn the mixture.https://asianinspirations.com.au/wp-content/uploads/2023/06/BPC-1.jpg
Add in marinated chicken cubes and turn up the heat. Let them sear for a min before moving them around.https://asianinspirations.com.au/wp-content/uploads/2023/06/BPC-2.jpg
Toss in the carrots and potatoes and stir for a min. Add in the sauces and water.https://asianinspirations.com.au/wp-content/uploads/2023/06/BPC-3.jpg
If more sauce is preferred, add more water. Cover and let it simmer for 15 mins on medium heat until potatoes are tender.
While chicken is simmering, heat up a pot of water and cook flat noodles following the instructions on packaging. Once noodles are cooked, drop them into cold water for 30 secs and drain. Arrange on serving plate.
Once potatoes are soft, toss in capsicums and cook covered for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2023/06/BPC-5-2.jpg
Season with salt to taste. Toss in spring onions and stir for 10 secs. Pour chicken over noodles and serve hot.
Japanese Chicken Curry
To Cook
Heat 1 tbsp of oil in a large saucepan over medium-high heat and cook the chicken pieces for 5 minutes.
Add in vegetables and enough water so that it just covers the chicken and vegetables.
Bring to a boil, and cover and simmer for around 15 minutes or until chicken and vegetables are cooked through.
Break S&B Golden Curry block into pieces and add into the saucepan, stir until the curry blocks are completely dissolved and the sauce comes thick. Cook for a further 5 minutes on low heat, stir constantly.
Serve with rice.
Prawn Tempura Soba Salad
To Make
Make 3 to 4 horizontal shallow slits along the underside of each prawn. Turn the shrimp over. Press down firmly on the shrimp.
In a bowl, add ½ cup tempura batter mix with prawn and mix thoroughly.
In a separate bowl, mix remaining tempura batter mix with water to make dipping batter.
In a medium pot, heat 3cm of oil to 180°C.
Add shrimp into dipping batter. Pick up shrimp by the tail and let excess drop off for 1-2 seconds.
Hold shrimp by tail in slowly place in hot oil, holding it for a few seconds, before fully dropping it in. Fry for about 2 mins or until golden brown and cooked. Continue frying prawns in batches.
To make dressing, mix Kewpie Japanese Dressing Sesame Soy and Kewpie Mayonnaise Wasabi Flavour.
Plate soba noodles on serving dish, garnish with pea sprouts and serve with shrimp tempura and dressing alongside.
Korean Marinated Eggs (Mayak Eggs)
To Prepare Mayak Eggs
Fill half of a medium sauce pan with water and set it to boil and medium high heat. Add in salt and vinegar. Slowly place eggs into water taking note of the sequence (first in, first out). Turn heat to low heat and let it simmer for 6 – 6 ½ min covered.
Prepare a bowl of water filled with ice cubes. Once eggs are ready, pick up the first egg followed by the subsequent eggs you put in, into the ice bath. Let them rest for 10-15 mins in the ice water.https://asianinspirations.com.au/wp-content/uploads/2023/05/ME-1.jpg
Meanwhile, mix all the ingredients for the marinade in a deep bowl.
Remove egg shells and drop eggs into marinade sauce and chill in the refrigerator covered for 6 hours or overnight. Turn the eggs once or twice to ensure all sides are marinated.https://asianinspirations.com.au/wp-content/uploads/2023/05/ME-2-1.jpg
Serve eggs with hot white rice, toasted seaweed flakes, marinade sauce, chopped spring onion, and toasted sesame seeds.
Vietnamese Rice Paper Rolls
To Prepare Rice Paper Rolls
In a pan with oil, fry tofu for a few minutes on both side until golden brown.
Meanwhile in a small bowl, combine all the dipping sauce ingredients together. Mix until the sugar is dissolved. Taste and adjust seasoning to your preference.
Place noodles in boiling water for about 3 mins. Loosen up noodles with tongs. Drain well and set aside.
Place warm water in a large bowl and stir through the coconut milk. Dip the rice paper in warm water and remove immediately. Place rice paper on a clean chopping board or plate.
Layer the tofu and prawns, lettuce, cucumber, herbs, carrot, cucumber and vermicelli at the end of the rice paper closest to you, bring the end of rice paper over ingredients, then fold the two sides of the rice paper into the middle to enclose the fillings and roll up the rice paper roll tightly.
Serve rice paper rolls with dipping sauce and crushed peanuts.
Spicy Braised Tofu (Dubu Jorim)
To Make
Rinse tofu block and let it sit on kitchen towel to absorb all the water or moisture for about 10-15 mins. Cut into half (length wise) and sliced into square with 1 cm in thickness.
Mix all the sauce ingredients in a mixing jug and set aside.
Heat up frying pan on medium heat with 2 tbsp of oil and pan fry tofu slices until golden and crispy (about 10 mins) and turn over and do the same for the other side. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/08/SBT-1.png
Using the same pan, add in remaining oil and sauté the onion and garlic for 3-4 mins then add in the spring onion and fry for another 2 mins.https://asianinspirations.com.au/wp-content/uploads/2025/08/SBT-2.png
Pour in the sauce and stir until it boils.https://asianinspirations.com.au/wp-content/uploads/2025/08/SBT-3.png
Add in fried tofu pieces in and let it simmer for 5 mins, covered. Turn off the heat and drizzle sesame oil and give it a quick stir.https://asianinspirations.com.au/wp-content/uploads/2025/08/SBT-4.png Garnish with toasted sesame and chopped spring onions. Serve with hot white rice.
Thai Seafood Laksa
To Make
Heat a bit of oil in a wok over medium-high heat.
Add in the laksa paste and stir-fry for 1 min.
Next, add in the water and bring to the boil, then add the coconut milk and simmer for 2 mins.
Add the eggplant and simmer for 2 mins. Then add in the crab, prawns, squid, and mussels cook for 2 mins. Then add the deep-fried tofu and 1 tsp of fish sauce, and cook for 5 mins.
Blanch the noodles for 15 seconds and place in a bowl, and top with the bean sprouts and the fresh herbs.
Pour the laksa soup over the noodles, then add the seafood on top.
Garnish with slices of chilli.
Cumin Lamb Noodles
To Marinate Lamb
In a small frying pan, toast the spice mix on low heat till it starts smoking.https://asianinspirations.com.au/wp-content/uploads/2023/04/CLN-1.jpg
Grind the spices into fine powder using a pestle and mortar.https://asianinspirations.com.au/wp-content/uploads/2023/04/CLN-2-2.jpg
Marinate the sliced lamb with the grinded spice mix and marinade ingredients for a minimum of 2 hours in refrigerator.https://asianinspirations.com.au/wp-content/uploads/2023/04/CLN-3-3.jpg
To Prepare Chilli Oil
Whilst meat is marinating, prepare the chilli oil. Place chilli powder and spices in a heat proof bowl.
In a small sauce pan, heat oil to 190C. To test readiness without a thermometer, once oil begins to slightly smoke, place a small slice of ginger into the oil and the oil will be at the right temperature when the ginger browns.
Switch off the heat and pour the oil over the spices. Give a gentle stir and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/04/CLN-4-1.jpg
To Prepare Cumin Lamb Noodles
In a medium pot, boil enough water to cook noodles according to package instructions. Drain and place in a large bowl. Drizzle some oil to stop it from sticking.https://asianinspirations.com.au/wp-content/uploads/2023/04/CLN-11-2.jpg
Heat up wok with oil and sauté garlic and ginger for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2023/04/CLN-6-1.jpg
Add in marinated lamb, ensuring they are one layer (avoid overlapping) and let it cook for 2 mins before stirring.https://asianinspirations.com.au/wp-content/uploads/2023/04/CLN-7.jpg
Add in sliced onion, stir for a min and pour in the sauce. Cook for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2023/04/CLN-9-1.jpg
Toss in the green chillies. Cook a further 2 mins.https://asianinspirations.com.au/wp-content/uploads/2023/04/CLN-10-4.jpg
Pour cooked lamb onto noodles and stir to coat. Drizzle in chilli oil and chopped cilantro and stir to coat.
Serve warm with extra chilli oil.
Chilli Cold Sweet Potato Noodles (Bibim Dangmyeon)
To Make
Bring a large pot of water with ½ tbsp salt to a boil. Blanch carrots and garlic chives or spinach for 10 seconds. Cool them under cold water in a colander and drain thoroughly. Season with salt and set aside.
Blanch fried fish slices for 30 seconds in the same pot and drain in a colander. Set aside.
Mix all the sauce ingredients together in a small bowl and set aside.
Boil sweet potato noodles in the same pot according to packet instructions. Drain in a colander under cold running water. Drain thoroughly.
In a large bowl add 1 ½ tbsp sesame oil and a pinch of salt to the noodles and mix well.
Portion sweet potato noodles into 4 bowls. Top with carrots, garlic chives (or spinach), fried fish slices, pickled daikon (danmooji) and sauce. Mix before eating.
Mohinga
To Make
In a small and dry frying pan, toast chickpea flour under low heat, stirring often until it turns slightly golden brown. Set aside. Do the same for the rice flour. Set aside and let them cool down.https://asianinspirations.com.au/wp-content/uploads/2023/03/MHG-1.jpg
Blend lemongrass, chilli, onion, garlic and ginger in a food processor or pound using a pestle and mortar into a fine paste.
Heat up 2 tbsp of oil in a medium soup pot over medium heat and sauté the lemongrass chilli paste, turmeric, and paprika powder for 6 mins until the paste starts to caramelise.https://asianinspirations.com.au/wp-content/uploads/2023/03/MHG-2.jpg
Add in the mackerel together with the brine and cook for 5 mins. Add in the toasted chickpea and rice flour and continue to stir.https://asianinspirations.com.au/wp-content/uploads/2023/03/MHG-4.jpg
Pour in the water and fish sauce and bring to a boil. Simmer for 15 mins.
Toss in the whole shallots and continue to simmer for 30 mins.https://asianinspirations.com.au/wp-content/uploads/2023/03/MHG-5.jpg
To prepare the vermicelli, soak with boiling water for 7-10 mins or until vermicelli are soft. Drain away the water.
Divide vermicelli among 2 bowls and ladle over the fish soup (leaving the whole shallots behind) and garnish with coriander, eggs, sliced red onions, chilli flakes, lime wedges and fried shallots.
Udon Noodle Soup with Seared Mushrooms and Chicken
To Make
In a pan, add 600ml water and set to boil. Add dashi powder once the water is boiling. Mix well to ensure the powder is all dissolved then turn off the fire and set aside.
In a medium saucepan, boil water and cook the udon noodles according to package instructions. Divide cooked udon into 2 bowls.
Heat up the frying pan with some oil and pan-fry chicken thighs until cooked. Once cooked, slice and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/03/R03082-Udon-Noodle-Soup-with-Seared-Mushrooms-and-Chicken-2.jpg
Next, using the same frying pan, add some oil and sauté the minced ginger until slightly brown, toss in mushrooms and fry for 2 mins. Add in sake, light soy sauce, sesame oil and pepper and fry until the mushrooms soften.https://asianinspirations.com.au/wp-content/uploads/2023/03/R03082-Udon-Noodle-Soup-with-Seared-Mushrooms-and-Chicken-3.jpg
Pour the soup over the udon noodles. Serve chicken and mushrooms with udon soup , and garnish with spring onions and togarashi.