Asian Inspirations

Discover the authentic in Asian cuisine food

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Soba Sushi Rolls

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To Prep
Julienne carrots. Cut cucumber in half lengthwise and cut again in half. Remove seeds with a knife.
Cook soba noodles as instructed. Rinse under cold water and drain. Mix rice wine vinegar, caster sugar, and salt in a small bowl, and sprinkle over soba. Drain well.

To Make Tamagoyaki (Japanese egg omelete)
Beat eggs in a bowl. Add sugar and salt and mix well. Heat a non-stick frying pan (18cm or smaller) over medium heat.
Slightly oil the pan and pour 1/3 of the egg mixture in. Quickly move the pan so that the mixture coats the entire surface.
Once the egg has cooked slightly, roll it into a log shape from one side to another using spatula.
Pour the rest of mixture, and repeat the process to make a small roll of Tamagoyaki. Cool and cut lengthwise (similar to the size of the cucumber sticks).

To Make the Soba Sushi Rolls
Place one sheet of nori on a bamboo sushi mat. Evenly spread half of the soba noodles on the nori sheet, leaving a 2cm space at the top. Arrange the cucumber, carrot, and tamagoyaki. Roll up the nori sheet tightly using the bamboo mat. Repeat with the other sheet of nori to make another roll.
Cut each roll into 2cm pieces using a very sharp knife. Serve with soba dipping sauce.

Tamarind Tea

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To Make
Boil water and steep tea bags for 30 secs.
Remove tea bags, add in tamarind puree and mix together.
leave tea to cool to room temperature.
Transfer tea into a jug, add in sliced lemon and ice cubes.
Pour into serving glasses and ready to serve. (Optional for simple syrup).

Tamarind Jellies

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To Make
Boil tapioca pearls in a small sauce pan fill ¾ full with water. Cook tapioca pearls till they turned translucent. Filter through a fine sieve and wash with running water to remove the starch.https://asianinspirations.com.au/wp-content/uploads/2022/11/TJ-4-Final.jpg
Scoop one spoonful of tapioca pearls into each glass or mould.
Boil water and steep tea bags for 30 secs. Remove tea bags. Add in sugar, tamarind paste, jelly powder and stir till everything is dissolved.https://asianinspirations.com.au/wp-content/uploads/2022/11/TJ-2-Final.jpg
Pour tamarind jelly into glasses or moulds. Leave them to cool on the counter and then keep chill in the fridge.

Vietnamese Bun Bo Hue

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To Make Soup Base & Broth
Place the beef shank, oxtail and pork hock into a large pot and fill up with water to cover everything. Let it come to a boil, then skim and remove the scum that is floating on the water’s surface. Drain away the water and wash all the bones and meat.
Next, fill the pressure cooker with 3L of water and 1L of chicken stock, or enough to cover all the cleaned bones and meat. Add in the rest of the broth seasoning ingredients and let it come to a boil, and pressure cook for 45mins. Then, release the pressure and remove all the meat from the pot. Pressure cook the bones in the soup for another 30 mins.
If cooking using a regular pot, boil the bones for 2-3 hours and remove the meat mid-way or when they are tender.
Once completed, strain the soup into a new soup pot. Season with more salt or fish sauce to taste.

To Make Noodles
Soak and boil noodles according to package instructions. Drain and set aside.

To Make Aromatic Oil
In a frying pan, heat up oil and fry the annatto seeds for 3 mins or until the colour intensifies. Remove the seeds and add in the shallots and garlic. Fry until fragrant and set aside.https://asianinspirations.com.au/wp-content/uploads/2022/10/R03018-Vietnamese-Bun-Bo-Hue-4.jpg

To Make Sate/Chilli Paste
Blend all the sate ingredients together to a smooth paste. Heat up ½ cup of oil and sauté the paste until bubbling.https://asianinspirations.com.au/wp-content/uploads/2022/10/R03018-Vietnamese-Bun-Bo-Hue-3.jpg

To Serve
Place a portion of noodles into a bowl, then scoop enough of the soup broth over to cover.
Garnish with sliced meat (beef shank/brisket) from the soup base, Hue-style pork sausage (optional), pork blood jelly (optional), and spring onions. Dribble in a few drops of aromatic oil and 1 tbsp of the sate paste (or individual preference) into the soup.
Serve with herbs and vegetables on top.

Singapore Laksa

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To Make
To make the prawn stock, heat up a large heavy bottom pot with oil and fry the prawn shells until they dry up.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03014-Singapore-Laksa-3.jpg
Next, pour in the water and let it come to a boil. Once boiling, reduce to low heat and simmer for 1 hour, covered. Once the stock is ready, remove the prawn shells.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03014-Singapore-Laksa-4.jpg
Next, blend together all the spice paste ingredients until you get a smooth wet paste. Heat up oil in a soup pot (once it starts to smoke) then sauté the spice paste on medium heat until you see the oil bubbling.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03014-Singapore-Laksa-5.jpg
Then, add in coconut milk, prawn stock, fish sauce, salt and gula Melaka. Let it come to a boil and add in tofu puffs. Let it simmer for 10 mins.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03014-Singapore-Laksa-6.jpg
In a separate pot, cook laksa noodles, fish cakes and and bean sprouts.
To assemble, place a portion of noodles into bowl, scoop laksa broth over and garnish with hard boiled egg, tofu puff, sliced fishcakes, blanched bean sprouts, laksa leaves and sambal.
For the sambal, prepare ahead by sautéing all the ingredients except tamarind paste. Once it is about to be ready add in tamarind paste and season with salt and sugar. Serve sambal on the side.

Kyauk Kyaw (Burmese Coconut Jelly)

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To Make
Into a pot add water, agar agar powder, sugar and salt. Place the pot over heat and bring the contents to a boil.
Reduce the heat to let the contents simmer until all the agar agar has dissolved.
Add coconut milk and bring the contents to a boil again, allowing it to simmer for 30 seconds.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03006-Kyauk-Kyaw-Coconut-Jelly-3.jpg
Pour into a mould. Let it cool completely before placing it into the refrigerator to set overnight.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03006-Kyauk-Kyaw-Coconut-Jelly-4.jpg
Invert the jelly and cut to serve.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03006-Kyauk-Kyaw-Coconut-Jelly-5.jpg

Nam Van Sal Lee (Laos Corn Sago Dessert Soup)

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To Make
Into a bowl, place sago pearls and enough water to submerge the pearls under 2 cm of water. Soak for 10 minutes, then drain.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03007-Nam-Van-Sal-Lee-Corn-Sago-Dessert-Soup-3.jpg
Prepare the corn. On a cutting board, firmly hold the side of a corn ear, and using a knife with the other hand, slice the corn kernels down the length of the cob.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03007-Nam-Van-Sal-Lee-Corn-Sago-Dessert-Soup-4.jpg
Into a pot, add water, sliced corn kernels, sugar and salt. Place the pot on high heat and bring the contents to a boil and then add the rehydrated sago pearls. Let it simmer until the sago has cooked and translucent. It may take 10 to 15 minutes depending on the size of the sago pearls.
Turn the heat off and let the contents sit for 10 minutes (allowing the sago to completely cook through).
Return the pot to low heat, to bring it to a boil again. Add coconut cream and immediately turn off the heat.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03007-Nam-Van-Sal-Lee-Corn-Sago-Dessert-Soup-5.jpg
Serve the dessert hot in winter, or chilled in summer.

Cantik Manis (Indonesian Coconut Sago Pudding)

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To Make
Into a medium pot add water and bring it to a boil. Add in the sago and food colouring and let it boil on medium high heat for 15 minutes or until sago has turned translucent. Turn off the heat and let the sago rest in the hot water for another 10 minutes.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03008-Cantik-Manis-Indonesian-Coconut-Sago-Pudding-2.png
Using a strainer, drain the sago and rinse off any excess coloured water.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03008-Cantik-Manis-Indonesian-Coconut-Sago-Pudding-3.jpg
Into the same pot, add coconut milk, mung bean starch, sugar, salt and vanilla.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03008-Cantek-Manis-Indonesian-Coconut-Sago-Pudding-9.jpg
Using a whisk, stir to break up the starch clumps, then place the pot over low heat. Use a spatula to stir and ensure that you scrape the bottom of the pot as it heats up to a boiling point. Continue stirring until it boils; at this point the mixture will thicken quickly and significantly.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03008-Cantek-Manis-Indonesian-Coconut-Sago-Pudding-10.jpg
Remove the pot from the heat, pour in the sago and stir in to distribute the sago. At the same time, the thick batter will loosen. Place the pot over low heat again and heat to a gentle simmer while continuing to stir. Although thick, the batter needs to simmer and bubble for at least 2 minutes before you remove the pot from the heat.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03008-Cantek-Manis-Indonesian-Coconut-Sago-Pudding-11.jpg
While hot, scoop batter into jelly moulds or a tray. This has to be done quickly before the batter cools down too much and firmly sets in the pot.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03008-Cantik-Manis-Indonesian-Coconut-Sago-Pudding-5.jpg
Allow the pudding to cool and set completely at room temperature before removing from the mould to serve.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03008-Cantik-Manis-Indonesian-Coconut-Sago-Pudding-6.jpg

Che Troi Nuoc (Vietnamese Mung Bean Dumplings)

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To Prep the Filling
Place rehydrated beans into a broad glass or metal bowl and steam for 30 minutes or until soft.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-2.jpg
Remove bowl from steamer and while hot, add in oil and sugar. Using a fork, mash the beans and mix until a thick paste forms. Set aside to cool completely.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-3.jpg
The paste will firm up when it cools. Using a teaspoon, measure out 1 tsp of paste and roll into a ball. Repeat until all the paste is used.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-4.jpg

To Prep the Syrup
Place all ingredients for syrup into a pot and place on high heat to bring the contents to a boil. Reduce the heat and let the contents simmer for 15 minutes, allowing the ginger to infuse the syrup.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-5.jpg

To Prep the Dough
Into a bowl, add glutinous rice flour and make a well in the centre. Pour in the hot water and use a chopstick or fork to mix the contents, until a dough forms.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-6.jpg
When it is cool enough to touch, add in the oil and sugar. Knead until a smooth dough forms. Let it rest for 15 minutes and then portion into 20 equal pieces.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-7.jpg

To Make the Dumplings
Take a piece of dough and using your thumb, make an indent large enough to place a mung bean ball. Gather up the sides of the dough to completely seal in the mung bean filling. Set aside, and repeat until all the dough is used. There should be enough batter for about 20 dumplings.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-8.jpg
To cook the dumplings, fill a medium-sized saucepan halfway with water, bring it to a boil before reducing the heat for the water to continue to simmer gently. Gently drop in the dumplings and let them cook until they float. Remove the pot from the heat. Let the dumplings sit in the water until ready to serve.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-9.jpg

To Serve
Drain 3-4 dumplings and gently place into an individual serving bowl. Ladle enough ginger syrup into the bowl to almost submerge the dumplings. Generously top with prepared coconut cream and sprinkle sesame seeds or peanuts, if desired. This dessert is served hot in winter, and at room temperature/ with chilled ginger syrup in summer.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-10.jpg

Gado Gado Salad

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To Make
Place potatoes into microwaveable bowl and microwave for 8 to 10 mins, until soften. Set aside to cool, then cut into batons.
Bring a medium pot of salted water to the boil then blanch carrots for 30 secs. Blanch cabbage and bean sprouts for 10 secs. Drain vegetables and set aside. 
Heat 1 tbsp of oil in a frying pan over high heat then stir in garlic, onion, galangal and chilli. Cook until fragrant. 
Reduce heat, add water and gradually stir in ABC Sweet Soy Sauce Kecap Manis, peanut butter, fish sauce and kaffir lime leaves until well combined to make peanut sauce.
Arrange potatoes, carrots, cabbage, bean sprouts, eggs, tofu and cucumber on a serving plate. Drizzle with peanut sauce and garnish with coriander leaves. 

Taiwanese Beef Rolls

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To Make
Begin by cleaning the beef. Place beef cutlets in a stock pot and fill with enough water to cover. Add in sliced ginger and bring to a boil. Let it simmer for 5 mins and remove the beef from the pot. Wash the beef under running water.
Place cleaned beef into a cast iron pot. Toss in the rest of the ingredients for the braised beef and fill with 4 cups of water or enough to cover all the beef. Heat and bring to a boil then switch to low heat and simmer for 1½ hours or until the beef is tender but not breaking apart.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02997-Taiwanese-Beef-Rolls3.jpg
While waiting for the beef to cook, prepare the scallion pancakes. Brush the jiao zi wrapper with some oil, sprinkle with some salt, then spread some chopped spring onions on top. Prepare 3 more pancakes then stack them up on top of one another, spring onion side up. Cover the top layer pancake with a plain jiao zi wrapper.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02997-Taiwanese-Beef-Rolls4.jpg
Use your palm and press down to slightly flatten the stack. Then, with a rolling pin, roll over the stack using a little force to further flatten and stretch into a big pancake of around 15cm.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02997-Taiwanese-Beef-Rolls5-1.jpg
Heat up a frying pan with a little oil and toast the scallion pancake until it starts to brown and is crispy on both sides (about 5 mins).https://asianinspirations.com.au/wp-content/uploads/2022/08/R02997-Taiwanese-Beef-Rolls6.jpg
Once toasted, set the pancake aside and cover it with a kitchen cloth to keep it moist. You can make these ahead of time and store them in the refrigerator. Re-toast on the frying pan prior to using.
When your beef is ready, remove and drain from all liquid. Store in a container and chill for 2 hours or overnight. Once chilled. slice the beef thinly before assembling.
To assemble, re-toast scallion pancake if required, then spread hoisin sauce over the pancake. Place a few slices of beef, some julienned cucumber, spring onions, and cilantro on top.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02997-Taiwanese-Beef-Rolls7.jpg
Roll them into a tube and cut them into halves diagonally. Serve!https://asianinspirations.com.au/wp-content/uploads/2022/08/R02997-Taiwanese-Beef-Rolls8.jpg

Taiwanese Beef Noodles

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To Make
Cut beef into chunks and place them into a stock pot fill with enough water and bring to a boil. Let it simmer for 2 mins and scoop up the beef chunks. Set aside.
Heat up wok with oil and sauté ginger and garlic until fragrant. Add in onion, spring onions, tomatoes and dried chillies in that order sautéing each item for 1 min before each addition.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02998-Taiwanese-Beef-Noodles2.jpg
Once completed, transfer them into a pressure cooker. If you are using a cast iron pot you can continue the next step in the same pot.
Place all ingredients for the spice mix into a spice bag. Add in the remaining main ingredients and spice mix bag into the pressure cooker and pressure cook for 35-40 mins.https://asianinspirations.com.au/wp-content/uploads/2022/08/R02998-Taiwanese-Beef-Noodles3.jpg
To serve, boil noodles according to package instructions. Place cooked noodles into a bowl and top with beef chunks, blanched bok choy, spring onions, and preserved snow vegetables. Serve with sides of chilli oil and chopped cilantro.