Asian Inspirations

Discover the authentic in Asian cuisine food

Deep-Fry

Honey Chicken with Mango

by Leave a Comment

To Prep
In a large bowl, combine marinade ingredients well. Mix in chicken and set aside for 1 hr.
Cut the mangoes as close to the seed as possible, scoop out the flesh and set the skin shell aside. Cut the flesh into cubes, set aside.

To Cook
Heat some oil in a wok, coat chicken with crispy flour and deep-fry until golden brown. Drain and set aside.
In a saucepan, add seasonings ingredients and cook until well combined. Add fried chicken, cook over high heat until the chicken are well coated with the sauce.
Place mango cubes into the shell, top with fried chicken, sprinkle with chopped coriander.
Serve with Japanese mayonnaise.

Honey Garlic Chicken Ribs

by Leave a Comment

To Prep
Place chicken ribs in a mixing bowl and mix well with the remaining chicken ingredients. Set aside for at least 30 mins.

To Cook
Heat oil in a deep pan over high heat. When the oil is hot, lower the heat to medium low and deep fry the marinated ribs for about 10 mins or until golden brown. Remove and set aside.
Add seasoning sauce ingredients in a separate pan and bring to a boil. Then add the deep fried ribs and stir fry quickly.
Add cornflour mixture to thicken the sauce. Dish up and serve immediately.

Filipino Crispy Pork Belly (Lechon Kawali)

by Leave a Comment

To Prep
Place pork belly, garlic, salt, peppercorns and bay leaves into a pot. Pour in water just enough to cover the ingredients. Boil for 2 mins, skimming froth off the water surface. Then, simmer for 1½ hours until the meat is tender.
Remove pork and pat dry with paper towels, removing any stray aromatics. Refrigerate overnight.

To Cook
Heat oil (enough to cover the pork) in a large pot to 190 degrees Celsius. Deep fry pork until deeply browned and the skin has bubbled and puffed.
Dish the pork out and drain on a wire rack. Allow to rest for 5 mins before cutting into bite-sized pieces.
Serve immediately with lechon sauce or a dipping sauce of your choice.

Deep Fried Chilli Peppers (Dynamite Lumpia)

by Leave a Comment

To Prep
Mix together minced pork, garlic, spring onions, salt and pepper in a bowl. Set aside.
Make a slit across the length of one side of each finger pepper from the stem to the tip. Gently remove the seeds and pith under cold running water. Drain thoroughly.
Gently fill each finger pepper with pork mixture.
Place single layers of spring roll wrappers on a flat surface.
Put one stuffed finger pepper on each lumpia wrapper. Fold both side ends of the wrapper to enwrap the pepper (stem exposed).
Roll tightly from bottoms up and dab the top end with water to seal. Repeat until all spring roll wrappers and pork mixture are used up.

To Cook
Heat about 4cm oil in a skillet at medium high and deep fry the lumpia in batches until golden brown, turning as needed.
Dish out the fried lumpia and drain excess oil by laying them on a tray or dish with paper towels.

Deep Fried Quail Eggs (Kwek Kwek)

by Leave a Comment

To Prep
Lightly dredge cooked quail eggs in corn starch and set aside.
In a small bowl, mix together flour, salt and pepper. In another small bowl, dilute anatto powder in warm water and mix well with the flour mixture to form a batter.
Put all the quail eggs into the batter mixture and coat well.

To Cook
Heat oil in a pan and immerse battered quail eggs into the oil and deep fry for 5 mins or until golden brown. Dish out and drain on paper towels.
Serve hot with sweet chilli sauce.

Filipino Meat Spring Roll (Lumpiang Shanghai)

by Leave a Comment

To Prep
Put together chicken, spring onions, water chestnuts, carrots, garlic, soy sauce, salt and pepper in a bowl. Mix well. Then, place single layers of spring roll wrappers on a flat surface in the shape of a diamond.
Scoop roughly 2 tbsp of the meat mixture and place them on the centre of the spring roll wrapper.
To fold the wrapper, start off by folding the bottom pointed end of the sheet towards the filling. Then, fold both side edges of the wrapper inwards. Tightly, roll from the bottom up into a log. Dab the top pointed end of the sheet with water to seal. Repeat until all spring roll wrappers and meat mixture are used up.
To Cook
Heat about 3cm oil in a pan and fry the lumpia in batches, turning when needed until crispy and golden brown.
Dish out the fried lumpia and drain excess oil by laying them on a tray or dish with paper towels.

3 Veg Tempura

by Leave a Comment

To Prep
Add 125g Obento tempura batter mix to 180ml of cold water and whisk through, do not over mix. Heat oil in a large saucepan.
Dust ingredients in flour, shake off excess. Dip vegetables in batter, drain excess then coat them in panko bread crumbs.

To Cook
Deep fry in batches, until golden. Drain on paper towel.
Serve tempura immediately with dipping sauce.

Filipino Stuffed Prawn Rolls (Rellenong Hipon)

by Leave a Comment

To Prep
Peel prawns and remove prawn heads, leaving the tail intact. Using a small knife, make an incision all the way down the centre of the prawn’s back, to remove and discard the vein.
Spread open the prawn until it lies flat, belly facing up. Make a small slit across on the belly close to the tail. This is to prevent the prawn from curling up when cooking. Set prawns aside.
In a mixing bowl, combine all other ingredients except for spring roll wrappers, stir well until ingredients are mixed thoroughly.
Place about 1/2 tsp of the meat mixture in the centre of the butterflied prawn, then close around filling by pressing the sides of the prawn flesh together.
Arrange triangle spring roll wrapper with pointed side facing up on working bench. Place a stuffed prawn in the middle of one spring roll wrapper, then fold right side of the wrapper over the stuffed prawn, and then fold the pointed side down. Then roll the wrapper tightly around the prawn, moistening the sides with a dap of water and pressing gently but firmly to seal it. Place the wrapped stuffed prawn on a platter, seam side down and cover with a moist paper towel to avoid from drying out.

To Cook
Heat about 5cm of oil in a deep pot or pan over medium heat. When oil is hot enough and not smoking yet, add in the stuffed prawn rolls, turning sides constantly until rolls are golden and cooked through.
Remove from pan and drain on a wire rack.

Filipino Vegetable and Prawn Fritters (Ukoy Na Togue)

by Leave a Comment

To Make
Crack egg into a large mixing bowl and beat till fluffy. Then add cornstarch, flour, water, fish sauce, salt and pepper in the bowl with the beaten egg, and whisk all ingredients to combine thoroughly.
Next add in turmeric powder and continue stirring until fully dissolved. The batter should now be in a light orange colour.
Then add bean sprouts, carrots and shallots into the batter and gently stir so that all ingredients are well soaked in the batter.
Heat about 5cm deep of oil in a large pan over medium heat. Scoop a large spoonful of ukoy batter and place a prawn on the batter, gently pressing it down, then slide the batter into the pan and cook for about 3 minutes on each side.
When fritters are slightly browned and crispy, remove from heat and leave to drain on a wire rack. 2 – 3 large spoonfuls of ukoy batter with prawns can be done at one time in the same pan.
Repeat until all batter is cooked.

Deep Fried Quail

by Leave a Comment

To Prep
Cut the quail into half. Combine all the marinade ingredients and pour into the quail, coating well. Marinate the quail in the refrigerator for 4 hrs.

To Cook
In a heavy bottomed pan, pour in oil to deep fry the quail until light brown. Serve with sweet chilli sauce or ketchup.

Trio of Mushroom Sushi Burger with Lotus Chips Nori Salt

by Leave a Comment

To Cook
Place sushi seasoning ingredients in a small pan and simmer, stirring until the sugar is dissolved. Set aside to cool.
Rinse rice until the water runs clear and place in a saucepan with the water. Cover and let it simmer until the water is absorbed and the rice is cooked. Set aside to cool for 5 mins.
Place rice in a glass bowl, add sushi seasoning and stir with a rice paddle, fanning until the rice is cool.
Put a cookie mould or egg ring on a tray lined with baking paper. Press the rice into the moulds to form 4 burger shapes, sprinkling black sesame seeds on two of the shapes. Chill until needed.
Mix the flours, baking powder, salt and water to make the fritter batter. Chill until needed.
Place the pickling ingredients in a small pan and let it simmer, stirring until the sugar dissolves. Let the mixture cool.
Finely julienne the carrot and thinly slice the radish before adding both to the pickling mixture. Drain before serving.
Trim the enoki mushrooms, to separate, chop the shiitake mushroom finely. Place 1 tbsp of flour (extra) in a freezer bag, toss the enoki mushrooms till coated, fold the shiitake mushrooms and coated enoki mushrooms into the prepared batter.
Heat oil in a heavy based frying pan and spoon batter in, forming 2 patties. Fry until golden and cooked through.
Mix the Kewpie Mayonnaise, Kewpie Dressing Roast Sesame and wasabi paste together and pour into a serving bowl.
Slice the lotus root thinly and place in a bowl of water while heating the oil. Drain, pat dry and fry the lotus root until crisp and golden.
Process the nori sheet until it forms small crumbs, add the ground salt and stir to combine.

To Serve
Place a sushi circle on the serving plate, top with lettuce, avocado, pickled carrot, garlic chives & cucumber, place a mushroom fritter on top, add the pickled radish and a few shimeji mushrooms. Drizzle with a little sesame and wasabi mayonnaise. Place the remaining sushi circle on the top to form the burger.
Sprinkle the lotus chips with nori salt and serve with the remaining sesame & wasabi mayonnaise to dip.

Malaysian Nyonya Style Deep Fried Whole Fish

by Leave a Comment

To Begin
Combine all spice paste ingredients to blend in an electric blender.
Heat 3 tbsp of oil in a wok over low heat, saute the spice paste until the oil separates from the paste, approximately in 5 minutes.
In a bowl, combine tamarind paste with the water, mix well and strain for the tamarind juice. Add the juice to the spice paste in the wok and bring to boil.
Add in tomatoes and simmer for about 10 minutes. Then add in the daun kesom, bunga kantan salt and sugar. Stir occasionally while allowing to simmer until sauce thickens. Salt and sugar may be adjusted according to taste.
Meanwhile, heat enough oil in a deep wok over high heat. Deep fry fish until well cooked through. Drain oil and place on a serving dish, set aside.
Pour sauce over deep fried fish and serve immediately with steamed rice.