Asian Inspirations

Discover the authentic in Asian cuisine food

Deep-Fry

Japanese Fried Tofu Patties and Wasabi Croquette Bento Box

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To Make Fried Tofu Patties
Remove tofu from packaging and dry with paper napkins. Wrap with more paper napkins and use heavy weight to press water out of the tofu for 6 hours or overnight in the refrigerator.https://asianinspirations.com.au/wp-content/uploads/2024/09/BT-1.jpg
Mash tofu with a food processor or go through a fine mesh to get a smooth paste.https://asianinspirations.com.au/wp-content/uploads/2024/09/BT-2.jpg
Mix tofu paste with the rest of the ingredients.https://asianinspirations.com.au/wp-content/uploads/2024/09/BT-4.jpg
Divide into 8 equal portions. Shape into flatten round patties.https://asianinspirations.com.au/wp-content/uploads/2024/09/BT-6.jpg
Heat oil to 170°C in a medium saucepan and deep fried for 5-6 mins or until golden in batches. Drain oil on rack.https://asianinspirations.com.au/wp-content/uploads/2024/09/BT-8.jpg

To Make Wasabi Coquettes
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 in a medium bowl. Mash potatoes up with a fork or a potato masher.
Meanwhile, sauté diced onions until fragrant and set aside.
Toast panko bread crumbs under low fire until slightly golden. Set aside to cool.
Mix in all the ingredients together with sautéed onion into potatoes until well combined. Divide into 12 equal portions into spherical/cylindrical shape. Coat with flour then beaten egg and panko.https://asianinspirations.com.au/wp-content/uploads/2024/09/BT-9.jpg
Heat oil to 170°C in a medium saucepan and deep fried for 5-6 mins or until golden in batches. Drain oil on rack.https://asianinspirations.com.au/wp-content/uploads/2024/09/BT-10.jpg

To Prepare Spring Mix Salad
Mix the miso, mirin, rice vinegar, sesame oil and toasted sesame seeds together to make the miso dressing.
Wash and dry salad mix and add the other vegetables in a large mixing bowl.
Drizzle dressing over and toss gentle. Serve immediately.https://asianinspirations.com.au/wp-content/uploads/2024/09/BT-11.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 fried tofu patties, wasabi croquettes, spring mix salad and Japanese pickles.
Bento box should be kept chilled until ready to eat, best eaten day of.

Nyonya Fried Chicken (Inchi Kabin)

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To Prep
In a mixing bowl, combine all the spice paste ingredients together until well incorporated. Marinate chicken pieces overnight in the refrigerator.https://asianinspirations.com.au/wp-content/uploads/2024/08/IK-2-1.jpg
Mix all the sauce ingredients together and set aside.

To Make
Remove marinated chicken from refrigerator and leave it to come to room temperature.
Heat up oil in a medium pot to 180°C.
Fry a few pieces of chicken for 5-7 mins, do not over crowd and stirring periodically. Remove and set aside to drain.https://asianinspirations.com.au/wp-content/uploads/2024/08/IK-3.jpg
Fry second batch of chicken. Once the second batch is removed, place the first batch of fried chicken back into the oil and fry until golden brown and crispy. Remove and drain. Repeat the process until all chicken pieces are fried.
Serve chicken while hot with dipping sauce.

Japanese Tempura Fried Matcha Ice Cream

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To Prep
Scoop matcha ice cream with an ice-cream scoop making sure it is as compact as possible. Build up to the size of a tennis ball. Make 4 and place them onto lined tray. Freeze for 4 hours or overnight.https://asianinspirations.com.au/wp-content/uploads/2024/08/MFI-1.jpg

To Make
Slice Madeira cake into thin slices (about 4-5mm thick). Place 4 slices onto plastic wrap and place frozen ice-cream ball on the center.https://asianinspirations.com.au/wp-content/uploads/2024/08/MFI-2.jpg
Bring the plastic wrap together and mould it into a big ball. Freeze for 2 hours.https://asianinspirations.com.au/wp-content/uploads/2024/08/MFI-3.jpg
Meanwhile, drain and cook red beans with water until they turn mushy. Set aside to cool.
Toast Obento Panko Bread Crumbs until slightly brown. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2024/08/MFI-4.jpg
Mix tempura flour with water and a few pieces of ice cubes into batter. Set aside.
Heat oil in a small saucepan to 180°C over medium heat.
Remove ice cream ball one at a time from freezer and coat with tempura batter.https://asianinspirations.com.au/wp-content/uploads/2024/08/MFI-5.jpg
Immediately coat ice cream balls with toasted Obento Panko Bread Crumbs.https://asianinspirations.com.au/wp-content/uploads/2024/08/MFI-6.jpg
Deep fry for 30 secs. Remove from pan and drain oil on kitchen napkin.
Repeat the process until all ice-cream balls are coated and fried.https://asianinspirations.com.au/wp-content/uploads/2024/08/MFI-8.jpg
Serve immediately with red beans and strawberries.

Southern Thai Fried Chicken (Gai Tod Hat Yai)

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To Prep
Toast cumin seeds, coriander seeds and black peppercorns until fragrant. Set aside to cool.
Pound with pestle and mortar until you get a fine powder.https://asianinspirations.com.au/wp-content/uploads/2024/06/STFC-1.jpg
Add in coriander roots, garlic, palm sugar, fish sauce and salt to get a paste.https://asianinspirations.com.au/wp-content/uploads/2024/06/STFC-2.jpg
Cut a few slits on chicken drumsticks in order to cook evenly. Marinate chicken with the marinade paste rubbing into all the crevices and chill in the fridge for 4 hours or overnight. Let it rest at room temperature before frying.https://asianinspirations.com.au/wp-content/uploads/2024/06/STFC-5.jpg

To Make
Mix shallots with ½ of salt and let it sit for 10 mins. Lay them flat on paper towel and cover with another paper towel to absorb all the moisture. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/06/STFC-6.jpg
Heat up wok or cast iron casserole with oil reaching 180°C degree. Toss in the sliced shallots and fry till slightly brown and remove from oil and drain on paper towel. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/06/STFC-8.jpg
Mix tempura flour with ice cold water to get a thick batter. Coat chicken with batter and let it sit for a few mins.https://asianinspirations.com.au/wp-content/uploads/2024/06/STFC-9.jpg
Using the shallot oil, place half of the chicken into the oil and fry chicken for 12-15 mins turning periodically until chicken is evenly brown. Remove and drain on wire rack. Avoid overcrowding and fry chicken in batches.https://asianinspirations.com.au/wp-content/uploads/2024/06/STFC-10.jpg
Sprinkle the fried shallots over fried chicken and serve hot.

Gochujang Eggplant with Crispy Vermicelli Noodles

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To Make
Cut eggplant in 2cm slices and quarter, lay out on absorbent paper, liberally sprinkle with salt to draw out water, set aside for 30 minutes.
Heat oil to 190 degrees. Fry noodles for literally 3 seconds and place on absorbent paper, set aside
After 30 minutes prepare batter as per packet instructions. Ensure water is ICE COLD for crispier results.
Combine eggplant pieces in batter and fry for 2 minutes, drain on absorbent paper.
Combine, gochujang paste, soy sauce, rice wine vinegar, sugar, garlic, oil and 2tbs water in small saucepan and heat until just starting to boil. Add slurry and stir until just thickened (if too thick add extra water).
Gently toss through cooked eggplant. Place noodles on plates and top with gochujang eggplant. Garnish with coriander leaves and sesame seeds.

Thai Crispy Garlic Chives Dumpling (Gui Chai Tod)

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To Prepare
Place chopped garlic chives in a medium bowl with bicarbonate soda, salt, sugar & pepper and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-1.jpg
Add in oil and light soy sauce and mix well. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-2.jpg
In a sauce pan, add in the rice flour and tapioca flour together and mix in warm water to turn into a watery batter. Heat up while stirring the batter under medium heat.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-3.jpg
Once the batter starts to coagulate, add in the garlic chives mixture and mix well before removing from heat.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-4.jpg
Place the mixture into oiled baking pan, compress and steam for 25-30 mins. Remove and let it cool.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-5.jpg
Meanwhile, for the dipping sauce, heat up all the ingredients in a small sauce pan. Let it comes to a boil and simmer for 1 min. Set aside and let it cool.

To Make
Once cooled, cut into squares and coat with tapioca flour.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-6.jpg
Deep fry garlic chives squares for 3-4 mins on each side and strain away excess oil on a wire rack.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-8.jpg

Braised Duck Taro

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To Prep
Wash and dry the duck with a kitchen towel. Brush entire duck with dark soy sauce and let it dry for 30 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-1.jpg
Heat up oil in a large wok. Once it starts to smoke, slide duck in gently and fry for 10 mins. Then turn duck over and fry for 10 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-2.jpg
Repeat for 2 more times until duck is evenly cooked on both sides. Drain and set duck aside.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-3.jpg

To Cook
Remove oil from wok and leave about 3 tbsp in. Sauté the spring onions, ginger, garlic and shallots for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-4.jpg
Pour in glutinous rice wine around and let it sizzle.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-5.jpg
Add in water, the rest of the dark soy sauce, light soy sauce and rock sugar. Let it come to a boil.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-7.jpg
Slide duck in. Once it starts boiling again, switch to low heat and braise duck for 1.5 – 2 hours turning the duck every 20 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-9.jpg
In a separate frying pan, heat up some oil and pan fry the taro pieces until both sides turn golden brown. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-10.jpg
Once duck is well braised, remove from wok. Let it cool a little before chopping into smaller pieces.
Slide in the fried taro pieces into wok with the braising liquid and let them braise for 10-30 mins depending on the type of taro. Some taro may cook faster.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-11.jpg
Place braised taro piece on serving plate and topped with chopped duck. Garnish with spring onions.

Crispy Wasabi Prawn Sandwich (Wasabi Ebi Katsu Sando)

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To Prepare
Fill enough water to cover egg in a small sauce pan and bring it to a boil. Place egg in and let it simmer under medium heat for 9 mins. Let boiled egg sit for 10 mins, remove from saucepan and remove shell and let it cool.
Mash egg into fine crumbs. Add in all the tartar sauce ingredients and mix well. Set aside.https://asianinspirations.com.au/wp-content/uploads/2023/09/PKS-1-2.jpg
Heat up frying pan with oil and sauté onion until soften. Remove and set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2023/09/PKS-2-1.jpg
Smash prawns with knife and give them a rough chop.https://asianinspirations.com.au/wp-content/uploads/2023/09/PKS-3.jpg
Place chopped prawns with sautéed onion, potato flour, salt, pepper and wasabi in a mixing bowl and mix them all until well incorporated.https://asianinspirations.com.au/wp-content/uploads/2023/09/PKS-5.jpg
Divide into 2 equal portions and flatten them into square patties.

To Make
Set up coating station of flour, beaten egg and panko. Coat prawn patties with flour then beaten egg follow by panko.https://asianinspirations.com.au/wp-content/uploads/2023/09/PKS-7.jpg
Heat up oil in a frying pan to 180°C and fry prawn patties one at a time until both sides turn golden brown. Drain oil and let them cool on cooling rack.https://asianinspirations.com.au/wp-content/uploads/2023/09/PKS-8.jpg
Alternatively, bake coated prawn patties sprayed with some oil in the oven at 180°C for 25 mins or 15 mins in the air fryer. Turn them over mid way.
Place one prawn patty on a slice of bread, top with shredded cabbage and tartar sauce and cover with another slice of bread.

Thai Shrimp Cake (Tod Mun Goong)

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To Make
In a small frying pan, fry red curry paste with coconut milk under medium heat until it turns into a thick paste. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2023/08/TSC-1.jpg
In a small sauce pan, cook all the dipping sauce ingredients until it starts to boil. Simmer for 2 mins and set aside to cool.
With a food processor, blitz shrimps and egg until it turns into a sticky paste.https://asianinspirations.com.au/wp-content/uploads/2023/08/TSC-3.jpg
Transfer to a mixing bowl and add in kaffir lime leaves, snake beans, fish sauce, sugar and red curry paste. Mix them until they are well incorporated.https://asianinspirations.com.au/wp-content/uploads/2023/08/TSC-4-1.jpg
Using a spoon), scoop up the shrimp mixture and roll it into a ball. Drop the ball into bowl filled with panko and coat the shrimp ball. Set aside and repeat with remaining shrimp mixture.https://asianinspirations.com.au/wp-content/uploads/2023/08/TSC-5.jpg
Heat oil over medium heat in a sauce pan until it reaches 180°C. Deep fry shrimp balls for 3-4 mins or until golden brown in batches. Strain oil and cool.https://asianinspirations.com.au/wp-content/uploads/2023/08/TSC-7.jpg
Serves with dipping sauce and crushed peanuts.

Salt and Pepper Pork Chops

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To Make
Slice pork chops into 5mm thick and marinate with all the marinade ingredients for 1 hour.https://asianinspirations.com.au/wp-content/uploads/2023/07/SNPP-2.jpg
Fill half of a saucepan with oil and heat it up till 180C.
Add beaten egg into marinated pork and mix well.https://asianinspirations.com.au/wp-content/uploads/2023/07/SNPP-3-1.jpg
Mix corn flour and potato flour in a tray. Coat marinated pork (slice by slice) with flour mixture.https://asianinspirations.com.au/wp-content/uploads/2023/07/SNPP-4.jpg
Immediately deep fry for 3-4 mins, turning a few times while frying. Drain excess oil on rack.https://asianinspirations.com.au/wp-content/uploads/2023/07/SNPP-5-1.jpg
Heat up wok with 1 tbsp of oil. Sauté minced garlic for 30 secs. Toss in the diced red and green capsicum and fry for 1 min.https://asianinspirations.com.au/wp-content/uploads/2023/07/SNPP-8-1.jpg
Add in the chopped spring onions and stir for 30 secs. Toss in the fried pork.https://asianinspirations.com.au/wp-content/uploads/2023/07/SNPP-9-1.jpg
Sprinkle salt and pepper mix all over pork. Give a good stir and serve hot.https://asianinspirations.com.au/wp-content/uploads/2023/07/SNPP-10-1.jpg

Chicken Katsu Curry Udon

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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.

Prawn Tempura Soba Salad

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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.