Asian Inspirations

Discover the authentic in Asian cuisine food

Deep-Fry

Indonesian Spicy Eggs (Telor Belado)

by Leave a Comment

To Prep
Blend together all the sauce ingredients with a food processor into a watery paste. Set aside.
Heat up oil in a medium saucepan to 180°C.
Fry hard boiled eggs until surface is well blistered and slightly golden. Strain away the oil and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/04/Copy-of-ISE-1-2.jpg

To Make
Take 2 tbsp of oil from saucepan and heat up in a wok.
Pour the tomato sauce and fry together with lemongrass and kaffir lime leaves until slightly thickened.https://asianinspirations.com.au/wp-content/uploads/2025/04/Copy-of-ISE-2-1.jpg
Add in fried eggs and cook a further 2-3 mins until eggs are well coated with sauce.https://asianinspirations.com.au/wp-content/uploads/2025/04/Copy-of-ISE-3-1.jpg
Serve hot with steamed white rice and cucumber slices.

Thai Lemongrass Chicken

by Leave a Comment

To Make
Using a mortar and pestle, pound the lemongrass until it forms stringy pieces. Place lemongrass into a bowl with the chicken pieces.
Place the garlic, coriander root and peppercorns into the mortar and pestle and pound until it forms a paste and the coriander root stems are stringy. Place into the bowl with the chicken.
Add oyster sauce, fish sauce, rice wine vinegar, sugar and corn flour to the chicken and massage into the chicken so it is evenly covered and the lemongrass pieces are not clumped together.
Heat oil in a saucepan to 165°C and cook the chicken in batches for 4–5 minutes until golden brown. If the lemongrass is cooking too quickly, remove from oil as soon as it turns golden. Place chicken onto a wire rack whilst cooking the remaining batches.
Transfer the chicken to a large bowl and add the sliced chillies, lime leaves and coriander leaves. Toss to combine and transfer to a plate for serving.

Sake & Soy Marinated Tofu Karaage Bowl

by Leave a Comment

To Make
Prepare the tofu: Place the tofu on a fine wire rack set over a tray. Cover it with baking paper and a heavy weight (like a cast iron skillet) to press out excess liquid. Let it rest for 1 hour.
Make the marinade: Mix the sake, 1½ tablespoons of Lee Kum Kee Premium Dark Soy Sauce, ginger, and garlic in a bowl. Tear the tofu into chunks, avoiding flat edges to help the marinade absorb better. Gently toss the tofu in the marinade until evenly coated. Let it marinate for at least 30 minutes.
Make the sauce: Combine 2 tablespoons of Lee Kum Kee Premium Dark Soy Sauce with sesame oil in a small bowl. Set aside.
Cook the tofu (first fry): Heat 4 cm of oil in a deep fryer or pot to 170°C. Coat each piece of marinated tofu in potato starch, shaking off the excess. Fry immediately, turning the pieces to brown evenly. Cook for 5 minutes, or until light brown, then transfer to paper towels to drain.
Cook the tofu (second fry): Increase the oil temperature to 180°C. Fry the tofu again for 4 minutes, or until golden brown. Transfer to paper towels to drain.
Assemble the bowls: Divide the cooked rice between two bowls. Top with rocket, carrot, cucumber, spring onion, and the karaage (fried tofu). Sprinkle with sesame seeds and chilli threads (optional). Serve with lemon wedges and the prepared sauce on the side. Add the sauce just before eating.

Soto Ayam

by Leave a Comment

To Make
Heat up a deep bottom pot with ½ cup of oil and sauté the spice paste until oil separates.https://asianinspirations.com.au/wp-content/uploads/2024/11/Curry-Paste.jpg
Add in chicken stock. Toss in the lemongrass, kaffir lime leaves and galangal. Add all the chicken thighs and let it come to a boil. Reduce heat and let it simmer covered for 40 mins. Remove chicken and let it set aside to cool. Season soup with salt.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Chicken-Stock.jpg
Heat up a small pot of oil and deep fry chicken thighs until golden brown on both sides. Drain and cool. Shred the chicken thighs and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/11/Deep-Fry-Chicken.jpg
Portion rice vermicelli into bowls. Pour soup over and fill up with cabbage, bean sprouts, eggs, spring onions, chicken pieces, fried shallots, chopped red chillies, cilantro and lime wedges.

Japanese Fried Tofu Patties and Wasabi Croquette Bento Box

by Leave a Comment

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)

by Leave a Comment

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

by Leave a Comment

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)

by Leave a Comment

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

by Leave a Comment

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)

by Leave a Comment

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 an 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 come to a boil and simmer for 1 min. Set aside and let it cool.
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

by Leave a Comment

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)

by Leave a Comment

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.