Asian Inspirations

Discover the authentic in Asian cuisine food

Deep-Fry

Sweet and Sour Pork

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To Prep
Add all marinade ingredients in a mixing bowl. Add pork and mix to coat evenly. Set aside to marinade for at least 30 mins or up to 8 hours in the refrigerator.

To Cook
Add about 5cm of oil into a large pot and heat oil over high heat. To test if the oil is ready, dip a bamboo chopstick tip into the oil. If it bubbles vigorously around the chopstick, then the oil is ready.
Combine plain flour with cornstarch. Dredge pork pieces in flour mixture and gently lower the pieces into the oil to fry in batches. Fry for about 3-5 mins until they are lightly browned. Remove the pork pieces and drain over wire rack.
Once all the pork pieces are fried and drained, double fry the pork pieces for another 1 min or so until golden brown. Set aside to drain over wire rack.

To Prep Sauce
In a bowl, add constarch and water. Stir to combine until cornstarch is fully dissolved. Add brown sugar, soy sauce, pineapple syrup, vinegar and ketchup. Mix well and set aside.
In a wok, heat oil over medium-high heat. Add in onion and sauté until onion is translucent. Then add garlic and sauté till fragrant. Add capsicum and pineapple. Keep cooking until capsicum softens slightly.
Add slurry into the wok. Bring wok contents to boil then simmer until sauce thickens.
Lastly, add in the pork pieces and coat them evenly in the sauce. Dish out onto a serving plate, top with a sprinkling of sesame seeds, and serve!

Beer Batter Fish Tempura with Yuzu Kosho Mayonnaise

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To Prep
Portion fish into bite size.
Combine all beer batter ingredients into a bowl and mix well.

To Cook
Heat vegetable oil in a wok or deep pan to 165°C-170°C. Coat fish fillet with Obento Tempura Batter Mix, tap excess flour off and coat with beer batter. Place gently in oil and cook until crispy and cooked through.
Remove from heat and place onto paper towel to remove excess oil.
Mix all yuzu kosho mayonnaise ingredients in a bowl.
To serve, place fish fillet in a sharing plate and serve with yuzu kosho mayonnaise.

Karaage Amazu Chicken

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To Cook
Marinate the chicken thigh with soy sauce and set aside.
Combine mirin seasoning, rice wine vinegar, salt, water and sugar in a pot and bring to the boil. Turn to medium heat and cook until the liquid thickens.
Cool the mixture until cold, add lemon juice, coriander, long red chilli and crushed peanuts, mix well.
Coat the marinated chicken thigh fillet with tempura batter mix and tap off excess flour. Heat vegetable oil to 175°C and fry until crispy and cooked through.
To serve, place chicken fillet on a sharing plate and pour over sauce. Serve hot.

Cucur Badak

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To Prep
Boil and mash the sweet potatoes and set aside.
Add the salt and plain flour, and then mix well until soft dough is obtained. Set it aside.
Blend the shrimps, garlic, shallots, lemongrass, dried chilies, spices, turmeric and galangal with 1 tbsp of oil.
Heat up 2 tbsp of oil in a wok.
Sauté the blended ingredients for about 10 mins.
Add in shredded coconut, salt, and sugar to taste.
Stir for another 10 mins until the mixture is well mixed. Then, transfer to a bowl and leave it cool.

To Cook
Take a portion of the dough and flatten it on your hand. The dough should be about ½ cm thick, and about the size of your palm.
Place a ball of filling into the middle of the dough and bring the edges together.
When the ball has been sealed, roll it in your palm to get a nice sphere.
Repeat until all the dough has been used.
Deep fry them over medium heat until golden brown. Drains on the paper towels and serve.

Kuih Keria

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To Cook
Boil and mash sweet potatoes and set aside.
Add the salt and plain flour, and then mix well until you get a soft dough.
Take a small portion of the dough, form a ball and then slightly flatten before making a hole in the middle, and shaping the dough to form a donut shape.
Heat up oil over medium heat in the pan. Deep fry them until they turn a golden brown color. Next, drain them on the paper towels.
Place sugar and water over medium heat in another pan.
Add the donut when the sugar has boiled and thickened, add in the donuts. Stir until the sugar is fully coats the donut. Serve.

Boxing Chicken

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To Prep
Rinse and clean drummettes. Pluck and remove any remaining feathers.
Using a sharp knife, carefully cut around the smaller end. Stand the fatter end on the chopping board and use the knife to push the skin and meat down (to the fatter end). The drummet will now look like a ‘boxing’ hand. Repeat with the rest.
In a bowl, add all ingredients for marinade and the drummettes. Mix to coat well and set aside to marinade for 2-3 hours.

To Cook
Heat oil in frying pan over high heat. To test if the oil is hot enough, dip the tips of a bamboo chopstick into the oil. Oil that is ready for frying will bubble around the chopstick tip.
In a separate bowl, mix all ingredients for coating. Coat each drummet, and carefully slide them into the frying pan. Cook until golden brown then drain on paper towel before serving.
Best served hot with chilli sauce on the side.

Rice Crackers with Minced Chicken Dip (Khaw Tang Na Tang)

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To Cook
Heat oil and fry rice crackers a few pieces at a time over medium flame till crispy and golden in colour. Set aside and drain.
Pound together chilli, coriander root, garlic and peppercorns till fine.
Heat coconut milk in a pot but do not bring to a boil. Add pounded mixture, minced chicken and prawns. Stir to avoid lumps.
Add sugar and fish sauce. When cooked, add peanuts and shallots.
Garnish with parsley before serving.

General Tso’s Chicken

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To Prep
In a bowl, add the rice vinegar, soy sauce, hoisin sauce, water, sugar and 1 tsp cornstarch and mix well. Set aside this sauce mixture for later.
Add your chicken to the 1 tbsp cornstarch and mix. Make sure the pieces of chicken are covered evenly with cornstarch.

To Cook
Heat up some oil in a pan on medium high heat. When the oil is hot enough, add the chicken to the pan and fry until golden brown and crispy.
Remove the chicken from the pan and add the chilli flakes, ginger, and garlic.
Stir fry until fragrant then add the chicken back to the pan and toss to mix.
Then add the sauce mixture to the pan and mix well. Make sure all the chicken is coated with the sauce.
Cook while stirring for about a minute, until the sauce has thickened.
Plate the dish and garnish with sesame seeds. Serve with cooked white rice.

Soybean Paste Deep Fried Fish

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To Cook
You can use any type of fish you like that is good for frying. Pat dry your fish to make sure it is dry, then deep fry until golden brown. Make sure the fish is done as you won’t be cooking the fish further in this recipe.
Heat up some vegetable oil in a wok over medium high heat and stir fry the garlic and ginger until fragrant.
Add the taucu and mix with the garlic before adding the water.
Next add the soy sauce and sugar, taste and adjust the seasoning to your liking.
Add the deep fried fish to the sauce and toss to coat the fish with the sauce.
Transfer on to a serving plate and garnish with the spring onions and chilli. Serve hot with some cooked white rice.

Indonesian Corn Fritters (Bakwan Jagung)

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To Prep
Separate corn kernels from the cob and transfer into a bowl.
Combine all the remining ingredients. Mix well and set aside.

To Cook
Heat oil and then scoop in corn batter, a tablespoonful at a time. Cook for 2-3 minutes on each side and transfer on a wire rack to drain excess oil.
Serve hot with sweet chilli sauce, vinegar dip or tomato sauce.