Asian Inspirations

Discover the authentic in Asian cuisine food

Deep-Fry

Honey Sesame Chicken

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To Prep
Whisk all the “Frying Batter” ingredients together until smooth and set aside.
Thoroughly coat chicken cubes in frying batter and set aside.
Mix all the ingredients of the “Honey Sesame Sauce” together and set aside.

To Cook
Heat up a sauté pan and add about 5cm of oil on medium to high heat.
When the oil is fully heated, gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking together. Continue to fry until the colour changes to golden brown. Dish out and drain on paper towels.
Transfer 2 tbsp of the frying oil in a wok or skillet, stir-fry the garlic until aromatic. Add in the Honey Sesame Sauce, and bring to a light simmer or until the sauce thickens.
Add chicken to sauce and stir-fry to combine both. Sprinkle toasted sesame seeds on chicken, dish out and serve immediately with steamed white rice, or Chinese fried rice.

Fish-Flavoured Eggplant

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To Prep
Place the eggplant strips in a colander set over a plate and sprinkle lightly with salt. Leave for 30 mins to draw out moisture.
Rinse and pat dry with paper towel.

To Prep Batter
To make the batter, whisk all the ingredients together in a large bowl until smooth.

To Prep Fish-fragrant Dressing:
Gently fry the chilli bean, pickled chilli, garlic and ginger in vegetable oil until the oil is red and fragrant.
Add sugar and fry for 20 secs and then add both vinegar.
Reduce gently until sauce thickens enough to coat the eggplant.
Taste and add sugar if too salty/sour or add vinegar if too sweet.

Garnish
Gently toast the Sichuan pepper in a pan until fragrant and grind to a fine powder (save for garnish later).

To Cook the Eggplant
Heat the deep-frying oil to 180°C.
Working in batches, lightly coat the eggplant strips in corn flour then the tempura-like batter.
Place one at a time, in the hot oil and deep-fry for 4 mins, or until golden and crispy.
Drain oil on paper towel.

To Serve
Transfer the deep-fried eggplant to a bowl and gently toss with dressing.
Arrange on a serving plate. Sprinkle spring onion and Sichuan pepper to taste and serve.

Son-in-Law Eggs

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For the Runny Yolk Egg
Boil the eggs with cold water (water level should just cover the egg), once the water starts to boil, let it boil for another 30 secs then turn the heat down. Keep the eggs in water for another 2-3 mins.
Boil the eggs by adding cold water to cover the eggs. Once when the water starts to boil turn the heat down a bit.
Once when water starts to boil, let it boil for 3 mins.
For hard boiled eggs, let the eggs boil for 5 mins from the time the water starts to boil, not when you turn on the heat.
After the egg is boiled, pour the hot water out. Run the eggs under cold water for a few seconds and let them sit in a pot of cold water. When the eggs are cooled, peel them.

For the Egg
Heat up the wok, add ⅓ cup of oil.
Make sure your wok is hot before adding the boiled eggs in otherwise, they may stick to your wok. Dry the eggs with kitchen paper before putting into oil.
Add the eggs in and turn them to brown the white.
When done, drain the eggs out from oil and set aside. Turn down the heat.
Add dried chilli peppers if you prefer serve it hot. Quickly fry the chillies for a few seconds, do not fry it too dark, then scoop out the fried chillies and set aside.
Use medium or medium low heat, use the oil to fry the sliced shallots. Add in more oil if required. Stir to brown the shallots evenly. It will take 5-7 mins, and then drain the shallot from oil and set aside.

For the Sauce
Drain all the oil out from the wok.
Use low heat; add palm sugar, fish sauce, water and tamarind.
Mix them together to dissolve sugar and tamarind.
You might want to add a few more tablespoons of water thin the sauce.
Taste to see if you need to adjust the sauce. The 3 flavours, sweet, salty and sour should be in balance.
When the sauce is cooled, the taste will be more pronounced.
The sauce will get thicker as it cools down as well.

Plating
Halve the eggs and place them on a serving plate. Pour the sauce over the eggs. Sprinkle fried shallots and fried peppers. Place a few sprigs of coriander on top.
Serve warm or room temperature with rice.

Lemon Chicken

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To Prep
Marinate the chicken with the Marinade ingredients for 30 mins.
Mix all the Lemon Sauce ingredients and set aside.
Combine the cornstarch and plain flour, mix well and set aside.

To Cook
Coat the marinated chicken with the flour mixture. Heat up a wok with oil, about 5cm deep. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to absorb the excess oil.
Pour the lemon sauce into a small saucepan and bring it to a boil. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.
Dish out, top with white sesame (optional) and serve immediately.

Sweet and Sour Meatballs

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To Cook
In a mixing bowl, combine egg, grounded beef, breadcrumbs, onions and chopped parsley. Season with salt and pepper.
Divide the mixture into 8 equal parts and form into individual meatballs.
Heat up enough oil for deep frying in a heavy bottomed pan or wok. Deep fry meatballs until browned. Set aside.
In a medium saucepan, combine seasoning mix ingredients. Bring sauce mixture into a boil.
Add in bell peppers and cooked meatballs. Simmer until bell peppers are slightly softened. Dish out and serve.

Japanese Marinated Fried Fish (Nanbanzuke)

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To Prep
Combine the marinade ingredients in a porcelain or glass baking dish. Mix well until the sugar has completely dissolved.
Add the vegetables and chilli into the marinade and mix well. Set aside for later.

To Cook
In a deep fryer or wok, heat up enough vegetable oil to 175°C. You want to have enough oil to complete submerge your pieces of fish.
Pour your flour onto a plate and drop the fish into the flour to coat. Make sure each piece of fish is completely coated with flour and shake lightly to remove any excess flour.
Piece by piece, add the fish into the hot oil and deep fry until cooked through.
Place the cooked fish on some paper towels to remove any excess oil. Transfer the fish into the marinade while still hot.
Carefully mix the fish in the marinade to completely coat them with the marinade.
Marinate the fish overnight in the fridge for best results, otherwise the fish need to be marinated for at least half an hour.
Serve when ready with some white rice.

Marmite Fried Chicken

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To Make the Sauce
Combine sauce ingredients and mix well.

To Cook
Coat chicken meat with egg and corn flour. Mix well.
Deep fry chicken at medium heat until golden brown. Remove and drain.
In a frying pan, simmer the sauce until thick. Add in the chicken, toss and coat evenly.
Transfer to serving plate and serve with rice.

Thai Style Deep Fried Whole Fish with Garlic and Pepper Sauce

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To Prep
Use kitchen towel to pat dry the fish thoroughly. Water left on the fish will cause oil to spit.
Make 2 deep slits into the flesh of the fish on both sides, making sure not to cut all the way down to the bone.

To Cook
Heat oil in wok over medium heat. The amount of oil should cover the fish completely.
Deep fry the fish until golden brown and cooked through. Remove fish from the oil and place on a kitchen towel to drain.
Scoop 1 tbsp of the deep frying oil in a medium size saucepan and add garlic, ginger, chilli and spring onions, fry until fragrant.
Add Shaoxing wine, soy sauce, fish sauce, palm sugar syrup, rice vinegar and white pepper. Stir well and bring to the boil. Remove from heat.
Serve fish on an oval platter and scatter with half the coriander. Pour the sauce over the fish and garnish with spring onions and the remaining coriander.
Serve immediately with steamed rice.

Vegetarian Thai Fried Rice

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To Cook
Heat cooking oil in a wok on high, sauté garlic and onions.
Add cauliflowers and tofu puffs, stirring for 3-4 mins, allowing to soften.
Move the vegetables to a side of the wok, add in the eggs to the other side and cook scrambled.
When the eggs are cooked, stir into the vegetables. Add rice, sriracha, soy sauce, and peas. Stir and allow to heat through, about 10 mins.
Serve with cucumbers and tomatoes and garnish with coriander, spring onion and lime/lemon.

Caramelised Potatoes

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To Cook
Heat the oil in a frying pan over medium heat.
Fry the potatoes for 8-10 mins, or until golden.
Scoop out the potatoes onto a plate lined with paper towel and set aside to cool.
In a new frying pan, add 2 tbsp of cooking oil.
Pour the sugar to the pan at medium low heat.
Once the sugar has melted and turned a light golden brown colour, remove from the heat.
Pour in the fried potatoes into the caramelised sugar and stir through until evenly coated.
Scoop out onto a serving plate. Enjoy!

Wuxi Pork Ribs

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To Prep
In a large mixing bowl, add the ribs and 2 tbsp soy sauce. Stir through to coat, then allow to marinate for 30 mins.

To Cook
Heat oil in a wok on high heat. Fry the ribs at 180°C for 2 mins, then remove and allow to drain on a plate lined with paper towel.
Clear the wok, then heat up 1 tbsp of oil. Add the spring onion and ginger and stir fry until fragrant.
Add the spring onions and ginger into a pot. Place the ribs on top. Add in the remaining soy sauce, Shaoxing wine, Chinese black vinegar, star anise, clove, pepper, five spice powder and enough water to just cover the ribs.
Bring to the boil, then lower heat and simmer for 90 mins.
Add tomato sauce and rock sugar, and keep simmering until the meat is tender.
Serve and enjoy.

Malaysia Butter Crabs

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To Prep
Clean the crab and cut into pieces. Use paper towels to pat dry the crab.
Mix the corn starch and water in a separate bowl and set aside.

To Cook
Heat the wok to medium heat. Melt the butter in the wok before adding the curry leaves and birds eye chillies. As soon as there is aroma from the curry leaves and chillies, add in crab and stir fry continuously until crab turns colour.
Add evaporated milk and cover wok, then turn heat to low. Simmer for about 5 mins and then add corn starch to thicken the creamy butter sauce.
Add salt and sugar to taste.
Remove from wok and serve immediately.