Asian Inspirations

Discover the authentic in Asian cuisine food

Deep-Fry

Coffee Pork Ribs

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To Prep
Mix all the sauce ingredients together and marinate with pork ribs. Set aside for at least 2 hrs, preferably overnight.

To Make Coffee Sauce
Mix all coffee sauce ingredients together and set aside.

To Cook
Heat oil in wok. Deep fry ribs in batches of 5-6 pcs under medium flame until golden brown.
After ribs are all deep fried, turn flame to high and put all the ribs back in the wok and deep fry for another 1 min (this will crisp up the ribs). Set aside.
In the heated wok, reduce to medium flame and pour in coffee sauce. Stir until it starts to boil.
Once boiling, stir in ribs to coat thoroughly and evenly.
Place ribs onto a serving plate. Garnish with coriander leaves, spring onion and chilli strips. Enjoy.

Ham Katsu (Ham Cutlet)

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To Prepare Ham Katsu
Stack two slices of ham on top of one another and season with freshly ground black pepper on both sides.https://asianinspirations.com.au/wp-content/uploads/2023/06/HK-1.jpg
Add panko crumbs to a tray and spray with some water. Lightly fluff it up with your hands for a crispier texture.https://asianinspirations.com.au/wp-content/uploads/2023/06/HK-2-2.jpg
Coat the stacked ham slices with flour on both sides and shake off the excess.https://asianinspirations.com.au/wp-content/uploads/2023/06/HK-3-2.jpg
Then, dip the flour-coated ham into beaten egg and make sure both sides are thoroughly coated.https://asianinspirations.com.au/wp-content/uploads/2023/06/HK-6.jpg
Coat the ham in the panko on both sides, and gently apply pressure for the panko crumbs to stick better.https://asianinspirations.com.au/wp-content/uploads/2023/06/HK-7-1.jpg
Heat up at least 2.5cm of oil in a deep frying pan to 170°C.
Gently lay panko-coated ham into the frying pan and deep fry on medium heat for 2 mins on each side or until it turns golden brown. Once cooked, remove and cool on a wire rack.https://asianinspirations.com.au/wp-content/uploads/2023/06/HK-8-1.jpg
Before frying the next batch, remove leftover crumbs from the oil to avoid any burnt crumbs.
Serve Ham Katsu hot with tonkatsu sauce, potato salad, shredded cabbage, cherry tomatoes and a dab of karashi mustard on the side.

Crispy Vegan Tofu with Yellow Curry and Vegetables

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To Cook Tofu
Heat oil in a pot for deep-frying on medium-high heat.
Dust tofu with flour, then deep-fry until golden and crispy. Set aside.

To Cook Vegetables
Heat 1 tsp oil in medium heat pan, then add onions and cook for 30 secs.
Add Valcom Yellow Curry Paste to the pan and cook until fragrant. Then add green beans and baby corn, cooking for 2 mins.
Season with salt and sugar and mix well until sugar has dissolved, then turn off the fire.
Separate baby corn and green beans.

To Serve (2 Options)
Place sauce with onion on a plate followed by crispy tofu then green beans and corn on top.
Add deep fried tofu into the sauce and gently mix until the tofu is coated all over. Plate tofu, green beans and corn with onion and sauce.

Red Curry Crispy Pork Belly

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To Cook
Marinate the pork belly with 4½ tbsp Valcom Red Curry Paste, sugar and fish sauce, leave in the fridge for 1-2 hrs.
Mix Kewpie mayonnaise with the remaining curry paste then set aside.
Mix water and Obento Tempura Batter Mix (follow as per instructions on the package).
Heat oil in a pot to medium-high heat, dip marinated pork in tempura batter and deep fry until golden brown (around 3-4 mins).
Serve with dipping sauce and micro herbs.

Crispy Enoki Mushrooms with Spicy Mayo Dip

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To Prep
Slice to remove and discard the base of the enoki mushrooms. Do not rinse mushrooms as the water will contribute to a soggy dish.

To Cook
In a mixing bowl, whisk together tempura flour with garlic powder and sweet paprika powder.
Add ice water slowly and whisk briefly to combine. Do not overmix as gluten will form in the batter. Using ice water is also key to making crispy tempura.
Heat up oil in a deep frying pan or wok on high heat. Test the temperature of the oil with a bamboo chopstick. If bubbles rise rapidly around the chopstick, the oil is ready for frying.
Tear enoki mushrooms into smaller bunches and fan them out. Dip into the batter, let the excess batter drip off and gently slide the enoki mushrooms into the hot oil. Use a pair of chopsticks and slowly stir to let mushrooms fan out. Fry both sides of the mushrooms for about 5 mins or until they turn golden brown.
Remove mushrooms from oil and onto a paper towel to remove excess oil.
Sprinkle mushrooms with togarashi and chopped spring onions.
For the Spicy Mayo Dip, mix together mayonnaise with sriracha and sprinkle with more togarashi, if desired. Serve on the side.

Chinese Fried Dough (Youtiao)

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To Make
Combine water, baking powder and baking soda in a jug and stir well to activate.https://asianinspirations.com.au/wp-content/uploads/2023/03/YT-1-Large.jpg
Sift flour into a mixing bowl.https://asianinspirations.com.au/wp-content/uploads/2023/03/YT-2-Large.jpg
Add in salt, egg white and activated baking powder and baking soda water into sifted flour. Stir to mix well.https://asianinspirations.com.au/wp-content/uploads/2023/03/YT-3-Large.jpg
Knead the dough for 5mins then cover and leave to rest for 30mins.https://asianinspirations.com.au/wp-content/uploads/2023/03/YT-4-Large.jpg
Sprinkle flour on a flat surface and knead the dough for a second time for 2mins. Cover with cling wrap and let it rest in the fridge overnight or for at least 2 hours.
Once the dough has rested, remove dough and knead for a few mins on a floured surface till smooth and pliable. Cut into 2 portions.https://asianinspirations.com.au/wp-content/uploads/2023/03/YT-6-Large.jpg
Roll out both portions into a rectangular slab to about 5mm thick and cut into 10cm x 4cm strips.
Use a bamboo stick and press down onto the centre (lengthwise) of the strip creating a groove without cutting through.https://asianinspirations.com.au/wp-content/uploads/2023/03/YT-8-Large.jpg
Add another strip on top and press the bamboo stick over lengthwise again. Cover and rest while waiting for the oil to heat up.https://asianinspirations.com.au/wp-content/uploads/2023/03/YT-9-Large.jpg
Fill 2⁄3 wok with oil and heat.
Test to see if oil is ready with a bamboo chopstick. Dip the tip into the oil, if it bubbles rapidly, then the oil is hot enough.
Before placing the dough into the oil, gently pull both ends of the dough (to elongate) just long enough to still fit in the wok and drop in gently.https://asianinspirations.com.au/wp-content/uploads/2023/03/YT-11-Large.jpg
Using a pair of chopsticks, keep turning the dough until it rises to the surface and has turned golden brown. Remove dough from wok and place on paper towel to remove excess oil. Then serve.https://asianinspirations.com.au/wp-content/uploads/2023/03/YT-12-Large.jpg

Thai Fried Tempeh with Cashew (Pad Med Mamuang Tempeh)

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To Prep Cashew Nuts & Chillies
In a pot, heat ¾ cup of oil on medium heat.
Deep-fry cashew nuts until lightly golden (the cashew nuts will continue cooking even after they are taken out from the oil). Set aside.
Deep-fry dried chillies for 10 secs, set aside.

To Cook Tempeh
Coat tempeh with flour then deep fry in 2 cups of oil until golden brown, set aside.

To Serve
In a pan, heat oil over medium-high heat until the pan is hot.
Add garlic and onion and stir fry for 1 min, then turn to high heat.
Add capsicum then stir-fry for another 1 min.
Add all sauces, chilli paste and water to the pan, mix well.
Add tempeh and toss to coat the tempeh.
Top with cashew nuts, spring onion, and fried chillies to serve.

Miso Glazed Zucchini Tempura

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To Make Miso Glaze
Combine miso paste, mirin and sugar into a stainless-steel based pot. Heat on a medium heat until sugar is dissolved. Set aside to keep warm.

To Make Beetroot Hummus
Combine cooked beetroot, garlic & chickpeas to a food processor and blend for 1 min. Add lemon juice, oil & tahini then blend until combined. Season with salt & pepper to taste.

To Make Tempura Batter
Sift flour twice and place in a mixing bowl. Add ice cubes to water to chill water, once chilled strain out ice and mix one cup iced water with the egg. Combine water and egg mix to flour, lightly stir until combined. For a good quality batter avoid over mixing.

To Cook Zucchini
Heat vegetable oil to 180°C, add zucchini strips to tempura, stir to ensure they are evenly coated. Scatter the coated zucchini into the heated oil ensuring pot is not over loaded. Fry until crisp for approximately 2-3 mins. Remove from the oil and drain on absorbent paper.

To Serve
Place a generous dollop of beetroot hummus to desired serving plate, mix miso glaze with tempura zucchini and place on beetroot. Place 3 large dollops of yuzu mayo on the plate and garnish with flat parsley and baby cos leaves.

Agedashi Tofu with Curry Ankake Sauce

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To Make
Sauté onion, carrot, red capsicum, yellow capsicum and zucchini in a pot without oil.
Mix water, mirin, soy sauce, sake in a pot and bring to boil. Turn off heat, add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through.
Preheat enough oil in a deep-frying pan to 180°C. Lightly coat each tofu cube in corn flour. Fry for 3-4 minutes or until golden brown, then drain on paper towel.
Place tofu, serve sauce over top, and garnish with spring onions.

Prawn Nori Cracker with Yuzu Mayonnaise

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To Cook
Mix corn flour and crushed nori sheets in a bowl.
Lay a sheet of cling film on a chopping board and place prawns on top with each piece well-spaced out.
Sprinkle over corn flour and nori mixture on the prawns. Place another layer of cling film over the top. Use a meat hammer to gently flatten the prawns into thin sheets.
Preheat oil to 180 – 200°C. Gently remove the prawns from cling film and deep fry for 5 mins or
until crisp. Transfer to paper towel to drain. Sprinkle with salt. Serve with Yuzu mayonnaise.

Juicy Fried Pork Belly with Wasabi Mayonnaise

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To Cook
Add pork belly, soy sauce, sugar, cooking sake, water and ginger into a pot and bring to boil. Reduce heat to medium and cook for 20 minutes or until cooked through.
Pour enough oil into a large saucepan or wok to come 4cm up the side. Heat over medium-high heat (oil should reach 180-200°C). Add cornflour to the pork. Toss to coat. Deep-fry pork, in batches, for 5 minutes or until light golden and just cooked through. Using tongs, transfer to paper towel to drain.
Serve with wasabi mayonnaise in Japanese soy sauce. You can also skewer the pork for better presentation.

Crispy Panko Banana Fritters

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To Cook
Heat up oil to 170°C in a pot for deep frying.
Mix all purpose flour, rice flour and salt together. Add in vanilla extract and followed by cold milk. Mix all into a thick batter.
Cut bananas into halves. From about 2.5cm from the tip, slice each piece into 3, and slightly spread out to make into fan shape.
Set up breading station consisting of sliced bananas, batter and panko bread crumbs.
Coat bananas in batter then panko. Press the panko slightly to ensure panko stick onto banana securely.
Deep fry till golden brown, about 4-5 mins with medium heat.