Asian Inspirations

Discover the authentic in Asian cuisine food

Deep-Fry

Garlic Oil

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To Cook
Heat oil up in a sauce pan on high heat.
After 1 min, add the chopped garlic in and turn down the heat to low-medium. Stir garlic occasionally and keep on checking the heat to make sure garlic is bubbling. Continue to fry until garlic turn golden brown.
When it is ready, remove from heat and transfer into a heat proof container to cool.
Used when needed.

Tip
Even though the garlic oil is removed from heat, it will continue to brown (cook) in hot oil. Depending on desired texture and flavour, garlic can be removed from the heat earlier.

Sweet Potato Balls

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To Prep
Place the sweet potatoes in to a steamer and steam for 10 mins or until they become soft.
Transfer the potatoes in to a large bowl and mash them in to a puree.
In a mixing bowl, combine the flours, sugar and baking powder and mix well. Add this mixture in to the bowl with the sweet potatoes and mix with a spatula until a soft dough begins to form.
The dough should be soft but not sticky; if the dough is too sticky then add a bit more white rice flour.
Pinch off enough dough to form a small ball about an inch in diameter and set aside. Repeat this process with the remaining dough.

To Cook
Heat up enough oil to fry the sweet potatoes over a medium heat. Fry the balls in batches for about 3 to 4 mins or until the balls have turned golden brown.
The balls will have cooked through when they are floating. Remove the cooked balls from the oil and let drain to remove the excess oil. Repeat the cooking process until all of the balls have cooked.
Serve while hot and enjoy!

Chicken Karaage Bowl

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To Prep
In a mixing bowl, combine the chicken, soy sauce, sake, egg, ginger and garlic cloves and mix well. Allow to marinate for approximately 30 mins.

To Cook
Heat up a pot of oil over medium heat until it reaches 180°C.
Transfer the marinated chicken into the bowl of potato starch in batches depending on the size of the pot.
Remove the excess starch from the chicken and then fry in the oil until golden brown. Drain on paper towels to remove remaining oil. Repeat with the remaining chicken.

To Serve
In a bowl, combine your desired amount of rice and furikake together and mix till well combined. Top the rice bowl with the karaage, edamame, tsukemono and an onsen egg.

Soft Shell Crab Som Tum

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To Prep
In a mixing bowl, combine the fish sauce, palm sugar, tamarind juice and lime juice and mix until the sugar has dissolved.
Using a pestle and mortar, mash the chilli, garlic and shrimps together until the shrimps break in to smaller pieces. Add them in to the mixing bowl and mix well.
In a large mixing bowl, combine the snake beans, shredded papaya, tomatoes, carrots and dressing together. Mix well before adding in the dressing and then mixing again.
In another bowl, pour enough flour to coat the crabs. Season the flour and mix well before coating the crabs and setting aside.

To Cook
Heat enough oil to fry the crabs with in a pot over a medium-high heat. Cook the crabs until they are golden and crunchy.
When the crabs have cooked, remove them from the oil and let drain over paper towels.

To Serve
Plate the salad and place the deep fried crabs above it. Garnish with more crushed cashew nuts and more chilli.

Mini Potato Korokke

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To Prep
Place sliced potatoes in a pot and fill with water. Bring to the boil, then cook over medium heat for 10 mins, or until tender. Drain, then place in a large mixing bowl. Mash until smooth, then season with salt and pepper. Place in the fridge for at least 1-2 hrs, or until completely cooled.
Fit a piping bag or zip-lock bag with a round piping tip. Place the mayonnaise into the bag, then place in the fridge until needed.

To Cook
Once potatoes have cooled, roll them into bite-sized balls and place on a plate.
Add the flour, eggs and panko breadcrumbs into 3 separate bowls.
Dip the potato balls into the flour, followed by the egg, then the panko breadcrumbs. Place onto a plate. Repeat with remaining potato, adding more flour, eggs and panko breadcrumbs if needed.
Heat oil in a deep fryer or pot to 180°C. In batches of 5-6, cook the korokke for 2 mins, or until golden brown. Drain on paper towel.
Allow korokke to cool slightly before piping with mayonnaise. Top with tobiko and microherbs, then serve.

Wonton Crisps with Salmon

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To Prep
Slice the salmon into small cubes, removing any bones as necessary. In a bowl, combine the salmon, soy sauce, sesame oil and mirin. Place in the fridge and allow to marinate for 30 mins.
Fit a piping bag or zip-lock bag with a round piping tip. Place the mayonnaise into the bag, then place in the fridge until needed.

To Cook
Use a round cutter to cut round pieces from the wonton wrappers. Heat oil in a pan to 180°C. Cook wonton wrappers for 10-20 secs on each side, or until golden and crisp. Allow to drain on paper towel.
To serve, place the wonton crisps on a serving platter or board. Top with marinated salmon, then sprinkle over sesame seeds. Pipe a dollop of mayonnaise. Garnish with microherbs, then serve.

Crispy Panko Prawns (Ebi Fry)

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To Prep
Using a small paring knife, make some small cuts along the underside of the prawn, being careful not to slice all the way through. Place the prawn on your working surface then press down to flatten it.

To Cook
Place the flour, eggs and panko breadcrumbs into 3 separate bowls.
Holding the tail, dip the prawn in the flour, followed by the egg, then the panko breadcrumbs. Place on a plate.
Heat oil in a pot to 180°C. Deep fry the prawns in batches for 1-2 mins, or until golden brown and cooked through.
In a bowl, combine the mayonnaise and yuzu juice. Taste and add more if desired.
Serve ebi fry with yuzu mayonnaise and shredded cabbage.

Money Bags

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To Make Filling
In a food processor, add all filling ingredients and blend to form a paste.

To Prep Money Bags
Boil a pot of water, add a pinch of salt and blanch the spring onions for 15 secs. Remove from heat and place in ice water until cooled. Drained and set aside.
Place 1 tbsp of the filling onto the centre of a spring roll pastry. Hold the edges up to form the shape of a pouch. Use a spring onion to go around the folds and tie to secure the pouch. Trim off excess length.

To Cook
Heat enough oil in a wok or saucepan on medium-high. Testing with a wooden spoon or chopsticks, when bubbles form around it, the oil is hot enough. Deep fry the money bags in batches, for 3-4 mins or until golden and cooked through.
Remove from heat and drain on kitchen towel. Transfer to serving plate and garnish with spring onion curls.
Serve immediately with sweet chilli sauce or soy sauce.

Potato Korokke

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To Prep
Place sliced potatoes in a pot and fill with water. Bring to the boil, then cook over medium heat for 10 mins, or until tender. Drain, then place in a large mixing bowl. Mash until smooth, then season with salt and pepper. Place in the fridge for at least 1-2 hrs, or until completely cooled.

To Cook
Once potatoes have cooled, mould them evenly into 6 oval shapes.
Add the flour, eggs and panko breadcrumbs into 3 separate bowls.
Dip the potato into the flour, followed by the egg, then the panko breadcrumbs. Place onto a plate. Repeat with remaining potato, adding more flour, eggs and panko breadcrumbs if needed.
Heat oil in a deep fryer or pot to 180°C. In batches of 2 or 3, cook the korokke for 2 mins on each side, or until golden brown. Drain on paper towel.
Serve with shredded cabbage.

Vegetable Tempura

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Method
Mix tempura batter ingredients in a bowl. Do not over mix, lightly bind the mixture together by tapping with whisk.
Heat oil to 175°C. Lightly coat vegetables with tempura flour mixture, then coat with batter mixture. Cook in oil until crispy and golden brown.
Rest the vegetables on paper towels to absorb excess oil.
Sprinkle pinch of curry powder and salt to serve.
 

Spring Rolls

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To Prep
Combine all the filling ingredients in a large mixing bowl.
Place the pastry with one corner pointing at you. Add a spoonful of filling across the pastry closest to you and fold the pastry over the filling
Roll the pastry tightly over the filling towards the middle, then bring both sides to the centre and continue to roll the pastry to the edge. Apply a little bit of flour paste to seal the end.
Deep fry at 190°C until golden brown.
Serve wrapped with lettuce and Vietnamese dipping sauce. Note: Spring rolls can be made in advance and kept frozen until required, to be cooked from frozen in hot oil at 190°C.