Asian Inspirations

Discover the authentic in Asian cuisine food

Grill/BBQ

Green Papaya Salad with Grilled Chicken (Som Tum Gai Yang)

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To Prepare
Prepare the paste by pounding coriander roots, garlic and white pepper in a mortar.
Marinate the chicken with the paste, soy sauce, dark soy sauce, oyster sauce, palm sugar and oil for about an hour.

To Cook
Grill chicken in an oven or charcoal grill.
Peel the green papaya (can be substituted with apples, jicama or carrots), and shred into strips using a grater.
In the mortar, pound the garlic and chilli, then add papaya, lime juice, fish sauce and toss with green beans and cherry tomatoes. Transfer to a serving plate and garnish with peanuts.
Serve grilled chicken with papaya salad on the side.

BBQ Sambal Fish (Ikan Bakar)

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To Prep
Thoroughly clean the fish fillet and pat dry with a kitchen paper towel.
Place red chillies, shallots, belacan and lemongrass in a blender, add a little oil and blend to a fine paste.

To Cook
In a frying pan, heat 6 tbsp of cooking oil over medium heat and add sambal paste. Add salt, fish sauce, sugar and lime juice, and stir well.
Saute the sambal paste over medium-low heat for about 10 mins, then evenly spread the paste on both sides of the fish fillet, and place it on one of the banana leaves.
Place the second banana leaf on top of the fish fillets and use the bamboo skewers to pierce and weave in both ends of the banana leaves to hold them together.
Place the ikan bakar parcel on either a hot griddle or BBQ and grill for approximately 8-10 mins.
Place ikan bakar parcel on plate and carefully remove the top banana leaf. Squeeze lime over the fish and serve immediately.

Japanese Chicken Meatballs (Tsukune)

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To Make the Sauce
In a pot, combine soy sauce, mirin and sugar and bring to boil. Lower the heat to medium low and simmer for about 4-5 mins or until the quantity is reduced by about ⅓.

To Make Meatballs
In a bowl, combine chicken mince, chicken fat and salt and mix well until the mince turns sticky.
Keeping 1 tbsp of sake and oil aside, add the remaining ingredients and mix well.
While mixing, gradually add the remaining sake to the mince. Stop adding the sake before the mince becomes too soft to form a ball.
In a pot, bring water to boil. Coat a spoon with oil.
With you left hand, take some mince and squeeze them out through the thumb and the index finger. The chicken mince will form into a ball.
Put the mince on the spoon and place it into the pot. Repeat this process for the remaining mince.
Boil the meatballs for 5-7 mins or until cooked through. Remove the meatballs and set aside. You may do this in batches.

To Grill Meatballs
Heat griller in high heat. Oil the rack/grill where you place the meatballs.
With each flat skewer, put through 3 meatballs.
Brush some sauce on the meatballs and cook for 1-2 mins or until slightly charred.
Turn over and cook for another 1-2 mins. Brush some sauce again, cook 5-10 secs on both sides. Serve immediately.

Chicken in Red Sauce

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To Prep
Marinate chicken in coconut milk, salt and turmeric for at least 3 hrs.

To Cook
Grill over medium coals for 10 mins on either side until cooked.
Slice chicken into pieces.
Blend onion, coconut milk and sweet paprika to a paste.
Heat a pan and add paste and stir over low heat.
Season the sauce with palm sugar and fish sauce.
Add in the chicken slices and mix well. Remove from heat and garnish with mint.

Wasabi Chicken with Mashed Potato

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To Prep
Combine marinade ingredients in a bowl. Add chicken and marinate in the fridge overnight.

To Cook
Boil potatoes until soft. Meanwhile, place cream and butter in a separate pot, bring to boil. Mash potatoes, add cream mixture. Stir in wasabi and salt to taste. Keep warm.
Preheat grill to medium. Grill chicken, skin side down, until browned. Increase heat to high, turn chicken and cook skin side up until meat is cooked through and skin is crisp.
Serve mash and chicken with extra wasabi.

Korean Pork Trotters (Jokbal)

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To Cook
Soak pock hock in cold water for about 2 hours. Bring a pot of water to a boil and add the pock hock making sure the pork fully immersed in water. Boil pork for about 10 minutes.
Drain pork into a colander and discard water. Wash pork thoroughly.
Add all the ingredients into a large pot except chilli marinade and add pork hock, making sure that pork is fully immersed. Bring to a boil and then simmer for 2-3 hours or until meat is tender.
Take out pock hock from the pot and let it cool. Take meat off the bone and cut into slices. Reserve stock for later date (use as master stock).
Pour chilli marinade into pock slices. Marinate for about 2 hours or longer and grill or stir fry in a pan very quickly.

BBQ Prawns on Lemongrass Sticks

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To Prep
Mix the chilli sauce, soy sauce and honey in a bowl. Place the prawns in this marinade and cover. Allow to stand.
Take the prawns and skewer them on the lemongrass, three to a stick.

To Cook
Heat the grill plate and cook prawn for 2-3 mins each side, while basting the prawns with the marinade.
Arrange the prawn sticks on a plate and garnish with mint.

Malaysian Satay Beef

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To Prep
Combine Yeo’s Satay Sauce, lemon zest, turmeric, cumin, salt and sesame oil. Add beef and marinade for at least 1 hr.

To Cook
Thread beef strips onto skewers and grill over charcoal or on a hot skillet until just done.
Serve with steamed rice, salad and a bowl of warm Yeo’s Satay Sauce.

Malaysian Satay Beef

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To Prep
Combine Yeo’s Satay Sauce, lemon zest, turmeric, cumin, salt and sesame oil. Add beef and marinade for at least 1 hr.

To Cook
Thread beef strips onto skewers and grill over charcoal or on a hot skillet until just done.
Serve with steamed rice, salad and a bowl of warm Yeo’s Satay Sauce.

Grilled Prawns with Tamarind Sauce

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For Tamarind Sauce
Combine all ingredients in a small saucepan, stir until sugar is completely dissolved. Place over medium low heat until boiling, keep stirring. Simmer for further few minutes until the sauce thickens. Set aside.

To Cook
Clean the whole prawns, cut at the back from head to tail and devein.
Grill the prawns for few minutes, or only just cooked.
Arrange the prawns in a serving plate.
Pour the tamarind sauce over the prawns.
Garnish with fried shallot and dried chilli.

Somen with Beef Skewers and a Warm Broth

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To Prep
Place the beef cubes and green onion pieces neatly onto 4 bamboo skewers alternating each as you go. Combine together the marinade mix of soy, mirin and sugar, and then coat the skewers well.

To Cook
Bring to a boil the dashi, soy, mirin, salt and sugar, then turn down and simmer for 3 mins. Remove from the heat and set aside.
In a pre-heated grill pan cook the skewers with olive oil quickly until medium rare. Place a neat portion of the noodles into each serving bowl and top with a beef skewer. Pour the hot broth over each skewer and finish with the sliced spring onions.
Your Somen with Beef Skewers is ready! Be sure to savour it with the warm broth!

Pad Thai BBQ Butterfly Chicken

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To Cook
BBQ or Pre-heat oven to 190°c.
Place chicken on a board breast side down and cut down both sides of the backbone using poultry shears or kitchen scissors. Discard backbone.
Turn chicken over and press firmly on the breastbone to flatten. Place chicken in a non-metallic dish.
Combine the Valcom Pad Thai Paste, oil, lime, Squid Brand Fish Sauce, chilli, kaffir lime leaves and coconut sugar in a large bowl and mix well.
Pour marinade over the chicken and coat well. Allow to marinate several hours or overnight.
Place the chicken in the pre-heated BBQ or Oven 190c for 50 mins or until juices run clear.
Serve on a board covered with banana leaf garnish with fresh basil leaves and lime wedges.
Your pad Thai BBQ butterfly chicken dish is ready!
Notes: This marinade is also delicious with Pork or Lamb shoulder.