Asian Inspirations

Discover the authentic in Asian cuisine food

Grill/BBQ

Marinated Grilled Kingfish with Vegetable Nori Rolls

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To Prep
Preheat BBQ or griddle pan. Combine mirin seasoning, lemon juice, zest and soy sauce in a bowl and marinate kingfish fillets. Set aside.
Sprinkle cooled rice with sushi seasoning and mix well. Place the nori shiny side down on a bamboo rolling mat. Spread the rice evenly over the nori, leaving a 2cm strip to seal. Dab a small amount of mayonnaise and wasabi along the centre of the rice and top with a selection of sliced vegetables. Life the mat and roll sushi tightly; brush nori with a little water and seal roll. Repeat with remaining ingredients.

To Cook
Heat griddle pan or BBQ over medium heat and cook fish for 2 mins on each side or until cooked.
Cut rolls into 3cm sized pieces and place sushi into the centre of the serving plate. Top sushi with the grilled fish and serve with lemon wedges.

Beef Bulgogi Bibimbap

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To Prep
In a bowl, marinate beef slices with Ottogi Bulgogi Sauce & Marinade for 15 mins.
Mix gochujang sauce ingredients in a bowl. Set aside.

To Cook
Heat oil in a pan over medium heat and stir-fry beef until cooked through. Set aside.
Place 1 cup of rice in a serving bowl. Arrange with assorted vegetables and bulgogi beef side by side. Top with a fried egg.

To Serve
Drizzle 1 tbsp sesame oil. Repeat with the other bowl.
Serve bibimbap with gochujang sauce.

Sweet BBQ Lamb (Char Siu Lamb)

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To Prep
Combine char siu sauce, honey, tomato juice and 1 tsp oil in a bowl.
Add lamb steaks and toss to coat evenly. Cover and set aside for at least 15 mins.

To Cook
Heat remaining oil in fry pan or on a barbeque or hot plate over medium-high heat. Cook lamb steaks, 3-4 minutes each side.
Serve topped with baby Asian greens and strips of capsicum.

Satay Chicken

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To Prep
Cut the meat into even-sized (2cm) and place in a bowl.
Combine the garlic , ginger and coriander powder with the oil, sweet soy sauce (kecap manis) and diced meat and marinade for at least than 1 hr in the fridge.
Soak the skewers in the water.

To Cook
Thread the the chicken onto skewers and grill or barbeque turning often and basting with leftover marinade for 15 mins or until cooked.
Serve hot (or cold) with hot satay sauce.

Salmon Steak with Wasabi Sauce and Soba Noodles

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To Cook
Combine all wasabi sauce ingredients in a bowl; mix well and set aside.
Cook soba noodles according to pack instructions. Once cooked add mushrooms and stir through.
Drain noodles, place in a large bowl and dress with lemon juice. 4. Using a fork or tongs place noodle mixture on serving plates in a neat round stack.
Grill the salmon on frying pan for about 2-3 mins on each side.
Place the salmon on top of the noodle stack and drizzle with wasabi sauce.
Serve this Salmon steak with wasabi sauce and soba noodles hot along with greens or salad on the side.

Grilled Laksa Chicken Wings

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To Prep
Mix marinade in a large bowl.
Marinate chicken wings and set aside in fridge for 2 hrs.

To Cook
Pre-heat oven to medium heat.
Place chicken wings on an aluminium tray and grill for 20 mins.
Garnish with lemon slices or squeeze lemon juice on chicken wings as desired.

Japanese Sizzling Ginger Chicken Skewers (Yakitori)

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To Prep
Cut chicken thigh into 3 cm cubes.
Place all marinade ingredients in a small saucepan and simmer until liquid is reduced by half. Reserve ½ cup marinade.
Marinate chicken with remaining marinade and refrigerate for 4 hrs.
Fold each piece of chicken into half and thread 3-4 pieces or chicken onto each skewer.

To Cook
BBQ or pan-fry skewers for 3 mins each side, basting often.
Serve hot with optional steamed rice or green vegetables, drizzled with reserved marinade.

Teriyaki Sword Fish Steak

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To Cook
Place the teriyaki dressing ingredients in a small saucepan and heat over low heat and simmer for 5 mins. Cool in a large bowl, then whisk oils into dressing.
Brush the sword fish steaks with a little marinade and BBQ on the pre-heated griddle plate for 2 mins on each side.
Place steak on serving plate, with a drizzle of leftover teriyaki marinade, garnish with julienned spring onions and serve with seaweed salad on the side.

Indonesian Grilled Fish in Banana Leaves (Pepes Ikan)

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To Cook
Place the fish pieces into a blender or food processor and pulse for a few seconds, then add all the other ingredients, except the banana leaves and grind to a thick paste. Set aside.
To make the banana leaves flexible so you can fold easily, scald the banana leaves by pouring boiling water over them in a basin. Drain and place the leaves on a clean work surface. Scoop 3 heaped tablespoons of the fish mixture onto the centre each piece of banana leaf (or aluminium foil). With a firm hold, fold one side of the banana leaf over the other to form an elongated package. Then hold the ends of the banana leaves and fold in both corners to form a triangular tip. Seal package on both ends with toothpicks. Repeat until all the fish mixture is used up.
Grill each parcel directly over the hot charcoal or in a preheated oven for 10 to 15 minutes, turning from time to time until the banana leaf wrapper is charred. Serve them hot.

Char-grilled Sweet Chilli Garlic Prawns

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To Prep
Combine sweet chilli sauce and chilli garlic sauce in a bowl and set aside.

To Cook
Preheat lightly oiled barbecue grill or chargrill pan over medium-high heat.
Thread prawns onto the skewers. Season with salt.
Cook prawns for 3-4 minutes, turning once. Place on a serving plate and drizzle with the sauce. Garnish with coriander leaves and chilli.