Asian Inspirations

Discover the authentic in Asian cuisine food

Grill/BBQ

Lemongrass Pork Ribs

by Leave a Comment

To Prep
Lay pork ribs flat flesh side face down. Pull away the skin/membrane.https://asianinspirations.com.au/wp-content/uploads/2024/03/LPR-1.jpg
To make the marinade, smash and slice lemongrass thinly then mix together with chopped banana shallots and minced garlic.
Add in fish sauce, sugar and water.https://asianinspirations.com.au/wp-content/uploads/2024/03/LPR-2.jpg
Add chopped spring onions and mix them well.https://asianinspirations.com.au/wp-content/uploads/2024/03/LPR-3.jpg
Rub the marinade on both sides of the pork ribs and let it marinate for 4 hours or overnight in the refrigerator.https://asianinspirations.com.au/wp-content/uploads/2024/03/LPR-4.jpg

To Cook
Remove all the marinade and set aside. This will be used for basting the ribs on the grill.
Fire up BBQ or grill and grill the bone side first for a few mins.
Baste the flesh side before turning it over and grill for a few mins.https://asianinspirations.com.au/wp-content/uploads/2024/03/LPR-7.jpg
Turn the ribs 2 more times each time basting with the marinade.
When the ribs are almost brown, set them at the side of the BBQ grill and let the heat to continue cooking.https://asianinspirations.com.au/wp-content/uploads/2024/03/LPR-8.jpg
Serve warm with either rice or salad.

Southern Thai Coconut Grilled Chicken (Gai Golae)

by Leave a Comment

To Prep
Clean and pat dry chicken thighs and cut into large 3cm x 3cm pieces.
Soak dried chillies with hot water for 30 mins. Squeeze dry and cut into smaller pieces.
Blend chillies together with garlic, turmeric, ginger, shallots, ground coriander and ground cinnamon until smooth. Divide into 2 portions.
Marinade chicken pieces with 1 portion of the curry paste, 100ml coconut milk and ¾ tsp salt. Chill for 2 hours or overnight.https://asianinspirations.com.au/wp-content/uploads/2023/11/GG-1.jpg

To Make
Heat up a frying pan with coconut oil and sauté the other half portion of curry paste for 2 mins or until fragrant.https://asianinspirations.com.au/wp-content/uploads/2023/11/GG-3.jpg
Add in coconut milk, palm sugar, tamarind paste and salt. Let it simmer for 5-6 mins or until sauce thickens.https://asianinspirations.com.au/wp-content/uploads/2023/11/GG-4.jpg
Divide into 2 portions. Set aside and let it cool.
Preheat broiler to 200°C or to high (or this can also go on the grill/BBQ). Skewer chicken meat onto bamboo sticks. Wrap the end of the bamboo sticks with foil to keep them from burning. Place skewers onto rack set on top of baking tray lined with foil.https://asianinspirations.com.au/wp-content/uploads/2023/11/GG-7.jpg
Grill chicken for 5 mins and then baste with one portion of the basting sauce.https://asianinspirations.com.au/wp-content/uploads/2023/11/GG-8.jpg
Continue to grill for 10 mins before flipping the chicken skewers.
Brush with basting sauce and grill another 10 mins. Repeat this step until all basting sauce is used up.
Serve hot with balance portion of basting sauce.

Sweet and Spicy Drumettes

by Leave a Comment

To Make
In a large mixing bowl, combine ABC Sweet Soy Kecap Manis, ABC Chilli Sauce Original, honey, soy sauce, garlic and lime juice.
Add chicken and turn to coat well, set aside to marinate in the fridge for 1-2 hours.
On a preheated barbeque grill, spread drumettes out on the grill, and grill for about 10 minutes, flipping the drumettes halfway through.
Then take out the drumettes into a bowl, and drizzle extra ABC Sweet Soy Sauce Kecap Manis. Return the drumettes to the grill, and cook for another 10 minutes until cooked through.
Plate and garnish with sesame seeds and chilli. Serve with cucumber, spring onion, coriander, and lime wedges.

Cambodian Pork & Rice (Bai Sach Chrouk)

by Leave a Comment

To Make
Place sliced pork together with all the main ingredients except cooking oil in a glass container and marinate for 5 hours or overnight.https://asianinspirations.com.au/wp-content/uploads/2023/07/BSC-1.jpg
In a small sauce pan, heat up rice vinegar, sugar, salt and fish sauce under medium heat and stir until sugar dissolves. Remove from heat and let it cool down to room temperature.
In a large bowl, place cut daikon, carrot, cucumber, sliced chillies and garlic cloves and mix with cooled vinegar mixture. Keep in sterilised jars and refrigerate overnight.
Remove sliced pork marinade. Heat up griddle or grill and cook pork slices till nicely caramelised.https://asianinspirations.com.au/wp-content/uploads/2023/07/BSC-2.jpg
Serve Cambodian Pork & Rice (Bai Sach Chrouk) with hot rice and pickled vegetables.

Sesame Citrus Salmon Skewers

by Leave a Comment

To Make
In a bowl, add the zest of the skin and juice of 1/2 lime and 1/2 orange.
Add into the bowl the green chilli, dash of white pepper and sugar, fish sauce and soy sauce and Yeo’s Sesame Oil.
In a large bowl, marinate the cubed salmon with the marinade sauce for about 5-10 minutes at room temperature.
Thread around 4-5 salmon pieces on a single skewer. Grill salmon skewers on medium high heat for about 2-3 mins on each side.
Garnish salmon skewers with the toasted black and white sesame seeds.

Lao Grilled Chicken (Ping Gai)

by Leave a Comment

To Make Laos Grilled Chicken
Clean and pat dry the chicken Maryland with a paper towel.
Pound together garlic, chilli, shallot, coriander roots, lemongrass, ginger and turmeric with a pestle and mortar until you get a fine paste.https://asianinspirations.com.au/wp-content/uploads/2023/06/LGC-1.jpg
Mix together all the remaining sauces and marinade ingredients into the paste and rub onto chicken and marinade for 2 hours or best overnight.https://asianinspirations.com.au/wp-content/uploads/2023/06/LGC-3-1.jpg
Heat up oven to 200C (fan forced) and grill for 50 mins or till chicken is fully cook turning the chicken midway for even cooking. Set to grill function and grill for 10 mins to char the skin. Alternatively, you can cook over BBQ for a smokey taste.https://asianinspirations.com.au/wp-content/uploads/2023/06/LGC-4-1.jpg

Wasabi Pork Skewers and Enoki Maki

by Leave a Comment

To Marinate
In a bowl, add in cooking sake, mirin and soy sauce and mix well. Pour in half of the marinade to marinate the thinly sliced pork loin for enoki maki for at least 30 mins in fridge.
In the remaining marinade, add in wasabi paste and mix well. Add to pork belly to marinate for at least 30 mins in the fridge.

To Cook Wasabi Pork Skewers
Thread the pork belly into bamboo skewers.
Cook skewers on medium heat on a preheated BBQ stove or a griddle plate, basting the meat with marinade to keep it moist, and turning from time to time to avoid the meat being burnt.
Prepare the dipping sauce by adding mayonnaise and wasabi paste together.
Once the meat are cooked, garnish with sesame seeds and chilli powder, serve immediately with the dipping sauce.

To Make Enoki Maki
Chop the roots off of the enoki mushrooms and portion them into smaller sections. Place the mushrooms into a bowl of lukewarm water to soften.
On a flat surface, lay down one pork slice. Then place two portions of the enoki mushroom so that each end is facing the opposite way, and peeking outside of the pork slice.
Start to roll the pork slices around the enoki on a slight diagonal. Repeat for the remaining pork slices.
In a hot pan with some oil, sear the folded side of the roll first, and rotate every couple mins until browned.
Serve with Wasabi Pork Skewers.

Asian Grilled Salmon Skewers

by Leave a Comment

To Make
Mix all the marinade ingredients in a bowl and set aside.
Cut the salmon fillets into 3-3.5cm cubes, then place them into the marinade and leave to marinate for 10-15 mins.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03066-Asian-Grilled-Salmon-Skewers-2.jpg
Preheat your oven to 200°C. Once the temperature is reached, turn your appliance to its grill function.
String the marinated salmon cubes onto the bamboo skewers leaving some space in between the cubes. Place skewers on a tray lined with aluminum foil.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03066-Asian-Grilled-Salmon-Skewers-3.jpg
Grill salmon for 18-20 mins.
Serve hot with toasted sesame seeds and lime wedges. Additionally, serve on rice with blanched bok choy (optional).

Grilled Spicy Prawn Satay Skewers with Hot & Sour Cucumber and Crispy Wonton Salad

by Leave a Comment

To Make
Thread cleaned Tiger Prawns onto bamboo skewers and marinate with a combination of Peanut Satay Paste, fresh chilli, minced kaffir lime leaves, garlic, ginger, Obento Mirin Seasoning, and sesame oil.
Place prawns on a hot grill or BBQ for 4 mins (they cook quickly).
Once cooked, remove from grill or BBQ and place on a serving platter, drizzle with additional marinade
To make the salad, toss together crispy wonton strips, cucumber ribbons, sliced yellow capsicum, sliced red onion, lime juice, fresh coriander and mint leaves, fresh chilli, sesame seeds, spring onion, sesame oil, and Obento Mirin Seasoning.
Serve on a bowl lined with Oak leaf lettuce.

Grilled Thai Red Curry Lamb Cutlets

by Leave a Comment

To Make
In a large container, mix all the lamb cutlets and marinate ingredients together. Marinate for 1-2 hours in the refrigerator.https://asianinspirations.com.au/wp-content/uploads/2022/11/LC-1-Edited.jpg
Set up BBQ grill and brush with oil. Grill lamb cutlets for 5-8 mins on each side.
Alternatively, you can cook the lamb cutlets on stovetop with a cast iron skillet. Brush oil onto hot skillet and grill for 8-10 mins on each side.https://asianinspirations.com.au/wp-content/uploads/2022/11/LC-2-Edited.jpg
Serves grilled lamb cutlets with limes wedges and cilantro.https://asianinspirations.com.au/wp-content/uploads/2022/11/LC-9-Edited.jpg

Thai Styled BBQ Pork Chop (Moo Yang)

by Leave a Comment

To Make
Blend all the marinate ingredients with a blender. Mix all blended marinade ingredients with pork chops for 1-2 hours in the refrigerator.https://asianinspirations.com.au/wp-content/uploads/2022/11/PC-1-Edited.jpg
Set up BBQ grill and brush with some oil. Grill pork chops for 12-15 mins on each side.
Alternatively you can cook the pork chops on stovetop with a cast iron skillet. Brush oil onto hot skillet and grill for 15-20 mins on each side.https://asianinspirations.com.au/wp-content/uploads/2022/11/PC-2-Edited.jpg
Serves grilled pork chops with limes wedges and cilantro.https://asianinspirations.com.au/wp-content/uploads/2022/11/PC-5-Edited.jpg

Gai Yang with Dipping Sauce

by Leave a Comment

To Prep
Pound all the marinade ingredients using a mortar and pestle or with a blender (use 30ml of water instead if you are using a blender). Rub marinade onto chicken Maryland pieces and let them sit for 2 hours or overnight in the refrigerator.https://asianinspirations.com.au/wp-content/uploads/2022/10/R03023-Gai-Yang-with-Dipping-Sauce-Sticky-Rice-2.jpg

To Prep Khao Khua (rice powder) and Dipping Sauce
Roast the glutinous rice in a wok on medium fire until it turns golden brown. Pound the roasted rice into a fine powder with a mortar and pestle.https://asianinspirations.com.au/wp-content/uploads/2022/10/R03023-Gai-Yang-with-Dipping-Sauce-Sticky-Rice-6.jpg
Mix the dipping sauce ingredients together and set aside.

To Cook
Preheat oven to 190°C.
Place marinated chicken Maryland pieces onto a wire rack on a baking tray and bake for 50-60 mins.https://asianinspirations.com.au/wp-content/uploads/2022/10/R03023-Gai-Yang-with-Dipping-Sauce-Sticky-Rice-3.jpg
Then, turn your oven into grill mode and grill for a further 10-15 mins to get a good charring on the chicken skin.