Asian Inspirations

Discover the authentic in Asian cuisine food

Grill/BBQ

Malaysian Spice Roasted Chicken (Ayam Percik)

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To Prep
Pound all the spice paste ingredients together using mortar and pestle or blender.
Heat up wok with 2 tbsp of oil and when it starts to smoke, cook spice paste for 10 mins or until fragrant. Keep stirring to avoid burning.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-1.jpg
Add in cloves and green cardamom pod together with coconut milk and tamarind paste and cook for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-2.jpg
Then add in water and continue to cook for 5 mins. Set aside to cool.
Clean chicken and wipe dry with a kitchen towel. Marinate chicken thighs with cooked spice paste overnight or best for 2 days.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-4.jpg

To Make
Pre-heat oven to 180°C. Line baking pan with banana leaves.
Scrape the marinade off the chicken and set chicken aside on a tray. Spread the marinade onto banana leaves.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-5.jpg
Place chicken on top of the marinade making sure to cover the marinade base to avoid it burning.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-6.jpg
Bake chicken in the oven for 50 mins basting some oil over them midway.
Turn to top grill mode for another 8-10 mins to give the chicken surface some charring. https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-7.jpg

Grilled Beef with Sweet Soy Sauce

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To Prep
Mix all ingredients for the marinade and coat the beef in it.
Marinade the beef for at least 2 hours or refrigerate overnight to let the beef absorb all the flavours.
In the meantime, make the sambal kecap by mixing together all the ingredients and set aside.
Grill the beef on medium-high heat, 4 minutes on each side.
Slice thinly and serve with sambal kecap.

Char Siu Pork and Pineapple Bao Buns

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To Make
Prepare your steamer by adding water to the base and turning the heat to high.
Preheat your grill for the final cooking of the pork.
Dry the pineapple rings on a paper towel, and discard the juice.
Mix all the sauce ingredients in a bowl and set aside.
Cut the pork in half and then in half lengthways to speed up the cooking time.
Brush one side of the Pork with the marinade.
In an oven-proof pan (one that can go under the grill) heat a tiny bit of oil. Once the oil is hot add the pork with the marinade side down. At this point turn the heat down as the sauce is prone to sizzle and splatter.
Cook the pork for two minutes, brush the other side of the pork with the marinade, and turn. Repeat this process once more on both sides.
Add the bao buns to the steamer. Steam to manufacturer’s instructions (usually 8mins)
Place the pan under the grill, add the pineapple. Keep basting and turning the pork and the pineapple until your Pork has lovely burnt edges and the pineapple is nicely browned. Remove from heat and rest before slicing. Now is a good time to prepare the sides and garnishes.

To Assemble
Add some coleslaw, sliced pork, and two pieces of pineapple to a Bao bun. Top with chili, coriander, spring onions, and peanuts, drizzle with some freshly squeezed lime, and enjoy.

Coconut Moo Yang (Thai Grilled Coconut Pork Neck)

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To Prep
Mix all sauce ingredients together well. Set aside in a small container/bowl 4 tablespoons of sauce. The rest place into a zip lock bag with the pork steaks. Ensure the pork is covered in marinade by moving around in the bag. Place bag and extra sauce in fridge overnight.

To Make
Remove pork from refrigerator. Prepare salad vegetables and place into mixing bowl. Add all dressing ingredients to a jar with a lid and shake well. Toss dressing through salad and refrigerate.
Heat up a griddle pan to med-high heat. Drizzle pan with oil. Remove pork from marinade. Place in pan and grill for approx 6 mins per side, internal temp is approx 63°C or until cooked to your liking. Turn heat off and rest for 10 mins covered.
To serve divide salad between plates, place pork over top of salad and dizzle with reserved marinade if desired for extra flavour.

Lemongrass Pork Ribs

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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)

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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

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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)

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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

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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)

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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

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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

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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).