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.
Grill/BBQ
Grilled Thai Red Curry Lamb Cutlets
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)
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
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.
Japanese Chicken Yakitori
To Prep
Slice chicken thigh into 2.5cm cubes.
In a bowl, mix all Yakitori Sauce ingredients together. Set some sauce aside for basting later.
Add in the chicken pieces and mix well ensuring all pieces are evenly covered with the marinade. Leave to marinate for at least 2hrs or overnight in the refrigerator.
Once marinated, thread chicken pieces onto pre-soaked bamboo skewers.
To Cook on BBQ Grill
Preheat BBQ grill and rub oil to grease the grill grates and prevent chicken from sticking to surface.
Lightly baste the chicken skewer on both sides with the extra Yakitori sauce and place on the hot grill. Cook for around 4 mins on both sides.
After this, baste the chicken skewers with Yakitori sauce again and cook for 2 mins each side before flipping over. Each time chicken skewers are flipped, baste the top side. Continue until chicken is fully cooked and outside begins to char and brown.
Remove chicken skewers and serve immediately with extra Yakitori sauce.
To Cook on Oven Grill
Preheat oven grill to high heat.
Line oven baking tray with aluminium foil then place the wire wrack on top. Oil the wire rack to prevent chicken from sticking to surface.
Baste the chicken skewer with Yakitori sauce on both sides then place on baking tray.
Place tray in oven and grill for around 4-6 mins on both sides.
After this, baste the chicken skewers with Yakitori sauce again and return tray to oven. Cook for 2-3 mins each time before removing tray from oven and flipping the chicken skewers over. Each time the chicken skewers are flipped, baste the top side. Continue until chicken is fully cooked and outside begins to char and brown.
Remove chicken skewers from tray, and serve immediately with extra Yakitori sauce.
Grilled Sriracha and Lemongrass Prawns
To Make
Wash prawns and drain dry. Next, slit the back of the prawn lengthwise, making an incision from the head to the tail using sharp scissors or a knife. Devein the prawns.https://asianinspirations.com.au/wp-content/uploads/2022/10/R03017-Grilled-Sriracha-and-Lemongrass-Prawns-2.jpg
Blend together all the marinade ingredients then place in a large bowl. Place prawns inside the marinade and leave to marinate for at least 1 hour. Brush marinade into the slit to enable prawn flesh to absorb the flavours.
Once marinated, heat up your grill or frying pan and cook prawns until slightly charred on the shells.https://asianinspirations.com.au/wp-content/uploads/2022/10/R03017-Grilled-Sriracha-and-Lemongrass-Prawns-3.jpg
Serve prawns with lime wedges, coriander, and bird eyes chillies.
Indonesian Chicken Satay with Peanut Sauce
To Make
Mix melted butter with Kecap Manis sauce.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03000-Indonesian-Chicken-Sate-with-Peanut-Sauce3.jpg
String around 4 chicken pieces onto each bamboo skewer, and repeat for the rest of the chicken pieces. Before grilling, brush some Kecap Manis sauce over the skewers.
Grill skewered chicken on a BBQ grill for 8-10 mins. Alternatively, you can bake them in the oven at 180°C for 15-20 mins or until they are well charred through.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03000-Indonesian-Chicken-Sate-with-Peanut-Sauce5.jpg
In a medium pot, heat up some oil and sauté the garlic and chillies, then sauté the onions.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03000-Indonesian-Chicken-Sate-with-Peanut-Sauce6.jpg
Once the onions turn translucent, add in the peanut butter. Stir to mix for about 1 min.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03000-Indonesian-Chicken-Sate-with-Peanut-Sauce7.jpg
Pour in coconut milk and stir to combine.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03000-Indonesian-Chicken-Sate-with-Peanut-Sauce8.jpg
Add in kecap manis, salt and light soy sauce. Stir and let it cook for 2 mins on low heat, stirring often to make sure the bottom doesn’t burn.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03000-Indonesian-Chicken-Sate-with-Peanut-Sauce9.jpg
Toss in the roasted peanuts and stir for another 30 secs. Blend with a handheld blender until smooth.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03000-Indonesian-Chicken-Sate-with-Peanut-Sauce10.jpg
Serve your sate with peanut sauce and some limes wedges.
Chicken Inasal (Filipino-Style Grilled Chicken)
To Make
In a saucepan, heat up the oil. Once smoke arises, add in annatto seeds and cook for 2 mins under low heat. Next, switch off the fire and drop in your garlic allowing it to cook with the residual heat. Strain into a clean jar and set aside.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02993-Chicken-Inasal-Filipino-style-Grilled-Chicken-2.jpg
Place all the marinade ingredients into a blender and blitz until fine.
Next, place chicken pieces into a ziplock bag and pour the marinade over. Seal and leave to marinate for a minimum of 1 hour or overnight.
For the basting sauce, melt the butter in a microwave oven then add annatto oil, salt, and calamansi juice. Stir to combine, then set aside.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02993-Chicken-Inasal-Filipino-style-Grilled-Chicken-3.jpg
If using an oven, preheat your oven to 200°C. Arrange marinated chicken pieces onto a wire rack with a baking tray underneath. Bake for 15 mins, then baste the chicken with basting sauce.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02993-Chicken-Inasal-Filipino-style-Grilled-Chicken-4.jpg
Then, turn the oven to its grill function and grill the chicken for a further 45mins. Baste both sides again and grill until the surface begins to char. Remove from oven and serve with rice and anatto oil.
If using a bbq, arrange marinated chicken pieces onto a bbq. Allow to cook slightly, then baste the chicken with basting sauce on both sides. Leave to grill until the surface begins to char. Remove and serve with anatto oil.
Filipino Style Lamb Skewers
To Prepare Lamb Skewers
Mix all the ingredients for marinate and basting sauce together with a whisk. Set aside 2/3 cup for basting later.https://asianinspirations.com.au/wp-content/uploads/2022/06/LS-2.jpg
Pour in the 7-Up into remaining marinade sauce and stir well. Mix all the marinade sauce with diced lamb and marinade for 4 hours or overnight.https://asianinspirations.com.au/wp-content/uploads/2022/06/LS-4.jpg
String 5-6 pieces of meat onto skewers. Place skewers onto lined baking tray and brush with basting sauce. If you are using a BBQ grill, brush some oil over and grill for a few mins before brushing the basting sauce over meat.https://asianinspirations.com.au/wp-content/uploads/2022/06/LS-6.jpg
Pre-heat oven to 180C and bake lamb skewers for 10 mins. Pour away juices and place a wire rack onto baking tray and arrange skewers onto it.https://asianinspirations.com.au/wp-content/uploads/2022/06/LS-7.jpg
Change your oven setting to broiler/grill and grill lamb skewers for 20 minutes turning every few mins and brush with basting sauce.https://asianinspirations.com.au/wp-content/uploads/2022/06/LS-8.jpg
Rest skewers for 5 mins before serving.
Peking Duck with Homemade Pancakes
To Make Peking Duck
Dry duck breasts with paper towel then rub with salt, light soy sauce, Shao Xing wine and five-spice powder.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-3.jpg
Next, lay duck breasts flat on a tray skin side up and marinate overnight in the refrigerator.
On the day of cooking, take the marinated duck breasts out of the fridge and leave them on the counter to come down to room temperature.
Meanwhile, heat up the oven to 150°C. Once at room temperature, brush some oil over the skin.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-4.jpg
Heat up a frying pan with a little oil and fry duck breasts skin side down until the skin nicely browns. Remove from the pan and place them on a lined tray. Set your preheated oven to grill/broiler and grill for around 15 mins until the skin turns crispy.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-5.jpg
Remove from the oven and set aside to rest for 15 mins before slicing.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-6.jpg
To Make Pancakes (can be prepared the day before)
Place flour and salt in a large mixing bowl. Slowly pour boiling water over and stir with a pair of chopsticks.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-7.jpg
Once the flour cools a little, using your fingers bring the flour together and knead into a dough. Cover and leave to rest for 30 mins.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-8.jpg
Once rested, knead the dough until smooth and divide into 16 (36g) or 20 (29g) portions. Roll each portion into a ball. Try to be consistent so that the sizes of the pancakes are maintained.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-9.jpg
Take 2 balls, flatten one and brush some oil over the surface. Flatten the second ball and place on top the first flatten ball.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-10.jpg
Using a rolling pin, slowly roll out the dough to be as thin as possible. You can stack the flattened dough by brushing some oil in between.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-11.jpg
Heat up a frying pan and dry fry the pancake. Once it starts to bubble, turn over to the other side.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-12.jpg
Once cooked, peel the 2 pieces of flat pancakes apart as soon as possible or it will be difficult once they are cooled.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-13.jpg
Steam pancakes in a bamboo basket prior to serving.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-14.jpg
To Make Sauce
Take 1 tsp of duck fat and heat it up in a saucepan. Add in hoisin sauce and water and stir until all are well combined.
To Assemble
Spread some hoisin sauce over one pancake. Place some shredded spring onions and cucumber sticks on top of the sauce, then place a slice of duck on top before wrapping up.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-15.jpg
Chargrilled Eggplant with Fish Sauce
To Make
Cover eggplants in salt and place in a large strainer to sit for 1 hour. Wash off salt well, pat dry with a paper towel.
To make dressing, place sugar, lime juice, Squid Brand Fish Sauce and sesame oil in a medium bowl. Stir until sugar is dissolved. Mix through ginger, garlic and ½ cup of green spring onion tops. Set aside.
Rub oil over eggplants and white spring onions. Heat a large non-stick grill plate over high heat. Reduce heat to medium and cook eggplant for 2-3 mins each side until tender and charred. Set aside. Cook spring onions for 2-3 mins until slightly blistered and coloured.
Plate eggplants and spring onions with a drizzle of dressing over. Garnish with coriander and chilli, serve with steamed rice and remaining dressing.
Thai-Style Lemony Prawns and Vermicelli Salad
To Make
In a small bowl, combine lemon juice, Squid Brand Fish Sauce, sugar, sesame oil, garlic, and white pepper to make the dressing.
Pour half the dressing into a mixing bowl, and place prawns in. Set aside for 15 mins. In a large mixing bowl, soak vermicelli noodles in boiling water for 2-3 mins until soft. Drain and set aside.
Heat a grill plate with 1 tsp of oil until smoking hot. Cook lemon halves, cut side down until charred. Set aside.
Remove prawns from marinade, pat dry with a paper towel and oil the surface of the grill plate. Cook for 1 min on each side or until cooked.
Mix prawns, vermicelli, cabbage, another half of the dressing, shallots and herbs. Serve with grilled lemon. Garnish with chilli.