Asian Inspirations

Discover the authentic in Asian cuisine food

Grill/BBQ

Korean BBQ at Home (Sogum Gui)

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To Make Korean BBQ at Home
Arrange lettuce and sesame leaves on a plate. Set aside.
Divide garlic slices and green chilli slices into 4 individual portions.
Pour sesame oil to a cast iron frying pan (or any frying pan) and cook meat in batches.

To Make Pajeori
Mix all the ingredients together in a bowl just prior to serving.

To Make Sesame Oil and Salt Dipping Sauce
Divide salt and pepper equally in 4 sauce dishes. Pour 1 tbsp of sesame oil over each dish. Serve with Korean BBQ as dipping sauce.

To Serve
Serve meat with rice, lettuce and sesame leaves wraps, garlic and chilli slices, pajeori (green onion salad), ssamjang, and sesame oil and salt dipping sauce.

Tip
Cook meat in the middle of dining table using portable stove is preferable, ie tabletop cooking.

Grilled Tom Yum Prawns

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To Prep
Remove/cut away prawns’ whiskers and legs. Wash and pat dry.
With a pair of scissors, cut the middle of the prawn’s shell all the way to the tail. Then, using a paring knife, cut the flesh all the way to butterfly the prawn. Set them aside.

To Cook
Heat up frying pan with 1 tbsp of oil and sauté the minced garlic for 1 min, then toss in the sliced lemongrass and fry for 1 min. Add in the chopped coriander stems and chopped chillies and fry for 30 secs.
Add in tom yum paste and stir till everything is well coated. Add in fish sauce, fry for a few secs and toss in the sliced kaffir lime leaf. Stir and add in sugar. Keep stirring and add in water. Stir till combined. Remove and set aside.
Scoop the fried paste and spread onto prepared prawns.
Heat up a grill pan with a tbsp of oil and grill the prawns shell side down till flesh turned opaque. You may want to cover the grill pan for even circulation.
Serves cooked prawns sprinkle with some thinly sliced kaffir lime leaf and cut lime.

Lemongrass Chicken Skewer with Spicy and Tangy Dip

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To Cook Lemongrass Chicken
Cut chicken thighs into 2.5cm cubes and put into a mixing bowl.
Sliced lemongrass (the white parts only) and smashed garlic. Using a pestle and mortar, pound them into fine paste.
Add the pounded items, fish sauce, salt, raw sugar, cooking oil, dark soy sauce, black pepper and finely chopped coriander with roots into mixing bowl with chicken. Mix everything together and marinade for 1-2 hrs.
Thread the marinated chicken cubes onto bamboo skewers.
Heat grill pan with some oil on medium heat and grill the chicken skewers till cooked.

To Prep Spicy and Tangy Dip
Mix all the ingredients together and stir till sugar dissolved. Serve chicken skewer with dip.

Stuffed Squid with Pork Mince

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To Prep Stuffing
In a mixing bowl, mash up the pork mince with all ingredients except the spring onions. Combine well.
Add in the white part of the chopped spring onions. Mix well.

To Make Topping
In a frying pan, heat up 1 tbsp of oil and sauté minced garlic, minced ginger, sliced lemongrass, chopped shallots and lastly the remaining chopped chillies till slightly brown.
Add in the green part of spring onion, stir for a few secs. Add fish sauce, light soy sauce, a dash of pepper and stir for 30 secs. Remove and keep aside.

To Make Stuffed Squids
Remove the tentacles from the squid’s body and clean out the guts and plastic like backbone from the tube. Dig out the eyes and beak from the tentacles as well as the tiny suction cups if any. Leave the skin (purple layer) on.
Stuff the pork mince mix into the squid tubes to about 80% full (pork mince will expand when steamed) and using some tooth picks secure the opening. Steam the stuffed squid tubes on medium heat for 15-20 mins.
Heat up a grill pan with a tsp of oil and grill the tentacles till they turned opaque and slightly brown, remove and set aside. Take the steamed squid tubes from the steamer and place them on the grill pan and cook them till grill lines appear. Turn them over and grill the other side till grill lines show. Sliced the squid tubes to about 2.5cm thick and place them on plate together with cooked tentacles.
Drizzle topping onto sliced squid tubes.
Garnish with cut chillies, coriander and lemon or lime wedges.
For remaining minced pork, you can pan fry them with some oil and serve as a side dish.

Japanese Wasabi Pork Skewers

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To Marinate
In a bowl add in cooking sake, mirin, soy sauce and wasabi paste to mix well.
Once the sauce is mixed well, add in the pork belly to marinate overnight in the fridge.

To Cook
Thread the pork belly into bamboo skewers.
Cook skewers on medium heat on a preheated BBQ stove or a griddle plate, baste 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, making sure they are well mixed.
Once the meat are cooked, garnish with sesame seeds and chilli powder, serve immediately with the dipping sauce.

Nuoc Cham Crunchy Prawn Salad

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To Prep
Mix the prawns, crushed garlic, chilli flakes and 1 tbsp oil and set aside for 10 mins.
Prepare the rice noodles according to packet instructions, drain well and place in a large bowl.

To Make the Nuoc Cham Sauce
Whisk the lime zest, lime juice, brown sugar, ginger, soy sauce, vinegar, chilli and fish sauce in a small bowl until completely dissolved.

To Make Salad
Heat a barbecue plate over high heat until hot and cook prawns, tossing, for 2 to 3 mins or until pink. Once cooked transfer to a plate and keep warm.
Add the cabbage, peas, cucumber, Nuoc Cham sauce and coriander to the bowl of noodles and toss to combine. Arrange salad in plates and top with prawns, thinly diced chilli and serve with a wedge of lime.

Note
You can always set aside half the Nuoc Cham sauce to pour over at the end as well.

Thai Prawn Skewers

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To Prep
Process coriander roots, lemongrass, chilli, garlic, ginger and palm sugar in a food processor then add the lime juice, fish sauce and coconut milk.
Place prawns in a bowl and pour over marinade. Cover and refrigerate for 2 to 4 hrs.

To Cook
Drain marinade into a saucepan and bring to the boil, simmering for 1 min.
Place the skewers on the char grill over high heat and cook for just a min either side.

To Serve
Place on a platter and pour over cooked marinade. Sprinkle chopped coriander over the top and serve with lime wedges.

Mea Culpa Blackened Ocean Trout

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To Prep
Line a tray with foil and turn the oven grill to high.
To make marinade combine Kewpie Japanese Dressing Sesame Soy Sauce, ginger, sugar and Obento Ponzu Sauce.
In rice cooker start cooking rice. When rice is nearly cooked add the green vegetables to steam (about 2 mins until just cooked).

To Cook
Place fish and spring onions on prepared tray. Spoon marinade over both fish and spring onions. Place under high grill for 4 mins.
The fish should be golden-brown to black on top and moist and flaky inside. Remove from oven.

To Serve
Place steamed rice on dish with steamed green vegetables. Top with the grilled fish and spring onions. Sprinkle with sesame seeds. Serve with extra ponzu sauce on the side.

Satay chicken

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To Prep
Combine chicken, curry powder, 1 tsp sugar, 1 tsp salt, 2 tsp red Thai curry paste and ¼ cup of the TCC Premium Coconut Milk (save remaining for the satay sauce) mix well and set aside to marinate for at least 20 mins, or overnight. Thread 6-7 pieces of chicken on to each skewer.
Place remaining TCC Premium Coconut Milk, 1 tsp salt, ¼ cup white sugar, 2 tbsp Thai red curry paste, peanut butter, apple cider vinegar, soy sauce and water in a saucepan over medium-low heat.
Stir to combine then simmer, stirring every now and then, for 5 mins. Cover with lid and keep warm while cooking skewers.

To Cook
Heat olive oil over BBQ on medium-high heat. Cook skewers, turning until cooked through and chicken has some golden colour to it.

To Serve
Serve salad in bowls and top with 2 chicken skewers. Drizzle with satay sauce or serve the sauce on the side in a dipping bowl. Enjoy!

Double Cooked Duck Leg with Red Curry Sauce (Gang Dang Ped Tord)

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To Make Double Cooked Duck Leg
Put all ingredients in a pot. Bring to boil, then simmer for 1:40 hrs.
Drain the poaching liquid.
Leave it until cold then deep fried in hot oil.

To Make Thai Red Curry Sauce
Fried curry paste in medium heat oil until fragrant. Then add half of coconut cream and cook on high heat until oil split.
Add remaining coconut cream and sugar, continue to cook until sugar dissolved.
Add blended pineapple and mix well.

To Make Pineapple Yoghurt Sphere
Put sodium alginate in water, mix well with a blender.
Leave in a fridge for 1 hr.
Mix yoghurt and pineapple together.
Put yoghurt mix in squeeze bottle.
Squeeze the yoghurt mix in sodium alginate water. Take the sphere off then place in water. Set aside.

For Sauteed Spinach
Saute spinach in medium heat oil.
Season with salt and pepper.

To Make Roasted Trusted Tomatoes
Preheat oven at 190°C.
Season tomatoes with salt and pepper.
Put in the oven for 2-3 mins, set aside.

To Make Caramalized Fig
Dip the cut sides with sugar then use a blowtorch to torch until caramelized. Set aside.

To Make Coconut Cream Espuma
Put all ingredients in a pot, stir until well mixed.
Place on medium heat until salt is dissolved (don’t boil coconut cream)
Use a stick blender to blend on highest power until foam appeared.
Use only the foam to serve.

To Serve
Assemble all ingredients together, following your imagination.

Indonesian Chicken Satay

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To Prep
In a bowl, combine marinade ingredients and mix through chicken. Cover and refrigerate for 1 hr or overnight.
In a food processor, blend satay sauce ingredients and set aside.
Thread the chicken onto skewers.

To Cook
Heat a grill pan or BBQ to high. Grill chicken for 2-3 mins each side or until cooked.
Scatter with crushed peanuts, then serve with sauce and salad.

Grilled Beef in Betel Leaf (Bo La Lot)

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To Prep
In a bowl, combine the minced meat, garlic, shallots, lemongrass, curry powder, fish sauce, sugar, pepper and salt. Mix until well incorporated.
Lay out the leaves with the glossy side facing down and place a tablespoon of the filling on to the back. If the leaf is bigger or smaller, adjust accordingly.
Roll up the leaf to wrap the filling and set aside. Repeat with the remaining filling.

To Cook
Over a barbecue, grill the rolls. Continue to cook them until the fillings have cooked through and the leaves have lightly charred.
Remove the wraps from the grill and serve hot with sweet chilli sauce!