Asian Inspirations

Discover the authentic in Asian cuisine food

Grill/BBQ

Thai Beef Salad

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To Prep
Whisk together fish sauce, sesame oil, soy sauce, lime juice, garlic, ginger and palm sugar in a jug.
Place the steak in a dish and drizzle half the dressing on ensuring the steak is coated all over. Cover with plastic wrap and place in fridge, turning occasionally for up to 2 hrs.

To Cook
Preheat a barbecue grill on high. Cook steak on grill for a few minutes on each side for medium, or cook to your liking. Transfer to a plate, cover with foil to rest for 10 mins.
Place the tomatoes, cucumber, chilli, onion, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide amongst bowls and serve immediately.

Sticky Beef Ribs in Master Stock

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To Prepare Beef Ribs
Place ribs in a pot covered with cold water and bring to a boil. Let the ribs cook for about 2 mins. Removed from the pot and rinse the ribs under running water to remove scum.
In a separate pot. add beef ribs to master stock and bring it to a boil. Lower the heat and let it simmer for approximately 2 hours or till the meat is tender. Remove and leave the ribs on a tray and set aside to air for 1 hour.
Strain 250ml master stock into a small frying pan, add honey and bring it to a boil. Lower the heat and simmer for another 10 mins, stir frequently till it thickens. Set aside.
Oil a char-grill or a skillet and heat over medium heat. Place ribs on the grill or skillet and brush with oil and master stock glaze. While cooking, continue to flip and brush ribs with master stock glaze until it is well coated and cooked.
Remove from heat and it’s now ready to serve.

To Prepare the Salad (Pickle)
With a mortar and pestle (or a food processor), pound garlic, salt and sesame seeds into a coarse paste. Stir in rice vinegar, sugar, ginger paste and hot water and mix well.
In a mixing bowl, add the pounded mixture to shredded cucumber, cabbage and carrot, and let it sit for at least 5 mins before serving.

Indonesian Inspired Caramelised Pork Belly Skewers

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To Make
In a medium bowl, combine garlic, ginger, ABC Sweet Soy Sauce Kecap Manis, fish sauce, oil and water. Add pork and coat well. Cover and place in fridge for at least 1 hour.
Thread pork onto soaked bamboo skewers. Set aside and keep the marinade sauce.
Heat a BBQ grill or chargrill pan over high heat until hot. Reduce heat to medium and cook skewers for 2-3 mins each side, turning and brushing with marinade sauce until charred and sticky. Set aside.
In a small pan, add remaining marinade sauce and bring to the boil, reduce heat to simmer for 1-2 mins or until it thickens. Remove from heat.
Plate skewers on a bed of rice with a drizzle of sauce. Serve with cucumber, spring onion, coriander and lime wedges.

Chargrilled Turmeric Chicken

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To Make
In a medium bowl, combine garlic, ginger, turmeric, curry powder, salt, ABC Sweet Soy Sauce Kecap Manis, lime juice and oil. Add chicken and coat well. Cover and place in fridge for at least 1 hour.
Heat a BBQ grill or chargrill pan on medium-low heat. Cook chicken, skin side down for 7-9 mins each side or until cooked through, set aside to rest.
Pour marinade into a small saucepan and bring to the boil, reduce to a simmer and cook until thickened slightly.
Plate sliced chicken over rice with a drizzle of sauce. Serve with remaining sauce, red onion, cucumber, coriander and lime wedges.

BBQ Spicy Lamb Cutlets

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To Make
Season lamb with salt and pepper.
In a medium bowl, combine ABC Sweet Soy Sauce Kecap Manis, chilli powder, ginger, garlic, sesame oil and lime juice. Add lamb, turn to coat well and set aside for 30-60 mins.
Heat a BBQ grill or chargrill pan over high heat until hot. Reduce heat to medium and cook lamb for 3-5 mins each side for medium rare. Rest, loosely covered with foil for 5 mins.
Serve with mint leaves, spring onion, cucumber and steamed rice. Garnish with chilli for extra spice.

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.