Asian Inspirations

Discover the authentic in Asian cuisine food

Grill/BBQ

Mea Culpa Blackened Ocean Trout

by Leave a Comment

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

by Leave a Comment

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)

by Leave a Comment

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

by Leave a Comment

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)

by Leave a Comment

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!

Grilled Scallops

by Leave a Comment

To Prep
In a sauce pan over a medium heat, fry the onions until they become soft. Add in the crushed garlic, chilli sauce, fish sauce, palm sugar and stock stir well.
Allow the mixture to simmer until most of the stock has evaporated from the sauce. Remove the pan from the heat and let cool slightly.
When the sauce has cooled slightly, spoon a portion of the sauce on to each of scallops and set aside.

To Cook
Heat a grill or barbecue and place the scallops on to it. Continue to grill until the scallops have cooked through. Remove them from the heat and let cool.
Garnish with herbs and serve!

Vietnamese Slaw with Grilled Pineapple

by Leave a Comment

To Make Salad
Prepare Vietnamese Dipping Sauce and set aside.
Heat a non-stick griddle pan over medium-high heat. Place the pineapple on and allow to grill for 2 mins each side, or until caramelised. Remove from heat and allow to cool before slicing into chunks.
Cook mung bean thread as per packet instructions. Drain, then allow to cool. Use a pair of scissors to cut into smaller pieces.
In a large mixing bowl, add the white cabbage, red cabbage, carrot, mint, mung bean thread and pineapple chunks. Toss together.
Place salad onto a serving plate, then drizzle over Vietnamese Dipping Sauce and serve with lime wedges.

Thai Green Curry Beef Skewers

by Leave a Comment

To Prep
Add the rump steak, fish sauce and pepper to a mixing bowl. Stir to combine. Cover in cling wrap and allow to marinate for 1 hr, or overnight for best results.
Thread 6-8 pieces of meat on a skewer. Repeat with remaining meat.

To Cook
Add the coconut milk and Thai Green Curry Paste into a saucepan. Bring to the boil, then lower heat and simmer for 1-2 mins, stirring to break up the paste. Add in cornflour slurry and cook for 30 secs until thickened, then remove from heat.
Heat a griddle pan over high heat. Add some oil, then place the skewers on the pan, cooking for 1 min on each side for a total of 4 mins, or until cooked to your preference.
Transfer to a plate and allow to rest.
Add all the salad ingredients in a large mixing bowl. Toss to combine and set aside.
Mix salad dressing ingredients together until palm sugar is dissolved. Pour over salad and toss to evenly coat.
To serve, drizzle green curry sauce over the beef skewers, and serve with salad.

Yakitori

by Leave a Comment

To Prep
Thread all chicken onto skewers, and all eggplant on to separate skewers and plate in spate flat dishes or containers with lids.
Pour approx. half the marinade all over the eggplant and roll around until all sides are in contact with the marinade – marinade for 20-60 mins.
Repeat the marinade and roll for the chicken. Chicken can marinade in advance for up to 1-24 hrs, turning 2-3 times.

To Cook
Preheat griddle pan or barbecue to medium high.
Create cucumber salad dressing by thoroughly combining sesame oil, vinegar and mirin, and adjust heat level with wasabi to your liking.
Place yakitori skewers on the hot surface and grill until there are heavy caramelisation on all sides, and cooked through – maybe up to 10 mins, turning 3 times, or all sides.
While yakitori is cooking, dress your cucumber and place in a bowl or a board, sprinkling with sesame seeds, leaving space for cooked skewers.
Once skewered meat and vegetables are cooked through, place on board and serve.

Salmon Flake Onigiri (Salmon Rice Ball)

by Leave a Comment

To Cook
Season salmon with salt. Grill in oven for 7 mins or until cooked through.
Once cooked through, use a fork and flake the salmon finely into a bowl.
Lightly toast 2 Obento Yaki Nori for Sushi on stove till crispy and warm. Break into small pieces into salmon bowl and add in roasted sesame seeds.
Add Japanese soy sauce and Kewpie Mayonnaise to taste.
Place rice in a large mixing bowl, stir in desired amount of the salmon flake mixture. Use your hands to grab a handful of rice and make a shape of a ball.
Plate on a dish together with some Obento Yaki Nori for Sushi as garnish.