Discover the authentic in Asian cuisine food
To Prep
Mix all marinade ingredients in a large bowl. Add eggplant and zucchini, marinate for 1 hr.
Mix dipping sauce ingredients in another bowl. Set aside.
Thread the vegetables onto skewers until all vegetables have been used.
To Cook
Brush some oil on a hot griddle pan or barbeque, cook the skewers, basting occasionally.
Serve with dipping sauce and some crushed peanuts.
To Prep
In a bowl, add in all Pork Marinade ingredients and mix well.
To Cook
To cook noodles, place rice noodles in a bowl. Pour boiling water to cover noodles. Let noodles sit for 3-4 minutes. Drain well and set aside.
To cook pork, grill over non-stick frying pan until golden brown.
In a serving bowl, assemble noodles, herbs, vegetables, pork, peanuts and fried shallots. Garnish with chilli and serve with Vietnamese dipping sauce.
To Cook
Heat oil in a frying pan on low, pan-fry the mochi covered with lid. Flip from time to time to ensure the mochi is evenly heated and slightly browned.
When the rice cakes are soft, remove from heat and dip in soy sauce.
Wrap with seaweed and serve.
To Cook Pork
In a bowl, add in all Pork Marinade ingredients and mix well.
Heat oil in a non-stick frying pan, grill until golden brown.
To Make Rice Paper Rolls
Place noodles in boiling water for 2 minutes until noodles are soft, drain well.
Place warm water in a dipping bowl. Dip rice paper in warm water to ensure the whole sheet is wet. Remove immediately and place on a flat surface.
Layer pork, herbs, carrot, cucumber, lettuce, rice vermicelli on the edge closest to you and then slowly bring the end over the ingredients. Fold the two sides into the middle to enclose the fillings. Then roll up rice paper tightly around ingredients. Serve with Vietnamese dipping sauce.
To Prep
Combine fish sauce and ground black pepper in a small bowl.https://asianinspirations.com.au/wp-content/uploads/2023/07/Thai-Harder-article-Lets-Make-Green-Curry-Grilled-Beef_01-Ground-Pepper.jpg
Pour over on both sides of the steak and make sure it is well coated. Set aside to marinate for about 5 mins.https://asianinspirations.com.au/wp-content/uploads/2023/07/Thai-Harder-article-Lets-Make-Green-Curry-Grilled-Beef_02-Lather-Fish-Sauce.jpg
To Cook
Heat a barbecue hotplate or chargrill pan on medium-high heat. Cook marinated beef for 2-3 mins per side until lightly charred or tender (or cooked according to preference), then allow to rest.https://asianinspirations.com.au/wp-content/uploads/2023/07/Thai-Harder-article-Lets-Make-Green-Curry-Grilled-Beef_03-Grill-Steak.jpg
Heat oil over medium heat in a frying pan, stir-fry green curry paste, carrot and green beans for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2023/07/Thai-Harder-article-Lets-Make-Green-Curry-Grilled-Beef_04-Stir-Fry-1.jpg
Add coconut milk, water, sugar and fish sauce and bring to a boil. Once boiled, reduce to a simmer for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2023/07/Thai-Harder-article-Lets-Make-Green-Curry-Grilled-Beef_05-Add-Coconut-Milk.jpg
Add Thai basil leaves and stir through. Pour sauce over beef to serve.
To Cook
Using a pan, grill cayenne peppers, garlic, and shallots until fragrant. Transfer to a plate and let cool.
Peel cayenne peppers, garlic, and shallots’ skin, then grind with mortar and pestle until the paste is formed.
Add fish sauce and lime juice into the paste and grind again until all ingredients are well mixed.
Transfer the paste into a sauce bowl and serve with vegetables and pork cracklings.
To Prep
Combine the meat, yellow curry paste, coconut milk, fish sauce and sugar in a mixing bowl. Marinate for at least 20 mins.
Thread the meat onto skewers.
To Cook
Grill or barbecue the skewered meat on low fire until cooked. Drizzle the remaining coconut milk onto the meat during barbecuing.
To prepare Thai style satay sauce, combine 1 cup of coconut milk and Massaman curry paste, stir well over low heat until smooth and boiling.
Slowly add the remaining coconut milk and other ingredients. Keep stirring until the sauce thickens. Remove the heat and serve with Lamb Satay.
To Prep
Cut the meat into even-shaped cubes (2cm) and place in a bowl. Combine the garlic, sweet soy sauce, sambal oelek, lemon juice, salt, pepper and diced meat in a mixing bowl and allow to marinate for more than 1 hr in the fridge.
Soak the bamboo skewers in water. Mix all the ingredients to make the dipping sauce, set aside.
To Cook
Thread the diced meat onto the skewers and grill or barbeque, turning often and basting with leftover marinade for 15 mins or until cooked (to taste).
Tip: Beware! Sambal oelek is spicy. It is used by Indonesians for the sole reason of giving a dish some extra heat. Thus, it has no ingredients other than fresh chilli so as to avoide affecting the complex combination of existing flavours already used in the dish.
To Prep
Cut open whole chicken breast and spread out.
Crush lemongrass, garlic, salt, and pepper together, adding fish sauce, mix well. Marinade chicken with paste mixture for 2 hrs prior, or overnight in refrigerator.
For Mild Sweet Chilli Sauce
Pound red chilli and pickled garlic until become fine paste. Add sugar, salt, pickled garlic juice, vinegar, mix well until smooth. Place over low heat until slightly boils. Remove from heat and set aside.
For Spicy Chilli Sauce
Mix all ingredients together and set aside.
To Cook
Insert the skewer through the chicken crosswise to spread out the chicken and place over charcoal grill with low heat until well cooked and brown both sides.
Cut the barbecued chicken into large segments for serving with the 2 sauces with salads and/or steamed rice or sticky rice.
Note: can be served with Mae Ploy Sweet Chilli Sauce
To Prep
Combine all of the sauce ingredients in to a bowl.
Transfer ⅔ of the sauce into a zip lock bag and add the cuts of meat. Reserve the leftover sauce for basting.
Marinate meat for min. 2 hrs, and then remove from the zip lock bag and skewer.
To Cook
Add charcoal to a barbecue and light them. Ensure that there is a section on the barbecue without coal to transfer the meat in case it burns.
Place the skewers over the coals to begin cooking. After 2 mins, or when the meat has nicely charred, flip them over and baste the charred side.
Continue to char on the other side, repeating with all sides until the meat has cooked.
Remove the skewers from the coals and allow to rest for 5 mins before serving.
To Make Sauce
Pour mirin and sake into a saucepan and bring to boil. Add sugar and stir until dissolved.
Add soy sauce and bring to boil. Lower heat to simmer for 10 mins or until thickened. Remove from heat and let cool.
To Grill Eel
Preheat oven to 290°C on broil. Place eel on a foil-lined baking tray and insert into the middle rack of oven. Broil for 5-7 mins.
Remove and brush the sauce over the eel. Broil for ½-1 min.
Remove from oven and transfer to a serving plate. Top with more sauce and sprinkle some furikake to garnish. Serve with rice.
To Prep
Whisk together all dressing ingredients apart from rice wine vinegar in a mixing bowl. Reserve half.
Add steaks to the mixing bowl and thoroughly coat in dressing. Cover in cling film and allow to marinate for 30 mins.
To Cook
Heat a frying pan over high heat. Add 1-2 tsp sesame oil and allow to heat up.
Add 1 steak and cook for 1 min before flipping over. Repeat until steak is cooked to desired doneness.
Remove steak from pan, place onto a plate and allow to rest. Repeat with second steak.
Heat a griddle pan/plate over medium-high heat.
Brush both sides of eggplant slices with sesame oil. Carefully place onto griddle pan/plate and allow to cook for 1-2 mins, or until grill marks form and eggplant is cooked. Flip over and repeat on other side. Remove from pan once done.
Brush sliced side of bok choy with sesame oil. Carefully place onto griddle pan/plate and cook for 2-3 mins, or until grill marks form and bok choy is cooked. Remove once done.
To serve, slice steak and serve with grilled eggplant and bok choy. Dress with soy ginger dressing and garnish with chilli.
