Discover the authentic in Asian cuisine food
To Prep
Combine the marinade ingredients together in a container and add in the beef tongue slices. Make sure that the pieces have enough space so that they don’t overlap. Marinate the beef for about 30 minutes.
To Cook
Heat up a grill and cook the slices of tongue for about 2 minutes on each side.
To serve, place a serving of rice in to a bowl and fan out the slices of tongue around the rice. Garnish with spring onions, sesame seeds and pickled vegetable of your choice!
To Prep
Combine the marinade ingredients together in a large mixing bowl before dividing equally in to 4 smaller mixing bowls. Place the ingredients in to their bowls and allow to marinate for at least 30 minutes.
When the ingredients have marinated, skewer them and set aside.
To Cook
Heat up a charcoal grill and place the skewers on. Season them with a little salt and let them cook for about 10 minutes, moving the skewers around to avoid the fire from flaring up.
When the meat has cooked, remove the skewers from the grill and serve!
To Prep
Combine the water, rice vinegar, sugar, and salt and stir until they have all dissolved.
Place the daikon and carrots in to a resealable jar and pour over the pickling liquid before sealing the jar and storing in a fridge for at least 1 hour.
To marinate the chicken, combine the garlic, fish sauce, soy sauce, sugar, mayonnaise and lemon zest in to a mixing bowl before adding the chicken breasts and allowing to marinade for at least 20 minutes.
To Cook
Preheat an oven to 180 degrees Celsius and line a baking tray with baking paper.
Place the chicken on to the baking paper and place in to the oven. Allow the chicken to grill until it has cooked through.
Remove the chicken from the oven and allow to rest for 5 minutes before slicing in to thin pieces.
To Serve
Cut the baguettes lengthwise and spread some of the mayonnaise on to the bread, then add in the chicken slices, pickled vegetables and cucumbers slices.
Top with coriander, spring onions and slices of chilli.
To Prep
To make sure that the papaya stays crisp, place the pieces in to a bowl of ice water after shredding them.
Combine the marinade ingredients and the beef strips together in a zip-lock bag.
Make sure that the beef is evenly coated before transferring to a fridge to marinate for at least 30 minutes.
While the beef marinates, in a mixing bowl, combine all of the dressing ingredients together and mix well.
To Cook
After the beef has marinated, remove the meat from the marinade and cook to medium. When the beef has cooked, let it rest for at least 5 minutes.
Drain the papaya and then combine with the dressing and basil leaves. The beef can then be added and mix in to the salad or served alongside it.
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.
