Asian Inspirations

Discover the authentic in Asian cuisine food

Grill/BBQ

Ginger Garlic Baked or Grilled Chicken

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To Prep
Preheat oven to 190°C. Line a baking tray with baking paper.
Rub the garlic and ginger to the chicken drumsticks, then add in the rests of the ingredients. Mix well and set aside for at least 30 mins, or 2 hrs in the fridge.

To Cook
Arrange the chicken drumsticks on baking tray and bake for 30-40 mins or until they turn golden brown, slightly charred. If the inside is not cooked through, cover with foil and continue baking until done. Alternatively, grill the chicken drumsticks on a barbecue for 30mins and turn occasionally to make sure all sides are evenly cooked.

Malaysian Satay Beef

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To Cook
Combine Yeo’s Satay Sauce, lemon zest, turmeric, cumin, salt, sugar, oil and sesame oil. Add beef and marinate for at least 1 hr.
Thread beef strips onto skewers and grill over charcoal or on a hot skillet until just done.
Serve with steamed rice, salad and a bowl of warm Yeo’s Satay Sauce.

Thai Red Curry Grilled Chicken (Gai Yang Ka Ti Kab Jeaw Makham)

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To Cook
Combine coconut milk, red curry paste, sugar and fish sauce in a large ceramic bowl. Add chicken breast, turning to coat each side and leave to marinate for 1 hour.
Heat a barbecue hotplate or chargrill pan on medium-high heat. Grill chicken breast for 3-4 mins each side or until cooked.
Slice chicken breast and place on a serving plate lined with salad leaves.
To make dipping sauce, mix all ingredients until sugar dissolves. Serve sauce on the side.

Vietnamese Grilled Pork Noodles (Bun Thit Nuong)

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To Cook
Slice the uncooked pork thinly, about 1.5cm.
Mix in the marinade with the pork. Mix until sugar is dissolved.
Marinate the meat for at least one hour, or leave overnight for better results.
Prepare a grill pan or bbq and grill the pork for about 10 mins until it is cooked. Alternatively, you can also pan fry the pork and then finish it by grilling it in the oven ensuring it does not overcook.

To Make the Sauce
Combine water and sugar in a bowl.
Add lime or lemon juice (adjust accordingly to taste).
Add fish sauce in increments (adjust accordingly to taste).
Top with garlic and chillies.

To Assemble
Assemble your bowl with cooked vermicelli noodles, vegetables, noodles, and garnish. You may pour the nuoc cham sauce on top or serve it in a separate bowl to pour in just before eating.

Vegan Barbecued Sriracha Tofu Skewers with Pineapple

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To Prep
Place the tofu into a zip-lock bag and add the marinade ingredients. Mix well to ensure that the marinade is distributed evenly.
Let it marinate for at least 1 hr.

To Cook
Skewer the marinated tofu and pineapples in an alternating pattern and place on a barbecue.
Flip the skewers occasionally and cook until the tofu and pineapples have begun to char.
Serve immediately.

Sriracha Barbecue Prawns with Lemongrass

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To Prep
In a zip-lock bag, combine the prawns and the marinade ingredients and combine well. Let them marinate for at least 15 mins.

To Cook
Skewer 3 to 4 prawns on to each bamboo skewer and transfer to a barbecue.
Cook the prawns for 3-5 mins on one side before flipping to the other side and continuing to cook for another 3-5 mins.
Serve immediately.

Sriracha Beef Ribs

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To Prep
Clean the ribs and pat dry with paper towels.
Combine the dry rub ingredients and mix till well-combined.
In a large bowl, add the mixed dry ingredients and the ribs and mix until the ribs are well coated.
Wrap each individual rack of ribs tightly in aluminium foil place in a fridge to let it marinate for at least 1 hr.

To Cook
Preheat an oven to 160°C and then remove the ribs from the fridge.
Once the oven has finished preheating, place the ribs into the oven and cook for 2½ hrs.
While the ribs are cooking, combine the glaze ingredients.
After the ribs have cooked, remove from the oven and allow to cool before mixing with the glaze and transferring to a barbecue.
Char the ribs while occasionally turning and frequently basting to form a thick glaze around the ribs.
When the ribs have sufficiently charred, remove from the barbecue and serve!

Honey Sriracha Beef Skewers

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To Prep
Add the marinade ingredients into a zip-lock bag along with the beef and let it marinate for at least 1 hr.

To Cook
Skewer a few pieces of the marinated beef on to the bamboo skewers and cook on a barbecue.
Rotate the skewers occasionally so that the meat cooks evenly but allow for some charring to occur.
Once the meat has cooked through, roughly 10 mins depending on heat, transfer the skewers to a rack to cool slightly or serve straight away!

Thai Green Curry Grilled Beef (Nur Yang Kab Sauce Gang Kheaw Waan)

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To Cook
Combine fish sauce and ground black pepper in a large ceramic bowl. Add beef steak. Turn to coat in marinade and set aside for 5 mins.
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, then allow to rest.
Heat oil over medium heat in a frying pan, stir-fry green curry paste, carrot and green beans for 2 mins.
Add coconut milk, water, sugar and fish sauce and bring to a boil. Once boiled, reduce to a simmer for 3 mins.
Add basil leaves and stir through. Pour sauce over beef to serve.

BBQ Sweet Chilli Prawn Skewers

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To Prep
In a bowl, mix sweet chilli sauce, soy sauce and ABC Sweet Soy Sauce. Add prawns and cover allowing to marinate for 15 mins or longer.
Thread the prawns onto the skewers, 3 pieces to one stick.

To Cook
Grill the skewered prawns for 6 mins on a hot grill or BBQ turning often and basting with remaining marinade. Garnish with sprigs of mint and serve.

Crying Tiger (Suea Rong Hai)

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To Prep
Mix the steak marinade ingredients in a mixing bowl before transferring to a zip-lock bag and adding the flank steaks. Ensure that the meat inside the bag gets evenly coated with the marinade.
Let the meat marinate for at least 1 hr before cooking. While this is happening, begin making the dipping sauce.

For the dipping sauce
Combine all of the dipping sauce ingredients and mix thoroughly until the sugar has dissolved.

To Cook
Heat up a cast iron griddle before adding oil and the marinated beef.
Grill the steaks until cooked to the desired level of doneness, ensuring that the steaks are regularly turned over for an even cook.
When the steaks are done, remove from the griddle and allow them to rest for at least 5 minutes.
Once the steaks have rested, cut them thinly and against the grain of the muscle to ensure the steaks will be tender to eat.
Serve with the dipping sauce as well as with rice!

Tips
For a smoky, more authentic version, the steaks can also be cooked on a barbecue!

Jasmine Tea Smoked Pork Ribs

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To Cook
Coat pork ribs in potato starch.
Deep fry until golden brown. Carefully remove from oil and drain on paper towel.
Add soy sauce, tomato sauce, brown sugar, white vinegar, salt, ginger, cardamom pods and Shaoxing wine to large wok or pot. Heat over medium-high heat and stir until boiling.
Carefully add ribs to sauce and pour in enough water to cover meat. Bring to the boil, then reduce to low and simmer for 1 hr.
Remove ribs from braising liquid and set aside. Bring liquid to the boil and reduce down to a sticky sauce.
While sauce is reducing, line the base of a wok or smoker with aluminium foil. Place jasmine tea, cooked rice and rock sugar on foil and arrange a rack or steamer basket over. Heat over medium-high heat and allow to smoke.
Place ribs on rack and allow to smoke for 30 mins.
Preheat oven to grill setting at 200°C. Line a baking tray with foil or baking paper.
Once sauce has reduced, add in red food colouring if desired and turn off heat.
Remove ribs from steamer and coat in glaze. Place on baking tray and cook under grill until glaze is sticky and slightly charred.
Cut ribs and serve.