Asian Inspirations

Discover the authentic in Asian cuisine food

Grill/BBQ

Sweet and Spicy Satay

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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.

Country Style Barbecue Chicken (Gai Yang)

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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

Char Siu Skewers

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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.

Grilled Eel

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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.

Grilled Beef, Bok Choy and Eggplant Salad

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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.

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!