Asian Inspirations

Discover the authentic in Asian cuisine food

Slow Cook

Nyonya Braised Pork Stew (Babi Pongteh)

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To Prepare
Blend shallots, garlic and salted soy bean paste until you get a smooth paste. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/06/NBPS-2-1.png
Blanch pork belly cubed to remove impurities. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/06/NBPS-1.png

To cook
Heat up oil in a heavy bottom or cast iron casserole under medium heat. Sauté the blended paste until oil breaks.
Add in blanched pork belly, dark soy sauce, mushrooms and soaking water. Cook cover for 1 hour.https://asianinspirations.com.au/wp-content/uploads/2025/06/NBPS-5.png
Toss in the potatoes and cook for a further 30 mins.https://asianinspirations.com.au/wp-content/uploads/2025/06/NBPS-6.png
Serve with steamed jasmine rice, cilantro and sambal belacan.https://asianinspirations.com.au/wp-content/uploads/2025/06/NBPS-16-1.png

Slow Cooker Thai Massaman Curry

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To Make
Place in this order: chicken, potatoes, onions, star anise, cinnamon stick, tamarind paste, massaman curry paste, palm sugar, fish sauce, kaffir lime leaves, lemon grass and coconut milk into a slow cooker.https://asianinspirations.com.au/wp-content/uploads/2025/06/SCMC-2.jpg
Stir everything together and set the slow cooker to low for 6 hours or 2 hours on high and 2 hours on low. Give it a good stir before serving.https://asianinspirations.com.au/wp-content/uploads/2025/06/SCMC-4.jpg
Serve hot with steamed Jasmine rice and garnish with toasted peanuts, sliced chillies, fried shallots and cilantro.

Slow Cooked Beef Bulgogi

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To Prep
Heat up frying pan with oil and sear beef on all sides.https://asianinspirations.com.au/wp-content/uploads/2024/06/SCB-1.jpg
Scatter half of the sliced onions, carrots, ginger, garlic and spring onions at the bottom of slow cooker. Place seared beef on top.https://asianinspirations.com.au/wp-content/uploads/2024/06/SCB-2.jpg
Using a blender, blend Asian pear and onion together. Then in a bowl, mix the puree juice, water and rest of sauce ingredients together.
Pour the sauce over the beef, topping it with the rest of the onions, carrot, ginger, and garlic.
Cook on high for 4 hours. Turn the meat over midway.https://asianinspirations.com.au/wp-content/uploads/2024/06/SCB-4.jpg
Toss in green parts of spring onions 30 mins before end of cooking time.
Remove beef to slightly cool then slice thinly. Sprinkle with toasted sesame seeds and serve with mixed grains rice.

Slow Cooked Spicy Panaeng Curry Beef

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To Make
Add 1 tbsp of olive oil to frying pan or wok and add diced brown onion until golden brown. Once done transfer to slow cooker pot.
Add diced beef to pan over high heat and cool until brown on each side/medium rare. Transfer juices and beef to slow cooker pot.
Add curry paste to pan over medium heat. Add the organic coconut milk, palm sugar, chilli flakes, fish sauce, and stir until fragrant and starts to thicken.
Transfer to slow cooker with chopped carrot, kaffir lime leaves, and lemongrass. Mix, set to low heat and cover.
After 4 hours have passed, gently mix through the curry once more and add the sweet potato.
Check and taste the dish is to your liking after 5 hours of slow cooking. If beef breaks apart and the sweet potato is nice and soft, take off heat and serve.
Garnish with fresh chilli, lemongrass and chopped coriander. Enjoy!

Keto Asian Shredded Beef

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To Make
Prepare the hoisin sauce by mixing all the ingredients together in a small saucepan. Cook on medium fire stirring continuously until it starts to bubble and thicken. Set aside.
Heat a pressure cooker with sesame oil and sauté all the ingredients except beef and beef stock for 2 mins. Then, add in the beef and coat with the sauce, and cook for 2-3 mins.https://asianinspirations.com.au/wp-content/uploads/2022/11/R03027-Keto-Asian-Shredded-Beef-2.jpg
Next, pour in beef stock and cover to pressure cook for 1.5 hours. After time has elapsed, release the pressure and remove the beef. Transfer the sauce to a frying pan and cook until it reduces by half.https://asianinspirations.com.au/wp-content/uploads/2022/11/R03027-Keto-Asian-Shredded-Beef-3.jpg
Shred the beef. Once shredded, return it to the reduced sauce and mix well allowing the beef to soak up the sauce. You can keep it in the fridge for up to a week or freezer for up to 3 months.https://asianinspirations.com.au/wp-content/uploads/2022/11/R03027-Keto-Asian-Shredded-Beef-4.jpg
To serve, cook shredded beef in a non-stick frying pan and fry on medium fire until the excess sauce dries up and the meat turns crispy.
Garnish with toasted sesame seeds, chopped spring onions and sliced fresh red chillies.

Vietnamese Bun Bo Hue

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To Make Soup Base & Broth
Place the beef shank, oxtail and pork hock into a large pot and fill up with water to cover everything. Let it come to a boil, then skim and remove the scum that is floating on the water’s surface. Drain away the water and wash all the bones and meat.
Next, fill the pressure cooker with 3L of water and 1L of chicken stock, or enough to cover all the cleaned bones and meat. Add in the rest of the broth seasoning ingredients and let it come to a boil, and pressure cook for 45mins. Then, release the pressure and remove all the meat from the pot. Pressure cook the bones in the soup for another 30 mins.
If cooking using a regular pot, boil the bones for 2-3 hours and remove the meat mid-way or when they are tender.
Once completed, strain the soup into a new soup pot. Season with more salt or fish sauce to taste.

To Make Noodles
Soak and boil noodles according to package instructions. Drain and set aside.

To Make Aromatic Oil
In a frying pan, heat up oil and fry the annatto seeds for 3 mins or until the colour intensifies. Remove the seeds and add in the shallots and garlic. Fry until fragrant and set aside.https://asianinspirations.com.au/wp-content/uploads/2022/10/R03018-Vietnamese-Bun-Bo-Hue-4.jpg

To Make Sate/Chilli Paste
Blend all the sate ingredients together to a smooth paste. Heat up ½ cup of oil and sauté the paste until bubbling.https://asianinspirations.com.au/wp-content/uploads/2022/10/R03018-Vietnamese-Bun-Bo-Hue-3.jpg

To Serve
Place a portion of noodles into a bowl, then scoop enough of the soup broth over to cover.
Garnish with sliced meat (beef shank/brisket) from the soup base, Hue-style pork sausage (optional), pork blood jelly (optional), and spring onions. Dribble in a few drops of aromatic oil and 1 tbsp of the sate paste (or individual preference) into the soup.
Serve with herbs and vegetables on top.

Lanzhou Beef Noodles

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To Make
Preheat oven to 200°C.
Wash and pat dry the beef and pork bones. Lay them on a tray and roast in the pre-heated oven for 1 hour.
Next, place all ingredients for the soup base (except for spring onions) into a spice bag.
Fill a pressure cooker with water and add in roasted bones, spice bag and spring onions. Pressure cook for 1 hour. If you do not have a pressure cooker, you will need to boil for 2-3 hours to bring out the flavours.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02987-Lanzhou-Beef-Noodles-3.jpg
In a separate pot, fill it with water and let it boil. Place beef shanks in and bring everything to boil for 10-12 mins to remove all the scum and impurities.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02987-Lanzhou-Beef-Noodles-6.jpg
Once the beef shanks have been boiled, place them into the pressure cooker with the other ingredients and pressure cook for 30 mins.
Once completed, remove and discard all the bones and spices. Set beef shanks aside to cool before slicing into thin slices.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02987-Lanzhou-Beef-Noodles-7-scaled.jpg
Add the sliced radish into the soup and let it boil for 5-8 mins. Season the soup with salt to taste.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02987-Lanzhou-Beef-Noodles-5.jpg

To Make Hot Chilli Oil
Heat up the cooking oil in a small saucepan together with the spices under low fire for 15-18 mins. Strain oil into a deep bowl. Next, pour in the crushed chillies and stir in the salt and sugar. Set aside.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02987-Lanzhou-Beef-Noodles-4.jpg
In a deep pot, boil enough water and cook noodles, portion by portion, following the instructions on the packaging.

To Serve
Assemble the cooked noodles, sliced beef and radish before scooping enough soup to cover.
Garnish with chopped cilantro, spring onions and chilli oil.

Sticky Slow Cooked Chinese Pork Belly

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To Prepare Sticky Pork Belly
Slice pork belly to ¾” thick and 3” in length strips.
In a cast iron pot, heat up chicken stock with the rest of the slow cook ingredients except salt and pepper. Arrange pork belly pieces into pot and bring it to a boil. Once boiling, reduce to low heat and simmer for 1.5 hours or till soft, covered.https://asianinspirations.com.au/wp-content/uploads/2022/06/R02984-Slow-Cooked-Chinese-Pork-02.jpg
Meanwhile, mix the glaze ingredients together in a bowl.https://asianinspirations.com.au/wp-content/uploads/2022/06/R02984-Slow-Cooked-Chinese-Pork-03.jpg
Remove and drain pork belly pieces. Cut them into 1”chunks.https://asianinspirations.com.au/wp-content/uploads/2022/06/R02984-Slow-Cooked-Chinese-Pork-04.jpg
In a frying pan, heat up 1 tbsp of oil and fry the pork belly chunks with some salt and pepper till them turn golden brown.https://asianinspirations.com.au/wp-content/uploads/2022/06/R02984-Slow-Cooked-Chinese-Pork-05.jpg
Pour in the glaze and continue to fry the pork pieces till they turn dark and sticky.https://asianinspirations.com.au/wp-content/uploads/2022/06/R02984-Slow-Cooked-Chinese-Pork-07.jpg
Serve while still hot.

Slow-cooked sticky Mongolian lamb shanks

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To Make Slow-cooked Mongolian Lamb Shanks
Mix flour with a pinch of salt and white pepper, then coat the lamb shanks evenly.
Next, sear the coated lamb shanks briefly in a frying pan on high heat. When searing the last side of the shank, add in the onion slices to brown them slightly.
Transfer lamb shanks and onion to a slow cooker. Mix the Mongolian Lamb Stir Fry Sauce with 1 cup of water and pour over the shanks in the slow cooker. Make sure the shanks are coated in the sauce, then cover with the lid and leave to slow cook on low for approximately 8 hrs. The meat should be tender and almost falling off the bone by this stage. If the sauce is too runny, prepare 1 tsp of cornflour mixed with a little bit of cold water and mix through the sauce to thicken it.
To prepare the rest of the bowl, begin by steaming the rice as per the packet instructions. Julienne carrots, and cut spring onions into thin strips lengthwise before placing in chilled water to curl. Blanch baby silverbeet leaves and beans (sliced in half lengthways) in boiling water for a few seconds before running under cold water. Slice red onion and red capsicum into thin slices. Cut sweet peas in half.

To Serve
Scoop rice into a small bowl and press firmly so it takes its shape before turning the rice out into the bowl. Place the lamb shank to one side of the bowl. Arrange the vegetables around the rice and lamb shank, and top with spring onion curls and chilli slices to garnish.

Slow Cooked Thai Laksa Beef

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To Cook
Heat oil in medium heat pot, then add Valcom Laksa
Paste and red onion. Continue cooking until fragrant.
Turn on high heat then add beef. Continue cooking and stirring for 1 min.
Next, add sugar, water and coconut milk, bringing it to boil before turning on simmer. Simmer for 50 mins (put everything except water in slow cooker works well too. Please follow the instructions of the slow cooker)
Serve slow-cooked beef and sauce with purple potato and bamboo shoots. Garnish with micro coriander and kizami chilli.

Slow Cook Thai Beef Curry

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To Cook
Soak beef chuck in water to draw out as much blood as possible. Wipe dry with kitchen towels and cut into large chunks.
Heat up a large frying pan or skillet over medium-high heat. Coat pan in oil and cook beef chunks until brown on all sides (about 6 mins).
Place the seared beef into a slow cooker.
Pour the beef stock into the hot pan and stir, removing any remaining residue off the pan into the beef stock. Then add the stock into the slow cooker.
Add onion, curry paste, brown sugar and fish sauce. Stir to mix well.
Cover and cook on low for about 8 hrs.
After about 8 hrs, stir in coconut milk and toss in the green beans cooking on high for about 12 mins or until green beans are tender.
To serve, toss in coriander leaves and lime juice. Stir and serve while hot.

Slow Cook Roasted Pork Bones Congee

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To Cook
Wash and soak raw peanuts for 2 days prior, keeping peanuts in the refrigerator and changing the water overnight.
Soak dried oysters and dried scallops in hot water 1 hr prior.
Place washed rice at the bottom of slow cooker and lay roasted pork bones on top.
Pile the soaked peanuts, dried oysters and dried scallops on top of roasted pork bones.
Fill slow cooker with hot water, cover and cook porridge for around 8 hrs set on low.
Season porridge with salt to taste. Garnish with shredded ginger and chopped spring onions