To Make
Cook shredded daikon in a wok for 3 mins. Add in the shredded carrot and continue to cook until daikon has turned translucent.https://asianinspirations.com.au/wp-content/uploads/2024/11/Shredded-Daikon-and-Carrot.jpg
Mix rice flour and water to form a watery batter. Pour over daikon and carrot, stirring to combine. Season it with salt and white pepper. Continue to stir until the mixture coagulates and thickens under low heat. Transfer into a baking pan lined with parchment paper and lightly greased. Smooth the surface.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Rice-Flour.jpg
Heat up steamer and steam the radish mixture for 45 mins. Remove from steamer and let it cool before chill in the refrigerator for 2-3 hours or overnight.https://asianinspirations.com.au/wp-content/uploads/2024/11/Baking-Pan.jpg
Remove radish cake from baking pan and cut into bite size cubes.
Heat up wok with some oil and pan fried radish cubes until brown and slightly crispy in 2 batches.https://asianinspirations.com.au/wp-content/uploads/2024/11/Fry-Radish-Cubes.jpg
In the same wok, add more oil and sauté the garlic for 30 secs then add in the chopped preserved radish and sauté for 1 min. Add in sambal oelek and cook for 30 secs if using and toss in the radish cubes.https://asianinspirations.com.au/wp-content/uploads/2024/11/Fry-Sauce.jpg
Fry for 2 mins, add the sauces, sesame seed oil and water. Stir until well coated. Season with salt and pepper to taste.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Sauces.jpg
Toss in chives, fry for 1 min and add in bean sprouts. Give a final stir and dish up. Serve hot.https://asianinspirations.com.au/wp-content/uploads/2024/11/Bean-Sprouts.jpg
Steam
One Pot Hainanese Chicken Rice
To Make
Wash rice and strain off all the water. Place rice inside rice cooker. Season the rice with garlic, ginger, salt and sesame oil. Place knotted pandan leaf and pour in chicken stock. Lay chicken on top and start cooking processhttps://asianinspirations.com.au/wp-content/uploads/2024/10/Rice-Cooker-Uncooked.jpg
For the spring onion oil sauce, heat up oil and pour over the chopped spring onion. Add in light soy sauce and sesame oil. https://asianinspirations.com.au/wp-content/uploads/2024/10/Spring-Onion-Oil.jpg
Blend all the ingredients for chilli sauce until smooth and set aside.
Blend ginger and garlic together until you get a thick paste. Heat up a small sauce pan with oil and sauté the blended ginger until fragrant. Season with salt and set aside.
Serve together once the chicken rice is done.https://asianinspirations.com.au/wp-content/uploads/2024/10/Rice-Cooker-Done.jpg
Thai Crispy Garlic Chives Dumpling (Gui Chai Tod)
To Prepare
Place chopped garlic chives in a medium bowl with bicarbonate soda, salt, sugar & pepper and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-1.jpg
Add in oil and light soy sauce and mix well. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-2.jpg
In a sauce pan, add in the rice flour and tapioca flour together and mix in warm water to turn into a watery batter. Heat up while stirring the batter under medium heat.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-3.jpg
Once the batter starts to coagulate, add in the garlic chives mixture and mix well before removing from heat.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-4.jpg
Place the mixture into oiled baking pan, compress and steam for 25-30 mins. Remove and let it cool.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-5.jpg
Meanwhile, for the dipping sauce, heat up all the ingredients in a small sauce pan. Let it comes to a boil and simmer for 1 min. Set aside and let it cool.
To Make
Once cooled, cut into squares and coat with tapioca flour.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-6.jpg
Deep fry garlic chives squares for 3-4 mins on each side and strain away excess oil on a wire rack.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-8.jpg
Steamed Garlic Prawns with Mung Bean Threads
To Prepare
In a bowl, combine all the seasoning sauce ingredients, mix well and set aside.
Soak mung bean threads with warm water.
Wash and drain prawns. Cut away the prawn’s antennas and legs.https://asianinspirations.com.au/wp-content/uploads/2024/01/SGP-1.jpg
To butterfly the prawn, use a kitchen shear to cut through the shell from behind the head all the way across the centre to the tail. Then using a sharp knife, slit across the flesh and slice all the way. Remove the black vein.https://asianinspirations.com.au/wp-content/uploads/2024/01/SGP-3.jpg
To Cook
Heat up frying pan with 1 tbsp of oil and sauté minced garlic and minced ginger for 2-3 mins or until fragrant.https://asianinspirations.com.au/wp-content/uploads/2024/01/SGP-4.jpg
Pour in seasoning sauce and fry for a min under medium heat and be careful to not burn the garlic.https://asianinspirations.com.au/wp-content/uploads/2024/01/SGP-5.jpg
Prepare steamer with water. Arrange soaked mung bean theards onto plate and place butterflied prawns on top.
Place ½ tsp scoop of garlic sauce mixture and chopped chilli onto prawns. Drizzle the remaining seasoning sauce over prawns and noodles.https://asianinspirations.com.au/wp-content/uploads/2024/01/SGP-7.jpg
Place plate into steamer and steam for 5-7 mins or until prawns are fully cooked.
Sprinkle chopped spring onions and coriander over prawns.
Heat up 2 tbsp of oil until it starts to smoke and drizzle over spring onions and cilantro. Serve immediately.https://asianinspirations.com.au/wp-content/uploads/2024/01/SGP-10.jpg
Steamed Rice Rolls with Shrimp Paste (Penang Chee Cheong Fun)
To Make
Place all sweet bean sauce ingredients in a saucepan and cook until all sugar is dissolved. Set aside to cool.
Mix shrimp paste with water and stir until a flowing consistency.
In a mixing bowl, mix all rice roll ingredients together until you get a watery batter.https://asianinspirations.com.au/wp-content/uploads/2023/08/PCCF-1.jpg
Fill wok or steamer with water and bring water to a bubbling boil. Brush oil onto tray and steam the tray itself for 1 min.
Scoop enough batter to cover the entire surface of the tray. Steam for 4 mins. Remove from steamer.https://asianinspirations.com.au/wp-content/uploads/2023/08/PCCF-3.jpg
Using a scrapper, scrape from one end and fold into a roll. Repeat process with remaining batter.https://asianinspirations.com.au/wp-content/uploads/2023/08/PCCF-4.jpg
Cut rice rolls into 2-3cm in length. Serve rolls with sweet bean sauce, shrimp paste sauce, toasted sesame and fried shallots.
Cambodian Steamed Fish Curry (Amok Trey)
To Make
Prepare banana leaf cups by softening banana leaves over medium fire. Start by folding one side and secured with toothpicks. Fold on the opposite side and secured until you have completed 4 sides.https://asianinspirations.com.au/wp-content/uploads/2023/07/TA-4a.jpg
Fill banana leaf cups with spinach. Set aside.https://asianinspirations.com.au/wp-content/uploads/2023/07/TA-5-1.jpg
With a pestle and mortar or a food processor, prepare spice paste (kroeung) by pounding garlic, shallot, lemongrass, galangal, kaffir lime leaves and turmeric together into a paste.https://asianinspirations.com.au/wp-content/uploads/2023/07/TA-6-2.jpg
Mix in brown sugar, salt, chilli paste and shrimp paste till well incorporated.
Heat up wok with cooking oil and sauté kroeung for 4-5 mins. Set aside for 5 mins to cool down.https://asianinspirations.com.au/wp-content/uploads/2023/07/TA-7-1.jpg
Cut fish fillet into 3cm cubes. Mix kroeung with coconut milk, sugar, egg and fish sauce. Add in fish cubes and mix them well.https://asianinspirations.com.au/wp-content/uploads/2023/07/TA-10-1.jpg
Scoop fish mixture into banana cups and steam for 18 mins.https://asianinspirations.com.au/wp-content/uploads/2023/07/TA-11.jpg
Spoon 1 tablespoon coconut milk on to fish mixture, sprinkle with some kaffir lime leaves and bird eye chilli. Cover and steam for another 2 mins.https://asianinspirations.com.au/wp-content/uploads/2023/07/TA-12-1.jpg
Thai Pork and Shrimp Dumplings (Khanom Jeeb)
To Make
In a big bowl, mix all the main ingredients together until well combined.
Scoop about 1½ tbsp of the mixture onto a wonton wrapper and place between your thumb and index finger to mould and crimp around the mixture.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03016-Thai-Pork-and-Shrimp-Dumplings-Khanom-Jeeb-2.jpg
Place completed dumplings on lined bamboo basket.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03016-Thai-Pork-and-Shrimp-Dumplings-Khanom-Jeeb-3.jpg
For the garlic oil, heat up oil in a small saucepan and fry garlic slices until golden brown. Once fried, separate the garlic slices and oil.
Brush garlic oil on top of each dumpling and steam for 8-10 mins or until cooked through.
To make the dipping sauce, combine all the dipping sauce ingredients and mix well.
Garnish dumplings with fried garlic slices and cilantro, and serve with dipping sauce.
Indonesian Sticky Rice with Savoury Coconut Flakes (Ketan Serundeng)
To Make
Drain off water from soaked glutinous rice and place onto a wide plate. Heat up steamer or wok with enough water and steam glutinous rice with a knotted pandan leaf for 20 mins.
In a small saucepan, heat up coconut milk with salt and bring to a slow boil constantly stirring. Pour onto steamed glutinous rice, mix it around to combine and steam a further 20 mins or until glutinous rice is soft but not mushy. Remove from steamer and let it cool.https://asianinspirations.com.au/wp-content/uploads/2022/09/Indonesian-Sticky-Rice-with-Savoury-Coconut-Flakes-Ketan-Serundeng-3.jpg
To prepare the Serundeng, blend all the ingredients for the spice mix together until you get a smooth texture. Then, mix blended spices into the grated coconut and stir to coat.
Heat up a frying pan on low heat without any oil and fry the grated coconut with bay leaves, galangal and kaffir lime leaf until completely dry, crispy, light and golden brown. Remove from frying pan and let it cool.https://asianinspirations.com.au/wp-content/uploads/2022/09/Indonesian-Sticky-Rice-with-Savoury-Coconut-Flakes-Ketan-Serundeng-4.jpg
To assemble, take about 50g of cooled glutinous rice and place it into some cling wrap. Mould into a ball and flatten it slightly into a thick disc. Scoop 2 tsp of the serundeng onto glutinous rice discs and serve.
Taiwanese Hakka Style Dough Dumplings (Zongzi)
To Prepare Filling
Heat frying pan or wok with 3 tbsp oil and fry shallot till fragrant. Dish up and set aside.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka2-scaled.jpg
Put another 2 tbsp oil and fry the soaked dried shrimps till golden and fragrant.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka4-scaled.jpg
Push the dried shrimps to the side of the pan and toss in minced pork. Fry till minced pork is dry and add in the chopped shitake mushroom and toss in the radish. Continue to fry till fragrant.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka5-scaled.jpg
Add in all the seasonings and add in the cornstarch slurry. Fry the mixture till all the liquid is absorbed and toss in the fried shallots. Mix well.
https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka15-scaled.jpg
Dish up and let it cold down. Divide into 16 portions (40g) and roll into balls with the help of cling wrap and freeze for 2 hours or prepare the day before.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka26-scaled.jpg
To Prepare Dough
Put 300ml water in a sauce pan together with salt and sugar and let it boil.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka18-scaled.jpg
Place flours into a big mixing bowl and create a hole in the centre.
Pour in oil and boiling water and mix flours with a spatula by bringing flour into the centre. Pour more of boiling water and stir till combine.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka21-scaled.jpg
Slowly pour in the room temperature water and bring the mixture into a dough. Knead till dough is smooth and divide into 16 portions (83g).https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka27-scaled.jpg
Roll dough out with the sides thinner than the centre. Place a ball of the filling into the centre of the flatten dough and slowly bring the sides together and mould into a ball and shape it into an oval shape.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka30-scaled.jpg
To Assemble and Cook
Take one or two of bamboo leaf (depending on size) and fold into a cone. Oil the leaf with enough oil.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka35-scaled.jpg
Place filled dough ball into the cone and fold the top over with your thumb and the other fingers pressing the sides down. Fold along the corner and press together and fold down to seal.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka38-scaled.jpg
Use a twine or saltwater grass to make 2 round and tie the completed dumpling. Do not tie too tight as dough will expand during steaming.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka44-scaled.jpg
Heat wok or big stock pot with enough water with a trivet and steam wrapped dumplings for 30 mins. Open up at 15 mins mark to release some steam.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka46-scaled.jpg
Teochew Style Sticky Rice Dumplings (Zongzi)
To Prepare Filling and Rice
Roll red bean paste into balls and wrap with pork fat netting (netting will melt while cooking). Set aside.https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew5-scaled.jpg
Heat frying pan with 2tbsp oil and sauté half the shallots till golden brown. Dish up and set aside.https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew10-scaled.jpg
Add 3tbsp oil to the same pan and sauté the garlic and remaining shallot till fragrant.https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew11-scaled.jpg
Toss in the dried shrimps and fry till fragrant and browning.https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew13-scaled.jpg
Add in the pork belly and stir and toss in the shiitake mushrooms. https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew15-scaled.jpg
Add in the seasonings and stir till well coated.https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew17-scaled.jpg
Pour in the soaking water and let it simmer for about 5 mins. Dish up and set aside to cool.
Drain glutinous rice and place into a large bowl. Add in seasonings and stir well. https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew21-scaled.jpg
To Assemble and Cook
Take one or two of bamboo leaf (depending on size) and fold into a
Place a tsp of rice, one red bean ball, fill 1 tbsp of rice, pushing them around the red bean ball. Place one piece of pork belly, a chestnut, a mushroom, some of the dried shrimp and some lotus seeds.cone. https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew26-scaled.jpg
Fill more rice on top and flatten with a spoon.https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew27-scaled.jpg
Fold the leaf over with your thumb and the other fingers pressing the sides down to cover the rice surface. Fold along the corner and press together and fold down to seal. Use a twine or saltwater grass going 2 rounds and tie the completed dumpling. Do not tie too tight as dough will expand during boiling.
Heat a big stock pot with enough water and boil dumplings for 2-3 hours or if you use a pressure cooker, pressure cook for 1 hour.https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew35-scaled.jpg
Vegan Mongolian Beef
To Prepare Seitan
Heat up a frying pan on low heat with oil and sauté the diced onion with salt until the onion softens and is translucent (about 5-7 mins).
Add in the garlic and increase the fire to medium heat, frying for another 2 mins. Add in the paprika and stir for 1 min. Remove from stove and leave it cool for 10 mins.
Once cooled, pour the fried onion into a food processor together with the tomato paste, broth, soy sauce, chickpea flour and nutritional yeast. Blitz until all the ingredients are smooth.
Place vital gluten flour in a medium mixing bowl and pour the blended mixture in. Stir with a spatula so the mixture is firm and continue to knead with your hands. When the dough turns firmer and springy (about 2 mins later), transfer onto plastic cling wrap and roll it up. Wrap in a layer of foil.
Prepare steamer with enough water to steam the seitan log for 1 hour, turning over to the other side mid-way.
Once cooked, remove from steamer and let it cool down to room temperature before unwrapping.
Slice the required amount as needed and keep the balance in airtight container in the fridge.
To Make Vegan Mongolian Beef
Mix soy sauce, coconut sugar, black soy sauce (if using) and water together, set aside.
Mix water and cornflour for slurry, set aside.
Cut the seitan into strips and coat in cornflour.
Heat up a frying pan with oil and pan-fry the seitan strips until slightly brown. Set aside.
In the same frying pan, heat up some oil and sauté the garlic, ginger and dried chillies until fragrant. Toss in the fried seitan and stir for 1 min. Then, pour in the prepared sauce and continue to fry for 1 min. Toss in the spring onion and fry for a few seconds. Pour in the cornflour slurry and fry for 30 seconds, then switch off the fire.
Serve Vegan Mongolian beef with rice and some blanched broccoli.
Szechuan Dumpling Soup
To Make Stock
Roast pork bones, and leek until brown (this will help give the stock a deeper flavour).
Place the bones in a large pot and cover with water, bring to boil and strain water (this helps to remove impurities from the stock).
Wash the bones and add them to a pressure cooker (or a large pot)
Add the rest of the stock ingredients to the pressure cooker and pressure cook for 1½ hours (or cook for 3 hrs if suing a pot).
To Make Tare
Mix together all tare ingredients in a bowl and set aside.
To Make Dumplings
Mix all dumpling filling ingredients together. Place 2 tsp in each dumpling wrapper. Wet your finger and wet one edge of the wrapper. Press both sides together to seal the dumplings.
Steam dumplings in a bamboo steamer over boiling water.
Cook ramen noodles until cooked.
To Serve
Place 3 tbsp of tare into the bottom of a bowl. Pour over some of the ramen broth and stir to combine.
Place drained noodles in the bowl, along with beansprouts, bokchoy, and dumplings. Garnish with coriander, spring onion, and peanuts. Top with extra chilli oil (optional).
Serve with a pickled chilli and cucumber salad for a refreshing finish.