Asian Inspirations

Discover the authentic in Asian cuisine food

Steam

Chicken Katsu Hand Roll

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To Prep
Cut the cucumber in to thin horizontal strips before removing the seeds. This should leave strips of just the flesh that should be trimmed to fit the hand roll.
Add the sushi vinegar to the cooked sushi rice and gentle fold in to the rice until well incorporated.
Pound the chicken using a meat tenderiser to make it thinner and flat.
Dip into the flour, then the egg and finally the breadcrumbs.

To Cook
In a pan with enough oil to fry, cook the chicken until golden and then drain on paper towels.
When the chicken has cooled slightly, cut it in to sections that are small enough to fit on to the hand roll.

To Make the Roll
Cut nori sheets in half. Place sushi rice and then the lettuce, cucumber and chicken slices onto one side of nori.
Fold the nearest corner of the nori over the filling and start to shape.
The finished hand roll should be shaped conically to prevent any rice from falling out from the bottom.
Sprinkle some tonkatsu sauce over the top and serve!

Steamed Banana Cakes (Kue Nagasari)

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To Prep
If using small bananas, peel and slice each banana in half. Set aside. If using large bananas, peel and cut the bananas into 1 cm slices diagonally. Set aside.
In a bowl, combine the rice flour and mung bean flour (or tapioca flour) along with 325ml of coconut milk and mix into a smooth, lump-free batter. Set aside.

In a saucepan, combine the remaining sugar, salt and coconut milk and then heat over medium heat, mixing well until the sugar is dissolved. Increase the heat to a boil, then pour in the batter and continue to cook for about 5-10 mins until the mixture thickens. Remove from the heat and set aside to cool.
Pour boiling water over the bananas leaves to scald them, so they become soft. Dry the leaves and place them on a clean surface.

To Wrap the Cakes
spread 2 tbsp of the flour mixture across the center of a piece of banana leaf. Lay a slice of the banana on top and then spread another 2 tbsps of the flour mixture over it, covering the banana. Wrap by folding one side of the banana leaf over the filling, then the other, forming a tight parcel. Tuck both ends underneath and fasten with toothpicks. Use up the remaining ingredients using this method.
Placed the little parcels into a steamer to steam for 25 mins.
Remove kue nagasari from steamer and set aside to cool. Best served at room temperature or chilled.

Steamed Chicken Curry Cake (Hor Mok)

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To Prep
Combine chicken, prawns and coconut cream in a bowl and stir until smooth.
Combine curry paste, egg, fish sauce, sugar, peanuts and kaffir lime leaves into the mixture and continue stirring for 2 mins until well-mixed.
Place basil leaves into 4 bowls, then fill with the curry mixture.

To Cook
Steam over boiling water for 15 mins or until just cooked.
While steaming, prepare topping cream by mixing 50ml coconut cream and corn flour and stir over low heat until cooked. Set aside.
Open the steamer, transfer the curry cake onto a serving plate, garnish with topping cream, red chilli and basil leaves. Serve with rice.

Steamed Pumpkin Cakes (Khanom Fak Thong)

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To Cook
In a steamer, steam the diced pumpkin for about 20 mins or until cooked through and soft. Let it cool for a few minutes and then mash it until it a nice, soft puree.
When the pumpkin has cooled, add in the sugar, rice flour and potato flour and mix thoroughly.
While mixing, slowly pour in the coconut milk and then add the salt and about half of the shredded coconut and mix well.
Pour the batter into moulds or small bowls suitable for steaming. Fill them up until they are about ¾ full and sprinkle the remaining shredded coconut on top of each mould.
Steam for about 10-15 mins until they thicken and have a custard-like texture.
When the cakes have finished steaming, remove them from the steamer and serve!

Steamed Pork Curry Cake

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To Cook
Mix coconut cream with flour and bring to the boil on low heat. Stir until thick, then set aside for topping.
In a food processor, thoroughly combine pork, curry paste, sugar, egg and fish sauce. Slowly add coconut milk until thick and smooth. Add half the basil and kaffir lime leaves and mix well.
Place basil leaves on the bottom of each ramekin, top with curry mixture and steam for 15-20 mins.
Remove from mould and garnish with coconut cream, basil and chillies on individual plates. Serve with rice.

Steamed Tofu Topped with Minced Meat

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To Cook
Place tofu on a plate and pour sesame oil over the tofu. Place in a steamer and steam for 15 mins.
Meanwhile, heat oil in a wok and sauté minced garlic and ginger until fragrant. Add minced meat and stir fry for about 3 mins.
Add the Seasonings and continue to stir fry for a further 3 mins or until meat are thoroughly cooked.
Once cooked, pour immediately on the tofu, and garnish with spring onions. Serve with rice.

Japanese Curried Pork Buns

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For the Dough
Mix dry ingredients in a bowl. Slowly add water, mix with hands until combined. Cover, rest at room temperature for 30 mins. Divide dough into 80g balls and cover on a tray.

For the Filling
Slowly saute vegetables in oil until soft. Add pork, cook through. Stir in curry, mix until dissolved, cover and cool in fridge.
Roll dough into small balls, flatten on bench and place 70g of filling in centre. Bring dough up to enclose filling, pinching to seal.
Steam in a lined steamer for 20 mins until cooked through. Serve hot.

Hakka Pork Belly with Taro

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To Prepare Pork
In a pot, boil water and blanch the pork for 2-3 mins.
Use a fork or skewer to prick and loosen the skin.
Pat-dry the meat with kitchen towel, then rub some dark soy sauce on the skin. Set aside to dry slightly.
Heat oil in wok until almost smoky hot, then place pork in, skin side down, until the skin is crispy.
Remove the pork, then soak the meat in cold water to soften the skin and remove oil.
Remove from cold water and slice the pork to about 1cm thick or slightly thicker.
Combine the marinade ingredients and marinade the pork for at least 2 hrs or overnight.

To Prepare Taro
Wash the taro and dry.
Heat oil in wok. Fry taro until golden brown, or skip this step for mushy taro. Set aside.

To Prepare Sauce
Add about 3 tbsp of oil in a wok, saute garlic and shallots until fragrant.
Add in the fermented beancurds, seasoning, marinade sauce from pork and water. Bring to boil. Taste the sauce and adjust if required. The sauce should taste strong and will be diluted later. The taro also absorbs the sauce easily so prepare the sauce amount sparingly.
(Optional) Add corn flour to thicken the sauce.

To Cook
Place taro and pork belly interchangeably into a bowl, skin side down, then pour in the sauce and fill up at least ½ of the bowl. Once the bowl is fully packed, cover with aluminium foil or cling wrap.
After water is boiled in steamer, place the dish and steam for about 3 hrs in the lowest heat or until the pork belly is very tender. The dish tastes better the longer it is steamed. Serve hot with rice.

Steamed Fish Paste and Omelette Roll

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To Prep
Add sesame oil and white pepper powder to fish paste and mix well. Set aside.
Add a pinch of salt into the beaten eggs, mix well.

To Cook
Heat oil in a non-stick pan, pour in ½ of the eggs to make an omelette.
When the omelette is done, remove from pan. Set aside and let cool. Repeat for the remaining eggs.
On a dry and clean chopping board, lay an omelette flat. Spread half of the fish paste onto the omelette and roll tight. Repeat for the other omelette.
Prepare a steamer with boiling water. Place the omelettes on a plate and steam for 8-10 mins or until the fish paste are cooked and turned opaque.
Remove from heat and cut into slices. Serve.

Chinese Steamed Fish Fillet with Soy Sauce

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To Cook
Place the fish on a plate, then on a steaming rack in a wok.
Cover and steam for about 10 minutes or until thoroughly cooked through.
Remove plate from the steamer, carefully pour off all of the liquid accumulated on the plate from steaming.
Spread half the portion of the julienned ginger and the green portions of the spring onions over the fish. Set aside.
Heat 1 tbsp of oil in a frying pan, add the white portions of julienned spring onions and sauté for a few seconds.
Combine water, salt, sugar, soy sauce, and white pepper and add the mixture to the spring onions until it simmers. Pour over the fish.
Next, heat 3 tablespoons of oil in a frying pan. Add the remaining julienned ginger and chopped garlic. Sauté until fragrant and then pour over the fish.
Serve immediately with steamed rice.

Silken Egg Tofu with Bamboo Fungus and Crab Roe

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To Cook
Bring a saucepan of water to the boil, add bamboo fungus. Boil for 2-3 mins, drain well and set aside.
Carefully place egg tofu on a heat-proof dish, sprinkle salt evenly and wrap dish with plastic food wrap. Steam egg tofu for 5 mins.
Remove the dish from steamer, then remove plastic food wrap and drain away water in the dish. Decorate the plate of egg tofu with blanched broccoli and set aside.
In a saucepan, add chicken broth, chicken powder and oyster sauce. Bring the chicken broth to the boil, add cooked bamboo fungus. Simmer for 1-2 mins. Slowly add desired amount of thickener, constantly stirring.
Remove bamboo fungus and arrange on top of egg tofu.
Garnish silken egg tofu with crab roe and serve with steamed Jasmine rice.