Asian Inspirations

Discover the authentic in Asian cuisine food

Stir-Fry

Baked Pork Chops with Cheese on Rice

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To Prep
Preheat oven to 220°C.
Rinse and pat-dry pork chops, then tenderize. Mix with marinade ingredients and let sit for 30 mins.
Separate some beaten eggs to a small plate, dip pork chops in egg and coat lightly with plain flour.

To Cook
Pan-fry over high heat until brown on both sides, remove and set aside.
Saute onion until fragrant, add minced garlic. Add in mushrooms and toss slightly, then let cook until dry. Add the capsicums and tomatoes, sprinkle salt and stir-fry until all ingredients are softened. Remove and set aside.
Heat some oil in frying pan, add the rests of the eggs and fry until half-cooked. Add rice and stir-fry briefly. Stir in ⅔ of the cooked vegetables then transfer to a baking dish.
Heat the pan with some oil, saute minced garlic over medium-low heat, then add tomato paste and chicken broth. Add plain flour gradually to thicken the sauce and add salt and sugar to taste. Stir in pork chops and the remaining vegetables, pour sauce over fried rice.
Sprinkle cheese to cover surface evenly, baked for 15-20 mins or until cheese turns golden.

Stir-Fried Mixed Vegetables

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To Cook
In a wok under high heat, heat oil and stir fry garlic and blanched vegetables for 1 min.
Add black fungus, fried bean curd and chicken stock and stir through vegetables. Add corn flour mixture.
Cook until sauce thickens to desired consistency. Serve with steamed rice.

Quick & Easy Chinese Fried Rice

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To Cook
Bring a pot of water to a boil, then reduce to a simmer over low heat. Blanch the beans, carrots, peas and corn for 1 min or until just cooked, and then carefully transfer into an ice bath to stop further cooking.
Heat oil in a wok over high heat until smoking. Add chopped garlic and then stir fry for 1 min or until fragrant.
Add cold rice, pressing against the side of the wok to remove any lumps, then add in blanched vegetables and char siu. Stir fry for 2 mins.
Reduce heat to medium, then move fried rice to one side of the wok. Pour in eggs on other side, then combine with rice. Cook for a further 1-2 mins until done. Season with salt to taste.

Shortcut Beef in Black Bean Sauce

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To Prep
Place the sliced beef in a bowl and toss through the bicarb soda and water mixture. Cover and place in the refrigerator for 15-20 mins.

To Cook
Heat the pan on high heat, add 1 tbsp cooking oil.
Add beef and black bean garlic sauce.
Stir-fry until half-done, add beans and onion, and cook until done.
Sprinkle with spring onion and sesame oil.

Drunken Thai Noodles (Pad Kee Mao)

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To Prep
First, combine all the ingredients for the stir-fry sauce in a bow and set aside. This amount ingredients used is sufficient for 4 serves, extra sauce can be kept in the fridge for a month, and can be used for other stir fries.
Using a mortar and pestle, pound the garlic and chillis until you get a rough paste.

To Cook
In a wok or large pan, heat some vegetable oil over high heat. When the oil begins to smoke, add the pounded garlic and chillis. Fry until the garlic begins to brown.
Add your meat to the wok and stir fry until almost cooked. Then add your baby corn and asparagus.
When the vegetables are done, add your noodles, stir fry sauce and sugar. Using some wrist action, toss the noodles in the wok to evenly coat with the stir fry sauce.
Add the black soy sauce and toss again to mix. Mix the noodles around a few more times until the sauce is absorbed.
When the noodles are done, remove from the heat and quickly mix in the Thai basil to wilt them. Transfer to a serving plate and serve hot.

Japanese Beef Bowl with Rice (Gyudon)

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To Cook
Put the oil in a pan over medium-high heat and cook until the onions have softened.
Add the meat and sugar, cooking until any pinkness has faded. Add sake, mirin and soy sauce.
Turn the heat down and let the mixture simmer for 2-3 mins.
Add the egg over the beef, ensuring that the mixture is spread out. Cover the pan with a lid while waiting for the egg to cook. Add the green onion for a few seconds before taking the pan off of the heat.
Divide the cooked rice and beef and egg into the required portions. Drizzle the desired amount of sauce on top and garnish with your sliced green onions and pickled ginger.

Beef Chow Mein

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To Prep
Combine cornflour and soy sauce in a small bowl. Add beef strips and coat in mixture. Set aside to marinate for 10 mins.

To Cook
To make the sauce, combine soy sauce, hoisin sauce, sugar and ground ginger.
Bring a pot of water to the boil. In batches, blanch broccoli florets for 60-90 secs, then remove from boiling water into an ice bath.
Strain in a sieve to remove excess water.
Heat oil in a wok or large pan over medium-high heat. When oil has come to temperature, add garlic and carrots, and stir-fry for 2 mins or until carrot has slightly softened. Add beef and stir-fry for 1 min or until nearly cooked to the desired doneness. Add in blanched broccoli, and then add in noodles. Stir through noodles with beef and vegetables, making sure evenly distribute the ingredients. Stir through sesame oil and serve.

Stir Fried Vegetarian Singaporean Noodles

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To Cook
Coat the tofu with the seasonings and pan-fry until brown and chewy.
In a wok, heat oil over high heat and add in the snow peas, carrots, red capsicums and onions. Lower heat is needed, stir-fry 5 mins or until softened but not fully cooked.
Add in the garlic, ginger, curry powder and turmeric powder, combine and stir-fry for 1-2 mins.
Add in the noodles and toss to coat evenly. Stir-fry 2-5 mins or until noodles are heated through and all ingredients are evenly coated.
Add in tofu, green onions, bean shoots and soy sauce, toss for 1 min. Serve hot.

Three Friends Spring Onion Rolls (Tam Huu)

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To Prep
Combine pork with marinade ingredients and mix well. Marinade at least 5 mins. Set aside
Combine prawn with marinade ingredients and mix well. Marinade at least 5 mins. Set aside.
Combine all dipping sauce ingredients and mix well. Set aside.

To Cook
In a frying pan, heat oil over medium high heat and stir-fry pork for 2 mins. Add the prawns and stir-fry until cooked through. Add black pepper and stir well before turning off the heat.

To Assemble
For each strand of spring onion leaf, place mint and coriander on the green edge. Top with a piece of pork and prawn, and a slice of chilli, wrap around the group of ingredients with the rest of the spring onions and tuck in the end section.
Place on serving plate and serve with dipping sauce.

Tamarind Prawns (Goong Pad Makam)

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To Prep
Using a food processor, process the garlic, shallots, coriander stems, and Thai chillis into a rough paste.

To Cook
In a wok, heat some vegetable oil over medium high heat. When the oil begins to smoke, sear the shrimp on all sides until brown. Remove the shrimp from the wok and set aside.
Using fresh vegetable oil, sauté the herb paste over medium heat until fragrant and slightly brown.
Then add chicken stock, palm sugar, tamarind juice, and fish sauce. Increase the heat up to medium high and stir constantly, until the sugar is dissolved. Cook the sauce and reduce it until it becomes a thick sauce that can coat the back of your spatula.
Toss in the shrimp and red and green capsicum to mix with the sauce. Finish cooking the shrimp if they are not already done.
Transfer to a serving plate and garnish generously with fried shallots, fried dried chillis and coriander leaves. Serve with a bowl of hot white rice.

Korean Stir Fried Spicy Blood Sausage

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To Prep
Mix all the sauce ingredients in a small bowl, except for ground perilla seeds and sesame seeds.

To Cook
In a preheated frying pan, add oil and quickly sauté carrot for about 1 min, set aside. Repeat with cabbage and onion, sautéing separately.
Place the cooked vegetables, spring onions and chillies into the same frying pan.
Then add in the sausages and the prepared sauce. Briefly stir fry the ingredients together with the sauce, about 1 min.
Add in the noodles and stir for 4 mins.
Add in the perilla leaves, ground perilla seeds and sesame seeds, mix through the stir fry just prior to serving.
Garnish with lettuce, spring onion and sesame seeds.

Thai Stir Fry Kabocha Squash (Pad Faktong)

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To Cook
In a wok, heat a little oil and stir in garlic until cook until golden. Add in the kabocha squash and toss. Pour in water to cover half the squash.
Add in the soy sauce, Golden Mountain sauce, sugar and white pepper. Stir from time to time until the squash is done yet still firm.
Add eggs in the middle and scramble slightly until almost completely set, then toss 1-2 times to mix well. Remove from heat and stir in the Thai basil. Serve hot.