To Make
Break up shimeji mushrooms into small clusters, slice shiitake mushrooms and trim off the roots from enoki mushrooms.
Heat up wok with 2 tbsp oil. Sauté minced garlic until slightly brown and fragrant.https://asianinspirations.com.au/wp-content/uploads/2025/03/Stir-Fry-Garlic.jpg
Toss in shimeji and shiitake mushrooms. Stir for 1 min and toss in enoki mushrooms and chilli. Stir until slightly softened.https://asianinspirations.com.au/wp-content/uploads/2025/03/Add-Mushrooms.jpg
Pour in sauce and stir until mushrooms are coated. Turn off heat and toss in Thai basil. Give a good stir and dish up to serve.https://asianinspirations.com.au/wp-content/uploads/2025/03/Add-Thai-Basil.jpg
Stir-Fry
Korean Spicy Enoki Mushrooms
To Make
Clean and trim away the roots and debris from enoki mushrooms. Slice into thin sections.https://asianinspirations.com.au/wp-content/uploads/2025/03/Trim-Mushrooms.jpg
Prepare spicy sauce and set aside.
Heat up frying pan with oil and sear enoki mushrooms on both sides until lightly golden.https://asianinspirations.com.au/wp-content/uploads/2025/03/Cook-Mushrooms.jpg
Pour spicy sauce over enoki mushrooms and cook for 1-2 mins until sauce has thickened.https://asianinspirations.com.au/wp-content/uploads/2025/03/Pour-Sauce.jpg
Garnish with toasted sesame seeds and chopped spring onions.
Korean Black Bean Sauce Noodles (Jjajangmyeon)
To Make
Marinade diced pork with salt, mirin, black pepper and ginger powder for 10 mins.
Heat up a deep bottom pan or cast iron pot with oil. Sauté the black bean sauce for 3-5 mins and reduce to low heat. Add in brown sugar and continue to fry for 2-3 min. Scoop the sauce out and set aside but keep oil in the pot.https://asianinspirations.com.au/wp-content/uploads/2025/02/Black-Bean-Sauce.jpg
Toss the marinated diced pork into the pot and cook until pork is half cooked.https://asianinspirations.com.au/wp-content/uploads/2025/02/Cook-Pork.jpg
Add in the diced onions, stir and add in daikon, zucchini and potatoes. Stir for 3 mins. Add in the cabbage and continue to fry for 2-3 mins.https://asianinspirations.com.au/wp-content/uploads/2025/02/Add-Veggies.jpg
Return the black sauce into the pot and toss to coat all the ingredients for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2025/02/Mix-Sauce.jpg
Add in chicken stock and water and let it simmer for 7-10 mins covered.https://asianinspirations.com.au/wp-content/uploads/2025/02/Add-Chicken-Stock.jpg
Once potatoes turn soft, add in the slurry to thicken the sauce.https://asianinspirations.com.au/wp-content/uploads/2025/02/Add-Slurry.jpg
In a separate sauce pan, heat up water and blanch noodles according to package instructions.https://asianinspirations.com.au/wp-content/uploads/2025/02/Blanch-Noodles.jpg
Place noodles into a bowl, scoop black bean sauce over and garnish with cucumber.
Cantonese Sticky Rice
To Make
Wash glutinous and jasmine rice until water runs clear. Add chicken stock and dark soy sauce and cook according to rice cooker setting.https://asianinspirations.com.au/wp-content/uploads/2024/12/Season-Rice.jpg
Heat up wok with 2 tbsp of oil and sauté shallots for 2 mins. Add in garlic and sauté for 1 min. Add in the dried shrimps and fry for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/12/Fry-Shallots-and-Dry-Shrimps.jpg
Toss in sliced cured pork belly and fry for 30 secs, add in Chinese sausage and stir for 1 min. Add the mushrooms and fry for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/12/Add-Chinese-Sausage-and-Cured-Pork.jpg
Once rice is cooked, stir to loosen and add 1 tbsp of oil to stop them from clumping. Transfer onto the stir-frying ingredients and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/12/Add-Rice.jpg
Add light soy sauce, oyster sauce, half of chopped spring onions and cilantro, sesame oil and pepper in that order. Mix well and serve hot.https://asianinspirations.com.au/wp-content/uploads/2024/12/Add-Sauces.jpg
Chilli Garlic Prawns
To Make
Mix all the sauce ingredients together until brown sugar has dissolved. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/12/Mix-Sauce.jpg
Pat dry prawns with paper towel. Mix salt and all flour together and coat prawns with the dry mixture.https://asianinspirations.com.au/wp-content/uploads/2024/12/Coat-Prawns.jpg
Heat up wok with some oil. Once hot enough, pan fry prawns until slightly golden. Cook them in 2 batches. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/12/Fry-Prawns.jpg
Using the same wok, add neutral cooking oil and sauté minced ginger for 1 min. Pour sauce over and stir for 30 secs. Toss prawns in and stir to coat.https://asianinspirations.com.au/wp-content/uploads/2024/12/Pour-Sauce.jpg
Serve hot.
Dry Pot Cauliflower
To Make
Heat up wok with 2 tbsp oil. Sauté garlic for 30 secs then toss in ginger and sauté for 1 min.
Toss in cauliflower florets and fry for 3-4 mins or until slightly browned. Pour in the sauce mixture. Cover for 2 mins and add in the capsicum and sprinkle in white pepper and Sichuan pepper powder.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Sauce.jpg
Cook for 2-3 mins and add in spring onion and red chillies. Give a final stir and plate up.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Chillies-and-Spring-Onions.jpg
Stir-Fried Daikon Radish Cakes
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
Rosé Tteokbokki
To Make
Heat up frying pan and sauté bacon pieces until brown. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/11/Fry-Bacon.jpg
Sauté onion with residual oil from bacon (if too much, remove some) until soft. Add in garlic and fry for 30 secs.
Return bacon to frying pan, stir and toss in the tteokbokki. Stir for 1 min. Pour in seasoning paste, stir to coat. Add in water and fry for 1 min, cover and simmer under low heat for 2-3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Rice-Cakes.jpg
Stir in fish cake slices. Pour in milk and heavy cream and continue to cook for 5 mins or until slightly thickened. Add salt to taste. Toss in the mozzarella cheese and stir to combine.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Cheese.jpg
Serve hot with a sprinkle of chopped spring onions.
Dry Mee Siam
To Make
Heat up frying pan with some oil and make the egg omelette. Let it cool and cut into strips.https://asianinspirations.com.au/wp-content/uploads/2024/11/Omelette.jpg
Heat up 3 tbsp oil in a wok and sauté chilli paste until fragrant. Add in salted bean paste and continue to fry.https://asianinspirations.com.au/wp-content/uploads/2024/11/Saute-Curry-Paste.jpg
Add in meat and prawns. Stir to coat. Pour in water and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Meat-and-Prawns.jpg
Toss in rice tofu puffs, rice vermicelli and chives. Stir to coat well. If too dry, add a little more water.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Rice-Vermicelli.jpg
Lastly add bean sprouts. Stir well and serve hot with egg omelette and kumquat.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Bean-Sprouts.jpg
Soto Ayam
To Make
Heat up a deep bottom pot with ½ cup of oil and sauté the spice paste until oil separates.https://asianinspirations.com.au/wp-content/uploads/2024/11/Curry-Paste.jpg
Add in chicken stock. Toss in the lemongrass, kaffir lime leaves and galangal. Add all the chicken thighs and let it come to a boil. Reduce heat and let it simmer covered for 40 mins. Remove chicken and let it set aside to cool. Season soup with salt.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Chicken-Stock.jpg
Heat up a small pot of oil and deep fry chicken thighs until golden brown on both sides. Drain and cool. Shred the chicken thighs and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/11/Deep-Fry-Chicken.jpg
Portion rice vermicelli into bowls. Pour soup over and fill up with cabbage, bean sprouts, eggs, spring onions, chicken pieces, fried shallots, chopped red chillies, cilantro and lime wedges.
Pork Belly Yaki Udon
To Make
Boil a pot of water and blanch udon following package instructions.https://asianinspirations.com.au/wp-content/uploads/2024/10/Blanch-Udon.jpg
Heat up wok with oil and fry pork belly until 80% cooked. Sprinkle salt and black pepper over.https://asianinspirations.com.au/wp-content/uploads/2024/10/Fry-Pork-Belly.jpg
Toss in sliced onions and cook until soft and add in cabbage, carrot, shiitake mushrooms and spring onions. Stir until well mixed. Cover and simmer under low heat for 3-5 mins.https://asianinspirations.com.au/wp-content/uploads/2024/10/Add-Veggies.jpg
Add in the udon and stir. Add in the dashi powder and sauces. Stir until well coated.https://asianinspirations.com.au/wp-content/uploads/2024/10/Add-Sauces.jpg
Serve hot with beni shoga and bonito flakes.
Stir Fry Garlic Clams
To Make
Soak fresh clams with 1 tsp of salt for 2 hours. Rinse thoroughly 2 -3 times and let dry in a colander.https://asianinspirations.com.au/wp-content/uploads/2024/10/Soak-Clams.jpg
Heat up wok with 1 tbsp of oil and sauté ginger, garlic and chillies until slightly golden and fragrant.https://asianinspirations.com.au/wp-content/uploads/2024/10/Garlic-and-Chillies.jpg
Toss in the clams, give them a good stir and add in the white part of the spring onions. Fry for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/10/Add-Green-Onions.jpg
Add oyster sauce, stir again and cover for 1 min.
Add in the Shao Xing wine and the green parts of the spring onions. Stir until well coated and all the clams have opened up.https://asianinspirations.com.au/wp-content/uploads/2024/10/Shao-Xing-Wine.jpg
Serve hot.