Asian Inspirations

Discover the authentic in Asian cuisine food

Stir-Fry

Yam Rice

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To Prep
Place pork belly slices into a bowl and mix well with all pork marinade ingredients. Set aside.

To Cook
Heat up oil in a wok or large pan. Sauté shallots until aromatic. Dish out and set aside. Toss dried shrimps into the remaining oil and fry until fragrant. Add marinated pork belly slices and stir fry for about 2 mins. Then, place in mushrooms and yam and stir fry for another 2 mins.
Add in rice and rice seasonings. Turn the heat to medium-low and gently stir fry to mix well.
Carefully pour in rice mixture into a rice cooker and pour in water. Cook the rice in the rice cooker and allow to rest for at least 5 mins once ready. Gently mix the rice to loosen the grains.
Serve yam rice with sprinkles of spring onions and fried shallots.

Braised Barramundi with Tomatoes and Pickled Mustard Greens

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To Prep
Season both sides of the fish fillets with salt and pepper. Dust both sides with flour and dust off the excess.

To Cook
Heat 3 tbsp oil over high heat in a large non-stick pan. Carefully place fish fillets into hot oil and fry until lightly browned on both sides. Dish out and set aside.
Add in 1 tbsp oil, turn the flame to medium heat and sauté shallots and spring onions until softened, about 3 mins. Stir in garlic and chillies and cook for another 1 min until fragrant.
Toss in tomatoes and cook for about 5 mins until softened. Stir in mustard greens and pour in chicken stock. Carefully place fish fillets into the broth and increase the heat to medium high heat. Cook and baste the fish fillets for about 8 mins until the fish fillets are just cooked through.
Mix in fish sauce until well combined. Transfer to a serving plate and garnish with fresh coriander and fried shallots. Serve with steamed rice.

Simple Chinese Sausage Rice

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To Cook
Heat oil in a wok over medium high heat. Fry sliced Chinese sausages until crispy. Drain and set aside.
Toss in onion and garlic and fry in the remaining oil until fragrant. Put in rice and fry for 1-2 mins. Pour in chicken stock, put in half the fried Chinese sausages and add dashes of white pepper. Stir to mix then cover. Allow to simmer for 15 mins until rice is cooked.
Once ready, fry the rice for 1-2 mins. Crack in eggs and continue to fry until mixed through. Add in the remaining fried Chinese sausages and quickly mix through.
Dish out and garnish with spring onions. Serve.

Korean Beef Japchae

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To Begin
Add noodles to boiling water and cook for 8 mins. Rinse with cold water and drain. Set aside.
In a bowl, combine marinade ingredients then add beef and mix well. Leave to marinate in the fridge.
Heat 1 tbsp oil in a non-stick pan and stir-fry the vegetables with beef, until beef is cooked. Remove from heat, set aside.
Heat another 1 tbsp oil and stir-fry noodles with soy sauce, sugar and sesame oil for 2-3 mins.
Add vegetables and beef. Serve hot.

Malaysian Fried Rice Cake (Char Koay Kak)

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To Cook
In a large non-stick pan, heat up 1 tbsp of oil and pan-fry the rice cake cubes until the sides are a light brown colour.
Remove the rice cakes and set them aside.
Add another 3 tbsp of oil in to the pan and saute the garlic and pickled radish until fragrant before adding in the chilli paste.
Return the rice cake cubes back in to the pan and then add the dark soy sauce and stir.
Season the rice cubes with salt and pepper to taste before making an empty space in the centre of the pan and pouring in the eggs.
Toss the rice cake cubes in the egg to coat them.
Finally, add the bean sprouts and chives and stir fry for another minute before removing from the pan and serving.

Blue Butterfly Pea Nasi Lemak

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To Cook
Start by preparing the coconut rice. Wash the rice and place in a large saucepan and add the salt, ginger, pandan leaves, coconut milk, and water. Cook all the ingredients in a rice cooker.
When the rice is done, discard the garlic, ginger and pandan leaves, and then fluff up the rice. Divide into 2 equal portions. Add My Blue Tea Blue Butterfly Pea Flower Powder to one and mix well. Combine both rices together.
For the sambal, blend the chilli paste, garlic, ginger, shallots, and ¼ cup water in a blender to a smooth paste.
Heat the peanut oil in a wok or skillet over medium heat. When the oil is hot, add the sambal paste and stir fry for 10 mins, or until fragrant and the oil separates. Add the onion and cook for another 5 mins or until soft. Add the tamarind paste and remaining ½ cup water and mix well to combine with the paste.
Taste the sambal and add more sugar or salt if needed. Remove from heat.
To serve, line a plate with a banana leaf. Place about 1 cup of the cooked coconut rice in the middle of the leaf. Place about 3 tbsp of sambal, a few slices of cucumber, half a hard-boiled egg, 1 tbsp of peanuts and fried anchovies around the rice. Serve warm.

Shortcut Beef Teriyaki

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To Prep
Combine beef with Marinade ingredients and mix well. Let sit in the fridge for 10 mins.

To Cook
Heat oil in a fry pan over medium high, add in the beef and fry for 1-2 mins on each side until browned and slightly charred. Remove from heat and set aside.
Heat oil in a fry pan over medium high heat, sauté onion until soft and translucent.
Add beef and teriyaki sauce into the pan and stir for another 1-2 mins.
Transfer to a serving plate and garnish with coriander. Serve with rice.

Stir Fried Rice Noodles with Beef (Pho Xao Bo)

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To Prep
Mix the beef together with salt, pepper, garlic powder, and sesame oil in a mixing bowl.
Heat up some vegetable oil in a wok over medium high heat. Add the minced garlic and onions and stir fry until fragrant.
Add the beef and chopped spring onions to the wok and cook until the beef is no longer pink in color.
Add the oyster sauce and mix well. Set aside when the beef is done.

To Cook
Heat up some vegetable oil in the wok and add the rice noodles.
Add the dark soy sauce, fish sauce and oyster sauce and mix well, making sure all the noodles are coated with sauces.
Next, add the spring onions and bean sprouts and continue to stir fry until the noodles are done.
Mix in the cooked beef and turned off the heat.
Plate the noodles and serve.

Bok Choy with Minced Pork and Dried Beancurd

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To Cook
Heat oil in a wok, put in minced pork and stir-fry until fragrant. Add Shaoxing wine and stir-fry for a few mins.
Add the diced mushrooms, bean curds, carrots and light soy sauce, then stir-fry well.
Add water, sugar, salt, pepper and sesame oil, then bring to a boil. Stir in the flour solution.
Arrange bok choy on a plate and transfer minced pork and dried bean curd sauce to the side. Serve.

Chinese Stir-Fried Pork

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To Prep
In a large bowl, combine the pork slices and the marinade ingredients together and mix well. Set aside to marinate.
Make the sauce by mixing together the light soy sauce, oyster sauce, Chinese Shaoxing wine, dark soy sauce, Chinese five spice and sugar. Set aside.
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To Cook
In a wok or large frying pan, heat the oil over a medium heat. Add the garlic, ginger and the bottom parts of the spring onion stems and stir-fry for 30 seconds.
When the ingredients have started to become aromatic, add in the pork cook the meat over a high heat until almost cooked.
Add in the sauce and stir-fry for another 30 seconds or until the sauce thickens slightly and the pork is cooked through.
Turn the heat off and toss through the green parts of the spring onion and the sesame oil.
Serve with any leftover spring onions!

Salt and Pepper Prawns (Tom Rang Muoi)

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To Prep
Clean the prawns and then cut off the whiskers and horn with a pair of scissors.
Without removing the shell, take out the veins by using a toothpick placed under the shell and then slowly pulling up. If the vein breaks, you should be able to pull out the remainder with your hands.

To Cook
In a pot, heat oil to 180°C.
While the pot of oil is heating up, dry roast the salt and pepper in a pan until the pepper becomes fragrant.
Once the pepper has become fragrant, remove from the heat and add the sugar, mix and set aside.
Coat a batch of the prawns in corn starch and shake off the excess before frying in the oil.
Cook for about 1-2 mins before transferring to a plate with a paper towel to absorb the excess oil. Continue to cook the remaining prawns in batches until finished.
In a wok, heat up 1 tbsp of oil and add the chilli, onions and garlic.
Sauté until fragrant before adding the deep-fried prawns and the salt and pepper mix.
Toss lightly until combined and then serve!