Asian Inspirations

Discover the authentic in Asian cuisine food

Stir-Fry

Spicy Thai Seafood Stir-fry (Pad Cha Talay)

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To Prepare
Pound together garlic cloves, Thai chillies and jalapenos into a soft paste with a mini blender or a pestle and mortar.https://asianinspirations.com.au/wp-content/uploads/2024/04/PCT-1.jpg
Mix all the sauce ingredients together and set aside.

To Cook
Heat up wok with 2 tbsp oil and sauté the garlic-chilli paste for 2 mins. Add prawns, cook for 30 sec, add in squids and cook for 30 sec.https://asianinspirations.com.au/wp-content/uploads/2024/04/PCT-2.jpg
Toss in bamboo slices, carrot, green peppercorns, fingerroots, red and green chillies and give them a good stir for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/04/PCT-3.jpg
Add in sauce and stir to coat. Toss in onion and kaffir lime leaves and cook for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/04/PCT-4.jpg
Lastly, add in the Thai basil leaves, stir and switch off heat. Serve hot with steamed white rice.https://asianinspirations.com.au/wp-content/uploads/2024/04/PCT-6.jpg

Thai Red Curry Pork (Pad Prik Gaeng Moo)

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To Prep
In a medium bowl, place sliced pork and all the marinade ingredients together and marinate pork for 15 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/TRCP-1.jpg

To Cook
Heat up frying pan with Cobram Estate Extra Virgin Olive Oil and fry pork fillets until 80% cooked.https://asianinspirations.com.au/wp-content/uploads/2024/01/TRCP-2-v2.jpg
Add in Thai red curry paste and fry for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/01/TRCP-2a.jpg
Toss in snake beans and continue to fry for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/TRCP-3.jpg
Crush kaffir lime leaves and toss in and fry for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/01/TRCP-4.jpg
Add fish sauce and sugar and stir for 30 secs. Toss in cut chillies and give a good stir.https://asianinspirations.com.au/wp-content/uploads/2024/01/TRCP-5.jpg
Dish up and serve hot with jasmine rice.

Tomato Fried Rice

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To Cook
Heat up wok with Cobram Estate Extra Virgin Olive Oil and sauté onion and garlic for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/TFR-1a.jpg
Add in chicken cubes and fry for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/TFR-2a.jpg
Add beaten egg and stir around and break them up in to small clusters.https://asianinspirations.com.au/wp-content/uploads/2024/01/TFR-3.jpg
Toss in diced tomato, carrots and snake beans and fry for 1-2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/TFR-4.jpg
Add cooked rice and stir-fry until well mixed.https://asianinspirations.com.au/wp-content/uploads/2024/01/TFR-5a.jpg
Add in all the sauce ingredients and continue to fry for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/01/TFR-6.jpg
Serve hot with sunny side up egg, sliced cucumber, sambal belacan and lime.

Thai Basil Chicken (Pad Krapow Gai)

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To Make
Using a clever, ground chicken thigh coarsely and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/08/HBC-2.jpg
Pound Thai chillies, red chillies and garlic until it becomes a fine paste. Set aside.https://asianinspirations.com.au/wp-content/uploads/2023/08/HBC-1.jpg
Mix all sauce ingredients together and set aside.
Heat up wok with cooking oil and sauté chilli paste over medium heat for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2023/08/HBC-3.jpg
Add in chicken and cook until they are broken up.https://asianinspirations.com.au/wp-content/uploads/2023/08/HBC-4.jpg
Pour in the sauce mixture and continue to toss the chicken until almost cooked.https://asianinspirations.com.au/wp-content/uploads/2023/08/HBC-5.jpg
Add in onion and snake beans and continue cooking until chicken is fully cooked.https://asianinspirations.com.au/wp-content/uploads/2023/08/HBC-6.jpg
Switch off the fire and toss in the basil and cook with residual heat. Serve with hot rice and eggs.https://asianinspirations.com.au/wp-content/uploads/2023/08/HBC-7.jpg

Chinese Beef and Broccoli

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To Make
Slice beef flank to 5mm thickness on a 45 degree angle. Place in a bowl and soak with water for 5 mins to remove excess blood. Drain on a colander and set aside for 10 mins.https://asianinspirations.com.au/wp-content/uploads/2023/07/CBB-1.jpg
Mix all the marinade ingredients in a bowl and marinate the beef for 30 mins.
Heat up wok with 1 tbsp oil on medium heat and fry marinated beef till 80% cooked. Spread them out to sear them evenly. Take out and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/07/CBB-2.jpg
Using the same wok, add 1 tbsp cooking oil and sauté garlic and ginger. Toss in broccoli and stir. Cover for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2023/07/CBB-3-1.jpg
Add in beef and stir for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2023/07/CBB-5-1.jpg
Mix Shao Xing wine, brown sugar, oyster sauce, pepper, sesame oil and bone broth in a bowl.https://asianinspirations.com.au/wp-content/uploads/2023/07/CBB-6-1.jpg
To make corn flour slurry, mix together the corn flour and water until well combined. Add the slurry to the wok and stir for another min until sauce thickens. Dish out and serve hot.

Salt and Pepper Pork Chops

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To Make
Slice pork chops into 5mm thick and marinate with all the marinade ingredients for 1 hour.https://asianinspirations.com.au/wp-content/uploads/2023/07/SNPP-2.jpg
Fill half of a saucepan with oil and heat it up till 180C.
Add beaten egg into marinated pork and mix well.https://asianinspirations.com.au/wp-content/uploads/2023/07/SNPP-3-1.jpg
Mix corn flour and potato flour in a tray. Coat marinated pork (slice by slice) with flour mixture.https://asianinspirations.com.au/wp-content/uploads/2023/07/SNPP-4.jpg
Immediately deep fry for 3-4 mins, turning a few times while frying. Drain excess oil on rack.https://asianinspirations.com.au/wp-content/uploads/2023/07/SNPP-5-1.jpg
Heat up wok with 1 tbsp of oil. Sauté minced garlic for 30 secs. Toss in the diced red and green capsicum and fry for 1 min.https://asianinspirations.com.au/wp-content/uploads/2023/07/SNPP-8-1.jpg
Add in the chopped spring onions and stir for 30 secs. Toss in the fried pork.https://asianinspirations.com.au/wp-content/uploads/2023/07/SNPP-9-1.jpg
Sprinkle salt and pepper mix all over pork. Give a good stir and serve hot.https://asianinspirations.com.au/wp-content/uploads/2023/07/SNPP-10-1.jpg

Stir Fry Pork Ribs with Massaman Curry

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To Make
Sauté the curry paste with oil on medium heat till fragrant.
Add pork ribs and keep stirring and cooking for 3-4 minutes.
Add the coconut milk and water, and keep cooking for 3 minutes.
Season with salt, sugar and tamarind paste, and continue cooking for 10 minutes.
Add potato and onion. Continue to cook the curry until it thickens to the desired amount of sauce. If the curry is too dry, add 1-2 tbsp water.
Serve with desired garnish, and enjoy with a bowl of rice.

Stir Fry Glass Noodles with Chicken and Green Curry Paste (Gaeng Ho)

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To Make
Soak glass noodles in hot water for 3 minutes and drain.
Stir fry green curry paste, lemongrass, kaffir lime leaves and garlic in medium-heat oil till fragrant.
Add chicken the turn to medium high heat. Continue cooking and stirring for 2 minutes.
Add vegetables, sugar and fish sauce, and continue cooking until the vegetables are cooked.
Add glass vermicelli, and keep cooking and stirring for 1 minute. Ready to serve.

Prawn and Snow Pea Stir Fry

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To Make
Marinate shrimps with marinade ingredients and set aside for 10 mins.
Meanwhile, heat up a saucepan of water to a boil, add ½ tsp salt and ½ tsp oil and blanch snow peas and carrot for 1 min, lift up and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/06/SPP-1.jpg
Switch off fire and toss in the mushrooms and blanch for 30 secs. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/06/SPP-2.jpg
Heat up wok with 2 tbsp cooking oil and do a quick fry of marinated shrimps till 70% cook around 2-3 mins. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/06/SPP-3.jpg
In the same wok, add 1 tbsp cooking oil and sauté ginger, garlic and spring onions on medium heat for 1-2 mins.https://asianinspirations.com.au/wp-content/uploads/2023/06/SPP-4.jpg
Toss in snow peas, carrots and mushrooms. Stir for 1 min.https://asianinspirations.com.au/wp-content/uploads/2023/06/SPP-5.jpg
Add in the half-cooked shrimps and continue to stir for 2-3 mins.https://asianinspirations.com.au/wp-content/uploads/2023/06/SPP-6-1.jpg
Mix all sauce ingredients together and pour over the shrimps and vegetables. Stir for 1 min and splash in a little bit of Shaoxing wine and sesame oil. Serve hot.

Gochujang Seafood Fried Rice

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To Prepare Seafood Gochujang Fried Rice
Marinate the prawns and scallops with potato starch and pepper for 10 mins.
Heat up frying pan with 2 tbsp cooking oil and pan fry prawns and scallops till slightly brown on both sides. Remove and set aside on a platter.https://asianinspirations.com.au/wp-content/uploads/2023/05/SFR-2.jpg
Toss mussels and clams into the same frying pan with ¼ cup of water and cook for 3 mins covered. If some mussels haven’t opened, allow them to cook for a further 1-2 mins. Remove and set them aside on the same platter.
For the mussels, remove one side of the shell.https://asianinspirations.com.au/wp-content/uploads/2023/05/SFR-3-2.jpg
In a clean frying pan, add 2 tbsp of oil and sauté onion and garlic for 2-3 mins. Add in spring onion and cook for 1 min.https://asianinspirations.com.au/wp-content/uploads/2023/05/SFR-1-1.jpg
Add in gochujang and stir it in the pan.https://asianinspirations.com.au/wp-content/uploads/2023/05/SFR-4-1.jpg
Add in cooked rice and stir till well coated with gochujang and onion mix. Add in light soy sauce and stir for a min.https://asianinspirations.com.au/wp-content/uploads/2023/05/SFR-5.jpg
Place the seafood on top of the rice and cover the pan with a lid. Cook on medium heat for 3 mins. Drizzle sesame oil around before switching off the fire.https://asianinspirations.com.au/wp-content/uploads/2023/05/SFR-6-1.jpg
Garnish with toasted sesame and chopped spring onions.

Pork Yaki Udon

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To Make
Combine the sauce ingredients together in a small bowl and set aside.
Season pork belly with salt and pepper and cook in a hot pan for a few mins. Then add in onions and cook until translucent.
In the meantime, cook udon noodles by following the instructions on the back of the package and drain noodles well.
Add in the cabbage and capsicum and cook for a couple mins.
Add in the beansprouts and the noodles. Pour sauce over the noodles and toss well.

Thai Basil Tofu & Vegetables Stirfry

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To Make
Place tofu cubes into a deep bowl and coat with tapioca starch, salt and white pepper.
Heat up a frying pan with some cooking oil and pan fry tofu cubes till golden brown. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/05/TBT-2-1.jpg
Mix all the sauce ingredients together. Set aside.
Using the same frying pan, heat up 2 tbsp of cooking oil and sauté minced garlic and grated ginger. Toss in the sliced capsicum and broccolini. Cook for 2-3 mins, add water and stir. Cover for 2 min.https://asianinspirations.com.au/wp-content/uploads/2023/05/TBT-3-1-1.jpg
Toss in fried tofu cubes, add in sauce mixture and stir till well coated for about 2 mins. Remove from heat.https://asianinspirations.com.au/wp-content/uploads/2023/05/TBT-4-1.jpg
Toss in the Thai basil leaves and give a good stir.https://asianinspirations.com.au/wp-content/uploads/2023/05/TBT-5-1-1.jpg
Serve by garnishing toasted sesame seeds, cilantro and extra Thai basil.