Asian Inspirations

Discover the authentic in Asian cuisine food

Rice

Korean Raw Beef Bibimbap

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To Prep
Cut the beef into strips and mix well with the seasoning sauce. Set aside.

To Cook
Set aside each type of vegetables on a big plate after cooking.
Heat pan and ½ tbsp oil. Add carrot and cook briefly for about 20 secs. Season lightly with salt.
Sauté zucchini as above but add ⅛ tbsp garlic and ½ tbsp green onions.
Sauté shiitake mushrooms as above but season lightly with soy sauce.
Mix spinach with ⅛ tbsp garlic, ½ tbsp green onions and 1½ tbsp sesame oil.
Heat oil in a pan, fry the beaten eggs to make a thin omelette. Remove and slice thinly.
In a bowl, ladle 1 cup of cooked rice. Arrange vegetables, seasoned raw beef and egg on top. Drizzle some sesame oil and garnish with sesame seeds. Serve with gochujang for individual taste. Repeat for another 3 servings. Mix gochujang with rice and topping before eating.

Korean Vegetarian Bibimbap

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To Cook
Set aside each type of vegetables on a big plate after cooking.
Heat pan and ½ tbsp oil. Add carrot and cook briefly for about 20 secs. Season lightly with salt.
Sauté zucchini as above but add ⅛ tbsp garlic and ½ tbsp green onions.
Sauté shiitake mushrooms as above but season lightly with soy sauce.
Mix spinach with ⅛ tbsp garlic, ½ tbsp green onions and 1½ tbsp sesame oil.
In a saucepan place bean shoots with ⅛ tbsp garlic, 1 tbsp sesame oil and 2 tbsp water. Cook for about 5 mins until cooked. Drain and add ½ tbsp spring onions and ¼ tsp Korean chilli powder. Season with salt.
Heat oil in a pan, fry the beaten eggs to make a thin omelette. Remove and slice thinly.
In a bowl, place 1 cup of cooked rice. Arrange vegetables and egg on top. Drizzle some sesame oil and garnish with sesame seeds. Serve with gochujang for individual taste. Repeat for another 3 servings. Mix gochujang with rice and topping before eating.

Korean Tofu Bibimbap

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To Cook
Set aside each type of vegetables on a big plate after cooking.
Heat oil in pan, pan-fry the tofu slices until crisp.
Heat pan and ½ tbsp oil. Add carrot and cook briefly for about 20 secs. Season lightly with salt.
Sauté zucchini as above but add ⅛ tbsp garlic and ½ tbsp green onions.
Sauté shiitake mushrooms as above but season lightly with soy sauce.
Mix spinach with ⅛ tbsp garlic, ½ tbsp green onions and 1½ tbsp sesame oil.
Heat oil in a pan, fry the beaten eggs to make a thin omelette. Remove and slice thinly.
In a bowl, ladle 1 cup of cooked rice. Arrange vegetables and tofu on top. Drizzle some sesame oil and garnish with sesame seeds. Serve with gochujang for individual taste. Repeat for another 3 servings. Mix gochujang with rice and topping before eating.

Korean Vegetarian Kimbap

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To Cook
Mix rice with 2 tbsp sesame oil and ½-1 tsp salt in a bowl and set aside. Also set aside tofu and radish.
Pour ½-1 tbsp oil to a heated pan and pour in eggs to make a thin omelette over medium heat. The omelette should be pale in colour. Cut into thin strips when cooled and set aside.
Pour ½ -1 tbsp oil to a heated pan and quickly sauté carrots for about 30 secs and season with salt and set aside.
Mix cucumber with ½ tbsp sesame oil, minced garlic and 2 pinches of salt in a bowl and set aside.
Place sushi mat on a board with a nori sheet on top. Spread ⅓-½ cup of rice over the nori sheet, covering about 2/3 of the sheet. Place each of the ingredients on top of the rice, lining them up horizontally and close together. Roll the nori sheet using your mat until you have a cylinder shape. Squeeze the roll inside the mat gently so that the kimbap is not too loose.
Repeat for the remaining ingredients until you have a desired number of kimbap rolls. Cut kimbap into bite sized pieces, usually 8-10. Garnish with sesame seeds.

Vegan Tofu Sushi Burger

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To Cook
Add vegetarian oyster sauce, sesame oil, brown sugar, water, white pepper, ginger and garlic into a bowl and mix together until fully combined. Heat over medium-low heat, stirring to avoid burning. Take off heat when sauce is reduced by half. Set aside to cool.
Preheat oven to 180°C.
On a lined baking tray, coat sauce over tofu on both sides and bake for 20 mins. Flip and bake for another 20 mins.
Add sushi seasoning into rice, mix and let sit for 15 mins.
To shape sushi buns, spoon 2-3 tbsp of sushi rice into an egg ring and press to mold into shape. Place sushi buns on heated pan to sear the surface.
Assemble the burger by adding avocado, spring onions, wasabi, pickled ginger, cucumber and desired amount of sauce before topping off black sesame seeds on top of sushi bun.

Vegan Bulgogi

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To Prep
Wrap tofu in paper towel for 5 mins to remove excess water, then cut into 1cm cubes.
Combine all sauce ingredients, set aside.

To Cook
Coat and heat oil in a skillet over medium high heat. Add in the tofu cubes, toss and stir tofu around every 2-3 mins to brown evenly. Cook for 7-8 mins in total or increase heat to high until tofu are evenly browned on all sides.
Add in the mushrooms and mix well. Cook for 3 mins without stirring much to brown the mushrooms.
Stir in the sauce mixture and cook for 1 min. Remove from heat and stir in green onion.
Sprinkle some sesame seeds and garnish with green onion. Serve with rice.

Vietnamese Fried Rice (Com Chien)

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To Cook
Heat up a large wok on medium-high heat and add vegetable oil.
Add garlic and stir-fry until it is aromatic.
Add the Chinese sausage slices and cook for a few mins.
Add the frozen vegetables and cook for a few mins.
Push the mixture to one side of the wok and add the eggs to the other side of the wok. Stir often so that the egg cooks in small pieces.
Mix all the ingredients in the wok.
Add the rice and mix properly to ensure that there are no lumps of plain rice.
Add the chicken seasoning, garlic powder, salt, sugar and pepper.
Mix everything together well. Remove from heat.
Plate the servings and serve while hot.

Japanese Fried Rice with Edamame and Fried Tofu

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To Cook
Bring a small pot of water to boil. Add the aburaage in the boiling water and flip once. Remove the oil from the aburaage. Transfer to a plate to let cool. Cut into thin strips and squeeze out water.
Slice the carrot into slabs and then julienne.
In a large frying pan, heat sesame oil over medium heat. Then, add the aburaage and carrot. Saute to coat with the oil.
Add the sake, granulated sugar, mirin, gluten-free soy sauce, and mix all together.
Add the edamame and steamed rice. Break the rice into smaller pieces.
Serve and enjoy immediately once the rice is well coated with the seasonings and heated through.

Leftover Nasi Goreng

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To Cook
Heat up the oil in a wok over medium-high heat.
Add the sambal belacan and fry until fragrant before adding the shallots, chilli and garlic.
Saute for 30 secs before adding the shredded chicken and mixing well.
Add the rice, dark soy sauce and chicken stock powder and mix well, breaking up clumps of rice so that all the grains are coated.
Add the water spinach and fry until it begins to wilt.
Salt the rice to taste and serve immediately with chilli.

Santa Claus Inari Sushi

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To Cook
Fill inari pockets with rice.
Slice 2 thin strips of the red section of the crab stick. Lay on the top of the inari and carefully tuck in sides to form the hat.
Cut out a thicker strip of the red section of the crab stick. Lay on the bottom of the inari and carefully tuck in sides for the body.
Cut out a beard and pompom out of the white section of the crab stick. Place these onto the inari. Cut out a nose from the red section and place onto the beard.
Cut a thin strip of nori and place over body, carefully tucking overhang into the sides. Cut out a small piece for the mouth and place just under the nose.
Cut a thin slice of pickled daikon and from this, cut out a buckle. Place onto the nori belt.
Carefully place 2 black sesame seeds for the eyes.
Serve with soy sauce, wasabi and pickled ginger.

Indonesian Glutinous Rice Balls in Ginger Syrup (Wedang Ronde)

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To Make the Ginger Syrup
Combine the ginger, lemongrass, pandan leaves, sugar and 500ml of water in to a saucepan.
Bring the mixture to a boil and then reduce to a simmer.
After 15 mins of simmering, remove the saucepan from the heat and strain the syrup to remove the larger ingredients.
Set the syrup aside.

To Make the Rice Balls
In a food processor or blender, mix the roasted peanuts and sugar together.
In a separate mixing bowl, place the glutinous flour and slowly pour in the water while kneading the flour.
Continue to pour the water until the dough has a started to take a play dough like consistency.
Divide the dough in to about 20 small balls. If you want to add colours to the dough, do it now while dividing the dough.
Roll out one of the balls in to a flat disc and place about a teaspoon of the peanut filling in to the centre.
Curl up the sides around the filling and roll the dough to return it to a ball shape and then repeat with the rest of the dough.
To avoid the rice balls from drying out, cover them with a damp towel.

To Cook the Rice Balls
Bring a large pot of water to a boil and then gently drop each ball in to it.
Cook the rice balls until they begin to float and then remove them from the pot.
To serve, place a few of the rice balls in to a bowl and ladle over some of the ginger syrup.

Chinese Steamed Glutinous Rice with Chicken (Lo Mai Kai)

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To Prep
In two separate bowls, soak dried shiitake mushrooms and glutinous rice for a minimum of 5 hrs. Keep the water used to soak the dried shiitake mushrooms. Slice rehydrated mushrooms into half.
In a bowl, combine chicken and rehydrated mushrooms with marinade. Add 10 tbsp of leftover mushroom water. Set aside.

To Cook
Using a wok or large pan, heat up oil and sauté shallots and garlic over medium heat until aromatic. Put in glutinous rice and remaining seasoning ingredients and fry, stirring constantly to combine all the ingredients well.
Dish out glutinous rice mixture to a large plate. Drizzle over about 6 tbsp mushroom water. Place in a steamer and steam for 45 mins.
Once the glutinous rice is almost done, heat up some oil in the wok or pan and stir fry the marinated chicken and mushrooms. Add in Chinese sausages and sauté for 1 min. Thicken the sauce with corn flour slurry if necessary.
Using rice bowls or small soup bowls, place pieces of chicken, mushrooms and Chinese sausages into each bowl and spoon in some gravy. Fill up each bowl with glutinous rice. Cover the bowls with aluminium foil and place them back into the steamer. Steam for another 30 mins. Remove and serve hot.