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Rice

Quorn & Asparagus in Mushroom XO Sauce

July 3, 2020 by Asian Inspirations Admin Leave a Comment

To Make Mushroom Sauce
In a large pan, heat the vegetable oil on a low to medium heat. Add the shallots, Lee Kum Kee Chilli Garlic Sauce, red chilli and dried chilli flakes. Stirring until the shallots are tender.
Add the button, shiitake and re-hydrated shiitake mushrooms. Cook until the the moisture from the mushrooms has released and evaporated.
Pour in the Lee Kum Lee Premium Soy Sauce, balsamic vinegar and reserved shiitake mushroom liquid. Reduce heat and simmer until the liquid has almost evaporated and the sauce has thickened.
Remove from the stove, and allow to cool completely before storing in jar.

To Cook
Drizzle the Quorn fillets in a little oil and fry on a grill until lovely chargrill marks appear on both sides. Remove and slice. Set aside.
In a wok heat the vegetable oil and fry the shallots, garlic and ginger until soft and fragrant.
Toss in the button mushrooms, Quorn and asparagus. Stir until asparagus becomes a little tender.
Add the Mushroom XO Sauce and stir through well. Toss in the Enoki mushrooms and spring onion.
Mix the cornflour and water together in a small bowl before pouring into the wok. Stir to combine and to coat everything in the pan.

To Serve
Serve with traditional rice, konjac rice, cauliflower rice, traditional egg noodles or even konjac noodles. Garnish with a wedge of lime and spring onions. Enjoy!

Tofu Katsu Don

July 3, 2020 by Asian Inspirations Admin Leave a Comment

To Cook
Cut the tofu into 4 large square steaks, place into a shallow dish, cover with 4 tbsp of soy and set aside.
Using a saucepan, bring vegetable oil to medium heat, then add in onions, cooking for 4-5 mins. Add in water, ginger, mirin, rice wine vinegar and soy. Bring to boil, then reduce to simmer for 10 mins.
In a container, mix together the water and cornstarch to make a slurry. In a separate container, add the panko crumbs.
Lightly coat a piece of tofu in the cornstarch, then cover in panko crumbs, ensuring the whole piece is coated well. Repeat for each piece of tofu.
In a fry pan, add in 1 cup vegetable oil over a medium heat. Shallow fry the tofu until golden brown (about 2-3 mins each side). Remove from the fry pan and drain on a wire rack.
Place S&B Golden Curry Sauce cubes into the water mixture, stirring constantly for 5 mins whilst the sauce starts to thicken.

To Serve
Divide rice between 4 bowls, sprinkle with furikake, add in curry, tofu, sliced radish and top with finely sliced spring onion.
Enjoy!

Tofu & Okra Rendang with Asian Greens

July 3, 2020 by Asian Inspirations Admin Leave a Comment

To Cook
Fry the tofu until crunchy.
Add the onion and okra and toss for 2 mins.
Add the rendang paste and coconut milk and cook a further 2 mins.
In a separate pan, throw in the water spinach with a few sprinkles of water and toss for a couple of mins until bright green.

To Serve
Remove from the heat, dish and pour sesame oil and sweet soy. Serve curry with fresh coriander, chilli and jasmine rice.

Stir Fried Chicken with Ginger and Black Fungus

July 3, 2020 by Asian Inspirations Admin Leave a Comment

To Prep
Mix sweet soy sauce, soy sauce and oyster sauce in a small bowl and set aside.

To Cook
Put the wok or fry pan over high heat. Add oil and wait until the oil has heated up. Once you see the smoke start coming up from the wok, put the chicken in.
Cook chicken until just cooked through or about 5 mins. Sprinkle chicken stock powder in the wok.
Add Chinese cooking wine or water and cook for about 1 min.
Add ginger and sauce mixtures. Cook for 1-2 more mins.
Add black fungus and mix until the sauce is well coated on to the black fungus and the fungus has heated through; add a little water if it looks a little dry.
Add spring onion and white pepper and give it a few stirs.

To Serve
Serve with jasmine rice, garnished with extra spring onion.

Thai Green Curry

July 3, 2020 by Asian Inspirations Admin Leave a Comment

To Cook
Heat 2 tbsp of oil over medium-high heat in a pot or deep skillet. Add curry paste (additional garlic, ginger, and lemongrass can be added to paste for more flavour) and cook for 2 mins until paste dried out.
Add chicken broth, coconut milk, fish sauce and sugar. Mix to dissolve paste. Add kaffir lime leaves, stir and bring to a simmer.
Add chicken, stir, lower heat to gentle bubble and cook for 7 mins.
Add in and stir sliced carrots and cook for 6 mins.
Taste sauce. Add more fish sauce for saltiness or sugar for sweetness
Add snow peas and capsicum and cook for 2 mins. Then stir through Thai basil and lime juice before turning off the heat.

To Serve
Serve over jasmine rice and garnish with cilantro and red chillies!

Bahn Mi Bowl

July 3, 2020 by Asian Inspirations Admin Leave a Comment

To Make the Pickled Carrots
Whisk the rice vinegar, palm/brown sugar, sesame oil, and salt together. Soak the carrots in the mixture for 1 hr.

To Make the Meatballs
Mix all ingredients together. Roll into small meatballs with your hands.
Heat a little bit of olive oil over medium-high heat. Add the meatballs and fry until golden brown on the outside and fully cooked (not pink) inside.

To Serve
Layer the carrots and meatballs over quinoa, rice, or noodles.
Top with herbs, peanuts, sesame seeds, and/or spicy mayo. Sliced avocado is a nice addition.

Karaage with Rice

July 3, 2020 by Asian Inspirations Admin Leave a Comment

To Prep
In a large bowl, mix lightly but completely the chicken thighs (each cut into approx. 4 pieces), ginger, garlic, mirin, soy and sake together. Leave and let marinate for at least 20 mins.
Start preheating wok with enough vegetable oil for frying (approx. 180°C).
Mix cornflour and plain flour together.
Take drained pieces of marinated chicken and coat firmly in the flour mixture piece by piece. Set aside on separate dish to let stand for at least 10 mins.

To Cook
Once the oil has reached temperature, add chicken pieces one at a time but do not overcrowd the wok (dependant on wok size and volume of oil).
Continue in batches, cooking for 3 mins and setting aside on a cooling rack to drain. Keep wok on a steady heat.
Fill serving bowls with steamed rice, garnish bowls with lemon wedge and rational amount of lettuce in preparation.
Return all chicken back to wok for further 1 min before final drain on cooling rack.

To Serve
Once drained, divide amongst bowls and serve with Kewpie Mayonnaise dusted with shichimi togarashi pepper mix.
Squeeze lemon over chicken & eat while hot and juicy. Enjoy!

Zosui Pork Rice

July 3, 2020 by Asian Inspirations Admin Leave a Comment

To Cook
In an earthenware pot, add the dashi and bring to a boil.
Add the pork and stir to separate. Add in the onions, carrots, cabbage and mushrooms and stir to combine.
Add the mirin, soy and return the mixture to a rapid simmer for about 1-2 mins, while stirring occasionally.
Mix in rice and simmer for another min.
Lastly, stir in spring onions and swirl in the beaten egg.

To Serve
Turn off heat and garnish with some more sliced spring onion. Enjoy!

Salmon Sashimi Rice Bowl

July 3, 2020 by Asian Inspirations Admin Leave a Comment

To Make
Once the sushi rice is cooked, add the sushi seasoning and mix, then put into a bowl.
In the meanwhile, thinly slice the salmon sashimi then add 2 tsp of the sushi soy sauce and mix, then put onto the sushi rice.
Pan toast the breadcrumbs and white sesame seed, then sprinkle onto the salmon rice bowl and add the chopped spring onion.
Place the poached egg onto the salmon rice bowl and serve with extra soy sauce and wasabi paste.

Thai Red Curry chicken

July 3, 2020 by Asian Inspirations Admin Leave a Comment

To Cook
Heat oil in saucepan and add onion, garlic and ginger and cook for 2 mins or until soft.
Add carrot, capsicum and cook for 10 mins.
Add curry paste, coconut cream, fish sauce, brown sugar and kaffir lime leaves.
Chop chicken thighs and add.
Cook for 30 mins stirring occasionally.

To Serve
Serve on rice and add peanuts, fried shallots, chilli, coriander and a wedge of lime. Enjoy!

Slow Cooked Red Curry

July 3, 2020 by Asian Inspirations Admin Leave a Comment

To Cook
In a slow cooker, place 3 tbsp of red curry paste with 1 tbsp of oil.
Dice and add in the chuck steak along with the coconut milk.
Leave to cook for 2 hrs.
Dice and add in the sweet potato, eggplant and zucchini.
Add peanut paste, fish sauce, palm sugar and cook for another 2 hrs. Add snow peas.
Serve with boiled rice.

Tom Kha Gai (Coconut Soup)

July 3, 2020 by Asian Inspirations Admin Leave a Comment

To Cook
Add coconut oil to heated pan. After 30 secs, add red curry paste, chilli and garlic.
Cook on medium heat for approximately 1 min.
Add chicken pieces and cook for approximately 2-3 mins. Chicken should not be fully cooked through.
In a separate saucepan, begin to boil water for the rice.
Add stock, lemongrass, basil, salt, galangal and kaffir lime leaves to soup mixture and bring to the boil. Once boiling, reduce heat and simmer for 10 mins.
Add rice to boiling water and cook for 10 mins or until ready.
After 10 mins, add coconut milk, sugar and fish sauce to soup mix and bring to the boil.
Add mushrooms and capsicum to soup mix and cook on medium heat till mushrooms and capsicum become tender but not soft.

To Serve
Remove rice from heat, strain and distribute 4 even portions.
Remove lemongrass and galangal from Tom Kha Gai Soup and pour over rice portions.
Add spring onions and/or coriander to garnish. Enjoy!

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Recipe by Asian Inspirations at https://asianinspirations.com.au/recipes/tom-kha-gai-coconut-soup/

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