Asian Inspirations

Discover the authentic in Asian cuisine food

Rice

Valentine’s Day Chocolate Mochi Trio

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To Prepare Chocolates
Separate the three types of chocolates in to their own bowls.
Pour out all of the cream in to a measuring cup and then add it in to a saucepan. Heat over a medium-low heat and almost bring to a boil.
When the cream has been heated through, pour out each measurement for their respective chocolate and then pour it over them.
Allow the hot cream to melt the chocolates before whisking them to form a silky mixture.
Cover the bowls with cling wrap and set them in the fridge for about 90 mins or until solid.

To Prepare the Mochi
In a large, microwave friendly mixing bowl, combine the glutinous rice flour and sugar together and mix well.
Slowly add in water and mix until all of the water has been used up and the mixture is well combined.
Cover the bowl loosely with cling wrap and place in a microwave for 1 min and 30 secs before removing and mixing.
Wrap and return the bowl back in to the microwave and heat for another minute and 30 seconds. When the time is up, remove and mix again to ensure that the flour has cooked through.
In a tray or working area, lay out some baking or parchment paper and dust with potato or rice starch. Spoon the mochi on to the surface and dust with more starch to ensure it doesn’t stick to everything.
Dust hands and a rolling pin with the starch and slowly begins to spread out the mochi. If the mochi is still too hot, allow it to cool down before continuing to roll it out.
When the mochi has been rolled out, allow it to cool in a fridge for about 10 mins until it has become firmer to the touch.
Remove the mochi from the fridge and cut out circles from the mochi. When all of the circles have been cut out, combine the remaining mochi pieces and roll it out again to cut out more circles.

To Form Mochi
Remove the chocolates from the fridge and set them next to the mochi wrappers along with the starch to dust and a small bowl of water to seal the mochi.
Spoon a small serving of one of the chocolate on to your hands and try to shape in to a small ball. Place the chocolate ball on to the centre of the mochi and, with clean hands, wrap the mochi around the ball.
Wet hands slightly and pinch the end of the mochi to seal it before dusting lightly with starch to ensure that it doesn’t stick.
Set the mochi aside and repeat with the remaining ingredients.
To finish, dust with chocolate powders, grated chocolates or any dusting of your choice and serve!

Quick Hainanese Chicken Rice

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To Prep
Preheat an oven to 180 degrees Celsius.
Pour out the rice in to a bowl and rinse with water until the water becomes clear. Drain the water from the bowl and set aside.
In a pan over a medium heat, add in 1 tbsp of the oil and saute 3 tbsp of the garlic and the two slices of ginger until fragrant. Add in the rice and stir until the rice is well coated in the oil.
Remove the pan from the heat and transfer the rice in to a rice cooker. Add in the chicken stock and allow the rice to cook through.
In a small saucepan, heat up the remaining oil over a medium heat while you prepare the raw ingredient.
In a heatproof bowl, combine the remaining garlic, ginger and the spring onions. Test if the oil is hot enough by spooning a small portion of the oil in to the heatproof bowl. If the ingredients sizzle due to the oil, it is hot enough.
Pour the remanding oil in to the bowl and allow the ingredients to be cooked by the hot oil. When the sizzling stops, mix the ingredients together well and set aside.
In a small baking tray, place the chicken breasts and pour over the oil mixture and coat them well.

To Cook
Place the chicken in to the oven and cook for 15 mins or until the meat has cooked through.
In a small pot, fill to halfway with water and bring to a boil. Add in the sesame oil and blanche the bok choy. After about 45 seconds, remove the bok choy from the pot and shock in cold water.
When the meat has cooked through, remove from the oven and plate with the cooked rice and the leftover drippings and oil from the tray.
To serve, top with spring onions, the slices of cucumber and the blanched bok choy.

Wagyu Beef Bowl

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To Prep
Take the steak out of the fridge and allow to reach room temperature. Season with generously with salt and pepper and drizzle with oil.

To Cook
Heat up a pan or skillet over a medium-high heat. Place the steak in to the pan and let cook without touching for about 1 min.
Flip and brown the other side. Cook to the desired level of doneness before setting aside to rest.

To Serve
When the steak has rested for at least 5 mins, slice it thinly at an angle and against the grain of the meat.

In a bowl, spoon your desired amount of rice and furikake and mix till they’re well combined. Top with the sliced steak, cooked edamame beans, tsukemono and an onsen egg. Top with extra furikake if desired.

Tofu Bowl

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To Prep
Cut the tofu in to small squares that are about half an inch in height. In a bowl, pour in the potato starch and lightly coat the tofu. Shake off the excess starch and set aside.
In a mixing bowl, combine the sauce ingredients and mix well.

To Cook
Heat the oil in a frying pan over a medium high heat before adding in the tofu. Cook the tofu on one side until the skin becomes golden brown before swapping to repeat on the other side.
When both sides have cooked, pour in the sauce mixture. Allow the sauce to thicken and coat the tofu.
Remove the tofu from the pan. If you wanted the sauce to thicken, continue to cook it over a low heat until it has your intended consistency.

To Serve
Over a bowl of rice, arrange the tofu. Spoon the remaining sauce over the top and garnish with edamame, bonito flakes, tsukemono and furikake. Serve!

Salmon Teriyaki Bowl

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To Prep
Prepare the fish by removing the scales and rinsing with water before drying with a paper towel and lightly seasoning with salt and pepper.
Combine all of the sauce ingredients together in a bowl and mix well.

To Cook
Heat up a frying pan over a medium heat and add in drizzle of oil. When the oil has heated up, place the fish fillets in skin side down.
Cook the fish fillets skin side down for about 2 mins or until skin has browned.
When the skin has cooked, turn the fillet on to its side and cook for about 30 secs to a min before swapping to the other side to repeat.
After both side have been cooked, flip the fish so that the top side of the fillet is facing the pan and add in the sauce mixture.
Allow the sauce to reduce and thicken slightly before and turning off the heat and removing the fish from the pan.

To Serve
Spoon the amount of rice you want in to a bowl and top with the salmon, furikake, edamame, tsukemono and an onsen egg. Finish with chilli strands and more furikake.

Oriental Fried Rice

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To Cook
Heat oil in a large wok over a medium heat and cook onions for 2 mins.
Add the spring onions to the wok and stir fry for 1 min, remove and set aside. Return the wok to the heat along with the onions, diced pork and rice,m then stir fry for 4 mins; drizzle over the combined sauces and heat through.
Toss through the sliced omelette and serve garnished with fried shallots.

Chicken Karaage Bowl

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To Prep
In a mixing bowl, combine the chicken, soy sauce, sake, egg, ginger and garlic cloves and mix well. Allow to marinate for approximately 30 mins.

To Cook
Heat up a pot of oil over medium heat until it reaches 180°C.
Transfer the marinated chicken into the bowl of potato starch in batches depending on the size of the pot.
Remove the excess starch from the chicken and then fry in the oil until golden brown. Drain on paper towels to remove remaining oil. Repeat with the remaining chicken.

To Serve
In a bowl, combine your desired amount of rice and furikake together and mix till well combined. Top the rice bowl with the karaage, edamame, tsukemono and an onsen egg.

Japanese Rice Balls (Onigiri)

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To Prep
Blanch white radish leaves in water seasoned with salt.
Cool down the leaves in icy water then squeeze excess liquid out.
Combine wasabi with soy and mix well.
Combine mixture from step 3 with radish leaves and leave for 5 mins to infuse.

To Make Rice Balls
Take out the leaves and mix with bonito flakes and rice.
Shape into onigiri style and serve with nori sheets.

Cone Style Sushi (Temaki)

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To Prep
Add Obento Sushi Seasoning to steamed sushi rice and mix well.
Combine mayonnaise with wasabi, adding wasabi to preferred taste.
On nori sheets, spread rice followed by wasabi and mayonnaise mix.
Top with fish & vegetables.
Roll into a cone shape and serve with Obento Sushi and Sashimi Soy Sauce.

Fried Rice with XO Sauce

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To Cook
Place diced pork into a bowl and add in marinade ingredients. Mix well.
Heat oil in a frying pan. Add pumpkin and Chinese broccoli and fry until cooked. Drain. Add oil in the pan and fry eggs. Toss in rice and fry until well combined. Dish out and set aside.
Add 2 tbsp oil and stir fry pork until cooked. Then, add mushrooms, prawns, scallops, Chinese broccoli and pumpkin. Stir fry for 2 mins. Mix in sauce ingredients and heat through.
Pour over fried rice and serve.

Coconut & Mango Riceberry Rice Pudding

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To Cook
Add riceberry, water and ¼ tsp salt into a saucepan. Bring to a boil, then lower heat and simmer covered for 20 mins, or until rice is cooked but still slightly wet.
Add in the sugar, remaining salt and 350ml coconut milk, then stir through. Bring to the boil, then lower heat and simmer uncovered, stirring occasionally for 10 mins, or until mixture has thickened to desired consistency.
Serve warm or cold with remaining coconut milk drizzled over, and topped with mango and toasted coconut flakes.

Pineapple Fried Riceberry Rice

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To Prep
Preheat oven to 120°C. Prepare a baking/roasting tray lined with baking paper or foil.
Cut the pineapple in half lengthwise. Use a knife/spoon to scoop out the fibrous core, then discard. Scoop out the remaining flesh, leaving 2cm around the edge.
Place pineapple shell open side up on the oven tray and warm through for 15-20 mins while cooking.
Cut remaining pineapple flesh into chunks.

To Cook
Heat wok on high heat. Add 2 tbsp oil and swirl around until smoking.
Add prawns and stir-fry for 1-2 mins, or until cooked. Remove from the wok and set aside.
Add onions, capsicum and garlic, and stir-fry until fragrant and slightly softened. Remove from the wok and set aside.
Add remaining oil into the wok and allow to heat up. Add half the rice, breaking any clumps with your wooden spoon/spatula. Cook for 1-2 mins, alternating between stir frying and allowing rice to sit and toast.
Add in remaining rice and repeat until rice is heated through and toasted.
Add the cooked prawns and vegetables and stir through, before mixing in the fish sauce and sriracha.
Shift the rice to one side of the wok, then pour in the eggs. Allow to cook, then scramble and stir through the fried rice.
Add in the pineapple and stir through until warm. Remove fried rice from heat.
Remove pineapple shells from the oven. Use paper towel to soak up any excess juice.
To serve, fill pineapple shells with fried rice. Garnish with coriander, chillies, spring onion, fried shallots, roasted cashews and serve with lime wedges.