To Make
Heat up frying pan with some oil and make the egg omelette. Let it cool and cut into strips.https://asianinspirations.com.au/wp-content/uploads/2024/11/Omelette.jpg
Heat up 3 tbsp oil in a wok and sauté chilli paste until fragrant. Add in salted bean paste and continue to fry.https://asianinspirations.com.au/wp-content/uploads/2024/11/Saute-Curry-Paste.jpg
Add in meat and prawns. Stir to coat. Pour in water and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Meat-and-Prawns.jpg
Toss in rice tofu puffs, rice vermicelli and chives. Stir to coat well. If too dry, add a little more water.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Rice-Vermicelli.jpg
Lastly add bean sprouts. Stir well and serve hot with egg omelette and kumquat.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Bean-Sprouts.jpg
Seafood
Stir Fry Garlic Clams
To Make
Soak fresh clams with 1 tsp of salt for 2 hours. Rinse thoroughly 2 -3 times and let dry in a colander.https://asianinspirations.com.au/wp-content/uploads/2024/10/Soak-Clams.jpg
Heat up wok with 1 tbsp of oil and sauté ginger, garlic and chillies until slightly golden and fragrant.https://asianinspirations.com.au/wp-content/uploads/2024/10/Garlic-and-Chillies.jpg
Toss in the clams, give them a good stir and add in the white part of the spring onions. Fry for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/10/Add-Green-Onions.jpg
Add oyster sauce, stir again and cover for 1 min.
Add in the Shao Xing wine and the green parts of the spring onions. Stir until well coated and all the clams have opened up.https://asianinspirations.com.au/wp-content/uploads/2024/10/Shao-Xing-Wine.jpg
Serve hot.
Malaysian KL Hokkien Mee
To Make
Marinate pork slices with light soy sauce and a dash of white pepper.
To render pork lard, dice up 150g pork fat and heat up in a small saucepan under low heat. Reserve pork lard crisps for topping.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-1.jpg
Heat up wok with pork lard and sauté minced garlic for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-2.jpg
Add in marinated sliced pork and cook until it turns opaque.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-3.jpg
Toss in prawns, squid and cabbage, cook for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-4.jpg
Add in carrot and noodles. Pour in the sauce mix and continue to fry until well coated.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-6.jpg
Add in choy sum and give it a stir before adding in chicken stock, stir and cover. Simmer for 3-5 mins. Garnish with crispy pork lard and serve.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-7.jpg
Thai Coconut Scallops
To Make
Add juice of 1 lime over the scallops and let sit for a minimum of 5 minutes while you prepare the rest of the dish.
Blend spinach, makrut leaves and 2 tbsp of oil together in an immersion blender until combined. Strain through a cheese cloth and sit aside.
Heat remaining 4 tbsp of oil in a small pan. Once oil is hot, add curry leaves and fry for 30 seconds, or until transparent and crispy. Remove and sit on a paper towel.
Mix together the coconut cream, lemongrass paste and fish sauce. Set aside.
Finely cut the chillies on an angle, and slice the spring onion into fine long strips, about 3cm in length.
To serve, portion the coconut cream mixture into 4 shallow bowls. Add drops of chilli oil, and makrut oil and gently swirl with the end of a chopstick. Add 6 scallops per bowl, then top with your chillies, spring onion and crunchy curry leaves. Enjoy!
Crispy Prawn Bánh Xèo
To Make
Mix rice flour, cup coconut milk, water with turmeric in a bowl. The consistency should be very runny. If it’s not watery enough add an extra 1/4 cup of water. Mix and set aside.
The simple but delicious dipping sauce, mix all nuoc cham ingredients together. Have a taste – it should be tangy and spicy with a hint of sweetness. you can always adjust the ratios to your liking.
Heat a nonstick pan (very important trust me) with a tbsp of neutral oil (I used vegetable oil).
Get this nice and hot before using a ladle to pour in the pancake mixture onto the pan. Immediately move the pan around to get a nice thin pancake all across the pan.
As that crisps up, put bean sprouts, carrot, coriander and prawns onto one side of the pancake. When the pancake is a crispy golden brown (only a few minutes), fold over to cover the filling.
repeat step 3 until all the batter is used up. Serve with chopped spring onions on top and lettuce and nuoc cham dressing on the side. Enjoy! If prawns aren’t your thing, you can easily replace them with any other meat or protein.
Lime and Coconut Curried Cod
To Prep
Heat the oil in the wok (or other pan) over medium heat, add in the shallots, garlic and ginger and fry for a minute or two.
Add in the curry paste and fish sauce and fry for another minute.
Then add in the lemongrass and makrut leaves and sweat until fragrant and tender (about 5 minutes).
Add the vegetable stock and bring to the boil. Lower the heat and simmer for 15 minutes.
Add the coconut milk and simmer for 5 minutes. Remove from heat and add in the white pepper and lime juice.
Strain the sauce through a colander and discard the chunky bits. Taste and season with more fish sauce or pepper if needed.
Whilst the sauce is cooking bring a pot of water to the boil with a steamer attachment, top and tail the beans and snow peas and steam until tender (or cooked to your liking).
(Optional) To Make Cilantro Oil
Bring a pot of salted water to the boil, add in 2 cups of cilantro leaves and stems. Blanch for 15 seconds and then transfer to an ice bath. Squeeze and remove as much water as possible.
Add the cilantro to a food processor with 1/4 cup of sunflower oil and blend, strain through cheesecloth keeping the oil and discarding the leaves. Keep it in the fridge.
To Make
Heat a fish grill (or regular grill pan) with the oil on high heat.
Season the cod fillets on both sides and place on the grill
Grill until golden on the bottom, flip and grill for another minute.
Place the cod pieces on a lined baking tray and bake at 200°C for about 6-7 minutes (until fish is cooked through).
To Serve
Place your vegetables into each bowl and top with a piece of cod.
Pour over your coconut lime sauce.
Garnish with sliced chili and scallions and drip in some cilantro oil. Top with some lime slices and serve.
Hakka Yong Tau Fu – Stuffed Bean Curd and Vegetables
To Make
Scrap Spanish markerel off the bone, finely chop till turn into paste. Mix fish paste with salt, white pepper, and sesame oil, and set aside.
To prepare the bean curd (hard tofu and fried soft tofu) for stuffing, make a cut lengthwise, with both ends still attached.
To prepare bitter melon for stuffing, cut around 2 cm wide and remove seeds
To prepare the chillies for stuffing, make a slit lengthwise and remove all membranes and seeds.
Stuff bean curd and vegetables with fish paste using a butter knife.
Heat a deep pan over medium heat, and pan fry stuffed bean curd and vegetables in batches, until golden and set aside.
Saute garlic with a little oil for 30 second in the same pan, before adding Lee Kum Kee chilli bean sauce.
Continue to saute for a minute, then add in oyster sauce, sugar, sesame oil, cooking wine, white pepper and stock. Simmer for 2 minutes and check for seasonings.
Arrange stuffed bean curd and vegetables neatly in the pan and simmer for 15 minutes with the lid on. Thicken the sauce with corn flour solution just before serving.
Sprinkle spring onions on top and serve with plenty of steamed rice!
Miso Glazed White Fish with Soba
To Prepare
Sprinkle salt and 1 tbsp sake over fish and rub. Set aside for 30 mins to let it draw out excess moisture and fish odor.https://asianinspirations.com.au/wp-content/uploads/2024/03/MFS-1.jpg
In a small bowl, mix all the marinade ingredients together.
Pour 2 tbsp sake over fish to rinse off the salt and pat dry with paper towel.
Place fish in a glass container and brush marinade on both sides. Cover and let it marinate overnight or for best results up to 3 days.https://asianinspirations.com.au/wp-content/uploads/2024/03/MFS-3.jpg
To Make
Pre-heat oven to 200°C (180°C for convection oven) and prepare a tray with baking mat or paper. Remove fish from container and wipe away the marinade from fish. Place fish skin side up onto tray and bake fish for 20 mins or till cooked.https://asianinspirations.com.au/wp-content/uploads/2024/03/MFS-4.jpg
While fish is baking, boil soba noodles following package instructions. Once cooked, remove and rinse with running cold water. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/03/MFS-7.jpg
Mix all the ingredients for the sauce together. Set aside.
Place soba noodles into a bowl and mix with shredded carrot and edamame. Arrange soba onto plate and gently lay baked fish on top. Pour sauce around soba and serve.
Spring Onion and Ginger Braised Fish
To Prepare
Sprinkle salt and pepper over fish slices, then pour over 1½ tbsp water. Rub the seasonings lightly and marinate for 10 mins.https://asianinspirations.com.au/wp-content/uploads/2024/02/SOGF-1.jpg
Prepare oyster sauce, light soy sauce, dark soy sauce and sugar in a bowl. Set aside.
To Make
Heat oil up in frying pan and check with a chopstick for readiness. Once bubbles arise around the chopstick, the oil is ready.
Sprinkle corn flour over fish slices and gently mix to coat.https://asianinspirations.com.au/wp-content/uploads/2024/02/SOGF-3.jpg
Fry fish slices for 2-3 mins each side in 2 batches. Strain on wire rack and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/02/SOGF-4.jpg
Pour away oil and leave about 1 tbsp in frying pan. Sauté ginger under medium heat for a min then add in minced garlic and sauté for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2024/02/SOGF-5.jpg
Toss in the white parts of the spring onions and fry for a minute, then toss in the green parts and fry for 30 secs. Add water and the sauce mix.https://asianinspirations.com.au/wp-content/uploads/2024/02/SOGF-8.jpg
Add in fried sliced fish and stir to coat with sauce.https://asianinspirations.com.au/wp-content/uploads/2024/02/SOGF-9.jpg
Sprinkle in corn flour solution and stir for a bit. Add in Shao Xing wine and switch off fire.https://asianinspirations.com.au/wp-content/uploads/2024/02/SOGF-11.jpg
Serve immediately with hot rice.
Mild Cod Stew (Daegu Jiri)
To Prepare
Clean fish cutlets and dry with paper towels. Sprinkle a bit of salt on the fillets to rub.
To Make
Boil water or anchovies stock in a medium cast iron pot. Add in kelp and sliced radish and let it come to a boil.https://asianinspirations.com.au/wp-content/uploads/2024/02/DJ-1.jpg
Let it simmer for 5 mins or until radish is softened. Remove kelp and season the broth with some salt and pepper.
Add in fish cutlets and let it simmer over medium fire for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/02/DJ-2.jpg
Add in tofu slices and continue to simmer for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/02/DJ-3.jpg
Add enoki mushrooms, spring onions and chillies and let it boil for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/02/DJ-4.jpg
Switch off fire and let the residual heat cook the fish. Garnish with more spring onions and chillies. Serve hot with steamed rice.
Steamed Garlic Prawns with Mung Bean Threads
To Prepare
In a bowl, combine all the seasoning sauce ingredients, mix well and set aside.
Soak mung bean threads with warm water.
Wash and drain prawns. Cut away the prawn’s antennas and legs.https://asianinspirations.com.au/wp-content/uploads/2024/01/SGP-1.jpg
To butterfly the prawn, use a kitchen shear to cut through the shell from behind the head all the way across the centre to the tail. Then using a sharp knife, slit across the flesh and slice all the way. Remove the black vein.https://asianinspirations.com.au/wp-content/uploads/2024/01/SGP-3.jpg
To Cook
Heat up frying pan with 1 tbsp of oil and sauté minced garlic and minced ginger for 2-3 mins or until fragrant.https://asianinspirations.com.au/wp-content/uploads/2024/01/SGP-4.jpg
Pour in seasoning sauce and fry for a min under medium heat and be careful to not burn the garlic.https://asianinspirations.com.au/wp-content/uploads/2024/01/SGP-5.jpg
Prepare steamer with water. Arrange soaked mung bean theards onto plate and place butterflied prawns on top.
Place ½ tsp scoop of garlic sauce mixture and chopped chilli onto prawns. Drizzle the remaining seasoning sauce over prawns and noodles.https://asianinspirations.com.au/wp-content/uploads/2024/01/SGP-7.jpg
Place plate into steamer and steam for 5-7 mins or until prawns are fully cooked.
Sprinkle chopped spring onions and coriander over prawns.
Heat up 2 tbsp of oil until it starts to smoke and drizzle over spring onions and cilantro. Serve immediately.https://asianinspirations.com.au/wp-content/uploads/2024/01/SGP-10.jpg
Thai Steamed Mussels
To Make
Place mussels in a bowl filled with water. Leave them for 20-30 mins to let them open up and spit out any dirt or mud. Scrub the shells with a brush of any dirt and set aside.
Heat up a heavy bottom pot over medium heat and sauté garlic and red onion for 2-3 mins until onions are soft and slightly translucent.https://asianinspirations.com.au/wp-content/uploads/2023/11/TSM-1.jpg
Add in lemongrass and bird chillies and fry for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2023/11/TSM-2.jpg
Pour in chicken stock. Toss in galangal, kaffir lime leaves and fish sauce. Bring it to a boil.https://asianinspirations.com.au/wp-content/uploads/2023/11/TSM-4.jpg
Gently add in the mussels and fry for a min. Cover for 2 mins. Stir in the cut chillies and turn mussels around to make sure all are opened up.https://asianinspirations.com.au/wp-content/uploads/2023/11/TSM-6.jpg
Continue to cook until all mussels have opened up. Add in lime juice.
Switch off fire and toss in Thai basil leaves and cook with residual heat.https://asianinspirations.com.au/wp-content/uploads/2023/11/TSM-7.jpg
Sprinkle chopped cilantro in before serving.https://asianinspirations.com.au/wp-content/uploads/2023/11/TSM-8.jpg