Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Japanese Mixed Rice in Rice Cooker (Takikomi Gohan)

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To Prepare
Wash short grain rice and let it soak for 15-20 mins. Drain away soaking water and place rice inside rice cooker.https://asianinspirations.com.au/wp-content/uploads/2025/06/JMR-2.png
Heat up some water in a saucepan and blanch konjac for 2-3 mins. Remove from saucepan and let it cool and julienne. Set aside.
In the same saucepan, blanch aburaage for 30 secs. Remove and let cool. Cut half length wise and cut into thin strips. Set aside.

To Make
Pour dashi into rice, add light soy sauce and mirin. Mix well.
Layer ingredients in this order: chicken pieces, mushrooms, konjac, mushrooms and aburaage. Do not mix them up.https://asianinspirations.com.au/wp-content/uploads/2025/06/JMR-3-1.png
Cover and start cooking process.
Once done, let rice steam for 10 mins. Give it a good stir.https://asianinspirations.com.au/wp-content/uploads/2025/06/JMR-4.png
Serve hot with some chopped spring onions.

Thai Corn Fritters

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To Make
Mix corn, egg, red curry pastes and baking powder well.
Add all flour, sugar, salt and lime leaf. Then mix until all ingredients are combined.
Adjust the consistency by slowly adding in water.
Heat oil to medium-high heat.
Use a spoon to take the mixture then deep fry until crispy.
Serve with ABC Chilli Sauce.

Crsipy Tempeh Kecap

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To Prep
Pound all the spice paste ingredients until you get a smooth paste.
Heat up wok with enough oil. Once ready, deep fry the tempeh cubes until golden brown. Do this in two batches. Strain oil and cool them on paper towel to absorb excess oil.
Remove excess oil from wok and leave around 2 tbsp.

To Make
Sauté the pounded spice paste together with lemongrass until fragrant.
Toss in the chillies and tempeh. Stir-fry for 3 mins.
Add in ABC Sweet Soy Sauce (Kecap Manis), stir in well for 30 secs then add water. Stir until tempeh is well coated.
Switch off heat and serve hot.

Korean Vegetable Pancake (Yachae Hotteok)

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To Prep
Mix 150ml warm water with instant yeast and let it bloom for 15 mins.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-1-1.jpg
Prepare the rest of the dough’s dry ingredients in a large mixing bowl. Pour yeast water over and mix with a spatula.
Add in oil and the rest of the water and bring mixture to a dough. Turn onto a flat surface and knead for 2-3 mins until dough is slightly smooth.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-4-1.jpg
Return to mixing bowl, cover and let it rise until double (around 1-2 hours).
While dough is proofing, prepare the filling. Mix cabbage with ½ tsp of salt to draw out moisture. Do the same with carrot. Squeeze out as much liquid as possible. Set aside.
Soak potato starch noodles for 10 mins. Cut into 5cm length. Blanch in boiling water for 1 min. Remove and dunk into cold water. Drain and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-6-1.jpg
Heat up frying pan with 1 tbsp oil and sauté shiitake mushrooms until soft and wilted. Remove into a large mixing bowl.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-7-1.jpg
In the same pan, sauté carrot for 2-3mins and add into the large mixing bowl.
Continue the same steps with onion and cabbage.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-9-1.jpg
Add in the chives and sweet potato noodles onto the bowl of sautéed vegetables and pour in the the sauce and mix them together.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-12-1.jpg
Punch down the air of the dough and knead for another min. Let it rest for 15 mins. Divide into 10 equal portions.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-13-1.jpg

To Make
Take one dough ball and flatten with a rolling pin into a large disc (around 14cm diameter) leaving the centre thicker.
Place 1/3 cup of the filling in the centre. Bring the side together and seal completely. Turn it over on a tray and complete the rest of dough balls.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-14-1.jpg
Brush oil all around the filled dough and let them sit for a few mins in the oil.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-16-1.jpg
Heat frying pan with 2-3 tbsp of oil and fry hotteok seam side down first.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-17-1.jpg
Press them as flat as you can and fry until golden brown on both sides. Fry them in batches.
Serve warm.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-25-1.jpg

Sake & Soy Marinated Tofu Karaage Bowl

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To Make
Prepare the tofu: Place the tofu on a fine wire rack set over a tray. Cover it with baking paper and a heavy weight (like a cast iron skillet) to press out excess liquid. Let it rest for 1 hour.
Make the marinade: Mix the sake, 1½ tablespoons of Lee Kum Kee Premium Dark Soy Sauce, ginger, and garlic in a bowl. Tear the tofu into chunks, avoiding flat edges to help the marinade absorb better. Gently toss the tofu in the marinade until evenly coated. Let it marinate for at least 30 minutes.
Make the sauce: Combine 2 tablespoons of Lee Kum Kee Premium Dark Soy Sauce with sesame oil in a small bowl. Set aside.
Cook the tofu (first fry): Heat 4 cm of oil in a deep fryer or pot to 170°C. Coat each piece of marinated tofu in potato starch, shaking off the excess. Fry immediately, turning the pieces to brown evenly. Cook for 5 minutes, or until light brown, then transfer to paper towels to drain.
Cook the tofu (second fry): Increase the oil temperature to 180°C. Fry the tofu again for 4 minutes, or until golden brown. Transfer to paper towels to drain.
Assemble the bowls: Divide the cooked rice between two bowls. Top with rocket, carrot, cucumber, spring onion, and the karaage (fried tofu). Sprinkle with sesame seeds and chilli threads (optional). Serve with lemon wedges and the prepared sauce on the side. Add the sauce just before eating.

ABC Sweet Soy Sauce Grilled Vegetables

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To Make
Preheat a grill pan or BBQ over medium-high heat.
In a bowl, toss the vegetables with oil, ABC Sweet Soy Sauce, garlic, salt, and pepper.
Grill vegetables and lemon halves for 3-7 minutes each side, depending on the thickness, until tender and slightly charred.
Serve as a side dish or over rice with fresh lime, mint and a dipping bowl of ABC Sweet Soy Sauce.

Chicken Stir Fry

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To Make
Heat half the oil in a large frying pan or wok over medium-high heat. Add half the chicken slices, season with salt and pepper, and cook until browned and cooked through, about 5-6 minutes. Remove from the frying pan and repeat with the remaining chicken, using more oil where needed.
In the same frying pan, add a little more oil if required, followed by the garlic. Sauté for 30 seconds, then add the carrots, stir-fry until tender-crisp, about 2-3 minutes. Add the green beans to the pan and cook for 2-3 minutes.
Return the cooked chicken to the frying pan. Add ABC Sweet Soy Sauce, soy sauce and sesame oil, stirring to combine then mix through the spring onions just before removing from heat.
Serve hot with sliced chilli and a side of brown rice or on its own.

Mie Goreng (Indonesian Fried Noodles)

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To Make
Cook noodles according to package instructions. Drain and set aside.
Mix together the ABC Sweet Soy Sauce, soy sauce, oyster sauce, sugar, chilli sauce (if using), sesame oil and white pepper in a small bowl. Set aside.
Heat 2 tablespoons of oil in a large frying pan over medium heat.
Gently crack the egg into the pan. For sunny side up, cook eggs for 2 minutes until the egg whites start to blister (flip carefully for ‘eggs over easy’). Set aside.
Heat remaining oil in a large pan or wok over medium-high heat. Add the chicken pieces and cook on both sides until slices have turned white.
Add prawns, shallots and garlic, stir-frying for 1-2 minutes until fragrant. Add the carrots and cabbage, cooking until vegetables are tender, about 2 minutes.
Add the cooked noodles to the pan, along with the sauce mix. Toss everything together until the noodles are evenly coated and heated through.
Garnish with spring onions, fried shallots and fried egg. Serve immediately.

ABC Sweet Soy Sauce Chicken and Veggie Fried Rice Balls

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To Make
Heat frying pan over medium heat, and cook the diced bacon until it’s starting to crisp. Toss through the prawn meat to cook then remove all from the pan and set aside.
Leave residual bacon oil in the pan and cook chicken breast pieces on each side for 4-6 minutes or until starting to brown and cook through. Set aside to cool then dice or shred.
In a mixing bowl, combine rice, bacon and prawn meat, chicken, peas, corn, carrot, salt and pepper and ABC Sweet Soy Sauce. Mix well.
Add the beaten egg and flour, mixing to bind the ingredients.
Roll 1 heaped tablespoon of the mixture, compressing them tightly together between your hands to form a round golf ball size.
Adjust the air fryer to 200°C and pre-heat for 3 minutes. Arrange balls in a single layer and cook for 6-7 minutes until just starting to colour.
Serve with ABC Original Chilli Sauce for dipping if desired.

Thai Mushroom Stir Fry

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To Make
Break up shimeji mushrooms into small clusters, slice shiitake mushrooms and trim off the roots from enoki mushrooms.
Heat up wok with 2 tbsp oil. Sauté minced garlic until slightly brown and fragrant.https://asianinspirations.com.au/wp-content/uploads/2025/03/Stir-Fry-Garlic.jpg
Toss in shimeji and shiitake mushrooms. Stir for 1 min and toss in enoki mushrooms and chilli. Stir until slightly softened.https://asianinspirations.com.au/wp-content/uploads/2025/03/Add-Mushrooms.jpg
Pour in sauce and stir until mushrooms are coated. Turn off heat and toss in Thai basil. Give a good stir and dish up to serve.https://asianinspirations.com.au/wp-content/uploads/2025/03/Add-Thai-Basil.jpg

Korean Spicy Enoki Mushrooms

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To Make
Clean and trim away the roots and debris from enoki mushrooms. Slice into thin sections.https://asianinspirations.com.au/wp-content/uploads/2025/03/Trim-Mushrooms.jpg
Prepare spicy sauce and set aside.
Heat up frying pan with oil and sear enoki mushrooms on both sides until lightly golden.https://asianinspirations.com.au/wp-content/uploads/2025/03/Cook-Mushrooms.jpg
Pour spicy sauce over enoki mushrooms and cook for 1-2 mins until sauce has thickened.https://asianinspirations.com.au/wp-content/uploads/2025/03/Pour-Sauce.jpg
Garnish with toasted sesame seeds and chopped spring onions.

Bukkake Udon

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To Make
In a sauce pan, boil water and cook Hakubaku Organic Udon Noodles according to package instructions. Once cooked, rinse udon over cold water and divide into 2 bowls.https://asianinspirations.com.au/wp-content/uploads/2025/02/Cook-Udon.jpg
In a sauce pan, heat up dashi stock with light soy sauce, sake, mirin and brown sugar. Let it come to a gentle boil. Remove from heat and drop in the ice cubes.https://asianinspirations.com.au/wp-content/uploads/2025/02/Ice-in-Broth.jpg
Pour broth over udon and garnish with chopped spring onions, julienned cucumber, bonito flakes, sesame seeds, onsen eggs and pickled ginger (optional).