Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Indonesian Crispy Pork Belly

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To Prep
Rub skin with salt, place on a baking rack with drip tray underneath and refrigerate uncovered for 2-12 hrs. Pat dry with paper towel, remove any remaining salt. Rub with sesame oil.
In a roasting dish, combine ABC Sweet Soy Sauce Kecap Manis, orange juice, rice vinegar, ginger and ½ cup of water. Lay spring onions down lengthways into dish and sit pork belly on top, skin side up.

To Cook
Preheat oven to 220ºC, fan forced. Bake for 30 mins until skin starts to blister. Reduce oven to 160ºC, and add ½ cup of water. Roast for a further 45 mins. Transfer pork to a large flat baking tray.
On stove top, place roasting dish over a medium heat. Simmer sauce with spring onions for 4-6 mins until reduced by one third. Strain into a jug, sit for 10 mins then pour off top layer of fat.
Switch oven to grill on high to blister pork belly rind until crispy. Remove from oven, rest for 10 mins, carve. Serve with green beans, rice, a drizzle of pan juices and ABC Original Chilli Sauce on the side.

Thai Vegetable Stir-fry

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To Prep
In a small bowl, combine sauce ingredients. Set aside.

To Cook
In a wok, heat 1 tbsp of vegetable oil over medium-high heat. Fry tofu for 2 mins each side, until crisp. Set aside. Cook green beans for 2-3 mins. Set aside.
In the hot wok, add remaining oil with eggplant and salt. Reduce heat to medium and stir-fry for 6 mins. Add ginger, onion, garlic and half of red chillies. Increase heat slightly and cook for 2-3 mins. Toss through half of Thai basil leaves and sauce mixture. Add crispy tofu and green beans until warmed up.
Add a squeeze of fresh lime juice. Serve with remaining basil leaves, red chillies and steamed jasmine rice.

Vietnamese Beef Lettuce Cups

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To Cook
In a wok, heat oil over high heat. Add beef mince, lemongrass and shallots and fry for 2 mins until just brown, breaking up any large meat chunks. Stir through fish and oyster sauces, pepper and ¼ cup of ABC Sweet Soy Sauce Kecap Manis. Mix to combine, remove from heat and add 1½ tbsp of lime juice.

To Serve
On a platter, place the lettuce leaf cups.
In each cup place a small amount of vermicelli, beef and sauce. Sprinkle with spring onion, mint, peanuts and chilli. Drizzle with remaining ABC Sweet Soy Sauce Kecap Manis and lime juice.

Thai Vegetarian Yellow Curry

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To Cook
Preheat oven to 180ºC, fan forced.
In a large bowl, coat pumpkin and cauliflower with 1 tbsp of oil, cinnamon, coriander, cumin and salt, then place in a large baking tray and bake for 15 mins.
Place all curry paste ingredients into a blender and blitz.
In a large pot, heat 1½ tbsp of oil and fry paste for 5 mins on medium. Stir in coconut cream and water. Add roasted vegetables and simmer for 10 mins.
Serve with steamed rice, coriander sprigs and toasted coconut flakes.

Char Kway Teow Spicy Prawn Noodles

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To Prep
In a bowl, combine stir-fry sauce ingredients. Set aside. In a large bowl, soak noodles in 1L of boiling water for 15 mins or until soft, then strain.

To Cook
Heat a large wok to medium-high. Heat ½ tbsp oil and roll around wok to coat sides. Pour in egg and swirl around wok to create one thin layer and cook through. Transfer to a chopping board. Roll into a log and finely slice. Set aside.
In a hot wok, heat 1 tbsp of oil until just smoking. Add lap cheong, toss for 30 secs. Add prawns and garlic, stir-fry for 1 min. Gently fold through noodles and evenly pour in stir-fry sauce mixture. Pour remaining oil around exposed edges of wok to prevent sticking and stir. Add chives & bean sprouts, stir-fry for 2-3 mins until cooked through evenly.
Top with shredded egg and lime to serve.

Filipino Inspired Chicken Adobo

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To Prep
In a large bowl, combine the marinade ingredients then add chicken and coat well. Marinate in refrigerator for at least 1 hr or overnight.

To Cook
Preheat oven to 180ºC, fan forced. Remove chicken from marinade, placing skin side down in a shallow oven proof dish with lemon and onion rings. Pour over ½ cup of marinade. Roast for 15 mins.
Remove dish from oven. Flip chicken, baste with ½ cup of marinade and roast for 15 mins. Baste again with remaining marinade, roast for 15 mins or until cooked through.
Remove from oven and squeeze cooked lemons over chicken. Serve with lettuce wedges, rice, coriander leaves and a drizzle of remaining pan juices.

Vietnamese Shaking Beef Salad

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To Prep
In a large bowl, toss beef with black pepper, garlic, ABC Sweet Soy Sauce Kecap Manis, fish sauce and oyster sauce. Cover and set aside for 1 hr to marinate.

To Cook
In a wok, heat 1 tbsp of oil to medium-high heat. Stir-fry marinated beef, shaking the wok often for 3-5 mins until golden and crisp, and beef is cooked to your liking.
Serve with watercress, tomatoes, shallots and squeeze of lime over the meat.

Indonesian Beef & Vermicelli Salad

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To Prep
In a medium bowl, combine dressing ingredients and set aside.

To Cook
Heat a grill plate or pan until smoking hot. Lightly oil surface of steaks, season with salt and cook for 1 min each side. Transfer to chopping board and slice on an angle into 1.5cm strips. Add to dressing and stir to coat steak pieces. Allow to infuse for 10 mins.
Soak vermicelli in boiling water for 2-3 mins, drain and place in a large bowl.
Add steak, carrot, onion, radish, mint & coriander leaves, red chilli and dressing to the bowl of noodles, toss well to combine. Top with fried shallots, then serve.

Vegetable Spring Rolls

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To Prep
Prepare batter by mixing the flour and water. Set aside.

To Cook
Heat 1 tbsp oil in a pan and stir-fry cucumbers, carrots and black fungus. Add seasoning mix and softened vermicelli. Cook until heated through. Set aside to cool.
Then, divide the cooked fillings into 10 portions and wrap with spring roll wrappers. Seal with flour batter.
Deep fry the spring rolls in heated oil until golden brown. Drain.
Deep fry the spring rolls a second time for 1 min. Serve with dipping sauce.

Tip
When buying spring roll wrappers, choose spring roll pastries that are made of wheat, square, and around 20cm in length.

Vegetarian Shirataki Ramen

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To Cook
Heat sesame oil and garlic oil together and when the oil is hot enough add in the onion, garlic, ginger and sesame seed, stir on medium heat until brown.
Meanwhile, prepare the noodles by taking them out of the package, drain the liquid and rinse the noodles under cold water then set aside.
When the onion, garlic, and sesame seed has turned a nice golden brown, add in the slice mushroom to stir for 2 mins then add stock cube, miso and shirataki noodles. Continue to stir until everything is properly mixed.
Add enough water to cover the noodles and turn up the heat to bring to boil and then simmer on low heat for 10 mins.
While the noodles are simmering, prepare the wakame by soaking in cold water and boil the eggs (optional) for 6-mins.
Add salt and pepper to taste. Alternatively add more miso for taste.

To Serve
Pour noodles into 2 bowls and top with wakame and par-boiled egg (optional). Sprinkle sesame seed for garnish. Serve hot.

Stir-fry Zucchini Noodles with Prawns

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To Prep
In a small bowl, combine the chicken broth, hoisin, soy sauce and cornstarch and mix well then set aside.
Season prawns with salt and white pepper and set aside.

To Cook
Heat up wok over medium heat and add 2 tablespoon of vegetable oil and heat up for 1 min. Once the oil is hot, add the minced garlic and grated ginger, constantly stir for 2 mins.
When the garlic and ginger is golden brown, add the prawns and continue to stir until cook, roughly 4 mins. Once cooked, take them out and set aside.
Heat the remaining vegetable oil on medium heat, then add bell pepper, carrots, red onion, and bok choy stalks. Stir constantly for 3-4 mins or until vegetables are crisp and tender.
Add in the sauce and bok choy leaves, stir until the sauce thickens slightly.
Return the cooked prawns and add in the zucchini noodles. Keep tossing for another minute or until everything is well mixed.
Transfer onto a plate and serve.

Sichuan Chilli Oil

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To Cook
Heat oil on high for 2 mins and add in Sichuan peppercorns, bay leaves, star anise and cinnamon stick. Then turn the heat down to medium-low.
Making sure the bubbling around the spices is constant by controlling the heat by turning it up and down. Keep frying the spices for 30 mins and making sure they don’t get burnt.
Meanwhile, prepare the crushed chilli flakes in a heat proof bowl. Place a metal mesh strainer on top of the bowl.
After 30 mins, the spices should be darker in color but not black which means it is burnt this would reduce the quality of the oil. Turn the heat off and let the oil cool for 5 mins.
Once the oil is cooled, slowly pour over the crushed chilli flakes with the mesh capturing all the spices. Stir and add salt to taste.
Once the chilli oil is completely cooled down, store in jar for use at any time.