To Make
Boil a pot of water and blanch udon following package instructions.https://asianinspirations.com.au/wp-content/uploads/2024/10/Blanch-Udon.jpg
Heat up wok with oil and fry pork belly until 80% cooked. Sprinkle salt and black pepper over.https://asianinspirations.com.au/wp-content/uploads/2024/10/Fry-Pork-Belly.jpg
Toss in sliced onions and cook until soft and add in cabbage, carrot, shiitake mushrooms and spring onions. Stir until well mixed. Cover and simmer under low heat for 3-5 mins.https://asianinspirations.com.au/wp-content/uploads/2024/10/Add-Veggies.jpg
Add in the udon and stir. Add in the dashi powder and sauces. Stir until well coated.https://asianinspirations.com.au/wp-content/uploads/2024/10/Add-Sauces.jpg
Serve hot with beni shoga and bonito flakes.
Vegetables
Ayam Paprik
To Make
Heat up wok with 1 tbsp oil. Sauté sliced shallots, garlic and lemongrass for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/10/Shallots.jpg
Add in chicken cubes and fry for 3-4 mins. Toss in the red capsicums, baby corns and snake beans. Continue to fry for 2-3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/10/Add-Ingredients.jpg
Pour in the sauce and fry for 3 mins, add in torn up kaffir lime leaves and give a final stir.https://asianinspirations.com.au/wp-content/uploads/2024/10/Add-Sauce-1.jpg
Serve hot with steamed rice.
Tofu Wasabi Poke Bowl
To Make
Prepare Obento Sushi Rice by following instructions on the packaging.https://asianinspirations.com.au/wp-content/uploads/2024/10/Pouring-Rice.jpg
Boil a small saucepan of water. Add the edamame beans and cook for 3-4 minutes. Drain and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/10/Boiling-edamame.jpg
In a bowl, start with a base of cooked rice. Arrange the silken tofu, edamame, wakame/seaweed, and carrots as toppings.https://asianinspirations.com.au/wp-content/uploads/2024/10/Assorted-Ingredients-Prepped-Tofu-Wasabi-Poke-Bowl.jpg
Drizzle 2 tbsp Obento Poke Sauce Wasabi over the ingredients.https://asianinspirations.com.au/wp-content/uploads/2024/10/Pouring-Poke-Sauce.jpg
Garnish with sesame seeds to serve.
Chinese Napa Cabbage with Glass Noodles
To Make
Soak sweet potato glass noodles for 1 hour or until soft.
Heat up wok with 1 tbsp oil and sauté pork belly until golden on both sides. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/10/Saute-Pork-Belly.jpg
Toss in Sichuan peppercorns and fry them until they turn black and discard them.https://asianinspirations.com.au/wp-content/uploads/2024/10/Fry-Sichuan-Peppercorns.jpg
Add in the chopped spring onions and minced garlic and fry for 2 mins. Toss in napa cabbage and shiitake mushrooms and fry for 3-4 mins.https://asianinspirations.com.au/wp-content/uploads/2024/10/Garlic-and-Spring-Onions.jpg
Pour in the sauce and stir to combine. Toss in the sweet potato glass noodles and continue to fry till mix well. Serve hot.https://asianinspirations.com.au/wp-content/uploads/2024/10/Stir-Fry-Done.jpg
Chinese Garlic Green Beans
To Make
Heat up wok with 2 tbsp oil. Fry green beans until slightly charred and softened. Remove from wok and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/10/Charred-Green-Beans.jpg
Add 1 tbsp oil to wok and cook minced ginger and minced garlic for 1.5 mins or until fragrant. Toss in the green beans and stir to coat.https://asianinspirations.com.au/wp-content/uploads/2024/10/Green-Beans-with-Ginger-and-Garlic.jpg
Add in light soy sauce, Shao Xing wine and salt. Give a good stir. Dish up and sprinkle with some chilli flakes.https://asianinspirations.com.au/wp-content/uploads/2024/10/Sauce-and-Green-Beans.jpg
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
Sichuan Dry Fried Beans
To Make
Heat up wok with 2 tbsp oil. Fry green beans until slightly charred and softened. This will take 12-15 mins. Remove from wok and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/08/DFGB-1.jpg
Add 1 tbsp oil to wok and cook minced pork until about 80% cooked.https://asianinspirations.com.au/wp-content/uploads/2024/08/DFGB-2.jpg
Add in Sichuan pickled mustard green, garlic, ginger, Sichuan peppercorns and dried chillies. Continue to cook for 2-3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/08/DFGB-3.jpg
Toss in the green beans and stir until well combined.https://asianinspirations.com.au/wp-content/uploads/2024/08/DFGB-4.jpg
Add in light soy sauce, Shao Xing wine, sugar and salt and continue to stir for 30 secs. Dish up and serve hot.https://asianinspirations.com.au/wp-content/uploads/2024/08/DFGB-5.jpg
Stir-fried Tofu with Vegetables
To Make
Heat oil in a wok over high heat until it starts to smoke. Add in the tofu slices and stir-fry for 2 to 3 minutes until they are crispy on both sides. Transfer the tofu to a plate.
Heat the wok again, add in about 1 tbsp oil, sauté the garlic and onion, then add all the sliced vegetables. Cook on high heat for 2 minutes or until golden.
In a small bowl, combine the Lee Kum Kee Vegetarian Stir-Fry Sauce, Lee Kum Kee Premium Soy Sauce, vegetable stock, sugar, potato starch, white pepper and salt together. Pour this mixture into the wok and quickly toss everything together.
Serve the dish and garnish with chopped spring onion.
Sichuan Dry Stir-Fry Hot Pot (Ma La Xiang Guo)
To Make
Boil a pot of water and give cabbage, carrot, potato, lotus roots a quick blanch. Soak veggies in a tub of icy water to stop cooking.https://asianinspirations.com.au/wp-content/uploads/2024/06/MXG-1.jpg
Heat up frying pan with 50ml cooking oil, sauté all the spiced oil ingredients for 15 mins under low heat to infuse the oil stirring constantly to avoid burning. Remove all the spices and keep oil in the pan.https://asianinspirations.com.au/wp-content/uploads/2024/06/MXG-2.jpg
Sauté spicy bean paste and hot pot soup base with spiced oil for 2 mins.
Add in garlic and shallot and continue to fry for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/06/MXG-3.jpg
Toss in dried chillies and spring onions and cook for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/06/MXG-4.jpg
Add in shiitake mushrooms, tofu bean tread, cloud ear fungus and fishballs and cook for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/06/MXG-5.jpg
Toss in the blanched vegetables and continue to stir to coat with mala sauce for 1 mins. Season with sugar and salt to taste. Sprinkle Shao Xing wine over and give it a final stir over. Serve with hot steamed rice.https://asianinspirations.com.au/wp-content/uploads/2024/06/MXG-6.jpg
Japanese Vegetable Soup (Kenchinjiru)
To Prep
Rinse and soak dried shiitake mushrooms for 2-4 hours with 100ml water. Once soaked, reserve the mushroom soaking water, and squeeze remaining water out of mushrooms and cut into quarters.
In the meantime, soak kombu with 650ml water for atleast 1 hr. Bring it to a slow boil and remove kombu once it starts to bubbles. Set aside the kombu.https://asianinspirations.com.au/wp-content/uploads/2024/05/JVS-1.jpg
Wrap tofu with paper towel and place some weight over to soak up as much water from it.
In a small saucepan, bring some water to boil and cook konjac by cutting using a spoon (to make irregular shapes) for 3 mins. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/05/JVS-2.jpg
To Make
Heat up sesame oil in a medium cast iron pot and sauté daikon, potatoes, carrots, taro and konjac for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/05/JVS-3.jpg
Add in shiitake mushrooms and hand tear tofu and cook for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/05/JVS-4.jpg
Add in kombu dashi and mushroom soaking water and bring to a boil. Cook for 5 mins under low heat. Skim away foam and scum with a fine mesh strainer.https://asianinspirations.com.au/wp-content/uploads/2024/05/JVS-5.jpg
Add in seasoning ingredients and cook for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/05/JVS-7.jpg
Garnish with chopped spring onions and shichimi togarashi before serving with some steamed rice.
Mushroom Stirfry with Sesame Dressing
To Prep
Toast white sesame seeds until slightly brown without any oil. Transfer to pestle and mortar or food processor and grind until halfway to release fragrance and to give extra texture.https://asianinspirations.com.au/wp-content/uploads/2024/05/WMS-1.jpg
Mix together all the dressing ingredients into a bowl and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/05/WMS-2.jpg
Heat up cooking oil in a wok. Add in all the prepared mushrooms and sauté for 2 mins. https://asianinspirations.com.au/wp-content/uploads/2024/05/WMS-3.jpg
Add salt and cook for 2 mins. Add in sake then the sesame dressing. Stir to coat and cook for another 2 mins under medium low heat.https://asianinspirations.com.au/wp-content/uploads/2024/05/WMS-5.jpg
Add sesame oil and switch off fire. Toss in the baby spinach and cook with residual heat. Serve hot.https://asianinspirations.com.au/wp-content/uploads/2024/05/WMS-7.jpg
Note: You can use any types of mushrooms of your choice
Korean Gochujang King Oyster Mushrooms
To Prep
Mix all the marinade ingredients together. Marinate the sliced mushrooms for 30 mins or up to an hour.https://asianinspirations.com.au/wp-content/uploads/2024/05/GKM-1.jpg
Heat up frying pan with cooking oil. Pan fry mushroom slices flat for 3 mins each side until brown with a bit of charring. Fry them in batches.https://asianinspirations.com.au/wp-content/uploads/2024/05/GKM-2.jpg
Once all mushrooms have been fried, return to frying pan and pour in remaining marinade and sesame oil and cook until sauce thickens.https://asianinspirations.com.au/wp-content/uploads/2024/05/GKM-3.jpg
Transfer onto a plate and sprinkle with chopped spring onions and sesame seeds. Serve hot with rice.