Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Beef Lo Mein

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To Prep
In a mixing bowl, combine all of the sauce ingredients together and mix thoroughly.
Prepare noodles as per the packet instructions and set aside.

To Cook
In a frying pan over a medium-high heat, add a tbsp of oil and fry the beef until it has fully cooked through.
Season with salt and pepper and add in the cornstarch. Toss till the cornstarch has mixed with the meat juices and has begun to thicken. Remove from the pan and set aside.
Clean the pan with a paper towel and and in a tbsp of oil. When the oil has heated up, add in the broccoli florets and stir fry for about a minute.
Add in the ginger and garlic and fry until aromatic before returning the beef to the pan and stirring well.
Mix the sauce well before pouring it in to the pan and tossing well. Allow the sauce to thicken slightly before adding in the noodles and continuing to toss. When the sauce begins to nicely coat the noodles, remove the pan from the heat and begin to serve.

To Serve
Transfer the noodles on to a large serving plate and serve topped with chilli flakes!

Duck Noodles

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To Prep
In a mixing bowl, combine all of the sauce ingredients and stir well.
Bring to a boil a pot of water and blanche the bok choy until they have softened slightly. Remove from the water and set aside before cooking the noodles as per the packet instructions in the same water.

To Serve
Add the noodles in to the mixing bowl of sauce and mix well to coat them. Transfer the noodles in to a serving bowl and spoon over some of the remaining sauce.
Top with the sliced duck and blanched bok choy. Garnish with pickled chillies and serve!

Quick Chicken Noodle Soup

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To Cook
In a pot over a medium heat, combine all of the broth ingredients and bring to a boil. Reduce the broth to a simmer and add in the chicken breasts. Continue cooking for another 20 mins or until the chicken has fully cooked through.
While the broth simmers and the chicken cooks, prepare the noodles as per the packet instructions and set aside.
In another pot of water, bring to a boil and blanche the bok choy for about 30 seconds. Remove from the pot and set aside.

To Serve
Remove the chicken from the broth and either sliced or loosely shred the meat.
In a bowl, add a portion of the noodles and ladle over some of the broth. Top with the chicken breast and the bok choy and garnish with sesame seeds. Serve!

30-Minute Chicken Stir-Fry

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To Prep
In a small bowl, combine all of the sauce ingredients together and stir until all of the ingredients have been thoroughly mixed.

To Cook
In a wok or a pan, add in a tbsp of oil and heat over a medium high heat. When the oil is hot, add in the garlic and ginger and fry until they become aromatic.
Add in the onions and cook until they soften before adding in the chicken and cooking that until all the pieces are no longer pink.
Add in the remaining vegetables and stir fry for a couple minutes before adding in the sauce and tossing.
Cook until the sauce has thickened but ensure that the vegetables remain crisp. Remove the dish from the pan and serve immediately garnished with sesame seeds and accompanied by rice!

Sweet Potato Balls

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To Prep
Place the sweet potatoes in to a steamer and steam for 10 mins or until they become soft.
Transfer the potatoes in to a large bowl and mash them in to a puree.
In a mixing bowl, combine the flours, sugar and baking powder and mix well. Add this mixture in to the bowl with the sweet potatoes and mix with a spatula until a soft dough begins to form.
The dough should be soft but not sticky; if the dough is too sticky then add a bit more white rice flour.
Pinch off enough dough to form a small ball about an inch in diameter and set aside. Repeat this process with the remaining dough.

To Cook
Heat up enough oil to fry the sweet potatoes over a medium heat. Fry the balls in batches for about 3 to 4 mins or until the balls have turned golden brown.
The balls will have cooked through when they are floating. Remove the cooked balls from the oil and let drain to remove the excess oil. Repeat the cooking process until all of the balls have cooked.
Serve while hot and enjoy!

Thai Red Curry Pumpkin Soup

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To Prep
Begin by combining all of the paste ingredients together in a food processor and blending until a
a thick paste forms. This produces more paste than needed but the rest can be stored for another dish.
If you don’t have a processor that is large enough to fit all of the ingredients in one go, blend them in stages until you have used all of the ingredients.
Set the curry paste aside.

To Cook
In a large bowl, combine 2 tbsp of oil, the pumpkin pieces and salt and pepper and mix till the pumpkins are well coated.
In a roasting pan lined with baking paper, place the pumpkin pieces on top and roast in an over until the pumpkin is soft.
When the pumpkin has cooked to the desired level of softness, remove from the oven and let cool.
When the pumpkin has cooled, place it in to a food processor and blend until the pumpkin has a puree consistency.
In a deep pan over a medium high heat, add in 1 tbsp of oil and then 2 tbsp of the curry paste. Cook the paste until it becomes fragrant before adding in the pumpkin puree and the vegetable stock and stirring till any clumps are gone.
Bring the soup up to a boil before reducing to a simmer and letting cook for another 10 minutes.
Season the soup with salt and pepper to taste and add in the coconut milk. Continue to cook for another 5 minutes before taking it off from the heat.
To serve, spoon a serving of the soup in to a bowl and drizzle with extra coconut milk, pepper and chilli oil for some extra kick! Finish with some coriander leaves.

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.

Grilled Beef in Betel Leaf (Bo La Lot)

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To Prep
In a bowl, combine the minced meat, garlic, shallots, lemongrass, curry powder, fish sauce, sugar, pepper and salt. Mix until well incorporated.
Lay out the leaves with the glossy side facing down and place a tablespoon of the filling on to the back. If the leaf is bigger or smaller, adjust accordingly.
Roll up the leaf to wrap the filling and set aside. Repeat with the remaining filling.

To Cook
Over a barbecue, grill the rolls. Continue to cook them until the fillings have cooked through and the leaves have lightly charred.
Remove the wraps from the grill and serve hot with sweet chilli sauce!