Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Grilled Scallops

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To Prep
In a sauce pan over a medium heat, fry the onions until they become soft. Add in the crushed garlic, chilli sauce, fish sauce, palm sugar and stock stir well.
Allow the mixture to simmer until most of the stock has evaporated from the sauce. Remove the pan from the heat and let cool slightly.
When the sauce has cooled slightly, spoon a portion of the sauce on to each of scallops and set aside.

To Cook
Heat a grill or barbecue and place the scallops on to it. Continue to grill until the scallops have cooked through. Remove them from the heat and let cool.
Garnish with herbs and serve!

Vietnamese Beef and Watercress Salad (Bo Xao Sa Lat Song)

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To Prep
Combine all of the vinaigrette ingredients together and mix well.
In a large mixing bowl, combine the watercress, onion, tomato and pour in the vinaigrette. Mix well and set aside.
Season the sliced beef with the salt and pepper and set aside.

To Cook
Heat a pan over a medium-high heat and add two tablespoons of vegetable oil. When the oil is hot, add in the garlic and cook till fragrant.
Add in the sliced beef and stir fry until the meat has browned. Addition seasoning can be applied at this point if necessary.
Remove the beef from the pan and add them in to the salad mixing bowl. Stir well and transfer to a plate to serve.
Garnish with sliced chilli.

Soft Shell Crab Som Tum

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To Prep
In a mixing bowl, combine the fish sauce, palm sugar, tamarind juice and lime juice and mix until the sugar has dissolved.
Using a pestle and mortar, mash the chilli, garlic and shrimps together until the shrimps break in to smaller pieces. Add them in to the mixing bowl and mix well.
In a large mixing bowl, combine the snake beans, shredded papaya, tomatoes, carrots and dressing together. Mix well before adding in the dressing and then mixing again.
In another bowl, pour enough flour to coat the crabs. Season the flour and mix well before coating the crabs and setting aside.

To Cook
Heat enough oil to fry the crabs with in a pot over a medium-high heat. Cook the crabs until they are golden and crunchy.
When the crabs have cooked, remove them from the oil and let drain over paper towels.

To Serve
Plate the salad and place the deep fried crabs above it. Garnish with more crushed cashew nuts and more chilli.

Sashimi Salad

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To Prep
Slice the tuna and salmon in to thin strips and set aside.
Mix soy sauce, lemon juice and wasabi paste for dressing.
In a large mixing bowl, combine the salad leaves, grated carrots and the dressing sauce. Mix until well combined.

To Serve
Plate the salad and layer the tuna and salmon above it. Garnish with the avocado, sesame seeds and more dressing sauce.

Japanese Rice Balls (Onigiri)

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To Prep
Blanch white radish leaves in water seasoned with salt.
Cool down the leaves in icy water then squeeze excess liquid out.
Combine wasabi with soy and mix well.
Combine mixture from step 3 with radish leaves and leave for 5 mins to infuse.

To Make Rice Balls
Take out the leaves and mix with bonito flakes and rice.
Shape into onigiri style and serve with nori sheets.

Japanese Pancakes (Okonomiyaki)

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To Prep
Combine and mix all the batter ingredients in a large mixing bowl. Then, add chopped cabbages, spring onions and squids into the batter mix. Mix well.

To Cook
Heat ½ tbsp oil over medium heat in a pan. Add 120ml of batter mix, cook for approximately 5 mins or until bottom is golden brown. Flip over and thoroughly cook the other side until golden brown.
Put the pancake onto an oven tray, set aside and keep warm. Continue the same steps to cook the remaining 5 pancakes.
Put all 6 pancakes in the oven at 100℃ for 5 mins. Remove from heat and serve hot. Garnish with aonori, bonito flakes and pickled red ginger.
Mix S&B Wasabi Paste and mayonnaise, then serve on the side.

Snapper Sashimi

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To Prep
Thinly slice snapper fillet at 1cm interval and arrange on a plate. Set aside.
Julienne vegetables and put in a mixing bowl, then mix well with micro shiso, black sesame and dressing ingredients.
Arrange vegetables on top of the snapper.
Drizzle dressing on top and serve.

Cone Style Sushi (Temaki)

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To Prep
Add Obento Sushi Seasoning to steamed sushi rice and mix well.
Combine mayonnaise with wasabi, adding wasabi to preferred taste.
On nori sheets, spread rice followed by wasabi and mayonnaise mix.
Top with fish & vegetables.
Roll into a cone shape and serve with Obento Sushi and Sashimi Soy Sauce.

Mini Potato Korokke

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To Prep
Place sliced potatoes in a pot and fill with water. Bring to the boil, then cook over medium heat for 10 mins, or until tender. Drain, then place in a large mixing bowl. Mash until smooth, then season with salt and pepper. Place in the fridge for at least 1-2 hrs, or until completely cooled.
Fit a piping bag or zip-lock bag with a round piping tip. Place the mayonnaise into the bag, then place in the fridge until needed.

To Cook
Once potatoes have cooled, roll them into bite-sized balls and place on a plate.
Add the flour, eggs and panko breadcrumbs into 3 separate bowls.
Dip the potato balls into the flour, followed by the egg, then the panko breadcrumbs. Place onto a plate. Repeat with remaining potato, adding more flour, eggs and panko breadcrumbs if needed.
Heat oil in a deep fryer or pot to 180°C. In batches of 5-6, cook the korokke for 2 mins, or until golden brown. Drain on paper towel.
Allow korokke to cool slightly before piping with mayonnaise. Top with tobiko and microherbs, then serve.

Fried Rice with XO Sauce

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To Cook
Place diced pork into a bowl and add in marinade ingredients. Mix well.
Heat oil in a frying pan. Add pumpkin and Chinese broccoli and fry until cooked. Drain. Add oil in the pan and fry eggs. Toss in rice and fry until well combined. Dish out and set aside.
Add 2 tbsp oil and stir fry pork until cooked. Then, add mushrooms, prawns, scallops, Chinese broccoli and pumpkin. Stir fry for 2 mins. Mix in sauce ingredients and heat through.
Pour over fried rice and serve.

Vietnamese Lemongrass Beef on Betel Leaf

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To Prep
Place the julienned carrot and daikon in a sterilized jar. Bring the white vinegar, rice wine vinegar, water, sugar and salt in a saucepan and bring to the boil. Pour the pickling liquid into the jar. Place in the fridge for at least 1 hr until completely cool.
In a mixing bowl, combine the fish, palm sugar and pepper. Add the steaks and lemongrass stalk, and combine until evenly coated. Cover and place in the fridge for 1 hr to marinate.

To Cook
Heat 1 tbsp oil in a pan over medium-high heat. Add one steak, then cook for 1 min on each side. Continue cooking, flipping every 30 secs for another 3 mins, or until cooked to your preference. Repeat with second steak. Allow to rest for 5 mins, then slice.
To serve, place 2 slices of lemongrass steak on a betel leaf. Top with pickled carrot and daikon, garnish with sliced chilli and serve with nuoc cham.

Stir Fried Chicken with Vegetables

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To Cook
In a wok or large pan over a high heat, add 2 tbsp of oil and chicken breast strips. Cook the chicken through before transferring to another plate and setting aside.
Add another tablespoon of oil and add in the capsicum. Cook for a couple minutes or until the capsicums have softened slightly.
Add in the carrots and garlic and continue to cook for another 2 mins before adding in the chilli, peas and broccoli.
Cook the vegetables until the garlic becomes aromatic and then add in the soy sauce, oyster sauce, water and chicken.
Toss the ingredients till the sauce has thickened slightly and begin to coat the ingredients. Remove from the heat and spoon over a bowl of rice or noodles. Garnish with sesame. Enjoy!