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Fried Rice with XO Sauce

November 21, 2019 by Asian Inspirations Admin Leave a Comment

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

November 19, 2019 by Asian Inspirations Admin Leave a Comment

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

November 14, 2019 by Asian Inspirations Admin Leave a Comment

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!

Money Bags

November 10, 2019 by Asian Inspirations Admin Leave a Comment

To Make Filling
In a food processor, add all filling ingredients and blend to form a paste.

To Prep Money Bags
Boil a pot of water, add a pinch of salt and blanch the spring onions for 15 secs. Remove from heat and place in ice water until cooled. Drained and set aside.
Place 1 tbsp of the filling onto the centre of a spring roll pastry. Hold the edges up to form the shape of a pouch. Use a spring onion to go around the folds and tie to secure the pouch. Trim off excess length.

To Cook
Heat enough oil in a wok or saucepan on medium-high. Testing with a wooden spoon or chopsticks, when bubbles form around it, the oil is hot enough. Deep fry the money bags in batches, for 3-4 mins or until golden and cooked through.
Remove from heat and drain on kitchen towel. Transfer to serving plate and garnish with spring onion curls.
Serve immediately with sweet chilli sauce or soy sauce.

Potato Korokke

November 1, 2019 by Asian Inspirations Admin Leave a Comment

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.

To Cook
Once potatoes have cooled, mould them evenly into 6 oval shapes.
Add the flour, eggs and panko breadcrumbs into 3 separate bowls.
Dip the potato 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 2 or 3, cook the korokke for 2 mins on each side, or until golden brown. Drain on paper towel.
Serve with shredded cabbage.

30-Minute Chicken Pho

October 28, 2019 by Asian Inspirations Admin Leave a Comment

To Cook
Bring a pot of water to the boil.
Quarter the onions lengthwise and remove the skin. Heat a separate pot over medium-high heat. With no oil, cook the onion and ginger slices until slightly charred on both sides.
Pour in the chicken stock, add in the cinnamon and star anise, bring to the boil, then lower heat and simmer for 20-25 mins. Season with fish sauce and sugar.
In the pot of boiling water, add the chicken breast. Poach over medium-low heat for 10-15 mins or until cooked. Remove from water and allow to cool slightly before shredding the meat.
Carefully peel cold noodles apart before placing them in the serving bowls. Microwave for 30 secs.
To serve, ladle soup over noodles through a sieve. Top with shredded chicken, coriander leaves, Thai basil leaves, sliced chilli and bean sprouts.

Vietnamese Slaw with Grilled Pineapple

October 28, 2019 by Asian Inspirations Admin Leave a Comment

To Make Salad
Prepare Vietnamese Dipping Sauce and set aside.
Heat a non-stick griddle pan over medium-high heat. Place the pineapple on and allow to grill for 2 mins each side, or until caramelised. Remove from heat and allow to cool before slicing into chunks.
Cook mung bean thread as per packet instructions. Drain, then allow to cool. Use a pair of scissors to cut into smaller pieces.
In a large mixing bowl, add the white cabbage, red cabbage, carrot, mint, mung bean thread and pineapple chunks. Toss together.
Place salad onto a serving plate, then drizzle over Vietnamese Dipping Sauce and serve with lime wedges.

Poached Chicken Breast Salad

October 22, 2019 by Asian Inspirations Admin Leave a Comment

To Make
Mix sauce ingredients in a bowl and set aside.
Slice chicken into thin strips.
Combine chicken and vegetables on plate, and drizzle dressing over the top.

Japanese Potato Salad

October 22, 2019 by Asian Inspirations Admin Leave a Comment

To Cook
Boil potato from cold water with pinch of salt until nice and soft. Drain it and keep in the fridge.
Mix carrot, cucumber, onions and salt. Squeeze excess liquid out to make pickled vegetables.
Mix sauce ingredients in a bowl.
Combine potato, lightly pickled vegetables, ham and the sauce to serve.

Grilled Zucchini and Mayonnaise Mustard

October 22, 2019 by Asian Inspirations Admin Leave a Comment

To Cook
Preheat oven to 230°C.
Combine mayo, mustard, miso paste and teriyaki sauce in a bowl. Set aside.
Heat enough oil in a large saucepan to 185°C. Deep fry zucchini for 90 secs and transfer to a baking tray, skin-side down.
Heat 1 tbsp of oil in another pan, stir fry in other vegetables for 2-3 mins or until half cooked. Place over on top of the zucchini.
Drizzle sauce mixture over the top, and put in oven and cook for 3 mins or until the top are golden and crispy.
Remove from the oven and garnish with parsley and black sesame seed.

Vegetable Tempura

October 22, 2019 by Asian Inspirations Admin Leave a Comment

Method
Mix tempura batter ingredients in a bowl. Do not over mix, lightly bind the mixture together by tapping with whisk.
Heat oil to 175°C. Lightly coat vegetables with tempura flour mixture, then coat with batter mixture. Cook in oil until crispy and golden brown.
Rest the vegetables on paper towels to absorb excess oil.
Sprinkle pinch of curry powder and salt to serve.
 

Curry Yaki Udon with Vegetables

October 17, 2019 by Asian Inspirations Admin Leave a Comment

To Cook
Mix S&B Golden Curry with water in a bowl to make a curry sauce, then set a side.
Heat oil in a frying pan over medium heat, stir fry Hakubaku Udon Noodles, vegetables and curry sauce, mix well and cook through.
Season with soy sauce and serve with Japanese pickles.

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Recipe by Asian Inspirations at https://asianinspirations.com.au/recipes/curry-yaki-udon-with-vegetables/

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