Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Money Bags

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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

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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.

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

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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

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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.

Vegetable Tempura

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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.
 

Grilled Zucchini and Mayonnaise Mustard

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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.

Japanese Potato Salad

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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.

Curry Yaki Udon with Vegetables

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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.

Simmered Shimeji Mushrooms

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To Cook
In a pan over medium heat, add in the oil and the mushrooms and cook until they have softened and browned slightly.
Add in the onions and continue to cook until the onions become translucent. Add in the water, soy sauce and mirin and bring the mixture to a boil before reducing to a simmer and allowing to cook for about 10 mins.
Remove the pan from the fire, plate and serve or store as a side dish!

Thai Green Curry Chicken

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To Cook
Add the coconut milk into the pot and allow it to simmer until the oil and milk separates.
Add in the Thai Green Curry Paste and stir fry for a couple mins.
Add in the chicken thigh fillets and mix through.
Pour in water and bring to bowl over medium-high heat and then reduce to a simmer.
Add in the eggplants and kaffir lime leaves and stir through. Simmer for a couple mins until eggplant is cooked through.
Season with salt, sugar and fish sauce.
Garnish with Thai basil and chilli, then serve.

Vietnamese Rice Paper Rolls

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To Prep
Place noodles in boiling water for about 3 mins. Loosen up noodles with tongs. Drain well and set aside.
Place warm water in a large bowl and stir through the coconut milk. Dip the rice paper in warm water and remove immediately. Place rice paper on a clean chopping board or plate.
Layer the tofu or meat, lettuce, cucumber, herbs, carrot, cucumber and vermicelli at the end of the rice paper closest to you, bring the end of rice paper over ingredients, then fold the two sides of the rice paper into the middle to enclose the fillings and roll up the rice paper roll tightly.
To make the sauce, place garlic, chillies and sugar in a mortar. Pound mixture into a paste. Add fish sauce, lemon/lime juice and water. Mix until the sugar is dissolved. Taste and adjust seasoning to your preference.
Serve rice paper rolls with dipping sauce and crushed peanuts.