Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Pineapple Fried Riceberry Rice

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To Prep
Preheat oven to 120°C. Prepare a baking/roasting tray lined with baking paper or foil.
Cut the pineapple in half lengthwise. Use a knife/spoon to scoop out the fibrous core, then discard. Scoop out the remaining flesh, leaving 2cm around the edge.
Place pineapple shell open side up on the oven tray and warm through for 15-20 mins while cooking.
Cut remaining pineapple flesh into chunks.

To Cook
Heat wok on high heat. Add 2 tbsp oil and swirl around until smoking.
Add prawns and stir-fry for 1-2 mins, or until cooked. Remove from the wok and set aside.
Add onions, capsicum and garlic, and stir-fry until fragrant and slightly softened. Remove from the wok and set aside.
Add remaining oil into the wok and allow to heat up. Add half the rice, breaking any clumps with your wooden spoon/spatula. Cook for 1-2 mins, alternating between stir frying and allowing rice to sit and toast.
Add in remaining rice and repeat until rice is heated through and toasted.
Add the cooked prawns and vegetables and stir through, before mixing in the fish sauce and sriracha.
Shift the rice to one side of the wok, then pour in the eggs. Allow to cook, then scramble and stir through the fried rice.
Add in the pineapple and stir through until warm. Remove fried rice from heat.
Remove pineapple shells from the oven. Use paper towel to soak up any excess juice.
To serve, fill pineapple shells with fried rice. Garnish with coriander, chillies, spring onion, fried shallots, roasted cashews and serve with lime wedges.

Thai Beef & Riceberry Salad

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To Prep
In a large mixing bowl, add the steaks. Pour over the fish sauce and pepper, then mix through. Set aside to marinate for 1 hr.
In a separate mixing bowl, whisk together the dressing ingredients until palm sugar is dissolved. Set aside.

To Cook
Heat a pan over high heat. Add steaks to the pan, cook for 4 mins or until cooked to your preference, flipping every 1 min.
Remove from pan and allow to rest for 5 mins, then slice.
In a large mixing bowl, toss together the riceberry, mixed lettuce, cucumber, cherry tomatoes, red onion, bird’s eye chillies, mint leaves, coriander leaves and Thai basil leaves.
To serve, arrange salad on a plate, then top with beef and chopped peanuts, and serve with dressing.

Vegetarian Spring Rolls

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To Prep
In a large mixing bowl, mix all the filling ingredients together.
On a spring roll pastry, place a small handful of filling in the corner closest to you, then fold the pastry over the filling and roll tightly to encase the ingredients.
Deep fry at 190°C until golden brown.
Serve with sweet chilli sauce, and enjoy.

Vegan Sichuan-Style Beef Stir Fry

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To Prep
Add the Shaoxing wine, sugar, light soy sauce and chilli oil into a bowl and mix to combine. Set aside.

To Cook
Heat wok over high heat until smoking. Add 1 tbsp oil, rotating the oil to coat the wok. Add in the soy beef and stir fry for 2-3 mins. Remove soy beef and set aside.
Lower heat, then add in 2 tbsp oil. Add the ginger and fry until crisp, then add the spicy bean sauce, and cook until the oil turns red.
Add the celery, carrot and soy beef, stir through, then turn the heat up to high.
Add in the sauce mix, Sichuan pepper and chilli flakes, then stir through.
Stir fry for another minute, then serve immediately with steamed rice.

Vegan Singapore Noodles

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To Prep
In a small bowl, mix together the minced garlic, 2 tbsp tamari, sugar and lime juice. Taste, adjust seasoning to your taste, then set aside.

To Cook
Heat a wok on medium-high heat until smoking. Add 1 tbsp sesame oil, and tilt the sides to coat the wok.
Add in the onion and capsicum. Stir fry for 3 mins, or until onion is translucent.
Add the snow peas, remaining tamari and 2 tsp curry powder, then stir through. Stir fry for 2 mins, then remove from wok and set aside.
Add 1 tbsp sesame oil to the wok, and swirl to coat the sides. Add cooked shirataki noodles, prepared sauce and remaining curry powder. Stir fry for 1 min.
Return the vegetables to the wok and toss to coat. Cook for 1-2 mins, then remove from heat.
Garnish with spring onion, sesame seeds and dried chilli flakes, then serve.

Vegan Sweet & Sour Pork

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To Cook
Add soy meat into a bowl, then add the cornflour, thoroughly coating the soy meat.
Shake off excess, then deep-fry at 190°C until crisp and golden-brown. Drain on paper towel and set aside.
Add the sweet and sour sauce ingredients in a pot, stir to combine, then bring to a boil.
Add the capsicum, tomato and pineapple, and stir fry until slightly softened.
Add in the soy meat, stir through to coat in the sauce.
Serve immediately with steamed rice.

Vegan San Choy Bow

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To Prep
Add the hoisin sauce, soy sauce, Shaoxing wine and chopped chilli in a bowl, and mix well.
Add in the soy mince, stir to coat in sauce and set aside.

To Cook
Heat a wok over high heat until smoking. Add oil, and swirl to coat the sides.
Add the spring onion and cook for 1 min.
Add the marinated soy mince, and stir fry for 5 mins. Add water chestnuts and water, and cook for 1 min.
Add cooked vermicelli into a cos lettuce cup. Top with cooked mince, then garnish with bean sprouts, snow peas and chilli thread. Serve with Sriracha.

Vegetarian Honey Chicken

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To Prep
Whisk together the plain flour, cornflour, salt and pepper in a large mixing bowl.
Crack the eggs into a separate bowl and whisk well.
Coat the vegetarian soy chicken in the flour mixture, shaking off any excess. Add the soy chicken into the egg, making sure to coat thoroughly. Return the soy chicken into the flour mixture to coat.

To Cook
Heat up oil in a pot or wok to deep fry.
Deep fry the soy chicken at 190°C, then drain on paper towel.
Heat a wok over medium-high until smoking. Add in 4 tbsp oil, add ginger and garlic, and fry until fragrant.
Add the capsicum and saute for 1 min. Add in the soy chicken and stir through.
Add honey and stir through to coat the soy chicken.
Garnish with the sesame seeds and spring onions. Serve with steamed rice.

Pickled Daikon Radish (Takuan)

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To Prep
Wash daikon radishes, then leave out to dry for 4 days.
In a saucepan, add the water, sugar, salt, vinegar and turmeric powder. Bring to the boil, stir until well combined, then remove from heat and allow to cool to room temperature.
Remove the top of the radishes, peel off the brown spots and roots on the surface, cut into half lengthwise, then place radish and liquid mixture into a zip lock bag and seal. Press gently and turn the bag around until everything is well mixed.
Store in fridge for 1 month, massaging the pickle with the pickling liquid once a day.
To serve, cut into any shapes you like.
Tip: You can speed up the pickling time by cutting up the daikon into smaller pieces.

Vegan Sticky Tofu Bao

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To Prep
Combine all ingredients and stir through until sugar dissolves. Leave for at least 15 mins before serving.
Cut tofu into slices about ½ cm thin and about 4cm wide and place on a plate.
Mix together the hoisin sauce, soy sauce, Shaoxing wine, sugar, cracked pepper, five-spice powder and oil. Pour over the tofu slices to marinade.

To Cook
Cook in a frying pan until sauce thickens. Remove from heat.
Steam or microwave bao according to packet instructions.
Fill bao with cucumber slices, sticky tofu, pickled vegetables, coriander and spring onion. Serve and enjoy.

Vegetarian Eggplant Katsu Curry on Rice

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To Cook Eggplant Katsu
To prepare the eggplant, flour each piece all sides, shake off any excess, then coat in egg wash, followed by panko breadcrumbs. You can do this ahead of time and refrigerate if desired.
To fry the eggplant, heat oil in a medium non-stick fry pan to a medium high heat. Fry in batches, turning once or twice until golden brown and crunchy. Drain well over paper towel or a drying rack on a tray.

To Cook Curry
Preheat a medium non-stick fry pan to a medium high-heat. Stir-fry the curry paste until fragrant, deglaze, break up and thoroughly stir through water until a sauce is forming. Add all vegetables and reduce heat to a low simmer and cook until vegetables have softened through.
To serve, place a bed of rice followed by curry then topped with eggplant katsu, sauce and optional toppings.

Prawn Tempura (Deep-Fried Prawn)

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To Cook
Straighten the prawn with a sharp knife. Slice a slit along the stomach lengthways. Place on chopping board, stomach side down and using your fingers, press the back to snap the back muscle and stretch the prawn straight.
Combine batter mixture ingredients and mix well.
Combine dipping sauce ingredients in a pot and bring to boil. Add in extra flavours for dipping sauce if preferred.
Heat vegetable oil to 175°C in a deep-frying pan.
Lightly coat the prawn with extra Obento Tempura Batter Mix, then dunk in the batter till well coated. Straight fry in the heated oil until cooked through and drain excess oil.
Repeat the process for the rest of ingredients. Serve with dipping sauce.