Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Vegetarian Chinese Dumplings

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To Prep
To make the chilli oil, place the dried chilli flakes in a heatproof bowl. Heat oil gently in a saucepan. Take off heat for about 30 secs and then pour over chilli flakes. Leave to cool.

To Cook
Heat 2 tbsp of oil in frying pan and sauté onion and shiitake mushrooms until onion turns translucent. Add spinach and cook to remove any excess liquid. Remove from heat and mix with the mashed tofu, vegan mince, cornflour, soy sauce, Shaoxing wine, grated ginger, sesame oil, and salt and pepper to combine.
Place filling in the middle of pastry, slightly wet one half the pastry with a little bit of water, then fold pastry in half to enclose the filling and then crimp the pastry according to your style.
Heat 2 tbsp of cooking oil in a non-stick frying pan. Add about 15 dumplings to the frying pan at a time. Cook on medium-low heat for 1-2 mins until base of the dumplings are golden brown.
Add ½ cup hot water, cover with lid and cook until all the liquid is absorbed.
Remove lid and cook until the bases crisp up.
Serve with the dipping sauce, julienned ginger and chilli oil.
Note: To boil the dumplings, place dumplings in boiling water until they float to the surface. Add a cup of cold water and bring to boil. Remove dumplings from water and serve.

Mongolian Beef

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To Prep
Combine the marinade ingredients in to a glass or ceramic bowl. Add in the beef and then toss to coat it.
Cover the beef with plastic wrap and let marinate for at least 30 mins.

To Cook
In a wok over high heat, add 1 tbsp of the peanut oil and swirl to coat. Add in the beef and stir fry until the meat has browned and is just cooked.
Transfer the cooked beef in to a bowl.
Add in the remaining oil to the wok over a high heat and swirl to coat again. Add in to the wok the onion and stir-fry for until it has begun to soften.
Add in the garlic and ginger and continue to stir-fry. When they have become fragrant, add in the capsicum and the broccoli and stir-fry again until tender.
Return the beef back in to wok. Add in the remaining soy sauce, Shaoxing wine, oyster sauce, hoisin sauce, sugar and sesame oil and stir-fry until the sauce has thickened.
Remove the wok from the heat and serve accompanied by rice and topped with spring onions!

Vegan Hot Oil Noodles (You Po Mian)

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To Prep
Boil the noodles as per the packet instructions before draining them and setting them aside.
Blanche the spinach until they are cooked through and then remove them from the pot and refresh them in ice water.
In a small pot, heat up the oil until it begins to simmer.

To Assemble
In a heatproof bowl, combine the noodles, spinach, light and dark soy, vinegar, garlic, crushed red pepper to taste and then slowly pour over the simmering oil.
Mix the ingredients well and then serve along with a topping of cilantro and scallions and salt to taste. Garnish with the remaining coriander and, or spring onions.

Buddha’s Delight

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To Cook
In wok over a medium-high heat, add in the oil and ginger. Cook the ginger until fragrant before adding in the fermented red bean curd and stirring until the pieces have broken up.
When the bean curds have been broken down, add in the garlic, the mushrooms and the lily flowers before adding in the Shaoxing wine and continuing to cook for another min.
Add in the bean curd sticks and stir-fry on a high heat for about 2 mins before adding in the sesame oil, soy sauce, sugar and stock and letting it simmer while covered for 6 mins.
After the mixture has simmered, uncover and add in the noodles. Allow to cook till most of the liquid has evaporated.
When the sauce has reduced and the noodles are cooked, remove the wok from the heat and serve!

Pan Fried King Oyster Mushrooms

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To Prep
In a small pot of boiling water, blanch the spinach for about 45 to 60 seconds. When they have begun to wilt, remove the from the pot, drain and rinse them and then pat them dry using paper towels.
Combine the garlic, soy sauce, sesame oil and sesame seeds in to a small zip lock bag along with the drained spinach. Sealed the bag and let marinate for at least 15 minutes.
To prepare the mushrooms, cut them either lengthwise or cut them in to small round sections about 2 to 3 centimetres in length.
Score the mushroom slices on one side and then season with salt and pepper prior to cooking.

To Cook
In a pan over medium heat, add the oil and allow it to heat up before adding in the mushrooms. When one side has become golden brown, flip it over and do the same for the other side.
When cooked, remove from the heat and season again with salt and pepper.
To serve, arrange some of the marinated spinach on a plate and top with the mushrooms.

Fried Tempeh

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To Cook
In a frying pan over medium-high heat, add in the oil and swirl to coat the pan.
Place the tempeh slices in and fry for about 2-3 mins or until the side of the tempeh has become golden brown.
Flip the tempeh slices over and cook for another 2 mins or until the side has also become golden brown.
When both sides have become golden brown, remove the pieces from the heat and sprinkle salt to taste and serve!

Spicy Steamed Eggplant

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To Prep
Set up a steamer in a wok or in a covered pot to steam the eggplants for 10 minutes or until they have become soft.
When the eggplant has cooked, transfer it on to the plate that you intend to serve the dish on and set it aside.

To Cook
In a small pot, heat the oil and the sesame oil over a medium-high heat before adding in the ginger and the sesame seeds.
When the ginger has become fragrant, add in the chilli oil, sesame paste, soy sauce, salt and sugar and mix till all of the ingredients are well combined.
Once the sauce has begun to simmer, remove the pot from the heat and mix in the spring onions and the black beans.
To serve, pour the sauce over the eggplants and served topped with more sliced spring onions!

Miso Scrambled Eggs with Crispy Kale

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To Prep
Trim the leaves off of the stems. Clean, drain and pat dry the leaves prior to frying to reduce the risk of spitting.
Heat a pot with enough oil to deep fry over a medium heat until the oil reaches a temperature of about 180 degrees Celsius.
Fry the kale in batches for about a minute to a minute and a half each batch. When they have cooked, remove them from the oil and let them drain on paper towels or a wire rack.
Season with salt and pepper as they drain.

To Cook
In a mixing bowl, combine the eggs, milk, miso paste and grated ginger and whisk together until they are all well incorporated.

In a frying pan, add the oil and heat it over a medium heat. Pour in the egg mixture and allow to cook without stirring for about 30 seconds or until the bottom of the mixture has begun to set.
When the bottom has begun to set, scramble the eggs constantly until the eggs are almost cooked.
Remove the pan from the heat and allow the eggs to cool slightly before transferring on the a plate to serve.
To serve, plate the eggs with the crispy kale and garnish with chilli and sliced coriander. Optionally, you can pan fry a slice of buttered bread too!

Honey Soy Tempeh Soba Noodle Salad

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To Prep
Slice the tempeh in to small rectangular sections and set aside.
In a mixing bowl, combine the marinade ingredients together and mix well. Add in the tempe slices and mix to coat. Let the tempeh marinate for at least 15 mins.
Meanwhile, remove the kale leaves from the stems and rinse, drain and pat dry; ready to fry.
Fill a small pot with enough oil to deep fry over a medium heat until the oil reaches a temperature of about 180 °C.
Fry the kale in batches for about a minute to a minute and a half each batch. When they have cooked, remove them from the oil and let them drain on paper towels or a wire rack.
Season with salt and pepper as they drain.

To Cook
In a pot, boil enough water to cook the soba noodles. Cook the noodles as per the packet instruction and when they have cooked through, rinse and drain them before setting them aside.
In a frying pan, add half of the peanut oil and heat it over a medium-high heat. Add in the broccolini and stir-fry until it has become tender but still crispy.
When the broccolini has cooked, transfer them out of the pan and add in the remaining peanut oil in to the pan.
When the oil has heated up, add in the tempeh and fry for about 2 mins on each side. Reserve the leftover marinade and ensure that you pay attention to how quickly the tempeh will cook as the sides will caramelise quickly.
When the tempe is cooked, remove them from the pan and turn the stove off. Pour the remaining marinade on to the pan and let the residual heat warm it up.
To plate, arrange the noodles on to a dish and top with the broccolini, tempeh, kale and then drizzle with the sauce from the pan. Dust with shichimi togarashi for a bit of extra heat and serve!

Yakitori

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To Prep
Thread all chicken onto skewers, and all eggplant on to separate skewers and plate in spate flat dishes or containers with lids.
Pour approx. half the marinade all over the eggplant and roll around until all sides are in contact with the marinade – marinade for 20-60 mins.
Repeat the marinade and roll for the chicken. Chicken can marinade in advance for up to 1-24 hrs, turning 2-3 times.

To Cook
Preheat griddle pan or barbecue to medium high.
Create cucumber salad dressing by thoroughly combining sesame oil, vinegar and mirin, and adjust heat level with wasabi to your liking.
Place yakitori skewers on the hot surface and grill until there are heavy caramelisation on all sides, and cooked through – maybe up to 10 mins, turning 3 times, or all sides.
While yakitori is cooking, dress your cucumber and place in a bowl or a board, sprinkling with sesame seeds, leaving space for cooked skewers.
Once skewered meat and vegetables are cooked through, place on board and serve.

Pork and Vegetable Ramen

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To Prep Chicken Stock
Add all ingredients in a pot and bring to boil. Put the lid on and cook for 2-3 hrs over low heat.

To Prep Noodles
Cook as per pack instruction. Drain and set aside.

To Cook
In a small pot, cook soup ingredients and bring to boil.
In a frying pan, stir fry in garnish ingredients till cooked.
Place noodles in a bowl, followed by soup and with garnish on top.
Serve hot.

Sapporo Miso Ramen

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To Prep
Grind the sesame seeds, leaving some unground for texture.

To Cook
In a large pan or medium pot, saute the ginger, garlic and shallots until fragrant.
Add the minced meat and continue to cook until the meat is no longer pink.
Add in the spicy chilli bean sauce and miso paste and mix well before adding in the sesame seeds and sugar.
Continue to mix before adding in the sake and chicken stock.
Bring the mixture up to a boil and reduce to a simmer.
Check for seasoning, adding more salt or pepper if necessary.

To Serve
Cook the ramen noodles as per the packet instructions.
Divide the topping ingredients into equal portions of servings. Place the cooked noodles into a bowl and ladle some broth over the noodles. Add the toppings on the noodles and sprinkle some toasted sesame seeds. Serve immediately.