Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

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.

Taro Milk Tea with Pearls

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To Prep
Boil the taro in a small pot of water until the flesh has become soft and tender. Transfer the drained taro cube into a blender along with the milk, water, and sugar, and blend until smooth. Set aside.
To prepare the pearls, in a large pot, boil water and cook the tapioca pearls following packet instructions, or until they become soft and chewy. When they have reached the desired texture, remove them from the pot and drain them, reserving 1 tbsp of the starchy water.
Transfer the drained pearls into a small mixing bowl and add in the brown sugar and the reserved starchy water, and mix until the sugar has dissolved.

To serve
In a tall serving glass, spoon some of the pearls into the bottom of the glass and then pour in some of the taro milk. Serve!

Dim Sims

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To Make the Dough
Add flour and salt into a large bowl and mix well.
In a separate bowl, pour in water and egg, whisk until well combined.
Make a well at the center of the flour, pour in the egg mixture. Knead until smooth and let sit covered for 1 hr. Set aside.

To Make the Filling
Mix all the meat, vegetables and seasonings together in a large bowl. Then use a blender or food processor to combine the ingredients into slightly chunky mixture. Do not over process.

To Make Dim Sim
Roll the dough into a thin sheet and cut into 10cm square skins.
Scoop 2 tbsp of filling and form into a meatball. Repeat for the rest of the fillings.
Place a meatball onto the center of a skin, then pull the 4 corners of the skin to the top center of the meatball. Gently squeeze the dim sim in your hand to form a cylinder shape and for the dough to stick well. Repeat.
Deep fry the dim sim in batches in 180°C hot oil for about 5 mins or until cooked and golden brown. Serve hot.

Hakodate Shio Ramen

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To Prep
Put the pork bones into a large container with an appropriate amount of water and set aside for 15 minutes. It would be best to leave it overnight if possible.
Then wash the pork bones with clean water.
Boil the pork bones in boiling water for 10 minutes and remove impurities.
Put the pork bones in another clean pot with boiling water to cover the bones.

To Cook
Add the chicken and 1 tbsp salt to the broth. Simmer gently for 3 hours and remove impurities.
Remove the bones and bring the broth back to a boil.

To Serve
Prepare the ramen noodles according to the packet.
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 serve immediately.

Cold Ramen (Hiyashi Chuka)

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To Make Omelette
Mix the sugar and the egg in a small mixing bowl until combined.
Heat up pan with cooking oil over a medium heat.
Pour the egg in to the pan and swirl slightly to form a thin layer.
When the egg has begun to set and flip it over.
Cook the other side until it is almost cooked.
Transfer the egg on to another work surface and roll. Set aside.
When the egg has cooled, cut in to thin strips and then set them aside.

To Cook
Combine all of the sauce ingredients to a mixing bowl and mix until the sugar has dissolved.
Prepare the ramen noodles according to the packet.

To Serve
Divide the topping ingredients into equal portions of servings.
Place the noodles into a bowl and surround the top with the toppings.
Pour the sauce over the dish or serve with the sauce alongside it.

Pad Thai

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To Prep
In a wok, combine the sauce ingredients and stir fry until fragrant and the palm sugar has dissolved. Check for seasoning and adjust by adding more tamarind or palm sugar.
Remove the sauce and allow to cool down.
Boil the rice noodles until they are a little under cooked before draining the water and shocking the noodles in cold water. Set aside.

To Cook
In a wok, add 2 tbsp of vegetable oil and stir fry the chicken strip and prawns for about 2 mins before removing from the wok and setting aside.
Add another tablespoon of vegetable oil and cook the onions for about 1 minute before adding in the garlic.
Add in the noodles and another tablespoon of vegetable oil and continue to cook for another 2 mins before adding in 3 to 4 tbsps of the sauce.
Cook for another minute before returning in the chicken and prawns and frying for few mins. Push all of the ingredients in the wok to one side and then place some vegetable oil in to the gap before cracking in a egg.
Scramble the egg and continue to cook it for a few seconds before mixing it in with the rest of the other ingredients.
Add in half of the bean sprouts and carrots, as well as the green onions and continue to fry for another minute.
Test that the noodles are the right consistency before taking off of the heat.

To Serve
Plate the cooked Pad Thai and garnish with lime wedges, crushed peanuts, chilli flakes and more bean sprouts and carrots if need be.

Easy Chicken & Corn Soup

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To Prep
Bring a pot of water to a boil and season with salt and pepper before placing the chicken breast in to poach.
After about 15 mins, remove the chicken breast from the pot and set aside to cool.

To Cook
In a large saucepan, combine the chicken stock and the corn and bring to a boil. Shred the chicken and add that into the pot as well. Season with salt and pepper again.
In a small bowl, mix the eggs until they are well incorporated. Mix the soup and slowly pour the eggs in a thin stream to make the egg ribbons.
When the soup is simmering and the egg ribbons have cooked, you can thicken the soup by mixing ½ tbsp water and 1 tsp cornstarch and then adding them in to the soup.

To Serve
Remove the soup from the heat and ladle servings in to small bowls.