To Make
Cut carrot into quarters lengthwise and blanch in simmering water for 1 min. Drain and cool. Diced them coarsely.https://asianinspirations.com.au/wp-content/uploads/2024/12/Blanch-Carrots.jpg
Wash and dry prawns. Smash each prawn with a cleaver and give them a rough chop. Do not mince.https://asianinspirations.com.au/wp-content/uploads/2024/12/Chop-Prawns.jpg
Place prawns and the rest of the ingredients into a mixing bowl and mix them until well combined. Divide mixture into 8 portions.https://asianinspirations.com.au/wp-content/uploads/2024/12/Mix-Ingredients.jpg
Heat up frying pan with some oil. Once pan is hot, scoop a portion of the mixture onto pan and use the back of a spoon to flatten into a 7cm disc. Fry each side until golden brown and flip over and repeat for the other side.https://asianinspirations.com.au/wp-content/uploads/2024/12/Fry-Cakes.jpg
Serve hot with dipping sauce.
Vegetables
Dry Pot Cauliflower
To Make
Heat up wok with 2 tbsp oil. Sauté garlic for 30 secs then toss in ginger and sauté for 1 min.
Toss in cauliflower florets and fry for 3-4 mins or until slightly browned. Pour in the sauce mixture. Cover for 2 mins and add in the capsicum and sprinkle in white pepper and Sichuan pepper powder.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Sauce.jpg
Cook for 2-3 mins and add in spring onion and red chillies. Give a final stir and plate up.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Chillies-and-Spring-Onions.jpg
Stir-Fried Daikon Radish Cakes
To Make
Cook shredded daikon in a wok for 3 mins. Add in the shredded carrot and continue to cook until daikon has turned translucent.https://asianinspirations.com.au/wp-content/uploads/2024/11/Shredded-Daikon-and-Carrot.jpg
Mix rice flour and water to form a watery batter. Pour over daikon and carrot, stirring to combine. Season it with salt and white pepper. Continue to stir until the mixture coagulates and thickens under low heat. Transfer into a baking pan lined with parchment paper and lightly greased. Smooth the surface.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Rice-Flour.jpg
Heat up steamer and steam the radish mixture for 45 mins. Remove from steamer and let it cool before chill in the refrigerator for 2-3 hours or overnight.https://asianinspirations.com.au/wp-content/uploads/2024/11/Baking-Pan.jpg
Remove radish cake from baking pan and cut into bite size cubes.
Heat up wok with some oil and pan fried radish cubes until brown and slightly crispy in 2 batches.https://asianinspirations.com.au/wp-content/uploads/2024/11/Fry-Radish-Cubes.jpg
In the same wok, add more oil and sauté the garlic for 30 secs then add in the chopped preserved radish and sauté for 1 min. Add in sambal oelek and cook for 30 secs if using and toss in the radish cubes.https://asianinspirations.com.au/wp-content/uploads/2024/11/Fry-Sauce.jpg
Fry for 2 mins, add the sauces, sesame seed oil and water. Stir until well coated. Season with salt and pepper to taste.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Sauces.jpg
Toss in chives, fry for 1 min and add in bean sprouts. Give a final stir and dish up. Serve hot.https://asianinspirations.com.au/wp-content/uploads/2024/11/Bean-Sprouts.jpg
Kongguksu
To Make
Place soy milk, water, tofu, toasted peanuts and sesame seeds into blender and blend until smooth. Keep chill in the refrigerator.https://asianinspirations.com.au/wp-content/uploads/2024/11/Blend-Broth.jpg
Boil a pot of water and cook wheat noodles according to package instructions. Soak cooked noodles into cold water for 2 mins. Drain and place into bowls.https://asianinspirations.com.au/wp-content/uploads/2024/11/Cook-Noodles.jpg
Pour chilled soya broth around noodles and garnish with cucumber, cherry tomatoes , toasted sesame seeds and egg.
You can also add ice cubes for a colder broth.
Pork Belly Yaki Udon
To Make
Boil a pot of water and blanch udon following package instructions.https://asianinspirations.com.au/wp-content/uploads/2024/10/Blanch-Udon.jpg
Heat up wok with oil and fry pork belly until 80% cooked. Sprinkle salt and black pepper over.https://asianinspirations.com.au/wp-content/uploads/2024/10/Fry-Pork-Belly.jpg
Toss in sliced onions and cook until soft and add in cabbage, carrot, shiitake mushrooms and spring onions. Stir until well mixed. Cover and simmer under low heat for 3-5 mins.https://asianinspirations.com.au/wp-content/uploads/2024/10/Add-Veggies.jpg
Add in the udon and stir. Add in the dashi powder and sauces. Stir until well coated.https://asianinspirations.com.au/wp-content/uploads/2024/10/Add-Sauces.jpg
Serve hot with beni shoga and bonito flakes.
Ayam Paprik
To Make
Heat up wok with 1 tbsp oil. Sauté sliced shallots, garlic and lemongrass for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/10/Shallots.jpg
Add in chicken cubes and fry for 3-4 mins. Toss in the red capsicums, baby corns and snake beans. Continue to fry for 2-3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/10/Add-Ingredients.jpg
Pour in the sauce and fry for 3 mins, add in torn up kaffir lime leaves and give a final stir.https://asianinspirations.com.au/wp-content/uploads/2024/10/Add-Sauce-1.jpg
Serve hot with steamed rice.
Tofu Wasabi Poke Bowl
To Make
Prepare Obento Sushi Rice by following instructions on the packaging.https://asianinspirations.com.au/wp-content/uploads/2024/10/Pouring-Rice.jpg
Boil a small saucepan of water. Add the edamame beans and cook for 3-4 minutes. Drain and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/10/Boiling-edamame.jpg
In a bowl, start with a base of cooked rice. Arrange the silken tofu, edamame, wakame/seaweed, and carrots as toppings.https://asianinspirations.com.au/wp-content/uploads/2024/10/Assorted-Ingredients-Prepped-Tofu-Wasabi-Poke-Bowl.jpg
Drizzle 2 tbsp Obento Poke Sauce Wasabi over the ingredients.https://asianinspirations.com.au/wp-content/uploads/2024/10/Pouring-Poke-Sauce.jpg
Garnish with sesame seeds to serve.
Chinese Napa Cabbage with Glass Noodles
To Make
Soak sweet potato glass noodles for 1 hour or until soft.
Heat up wok with 1 tbsp oil and sauté pork belly until golden on both sides. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/10/Saute-Pork-Belly.jpg
Toss in Sichuan peppercorns and fry them until they turn black and discard them.https://asianinspirations.com.au/wp-content/uploads/2024/10/Fry-Sichuan-Peppercorns.jpg
Add in the chopped spring onions and minced garlic and fry for 2 mins. Toss in napa cabbage and shiitake mushrooms and fry for 3-4 mins.https://asianinspirations.com.au/wp-content/uploads/2024/10/Garlic-and-Spring-Onions.jpg
Pour in the sauce and stir to combine. Toss in the sweet potato glass noodles and continue to fry till mix well. Serve hot.https://asianinspirations.com.au/wp-content/uploads/2024/10/Stir-Fry-Done.jpg
Chinese Garlic Green Beans
To Make
Heat up wok with 2 tbsp oil. Fry green beans until slightly charred and softened. Remove from wok and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/10/Charred-Green-Beans.jpg
Add 1 tbsp oil to wok and cook minced ginger and minced garlic for 1.5 mins or until fragrant. Toss in the green beans and stir to coat.https://asianinspirations.com.au/wp-content/uploads/2024/10/Green-Beans-with-Ginger-and-Garlic.jpg
Add in light soy sauce, Shao Xing wine and salt. Give a good stir. Dish up and sprinkle with some chilli flakes.https://asianinspirations.com.au/wp-content/uploads/2024/10/Sauce-and-Green-Beans.jpg
Malaysian KL Hokkien Mee
To Make
Marinate pork slices with light soy sauce and a dash of white pepper.
To render pork lard, dice up 150g pork fat and heat up in a small saucepan with water under low heat. Reserve pork lard crisps and oil for later.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-1.jpg
Heat up wok with pork lard and sauté minced garlic for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-2.jpg
Add in marinated sliced pork and cook until it turns opaque.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-3.jpg
Toss in prawns, squid and cabbage, cook for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-4.jpg
Add in carrot and noodles. Pour in the sauce mix and continue to fry until well coated.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-6.jpg
Add in choy sum and give it a stir before adding in chicken stock, stir and cover. Simmer for 3-5 mins. Garnish with crispy pork lard and serve.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-7.jpg
Sichuan Dry Fried Beans
To Make
Heat up wok with 2 tbsp oil. Fry green beans until slightly charred and softened. This will take 12-15 mins. Remove from wok and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/08/DFGB-1.jpg
Add 1 tbsp oil to wok and cook minced pork until about 80% cooked.https://asianinspirations.com.au/wp-content/uploads/2024/08/DFGB-2.jpg
Add in Sichuan pickled mustard green, garlic, ginger, Sichuan peppercorns and dried chillies. Continue to cook for 2-3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/08/DFGB-3.jpg
Toss in the green beans and stir until well combined.https://asianinspirations.com.au/wp-content/uploads/2024/08/DFGB-4.jpg
Add in light soy sauce, Shao Xing wine, sugar and salt and continue to stir for 30 secs. Dish up and serve hot.https://asianinspirations.com.au/wp-content/uploads/2024/08/DFGB-5.jpg
Stir-fried Tofu with Vegetables
To Make
Heat oil in a wok over high heat until it starts to smoke. Add in the tofu slices and stir-fry for 2 to 3 minutes until they are crispy on both sides. Transfer the tofu to a plate.
Heat the wok again, add in about 1 tbsp oil, sauté the garlic and onion, then add all the sliced vegetables. Cook on high heat for 2 minutes or until golden.
In a small bowl, combine the Lee Kum Kee Vegetarian Stir-Fry Sauce, Lee Kum Kee Premium Soy Sauce, vegetable stock, sugar, potato starch, white pepper and salt together. Pour this mixture into the wok and quickly toss everything together.
Serve the dish and garnish with chopped spring onion.