Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Korean Vegetable Pancake (Yachae Hotteok)

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To Prep
Mix 150ml warm water with instant yeast and let it bloom for 15 mins.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-1-1.jpg
Prepare the rest of the dough’s dry ingredients in a large mixing bowl. Pour yeast water over and mix with a spatula.
Add in oil and the rest of the water and bring mixture to a dough. Turn onto a flat surface and knead for 2-3 mins until dough is slightly smooth.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-4-1.jpg
Return to mixing bowl, cover and let it rise until double (around 1-2 hours).
While dough is proofing, prepare the filling. Mix cabbage with ½ tsp of salt to draw out moisture. Do the same with carrot. Squeeze out as much liquid as possible. Set aside.
Soak potato starch noodles for 10 mins. Cut into 5cm length. Blanch in boiling water for 1 min. Remove and dunk into cold water. Drain and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-6-1.jpg
Heat up frying pan with 1 tbsp oil and sauté shiitake mushrooms until soft and wilted. Remove into a large mixing bowl.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-7-1.jpg
In the same pan, sauté carrot for 2-3mins and add into the large mixing bowl.
Continue the same steps with onion and cabbage.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-9-1.jpg
Add in the chives and sweet potato noodles onto the bowl of sautéed vegetables and pour in the the sauce and mix them together.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-12-1.jpg
Punch down the air of the dough and knead for another min. Let it rest for 15 mins. Divide into 10 equal portions.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-13-1.jpg

To Make
Take one dough ball and flatten with a rolling pin into a large disc (around 14cm diameter) leaving the centre thicker.
Place 1/3 cup of the filling in the centre. Bring the side together and seal completely. Turn it over on a tray and complete the rest of dough balls.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-14-1.jpg
Brush oil all around the filled dough and let them sit for a few mins in the oil.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-16-1.jpg
Heat frying pan with 2-3 tbsp of oil and fry hotteok seam side down first.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-17-1.jpg
Press them as flat as you can and fry until golden brown on both sides. Fry them in batches.
Serve warm.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-25-1.jpg

Sake & Soy Marinated Tofu Karaage Bowl

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To Make
Prepare the tofu: Place the tofu on a fine wire rack set over a tray. Cover it with baking paper and a heavy weight (like a cast iron skillet) to press out excess liquid. Let it rest for 1 hour.
Make the marinade: Mix the sake, 1½ tablespoons of Lee Kum Kee Premium Dark Soy Sauce, ginger, and garlic in a bowl. Tear the tofu into chunks, avoiding flat edges to help the marinade absorb better. Gently toss the tofu in the marinade until evenly coated. Let it marinate for at least 30 minutes.
Make the sauce: Combine 2 tablespoons of Lee Kum Kee Premium Dark Soy Sauce with sesame oil in a small bowl. Set aside.
Cook the tofu (first fry): Heat 4 cm of oil in a deep fryer or pot to 170°C. Coat each piece of marinated tofu in potato starch, shaking off the excess. Fry immediately, turning the pieces to brown evenly. Cook for 5 minutes, or until light brown, then transfer to paper towels to drain.
Cook the tofu (second fry): Increase the oil temperature to 180°C. Fry the tofu again for 4 minutes, or until golden brown. Transfer to paper towels to drain.
Assemble the bowls: Divide the cooked rice between two bowls. Top with rocket, carrot, cucumber, spring onion, and the karaage (fried tofu). Sprinkle with sesame seeds and chilli threads (optional). Serve with lemon wedges and the prepared sauce on the side. Add the sauce just before eating.

ABC Sweet Soy Sauce Grilled Vegetables

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To Make
Preheat a grill pan or BBQ over medium-high heat.
In a bowl, toss the vegetables with oil, ABC Sweet Soy Sauce, garlic, salt, and pepper.
Grill vegetables and lemon halves for 3-7 minutes each side, depending on the thickness, until tender and slightly charred.
Serve as a side dish or over rice with fresh lime, mint and a dipping bowl of ABC Sweet Soy Sauce.

Chicken Stir Fry

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To Make
Heat half the oil in a large frying pan or wok over medium-high heat. Add half the chicken slices, season with salt and pepper, and cook until browned and cooked through, about 5-6 minutes. Remove from the frying pan and repeat with the remaining chicken, using more oil where needed.
In the same frying pan, add a little more oil if required, followed by the garlic. Sauté for 30 seconds, then add the carrots, stir-fry until tender-crisp, about 2-3 minutes. Add the green beans to the pan and cook for 2-3 minutes.
Return the cooked chicken to the frying pan. Add ABC Sweet Soy Sauce, soy sauce and sesame oil, stirring to combine then mix through the spring onions just before removing from heat.
Serve hot with sliced chilli and a side of brown rice or on its own.

Mie Goreng (Indonesian Fried Noodles)

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To Make
Cook noodles according to package instructions. Drain and set aside.
Mix together the ABC Sweet Soy Sauce, soy sauce, oyster sauce, sugar, chilli sauce (if using), sesame oil and white pepper in a small bowl. Set aside.
Heat 2 tablespoons of oil in a large frying pan over medium heat.
Gently crack the egg into the pan. For sunny side up, cook eggs for 2 minutes until the egg whites start to blister (flip carefully for ‘eggs over easy’). Set aside.
Heat remaining oil in a large pan or wok over medium-high heat. Add the chicken pieces and cook on both sides until slices have turned white.
Add prawns, shallots and garlic, stir-frying for 1-2 minutes until fragrant. Add the carrots and cabbage, cooking until vegetables are tender, about 2 minutes.
Add the cooked noodles to the pan, along with the sauce mix. Toss everything together until the noodles are evenly coated and heated through.
Garnish with spring onions, fried shallots and fried egg. Serve immediately.

ABC Sweet Soy Sauce Chicken and Veggie Fried Rice Balls

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To Make
Heat frying pan over medium heat, and cook the diced bacon until it’s starting to crisp. Toss through the prawn meat to cook then remove all from the pan and set aside.
Leave residual bacon oil in the pan and cook chicken breast pieces on each side for 4-6 minutes or until starting to brown and cook through. Set aside to cool then dice or shred.
In a mixing bowl, combine rice, bacon and prawn meat, chicken, peas, corn, carrot, salt and pepper and ABC Sweet Soy Sauce. Mix well.
Add the beaten egg and flour, mixing to bind the ingredients.
Roll 1 heaped tablespoon of the mixture, compressing them tightly together between your hands to form a round golf ball size.
Adjust the air fryer to 200°C and pre-heat for 3 minutes. Arrange balls in a single layer and cook for 6-7 minutes until just starting to colour.
Serve with ABC Original Chilli Sauce for dipping if desired.

Thai Mushroom Stir Fry

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To Make
Break up shimeji mushrooms into small clusters, slice shiitake mushrooms and trim off the roots from enoki mushrooms.
Heat up wok with 2 tbsp oil. Sauté minced garlic until slightly brown and fragrant.https://asianinspirations.com.au/wp-content/uploads/2025/03/Stir-Fry-Garlic.jpg
Toss in shimeji and shiitake mushrooms. Stir for 1 min and toss in enoki mushrooms and chilli. Stir until slightly softened.https://asianinspirations.com.au/wp-content/uploads/2025/03/Add-Mushrooms.jpg
Pour in sauce and stir until mushrooms are coated. Turn off heat and toss in Thai basil. Give a good stir and dish up to serve.https://asianinspirations.com.au/wp-content/uploads/2025/03/Add-Thai-Basil.jpg

Korean Spicy Enoki Mushrooms

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To Make
Clean and trim away the roots and debris from enoki mushrooms. Slice into thin sections.https://asianinspirations.com.au/wp-content/uploads/2025/03/Trim-Mushrooms.jpg
Prepare spicy sauce and set aside.
Heat up frying pan with oil and sear enoki mushrooms on both sides until lightly golden.https://asianinspirations.com.au/wp-content/uploads/2025/03/Cook-Mushrooms.jpg
Pour spicy sauce over enoki mushrooms and cook for 1-2 mins until sauce has thickened.https://asianinspirations.com.au/wp-content/uploads/2025/03/Pour-Sauce.jpg
Garnish with toasted sesame seeds and chopped spring onions.

Bukkake Udon

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To Make
In a sauce pan, boil water and cook Hakubaku Organic Udon Noodles according to package instructions. Once cooked, rinse udon over cold water and divide into 2 bowls.https://asianinspirations.com.au/wp-content/uploads/2025/02/Cook-Udon.jpg
In a sauce pan, heat up dashi stock with light soy sauce, sake, mirin and brown sugar. Let it come to a gentle boil. Remove from heat and drop in the ice cubes.https://asianinspirations.com.au/wp-content/uploads/2025/02/Ice-in-Broth.jpg
Pour broth over udon and garnish with chopped spring onions, julienned cucumber, bonito flakes, sesame seeds, onsen eggs and pickled ginger (optional).

Korean Black Bean Sauce Noodles (Jjajangmyeon)

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To Make
Marinade diced pork with salt, mirin, black pepper and ginger powder for 10 mins.
Heat up a deep bottom pan or cast iron pot with oil. Sauté the black bean sauce for 3-5 mins and reduce to low heat. Add in brown sugar and continue to fry for 2-3 min. Scoop the sauce out and set aside but keep oil in the pot.https://asianinspirations.com.au/wp-content/uploads/2025/02/Black-Bean-Sauce.jpg
Toss the marinated diced pork into the pot and cook until pork is half cooked.https://asianinspirations.com.au/wp-content/uploads/2025/02/Cook-Pork.jpg
Add in the diced onions, stir and add in daikon, zucchini and potatoes. Stir for 3 mins. Add in the cabbage and continue to fry for 2-3 mins.https://asianinspirations.com.au/wp-content/uploads/2025/02/Add-Veggies.jpg
Return the black sauce into the pot and toss to coat all the ingredients for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2025/02/Mix-Sauce.jpg
Add in chicken stock and water and let it simmer for 7-10 mins covered.https://asianinspirations.com.au/wp-content/uploads/2025/02/Add-Chicken-Stock.jpg
Once potatoes turn soft, add in the slurry to thicken the sauce.https://asianinspirations.com.au/wp-content/uploads/2025/02/Add-Slurry.jpg
In a separate sauce pan, heat up water and blanch noodles according to package instructions.https://asianinspirations.com.au/wp-content/uploads/2025/02/Blanch-Noodles.jpg
Place noodles into a bowl, scoop black bean sauce over and garnish with cucumber.

Chinese Prawn Cakes

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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.

Dry Pot Cauliflower

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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