Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Dough Flake Soup with Potatoes (Gamja Sujebi)

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To Prep
In a small bowl, mix all sauce ingredients together and set aside.
In a large bowl, add the flour and water, stir to combine. Knead to form a ball and seal in a plastic bag. Place in the fridge for 1 hr.

To Cook
In a stock pot, add the stock ingredients and bring to boil. Lower the heat to simmer 5-7 mins. Strain to discard the anchovies.
Bring the soup to boil again and add in the garlic and potato. Cook for 3 mins, then add zucchini and cook for 2-3 mins.
Get the dough and rip it all into flat, bite-sized pieces, adding to the stock as you go. Cook the dough pieces for 5-7 mins, or until the edges are slightly translucent and the pieces starting to float.
Place in the spring onion and egg without stirring and add salt to taste. Serve hot with seasoned soy sauce.

Avocado Nigiri

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To Make
Prepare the rice and the avocado as instructed. For the avocado, slowly peel off the skin and then use the lemon juice to prevent the flesh from browning before slicing in to thin strips.
To form the sushi, roll a small amount of the rice in to small roll. Place a couple slices of the avocado on to the top of the rice and then wrap with a strip of the seaweed. Wet the ends of the seaweed to help them to stick together.

Kimchi Fried Rice (Kimchi Bokkeumbap)

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To Cook
Place a wok over medium high heat and allow to preheat. Then, add in cooking oil and swirl the oil around to coat the wok.
Throw in garlic and give a quick stir. Add luncheon meat and stir fry until lightly browned. Put in kimchi and stir fry until almost cooked.
Add in mushrooms and stir to combine. Bring the heat down to medium low.
Mix in rice and kimchi juice. If you do not have sufficient kimchi juice from the container, mix 2½ tbsp kimchi juice with 1 tbsp gochujang paste or soy sauce instead.
Stir well to combine thoroughly. Then, add in sesame oil and continue to stir well to combine.
In a separate pan, heat up some oil and fry eggs sunny side up style.
Transfer kimchi fried rice to individual plates and top with fried egg. Garnish with sesame seeds, spring onions and strips of roasted seaweed.

Curry Udon

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To Make Dashi Stock
Mix water and bonito powder in a pot, bring to boil and set aside.

To Make Curry
Heat oil in a pot, sauté onion until soft, then add the carrots and potatoes. Stir for 2-3 mins, add the pork and cook until almost done.
Pour in dashi stock and bring to boil, then lower the heat to medium and simmer for 5 mins. Turn off the heat.
Add the curry roux blocks through a strainer and break with spoon to melt the curry roux completely.
Cook the curry over medium heat, stirring to avoid getting burnt. Turn off the heat after 10 mins or until vegetables are cooked through and soft. Add soy sauce and salt to taste.

To Serve
In a serving bowl, place udon noodles and ladle curry with pork and vegetables over the noodles. Garnish with spring onions and sesame seeds. Serve hot.

Green Curry Grilled Beef (Nur Yang Kab Sauce Gang Kheaw Waan)

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To Prep
Combine fish sauce and ground black pepper in a small bowl.https://asianinspirations.com.au/wp-content/uploads/2023/07/Thai-Harder-article-Lets-Make-Green-Curry-Grilled-Beef_01-Ground-Pepper.jpg
Pour over on both sides of the steak and make sure it is well coated. Set aside to marinate for about 5 mins.https://asianinspirations.com.au/wp-content/uploads/2023/07/Thai-Harder-article-Lets-Make-Green-Curry-Grilled-Beef_02-Lather-Fish-Sauce.jpg

To Cook
Heat a barbecue hotplate or chargrill pan on medium-high heat. Cook marinated beef for 2-3 mins per side until lightly charred or tender (or cooked according to preference), then allow to rest.https://asianinspirations.com.au/wp-content/uploads/2023/07/Thai-Harder-article-Lets-Make-Green-Curry-Grilled-Beef_03-Grill-Steak.jpg
Heat oil over medium heat in a frying pan, stir-fry green curry paste, carrot and green beans for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2023/07/Thai-Harder-article-Lets-Make-Green-Curry-Grilled-Beef_04-Stir-Fry-1.jpg
Add coconut milk, water, sugar and fish sauce and bring to a boil. Once boiled, reduce to a simmer for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2023/07/Thai-Harder-article-Lets-Make-Green-Curry-Grilled-Beef_05-Add-Coconut-Milk.jpg
Add Thai basil leaves and stir through. Pour sauce over beef to serve.

Sweet and Spicy Shrimp Eggplant Curry

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To Cook
Quarter the egg plants lengthwise and cut into 6cm batons. Rub eggplants with ¼ teaspoon of salt. Pan-fry the eggplants with 3 tbsp of oil until all sides are brown. Remove from pan and drain.
Saute the shrimps with 1 tbsp of oil until half cooked. Set aside.
Saute onion and garlic with rest of oil until fragrant. Add curry powder and chili and stir evenly.
Add coconut milk and water then bring to boil. Heat until oil separates.
Add ABC Sweet Soy Sauce, kaffir lime leaves and salt to taste.
Add fried eggplants. Cook over low heat until flavors are absorbed. Add prawns and cook through. Remove from heat and serve.

Vietnamese Bread Roll (Banh Mi) with Crispy Roast Pork

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To Prep
Combine the water, rice vinegar, sugar, and salt and stir until they have all dissolved.
Place the daikon and carrots in to a resealable jar and pour over the pickling liquid before sealing the jar and storing in a fridge for at least 1 hour.
For the pork belly, score the skin side of the pork belly at 1 cm intervals before seasoning with salt.

To Cook
Preheat an oven to 200 degrees Celsius.
Place the pork belly in to the oven and roast for 45 minutes or until the skin has turned golden and the meat has cooked through.
Remove the pork belly from the oven and let rest before slicing in to thin bite-sized pieces.

To Serve
Cut the baguettes lengthwise and spread some of the mayonnaise on to the bread, then add in the pork belly, pickled vegetables and cucumbers slices.
Top with coriander, spring onions and slices of chilli.

Vegetarian Curry Udon Noodles

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To Cook
Place onion, potato and carrot chunks to a pan filled with 360ml water.
Bring to boil and simmer for 20 mins or until the vegetables soften.
Add 3 blocks of curry roux and simmer for 10 mins. Continuously stirring until the curry is thick and smooth.
In a separate pan, add 400ml water and 4 tbsp of tsuyu soup stock to make the noodle soup.
Boil the udon noodles in hot water for a few minutes and drain well.
In a serving bowl, place the noodles and add the soup, then the curry sauce on top. Garnish with sliced spring onions, then add nanami togarashi and the halved boiled egg.

Salmon Sushi Cones (Temaki)

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To Prep
Prepare sushi rice.
Cut nori sheets in half. Place sushi rice and desired fillings onto one side of nori.
Fold the nearest corner of the nori over the filling and start to shape.
The finished hand roll should be shaped conically to prevent any rice from falling out from the bottom.
Serve with wasabi dissolved in soy sauce.

Vegetarian Japchae

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To Prep
Combine the sauce ingredients in a medium-sized bowl.
Season the sliced shiitake mushrooms with 1 tbsp of the sauce.
Prepare the sweet potato noodles as per the packet instructions and mix in 3 tbsp of the sauce.
Blanch the spinach in boiling water until it has just started to wilt before removing it from the water and shocking it with cold water to stop the cooking process.

To Cook
In a non-stick pan, stir fry the noodles over medium heat until they become translucent.
Transfer the noodles to a large mixing bowl before adding the vegetable oil to the pan and stir frying the onions.
Cook the onions until they start to become translucent, then adding the spring onions and continuing to cook for another minute.
Transfer the onions and spring onions into the mixing bowl.
Cook the carrots on the pan for about 2 minutes or until they softened and transfer them into the mixing bowl.
Finally, stir fry the marinated mushrooms in the pan for roughly 2 to 3 minutes before once again transferring them in to the mixing bowl.
Before serving, add the spinach to the mixing bowl and gently mix the all of the ingredients. Season with soy sauce or sugar to taste and serve!

Vietnamese Summer Salad

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To Make Dressing
Combine all ingredients in a screw top jar and shake.

To Make Salad
Place noodles in a small heatproof bowl and cover with boiling water. Set aside for 5 mins to soften. Drain well.
Reserve 12 prawns for garnish. Roughly chop remaining prawns. Combine vermicelli, chopped prawns, snow pea sprouts, carrot, cucumber, radish, peanuts, shredded mint and coriander in a bowl.
Heat oil in a frying pan over medium high heat. Add rice paper sheets one at a time, cook until puffed and white. Drain on paper towel.
Add dressing to salad, toss gently to coat. Place rice paper sheets on a plate, fill with salad, top with reserved prawns, garnish with extra mint and coriander leaves.