Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Korean Chicken Noodle Soup

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To Cook
Place the chicken in a stockpot large enough to hold the chicken and 10-12 cups of water.
Bring it to a boil over medium high heat. Skim off any foam on top. Reduce the heat to medium low and simmer, covered, for about 40 mins.
Add the soy sauce, fish sauce, garlic and onion. Season with salt and pepper, simmer for about 15 mins. Add spring onions towards the end of cooking time.
Remove chicken and shred.

To Serve
Place noodles in serving bowls, top with carrots, zucchini, enoki mushrooms and shredded chicken. Ladle in hot soup, garnish with crown daisy and chilli. Serve with seasoning sauce.

Korean Raw Beef Bibimbap

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To Prep
Cut the beef into strips and mix well with the seasoning sauce. Set aside.

To Cook
Set aside each type of vegetables on a big plate after cooking.
Heat pan and ½ tbsp oil. Add carrot and cook briefly for about 20 secs. Season lightly with salt.
Sauté zucchini as above but add ⅛ tbsp garlic and ½ tbsp green onions.
Sauté shiitake mushrooms as above but season lightly with soy sauce.
Mix spinach with ⅛ tbsp garlic, ½ tbsp green onions and 1½ tbsp sesame oil.
Heat oil in a pan, fry the beaten eggs to make a thin omelette. Remove and slice thinly.
In a bowl, ladle 1 cup of cooked rice. Arrange vegetables, seasoned raw beef and egg on top. Drizzle some sesame oil and garnish with sesame seeds. Serve with gochujang for individual taste. Repeat for another 3 servings. Mix gochujang with rice and topping before eating.

Korean Vegetarian Bibimbap

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To Cook
Set aside each type of vegetables on a big plate after cooking.
Heat pan and ½ tbsp oil. Add carrot and cook briefly for about 20 secs. Season lightly with salt.
Sauté zucchini as above but add ⅛ tbsp garlic and ½ tbsp green onions.
Sauté shiitake mushrooms as above but season lightly with soy sauce.
Mix spinach with ⅛ tbsp garlic, ½ tbsp green onions and 1½ tbsp sesame oil.
In a saucepan place bean shoots with ⅛ tbsp garlic, 1 tbsp sesame oil and 2 tbsp water. Cook for about 5 mins until cooked. Drain and add ½ tbsp spring onions and ¼ tsp Korean chilli powder. Season with salt.
Heat oil in a pan, fry the beaten eggs to make a thin omelette. Remove and slice thinly.
In a bowl, place 1 cup of cooked rice. Arrange vegetables and egg on top. Drizzle some sesame oil and garnish with sesame seeds. Serve with gochujang for individual taste. Repeat for another 3 servings. Mix gochujang with rice and topping before eating.

Korean Tofu Bibimbap

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To Cook
Set aside each type of vegetables on a big plate after cooking.
Heat oil in pan, pan-fry the tofu slices until crisp.
Heat pan and ½ tbsp oil. Add carrot and cook briefly for about 20 secs. Season lightly with salt.
Sauté zucchini as above but add ⅛ tbsp garlic and ½ tbsp green onions.
Sauté shiitake mushrooms as above but season lightly with soy sauce.
Mix spinach with ⅛ tbsp garlic, ½ tbsp green onions and 1½ tbsp sesame oil.
Heat oil in a pan, fry the beaten eggs to make a thin omelette. Remove and slice thinly.
In a bowl, ladle 1 cup of cooked rice. Arrange vegetables and tofu on top. Drizzle some sesame oil and garnish with sesame seeds. Serve with gochujang for individual taste. Repeat for another 3 servings. Mix gochujang with rice and topping before eating.

Korean Spicy Cold Noodle (Bibim Naengmyeon)

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To Prep
Mix all the Sauce ingredients together in a bowl. Set aside.

To Cook
Cook sweet potato noodles in boiling water for about 2-3 mins or according to packet instructions. When it is al dente, drain noodles in a colander and rinse with cold water until the noodles have completely cooled. Drain well.
In a serving bowl, place the noodles, top with sauce, sliced cucumber, pickled radish, lettuce/cabbage and hard-boiled egg. Garnish with sesame seeds and serve.

Thai Style Deep Fried Whole Fish with Cashew Nuts and Green Apple Salad

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To Prep
Rub salt and pepper generously on fish, then dredge with tapioca starch.

To Cook
Heat cooking oil in a wok over high heat. When oil starts to smoke, slide the fish in.
Fry for 4 mins on each side or until browned and crisp. Remove from wok and lay on a serving plate. Reserve about 2 tbsp of the oil and discard the rests.
Add in the lemon juice, garlic, chillies, fish sauce and bring to a simmer. Turn off the heat.
Toss in onions, cashews, apple and carrot and lightly coat with sauce.
Pour over the fish and garnish with mint leaves. Serve.

Grilled Beef, Bok Choy and Eggplant Salad

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To Prep
Whisk together all dressing ingredients apart from rice wine vinegar in a mixing bowl. Reserve half.
Add steaks to the mixing bowl and thoroughly coat in dressing. Cover in cling film and allow to marinate for 30 mins.

To Cook
Heat a frying pan over high heat. Add 1-2 tsp sesame oil and allow to heat up.
Add 1 steak and cook for 1 min before flipping over. Repeat until steak is cooked to desired doneness.
Remove steak from pan, place onto a plate and allow to rest. Repeat with second steak.
Heat a griddle pan/plate over medium-high heat.
Brush both sides of eggplant slices with sesame oil. Carefully place onto griddle pan/plate and allow to cook for 1-2 mins, or until grill marks form and eggplant is cooked. Flip over and repeat on other side. Remove from pan once done.
Brush sliced side of bok choy with sesame oil. Carefully place onto griddle pan/plate and cook for 2-3 mins, or until grill marks form and bok choy is cooked. Remove once done.
To serve, slice steak and serve with grilled eggplant and bok choy. Dress with soy ginger dressing and garnish with chilli.

Seared Sesame Crusted Tuna Salad

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To Cook
Combine tamari, ginger, mirin and sesame oil in a small bowl. Set aside.
Place black and white sesame seeds onto a plate and mix together. Coat all sides of tuna fillet with seeds.
Heat 1-2 tsp sesame oil in a frying pan over medium-high heat. Carefully place tuna into pan and cook for 30 secs on each side, or until seared on the outside but still pink in the middle.
Remove from pan and allow to rest for 10 mins before slicing.
To serve, place mixed lettuce in a bowl or plate. Arrange cucumber ribbons, radish slices, edamame beans, sliced avocado and sliced seared tuna over. Garnish with spring onion and serve with dressing.

Vegan Bulgogi

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To Prep
Wrap tofu in paper towel for 5 mins to remove excess water, then cut into 1cm cubes.
Combine all sauce ingredients, set aside.

To Cook
Coat and heat oil in a skillet over medium high heat. Add in the tofu cubes, toss and stir tofu around every 2-3 mins to brown evenly. Cook for 7-8 mins in total or increase heat to high until tofu are evenly browned on all sides.
Add in the mushrooms and mix well. Cook for 3 mins without stirring much to brown the mushrooms.
Stir in the sauce mixture and cook for 1 min. Remove from heat and stir in green onion.
Sprinkle some sesame seeds and garnish with green onion. Serve with rice.

Tahu Bergedil

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To Cook
Heat 1 tbsp of oil in a pan. Add minced beef and stir fry for 5 minutes.
In a bowl, mash the boiled potato and add minced beef, fried shallots, spring onion, salt and white pepper. Mix well.
Fill up the Fried tofu with bergedil mixture.
Put egg in a bowl and whisk with fork.
Heat 2 cups of oil in a pan on a medium heat.
Dip tofu in the bowl with the egg before putting it in the oil.
Cooked until golden.
To make the sauce, put all of the chilli sauce ingredients into a blender and blend till fine.
Serve the tofu bergedil with chilli sauce.

Thai Stir Fry Kabocha Squash (Pad Faktong)

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To Cook
In a wok, heat a little oil and stir in garlic until cook until golden. Add in the kabocha squash and toss. Pour in water to cover half the squash.
Add in the soy sauce, Golden Mountain sauce, sugar and white pepper. Stir from time to time until the squash is done yet still firm.
Add eggs in the middle and scramble slightly until almost completely set, then toss 1-2 times to mix well. Remove from heat and stir in the Thai basil. Serve hot.

Japanese Crispy Deep Fried Noodle (Sara Udon)

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To Prep
Combine all sauce ingredients, except the cornflour solution.
Deep fry the chow mein noodles until crispy, remove and drain. Place on serving plate.

To Cook
Heat a wok with oil, stir-fry the pork strips until they turn white.
Add the vegetables, stir-fry 2-3 mins.
Add the seafood. Stir-fry 2-3 mins.
Add the mixed stock into the wok and mix well. Adjust the taste with salt and pepper if needed.
Add the cornflour solution, mix well.
When the stock is thickened to desired state, pour over the crispy noodles and serve immediately.