Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Baked Siu Mai

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To Prep
Soak the shiitake mushrooms in boiling water for 15 minutes and then finely dice them.
In a large bowl, combine the pork, prawns, mushrooms and carrots with the Shaoxing wine, soy sauce, sesame oil and salt and pepper.
If needed, trim the wrappers so that they fit neatly in to the muffin baking tray.
Lightly oil the tin with oil and place the cut wrappers in them.

To Bake
Preheat an oven to 180 degrees Celsius.
Place the wrappers in to the oven and bake for 5 mins.
After 5 mins, remove the wrappers form the oven and add the meat filling. Place enough filling so that the it fills the wrapper.
Return the tray to the oven and continue to bake for another 10 mins or until the filling has cooked through.
Remove the tray from the oven and allow to cool slightly.
To serve, garnish with fish roe and thinly sliced spring onions.

Pork Belly Skewers

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To Prep
Preheat an oven to 220°C.
Salt the skin of the pork and place it on top of a grilling rack over a baking tray of water.

To Cook
Place the pork belly into the oven and roast for 1½ hrs or until the skin has become crispy and the meat is tender. Top up the water if it runs out.
In a saucepan, melt the sugar until it becomes golden in colour.
Add the garlic and chillies and allow to become slightly fragrant before adding the vinegar and cooking until well incorporated.
Remove the pan from the heat and add the fish sauce and lime sauce and mix well.
When the pork belly has cooked, remove from the oven and allow to rest for 15 mins. Cut into cubes.
To serve, skewer the cucumber, pork belly and mint leaves and drizzle with the sauce.

Leftover Nasi Goreng

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To Cook
Heat up the oil in a wok over medium-high heat.
Add the sambal belacan and fry until fragrant before adding the shallots, chilli and garlic.
Saute for 30 secs before adding the shredded chicken and mixing well.
Add the rice, dark soy sauce and chicken stock powder and mix well, breaking up clumps of rice so that all the grains are coated.
Add the water spinach and fry until it begins to wilt.
Salt the rice to taste and serve immediately with chilli.

Hoisin Meatballs

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To Prep
Combine all of the main ingredients together and mix until well combined. Allow to sit for 10 mins.
Preheat an oven to 180°C. Line a baking tray with baking paper and lightly oil it.

To Cook
Roll the meat mixture in to bite-sized balls and place onto the baking paper.
Bake the meatballs for 10-15 mins.
While the meatballs are baking, combine the hoisin glaze ingredients into a pot and bring to a simmer over a medium heat. Remove from heat and allow to cool slightly.
To serve, spoon hoisin glaze on serving plate or dipping bowl. Serve with meatballs.

Stir Fried Green Beans with Dried Shrimps and Pickled Radish

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To Cook
Heat a clean, dry wok on low, stir fry the pickled radish until dry and fragrant. Remove and set aside.
Heat oil in wok, saute garlic and dried shrimps until fragrant slightly crispy.
Increase the heat to medium high, toss in the beans, pickled radish and chilli, stir fry until beans are cooked. Season with salt and toss well.
Transfer to serving plate or bowl, serve.

Pan Fried Omelette with Chives

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To Prep
Add the soy sauce and cornflour in the beaten eggs and mix well, set aside.

To Cook
Heat some oil in a fry pan, stir fry the chives briefly. Season with salt and mix well.
Use spatula to spread the chives evenly in the pan, pour the eggs evenly over the chives. Turn the heat to low, pan fry until golden brown and cooked.
Fold the omelette in half and transfer to a serving plate. Serve.

Steamed Taro Cake

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To Cook
Stir fry the onions and dried shrimp in some oil in a pan on medium high heat until fragrant.
Next, add the yam and fry until they start to color.
Separately, combine the rice flour, wheat starch and water in a mixing bowl and mix until you get a smooth paste with no lumps. Sieve the flour and wheat starch before adding to the water to minimize any lumps.
Slowly add the flour paste into the pan while stirring the contents of the pan continuously. Continue stirring until everything is well combined and you have a thick paste.
Next add the Chinese five-spice powder, salt and pepper. Mix well and taste to make sure the paste is well seasoned.
Pour the mixture into an appropriately sized and greased loaf pan or baking tin and steam for 45 minutes on high heat.
When the yam cake is cooked, sprinkle liberally with the toppings and garnish to your liking and serve with a side of sambal chilli sauce for dipping.

Blanched Bok Choy with Soy Sauce

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To Cook
Bring a pot of water to boil. Once the water is boiling, drizzle some oil into the pot and blanch the bok choy for 1 min. Remove and drain.
Place bok choy onto a plate and drizzle the soy sauce and sesame oil over it.
Garnish with red chilli and serve.

Chinese Chives Omelette

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To Prep
Add the soy sauce in the beaten eggs and mix well, set aside.

To Cook
Heat some oil in a fry pan, stir fry the chives briefly. Season with salt and mix well.
Use spatula to spread the chives evenly in the pan, pour the eggs evenly over the chives. Pan fry until golden brown.
Flip the omelette over and pan fry the other side to golden brown. Remove from pan and serve.

Pan Fried Omelette with Onion

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To Prep
Add the soy sauce in the beaten eggs and mix well, set aside.

To Cook
Heat some oil in a fry pan, sauté the onion until soft and fragrant.
Use spatula to spread the onion evenly in the pan, pour the eggs evenly over the onions. Pan fry until golden brown.
Flip the omelette over and pan fry the other side to golden brown. Remove from pan and garnish with spring onion. Serve.

Pork Ribs, Lotus Root and Peanut Soup

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To Cook
Blanch the pork in boiling water for 5 minutes and remove it from the water. Clean off any impurities and set them aside.
Put all the ingredients into a pot and add water. Ensure the water covers all the ingredients by 4-5cm, otherwise, add more water to the pot.
Bring the water to a boil on medium-high heat, then reduce heat to low and allow to simmer for about 3 hours or until the pork is tender.
Alternatively, if using a slow cooker, bring the ingredients and water to boil. Then, transfer pot contents to a slow cooker to cook at low for 5-6 hours.
Season with salt and serve.