Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Balinese Coconut Vegetable Salad (Urab Sayur)

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To Prep
In a small frying pan under low heat, toast desiccated coconut until it turns golden. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2023/09/SU-1.jpg
Blend all the sambal ingredients together until you get a fine paste. Sauté under medium heat until you get a firm paste. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2023/09/SU-2.jpg

To Make
Blend together shallot, half of the lemongrass, garlic and red chilli together.
Heat up frying pan with coconut oil and sauté together with the other half of lemongrass and kaffir lime leaves until you get a firm paste. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2023/09/SU-3.jpg
In a pot of boiling water, blanch string beans for 1.5 mins, remove and let them cool.https://asianinspirations.com.au/wp-content/uploads/2023/09/SU-4.jpg
Switch off heat and blanch spinach and bean sprouts for 30 seconds each with residual heat. Remove and drain all liquid.
Place all the vegetables in a mixing bowl. Place half of the sambal, lemongrass and chilli paste with toasted desiccated coconut, lime juice and salt over the vegetables and give it a good mix until all vegetables are well coated with the chilli paste and desiccated coconut.https://asianinspirations.com.au/wp-content/uploads/2023/09/SU-5.jpg

Vegetarian Pad Mee

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To Make
Soak rice vermicelli for 20 mins. Drain and set aside.
Heat 2 tbsp cooking oil in a wok and pan fry tofu cubes until they are golden on all sides. Set aside.https://asianinspirations.com.au/wp-content/uploads/2023/08/PM-1.jpg
Using the same wok, add 2 tbsp oil and sauté minced garlic for 1 min. Add in cabbage, carrot and white parts of spring onions and cook for 3-4 mins.https://asianinspirations.com.au/wp-content/uploads/2023/08/PM-2.jpg Season with 1 tbsp of light soy sauce and stir for 1 min. Toss in soaked rice vermicelli and add in the sauce. Stir until noodles are well coated.https://asianinspirations.com.au/wp-content/uploads/2023/08/PM-3.jpg
Add in the tofu, green parts of spring onion and bean sprouts. Stir to mix.https://asianinspirations.com.au/wp-content/uploads/2023/08/PM-4.jpg
Serve hot with lime wedges, fresh bean sprouts and chilli flakes.

Biang Biang Noodles (Biangbiang Mian)

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To Make
In a large mixing bowl, mix flour with salt. Stream in water slowly while using a pair of chopsticks bring flour together into a tough dough. Knead for 5 mins. Wrap up with clear wrap and let it rest for 20 mins.https://asianinspirations.com.au/wp-content/uploads/2023/08/BBN-1.jpg
Knead the dough again for 5-8 mins until the surface is smoother and wrap up to rest for another 20 mins.
Prepare a large plate and brush with cooking oil. Roll dough into a long log and cut into 16 equal portions.https://asianinspirations.com.au/wp-content/uploads/2023/08/BBN-2.jpg
Roll them into smaller logs and brush with more cooking oil all around. Cover and let them rest for 1 hour.https://asianinspirations.com.au/wp-content/uploads/2023/08/BBN-3.jpg
Take one portion out and roll into a rectangular strip. Press the centre with a chopstick.https://asianinspirations.com.au/wp-content/uploads/2023/08/BBN-6.jpg
Pick up both ends and smash onto the surface of the silicon mat while stretching during the smashing process.https://asianinspirations.com.au/wp-content/uploads/2023/08/BBN-7.jpg
Separate the noodles along the chopstick line. Set aside on a large tray and repeat the process with the rest of the logs.https://asianinspirations.com.au/wp-content/uploads/2023/08/BBN-8.jpg
In a medium sauce pan, boil enough water to blanch the bok choy. Set aside. Continue to cook noodles in the boiling water. Cooked noodles will float to the surface. Drain and place into plate.https://asianinspirations.com.au/wp-content/uploads/2023/08/BBN-9.jpg
Mix light soy sauce and black rice vinegar in a small bowl and set aside.
Place minced garlic, chilli powder and chopped spring onions onto noodles. Heat up cooking oil in a small sauce pan. Once smoke rises, pour oil over noodles.
Mix in light soy sauce and black vinegar into noodles and stir them to combine.
Divide noodles into 2 plates and garnish with blanched bok choy and more chopped spring onions.

Sweet and Sour Tofu

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To Prepare Sweet & Sour Tofu
Rinse tofu block and let it sit on kitchen towel to absorb all the water or moisture for about 10-15 mins.
Cut into 1 cm cubes in. Spread them out onto a tray and sprinkle with salt and let it marinade for 10 mins. Sprinkle corn flour over and mix them up to coat.https://asianinspirations.com.au/wp-content/uploads/2023/08/SST-1.jpg
Heat up frying pan on medium heat with 2 tbsp of oil and pan fry tofu cubes (about 10 mins) turning all sides until golden and crispy. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/08/SST-2.jpg
Using the same frying pan with remaining oil, sauté the ginger and garlic for 1 min.
Mix all of the sweet and sour sauce ingredients together, then pour over and stir till bubbling.https://asianinspirations.com.au/wp-content/uploads/2023/08/SST-3-3.jpg
Toss in the onion, capsicums, pineapple and fried tofu pieces and stir to coat with sauce. Serve hot.https://asianinspirations.com.au/wp-content/uploads/2023/08/SST-5.jpg

Tofu with Stir-fried Kimchi and Pork Belly (Dubu Kimchi)

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To Make
Pan fry pork belly slices in the frying pan over medium heat until the pork slices start to crisp. Drain off pork fat.
Add kimchi, sugar, soy sauce and sesame oil and cook 1 minute.
Cut tofu into 6cm*4cm*1cm thick slices. Dab excess water with kitchen towel. Add 2 tbsp oil into a heated pan and panfry half the tofu slices until golden.
Repeat with the rest of the tofu slices.
Place pork and kimchi in the middle of the plate and arrange tofu slices around it. Sprinkle with green onions and sesame seeds.

Buddha Bowl with Panko Crumbed Tofu and Avocado Rose

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For Panko Crumbed Tofu
Combine the salt, garlic powder and black sesame seeds in the panko crumbs.
Dip the tofu slices in the flour and remove the excess flour. Then dip the tofu slices into the egg wash and finally coat them in the seasoned panko crumbs. Put aside on a plate until all tofu slices have been coated.
Heat some oil in a frying pan. Once your oil is hot, slowly put in the coated tofu.
Let each side of the tofu cook for about 1-2 mins. Do not stir or toss. Once the tofu is golden brown, remove from the pan and set aside on a paper towel.

For Buddha Bowl
In a bowl, add rice wine vinegar and white and black sesame seeds to the cooked and cooled sushi rice. Incorporate well with rice.
Add on the lettuce, carrots, cucumbers, red bell pepper, panko crumbed tofu, radishes, green onion, and edamame beans. Thinly slice the pickled ginger and add to the bowl.
Carefully peel half of an (just ripe) avocado. Thinly slice it width wise using the tip of the knife (will help prevent it from stick to the blade). Shape the avocado into a rose and add to the bowl.
Make the dressing by combining together the Kewpie Sesame Dressing and Soy Sesame Dressing.
Pour the dressing over and serve.

Vietnamese Rice Paper Rolls

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To Prepare Rice Paper Rolls
In a pan with oil, fry tofu for a few minutes on both side until golden brown.
Meanwhile in a small bowl, combine all the dipping sauce ingredients together. Mix until the sugar is dissolved. Taste and adjust seasoning to your preference.
Place noodles in boiling water for about 3 mins. Loosen up noodles with tongs. Drain well and set aside.
Place warm water in a large bowl and stir through the coconut milk. Dip the rice paper in warm water and remove immediately. Place rice paper on a clean chopping board or plate.
Layer the tofu and prawns, lettuce, cucumber, herbs, carrot, cucumber and vermicelli at the end of the rice paper closest to you, bring the end of rice paper over ingredients, then fold the two sides of the rice paper into the middle to enclose the fillings and roll up the rice paper roll tightly.
Serve rice paper rolls with dipping sauce and crushed peanuts.

Thai Basil Tofu & Vegetables Stirfry

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To Make
Place tofu cubes into a deep bowl and coat with tapioca starch, salt and white pepper.
Heat up a frying pan with some cooking oil and pan fry tofu cubes till golden brown. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/05/TBT-2-1.jpg
Mix all the sauce ingredients together. Set aside.
Using the same frying pan, heat up 2 tbsp of cooking oil and sauté minced garlic and grated ginger. Toss in the sliced capsicum and broccolini. Cook for 2-3 mins, add water and stir. Cover for 2 min.https://asianinspirations.com.au/wp-content/uploads/2023/05/TBT-3-1-1.jpg
Toss in fried tofu cubes, add in sauce mixture and stir till well coated for about 2 mins. Remove from heat.https://asianinspirations.com.au/wp-content/uploads/2023/05/TBT-4-1.jpg
Toss in the Thai basil leaves and give a good stir.https://asianinspirations.com.au/wp-content/uploads/2023/05/TBT-5-1-1.jpg
Serve by garnishing toasted sesame seeds, cilantro and extra Thai basil.

Chilli Cold Sweet Potato Noodles (Bibim Dangmyeon)

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To Make
Bring a large pot of water with ½ tbsp salt to a boil. Blanch carrots and garlic chives or spinach for 10 seconds. Cool them under cold water in a colander and drain thoroughly. Season with salt and set aside.
Blanch fried fish slices for 30 seconds in the same pot and drain in a colander. Set aside.
Mix all the sauce ingredients together in a small bowl and set aside.
Boil sweet potato noodles in the same pot according to packet instructions. Drain in a colander under cold running water. Drain thoroughly.
In a large bowl add 1 ½ tbsp sesame oil and a pinch of salt to the noodles and mix well.
Portion sweet potato noodles into 4 bowls. Top with carrots, garlic chives (or spinach), fried fish slices, pickled daikon (danmooji) and sauce. Mix before eating.

Kimchi Pancake (Kimchi Jeon)

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To Prep
In a bowl add plain flour, tempura mix and corn flour. Add water and mix well. Batter should have a thin pancake batter consistency.
Add kimchi, onions, green onions and chilli slices to the batter and mix well.
Mix all the dipping sauce ingredients together in a small bowl. Set aside.

To Cook
Heat a non-stick frying pan to medium heat and add 2 tbsp oil. Add 1/3 batter mixture to the pan and shape into a round circle.
Panfry pancakes for 2-3 minutes or until the bottom edges are crisp. Turn the pancake over and cook for another 2 minutes or until the other side is crisp.
Set aside onto a kitchen paper lined plate and repeat pan frying to make more pancakes.
Cut pancakes up for individual servings. Serve jeon (pancakes) with dipping sauce.

Gado Gado with Indonesian Peanut Sauce

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To Make Indonesian Peanut Sauce
Heat oil in a fry pan over medium heat. Add the garlic and cook for 1 minute. Add the fish sauce, coconut milk, water, peanut butter, soy sauce, sugar and chili. Stir well to combine and bring to the boil.
Reduce heat to a simmer, and simmer uncovered for 8-10 mins until the sauce reaches a creamy consistency, stirring regularly.
Add the lime juice and stir to combine. Pour into a ramekin and set aside.

To Make Gado Gado
In a pan, heat a little bit of oil and fry tofu until crispy and golden. Set aside to cool.
In a bowl, arrange the red onion, cucumber, carrots, wombok, bean shoots and green beans. Place alongside the tofu and hard-boiled eggs.
Garnish with coriander and roasted peanuts. Serve with a generous amount of the peanut sauce.

Avocado Lemon Ramen Salad

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To Make Sauce
Combine grated ginger, soy sauce, lemon juice, extra virgin olive oil, salt, and wasabi paste. Mix well and set aside.

To Make Salad
Peel and slice the avocado, chop the gourmet tomato, yellow cherry tomatoes, and sliced lemon.
Cook ramen noodles as per packet instructions. Drain and rinse in cold water.
Combine noodles, avocado, tomatoes, and lemon in a bowl, sprinkle green herbs, and pour over the sauce.