Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Hunan-style Lamb Ribs

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To Prep
Combine the marinade ingredients and set aside.

To Cook
Combine the water, Shaoxing wine, sliced ginger, soy sauce, star anise, sugar and the cinnamon in to a large saucepan and bring to a simmer before adding the lamb ribs.
Reduce the heat to low and cook the lamb until the meat is starting to become tender. Roughly 90 mins.
Remove the ribs, drain and place in a fridge for 180 mins to become firm.
Add the firmed lamb to the marinade and coat well. Return to the fridge to marinate for another 60 mins.
In a large wok, heat 5 tbsp of oil and transfer the marinated lamb to the wok to cook.
Cook the lamb in batches to ensure they are evenly cooked. After frying the ribs, remove them from the wok to drain off the excess oil.
Once the lamb has been cooked, fry the finely chopped ginger, chillies, garlic, spring onions and Sichuan peppercorns until fragrant before returning the lamb back in to the wok to finish.
Coat the lamb with the mixture and then transfer to a plate to serve.

Thai Spicy Corn and Salted Egg Salad (Som Tum Khao Pod)

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To Prep
In a pestle and mortar, lightly pound the garlic and chillies. Add the sugar, lime juice and fish sauce, pound again until well combined. Set aside.
Remove the husks off the corns and cut the kernels off the cobs.
In a large salad bowl, add tomatoes, corn kernels and salted egg. Pour dressing over the vegetables and toss them in the dressing. Check the salt, spice and sugar levels and adjust to suit your taste. Serve as an appetizer.

Vegan Tempura Sushi Burger

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To Cook
Add sauce ingredients into a bowl and mix together until fully combined. Heat over medium-low heat, stirring to avoid burning. Take off heat when sauce is reduced by half. Set aside to cool.
Add sushi seasoning to cooked brown rice, mix and sit for 15 mins.
Add vegetables into a large mixing bowl. Add in ½ cup flour and salt, and toss until coated thoroughly.
In a separate bowl, prepare the tempura batter by incorporating the remaining plain flour, potato starch and ice water. Then add the batter with vegetable mix, tossing to combine.
Heat the vegetable oil in a wok. Spooning bits of the vegetable batter into the oil, using a chopstick to shape it into a round form.
Remove from oil when golden and place on wire rack or drain on paper towel.
To shape sushi buns, spoon 2-3 tbsp of sushi rice into an egg ring and press to mold into shape. Place sushi buns on heated pan to sear the surface.
Assemble the burger by adding wasabi, pickled ginger, cucumber and desired amount of sauce before topping off black sesame seeds on top of sushi bun.

Pork and Kimchi Stir Fry

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To Cook
Combine the sake, oyster sauce, gochujang, sesame oil and mirin together.
Heat up a pan and add some vegetable oil. Add some garlic and fry until the aromas are released.
Add the sliced pork and stir, ensuring that the slices are separate.
When the pork is cooked thoroughly, add the kimchi. Stir-fry for approximately 1-2 mins.
Push the pork and kimchi to one side of the pan and cook the sauce mixture from earlier on the other side of the pan. When the sauce sizzles, combine it with the pork and kimchi.
Add in the green onions before turning off the heat. Coat everything well in the sauce. Remove the pan from heat.

Spring Onion Kimchi (Pa Kimchi)

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To Prep
In a large bowl, combine hot pepper flakes, anchovy sauce, sugar, garlic and ginger, mix well.
Add in the dry spring onions, gently mix and coat the sauce all over the ingredients.
Let sit at room temperature for 1 day and serve. Alternatively, let ferment in a fridge over 2-3 weeks.

Pineapple Spare Ribs

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To Prep
Marinate pork spare ribs for 1 hour.
Halve the pineapple lengthwise. Hollow pineapple shell with a knife. Cut pineapple into wedges and set aside.
Coat marinated spare ribs with beaten egg and corn starch. Heat up some oil in a pan and fry the spare ribs until cooked through. Set aside.
Add a little oil into the pan and sauté shallots, ginger, green bell peppers and red chillies until fragrant. Add pineapples and seasoning mix to fry slightly.
Add spare ribs to sauté until sauce thickens. Fill the halved pineapple shell with spare ribs. Ready to serve.

Spicy Bean Vermicelli Soup

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To Cook
In a pot, add Lee Kum Kee Peppercorn Chilli Oil, Lee Kum Kee Chicken Bouillon Powder and water. Bring to a boil and stir until the bouillon powder dissolves.
Add mushrooms, bell peppers, Chinese celery and crab-flavoured sticks. Allow to cook for 1 min. Then, put in bean vermicelli. Heat through and serve hot.

Hot and Spicy Fried Chicken Casserole

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To Cook
Combine sauce mix ingredients in a bowl. Heat oil in a casserole. Sauté shallots, garlic, dried red chilli peppers, onions, star anise and ginger slices until aromatic. Add oyster sauce and chilli bean sauce. Stir fry until fragrant.
Add chicken pieces. Stir fry until almost cooked. Add sauce mix ingredients and drizzle in wine.
Cover the lid and simmer over medium heat for 5 mins until chicken is done.
Add green chilli peppers and Chinese celery. Toss well until cooked through. Dish out and serve.

Hot and Spicy Cabbage Rolls with Chinese Mushrooms and Minced Pork

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To Cook
Place pork, water chestnuts and Chinese mushrooms in a bowl. Mix well with marinade and set aside for 10 mins.
Boil cabbage until soft then, submerge in cold water. Set aside.
Divide pork mixture into 8 equal portions. Wrap and enclose each portion in a cabbage leaf, then plate. Arrange carrot and lotus root slices in between each cabbage roll.
Prepare a steamer over high heat and steam the cabbage rolls for 15 mins.
In a saucepan, heat up seasoning mix ingredients and stir well. Drizzle the sauce over cabbage rolls and serve immediately.

Cold Eggplants in Soy Sauce Dressing

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To Cook
Steam eggplants over high heat for about 6 mins. Take out and immerse in iced water. Drain. Cut the eggplants into strips and arrange on a serving plate. Chill in a refrigerator.
Just before serving, combine all seasoning mix ingredients. Add to the eggplants and mix well.
Sprinkle with sesame seeds and serve.