Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Vegetarian Japanese Curry with Noodles

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To Prep
In a pot of boiling water, cook the somen noodles according to the packet instructions.
When the noodles have finished cooking, drain the water and then rinse them in cold water to stop them from over cooking, as well as to remove some of the extra starch.

To Cook
Heat a pan over a medium heat and add a tablespoon of oil. Allow it to heat up before adding in the onions and cooking until they become translucent.
Add the water in to the pan and bring it to a boil. When it begins to boil reduce it to a simmer, add the carrots and cook until they become tender.
Add in the cauliflower, broccoli and green beans.
After about 2 minutes have passed, add in the curry roux and stir the roux until the curry thickens.
To serve, plate the somen noodles in to a bowl or dipped plate and spoon over some of the curry.

Korean Army Stew (Budae Jjigae)

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To Cook
Assemble the main ingredients (except for instant ramen noodles, rice cakes, green onion and cheese) in a shallow pot. Add the sauce in the middle. Pour the stock in the corner of the pot. Close the lid and boil it on medium high heat until the stock starts to boil (about 8 mins).
Add the remaining ingredients – instant ramen noodles, rice cakes, green onion and cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins). Reduce the heat to low (if you’re cooking on a portable burner and sharing the food at the dining table).
Start dishing out soup, protein and vegetables onto your own soup bowl. Serve with steamed rice.

Braised Teriyaki Tofu with Steamed Broccolini and Sprouts

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To Cook
Cut tofu into ½ – ¾ inch thick. In the frying pan, put 1 tablespoon of frying oil in high heat and put the tofu in.
Pour 1 sachet of Lee Kum Kee Teriyaki Sauce and turn to boil and turn down to low heat until the teriyaki sauce well absorbed into the tofu. Put aside.
Blanch the broccolini and snow peas sprout. Mix the soy sauce, oyster sauce, sugar and sesame oil for the vegetable sauce.
Prepare the teriyaki tofu on the plate and add the blanched greens and pour the sauce over the vegetables.
Drizzle with sesame seeds.

Sizzling Ginger Pork

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To Prep
Chop ingredients. Hint: Half freeze the pork fillet for easy slicing!
Mix sauce in a bowl.

To Cook
Heat a wok over high heat.
Add the oil and stir fry the ginger, garlic, chillies and onion for 1 min.
Add the pork and stir fry for 2 mins.
Stir in the garlic shoots, pepper, sauces and stock and stir fry until all ingredients are cooked.
Sprinkle the spring onion over and toss for 1 min.

Gangnam Wagyu Beef Bulgogi

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To Cook
Whisk the garlic, ginger, 1 tsp sesame oil, soy sauce, and honey in a small bowl. Set aside.
Heat the remaining 1 tsp of sesame oil in a large sauté pan over medium heat.
Once heated, add the onion and sprinkle with salt. Cook for 4-5 mins until softened.
Add the wagyu beef to the pan. Use a spatula or wooden spoon to break up the meat into small chunks.
Add soy sauce mixture to the pan. Stir to incorporate.
Turn the heat up to medium-high. Add capsicum and cook for 5-7 mins until the meat is cooked through.
Serve with warm rice in a bowl and finish off with a sprinkle of sesame seeds.

Perfectly Timed Asian Noodles

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To Cook
Lightly season the beef with ground pepper and set aside.
In a jug, mix together the sweet soy sauce, oyster sauce, soy sauce, ginger and chilli. Set aside.
In a separate bowl, cover the udon noodles with boiling water and set aside. Remember to drain after 3-4 mins.
Heat oil in a wok or large pan.
Stir fry beef in batches ensuring that the meat sizzles when placed in the wok. Remove each batch and set aside on a plate loosely covered with foil to rest.
Add the garlic and mushroom to the wok and stir fry until the mushroom starts to brown in colour.
Add the remaining vegetables and cashews to the wok and stir fry for about 2-3 mins.
Reduce the heat of the wok slightly.
Add the noodles and sauce mixture to the wok, toss through until all the noodles are coated. (Rinse the noodles in hot water before adding if required.)
Finally, add the beef back to the wok and toss through.
Bow to the awaiting crowd before serving.

Sticky Beef Stir-Fry

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To Cook
Heat a frypan over medium heat and spray with oil.
Cook garlic for 1-2 mins until lightly golden and set aside.
Add beef and stir-fry for 5 mins until browned. Add pineapple juice, oyster sauce and mirin. Simmer and stir often for 10 mins or until sauce reduces and the mixture is dark, golden and sticky.
Add beans and stir often for 1-2 mins.
Stir through coriander and mint, sprinkle with chilli and garlic and serve with rice/noodles.

Sashimi Poke Bowl

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To Cook
Combine the grated ginger, soy sauce, rice wine vinegar and sesame oil in a bowl
Remove skin from salmon. Cut salmon and tuna into bite-size cubes, and add to marinade mixture. This can be left to marinate for longer if desired, or just until everything else is prepped.
Put edamame beans into a bowl and add boiling water. Let it sit for 5 mins, then drain and add to pokē bowl.
Assemble bowl with rice as the base and all other ingredients as toppings.
Quantities can be adjusted as desired.

Prawn Omelette with Bean Sprout Salad

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Salad
Place salad ingredients in a bowl. Whisk the dressing ingredients together until the sugar is dissolved, then pour over salad. Toss to combine.

Omelette
Place prawns and rice flour in a plastic zip-lock bag. Season. Shake to coat the prawns.
Combine the eggs, spring onion, sugar and fish sauce by whisking the ingredients.
Heat oil on a medium-high heat. Add prawns and fry until almost cooked. Reduce heat slightly and add egg mixture. Cook for a few minutes until the edges are firm and the center is almost set, then fold the omelette over. Cook for another minute or so. Cut into slices.

To serve
Place salad on plates. Top with warm omelette slices.
Drizzle with a little Lee Kum Kee Chiu Chow Chilli Oil. Sprinkle with fried shallots, fresh chilli and herbs.

Chicken Stir-Fry with Lemon, Soy Sauce, Mirin and Sesame

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To Cook
Marinate chicken strips with 1 tbsp soy sauce and ginger for 10 mins.
Heat oil and cook chicken until just cooked (about 5 mins).
Add rest of soy sauce, sesame oil, oyster sauce, mirin, lemon juice, lemon zest and sugar. Add vegetables and stir-fry for a few minutes.
Serve with steamed rice and top with shallots, sesame seeds and mint and basil sprigs.

Prawn Coconut Soup (Dtom Gati Gung)

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To Cook
In a saucepan over medium heat, add coconut milk, lemongrass, kaffir lime leaves, coriander roots, sambal oeleck, chilli and fish sauce.
Bring to a slow simmer and let the flavours infuse for 5 mins.
Add prawns and stir gently. Simmer for 5 mins or until prawns are cooked.
Place 1 tsp of Yeo’s Sambal Oeleck in a small bowl and add oil. Stir.
Ladle soup into a serving bowl. Garnish with coriander leaves. Drizzle with the sambal oeleck mixture. Serve with lime wedges.

Spicy Tuna with Kale Sushi Bowl

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To Cook
Place the rice in a sieve and rinse under cold water. Place the rice and water in a medium saucepan over high heat and bring to boil. Reduce heat to low, cover with a lid and cook for 12 mins or until tender and most of the water has been absorbed. Remove from heat and set aside, covered, for 5 mins.
Place the kale in a colander and pour boiling water over it. Drain and set aside to cool slightly. Squeeze out any excess water and finely chop. Add the kale and vinegar to the rice and stir to combine. Set aside to cool.
Place the tuna in a medium bowl with the lemon rind, shichimi togarashi, sesame oil and salt and toss to combine.
Divide the rice between bowls and top with the tuna mixture, edamame, purple basil and extra shichimi togarashi to serve. Soy sauce to taste.