Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Kimchi Rice Rolls (Kimchi Ssambap)

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To Make Mushroom Fried Rice
Heat a frying pan with oil on medium heat and sauté garlic for 30 secs. Toss in the carrot and mushrooms. Fry for 2-3 mins.
Add in rice and fry for 3-4 mins. Seasons with light soy sauce, and sesame seed oil.
Sprinkle spring onion and toasted seaweed and stir to mix. Dish up and set aside.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03011-Kimchi-Ssambap-Kimchi-Rice-Rolls1.jpg

To Make Tofu & Kimchi Fried Rice
Heat a frying pan with 1 tbsp oil on medium heat and fry the tofu until brown. Set aside.
In the same pan, heat up 1 tbsp oil and sauté onion for 2 mins. Add in the rice, stir and add in chopped kimchi. Fry for 3-4 mins. Add in the tofu and season with light soy sauce, and sesame seed oil.
Sprinkle spring onion and fry for a min. Dish up and set aside.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03011-Kimchi-Ssambap-Kimchi-Rice-Rolls2.jpg

To Make Beef with Sesame Seeds Fried Rice
Heat frying pan with 1tbsp oil on medium heat and and sauté onion for 2-3 mins. Toss in the capsicum and carrot and continue to fry for 2-3 mins.
Add in the ground beef and fry for 4-5 mins, add in the rice, stir to mix well.
Seasons with light soy sauce, and sesame seed oil. Add salt and pepper to taste and sprinkle with sesame seeds. Dish up and set aside.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03011-Kimchi-Ssambap-Kimchi-Rice-Rolls6.jpg

To Assemble
Place 2 dinner spoons rice onto cling wrap to make small roll by compacting them with your palms. Make sure the rice rolls fit the size of your kimchi/blanced napa cabbage.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03011-Kimchi-Ssambap-Kimchi-Rice-Rolls3.jpg
Remove excess liquid from whole leaf kimchi and lay on a flat surface. Place rice roll at the end of the stem.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03011-Kimchi-Ssambap-Kimchi-Rice-Rolls4.jpg
Next, roll up the rice in the kimchi leaf and fold in the sides as you roll.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03011-Kimchi-Ssambap-Kimchi-Rice-Rolls5.jpg
Complete the rest of the rice cabbage rolls and serve immediately.

Curry Yaki Udon with Vegetables

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To Make
Cook Hakubaku Organic Udon Noodles by following the instructions on the package.
Mix Golden Curry Mix with 150ml hot water in a bowl to make a curry sauce, then set aside.
Heat oil in a frying pan over medium heat, stir fry noodles, cabbage, carrot, zucchini, onion, tofu and curry sauce, mix well and cook through.
Season with soy sauce, and serve with Japanese pickled vegetables.

Korean Sweet Sauce Crispy Mushrooms (Beoseot Gangjeong)

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To Prepare Crispy Mushrooms
In a sauce pan, heat up light soy sauce, gochujang, rice vinegar, rice syrup and mirin till it bubbles. Let it simmer till it thickens on low fire for 4-5 mins. Remove from stove and set aside.https://asianinspirations.com.au/wp-content/uploads/2022/06/R02980-Korean-Fried-Mushroom-2.jpg
Dry the soaked mushrooms with paper towels.https://asianinspirations.com.au/wp-content/uploads/2022/06/KCM-3.jpg
Coat mushrooms with potato flour.https://asianinspirations.com.au/wp-content/uploads/2022/06/KCM-4.jpg
Heat about ½” of oil in a medium pot till it r eaches 160C. Fry coated mushrooms till light brown in small batches.Scoop up and set them on a plate lined with paper towel.https://asianinspirations.com.au/wp-content/uploads/2022/06/KCM-5.jpg
Reheat the oil to 160C and fry the mushrooms again till golden brown about 2 mins. Scoop up and let them cool on paper towels lined plate.
Reheat the sweet sauce and toss in the capsicum and stir for a min.https://asianinspirations.com.au/wp-content/uploads/2022/06/KCM-8.jpg
Add in the fried mushrooms and stir till all are well coated with sauce.https://asianinspirations.com.au/wp-content/uploads/2022/06/KCM-10.jpg
Serve with some toasted sesame seeds.

Pad See Ew

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To Cook
Marinate sliced beef with some oil and light soy sauce. Set aside.https://asianinspirations.com.au/wp-content/uploads/2022/06/PSE-4.jpg
Mix all the ingredients for the seasoning sauce and set aside.https://asianinspirations.com.au/wp-content/uploads/2022/06/PSE-7.jpg
Heat up frying pan with some oil under medium heat. Fry beef slices quickly till about 80% cook, set aside.https://asianinspirations.com.au/wp-content/uploads/2022/06/PSE-9.jpg
Using the same frying pan, clean with a kitchen towel and heat up some oil. Sauté minced garlic for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2022/06/PSE-11.jpg
Crack in an egg, spread it out and let it cook for about 20 secs, stir for a few secs. Toss in the Chinese broccoli. Stir for 1 min.https://asianinspirations.com.au/wp-content/uploads/2022/06/PSE-13.jpg
Toss in the flat rice noodles. Stir for 1 min. Season with 2 tbsp seasoning sauce and continue to stir till noodles are coated with sauce.https://asianinspirations.com.au/wp-content/uploads/2022/06/PSE-15.jpg
Spread noodles out on the frying pan and let them sizzle for 1-1 1/2 mins till slightly charred. Toss in the beef slices but not the juices.https://asianinspirations.com.au/wp-content/uploads/2022/06/PSE-16.jpg
Add in sugar and pepper. Stir till well mixed.https://asianinspirations.com.au/wp-content/uploads/2022/06/PSE-18.jpg

Toasted Stuffed Tau Pok with Sweet & Tangy Peanut Sauce

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To Stuffed Tau Pok
Heat up water in a saucepan and once water boiled, switch off fire and blanch bean sprout for 3 secs.https://asianinspirations.com.au/wp-content/uploads/2022/06/TP-2.jpg
Place blanched bean sprouts on kitchen towel to absorb excess liquid. Set aside.https://asianinspirations.com.au/wp-content/uploads/2022/06/TP-3.jpg
Mix all the peanut sauce ingredients together in a mixing bowl adding peanuts and sesame seeds last.https://asianinspirations.com.au/wp-content/uploads/2022/06/TP-7.jpg
Use a sharp paring knife and slit tau pok making a pocket. Stuff julienne cucumber and blanched bean sprouts into the tau pok.https://asianinspirations.com.au/wp-content/uploads/2022/06/TP-9.jpg
Place a toasting wire onto stove. Place 3 at a time of the stuffed tau pok onto toasting wire and gently toast tau pok till they are slightly charred.https://asianinspirations.com.au/wp-content/uploads/2022/06/TP-12.jpg
Serve with sweet and tangy peanut sauce.https://asianinspirations.com.au/wp-content/uploads/2022/06/TP-13.jpg

Taiwanese Hakka Style Dough Dumplings (Zongzi)

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To Prepare Filling
Heat frying pan or wok with 3 tbsp oil and fry shallot till fragrant. Dish up and set aside.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka2-scaled.jpg
Put another 2 tbsp oil and fry the soaked dried shrimps till golden and fragrant.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka4-scaled.jpg
Push the dried shrimps to the side of the pan and toss in minced pork. Fry till minced pork is dry and add in the chopped shitake mushroom and toss in the radish. Continue to fry till fragrant.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka5-scaled.jpg
Add in all the seasonings and add in the cornstarch slurry. Fry the mixture till all the liquid is absorbed and toss in the fried shallots. Mix well.
https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka15-scaled.jpg
Dish up and let it cold down. Divide into 16 portions (40g) and roll into balls with the help of cling wrap and freeze for 2 hours or prepare the day before.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka26-scaled.jpg

To Prepare Dough
Put 300ml water in a sauce pan together with salt and sugar and let it boil.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka18-scaled.jpg
Place flours into a big mixing bowl and create a hole in the centre.
Pour in oil and boiling water and mix flours with a spatula by bringing flour into the centre. Pour more of boiling water and stir till combine.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka21-scaled.jpg
Slowly pour in the room temperature water and bring the mixture into a dough. Knead till dough is smooth and divide into 16 portions (83g).https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka27-scaled.jpg
Roll dough out with the sides thinner than the centre. Place a ball of the filling into the centre of the flatten dough and slowly bring the sides together and mould into a ball and shape it into an oval shape.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka30-scaled.jpg

To Assemble and Cook
Take one or two of bamboo leaf (depending on size) and fold into a cone. Oil the leaf with enough oil.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka35-scaled.jpg
Place filled dough ball into the cone and fold the top over with your thumb and the other fingers pressing the sides down. Fold along the corner and press together and fold down to seal.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka38-scaled.jpg
Use a twine or saltwater grass to make 2 round and tie the completed dumpling. Do not tie too tight as dough will expand during steaming.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka44-scaled.jpg
Heat wok or big stock pot with enough water with a trivet and steam wrapped dumplings for 30 mins. Open up at 15 mins mark to release some steam.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka46-scaled.jpg

Malaysian Char Kway Teow

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To Cook
Heat 2 tbsp of the vegetable oil in a wok over high heat, add the garlic, lap cheong and stir-fry for a minute.
Then add prawns and stir-fry for a further minute until cooked.
Add rice noodles, season with light soy sauce, dark soy caramel and white pepper, and stir-fry to make sure all noodles are charred and well coated in the sauce.
Push the rice noodles aside and make a clear space in the wok, then add the remaining tablespoon of oil and crack the egg into the oil. Stir and break up the egg with the spatula, then quickly cover it up with noodles and let it cook for 10-15 secs before you start stir-frying again.
Add bean sprouts and garlic chives, turn the heat off, give everything in the wok a toss to combine, then tip out onto a serving plate. Serve this Malaysian Char Kway Teow immediately.

Notes
Dark cooking caramel, also known as dark soy caramel, is different from dark soy sauce or kecap manis. It has a thick molasses consistency and a salty flavour. It can be found in many major supermarkets and Asian grocers.

Soba Noodle Sushi Roll

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To Make
Cook noodles according to the package directions, drain twice in cold water to remove any starch and pat dry with a paper towel.
Prepare the filling ingredients.
Add the noodles into a mixing bowl, drizzle with sushi seasonings and toss to combine.
Place nori shiny side down in the bamboo rolling mat. Spread soba noodles evenly over the nori, leaving the top uncovered. Add the filling ingredients and wasabi (if desired) to your roll on top of the noodles. Lift the front of the bamboo mat and begin to roll the sheet tightly. Apply gentle pressure to join the edges of the nori.
Using a wet sharp knife, cut the roll into 8 pieces, wiping the knife after each cut for better results. Repeat with the remaining ingredients. Serve right away and enjoy!

Vegetarian Eggplant Katsu Curry with Udon

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To Make
To prepare the eggplant, flour each piece on all sides, shake off any excess, then coat in egg wash, followed by panko breadcrumbs. You can do this ahead of time and refrigerate if desired.
To fry the eggplant, heat oil in a medium non-stick fry pan to a medium high heat. Fry in batches, turning once or twice until golden brown and crunchy. Drain well over a paper towel or a drying rack on a tray.
Preheat a medium non-stick fry pan to a medium high-heat. Stir-fry the curry paste until fragrant, deglaze, break up and thoroughly stir through water until a sauce is forming.
Add all vegetables and reduce heat to a low simmer and cook until vegetables have softened through.
To serve, place a bed of cooked Udon noodles followed by curry then topped with eggplant katsu, sauce and optional toppings.

Chargrilled Eggplant with Fish Sauce

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To Make
Cover eggplants in salt and place in a large strainer to sit for 1 hour. Wash off salt well, pat dry with a paper towel.
To make dressing, place sugar, lime juice, Squid Brand Fish Sauce and sesame oil in a medium bowl. Stir until sugar is dissolved. Mix through ginger, garlic and ½ cup of green spring onion tops. Set aside.
Rub oil over eggplants and white spring onions. Heat a large non-stick grill plate over high heat. Reduce heat to medium and cook eggplant for 2-3 mins each side until tender and charred. Set aside. Cook spring onions for 2-3 mins until slightly blistered and coloured.
Plate eggplants and spring onions with a drizzle of dressing over. Garnish with coriander and chilli, serve with steamed rice and remaining dressing.

Shiitake, Tofu and Teriyaki Soup Dumplings with Tempura Vegetables

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To Cook
Place the teriyaki marinade, ginger, mushrooms & stock in a small saucepan and simmer until reduced by half.
Add in the agar agar and simmer until dissolved constantly stirring.
Once dissolved, pour the teriyaki sauce mix into a 20cm square pan. Leave to cool and set.
Meanwhile, combine the tofu, shiitake mushrooms, garlic chives, ginger and soy sauce, set aside.
Once teriyaki sauce mix has set, cut the jellied sauce into 1 cm cubes.
Using a rolling pin, gently roll the Gow Gee wrappers to make them slightly thinner, then fill with 1-2 tsp of the shiitake mushroom and tofu mixture, and 1-2 cubes of the jellied teriyaki sauce. Pleat the top and twist to enclose the filling.
Place in a lightly oiled steamer and steam until cooked through and translucent.
To make the batter, mix the flour, beaten egg and chilled soda water lightly.
Lightly dust the vegetables with plain flour, dip in the batter and cook in hot oil until crisp. Allow to drain on kitchen paper.
Mix the Kewpie mayonnaise, lime juice & wasabi paste (to taste).
Arrange the dumplings and tempura-battered vegetables on a platter with spoons.
Serve with lime and wasabi mayonnaise for dipping and garnish with radish, cucumber ribbons and spring onion curls.

Char Grilled Coconut Veggie Salad

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To Cook
Cut asparagus, broccolini, carrots long ways into strips similar to the size of a chopstick. Cut brussel sprouts into halves and cut onion into thin strips.
Heat a frying pan and spray it with cooking oil. Add asparagus, broccolini, carrot and brussel sprouts, coating the veggies with cooking spray. Cook veggies on high heat until they just start to wilt.
Then add ¼ cup of water and cover with a lid for 1 min to trap in the steam and then turn off the heat. Let sit for 5 min.
Leaving water behind, remove veggies into a bowl and let cool for 10 mins.
Before turning the fry pan back on, add your onion, sauce ingredients, coconut cream, hot chilli sauce, soy sauce, ginger.
On medium heat cooking sauce for 2 min just to thicken it.
Add sauce, sesame seeds to veggies toss until well combined,
Once plated garnish using coriander, chilli, toasted peanuts
Makes 2 good-sized portions or 4 side serves.