Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Boiled Potato and Green Bean Salad with Wasabi Mayonnaise

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To Make Salad
Mix mayonnaise and wasabi paste in a bowl.
Drain excess liquid and cool down the cooked vegetables to room temperature.
Add vegetables to the bowl of wasabi mayonnaise and marinade with your hands so the vegetables get an even coating.
Serve in desired bowl.
You may change the ratio of mayonnaise and wasabi to your liking. Broccoli also works well too.

Tip
Do not overcook the vegetables as it will become too soft and wet. Use a skewer to pierce potatoes to check if it is cooked through. If the skewer goes through easily without breaking the potato, perfect.

Fried Rice Paper Roll

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To Prep
Combine all of the main ingredients together and mix until well combined.
Dip the rice paper into warm water and let absorb slightly before placing on to a work surface.
Add a portion of the mixture onto the bottom side of the rice paper and tuck the edge over the mixture.
Roll the sides of the rice paper onto the covered mixture and continue to wrap the paper, rolling until the rice paper completely covers the mixture.
Repeat this process until all of the mixture has been used up. Place in the fridge for 10-20 mins to dry the skin.

To Cook
In a large pot with enough oil to deep fry the rice paper rolls, heat over a medium to high heat.
Fry the rice paper rolls in batches or one at a time for approx. 5 mins to allow the fillings to cook. Ensure that the heat isn’t too high to prevent the rolls from burning. Take further care when frying the rolls too as they will stick together at the start of frying.
When the rolls have cooked, remove them from the oil and let them drain on a paper towel or over a rack.

To Serve
Garnish and serve immediately with our nuoc cham dipping sauce or a dipping sauce of your choosing!

Cute Japanese Curry for Kids

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To Cook
Heat oil in a pot, stir fry onion until fragrant.
Add potatoes and carrots, stir fry until softened.
Add water and bring to boil. Simmer for 5 mins.
Turn off the heat, add curry roux and stir until dissolved. Simmer for another 5 mins, stirring constantly.

To Serve
Place rice into rice mould and set on a serving dish.
Ladle curry around the rice, then remove the mould.
Place kelp face on rice and garnish with peas, broccoli, cute carrot and apple slices. Serve.

Vegetarian Japanese Pancakes (Vegetarian Okonomiyaki)

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To Prep
Combine and mix all the batter ingredients in a large mixing bowl. Then, add cabbages, spring onions and carrots into the batter mix. Mix well.

To Cook
Heat ½ tbsp oil over medium heat in a pan. Add 120ml of batter mix, cook for approximately 5 mins or until bottom is golden brown. Flip over and thoroughly cook the other side until golden brown.
Continue the same steps to cook the remaining 5 pancakes.
Mix S&B Wasabi Paste and mayonnaise, then drizzle onto each pancake or serve at the side.
Garnish with aonori and pickled red ginger.

10 Minute Noodles with Prawns and Chilli Oil

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To Cook
Cook the ramen noodles in a pot of boiling water until soft, but still slightly firm (they will continue to cook in the wok). Drain and set aside.
Combine the oyster sauce, soy sauce and hoisin sauce in a small jug and stir to combine.
Heat the oil in a large wok over high heat until very hot. Add the eggs, prawns and garlic together and quickly stir until the eggs and prawns are cooked through.
Add the sauce to the wok and continue to cook, stirring over high heat, for another minute.
Add the cooked and drained noodles and stir fry over high heat until combined.
Add the spring onions and stir until combined.

To Serve
Serve the noodles on a large plate and top with fried shallots and the chopped coriander. Top with chilli in oil to individual taste. Enjoy!

Caramel Tamarind Pork with Thai Red Jasmine Rice & White Peach Salad

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To Cook
Bring a large pot of water to the boil, add the rice & simmer until cooked, drain & rinse under cold water.
Place the palm sugar & water in a pot on low heat, stirring until the sugar dissolves.
Add the tamarind puree, fish sauce, lemongrass & Chinese chilli oil, bring to the boil & simmer for 5 minutes or until the sauce thickens into a sticky syrup, set aside to cool.
Combine the peach, cucumber, chilli, red onion, kaffir lime leaves & cashew nuts, with some of the coriander & Thai basil in bowl.
In a separate bowl, combine 2 tbsp of the tamarind syrup with the coconut cream, lime juice, sesame oil and fish sauce; taste & adjust the flavour balance, it should be a little tangy (if you like more heat, add some finely chopped red chilli to the dressing)
Heat a heavy based non-stick fry pan, cook the pork until browned & just cooked through and pour the remaining sauce over the pork and heat, stirring to coat the pork, with a layer of sticky sauce.

To serve
Toss the peach & cucumber salad with enough dressing to coat, saving some to drizzle later.
Place a layer of salad leaves in individual bowls, top each with ½ cup of rice, drizzle with a little dressing.
Top with ¼ of the peach & cucumber salad and a layer of sticky caramel tamarind pork, drizzle with a little of the remaining sauce.
Garnish with Thai basil & coriander leaves.

Fried Shrimp Dumpling

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To Prep
Put pork, carrot, spring onion, salt, soy sauce, sesame oil in a bowl and mix well.
Spoon the pork mix on the dumpling skin and then add a prawn into it before closing the dumpling skin, using two fingers to press it.

To Cook
Heat the pan over a medium heat, add 2 tbsp oil then put the prawn dumpling into the pan and fry the dumpling bottom until golden brown.
Whisk 2 eggs and pour them around the dumplings and continue to cook covered with lid until the egg is cooked.
Sprinkle chopped spring onion and sesame seed to serve.

Vermicelli Noodle Salad with Cantonese Chicken

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To Prep
Coat 500g of chicken tenderloins with 1 packet of Lee Kum Kee Ready Sauce for Cantonese Chicken.

To Cook the Chicken
Heat 2 tbsp of oil in a frying pan on medium. Add tenderloins and cook on both sides until cooked through.
Remove chicken and let sauce simmer in the pan until it caramelises.
Return the chicken briefly to the pan to coat in the caramelised sauce. Remove chicken from the pan and let rest while making the rest of the salad.

To Cook The Noodles
Cook 250g of vermicelli noodles in boiling water until just tender. Tip into a colander and run under cold water immediately to make sure they don’t keep cooking.

To Make The Salad
Cut 2 carrots, 2 Lebanese cucumbers and 1 red capsicum into matchstick size pieces. Slice 1 baby cos lettuce and about 6 spring onion stalks (only green bit.)
Mix cool noodles and vegetables together in a salad bowl.

To make dressing
Mix half a cup of sweet chilli sauce with 3 tbsp of fish sauce, 2 tbsp white vinegar and 3 tbsp of boiling water to thin it out a bit.
Taste dressing and if you wish you can adjust the sweet, sour, salty flavors by adding more of the sweet chilli, vinegar or fish sauce respectively until it tastes just right for you.

To Serve
Mix dressing through the salad. Put vermicelli noodle salad on a plate. Cut tenderloins into 1cm slices then arrange on top of the salad.
Top with cashew nuts for some crunch and add some lemon wedges to squeeze over the top. Garnish with curled spring onion by cutting spring onion into thin matchsticks and placing in refrigerated water briefly until it curls.
Enjoy

Mea Culpa Blackened Ocean Trout

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To Prep
Line a tray with foil and turn the oven grill to high.
To make marinade combine Kewpie Japanese Dressing Sesame Soy Sauce, ginger, sugar and Obento Ponzu Sauce.
In rice cooker start cooking rice. When rice is nearly cooked add the green vegetables to steam (about 2 mins until just cooked).

To Cook
Place fish and spring onions on prepared tray. Spoon marinade over both fish and spring onions. Place under high grill for 4 mins.
The fish should be golden-brown to black on top and moist and flaky inside. Remove from oven.

To Serve
Place steamed rice on dish with steamed green vegetables. Top with the grilled fish and spring onions. Sprinkle with sesame seeds. Serve with extra ponzu sauce on the side.

Sushi Stack with Egg Floss and Spicy Mango Kewpie

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To Prep Rice
To make 4 sushi stacks heat up 3 cups of precooked short gran rice in the microwave until steaming. (Or cook rice as per packet instruction if you don’t have any precooked rice handy.)
Spread in a wide dish and drizzle 9 tbsp Obento sushi seasoning over rice and fold through. Set aside to cool to room temperature.

To Prep Fillings
Cut 1 large Lebanese cucumber into approximately 1cm cubes.
Peel and finely grate 1 carrot.
Cut 8 crab sticks into rough chunks approximately 1cm. Mix 1 tbsp Kewpie Mayonnaise through crab stick.
Using scissors cut 1 Obento Yaki Nori for Sushi seaweed sheet into 2cm squares.
Mash 1 avocado (if serving is delayed add some lemon juice to keep avocado from going brown, otherwise leave as is if serving straight away).
Slice 2 stalks of spring onion for garnish

To Prep Mango Dipping Sauce
Cut and mash one mango cheek until it has a thin consistency. Mix through 1 tbsp Kewpie Mayonnaise and 1 tsp sriracha sauce

To Cook the Egg Floss.
Whisk 1 egg plus egg yolk thoroughly. Mix 1 tsp cornflour with a small amount of water then whisk into egg. Mix in vinegar and salt.
Heat approximately 2cm deep oil in a deep saucepan. When oil is extremely hot pour half egg through the holes in a wide skimming spoon.
Note: The egg will rapidly expand when it hits the oil so this should be done in a deep saucepan for safety. Toss the egg briefly until golden then quickly scoop out to drain onto paper towel.

To Assemble the Sushi Stack
In a round take away container, place a 1cm layer of the crab mix. Sprinkle a thin layer of grated carrot over the crab.
Add a 1cm layer of sushi rice and use wet hands to push down firmly into the container. Place a layer of sushi squares over the rice then spread a ½cm layer of avocado over seaweed.
Place a 1cm layer of chopped cucumber. Finally add a 1cm layer of sushi rice. Again use wet hands to gently push down the rice and make sure the whole stack is packed tightly

To Serve
Flip the sushi stack inside the takeaway container upside down on your serving plate. Gently squeeze sides and tap top to remove without disrupting the layers.
Top the sushi stack with egg floss and sprinkle with chopped spring onion. Serve immediately with soy sauce and spicy mango Kewpie dipping sauce on the side. Enjoy!

Thai Prawn Skewers

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To Prep
Process coriander roots, lemongrass, chilli, garlic, ginger and palm sugar in a food processor then add the lime juice, fish sauce and coconut milk.
Place prawns in a bowl and pour over marinade. Cover and refrigerate for 2 to 4 hrs.

To Cook
Drain marinade into a saucepan and bring to the boil, simmering for 1 min.
Place the skewers on the char grill over high heat and cook for just a min either side.

To Serve
Place on a platter and pour over cooked marinade. Sprinkle chopped coriander over the top and serve with lime wedges.