Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Korean Stir-Fried Potato Noodle (Japchae)

by Leave a Comment

To Prep
Marinate meat in bulgogi marinade in a bowl for at least 30 mins.

To Cook
Saute onions in a heated pan with 1 tbsp oil for about 1 min, do not caramelize onions, keep white colour. Set aside.
Saute carrots in a heated pan with 1 tbsp oil for about 1 min. Carrots shouldn’t be too soft. Set aside.
Stir fry meat in a heated pan until meat is cooked, about 2-3 mins. Set aside.
Saute mushrooms in a heated pan with 1 tbsp sesame oil, 1½ tbsp soy sauce and a sprinkling of ground pepper for about 1 min. Set aside.
Mix spinach with 1 tbsp sesame oil, ¼ tsp minced garlic and season with salt. Set aside.
In a heated pan, add 1 tbsp oil and make a thin egg white omelette. Set aside. Repeat with egg yolk. Cut omelettes into thin strips.
Bring a big pot of water to a rapid boil. Add 2 tsp salt. Add the dried noodles and cook for about 5 mins or until al dente. Drain and do not wash noodles with water.
Add 1-2 tbsp oil to a heated pan and add cooked noodles. Stir quickly and then add 3-4 tbsp soy sauce and 2½ -3 tbsp sugar. Mix to combine. Take noodles off the heat. Put noodles in a large bowl.
Add 2-3 tbsp of sesame oil to noodles and season with salt and ¼ tsp ground pepper. Add extra soy sauce and sugar if needed. When the noodles have cooled down, add the rest of the ingredients that have been set aside and mix well. Put japchae on a serving plate or bowl and top with thin slices of egg omelette.
Note: Once the sweet potato noodles are cooked and drained, it should be stir fried in oil, soy and sugar mixture quickly. However, once this is done, the rest of the ingredients can be added and mixed closer to serving.

Korean Pan Fried Dumplings (Mandu)

by Leave a Comment

To Prep
Combine all the ingredients except wrappers and water. Season with salt if needed.
Place 1½ tsp of filling in the middle of each wrapper. Lightly wet the edges of wrappers with water and wrap the mandu into half circles, crimping the edges.

To Cook
Heat frying pan with oil on medium heat and add the mandus. Cook for about 1-2 mins or until the bottom is golden brown. Turn mandu over. Add water and instantly put a lid over the frying pan and let the mandu steam for few minutes or until the oil ceases to splatter. Make sure the mandu doesn’t burn, lower the temperature of frying pan.
Take the lid off and turn the mandu over again and gently cook for another minute or two or until the mandu is golden brown on the bottom and the filling is cooked.
Take mandu out and drain on paper towel. Serve with dipping sauce.
You can add chopped chives, cooked glass/vermicelli noodles and finely chopped carrots to the mandu mix.

Bibimbap

by Leave a Comment

To Cook
Set aside different vegetables separately after cooking.
Heat pan and ½ tbsp oil. Add carrot and cook briefly, about 20 secs and season lightly with salt.
Repeat sauté process as above with zucchini but add ⅛ tbsp garlic and ½ tbsp green onions.
Repeat again with shitake but season lightly with soy sauce.
Mix spinach with ⅛ tbsp garlic, ½ tbsp green onions and 1½ tbsp of sesame oil.
In a saucepan place soybean sprouts with ⅛ tbsp garlic, 1 tbsp sesame oil and 2 tbsp water. Cook for about 5 mins until sprouts are cooked. Drain and add ½ tbsp green onions and ¼ tsp kochugaru (Korean chilli powder). Season with salt.
Mix radish with ⅛ tbsp garlic, ½ tbsp green onions, vinegar, sugar, and ¼ tsp kochugaru (Korean chilli powder).
Ladle 1 cup of cooked rice in each bowl. Arrange vegetables, meat and then an egg on top. Drizzle some sesame oil and serve with gochujang for individual taste. Repeat with other 3 bowls. Mix well before eating.
The colourful and vibrant Bibimbap is ready.

Pork Dumplings with Prawn and Chives

by Leave a Comment

To Prep
Add marinade to pork and mix in a clockwise direction. Set aside for 30 mins.
Add marinade into chopped prawn meat and mix in clockwise direction. Set aside for 30 mins.
Add marinade into finely chopped chives and mix well. Set aside.
Combine pork, prawn and chives in a large bowl. Add salt and mix well in a clockwise direction.
Spoon 1 tbsp dumpling filling on dumpling skin and fold in the edges to seal.

To Cook
Bring half a pot of water to the boil. Add dumplings and cook until they float to the surface. Add some cold water and continue to boil dumplings until they float again to ensure they are cooked inside.
Drain well. Serve this hot Pork dumplings with prawn and chives with dumpling sauce and pickled ginger.

Avocado and Cucumber Brown Rice Roll

by Leave a Comment

To Prep
To begin, cut the avocados in to halves, pit and then peel off the skin. Pour the lemon juice over avocados to prevent browning and then cut in to thick strips.
Cut the cucumber in to thin long strips, and slice to remove cucumber seeds.

To assemble the sushi
Wrap the bamboo mat used to fold sushi with cling film to make cleaning easier and to stop rice granules from getting stuck on the mat.
On the mat, place one seaweed sheet down and spread about 1 cup of rice evenly onto the nori sheet. Use your fingers to press and push to rice to form an even layer of rice.
Turn the sheet over so that the rice now faced down on the bamboo mat.
Arrange the avocado and cucumber in a row, close to the bottom of the sheet.
Then, pull up the bottom edge of the mat, while using your fingers to roll and tuck the fillings in.
Lift the mat slightly to go over the roll, and continue rolling forward while keeping a firm hold.
Remove the roll from the mat and place on to a section of cling wrap and sprinkle the rice with the sesame seeds. Roll the cling wrap over the roll to full coat the rice.
Remove the roll from the cling wrap and the use a sharp knife to cut the roll into equal portions.

Seared Tuna on Soba Noodles

by Leave a Comment

To Cook
Cook Soba according to packet instructions, Drain, then rinse in cold water.
Combine soy and mirin, toss through noodles.
Brush tuna with oil, then season. Heat a large, non-stick fry pan over high heat. Cook tuna for 20-30 secs each side until lightly coloured but still completely rare inside. Remove from pan and cut into 55mm thick slices.
Divide the noodles among plates, top with spinach, broccolini and tuna.

Udon Chicken Soup with Coriander and Ginger

by Leave a Comment

To Cook
Place the chicken fillets, grated ginger and water in a large saucepan. Place over medium heat and bring to a simmer. Continue to simmer for 6 mins so as to poach the chicken. Remove the chicken and cool slightly. Reserve the liquid. Shred chicken and place aside.
Cook the noodles according to packet instructions. Drain and place into 4 serving bowls.
Add chicken stock to reserved liquid and bring to the boil.
Top noodles with shredded chicken, chopped ginger, spring onions and coriander. Ladle over soup. Drizzle with a little light soy sauce and roasted sesame oil. Serve immediately.

Salmon Teriyaki with Udon Noodle Salad

by Leave a Comment

To Prep
Combine the salmon, soy sauce and mirin in a shallow bowl, toss so they are well coated and marinate for 2 hrs; overnight in the fridge is even better.

To Cook
Cook the noodles according to the instructions on the packet, drain and refresh briefly under cold water, keep the noodles warm.
Combine the dressing ingredients in a large bowl and toss the noodles through. Add the chilli, spring onions, spinach and coriander and toss well. Divide between 2 plates.
Heat the oil in a frying pan. Remove the salmon from the marinade, season with salt and pepper and sear, skin-side down for 2 mins. Turn over and fry on the other side for 2 mins or until the skin is crisp.
Place the salmon (skin side up) on the noodles, top with the sesame seeds and serve with half a lime.

Eye FIllet Steak with Ramen Noodles

by Leave a Comment

To Cook
Cook noodles according to packet instructions. Drain, then refresh under cold running water. Drain well, set aside.
Heat half the olive oil in a wok. Add the eye fillet (in small batches) and stir-fry until browned. Remove from wok and set aside.
Heat the remaining olive oil in the wok. Add the onion, garlic and capsicum and stir-fry until tender. Return the eye fillet to the wok along with the rest of the vegetables, sauces and beef stock. Stir-fry until vegetables are tender and eye fillet is cooked to your liking. Add ramen noodles, gently tossing to combine (about 1 min). Remove from heat.
Divide stir-fry between 4 deep serving bowls. Garnish with a sprinkling of spring onion. Serve hot.

Sweet and Sour Beef

by Leave a Comment

To Prep
Combine beef with oyster sauce, corn flour and 1 tsp of oil in a bowl.

To Cook
Heat a fry pan or wok over high heat. Add remaining 3 tsp oil and stir-fry onion for 1-2 mins. Add beef and stir-fry for 2-3 mins. Add capsicum and continue stir-frying for 3 mins.
Stir in pineapple and sweet & sour sauce and cook until heated through, for 2-3 mins.

Wasabi Croquette

by Leave a Comment

To Cook
Boil potatoes until soft, drain.
Mash potatoes with milk, S&B Wasabi Paste, corn and onion, season with salt and pepper.
Divide mixture into 12 portions, shape.
Coat with flour, egg and breadcrumbs, repeat.
Heat oil to 180˚C, deep fry until golden brown.
Place on kitchen paper to absorb excess oil. Serve with mayonnaise.

Stir-fried Squid, Snow Peas and Chinese Celery

by Leave a Comment

To Prep
Clean and cut open the squid, and score the inside in a criss-cross pattern (this prevents it from becoming tough during cooking). Cut into 5cm pieces; marinate with salt, sugar and corn flour.

To Cook
Stir-fry the squid pieces in the wok until the sides curl up (for approximately 4 mins). Set aside.
Heat the remaining oil in the wok and fry the garlic and ginger until fragrant. Add the celery and snow peas and stir-fry for 5 mins. Return the squid to the wok, add salt to taste. Add the spring onions; stir-fry for a further 2 mins and serve.