Asian Inspirations

Discover the authentic in Asian cuisine food

Vegetables

Pork Dumplings with Prawn and Chives

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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

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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

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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

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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

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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

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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

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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

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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

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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.

Glass Noodle Salad

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For Seasoning Sauce
Combine coriander root, garlic and chilli finely pound. Transfer to small saucepan, adding vinegar and sugar, mix well before placing over low heat, keep boiling and slightly thickened.
Remove from heat and add lime juice, mix well.

To Cook
Combine pork fillet, prawns and onion in a mixing bowl, adding 2 tbsp seasoning sauce, gently mix through.
Add glass noodle and 4 tbsp seasoning sauce, mix well. Combine tomatoes, celery leaves and the remaining seasoning sauce, gently mix well.
Serve in a serving plate, top with dried prawns.
Hint : To prepare glass noodle, just rinse with water and drain, before boiling over high heat for 3 mins and remove, drained and soak immediately in very cold water, until completely cool down, and drain.

Fish Curry with Dilloy

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To Prep
Cut the fish at 2cm thick.
Cut tomatoes into quarter segment.

To Cook
Bring the water to the boil over high heat, mix the curry paste and stir well. Return to the boils, place the fish 2-3 pieces a time to keep boiling, do not stir, until the fish is well cooked.
Combine tomato and dill, stir well until cooked, adding fish sauce, salt and coriander before removing from heat. Enjoy with a bowl of steamed rice.

Thai Spicy Stir-fry Chicken with Beans (Gai Pad Prik Khing)

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To Cook
Poach the chicken fillets for about 2 mins. Remove from heat and leave to cool before slicing into ½cm thick. Set Aside.
Put the beans into boiling water for 2 mins and dunk them into cold water until they’re cold to touch. Drain and set aside.
Stir-fry red curry paste in heated oil over low heat for 2 mins or until fragrant.
Add the chicken and stir through over high heat. Add water, fish sauce and sugar. Mix well and stir fry for a few minutes until the chicken is cooked.
Add the beans and cook for 1 min. Add kaffir lime leaves just before removing from heat. Serve with Jasmine rice.