There is a world of authentic flavours waiting to be explored with Asian Inspirations. We have the best collection of recipes from the popular fiery Thai curries to the Malaysian street-hawker classics; from traditional Chinese specialties to intricate Japanese delicacies. If you’re in a mood for something healthy, try out our easy-to-make soup and salad recipes. If indulgence is the mood of the day, our lunch and dinner recipes are certain to satisfy you. Choose your key ingredient, level of effort and preparation time, and then take your pick from these tempting recipes. Whether it’s a quiet dinner for two, everyday meals that are easy to prepare and cooking, or a four-course meal preparation for a party, we’ve got the best and most delicious Asian recipes to offer.
Pengat originated from the Malay cuisine and has long been adopted into the Peranakan cuisine; adding many ingredients to make it a colourful dish. Particularly popular among Penang Baba Nyonyas on Chap Goh Meh (the 15th and final day of the Lunar New Year) is now a common dessert found daily in Peranakan restaurants. The pengat is often regarded as a type of Bubur Cha Cha but is distinguished with the use of bananas.
Ju Hu Charis a popular Nyonya side dish or lettuce wrap filling, and a must-have prepared for all major festivals. Traditionally Nyonya, cooking the Ju Hu Char is a test of skills as the jicama needs to be julienned so finely. A versatile dish, you can also have the ju hu char wrapped in popiah skin or on a pie tee (top hat).
Fried bananas or pisang goreng is a most-welcomed snack in between meals and an easy find in the streets of Indonesia, Malaysia, Thailand, and Singapore. With slight variations to each recipe, pisang goreng is typically deep-fried bananas coated in batter.
Ais Tingkap is also known as Window Sherbet. A rather odd name for a drink, the name originated from the 1930's when Ais Tingkap was first sold through a window! Originated from Penang Island in Malaysia, now you can make you own with this recipe.
Belimbing wuluh are small, sour carambola fruits which grow abundantly in house gardens throughout Indonesia and other parts of Southeast Asia. They add a delicous tang to this North Sumatran salad, although tamarind may also be used instead.
The wonderful nutty flavour of the Balinese Black Rice Pudding. Served with swirls of rich coconut cream on top, it's hard to find any visitors to Bali who do not fall in love with the bubur injin.
Yet another favourite, the ae-hobak namul (seasoned zucchini) can take on any flavours to your liking; whether sweet or savoury. Enjoy the ae-hobak namul in your bibimbap (mixed rice) or on its own as a banchan (side dish).
Ssambap or Korean lettuce wraps are perfect little packages of rice, flavourful meat seasoned with zingy sauce (ssamjang) in a crisp leafy vegetable. Ssambap which simply means 'wrapped rice', is very easy to put together. Go wild with the combinations of meats, vegetables and sauces, or have them the traditional way with galbi (short ribs), bulgogi (thinly sliced beef) or bossam (pork belly wrapped in cabbage leaves).
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