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 In the recent years, the melting pot of cultures

Asian Inspirations
coupled with our willingness to experiment
with different tastes and flavours from various
parts of Asia, have made Australia such a
hotbed for culinary creativity, resulting in a
truly vibrant food scene that is said to be one of
the best in the world!

ASIAN INSPIRATIONS is a truly unique project

that has been created to celebrate the culture
of good food in Australia with the aim to guide
you along to the next stage of Australia’s
dynamic food evolution by creating
meaningful conversations and engaging
experiences around tried and tested authentic
Asian cuisines from China, Thailand, Japan,
Malaysia, Korea, Indonesia and Vietnam.

These recipes are selected specially for you. We

believe they will serve as a good platform for
you to begin your journey into authentic Asian
cooking. You could be a student trying to
recreate your favourite dishes away from home
or a mother looking for healthy ways to feed
your growing family; Perhaps you are an avid
traveller who is keen to share the unique
flavours you’ve encountered during your travels
with your friends or simply a seasoned cook
trying to rediscover the joys of cooking.
Regardless of your cooking experience, we
encourage you to feed your curiosity and bring
the taste of Asia into your hearths and hearts
with Asian Inspirations.

It is our hope that the ASIAN INSPIRATIONS

e-cookbook will inspire and challenge you to
embark on exciting culinary adventures from
the comforts of your kitchen! Follow us on
social media or join our newsletter to receive
weekly inspirations for your cooking.

asianinspirations.com.au
recipes
POGGI KIMCHI by Heather Jong
(Traditional Kimchi)

AYAM PERCIK by Chin Pei Ling

(Malaysian Roasted Spiced Chicken)

BURI DAIKON by Ikuei Arakane

(Simmered Kingfish and Radish)

CHINESE MEAT & MUSHROOM

PATTIES by Philip Chun

PORK SIU MAI ROLLS by Leslie Chan

TOM YUM GOONG

by Professor Srisamon
(Thai Hot & Sour Soup with Prawns)

BALINESE STICKY
BBQ RIBS by Asian Inspirations

BEER BATTER FISH

TEMPURA by Asian Inspirations

YOOSH MOCKTAIL
by Asian Inspirations

asianinspirations.com.au
POGGI KIMCHI (Traditional Kimchi)
Ser ves: 20-30 | Prep: 45 mins | Pickle: 2-3 days

An essential dish on any Korean table, kimchi comes in a range

of varieties. This traditional Poggi Kimchi uses Chinese cabbage
(wombok) and Korean radish, and is best prepared at least 2-3
days in advance.
Heather Jeong
Korean Cooking Expert

INGREDIENTS
2 whole Wombok (Chinese cabbage, 3. When the cabbage leaves are wilted and
quartered lengthways) limp. Wash cabbages three times and
10 cups Water combined + drain well and set aside.

¼ cup sea salt

4. Combine chilli powder with fish sauce
1½-1 ⁄ cup Sea salt and mix well into julienned Korean
1 pc Moo radish. Blend garlic, ginger and salted
(Korean radish, julienned) shrimp in a blender and then, add
2 cups Kochugaru minced garlic mixture to the chilli and
(Korean chilli powder) radish mixture and mix well. Then add
10 cloves all the other ingredients except salted
Garlic (peeled)
cabbage leaves and mix well.
3cm Ginger (peeled and sliced)
3 tbsp Saewoogert (salted shrimp) 5. Fill a little bit of chilli radish mixture into
¼ cup Squid Brand Fish sauce each layer of cabbage (mainly on the
2 tbsp Sugar white part of the cabbage, rubbing the
6 bulbs Onions (peeled and sliced) chilli well into the cabbage leaves.
Repeat with all the cabbage quarters.
Make sure you portion the chilli radish
METHODS mixture so that all cabbage quarters are
filled and stuffed.
1. Wet cabbage leaves with water. Add
some salt into each layer of cabbage 6. Place cabbages carefully into a clean
leaves, especially into the white parts. good quality container and let kimchi
Repeat for all the cabbage quarters; ferment at room temperature for 2-3
days (or more depending on season and
use approximately a1½ -1 ⁄ cups of
personal preference). Store kimchi in the
sea salt.
fridge after it is fermented to your liking.
2. Place salted cabbage quarters in a
large bowl for at least 6 hours filled
with 10 cups of water and ¼ cup of
sea salt.
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AYAM PERCIK (Malaysian Roasted Spiced Chicken)
Ser ves: 4 | Prep: 20-30 mins | Cook: 40 mins

T traditional Malaysian chicken dish is fragrant with

lemongrass, chilli and garlic. Grill or roast the chicken, the n
simmer it in the lemongrass and chilli sauce for an
·-
taste of Malaysia.
Chin Pei Ling
Malaysian Chef and Cooking Teacher

INGREDIENTS METHODS

4 pcs Chicken maryland 1. Preheat grill to medium-high or oven to

(marinated with salt and 180°C. Grill chicken for 15-20 minutes
pepper) until golden (it only needs to be half
cooked, as it will continue cooking in the
4 pcs Lemongrass stems
sauce later).
(white part only, chopped)
6 cloves Garlic (peeled and crushed) 2. Meanwhile, blend lemongrass, garlic,
3 pcs Dried chillies (soaked) chilli, candle nuts, ginger, shallots and
3 pcs Candle nuts (crushed) turmeric with 2 tbsp water until fine.
2 cm Ginger (peeled and sliced)
3. In a large fry pan, heat oil and sauté the
4 pcs Shallots (peeled and sliced)
blended ingredients until fragrant,
1 tbsp Ground tumeric stirring constantly. Season with salt and
¼ cup Cooking oil sugar.
2 tsp Salt
2 tsp Sugar 4. Stir in chicken stock, tomato sauce and
⁄ cup Chicken stock coconut milk, then adjust seasoning if
necessary.
1 tbsp Tomato sauce

1½ cup TCC Coconut Milk 5. Add the chicken to the percik sauce and
spoon the sauce over the chicken. Cover
with a lid and simmer for 15-20 minutes
until cooked through.

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BURI DAIKON (Simmered Kingfish and Radish)
Ser ves: 4 | Prep: 20-30 mins | Cook: 30-45 mins

T traditional Japanese dish uses Kingfish heads and cheeks,

which are packed with flesh and flavour. For the best results,
prepare this recipe a day in advance to allow the flavours to
infuse overnight.
Ikuei Arakane
Japanese Chef and Consultant

INGREDIENTS
2 pcs Large daikon (radish) Alternatively, cook in a saucepan of
4 pcs Kingfish heads boiling water until just tender.
(cut to serving size)
3. Blanch the kingfish portions in lightly
150ml OBENTO Cooking Sake
salted boiling water until the flesh
150ml OBENTO Mirin Seasoning becomes white on the outside. Cool
100ml Soy sauce down in large bowl ice water.

250ml Dashi stock

2 tbsp Caster sugar 4. Once the fish has cooled, take out of the
200g Green beans water and wipe clean with paper towel.
Set aside.
(cut on an angle, blanched)
4cm Ginger 5. Combine the sake, mirin, soy sauce,

(peeled and shredded) dashi and sugar in a large pot. Add the

1 bowl Ice water kingfish and daikon radish. Make a

cartouche out of aluminum foil (a circle
of foil that covers the ingredients snugly),
METHODS Turn off heat then allow to cool completely.
Drain and set aside.
1. Cut daikon radish into 3cm rounds. Peel,
then carefully remove thin layer of outer
flesh to create smooth, round sides. This
ensures the daikon keeps its shape
during the cooking process.

2. Fill a pressure cooker with water, add

daikon, and bring to boil. Bring the heat
down to low and cook for 2 minutes.

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 place over the top and bring
to boil. Once the water
comes to the boil, reduce the
heat to simmering point,
then simmer for 20 minutes.

6. Once the liquid has almost

reduced to half the original
amount, remove from the heat.
Serve immediately, garnished
with green beans and ginger, or
allow to cool and rest overnight to
further enhance the flavours.

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CHINESE MEAT & MUSHROOM PATTIES
Ser ves: 4-6 | Prep: 15-30 mins | Cook: 15 mins

Pork is a popular ingredient in Cantonese cooking. Here it is

combined with lotus root, salted fish, prawns and Chinese
sausage to create flavourful, juicy patties. Served as a main, or
alongside a bowl of congee.
Philip Chun
Modern Cantonese Chef

INGREDIENTS METHODS

100g Lotus root 1. Finely chop the lotus root, mushrooms,

50g Chinese salted fish pork shoulder, chinese sausage and
3 pcs Dried shiitake mushroom ginger using a large knife or cleaver until
finely chopped and combined.
(soaked in boiling water for

20 mins) 2. Pan-fry the salted fish until cooked, then

100g Green prawn meat finely chop. Using a food processor, chop
200g Pork shoulder Lap the prawn meat and salted fish until
50g cheong (Chinese combined.
sausage)
3. Place the mushroom and prawn mixture
2cm Ginger (peeled and minced)
in a bowl, and mix with the seasoning
Cooking oil (for frying) ingredients until combined.
Spring onions, coriander
leaves and chilli (to garnish) 4. Take 50g of mixture (about 2 tbsp) and
form into a patty with your hands.
Seasoning Repeat with remaining patties.

½ tsp Chicken powder (Shaoxing)

½ tsp Light soy sauce Pinch of pepper
½ tsp Lee Kum Kee Panda Brand
Oyster Sauce
½ tsp Sesame oil
2 pcs Eggs
½ tsp Sugar
½ tsp Chinese cooking wine

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 e patties, in
5 batches, for 2-4
. minutes each
H side until golden
e and cooked
a through. Serve
t hot, garnished
t with spring
h onion , coriander
e and chilli.
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PORK SIU MAI ROLLS
Ser ves: 6 | Prep: 15-30 mins | Cook: 10-15 mins

Enjoyed across the world, Pork Siu Mai Rolls is one of the best
known Chinese dim sum dishes. I have created this modern
version with a lot of excitement, showcasing the marriage of
eastern authentic flavours and western modern presentation.

Leslie Chan
Cantonese Chef and Consultant

INGREDIENTS METHODS
250g Lean pork leg (diced) 1. Combine pork, mushrooms, prawns, lard
40g Fresh shiitake mushroom and seasoning ingredients in an electric
mixer for 10 minutes until well
(diced)
combined. Cover and chill for 1-2 hours.
200g Green prawn meat (diced)
2. Working one at a time, place wonton
10g Lard wrappers on a clean work surface (keep
200g Wonton wrappers remaining wonton wrappers covered as
1 pcs Cucumber you work to prevent from dehydrating).
100ml White vinegar Add 1-2 teaspoons of pork filling. Dip
Sesame seeds (to garnish) your finger in water, then moisten one
edge of the wrapper. Roll up to create a
Kewpie Mayonnaise
(to garnish) cylinder, gently pressing to seal. Repeat
with remaining wrappers and filling.
Seasoning

1 tsp Salt 3. Place a lined steamer basket over a wok

1 tsp Chicken powder or saucepan of boiling water. Steam Siu

Mai in batches for 10 minutes until
1 tbsp Sugar
cooked through.
1 tsp Soy sauce
2 tsp Cooking oil 4. Then, thinly slice cucumber and soak in
1 tbsp Potato starch white vinegar for 10 minutes. Drain and
1 Egg yolk set aside.
1 tsp YEO’S Sesame Oil
5. Assemble Siu Mai Rolls and cucumber
Pinch of white pepper
slices on a plate, garnish with sesame
seeds and dollops of mayonnaise, and
serve hot.

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TOM YUM GOONG (Thai Hot & Sour Soup with Prawns)
Ser ves: 2-4 | Prep: 10-15 mins | Cook: 15 mins

One of the cornerstones of Royal Thai cuisine, Tom Yum soup

with prawns strikes the perfect balance between spicy, sweet,
salty and sour.

Professor Srisamon
Rotal Thai Cooking Expert

INGREDIENTS METHODS

4-5 pcs Large king prawns 1. Peel the prawns, reserving the shells and
10 pcs Straw mushrooms heads. Devein and clean the prawns,
1 tbsp Cooking oil reserving the meat and juice from the
head in a separate bowl. Set aside.
3 cups Water

3 tbsp Lemongrass (sliced) 2. Bring the water to boil over medium

1 tsp VALCOM Ka r Lime Leaves heat, add the prawn heads and shells,
10 pcs Bird’s eye chillies and cook for 3-4 minutes, then remove
(crushed lightly) from the heat, and discard solids.
2-3 tbsp Lime juice
3. Clean the mushrooms and cut in half.
2-3 tbsp Fish sauce
1 sprig Fresh coriander 4. Heat the oil in a wok or pan over low

(coarsely chopped) heat. Add the reserved prawn-head

meat and juice, and stir fry until fragrant.
Remove from the heat and place in a
bowl.

5. Return the stock to boil, add lemongrass,

mushrooms, prawns, ka r lime leaves
and chillies, then season with fish sauce
and lime juice to taste. Stir in the
stir-fried prawn juice before removing
from heat. Garnish with coriander and
serve immediately.

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BALINESE STICKY BBQ RIBS
Ser ves: 4 | Prep: 20-25 mins | Cook: 40 mins

These amazingly flavourful and fall-apart tender grilled Balinese

Sticky BBQ Ribs are coated in a thick layer of sweetly fragrant
black sauce! Marinate the ribs overnight to save time and pop
them into the oven for a delicious and easy dinner.

Asian Inspirations
INGREDIENTS METHODS

1.5kg Pork belly strips or ribs 1. Combine all the marinade ingredients in
a large mortar and pestle or small food
Marinade processor.
5 tbsp ABC Sweet Soy Sauce
2. Place pork belly or ribs in a large zip-lock
(Kecap manis) bag and pour in marinade, coating well.
1 Lime (zested and juiced)
1 Red chilli (chopped) 3. Marinate the strips in the refrigerator for
1 tbsp Ginger (grated) 1-2 hours or up to 24 hours.
2 cloves Garlic
4. Preheat oven to 170°C. Place marinated
(peeled and finely chopped) pork onto a large baking dish and bake
20g Palm sugar for 40 minutes; turn and baste
1 tsp Sesame oil frequently.

2 tsp Lemongrass (finely chopped)

1 tbsp Oil 5. Serve sticky pork with lime wedges and
steamed rice.

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BEER BATTER FISH TEMPURA
Ser ves: 2-3 | Prep: 10-15 mins | Cook: 10-15 mins

Delightfully crispy yet succulent on the inside, the Beer Batter Fish
Tempura will sure to please seafood lovers. Recreate this tried and
tested Japanese dish in just a few steps today. The tempura batter
can also be used on shrimps or even vegetables too!

Asian Inspirations
INGREDIENTS METHODS

500g Fish fillet 1. Portion fish into bite size.

(optional squid/prawn)
2. Combine all beer batter ingredients into
a bowl and mix well.
Beer Batter

125g Tempura batter mix 3. Heat cooking oil in a wok or deep pan
200ml Beer over high heat. Coat fish fillet with
50g Egg white tempura batter mix, tap excess flour off
10g Baking powder and coat with beer batter. Place gently
Cooking oil (for deep frying) in oil and cook until crispy and cooked
through.

Yuzu Kosho Mayonnaise 4. Take out onto a paper towel to remove

10ml Yuzu juice excess oil.

10g Yuzu Kosho paste

100g KEWPIE mayonnaise 5. Mix all Yuzu Kosho mayonnaise
ingredients in a bowl.

simply mix lemon juice with Kewpie

* Yuzu is a Japanese citrus. Yuzu juice
and Yuzu Kosho Paste are available in Mayonnaise to your liking.
Asian supermarkets. Alternatively,

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6. To serve, place fish fillet in
a sharing plate and serve
with Yuzu Kosho
Mayonnaise.

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YOOSH MOCKTAIL
Ser ves: 5-6 | Prep: 15 mins
INGREDIENTS
750ml Yoosh Aloe Vera Drink
with a Hint of Honey
(or more to taste)
500ml Lemon & lime soda
(or more to taste)
5 pcs Limes (4 halved and
squeezed, 1 sliced thinly)
8 pcs Mint leaves
(muddled/finely chopped)
½ punnet
Strawberries (finely chopped)
Ice cubes
asianinspirations.com.au
Try this refreshing drink that's a guaranteed
thirst quencher and an instant perk me up
during a hot summer's day!
Asian Inspirations
METHODS
1. Add 750ml Yoosh Aloe Vera Drink with a
Hint of Honey to a glass pitcher. Add
more if desired.
2. Then add 500ml of lemon & lime soda,
or more to taste.
3. Slice 4 limes into halves, and squeeze
lime juice into pitcher. Thinly slice the
remaining lime and add to the pitcher
as well.
4. Add lightly muddle or finely chopped up
mint leaves and strawberries to the
pitcher.
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5. Finally, add the ice cubes to the
pitcher, give it a good stir to
combine all the ingredients, and
serve.

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 CHINESE – Traditional classics such as steamed

multi asian cuisine

fish and fried rice are served during festive
seasons. Food is an essential aspect of Chinese
culture and it is because of this, many Chinese
foods and ingredients hold symbolic meanings.

THAI – Sour, sweet, spicy, bitter, and salty: Thai

cooking is all about including these five key
elements to create the unique flavour of Thai
cuisine. The level of spiciness varies from the spicy
Thai Green Curry to the mellow Pad-Thai and Thai
Yellow Curry.

JAPANESE – While sushi and sashimi are both

iconic Japanese dishes, there are many other
traditional dishes enjoyed by families, especially
during festivals. Many of these dishes include
yakitori, ramen, udon, sukiyaki, and salad.

MALAYSIAN – Malaysia’s melting pot of cuisines

combines Malay, Indian, and Chinese influences.
In general, its taste profile is spicy, with rice and
noodles being the staple. Few of the many
signature dishes include Nasi Lemak, Satay, Curry
Laksa, Kapitan Curry, and more.

KOREAN – Inspired by Asian philosophies on the

nature and balance in the world, Korean cuisine is
highly varied with plenty of hearty and healthy
dishes ranging from preserved Kimchi to
Bibimbap and Bulgogi.

INDONESIAN – One of the most vibrant and

colourful cuisines in the world, full of intense
flavours, encompassing influences from more
than 6,000 islands in this archipelago. Signature
dishes include Nasi Goreng, Rendang, and
Gado-Gado.

VIETNAMESE – Bearing influences from the

Chinese and the French, Vietnamese cuisine is
unique to the region. This has resulted in a cuisine
with a rich variety of dishes such as Pho Bo
noodles, Hoanh Thanh dumplings and Banh Mi
pork rolls.

asianinspirations.com.au
Thank you for downloading this exclusive
e-cookbook. We hope we have whet your
appetite with a taste of the rich tapestry
of sweet, savoury, and complex dishes
that Asian cuisine has to offer. For more
inspiring recipes, find it all at:

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