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asianinspirations.com.au Back to Content 1 asianinspirations.com.au Back to Content 2 FAST & FAB Nuoc Cham Crunchy Prawn Salad 12 Char Kueh Tiaw 27 Meryem Celik Adeline Crispy Skin Duck Breast with Spring Onions, Enoki & Hoisin Jus 13 Vermicelli Noodle Salad with Cantonese Chicken 28 Hope V (Fast & Fab Theme Winner) Kristy Caramel Tamarind Pork with Thai Red Jasmine Rice & White Peach Salad 14 Seared Scallops with Cha Soba & Ponzu 30 Glenda McDonnell Hang Tran Thai Panang Chicken 16 Tuna Tartare 31 Kiet Chueamrasri (Wok of Fame Winner) Hope V Thai Prawn Skewers 18 Honey-Soy Salmon with Rich Coconut Rice & Ginger Veggies 32 Adrian Dalzotto Mariana Valdez Massaman Steak & Salad 19 Pork and Vegetable San Choi Bao 34 Bronwyn Cawley Donna Keogh 10 Minute Noodles with Prawns & Chilli Oil 21 Chicken Katsu Curry 35 Andrea Geddes Lachlan Gluten Free Pork & Baby Pak Choy Stir Fry 22 Creamy Chilli Coconut Prawns 36 Paula Swan (Wok of Fame Winner) Brian Hung (Fast & Fab Theme Winner) Coconut & Mango Tapioca Breakfast Pot 23 Sushi Stack with Egg Floss & Spicy Mango Kewpie 37 Svetlana Desousa Kristy (Asian Inspirations’ Choice Winner) Opor Ayam Kuning (Pressure Cooker Javanese 25 Mixed Seafood Stir-Fried with Red Curry Paste 40 Turmeric-Infused Creamy Coconut Chicken Curry) Chawalit Teeranal Helen Agostino asianinspirations.com.au Back to Content 3 FAST & FAB Korean Kimchi Pork 41 Mel A Mea Culpa Blackened Ocean Trout 42 Elizabeth Slee Fried Shrimp Dumpling 43 Jade (Fast & Fab Theme Winner) Okonomiyaki 44 Karl McKeever (Wok of Fame Winner) Bouquet of Vermicelli 46 Ambar Swordfish Steaks with Zesty Dressing 47 Dora asianinspirations.com.au Back to Content 4 MEAT-FREE MARVELS Everyday Veggie & Tofu Laksa 49 Quorn & Asparagus in Mushroom XO Sauce 60 Alejandro Silva Lisa-Jane Fudge (Meat-Free Marvels Theme Winner) Rainbow Banh Mi with Chilli Soy Glazed Tofu 50 Sesame Tofu & Sweet Corn Ramen 62 Jennifer Adrichem Glenda McDonnell Dubu Jorim 51 Thai Sweet & Spicy Fried Sweet Potato Fingers 63 Joanie Joanie (Wok of Fame Winner) Delicious Vegetable Pancake 52 Mango Coconut Pudding 65 Jade Shekina Plowman (Asian Inspirations’ Choice Winner) Flower Blossom Dumplings in Sesame & Shiitake Mushroom Broth 53 Soba Soy Salad 66 Glenda McDonnell (Meat-Free Marvels Theme Winner) Ilea Avocado Rice Paper Rolls 55 Mini Japanese Pancakes (Okonomiyaki) 67 Camilla Jeckie Peckie Thai Carrot & Pumpkin Curry 56 Tofu Katsu Don 68 Michael Zupecki Mel A (Meat-Free Marvels Theme Winner) Asinan Betawi ( Jakartan Lightly Pickled Salad with Spicy Lime-Tamarind Vegetarian Pad Thai 57 Peanut Dressing & Mie Crackers) 70 Bill Carbonell Helen Agostino Sweet Potato & Peanut Vegan Curry 58 Dan Dan Tofu Noodles 72 Lyndsay Burk (Grand Prize Winner) Mel A Coconut Tapioca with Lychee & Passionfruit 59 Panko Crumbed Tofu Salad 74 James R Cynthia How asianinspirations.com.au Back to Content 5 MEAT-FREE MARVELS Tofu & Okra Rendang with Asian Greens 75 Emily Archer Veggie Tempura Tasting Plate with Spicy Dipping Sauce 77 Justine Atkins Nasu Chips 79 Joanie Vegan Jackfruit Baos 80 Carol Tang Two Ways Choko Fab 82 Ambar Radish & Sweet Potato Cake 83 Chawalit Teeranal asianinspirations.com.au Back to Content 6 ONE BOWL WONDER Bun Ga Thom (Vietnamese Fragrant Chicken Vermicelli) 86 Spring Rolls with Noodle & Herbs 98 Mel A Tass Philp (Wok of Fame Winner) Thai Red Curry Salmon Cake Rice Bowl 88 Hot Pot (Beef Stock with Tom Yum Paste) 100 Lisa-Jane Fudge Eva Gerardo Bahn Mi Bowl 90 Chashu Ramen (Braised Pork Belly Ramen) 102 GG Brian Hung Karaage with Rice 91 Thai Red Curry Chicken 105 James R Sam King Thai Green Curry 92 Tom Yum Noodle Soup 106 Cassie Peoples Cynthia How (Asian Inspirations' Choice Winner) Thai School Prawn Cake 93 Chicken & Prawn Laksa 108 Kiet Chueamrasri Carol Tang (Grand Prize Winner) Zosui Pork Rice 94 Banana Prawns & Rice Noodles with Tangy Lime & Oyster Sauce 110 James R (One Bowl Wonder Theme Winner) Glenda McDonnell Stir Fried Chicken with Ginger & Black Fungus 95 Satay Chicken 111 Tass Philp Brooke Walker Spicy Thai Fish Soup 96 Thai Red Curry & Chicken Soup 112 Lisa-Jane Fudge Laura Mie Goreng Jawa ( Javanese Fried Noodles) 97 Prawns 3 Ways 113 Helen Agostino (One Bowl Wonder Theme Winner) Hope V asianinspirations.com.au Back to Content 7 ONE BOWL WONDER Bo Kho (Vietnamese Beef Noodle Soup) 114 Mel A Salmon Sashimi Rice Bowl 116 Simon (One Bowl Wonder Theme Winner) Slow Cooked Red Curry 117 Debbie Squires Tom Kha Gai (Coconut Soup) 118 Michelle A Prawn Wonton Tom Yum 119 Chawalit Teeranal Mirin, Mint & Black Sesame Ice-Cream in Coconut Soba Birds’ Nests 121 Paul Greaves asianinspirations.com.au Back to Content 8 Friends of Asian Inspirations Chef Tips FOR THEMES FAST & FAB C hef Mod “ Use a sharp knife to make everything easier and it’s also less dangerous. Prepare all ingredients needed before cooking, then follow the recipe.” Karen C han “ Frozen base paste. Find a base paste you use often MEAT-FREE and have it ready to go. My base paste is sautéed and well-caramelized onions, then add minced ginger and garlic and let it cook until it is fragrant. This process can save you at least half an hour. Freeze in ice cube trays.” MARVELS C hef Kinsan “ I believe roasting or grilling techniques achieve the addition of great flavours and texture to the vegetables. If seasoned and cooked well, ONE BOWL the vegetables can obtain as much flavour and characteristic as cooked meat.” WONDER C hef Heather Jeong “ To entice meat eaters, pack meat-free dishes C hef Lillie Giang with lots of flavour. Use spices and sauces such as chilli and soy to flavour dishes. And pay “ My favourite One Bowl Wonder has to be the Vietnamese attention to textures of food. You don’t want Bun Cha Gio - the refreshing crunchy pork noodle salad bowl soggy vegetables each time. “ consisting of fresh salad, noodles, grilled pork, crunchy spring rolls, pickled carrots, crushed peanuts and Vietnamese dressing.” asianinspirations.com.au Back to Content 9 Friends of Asian Inspirations Chef Tips TIPS FOR ASIAN FLAVOURS TIPS FOR PRESENTATION Executive Chef Mark Normoyle: “ Authentic Asian flavours are a great, cost-effective solution to add a punch of flavour to any main, vegetable or salad dish. My tip when using spices or sauces for the first time is to weigh all ingredients to build your own base recipe. Once you are comfortable with the recipe try C hef Masa adding more/less/include another ingredient to improve the dish.” “ Colour is always important when plating up a dish. A balanced out colour allows each component to be visible and clear, resulting in creating clear outlines and even textures. Also, placing the components in the centre of the plate/ bowl/ glass creates neater and cleaner presentation. C hef Leslie Chan Size of the plate/bowl/glass needs to be chosen carefully “ Use fresh ingredients, don’t overcook, to match the serving size so it marinate with herbs and spices will doesn’t seem too full or less.” enhance flavour.” asianinspirations.com.au Back to Content 10 FAST & FAB Being busy doesn’t have to mean sacrificing flavour. Show us a delicious dish you can cook in under 20 minutes. asianinspirations.com.au Back to Content 11 FAST & FAB Meryem Celik’s Nuoc Cham Crunchy Prawn Salad SERVES: 2 • COOK: 3 MINS • CUISINE: VIETNAMESE INGREDIENTS METHOD MAIN INGREDIENTS TO PREP 200g Prawns 1 Mix the prawns, crushed garlic, chilli flakes and 1 tbsp oil 1 Garlic (crushed) and set aside for 10 mins. 1 tsp Chilli flakes 2 Prepare the rice noodles according to packet instructions, 3 tbsp Olive oil drain well and place in a large bowl. 100g Rice vermicelli 200g Cabbage (finely shredded) TO MAKE THE NUOC CHAM SAUCE 150g Sugar snap peas (blanched) 1 Whisk the lime zest, lime juice, brown sugar, ginger, 1 Cucumber (roughly chopped) soy sauce, vinegar, chilli and fish sauce in a small bowl until completely dissolved. ¼ cup Fresh coriander Lime wedges (to serve) TO MAKE SALAD 1 Heat a barbecue plate over high heat until hot and cook FOR NUOC CHAM SAUCE prawns, tossing, for 2 to 3 mins or until pink. Once cooked 1 tsp Lime zest transfer to a plate and keep warm. 1 Lime (juiced) 2 Add the cabbage, peas, cucumber, Nuoc Cham sauce 1 tsp Brown sugar and coriander to the bowl of noodles and toss to combine. 1 tsp Grated ginger Arrange salad in plates and top with prawns, thinly diced 1 tbsp Lee Kum Kee Premium Soy Sauce chilli and serve with a wedge of lime. 1 tbsp Vinegar Note: You can always set aside half the Nuoc Cham sauce 1 Bird’s eye chilli (chopped) to pour over at the end as well. 1 tbsp Squid Brand Fish Sauce asianinspirations.com.au Back to Content 12 FAST & FAB Hope V’s Crispy Skin Duck Breast with Spring Onions, Enoki & Hoisin Jus SERVES: 1-2 • COOK: 15 MINS • CUISINE: CHINESE INGREDIENTS METHOD MAIN INGREDIENTS TO COOK 1 Duck breast (pat dry) 1 Combine salt and five spice powder in a bowl. Set aside. 1 bunch Spring onions (ends only, 2 Score the duck breast skin and season with salt. Place cut into batons) skin side down in a cold pan and turn heat to medium. 1 bunch Enoki mushrooms (ends removed) Allow fat to render and continue cooking for 7 mins, 1 tsp Salt (plus extra to season) until skin is crispy and fat is rendered. Flip and cook on ½ tsp Five spice powder other side for 2 mins, or until duck is cooked, but still pink.
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    LUNCH MENU SMALL PLATES RICE SETS (Sharing Portions) Our small plates are designed to share an experience of multiple flavours and tastes from NASI LIWET ANEKA JAMUR (V) - WEST JAVA 105 NASI YASA 115 across Indonesia’s many islands. We recommend starting with 2-3 dishes per couple Assorted field mushrooms, lemon basil Balinese blessing mix rice with shredded and mixed West Java style spices, chicken in sambal matah, spiced ground chicken ASINAN SAYUR KUAH ROSELA (V) 65 TUNA MASKRING - NORTH MALUKU 105 served with baked yellow rice in a clay pot satay, crispy whitebait and peanut relish - CHEF’S INSPIRATION Stewed tuna belly with sweet soy sauce, NASI GORENG MAWUT AYAM ASAP 145 Mixed vegetables pickled in a sweet, sour and root spices and palm sugar - CHEF’S INSPIRATION spicy dressing served with deep fried tofu stuffed AYAM BERANTAKAN - 75 Wok-fried rice and noodles and chargrilled chicken, with vegetables, fried peanuts and rice crackers CHEF’S INSPIRATIONFROM ACEH served with fried egg, vegetable pickles and crackers OTAK-OTAK IKAN - SOUTH SULAWESI 85 Pan-fried free range chicken topped with toasted Grilled traditional fish cake wrapped in banana spicy coconut flakes, fried garlic slivers, fried curry leaves served together with mix nuts sauce leaves, fried oyster mushrooms and red chilies BATAGOR - WEST JAVA 45 GULAI NANGKA MUDA (V) - WEST SUMATRA 60 SIDE DISHES Fried prawn and fish dumplings tossed in a Braised young jackfruit and red beans in a spicy cashew nut sauce with sweet soy sauce mild coconut curry sauce TERI KACANG MEDAN
  • Plcb Buffet Menu Function with Price 2019

    Plcb Buffet Menu Function with Price 2019

    WESTERN BUFFET / BBQ PACKAGE CANAPES NON VEGETARIANS Chicken vol au vint Chicken tartlet Asparagus beef roll hollandaise sauce Spicy meat ball Mini beef burger Peppered char grilled tuna with garlic aioli sauce Smoked salmon mousse rolled with tortilla bread Avocado prawn chili mayo sauce Fish cake with sweet tomato garlic deep Chicken bruschetta with caramelize onion CANAPES VEGETARIANS Tomato bruschetta Smashed avocado on toast Vegetarian tortilla Grilled eggplant and tomato mozzarella basil pesto sauce Mushroom ragout tartlet APPETIZERS Mixed Garden Salad – with thousand island and balsamic dressing Hawaiian Salad – with apple, pineapple, celery tossed with mayonnaise Fresh Jicama Salad – with green apple, beet root, carrot, orange, mint and sweet sour dressing Germany Potato Salad – with bacon, spring onion tossed in mayonnaise Grilled Chicken Salad – shredded grilled chicken, grilled Mediterranean vegetables and tomato salsa Waldorf Salad – tossed with light mayonnaise, apple, celery, walnut and raisin Nicoise Salad – with tuna, olive ,egg, potatoes and French dressing Caesar Salad – classic Caesar salad, anchovy mayonnaise Chicken Bean Salad – grilled chicken breast tossed with red bean, onion and light mayonnaise Greek Salad – mix lettuce, tomato, olive, feta cheese, cucumber, capsicum, balsamic vinegraitte WESTERN BUFFET / BBQ PACKAGE SOUPS Pumpkin Soup – roasted pumpkin soup served with croutons and pumpkin seed Potato vichyssoise – crème potato with leek and fresh cut chives White Bean Soup – crème white bean soup topped with
  • Wedding Menu 2017

    Wedding Menu 2017

    Buffet Menu For Wedding 2017 APPETIZER Western Mediterranean seafood salad, olive, parsley Greek salad, olives, tomato, feta Three beans salad, lemon dressing Grilled tuna nicoise salad Potato salad, mustard, pickles, parsley Smoked chicken salad, orange, peppers Tomato salad, ciabatta, olives, basil Root vegetables salad, balsamic vinegar Smoked chicken salad, pasta, tomato Beef pastrami, asparagus salad, parmesan Grilled peppers salad, olives, anchovies Cucumber salad, minted yoghurt Selection of cold cut Bresaola, pastrami, salami, smoked chicken Fatoush, romaine lettuce, sumac, tomato Moutable, smoked eggplant salad, pomegranate Grilled zucchini salad, oregano, lemon dressing Selection of baked puff tart and quiches Vegetables ratatouille Grilled salmon, leek, crème cheese Seafood, tomato, thyme cream Smoked chicken, zucchini, garlic Asian Ikan teri sambal cakalang, salted fish salad, coconut, lemongrass Ayam pelalah, grilled chicken, chili sambal Ayam sambal matah, shredded chicken, shallot, chili Lawar kacang panjang, balinese long bean salad Karedok, jakarta style fried tofu, peanut sauce Gado-gado, vegetables salad, peanut sauce, belinjo crackers Rujak asinan, fruits in tamarind sauce Seafood sari segara, seafood salad, shallot, kaffir lime Chinese cold platter, jellyfish salad, vegetables tofu roll, bbq chicken Jellyfish salad, glass noodle, sesame dressing Thai beef salad, coriander lime dip Thai green mango salad, pomelo Duck spicy salad, chili peanut dressing Poached chicken salad, hainan style Prawn, glass noodles salad, lime coriander
  • Sushi Counter with Local Filling

    Sushi Counter with Local Filling

    Zende Ramadhan Buffet 2019 Menu 1 Action Stall STALL 1 Fried Kway Teow Mee Goreng (pasar malam) / Maggi Goreng STALL 2 BRIYANI GAM Chicken / Lamb / Beef tenderloin (kerbau) Vegetables Dhalca & Acar Papadom STALL 3 NOODLES CORNER Mee Rebus Laksa Assam Prawn Mee Curry Mee Clear Sup Condiments: Blanch Green Plant, Fish Cake, Fish Ball, Chicken Dumpling, Julienne Pineapple, Cucumber, Lettuce, Shrimp Paste, Shallot, Lime, Boiled Egg, Lily Flower, Vegetables Fritter, Fried Bean Curd, Dried Sotong Sambal, Bean Sprout, Sliced Long Bean, Sambal Belacan, Salted radish, Vietnamese Mint Accompanied: Sliced Red & Green Chili, Chili Padi & Pickle Chili STALL 4 – TEPPAN VEGETABLES Selection of Fresh vegetables with condiments STALL 5 - SUSHI Sushi Counter with local filling STALL 6 – Murtabak / Maggi Murtabak Murtabak Ayam dengan Kuah Dalcha & Bawang Jeruk STALL 7 -SUP GEAR BOX “POWER” & SUP EKOR BAKAR Sup Gear Box served with Spare Parts (Perut, Hati, Limpa, Paru) Roti Benggali and Condiments – Roti Kopitiam STALL 8 -GORENG – GORENG Cucur Udang, Goreng Pisang Goreng Keladi, Keledek, Sukun, Cempedak & Keropok Lekor - kuali STALL 9 – Shell In Variety of Seafood with Kam Heong Sauce STALL 10 –CARVING STATION Roasted Marinated Whole Lamb – Sauce: Rosemary, BBQ, Mustard, Robert, Thyme, Garlic, Shallot Salsa, Coriander AND Mango Salsa Mint, Horseradish Cream, 4Types of Mustard, Thai Tamarind sauce – Air Asam Siam STALL 11-BAKAR-BAKAR CORNER Charcoal Grilled: Cencaru, Pari, Tenggiri, Squid, Kerang – Grilled With Condiments: Air Assam, Kicap & Sambal Belacan STALL 12 –Pasta Station 4 Types of Pasta with 3 choices of Sauce Bolognaise / Tomato / Cream of Mushroom STALL 13 Selection of Pizza With Local Topping (Rendang daging / ayam, sambal bilis/udang) STALL 14 – Chennai Banana Leaf Fish head curry, lamb varuvel, chicken pepper, tahu sambal, raita/kacang panjang goreng /kobis kunyit.