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AUTHENTIC Asian Recipes In partnership with AsianInspirations asianinspirations.com.au asianinspirations.com.au In the recent years, the melting pot of cultures 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 Asian Inspirations 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 asianinspirations.com.au asianinspirations.com.au Timing, as they say, is everything. In China in the 1880s, a man by the name of Lee Kum Sheung left his hometown in Xinhui for a new life in Nanshui, in the coastal province of Guangdong, a region known for its abundance of oysters. Lee made a living from his tea stall, until timing and fate intervened – and changed the face of Chinese cuisine forever. One day, Lee was cooking a pot of oyster soup when he forgot the time. Alerted to a strong aroma coming from the pot, he lifted the lid to find that his soup had transformed into a thick brown sauce. He tasted it and discovered that it had an incredible depth of flavour. From this happy accident, oyster sauce was born, and Lee soon set about selling his newly invented condiment, launching Lee Kum Kee in 1888. In the 130 years since, lee kum kee Lee Kum Kee Premium Oyster Sauce has become a cornerstone of Chinese cooking. The iconic label of a young boy and lady in a boat harvesting oysters, with a noblewoman depicted on the neck of the bottle, has become synonymous with quality and authenticity, leading some customers to refer to it as “Boat Lady Oyster Sauce”. A more recent addition to the Lee Kum Kee stable, Panda Brand Oyster Sauce came about in 1972, during American President Richard Nixon’s visit to Beijing, when the donation of giant pandas from the Chinese government captured the hearts of Americans. Lee Kum Kee launched Panda Brand Oyster Sauce during this “panda craze”, and it has become one of the world’s most popular oyster sauce products. AsianInspirations asianinspirations.com.au asianinspirations.com.au Lee Kum Kee is now a thriving brand, with over 200 sauces and condiments sold in more than 100 countries. Equipped with a unique management culture, stringent quality control and innovative products, the 130-year-old Lee Kum Kee has achieved worldwide recognition. Representing the true taste of China, Lee Kum Kee was appointed as the ocial food and beverage supplier of the Beijing Olympics in 2008, Shanghai Expo in 2010 and the G20 Hangzhou Summit in 2016. It was also a three-time ocial sauce supplier of the Chinese Shenzhou astronauts, supporting China’s aerospace development – and showing that the sky truly is the limit for Lee Kum Kee. For more information, visit www.LKK.com. lee kum kee AsianInspirations asianinspirations.com.au asianinspirations.com.au 1 CHINESE STIR FRIED BEEF WITH OYSTER SAUCE 2 STIR FRIED CHICKEN THIGH AND SPRING ONION WITH OYSTER SAUCE 3 STIR FRIED BEEF WITH TOMATOES & BROCCOLI 4 BAKED CHICKEN WINGS 5 BRAISED EEL WITH MUSHROOMS 6 STEAMED SPICY CHICKEN WITH BLACK AND WHITE FUNGUS recipes 7 CHINESE BIG PLATE CHICKEN 8 FRIED CHINESE THIN PANCAKE 9 FRIED RICE WITH XO SAUCE (Fujian Fried Rice) 10 HOT AND SOUR SOUP 11 HOT AND SOUR LOTUS ROOT SLICES 12 STUFFED SQUID WITH LEMONGRASS PORK AND VERMICELLI 13 BLACK BEAN SAUCE NOODLES 14 NOODLES WITH OYSTER SAUCE AND VINEGAR 15 NOODLES WITH XO SAUCE 16 PAN FRIED SHRIMP CAKES 17 SOUR AND HOT BEEF 18 STEAMED BEEF RIBS IN BLACK PEPPER SAUCE 19 GLUTINOUS RICE MINI DUMPLINGS WITH SALTED EGG YOLK 20 STEAMED SQUID AND BEAN VERMICELLI WITH SHRIMP SAUCE 21 STIR FRIED CHINESE UDON 22 VEGETABLE SPRING ROLLS 23 BRAISED SPARE RIBS WITH CHESTNUTS AND PUMPKIN 24 SEAFOOD SKEWERS AsianInspirations asianinspirations.com.au asianinspirations.com.au 25 SEAFOOD FRIED RICE 26 SEAFOOD AND TOFU SOUP 27 CHINESE BRAISED EEL WITH MASHED PURPLE SWEET POTATOES 28 PORK DUMPLINGS IN HOT CHILLI OIL 29 RICE DUMPLINGS WITH GOLDEN OYSTERS AND DRIED SCALLOPS 30 ROAST CHICKEN IN SOYBEAN SAUCE recipes 31 PAN FRIED EGG DUMPLINGS WITH XO SAUCE 32 STIR FRIED OYSTER DICES IN SESAME PUFF 33 THAI STYLE PAN FRIED FISH PATTIES 34 CHILLI GARLIC BUTTER PRAWNS 35 STEAMED SCALLOPS WITH BLACK BEAN GARLIC SAUCE 36 STIR FRIED RICE NOODLES WITH BEEF IN ALL-PURPOSE MARINADE 37 CHICKEN WONTON SOUP 38 BRAISED QUAILS IN SOY AND OYSTER SAUCE 39 BEEF ROLLS IN DOUBLE DELUXE SOY SAUCE 40 STEAMED TOFU WITH MINCED PORK AND SHRIMP 41 STIR FRIED CHICKEN AND MUSHROOMS WITH OYSTER SAUCE 42 DEEP FRIED TARO CAKES WITH SCALLOPS 43 STEAMED CHICKEN WITH FINE SHRIMP SAUCE 44 HONEY PORK JERKY 45 CHINESE BARBECUED PORK (Char Siu) 46 BARBECUED PORK PUFF PASTRY 47 TOFU SKIN ROLLS WITH VEGETABLES 48 TWO COLOUR ROE TOFU AsianInspirations asianinspirations.com.au asianinspirations.com.au 49 RADISH STUFFED WITH XO SAUCE SHRIMP PASTE IN CRAB ROE SAUCE 50 STUFFED HAIRY GOURD IN OYSTER SAUCE 51 STIR FRIED VEGETARIAN EGG NOODLES 52 SPICY STIR FRIED PORK DICES WITH CASHEW NUTS 53 PAN FRIED PORK WITH CAPSICUM 54 STEWED PORK BALLS IN CHINESE BRAISING SAUCE recipes 55 STIR FRIED CHICKEN FILLET WITH CAPSICUMS 56 STIR FRIED CHICKEN WITH CASHEW NUTS 57 DEEP FRIED LOTUS ROOTS WITH MEAT PATTIES 58 PAN FRIED TOFU WITH GLUTEN FREE SOY SAUCE 59 STEAMED RICE IN LOTUS LEAF 60 FRIED PRAWNS IN SOY SAUCE 61 PAN FRIED ASPARAGUS AND BEEF ROLLS 62 STIR FRIED CHICKEN FILLETS WITH MIXED MUSHROOMS 63 STIR FRIED BEEF WITH ASSORTED CAPSICUMS 64 FRIED RICE WITH SEA URCHIN AND XO SAUCE 65 STEAMED TOFU WITH MINCED PORK 66 FRIED BEAN CURD IN DOUBLE DELUXE SOY SAUCE WITH WASABI 67 STEAMED EGG BEAN CURD WITH SHRIMP 68 SPICY BEAN VERMICELLI SOUP 69 CLAY POT OYSTERS WITH GINGER AND SPRING ONIONS 70 PAN FRIED BEEF RIBS WITH SOY SAUCE 71 CHICKEN LETTUCE CUPS AsianInspirations asianinspirations.com.au asianinspirations.com.au 72 HOT AND SPICY FRIED CHICKEN CASSEROLE 73 HOT AND SPICY CABBAGE ROLLS WITH CHINESE MUSHROOMS AND MINCED PORK 74 SWEET AND SOUR MEATBALLS 75 BRAISED VEGETABLES IN VEGETARIAN STIR-FRY SAUCE 76 XO CHINESE CHIVES DUMPLINGS 77 PORK FILLET AND BEAN CURD STICKS IN CHINESE BRAISING SAUCE recipes 78 COLD EGGPLANTS IN SOY SAUCE DRESSING 79 ONION PORK CHOPS IN SWEET SOY SAUCE 80 STIR FRIED BEEF WITH PINE NUTS AND OYSTER SAUCE 81 CHICKEN AND PAPAYA SALAD 82 STIR FRIED MIXED MUSHROOMS WITH PEAS, LILY BULBS AND ONIONS 83 STIR FRIED CHICKEN IN GUILIN CHILLI SAUCE 84 ASPARAGUS AND FISH ROLL IN OYSTER SAUCE 85 STUFFED CHICKEN LEGS WITH OYSTER SAUCE 86 CHICKEN ROLLS WITH TOASTED LAVER 87 SLICED BEEF IN HOT CHILLI OIL 88 STIR FRIED CUTTLEFISH WITH CHILLI GARLIC SAUCE 89 STIR FRIED SHREDDED PORK WITH EGG NOODLES 90 STEAMED EGGPLANT WITH GARLIC 91 STEAMED MINCED PORK WITH OLIVE VEGETABLES 92 BRAISED BEAN CURD WITH SEASONED SOY SAUCE 93 ASSORTED SEAFOOD HOT POT WITH FINE SHRIMP SAUCE AsianInspirations asianinspirations.com.au asianinspirations.com.au 94 STIR FRIED RICE WITH FISH 95 STEAMED EGG WHITE WITH TOMATOES AND BLACK FUNGUS 96 LEE KUM KEE FRIED RICE 97 STIR FRIED RICE VERMICELLI WITH SEAFOOD 98 STIR FRIED RICE CAKES WITH CHICKEN MARINADE 99 FRIED BEEF ROLLS IN HOISIN SAUCE recipes 100 BRAISED TURNIP AND CHICKEN 101 BRAISED BEEF WITH SPICY OYSTER SAUCE 102 STIR FRIED SQUID WITH XO SAUCE 103 STIR FRIED BEEF FILLET WITH BLACK PEPPER 104 BRAISED PORK BELLY WITH OYSTER SAUCE (Dong Po Rou) 105 ROASTED PORK BELLY 106 BRAISED RICE CAKES WITH HOISIN SAUCE 107 DICED CHICKEN WITH WALNUTS 108 RICE DUMPLINGS WITH MUSHROOM AND PORK 109 MODERN FRIED BOK CHOY DUMPLINGS 110 FRIED POTATOES AND PORK IN CHICKEN MARINADE 111 BAKED BARBECUE PORK PUFFS 112 BOILED PORK WITH GARLIC AND OYSTER SAUCE 113 SPICY BABY CUTTLEFISH 114 XO TURNIP PUDDING 115 GRILLED SCALLOPS WITH XO SAUCE 116 FRIED BLACK COD IN XO MUSHROOM SAUCE 117 STIR FRIED CHICKEN AND EGG NOODLES WITH CHILLI GARLIC SAUCE 118 STUFFED CAPSICUMS WITH XO SAUCE AND TUNA AsianInspirations asianinspirations.com.au asianinspirations.com.au 119 CRUNCHY LAMB RACK WITH AROMATIC SOY SAUCE 120 SOBA SALAD WITH SOY SAUCE 121 STIR FRIED BEEF AND PEACH WITH BLACK PEPPER SAUCE 122 PORK AND EGG FLOWER SOUP 123 FRIED FISH IN DOUBLE DELUXE FRUITY SAUCE 124 CANTONESE STYLE BEEF CONGEE recipes 125 STIR FRIED BEEF AND TOMATOES WITH OYSTER SAUCE 126 PINEAPPLE SPARE RIBS 127 SLICED PORK CASSEROLE WITH BEAN CURD 128 PAN FRIED ASPARAGUS AND CHICKEN ROLL 129 STIR FRIED SHANGHAI NOODLES WITH BEEF AND CAPSICUMS 130 FRIED CHINESE MEAT DUMPLINGS 131 GLOSSARY AsianInspirations asianinspirations.com.au asianinspirations.com.au CHINESE STIR FRIED BEEF WITH OYSTER SAUCE Serves: 4 | Prep: 20 mins | Cook: 8 mins | Marinate: 15 mins INGREDIENTS METHOD 500g Stir-fry beef cuts (sliced) 1.
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    Voluntary Report – Voluntary - Public Distribution Date: March 24, 2021 Report Number: JA2021-0040 Report Name: Utilization of Food-Grade Soybeans in Japan Country: Japan Post: Tokyo Report Category: Oilseeds and Products Prepared By: Daisuke Sasatani Approved By: Mariya Rakhovskaya Report Highlights: This report provides an overview of food-grade soybean use and market trends in Japan. Manufacturing requirements for traditional Japanese foods (e.g. tofu, natto, miso, soy sauce, simmered soybean) largely determine characteristics of domestic and imported food-grade soybean varieties consumed in Japan. Food-Grade Soybeans THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Soybeans (Glycine max) can be classified into two distinct categories based on use: (i) food-grade, primarily used for direct human consumption and (ii) feed-grade, primarily used for crushing and animal feed. In comparison to feed-grade soybeans, food-grade soybeans used in Japan have a higher protein and sugar content, typically lower yield and are not genetically engineered (GE). Japan is a key importer of both feed-grade and food-grade soybeans (2020 Japan Oilseeds Annual). History of food soy in Japan Following introduction of soybeans from China, the legume became a staple of the Japanese diet. By the 12th century, the Japanese widely cultivate soybeans, a key protein source in the traditional largely meat-free Buddhist diet. Soybean products continue to be a fundamental component of the Japanese diet even as Japan’s consumption of animal products has dramatically increased over the past century. During the last 40 years, soy products have steadily represented approximately 10 percent (8.7 grams per day per capita) of the overall daily protein intake in Japan (Figure 1).
  • My Thai Home-Cook Recipes

    My Thai Home-Cook Recipes

    Sweet Rice Balls Bau-Loi บัวลอย Ingredient 1/2 cup of glutinous rice flour 1 tbsp of tapioca flour 1 can of coconut milk 4 tbsp of white sugar 1 tbsp of palm sugar 1/4 tsp of salt For colors yellow- steamed pumpkin; green- juiced pandanus leaf; purple- steamed taro Mix the glutinous rice flour with tapioca flour, 1 tsp of sugar, and a dash of salt. To make rice balls yellow, add mashed steamed pumpkin into the dry ingredient (or pandanus leaf juice for green, or steamed taro for purple). Then add 3 tbsp of coconut milk to the mixture. Knead the dough it is smooth. Once the dough is ready, divide the dough up into smaller balls (about 0.25 inch in diameter each). Place the balls into the boiling water, until the balls are well cooked (when they are floating in the boiling water). Immediately add the cooked rice ball into ice cold water to stabilize them. While waiting for the rice balls, prepare the coconut broth by boiling coconut milk with white sugar, palm sugar, and a dash of salt. Adjust the sweetness to taste. Filter out the rice balls and put them into the coconut broth. Cook the rice balls with broth for a little while. Then it is ready to serve. Fresh Spring Roll Por-Phai-Kung-Sod ปอเปี๊ยะกุ้งสด For Rolls A pack of rice papers Fresh basil Carrot, chopped Lettuce, chopped Other vegetable you like Shrimp, cooked For Dipping sauce 1/2 cup of simple syrup 1 Tbsp of Crushed red pepper 2 Tsp.