To Make
Marinate pork strips with cornflour, salt, dark soy sauce and Shaoxing wine. Set aside for 15 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-1.jpg
Heat 2-3 tbsp cooking oil in a wok or pot over medium-high heat. Stir-fry pork in batches until they are golden brown. Remove and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-2.jpg
In the same pot, add bamboo shoots and stir-fry for 1 minute. Add in pickled mustard greens and cook for 30 seconds. https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-4.jpg
Pour in chicken stock and bring to a boil, then reduce to a gentle simmer.https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-5.jpg
While waiting for the broth to boil, cook noodles in a separate pot of boiling water until al dente. Drain well.https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-6.jpg
Add cooked noodles and pork back into the broth. Simmer together for 1-2 minutes to allow flavours to combine. https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-8.jpg
Divided into bowls, garnish with chopped cilantro, and serve hot.
Boil
Clams with Black Bean Sauce
To Cook
Fill a medium saucepan with water with smashed ginger, spring onions and Shao Xing wine to par-boil clams. Once water comes to a boil, toss in all the clams and blanch for 30 secs. Remove and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/03/CBBS-1.png
Heat up wok with cooking oil and sauté garlic, julienne ginger and fermented soy beans for 1 min.https://asianinspirations.com.au/wp-content/uploads/2026/03/CBBS-2.png
Toss in shallots, diced red and green capsicums and fry for 2 mins over medium heat.https://asianinspirations.com.au/wp-content/uploads/2026/03/CBBS-3.png
Pour in clams and stir for 1 min.https://asianinspirations.com.au/wp-content/uploads/2026/03/CBBS-4.png
Season clams with light soy sauce, oyster sauce and sugar.https://asianinspirations.com.au/wp-content/uploads/2026/03/CBBS-5.png
Pour in corn flour solution to thicken sauce. Remove from heat and serve hot.https://asianinspirations.com.au/wp-content/uploads/2026/03/CBBS-6.png
Typhoon Shelter Corn Ribs
To Make
Cut each ear of corn in half. Stand a half vertically and cut into halves again, and repeat, so each ear yields 8 pieces. Bring a pot of salted water to boil. Add corn and boil for 5 minutes. Drain and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/03/TSCR-1.jpg
Toast panko breadcrumbs in a dry pan until golden. Mix in fried garlic, white pepper, sugar, and salt. Set aside.https://asianinspirations.com.au/wp-content/uploads/2026/03/TSCR-2.jpg
Heat 2 tbsp cooking oil in a wok over medium heat. Add spring onions, ginger, garlic, and Thai chillies. Stir-fry for 2 minutes until fragrant.https://asianinspirations.com.au/wp-content/uploads/2026/03/TSCR-3.jpg
Toss in the boiled corn ribs. Stir to coat with aromatics. Add light soy sauce, chilli crisp, and sugar. Stir-fry for 1 minute until well coated.https://asianinspirations.com.au/wp-content/uploads/2026/03/TSCR-5.jpg
Add the crispy breadcrumb mixture over the corn. Toss gently until the corn ribs are evenly coated.https://asianinspirations.com.au/wp-content/uploads/2026/03/TSCR-6.jpg
Lao Sesame Vegetable Salad (Lao Soop Pak)
To make
Toast sesame seeds until golden brown and set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-1.png
In the same pan, toast sliced ginger, shallots, garlic cloves and chillies over high heat until slightly charred about 15 mins. Remove the chillies.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-2.png
Add water and cover to let it steam the charred aromatics to soften. Remove and set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-3.png
Pound charred ginger with a mortar into a rough paste.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-4.png
Add in the chillies and finally the shallots and garlic into a smooth paste.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-5.png
Wash vegetables and cut into 6cm lengths. Halve the napa cabbage stems if too thick. Trim away the ends of enoki mushrooms. Halves the wood ear mushrooms.
Bring a large pot of water to boil and blanch the wood ear mushrooms for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-8.png
Toss the rest of the vegetables and blanch for 1 min.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-9.png
Strain and drop them into an ice bath to stop cooking. Drain well then spread out to cool.
Place all vegetables in a large bowl, add in the aromatics paste, fish sauce, padaek and chicken bullion. Mix them well until everything is evenly coated.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-12.png
Crush ¾ of the toasted sesame seeds with a mortar into a coarse mixture.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-13.png
Add them to the vegetables and toss well. Transfer the vegetables ontoa plate and sprinkle the remaining toasted sesame seeds onto the vegetables.
Shredded Chicken Udon Noodle Salad with Japanese-Style Dressing
To make
Cook udon noodles according to the package’s instructions. Strain and rinse over cold running water.Strain dry and set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2025/09/SCUS-1.png
Marinate chicken thighs with salt and pepper. Set aside.
Heat up the frying pan with 1 tbsp of oil and fry chicken thighs for 5 minutes over medium heat on one side before flipping to the other side and cooking for 5 minutes. Do not move the chicken thighs while cooking. Once cooked, set aside to cool and shred into smaller pieces.https://asianinspirations.com.au/wp-content/uploads/2025/09/SCUS-2.png
Mix all the sauce ingredients and stir to combine.
Place all the vegetables, noodles and shredded chicken in a large mixing bowl. Pour the sauce over and mix everything together until everything is well coated with the sauce.https://asianinspirations.com.au/wp-content/uploads/2025/09/SCUS-3.png
Place noodles salad on a plate and garnish with more toasted sesame and chopped spring onions.
Stir Fried Udon with Miso Crispy Tofu & Veggies
To make
Heat up water in a saucepan and cook udon noodles according to the instructions indicated on the packaging. Once noodles are cooked, remove from water and rinse over running tap water. Strain as much liquid as possible and leave noodles to cool.https://asianinspirations.com.au/wp-content/uploads/2025/09/Picture1.png
Mix all the miso sauce ingredients together in a bowl. Set aside.
Squeeze as much liquid out of tofu with paper towels. Cut into 2.5cm cubes. Coat with corn flour,white pepper, and salt.https://asianinspirations.com.au/wp-content/uploads/2025/09/Picture2.png
Heat up a wok or frying pan with 1-2 tbsp of oil and pan fry tofu cubes until golden. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/09/Picture3.png
Add 2 tbsp of oil into the same wok and sauté minced garlic for 30 seconds. Toss in shimeji mushrooms and cook for 1.5 minutes. Add in blanched snow peas and red capsicums. Cook for 2 minutes.https://asianinspirations.com.au/wp-content/uploads/2025/09/Picture4.png
Toss in fried tofu cubes and miso sauce. Stir to coat.https://asianinspirations.com.au/wp-content/uploads/2025/09/Picture5.png
Dish up and sprinkle some toasted sesame seeds over.
Shandong Pork and Fish Dumplings
To Prep
Scrape mackerel fish flesh off the skin and bone removing as much membranes away.
Place mackerel fish flesh into a food processor together with the rest of the ingredients except water, Asian chives and spring onions.https://asianinspirations.com.au/wp-content/uploads/2025/09/SPFD-1-1.jpg
Scrape the sides a few times until pork and fish meat are well incorporated. Add in the water and blend until well combined. Transfer into a mixing bowl.https://asianinspirations.com.au/wp-content/uploads/2025/09/SPFD-2-1.jpg
Add in Asian chives and spring onions and mix until well combined.https://asianinspirations.com.au/wp-content/uploads/2025/09/SPFD-3-1.jpg
To Make
Place about 1 tablespoon of the meat mix onto a dumpling wrapper and dab some water around and fold both sides up into a semi circle. Pinch to seal.https://asianinspirations.com.au/wp-content/uploads/2025/09/SPFD-6-1.jpg
Using both thumbs and index fingers push the sealed ends together to create a ripple around the sealed ends. Repeat with the rest.https://asianinspirations.com.au/wp-content/uploads/2025/09/SPFD-7-1.jpg
Heat up half a stock pot with water and bring to a boil. Drop in half the dumplings, gently stirring so they don’t stick to the bottom of the pot.https://asianinspirations.com.au/wp-content/uploads/2025/09/SPFD-9-1.jpg
Let it come to a boil again. Once boiling, pour in a cup of cold water, cover the pot and let it boil again.https://asianinspirations.com.au/wp-content/uploads/2025/09/SPFD-10-1.jpg
Repeat this process two more times and once the dumplings float up, scoop them out with a strainer.
Serve with dipping sauce.
Black Sesame Tang Yuan (Chinese Dessert Dumplings)
To Prep
Toast black sesame seeds under medium heat until it smoke slightly. Remove from heat and let it cool for a few mins. Grind into fine powder with a food processor.https://asianinspirations.com.au/wp-content/uploads/2025/09/BST-1-1.jpg
Add icing sugar, butter and salt to the black sesame powder and mix until well combined.https://asianinspirations.com.au/wp-content/uploads/2025/09/BST-2-1.jpg
Divide into 12 portions and roll them into balls. Set them in the refrigerator to chill until they are needed.
Place glutinous rice flour in a mixing bowl and make a well in the middle. Pour in hot water slowly while stirring with a pair of chopsticks, until clumpy.https://asianinspirations.com.au/wp-content/uploads/2025/09/BST-3-1.jpg
Pour in the oil and knead until dough forms together into a big ball. Divide into 12 portions. Cover to avoid them from drying out.
Prepare the ginger broth by boiling water with ginger slices and grated ginger for 15 mins. Add in the brown sugar and cook for a further 5 mins. Set ginger broth aside.
To Make
Take a portion of the dough ball and gently using your thumbs and shape it into a small bowl-like shape.
Place a chilled black sesame seed ball in and seal the dough by turning and moulding around it. Repeat the process with the remaining dough balls.https://asianinspirations.com.au/wp-content/uploads/2025/09/BST-5-1.jpg
Fill 2/3 of a saucepan with water and bring it to a boil. Drop half the sesame tang yuan in and let it boil over medium heat.https://asianinspirations.com.au/wp-content/uploads/2025/09/BST-8-1.jpg
Once they float on top, remove them and drop into a pot of chilled water to stop them from cooking. Repeat with the remaining tang yuan.
Divide cooked tang yuan into bowls and scoop the ginger broth over and serve.
Malaysian Dry Tossed Pork Noodles (Kolo Mee)
To make
Heat 2 tbsp of shallot oil into a frying pan and sauté garlic for 30 seconds.https://asianinspirations.com.au/wp-content/uploads/2025/08/KM-1-1-1.png
Add the pork mince and cook for 3 minutes or until nearly cooked. Add light soy sauce, oyster sauce, and white pepper. Cook until the meat is fragrant, then remove from the pan and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/08/KM-2.png
Boil some water in a medium saucepan to blanch choy sum.https://asianinspirations.com.au/wp-content/uploads/2025/08/KM-3.png
Then cook egg noodles.https://asianinspirations.com.au/wp-content/uploads/2025/08/KM-4.png
Mix together all ingredients for the noodles sauce and set aside.
Divide egg noodles into 2 bowls and spoon 2-3 tbsp of noodles sauce over and stir to coat noodles.
Assemble pork mince, blanched choy sum, char siu, and garnish with chopped spring onions.
Serve with pickled green chillies and chilli sauce.
Hokkien Lor Mee
To Make
Blanch pork belly to remove any impurities and set aside.
Slightly pan fry fish cake.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6619-1.jpg
Heat chicken stock in a heavy bottom pot together with ginger, garlic, star anise, cinnamon stick, dark soy sauce, light soy sauce, oyster sauce, salt, sugar and five spice powder.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6622-1-1.jpg
Once it starts to boil, add in blanched pork belly and hard-boiled eggs. Reduce to low heat and simmer with cover on for 1 hour or until pork belly is soft.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6625-1.jpg
Remove pork belly and hard boiled eggs and set aside to cool before slicing. Remove all the aromatics.
Mix together tapioca flour with water to make slurry.
Pour slurry into bubbling stock while stirring continuously. Once it thickens, pour in beaten egg and stir gently to create egg ribbons.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6630-1.jpg
Blanch Hokkien noodles and bean sprouts for about 2 mins in boiling water and place into serving bowls.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6633.jpg
Scoop gravy over noodles and arrange sliced pork belly, sliced fish cakes, egg, spring onions and fried shallots on top.
Served with chilli paste, garlic paste and Chinkiang vinegar.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
To Make
Place sliced beef in a mixing bowl and mix with all the marinade ingredients except water. Slowly add water a little at a time into beef, stirring with your hand until all water is fully absorbed into beef. Set aside.
In a cold wok place 1 tbsp of oil and fry dried chillies and Sichuan peppercorns together over low medium heat for about 10 mins.https://asianinspirations.com.au/wp-content/uploads/2025/07/SBB-1.jpg
Remove and set aside to cool. Chop with a cleaver or using a food chopper into fine flakes.https://asianinspirations.com.au/wp-content/uploads/2025/07/SBB-2.jpg
In the same wok, heat up 1 tbsp of oil and fry garlic, ginger and douban jiang for 1 min. Add in ¾ of the chopped chillies and fry for 1 min.https://asianinspirations.com.au/wp-content/uploads/2025/07/SBB-42-1.jpg
Pour in the chicken stock. Let it come to a boil.https://asianinspirations.com.au/wp-content/uploads/2025/07/SBB-5-2.jpg
Toss in the cut vegetables and blanch for 30 secs. Remove the vegetables and place into a serving plate.
Add in the marinated beef. Stir until beef is fully cooked. Remove and place beef on top of the blanched vegetables. Pour the stock over. Sprinkle the remaining chopped chillies over beef.https://asianinspirations.com.au/wp-content/uploads/2025/07/SBB-8-2.jpg
Heat up the finishing oil until smoke is coming up. Pour over the beef and let it sizzle. Garnish with some chopped spring onions.https://asianinspirations.com.au/wp-content/uploads/2025/07/SBB-9-2.jpg
Malaysian Chilli Pan Mee
To Make
Heat up 2 tbsp of oil in a frying pan and fry anchovies until golden brown. Remove and set aside to cool on a paper towel.https://asianinspirations.com.au/wp-content/uploads/2025/07/MCPM-1.jpg
With the oil from frying the anchovies, fry the sliced mushrooms for 2 mins. Remove when it starts to brown. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2025/07/MCPM-2.jpg
Add 1 tbsp of oil into the frying pan and sauté shallots for 1 min, add in minced garlic and sauté for 30 secs.
Add in pork mince and cook for 3-4 mins or until 80% cooked. Add in sauce mix except white pepper and sesame oil.
Cook for 2 mins and add in the mushroom water and let pork cook until water is absorbed into meat. Add white pepper and sesame oil. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/07/MCPM-6.jpg
Boil some water in a medium saucepan to blanch baby spinach and cook flat noodles.https://asianinspirations.com.au/wp-content/uploads/2025/07/MCPM-7.jpg
Divide flat noodles into 2 bowls. Assemble pork mince, mushrooms slices, fried anchovies, blanched baby spinach, poached egg and fried prawns chilli oil on top of noodles. Serve hot.