To Make
Rinse the sushi rice until the water runs clear, then drain. Cook according to the packet instructions. Once cooked, fluff gently with a rice paddle and set aside to cool slightly.
Heat 1 tbsp oil in a frying pan over medium heat. Sauté minced garlic for 30 seconds, then add in minced pork, breaking up any large lumps, and cook until 80% cooked.
Add Obento Teriyaki Sauce and cook for 2-3 minutes over medium heat. https://asianinspirations.com.au/wp-content/uploads/2026/10/CPPO-2.jpg
Add in grated ginger, then add the chopped spring onion just before removing from the heat. Stir to combine and set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2026/10/CPPO-4.jpg
Scoop 2-3 tbsp of rice into an onigiri mould, pressing the rice towards the sides to create a well in the centre. Fill with the teriyaki pork mince, then topped with another tbsp of rice. Press firmly to seal and shape, repeat with the remaining rice and filling. https://asianinspirations.com.au/wp-content/uploads/2026/10/CPPO-6.jpg
Place Obento Panko Breadcrumbs in a dry frying pan over medium heat. Toast for 2-3 minutes or until slightly golden.
Dip each onigiri into the beaten egg, then coat with flour. Dip into the beaten egg again, then coat evenly with Obento Panko Breadcrumbs. https://asianinspirations.com.au/wp-content/uploads/2026/10/CPPO-11.jpg
Heat enough oil in a small saucepan to 180°C.
Deep-fry the onigiri for 40-45 seconds, or until golden and crisp. Transfer to a plate lined with paper towel to drain excess oil.https://asianinspirations.com.au/wp-content/uploads/2026/10/CPPO-12.jpg
Deep-Fry
Golden Panko Black Sesame Mochi
To Make
Place black sesame seeds, sugar, butter and 1 tbsp water into a food processor and blitz until a paste is formed. If the mixture is too dry, add another tbsp water to bind the mixture. Divide the mixture into 8-10 portions and roll into balls. Place on a lined tray and freeze for 2 hours or until semi-firm. https://asianinspirations.com.au/wp-content/uploads/2026/10/PBSM-1.jpg
To make mochi, combine the glutinous rice flour, sugar, and water in a microwave-safe bowl. Whisk until smooth and well-combined.
Cover with a plastic wrap and pierce several holes in the wrap. Microwave on high for 1 minute. Stir and mix with a wet spatula, cover again and microwave for another minute. The mochi should turn slightly translucent. Stir again and microwave for 30 seconds. Remove the plastic wrap and let it cool slightly.
Sift some corn flour on a baking mat. Transfer mochi dough onto the baking mat and dust the top with more corn flour before rolling out with a rolling pin. Use a 7cm round cutter to cut out discs. https://asianinspirations.com.au/wp-content/uploads/2026/10/PBSM-4.jpg
Place a frozen sesame ball in the centre of the mochi disc and seal completely. Dust with more corn flour. Set aside and repeat with remaining mochi discs.https://asianinspirations.com.au/wp-content/uploads/2026/10/PBSM-5.jpg
Place Obento Panko Breadcrumbs in a dry frying pan over medium heat. Toast for 2-3 minutes or until slightly golden.
Heat enough oil in a small saucepan.
Dip each mochi ball into the beaten egg, then coat with plain flour. Dip into the beaten egg again, then coat evenly with the toasted Obento Panko Breadcrumbs. https://asianinspirations.com.au/wp-content/uploads/2026/10/PBSM-9.jpg
Deep-fry mochi balls for 30-35 seconds until golden and crisp. Avoid frying for longer as the mochi skin may burst. Drain excess oil on kitchen towel. Serve warm. https://asianinspirations.com.au/wp-content/uploads/2026/10/PBSM-10.jpg
Thai Larb Style Crispy Pork Ribs
To cook
Marinate pork ribs with fish sauce, salt, white pepper and light soy sauce for 20-30 minutes.
Coat marinated pork ribs with corn flour.https://asianinspirations.com.au/wp-content/uploads/2026/07/TCPR-3.png
Heat about ⅓ of a medium saucepan filled with cooking oil to 170°C.https://asianinspirations.com.au/wp-content/uploads/2026/07/TCPR-4.png
Add pork ribs and deep fry for 5-7 minutes until lightly brown in batches, strain excess oil and set aside.https://asianinspirations.com.au/wp-content/uploads/2026/07/TCPR-5.png
Increase heat to 180°C and fry a second time and fry pork ribs until golden brown. Strain excess oil and set it to cool on the cooling rack.
While pork ribs are cooking, toast jasmine rice with kaffir lime leaves over low heat.https://asianinspirations.com.au/wp-content/uploads/2026/07/TCPR-1.png
Once kaffir lime leaves shrivel up, remove them and set aside.
Continue toasting rice until golden brown. Set rice aside to cool.https://asianinspirations.com.au/wp-content/uploads/2026/07/TCPR-2.png
Place cooled rice and kaffir lime leaves into a food processor and pulse to ground into a coarse mix. Set aside.
Mix the remaining larb seasoning ingredients together until well combined.
Place pork ribs into a large mixing bowl. Pour all the seasoning mix and stir to coat.https://asianinspirations.com.au/wp-content/uploads/2026/07/TCPR-7.png
Spoon about 2-3 tbsp of the toasted ground rice and mix to coat the pork ribs.
Sprinkle with chopped cilantro and serve.
Panko Beef Cutlet Sandwich
To Make
Mix egg wash with milk then line up crumbing station ingredients in the order of plain flour, egg milk mixture, and breadcrumb.
Season beef fillets with salt and pepper as desired, then coat with plain flour, dunk in egg and milk mixture, then coat with breadcrumbs.
Heat oil to 160°C and cook beef cutlet for 3 minutes on both sides. Rest on rack for 1 minute and drain excess oil.
Constructing the sandwich:
Lay ingredients on top of each other in the order of: Bread, lettuce, tomato, cucumber, beef cutlet, sauce, then bread.
Cut the sandwich into your desired size. Serve with some pickles and tomatoes.
Tip: Use full cream milk to help reduce the smell of the meat.
Squid Ring Karaage
To Make
Pat dry calamari rings to remove excess liquid. Coat with karaage powder.
Preheat oil in a pot to 170°C. Coat calamari rings with karaage powder one more time before cooking in oil.
Once the rings are cooked, drain excess oil and serve with lemon wedges and mayonnaise.
Crispy Rice Paper Prawn Fritters
To Make
Cut the prawns into small pieces, then chop until they form a coarse paste with some chunks remaining for texture.
Mix the oyster sauce, fish sauce, shrimp paste in oil, sugar, and water in a bowl. https://asianinspirations.com.au/wp-content/uploads/2026/07/PFRP-1.jpg
Pound the garlic, coriander stems and white peppercorns into a smooth paste, then mix with the pre-mixed sauce. Marinate the chopped prawns with the mixture for 15 minutes.https://asianinspirations.com.au/wp-content/uploads/2026/07/PFRP-3.jpg
Place a heaped teaspoon of the prawn mixture onto a quartered sheet of rice paper and flatten into a thin, even layer. Top with another quartered sheet of rice paper and gently press to seal. https://asianinspirations.com.au/wp-content/uploads/2026/07/PFRP-4.jpg
Heat the oil in a medium saucepan to 170°C. Fry the fritter for 20 seconds on each side, or until golden and cooked through. Drain on a wire rack and repeat with the remaining ingredients.https://asianinspirations.com.au/wp-content/uploads/2026/07/PFRP-5.jpg
To make the seafood dipping sauce, pound garlic, coriander stems and Thai red chillies into a smooth paste. Add the grated palm sugar and mix until dissolved. Transfer to a bowl, add the fish sauce and lime juice, mix well until combined. https://asianinspirations.com.au/wp-content/uploads/2026/07/PFRP-6.jpg
Serve the prawn fritters with the seafood dipping sauce.
Korean Honey Cookies (Yakgwa)
To Make
Sift plain flour and glutinous rice flour into a medium mixing bowl. Add in sesame oil and cooking oil. Mix with a spatula until the oil is evenly absorbed. Use hands to rub the mixture into fine crumbs.https://asianinspirations.com.au/wp-content/uploads/2026/06/KHC-2.jpg
Sift the flour mixture again to keep the texture light. Add in salt, honey, cinnamon powder, and hot water. Mix with a spatula until a soft dough forms. Wrap up with cling wrap and refrigerate for 30 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/06/KHC-4.jpg
While dough is chilling, prepare the honey ginger syrup by placing water, honey, rice syrup, cinnamon powder, and ginger slices into a saucepan. Cook over medium heat until it starts to bubble.
Reduce the heat and simmer for 10-12 minutes, stir occasionally. Once the syrup has been thickened but still runny, remove from the heat and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/06/KHC-6.jpg
Take the chilled dough and divide it into approximately 24 portions (25g each). Use mould or cookie cutter to shape. The cookie dough should be about 7mm in thickness. https://asianinspirations.com.au/wp-content/uploads/2026/06/KHC-8.jpg
Poke small holes in the centre or the back of cookies to help it fry evenly. https://asianinspirations.com.au/wp-content/uploads/2026/06/KHC-7.jpg
Heat oil to 120°C, fry cookies in batches for 5 minutes on each side. Drain excess oil on a wire rack.
Increase the oil temperature to 160–170°C, fry the cookies again for 2-3 minutes until golden brown. Drain excess oil and allow to cool. https://asianinspirations.com.au/wp-content/uploads/2026/06/KHC-10.jpg
Arrange the cooled cookies in a container. Pour the honey ginger syrup over, ensuring they’re fully coated. https://asianinspirations.com.au/wp-content/uploads/2026/06/KHC-11.jpg
Allow the cookies to soak for a few hours for a deeper flavour and softer texture.
Cambodian Fried Fish with Ginger
To cook
Heat the wok with 1 cup of oil and fry the ginger until golden. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-1.png
Sliced fish fillets into 1cm thick pieces and add 2 tbsp tempura flour over. Mix well so fish slices are well coated.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-3.png
In the same wok, add another ½ cup of oil and fry fish slices in batches until golden. Strain and set aside on the cooling rack.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-4.png
Remove excess oil from the wok and leave about 2 tbsp spoons. Sauté garlic for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-5-1.jpg
Add in fermented soy beans and chillies.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-6.png
Fry for 2 mins, pour in sugar, water and lime juice. Cook for 1 min.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-7.png
Toss in fried fish, spring onions and fried ginger and stir to mix. Serve hot.
Lao Crispy Rice Salad
To cook
Wash Jasmine rice until water runs clear. Pour in water and cook in a rice cooker until done. Scoop out the hot rice and spread it out on a tray. Let it cool to room temperature.
Break an egg into a small bowl, add curry paste and sugar and whisk until well incorporated.https://asianinspirations.com.au/wp-content/uploads/2026/03/LCRS-2.png
Transfer rice to a large bowl and add in the egg curry mixture.https://asianinspirations.com.au/wp-content/uploads/2026/03/LCRS-3.png
Then add in shredded coconut and kaffir lime leaves and salt. Mix them all together until well combined.https://asianinspirations.com.au/wp-content/uploads/2026/03/LCRS-4.png
Lightly oil your hands and take a palm full of rice (about ¼ cup) and mould into a ball. Compress the rice ball with both palms as much as possible so it does not break apart.https://asianinspirations.com.au/wp-content/uploads/2026/03/LCRS-5.png
Heat up oil in a small saucepan to 180 °C. Put 2-3 rice balls into oil and fry for 6-8 minutes depending on their size or until they turn golden brown. Strain and cool.https://asianinspirations.com.au/wp-content/uploads/2026/03/LCRS-6.png
Once cooled, crumble them up into different sizes. Place crumbled rice into a large bowl.https://asianinspirations.com.au/wp-content/uploads/2026/03/LCRS-8.png
Add lime juice and fish sauce. Mix in chopped cured pork, pork skin, cilantro, spring onions and toasted peanuts if using. Mix them all up.https://asianinspirations.com.au/wp-content/uploads/2026/03/LCRS-9.png
Garnish with cucumber, fried chillies and more spring onions and peanuts. Eat it wrapped in lettuce.
Tempura Prawn and Lettuce Sushi Rolls with Ponzu Sauce
To Make the Tamagoyaki
Whisk eggs with soy sauce, mirin, sugar, mayo, and sake. Strain through a fine sieve for a smooth texture.
Heat a lightly oiled tamagoyaki pan over low heat. Wipe off excess oil with a paper towel. Pour in ¼ of the egg mixture, swirling to cover the pan. When half set, roll from one end to the other. Push the rolled egg back to the starting position.
Oil the pan again, and pour another ¼ of the egg mixture. Lift the rolled egg slightly to let the new layer flow underneath, then continue rolling. Repeat until all mixture is used. Let cool completely, then slice into strips. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-1.jpg
To Cook the Sushi Rice
Cook the Obento Sushi Rice per package instructions.
Transfer the hot rice to a large tray. Pour over Obento Sushi Seasoning and fold gently with a rice paddle until evenly coated. Spread the rice out to cool, then cover with a damp cloth until ready to use. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-2.jpg
To Make the Tempura Prawns
Make some small cuts along the underside of each prawn (without slicing through) to straighten them. Gently press to flatten. Place the flour, beaten egg, and Obento Panko Breadcrumbs into 3 separate bowls. Holding the tail, coat each prawn in flour, then egg, then breadcrumbs. Press lightly to ensure crumbs sticks well. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-4.jpg
Heat oil in a small pot to 180°C. Deep fry prawns in batches for 1-2 minutes until golden and crisp. Let cool on a wire rack. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-6.jpg
To Make Sushi Roll
Wrap a sushi mat with cling wrap. Place an Obento Yaki Nori Sheet on a bamboo mat, shiny side down. Spread about 150g of sushi rice evenly over the nori, covering the surface completely.
Arrange lettuce, tempura prawns, cucumber, tamagoyaki, and avocado onto the rice. Using the mat, roll the sushi tightly toward you, having all your fingers securing the ingredients from falling out. Press gently while you roll to tighten. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-7.jpg
Once sealed, wrap the mat around the roll again and squeeze lightly to shape it evenly. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-10.jpg
Cut the roll into halves, then cut each half into 3 equal pieces. Serve with ponzu sauce and Obento Sliced Pickled Ginger.
Fried Pork Stuffed Lotus Roots
To Prep
Place all the ingredients for the pork filling except water in a mixing bowl.
Stir in the water slowly while mixing the pork with a pair of chopsticks.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7975-1.jpg
Once water is absorbed into the mixture, use a spatula and mix until the mixture is well combined. Set aside.
Slice lotus root into 4-5mm thick pieces (ending up with roughly 20 pieces).
Spread a big tablespoon of pork mixture onto one slice of lotus root and press another slice of lotus root over to sandwich the pork mixture. Set aside and repeat process with the rest of the lotus roots.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7980-1.jpg
To Make
Heat up oil in a medium saucepan to 180°C.
Place all purpose flour, corn flour and five spice powder into a bowl.
Add in water and beer and mix until you a thin batter forms.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7985-1.jpg
Dip lotus root sandwich in to coat thinly.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7987-1.jpg
Immediately fry in oil for 8-10 mins under medium heat until slightly golden.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7988-1.jpg
Cool on cooling rack and repeat with the remaining lotus root sandwiches.
Increase oil temperature to 190°C and refry the lotus root sandwiches for 3-4 mins until golden and crispy. Drain away excess oil and serve.
Korean Fried Seaweed Rolls
To Prepare
Cook soaked sweet potato noodles in boiling water for 5 mins, strain and wash under cold running water to remove starch. Set aside to drain as much as possible.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7469.png
Transfer to a bowl and cut into small pieces.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7475.png
Mix cut sweet potato noodles, diced carrots, chopped chives, sugar, light soy sauce, sesame oil, salt and pepper together.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7478.png
Take 1 half of a nori sheet and place the sweet potato mixture across the nori sheet.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7480-2.png
Then, roll it up into a log sealing the end with some water.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7482-1.png
Once all nori sheets are used up, line them together.
Then cut them into 3 sections.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7486.png
Mix potato starch with water and let it sit for 30 minutes. The flour sediment will settle at the bottom of the bowl. Pour away the water.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7490.png
Mix the soaked flour with egg white and cooking oil. Mix until well incorporated.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7492.png
Heat the oil up to 180°C in a small saucepan. Take one seaweed roll and dip it into the batter to coat.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7493.png
Fry for 2-3 minutes or until golden. Strain excess oil and cool on a cooling rack.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7495.png
Serve with dipping sauce.