To Make
Sift flours, baking powder, salt, and turmeric powder into a bowl. Add in egg, oil, and water. Mix with a spatula until well combined, then knead by hand a few minutes into a ball. Cover and rest for 1 hour.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7548.jpg
Place all the filling ingredients into a mixing bowl except the boiled quail eggs. Mix them up, divide into 12 portions and then wrap each portion around a quail egg and shape into ovals. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7557.jpg
After resting, knead dough briefly and divide into 12 balls. Cover all the dough balls from drying out.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7559-1.jpg
Roll one ball into an oval with a rolling pin, place filling in the centre, and seal edges by pinching and folding.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7567-1.jpg
Repeat with remaining dough and filling.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7571.jpg
Heat oil in a saucepan or wok to 180°C. Fry dumplings in small batches over medium heat for 5–6 minutes, until golden. Drain on a cooling rack.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7577.jpg
Serve with oak lettuce, mint, bean sprouts together with dipping sauce.
Deep-Fry
Vietnamese Pork and Prawn Spring Rolls
To Make
Place all ingredients for A into a food processor and process on low speed until a paste forms.
In a small bowl, mix ingredients B to make the sealing glue. Set aside.
Prepare the wrappers by cutting them diagonally into triangles. Keep the separated wrappers under a damp tea towel.
To wrap, place a triangle wrapper with the long side facing you. Add 1 tsp filling to the centre of the long edge and shape into a 4cm log. Roll up three times, fold in both sides, continue rolling to the tip, then seal with a dab of the glue.
Place sealed spring rolls seam-side down on a tray. Repeat with remaining wrappers.
Freeze the spring rolls for at least 30 minutes before frying.
Heat oil in a wok or deep pot over medium heat. Test by dipping a wooden chopstick—if bubbles form, it’s ready.
Fry frozen spring rolls in small batches for 10–15 minutes until golden brown, adjusting heat as needed. Drain on paper towels.
To Prepare Dipping Sauce
Pound garlic, chillies, and sugar in a mortar to your desired texture.
Add fish sauce, lime juice, and water. Stir until sugar dissolves and adjust to taste.
Serve spring rolls with Nuoc Cham, lettuce and Vietnamese mint.
Thai Corn Fritters
To Make
Mix corn, egg, red curry pastes and baking powder well.
Add all flour, sugar, salt and lime leaf. Then mix until all ingredients are combined.
Adjust the consistency by slowly adding in water.
Heat oil to medium-high heat.
Use a spoon to take the mixture then deep fry until crispy.
Serve with ABC Original Chilli Sauce.
Crispy Tempeh Kecap
To Prep
Pound all the spice paste ingredients until you get a smooth paste.
Heat up wok with enough oil. Once ready, deep fry the tempeh cubes until golden brown. Do this in two batches. Strain oil and cool them on paper towel to absorb excess oil.
Remove excess oil from wok and leave around 2 tbsp.
To Make
Sauté the pounded spice paste together with lemongrass until fragrant.
Toss in the chillies and tempeh. Stir-fry for 3 mins.
Add in ABC Sweet Soy Sauce (Kecap Manis), stir in well for 30 secs then add water. Stir until tempeh is well coated.
Switch off heat and serve hot.
Japanese Chicken Nanban with Tartar Sauce
To Prepare
Place eggs in a small saucepan and cover with water. Bring water to boil and turn heat to low and simmer for 6 min.
Once done, quickly transfer eggs into a bowl filled with cold water and ice. Let eggs soak for 10 mins. Peel off the shells and chop eggs into coarse bits.
To prepare the tartar sauce, place chopped eggs, chopped celery, lemon zest, lemon juice, mayonnaise and salt in a mixing bowl. Mix everything well.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CN-1-1.jpg
Add in chopped spring onions and give it a stir. Set aside.
Mix all the nanban sauce ingredients together and heat it up in a small frying pan until sugar has melted and sauce bubbles. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CN-6-1.jpg
To Make
Fill a small frying pan with oil up to half the pan and heat it up to 170°C.
Season both sides of the chicken thighs with some salt and black pepper. Coat them with flour and shake away any excess.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CN-2-1.jpg
Beat egg in a bowl, coat floured chicken thighs with the beaten egg.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CN-3-1.jpg
Fry chicken for 4-5 mins on each side. Drain excess oil on cooling rack.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CN-4-1.jpg
Increase oil temperature to 185°C and fry the chicken a second time for 2-3 mins or until golden. Drain excess oil on cooling rack.
Before serving, coat both sides of the chicken in nanban sauce.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CN-7-1.jpg
To serve, place chicken on a dish and scoop a few dollops of the tartar sauce over the chicken and serve with lettuce and cherry tomato on the side.
Japanese Fried Fish Cakes (Satsuma Age)
To Make
Place fish, egg, ginger juice, salt and sugar into food processor and blitz until it forms a smooth paste.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-SA-2-1.jpg
Mix in carrot, snow peas and black fungus into fish paste.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-SA-3-1.jpg
Stir in corn flour and mix until well incorporated.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-SA-4-1.jpg
Divide into 8 equal portions and mould them into flatten oval shape patties.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-SA-5-1.jpg
Heat up a small saucepan with enough oil to 180°C. Fry fish patties in batches until golden brown.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-SA-6-1.jpg
Drain and cool on wire rack and serve warm with lemon wedge.
Chicken Karaage with Wasabi Sauce
To Make
Cut chicken thighs to 2.5cm cubes.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-CK-1-1.jpg
In a bowl, marinate chicken thighs with the marinade ingredients. Set aside for 15 mins.
Coat every piece first with all purpose flour and then potato starch and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-CK-3-1.jpg
Heat up a pot of oil to 175°C and deep fry chicken pieces until lightly golden in batches. Drain excess oil on wire rack.
Once all chicken pieces have been fried, remove all the bits and pieces from the oil with a fine strainer.
Increase oil temperature to 185°C and fry the chicken pieces again for another 2-3 mins until golden brown. Cool on wire rack.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-CK-7-1.jpg
Mix wasabi sauce ingredients together.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-CK-8-1.jpg
Heat up frying pan and cook the wasabi sauce until it starts bubbling. Toss in the fried chicken pieces and stir to coat.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-CK-10-1.jpg
Serve warm.
Indonesian Smashed Fried Chicken (Ayam Penyet)
To Prep
Toast cumin, fennel and coriander seeds under low fire.
Place toasted herbs together with the marinade ingredients except sugar and salt into food processor and blitz until you get a smooth paste.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-AP-1-1.jpg
Heat up 500ml water in a heavy bottom pot. Once it comes to a boil, toss in kaffir lime leaves, bay leaves and the blended herbs.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-AP-2-1.jpg
Let it come to a boil and place the chicken marylands in together with sugar and salt. Cook for 20 mins. Remove and set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-AP-5-1.jpg
To Fry
Strain out 250ml stock and mix with the rest of the batter ingredients together.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-AP-10-1.jpg
Heat enough oil in a large pot to 180C and coat tofu triangles with batter and fried until golden. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-AP-11-1.jpg
Coat chicken with batter and fried until both sides slightly golden. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-AP-12-1.jpg
To make the kremes (crunchy bits made with batter), spoon remaining batter and sprinkle into hot oil. Strain and place onto paper towels to absorb excess oil.
To Make Sambal
Heat up frying pan with 1 tbsp of oil and fry chillies, shallots, garlic and tomatoes for a min.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-AP-6-1.jpg
Add in toasted belacan and cook for 1 min. Remove from heat and transfer to food processor and blend into paste.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-AP-7-1.jpg
Transfer back into frying pan, add sugar and salt and cook until it thickens. Add lime juice once remove from heat. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-AP-8-1.jpg
Give the chicken a good smash with a pestle. Serve with steamed jasmine rice, cabbage, snake beans, tomato wedges, fried tofu and sambal.
Thai Fried Pork Belly
To Prep
Cut pork belly into 1cm by 2 cm pieces. Marinate with fish sauce, sugar and pepper for 4 hours or overnight.
Mix all purpose flour and corn flour together and coat marinated pork belly pieces. They should not be sticking together.https://asianinspirations.com.au/wp-content/uploads/2025/04/Copy-of-TFPB-2-2.jpg
To prepare the dipping sauce, toast glutinous rice until golden brown. Grind with a mortar and pestle until fine. Set aside.
Mix the rest of the sauce ingredients together and add the grounded glutinous rice just before serving.
To Make
Heat up cooking oil in a medium saucepan to 170°C.
Fry pork belly pieces for 4-5 min in batches until slightly golden and strain on wire rack.https://asianinspirations.com.au/wp-content/uploads/2025/04/Copy-of-TFPB-3-1.jpg
Once all done, crank up the heat to 185°C and refry them until golden brown. then strain oil on paper towels.https://asianinspirations.com.au/wp-content/uploads/2025/04/Copy-of-TFPB-4-1-1.jpg
Serve with steamed glutinous rice.
Indonesian Spicy Eggs (Telor Belado)
To Prep
Blend together all the sauce ingredients with a food processor into a watery paste. Set aside.
Heat up oil in a medium saucepan to 180°C.
Fry hard boiled eggs until surface is well blistered and slightly golden. Strain away the oil and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/04/Copy-of-ISE-1-2.jpg
To Make
Take 2 tbsp of oil from saucepan and heat up in a wok.
Pour the tomato sauce and fry together with lemongrass and kaffir lime leaves until slightly thickened.https://asianinspirations.com.au/wp-content/uploads/2025/04/Copy-of-ISE-2-1.jpg
Add in fried eggs and cook a further 2-3 mins until eggs are well coated with sauce.https://asianinspirations.com.au/wp-content/uploads/2025/04/Copy-of-ISE-3-1.jpg
Serve hot with steamed white rice and cucumber slices.
Thai Lemongrass Chicken
To Make
Using a mortar and pestle, pound the lemongrass until it forms stringy pieces. Place lemongrass into a bowl with the chicken pieces.
Place the garlic, coriander root and peppercorns into the mortar and pestle and pound until it forms a paste and the coriander root stems are stringy. Place into the bowl with the chicken.
Add oyster sauce, fish sauce, rice wine vinegar, sugar and corn flour to the chicken and massage into the chicken so it is evenly covered and the lemongrass pieces are not clumped together.
Heat oil in a saucepan to 165°C and cook the chicken in batches for 4–5 minutes until golden brown. If the lemongrass is cooking too quickly, remove from oil as soon as it turns golden. Place chicken onto a wire rack whilst cooking the remaining batches.
Transfer the chicken to a large bowl and add the sliced chillies, lime leaves and coriander leaves. Toss to combine and transfer to a plate for serving.
Sake & Soy Marinated Tofu Karaage Bowl
To Make
Prepare the tofu: Place the tofu on a fine wire rack set over a tray. Cover it with baking paper and a heavy weight (like a cast iron skillet) to press out excess liquid. Let it rest for 1 hour.
Make the marinade: Mix the sake, 1½ tablespoons of Lee Kum Kee Premium Dark Soy Sauce, ginger, and garlic in a bowl. Tear the tofu into chunks, avoiding flat edges to help the marinade absorb better. Gently toss the tofu in the marinade until evenly coated. Let it marinate for at least 30 minutes.
Make the sauce: Combine 2 tablespoons of Lee Kum Kee Premium Dark Soy Sauce with sesame oil in a small bowl. Set aside.
Cook the tofu (first fry): Heat 4 cm of oil in a deep fryer or pot to 170°C. Coat each piece of marinated tofu in potato starch, shaking off the excess. Fry immediately, turning the pieces to brown evenly. Cook for 5 minutes, or until light brown, then transfer to paper towels to drain.
Cook the tofu (second fry): Increase the oil temperature to 180°C. Fry the tofu again for 4 minutes, or until golden brown. Transfer to paper towels to drain.
Assemble the bowls: Divide the cooked rice between two bowls. Top with rocket, carrot, cucumber, spring onion, and the karaage (fried tofu). Sprinkle with sesame seeds and chilli threads (optional). Serve with lemon wedges and the prepared sauce on the side. Add the sauce just before eating.