To Make
Mix all the ingredients in a mixing bowl until well combined. Use your hand to knead the mixture for a few minutes until it turns pale. Divide into 8-10 portions.https://asianinspirations.com.au/wp-content/uploads/2025/08/TCMS-2.jpg
Line a baking tray with foil, leaving some overhang at both ends. Place a wire rack over the tray.
Lightly oil your palms. Shape each portion into an elongated meatball. Place a bamboo skewer vertically on the meatball and press in. Shape the meat around the skewer to enclose it completely, smoothing the surface. Repeat with the rest.https://asianinspirations.com.au/wp-content/uploads/2025/08/TCMS-5.jpg
Arrange the skewers on the wire rack with the ends pointing toward the foil overhang. Fold the foil over to cover the skewer ends.https://asianinspirations.com.au/wp-content/uploads/2025/08/TCMS-6.jpg
Set the grill or broiler to 200°C and position the tray about 10-12cm away from the heating element. Grill the skewers for about 10 mins and turn them over and cook for a further 10 mins.https://asianinspirations.com.au/wp-content/uploads/2025/08/TCMS-8.jpg
Brush the meatballs with Obento Teriyaki Marinade and grill for 5 minutes. Turn the skewers, brush again, and grill for another 5 minutes.https://asianinspirations.com.au/wp-content/uploads/2025/08/TCMS-9.jpg
Serve with shichimi togarashi.
Grill/BBQ
Balinese Chicken Satay (Sate Lilit)
To Prep
Toast coriander seeds and black peppercorns together until fragrant. Let them cool for a while before grinding into powder with a mortar and pestle.https://asianinspirations.com.au/wp-content/uploads/2025/08/Copy-of-BCS-1.jpg
Toast shredded/desiccated coconut until golden brown and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/08/Copy-of-BCS-2.jpg
Blend together all the sambal paste ingredients until it becomes a smooth paste.https://asianinspirations.com.au/wp-content/uploads/2025/08/Copy-of-BCS-3.jpg
In a mixing bowl, mix together chicken mince, coriander and peppercorn powder, sambal paste, toasted shredded coconut and kaffir lime leaves until well combined.https://asianinspirations.com.au/wp-content/uploads/2025/08/Copy-of-BCS-5.jpg
Divide paste into 8-10 portions.
Take a portion and wrap around the white part of a stalk of lemongrass if using, or bamboo skewers. Repeat with the rest of the mixture.https://asianinspirations.com.au/wp-content/uploads/2025/08/Copy-of-BCS-6.jpg
To Make
Heat up a skillet and brush with some oil.
Fry the chicken satay for 3-4 mins each side. Cover the skillet but leaving some opening to release steam.https://asianinspirations.com.au/wp-content/uploads/2025/08/Copy-of-BCS-8.jpg
Serve hot with sweet chilli sauce.
Thai Grilled Pork Neck (Kor Moo Yang)
To prepare
Poke pork neck with a fork to enable marinade to in the meat.https://asianinspirations.com.au/wp-content/uploads/2025/07/TGPN-1.png
Mix all the marinade ingredients and marinate pork neck for 1 hour.https://asianinspirations.com.au/wp-content/uploads/2025/07/TGPN-2.png
To make
Pre-heat oven to 200°C and bake marinated pork neck for 30 mins and turn on grill/broiler and grill pork neck for 20-30 mins. Flip over in between. Brush marinade over both sides.https://asianinspirations.com.au/wp-content/uploads/2025/07/TGPN-3.png
Remove from oven and let it cool down before slicing.
While meat is grilling prepare Nam Jin Jeow.
Serve together with steamed glutinous rice, cucumber sticks, snake beans and lime.https://asianinspirations.com.au/wp-content/uploads/2025/07/TGPN-11.png
Satay Beef
To Make
Slice beef into 1cm thick strips and marinate with 1 tbsp soy sauce for 5 minutes.
Slice red capsicum and zucchini into thick strips.
Heat wok and add oil. Pan-fry beef for 2–3 minutes until golden. Add garlic, Yeo’s Satay Sauce, and Yeo’s Sesame Oil and cook for another 5 minutes.
Pour in coconut cream, then add capsicum and zucchini. Cook for 2–3 minutes, then add sugar, salt, and 1 tsp soy sauce. Continue cooking to reduce the sauce slightly.
Serve beef in a bowl and garnish with red chilli, coriander, lime, and a sprinkle of dried shallots.
Indonesian Beef Satay Skewers (Sate Padang)
To Prepare
Place coriander seeds, cumin seeds, white peppercorns and fennel seeds on a frying pan and toast until they release their fragrance. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/04/Copy-of-IBSS-1-1.jpg
Lightly toast cinnamon stick, candlenuts, cloves and star anise for 2 mins. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/04/Copy-of-IBSS-2-1.jpg
Place toasted coriander seeds, cumin seeds, white peppercorns, fennel seeds, cinnamon stick, candlenuts, turmeric, shallots, garlic and reconstituted dried chillies in food processor and blend until you get a thick paste.
In a mixing bowl, marinate beef cubes with blended ingredients for at least 1 hour or overnight.https://asianinspirations.com.au/wp-content/uploads/2025/04/Copy-of-IBSS-3-1.jpg
To Make
Heat up a heavy bottom pot with ¼ cup of oil. Once oil start to smoke, sauté lemongrass, star anise, cloves, kaffir lime leaves and bay leaves for 2-3 mins.https://asianinspirations.com.au/wp-content/uploads/2025/04/Copy-of-IBSS-4-1.jpg
Add in marinated beef cubes and cook until beef is 70% cooked.https://asianinspirations.com.au/wp-content/uploads/2025/04/Copy-of-IBSS-5-1.jpg
Add 250ml water and let it come to a boil. Lower the heat, cover and simmer for 1 hour or until beef are soft but not disintegrating.https://asianinspirations.com.au/wp-content/uploads/2025/04/Copy-of-IBSS-6-1.jpg
Remove beef cubes and all the other items from the pot leaving the gravy sauce. Season with salt.
Mix the remaining 250ml water to rice flour and add into the gravy sauce. Cook until it thickens.https://asianinspirations.com.au/wp-content/uploads/2025/04/Copy-of-IBSS-7-1.jpg
Skewer the beef pieces and grill for 15 mins.https://asianinspirations.com.au/wp-content/uploads/2025/04/Copy-of-IBSS-8-1.jpg
Place grilled beef skewers onto plate and spoon gravy sauce over. Serve with pressed rice and fish crackers.
ABC Sweet Soy Sauce Grilled Vegetables
To Make
Preheat a grill pan or BBQ over medium-high heat.
In a bowl, toss the vegetables with oil, ABC Sweet Soy Sauce, garlic, salt, and pepper.
Grill vegetables and lemon halves for 3-7 minutes each side, depending on the thickness, until tender and slightly charred.
Serve as a side dish or over rice with fresh lime, mint and a dipping bowl of ABC Sweet Soy Sauce.
Teriyaki Wasabi Salmon with Tamagoyaki and Spinach Salad Bento Box
To Make Teriyaki Wasabi Salmon
Mix light soy sauce, mirin & sugar together to form a paste. Divide into 2 bowls. Add 1 tsp wasabi paste to one of the bowls and mix.
Lay the salmon skin down on a lined baking tray and brush the sauce over to marinade for 30 mins.https://asianinspirations.com.au/wp-content/uploads/2024/09/MS-2-1.jpg
Preheat oven to 180°C. Drain salmon well and bake for 15 mins in the middle rack.
Add 2 tsp of wasabi paste to the other sauce bowl and mix. Brush onto salmon and bake for a further 3-5 mins.https://asianinspirations.com.au/wp-content/uploads/2024/09/MS-3-1.jpg
To Prepare Tamagoyaki
Beat eggs with all the other ingredients. Using a fine mesh sieve, filter the egg through.
Heat up tamagoyaki pan with some oil over low heat. Use a kitchen napkin to absorb up excess oil.
Pour ¼ of the egg mixture over pan and swirl to cover the entire pan surface. Start rolling from the curve end and once you reach the end push the rolled egg back to the curve end.
Oil the pan with the oiled kitchen napkin before pouring another ¼ of the egg mixture and gently tilt the rolled egg to let the liquid egg to cover the base of the rolled egg in order to seal.https://asianinspirations.com.au/wp-content/uploads/2024/09/MS-1-1.jpg
Repeat the process until all the egg mixture is used up. Let it cool and slice into thick sections.
To Prepare Japanese Spinach Salad
Blanch spinach in boiling water for 30 secs. Remove and plunge into ice cold water filled with some ice cubes to stop cooking.
Squeeze as much water out or wrapped with some paper napkins to absorb as much water out.https://asianinspirations.com.au/wp-content/uploads/2024/09/MS-4.jpg
Cut into 4cm length.
Toast sesame seeds and grind with a pestle and mortar but still leave some whole for texture. Mix with light soy sauce and sugar. Pour over cut spinach and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/09/MS-5-1.jpg
To Prepare Japanese Pickles
Place all vegetables in a medium bowl and weigh. The quantity of salt to be added will be the total weight of vegetables multiplied by 0.0025. Add in sugar and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/09/BK-1.jpg
Stack a few plates onto vegetables to press them down and cover to start pickling process. Chill in the refrigerator overnight.https://asianinspirations.com.au/wp-content/uploads/2024/09/BK-2.jpg
Mix in some sesame oil and sesame seeds before serving.
To Assemble
Assemble bento box by placing steamed rice to one side. Then using green oak lettuce to compartmentalize the teriyaki wasabi salmon, tamagoyaki, Japanese spinach salad and Japanese pickles.
Bento box should be kept chilled until ready to eat, best eaten day of.
Malaysian Spice Roasted Chicken (Ayam Percik)
To Prep
Pound all the spice paste ingredients together using mortar and pestle or blender.
Heat up wok with 2 tbsp of oil and when it starts to smoke, cook spice paste for 10 mins or until fragrant. Keep stirring to avoid burning.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-1.jpg
Add in cloves and green cardamom pod together with coconut milk and tamarind paste and cook for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-2.jpg
Then add in water and continue to cook for 5 mins. Set aside to cool.
Clean chicken and wipe dry with a kitchen towel. Marinate chicken thighs with cooked spice paste overnight or best for 2 days.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-4.jpg
To Make
Pre-heat oven to 180°C. Line baking pan with banana leaves.
Scrape the marinade off the chicken and set chicken aside on a tray. Spread the marinade onto banana leaves.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-5.jpg
Place chicken on top of the marinade making sure to cover the marinade base to avoid it burning.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-6.jpg
Bake chicken in the oven for 50 mins basting some oil over them midway.
Turn to top grill mode for another 8-10 mins to give the chicken surface some charring. https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-7.jpg
Grilled Beef with Sweet Soy Sauce
To Prep
Mix all ingredients for the marinade and coat the beef in it.
Marinade the beef for at least 2 hours or refrigerate overnight to let the beef absorb all the flavours.
In the meantime, make the sambal kecap by mixing together all the ingredients and set aside.
Grill the beef on medium-high heat, 4 minutes on each side.
Slice thinly and serve with sambal kecap.
Char Siu Pork and Pineapple Bao Buns
To Make
Prepare your steamer by adding water to the base and turning the heat to high.
Preheat your grill for the final cooking of the pork.
Dry the pineapple rings on a paper towel, and discard the juice.
Mix all the sauce ingredients in a bowl and set aside.
Cut the pork in half and then in half lengthways to speed up the cooking time.
Brush one side of the Pork with the marinade.
In an oven-proof pan (one that can go under the grill) heat a tiny bit of oil. Once the oil is hot add the pork with the marinade side down. At this point turn the heat down as the sauce is prone to sizzle and splatter.
Cook the pork for two minutes, brush the other side of the pork with the marinade, and turn. Repeat this process once more on both sides.
Add the bao buns to the steamer. Steam to manufacturer’s instructions (usually 8mins)
Place the pan under the grill, add the pineapple. Keep basting and turning the pork and the pineapple until your Pork has lovely burnt edges and the pineapple is nicely browned. Remove from heat and rest before slicing. Now is a good time to prepare the sides and garnishes.
To Assemble
Add some coleslaw, sliced pork, and two pieces of pineapple to a Bao bun. Top with chili, coriander, spring onions, and peanuts, drizzle with some freshly squeezed lime, and enjoy.
Coconut Moo Yang (Thai Grilled Coconut Pork Neck)
To Prep
Mix all sauce ingredients together well. Set aside in a small container/bowl 4 tablespoons of sauce. The rest place into a zip lock bag with the pork steaks. Ensure the pork is covered in marinade by moving around in the bag. Place bag and extra sauce in fridge overnight.
To Make
Remove pork from refrigerator. Prepare salad vegetables and place into mixing bowl. Add all dressing ingredients to a jar with a lid and shake well. Toss dressing through salad and refrigerate.
Heat up a griddle pan to med-high heat. Drizzle pan with oil. Remove pork from marinade. Place in pan and grill for approx 6 mins per side, internal temp is approx 63°C or until cooked to your liking. Turn heat off and rest for 10 mins covered.
To serve divide salad between plates, place pork over top of salad and dizzle with reserved marinade if desired for extra flavour.
Lemongrass Pork Ribs
To Prep
Lay pork ribs flat flesh side face down. Pull away the skin/membrane.https://asianinspirations.com.au/wp-content/uploads/2024/03/LPR-1.jpg
To make the marinade, smash and slice lemongrass thinly then mix together with chopped banana shallots and minced garlic.
Add in fish sauce, sugar and water.https://asianinspirations.com.au/wp-content/uploads/2024/03/LPR-2.jpg
Add chopped spring onions and mix them well.https://asianinspirations.com.au/wp-content/uploads/2024/03/LPR-3.jpg
Rub the marinade on both sides of the pork ribs and let it marinate for 4 hours or overnight in the refrigerator.https://asianinspirations.com.au/wp-content/uploads/2024/03/LPR-4.jpg
To Cook
Remove all the marinade and set aside. This will be used for basting the ribs on the grill.
Fire up BBQ or grill and grill the bone side first for a few mins.
Baste the flesh side before turning it over and grill for a few mins.https://asianinspirations.com.au/wp-content/uploads/2024/03/LPR-7.jpg
Turn the ribs 2 more times each time basting with the marinade.
When the ribs are almost brown, set them at the side of the BBQ grill and let the heat to continue cooking.https://asianinspirations.com.au/wp-content/uploads/2024/03/LPR-8.jpg
Serve warm with either rice or salad.