To make
Remove the stems from all of the mushrooms.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-1-1.jpg
Chop up the stems and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-2-1.jpg
In a pestle and mortar, pound the shrimps until you get a gluey texture but leave some shrimps not completely smashed up to give it some texture.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-3-1.jpg
Mix together pounded shrimps, chopped spring onion, sake and salt until well combined.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-4-1.jpg
Lay mushroom caps on a lined tray. Fill the underside of the mushrooms with corn flour.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-5-1.jpg
Stuff mushrooms with shrimp paste until you get a tall doome.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-6-1.jpg
Grill or broil mushrooms for 15-20 minutes or until the shrimp paste turns slightly golden on top.
Grill/BBQ
Malaysian Satay Kajang
To Make
Slice chicken thigh into thin strips.
Blend all the marinade ingredients together until you get a thick paste.https://asianinspirations.com.au/wp-content/uploads/2025/11/MSK-1.png
Marinate chicken for 4 hours or best overnight.https://asianinspirations.com.au/wp-content/uploads/2025/11/MSK-2-1.png
To make peanut sauce, blend together dried chillies, shallots, garlic, galangal, lemongrass and soaking water until you get a fine paste.
Heat up the wok with 120ml oil. Once smoke starts to appear, pour in the blended chilli paste and cook until the oil breaks.https://asianinspirations.com.au/wp-content/uploads/2025/11/MSK-4.png
Add in brown sugar, tamarind paste, lemon juice and salt. Cook for a few minutes until bubbling.https://asianinspirations.com.au/wp-content/uploads/2025/11/MSK-6.png
Pour in water and mix well.https://asianinspirations.com.au/wp-content/uploads/2025/11/MSK-7-2.png
Add in crushed toasted peanuts and mix until well incorporated.https://asianinspirations.com.au/wp-content/uploads/2025/11/MSK-8.png
Continue to cook until the desired consistency. Set aside to cool. This can be cooked a day ahead.https://asianinspirations.com.au/wp-content/uploads/2025/11/MSK-9.png
Thread chicken onto skewers.https://asianinspirations.com.au/wp-content/uploads/2025/11/MSK-10.png
Grill over charcoal BBQ or can pan fry on a grill pan or oven grill. Baste with oil to assist in cooking.https://asianinspirations.com.au/wp-content/uploads/2025/11/MSK-11.png
Serve with peanut sauce and condiments.
Filipino Toyomansi Pork Chops
To Cook
Marinate the pork chops with calamansi juice, light soy sauce, minced garlic, and black pepper for 15–20 minutes. Use a glass or plastic container, as the acidity of the calamansi may react with metal.https://asianinspirations.com.au/wp-content/uploads/2025/11/FTP-2.jpg
Grill the pork chops over charcoal BBQ until both sides are golden with light charring. Alternatively, the meat can be cooked on a grill pan or in the oven.https://asianinspirations.com.au/wp-content/uploads/2025/11/FTP-4.jpg
Serve with steamed rice, fresh tomato slices, and a boiled egg.
Grilled Yellow Curry Beef Skewers with Fish Sauce
To Prepare
Mix all the marinade ingredients together until well incorporated.https://asianinspirations.com.au/wp-content/uploads/2025/11/GYCS-1.png
Add marinade into meat and make sure all meat is well coated. Set aside in the refrigerator to marinate for 2 hours.https://asianinspirations.com.au/wp-content/uploads/2025/11/GYCS-2.png
Thread steak slices onto skewers.https://asianinspirations.com.au/wp-content/uploads/2025/11/GYCS-3.png
Grill on the BBQ or skillet with some oil until cooked and slightly charred.
Mix all dipping sauce ingredients together except half of chopped spring onions and toasted rice powder.https://asianinspirations.com.au/wp-content/uploads/2025/11/GYCS-4-1.png
Add in toasted rice powder and remaining chopped spring onions when serving.
Garnish with mint leaves, cilantro, lime wedges and cut chillies.https://asianinspirations.com.au/wp-content/uploads/2025/11/GYCS-22-1.jpg
Thai Grilled Pork Skewers (Moo Ping)
To Make
Slice the pork against the grain as thinly as possible. Place into a mixing bowl. Cut the pork fat into 36 small pieces and set aside.
Pound coriander roots and stems together with white peppercorns and coriander seeds until a coarse paste forms.
Add the paste to the pork slices along with palm sugar, fish sauce, soy sauce, coconut cream and tapioc starch. Mix well to coat evenly. Cover and refrigerate for at least 4 hours or overnight. https://asianinspirations.com.au/wp-content/uploads/2025/10/TGPS-1.jpg
Soak bamboo sticks with water. Thread one piece of pork fat, followed by a slice of pork onto each stick.
Repeat with another piece of pork fat and pork slice. Pack the meat tightly, leaving no gaps between pieces.
Heat up BBQ or skillet with 1 tsp of oil, and grill the skewers in batches. Baste with the leftover marinade.https://asianinspirations.com.au/wp-content/uploads/2025/10/TGPS-2.jpg
Serve with steamed glutinous rice and dipping sauce.
Teriyaki Chicken Meatballs Skewers
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.
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.