To Prep
Place a bowl in the centre of a place. Arrange chicken around the bowl, and place knotted stalk of spring onion and ginger slices on the chicken. Steam on high heat for 18-20 mins.https://asianinspirations.com.au/wp-content/uploads/2025/11/Copy-of-SGC-1-1.jpg
Remove chicken from the plate and set aside to cool. Reserve the chicken broth released from steaming the chicken.https://asianinspirations.com.au/wp-content/uploads/2025/11/Copy-of-SGC-3-1.jpg
Once chicken is cool to handle, remove all the meat from the bones. Tear into smaller pieces and arrange onto a serving plate.https://asianinspirations.com.au/wp-content/uploads/2025/11/Copy-of-SGC-6-1.jpg
To make the ginger and scallion sauce, heat up oil with the spring onion batons and let it cook until spring onions turn brown.https://asianinspirations.com.au/wp-content/uploads/2025/11/Copy-of-SGC-4-1.jpg
In a separate mixing bowl, add in the chopped spring onions, minced ginger, light and dark soy sauce, sugar and salt. Pour just the oil over the rest of the sauce ingredients. Mix well before adding chicken broth.https://asianinspirations.com.au/wp-content/uploads/2025/11/Copy-of-SGC-5-1.jpg
Scoop ginger sauce over tore chicken and serve with steamed rice.
Steam
Inari and Veggie Sushi Rolls with Miso Mayo
To Make
Mix all the miso mayo ingredients together. Keep in the refrigerator to chill until required. https://asianinspirations.com.au/wp-content/uploads/2025/10/TSVR-1.jpg
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/TSVR-2.jpg
Wrap a sushi mat with cling wrap. Place a piece of Obento Yaki Nori Sheet on the mat (shiny side down). Spread about 150g of sushi rice evenly over the nori sheet.
Arrange inari, cucumber sticks, and avocado slices onto nori sheet. https://asianinspirations.com.au/wp-content/uploads/2025/10/TSVR-4.jpg
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/TSVR-6.jpg
Once sealed, wrap the mat around the roll again and squeeze lightly to shape it evenly.
Cut the roll in half, then slice each half into 3 equal pieces. Repeat for remining rolls.
Serve with miso mayo and Obento Sliced Pickled Ginger.
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.
Malaysian Steamed Layer Cake (Kuih Lapis)
To Make
In a large saucepan, heat up water with sugar and knotted pandan leaves under a medium flame.
Cook until sugar is dissolved, and then discard pandan leaves and mix in coconut milk. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2025/08/KL-1.png
Place tapioca flour, rice flour and salt in a medium mixing bowl.https://asianinspirations.com.au/wp-content/uploads/2025/08/KL-2-1.png
Mix in the sugar and coconut mixture with a whisk until well incorporated. Strain mixture through a sieve to remove any lumps, then divide the mixture equally into 2 separate bowls.
Add 1 to 2 drops of red food colouring into one bowl.https://asianinspirations.com.au/wp-content/uploads/2025/08/KL-3-1-1.png
Grease a 1 litre rectangular glass bowl with some cooking oil, and place in a steaming pot with rolling boiling water, cover and heat the glass bowl for 3 minutes.
Pour in about 100-125ml of pink mixture into a glass bowl, cover and steam for 7-8 minutes on medium-high heat.https://asianinspirations.com.au/wp-content/uploads/2025/08/KL-4.png
Once a layer is cooked, leave the cover open for 30-40 seconds before pouring in the white mixture.https://asianinspirations.com.au/wp-content/uploads/2025/08/KL-5-1.png
Continue the alternating mixture until both mixtures are used up.
For the final or top layer, add in another drop of red coloring for a deeper tone.
Steam a further 5 minutes when all layers are completed.
Set aside to cool before slicing.
Chinese BBQ Pork Buns (Char Siu Bao)
To Make Pork Filling
Heat up the wok with oil and sauté the shallots for 2 minutes. Add in chopped char siu and cook for 1 minute.
Add light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil. Fry for 2 minutes.
Add in chicken stock mixed with flour. Cook until the sauce is thickened. Set aside to cool.
Divide the mixture into 6 portions.
To Make Bun Dough
In a food processor, add all-purpose flour, sugar, salt, dry active yeast,oil, baking powder and water. Mix well all together and let it rise until doubled in size.
Punch dough down and divide into 6 portions.
To Make Pork Buns
Take a dough ball and roll out into a 10cm disc with the outer ring thinner than the middle.
Place one portion onto the centre and bring the dough together, crimp and seal.
Heat a pot of water until it comes to a boil. Place in the steamer basket and add the char siu buns. Steam for about 15 minutes.
After the buns have cooked, cool them for a few minutes before serving.
Cantonese Sticky Rice
To Make
Wash glutinous and jasmine rice until water runs clear. Add chicken stock and dark soy sauce and cook according to rice cooker setting.https://asianinspirations.com.au/wp-content/uploads/2024/12/Season-Rice.jpg
Heat up wok with 2 tbsp of oil and sauté shallots for 2 mins. Add in garlic and sauté for 1 min. Add in the dried shrimps and fry for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/12/Fry-Shallots-and-Dry-Shrimps.jpg
Toss in sliced cured pork belly and fry for 30 secs, add in Chinese sausage and stir for 1 min. Add the mushrooms and fry for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/12/Add-Chinese-Sausage-and-Cured-Pork.jpg
Once rice is cooked, stir to loosen and add 1 tbsp of oil to stop them from clumping. Transfer onto the stir-frying ingredients and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/12/Add-Rice.jpg
Add light soy sauce, oyster sauce, half of chopped spring onions and cilantro, sesame oil and pepper in that order. Mix well and serve hot.https://asianinspirations.com.au/wp-content/uploads/2024/12/Add-Sauces.jpg
Stir-Fried Daikon Radish Cakes
To Make
Cook shredded daikon in a wok for 3 mins. Add in the shredded carrot and continue to cook until daikon has turned translucent.https://asianinspirations.com.au/wp-content/uploads/2024/11/Shredded-Daikon-and-Carrot.jpg
Mix rice flour and water to form a watery batter. Pour over daikon and carrot, stirring to combine. Season it with salt and white pepper. Continue to stir until the mixture coagulates and thickens under low heat. Transfer into a baking pan lined with parchment paper and lightly greased. Smooth the surface.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Rice-Flour.jpg
Heat up steamer and steam the radish mixture for 45 mins. Remove from steamer and let it cool before chill in the refrigerator for 2-3 hours or overnight.https://asianinspirations.com.au/wp-content/uploads/2024/11/Baking-Pan.jpg
Remove radish cake from baking pan and cut into bite size cubes.
Heat up wok with some oil and pan fried radish cubes until brown and slightly crispy in 2 batches.https://asianinspirations.com.au/wp-content/uploads/2024/11/Fry-Radish-Cubes.jpg
In the same wok, add more oil and sauté the garlic for 30 secs then add in the chopped preserved radish and sauté for 1 min. Add in sambal oelek and cook for 30 secs if using and toss in the radish cubes.https://asianinspirations.com.au/wp-content/uploads/2024/11/Fry-Sauce.jpg
Fry for 2 mins, add the sauces, sesame seed oil and water. Stir until well coated. Season with salt and pepper to taste.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Sauces.jpg
Toss in chives, fry for 1 min and add in bean sprouts. Give a final stir and dish up. Serve hot.https://asianinspirations.com.au/wp-content/uploads/2024/11/Bean-Sprouts.jpg
One Pot Hainanese Chicken Rice
To Make
Wash rice and strain off all the water. Place rice inside rice cooker. Season the rice with garlic, ginger, salt and sesame oil. Place knotted pandan leaf and pour in chicken stock. Lay chicken on top and start cooking processhttps://asianinspirations.com.au/wp-content/uploads/2024/10/Rice-Cooker-Uncooked.jpg
For the spring onion oil sauce, heat up oil and pour over the chopped spring onion. Add in light soy sauce and sesame oil. https://asianinspirations.com.au/wp-content/uploads/2024/10/Spring-Onion-Oil.jpg
Blend all the ingredients for chilli sauce until smooth and set aside.
Blend ginger and garlic together until you get a thick paste. Heat up a small sauce pan with oil and sauté the blended ginger until fragrant. Season with salt and set aside.
Serve together once the chicken rice is done.https://asianinspirations.com.au/wp-content/uploads/2024/10/Rice-Cooker-Done.jpg
Thai Crispy Garlic Chives Dumpling (Gui Chai Tod)
To Prepare
Place chopped garlic chives in a medium bowl with bicarbonate soda, salt, sugar & pepper and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-1.jpg
Add in oil and light soy sauce and mix well. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-2.jpg
In a sauce pan, add in the rice flour and tapioca flour together and mix in warm water to turn into a watery batter. Heat up while stirring the batter under medium heat.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-3.jpg
Once the batter starts to coagulate, add in the garlic chives mixture and mix well before removing from heat.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-4.jpg
Place the mixture into an oiled baking pan, compress and steam for 25-30 mins. Remove and let it cool.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-5.jpg
Meanwhile, for the dipping sauce, heat up all the ingredients in a small sauce pan. Let it come to a boil and simmer for 1 min. Set aside and let it cool.
Once cooled, cut into squares and coat with tapioca flour.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-6.jpg
Deep fry garlic chives squares for 3-4 mins on each side and strain away excess oil on a wire rack.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-8.jpg
Steamed Garlic Prawns with Mung Bean Threads
To Prepare
In a bowl, combine all the seasoning sauce ingredients, mix well and set aside.
Soak mung bean threads with warm water.
Wash and drain prawns. Cut away the prawn’s antennas and legs.https://asianinspirations.com.au/wp-content/uploads/2024/01/SGP-1.jpg
To butterfly the prawn, use a kitchen shear to cut through the shell from behind the head all the way across the centre to the tail. Then using a sharp knife, slit across the flesh and slice all the way. Remove the black vein.https://asianinspirations.com.au/wp-content/uploads/2024/01/SGP-3.jpg
To Cook
Heat up frying pan with 1 tbsp of oil and sauté minced garlic and minced ginger for 2-3 mins or until fragrant.https://asianinspirations.com.au/wp-content/uploads/2024/01/SGP-4.jpg
Pour in seasoning sauce and fry for a min under medium heat and be careful to not burn the garlic.https://asianinspirations.com.au/wp-content/uploads/2024/01/SGP-5.jpg
Prepare steamer with water. Arrange soaked mung bean theards onto plate and place butterflied prawns on top.
Place ½ tsp scoop of garlic sauce mixture and chopped chilli onto prawns. Drizzle the remaining seasoning sauce over prawns and noodles.https://asianinspirations.com.au/wp-content/uploads/2024/01/SGP-7.jpg
Place plate into steamer and steam for 5-7 mins or until prawns are fully cooked.
Sprinkle chopped spring onions and coriander over prawns.
Heat up 2 tbsp of oil until it starts to smoke and drizzle over spring onions and cilantro. Serve immediately.https://asianinspirations.com.au/wp-content/uploads/2024/01/SGP-10.jpg
Steamed Rice Rolls with Shrimp Paste (Penang Chee Cheong Fun)
To Make
Place all sweet bean sauce ingredients in a saucepan and cook until all sugar is dissolved. Set aside to cool.
Mix shrimp paste with water and stir until a flowing consistency.
In a mixing bowl, mix all rice roll ingredients together until you get a watery batter.https://asianinspirations.com.au/wp-content/uploads/2023/08/PCCF-1.jpg
Fill wok or steamer with water and bring water to a bubbling boil. Brush oil onto tray and steam the tray itself for 1 min.
Scoop enough batter to cover the entire surface of the tray. Steam for 4 mins. Remove from steamer.https://asianinspirations.com.au/wp-content/uploads/2023/08/PCCF-3.jpg
Using a scrapper, scrape from one end and fold into a roll. Repeat process with remaining batter.https://asianinspirations.com.au/wp-content/uploads/2023/08/PCCF-4.jpg
Cut rice rolls into 2-3cm in length. Serve rolls with sweet bean sauce, shrimp paste sauce, toasted sesame and fried shallots.
Cambodian Steamed Fish Curry (Amok Trey)
To Make
Prepare banana leaf cups by softening banana leaves over medium fire. Start by folding one side and secured with toothpicks. Fold on the opposite side and secured until you have completed 4 sides.https://asianinspirations.com.au/wp-content/uploads/2023/07/TA-4a.jpg
Fill banana leaf cups with spinach. Set aside.https://asianinspirations.com.au/wp-content/uploads/2023/07/TA-5-1.jpg
With a pestle and mortar or a food processor, prepare spice paste (kroeung) by pounding garlic, shallot, lemongrass, galangal, kaffir lime leaves and turmeric together into a paste.https://asianinspirations.com.au/wp-content/uploads/2023/07/TA-6-2.jpg
Mix in brown sugar, salt, chilli paste and shrimp paste till well incorporated.
Heat up wok with cooking oil and sauté kroeung for 4-5 mins. Set aside for 5 mins to cool down.https://asianinspirations.com.au/wp-content/uploads/2023/07/TA-7-1.jpg
Cut fish fillet into 3cm cubes. Mix kroeung with coconut milk, sugar, egg and fish sauce. Add in fish cubes and mix them well.https://asianinspirations.com.au/wp-content/uploads/2023/07/TA-10-1.jpg
Scoop fish mixture into banana cups and steam for 18 mins.https://asianinspirations.com.au/wp-content/uploads/2023/07/TA-11.jpg
Spoon 1 tablespoon coconut milk on to fish mixture, sprinkle with some kaffir lime leaves and bird eye chilli. Cover and steam for another 2 mins.https://asianinspirations.com.au/wp-content/uploads/2023/07/TA-12-1.jpg