Asian Inspirations

Discover the authentic in Asian cuisine food

Steam

Anhui Tofu & Beef Bun

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To Make the Dough
Combine the warm water and instant yeast in a small bowl and let sit for 10 minutes.
Place the flour and sugar into a large mixing bowl. Pour the yeast mixture into the flour and mix until a rough dough forms. https://asianinspirations.com.au/wp-content/uploads/2026/05/TBB-2.jpg
Knead until you get a smooth dough. Cover with kitchen towel and leave to proof in a warm place for 1.5 hours. https://asianinspirations.com.au/wp-content/uploads/2026/05/TBB-3.jpg

To Make the Filling
Heat 3tbsp cooking oil in a saucepan. Once hot and smoke appears, add the chopped spring onion and minced ginger. Cook gently over medium low heat until fragrant. Remove from the heat and let the oil mixture to cool.https://asianinspirations.com.au/wp-content/uploads/2026/05/TBB-1.jpg
In another mixing bowl, combine the minced beef, tofu, and egg with the cooled fragrant oil of spring onion and ginger. https://asianinspirations.com.au/wp-content/uploads/2026/05/TBB-4.jpg
Add cooking wine, light soy sauce, five spice powder, white pepper powder, salt, and sugar. https://asianinspirations.com.au/wp-content/uploads/2026/05/TBB-5.jpg
Gradually add the water while stirring in one direction until the filling becomes well combined and slightly sticky.https://asianinspirations.com.au/wp-content/uploads/2026/05/TBB-7.jpg

To Cook
Divide the dough into 12 equal portions and roll into balls. Keep covered while working to prevent the dough from drying out.
Using a rolling pin, roll one dough ball into a thin round wrapper. Scoop about 40g of filling into the centre. Pleat and seal into a bun. Repeat with the remaining dough balls.https://asianinspirations.com.au/wp-content/uploads/2026/05/TBB-9.jpg
Heat up a frying pan over medium heat with a little oil. Place the buns seam-side down and fry buns until golden. https://asianinspirations.com.au/wp-content/uploads/2026/05/TBB-10.jpg
Mix the slurry ingredients and pour into the pan around the buns. Cover and let them cook until slurry has almost dried up.https://asianinspirations.com.au/wp-content/uploads/2026/05/TBB-11.jpg
Drizzle a little extra oil around the buns, then flip and cook the other side. Cook until the buns are crispy all over and cooked through. https://asianinspirations.com.au/wp-content/uploads/2026/05/TBB-13.jpg
Serve warm.

Sichuan Steamed Beef with Spicy Rice Powder

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To Make
Slice the beef thinly (around 5mm) against the grain. Soak in water for 10-15 minutes to remove blood and impurities. Drain and pat dry. Mix the beef with baking soda and let it rest for 10 minutes.https://asianinspirations.com.au/wp-content/uploads/2026/04/SSB-1.jpg
In a dry pan, toast jasmine and glutinous rice with aromatics until the rice turns lightly brown and fragrant. Remove from heat and discard the aromatics. Allow the rice to cool completely. https://asianinspirations.com.au/wp-content/uploads/2026/04/SSB-2.jpg
Pulse the rice in a food processor until achieve a coarse, sandy texture. Do not grind into fine powder.https://asianinspirations.com.au/wp-content/uploads/2026/04/SSB-3.jpg
Add in the remaining marinade ingredients to the beef except for cooking oil. Once everything is well combined, add in cooking oil to seal the marinade.https://asianinspirations.com.au/wp-content/uploads/2026/04/SSB-5.jpg
Gradually add the toasted rice powder to the beef, alternating with small amount of water. Mix until the beef is evenly coated and both are used up. Seal it with 30ml cooking oil. https://asianinspirations.com.au/wp-content/uploads/2026/04/SSB-6.jpg
Line a bamboo steamer with bamboo leaves. Spread sweet potato chunks evenly on the base. Arrange the marinated beef over the sweet potato layer. Then steam over medium heat for 50 minutes to 1 hour. https://asianinspirations.com.au/wp-content/uploads/2026/04/SSB-10.jpg
Garnish with fried minced garlic, chopped cilantro, and chopped spring onions.

Steamed Ginger Scallion Chicken

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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.

Inari and Veggie Sushi Rolls with Miso Mayo

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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

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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)

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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)

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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

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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

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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

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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)

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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

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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