Asian Inspirations

Discover the authentic in Asian cuisine food

Stir-Fry

Malaysian Chicken Curry (Gulai Ayam)

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To Prepare
Marinate chicken drumsticks with curry powder and salt for 30 minutes.https://asianinspirations.com.au/wp-content/uploads/2025/08/GA-1.jpg

To Make
Blend together all the ingredients for the spice paste until you get a fine paste.
Heat up a heavy-bottom pot with coconut oil until smoke starts to rise. Add in the spice paste and cook until the oil breaks.https://asianinspirations.com.au/wp-content/uploads/2025/08/GA-2.jpg
Add in lemongrass, cinnamon stick and curry leaves. Continue to cook for 2 minutes.
Add in chicken and stir to coat. Let it cook for 5 minutes, stirring every few minutes.https://asianinspirations.com.au/wp-content/uploads/2025/08/GA-4.jpg
Pour water into the blender to remove excess spice paste, and pour it into the chicken. Stir to mix. Once it starts bubbling, reduce to low heat and simmer covered for 20-30 minutes.https://asianinspirations.com.au/wp-content/uploads/2025/08/GA-5.jpg
While waiting, heat up the frying pan with some oil and fry the cut potatoes until slightly brown on all sides.
Add coconut cream and potatoes to the curry. Let it boil for a few minutes. Season with palm sugar and salt.https://asianinspirations.com.au/wp-content/uploads/2025/08/GA-7.jpg
Serve with steamed turmeric glutinous rice or steamed white rice.

Pad Prik Khing with Tofu

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To Make
Slice tofu into 5mm thick rectangular pieces. Cut snake beans into 5cm batons.
Heat up 1-2 tbsp of oil and pan fry tofu slices until golden on both sides. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/07/PPK-1.jpg
Add another 1-2 tbsp of oil and sear the snake beans until blistered. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/07/PPK-2.jpg
In a wok, heat up 1 tbsp of oil and fry the red curry paste for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2025/07/PPK-3.jpg
Toss in tofu and snake beans, along with palm sugar and soy sauce. Stir until well coated with curry paste.https://asianinspirations.com.au/wp-content/uploads/2025/07/PPK-4.jpg
Dish up and garnish with kaffir lime leaf and chillies.

Hokkien Fried Rice

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To Prepare
Heat up wok with oil and fry beaten eggs, stirring vigorously to break up into small clumps.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6429.png
Toss in rice and fry for 2-3 mins until well mixed with scrambled eggs.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6430.png
Season with salt and pepper. Sprinkle with sesame oil, stir to combine. Set aside.
In the same wok, add cooking oil and sauté garlic and ginger for 30 secs.
Add in shiitake mushrooms, and spring onions and cook for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6432.png
Toss in chicken cubes and fry until slight brown.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6433.png
Toss in prawns and fry for 1-2 mins and add in carrots, stir for 1 min.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6435.png
Then pour in chicken stock.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6437.png
Once stock comes to a boil, pour in seasonings and let it come to a boil again.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6438.png
Mix potato starch with water to make slurry. Pour into stock and cook until thicken.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6440.png
Divide fried rice into plates and pour gravy over. Serve hot.

Sichuan Shredded Pork

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To Prepare
Slice pork loin into thin shreds and marinate with Shao Xing wine, salt, white pepper, corn flour and oil. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/07/SSP-1-1.png
Prepare sauce and set aside.
Heat up wok with 2 tbsp oil. Sear shredded pork over high heat until almost cooked. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/07/SSP-2.png

To Cook
In the same wok, add 1 tbsp of oil and sauté douban jiang and dried chillies for 1 min.https://asianinspirations.com.au/wp-content/uploads/2025/07/SSP-3.png
Add in minced garlic and ginger and sauté for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2025/07/SSP-4-1.png
Toss in the wood ear fungus. Fry for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2025/07/SSP-5-1.png
Toss in carrot, red and green capsicum and stir for 1 min.https://asianinspirations.com.au/wp-content/uploads/2025/07/SSP-6.png
Add the shredded pork in and fry for 1 min.https://asianinspirations.com.au/wp-content/uploads/2025/07/SSP-7-1.png
Pour in the sauce and give it a good stir.https://asianinspirations.com.au/wp-content/uploads/2025/07/SSP-8-1.png
Toss in the spring onion and stir for 30 secs and serve with steamed jasmine rice.https://asianinspirations.com.au/wp-content/uploads/2025/07/SSP-9-1.png

Sichuan Boiled Beef (Shui Zhu Niu Rou)

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To Make
Place sliced beef in a mixing bowl and mix with all the marinade ingredients except water. Slowly add water a little at a time into beef, stirring with your hand until all water is fully absorbed into beef. Set aside.
In a cold wok place 1 tbsp of oil and fry dried chillies and Sichuan peppercorns together over low medium heat for about 10 mins.https://asianinspirations.com.au/wp-content/uploads/2025/07/SBB-1.jpg
Remove and set aside to cool. Chop with a cleaver or using a food chopper into fine flakes.https://asianinspirations.com.au/wp-content/uploads/2025/07/SBB-2.jpg
In the same wok, heat up 1 tbsp of oil and fry garlic, ginger and douban jiang for 1 min. Add in ¾ of the chopped chillies and fry for 1 min.https://asianinspirations.com.au/wp-content/uploads/2025/07/SBB-42-1.jpg
Pour in the chicken stock. Let it come to a boil.https://asianinspirations.com.au/wp-content/uploads/2025/07/SBB-5-2.jpg
Toss in the cut vegetables and blanch for 30 secs. Remove the vegetables and place into a serving plate.
Add in the marinated beef. Stir until beef is fully cooked. Remove and place beef on top of the blanched vegetables. Pour the stock over. Sprinkle the remaining chopped chillies over beef.https://asianinspirations.com.au/wp-content/uploads/2025/07/SBB-8-2.jpg
Heat up the finishing oil until smoke is coming up. Pour over the beef and let it sizzle. Garnish with some chopped spring onions.https://asianinspirations.com.au/wp-content/uploads/2025/07/SBB-9-2.jpg

Malaysian Chilli Pan Mee

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To Make
Heat up 2 tbsp of oil in a frying pan and fry anchovies until golden brown. Remove and set aside to cool on a paper towel.https://asianinspirations.com.au/wp-content/uploads/2025/07/MCPM-1.jpg
With the oil from frying the anchovies, fry the sliced mushrooms for 2 mins. Remove when it starts to brown. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2025/07/MCPM-2.jpg
Add 1 tbsp of oil into the frying pan and sauté shallots for 1 min, add in minced garlic and sauté for 30 secs.
Add in pork mince and cook for 3-4 mins or until 80% cooked. Add in sauce mix except white pepper and sesame oil.
Cook for 2 mins and add in the mushroom water and let pork cook until water is absorbed into meat. Add white pepper and sesame oil. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/07/MCPM-6.jpg
Boil some water in a medium saucepan to blanch baby spinach and cook flat noodles.https://asianinspirations.com.au/wp-content/uploads/2025/07/MCPM-7.jpg
Divide flat noodles into 2 bowls. Assemble pork mince, mushrooms slices, fried anchovies, blanched baby spinach, poached egg and fried prawns chilli oil on top of noodles. Serve hot.

Thai Chilli Fried Rice (Khao Pad Nam Prik Pao)

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To Prepare
Pound bird eye chillies and lemongrass separately with a mortar and pestle. Set aside.
Heat up wok with 1 tbsp of oil and sear prawns until both sides start to brown about 2 mins. Remove from wok and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/07/TCFR-1.png
Add 1 tbsp of oil to wok and fry scramble eggs breaking into smaller clusters. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/07/TCFR-2.png

To Cook
Add another 1 tbsp of oil to the oil and sauté the chopped onion and white parts of spring onion for 1.5 mins.
Add in the pound chilli and lemongrass and sauté for 1 to 2 mins until fragrant.https://asianinspirations.com.au/wp-content/uploads/2025/07/TCFR-3.png
Toss in cooked rice and all the sauce ingredients. Stir until rice is well coated.https://asianinspirations.com.au/wp-content/uploads/2025/07/TCFR-4.png
Return prawns, scrambled eggs and green part of spring onion into wok and stir to mix with rice.https://asianinspirations.com.au/wp-content/uploads/2025/07/TCFR-5.png
Cook for a min and toss in Thai basil leaves and stir to mix. Switch off heat immediately.https://asianinspirations.com.au/wp-content/uploads/2025/07/TCFR-6-1.png
Serve fried rice with fried sunny side egg, cucumber slices and lime wedge.https://asianinspirations.com.au/wp-content/uploads/2025/07/TCFR-26.png

Thai Chicken Biryani (Kao Mok Gai)

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To Prepare
Clean and pat dry chicken and cut into two sections each.
Pound garlic, coriander roots, ginger, salt and turmeric with a pestle and mortar until you get a paste. Mix together with the remaining ingredients.https://asianinspirations.com.au/wp-content/uploads/2025/06/TCB-1.jpg
Marinade chicken for at least 2 hours or for best result, overnight.https://asianinspirations.com.au/wp-content/uploads/2025/06/TCB-2.jpg
Prepare the mint sauce by blending all the ingredients together to get a smooth paste. Set aside.
Fry sliced shallots until golden brown. Drain and cool. Set aside.

To Make
Heat up a heavy bottom pan with shallot oil and butter.https://asianinspirations.com.au/wp-content/uploads/2025/06/TCB-3.jpg
Roughly remove the marinade from chicken pieces and pan fry skin down first until golden brown. Flip over and cook until both sides of the chicken pieces are golden brown. Remove from the pan and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/06/TCB-5.jpg
To cook the spiced rice, scrape away some of the burnt bits from the pan then toss in diced onions and sauté until soft.
Add in diced tomatoes and cook until they turn pulpy. Pour in washed rice and fried shallots. Stir to mix.https://asianinspirations.com.au/wp-content/uploads/2025/06/TCB-8.jpg
Put in bay leaves, cinnamon sticks, cardamom pods, star anise, remaining of the chicken marinade paste and salt. Stir and cook for 2 mins.
Pour in chicken stock and mix well. Let it come to a slight boil, reduce fire to low. Cover and let it simmer for 3-5 mins.https://asianinspirations.com.au/wp-content/uploads/2025/06/TCB-10.jpg
Place chicken pieces on top of rice and cover. Continue to simmer for 25-30 mins.https://asianinspirations.com.au/wp-content/uploads/2025/06/TCB-11.jpg
Remove chicken pieces and all the herbs.
Plate spiced rice on a plate and topped with chicken pieces. Garnish with cilantro and fried shallots.
Serve with mint sauce and sweet chilli sauce.

Chiu Chow Chilli Oil Clams

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To Make
Cut all the vegetables and set aside.
Combine the seasoning ingredients in a bowl and set aside.
Fill a pot with enough water to cook the clams. Bring the water to a boil, then cook the clams for 5 minutes until all shells are open. Strain clams and set aside.
Heat oil in a hot wok over medium heat. Add ginger, garlic, and black beans. Stir-fry for about 20 seconds until fragrant. Add seasoning sauce, and stir-fry until all ingredients are fragrant and mixed well.
Add clams, red and yellow capsicum and toss until well-combined.
Cover and cook for 30 seconds.
Open the lid, add thickening liquid into the wok, mix well, cook for 20 seconds and until the sauce reduces slightly.
Serve the clams in a bowl, and pour the sauce over the clams. Garnish with red chilli and julienned spring onion.

Filipino Adobo Fried Rice

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To Make
Mix all the sauce ingredients and set aside.
Heat up oil on a wok and sauté minced garlic, bay leaves and black peppercorns until fragrant.https://asianinspirations.com.au/wp-content/uploads/2025/04/Copy-of-FAFR-1-1.jpg
Add in minced pork and fry until 80% cooked. Pour in the sauce and stir until well mixed and completely coated.https://asianinspirations.com.au/wp-content/uploads/2025/04/Copy-of-FAFR-3-1.jpg
Serve hot with sunny side up egg and chopped spring onions.

Chicken Stir Fry

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To Make
Heat half the oil in a large frying pan or wok over medium-high heat. Add half the chicken slices, season with salt and pepper, and cook until browned and cooked through, about 5-6 minutes. Remove from the frying pan and repeat with the remaining chicken, using more oil where needed.
In the same frying pan, add a little more oil if required, followed by the garlic. Sauté for 30 seconds, then add the carrots, stir-fry until tender-crisp, about 2-3 minutes. Add the green beans to the pan and cook for 2-3 minutes.
Return the cooked chicken to the frying pan. Add ABC Sweet Soy Sauce, soy sauce and sesame oil, stirring to combine then mix through the spring onions just before removing from heat.
Serve hot with sliced chilli and a side of brown rice or on its own.

Mie Goreng (Indonesian Fried Noodles)

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To Make
Cook noodles according to package instructions. Drain and set aside.
Mix together the ABC Sweet Soy Sauce, soy sauce, oyster sauce, sugar, chilli sauce (if using), sesame oil and white pepper in a small bowl. Set aside.
Heat 2 tablespoons of oil in a large frying pan over medium heat.
Gently crack the egg into the pan. For sunny side up, cook eggs for 2 minutes until the egg whites start to blister (flip carefully for ‘eggs over easy’). Set aside.
Heat remaining oil in a large pan or wok over medium-high heat. Add the chicken pieces and cook on both sides until slices have turned white.
Add prawns, shallots and garlic, stir-frying for 1-2 minutes until fragrant. Add the carrots and cabbage, cooking until vegetables are tender, about 2 minutes.
Add the cooked noodles to the pan, along with the sauce mix. Toss everything together until the noodles are evenly coated and heated through.
Garnish with spring onions, fried shallots and fried egg. Serve immediately.