Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Thai Chicken Garlic Stir Fry (Gai Pad Kratiem)

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To Prepare
Heat up ½ cup of oil and chopped garlic in a small saucepan under medium heat. Remove from heat once garlic turned light golden brown. Strain garlic from oil and set them aside.https://asianinspirations.com.au/wp-content/uploads/2025/03/Copy-of-TGPC-1-1-1.jpg
Pound white and black peppercorn together with coriander roots and garlic with a mortar and pestle until you get a fine paste.https://asianinspirations.com.au/wp-content/uploads/2025/03/Copy-of-TGPC-2-1.jpg
Place sliced chicken in a bowl and marinade with the pounded paste and the rest of the marinade ingredients. Marinate chicken for 10-15 mins. Add 1 tbsp of garlic oil prior to cooking.https://asianinspirations.com.au/wp-content/uploads/2025/03/Copy-of-TGPC-3-1-1.jpg

To Make
Heat up frying pan with 2 tbsp of garlic oil. Sauté the marinated chicken for 2 mins and add in sugar.
Continue to cook until chicken is almost cooked. Toss in the cilantro stems and half of the fried garlic. Give it a good stir and dish up.
Garnish with remaining fried garlic and cilantro.

ABC Sweet Soy Sauce Chicken and Veggie Fried Rice Balls

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To Make
Heat frying pan over medium heat, and cook the diced bacon until it’s starting to crisp. Toss through the prawn meat to cook then remove all from the pan and set aside.
Leave residual bacon oil in the pan and cook chicken breast pieces on each side for 4-6 minutes or until starting to brown and cook through. Set aside to cool then dice or shred.
In a mixing bowl, combine rice, bacon and prawn meat, chicken, peas, corn, carrot, salt and pepper and ABC Sweet Soy Sauce. Mix well.
Add the beaten egg and flour, mixing to bind the ingredients.
Roll 1 heaped tablespoon of the mixture, compressing them tightly together between your hands to form a round golf ball size.
Adjust the air fryer to 200°C and pre-heat for 3 minutes. Arrange balls in a single layer and cook for 6-7 minutes until just starting to colour.
Serve with ABC Original Chilli Sauce for dipping if desired.

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.

Padang Chicken Curry

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To Make
Place all the spice paste ingredients into a mortar and pestle and grind until you get a smooth paste.https://asianinspirations.com.au/wp-content/uploads/2025/03/Grind-Spice-Paste.jpg
Heat up a heavy bottom pot with 2 tbsp of oil and sauté the spice paste for 4-5 mins until fragrant.https://asianinspirations.com.au/wp-content/uploads/2025/03/Heat-Spice-Paste.jpg
Add in the aromatics and stir to combine.https://asianinspirations.com.au/wp-content/uploads/2025/03/Add-Aromatics.jpg
Place chicken drumsticks in and stir to coat.https://asianinspirations.com.au/wp-content/uploads/2025/03/Add-Chicken-Drumsticks.jpg
Add water, salt, coconut sugar and tamarind and cook for 15 mins.
Pour in coconut milk and cook for a further 10 mins.https://asianinspirations.com.au/wp-content/uploads/2025/03/Add-Coconut-Milk.jpg
Serve hot with steamed rice.

Bún Thang (Vietnamese Chicken Egg Noodle Soup)

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To Make
Heat up frying pan and toast onions and ginger slices until onions are charred. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/02/Char-Onions.jpg
In a medium stock pot, add water, onions, ginger, chicken, dried shrimps and mushrooms and bring to a boil. Once water is bubbling, turn heat down to low and let it simmer for 45 mins to 1 hour. Add salt and fish sauce.https://asianinspirations.com.au/wp-content/uploads/2025/02/Make-Soup.jpg
Remove chicken thighs and let them cool. Shred chicken into thin strips and set aside.
Divide rice noodles into 2 bowls. Pour soup over.
Arrange toppings of shredded chicken, egg omelette strips, sliced Vietnamese pork loaf and sliced shiitake mushrooms.
Garnish with chopped spring onions, chopped cilantro, Vietnamese mint, fried shallots, chopped Thai red chilli and lime wedge.

Oyako Udon (Chicken and Egg Udon Soup)

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To Make
Marinade diced chicken with salt and pepper and let it sit for 10 mins.
In a sauce pan, boil water and cook Hakubaku Organic Udon Noodles according to package instructions. Once cooked, rinse udon over cold water and divide into 2 bowls.https://asianinspirations.com.au/wp-content/uploads/2025/02/Cook-Udon-1.jpg
Heat cooking oil on a pan and pan fry diced chicken until brown on all sides. Do not overcrowd, cook in batches. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/02/Pan-Fry-Chicken.jpg
In a sauce pan heat up dashi stock with salt, light soy sauce, mirin and ginger paste. Let it come to a gentle boil.https://asianinspirations.com.au/wp-content/uploads/2025/02/Make-Broth.jpg
Stir in slurry and let it thicken. Toss in chopped leek and cook for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2025/02/Add-Slurry-1.jpg
Pour in ½ of the beaten eggs around the pot and let it cook for 30 secs. Give it a stir and pour remaining beaten eggs.https://asianinspirations.com.au/wp-content/uploads/2025/02/Add-Egg.jpg
Pour soup over the udon and serve with chopped spring onions and Shichimi Togarashi (optional).

Dry Mee Siam

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To Make
Heat up frying pan with some oil and make the egg omelette. Let it cool and cut into strips.https://asianinspirations.com.au/wp-content/uploads/2024/11/Omelette.jpg
Heat up 3 tbsp oil in a wok and sauté chilli paste until fragrant. Add in salted bean paste and continue to fry.https://asianinspirations.com.au/wp-content/uploads/2024/11/Saute-Curry-Paste.jpg
Add in meat and prawns. Stir to coat. Pour in water and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Meat-and-Prawns.jpg
Toss in rice tofu puffs, rice vermicelli and chives. Stir to coat well. If too dry, add a little more water.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Rice-Vermicelli.jpg
Lastly add bean sprouts. Stir well and serve hot with egg omelette and kumquat.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Bean-Sprouts.jpg

Soto Ayam

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To Make
Heat up a deep bottom pot with ½ cup of oil and sauté the spice paste until oil separates.https://asianinspirations.com.au/wp-content/uploads/2024/11/Curry-Paste.jpg
Add in chicken stock. Toss in the lemongrass, kaffir lime leaves and galangal. Add all the chicken thighs and let it come to a boil. Reduce heat and let it simmer covered for 40 mins. Remove chicken and let it set aside to cool. Season soup with salt.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Chicken-Stock.jpg
Heat up a small pot of oil and deep fry chicken thighs until golden brown on both sides. Drain and cool. Shred the chicken thighs and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/11/Deep-Fry-Chicken.jpg
Portion rice vermicelli into bowls. Pour soup over and fill up with cabbage, bean sprouts, eggs, spring onions, chicken pieces, fried shallots, chopped red chillies, cilantro and lime wedges.

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

Ayam Paprik

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To Make
Heat up wok with 1 tbsp oil. Sauté sliced shallots, garlic and lemongrass for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/10/Shallots.jpg
Add in chicken cubes and fry for 3-4 mins. Toss in the red capsicums, baby corns and snake beans. Continue to fry for 2-3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/10/Add-Ingredients.jpg
Pour in the sauce and fry for 3 mins, add in torn up kaffir lime leaves and give a final stir.https://asianinspirations.com.au/wp-content/uploads/2024/10/Add-Sauce-1.jpg
Serve hot with steamed rice.

Karaage Chicken with Wasabi Mayo and Potato Salad Bento Box

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To Make Karaage Chicken
Marinate chicken for 30 mins with the sake, soy sauce, mirin, grated ginger and juice and minced garlic.
Heat up oil in a small saucepan to 180°C.
Mix potato starch and rice flour together and mix into the marinated chicken until coated well.
Fry chicken pieces in small batches for 4-5 mins. Drain oil.
Increase temperature to 190°C and refry chicken pieces for 1-2 mins until golden brown. Drain and cool on rack.https://asianinspirations.com.au/wp-content/uploads/2024/09/BK-3.jpg
Mix together Japanese mayonnaise and S&B Wasabi Paste to make the wasabi mayonnaise dipping sauce for the chicken.

To Make Potato Salad
Cut potatoes into large cubes and place into a large saucepan filled with water covering all the potatoes. Boil until potatoes are soft.
Drain away the water and let potatoes to cool down to room temperature. Mash potatoes and chilled in the refrigerator for 30 mins.
Add in the rest of the ingredients except shichimi togarashi. Chill in the refrigerator before serving.

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 Prepare Edamame
Heat up a small saucepan with water. Once boiling, add in edamame and boil for 3-4 mins. Drain and set aside.

To Assemble
Assemble bento box by placing steamed rice to one side. Then using green oak lettuce to compartmentalize the karaage chicken with wasabi mayo, edamame, Japanese pickles and potato salad.
Bento box should be kept chilled until ready to eat, best eaten day of.