To Make
Mix instant yeast and sugar into warm water. Set aside for 10-15 mins to let the yeast activate.
Place flour and salt in a medium mixing bowl. Make a well and pour in oil and activated yeast water.https://asianinspirations.com.au/wp-content/uploads/2025/10/CSCB-3.png
Stir with a pair of chopsticks until the flour turns into small clumps.https://asianinspirations.com.au/wp-content/uploads/2025/10/CSCB-1.png
Use hands to bring the clumps of flour together until you get a dough ball. Give it a gentle knead and leave it in the bowl, cover with a damp cloth to let the dough rise until double in size.
While the dough is proofing, prepare the chicken filling by cutting half the chicken thighs into tiny cubes and half mince finely.
Place chicken cubes and the rest of the ingredients into a mixing bowl. Mix until well combined. Chill in the refrigerator until required.https://asianinspirations.com.au/wp-content/uploads/2025/10/CSCB-2.png
Once the dough has risen or is ready, you will see a ‘web’ when you lift it.https://asianinspirations.com.au/wp-content/uploads/2025/10/CSCB-4-1.png
Punch it down and transfer to a floured surface. Knead for 5-6 mins. Let it rest for 10 minutes covered with a cloth.
Divide the dough into 8 equal portions and form into dough balls. Take a portion out and cover the rest to prevent from drying out.
Roll out a dough ball into a 12cm diameter disc with the sides thinner than the centre.
Scoop around 25-30g of the chicken filling and place it in the centre.
Lift both sides up into half and pinch while bringing each of the sides to the centre and pleat.https://asianinspirations.com.au/wp-content/uploads/2025/10/CSCB-6.png
Pinch the seams together to seal.https://asianinspirations.com.au/wp-content/uploads/2025/10/CSCB-7.png
Place completed bao onto a square piece of parchment paper before placing them into the bamboo steamer. Let them rise for 25-30 mins inside the steamer.https://asianinspirations.com.au/wp-content/uploads/2025/10/CSCB-8.png
Heat up the steamer and steam the bao for 15-18 mins over medium heat.https://asianinspirations.com.au/wp-content/uploads/2025/10/CSCB-9-1.png
When done, turn off the heat and let the bao stay in the steamer basket for 5 mins. Do not open to prevent shrinking.
Serve warm.
Chicken
Shredded Chicken Udon Noodle Salad with Japanese-Style Dressing
To make
Cook udon noodles according to the package’s instructions. Strain and rinse over cold running water.Strain dry and set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2025/09/SCUS-1.png
Marinate chicken thighs with salt and pepper. Set aside.
Heat up the frying pan with 1 tbsp of oil and fry chicken thighs for 5 minutes over medium heat on one side before flipping to the other side and cooking for 5 minutes. Do not move the chicken thighs while cooking. Once cooked, set aside to cool and shred into smaller pieces.https://asianinspirations.com.au/wp-content/uploads/2025/09/SCUS-2.png
Mix all the sauce ingredients and stir to combine.
Place all the vegetables, noodles and shredded chicken in a large mixing bowl. Pour the sauce over and mix everything together until everything is well coated with the sauce.https://asianinspirations.com.au/wp-content/uploads/2025/09/SCUS-3.png
Place noodles salad on a plate and garnish with more toasted sesame and chopped spring onions.
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.
Malaysian Chicken Curry (Gulai Ayam)
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.
Hokkien Fried Rice
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.
Northern Thai Spicy Chicken Soup (Yum Jin Gai)
To Make
Toast dried chillies, coriander seeds, Sichuan peppercorns, cloves, star anise, cardamom and black peppercorns to release aroma. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2025/07/NTSCS-1-1.jpg
Pound together toasted herbs until powdery and add together the galangal, lemongrass, shallots, Thai chilli and Thai shrimp paste with a mortar and pestle until you get a smooth paste.https://asianinspirations.com.au/wp-content/uploads/2025/07/NTSCS-2-1.jpg
Heat up a heavy bottom pot with oil and sauté the chilli paste until fragrant.https://asianinspirations.com.au/wp-content/uploads/2025/07/NTSCS-3-1.jpg
Add in chicken bones and meat and stir to cook. Add fish sauce and cook for 30 seconds.https://asianinspirations.com.au/wp-content/uploads/2025/07/NTSCS-5-1.jpg
Pour in water and let it come to a boil. Add in mushrooms and eggplants.https://asianinspirations.com.au/wp-content/uploads/2025/07/NTSCS-7-1.jpg
Add salt and dill fronds and serve hot.https://asianinspirations.com.au/wp-content/uploads/2025/07/NTSCS-8-1.jpg
Slow Cooker Thai Massaman Curry
To Make
Place in this order: chicken, potatoes, onions, star anise, cinnamon stick, tamarind paste, massaman curry paste, palm sugar, fish sauce, kaffir lime leaves, lemon grass and coconut milk into a slow cooker.https://asianinspirations.com.au/wp-content/uploads/2025/06/SCMC-2.jpg
Stir everything together and set the slow cooker to low for 6 hours or 2 hours on high and 2 hours on low. Give it a good stir before serving.https://asianinspirations.com.au/wp-content/uploads/2025/06/SCMC-4.jpg
Serve hot with steamed Jasmine rice and garnish with toasted peanuts, sliced chillies, fried shallots and cilantro.
Thai Chicken Biryani (Kao Mok Gai)
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.
Japanese Mixed Rice in Rice Cooker (Takikomi Gohan)
To Prepare
Wash short grain rice and let it soak for 15-20 mins. Drain away soaking water and place rice inside rice cooker.https://asianinspirations.com.au/wp-content/uploads/2025/06/JMR-2.png
Heat up some water in a saucepan and blanch konjac for 2-3 mins. Remove from saucepan and let it cool and julienne. Set aside.
In the same saucepan, blanch aburaage for 30 secs. Remove and let cool. Cut half length wise and cut into thin strips. Set aside.
To Make
Pour dashi into rice, add light soy sauce and mirin. Mix well.
Layer ingredients in this order: chicken pieces, mushrooms, konjac, mushrooms and aburaage. Do not mix them up.https://asianinspirations.com.au/wp-content/uploads/2025/06/JMR-3-1.png
Cover and start cooking process.
Once done, let rice steam for 10 mins. Give it a good stir.https://asianinspirations.com.au/wp-content/uploads/2025/06/JMR-4.png
Serve hot with some chopped spring onions.
Thai Glass Noodle Stir Fry (Pad Woon Sen)
To Make
Heat oil over medium-high heat and add chicken. Stir-fry for 2-3 minutes until almost cooked.
Add garlic and onion, then stir-fry for 1 minute.
Increase to high heat and add chilli, carrot, mushroom, lime leaves, and green peppercorn. Continue stirring for 1-2 minutes.
Add eggs, followed by bean noodles. Stir-fry for 2 minutes, then add all the seasoning ingredients.
Cook for another 2–3 minutes until the noodles are cooked through.
Add basil, long red chilli, and spring onion. Toss and stir for 30 seconds.
Indonesian Braised Chicken Stew in Sweet Soy Sauce (Semur Ayam)
To Make
Blend spice paste with a food processor. Set aside.
Heat up wok or a cast iron pot with cooking oil. Sauté spice paste together with lemongrass until fragrant.
Add in chicken and cook until chicken no longer pink.
Add in potatoes, ABC Sweet Soy Sauce (kecap manis), salt, sugar, pepper and ground nutmeg. Stir to coat and cook for 3 mins.
Add water and let it simmer over low heat for 20 mins covered. Remove lid, and continue to cook uncovered for 5 mins.
Garnish with fried shallots.