To Make
Cut the pineapple in half lengthways. Cut out the flesh, remove the core and dice the flesh into bite-sized cubes. Using a spoon, scrape out any remaining flesh to create a pineapple shell for serving. Set aside.https://asianinspirations.com.au/wp-content/uploads/2026/07/PSPS-2.jpg
In a small mixing bowl, combine the all the seasoning sauce ingredients. Taste and adjust the lime juice depending on the sweetness of the pineapple. Mix well and set aside.
Bring a saucepan of water to a boil. Add the chicken breast and cook for 8-10 minutes or until cooked through. Transfer to a plate to cool, then shred to small pieces.
Blanch prawns for 2-3 minutes, or until just cooked through. Drain and set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2026/07/PSPS-3.jpg
Soak the dried shrimp in warm water for 10 minutes, then pound with a mortar and pestle until floss-like.
In a large mixing bowl, combine about ⅔ of the pineapple cubes, shredded chicken, prawns, dried shrimp, sliced shallots, roasted shredded coconut, half of the roasted peanuts, and half of the fried shallots. Pour over the dressing and toss gently until evenly coated.https://asianinspirations.com.au/wp-content/uploads/2026/07/PSPS-4.jpg
Scoop the pineapple salad into the prepared pineapple shell. Sprinkle with the remaining roasted peanuts and fried shallots, then garnish with lime slices and sliced Thai red chillies.
Chicken
Southern Thai Turmeric Chicken Soup (Gai Tom Kamin)
To Make
Bring the water to a boil in a heavy bottom pot. Add the turmeric, garlic, lemongrass, galangal, shallots, kaffir lime leaves, and Thai chillies. Bring to boil again and lower to medium heat. Cover and simmer for 10 minutes.https://asianinspirations.com.au/wp-content/uploads/2026/07/STTC-1.jpg
Increase the heat to high and add the chicken drumsticks. Bring back to boil, skimming off any foam that rises to the surface.https://asianinspirations.com.au/wp-content/uploads/2026/07/STTC-2.jpg
Reduce heat to medium, cover and simmer for 10-12 minutes, or until the chicken is cooked through and tender.
Stir in tamarind paste, then season with salt and fish sauce to taste.https://asianinspirations.com.au/wp-content/uploads/2026/07/STTC-4.jpg
Serve hot with chopped coriander and steamed rice.
One-pot Thai Red Curry Chicken Rice
To Make
Wash and pat dry the chicken thighs. Make a few shallow cuts over the thicker parts of the chicken thighs for even cooking. Rub the chicken with 1 tbsp of Valcom Red Curry Paste and marinate for 20 minutes.https://asianinspirations.com.au/wp-content/uploads/2026/07/OPCC-1.jpg
Rinse rice until the water runs clear, then drain. Mix the remaining Valcom Red Curry Paste with coconut milk and fish sauce. Add this mixture to the rice and stir to combine.
Add chicken stock up to the level required for cooking the rice. Place lemongrass, kaffir lime leaves, ginger and curry leaves on top of the rice. https://asianinspirations.com.au/wp-content/uploads/2026/07/OPCC-2.jpg
Scatter carrots, capsicums, and shallots on top.https://asianinspirations.com.au/wp-content/uploads/2026/07/OPCC-3.jpg
Place the marinated chicken thighs on top and cook.https://asianinspirations.com.au/wp-content/uploads/2026/07/OPCC-4.jpg
Once cooked, remove the chicken thighs and rest for a few minutes before slicing.
Fluff the rice and divide between bowls. Top with sliced chicken. Garnish with Thai basil leaves and chillies.
Japanese Cream Stew
To Make
Cut chicken thighs into 3.5cm cubes and marinate with ¼ tsp salt and black pepper for 10 mins.
Bring a medium saucepan of water to a boil. Add a pinch of salt, then blanch the broccoli stems for 45 seconds. Add the broccoli florets and blanch for another 1.5 minutes. Drain and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/06/JCS-1.jpg
Heat a heavy-bottom casserole pot over medium heat. Add butter and cooking oil. Sauté chicken cubes until 90% cooked. Add onions, carrots, and potatoes. Stir fry for 1 minute. https://asianinspirations.com.au/wp-content/uploads/2026/06/JCS-4.jpg
Pour in chicken stock and add the bay leaf. Bring to a boil, then reduce the heat. Add sliced mushrooms, cover, and simmer over low heat for 10-12 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/06/JCS-5.jpg
While stew is simmering, prepare the white sauce by melting butter in a small saucepan. Add flour and stir continuously until well combined.https://asianinspirations.com.au/wp-content/uploads/2026/06/JCS-8.jpg
Gradually pour in warm milk while whisking or stirring constantly to prevent lumps from forming.
Once milk is well incorporated, add in salt, white pepper and nutmeg powder. Stir in a ladleful of stew liquid into the white sauce and stir until combined. Remove from heat.
Once potatoes in the stew are tender, gradually stir the white sauce into the stew until fully incorporated and creamy. https://asianinspirations.com.au/wp-content/uploads/2026/06/JCS-12.jpg
Add the blanched broccoli and gently mix through.
Serve hot.
Lemper Ayam (Sticky Rice with Chicken Floss)
To Make
Rinse and soak glutinous rice for at least 4 hours or overnight. Drain and set aside.
Place chicken breast in a pot of water and simmer over medium-low heat for 20 minutes. Remove and allow to cool, then shred the chicken into fine pieces.
Blend shallots, garlic, cumin seeds, and coriander seeds into a smooth paste. Add chicken stock if needed to help blend.
Heat oil in a frying pan over medium heat. Sauté the blended paste for 3 minutes, or until fragrant. Add coconut milk, kaffir lime leaves, bay leaves, and tamarind mixture. Cook until simmering.https://asianinspirations.com.au/wp-content/uploads/2026/06/LA-02.jpg
Toss in shredded chicken, salt, and sugar. Stir well and cook until the liquid is absorbed and the chicken filling becomes dry and flavourful. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2026/06/LA-04.jpg
To prepare the glutinous rice, combine coconut milk, kaffir lime leaves, bay leaves, knotted pandan leaves, and salt in a saucepan. Bring to a gentle simmer, then add the soaked glutinous rice. https://asianinspirations.com.au/wp-content/uploads/2026/06/LA-05.jpg
Reduce to low heat and stir until the coconut milk is absorbed. Transfer the rice to a heatproof bowl and steam over medium-high heat for 15-20 minutes.https://asianinspirations.com.au/wp-content/uploads/2026/06/LA-07.jpg
Remove the rice from steamer, discard the leaves, and gently fluff the rice. Let it cool slightly.
Line the baking pan with banana leaves. Spread half of the glutinous rice evenly across the base and press firmly. Add the spiced chicken filling as the second layer, then top with the remaining glutinous rice. Press down to create an even surface. https://asianinspirations.com.au/wp-content/uploads/2026/06/LA-10.jpg
Cover and rest for 1 hour before slicing into pieces.https://asianinspirations.com.au/wp-content/uploads/2026/06/LA-11.jpg
Anhui Fried Rice in Chicken Soup
To Make
Rinse the glutinous rice thoroughly until the water runs clear. Soak with hot water for 1 hour. Drain completely and rinse again to remove excess starch.
Spread the rice evenly on a baking tray and let them dry overnight.
Heat a wok over high heat, add cooking oil. When oil is hot and slightly smoking, add the dried rice.
Stir-fry continuously until the grains turn golden brown, puff up, and become aromatic. Set aside to cool. https://asianinspirations.com.au/wp-content/uploads/2026/05/FRCS-1.jpg
Bring a pot of water to boil. Blanch the cleaned old hen for a few minutes with a few slices of ginger to remove impurities. Remove and rinse clean.https://asianinspirations.com.au/wp-content/uploads/2026/05/FRCS-2.jpg
Transfer the chicken to a claypot. Add enough water to fully cover the chicken. Add remaining ginger slices and spring onion knots. https://asianinspirations.com.au/wp-content/uploads/2026/05/FRCS-3.jpg
Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 2-3 hours, or until the chicken is tender and the broth is rich and flavourful.
Season the broth with salt to taste. Stir in goji berries during the final 10-15 minutes of cooking.https://asianinspirations.com.au/wp-content/uploads/2026/05/FRCS-5.jpg
Ladle the hot chicken soup into bowls. Sprinkle over the puffed fried rice just before serving.
Shandong Stir-Fried Chicken
To Cook
Heat up wok with 2 tbsp of oil and sauté ginger slices for 1 min.https://asianinspirations.com.au/wp-content/uploads/2026/04/SSFC-1-1.jpg
Add star anise, cinnamon stick, dried chillies, Sichuan peppercorns and Dahurian Angelica Roots. Cook for 2 mins under medium heat.https://asianinspirations.com.au/wp-content/uploads/2026/04/SSFC-2.png
Place chicken pieces into wok in a single layer. Let it cook for 4-5 mins. Flip chicken over and cook for a further 4-5 mins until opaque.https://asianinspirations.com.au/wp-content/uploads/2026/04/SSFC-3.png
Add in all the sauce ingredients and stir until chicken is well coated.https://asianinspirations.com.au/wp-content/uploads/2026/04/SSFC-4.png
Add in bay leaves and let it simmer covered for 20-30 mins over low heat. Stir periodically. Remove the cover and let it continue to cook and the sauce thickens.
Add in green chillies, garlic cloves and spring onions. Cook for 1-2 mins and dish up.https://asianinspirations.com.au/wp-content/uploads/2026/04/SSFC-7.png
Cantonese Sizzling Chicken
To Make
In a bowl, combine the chicken with all marinade ingredients. Mix well to coat and set aside for at least 30 minutes.https://asianinspirations.com.au/wp-content/uploads/2026/03/CSC-1.jpg
Heat oil in a claypot over medium heat. Add shallots, ginger, garlic and the white part of the spring onion. Sauté until fragrant and slightly softened.https://asianinspirations.com.au/wp-content/uploads/2026/03/CSC-2.jpg
Add the marinated chicken, searing for 3–4 minutes until lightly browned on the outside. Cover, reduce heat to low, and cook for 20–30 minutes, stirring occasionally.https://asianinspirations.com.au/wp-content/uploads/2026/03/CSC-3.jpg
Once chicken is softened, add in sugar. Mix well and splash some cooking wine over before remove from stove. Garnish with the green part of the spring onion and serve hot.https://asianinspirations.com.au/wp-content/uploads/2026/03/CSC-5.jpg
Teriyaki Chicken Yaki Udon
To Make
Heat up water in a pot and blanch Obento udon.
Add oil to hot frying pan or wok and sauté onion till soften. Add in cabbage and carrot, spread out and let it sear for 3-5 mins until the cabbage becomes slightly charred.
Add in garlic, fry until fragrant and add in chicken strips. Cook for 2-3 mins until the chicken strips are 80% cooked.https://asianinspirations.com.au/wp-content/uploads/2026/02/DSC_1942.jpg
Toss in the cooked udon and continue to fry for 1 min.
Add in teriyaki sauce and mirin and continue to stir-fry for 2-3 mins. https://asianinspirations.com.au/wp-content/uploads/2026/02/DSC_1960.jpg
Divided stir-fried udon into two bowls. Serve with Beni Shoga (red pickled ginger).
Yakitori Don
To Make
Wash rice until water runs clear. Add in water and soak for 30 mins. Cook with rice cooker.
Combine all basting sauce ingredients and place them into a saucepan. Bring it to a boil over high heat. Once boiling, turn to low heat and simmer until it reduced to 1/3 of original volume.https://asianinspirations.com.au/wp-content/uploads/2026/02/DSC_1980.jpg
Thread 3 chicken pieces with the white part of spring onion in between onto bamboo stick/skewer.
Place chicken skewers onto wire rack with tray lined with foil. Baste chicken skewers with basting sauce and grill until cook. https://asianinspirations.com.au/wp-content/uploads/2026/02/DSC_2011.jpg
While grilling, baste both sides of skewers as until sauce is used up.https://asianinspirations.com.au/wp-content/uploads/2026/02/DSC_2026.jpg
Divide cooked rice into 2 bowls. Arrange grilled chicken, egg, cucumber slices and pickles on top of rice and serve.
Chicken Adobo with Pineapple
To make
Mix all the marinade ingredients together.
Place chicken thighs into a large bowl and marinate with marinade mixture for 1 hour or overnight.https://asianinspirations.com.au/wp-content/uploads/2026/01/CAP-1-1.jpg
Heat up the frying pan or wok with 1-2 tbsp of oil. Drain chicken thighs and remove as much liquid as possible. Sear for 3-4 minutes on each side until both sides are well charred.https://asianinspirations.com.au/wp-content/uploads/2026/01/CAP-2-1.jpg
Cook in 2 batches so the pan retains heat. Set aside.
In the same pan, sauté onion and garlic until softened.https://asianinspirations.com.au/wp-content/uploads/2026/01/CAP-3-1.jpg
Place seared chicken thighs on top and cook for 1 minute.https://asianinspirations.com.au/wp-content/uploads/2026/01/CAP-4-1.png
Add in bay leaves, black peppercorns, marinade liquid and water and cook for 5 minutes over medium heat.https://asianinspirations.com.au/wp-content/uploads/2026/01/CAP-7-1-1.png
Once it starts bubbling, reduce to low heat and cook for 15-20 minutes or until the gravy thickens.
Toss in pineapple chunks and stir to mix.https://asianinspirations.com.au/wp-content/uploads/2026/01/CAP-8-1-1.png
Serve hot with steamed rice and garnish with chopped spring onions.
Malaysian Satay Kajang
To Make
Slice chicken thigh into thin strips.
Blend all the marinade ingredients together until you get a thick paste.https://asianinspirations.com.au/wp-content/uploads/2025/11/MSK-1.png
Marinate chicken for 4 hours or best overnight.https://asianinspirations.com.au/wp-content/uploads/2025/11/MSK-2-1.png
To make peanut sauce, blend together dried chillies, shallots, garlic, galangal, lemongrass and soaking water until you get a fine paste.
Heat up the wok with 120ml oil. Once smoke starts to appear, pour in the blended chilli paste and cook until the oil breaks.https://asianinspirations.com.au/wp-content/uploads/2025/11/MSK-4.png
Add in brown sugar, tamarind paste, lemon juice and salt. Cook for a few minutes until bubbling.https://asianinspirations.com.au/wp-content/uploads/2025/11/MSK-6.png
Pour in water and mix well.https://asianinspirations.com.au/wp-content/uploads/2025/11/MSK-7-2.png
Add in crushed toasted peanuts and mix until well incorporated.https://asianinspirations.com.au/wp-content/uploads/2025/11/MSK-8.png
Continue to cook until the desired consistency. Set aside to cool. This can be cooked a day ahead.https://asianinspirations.com.au/wp-content/uploads/2025/11/MSK-9.png
Thread chicken onto skewers.https://asianinspirations.com.au/wp-content/uploads/2025/11/MSK-10.png
Grill over charcoal BBQ or can pan fry on a grill pan or oven grill. Baste with oil to assist in cooking.https://asianinspirations.com.au/wp-content/uploads/2025/11/MSK-11.png
Serve with peanut sauce and condiments.