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.
Rice
Padang Chicken Curry
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.
Cantonese Sticky Rice
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
Laos Style Crispy Rice Salad
To Make Crispy Rice Balls
Mix the curry paste, coconut, garlic, kaffir lime leaves, sugar, fish sauce and egg in a large bowl.
Add precooked rice to the mixture and mix thoroughly.
Take a few tablespoons of the mixture and mould it into a shape of a ball and flatten slightly into a disk shape. Repeat to use the remainder of the mixture.
Heat oil over medium heat on the stove. To test if the oil is hot enough, add in a wooden chopstick and if the oil bubbles, the temperature is ready.
Carefully add in the rice balls to the oil and cook for about 6 minutes, or until crunchy and golden. Be sure to not overcrowd the pot.
Remove from oil and place on a draining rack to cool.
To Make Dipping Sauce
Combine sugar with the hot water and combine until it dissolves.
Add in the remaining sauce ingredients and stir until well combined.
To Prepare the Salad
In a bowl, assemble the lettuce leaves at the base.
Place the cooled rice balls on top of the lettuce, and garnish with the fresh herbs, peanuts, spring onion, bird’s eye chilli, lemon and shredded coconut.
Serve with the dipping sauce.
Air Fryer Korean Scorched Rice (Nurungji)
To Make
Preheat your air-fryer for around 5 mins.
Scoop your rice and spread it onto baking paper until it is flat.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02994-Korean-Scorched-Rice-Nurungi2.jpg
Place into the air-fryer tray and air-fry at 180°C for 10-15 mins or until golden brown and crispy.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02994-Korean-Scorched-Rice-Nurungi3.jpg
To serve, sprinkle with furikake or toasted sesame seeds, or dip into sugar.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02994-Korean-Scorched-Rice-Nurungi4.jpg
Teochew Style Sticky Rice Dumplings (Zongzi)
To Prepare Filling and Rice
Roll red bean paste into balls and wrap with pork fat netting (netting will melt while cooking). Set aside.https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew5-scaled.jpg
Heat frying pan with 2tbsp oil and sauté half the shallots till golden brown. Dish up and set aside.https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew10-scaled.jpg
Add 3tbsp oil to the same pan and sauté the garlic and remaining shallot till fragrant.https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew11-scaled.jpg
Toss in the dried shrimps and fry till fragrant and browning.https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew13-scaled.jpg
Add in the pork belly and stir and toss in the shiitake mushrooms. https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew15-scaled.jpg
Add in the seasonings and stir till well coated.https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew17-scaled.jpg
Pour in the soaking water and let it simmer for about 5 mins. Dish up and set aside to cool.
Drain glutinous rice and place into a large bowl. Add in seasonings and stir well. https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew21-scaled.jpg
To Assemble and Cook
Take one or two of bamboo leaf (depending on size) and fold into a
Place a tsp of rice, one red bean ball, fill 1 tbsp of rice, pushing them around the red bean ball. Place one piece of pork belly, a chestnut, a mushroom, some of the dried shrimp and some lotus seeds.cone. https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew26-scaled.jpg
Fill more rice on top and flatten with a spoon.https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew27-scaled.jpg
Fold the leaf over with your thumb and the other fingers pressing the sides down to cover the rice surface. Fold along the corner and press together and fold down to seal. Use a twine or saltwater grass going 2 rounds and tie the completed dumpling. Do not tie too tight as dough will expand during boiling.
Heat a big stock pot with enough water and boil dumplings for 2-3 hours or if you use a pressure cooker, pressure cook for 1 hour.https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew35-scaled.jpg
Hainanese Chicken Rice
To Make the Chicken
Wash chicken, drain well, stuff ginger and scallion into the chicken’s cavity. Rub 2 tsp salt all over the chicken.
In a large stockpot that can fit a whole chicken, add water enough to cover the whole chicken together with pandan leaves and salt. Bring water to a rolling boil.
Submerge the whole chicken, breast side down. Bring to a full boil and then lower the heat to a gentle simmer, lid on, for 10 mins only.
After 10 minutes, turn the heat off, and let the chicken remain in the pot of water for 40 minutes, lid remains on.
After 40 minutes, remove the chicken and place gently into a bowl of water with ice for 10 mins. Retain the chicken stock.
Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size.
To Make the Rice
Heat oil in wok, fry chopped shallots and garlic until fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to rice cooker.
Add in chicken broth stock, pandan leaves and salt into the rice mixture. Mix well and press ”cook”. When the rice is cooked, fluff with a ladle.
To Serve
Line a serving plate with cucumber slices.
Arrange chicken pieces on top, pour in the prepared sauce and garnish with coriander leaves.
Serve with chicken rice, side soup* and chicken rice chilli sauce.
Your Hainanese chicken rice is ready!
*Tips
Any left over chicken broth can be served as side soup, garnish with chopped spring onions or coriander.
California Maki Sushi
To Make Sushi Rice
In a pot, bring sushi rice and water to a boil, lower heat and simmer for 12-14 mins. Remove from heat and let stand covered for 5-10 mins.
Move cooked rice into a big bowl to fluff up the rice.
Add in powdered sushi mix and mix well. Let rice cool.
To Cook Egg omelette
Beat eggs with all the ingredients till well mixed.
Heat up tamagoyaki pan with some oil and pour egg mixture over. Cover and cook under low heat till surface is drying up, then flip over. Continue to cook the other side for another min and remove to cool.
To Make Maki Sushi
Place nori sheet shiny side down on bamboo mat and spread rice all around, leaving 1cm space around the edge.
Arrange 1 cucumber stick, 2 crab sticks, 1 carrot stick and 1 egg omelette strip in the centre of the rice.
Bring the bamboo mat forward while using fingers from both hands to press the filling in, gently rolling the mat and adding a little pressure to wrap in the fillings.
Roll and press to seal the nori at the edge, then use both hands with a little pressure to firm up the roll.
Remove sushi from bamboo mat. Rub a little oil on a sharp knife to cut roll into 6 to 8 slices.
Serve with soy sauce, wasabi and pickled ginger.
“Swimming Rama” Thai Peanut Sauce with Spinach & Pork (Pra Ram Rong Song)
To Prep
Marinate pork tenderloin with sugar and salt.
Cut water spinach in bite size and separate the leaves and the stems.
Cook rice vermicelli / rice following the package instructions.
To Cook Sauce
Bring coconut cream to boil.
Add curry paste then mix well.
Wait till it boils again, add all remaining ingredients (save a bit of sesame seed and peanuts for garnish).
Bring to boil again then set aside. During the time, get ready for a pot of boiling water for blanching.
To Serve
Cook rice vermicelli first to avoid getting colour from vegetable. Blanch the stems of water spinach first, then blanch the leaves. Set aside.
Blanch the marinated pork for 45-60 secs.
On a plate, place the rice vermicelli or rice at one side, then add the pork and water spinach around the noodles or rice. Ladle the sauce over the pork, garnish with chilli and sprinkle some sesame seeds and peanuts on top. Serve.
Nigiri Sushi
To Make Nigiri Sushi
Cook the sushi rice and let cool.
Slice the sashimi in 45°.
Grab a small amount of rice and shape into an oval.
Place at the centre of one of your palms and press the sides gently with the other hand’s thumb and middle finger. Roll and press a few times to create slightly packed rice.
Smear a little wasabi on the rice and top with the fish sashimi. Repeat for all ingredients.
Serve with soy sauce and pickled ginger.
Jimmy’s Tips
Choose the freshest ingredients.
Wet your hands when shaping the rice. Don’t put too much rice in the nigiri, I recommend only using a quantity of rice that is the size of your thumb.
Use a sharp knife, slice 3mm thick pieces of fish and don’t forget to smear wasabi to your sushi rice and add to your soy sauce.
Yuzu Mayonnaise Salted Salmon Flake served on Steam Rice
To Cook
Mix soy sauce, mirin, cooking sake, cooking salt until combined.
Place salmon in a frying pan over medium heat. Add the sauce mixture and cook for 5 mins or until cooked. Crush the salmon to small flakes. Control the heat and stir continuously until the sauce mixture is absorbed by the salmon.
Serve on hot steam rice. Drizzle desired amount of yuzu mayonnaise. Garnish white sesame and nori.
Sushi Tray Bake
To Make Sushi Rice
Cook rice as per instruction on package. Once cooked, let it sit for 5 mins. Scoop cooked rice into a glass/wood or bamboo bowl and pour in the sushi rice seasoning. Stir gently to combine.
To Make Sushi Tray Bake
Pre-heat oven to 160°C fan-forced.
Scoop seasoned rice into an oven-safe rectangular baking dish, pressing gently with a spatula to compress rice. Sprinkle with furikake and broken up Korean crispy seaweed sheets covering the rice.https://asianinspirations.com.au/wp-content/uploads/2023/11/STB-12-Large.jpg
Mix chopped prawns with Japanese sriracha mayonnaise and place on first ⅓ of the rice surface. Bake for 15 mins.https://asianinspirations.com.au/wp-content/uploads/2023/11/STB-15-Large.jpg
Tear up the surimi/imitation crab meat, mix with mayonnaise, lemon zest and lemon juice. Place on the middle section of the rice next to the baked prawn. Bake for 15 mins.https://asianinspirations.com.au/wp-content/uploads/2023/11/STB-16-Large.jpg
Drain salmon well, mash up and mix with Japanese sriracha mayonnaise and ⅔ of the corn kernels. Spread on to the last section of the rice. No baking required.https://asianinspirations.com.au/wp-content/uploads/2023/11/STB-17-Large-1.jpg
To Serve
For prawns: Sprinkle chopped spring onions and roasted sesame.
For surimi: Scatter torn Korean crispy seaweed. Spoon tobiko randomly on top of seaweed.
For salmon: Sprinkle with shichimi togarashi, the remaining corn kernels and chopped spring onions. Scatter pickled ginger randomly on the surface.
Serve with Korean crispy seaweed sheets.