Asian Inspirations

Discover the authentic in Asian cuisine food

Rice

Tempura Prawn and Lettuce Sushi Rolls with Ponzu Sauce

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To Make the Tamagoyaki
Whisk eggs with soy sauce, mirin, sugar, mayo, and sake. Strain through a fine sieve for a smooth texture.
Heat a lightly oiled tamagoyaki pan over low heat. Wipe off excess oil with a paper towel. Pour in ¼ of the egg mixture, swirling to cover the pan. When half set, roll from one end to the other. Push the rolled egg back to the starting position.
Oil the pan again, and pour another ¼ of the egg mixture. Lift the rolled egg slightly to let the new layer flow underneath, then continue rolling. Repeat until all mixture is used. Let cool completely, then slice into strips. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-1.jpg

To Cook the Sushi Rice
Cook the Obento Sushi Rice per package instructions.
Transfer the hot rice to a large tray. Pour over Obento Sushi Seasoning and fold gently with a rice paddle until evenly coated. Spread the rice out to cool, then cover with a damp cloth until ready to use. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-2.jpg

To Make the Tempura Prawns
Make some small cuts along the underside of each prawn (without slicing through) to straighten them. Gently press to flatten. Place the flour, beaten egg, and Obento Panko Breadcrumbs into 3 separate bowls. Holding the tail, coat each prawn in flour, then egg, then breadcrumbs. Press lightly to ensure crumbs sticks well. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-4.jpg
Heat oil in a small pot to 180°C. Deep fry prawns in batches for 1-2 minutes until golden and crisp. Let cool on a wire rack. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-6.jpg

To Make Sushi Roll
Wrap a sushi mat with cling wrap. Place an Obento Yaki Nori Sheet on a bamboo mat, shiny side down. Spread about 150g of sushi rice evenly over the nori, covering the surface completely.
Arrange lettuce, tempura prawns, cucumber, tamagoyaki, and avocado onto the rice. Using the mat, roll the sushi tightly toward you, having all your fingers securing the ingredients from falling out. Press gently while you roll to tighten. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-7.jpg
Once sealed, wrap the mat around the roll again and squeeze lightly to shape it evenly. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-10.jpg
Cut the roll into halves, then cut each half into 3 equal pieces. Serve with ponzu sauce and Obento Sliced Pickled Ginger.

Thai Grilled Pork Skewers (Moo Ping)

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To Make
Slice the pork against the grain as thinly as possible. Place into a mixing bowl. Cut the pork fat into 36 small pieces and set aside.
Pound coriander roots and stems together with white peppercorns and coriander seeds until a coarse paste forms.
Add the paste to the pork slices along with the remaining ingredients, mix well to coat evenly. Cover and refrigerate for at least 4 hours or overnight. https://asianinspirations.com.au/wp-content/uploads/2025/10/TGPS-1.jpg
Soak bamboo sticks with water. Thread one piece of pork fat, followed by a slice of pork onto each stick.
Repeat with another piece of pork fat and pork slice. Pack the meat tightly, leaving no gaps between pieces.
Heat up BBQ or skillet and grill the skewers in batches. Baste with the leftover marinade.https://asianinspirations.com.au/wp-content/uploads/2025/10/TGPS-2.jpg
Serve with steamed glutinous rice and dipping sauce.

Simmered Beef Onigiri

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To Make
Rinse rice until water runs clear and add salt and water to soak for 30 minutes. Cook in a rice cooker or stove. For stove top cooking, bring rice to a boil over high heat. Once bubbling, reduce to low heat and cook for 13 minutes.
Fluff the rice once cooked and let it cool.
While rice is cooking, mix dashi, sake, mirin, light soy sauce and sugar together. Pour into the frying pan and arrange sliced onion and beef on top. Heat up over medium heat. https://asianinspirations.com.au/wp-content/uploads/2025/10/SBO-1.jpg
Stir gently until beef is cooked and sauce slightly thickens.
Add in spring onion and cook briefly. Remove from heat and set aside to cool. https://asianinspirations.com.au/wp-content/uploads/2025/10/SBO-2.jpg
Use an onigiri mould and fill with a layer of rice, making a small well in the centre. https://asianinspirations.com.au/wp-content/uploads/2025/10/SBO-3.jpg
Fill with beef gyudon then cover with more rice. Press onigiri mould over rice to shape and compact it. https://asianinspirations.com.au/wp-content/uploads/2025/10/SBO-4.jpg
Unmould and roll onigiri sides onto toasted sesame seeds and wrap a strip of nori around the base.

Teriyaki Pork Bowls

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To Make
Coat sliced pork loin with flour.https://asianinspirations.com.au/wp-content/uploads/2025/08/TPB-2.jpg
Heat up a frying pan with some oil and pan-fry the sliced pork loin until golden. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/08/TPB-3.jpg
Pour Obento Teriyaki Marinade into a frying pan with grated ginger and garlic. Switch off the heat and let the residual heat cook.https://asianinspirations.com.au/wp-content/uploads/2025/08/TPB-4.jpg
Quickly place the fried pork loin into the pan and coat it with the sauce.https://asianinspirations.com.au/wp-content/uploads/2025/08/TPB-5.jpg
Divide steamed rice into 2 bowls. Place pork slices on rice.
Garnish with lettuce and julienned leek and serve with beni shouga and sprinkles of Shichimi togarashi.

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.

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.

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

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.

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.

Cantonese Sticky Rice

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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

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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)

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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