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.
Rice
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.
Thai Chilli Fried Rice (Khao Pad Nam Prik Pao)
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
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
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.