To Make
Rinse and soak glutinous rice for 4 hours. Cook the soaked rice in rice cooker with water and salt until fully cooked. Stir through coconut milk until well combined.
Let it cool slightly. Spread the rice onto a tray lined with cling wrap, pressing it evenly to about 5mm thickness in a rectangle. Cover with cling wrap and refrigerate for 2-3 hours, or until fully set and firm. https://asianinspirations.com.au/wp-content/uploads/2026/07/MCPB-5.jpg
Heat a pan over medium-high heat and sear the beef chunks until browned on all sides. Remove and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/07/MCPB-1.jpg
In the same pan, add 100ml coconut milk and water into pan to deglaze and bring to a gentle bubble. Return the beef and let it simmer for 10-15 minutes.
In a heavy-based pot, cook Valcom Massaman Curry Paste with 100ml of coconut milk until fragrant over low heat. Slowly add in remaining coconut milk and keep stirring. Add in fish sauce, palm sugar, and tamarind puree and let it come to a gentle boil. https://asianinspirations.com.au/wp-content/uploads/2026/07/MCPB-2.jpg
Add in beef and onion pieces, stir, and bring back to a gentle boil. Lower the heat and simmer for 2.5 to 3 hours or until the beef is softened. Stir occasionally to avoid sticking. https://asianinspirations.com.au/wp-content/uploads/2026/07/MCPB-4-editted.jpg
Remove the beef from the curry and shred it finely with forks. Simmer the curry sauce until slightly reduced and thickened. Add ½ cup of the reduced curry sauce into the shredded beef and mix well.
Remove chilled rice from the fridge and cut into 5cm x 7cm rectangles. Heat oil to 180°C and shallow-fry rice pieces until golden and crisp. Drain on paper towels and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/07/MCPB-7.jpg
To assemble, top each crispy rice cracker with a generous spoonful of pulled Massaman beef. Drizzle with extra curry sauce. Finish with chopped coriander and sliced red chillies.
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.
Lao Crispy Rice Salad
To cook
Wash Jasmine rice until water runs clear. Pour in water and cook in a rice cooker until done. Scoop out the hot rice and spread it out on a tray. Let it cool to room temperature.
Break an egg into a small bowl, add curry paste and sugar and whisk until well incorporated.https://asianinspirations.com.au/wp-content/uploads/2026/03/LCRS-2.png
Transfer rice to a large bowl and add in the egg curry mixture.https://asianinspirations.com.au/wp-content/uploads/2026/03/LCRS-3.png
Then add in shredded coconut and kaffir lime leaves and salt. Mix them all together until well combined.https://asianinspirations.com.au/wp-content/uploads/2026/03/LCRS-4.png
Lightly oil your hands and take a palm full of rice (about ¼ cup) and mould into a ball. Compress the rice ball with both palms as much as possible so it does not break apart.https://asianinspirations.com.au/wp-content/uploads/2026/03/LCRS-5.png
Heat up oil in a small saucepan to 180 °C. Put 2-3 rice balls into oil and fry for 6-8 minutes depending on their size or until they turn golden brown. Strain and cool.https://asianinspirations.com.au/wp-content/uploads/2026/03/LCRS-6.png
Once cooled, crumble them up into different sizes. Place crumbled rice into a large bowl.https://asianinspirations.com.au/wp-content/uploads/2026/03/LCRS-8.png
Add lime juice and fish sauce. Mix in chopped cured pork, pork skin, cilantro, spring onions and toasted peanuts if using. Mix them all up.https://asianinspirations.com.au/wp-content/uploads/2026/03/LCRS-9.png
Garnish with cucumber, fried chillies and more spring onions and peanuts. Eat it wrapped in lettuce.
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.
Tempura Prawn and Lettuce Sushi Rolls with Ponzu Sauce
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)
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 palm sugar, fish sauce, soy sauce, coconut cream and tapioc starch. 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 with 1 tsp of oil, and grill the skewers in batches. Baste with the leftover marinade.https://asianinspirations.com.au/wp-content/uploads/2025/10/TGPS-2.jpg
Mix all dipping sauce ingredients together except half of chopped spring onions and toasted rice powder.
Add in toasted rice powder and remaining chopped spring onions when serving.
Serve with steamed glutinous rice and dipping sauce.
Simmered Beef Onigiri
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
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)
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.