To Make
Place water and rock sugar in a medium saucepan over medium heat. Cook until rock sugar completely dissolved. Add the honey and dried osmanthus flowers, then bring to a simmer. https://asianinspirations.com.au/wp-content/uploads/2026/09/DSC_5161.jpg
Remove from the heat and stir in the lemon juice. Set aside to cool. The mixture should remain pourable. If it becomes too thick, stir in a little hot water. https://asianinspirations.com.au/wp-content/uploads/2026/09/DSC_5163.jpg
To make the rice cake, heat up water and add in sugar. Mix until sugar dissolved completely.
Place rice flour, glutinous rice flour and wheat starch into a large mixing bowl. Pour in the sugar mixture and stir with a spatula until a crumbly mixture forms. Break up any large lumps with fingertips, then sift the mixture through a fine sieve into another bowl. Divide the mixture into two equal portions. https://asianinspirations.com.au/wp-content/uploads/2026/09/DSC_5171.jpg
Line a 25-30cm (10-12”) bamboo steamer with muslin cloth. Add one portion of the flour mixture and gently level the surface. Spoon the osmanthus filling evenly over the top.https://asianinspirations.com.au/wp-content/uploads/2026/09/DSC_5175.jpg
Cover with the remaining flour mixture and gently level the surface. Sprinkle with a few dried osmanthus flowers.https://asianinspirations.com.au/wp-content/uploads/2026/09/DSC_5177.jpg
Steam rice cake for 20 minutes or until the rice cake is cooked through. https://asianinspirations.com.au/wp-content/uploads/2026/09/DSC_5181.jpg
Rice
Filipino Steamed Rice Cake (Puto)
To Make
Wash and dry banana leaves. Pass them briefly over a flame for 1-2 minutes to soften, then cut into pieces to fit the moulds.https://asianinspirations.com.au/wp-content/uploads/2026/09/banana-leves-1.jpg
Combine 12g of rice flour and 125ml of water in a small saucepan. Cook over low heat until it turns into a sticky rice flour paste. Set aside to cool. https://asianinspirations.com.au/wp-content/uploads/2026/09/PP-2.jpg
Place the remaining rice flour, sugar, yeast and baking powder in the bowl of a stand mixer. Mix briefly to combine.https://asianinspirations.com.au/wp-content/uploads/2026/09/PP-3.jpg
Add in the remaining water, the rice flour paste, salt and coconut milk. Mix for 5-7 minutes over medium speed until a thick batter forms. Cover with a kitchen towel and let it rest for an hour or until bubbles popping up.https://asianinspirations.com.au/wp-content/uploads/2026/09/PP-4.jpg
Line the moulds with banana leaves and fill each mould about ¾ full with the batter. Steam for 20 minutes in bamboo steamer or until the puto has puffed up.https://asianinspirations.com.au/wp-content/uploads/2026/09/PP-8.jpg
For a variety of colours, take half of the batter and mix with a drop of ube paste to make purple puto. Spoon the ube batter into the white ones and gently swirl to create a marbled effect.
Place a small piece of cheese on top of cooked puto. No need to steam again, the residual heat will soften the cheese.
Thai-Malaysian Stir-fried chicken (Ayam Pad Phed)
To Make
Chop chicken thighs into pieces. Marinate with turmeric powder and salt for 30 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/08/TSFC-1.jpg
Blitz the aromatic paste ingredients until you get a coarse paste. https://asianinspirations.com.au/wp-content/uploads/2026/08/TSFC-3.jpg
Heat up wok with ½ cup oil. Working in batches, shallow-fry chicken pieces in batches for 4-5 minutes, or until golden. Set aside on paper towel to absorb excess oil.https://asianinspirations.com.au/wp-content/uploads/2026/08/TSFC-4.jpg
In the same wok, sauté the smashed lemongrass and stir-fry for 1 minute. Add in the aromatic paste and sauté until fragrant. Toss in kaffir lime leaves and cook for another minute. https://asianinspirations.com.au/wp-content/uploads/2026/08/TSFC-7.jpg
Add fish sauce, salt, palm sugar and water. Cook for 3-4 minutes over medium heat.
Return the fried chicken to the wok and add the snake beans. Toss well to coat in the aromatic sauce and cook for 2-3 minutes. Serve hot with steamed jasmine rice.https://asianinspirations.com.au/wp-content/uploads/2026/08/TSFC-11.jpg
Malaysian Kam Heong chicken
To Make
Cut chicken thighs into 3 cm pieces. Marinate with salt, meat curry powder, white pepper, light soy sauce and dark soy sauce for 15-30 minutes.https://asianinspirations.com.au/wp-content/uploads/2026/08/DSC_4512.jpg
Soak dried shrimps with 100ml water. Set aside.
Heat up about ½ cup oil in a wok. Coat marinated chicken evenly in corn flour and shallow fry in batches until chicken is golden brown and crispy. Cool on kitchen towel to absorb excess oil.https://asianinspirations.com.au/wp-content/uploads/2026/08/DSC_4518.jpg
Remove the excess oil in the wok and leave around 2 tbsp to sauté the chopped shallots and garlic for 2 minutes. Add in chillies, curry leaves, lemongrass and soaked dried shrimps. Cook them for 2 minutes or until fragrant.https://asianinspirations.com.au/wp-content/uploads/2026/08/DSC_4521.jpg
Pour in the ingredients for Kam Heong sauce and stir until everything is well combined. Add the reserved dried shrimp soaking water and bring to a boil. https://asianinspirations.com.au/wp-content/uploads/2026/08/DSC_4522-1.jpg
Return the fried chicken to the wok and toss until evenly coated in the sauce. Cook for another minute, or until the sauce has thickened and clings to the chicken.https://asianinspirations.com.au/wp-content/uploads/2026/08/DSC_4524.jpg
Serve hot with steamed jasmine rice
Ube Mochi
To Make
Peel and cut the ube into cubes. Steam for 15-18 minutes or until soft. Mash until smooth. https://asianinspirations.com.au/wp-content/uploads/2026/08/UM-2.jpg
Pre-heat the oven to 170 °C.
Place tapioca flour, glutinous rice flour, mashed ube, condensed milk, purple sweet potato powder / ube paste and butter in a medium mixing bowl. Add the milk little by little, mixing until a soft, pliable dough forms. If the dough if too dry, add a little more milk.https://asianinspirations.com.au/wp-content/uploads/2026/08/UM-4.jpg
Divide the dough into 10 equal portions. Roll them into balls and place on lined baking tray.https://asianinspirations.com.au/wp-content/uploads/2026/08/UM-8.jpg
Lightly brush mochi with oil and mist with a little water just before baking. Bake mochi for 18-20 minutes or until mochi begins to crack slightly on the surface. Cool on cooling rack.
To make the dipping sauce, place coconut cream and condensed milk in a small sauce pan. Cook over medium heat until it starts to bubbles. Remove from the heat.https://asianinspirations.com.au/wp-content/uploads/2026/08/UM-9.jpg
Transfer ¾ of the coconut sauce into a small bowl. Stir the ube paste into the remaining ¼ of coconut sauce. Add the ube sauce into the bowl of coconut sauce, give it a swirl.https://asianinspirations.com.au/wp-content/uploads/2026/08/UM-10.jpg
Hokkaido Potato Cheese Mochi
To Make
Place potatoes in a medium saucepan and cover with water. Bring to a boil and cook until the potatoes are tender.https://asianinspirations.com.au/wp-content/uploads/2026/08/HPCM-1.jpg
Drain and mash potatoes until you get a smooth paste.
Add salt, potato starch and milk. Mix until well incorporated. If the mixture is too dry, add a little more milk.https://asianinspirations.com.au/wp-content/uploads/2026/08/HPCM-4.jpg
Divide the mixture into 8 equal portions.
Lightly oil your palms. Roll one portion of the potato mixture into a ball, then flatten into a disc. Place about 6g of mozzarella cheese in the centre, then fold the potato mixture over the cheese and seal. Gently flatten into a disc. Repeat with the remaining potato mixture and cheese. https://asianinspirations.com.au/wp-content/uploads/2026/08/HPCM-5.jpg
Heat about 1cm of oil in a frying pan over medium heat. Shallow fry the potato cheese mochi for 4-5 minutes on each side, or until they are golden brown.https://asianinspirations.com.au/wp-content/uploads/2026/08/HPCM-7.jpg
Cool on cooling rack for 5 minutes, then place on paper towels to absorb excess oil.
While the potato cheese mochi are cooling, prepare the glaze by placing all the glaze ingredients into a small saucepan. Bring it to a gentle boil, then reduce the heat and let it simmer for 2-3 minutes or until slightly thickened.https://asianinspirations.com.au/wp-content/uploads/2026/08/HPCM-8.jpg
Brush the glaze over both sides of the potato mochi. Serve with a cube of butter.
Xinjiang One Pot Lamb Rice
To Make
Rinse and soak rice for 30 minutes. Drain well and set aside.
Cut the lamb shanks into bite-sized chunks.
Bring 1L water and the ginger slices to a boil in a saucepan. Add the lamb and blanch for 2-3 minutes, skimming off any impurities that rise to the surface. Remove the lamb and strain the cooking liquid through a fine-mesh sieve. Reserve 740-760ml of the liquid.https://asianinspirations.com.au/wp-content/uploads/2026/08/DSC_4170.jpg
Heat the oil in a large frying pan over medium-high heat. Sauté the onions until soft and translucent. https://asianinspirations.com.au/wp-content/uploads/2026/08/DSC_4171.jpg
Add in the lamb chunks in a single layer and sear for 2 minutes before moving, allowing it to brown slightly. Stir and continue to cook for a few more minutes.https://asianinspirations.com.au/wp-content/uploads/2026/08/DSC_4172.jpg
Pour in the reserved blanching liquid and bring to a boil. Add the cumin seeds and salt, then reduce the heat. Cover and simmer for 30-40 minutes or until lamb is tender. Stir in sliced carrots.https://asianinspirations.com.au/wp-content/uploads/2026/08/DSC_4176.jpg
Transfer the lamb mixture to a pot or rice cooker. Spread the drained rice evenly over the top, making sure the rice completely covers the lamb and sits level with the liquid. For stovetop cooking, bring to a simmer then reduce the heat to low. Cover and cook for 15-18 minutes. If using rice cooker, use a standard rice-cooking setting.https://asianinspirations.com.au/wp-content/uploads/2026/08/DSC_4179.jpg
Fluff the rice gently and serve hot.
One-pan Sizzling Beef Rice
To Make
Mix all the sauce ingredients together and set aside.
Heat up a medium frying pan over medium-high heat. Add a knob of butter and allow it to melt.
Place the cooked rice in the centre of the pan and arrange the sliced beef around it. Pour the sauce over the rice, then top with corn kernels and some chopped spring onions. Place another knob of butter on top of the rice. https://asianinspirations.com.au/wp-content/uploads/2026/08/DSC_4246.jpg
Cover and cook over medium-high heat for 1-2 minutes, or until the beef is cooked through.
Remove the lid and sprinkle some spring onions over the rice. Serve immediately while sizzling.
Northern Thai Rice Tofu (Khao Ram Fuen)
To Make
Mix 1 tbsp limestone paste with 1.2L of water and let it sit overnight. The following day, carefully pour off the clear water, leaving any sediment at the bottom behind. https://asianinspirations.com.au/wp-content/uploads/2026/07/KRF-1.jpg
Measure 300ml of the clear limestone water into a bowl and whisk in the rice flour until smooth and free of lumps.
Pour the remaining 300ml of clear limestone water into a wok. Add the rice flour mixture and cook over medium heat, stirring constantly with a spatula. Continue cooking for 12-15 minutes, or until the mixture thickens into a smooth, soft paste. https://asianinspirations.com.au/wp-content/uploads/2026/07/KRF-5.jpg
Transfer the mixture to a flat-bottomed container and smooth the surface. Leave to cool for 3-4 hours.https://asianinspirations.com.au/wp-content/uploads/2026/07/KRF-6.jpg
To prepare the tomato sauce, add the chopped tomatoes into a small saucepan with water and salt. Cook until tomatoes are softened and form a thick sauce. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2026/07/KRF-8.jpg
In a small saucepan, heat 2 ½ tbsp cooking oil. Fry the minced garlic until golden and crisp. Remove the fried garlic and set aside. Pour half of the garlic-infused oil over the chilli flakes to make chilli garlic oil. Reserve the remaining garlic oil.
Once the rice mixture has set, cut into approximately 2cm cubes and divided between bowls.
To assemble, combine the tomato sauce, fried garlic oil, fried garlic, light soy sauce, dark soy sauce, sesame oil, chilli garlic oil, lime juice, and toasted peanuts. Spoon the sauce over the rice tofu.
Garnish with bean sprouts, coriander, and spring onions.
Thai Massaman Curry Pulled Beef Rice Crackers
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.
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.