To Make
Cut the pineapple in half lengthways. Cut out the flesh, remove the core and dice the flesh into bite-sized cubes. Using a spoon, scrape out any remaining flesh to create a pineapple shell for serving. Set aside.https://asianinspirations.com.au/wp-content/uploads/2026/07/PSPS-2.jpg
In a small mixing bowl, combine the all the seasoning sauce ingredients. Taste and adjust the lime juice depending on the sweetness of the pineapple. Mix well and set aside.
Bring a saucepan of water to a boil. Add the chicken breast and cook for 8-10 minutes or until cooked through. Transfer to a plate to cool, then shred to small pieces.
Blanch prawns for 2-3 minutes, or until just cooked through. Drain and set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2026/07/PSPS-3.jpg
Soak the dried shrimp in warm water for 10 minutes, then pound with a mortar and pestle until floss-like.
In a large mixing bowl, combine about ⅔ of the pineapple cubes, shredded chicken, prawns, dried shrimp, sliced shallots, roasted shredded coconut, half of the roasted peanuts, and half of the fried shallots. Pour over the dressing and toss gently until evenly coated.https://asianinspirations.com.au/wp-content/uploads/2026/07/PSPS-4.jpg
Scoop the pineapple salad into the prepared pineapple shell. Sprinkle with the remaining roasted peanuts and fried shallots, then garnish with lime slices and sliced Thai red chillies.
Seafood
Thai Green Curry Noodles with Shrimp Balls
To Make
Place prawns, spring onions, egg white, cornflour, salt, and white pepper into food processor and blend until a smooth paste forms. Transfer to a bowl and mix through Valcom Green Curry Paste until well combined.https://asianinspirations.com.au/wp-content/uploads/2026/07/TGCN-1.jpg
Wet your hands and scoop out 1 tbsp of the prawn mixture. Roll into balls and place on a lined tray. https://asianinspirations.com.au/wp-content/uploads/2026/07/TGCN-4.jpg
Heat oil in a frying pan over medium heat. Fry the shrimp balls in batches until lightly golden on the outside. Remove and set aside. Alternatively, cook the shrimp balls in boiling water in batches until they float to the surface, then remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2026/07/TGCN-5.jpg
In a heavy bottom pot, heat up cooking oil and sauté Valcom Green Curry Paste for 30 seconds. Add in lemongrass and kaffir lime leaves and cook for another minute. https://asianinspirations.com.au/wp-content/uploads/2026/07/TGCN-8.jpg
Pour in chicken stock and bring to a simmer. Add baby corn, snake beans, and shrimp balls and simmer for 2 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/07/TGCN-12.jpg
Add fish sauce and lime juice, simmer for 3 minutes. Then stir in coconut milk until well combined and bring back to boil again.https://asianinspirations.com.au/wp-content/uploads/2026/07/TGCN-13.jpg
Cook egg noodles according to the package’s instructions. Drain well and divide between serving bowls. https://asianinspirations.com.au/wp-content/uploads/2026/07/TGCN-15.jpg
Pour over the green curry broth and top with vegetables and shrimp balls. Garnish with Thai basil leaves and chilli.
Salmon Sushi Bites
To Make
Place 2 sheets of Obento Nori Sheets into food processor, blitz until finely broken into flakes. Alternatively, place the sheets inside a reusable plastic bag and crush by hands into flakes.
Heat a frying pan without oil over medium heat. Toast the nori flakes with sugar, salt, and white sesame until fragrant. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2026/06/DSC_2722.jpg
Rinse Obento Sushi Rice under cold water until water runs clear. Drain for 15 minutes. Cook rice with water in a rice cooker.
Once cooked, transfer to a large tray. Let it cool for 5 minutes, then gently fold in Obento Sushi Seasoning. Allow to cool to room temperature. https://asianinspirations.com.au/wp-content/uploads/2026/06/DSC_2724.jpg
In a mixing bowl, combine salmon cubes with all marinade ingredients. Mix well and let sit for 15 minutes. Divide into 12 equal portions. https://asianinspirations.com.au/wp-content/uploads/2026/06/DSC_2730.jpg
Overlap 2 quartered nori pieces and place into the cupcake cavity to form a base. https://asianinspirations.com.au/wp-content/uploads/2026/06/DSC_2734.jpg
Add about 40g sushi rice into each mould and press down gently to fill out the base. Top each rice base with a portion of marinated salmon. https://asianinspirations.com.au/wp-content/uploads/2026/06/DSC_2735.jpg
Air fry at 170°C for 10-14 minutes or bake at 180°C for 12-15 minutes, until salmon is just cooked.https://asianinspirations.com.au/wp-content/uploads/2026/06/DSC_2744.jpg
Garnish with sriracha mayo, diced cucumber, and nori flakes. Serve.
Jade Shrimp Stir Fry
To Make
Marinate prawns with white pepper, cornflour, and salt. Set aside to marinate for 10 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/04/JSS-1.jpg
Blanch the snow peas in boiling water for 30 seconds, then immediately transfer to iced water. Drain and set aside.https://asianinspirations.com.au/wp-content/uploads/2026/04/JSS-2.jpg
Slice the cucumber into 8mm-thick rounds. Using a small round cutter or apple corer, remove the seeds from the centre of each slice to create rings. Thread each prawn halfway through a cucumber ring.https://asianinspirations.com.au/wp-content/uploads/2026/04/JSS-3.jpg
Heat oil in a wok over medium-high heat. Sauté minced garlic for 30 seconds until fragrant. Add prawns in cucumber rings and cook until they turn pink.https://asianinspirations.com.au/wp-content/uploads/2026/04/JSS-5.jpg
Pour in the chicken stock and Chinese cooking wine, stir for 30-60 seconds.https://asianinspirations.com.au/wp-content/uploads/2026/04/JSS-6.jpg
Toss in blanched snow peas and frozen green peas and stir for 30 seconds.
Add in light soy sauce and oyster sauce and stir for 30 seconds. Add in corn flour slurry and cook until the sauce slightly thickens. https://asianinspirations.com.au/wp-content/uploads/2026/04/JSS-7.jpg
Remove from wok and serve hot.
Shacha Noodles
To Make
In a medium heavy bottom pot, heat up cooking oil and sauté minced garlic and white parts of spring onions for 45 seconds.https://asianinspirations.com.au/wp-content/uploads/2026/03/SCN-1-1.png
Add in the sha cha sauce and peanut butter and fry for a minute over low heat.https://asianinspirations.com.au/wp-content/uploads/2026/03/SCN-2.png
Pour in chicken stock and let it come to a boil. Simmer for 10 minutes.https://asianinspirations.com.au/wp-content/uploads/2026/03/SCN-3.png
Toss in tofu puffs and boil until they are softened.https://asianinspirations.com.au/wp-content/uploads/2026/03/SCN-8-1.png
Add in the prawns. Switch off fire when prawns are fully cooked. Season with fish sauce.https://asianinspirations.com.au/wp-content/uploads/2026/03/SCN-9.png
Heat up half a sauce pan of water to blanch bean sprouts, choy sum, noodles and beef slices.
To serve, divide noodles into two bowls. Scoop enough soup over noodles. Garnish with tofu puffs, prawns, blanched bean sprouts, choy sum, sliced beef and spring onions. A few drops of chilli oil for extra heat.
Fuzhou Fish Balls
To Make
Scrape the flesh from the mackerel, removing all bones and as much membrane as possible. https://asianinspirations.com.au/wp-content/uploads/2026/03/FFB-1.png
Place the fish meat, partially frozen fatty pork and a few ice cubes into a food processor. Blend into a coarse paste. https://asianinspirations.com.au/wp-content/uploads/2026/03/FFB-3.png
Add the salt, sweet potato starch, egg white, and ice water. Blend again until smooth and elastic. Transfer to a bowl and refrigerate while preparing the filling. .https://asianinspirations.com.au/wp-content/uploads/2026/03/FFB-4.png
For the filling, combine all ingredients until well mixed. https://asianinspirations.com.au/wp-content/uploads/2026/03/FFB-5.png
Roll about 1 tbsp of the filling into small marble-sized balls. Arrange on a tray and freeze for 30 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/03/FFB-6.png
Wet your hands. Spoon a portion of the fish paste onto your palm and flatten into a small disc. Place a pork filling ball in the centre, then gently wrap the fish paste around it, sealing completely.https://asianinspirations.com.au/wp-content/uploads/2026/03/FFB-7-1.png
Place each fish ball into a bowl of cold water to help it hold its shape. Repeat with the remaining fish paste and filling.
Bring a large saucepan of water to a gentle simmer. Scoop Fuzhou fish balls one at a time into the pot to avoid overcrowding. Once they float to the surface, cook for another 1-2 minutes, then transfer to a bowl of cold water. https://asianinspirations.com.au/wp-content/uploads/2026/03/FFB-11.png
In another saucepan, combine the chicken stock and ginger. Bring to a boil, then simmer for 15 minutes. Season with salt to taste.
To serve, place Fuzhou fish balls into serving bowls, scoop enough chicken broth over and garnish with dried shrimps, chopped spring onions, and seaweed flakes.
Clams with Black Bean Sauce
To Cook
Fill a medium saucepan with water with smashed ginger, spring onions and Shao Xing wine to par-boil clams. Once water comes to a boil, toss in all the clams and blanch for 30 secs. Remove and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/03/CBBS-1.png
Heat up wok with cooking oil and sauté garlic, julienne ginger and fermented soy beans for 1 min.https://asianinspirations.com.au/wp-content/uploads/2026/03/CBBS-2.png
Toss in shallots, diced red and green capsicums and fry for 2 mins over medium heat.https://asianinspirations.com.au/wp-content/uploads/2026/03/CBBS-3.png
Pour in clams and stir for 1 min.https://asianinspirations.com.au/wp-content/uploads/2026/03/CBBS-4.png
Season clams with light soy sauce, oyster sauce and sugar.https://asianinspirations.com.au/wp-content/uploads/2026/03/CBBS-5.png
Pour in corn flour solution to thicken sauce. Remove from heat and serve hot.https://asianinspirations.com.au/wp-content/uploads/2026/03/CBBS-6.png
Cambodian Fried Fish with Ginger
To cook
Heat the wok with 1 cup of oil and fry the ginger until golden. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-1.png
Sliced fish fillets into 1cm thick pieces and add 2 tbsp tempura flour over. Mix well so fish slices are well coated.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-3.png
In the same wok, add another ½ cup of oil and fry fish slices in batches until golden. Strain and set aside on the cooling rack.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-4.png
Remove excess oil from the wok and leave about 2 tbsp spoons. Sauté garlic for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-5-1.jpg
Add in fermented soy beans and chillies.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-6.png
Fry for 2 mins, pour in sugar, water and lime juice. Cook for 1 min.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-7.png
Toss in fried fish, spring onions and fried ginger and stir to mix. Serve hot.
Thai Spicy Squid Stir-fry
To Make
Marinate prawns and squid tentacles with some cooking oil and a pinch of salt. Set aside.
Mix all sauce ingredients and set aside.
Heat up a wok over medium-high heat with 1 tbsp sesame oil and 1 tbsp oil. Sauté prawns until almost cooked. Remove and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/01/TSSS-1-1-1.jpg
Sear the squid tentacles for 30 seconds. Add the pre-cooked squid tubes and sear for a further 30 seconds. If using uncooked squid tubes, blanch them in boiling water for 30 seconds, then drain and rinse under cold water before searing. Remove from the pan and set aside.https://asianinspirations.com.au/wp-content/uploads/2026/01/TSSS-2-1.jpg
Add 1 tbsp sesame oil to the wok. Sauté onion and capsicum for 2 minutes. Add garlic and chillies, cooking for 30 seconds. https://asianinspirations.com.au/wp-content/uploads/2026/01/TSSS-3-1.jpg
Lower the heat to low-medium, pour in the sauce and cook for 1 minute. https://asianinspirations.com.au/wp-content/uploads/2026/01/TSSS-4-1.jpg
Toss in prawns, squid tubes and tentacles, Thai basil, coriander, and spring onions. Stir for 30 seconds until well combined. Serve hot.https://asianinspirations.com.au/wp-content/uploads/2026/01/TSSS-5-1.jpg
Shrimp Stuffed Shiitake Mushrooms
To make
Remove the stems from all of the mushrooms.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-1-1.jpg
Chop up the stems and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-2-1.jpg
In a pestle and mortar, pound the shrimps until you get a gluey texture but leave some shrimps not completely smashed up to give it some texture.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-3-1.jpg
Mix together pounded shrimps, chopped spring onion, sake and salt until well combined.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-4-1.jpg
Lay mushroom caps on a lined tray. Fill the underside of the mushrooms with corn flour.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-5-1.jpg
Stuff mushrooms with shrimp paste until you get a tall doome.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-6-1.jpg
Grill or broil mushrooms for 15-20 minutes or until the shrimp paste turns slightly golden on top.
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.
Satay Bee Hoon
To Cook
Grind the toasted peanuts until fine. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/10/SBH-2.jpg
Place all the spice paste ingredients (except the oil) into a blender and blitz to a smooth paste.
Heat up wok with oil and sauté the spice paste until the oil separates.https://asianinspirations.com.au/wp-content/uploads/2025/10/SBH-3.jpg
Add in palm sugar, coconut cream, salt, kecap manis and tamarind paste. Cook for 1 minute. Pour in hot water and simmer for 3-4 minutes.https://asianinspirations.com.au/wp-content/uploads/2025/10/SBH-4.jpg
Stir in the ground peanuts and cook for a further 2-3 minutes. Remove from heat and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/10/SBH-6.jpg
Blanch the kangkung, squid strips, shrimps, and rice vermicelli.
Divide and arrange blanched items with sliced fried bean curd puffs on plates.https://asianinspirations.com.au/wp-content/uploads/2025/10/SBH-8.jpg
Spoon the peanut sauce over. Serve warm.