To Make
Mix all the miso mayo ingredients together. Keep in the refrigerator to chill until required. https://asianinspirations.com.au/wp-content/uploads/2025/10/TSVR-1.jpg
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/TSVR-2.jpg
Wrap a sushi mat with cling wrap. Place a piece of Obento Yaki Nori Sheet on the mat (shiny side down). Spread about 150g of sushi rice evenly over the nori sheet.
Arrange inari, cucumber sticks, and avocado slices onto nori sheet. https://asianinspirations.com.au/wp-content/uploads/2025/10/TSVR-4.jpg
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/TSVR-6.jpg
Once sealed, wrap the mat around the roll again and squeeze lightly to shape it evenly.
Cut the roll in half, then slice each half into 3 equal pieces. Repeat for remining rolls.
Serve with miso mayo and Obento Sliced Pickled Ginger.
Vegetables
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.
Filipino Beef Stew (Mechado)
To Cook
Cut beef chuck into large chunks. Soak in cold water for 30 minutes to draw out excess blood. Drain and set aside.
Heat oil in a heavy-bottom pot over medium heat. Sauté onions and garlic for 2 minutes. Add beef pieces and cook until lightly browned on all sides.https://asianinspirations.com.au/wp-content/uploads/2025/10/FBS-2.jpg
Stir in tomato puree, lemon juice, light soy sauce and dark soy sauce. Cook for few minutes.https://asianinspirations.com.au/wp-content/uploads/2025/10/FBS-3.jpg
Pour in beef stock, then add bay leaves and black pepper. Bring to a boil, then reduce heat to low.https://asianinspirations.com.au/wp-content/uploads/2025/10/FBS-6-1.jpg
Cover and simmer for 50-60 minutes, stirring occasionally, until beef is tender.
Add potatoes and carrots. Cook for 10 minutes. Add red capsicum and cook for another 4 minutes.https://asianinspirations.com.au/wp-content/uploads/2025/10/FBS-8-1.jpg
Add salt to taste. Serve with steamed rice.
Ube Burnt Basque Cheesecake
To Cook
Steam the cubed ube until soft.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-1.png
Smash with a fork or blend in a blender until well mashed.
Preheat oven to 230°C.
In a saucepan, heat up evaporated milk, coconut cream and condensed milk. Once it starts to bubble, toss in butter.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-3.png
Add in the mashed ube.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-4.png
Add in the ube paste.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-5.png
Stir until well incorporated. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-6.png
Place cream cheese into the mixing bowl and beat for 3 seconds.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-7.png
Add in sugar and beat for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-8.png
Toss in haleya and ube paste and beat until well combined.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-9.png
Add in egg one at a time until well incorporated.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-10.png
Add in thickened cream and beat for 15 secs.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-11.png
Add in flour. Beat slightly and not overbeat.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-12.png
Pour mixture over a strainer into a lined 6” baking pan and bake for 30 mins on the middle rack. Turn the oven to top heat and bake the surface for 5 minutes.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-13.png
Cool the cake on a cooling rack for 10 minutes and remove it from the baking pan. Let it cool completely before chilling in the refrigerator for 4 hours or overnight.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-14.png
Chinese Pumpkin Cakes
To Prep
Peel the pumpkin and cut into thin pieces. Steam them for 15-20 mins until soft.https://asianinspirations.com.au/wp-content/uploads/2025/09/Copy-of-CPC-1-1.jpg
Cool and smash with a fork or use a food processor until you get a smooth paste. Set aside.
Divide red bean paste into 12 portions and roll them into balls. Chill them in the refrigerator until required.
Place glutinous rice flour in a medium mixing bowl and add ¾ of the pumpkin paste in.https://asianinspirations.com.au/wp-content/uploads/2025/09/Copy-of-CPC-2-1.jpg
Mix with chopsticks until a pliable dough forms. Add in more pumpkin paste if dough is too dry. Divide into 12 portions.
To Make
Take one of the pumpkin dough balls and make a well using your thumb. Place a red bean paste ball in and bring the opening together and seal. Roll it between your palms to get a smooth ball.https://asianinspirations.com.au/wp-content/uploads/2025/09/Copy-of-CPC-4-1.jpg
Then flatten the ball with a rolling pin to about 7-8cm in diameter.
Press both sides onto toasted sesame seeds and set aside while repeating the process with remaining dough balls.https://asianinspirations.com.au/wp-content/uploads/2025/09/Copy-of-CPC-5-1.jpg
Heat up frying pan with 3-4 tbsp of oil and fry pumpkin cakes in batches until both sides are golden under medium heat. Add oil to frying pan as required.https://asianinspirations.com.au/wp-content/uploads/2025/09/Copy-of-CPC-6-1.jpg
Vietnamese Pillow Fried Dumplings
To Make
Sift flours, baking powder, salt, and turmeric powder into a bowl. Add in egg, oil, and water. Mix with a spatula until well combined, then knead by hand a few minutes into a ball. Cover and rest for 1 hour.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7548.jpg
Place all the filling ingredients into a mixing bowl except the boiled quail eggs. Mix them up, divide into 12 portions and then wrap each portion around a quail egg and shape into ovals. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7557.jpg
After resting, knead dough briefly and divide into 12 balls. Cover all the dough balls from drying out.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7559-1.jpg
Roll one ball into an oval with a rolling pin, place filling in the centre, and seal edges by pinching and folding.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7567-1.jpg
Repeat with remaining dough and filling.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7571.jpg
Heat oil in a saucepan or wok to 180°C. Fry dumplings in small batches over medium heat for 5–6 minutes, until golden. Drain on a cooling rack.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7577.jpg
Serve with oak lettuce, mint, bean sprouts together with dipping sauce.
Pad Prik Khing with Tofu
To Make
Slice tofu into 5mm thick rectangular pieces. Cut snake beans into 5cm batons.
Heat up 1-2 tbsp of oil and pan fry tofu slices until golden on both sides. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/07/PPK-1.jpg
Add another 1-2 tbsp of oil and sear the snake beans until blistered. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/07/PPK-2.jpg
In a wok, heat up 1 tbsp of oil and fry the red curry paste for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2025/07/PPK-3.jpg
Toss in tofu and snake beans, along with palm sugar and soy sauce. Stir until well coated with curry paste.https://asianinspirations.com.au/wp-content/uploads/2025/07/PPK-4.jpg
Dish up and garnish with kaffir lime leaf and chillies.
Korean Tofu Vegetable Pancakes
To Make
Mix all ingredients together except red chilli in a medium mixing bowl.https://asianinspirations.com.au/wp-content/uploads/2025/07/KTVP-1-2.png
Divide into 8-10 equal portions, shape into balls and flatten into round discs, then press a slice of red chilli on the top.https://asianinspirations.com.au/wp-content/uploads/2025/07/KTVP-2.png
Heat up a frying pan with 2-3 tbsp of oil and fry the chilli side first for 3-4 mins or until golden.https://asianinspirations.com.au/wp-content/uploads/2025/07/KTVP-3.png
Flip over and do the same. Repeat with the rest.https://asianinspirations.com.au/wp-content/uploads/2025/07/KTVP-4.png
Japanese Mixed Rice in Rice Cooker (Takikomi Gohan)
To Prepare
Wash short grain rice and let it soak for 15-20 mins. Drain away soaking water and place rice inside rice cooker.https://asianinspirations.com.au/wp-content/uploads/2025/06/JMR-2.png
Heat up some water in a saucepan and blanch konjac for 2-3 mins. Remove from saucepan and let it cool and julienne. Set aside.
In the same saucepan, blanch aburaage for 30 secs. Remove and let cool. Cut half length wise and cut into thin strips. Set aside.
To Make
Pour dashi into rice, add light soy sauce and mirin. Mix well.
Layer ingredients in this order: chicken pieces, mushrooms, konjac, mushrooms and aburaage. Do not mix them up.https://asianinspirations.com.au/wp-content/uploads/2025/06/JMR-3-1.png
Cover and start cooking process.
Once done, let rice steam for 10 mins. Give it a good stir.https://asianinspirations.com.au/wp-content/uploads/2025/06/JMR-4.png
Serve hot with some chopped spring onions.
Thai Corn Fritters
To Make
Mix corn, egg, red curry pastes and baking powder well.
Add all flour, sugar, salt and lime leaf. Then mix until all ingredients are combined.
Adjust the consistency by slowly adding in water.
Heat oil to medium-high heat.
Use a spoon to take the mixture then deep fry until crispy.
Serve with ABC Original Chilli Sauce.
Crispy Tempeh Kecap
To Prep
Pound all the spice paste ingredients until you get a smooth paste.
Heat up wok with enough oil. Once ready, deep fry the tempeh cubes until golden brown. Do this in two batches. Strain oil and cool them on paper towel to absorb excess oil.
Remove excess oil from wok and leave around 2 tbsp.
To Make
Sauté the pounded spice paste together with lemongrass until fragrant.
Toss in the chillies and tempeh. Stir-fry for 3 mins.
Add in ABC Sweet Soy Sauce (Kecap Manis), stir in well for 30 secs then add water. Stir until tempeh is well coated.
Switch off heat and serve hot.
Korean Vegetable Pancake (Yachae Hotteok)
To Prep
Mix 150ml warm water with instant yeast and let it bloom for 15 mins.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-1-1.jpg
Prepare the rest of the dough’s dry ingredients in a large mixing bowl. Pour yeast water over and mix with a spatula.
Add in oil and the rest of the water and bring mixture to a dough. Turn onto a flat surface and knead for 2-3 mins until dough is slightly smooth.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-4-1.jpg
Return to mixing bowl, cover and let it rise until double (around 1-2 hours).
While dough is proofing, prepare the filling. Mix cabbage with ½ tsp of salt to draw out moisture. Do the same with carrot. Squeeze out as much liquid as possible. Set aside.
Soak potato starch noodles for 10 mins. Cut into 5cm length. Blanch in boiling water for 1 min. Remove and dunk into cold water. Drain and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-6-1.jpg
Heat up frying pan with 1 tbsp oil and sauté shiitake mushrooms until soft and wilted. Remove into a large mixing bowl.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-7-1.jpg
In the same pan, sauté carrot for 2-3mins and add into the large mixing bowl.
Continue the same steps with onion and cabbage.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-9-1.jpg
Add in the chives and sweet potato noodles onto the bowl of sautéed vegetables and pour in the the sauce and mix them together.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-12-1.jpg
Punch down the air of the dough and knead for another min. Let it rest for 15 mins. Divide into 10 equal portions.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-13-1.jpg
To Make
Take one dough ball and flatten with a rolling pin into a large disc (around 14cm diameter) leaving the centre thicker.
Place 1/3 cup of the filling in the centre. Bring the side together and seal completely. Turn it over on a tray and complete the rest of dough balls.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-14-1.jpg
Brush oil all around the filled dough and let them sit for a few mins in the oil.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-16-1.jpg
Heat frying pan with 2-3 tbsp of oil and fry hotteok seam side down first.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-17-1.jpg
Press them as flat as you can and fry until golden brown on both sides. Fry them in batches.
Serve warm.https://asianinspirations.com.au/wp-content/uploads/2025/05/YH-25-1.jpg