To cook
Cut the cucumbers in half lengthways and scoop out the seeds with a spoon. Use the side of your knife to press the cucumber lightly to crush it, then cut into bite-size pieces.
Place the cucumber pieces in a bowl, add salt, and massage with your hands until evenly coated. Leave for 5 minutes. Rinse with cold water to remove excess salt and drain well.
In a bowl, combine the cucumber, kombu, red chilli, soy sauce, sugar, ginger, and rice vinegar. Mix well and refrigerate overnight.
Before serving, add roasted white sesame seeds and S&B Crunchy Garlic with Chilli Oil Mild. Mix gently.
Vegetables
Pumpkin and baby potato curry with crispy ginger
To cook
Place diced pumpkin and sliced potatoes on an oven tray. Drizzle with oil and sprinkle with salt. Bake in a preheated oven at 180°C for 15 minutes. Remove from the oven and set aside.
Heat 5 tablespoons of oil in a small pot to approximately 170°C. Add shredded ginger and fry quickly for a few seconds until it starts to change colour. Immediately pour the ginger and oil through a strainer. Place the crispy ginger on absorbent paper and set aside until ready to serve.
In a medium-sized pot, heat 1 tbsp of oil. Add diced onions and gently sauté for 2 minutes without browning. Add the roasted potatoes, pumpkin, and vegetable stock, then simmer for 3 minutes. Add the Tuscan kale and stir well.
Remove the pot from the heat. Break S&B Golden Curry block into the pot. Stir well until combined, then let it rest for 4 minutes
Serve the curry with cooked rice, then sprinkle dried onions and crispy ginger on top.
Vegetable Golden Curry Soup
To cook
Heat curry soup ingredients in a pot.
Heat a small amount of oil in a frying pan and stir-fry Vegetables A.
Add Vegetables A and carrots into the soup and cook for about 10 minutes. Add broccoli and tomatoes and cook until the broccoli is cooked to your liking.
Serve in a bowl.
Japanese Chestnut Jelly Cake (Kuri Yokan)
To Make
Soak the thawed chestnuts in water for 30 minutes. Then boil chestnuts for 5 minutes over low heat. Remove chestnuts and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/09/DSC_5095.jpg
Combine 200ml water and sugar in a small saucepan over medium heat. Stir until the sugar has dissolved. Add in the chestnut and bring to a boil. Then remove from heat, cover and leave to cool.
Once the chestnut is cooled, transfer the chestnut and syrup to a clean container. Cover and refrigerate until ready to use, or overnight for a better result. https://asianinspirations.com.au/wp-content/uploads/2026/09/DSC_5099.jpg
Line an 18cm (7-inch) square cake pan with cling film.
Heat 480ml of water with agar powder in a medium saucepan. Stir with a whisk until agar powder has fully dissolved over medium heat. https://asianinspirations.com.au/wp-content/uploads/2026/09/DSC_5107.jpg
Add the red bean paste and salt, stirring until smooth and well combined. Bring the mixture to a gentle boil, then remove from the heat. Continue stirring to cool it down.
Drain chestnuts from syrup. Pour half of the red bean jelly into the cake pan. Arrange the chestnuts evenly over the surface, then pour over the remaining red bean jelly, ensuring the chestnuts are completely covered. https://asianinspirations.com.au/wp-content/uploads/2026/09/DSC_5112.jpg
Allow it to cool to room temperature, then refrigerate for at least 2 hours before slicing.
Easy Steamed Fish with Shiitake & Bamboo Shoots
To Make
Mix all marinade ingredients together.
Slice the fish fillets into 3.5cm pieces and coat with the marinade. Set aside for 10 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/09/OPSF-1.jpg
Arrange the shimeji mushrooms, bamboo shoots, shiitake mushrooms and ginger on a plate. Place the marinated fish pieces on top.https://asianinspirations.com.au/wp-content/uploads/2026/09/OPSF-2.jpg
Steam over medium-high heat for 8-10 minutes.https://asianinspirations.com.au/wp-content/uploads/2026/09/OPSF-4.jpg
While fish is steaming, combine the minced garlic and cooking oil in a small bowl, cook in the microwave for 2 minutes or until slightly golden.
Mix seasoning sauce together and set aside.
Once the fish is cooked, drizzling the seasoning over the fish. Spoon fried garlic and garlic oil over the top and garnish with spring onion threads.
Chinese Dill & Pork Dumplings
To Make
To make aromatic water, place the spring onion, ginger, and Sichuan peppercorns in a bowl. Pour over boiling water and leave to infuse for 15 minutes. Strain and discard the solid and set the aromatic water aside to cool slightly.https://asianinspirations.com.au/wp-content/uploads/2026/08/CDPD-1.jpg
Slice pork into thin slices, then finely chop with a cleaver until sticky and retaining a coarse texture.
Place all the pork filling ingredients into a mixing bowl. Gradually add the aromatic water in 3-4 additions, mixing in the same direction after each addition until the liquid is fully absorbed. Continue mixing until the filling becomes sticky and cohesive. https://asianinspirations.com.au/wp-content/uploads/2026/08/CDPD-4.jpg
Place 1 tbsp filling in the centre of dumpling wrapper. Lightly wet the edge of the wrapper with water, then fold in half and seal. Fold 2-3 pleats on each side. Repeat with the remaining filling and wrappers. https://asianinspirations.com.au/wp-content/uploads/2026/08/CDPD-8.jpg
Heat a frying pan with enough oil to coat the base. Arrange half of the dumplings in the pan, cook for 2-3 minutes, or until the bottom is golden brown. https://asianinspirations.com.au/wp-content/uploads/2026/08/CDPD-10.jpg
Pour 100ml water around the dumplings and cover with a lid. Cook for another 2-3 minute. Remove the lid and continue cooking until the remaining water has evaporated and the bottoms are crisp and golden. Repeat with the remaining dumplings. https://asianinspirations.com.au/wp-content/uploads/2026/08/CDPD-11.jpg
Garnish fried dumplings with toasted black and white sesame seeds and some fresh dill. Serve with dipping sauce.
Mentaiko Potato Salad
To make
Boil potatoes in a pan until soft. Drain liquid and mash until the potatoes are fairly smooth or to your liking. Cool before moving to step 3.
Place cucumber in a bowl and coat lightly with salt. Use your hands to massage the salt into the cucumber until the cucumber becomes soft. Wash cucumbers with cold water to remove the salt. Using your hands, squeeze out excess liquid from the cucumbers. Repeat the same process for carrots and onions.
Once the potato mash is cooled, add vegetables from step 2 and mayonnaise. Mix well, then add mentaiko to finish off.
Serve with lettuce leaves, cherry tomatoes and some mentaiko on top.
Phuket Style Pineapple Salad
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.
Thai Yellow Curry Vegan Dumplings
To Make
Heat oil in a wok with cooking oil and sauté minced ginger and garlic until fragrant. Add shiitake mushrooms, cabbage, and carrot. Cook for 3-4 minutes or until vegetables soften. https://asianinspirations.com.au/wp-content/uploads/2026/07/YCDT-2.jpg
Season with light soy sauce, sugar, salt and sesame oil. Cook for another minute then remove from heat. Add in chopped spring onion and allow the filling to cool completely.
Add about 1 tbsp of vegetable filling to the centre of the gyoza wrapper. Lightly wet the edge with water, then fold and pleat to seal. Repeat with remaining wrappers and filling. https://asianinspirations.com.au/wp-content/uploads/2026/07/YCDT-4-editted.jpg
Freeze dumplings for at least 4 hours or overnight for a better shape during baking. (optional)
Pre-heat oven to 190 °C.
Combine all curry broth ingredients in a medium tray. Reserve about ⅓ of the broth.https://asianinspirations.com.au/wp-content/uploads/2026/07/YCDT-7-editted.jpg
Scatter bok choy pieces over the curry broth. Then place frozen dumplings on top. https://asianinspirations.com.au/wp-content/uploads/2026/07/YCDT-9-editted.jpg
Pour over the reserved broth to coat the dumplings. Cover the tray with foil.https://asianinspirations.com.au/wp-content/uploads/2026/07/YCDT-10.jpg
Bake the frozen dumplings for 20-25 minutes, or freshly made dumplings for 15 minutes.
Remove the foil and broil for another 5-10 mintues or until golden and cripsy on top.
Top with coriander, spring onions, toasted sesame seeds, and vegan chilli crisp. Serve warm.
Sanhe Stir-Fry
To Make
Combine pork strips with all marinade ingredients. Gradually work the water into the meat while mixing until fully absorbed. Let it sit for 15 minutes.
Heat 1 tbsp oil in a wok or frying pan over medium high heat. Stir-fry the pork strips until almost cooked through. Remove from the frying pan and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/05/SSF-1.jpg
Add another 1 tbsp of oil, sauté the garlic, ginger, and spring onion until fragrant. https://asianinspirations.com.au/wp-content/uploads/2026/05/SSF-2.jpg
Add celery, capsicums, red onion, dried firm tofu, and soaked wood ear mushrooms. Stir-fry for 2 minutes until the vegetables are slightly tender but still crisp.https://asianinspirations.com.au/wp-content/uploads/2026/05/SSF-3.jpg
Return the pork to the pan and toss everything together. https://asianinspirations.com.au/wp-content/uploads/2026/05/SSF-4.jpg
Add in seasoning ingredients, stir until evenly coated.https://asianinspirations.com.au/wp-content/uploads/2026/05/SSF-5.jpg
Finish with a splash of white vinegar. Serve hot.
Coriander Beef Stir-fry
To Make
Marinate beef with all the marinade ingredients for 10-15 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/05/CBSR-1.jpg
Heat a wok over medium heat with 2 tbsp oil. Briefly sauté Sichuan peppercorns for 30 seconds or until fragrant. Discard the peppercorns, leaving the aromatic oil in the wok. https://asianinspirations.com.au/wp-content/uploads/2026/05/CBSR-2.jpg
Add garlic, ginger, and chillies to the wok. Sauté for 30 seconds or until fragrant.https://asianinspirations.com.au/wp-content/uploads/2026/05/CBSR-3.jpg
Increase the heat to high. Add the marinated beef. Stir-fry quickly until the beef changes colour and is just cooked through. Add cooking wine.https://asianinspirations.com.au/wp-content/uploads/2026/05/CBSR-4.jpg
Turn off the heat. Add coriander and gently toss using residual heat until just wilted but still fresh and aromatic. https://asianinspirations.com.au/wp-content/uploads/2026/05/CBSR-6.jpg
Braised Bamboo Shoots
To Make
Cut bamboo shoots into quarters, then slice into 5cm in length.
Heat up a frying pan with oil and sauté sliced ginger for 30seconds. https://asianinspirations.com.au/wp-content/uploads/2026/04/BBS-1.jpg
Add in bamboo shoots and let it sear for 2-3 minutes over medium heat. https://asianinspirations.com.au/wp-content/uploads/2026/04/BBS-2.jpg
Once bamboo shoots turned slightly brown, add in light soy sauce, dark soy sauce and rock sugar. Stir to coat. https://asianinspirations.com.au/wp-content/uploads/2026/04/BBS-3.jpg
Pour in Shaoxing wine and water, bring to a simmer, then cover and cook over low heat for 10 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/04/BBS-4.jpg
Remove the lid and increase the heat to reduce the sauce until slightly thickened and glossy.
Drizzle with sesame oil and serve hot.