Simple Rice Recipes

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Rice is a staple food in many Asian countries. If you’re travelling in Asia, it is common to see the locals having rice at every meal, including breakfast! Different countries have different ways of eating and cooking rice. And yes, it is more than just white rice and dishes! We are thrilled to share some of our favourite rice recipes with you!

Simple Rice Recipes

Lamb Biryani

This classic biryani recipe by bbcgoodfood ( is our go-to Indian rice recipe for family and friends gathering. This Indian rice recipe is extremely easy to follow and make at home. We highly recommend you to marinade the lamb at least for 2 hours for that extra flavour. Not a fan of lamb? Simply substitute it with chicken! And if you would like to learn how to cook more Indian dishes, sign up for our Indian Cooking Class Master ( today!


Kimchi Fried Rice

This is one of the best rice recipes for lazy days. All you have to do is fry some kimchi, Korean chilli bean paste and short-grain rice in a wok. If you’re looking for a fail-proof recipe, this is it! You don’t need to worry about overcooking it over the stove, as the fried rice tastes even better when it is lightly toasted. Check out the full recipe here


Simple Sushi

Sushi is the most significant rice dish that represents Japanese cuisine. We absolutely love this recipe as it shows how kids can help out in making the sushi. You can add any filling you like to your sushi, such as smoked salmon, crabmeat, tuna or avocado. Come and learn the authentic way of making sushi from our professional chefs. Find out more about our Japanese Cooking Class Master here

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Home Recipes

Cook up an ultimate chicken feast

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“Winner winner, chicken dinner!” A catchphrase that most Australians will be familiar with! In this post, we’ll be sharing three different methods to cook a whole chicken, from the perfect basic chicken roast to Indian, and Malaysian/Singaporean recipes. This chicken recipes will make you feel like a champion after making it, and even more so after eating it!

Vietnamese prawn summer rolls

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Freshly made rice paper rolls packed with prawn, rice noodles, carrots, cucumber and herbs, with a sweet chilli dipping sauce.


For the dipping sauce

  • 2 garlic cloves, finely chopped
  • 1 small red chilli, finely chopped, remove seed if want less spicy
  • 1 tbsp caster sugar
  • 3 tbsp fish sauce
  • juice 1 lime 

For the rolls

  • 100g vermicelli rice noodle or bean thread noodles
  • 12 x 20cm rice papers
  • 1 bunch of mint
  • 18 cooked medium prawn cut in half lengthways
  • 2-3 large iceberg lettuce leaves, torn into 12 pieces
  • 1 medium carrot cut into thin batons
  • a handful coriander
  • a handful Thai basil 
  • a handful long chives
  • 50g bean sprouts



  1. Make the dipping sauce by chopping the garlic, chilli together then stir in the fish sauce and lime juice. 

  2. Boil a pot of water and add the rice noodle and cook the noodle for 5-7 mins and then drain well. Please check the package for instruction first.

  3. When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft about 3 secs then drain on a tea towel or use one of mat to stop them sticking on the the surface.

  4. Place a rice paper wrapper on a board and at one edge of the wrapper, add a few mint leaves, then 2 prawn halves.

  5. Place some lettuce on top of the prawns, followed by some noodles, a few strips of carrot and cucumber, some more herbs and finally some beansprouts. Don’t overfill or they will be hard to roll.

  6. Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.

  7. When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.

  8. Keep on rolling tightly until the whole rice paper wrapper is rolled up.