Discover the authentic in Asian cuisine food
To Prep
Cut chicken thigh into 3 cm cubes.
Place all marinade ingredients in a small saucepan and simmer until liquid is reduced by half. Reserve ½ cup marinade.
Marinate chicken with remaining marinade and refrigerate for 4 hrs.
Fold each piece of chicken into half and thread 3-4 pieces or chicken onto each skewer.
To Cook
BBQ or pan-fry skewers for 3 mins each side, basting often.
Serve hot with optional steamed rice or green vegetables, drizzled with reserved marinade.
To Cook
Place the teriyaki dressing ingredients in a small saucepan and heat over low heat and simmer for 5 mins. Cool in a large bowl, then whisk oils into dressing.
Brush the sword fish steaks with a little marinade and BBQ on the pre-heated griddle plate for 2 mins on each side.
Place steak on serving plate, with a drizzle of leftover teriyaki marinade, garnish with julienned spring onions and serve with seaweed salad on the side.
To Cook
Place the fish pieces into a blender or food processor and pulse for a few seconds, then add all the other ingredients, except the banana leaves and grind to a thick paste. Set aside.
To make the banana leaves flexible so you can fold easily, scald the banana leaves by pouring boiling water over them in a basin. Drain and place the leaves on a clean work surface. Scoop 3 heaped tablespoons of the fish mixture onto the centre each piece of banana leaf (or aluminium foil). With a firm hold, fold one side of the banana leaf over the other to form an elongated package. Then hold the ends of the banana leaves and fold in both corners to form a triangular tip. Seal package on both ends with toothpicks. Repeat until all the fish mixture is used up.
Grill each parcel directly over the hot charcoal or in a preheated oven for 10 to 15 minutes, turning from time to time until the banana leaf wrapper is charred. Serve them hot.
To Prep
Combine sweet chilli sauce and chilli garlic sauce in a bowl and set aside.
To Cook
Preheat lightly oiled barbecue grill or chargrill pan over medium-high heat.
Thread prawns onto the skewers. Season with salt.
Cook prawns for 3-4 minutes, turning once. Place on a serving plate and drizzle with the sauce. Garnish with coriander leaves and chilli.
