Asian Inspirations

Discover the authentic in Asian cuisine food

Grill/BBQ

Thai Duck & Dragon Fruit Salad

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To Prep
Heat the oven and an oven tray to 200°C.
Dust the duck breasts with salt and pepper on both sides.

To Cook
Add the duck, skin-side down to a non stick pan (no oil). Cook from cold for 4 to 5 mins.
As the heat rises, the fat will render, making the skin crispy. By now the pan is at a medium to hot temperature.
Seal the duck on all sides in the hot pan then place skin-side down on the heated oven tray.
Squeeze a little orange juice onto the upturned meat (not the skin) and return the tray and duck breasts to the oven to finish cooking (6 to 8 mins).
Prepare the dressing by first combining fish sauce, rice vinegar, orange juice and soy sauce with the palm sugar and mix until sugar is dissolved.
Add sesame oil, crushed garlic and grated ginger, mix well, then set aside.
In a large bowl, combine coriander, oak leaf lettuce and watercress with onion. Drizzle with dressing and toss well to cover.
Combine dragon fruit and orange into the bowl to coat and divide the mixture between two bowls for serving.
Remove the duck breast from the oven, place on a cutting board skin-side up and allow to rest for a few mins. The duck is ready when it’s slightly resistant but springy when pressed.
While the duck is resting, scoop the contents of one dragon fruit, and blend with a teaspoon of cane sugar on high to make your smoothie. Pour into glasses and serve with fresh mint to garnish.
Slice the duck into thick pieces so they remain juicy and serve on top of the dragon fruit, orange, coriander and lettuce mix.
Garnish with chopped peanuts and a further drizzle of the dressing. Serve immediately and enjoy.

Traditional Indonesian Salad (Gado-Gado)

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To Cook
In a small pot over low heat, combine all sauce ingredients.
Stir until well combined and peanut sauce mixture is smooth.
Marinate tofu squares in peanut sauce for 30 mins.
Meanwhile, prepare all vegetables and assemble them in a salad bowl.
Grill tofu squares on medium heat on a hot grill until golden brown and cooked through.
Cut tofu squares into triangles and place alongside prepared vegetables in salad bowl.
Garnish with coriander, sesame seeds and crushed peanuts.
Serve Gado-Gado with a generous serving of peanut sauce.

Sticky Tofu Sliders

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To Prep
Cut your block of tofu into 8 equal size pieces. (Slice lengthways through the centre to create two equal size squares, then cut each into 4 pieces.)
Combine the honey, soy sauce, ginger and garlic in a shallow glass or ceramic bowl, then add the tofu and gently turn to coat. Cover and marinate in the fridge for at least an hour.
Prepare the slaw. Combine the cabbage and carrot in a bowl with the Kewpie Mayonnaise. Toss to combine.
Slice the brioche buns in half.

To Cook
Place a griddle pan on the grill over high heat. Add the tofu and cook for 2 mins each side, basting with the remaining marinade if desired.
On the base of each brioche bun, place a small amount of salad greens, then the cooked tofu, the Kewpie Mayonnaise, and finally a sprig or two of fresh coriander and the top of the bun.

Ayam Percik

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To Prep
Lightly toss the bean sprouts, long beans, carrot sticks in tangy lemon fish sauce dressing and top with peanuts to make the raw Malay-style salad.
For the chicken marinade, add coconut milk, sambal oeleck, garlic, minced ginger, lemongrass, minced shallot, coriander powder, cumin powder, turmeric powder and brown sugar in a mixing bowl. Stir well until combined.
Place chicken pieces into mixing bowl, stir well to coat marinade on chicken pieces.
Leave it for two hrs, or overnight to allow to soak up the flavours.

To Cook
Preheat BBQ grill on high heat, reduce to medium high and place chicken pieces on grill.
Grill for 4-5 mins on each side, be sure to flip once to ensure chicken pieces remain moist.
Remove from grill, allow to rest for 5 mins.
Serve with Bunga Telang coconut rice and raw Malay-style salad.

Otak Otak

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To Cook
Place salmon fillets, egg, coconut milk, kaffir lime leaves, red curry paste, chopped onion, chopped spring onion, and turmeric powder in a blender and blend well to make otak otak paste.
Preheat BBQ grill.
To make banana parcels, place two banana leaf rectangles on a flat surface.
Place 2 tbsp of otak otak paste in centre of banana leaf rectangles and fold the left and right edges to the centre to make a banana boat. Secure ends with toothpicks.
Place on BBQ grill for 5-10 mins (or until cooked through).
Serve with turmeric coconut rice, boiled eggs, cucumber slices, tomato halves and peanuts for a complete meal.

Spicy Thai BBQ Pork

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To Prep
Add the pork, chopped garlic, large chilli, bird’s eye chillies and sliced basil leaves in a big bowl and add all of the seasoning mix into the bowl.
Mix all of the ingredients together until mixed through then cover and let marinate in the fridge for about 2-3 hrs.

To Cook
Thread the pork onto the skewers and grill over a medium hot barbecue charcoals or hot cast iron pan until cooked through.
Serve with warm sticky rice and enjoy spicy Thai BBQ pork.

Grilled Lemongrass Chicken

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To Prep
The chicken will be placed inside and around the lemongrass stalk.
Cut the lemongrass stalk to about 15 cm long starting from the base. Prepare the lemongrass net to hold the chicken by using a narrow sharp knife and poke the knife into the lemongrass 1½ cm above the root end and push the knife completely through the lemongrass stalk.
Slice 300g of chicken thinly in a vertical direction and then cut horizontally into smaller pieces. Put the chicken pieces into a bowl.
Cut another 300g of chicken into small pieces and put them into a food processer to make chicken mince.
Mix both chicken pieces and chicken mince in the same bowl and put it aside.
Prepare the spice paste by putting the garlic, coriander roots, lemongrass, black and white pepper and ¼ tsp of turmeric powder into the mortar. Then using the pestle crush all spices into the paste. Then put all paste into the bowl with the chicken.
Season the chicken with fish sauce, ABC Sweet Soy Sauce and oyster sauce. Mix all ingredients together until mixed through.
Then put the cling wrap over the bowl and keep it in the freezer for about 30 mins.
Take the chicken bowl out of the freezer after 30 mins. Wear food gloves and massage the chicken mix and then start making the lemongrass chicken stick.
Use your left hand to hold the lemongrass and use your fingers to open the cut lemongrass and stuff the small amounts of chicken into the cut lemongrass net. Turn the lemongrass until the net is filled and surrounded by chicken.
Repeat process until the chicken mix is finished.
Mix coconut cream with ½ tsp of turmeric powder in a small bowl and have a pastry brush ready for basting the lemongrass chicken while cooking.

To Cook
Grill the lemongrass chicken on a medium hot barbecue rack or hot cast iron pan.
Use the pastry brush to baste on the coconut cream with turmeric to give the chicken a nice colour and flavour.
Turn the lemongrass chicken sticks while cooking and cook for about 6-8 mins or until the chicken is cooked through.
Serve the grilled lemongrass chicken with sweet chilli sauce and enjoy.

Spicy Korean BBQ Spatchcock with Kimchi Stuffed Peppers

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To Prep
Soak the bamboo skewers in water to prevent burning.
Remove the backbone from the spatchcocks and press to flatten.
Combine the marinade ingredients in a small pan, bring to the boil and simmer until slightly thickened, allow to cool.
Marinate the spatchcocks for 4 hrs (or overnight), reserving ⅓ of the sauce to drizzle over the spatchcocks when serving.
After marinating, secure with bamboo skewers.
Wash and cut a slit, down the center, of one side of each pepper, rub inside and out, with a little salt and set aside while cooking the spatchcocks.
Place the kimchi ingredients in a large bowl, add the seasonings and massage through. Then, set it aside.

To Cook
Heat the BBQ plate and sear both sides of the spatchcocks, lower the grill temperature and continue cooking until done, when tested with a thermometer.
While the spatchcocks are cooking, rinse the peppers, pat dry and stuff with drained kimchi.
To serve, arrange the BBQ Spatchcocks and kimchi stuffed peppers on a plate, drizzle with the reserved sauce (warmed), serve remaining sauce and kimchi on the side.

Green Curry BBQ Skewers

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To Cook
Chop all vegetables (keeping aside half of your snow peas and baby zucchinis) and chicken into 2cm cubes and arrange on wooden skewers.
In a small bowl, mix the curry paste and coconut cream.
Heat your BBQ hot plate and place all 8 kebabs. Drizzle with prepared curry sauce. Cook for approximately 15 mins, until vegetables are tender and chicken is cooked through.
Cook your remaining vegetables on the hotplate.
Meanwhile, cook the rice following the packet directions.
Arrange rice, skewers and side vegetables on a large share plate.
Garnish with Thai basil leaves and lime wedges.

Duck Satay (Sate Lilit Bebek)

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Sate Lilit Bebek
Place all the spice paste ingredients into a food processor, blend until smooth. Use a little water to help blend.
Heat oil in a wok or fry pan and fry the spice paste for 5 mins, stir continuously. Set aside and allow to cool completely.
In a large mixing bowl, combine the duck mince, desiccated coconut, palm sugar, Squid Brand Fish Sauce and cooled spice paste.
Mix together with your hands until well combined and able to hold shape.
Wrap approximately 2-3 tbsp of the mixture around the lemongrass stalk.
Grill on a hot BBQ for about 3-4 mins on each side, until cooked through.

Sambal Kecap
Combine all the ingredients in a blender until smooth.
Pour into serving bowls.

Nasi Kuning
In a large non-stick pot heat oil and cook the onion until golden as about 4 mins.
Add in the rice and remaining ingredients. Stir to combine.
Bring to the boil, cover with lid and reduce heat to a simmer.
Cook for 15 mins.
Remove lid to fluff up rice. Pop lid back on and allow to sit for 5 mins before serving.

Sayur
Heat oil in a large pot and fry the onions, garlic, bacon and chilli for about 2 mins.
Add coriander and tamarind puree, stir to combine.
Add vegetables along with the TCC Premium Coconut Milk, chicken stock powder and pepper. Give it a good stir.
Place the frozen prawns on top, bring to a boil, cover with a lid. Reduce to simmer and cook until the vegetables are just tender.

Spiced BBQ Chicken with Herb Rice Salad (Ayam Percik & Nasi Kerabu)

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To Prep
Blend all marinade ingredients into a paste and marinade the chicken in a bowl. Place in the fridge for at least an hour.

To Cook
Make sambal kelapa by dry frying the grated coconut over low heat until toasted. Remove from wok or pan and set aside.
Fry sardines over medium heat until dry and crumbly. Blend shallots, ginger, lemongrass, black pepper, salt and palm sugar into paste. Fry paste over medium heat for a few mins. Return sardines to wok and combine with paste. Reduce heat to low and continue to cook sardine/paste mixture until very dry and crumbly, about 10-15 mins. Add toasted coconut, mix until combined. Set aside.

To Make the Sambal Belacan
Pound chillies and belacan in mortar and pestle until combined. Add the juice of the 2 limes and palm sugar. Mix well and set aside.

To Make the Spiced Coconut Sauce
Blend the shallots, garlic, ginger and chillies together and add the oil over medium heat to wok or saucepan and stir fry the paste until fragrant.
Pour in coconut cream, chilli soaking liquid, fenugreek seeds, lemongrass, salt and palm sugar. Lower heat and reduce sauce until thick, about 10-15 mins.
Cook chicken over medium heat in a large saucepan with lid on until nearly cooked.
Transfer chicken to a hot grill and baste with the coconut sauce until nice and charred.

To Cook the Nasi Kerabu
Add lemongrass and kaffir lime leaves into the rice cooker.
Infuse warm water with blue butterfly pea flowers for 15 mins.
Strain blue butterfly pea water over rice.

To Assemble the Dish
Finely chop cabbage, snake beans, cucumber and mint. Combine with bean sprouts.
Add a small bowl of rice to the middle of your plate and arrange a chicken drumstick and thigh, sambal kelapa, bean sprout salad, salted eggs and fish crackers around the rice. Finish off with a bowl of sambal belacan and some warmed reserved spiced coconut sauce.

Chinese BBQ Chicken with Shredded Potato

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To Prep
Prepare the chicken by rubbing it with salt inside and out.
In a small bowl, combine Lee Kum Kee Premium Soy Sauce, dark soy sauce, Shaoxing cooking wine, sugar and the ginger juice. Stir well until sugar is dissolved.
Cut the butterfly chicken to lie flat then rub all over with marinade and refrigerate uncovered overnight to dry the skin.

To Cook
Preheat BBQ with indirect heat (using burners away from the flat plate) to medium/hot temperature.
Combine the julienned potato and potato marinate while the BBQ is warming up.
Dress the chicken with vegetable oil and place on the BBQ flat plate. Close the lid on the BBQ to begin cooking. (cook with lid down).
Cook for approximately 1 hr, checking occasionally to ensure it’s not overcooked. (Meat temperature near the bone should be 75℃)
Once ready, remove from the BBQ and rest for 10 to 15 mins.
After removing the chicken from the BBQ, drain the potato marinade and cook the potato on the BBQ hot plate while the chicken is resting. (BBQ lid up now)
For the dressing sauce, combine all dressing ingredients in a bowl and stir until sugar is dissolved.
Cut the chicken and serve with a drizzle of dressing, fresh coriander leaves and the shredded potato on the side.