To Make
Heat up frying pan with some oil and make the egg omelette. Let it cool and cut into strips.https://asianinspirations.com.au/wp-content/uploads/2024/11/Omelette.jpg
Heat up 3 tbsp oil in a wok and sauté chilli paste until fragrant. Add in salted bean paste and continue to fry.https://asianinspirations.com.au/wp-content/uploads/2024/11/Saute-Curry-Paste.jpg
Add in meat and prawns. Stir to coat. Pour in water and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Meat-and-Prawns.jpg
Toss in rice tofu puffs, rice vermicelli and chives. Stir to coat well. If too dry, add a little more water.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Rice-Vermicelli.jpg
Lastly add bean sprouts. Stir well and serve hot with egg omelette and kumquat.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Bean-Sprouts.jpg
Chicken
Soto Ayam
To Make
Heat up a deep bottom pot with ½ cup of oil and sauté the spice paste until oil separates.https://asianinspirations.com.au/wp-content/uploads/2024/11/Curry-Paste.jpg
Add in chicken stock. Toss in the lemongrass, kaffir lime leaves and galangal. Add all the chicken thighs and let it come to a boil. Reduce heat and let it simmer covered for 40 mins. Remove chicken and let it set aside to cool. Season soup with salt.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Chicken-Stock.jpg
Heat up a small pot of oil and deep fry chicken thighs until golden brown on both sides. Drain and cool. Shred the chicken thighs and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/11/Deep-Fry-Chicken.jpg
Portion rice vermicelli into bowls. Pour soup over and fill up with cabbage, bean sprouts, eggs, spring onions, chicken pieces, fried shallots, chopped red chillies, cilantro and lime wedges.
One Pot Hainanese Chicken Rice
To Make
Wash rice and strain off all the water. Place rice inside rice cooker. Season the rice with garlic, ginger, salt and sesame oil. Place knotted pandan leaf and pour in chicken stock. Lay chicken on top and start cooking processhttps://asianinspirations.com.au/wp-content/uploads/2024/10/Rice-Cooker-Uncooked.jpg
For the spring onion oil sauce, heat up oil and pour over the chopped spring onion. Add in light soy sauce and sesame oil. https://asianinspirations.com.au/wp-content/uploads/2024/10/Spring-Onion-Oil.jpg
Blend all the ingredients for chilli sauce until smooth and set aside.
Blend ginger and garlic together until you get a thick paste. Heat up a small sauce pan with oil and sauté the blended ginger until fragrant. Season with salt and set aside.
Serve together once the chicken rice is done.https://asianinspirations.com.au/wp-content/uploads/2024/10/Rice-Cooker-Done.jpg
Ayam Paprik
To Make
Heat up wok with 1 tbsp oil. Sauté sliced shallots, garlic and lemongrass for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/10/Shallots.jpg
Add in chicken cubes and fry for 3-4 mins. Toss in the red capsicums, baby corns and snake beans. Continue to fry for 2-3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/10/Add-Ingredients.jpg
Pour in the sauce and fry for 3 mins, add in torn up kaffir lime leaves and give a final stir.https://asianinspirations.com.au/wp-content/uploads/2024/10/Add-Sauce-1.jpg
Serve hot with steamed rice.
Karaage Chicken with Wasabi Mayo and Potato Salad Bento Box
To Make Karaage Chicken
Marinate chicken for 30 mins with the sake, soy sauce, mirin, grated ginger and juice and minced garlic.
Heat up oil in a small saucepan to 180°C.
Mix potato starch and rice flour together and mix into the marinated chicken until coated well.
Fry chicken pieces in small batches for 4-5 mins. Drain oil.
Increase temperature to 190°C and refry chicken pieces for 1-2 mins until golden brown. Drain and cool on rack.https://asianinspirations.com.au/wp-content/uploads/2024/09/BK-3.jpg
Mix together Japanese mayonnaise and S&B Wasabi Paste to make the wasabi mayonnaise dipping sauce for the chicken.
To Make Potato Salad
Cut potatoes into large cubes and place into a large saucepan filled with water covering all the potatoes. Boil until potatoes are soft.
Drain away the water and let potatoes to cool down to room temperature. Mash potatoes and chilled in the refrigerator for 30 mins.
Add in the rest of the ingredients except shichimi togarashi. Chill in the refrigerator before serving.
To Prepare Japanese Pickles
Place all vegetables in a medium bowl and weigh. The quantity of salt to be added will be the total weight of vegetables multiplied by 0.0025. Add in sugar and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/09/BK-1.jpg
Stack a few plates onto vegetables to press them down and cover to start pickling process. Chill in the refrigerator overnight.https://asianinspirations.com.au/wp-content/uploads/2024/09/BK-2.jpg
Mix in some sesame oil and sesame seeds before serving.
To Prepare Edamame
Heat up a small saucepan with water. Once boiling, add in edamame and boil for 3-4 mins. Drain and set aside.
To Assemble
Assemble bento box by placing steamed rice to one side. Then using green oak lettuce to compartmentalize the karaage chicken with wasabi mayo, edamame, Japanese pickles and potato salad.
Bento box should be kept chilled until ready to eat, best eaten day of.
Nyonya Fried Chicken (Inchi Kabin)
To Prep
In a mixing bowl, combine all the spice paste ingredients together until well incorporated. Marinate chicken pieces overnight in the refrigerator.https://asianinspirations.com.au/wp-content/uploads/2024/08/IK-2-1.jpg
Mix all the sauce ingredients together and set aside.
To Make
Remove marinated chicken from refrigerator and leave it to come to room temperature.
Heat up oil in a medium pot to 180°C.
Fry a few pieces of chicken for 5-7 mins, do not over crowd and stirring periodically. Remove and set aside to drain.https://asianinspirations.com.au/wp-content/uploads/2024/08/IK-3.jpg
Fry second batch of chicken. Once the second batch is removed, place the first batch of fried chicken back into the oil and fry until golden brown and crispy. Remove and drain. Repeat the process until all chicken pieces are fried.
Serve chicken while hot with dipping sauce.
Malaysian Curry Laksa
To Prep
Blend all the fresh spice paste ingredients together and mix in curry powder.https://asianinspirations.com.au/wp-content/uploads/2024/08/CL-1.jpg
Heat up oil in a medium cast iron pot. Sauté spice paste for 5-6 min.https://asianinspirations.com.au/wp-content/uploads/2024/08/CL-2.jpg
Add in chicken breast and cook until it turns opaque, taking about 7-8 mins.https://asianinspirations.com.au/wp-content/uploads/2024/08/CL-3.jpg
Add in prawn/chicken stock followed by pandan leaf. Bring it to a boil and lower the fire. Cover and simmer for 20 mins.https://asianinspirations.com.au/wp-content/uploads/2024/08/CL-4.jpg
Meanwhile, prepare the chilli paste by blending shallots, dried chillies and red chillie together until a smooth paste forms. Heat up frying pan with oil and sauté the paste until oil breaks down. Set aside.
Heat up a pot of water and blanch bean sprouts for 10 secs, rice vermicelli for 1min and Hokkien noodles for 1 min. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/08/CL-7.jpg
Remove chicken breast meat from curry broth and set aside to cool. Once cooled, shred them into small pieces.
Blanch prawns in the curry broth for 2-3 mins. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/08/CL-8.jpg
Add in coconut milk and tofu puffs. Let curry broth come to a gentle boil. Cook for another 5 mins and switch off heat.https://asianinspirations.com.au/wp-content/uploads/2024/08/CL-9.jpg
Divide rice vermicelli, Hokkien noodles in bowls. Pour curry broth over. Garmish with prawns, shredded chicken, tofu puffs, cucumber, chilli paste, lime wedges and mint leaves. Serve hot.
Jungle Curry
To Make
Pound all the curry paste ingredients with a pestle and mortar until you get a thick paste.https://asianinspirations.com.au/wp-content/uploads/2024/07/JC-1.jpg
Heat up a heavy bottom pot with 1 tbsp of oil. Sauté curry paste for 2-3 mins. Remove half if you want it less spicy.https://asianinspirations.com.au/wp-content/uploads/2024/07/JC-2.jpg
Add in chicken strips and cook until 70% cooked. Add chicken stock, palm sugar and fish sauce. Cook for 5 mins.https://asianinspirations.com.au/wp-content/uploads/2024/07/JC-3.jpg
Toss in eggplants, baby corn, green peppercorns, snake beans, fingerroots and kaffir lime leaf. Cook for 2-3 mins until eggplants turned soft.https://asianinspirations.com.au/wp-content/uploads/2024/07/JC-6.jpg
Add in capsicum followed by ground toasted rice. Cook until sauce is slightly thicken.https://asianinspirations.com.au/wp-content/uploads/2024/07/JC-7.jpg
Switch off fire and add in basil leaves, stir and serves with rice.https://asianinspirations.com.au/wp-content/uploads/2024/07/JC-9.jpg
Pan-fried Chicken Noodles
To Make
Slice the chicken thighs on the meat side, making cuts ½ cm deep. Marinate the chicken with Lee Kum Kee Premium Soy Sauce on the meat side for about 5 mins.
In a pot, cook the Hokkien noodles in boiling water (enough to cover the noodles) according to the packet instructions. Set aside.
In the same pot, blanch the snow peas for 30 seconds. Set aside.
In a frying pan over medium heat, cook the chicken skin side down for about 5 minutes or until golden brown, releasing all the chicken oil. Flip the chicken to the meat side and cook for an additional 2-3 minutes.
Once the chicken is cooked, place it on a chopping board and cut into large chunks.
In the same pan using the remaining chicken oil, sauté the ginger and garlic. Then add in the oyster mushrooms and cooked Hokkien noodles, and stir-fry for 1 minute.
Add in the cooked chicken and snow peas to the wok and toss well.
In a small bowl, combine Lee Kum Kee Panda Brand Oyster Sauce, chicken powder, potato starch, sugar, salt and chicken stock together. Then pour this mixture into the wok and quickly toss everything together.
Finally, add the spring onions, toss well, and serve.
Southern Thai Fried Chicken (Gai Tod Hat Yai)
To Prep
Toast cumin seeds, coriander seeds and black peppercorns until fragrant. Set aside to cool.
Pound with pestle and mortar until you get a fine powder.https://asianinspirations.com.au/wp-content/uploads/2024/06/STFC-1.jpg
Add in coriander roots, garlic, palm sugar, fish sauce and salt to get a paste.https://asianinspirations.com.au/wp-content/uploads/2024/06/STFC-2.jpg
Cut a few slits on chicken drumsticks in order to cook evenly. Marinate chicken with the marinade paste rubbing into all the crevices and chill in the fridge for 4 hours or overnight. Let it rest at room temperature before frying.https://asianinspirations.com.au/wp-content/uploads/2024/06/STFC-5.jpg
To Make
Mix shallots with ½ of salt and let it sit for 10 mins. Lay them flat on paper towel and cover with another paper towel to absorb all the moisture. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/06/STFC-6.jpg
Heat up wok or cast iron casserole with oil reaching 180°C degree. Toss in the sliced shallots and fry till slightly brown and remove from oil and drain on paper towel. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/06/STFC-8.jpg
Mix tempura flour with ice cold water to get a thick batter. Coat chicken with batter and let it sit for a few mins.https://asianinspirations.com.au/wp-content/uploads/2024/06/STFC-9.jpg
Using the shallot oil, place half of the chicken into the oil and fry chicken for 12-15 mins turning periodically until chicken is evenly brown. Remove and drain on wire rack. Avoid overcrowding and fry chicken in batches.https://asianinspirations.com.au/wp-content/uploads/2024/06/STFC-10.jpg
Sprinkle the fried shallots over fried chicken and serve hot.
Indonesian Braised Chicken Stew in Sweet Soy Sauce (Semur Ayam)
To Make
Blend spice paste with a food processor. Set aside.
Heat up wok or a cast iron pot with cooking oil. Sauté spice paste together with lemongrass until fragrant.https://asianinspirations.com.au/wp-content/uploads/2024/05/SA-1.jpg
Add in chicken and cook until chicken no longer pink.https://asianinspirations.com.au/wp-content/uploads/2024/05/SA-2.jpg
Add in potatoes, ABC Sweet Soy Sauce (kecap manis), salt, sugar, pepper and ground nutmeg. Stir to coat and cook for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/05/SA-3a.jpg
Add water and let it simmer over low heat for 20 mins covered. Remove lid, and continue to cook uncovered for 5 mins.https://asianinspirations.com.au/wp-content/uploads/2024/05/SA-5.jpg
Garnish with fried shallots.
Malaysian Spice Roasted Chicken (Ayam Percik)
To Prep
Pound all the spice paste ingredients together using mortar and pestle or blender.
Heat up wok with 2 tbsp of oil and when it starts to smoke, cook spice paste for 10 mins or until fragrant. Keep stirring to avoid burning.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-1.jpg
Add in cloves and green cardamom pod together with coconut milk and tamarind paste and cook for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-2.jpg
Then add in water and continue to cook for 5 mins. Set aside to cool.
Clean chicken and wipe dry with a kitchen towel. Marinate chicken thighs with cooked spice paste overnight or best for 2 days.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-4.jpg
To Make
Pre-heat oven to 180°C. Line baking pan with banana leaves.
Scrape the marinade off the chicken and set chicken aside on a tray. Spread the marinade onto banana leaves.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-5.jpg
Place chicken on top of the marinade making sure to cover the marinade base to avoid it burning.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-6.jpg
Bake chicken in the oven for 50 mins basting some oil over them midway.
Turn to top grill mode for another 8-10 mins to give the chicken surface some charring. https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-7.jpg