Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Quick Shortcut Satay Hot Pot (Cheat’s Satay Celup)

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To Prep
Skewer all the ingredients for easy dipping.

To Make Stock
In a clean wok on low heat, add the dry spices. Stir constantly and toast until fragrant. Remove and set aside.
Heat the oil in a wok and fry the shallots until fragrant.
Add in the satay sauce and fry for 10 mins on medium heat, then add in the dry spices and mix well.
Pour in the stock and simmer for another 10 mins. Season according to your preference.
Once ready, start dipping the ingredients into the sauce to cook. Stir the sauce often, especially the bottom to avoid burning.

Thai Suki Hot Pot

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To Make Sauce
In a mortar and pestle, grind the garlic until fine and smooth.
Add the red been curd and juice and continue to mash them until smooth.
Add in the toasted sesame seed and crush them lightly.
Transfer the paste into a pot and add in the remaining ingredients; sriracha, tomato sauce, brown sugar, soy sauce, oyster sauce, sesame oil and water, stir to mix well.
Heat up the sauce in medium heat until it starts to boil, then reduce heat to simmer for 3 mins.
Remove from heat and the sauce is ready for dipping.

To Serve
Bring the pork/chicken stock to boil, add ingredients in your order of preference. Cook and dip in Thai suki dipping sauce as you go.

Chinese Chicken and Mushroom Soup

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To Prep
Wash the shiitake mushrooms and soak it in the water overnight in the pot. After soaking, trim the stem and return to the pot.
Cut the chicken meat into bite size and marinate overnight with 1 tbsp Shaoxing wine.

To Cook
In the pot with mushrooms, add goji berries and red dates, then bring to boil.
Once boiling, turn the heat down to simmer for 30 mins.
Add carrots, ginger and chicken and bring back to boil.
Simmer the soup for another 30 mins, then add the remaining Shaoxing wine and chopped spring onions.
Add salt to taste and serve garnished with curled spring onions.

Quick Prawn Curry Laksa

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To Cook
Blanch the laksa vermicelli in boiling water, drained and set aside.
Blanch the bok choy, drained and set aside.
In a different pot, boil 1.2L of water.
Add the chopped chicken and bring the water back to boil.
Add in the curry laksa paste and stir to mix well.
Pour in the coconut milk and simmer for 5 mins, then add the tofu puffs and fish cakes to cook for about 4-5 mins.
Add the prawns and cook for about 5 mins or until cooked.
Prepare serving bowls by adding the blanched vermicelli noodles and bok choy.
Scoop the curry laksa soup into the bowl while carefully divide the ingredients equally.
Place a half of hard boiled egg on top.
Garnish with coriander leaves and serve.

Creamy Coconut Slow-Cooked Chicken Laksa

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To Cook Laksa Soup
Heat the oil in a wok or pan, then add in the onion, ginger, garlic and lime zest. Stir for 1 min until onion is softened.
Add in the laksa paste and stir for 2-3 mins or until it is aromatic.
Add the chopped chicken and stir for 5 mins or until half cooked through.
Scoop everything into a slow cooker and pour the chicken stock in.
Add the lime juice, lemongrass and fish sauce, cook on high for at least 2 hrs.
30 mins before serving, add the coconut cream and continue cooking on high for 30 mins. Taste test and season with salt if required.

To Serve
Prepare the rice vermicelli according to the packet.
Blanch the sliced bok choy and bean sprouts then set aside.
Divide the noodles, eggs, bok choy and bean sprouts into serving bowls.
Scoop laksa soup into the bowls and divide the chicken equally.
Top with sliced red onions, coriander leaves, fried shallots and a lime wedge. Serve immediately.

Taiwanese Three Cup Chicken (San Bei Ji)

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To Cook
Heat oil in a large wok or claypot, and then add garlic and ginger. Stir fry for about 1 min.
Add chicken and continue to cook the chicken on medium heat for about 10 mins until it is browned on all sides.
Stir in all the sauce ingredients, let it simmer for 20 mins for the sauce to evaporate and thicken. The sauce should have a velvety coat around the chicken.
Add basil in and let it simmer for 2 min with the lid on.
Dish out and serve with a hot bowl of rice.

Dipping Ramen with Curry Broth (Curry Tsukemen)

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To Prep
Make dashi by mixing dashi stock powder with water. Stir well and set aside.

To Cook
Cook ramen as per pack instructions. Cool in iced water, drain.
In a saucepan, bring water to boil, add chicken and poach for 10 minutes.
Add dashi mix, soy sauce, mirin and sake to make broth.
Add S&B Golden Curry cubes and mix well, making a dipping sauce.
Serve curry in a small bowl or cup and garnish. On the side, serve cold noodles on a plate and enjoy dipping noodles in the curry sauce.

Seven-Vegetables Warm Chicken Salad (Yum Thawaai)

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To Make Curry Paste
Pound the soaked dried chillies and salt in a mortar until smooth. Add galangal and lemongrass, continue to pound until it turns into a smooth paste.
Add garlic and kaffir lime zest, pound. Then add garlic and shallot and pound until smooth.
Add shrimp paste until mix through.

To Make Sauce
Pour half of coconut cream into a saucepan, cook on high heat until oil split. Add curry paste, then the ground dried fish. Keep frying for 2-3 mins.
Add the remaining coconut cream and water. Bring to boil.
Season with the remaining sauce ingredients, cook until everything is dissolved. Set aside.

To Blanch Vegetables
Pour coconut cream, water and salt into a pot and bring to boil.
Blanch bean sprouts until cooked. Remove and set aside. Then blanch all vegetables one by one, separately. The last one MUST BE banana blossom.

To Serve
Arrange everything on a plate and sprinkle all garnishes on top. Serve.

Thai Boat Noodles

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To Make Broth
Dry fry galangal, coriander roots, coriander seeds, cinnamon, star anise and peppercorn until fragrant.
Add onion and garlic, fry until slightly charred.
Add 3L water and bring to boil.
Once boiled, add daikon, pandan leaves, chicken, pork and seasoning.
Bring broth back to boil, skim off froth from the meat.
Simmer broth for 2 hrs, add the remaining 1L water and continue boiling for another hr.
Taste the broth and add seasoning if required.
Strain the broth and it is now ready for the noodles.

To Marinate Pork
In a bowl, mix the fish sauce, soy sauce, oyster sauce and oil together.
Place the sliced pork tenderloin and mix thoroughly.
Set aside and marinate for minimum 15 mins to 1 hr.

To Serve
Blanch the noodles, bean sprouts and spinach in boiling water, then separate them into individual serving bowl.
In the simmering broth, add in the meatballs and marinated pork, stir them until cooked. Once cooked, divide them evenly onto the serving bowls.
Add the fresh Thai basil and pour the broth into the serving bowls.
Add fried garlic and oil, top with coriander, pork cracklings and chilli flakes/powder (optional) and serve immediately.

Northern Thai Curry Noodles (Khao Soi)

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To Make Curry
Pour the 200ml TCC Premium Coconut Cream in a large heavy-based saucepan over medium-low heat. Add Valcom Yellow Curry Paste, turmeric powder and black cardamom powder. Cook and stir for 2-3 mins until oil separates on the surface. Then, add the chicken and stir until it is coated with coconut and chilli paste.
Add the remaining 200ml TCC Premium Coconut Cream with ½ cup water. Stir the chicken until the curry sauce is mixed through, then reduce heat to low and cook for 10 mins.
Add chicken stock powder, brown sugar and Squid Brand Fish Sauce into the pot, then stir until mixed through. Simmer for 15 mins or until chicken is cooked through.

To Make Crispy Noodles Topping
Pour vegetable oil in a small pot over medium heat. When the oil is hot, add 100g egg noodles to deep fry until light golden and crispy. Remove and set aside to drain oil.

To Serve
Pour about 6 cups of water in a medium pot then cook egg noodles following the packet instructions. Drain and refresh under cold water. Divide noodles into individual serving bowls.
Ladle chicken curry over noodles. Top with toppings and serve with lime/lemon wedges.
Enjoy your creamy northern Thailand style curry noodles.

Spicy Korean Chicken Stew (Dakdoritang)

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To Prep
If using chicken thighs in the recipe, cut them up in to medium sized chunks.
In a large pot, bring enough water to blanch the chicken up to a rolling boil. Parboil all of the chicken for about 1 min before draining and rinsing the meat.
Combine all of the sauce ingredients together in a mixing bowl.

To Cook
In a pot, add the chicken, the sauce and the cup of water and bring to a boil. Reduce the mixture to a simmer and continue to cook the chicken covered for about 10 mins.
Add the onions and the carrots in to the pot and continue to cook for another 10 minutes while covered.
Next, add in the potatoes and cook for another 10 mins or until all of the vegetables have become tender. When this has happened, remove the lid from the pot and continue to simmer to thicken the stew.
Stir in the sliced spring onions and green chilli before removing the pot from the heat.
Serve in the pot or in a large bowl along with a good serving of rice!

Filipino Inspired Chicken Adobo

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To Prep
In a large bowl, combine the marinade ingredients then add chicken and coat well. Marinate in refrigerator for at least 1 hr or overnight.

To Cook
Preheat oven to 180ºC, fan forced. Remove chicken from marinade, placing skin side down in a shallow oven proof dish with lemon and onion rings. Pour over ½ cup of marinade. Roast for 15 mins.
Remove dish from oven. Flip chicken, baste with ½ cup of marinade and roast for 15 mins. Baste again with remaining marinade, roast for 15 mins or until cooked through.
Remove from oven and squeeze cooked lemons over chicken. Serve with lettuce wedges, rice, coriander leaves and a drizzle of remaining pan juices.