Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Karaage with Rice

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To Prep
In a large bowl, mix lightly but completely the chicken thighs (each cut into approx. 4 pieces), ginger, garlic, mirin, soy and sake together. Leave and let marinate for at least 20 mins.
Start preheating wok with enough vegetable oil for frying (approx. 180°C).
Mix cornflour and plain flour together.
Take drained pieces of marinated chicken and coat firmly in the flour mixture piece by piece. Set aside on separate dish to let stand for at least 10 mins.

To Cook
Once the oil has reached temperature, add chicken pieces one at a time but do not overcrowd the wok (dependant on wok size and volume of oil).
Continue in batches, cooking for 3 mins and setting aside on a cooling rack to drain. Keep wok on a steady heat.
Fill serving bowls with steamed rice, garnish bowls with lemon wedge and rational amount of lettuce in preparation.
Return all chicken back to wok for further 1 min before final drain on cooling rack.

To Serve
Once drained, divide amongst bowls and serve with Kewpie Mayonnaise dusted with shichimi togarashi pepper mix.
Squeeze lemon over chicken & eat while hot and juicy. Enjoy!

Chicken and Prawn Laksa

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To Make Chicken Stock and Prawns
Place chicken stock ingredients in a medium saucepan over high heat. Bring to simmer, then reduce to medium-high. 
Cook for 25 mins or until chicken flesh falls off the bone and liquid reduces by about a third.

Discard skin, pull the flesh off the bone and place in a bowl, discard bones. Set broth aside.
Heat oil in a pan. Cook the prawns, in batches, turning occasionally, for 5 mins or until prawns curl and change colour. Transfer to a serving platter. 

To Make Laksa Chilli Sauce
Mix ingredients together in a small bowl. Set aside for 20 mins.


To Make Laksa Broth
Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 secs, then add lemongrass and chillies. Cook for 1 min.
Add the laksa curry paste. Turn heat up to medium and cook for 2 mins, stirring constantly, or until fragrant.

Add chicken stock, coconut milk, fish sauce and 2 tsp of laksa chilli paste. Place lid on and simmer for 10 mins.
Adjust to taste using lime juice and fish sauce. Add tofu puffs. Leave on turned off stove with lid on for 5 mins.

To Assemble Laksa
Divide noodles between 2 bowls. Top with shredded chicken.
Pour broth over chicken. Top with bean sprouts and the rest of the garnishes. Serve with Laksa chilli sauce on the side.


Thai Red Curry and Chicken Soup

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To Cook
In a large saucepan, add 1½ cups water, cook rice and set aside.
Cut the chicken breast into a few pieces and boil them until they have cooked through. Set aside to cool off.
Add butter, garlic, onion and capsicum to the stockpot. Cook, stirring occasionally until tender, about 3-4 mins. Stir in ginger until fragrant, about 1 min.
Whisk in curry paste until well combined, about 1 min. Gradually whisk in coconut milk and vegetable stock and cook, whisking constantly until incorporated, about 1-2 mins.
Shred chicken breast. Bring soup to a boil, reduce heat and simmer until slightly thickened, about 8-10 mins.
Stir in rice, shredded chicken, lime juice and coriander. Season with salt and pepper.
Serve immediately.

Mie Goreng Jawa (Javanese Fried Noodles)

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To Make the Flavouring Paste
Blend all ingredients until very finely chopped. Set aside.

To Cook the Mie Goreng
Heat 1 tbsp of oil in a non-stick pan or wok on high heat. Add prawns and stir fry until just cooked. Remove from pan.
Add chicken, stir fry until well cooked. Remove from pan.
Add more oil to the pan if necessary. Break eggs into the pan, let sit for a few seconds, then stir until cooked, but leave it in chunks.
Add 1 tbsp oil into the pan. Add in the Flavouring Paste, stir until fragrant and starting to dry (approx. 2 mins). Add beef balls, cabbage, carrots, water and stir until vegetables have softened and balls are warmed through.
Stir in tomatoes and pepper. Reduce heat to medium-low. Return the noodles, prawns and chicken to the pan and add in the sweet soy sauce, soy sauce and chilli sauce. Stir until well combined and warmed through.

To Serve
Sprinkle over fried shallots. Serve immediately.

Satay chicken

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To Prep
Combine chicken, curry powder, 1 tsp sugar, 1 tsp salt, 2 tsp red Thai curry paste and ¼ cup of the TCC Premium Coconut Milk (save remaining for the satay sauce) mix well and set aside to marinate for at least 20 mins, or overnight. Thread 6-7 pieces of chicken on to each skewer.
Place remaining TCC Premium Coconut Milk, 1 tsp salt, ¼ cup white sugar, 2 tbsp Thai red curry paste, peanut butter, apple cider vinegar, soy sauce and water in a saucepan over medium-low heat.
Stir to combine then simmer, stirring every now and then, for 5 mins. Cover with lid and keep warm while cooking skewers.

To Cook
Heat olive oil over BBQ on medium-high heat. Cook skewers, turning until cooked through and chicken has some golden colour to it.

To Serve
Serve salad in bowls and top with 2 chicken skewers. Drizzle with satay sauce or serve the sauce on the side in a dipping bowl. Enjoy!

Thai Red Curry chicken

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To Cook
Heat oil in saucepan and add onion, garlic and ginger and cook for 2 mins or until soft.
Add carrot, capsicum and cook for 10 mins.
Add curry paste, coconut cream, fish sauce, brown sugar and kaffir lime leaves.
Chop chicken thighs and add.
Cook for 30 mins stirring occasionally.

To Serve
Serve on rice and add peanuts, fried shallots, chilli, coriander and a wedge of lime. Enjoy!

Tom Kha Gai (Coconut Soup)

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To Cook
Add coconut oil to heated pan. After 30 secs, add red curry paste, chilli and garlic.
Cook on medium heat for approximately 1 min.
Add chicken pieces and cook for approximately 2-3 mins. Chicken should not be fully cooked through.
In a separate saucepan, begin to boil water for the rice.
Add stock, lemongrass, basil, salt, galangal and kaffir lime leaves to soup mixture and bring to the boil. Once boiling, reduce heat and simmer for 10 mins.
Add rice to boiling water and cook for 10 mins or until ready.
After 10 mins, add coconut milk, sugar and fish sauce to soup mix and bring to the boil.
Add mushrooms and capsicum to soup mix and cook on medium heat till mushrooms and capsicum become tender but not soft.

To Serve
Remove rice from heat, strain and distribute 4 even portions.
Remove lemongrass and galangal from Tom Kha Gai Soup and pour over rice portions.
Add spring onions and/or coriander to garnish. Enjoy!

Bun Ga Thom (Vietnamese Fragrant Chicken Vermicelli)

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To Prep
Prepare the marinade in a large bowl: Mix the marinade ingredients thoroughly to ensure the sugar has dissolved.
Add the chicken and mix well to fully coat with marinade. Set aside to marinate for a minimum of 1 hr, preferably longer if you have time. (For food safety, marinate in the fridge for longer periods).
After chicken has marinated, place the vermicelli into a bowl and pour over boiling water until it covers the noodles. Loosen the noodles with a fork and set aside for 5 mins. Rinse noodles under cold water and drain well. Divide noodles between 4 bowls.
In a small bowl, add in the sauce ingredients, continue stirring until the sugar has fully dissolved.

To Cook
Heat a large fry pan with oil to medium-high heat. Add chicken and cook until it is cooked through, it will start to caramelise (approximately 3 mins per side). Remove from the heat and set aside for a few mins to rest.
Prepare the chicken for serving by slicing into strips (about 1cm wide).
Prepare each bowl of vermicelli with a generous amount of mint and Thai basil leaves and Thai mint along with the vegetables. Add the sliced chicken, spoon over some of the sauce and finally top with peanuts, lime and chilli to taste.
Enjoy!

Skewers Hot Pot (Lok-Lok)

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To Prep
Skewer all the ingredients ready for dipping.
Mix all sweet dipping sauce ingredients and set aside.
Mix all garlic chilli dipping sauce ingredients and set aside.

To Make Stock
Heat the pork or chicken stock in a pot to a boil.
Season with salt and pepper, adjust the taste to your preference.
Once the stock is ready, start dipping the ingredients in the pot to cook and eat with dipping sauces.

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.