Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Thai Panang Chicken

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To Cook
Pre-heat sauce pan over a high heat and place chicken thigh fillets on the pan. Sear until both sides are golden brown and then remove from the heat.
Split coconut cream into two parts. In the same pan, pour coconut cream over and turn the heat down to medium. Add the Panang paste and mix with the coconut cream until well combined. Let it simmer until slightly reduced and mildly thicken.
To season, add palm sugar, followed by fish sauce. It should taste salty and mildly sweet.
Then add the chicken fillet into the pan. Keep it simmering for another 10 mins, then flip it over to the other side.

To Serve
Garnish with thinly sliced chilli and kaffir lime leaves. Serve with hot steamed rice. Enjoy!

Vermicelli Noodle Salad with Cantonese Chicken

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To Prep
Coat 500g of chicken tenderloins with 1 packet of Lee Kum Kee Ready Sauce for Cantonese Chicken.

To Cook the Chicken
Heat 2 tbsp of oil in a frying pan on medium. Add tenderloins and cook on both sides until cooked through.
Remove chicken and let sauce simmer in the pan until it caramelises.
Return the chicken briefly to the pan to coat in the caramelised sauce. Remove chicken from the pan and let rest while making the rest of the salad.

To Cook The Noodles
Cook 250g of vermicelli noodles in boiling water until just tender. Tip into a colander and run under cold water immediately to make sure they don’t keep cooking.

To Make The Salad
Cut 2 carrots, 2 Lebanese cucumbers and 1 red capsicum into matchstick size pieces. Slice 1 baby cos lettuce and about 6 spring onion stalks (only green bit.)
Mix cool noodles and vegetables together in a salad bowl.

To make dressing
Mix half a cup of sweet chilli sauce with 3 tbsp of fish sauce, 2 tbsp white vinegar and 3 tbsp of boiling water to thin it out a bit.
Taste dressing and if you wish you can adjust the sweet, sour, salty flavors by adding more of the sweet chilli, vinegar or fish sauce respectively until it tastes just right for you.

To Serve
Mix dressing through the salad. Put vermicelli noodle salad on a plate. Cut tenderloins into 1cm slices then arrange on top of the salad.
Top with cashew nuts for some crunch and add some lemon wedges to squeeze over the top. Garnish with curled spring onion by cutting spring onion into thin matchsticks and placing in refrigerated water briefly until it curls.
Enjoy

Opor Ayam Kuning (Pressure Cooker Javanese Coconut Chicken Curry)

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Method For Spice Paste
Blend all ingredients together in high-speed blender for 20-30 secs, until well blended. Stop and scrape down as needed. Place in pressure cooker pot.

Method For Opor Ayam
Sauté Spice Paste over med-high heat in open pressure cooker pot for 2 mins until fragrant and starting to “catch”, do not burn!
Add lemongrass, kaffir lime leaves and salam leaves, and stir for 2 mins.
Add chicken and stir till no longer pink, about 2 mins (it doesn’t need to be cooked as the pressure cooker will do that).
Add the sachet of Lee Kum Kee Ready Sauce for Creamy Coconut Curry Vegetables and half the coconut milk. Stir to combine.
Close pressure cooker lid and bring to high pressure. Pressure cook on High for 3 mins.
Quick release. Remove lid when all the pressure has been released.
Stir in remaining coconut milk and hard boiled eggs. Season with salt and sugar as needed. Heat for 2 mins, stirring gently.

To Serve
Serve with lontong, fried shallots, krupuk and sambal.

Chicken Katsu Curry

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To Prep
Season the chicken breasts on both sides with salt and pepper.
Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.

To Cook the Curry
Add carrots, potatoes and vegetable oil into a medium sized pot.
Add water and bring to boil. Reduce heat, cover and simmer until ingredients are tender, approx. 12 mins.
Turn the heat down, break S&B Golden Curry Mild into pieces and add them to the skillet. Stir until sauce mixes are completely melted. Simmer for approximately 5 mins while stirring constantly.

To Cook the Chicken Katsu
While waiting for curry, heat ¼ inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 mins per side, or until golden brown.

To Serve
Serve hot over rice. Garnish with Kewpie Mayonnaise, chilli, and green onion.

Stir Fried Chicken with Ginger and Black Fungus

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To Prep
Mix sweet soy sauce, soy sauce and oyster sauce in a small bowl and set aside.

To Cook
Put the wok or fry pan over high heat. Add oil and wait until the oil has heated up. Once you see the smoke start coming up from the wok, put the chicken in.
Cook chicken until just cooked through or about 5 mins. Sprinkle chicken stock powder in the wok.
Add Chinese cooking wine or water and cook for about 1 min.
Add ginger and sauce mixtures. Cook for 1-2 more mins.
Add black fungus and mix until the sauce is well coated on to the black fungus and the fungus has heated through; add a little water if it looks a little dry.
Add spring onion and white pepper and give it a few stirs.

To Serve
Serve with jasmine rice, garnished with extra spring onion.

Thai Green Curry

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To Cook
Heat 2 tbsp of oil over medium-high heat in a pot or deep skillet. Add curry paste (additional garlic, ginger, and lemongrass can be added to paste for more flavour) and cook for 2 mins until paste dried out.
Add chicken broth, coconut milk, fish sauce and sugar. Mix to dissolve paste. Add kaffir lime leaves, stir and bring to a simmer.
Add chicken, stir, lower heat to gentle bubble and cook for 7 mins.
Add in and stir sliced carrots and cook for 6 mins.
Taste sauce. Add more fish sauce for saltiness or sugar for sweetness
Add snow peas and capsicum and cook for 2 mins. Then stir through Thai basil and lime juice before turning off the heat.

To Serve
Serve over jasmine rice and garnish with cilantro and red chillies!

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!