Discover the authentic in Asian cuisine food
To Prep
Prepare the spice mix. Blend the ingredients together to a fine paste.
To Cook
Heat a pan on medium heat and pour the spice mix. Fry for 5 mins until caramelized and fragrant.
Add the chicken and cook for 2 mins before adding the coconut milk. Bring to a boil and gently simmer until chicken is cooked.
Season with salt and pinch of sugar.
Add the lime juice and stir in the kaffir lime leaves.
Serve Curry Kapitan with a bowl of rice and a salad on the side.
To Cook Lemongrass Chicken
Cut chicken thighs into 2.5cm cubes and put into a mixing bowl.
Sliced lemongrass (the white parts only) and smashed garlic. Using a pestle and mortar, pound them into fine paste.
Add the pounded items, fish sauce, salt, raw sugar, cooking oil, dark soy sauce, black pepper and finely chopped coriander with roots into mixing bowl with chicken. Mix everything together and marinade for 1-2 hrs.
Thread the marinated chicken cubes onto bamboo skewers.
Heat grill pan with some oil on medium heat and grill the chicken skewers till cooked.
To Prep Spicy and Tangy Dip
Mix all the ingredients together and stir till sugar dissolved. Serve chicken skewer with dip.
To Prep
Marinate chicken cubes with 2 tsp fish sauce and a dash of pepper for 20 mins.
To Cook
Heat frying pan with 1 tbsp oil and fry the cubed firm tofu till slightly brown. Remove and set aside.
In the same frying pan fry the string beans for 3-4 mins, remove and set aside.
Add 1 tbsp oil to the same pan and fry the capsicums for 3-4 mins, remove and set aside.
Add 1 tsp oil into the same hot pan and sauté the ginger for 30 secs, then add in the garlic and stir for 30 secs till slightly brown and toss in the cut chillies. Stir for a few secs then toss in the fermented black beans and fry for 30 secs.
Add in the cubed chicken and fry till 70% cooked, add in the black soy sauce, stir till meat is covered with black soy sauce.
Toss in the fried capsicums, string beans and lastly, the fried tofu and stir for 1 min.
Add the remaining fish sauce and pepper for taste.
Lastly, add in the roasted cashew nuts and give a good stir.
Dish up and serve with hot rice.
To Cook
In a frying pan, dry toast the glutinous rice until golden brown, stirring continuously. Transfer to a mortar and pound to a coarse powder. Set aside.
Heat oil in a larger frying pan, sauté grated galangal, lemongrass and chopped onion. Cook until onion becomes transparent.
Add chicken mince, stirring to break up lumps until cooked.
Remove from heat and transfer to a bowl. Stir in ground rice.
Add dressing ingredients and toss together with chopped mint, coriander and spring onion.
Serve larb gai in cos lettuce.
To Prep
Chop up whole chicken into 12 parts. Remove as much skin as possible.
Using a pestle, pound the chicken pieces, crushing both flesh and bones.
Place a smaller bowl upside down into a bigger bowl.
Arrange pounded chicken pieces around the smaller bowl. Cover the big bowl with a plate.
To Cook
Place the covered bowl into a claypot or stockpot.
Fill the claypot or stockpot with water until it covers half of the big bowl. Cover the pot and double boil with low heat for 3 hrs.
Remove bowl from pot and remove all the chicken pieces.
Slowly pick up the smaller bowl and chicken essence will flow out into the bigger bowl.
Strain chicken essence into bowl and serve hot.
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!
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
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.
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.
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.
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!
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!
