Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

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.

Indonesian Chicken Satay

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To Prep
In a bowl, combine marinade ingredients and mix through chicken. Cover and refrigerate for 1 hr or overnight.
In a food processor, blend satay sauce ingredients and set aside.
Thread the chicken onto skewers.

To Cook
Heat a grill pan or BBQ to high. Grill chicken for 2-3 mins each side or until cooked.
Scatter with crushed peanuts, then serve with sauce and salad.

Thai Chicken Congee

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To Prep
Boil water in a small pot. Add salt then blanch the chicken until cook through. Drain the chicken and let it cool. Once cool, shred the chicken then set aside.

To Cook
In a blender, combine the cooked rice and half of the chicken stock. Blend it to your desired consistency but not until puree.
Pour the blended rice into a pot and add the remaining stock, soy sauce and fish sauce.
Simmer the rice for 10-20 mins, depending on how soft and smooth or thick you want the texture to be.
Remember to stir frequently to avoid the base getting burn.
While the rice is simmering, add the shredded chicken.
Taste and adjust seasoning if needed.
Scoop the hot congee into a bowl, crack an egg into it and sprinkle with chopped spring onion. Serve immediately.

Tip
Make sure the egg is mixed with boiling-hot congee to cook it.

Easy Japanese Chicken Curry

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To Cook
Heat 1 tbsp of oil in a large saucepan over medium-high heat, stir fry meat for 5 minutes or until browned all over.
Add in vegetables and water, bring to boil.
Reduce heat to medium-low. Cover and simmer for 20 minutes or until chicken and vegetables are cooked through.
Break S&B Golden Curry block into pieces and add into the saucepan, stir until the curry blocks are completely dissolved and the sauce comes thick. Cook for a further 5 minutes on low heat, stir constantly.
Serve with rice.

Quick Hainanese Chicken Rice

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To Prep
Preheat an oven to 180 degrees Celsius.
Pour out the rice in to a bowl and rinse with water until the water becomes clear. Drain the water from the bowl and set aside.
In a pan over a medium heat, add in 1 tbsp of the oil and saute 3 tbsp of the garlic and the two slices of ginger until fragrant. Add in the rice and stir until the rice is well coated in the oil.
Remove the pan from the heat and transfer the rice in to a rice cooker. Add in the chicken stock and allow the rice to cook through.
In a small saucepan, heat up the remaining oil over a medium heat while you prepare the raw ingredient.
In a heatproof bowl, combine the remaining garlic, ginger and the spring onions. Test if the oil is hot enough by spooning a small portion of the oil in to the heatproof bowl. If the ingredients sizzle due to the oil, it is hot enough.
Pour the remanding oil in to the bowl and allow the ingredients to be cooked by the hot oil. When the sizzling stops, mix the ingredients together well and set aside.
In a small baking tray, place the chicken breasts and pour over the oil mixture and coat them well.

To Cook
Place the chicken in to the oven and cook for 15 mins or until the meat has cooked through.
In a small pot, fill to halfway with water and bring to a boil. Add in the sesame oil and blanche the bok choy. After about 45 seconds, remove the bok choy from the pot and shock in cold water.
When the meat has cooked through, remove from the oven and plate with the cooked rice and the leftover drippings and oil from the tray.
To serve, top with spring onions, the slices of cucumber and the blanched bok choy.

Quick Chicken Noodle Soup

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To Cook
In a pot over a medium heat, combine all of the broth ingredients and bring to a boil. Reduce the broth to a simmer and add in the chicken breasts. Continue cooking for another 20 mins or until the chicken has fully cooked through.
While the broth simmers and the chicken cooks, prepare the noodles as per the packet instructions and set aside.
In another pot of water, bring to a boil and blanche the bok choy for about 30 seconds. Remove from the pot and set aside.

To Serve
Remove the chicken from the broth and either sliced or loosely shred the meat.
In a bowl, add a portion of the noodles and ladle over some of the broth. Top with the chicken breast and the bok choy and garnish with sesame seeds. Serve!

30-Minute Chicken Stir-Fry

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To Prep
In a small bowl, combine all of the sauce ingredients together and stir until all of the ingredients have been thoroughly mixed.

To Cook
In a wok or a pan, add in a tbsp of oil and heat over a medium high heat. When the oil is hot, add in the garlic and ginger and fry until they become aromatic.
Add in the onions and cook until they soften before adding in the chicken and cooking that until all the pieces are no longer pink.
Add in the remaining vegetables and stir fry for a couple minutes before adding in the sauce and tossing.
Cook until the sauce has thickened but ensure that the vegetables remain crisp. Remove the dish from the pan and serve immediately garnished with sesame seeds and accompanied by rice!

Chicken Karaage Bowl

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To Prep
In a mixing bowl, combine the chicken, soy sauce, sake, egg, ginger and garlic cloves and mix well. Allow to marinate for approximately 30 mins.

To Cook
Heat up a pot of oil over medium heat until it reaches 180°C.
Transfer the marinated chicken into the bowl of potato starch in batches depending on the size of the pot.
Remove the excess starch from the chicken and then fry in the oil until golden brown. Drain on paper towels to remove remaining oil. Repeat with the remaining chicken.

To Serve
In a bowl, combine your desired amount of rice and furikake together and mix till well combined. Top the rice bowl with the karaage, edamame, tsukemono and an onsen egg.