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.
Chicken
Creamy Coconut Slow-Cooked Chicken Laksa
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)
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)
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)
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
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)
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)
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
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
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
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
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.