To Cook
Pour 1 tbsp oil into a non-stick pan and cook the diced chicken.
Add garlic paste and stir well until chicken is cooked and fragrant.
Beat 1 egg into the pan, then add in the vegetables.
Stir well until the vegetables are cooked.
Add the cooked rice, oyster sauce, dark soy sauce, sweet soy sauce, fish oil, tomato sauce and sesame oil and stir to combine.
Serve with fried egg, prawn crackers, sliced tomato and lettuce.
Chicken
Vietnamese Chicken with Coconut (Ga Dua)
To Cook
Add chicken, ginger, lemongrass and TCC Coconut Milk into a pot, then simmer on low to medium heat for 10 mins. Remove from heat and set pan aside with contents to steep.
Soak vermicelli in a bowl with boiling water until soft (about 5 mins).
Drain and rinse in cold water to cool the noodles. Once cool, leave in colander to drain well.
In a small mixing bowl, combine water, fish sauce, lime juice, rice vinegar and palm sugar. Mix until sugar is dissolved.
Add chillies, lemongrass and garlic, mix well and set aside.
Add carrot and cucumber to vermicelli and arrange on serving plates neatly.
Mix Vietnamese mint, mint, peanuts and lettuce together and arrange onto serving plates.
Remove chicken from pot, then slice into thick slices and place on lettuce and mint mix.
Drizzle sauce liberally over lettuce and mint mix and vermicelli.
Top with fried shallots, mint, crushed peanuts and chillies. Serve immediately and enjoy!
Chicken Laksa
To Prep
Prepare vermicelli noodles according to packet instructions. Place in bowl.
To Cook
Heat coconut oil in a wok and cook chicken until sealed.
Reduce heat and add laksa paste. Cook for 1 min.
Add TCC Premium Coconut Milk, water, sugar, carrot and pak choy to the wok. Simmer for 5 mins.
Ladle soup over noodles and serve topped with bean sprouts.
Soba Noodles with Chicken & Mushrooms
To Cook
Place Obento Mirin Seasoning, ABC Sweet Soy Sauce and sake in a bowl. Mix until combined.
Cook Obento Soba Noodles in a large saucepan of boiling water, uncovered, until just tender.
Drain and rinse under cold water. Place noodles in a large bowl.
Add half of the mirin sauce and toss gently to combine. Set aside.
Heat oil in large frying pan, cook mushrooms, stir for 2 mins then add garlic.
In a clean frying pan, heat a dash of oil over medium to high heat. Cook chicken for 2-3 mins.
Add the mushrooms, green onions and sesame oil. Stir for 1 min. Add the mirin sauce. Cook for another 2 mins.
Divide noodles among serving plates. Sprinkle with sesame seeds and top with seaweed.
Ayam Percik
To Prep
Lightly toss the bean sprouts, long beans, carrot sticks in tangy lemon fish sauce dressing and top with peanuts to make the raw Malay-style salad.
For the chicken marinade, add coconut milk, sambal oeleck, garlic, minced ginger, lemongrass, minced shallot, coriander powder, cumin powder, turmeric powder and brown sugar in a mixing bowl. Stir well until combined.
Place chicken pieces into mixing bowl, stir well to coat marinade on chicken pieces.
Leave it for two hrs, or overnight to allow to soak up the flavours.
To Cook
Preheat BBQ grill on high heat, reduce to medium high and place chicken pieces on grill.
Grill for 4-5 mins on each side, be sure to flip once to ensure chicken pieces remain moist.
Remove from grill, allow to rest for 5 mins.
Serve with Bunga Telang coconut rice and raw Malay-style salad.
Grilled Lemongrass Chicken
To Prep
The chicken will be placed inside and around the lemongrass stalk.
Cut the lemongrass stalk to about 15 cm long starting from the base. Prepare the lemongrass net to hold the chicken by using a narrow sharp knife and poke the knife into the lemongrass 1½ cm above the root end and push the knife completely through the lemongrass stalk.
Slice 300g of chicken thinly in a vertical direction and then cut horizontally into smaller pieces. Put the chicken pieces into a bowl.
Cut another 300g of chicken into small pieces and put them into a food processer to make chicken mince.
Mix both chicken pieces and chicken mince in the same bowl and put it aside.
Prepare the spice paste by putting the garlic, coriander roots, lemongrass, black and white pepper and ¼ tsp of turmeric powder into the mortar. Then using the pestle crush all spices into the paste. Then put all paste into the bowl with the chicken.
Season the chicken with fish sauce, ABC Sweet Soy Sauce and oyster sauce. Mix all ingredients together until mixed through.
Then put the cling wrap over the bowl and keep it in the freezer for about 30 mins.
Take the chicken bowl out of the freezer after 30 mins. Wear food gloves and massage the chicken mix and then start making the lemongrass chicken stick.
Use your left hand to hold the lemongrass and use your fingers to open the cut lemongrass and stuff the small amounts of chicken into the cut lemongrass net. Turn the lemongrass until the net is filled and surrounded by chicken.
Repeat process until the chicken mix is finished.
Mix coconut cream with ½ tsp of turmeric powder in a small bowl and have a pastry brush ready for basting the lemongrass chicken while cooking.
To Cook
Grill the lemongrass chicken on a medium hot barbecue rack or hot cast iron pan.
Use the pastry brush to baste on the coconut cream with turmeric to give the chicken a nice colour and flavour.
Turn the lemongrass chicken sticks while cooking and cook for about 6-8 mins or until the chicken is cooked through.
Serve the grilled lemongrass chicken with sweet chilli sauce and enjoy.
Green Curry BBQ Skewers
To Cook
Chop all vegetables (keeping aside half of your snow peas and baby zucchinis) and chicken into 2cm cubes and arrange on wooden skewers.
In a small bowl, mix the curry paste and coconut cream.
Heat your BBQ hot plate and place all 8 kebabs. Drizzle with prepared curry sauce. Cook for approximately 15 mins, until vegetables are tender and chicken is cooked through.
Cook your remaining vegetables on the hotplate.
Meanwhile, cook the rice following the packet directions.
Arrange rice, skewers and side vegetables on a large share plate.
Garnish with Thai basil leaves and lime wedges.
Spiced BBQ Chicken with Herb Rice Salad (Ayam Percik & Nasi Kerabu)
To Prep
Blend all marinade ingredients into a paste and marinade the chicken in a bowl. Place in the fridge for at least an hour.
To Cook
Make sambal kelapa by dry frying the grated coconut over low heat until toasted. Remove from wok or pan and set aside.
Fry sardines over medium heat until dry and crumbly. Blend shallots, ginger, lemongrass, black pepper, salt and palm sugar into paste. Fry paste over medium heat for a few mins. Return sardines to wok and combine with paste. Reduce heat to low and continue to cook sardine/paste mixture until very dry and crumbly, about 10-15 mins. Add toasted coconut, mix until combined. Set aside.
To Make the Sambal Belacan
Pound chillies and belacan in mortar and pestle until combined. Add the juice of the 2 limes and palm sugar. Mix well and set aside.
To Make the Spiced Coconut Sauce
Blend the shallots, garlic, ginger and chillies together and add the oil over medium heat to wok or saucepan and stir fry the paste until fragrant.
Pour in coconut cream, chilli soaking liquid, fenugreek seeds, lemongrass, salt and palm sugar. Lower heat and reduce sauce until thick, about 10-15 mins.
Cook chicken over medium heat in a large saucepan with lid on until nearly cooked.
Transfer chicken to a hot grill and baste with the coconut sauce until nice and charred.
To Cook the Nasi Kerabu
Add lemongrass and kaffir lime leaves into the rice cooker.
Infuse warm water with blue butterfly pea flowers for 15 mins.
Strain blue butterfly pea water over rice.
To Assemble the Dish
Finely chop cabbage, snake beans, cucumber and mint. Combine with bean sprouts.
Add a small bowl of rice to the middle of your plate and arrange a chicken drumstick and thigh, sambal kelapa, bean sprout salad, salted eggs and fish crackers around the rice. Finish off with a bowl of sambal belacan and some warmed reserved spiced coconut sauce.
Chinese BBQ Chicken with Shredded Potato
To Prep
Prepare the chicken by rubbing it with salt inside and out.
In a small bowl, combine Lee Kum Kee Premium Soy Sauce, dark soy sauce, Shaoxing cooking wine, sugar and the ginger juice. Stir well until sugar is dissolved.
Cut the butterfly chicken to lie flat then rub all over with marinade and refrigerate uncovered overnight to dry the skin.
To Cook
Preheat BBQ with indirect heat (using burners away from the flat plate) to medium/hot temperature.
Combine the julienned potato and potato marinate while the BBQ is warming up.
Dress the chicken with vegetable oil and place on the BBQ flat plate. Close the lid on the BBQ to begin cooking. (cook with lid down).
Cook for approximately 1 hr, checking occasionally to ensure it’s not overcooked. (Meat temperature near the bone should be 75℃)
Once ready, remove from the BBQ and rest for 10 to 15 mins.
After removing the chicken from the BBQ, drain the potato marinade and cook the potato on the BBQ hot plate while the chicken is resting. (BBQ lid up now)
For the dressing sauce, combine all dressing ingredients in a bowl and stir until sugar is dissolved.
Cut the chicken and serve with a drizzle of dressing, fresh coriander leaves and the shredded potato on the side.
Chicken Kapitan Curry
To Prep
Place all the curry paste ingredients in a food processor. Blend until a smooth paste forms.
To Cook
Heat the oil in a large pan over medium heat.
Add the spice mixture and stir-fry for 2 mins.
Add the chicken pieces and fry for 2-3 mins. Add the coconut cream, star anise, cinnamon, sugar, salt and tamarind puree.
Reduce heat to low, cook, stirring occasionally until the chicken is cooked through.
Add the fish sauce and stir. Taste the curry. Season with salt and sugar if needed.
Divide rice among serving bowls. Spoon over curry.
Top with coriander leaves. Sprinkle with reserved toasted coconut. Serve.
Chinese Chicken & Sweet Corn Wonder Soup
To Cook
Bring the chicken stock to the boil. Add the ears of corn and cook for 4 mins.
Remove the corn from the broth and slice the kernels off. Set aside.
Mix the cornflour with 1 tbsp water and stir until a thick paste forms. Add the paste to the broth, along with the ginger and soy sauce. Simmer for 1 min.
Add the chicken, corn kernels and creamed corn to the broth. Cook for 2 mins.
Whisk the egg whites and slowly add to the soup, stirring until white ribbons form.
Divide the soup among four small bowls and top with chopped spring onions.
Rice Noodles with Green Chicken Curry (Ka-nom Jeen Gaeng Keow Wan Gai)
To Cook
Cook the noodles by following the instructions on the packet.
After the noodles are cooked, rinse them under tap water, drain in colander and twist the noodles into small balls, cover with cling wrap and put it aside.
Use a blender to blend 200ml of water, garlic, sliced lemongrass and chopped coriander until it is a dark green liquid.
Heat oil in a medium pot over medium heat.
Add curry paste with coriander seed powder then cook, stirring for about 4-5 mins or until fragrant and the oil starts to split on top of the curry paste.
Add about 200ml of thick cream from the top of the coconut cream can then cook for about 5 mins.
Increase the heat a bit higher and add sliced chicken then add another 200ml of coconut cream and green water of lemongrass and coriander liquid, let it boil.
Stir and cook it for about 6-8 mins or until the chicken is cooked through.
Reduce heat to medium heat and then add fish sauce, palm sugar and chicken stock powder.
Stir and cook for a few mins then taste and add more seasoning to suit your taste.
Then add both eggplants, and simmer for a further 2-3 mins or until eggplants are just cooked. Remove from heat then add torn kaffir lime leaves and basil leaves and stir to combine.
Put the cooked noodles in a bowl then top it up with green chicken curry and garnish with sliced chillies and basil leaves. Enjoy!
