Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Chinese BBQ Chicken with Shredded Potato

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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

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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

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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)

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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!

Tom Yum Fried Rice

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To Prep
Marinate the chicken pieces with ½ tbsp of Valcom Tom Yum Paste, mix well and set aside for 10 mins.
Marinade the prawns with ½ tbsp of Valcom Tom Yum Paste, mix well and set aside for 10 mins.
Pour 1.5L of water into a pot and bring to a boil. Place the straw mushrooms into the boiling water and blanch for 30 secs. Remove from the pot and drain well. Set aside.
Add the bamboo shoots into the hot water and blanch for 30 secs. Turn off the heat and remove from the pot. Drain well and set aside.

To Cook
In a wok, heat 1 tbsp of oil on medium heat. Add a pinch of salt into the eggs and mix slightly. Pour the eggs into the wok and let it fry for 1 min.
Fold the eggs slightly and continue to fry for another min. Stir the eggs into smaller pieces and pan fry until golden brown on each side. Remove from heat and set aside.
Heat another tbsp of oil in the wok, add the chicken pieces into the wok. Stir fry until the chicken pieces are cooked.
Add the prawns into the wok and stir fry until the prawns are cooked. Add in the bamboo shoots and straw mushrooms, stir well. Then, add in the rice and stir for 1-2 mins.
Add ½ tbsp water into the remaining tom yum paste to dilute slightly, then pour into the fried rice.
Lastly, add the fish sauce to the fried rice and stir well until all ingredients are evenly mixed and coated with tom yum sauce.
Turn off the heat and stir in the kaffir lime leaves. Mix well then serve in a bowl, garnish with chilli slices. Enjoy immediately.

Oyakodon

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To Prep
Mix together Lee Kum Kee Premium Soy Sauce, Obento Mirin Seasoning, sugar and dashi stock to make the Oyakodon sauce, and set aside.

To Cook
In a fry pan, pour in ½ tbsp vegetable oil and 1 tsp Yeo’s Pure Sesame Oil. Fry the onion and ginger for 2 mins over medium heat.
Stir in the Oyakodon sauce and place the chicken around the pan. Simmer for about 2 mins until the chicken is cooked.
Pour over 1 beaten egg, reduce heat to a simmer and cook until the egg is cooked through. Remove from heat.
Carefully pour the chicken omelette mixture in one piece over the rice with the sauce.
Garnish with the toasted sesame seeds, spring onion and Obento Yaki Nori for Sushi slices.

Grandma’s Chicken Noodle Soup (Soto Ayam Bali)

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To Prep
Combine all the ingredients in a food processor to make the spice paste.
Process to a fine paste, stopping to scrape down occasionally. Add a little more water if it is too dry.
Boil the glass noodles for 1 min, then plunged into an ice bath to stop the cooking, and drain.

To Cook
Heat the oil in a pressure cooker pot.
Add the spice paste, lemongrass, kaffir lime leaves and curry leaves. Stir over medium heat until fragrant, for about 3 mins.
Pour the chicken stock into the spice paste. Bring it to a boil.
Add the chicken pieces and bring to a simmer. Place the lid on the pressure cooker and cook at 12-15 psi for 10 mins.
Turn off the heat and keep the lid on. Allow the pressure cooker to cool for 10 mins.
Remove and discard the lemongrass, kaffir lime leaves and curry leaves from the stock.
Next, remove the chicken from the stock and discard the bones. Finely shred the meat by hand. Set aside.
Place individual serves of glass noodles, shredded chicken, bean sprouts and celery leaves into individual serving bowls.
Ladle over the hot chicken stock.
Squeeze over some fresh lime juice and garnish with fried shallots and hard-boiled egg halves.
Serve immediately, with sambal oelek, kecap manis and prawn crackers on the side.

Grilled Offal Skewers (Kushiyaki)

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To Prep
Combine the marinade ingredients together in a large mixing bowl before dividing equally in to 4 smaller mixing bowls. Place the ingredients in to their bowls and allow to marinate for at least 30 minutes.
When the ingredients have marinated, skewer them and set aside.

To Cook
Heat up a charcoal grill and place the skewers on. Season them with a little salt and let them cook for about 10 minutes, moving the skewers around to avoid the fire from flaring up.
When the meat has cooked, remove the skewers from the grill and serve!

Soba Noodle Salad with Sesame Crusted Chicken

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To Prep
To start, combine the breadcrumbs, sesame seeds and chilli flakes in to 1 bowl and the rice wine vinegar, soy sauce and kecap manis in to another. Optionally, you can add chilli flakes in to the breadcrumbs for some extra heat.
Dip chicken breasts in to the soy vinegar mixture let them marinate for at least 15 minutes.
When the chicken has marinated, dredge them in the breadcrumb mixture; ensuring that each piece is well coated. Set aside the remaining soy vinegar mixture to be used later.

To Cook
In large saucepan of water, boil the soba noodles according to the packet instructions.
Nearing the end of boiling the soba noodles, add the julienned carrots and cut snow peas to blanch them.
Drain the soba noodles and vegetables and rinse them under cold water to stop them from overcooking and to remove the extra starch from the noodles.
Over a medium to low heat, pour enough vegetable oil to shallow fry the chicken. Cook the chicken until the crust has browned and the chicken has cooked through. Try to ensure that the heat is lowered if the crust begins to cook too fast.
Transfer the cooked chicken on to a plate with a paper towel to absorb the excess oil. Let rest for 10 minutes before slicing in to thin pieces.
Wipe off the excess oil from the frying pan before adding a tablespoon of oil and heating over a medium heat.
Fry the ginger until it becomes fragrant and then add the white part of the spring onions and cook for another 30 seconds.
Add the leftover soy vinegar mixture and bring it to a boil before reducing to a simmer and continuing to cook until the sauce has thickened slightly.
Add the red cabbage to the noodles and other vegetables and spoon in some of the sauce. Mix the noodles until they have been coated evenly.
To plate the dish, place some of the soba noodles on to the plate and top with the chicken slices and the green part of the spring onions. Drizzle with the extra sauce and serve!

Red Curry Grilled Chicken with Tamarind Sauce (Gai Yang Ka Ti Kab Jeaw Makham)

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To Prep
Combine Valcom Premium Coconut Milk, Valcom Red Curry Paste, sugar and Squid Brand Fish Sauce in a large ceramic bowl. Add chicken breast, turning to coat each side and leave to marinate for 1 hr.

To Cook
Heat a barbecue hotplate or chargrill pan on medium-high heat. Grill chicken breast for 3-4 mins each side or until cooked.
Slice chicken breast and place on serving plate. Serve with salad on the side.
Mix all ingredients for dipping sauce until sugar dissolves. Serve sauce on the side.

Indonesian Chicken Noodles with Mushrooms (Mie Ayam Jamur)

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To Cook
Cook the chicken fat over medium heat and wait for it to turn crispy. Keep the crispy fat to garnish the noodles.
Soak the shiitake mushrooms for about 2 mins. Heat up a pan and add the cooking oil and garlic, frying for about 30 secs. Add the ginger and fry for about 30 secs.
Add the chicken and cook for 1 min. Add the mushrooms, 1 cup
of chicken stock and seasonings and bring to a boil before lowering the heat to simmer for 15 mins.
Season to taste. Add the hard boiled eggs to the sauce and leave for one day so that the eggs absorb the flavour and turn brown.
Cook the noodles based on the package, rinsing with cold water after cooking.
Blanch the bok choy until it has become soft and rinse with cold water. Then, set roughly chop it and leave it to the side.
Remove any fat from the chicken and cut the chicken into small portions. Dice the fat and cook it on low-medium heat, waiting for the fat to ooze out. Take out the crispy chunks and save them.
Place the 3 cups of chicken stock in a small sauce pan and let it simmer gently and season with salt and sugar to taste.
Remove the hard-boiled eggs from the sauce and cut into desired portions.
Add 1 tsp of the chicken fat/oil and 2-3 tbsp of the chicken stew sauce to one bowl with some noodles. Divide the noodles, chicken meat and mushrooms among the bowls. Top the bowl with green onions, fried shallots, egg and crunchy pieces. Pour some chicken stock in a smaller bowl with some spring onion as garnish.
Serve while hot.

Vietnamese Bread Roll (Banh Mi) with Chicken

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To Prep
Combine the water, rice vinegar, sugar, and salt and stir until they have all dissolved.
Place the daikon and carrots in to a resealable jar and pour over the pickling liquid before sealing the jar and storing in a fridge for at least 1 hour.
To marinate the chicken, combine the garlic, fish sauce, soy sauce, sugar, mayonnaise and lemon zest in to a mixing bowl before adding the chicken breasts and allowing to marinade for at least 20 minutes.

To Cook
Preheat an oven to 180 degrees Celsius and line a baking tray with baking paper.
Place the chicken on to the baking paper and place in to the oven. Allow the chicken to grill until it has cooked through.
Remove the chicken from the oven and allow to rest for 5 minutes before slicing in to thin pieces.

To Serve
Cut the baguettes lengthwise and spread some of the mayonnaise on to the bread before adding the chicken slices, pickled vegetables and cucumbers slices.
Top with coriander, spring onions and slices of chilli.