To Cook
Add the coconut milk into the pot and allow it to simmer until the oil and milk separates.
Add in the Thai Green Curry Paste and stir fry for a couple mins.
Add in the chicken thigh fillets and mix through.
Pour in water and bring to bowl over medium-high heat and then reduce to a simmer.
Add in the eggplants and kaffir lime leaves and stir through. Simmer for a couple mins until eggplant is cooked through.
Season with salt, sugar and fish sauce.
Garnish with Thai basil and chilli, then serve.
Chicken
Spring Rolls
To Prep
Combine all the filling ingredients in a large mixing bowl.
Place the pastry with one corner pointing at you. Add a spoonful of filling across the pastry closest to you and fold the pastry over the filling
Roll the pastry tightly over the filling towards the middle, then bring both sides to the centre and continue to roll the pastry to the edge. Apply a little bit of flour paste to seal the end.
Deep fry at 190°C until golden brown.
Serve wrapped with lettuce and Vietnamese dipping sauce. Note: Spring rolls can be made in advance and kept frozen until required, to be cooked from frozen in hot oil at 190°C.
Vietnamese Rice Paper Rolls
To Prep
Place noodles in boiling water for about 3 mins. Loosen up noodles with tongs. Drain well and set aside.
Place warm water in a large bowl and stir through the coconut milk. Dip the rice paper in warm water and remove immediately. Place rice paper on a clean chopping board or plate.
Layer the tofu or meat, lettuce, cucumber, herbs, carrot, cucumber and vermicelli at the end of the rice paper closest to you, bring the end of rice paper over ingredients, then fold the two sides of the rice paper into the middle to enclose the fillings and roll up the rice paper roll tightly.
To make the sauce, place garlic, chillies and sugar in a mortar. Pound mixture into a paste. Add fish sauce, lemon/lime juice and water. Mix until the sugar is dissolved. Taste and adjust seasoning to your preference.
Serve rice paper rolls with dipping sauce and crushed peanuts.
Yakitori
To Prep
Thread all chicken onto skewers, and all eggplant on to separate skewers and plate in spate flat dishes or containers with lids.
Pour approx. half the marinade all over the eggplant and roll around until all sides are in contact with the marinade – marinade for 20-60 mins.
Repeat the marinade and roll for the chicken. Chicken can marinade in advance for up to 1-24 hrs, turning 2-3 times.
To Cook
Preheat griddle pan or barbecue to medium high.
Create cucumber salad dressing by thoroughly combining sesame oil, vinegar and mirin, and adjust heat level with wasabi to your liking.
Place yakitori skewers on the hot surface and grill until there are heavy caramelisation on all sides, and cooked through – maybe up to 10 mins, turning 3 times, or all sides.
While yakitori is cooking, dress your cucumber and place in a bowl or a board, sprinkling with sesame seeds, leaving space for cooked skewers.
Once skewered meat and vegetables are cooked through, place on board and serve.
Oyakodon (Chicken and Egg Bowl)
To Cook
Mix all seasoning ingredients together in a small jug until thoroughly combined and dissolved, then set aside.
Crack and beat eggs into a small bowl, set aside.
Slice each chicken thigh into 6-8 pieces, set aside.
Place onion in a medium size, non-stick frypan, and cover with half the seasoning, bring to a gentle simmer. Place chicken pieces on top. Cook for 1-2 mins, before turning chicken pieces, then place a lid on and cook for a further 5-6 mins. Remove lid and turn chicken pieces again.
Whilst mixing, gently pour the eggs over the chicken and onion mix, in and around all the pieces, starting in the center and working your way outward. Replace lid and cook for a further 2 mins, or until egg is just set. A small amount of jiggle is fine, cook to desired firmness.
Sprinkle over greens of choice and remove from heat.
Divide rice among bowls, and gently place portion on top of rice.
Serve with additional seasoning as desired, togarashi and pickled ginger.
Pad Thai
To Prep
In a wok, combine the sauce ingredients and stir fry until fragrant and the palm sugar has dissolved. Check for seasoning and adjust by adding more tamarind or palm sugar.
Remove the sauce and allow to cool down.
Boil the rice noodles until they are a little under cooked before draining the water and shocking the noodles in cold water. Set aside.
To Cook
In a wok, add 2 tbsp of vegetable oil and stir fry the chicken strip and prawns for about 2 mins before removing from the wok and setting aside.
Add another tablespoon of vegetable oil and cook the onions for about 1 minute before adding in the garlic.
Add in the noodles and another tablespoon of vegetable oil and continue to cook for another 2 mins before adding in 3 to 4 tbsps of the sauce.
Cook for another minute before returning in the chicken and prawns and frying for few mins. Push all of the ingredients in the wok to one side and then place some vegetable oil in to the gap before cracking in a egg.
Scramble the egg and continue to cook it for a few seconds before mixing it in with the rest of the other ingredients.
Add in half of the bean sprouts and carrots, as well as the green onions and continue to fry for another minute.
Test that the noodles are the right consistency before taking off of the heat.
To Serve
Plate the cooked Pad Thai and garnish with lime wedges, crushed peanuts, chilli flakes and more bean sprouts and carrots if need be.
Easy Chicken & Corn Soup
To Prep
Bring a pot of water to a boil and season with salt and pepper before placing the chicken breast in to poach.
After about 15 mins, remove the chicken breast from the pot and set aside to cool.
To Cook
In a large saucepan, combine the chicken stock and the corn and bring to a boil. Shred the chicken and add that into the pot as well. Season with salt and pepper again.
In a small bowl, mix the eggs until they are well incorporated. Mix the soup and slowly pour the eggs in a thin stream to make the egg ribbons.
When the soup is simmering and the egg ribbons have cooked, you can thicken the soup by mixing ½ tbsp water and 1 tsp cornstarch and then adding them in to the soup.
To Serve
Remove the soup from the heat and ladle servings in to small bowls.
Nasi Goreng (Fried Rice)
To Cook
Blend Yeo’s Sambal Oeleck and belachan into a paste.
Heat oil in a large pan or wok over high heat and stir-fry the paste until fragrant, about 2 mins.
Add chicken and stir-fry until almost cooked. Add prawns and stir well for another 5 mins or until prawns are cooked.
Add cabbage and spring onions, stir-fry until softened. Stir in rice, ABC Sweet Soy Sauce Kecap Manis and Yeo’s Light Soy Sauce, mixing well for 2 mins.
Garnish with fried shallots and lime wedges. Serve with ABC Extra Hot Chilli Sauce and sunny-side up eggs.
Tips
Basmati rice or any long grain rice is ideal for frying, for its least starchiness and easily separated grains.
Adding raw eggs onto the rice in the pan, and coating them as they stir fry to cook, is a great way of hiding a nutritious ingredient for fussy non-egg eaters.
Crispy Larb Chicken Wings
To Prep
In a large bowl, combine the plain flour, salt and pepper. Mix well.
Toss the chicken wings in the flour until thoroughly coated.
Mix the sauce ingredients well in a small bowl.
To Cook
In a small saucepan, heat some oil on high heat until very hot. Testing with wood chopsticks, where small bubbles form around the chopsticks, the oil is ready. Turn down the heat to medium low.
Add in half of the chicken wings and deep fried until golden brown. Remove from oil and drain on paper towel. Heat the oil back on high until it is ready. Then lower the heat to cook the second batch.
Transfer to a serving plate and drizzle the sauce over the chicken wings. Top with chillies, coriander and sprinkle some ground roasted rice. Serve immediately.
Grilled Larb Chicken Wings
To Prep
Marinade the chicken wings with the marinade ingredients for at least 2 hrs.
With a dry fry pan, toast the rice until browned, stirring often as it cooks. Transfer to a mortar and pestle and grind until they become powdery grains.
To Cook
In a small saucepan, add in the sauce ingredients and bring to boil. Simmer for 2-3 mins then turn off the heat. Set aside.
Add some oil to a grill pan and heat the pan on high. When the pan is hot, reduce the heat to medium low and place the wings on the grill. Grill for about 12 mins or when one side is cooked, then flip and cook for another 12 mins or when the other side is cooked.
Once the wings are cooked, turn up the heat to char the wings on both sides, about 1-2 mins each side.
Place the wings and sauce in a large bowl and toss to coat well.
Transfer to a serving plate, top with chillies, coriander and sprinkle the rice grains. Serve.
Thai Panang Chicken Curry
To Cook
In a cooking pan, heat oil over medium heat, add the curry paste and stir fry until fragrant.
Add in the chicken pieces and stir for 1-2 mins.
Pour coconut milk into the saucepan and cook for 5 mins over medium low heat.
Add the capsicum, broccolini, fish sauce and brown sugar into the curry and simmer on low for 5 mins or until the chicken and vegetables are cooked.
Remove from heat and serve garnished with kaffir lime leaves and chillies.
Chicken Yaki Udon (Fried Udon with Chicken)
To Prep
Cook udon as per pack instruction. Drain and set aside.
To Cook
Heat a pan with oil over medium heat. Stir fry in chicken, cabbage, carrots and bean sprouts until cooked through.
Add in Hakubaku Organic Udon followed by Obento Tonkatsu Sauce. Stir fry until all ingredients are well coated.
Add spring onions and quickly stir fry until the spring onion is mixed in.
Plate the dish and garnish.