Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Chicken Rendang

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To Make the Kerisik
In a dry pan, toast the shredded coconut over a low heat for 30-40 mins or until brown, stirring frequently. Set aside to cool completely, then grind into a fine powder.

To Make the Rendang Paste
In a blender or food processor, add in all the rendang paste ingredients. Blend into a fine paste and set aside.

Cooking Rendang
In a pot, heat some oil on medium heat. Add in the star anise, cinnamon stick, cardamom pods, cloves and bruised lemongrass. Cook for a few mins until fragrant.
Add in rendang paste. Cook on low heat for 20-30 mins until paste thickens, stirring frequently.
Add in chicken and stir to combine. Add in water, and stir through. Bring to a simmer, then cook over a low heat for 25 mins or until the chicken is fully cooked, stirring occasionally.
Add in palm sugar, salt, kerisik, tamarind juice, coconut milk, kaffir lime leaves and stir to combine.
Bring to a simmer and cook for 30 mins on low heat until the sauce thickens and the oil separates, stirring occasionally.
Serve.

Mum’s Curry Puffs

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To Prep
Combine the curry paste ingredients in a small bowl and set aside.
Mix the beef mince with the curry powder and chilli powder, and let marinate.
In a mixing bowl, combine the outer pastry ingredients together and knead into a soft dough.
Split the dough it to 7 equal sized balls.
In another bowl, combine the inner shell ingredients and knead until soft before once again splitting into 7 balls.
Roll out one of the outer shell ball enough so that they can be used to wrap one of the inner ball and repeat with the remaining dough.
Cover the dough balls with a damp towel so that they don’t dry out.
Saute the onions in a frying pan before adding the curry paste and cooking until fragrant. Add the seasoned minced meat and continue to fry until cooked through.
Add the potatoes and continue to fry before adding the water and simmering for 3 mins.
Season the filling with salt and sugar and then add the cornstarch mixed with the 2 tbsp of water.
Continue to cook until most of the moisture has evaporated from the filling and then remove from the heat and set aside to cool.
Dust one ball of dough with flour and roll out to a thickness of about 2 cm. Place a tbsp of the filling in to the centre, fold, seal and set aside. Repeat with the rest of the dough.

To Cook
Preheat an oven to 160°C and arrange the curry puffs on a baking tray lined with baking paper.
Cook the puffs for approximately 20-30 mins or until the curry puffs have turned golden in colour. Brush occasionally with an egg wash.
After the curry puffs have turned golden in colour, remove from the oven and allow them to cool before serving.

Balinese Tomato Chicken

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To Prep
Blend all spice paste ingredients.

To Cook
Heat pan over medium heat and stir-fry the paste until fragrant and the oil splits from the paste, about 5 mins.
Add tomatoes, ABC Sweet Soy Sauce Kecap Manis and tomato sauce, cook until the tomatoes break down to form a sauce.
Add chicken and simmer until cooked. Season with salt and stir in coriander stems.
Garnish with coriander leaves. Serve with steamed rice.

Oyakodon

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To Prep
Place water, Japanese soy sauce, mirin and sugar in a saucepan. Bring to the boil over medium-high heat.
Once boiling, remove from heat and add in bonito flakes. Leave for 20 mins, then strain through a sieve. Alternatively, if you can’t find bonito flakes in your local supermarket, substitute with 1 tsp of dashi powder instead.

To Cook
Crack 2 eggs in a bowl, then whisk. Repeat with 2 remaining eggs in a separate bowl.
In a small pot or pan, heat half dashi over medium-high heat. Add half the chicken and mushroom.
Once chicken is cooked, pour over one bowl of whisked eggs. Sprinkle with half of the spring onions, then cover with a lid.
Once egg is almost cooked, fill a bowl with rice, then transfer the egg, chicken and mushroom mixture onto the rice.
Repeat with remaining ingredients.
Serve.

Spiral Curry Puff

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To Prep
Combine all water dough ingredients in a large bowl with fingers into a soft, elastic and non-sticky consistency.
Divide mixture in two and roll into balls, then place each in a bowl and cover with cling wrap. Rest for 30 mins.
Combine all grease dough ingredients in a large bowl, and knead until combined with a shiny and smooth consistency.
Divide mixture in two and roll into balls, then place each in a bowl and cover with cling wrap. Rest for 30 mins.

To Cook
In a food processor, add onion, garlic, dried chillies, and curry powder. Process into a paste.
Heat oil in a pan. Add in the paste and stir fry until fragrant. Add in chicken, frying until semi-cooked.
Add potatoes, sweet potatoes, and soy sauce. Taste and season with salt and sugar if needed. Stir curry leaves through the mixture.
Cook until potatoes are tender, then remove from heat and allow to cool.
Flatten out the water dough into a round shape large enough to wrap around the grease dough. Place the grease dough ball into the center of the rolled out water dough. Wrap the grease dough with the water dough and pinch edge to seal.
Lightly flour the bench and roll out the combined doughs into an oval shape with a rolling pin until thin and sheet-like.
Starting from one end, roll dough tightly like a Swiss roll.
Slice into 1 cm thick portions. Repeat with remaining dough. Flatten the dough slice into a circle with rolling pin.
In a curry puff mold (use hands if you don’t have one), spoon 1 tbsp of filling and 1 sliced quartered egg in the middle of the dough, being careful not to overfill.
Seal the dough by pressing the edges together. Crimp by pinching and folding in at a 45-degree angle. Repeat with remaining filling and dough. Set on a lined tray to avoid sticking.
Fill a wok with oil and heat on medium high. Carefully place curry puffs into the hot oil and fry until golden brown. Flip over to ensure even cooking. Remove from oil, shake off excess oil and drain on paper towel.
Allow to cool for 3-5 mins before serving.

Korean Fire Chicken with Cheese (Cheese Buldak)

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To Prep
Combine the marinade ingredients together in to a small bowl and mix them together.
Add the chicken to the mixing bowl and let marinade for at least 10 mins.
Preheat oven to grill setting at 200°C.

To Cook
In a pan, add the tbsp of oil and heat over medium heat before adding the rice cakes.
Fry them until they start to turn light brown before removing the pan from the heat and setting them aside.
Heat a pan over medium heat and add the marinated chicken and water. Cover the pan with a lid and let cook for 10 mins, stirring occasionally.
Remove the lid and add the cooked rice cakes to the pan. Mix well and then continue to cook while covered for another 10 mins, stirring occasionally.
When the meat has fully cooked, transfer the chicken to a metal serving pan and sprinkle over with cheese before transferring to oven to grill until the cheese has melted.
Remove the chicken from the oven and garnish with spring onions.
Allow to cool slightly before serving.

Thai Lettuce Cups (Larb Gai)

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To Prep
Combine the sauce ingredients in a small bowl. Mix well and set aside.

To Cook
In a frying pan, heat cooking oil on medium high. Add in the spices and stir for 1 min or until fragrant.
Add in the chicken mince and stir fry for about 5 mins or until cooked. Remove from heat.
Stir in the prepared sauce mixture with the chicken. Add in the onion, mint and coriander, and stir to combine.
Serve chicken mince in cos lettuce and garnish with chillies, coriander, mint and lime.

Omelette Fried Rice (Nasi Goreng Pattaya)

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To Prep
Season the chicken pieces with ¼ tsp of salt. Mix well and set aside.

To Cook Fried Rice
Heat cooking oil in a wok on high until smoking hot. Add in the garlics and shallots, sauté until fragrant and lightly browned.
Add in the chicken pieces and carrots, stir for about 2 mins until the meat is cooked and carrots are soft.
Add in the ketchup, fish sauce, salt and pepper. Mix well.
Add in the rice and stir until all ingredients are well combined. Remove from heat and pack the rice into bowls.

To Make Omelette
Add the omelette seasonings and cornflour mixture into the beaten eggs, mix well.
In a non-stick fry pan, heat oil over medium heat. Hold the pan away from heat and pour in the eggs. Swirl the pan to make the omelette thin and large. Place the pan back on the heat and cook on low for 20 secs.
Turn off the heat and cover the pan and cook for 1 min.

To Wrap Fried Rice
Place a bowl of rice at the center of the omelette, fold the 4 edges to wrap the rice.
Hold a plate over the omelette fried rice and flip it over.
Serve wrapped or cut open, garnish with coriander and chillies.

Salted Egg Yolk Chicken Ribs

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To Prep
Add chicken spare ribs into a large mixing bowl. Add sugar, salt, pepper and Shaoxing wine. Cover with cling wrap and refrigerate for at least 30 mins.

To Cook
Heat oil in a pot or deep fryer to about 160°C.
Add egg into the marinated chicken and stir to combine.
Add potato starch into a bowl. Coat chicken spare ribs with the potato starch.
Deep fry chicken spare ribs until golden brown. Drain on paper towel and set aside.
Steam salted egg yolks for 10 mins. Allow to cool slightly, then mash well with a fork.
Heat oil and butter in a pan over medium heat.
Add the mashed yolks and fry off until foamy. Add garlic and ginger and fry until fragrant.
Add fried chicken into the pan and stir through the sauce.
Remove from the pan, garnish with coriander and serve with rice.

Indonesian Fried Rice (Nasi Goreng)

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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.

Vietnamese Chicken with Coconut (Ga Dua)

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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

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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.