Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Oyakodon

by Leave a Comment

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

by Leave a Comment

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)

by Leave a Comment

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)

by Leave a Comment

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)

by Leave a Comment

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

by Leave a Comment

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)

by Leave a Comment

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)

by Leave a Comment

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

by Leave a Comment

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

by Leave a Comment

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

by Leave a Comment

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

by Leave a Comment

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.