Discover the authentic in Asian cuisine food
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
