Discover the authentic in Asian cuisine food
To Prep
Blend all wet paste ingredients.
To Cook
Heat pan over medium heat and stir-fry the paste until fragrant.
Add kaffir lime leaves, coriander powder, galangal powder and ABC Sweet Soy Sauce Kecap Manis, stir-fry until fragrant. Season with salt and pepper.
Add chicken and mushrooms, simmer for about 10 mins. Then, add tamarind puree and coconut milk, cook for another 2 mins.
Serve with steamed rice and garnishes.
To Cook
Boil 4 cups of water in a pot. Add chicken wings, salt, black pepper and grinded garlic and then stir.
When the chicken wings are cooked, add the chopped winter melon.
When the winter melons are cooked, add the pickled lime and ¼ cup of pickled lime juice. Stir well.
Wait until the soup boils, add fish sauce and 1 tsp of sugar, and stir.
Add coriander and remove the pot from heat.
Transfer the soup into the serving bowl and serve. Serve the soup with cooked jasmine rice or as an accompaniment.
To Cook
Heat vegetable oil in a pan over medium heat.
Add chopped garlic and stir fry for about 1 min.
Add chicken breast pieces into the pan and stir fry until 80% cooked.
Add chopped wokbok and chopped bok choy. Stir fry until cooked.
Pour the eggs into the pan and scramble.
Add the soften glass noodles into the pan and stir fry.
Add oyster sauce, soy sauce, and sugar and then stir through to combine.
Add soybean curd sauce into the pan and stir through to coat.
Transfer to a plate and serve.
To Cook
Bring the water to boil with medium heat, add galangal, lemongrass, Valcom Premium Coconut Milk, bird’s eye chillies, Squid Brand Fish Sauce, sugar, lime juice, Valcom Kaffir Lime Leaves and coriander roots, bring to the boil.
Add chicken and mushroom and cook on high heat. Once boiled, reduce heat to simmer.
Cook for a further 5-7 mins or until chicken is cooked.
Remove from heat and garnish with coriander.
To Cook
In a wok, heat oil over medium heat and add in the star anise, cinnamon bark, ginger and dried chillies, stir-fry for 5-6 secs.
Add the chicken, spring onion and dark soy sauce, stir-fry for about 10 mins or until the chicken pieces turn light brown.
Pour in the hot water and add the mushrooms. Bring to boil and add the light soy sauce, salt and sugar. Simmer covered for 30-35 mins. Serve hot.
To Cook
In a stock pot, fill sufficient water to be able to cover all chicken breasts, bring to a boil. Add chicken and boil for 15 mins, then lower heat to simmer for another 10 mins until meat is tender. Remove from stock pot and set aside to cool for 15 mins.
Tear the chicken into 2-3cm thick strips. Mix in garlic and chilli powder, and add salt and pepper to taste.
Heat cooking oil in a wok and deep-fry chicken strips until they are golden brown. Remove and set aside.
In a clean wok, heat 1 tbsp cooking oil on medium high. Add all the Sauce ingredients and stir well for 1 min.
Add the chicken and Thai basil leaves, toss for 5 mins, allowing the basil leaves to turn slightly crisp and aromatic. Remove from heat and serve.
To Cook
Marinate chicken ribs with salt and pepper. Set aside to marinade for 1 hour or overnight for better taste.
Just before frying, carefully coat each chicken piece with egg and cornstarch. Mix well.
In a wok, heat up 3-4 cm of oil until it’s hot. Deep-fry the chicken in small batches. Then, remove from wok, drain and set aside to rest for 10-15 mins while you fry up the rest of the chicken.
Once rested, return the chicken to the wok and deep-fry for a second time. The chicken will be crispier after the second round of frying.
In a separate pan, heat up 1 tbsp of oil. Add garlic and chilli and fry until aromatic. Sprinkle some salt and pepper. Remove from heat, add chicken to the pan and toss well.
Garnish with spring onion and serve immediately.
To Prep
Place mixture ingredients in a large bowl and mix ingredients in a circular motion until well-combined.
Place 2 tbsp of plain flour in a bag and add quail eggs to coat.
Flatten 1 tbsp of the mixture onto the palm of your hand and place one quail egg in the middle of the mixture. Form the mixture into a ball around the quail egg. Repeat this step until all ingredients are used up.
To Cook
Heat cooking oil and shallow-fry the chicken balls until golden brown. Remove from pan and drain most of the oil.
Sauté sliced shallots and garlic until fragrant. Add pepper, water and sweet soy sauce and bring to the boil.
Condense liquid to half, add the chicken balls, coat and simmer until sauce is further reduced. Remove from heat and serve.
To Cook
Rub salt into chicken wing pieces and set aside for 15 mins. The, shallow fry until light golden brown or half done. Remove from frying pan.
Saute onion and garlic until fragrant. Add sweet soy sauce and water. Bring to boil.
Add chicken wings, mushrooms and bamboo shoots and cook until sauce is condensed and thick. Add salt to taste. Add black pepper and sesame oil.
Stir to combine and remove from heat. Serve.
To Cook
Rub chicken with salt and tamarind water. Let stand for 15 mins. Pan fry in half the cooking oil until golden brown or half done.
In a mortar, coarsely pound the last 6 ingredients.
Saute the last 6 ingredients. Add the cinnamon, curry leaves and stir through. Add desiccated coconut and ABC Sweet Soy Sauce and bring to boil.
Add fried chicken and simmer until the sauce is condensed and thickened. Remove from heat and serve.
To Prep
Cut open whole chicken breast and spread out.
Crush lemongrass, garlic, salt, and pepper together, adding fish sauce, mix well. Marinade chicken with paste mixture for 2 hrs prior, or overnight in refrigerator.
For Mild Sweet Chilli Sauce
Pound red chilli and pickled garlic until become fine paste. Add sugar, salt, pickled garlic juice, vinegar, mix well until smooth. Place over low heat until slightly boils. Remove from heat and set aside.
For Spicy Chilli Sauce
Mix all ingredients together and set aside.
To Cook
Insert the skewer through the chicken crosswise to spread out the chicken and place over charcoal grill with low heat until well cooked and brown both sides.
Cut the barbecued chicken into large segments for serving with the 2 sauces with salads and/or steamed rice or sticky rice.
Note: can be served with Mae Ploy Sweet Chilli Sauce
To Prep
Cut the meat into even-shaped cubes (2cm) and place in a bowl. Combine the garlic, sweet soy sauce, sambal oelek, lemon juice, salt, pepper and diced meat in a mixing bowl and allow to marinate for more than 1 hr in the fridge.
Soak the bamboo skewers in water. Mix all the ingredients to make the dipping sauce, set aside.
To Cook
Thread the diced meat onto the skewers and grill or barbeque, turning often and basting with leftover marinade for 15 mins or until cooked (to taste).
Tip: Beware! Sambal oelek is spicy. It is used by Indonesians for the sole reason of giving a dish some extra heat. Thus, it has no ingredients other than fresh chilli so as to avoide affecting the complex combination of existing flavours already used in the dish.
