Discover the authentic in Asian cuisine food
To Prep
Rub chicken wings with garlic and ginger.
Add fish sauce, Thai sweet chilli and ground black pepper. Mix completely and refrigerate for 2 hours.
To Cook
Preheat oven to 180 degrees. Line a large baking tray with foil for easy clean up. Spray with non-stick cooking spray. Spread the chicken wings on the baking sheet.
Bake until wings are cooked through and golden brown, approximately 30 mins.
Serve hot with steamed rice and with ‘sambal belacan’.
To Cook
Heat oil over medium heat, add Valcom Green Curry Paste and stir-fry for 1 min or until oil appears.
Add half of Valcom Premium Coconut Milk and cook for 1 min, stirring frequently.
Add chicken and cook for 1 min, then add carrot and eggplant and cook for another 2 mins.
Pour in remaining Valcom Premium Coconut Milk, sugar and Squid Brand Fish Sauce and bring to boil for 3 mins.
Once boiled, add in sliced chillies and basil leaves, stir through.
Garnish with basil leaves and serve hot.
To Cook
Heat some oil in a pan over medium heat. Fry potatoes and onions until potatoes are almost soft. Remove and set aside.
Heat 2 tbsp oil over medium heat, add in garlic and saute until fragrant. Then add in chicken. Stir fry for about 1 min and then add in the seasonings. Stir fry for another 2-3 mins or until chicken is half-cooked.
Add in fried potatoes and ½ cup water. Stir well and bring to a boil. Cover pan with a lid and turn heat down, allowing it to simmer for about 10 mins, stirring occasionally.
Lastly, add in the corn starch mix to thicken the gravy. Dish up and serve with steamed rice.
To Prep
Mix chicken wings with Squid Brand Fish Sauce and allow to marinate for 1 hour.
Coat chicken wings with potato starch.
To Cook
Add oil to a wok to reach a depth of 10cm. Heat to 180°C over medium-high heat for 2-3 mins.
Deep fry chicken wings until golden brown and cooked through. Transfer to a plate lined with paper towel.
Place chicken wings on a clean plate and sprinkle fried shallots over chicken, serve with sweet chilli sauce on the side.
To Cook
Heat vegetable oil in a wok over medium heat. When the oil starts to turn hot, add green curry paste and stir-fry until the green curry paste is cooked (about 1-2 mins).
Add coconut milk into the wok and stir until the mixture is well combined and the coconut milk is boiled.
Add chicken slices, fish sauce, sugar, green peas and sliced red chillies into the wok and stir well.
Add 1 cup of cooked rice into the wok. Stir-fry until the rice absorb the green curry.
Transfer the green curry fried rice to the serving plate. Garnish the dish with basil leaves, sliced chillies and salted egg. Serve.
To Prep
Combine chicken feet, sea salt and soju and massage for 1 min. Let sit for 10-20 mins.
Drain and wash the chicken feet in cold water at least 3 times.
To Make Sauce
Combine all Sauce ingredients and blend well with a hand blender. Set aside.
To Cook
Prepare a steamer, place the chicken feet in a steam liner and steam covered until they are tender, about 1 hr.
While the chicken feet is still hot, transfer the chicken feet into a mixing bowl and mix well with the sauce. Cover and let sit in the fridge to cool completely, at least 2 hrs.
Heat some oil in a pan on medium high, pan fry the chicken feet about 4-5 mins each side until they are well heated and slightly charred.
Transfer to a serving plate and sprinkle sesame seeds on top as garnish. Serve.
To Prep
Marinate chicken pieces with all the main ingredients, mix well and keep in the refrigerator for 2 hrs.
Combine batter ingredients in a bowl and mix well.
To Cook
Coat chicken pieces evenly with batter and deep-fry in hot cooking oil until golden brown.
Drain and serve.
To Prep
Mix chicken pieces with the meat curry powder mixture. Set aside to marinate for 1 hr.
Blend all the curry paste ingredients together until fine. Set aside.
Combine the thin coconut milk ingredients and mix well. Set aside.
To Cook
Deep-fry the potatoes in hot oil until half cooked. Drain and set aside.
Heat 200ml of oil in a wok, put in curry leaves and curry paste mixture, then stir-fry until the oil is rendered.
Add chicken pieces and stir-fry for about 5 mins. Add thin coconut milk and potatoes, then cook until the chicken and potatoes are done.
Add evaporated milk and thick coconut milk, continue to cook for 4-5 mins.
Remove from heat and serve immediately.
To Make the Sauces
In a blender or a pestle and mortar, grind the garlic chilli sauce ingredients together to make the sauce.
Clean the blender or pestle and mortar and then repeat with the ginger sauce ingredients. Store both and set aside.
To Prepare the Chicken
Season the entire chicken with the salt. Stuff with the spring onion, garlic and ginger and lower in to a large pot.
Cover the chicken with water and heat over a medium-high heat until the water begins to boil.
Lower the heat and allow the chicken to simmer for 10-15 mins before turning off the heat, covering with a lid and letting sit in the broth for another 25 mins while preparing the rice.
To Prepare the Rice
Heat oil in a pan and add the garlic. Saute until the garlic becomes aromatic before adding in the rice and mixing to coat all of the grains.
Remove the pan from the heat and transfer the rice in to a rice cooker. Add in the stock from the chicken, salt and pandan leaves and let cook.
When the rice has cooked, use a rice spoon to fluff up and scoop out a serving. Roll the rice in to a ball and set aside while you make the rest of the rice balls.
To Serve the Chicken
Remove the chicken from the stock and cut in to serving sized pieces. Transfer on to a plate along with the rice balls and garnish with the items of your choice.
Finish with a side serving of the sauces and top the chicken pieces with a sprinkling of light soy sauce mixed with sesame oil.
To Prep
In a bowl, mix the fish fillets with the cooking wine, set aside.
To Cook
Heat some oil in a wok, add in the minced meat and stir fry until the meat changes colour.
Add in the preserved mustard and stir for another 1-2 mins until the meat is cooked. Turn off the heat and set aside.
Prepare a steamer with boiling water. Arrange the fish fillets onto a serving plate, top with the meat mixture. Place the plate of fish in the steamer and steam on medium high heat for 3-5 mins or until the fish is cooked.
Remove from heat and garnish with coriander. Serve immediately.
To Prep
In a bowl, combine salt, ginger and garlic with the minced chicken. Mix well. Add chopped prawns and mix to combine. Add white pepper, sesame oil, soy sauce and Chinese cooking wine. Mix well.
To Cook
Fry a teaspoon of filling in a hot pan and taste. Adjust filling mixture with salt and pepper to taste.
Place a rounded teaspoon of filling into the centre of a dumpling skin. Dip your finger in water and moisten the edges of the wrapper. Fold the dumpling wrapper in half and press around the edges to seal. Alternatively, you may want to pinch a small portion of the edges together to form a pleat. This will help seal the edges and prevent the filling from falling out during cooking. Continue to form 4-5 pleats.
Heat a fry pan with a drizzle of oil. Add dumplings to the hot pan in a single layer and fry for 3-4 mins until deep golden brown. Add 50ml of water and cover with a lid. Allow to steam for a further 5 mins or until water has evaporated.
Serve immediately with soy sauce, vinegar and ginger.
To Cook
Heat oil in a pan and add green curry paste. Stir fry until fragrant. Add chicken cubes and cook until lightly browned. Pour in coconut milk and stir gently, bringing to a light boil. Then, add in green beans, capsicum and mushrooms. Bring heat down to a simmer and cook for 1 min.
Add soy sauce, lime leaves, ½ the coriander and chillies into the curry. Mix well. Cook for another 5 mins or until vegetables are tender.
Transfer to serving dish and garnish with remaining coriander. Serve hot with steamed rice.
