Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Stir Fried Chicken with Sweet Bean Sauce

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To Prep
Marinate chicken with seasonings for 20 mins.

To Cook
In a skillet, heat oil over medium high heat and stir fry chicken until just cooked. Set aside.
Add a little more oil in the skillet and saute onions and garlic until softened and aromatic. Add in capsicum and stir fry for 2 mins. Add salt to taste.
Throw in the cooked chicken. Mix in ketchup, sweet bean sauce and water and continue cooking for another 1-2 mins until sauce thickens. Add in roasted cashew nuts and give a quick stir.
Dish out and serve with steamed rice.

Shortcut Kung Pao Chicken

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To Cook
Coat chicken with corn starch
Heat up some oil in a wok and stir fry garlic until aromatic
Stir in chicken fillet until fragrant.
Stir in sauce packet for kung pao chicken.
Add in peanuts, capsicum and dried chillies and stir well.
Turn off heat and add in spring onions.
Serve hot with steamed rice.

Salted Egg Yolk Chicken

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To Prep
Marinate chicken with salt, pepper and rice wine for 1 hr.
Add the beaten egg to the chicken thighs and mix well.
Coat chicken in potato starch, shake off excess and transfer onto a dry plate.

To Cook
Deep fry the chicken till golden brown and crispy.
Transfer onto paper towel to remove excess oil.
Heat 3 tbsp oil in a separate pan and melt butter until foamy.
Add curry leaves and fry till fragrant and crisp.
Add garlic, ginger, chillies and mix well.
Add salted egg yolks and cook till the mixture becomes bubbly.
Return the fried chicken to the pan and toss until evenly coated with sauce.

Vietnamese Roast Chicken (Ga Nuong)

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To Prep
Rinse the chicken and pat dry with paper towels.
Make the marinade by mixing the rest of the ingredients in a bowl. Make sure there are no lumps and all the ingredients are well combined.
Generously coat the chicken with the marinade on all sides. Allow the chicken to marinate for at least 30 minutes.

To Cook
Place the chicken on a roasting pan, skin side down, and place in an oven preheated to 200°C.
Roast the chicken skin-side down for 15 minutes, then turn it skin side up and cook for another 20-30 minutes or until the juices run clear.
Cut the chicken into 8-10 pieces and serve with cooked white rice.

Thai Basil Minced Pork Stir-Fry (Pad Kra Pao)

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To Cook
Cook rice in a rice cooker or over the stove according to packet instructions.
Meanwhile, heat a wok over medium heat, then fry eggs sunny side up. Remove and set aside.
In a pestle and mortar, grind the chillies and garlic.
Add them to the hot wok with more oil over a medium heat and saute until fragrant.
Add the minced meat and break them apart in to smaller granules.
Once the mince has cooked through, add the dark soy sauce, fish sauce, sugar and oyster sauce and mix.
If the mince gets too dry, add water if needed.
Once the sauce has been thoroughly combined, remove from the heat and add the basil leaves.
Serve with rice and a fried egg!

Pan-fried Chicken Breast with Thai-style Noodles

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To Cook
Mix the chicken breast in 2 tbsp of the oil, sliced garlic, chilli and lemongrass and marinate for 15 minutes.
Place 2 tbsp of the oil in to a pan and cook the chicken skin side down so that it becomes crispy. Once it has become crispy, sear the remaining sides of the chicken breast and then transfer into an oven for 10 minutes at 180℃.
Add the last of the oil in to the pan and fry the onions till they start to brown. Add the coconut milk to the pan and let the sauce reach a simmer.
Add the fish sauce, oyster sauce, tamarind and palm sugar. Stir and continue to simmer until the palm sugar has dissolved fully.
Remove the pan from the heat.
In a separate bowl, blanch the vermicelli noodles.
To serve, spoon the sauce mixture onto a plate, place the vermicelli noodles on top of the sauce, and finish with slices of the chicken. Garnish with basil and chillies.

Hakka Yong Tau Foo

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To Make the Broth
Dry-fry the anchovies until dried, placed into a stock pouch.
Heat the water in a stock pot over medium-high heat. Add the soybeans and anchovies soup pouch and bring to boil for 30 mins or more. Add in the salt and sugar last.

To Prepare
Combine the stuffing ingredients, mix well and set aside.
Puffed tofu – Make a slit at the center of the puffed tofu with scissors.
Firm tofu – Scoop out a hole at the center of the tofu.
Chillies and okras – Make a slit from the top, stop at 2-3 cm from the end. Remove the seeds.
Eggplants – Slice in from the side to about ¾ of the way, allow the eggplant to open up like a shell.
Bitter melons – Remove the core and seeds.
With a spoon or butter knife, add the stuffing into the vegetables and spread them out to avoid falling out as they will shrink when cooked.

To Cook
In a frying pan, heat oil over medium-low heat. Pan-fry the stuffed firm tofu, meat facing down first, until browned on all sides and place them into the soup.
Pan-fry the remaining stuffed vegetables and puffed tofu covered until all sides are browned and meat are cooked.
Serve the stuffed vegetables and tofu with the soup.

Fried Rice Noodles with Chicken (Guay-Tiew Kua Gai)

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To Cook
Heat the wok with high heat. When the wok turns hot, add 1 tbsp of vegetable oil. Do not add too much oil because the rice noodles already contain oil.
When the oil starts to turn hot, add minced garlic and stir-fry for approximately 1 min.
Add chicken breast and stir-fry until they are 70% cooked.
Add pickled squid and stir-fry briefly.
Break 2 eggs into the wok and scramble them. When the eggs are about 50% cooked, add the rice noodles into the wok. Stir-fry all ingredients in the wok.
Add oyster sauce, soy sauce, sugar, and ground pepper. Stir-fry well.
Add chopped spring onion. Stir-fry until everything is well mixed.
Garnish with coriander and spring onion. Serve with sriracha sauce.

Sweet Thai Chicken Wings

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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’.

Green Chicken Curry (Gang Kheaw Waan Gai)

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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.

Chinese Braised Chicken with Potatoes

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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.

Thai Style Chicken Wings (Peek Gai Tord Nam Pla)

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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.