Discover the authentic in Asian cuisine food
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.
To Cook
Preheat oven at 205°C.
Tie chicken legs with a kitchen twine. Rub the chicken generously with Sichuan peppercorn salt inside and out. Stuff the cavity with the oranges, spring onions and ginger.
Put the chicken breast-side down on a roasting tray and brush the visible parts of the chicken with oil. Roast for 30 mins.
Remove from oven and turn the bird breast-side up. Brush visible parts of the bird with oil and continue to roast for another 30 mins.
Remove from oven and allow to rest for 15 mins before carving. Serve.
To Prep
Season chicken with salt. Cover loosely with cling film and refrigerate overnight.
To Cook
Heat 3 tbsp oil in a pot over medium heat. Fry chicken pieces until browned on all sides. Set aside.
Heat 60ml oil over medium heat. Sauté onions until softened and caramelised, about 20 mins. Add shrimp paste and garlic and sauté for 1 min until fragrant. Add in coriander, turmeric, cayenne and black pepper. Stir fry for 1 min.
Pour in wine and tomatoes and cook for 5 mins until the liquid has evaporated. Put in chillies, curry leaves, bay leaves, crushed lemongrass and galangal. Pour in chicken stock and bring to a boil. Then, simmer uncovered for 1½ hrs, until the liquid is reduced by half.
Once ready, pour the liquid through a fine sieve placed over a bowl. Press the sieved mixture with a spatula to squeeze in remaining liquid.
Pour the strained liquid back into the pot and bring to a boil. Carefully place in browned chicken, carrots and potatoes. Simmer uncovered for 25 mins until the chicken is cooked through and the carrots and potatoes are tender.
Serve hot with steamed rice or cooked rice vermicelli.
To Cook
In a pot, put in rice, chicken stock, salt, bay leaves and pandan leaves. Bring to a boil and then turn the heat to medium and tilt the lid. Allow to simmer while stirring occasionally for 30 mins. If congee becomes too thick at any point, add in ½ cup water and stir to dilute.
Meanwhile, place candlenuts, coriander seeds, white peppercorns and cumin into a grinder and grind until fine. Remove and set aside. Then, place shallots and garlic cloves into a blender and blend until almost paste like.
Add oil into wok and bring to medium heat. Add in onion paste and slowly fry until fragrant and translucent. Put in grounded spices and continue to fry until well combined. Add lemongrass, galangal and bay leaves. Crumple or tear the kaffir lime leaves to release its aroma and add into the wok. Bring fire to a low and stir fry the ingredients for 2 mins. Put in turmeric powder and salt. Pour in chicken stock and allow to simmer, stirring gently. Once the sauce starts to simmer, pour in coconut cream. Allow to simmer for 5-10 mins. Remove and discard lemongrass, galangal, bay leaves and kaffir lime leaves. Set aside.
Once the porridge is ready, remove and discard bay leaves and pandan leaves. The porridge should have a thick consistency. Ladle porridge into individual serving bowls. Pour in soto sauce as the base or serve at the side. Top with shredded chicken, crispy fried shallots, roasted peanuts, cakwe and spring onions. Drizzle some soy sauce if desired.
