To Cook
Boil 2 cups of water with pinches of salt and cook chicken breast. Dish out once cooked through and reserve the pot of water. Allow chicken breast to cool then, shred the chicken into thin slices.
Put pork into a small bowl and marinate with soy sauce and vinegar for 15 mins. Heat some oil in a wok and stir fry the pork for 3 mins. Dish out, allow to cool and slice the pork thinly.
Slice Chinese sausage into small pieces and stir fry in the same wok at medium heat until cooked through in its own oil. Dish out and set aside.
Add about 1 tsp oil into the wok and stir fry shrimp until pink. Remove the shrimp, leaving the remaining oil in the wok. Chop the shrimp into smaller pieces and set aside.
Now in the same wok, saute garlic and onions in the leftover shrimp oil over medium heat until soft and fragrant. Put in shredded chicken and sliced pork and stir fry for 1 min. Then, add in bell peppers, broccoli, carrots, cauliflower, snow peas and cabbage, cooking and stirring for about 5 mins. Add about 1 cup of chicken broth saved earlier, soy sauce and brown sugar. Mix well and simmer for 10 mins.
Meanwhile, soak rice noodles in cold water and cut them into half. Also soak mushrooms in warm water for 2 mins before slicing them. Then, mix in rice noodles and mushrooms into the boiling broth and allow to cook for 5 mins. Finally add the canton noodles, stirring constantly and allow to cook for 10 mins until softened. Throw in chinese sausage, ground black pepper and soy sauce to taste. Simmer for 5 mins.
Serve the stir-fried noodles with calamansi or lemon and sprinkle with some spring onions.
Chicken
Filipino Meat Spring Roll (Lumpiang Shanghai)
To Prep
Put together chicken, spring onions, water chestnuts, carrots, garlic, soy sauce, salt and pepper in a bowl. Mix well. Then, place single layers of spring roll wrappers on a flat surface in the shape of a diamond.
Scoop roughly 2 tbsp of the meat mixture and place them on the centre of the spring roll wrapper.
To fold the wrapper, start off by folding the bottom pointed end of the sheet towards the filling. Then, fold both side edges of the wrapper inwards. Tightly, roll from the bottom up into a log. Dab the top pointed end of the sheet with water to seal. Repeat until all spring roll wrappers and meat mixture are used up.
To Cook
Heat about 3cm oil in a pan and fry the lumpia in batches, turning when needed until crispy and golden brown.
Dish out the fried lumpia and drain excess oil by laying them on a tray or dish with paper towels.
Pork Sisig
To Cook
Add water into a pot. Bring to a boil and add in salt and pepper. Then, add in the pork belly and pig’s ears. Simmer for about 45 mins until the meat is tender. Once ready, take them out of the water and drain.
Place the boiled pork belly and pig’s ears on the grill until browned. Then, cut the pork belly and pig’s ears into small pieces.
Melt butter (or margarine) in a large pan, add in onions and saute until translucent and soft. Then, throw in ginger and cook until fragrant, about 1-2 mins.
Put in chicken liver and break them up while stir-frying. Once browned, mix in the pork belly and pig’s ears, stir well for 10 mins. Then, stir in the chilli flakes, garlic powder and soy sauce. Add salt and pepper to taste.
Finally, add in the mayonnaise and stir well. Garnish with some chopped spring onions and top with a raw egg. Squeeze in lemon or calamansi juice and serve hot.
Ayam Panggang Kecap and Karedok
To Prep
Place chicken in a bowl with the tamarind paste and salt. Massage into the chicken and set aside.
In a food processor or mortar & pestle, grind the birds eye chili, shallots, garlic, white peppercorns, candlenuts and ½ tsp salt into a paste.
To Cook
Heat the oil in a large and deep pan, fry the spice paste for a minute or until fragrant.
Add chicken pieces, ABC Kecap Manis, palm sugar and 1 tsp salt. Cover with 650mls of water and stir.
Bring to the boil, reduce the heat and cook without the lid on until the liquid has reduced by ⅔ and has become sticky, turning the chicken occasionally.
Remove chicken and reserve the cooking marinade. Cook on BBQ or under the grill brushing with the marinade until caramelized.
In a mortar & pestle, grind together the ginger, chilli, garlic, belacan and ½ tsp salt into a paste.
Add the crushed peanuts, lime juice, brown sugar and Lee Kum Kee Soy Sauce. Stir to combine.
Using a bean slicer, slice the beans and cut into 3 cm lengths.
Peel the cucumber slice in half and scoop out the seeds. Cut into ⅓ and julienne.
Top & tail the bean sprouts.
Drain the Valcom Bamboo Shoot Slices.
In a large salad bowl, add all the prepared vegetables and pour over the peanut dressing. Toss to combine.
Banh Xeo
To Prep
Combine and whisk all pancake mix ingredients. Leave to rise for two hours.
Meanwhile, combine all sauce ingredients. Mix well until sugar dissolves.
Keep refrigerated until serving.
Prepare fillings by browning onion and chicken separately and set aside.
To Cook
Preheat a well-oiled non-stick pan.
Ladle pancake mix to thinly coat entire pan.
Making sure that the mix is thoroughly stirred before each ladle.
Place one serving of the onions, bean sprouts and chicken onto one half of the pancake.
Cover for three minutes until pancake mix is cooked through. Remove lid and continue cooking until pancake becomes crispy.
Once crispy, fold pancake over to make semi-circle and remove to plate.
Eat wrapped in a lettuce cup with plenty of garnish and sauce.
Chicken Satay
To Prep
In a food processor, blend lemongrass, garlic, turmeric, coriander powder, chilli powder, sugar, salt and oil. Add 2 tbsp of water if needed.
Marinate chicken pieces. Cover and place in the refrigerator for 1 hr, if time permits.
Cook rice according to packet directions. Use a fork to separate the grains.
Place satay sauce and coconut milk in a small saucepan over medium heat. Cook, stirring, for 2 mins or until heated through.
To Cook
Preheat a barbecue grill or chargrill on medium. Brush with oil to lightly grease. Thread a few pieces of chicken onto the bamboo skewers. Grill for 2-3 mins on each side until cooked through and nicely charred. Drizzle with satay sauce.
Serve with rice, cucumber, onion, chillies, lime and garnish with coriander leaves.
Chicken Noodle Bowl with Peanut-Ginger Sauce
To Prepare
Process all sauce ingredients in a blender or food processor until smooth.
To Cook
Stir rice wine vinegar and salt into boiled water. Add noodles and let stand until softened, about 5 mins. Drain noodles.
Divide noodles, chicken, cabbage, cucumber, carrots and capsicum among 6 bowls.
Top each bowl with 1 tbsp peanuts and 2 tbsp of Peanut-Ginger Sauce. Serve remaining sauce on the side.
Chicken Massaman Curry
To Cook
Heat oil over low heat and stir fry curry paste. Allow to simmer for 1 min. Add 1 can of coconut milk and cook for 3 mins. Then, add chicken fillets. Cook for 7 mins until cooked through.
Add in fish sauce and sugar and bring to boil. Then reduce to a simmer for 8 mins. Meanwhile, stir fry cashew nuts in a little oil until browned.
Add diced onion and potato/sweet potato and simmer until veggies have softened. Then add in roasted cashews and stir to combine.
Remove from heat and serve with jasmine rice. Garnish with coriander.
Chicken Thai Green Curry with Fresh Pineapple
To Cook
Heat oil in skillet over medium heat. Stir fry chicken pieces with onion until browned.
Throw in green beans and stir fry 5 mins. Then throw in the rest of the veggies and cook until soft.
Add in curry paste and cook on low heat for 10 mins. Pour in coconut cream and stir until hot.
Dish out and serve with rice.
Chicken Laksa
To Cook
Prepare noodles as per packet instruction – drain and set aside. Heat oil in wok over low heat and stir fry Laksa Paste until fragrant. Then, add coconut milk and water, bring to a boil.
Add vegetables and heat through. Put in chicken fillet and cook to tender. Then turn down to a simmer. Pour in fish sauce. While cooking, place noodles in serving bowl and top with bean sprouts.
Spoon laksa soup on top of noodles and garnish with shallots and coriander.
Serve with a wedge of lime if preferred.
Korean Bibimbap with Chicken Bulgogi
To Prep
Add all chicken bulgogi ingredients into a mixing bowl. Combine well and cover with a cling film. Leave to marinate in a refrigerator for 1 hr.
To Cook
In a fry pan, heat up 2 tbsp oil, sesame oil and soy sauce. Mix well and toss in sesame seeds to fry. Scoop out ⅔ of this mix and set aside. Add drained spinach into the pan, add in salt to taste and saute for 1 min. Dish out the spinach and set aside. Now add in mushrooms and salt to taste. Stir fry over medium heat until cooked. Transfer to a bowl and set aside. Then stir fry julienned carrots and transfer to a bowl once done.
Take out marinated chicken from the refrigerator. Cook the chicken in sesame oil mix kept aside earlier in a pan. Dish out and set aside.
Finally, add some oil to the pan (if required) and fry the eggs, sunny side up style.
In a serving bowl, add a bowl or rice and top it with equal portions of chicken, spinach, mushrooms and carrots. Place a fried egg on top. Repeat for all serving bowls.
Mix bibimbap sauce ingredients until well combined and serve as accompanying sauce.
Easy Teriyaki Chicken Bowl
To Prep
Add all sauce ingredients into a bowl and mix well.
To Cook
In a pan, heat oil over medium heat and cook chicken until they are golden brown on both sides. Reduce heat and pour in sauce mixture into the pan and stir to evenly glaze the chicken pieces.
Per serving bowl, add in rice and top with servings of teriyaki chicken, lettuce, tomatoes and boiled egg.