Discover the authentic in Asian cuisine food
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.
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.
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.
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.
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.
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.
To Cook
Combine some pepper, salt and cornstarch to form a marinade in a bowl. Marinate the chicken meat in the mixture for 10 mins.
In a claypot, add the rice and water. Bring to a boil.
Blanch the vegetables separately and leave to the side.
Lower the heat when the rice has boiled. Leave to simmer for 5-6 mins or until the rice is partially cooked. Place the marinated chicken on the rice.
Leave to simmer for approximately 10 mins or until the water is absorbed and rice is cooked.
Place the sausages and vegetables on top of the chicken.
Combine the light and dark soy sauce with the oyster sauce together in a small bowl. Pour on top of the claypot rice. Turn off the heat, cover the lid and leave to simmer for 5 mins.
Garnish with spring onions and sesame oil.
To Cook
In a pan, heat up oil and sauté garlic, onion and curry paste until fragrant. Add in coconut milk and potatoes and cook for 10 mins. Then, add in chicken and mixed vegetables. Stir fry for 15 mins. With 3 mins remaining, add in coriander if using.
Dish out. Serve with steamed rice and papadum.
To Prep
In a large bowl, place chicken pieces, soy sauce and crushed garlic to marinade for at least 3 hours.
To Cook
Heat wok with ¼ cup cooking oil over high heat and place marinated chicken pieces in. Cook all sides for approximately 5 minutes, and then pour in the retained soy and garlic marinade from the chicken, along with 1½ cup water and bring to boil.
When the liquid in the pan starts to boil, add the dried bay leaves and whole peppercorn, turning the heat down and leave to simmer for 30 minutes or until the chicken is tender.
After 30 minutes of simmering, add in the vinegar. Stir thoroughly and allow to simmer for a further 10 minutes.
Lastly, add in sugar and salt to taste. Stir through and turn heat off.
To Cook
Preheat the oven to 180°C. Combine all the ingredients in a mixing bowl, and transfer onto a baking paper lined oven tray. Roast for 45 minutes and baste often.
Remove the chicken from the oven and strain the sauce into a saucepan. Boil until the sauce is thickened. Pour back over the chicken and roast for a further 15 minutes.
Remove from the oven, garnish with mint leaves, finely sliced ginger and onions, and serve hot with steamed rice.
To Cook
Heat a large pan over medium high heat and add 1 tbsp of olive oil. Add the chicken that has been seasoned with salt and pepper.
Cook the chicken for about 4 mins on each side or until browned on both sides. Set chicken aside on a separate plate while the sauce is being prepared.
In a bowl, whisk together brown sugar, soy sauce, Lee Kum Kee Hoisin Sauce, sweet chilli sauce, ginger, red pepper flakes, garlic, lime and lemon juice.
Place the sauce into the pan. Bring to boil over medium heat for 1-2 mins until sauce thickens.
Add chicken back to the sauce, ensuring each side is coated. Garnish with sesame seeds and chopped green onions before serving. You can eat as is or serve on a bed of steamed rice.
To Cook
Put the red dates into a bowl with boiling water. Set aside for 5 mins.
Cut the chicken thighs into pieces and put in a bowl with marinade ingredients, letting it marinate for 5 mins.
Cut the spring onion into 5cm lengths.
Heat the vegetable oil in a wok on medium/high heat. Once hot, cook the chicken in 2 batches (3 minutes for each batch). Remove from wok once cooked and set aside.
Pour out half of the oil. Add the dried chillies and cook for 1 min. Add garlic, spring onions, red dates and half of the Sichuan peppercorns and cook for 1 min.
Return the chicken to the wok, then add light soy sauce, Shaoxing wine, vinegar and Lee Kum Kee Chiu Chow Chilli Oil. Mix thoroughly for 1 min.
Serve with rice.
