To Cook
Add oil to saucepan and lightly fry curry paste until fragrant.
Add 100ml of coconut milk and mix well with curry paste.
Add chicken and remaining coconut milk and water, then bring to simmer.
Add hard vegetables – e.g. carrot, broccoli stems and water chestnuts, bring back to simmer and cook for 1-2 mins.
Add remaining vegetables and cook for a further 2-4 mins until chicken and vegetables are cooked through.
Serve with rice and garnish with fresh Thai basil and sliced chili (if you like a bit of heat). Enjoy!
Chicken
Hoisin Chicken with Chinese Pickles & Sesame Mantou
Chinese Pickles
Heat vinegar, sugar, water and salt until dissolved.
Place the vegetables in a sterilised jar, add the vinegar mixture and allow the flavours to develop, for 2 days or longer.
Hoisin Chicken
Combine the marinade ingredients, cut the chicken thighs in half, marinate for 4 hours.
Cook on a hot BBQ grill, turning to avoid burning, until the chicken is cooked through and the outside caramelised.
Black Sesame Mantou (Steamed Buns)
Process 25g black sesame seeds with 15g caster sugar until powdered, set aside.
Dissolve the yeast & sugar in the warm milk, set aside to develop for 10 mins.
Add the flour, oil and 25g black sesame seeds and mix together until dough forms.
Turn out onto a floured surface and knead for 10 mins, form into a ball and place in an oiled bowl, covered with cling wrap, to rise for 45 mins or until doubled in size.
Punch down, roll out into a thin rectangle, lightly dampen the surface, sprinkle evenly, with the powdered black sesame/caster sugar mixture.
Roll up from long side, like a Swiss roll. Cut into 1.5cm slices. place on squares of baking paper, rest in a warm place for 15-30 mins, to rise.
Place in a steamer, bring water to boil and steam for 10-15 mins or until cooked through.
Serve with caramelised chilli sauce, spring onion curls and steamed rice.
Thai BBQ Chicken With Spicy Dipping Sauce
Thai BBQ Chicken
Use a pestle and mortar to crush the coriander and cumin seed until it is in powder form then add coriander root, black pepper, garlic, shallot and lemon glass (add dried chili if desired). Crush all ingredients into a paste and add turmeric powder and mix through.
Put the oyster sauce, soy sauce, fish sauce, lime juice and dark brown sugar in a bowl. Using a large spoon, mix all of the ingredients together until fully combined. Taste and adjust the sauce to suit your taste.
Add paste to the bowl, then mix together.
Put chicken pieces in the bowl. Wear gloves and massage all chicken and marinate in the sauce. Keep marinated chicken in the fridge for 4 hours or overnight.
Cook chicken in the oven or BBQ stove until cooked through and serve with Thai spicy dipping sauce.
Thai Spicy Dipping Sauce (Nam Jim Jiew)
Mix all of the ingredients together in a small bowl.
Adjust the taste, the sauce should be predominantly salty, sour and spicy.
BBQ Soy Sauce Chicken
To Cook
Cut chicken into cubes and put about 5 pieces on a BBQ skewer.
Place all ingredients into a plate and marinate the chicken and refrigerate for a couple of hours.
Reserve a small amount of marinade.
Place skewers on hot BBQ and brush the chicken with the extra marinade.
Serve on a bed of rice with steamed Asian greens.
Jimbo’s Chili and Lime BBQ Chicken Drumsticks
To Cook
Combine all ingredients (except coriander and scallions) in a small sauce pan.
Simmer for 3-5 mins to infuse flavour and thicken slightly.
Place drumsticks in a shallow dish and pour cooled marinade over. Leave for 30 mins to marinate.
Remove chicken from marinade and return liquid to sauce pan.
Preheat hooded BBQ on low. Place chicken on BBQ and close hood. Turn regularly, closing the lid each time to maintain heat (approx. 30 mins).
Cook rice, turmeric and salt as per your preference.
Heat remaining marinade.
Place cooked drumsticks on a bed of rice, pour the heated marinade over and garnish with coriander and scallions.
Grilled Chicken with Tasty Cashew Nuts
To Cook
Marinate chicken with coconut milk, soy sauce and oyster sauce for 1 hour.
Grill the chicken for 15 mins on both sides.
For sauce, add 1 tbsp of olive oil to a pan and fry garlic, lemongrass and chilies in the pan for a few minutes.
Add 2 tbsp of oyster sauce, 1 tbsp soy sauce, 1 tsp of fish sauce, 1 tsp honey and kaffir lime leaves. Mix well until all the ingredients are fully incorporated then add the chicken in. Once all of the chicken is coated, turn off the heat.
Place the chicken on a plate and add the cashew nuts. Ready to serve!
Easy Teriyaki Chicken Bowl
To Cook
Add all the sauce ingredients into a bowl and mix well.
Add olive oil to frying pan over a medium heat and cook the chicken until they are golden on both sides.
Reduce heat, add the sauce to the frying pan and stir until the sauce has evenly glazed the chicken.
Serve with rice, lettuce, tomato and boiled egg.
Boiled eggs
Return the egg to room temperature.
Any small cracks or holes in eggs before boiling make shells easier to peel.
Boil water in a pot, put egg on a spoon and gently put in hot water.
Boil for 6-10 minutes (depends on your preference), take it out and immediately put in cold water.
Peel the shell after the eggs cool.
Chicken Noodle Soup (Soto Ayam)
To Cook
In a large pot, pour in the water and add the chicken cutlets, lemongrass, kaffir lime leaves and salt. Bring to a boil.
Skim off any foam, reduce heat to a simmer, cover and cook for 45 mins. Skim any excess foam as needed.
Wash the eggs and place into the stock for the final 10 mins of cooking to hard boil. Remove, peel and set aside.
Prepare the spice paste while the chicken in simmering by crushing together the ingredients in a mortar and pestle or food processor into a paste.
Remove the chicken and pour the stock into a jug or bowl. Set aside.
Pull away the skin and bone, leaving big chunks of meat. Set aside.
In the same pot that the chicken was cooking in, add peanut oil and gently fry the spice paste on medium heat for 5 mins.
Place the rice vermicelli into a bowl and cover with cold water for 15 mins. Drain and set aside.
Return the chicken stock to the pot, pour in the can of TCC Coconut Milk. Bring to a boil, reduce to a simmer and cook for a further 10 mins. Add salt and pepper to taste.
Divide the rice vermicelli and the chicken between 4 bowls. Ladle over the soup.
Garnish with the bean sprouts, hard boiled eggs, fried shallots, fresh coriander and wedges of lime. Serve with Yeo’s Sambal Oeleck. You can either eat it as is, or with fluffy white rice.
Chicken Laksa
To Cook
Prepare the noodles as per packet instructions in a bowl. Set aside.
Heat oil in a large saucepan (or wok) over low heat, fry ½ jar of laksa paste until fragrant.
Add the chicken and stir fry until cooked.
Add coconut milk and a little water if desired, and bring to a boil.
Drain and place noodles in bowls. Top with laksa soup.
Place beansprouts on top and garnish. Enjoy!
Chicken Red Curry
To Cook
Heat up cooking oil in a pan on high and add half a jar of Valcom Red Curry Paste. Keep stirring for 2 mins until fragrant.
Add one can of coconut milk and mix in with the paste.
Once hot, add the chicken thighs and let simmer for 5 mins.
Add the other can of coconut milk.
Get the broccoli and beans and add to the mix. Let it simmer under a lid for another 5 mins, or until the chicken is cooked.
When ready, remove from heat and serve on top of rice. Add sugar snaps, chilli, lime, coriander and fried shallots to garnish.
Northern Thailand Curry Noodles (Khao Soi)
To Cook
Put the 200ml coconut cream in a large heavy-based saucepan over medium-low heat. Add a red curry paste, turmeric powder, curry powder and garam masala. Cook and stir constantly for about 2-3 mins until oil separates on the surface. Then, add all the chicken and stir until all the chicken is coated with coconut and chilli paste.
Add a further 200ml of coconut cream with 2 cups of water. Stir all the chicken until all the curry sauce is mixed through then reduce the heat to low and cook for about 10 mins.
Add chicken stock powder, ABC sweet soy sauce, brown sugar and fish sauce into the pot then stir until mixed through. Simmer and cover for 15 mins or until chicken is cooked through. Taste and add more seasoning to suit your taste.
Cut wonton skin into small strips and separate into individual pieces. Put vegetable oil in a small pot or pan and put on the stove top. Turn the gas to medium heat. When the oil is hot, add the wonton in a small amount each time until light golden crispy. After the wonton is cooked, take them out and put them on a plate with kitchen paper towel to drain any excess oil. Cook until finished.
Before serving, put about 6 cups of water in a medium pot then cook the noodles in boiling water following the packet directions. Drain and refresh under cold water. Divide noodles into individual serving bowls.
Ladle curry and chicken over noodles. Top up with crispy wonton noodle, coriander/spring onion, sliced red chilies, diced shallots and chilli in oil (to suit your desire). Serve with lime wedges.
Enjoy your creamy northern Thailand style curry noodles.
Cantonese Stir-fry Chicken
To Cook
Heat oil in a wok on high heat, add chicken and stir-fry until cooked through for 3-4 mins.
Add vegetables and sauce to pan and stir-fry until sauce thickens for 1-2 mins.
Garnish with sesame seeds, green onions and serve with steamed jasmine rice.