To Prep
Blend all the fresh spice paste ingredients together and mix in curry powder.https://asianinspirations.com.au/wp-content/uploads/2024/08/CL-1.jpg
Heat up oil in a medium cast iron pot. Sauté spice paste for 5-6 min.https://asianinspirations.com.au/wp-content/uploads/2024/08/CL-2.jpg
Add in chicken breast and cook until it turns opaque, taking about 7-8 mins.https://asianinspirations.com.au/wp-content/uploads/2024/08/CL-3.jpg
Add in prawn/chicken stock followed by pandan leaf. Bring it to a boil and lower the fire. Cover and simmer for 20 mins.https://asianinspirations.com.au/wp-content/uploads/2024/08/CL-4.jpg
Meanwhile, prepare the chilli paste by blending shallots, dried chillies and red chillie together until a smooth paste forms. Heat up frying pan with oil and sauté the paste until oil breaks down. Set aside.
Heat up a pot of water and blanch bean sprouts for 10 secs, rice vermicelli for 1min and Hokkien noodles for 1 min. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/08/CL-7.jpg
Remove chicken breast meat from curry broth and set aside to cool. Once cooled, shred them into small pieces.
Blanch prawns in the curry broth for 2-3 mins. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/08/CL-8.jpg
Add in coconut milk and tofu puffs. Let curry broth come to a gentle boil. Cook for another 5 mins and switch off heat.https://asianinspirations.com.au/wp-content/uploads/2024/08/CL-9.jpg
Divide rice vermicelli, Hokkien noodles in bowls. Pour curry broth over. Garmish with prawns, shredded chicken, tofu puffs, cucumber, chilli paste, lime wedges and mint leaves. Serve hot.
Chicken
Jungle Curry
To Make
Pound all the curry paste ingredients with a pestle and mortar until you get a thick paste.https://asianinspirations.com.au/wp-content/uploads/2024/07/JC-1.jpg
Heat up a heavy bottom pot with 1 tbsp of oil. Sauté curry paste for 2-3 mins. Remove half if you want it less spicy.https://asianinspirations.com.au/wp-content/uploads/2024/07/JC-2.jpg
Add in chicken strips and cook until 70% cooked. Add chicken stock, palm sugar and fish sauce. Cook for 5 mins.https://asianinspirations.com.au/wp-content/uploads/2024/07/JC-3.jpg
Toss in eggplants, baby corn, green peppercorns, snake beans, fingerroots and kaffir lime leaf. Cook for 2-3 mins until eggplants turned soft.https://asianinspirations.com.au/wp-content/uploads/2024/07/JC-6.jpg
Add in capsicum followed by ground toasted rice. Cook until sauce is slightly thicken.https://asianinspirations.com.au/wp-content/uploads/2024/07/JC-7.jpg
Switch off fire and add in basil leaves, stir and serves with rice.https://asianinspirations.com.au/wp-content/uploads/2024/07/JC-9.jpg
Pan-fried Chicken Noodles
To Make
Slice the chicken thighs on the meat side, making cuts ½ cm deep. Marinate the chicken with Lee Kum Kee Premium Soy Sauce on the meat side for about 5 mins.
In a pot, cook the Hokkien noodles in boiling water (enough to cover the noodles) according to the packet instructions. Set aside.
In the same pot, blanch the snow peas for 30 seconds. Set aside.
In a frying pan over medium heat, cook the chicken skin side down for about 5 minutes or until golden brown, releasing all the chicken oil. Flip the chicken to the meat side and cook for an additional 2-3 minutes.
Once the chicken is cooked, place it on a chopping board and cut into large chunks.
In the same pan using the remaining chicken oil, sauté the ginger and garlic. Then add in the oyster mushrooms and cooked Hokkien noodles, and stir-fry for 1 minute.
Add in the cooked chicken and snow peas to the wok and toss well.
In a small bowl, combine Lee Kum Kee Panda Brand Oyster Sauce, chicken powder, potato starch, sugar, salt and chicken stock together. Then pour this mixture into the wok and quickly toss everything together.
Finally, add the spring onions, toss well, and serve.
Southern Thai Fried Chicken (Gai Tod Hat Yai)
To Prep
Toast cumin seeds, coriander seeds and black peppercorns until fragrant. Set aside to cool.
Pound with pestle and mortar until you get a fine powder.https://asianinspirations.com.au/wp-content/uploads/2024/06/STFC-1.jpg
Add in coriander roots, garlic, palm sugar, fish sauce and salt to get a paste.https://asianinspirations.com.au/wp-content/uploads/2024/06/STFC-2.jpg
Cut a few slits on chicken drumsticks in order to cook evenly. Marinate chicken with the marinade paste rubbing into all the crevices and chill in the fridge for 4 hours or overnight. Let it rest at room temperature before frying.https://asianinspirations.com.au/wp-content/uploads/2024/06/STFC-5.jpg
To Make
Mix shallots with ½ of salt and let it sit for 10 mins. Lay them flat on paper towel and cover with another paper towel to absorb all the moisture. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/06/STFC-6.jpg
Heat up wok or cast iron casserole with oil reaching 180°C degree. Toss in the sliced shallots and fry till slightly brown and remove from oil and drain on paper towel. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/06/STFC-8.jpg
Mix tempura flour with ice cold water to get a thick batter. Coat chicken with batter and let it sit for a few mins.https://asianinspirations.com.au/wp-content/uploads/2024/06/STFC-9.jpg
Using the shallot oil, place half of the chicken into the oil and fry chicken for 12-15 mins turning periodically until chicken is evenly brown. Remove and drain on wire rack. Avoid overcrowding and fry chicken in batches.https://asianinspirations.com.au/wp-content/uploads/2024/06/STFC-10.jpg
Sprinkle the fried shallots over fried chicken and serve hot.
Indonesian Braised Chicken Stew in Sweet Soy Sauce (Semur Ayam)
To Make
Blend spice paste with a food processor. Set aside.
Heat up wok or a cast iron pot with cooking oil. Sauté spice paste together with lemongrass until fragrant.https://asianinspirations.com.au/wp-content/uploads/2024/05/SA-1.jpg
Add in chicken and cook until chicken no longer pink.https://asianinspirations.com.au/wp-content/uploads/2024/05/SA-2.jpg
Add in potatoes, ABC Sweet Soy Sauce (kecap manis), salt, sugar, pepper and ground nutmeg. Stir to coat and cook for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/05/SA-3a.jpg
Add water and let it simmer over low heat for 20 mins covered. Remove lid, and continue to cook uncovered for 5 mins.https://asianinspirations.com.au/wp-content/uploads/2024/05/SA-5.jpg
Garnish with fried shallots.
Malaysian Spice Roasted Chicken (Ayam Percik)
To Prep
Pound all the spice paste ingredients together using mortar and pestle or blender.
Heat up wok with 2 tbsp of oil and when it starts to smoke, cook spice paste for 10 mins or until fragrant. Keep stirring to avoid burning.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-1.jpg
Add in cloves and green cardamom pod together with coconut milk and tamarind paste and cook for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-2.jpg
Then add in water and continue to cook for 5 mins. Set aside to cool.
Clean chicken and wipe dry with a kitchen towel. Marinate chicken thighs with cooked spice paste overnight or best for 2 days.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-4.jpg
To Make
Pre-heat oven to 180°C. Line baking pan with banana leaves.
Scrape the marinade off the chicken and set chicken aside on a tray. Spread the marinade onto banana leaves.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-5.jpg
Place chicken on top of the marinade making sure to cover the marinade base to avoid it burning.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-6.jpg
Bake chicken in the oven for 50 mins basting some oil over them midway.
Turn to top grill mode for another 8-10 mins to give the chicken surface some charring. https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-7.jpg
Korean Braised Chicken (Jjimdak)
To Make
Boil a pot of water until it come to a rolling boil. Blanch chicken pieces for 1 min and remove. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/04/JD-1.jpg
Mix all the sauces together except water. Place chicken into a medium stock or cast iron pot, add in the sauce mixture and water.https://asianinspirations.com.au/wp-content/uploads/2024/04/JD-2.jpg
Cover and boil over medium heat until it starts bubbling. Use a fine mesh strainer and scoop up all the gunk and excess oil.https://asianinspirations.com.au/wp-content/uploads/2024/04/JD-4.jpg
Add in garlic and ginger. Reduce to low heat and let it simmer for 10 mins. Give it a stir midway.https://asianinspirations.com.au/wp-content/uploads/2024/04/JD-5.jpg
Toss in the potatoes, carrot, onion and dried chillies and continue to cook cover for 7 mins.
Add the mushrooms, glass noodles and spring onions. Cook for 3 mins. Switch off fire.
Garnish with toasted sesame and chopped spring onions. Serve hot with rice and other side dishes.https://asianinspirations.com.au/wp-content/uploads/2024/04/JD-6.jpg
Balinese Spicy Shredded Chicken (Ayam Suwir Bumbu Bali)
To Make
If using the supermarket ready roasted chicken, take out the stuffing mix and discard it. Shred the chicken, ensure no bones, and set aside.
If using raw chicken, boil chicken until they fully cooked. Leave them to cool for a bit and shred the chicken, ready for further cooking.
To make the spice paste; pound all the ingredients for spice paste using pestle and mortar. Or, you can use a food processor. Set it aside.
In a frying pan or cooking pan, heat the oil and fry the paste mixture until it releases aroma. Add the smashed lemongrass and kaffir lime leaves.
When the spice mixture is nicely bubbling, put the shredded chicken pieces in. Stir it well until all the chicken are coated with spices.
Season with salt, pepper, lime juice and ABC sweet soy sauce. Season until you have a well balanced flavour between sweet, spicy, and sour taste.
Leave it to cook for about 10-15 minutes or until almost all the chicken absorbs almost all the spice mixture or until slightly dry.
Optional step – only if you have the torch ginger flower available. As the spice mixture is about to getting dry, add the chopped torch ginger flower and mix it through the chicken and spices and continue cooking briefly until they water from the torch ginger is absorbed.
Serve shredded chicken with steamed white rice, guaranteed that one bowl of rice is not enough. You can also drizzle the ABC Sweet Soy Sauce on your hot steaming rice when eating with spicy shredded chicken, add some Indonesian crackers on the side too.
Triple Chilli Chicken
To Make
Cut each chicken breast fillet into thick strips. Coat with hot ground chilli powder, flour and pepper. Shake off excess.
Heat oil in frypan and cook chicken. Set aside.
For the daikon salad, juice the lime. Spiralize the carrot and daikon radish. Finely dice the radishes and birds eye chilli. Place all the above ingredients into a bowl. Toss and add in the rice vinegar, sugar, sesame oil, lime juice and sesame seeds. Let sit.
For the chilli sauce, fry onion in canola oil. Add in sesame oil. Add in crushed garlic, coriander then Lee Kum Kee Chiu Chow Chilli Oil, crushed chili, sweet chilli and soy. Return chicken to pan.
Coat the chicken, stirring so as not to stick. Add lime juice and simmer till sauce is thick and sticky.
Serve chicken on a bed of daikon salad and garnish with coriander, diced spring onion, sesame seeds and lime wedges. Enjoy.
Massaman Curry Delights
To Prep
To make pastry cups, cut pastry sheets into 4 squares, brush oil on both sides. Put 2 overlapping layers of pastry squares into muffin tins. Bake at 190°C for about 8 mins till slightly brown & crispy.
Pastry cups can be made a day before & can keep in air tight containers for up to 3 days.
To Make
Cut chicken, onions & potatoes into small pieces. Cook potatoes with a bit of water in microwave on high for 5 mins. Drain & set aside.
Fry 2 tablespoon of oil in fry pan on high heat, add 1/2 jar of Massaman Curry paste . Fry till fragrant.
Add onions, fry for 2 mins, add pieces of chicken & fry for 5 mins.
Add 100mls of coconut cream, 1 tsp of fish sauce, 1 tsp of brown sugar, 1 tsp salt & 1 tbsp of tomato sauce. Simmer for about 10 mins till creamy.
Add cooked potatoes & stir fry till all mixed in.
Spoon Massaman Chicken Curry into pastry cups. Garnish with crushed peanuts, diced red chilli & curry leaves.
Southern Thai Coconut Grilled Chicken (Gai Golae)
To Prep
Clean and pat dry chicken thighs and cut into large 3cm x 3cm pieces.
Soak dried chillies with hot water for 30 mins. Squeeze dry and cut into smaller pieces.
Blend chillies together with garlic, turmeric, ginger, shallots, ground coriander and ground cinnamon until smooth. Divide into 2 portions.
Marinade chicken pieces with 1 portion of the curry paste, 100ml coconut milk and ¾ tsp salt. Chill for 2 hours or overnight.https://asianinspirations.com.au/wp-content/uploads/2023/11/GG-1.jpg
To Make
Heat up a frying pan with coconut oil and sauté the other half portion of curry paste for 2 mins or until fragrant.https://asianinspirations.com.au/wp-content/uploads/2023/11/GG-3.jpg
Add in coconut milk, palm sugar, tamarind paste and salt. Let it simmer for 5-6 mins or until sauce thickens.https://asianinspirations.com.au/wp-content/uploads/2023/11/GG-4.jpg
Divide into 2 portions. Set aside and let it cool.
Preheat broiler to 200°C or to high (or this can also go on the grill/BBQ). Skewer chicken meat onto bamboo sticks. Wrap the end of the bamboo sticks with foil to keep them from burning. Place skewers onto rack set on top of baking tray lined with foil.https://asianinspirations.com.au/wp-content/uploads/2023/11/GG-7.jpg
Grill chicken for 5 mins and then baste with one portion of the basting sauce.https://asianinspirations.com.au/wp-content/uploads/2023/11/GG-8.jpg
Continue to grill for 10 mins before flipping the chicken skewers.
Brush with basting sauce and grill another 10 mins. Repeat this step until all basting sauce is used up.
Serve hot with balance portion of basting sauce.
Tomato Fried Rice
To Cook
Heat up wok with Cobram Estate Extra Virgin Olive Oil and sauté onion and garlic for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/TFR-1a.jpg
Add in chicken cubes and fry for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/TFR-2a.jpg
Add beaten egg and stir around and break them up in to small clusters.https://asianinspirations.com.au/wp-content/uploads/2024/01/TFR-3.jpg
Toss in diced tomato, carrots and snake beans and fry for 1-2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/TFR-4.jpg
Add cooked rice and stir-fry until well mixed.https://asianinspirations.com.au/wp-content/uploads/2024/01/TFR-5a.jpg
Add in all the sauce ingredients and continue to fry for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/01/TFR-6.jpg
Serve hot with sunny side up egg, sliced cucumber, sambal belacan and lime.