Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Vietnamese Lemongrass Chicken

by Leave a Comment

To Prep
In a bowl, combine the Marinade ingredients, then add the chicken to coat.
Blend the lemongrass, shallot and chillies into rough paste, set aside.

To Cook
In a small skillet, mix the 2 tbsp sugar with 1 tbsp water and cook over high heat, stirring until the sugar is dissolved. Then cook without stirring until a deep amber caramel forms.
Remove from heat and stir in the remaining 2 tbsp water. Transfer to a bowl.
Heat a wok over high heat, add the oil and heat until shimmering. Add in the paste and stir fry until fragrant.
Add the chicken and caramel, stir fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with spring onion and coriander.

Fried Tofu with Chilli Sauce (Tau Hu Tod)

by Leave a Comment

To Prepare the Sauce
Add water, sugar, and vinegar in a saucepan, and cook over medium heat until sugar is dissolved, stirring occasionally.
Remove from heat and allow to cool slightly, then add in the fish sauce and dried red chili flakes, and stir through.
Set aside.

To Cook the Fried Tofu
Dry the tofu wedges on paper towels for 1 hr.
Heat oil in a pan or wok over high heat until the oil reaches 200°C.
Carefully lower the tofu wedges into the hot oil and fry for 5 mins or until golden brown on all sides, turning the pieces occasionally with long tongs.
Drain the fried tofu on paper towel.

To Serve
Add chopped roasted peanuts, bird’s eye chilli and coriander on top of sauce.
Serve fried tofu with the dipping sauce.

Baked Chicken Wings

by Leave a Comment

To Cook
Marinate the chicken wings for 30 mins.
Dip the chicken wings into the flour and put on a greased baking tray. Bake in a 200℃ preheated oven for 30 mins, flip over the chicken wings and bake for another 10 mins or until done.

Chinese Big Plate Chicken

by Leave a Comment

To Cook
In a pan, heat up oil over medium high heat and fry sliced lotus roots until crisp and lightly browned. Drain and set aside. Next, fry the potatoes until slightly browned. Drain and set aside.
Add 2 tbsp oil to frying pan, add garlic, ginger, star anise, dried red chillies and chicken meat. Stir fry until cooked.
Add rice wine, green & red chilli peppers, spring onions and potatoes. Stir fry until done.
Add in chilli bean sauce, chicken bouillon, dark soy sauce, water and sugar. Stir until well combined.
Transfer to a serving dish and arrange fried lotus roots on top. Serve.

Sautéed Oyster Dices in Sesame Puff

by Leave a Comment

To Cook
Knead 200g flour with baking powder, yeast and water to form a soft dough. Mix remaining 50g flour with oil to form an oil paste.
Divide soft dough into 8 portions. Roll out each dough portions to 5mm thickness. Brush oil paste onto each dough and roll up. Flatten each dough again. Brush with Char Siu Sauce and roll up.
Flatten dough again and roll into an oval shape. Brush with water and sprinkle with sesame seeds on one side. Arrange dough on oiled baking tray. Bake puffs in a 220°C preheated oven for 15 mins until golden brown.
Marinate chicken. Blanch oyster meat in boiling water and drain.
Stir fry garlic and shallots in 2 tbsp oil. Add chicken and oysters, sauté until cooked. Add red bell peppers, carrots and water chestnuts. Stir fry for 1 min then, add sauce mix. Stir and heat through.
Add pine nuts to filling and mix well. Stuff filling into sesame puffs and serve hot.

Roast Chicken in Soybean Sauce

by Leave a Comment

To Cook
Rinse the chicken clean and pat dry. Mix marinade thoroughly and evenly coat the chicken. Let it stand for 2 hrs.
Roast the chicken for 30–40 mins in a 180°C preheated oven. Baste the chicken with oil occasionally. Roast until cooked through.
Mix the dipping sauce and heat up before serving.

Chicken Wonton Soup

by Leave a Comment

To Cook
Blanch Chinese cabbage and cool. Combine minced pork, chopped Chinese cabbage and Seasoning Mix for Shanghai Wonton together. Wrap pork filling in wonton wrappers, seal with egg white and chill.
Put shredded Chinese ham in chicken. Simmer chicken in a pot of water (around 3L) with salt and sugar over high heat for 30 mins. Turn to low heat and simmer for another 2 hrs. Add Lee Kum Kee Chicken Powder Seasoning to taste.
Cook Shanghai wontons and Chinese cabbage in water. Take them out and put into chicken soup to serve.