Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Sweet and Crispy Korean Fried Chicken (Dakgangjeong)

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To Prep Sauce
Heat a large non-stick wok with cooking oil over medium high heat. Add minced garlic for about 30 secs.
Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes.
Add the brown sugar and continue stirring. Remove from the heat. Set aside.

To Prep Chicken
Cut off the tip of each wing and chop the wing in half.
Mix salt, ginger and ground black pepper in a big bowl and put the chicken in and mix equally by hand.
Put corn starch in another bowl and dip each wing to coat it, one by one. Squeeze each wing to press the coating to it tightly.
Put 5 cups of cooking oil in a frying pan or pot and heat it up for 7-8 mins over high heat.

To Cook
Check the oil by dipping the tip of the wing in the oil, if the oil bubbles, can start frying. Slide the wings in the hot oil one by one and fry for about 13 mins, turn the wings over a few times with a long tong.
Depends on your size of pan or pot, may need to do it in a few batches. You will need more cooking oil if you use a large pot.
Remove wings from the oil and let them sit on a strainer. Turn off the heat; let the wings sit for a few minutes.
Reheat the oil and fry the wings again for another 15 mins until they turned golden brown. Remove them from oil and place them on a paper towel to absorb excess oil.

To Serve
Once the chicken is done, reheat the coating sauce until it bubbles.
Add the chicken one by one and coat the chicken with a thong.
Remove from the heat and transfer the coated chicken to a plate. Garnish with some sesame seeds and chopped spring onions, and serve immediately.

Korean Fried Chicken Wings

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To Prep
Cut off the tip of each wing and chop the wing in half.
Mix salt, ginger and ground black pepper in a big bowl and put the chicken in and mix equally by hand.
Put potato starch in another bowl and dip each wing to coat it, one by one. Squeeze each wing to press the coating to it tightly.
Put 5 cups of cooking oil in a frying pan or pot and heat it up for 7-8 mins over high heat.

To Cook
Check the oil by dipping the tip of the wing in the oil, if the oil bubbles, can start frying. Slide the wings in the hot oil one by one and fry for about 13 mins, turn the wings over a few times with a long tong.
Depends on your size of pan or pot, may need to do it in a few batches. You will need more cooking oil if you use a large pot.
Remove wings from the oil and let them sit on a strainer. Turn off the heat; let the wings sit for a few minutes.
Reheat the oil and fry the wings again for another 15 mins until they turned golden brown. Remove them from oil and place them on paper towel to absorb excess oil.

Ayam Semor with Sambal Goreng Buncis Udang Petai

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Sambal Terasi
Pour oil into a frypan and stir in the chillies, garlic, shallots and belacan. Continue stirring until soft.
Transfer into a food processor or mortar & pestle together with the sugar, salt and chicken stock powder. Blend until smooth.
When cool transfer to a jar with a airtight lid, store in refrigerator.
WARNING:- Best to cook this outside as the fumes from the chilli while cooking can be very overpowering, making it hard to breathe.

Ayam Semor
Place the chicken pieces into a large bowl. Rub the salt & white pepper together with 1 tbsp of the ABC Kecap Manis, cover and let stand for ½ hour.
While the chicken is marinating, cut the eggplant into 1cm thick slices, spray with cooking spray and bake under a grill until golden brown on both sides. Set aside.
In a jug make up the chicken stock powder with the cup of boiling water, stir to dissolve.
In a deep pan heat the remaing oil and brown the chicken pieces. Set aside.
Without adding extra oil fry the onions, garlic and ginger until soft.
Add the cloves, nutmeg and return the chicken pieces together with any resting juices to the pan. Pour over 3 tbsp of ABC Kecap Manis and the stock liquid. Stir to make sure each piece of chicken has been costed with the sauce. Salt & pepper to taste.
Bring to the boil, cover and reduce the heat and simmer for 25 mins. Remove the chicken from the sauce and arrange the eggplant in a single layer on the base of the pan. Return the chicken back on top. Cover and simmer for a further 5 mins.

Sambal Goreng Buncis Udang Petai
Top and tail the beans and slice on the diagonal.
In a saucepan pour in the oil and fry the onion and garlic on a medium to low heat until the onions have softened.
Toss in the fresh beans and continuously stir for 5 mins.
Add the sambal terasi, tamarind paste, shaved palm sugar and the petai beans.
Pour in the TCC Premium Coconut Milk, salt & pepper to taste. Bring to the boil, cover and reduce heat and cook until the beans are just tender.
Add the prawns in a layer on top (do not stir through). Cover and cook until they have just turned a lovely pinky orange. This step will not take long, so do not leave the kitchen, as you do not want to overcook them. Remove from heat and stir through.
Serve both dished with fluffy white Jasmine rice.

Honey Sesame Chicken

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To Prep
Whisk all the “Frying Batter” ingredients together until smooth and set aside.
Thoroughly coat chicken cubes in frying batter and set aside.
Mix all the ingredients of the “Honey Sesame Sauce” together and set aside.

To Cook
Heat up a sauté pan and add about 5cm of oil on medium to high heat.
When the oil is fully heated, gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking together. Continue to fry until the colour changes to golden brown. Dish out and drain on paper towels.
Transfer 2 tbsp of the frying oil in a wok or skillet, stir-fry the garlic until aromatic. Add in the Honey Sesame Sauce, and bring to a light simmer or until the sauce thickens.
Add chicken to sauce and stir-fry to combine both. Sprinkle toasted sesame seeds on chicken, dish out and serve immediately with steamed white rice, or Chinese fried rice.

Miso Ramen

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To Make Dashi
Wipe konbu with a damp cloth. Cut konbu into strips. Add to the water, and bring to the boil. Once boiling, add 1 cup of cold water to stop boiling.
Add the bonito flakes. Return to the boil, simmer on low heat for around 10 min. Strain through a fine sieve, and return to the stove.

To Cook
Take about half a cup of your hot dashi, and combine with miso in a small bowl, until smooth and runny. Add this to the remaining dashi, stirring until combined. Keep hot. Add soy sauce to taste, if desired.
Prepare Hakubaku Ramen noodles as per the packet instructions.
Arrange servings of Hakubaku Ramen noodles, chicken slices, egg, carrot, cucumber, bok choy, shallots and chilli in two bowls. Pour half the hot dashi miso into each bowl. Make sure dashi is hot so that it will blanch the bok choy.

Stir-Fried Noodles with Chicken

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To Cook
Place noodles in a heatproof bowl, cover with boiling water and allow to stand for 2 mins, then drain.
Heat oil and stir-fry chicken for 2 mins. Add carrot, baby corn and mushrooms and stir-fry for 3-4 mins.
Add oyster sauce, chicken marinade and noodles. Cook while stirring until heated. Transfer to a serving plate and garnish with spring onions.

Southern Thai Salad

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To Prep
Combine chillies, garlic and coriander in a bowl.
Add fish sauce, vinegar, lime juice, salt and sugar.
Mix well and set aside.
Mix the cooked meats and prawns with the shallots, celery, vermicelli and tomato.
Toss with the prepared dressing.
Serve salad on a bed of chilled lettuce.

Stir-Fried Ginger Chicken with Chinese Mustard (Gai Choy)

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To Prep
Marinate chicken in corn flour, dry sherry and ginger for 30 mins.
Wash and cut Chinese mustard, discarding any old or tough leaves.

To Cook
Heat ½ tbsp oil in a wok, add garlic and Chinese mustard, stir-fry for 2 mins. Remove from wok.
Heat remaining oil in a wok and stir-fry chicken for 5 mins.
Add oyster sauce and vegetables, combine well.
Serve with rice or noodles.

Malaysian Fried Rice (Nasi Goreng)

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To Cook
Pour a thin layer of egg into the wok and make a crepe-like omelette. Transfer to a plate. Roll egg crepe and cut into narrow strips.
With a mortar and pestle, pound together the garlic and chopped onion until you have a paste, then add in Yeo’s Sambal Oeleck and mix well.
In a wok, heat oil over medium-high heat until just smoking then add in the sambal paste. Fry for 5 minutes until its fragrant. Add chicken and shrimp, fry for 1 minute, consistently stirring; then add cooked rice, ABC Sweet Soy Sauce, and chicken stock. Cook rice until rice is hot, tossing to mix well.
Season to taste with salt and remove to a serving platter. Garnish with egg ribbons, chilli, fried shallots, spring onions and tomato wedge.

Lemon Chicken

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To Prep
Marinate the chicken with the Marinade ingredients for 30 mins.
Mix all the Lemon Sauce ingredients and set aside.
Combine the cornstarch and plain flour, mix well and set aside.

To Cook
Coat the marinated chicken with the flour mixture. Heat up a wok with oil, about 5cm deep. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to absorb the excess oil.
Pour the lemon sauce into a small saucepan and bring it to a boil. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.
Dish out, top with white sesame (optional) and serve immediately.

Chicken in Red Sauce

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To Prep
Marinate chicken in coconut milk, salt and turmeric for at least 3 hrs.

To Cook
Grill over medium coals for 10 mins on either side until cooked.
Slice chicken into pieces.
Blend onion, coconut milk and sweet paprika to a paste.
Heat a pan and add paste and stir over low heat.
Season the sauce with palm sugar and fish sauce.
Add in the chicken slices and mix well. Remove from heat and garnish with mint.