Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Miso Ramen

by Leave a Comment

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

by Leave a Comment

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

by Leave a Comment

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)

by Leave a Comment

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)

by Leave a Comment

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

by Leave a Comment

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

by Leave a Comment

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.

Wasabi Chicken with Mashed Potato

by Leave a Comment

To Prep
Combine marinade ingredients in a bowl. Add chicken and marinate in the fridge overnight.

To Cook
Boil potatoes until soft. Meanwhile, place cream and butter in a separate pot, bring to boil. Mash potatoes, add cream mixture. Stir in wasabi and salt to taste. Keep warm.
Preheat grill to medium. Grill chicken, skin side down, until browned. Increase heat to high, turn chicken and cook skin side up until meat is cooked through and skin is crisp.
Serve mash and chicken with extra wasabi.

Japanese Curry Soba Tsukemen

by Leave a Comment

To Cook
Curry sauce: heat oil in a pan over medium heat. Add onion and cook, stirring for 4-5 mins until soft. Stir in stock and curry, simmer until thickened.
Soup: in another saucepan, bring soup ingredients to the boil. Remove from heat and set aside.
Cook noodles as per packet instructions. Refresh in cold water, drain well, divide noodles and salad among 4 bowls.
In 4 separate bowls combine 1 tbsp curry sauce and ⅓ cup soup. Serve with noodles and salad for dipping.

Malaysian Chicken Curry

by Leave a Comment

To Cook
Heat oil in a pan and fry chicken for about 3 mins on medium heat until golden brown.
Add curry sauce and water to the chicken and bring to the boil.
Add the potatoes, then reduce heat and gently simmer further for 20 mins.
Transfer to a serving bowl and garnish with chilli and coriander. Serve with jasmine rice or noodles.

Braised Chicken and Bitter Melon in Black Bean Sauce

by Leave a Comment

To Prep
Combine all Seasoning ingredients in a bowl and mix well. Set aside.
In another bowl, combine all Marinade ingredients and mix well. Coat Marinade mix with chopped chicken and leave in the fridge for at least 30 mins.

To Cook
Heat wok with 2 tbsp oil and fry bitter melon for about 3-4 mins. Remove from heat and set aside.
Heat the same wok with 1 tbsp cooking oil on high, add chicken and stir-fry for about 3-4 mins or until chicken is brown. Remove and set aside.
Reheat wok on high, add remaining cooking oil, add the Seasoning sauce mixture. Stir-fry until fragrant and aromatic.
Add in bitter melon to braise. When sauce boils, add cooked chicken, stir to combine.
Cover the wok and cook until chicken is tender. Serve.