Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Ayam Semor with Sambal Goreng Buncis Udang Petai

by Leave a Comment

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

by Leave a Comment

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

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.