Discover the authentic in Asian cuisine food
To Make the Sauce
Combine sauce ingredients and mix well.
To Cook
Coat chicken meat with egg and corn flour. Mix well.
Deep fry chicken at medium heat until golden brown. Remove and drain.
In a frying pan, simmer the sauce until thick. Add in the chicken, toss and coat evenly.
Transfer to serving plate and serve with rice.
To Cook
Heat oil in a wok or fry pan over medium-high heat. Add onion and capsicum and stir-fry for 2 mins. Using a slotted spoon, remove from heat (leave oil).
Add chicken and sauce to pan and stir-fry until cooked, for about 4 mins.
Return vegetables to pan and stir-fry for 1-2 mins. Serve hot.
To Prep
Clean and trim chicken feet.
Rub the raw chicken feet with sea salt and let sit for about 15 mins.
Rinse with tap water and drain in a colander.
To Cook
Heat cooking oil in a pan on high, fry the chicken feet until they are lightly brown.
Plunge the fried chicken feet into ice water and let sit for about 1 hr. Drain and set aside.
Heat chicken stock in a pot with ginger slices.
Add the chicken feet and all the remaining ingredients, except spring onions, and mix thoroughly.
Cover and let simmer for about 15 mins.
Remove cover and simmer until the chicken feet are tender.
Stir from time to time to coat chicken feet as the sauce reduces.
Add more chicken stock if required and adjust the seasoning according to your taste.
Add in the bean sprouts 1 min before removing from heat.
Garnish with green chilli and serve.
Tips
You can store the chicken feet in an airtight container in the fridge and reheat the next day before serving.
To Prep
Rub the chicken breast with the rice wine vinegar and set aside until required.
To Cook
Heat oil in a small deep-sided saucepan, add in the sliced ginger and shallots. Stir-fry until lightly browned, then add the palm sugar, cinnamon, star anise and cloves.
When the sugar caramelises, add the chicken breast and brown on all sides. Add the dark soy sauce, salt and enough water to cover half of the chicken.
Remove from heat; Simmer uncovered in a 180°C oven for 20 mins, turning often. Add a little water if the sauce reduces too quickly.
Remove the chicken when cooked and slice each breast into 4 pieces. Skim away all the fat from the surface of the sauce. Pour the sauce over the sliced chicken and serve with steaming hot rice.
To Prep
Combine all Seasoning ingredients in a small bowl and mix well, set aside.
In another bowl, combine all Marinade ingredients and mix well.
Clean chicken with some salt, rinse and drain well. Mix chicken with Marinade sauce mix and leave in the fridge for 1 hr.
Rub bitter melon with salt. Bring a pot of water to boil and blanch the bitter melon for about 1 min. Drain and rinse in cold water. Set aside.
To Cook
Heat 2 tbsp cooking oil in a wok, sauté ½ of the garlic and ginger until fragrant.
Add chicken and pan fry for about 3 mins over medium high heat, or until chicken is half done. (Chicken begins to shrink and firm up). Remove from wok and set aside.
Reheat wok and add 1 tbsp cooking oil. When oil is hot, add in the remaining garlic and ginger. Stir fry until fragrant and lightly browned, add the yellow bean paste and fermented black beans. Stir to mix well.
Add in bitter melon to braise, then mix in chicken.
Pour in Seasoning mixture, stir well and bring to a boil. Cover, turn the heat to medium low and let simmer for about 20 mins or until the chicken is tender and cooked through.
Add the corn flour solution and toss the chicken and the bitter melon until sauce thickens.
Dish out and garnish with spring onion. Serve hot with steamed rice.
To Cook
Cook corn in boiling water for 8 mins, remove, cut kernels off, set aside.
Heat a saucepan and add oil, garlic, ginger and onions. Cook until soft and add Lingham’s Malaysian Kapitan Curry Paste. Fry for several minutes and add coconut milk, stock, lemongrass and kaffir lime leaf.
Bring to the boil, add chicken and stir. Simmer for 6 mins, add sliced zucchini and corn.
After 3 mins, add spring onions, remove and discard the lemongrass and kaffir lime leaf. Serve with steamed rice.
To Prep
In a blender combine onions, garlic, ginger, lemongrass, sambal oeleck and half the coconut milk. Blend until smooth, place in a deep saucepan. Add remaining ingredients except sugar snaps.
To Cook
ring to the boil, reduce heat and simmer uncovered for 45 mins or until chicken is cooked and gravy reduced and thickened.
Add sugar snaps, remove from heat and rest for 5 mins, serve with rice.
To Cook
Boil chicken for 2 mins or until cooked. Remove and shred strips. Set aside.
Combine Lingham’s Malaysian Laksa Curry Paste, water and coconut cream, bring to the boil.
Cook noodles as per pack instructions, divide into 2 bowls and top with the chicken.
Place sprouts in broth and cook for 60 secs. Ladle broth over noodles and chicken until they are covered.
Top with bean curd puffs, mint and shallots.
To Cook
Heat half the oil in a frypan, add ginger, chilli, capsicum and onion. Cook for 1 min. Remove, set aside.
Place remaining oil to the pan and the chicken. Stir well until browned, add Yeo’s Sambal Paste, stir until just cooked. Add coconut cream, salt and vegetables, warm through and serve with rice.
To Prep
Mix chicken with the marinade ingredients and marinate for 30 mins. Then mix with cornflour.
Scrape off the white pith of the soaked tangerine peel. Rinse and slice thinly.
To Cook
Arrange chicken, mushrooms and dried tangerine peel on a steaming plate. Sprinkle ginger shreds on top.
Steam over medium heat for 20 mins or until meat is done. Serve hot.
To Prep
Mix chicken mince, prawns, coriander, garlic and fish sauce and marinate for 5 mins.
Using the spring roll paper or crepes, place the prawn mixture with the tail overhanging on one side and proceed to roll.
Tie a piece of egg noodle around the spring roll. Cover with a towel to avoid drying. Repeat for the remaining mixture.
To Cook
Heat oil for deep frying (test if the oil is hot enough by dropping in a piece of bread – this should bubble and float to the surface). Turn down to medium.
Deep-fry the spring rolls until golden brown.
Serve with sweet chilli sauce.
To Cook
Heat oil in a pan and stir-fry the Spicy Basil & Garlic Paste over low heat until fragrant.
Turn up to medium heat, add the meat and mix well. Add the seasoning sauce mix and stir through until well cooked. Remove from heat.
Serve with Jasmine rice.
