Discover the authentic in Asian cuisine food
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.
To Cook
Heat oil in a frying pan over medium heat. Add garlic and stir fry for 1-2 mins. Add red chilli, onion, chicken and cook for 3-5 mins or until nearly cooked.
Add Pantai Chilli Paste with Soy Bean Oil, light soy sauce, turn to high heat, stir fry and cook for further 3 mins.
Garnish with spring onion.
To Prep
In a food processor, process the tofu until the particles become fine and small.
Mix processed tofu with minced chicken and kimchi fried rice sauce in a mixing bowl. Mix until well-combined.
Add salt and sesame oil to mixture and mix well.
Place mixture in the centre of a dumpling wrapper. Using your index finger, wet the top half of wrapper edge and fold dumpling in half to seal the filling closed. Create a frilly edge by pinching the top part of the dumpling.
To Cook
Place 7-8 kimchi dumplings on the oil heated pan and frying for 3-5 mins and add 2 tbsp of water and close the lid for 3 mins.
Open the lid and pan fry dumpling until they turn golden brown Or, Steam for 10-15 mins.
To Prep
In a mixing bowl, add the chicken mince along with the marinade ingredients and then add the shiitake mushrooms, carrots and water chestnuts.
Mix the ingredients well before letting it marinate for about 15 minutes.
To make the lettuce cups, remove the outer layer of the lettuce and cut out the stem of the lettuce.
Remove the leaves of the lettuce and trim them in to cup shapes with enough space to put the fillings in to them.
Store the trimmed leaves in a large bowl of cold water and keep cool until they are served.
To Cook
In a large pan or wok, add 1 tbsp of oil and saute the garlic and green onions until fragrant.
Add the marinated chicken mixture in to the pan and stir-fry until the chicken has cooked through.
Add in the Shaoxing wine and cook until almost all of the liquid has evaporated.
Add in the oyster and soy sauce and stir until well combined before adding the cornflour mixed with 2 tbsp of cold water.
Stir the cornflour mixture until the sauce begins to boil and thicken before removing from the pan.
To serve, place a couple of the lettuce leaves on to a plate and fill with the chicken filling.
To Cooke
Heat 2 tbsp oil to saute, green chilli, red chilli and Chinese celery until fragrant. Drain and set aside.
Saute shallot, garlic, onion and ginger slices in the same saucepan. Add chicken pieces and pan fry until golden yellow.
Add seasoning mix. Cover, cook over medium heat for about 15-18 mins until chicken is tender. Take out and let cool. Chop the chicken and arrange on plate.
Add thickening to sauce left in pan. Cook until sauce thickens. Stir in chilli and Chinese celery. Pour sauce over chicken and serve.
To Cook
Place chicken in a bowl of salted water and allow to stand 20 mins.
Remove chicken and place in a deep sauce pan with soy sauce , water , garlic , ginger and star anise. Simmer gently 40 mins covered.
Remove chicken from saucepan and place on a rack in a large baking pan and brush the combined honey and oyster sauce over the chicken liberally. Bake in the pre-heated oven 190°C 30 mins basting frequently.
Serve chicken cut into pieces with steamed rice and green vegetables.
Make this Chinese Honey Roasted Chicken for a family reunion dinner.
To Prep
Combine together the char siu sauce and ginger.
Cut the pastry sheets in thirds and brush with the melted butter. Make only 3 at a time and keep the filo covered with a slightly damp cloth.
Place a piece of chicken onto each sheet, add a teaspoon of char siu sauce, roll up like a spring roll, brush with butter and sprinkle with toasted sesame seeds.
To Cook
Place onto a tray and bake in a pre-heated oven set at 185°C for 10 mins or until golden.
To make the yoghurt sauce: combine together the yoghurt, mint, paprika and garlic. Season well and serve with the chicken rolls.
Enjoy this Chicken and Char Siu Rolls for a Chinese New year Reunion dinner treat.
