To Cook
Place the chicken fillets, grated ginger and water in a large saucepan. Place over medium heat and bring to a simmer. Continue to simmer for 6 mins so as to poach the chicken. Remove the chicken and cool slightly. Reserve the liquid. Shred chicken and place aside.
Cook the noodles according to packet instructions. Drain and place into 4 serving bowls.
Add chicken stock to reserved liquid and bring to the boil.
Top noodles with shredded chicken, chopped ginger, spring onions and coriander. Ladle over soup. Drizzle with a little light soy sauce and roasted sesame oil. Serve immediately.
Chicken
Thai Yellow Chicken Curry (Gaeng Kari)
To Cook
Stir-fry yellow curry paste with oil over low heat until fragrant. Add some coconut milk if too dry.
Add chicken and stir-fry with curry paste over high heat. Slowly add the remaining coconut milk, fish sauce and sugar until boiling. If the sauce is too thick, some water can be added.
Add potato and simmer until soft before adding tomatoes.
Add spring onion before removing from heat. Serve with rice.
Glass Noodle Salad
For Seasoning Sauce
Combine coriander root, garlic and chilli finely pound. Transfer to small saucepan, adding vinegar and sugar, mix well before placing over low heat, keep boiling and slightly thickened.
Remove from heat and add lime juice, mix well.
To Cook
Combine pork fillet, prawns and onion in a mixing bowl, adding 2 tbsp seasoning sauce, gently mix through.
Add glass noodle and 4 tbsp seasoning sauce, mix well. Combine tomatoes, celery leaves and the remaining seasoning sauce, gently mix well.
Serve in a serving plate, top with dried prawns.
Hint : To prepare glass noodle, just rinse with water and drain, before boiling over high heat for 3 mins and remove, drained and soak immediately in very cold water, until completely cool down, and drain.
Thai Spicy Stir-fry Chicken with Beans (Gai Pad Prik Khing)
To Cook
Poach the chicken fillets for about 2 mins. Remove from heat and leave to cool before slicing into ½cm thick. Set Aside.
Put the beans into boiling water for 2 mins and dunk them into cold water until they’re cold to touch. Drain and set aside.
Stir-fry red curry paste in heated oil over low heat for 2 mins or until fragrant.
Add the chicken and stir through over high heat. Add water, fish sauce and sugar. Mix well and stir fry for a few minutes until the chicken is cooked.
Add the beans and cook for 1 min. Add kaffir lime leaves just before removing from heat. Serve with Jasmine rice.
Northern Thai Curry Noodle with Chicken (Khao Soi)
To Cook
Mix all curry paste ingredients and pound until become fine paste.
Place light coconut milk in a saucepan over medium heat, adding salt, until boiling.
Stir fry curry paste with ½ cup heated coconut milk until fragrant, and transfer the curry mixture into boiling light coconut milk. Return to the boil, combine chicken meat until well cooked, adding the remaining coconut milk. Add light soy sauce, dark soy sauce, can add little salt if the taste is not salty. Set aside.
Separate approximate 50g egg noodle, and deep fry a little at a time in heated oil over medium heat until crispy yellow, quickly remove and place over absorbent paper, use for topping (Before frying, shake well the noodle to take out coating flour)
Cook the noodle in boiling water, little amount at a time, for few minutes as pack instruction, drain and place in serving bowls.
Combine the curry sauce and chicken into the noodle bowl and top with the crispy noodle. Serve with pickled vegetable. Some lime juice can be added to enhance flavor if prefer.
Indonesian Roast Chicken
To Prep
Lay chicken breast side down on a chopping board, using kitchen shears cut along both sides of the backbone.
Lay chicken flat and cut through the breastbone to form two halves.
Turn chicken over and make a cut in each leg and breast in the thickest part.
Place chicken into a shallow dish.
Combine marinade ingredients together and mix well. Pour marinade over the chicken and coat well. Cover and refrigerate for 1-2 hrs up 24 hrs. Turn chicken occasionally.
To Cook
Cook chicken on a pre-heated BBQ or Grill basting well for 25–30 mins. If cooking in the oven pre-heat oven 190c and roast for 40 mins, basting occasionally.
Rest chicken 10 mins before serving on a banana leaf with steamed rice, mango sambal and salad. Drizzle with a little extra ABC Kecap manis.
Spicy Basil Chicken Stir-Fry
To Cook
Brown the meat first until cooked. Set aside
Stir-fry the paste in heated oil over medium heat until fragrant, combine the chicken meat and stir through, adding water
Add fish sauce and sugar, raise up the heat, stir well. Add fresh basil before removing from heat.
Your Spicy Basil Chicken stir-fry is ready.
Pad Thai BBQ Butterfly Chicken
To Cook
BBQ or Pre-heat oven to 190°c.
Place chicken on a board breast side down and cut down both sides of the backbone using poultry shears or kitchen scissors. Discard backbone.
Turn chicken over and press firmly on the breastbone to flatten. Place chicken in a non-metallic dish.
Combine the Valcom Pad Thai Paste, oil, lime, Squid Brand Fish Sauce, chilli, kaffir lime leaves and coconut sugar in a large bowl and mix well.
Pour marinade over the chicken and coat well. Allow to marinate several hours or overnight.
Place the chicken in the pre-heated BBQ or Oven 190c for 50 mins or until juices run clear.
Serve on a board covered with banana leaf garnish with fresh basil leaves and lime wedges.
Your pad Thai BBQ butterfly chicken dish is ready!
Notes: This marinade is also delicious with Pork or Lamb shoulder.
Thai Glass Noodle Salad (Yum Woon Sen)
To Prep
Soak bean vermicelli in warm water for about 5 mins or until softened. Drain and roughly chop.
To Cook
Heat oil in the pan/wok and cook the chicken mince. Add a dash of fish sauce and stir fry until the chicken is cooked. Add bean vermicelli and stir to mix well. Remove from heat.
Add fish sauce, lime juice, tomato wedges and sugar to the chicken mixture and stir well. Add the mint, garlic, lemongrass, chilli and minced coriander; stir well.
Line a serving plate with lettuce and then spoon the chicken mixture over the leaves. Garnish with shallot and coriander leaves.
Golden Chicken Balls
To Prep
Combine the chicken mince, cooked rice, ginger, garlic and coriander together in a bowl.
Shape mixture into small balls and refrigerate.
Cut the yaki nori sheets into four squares, spray each square with a little water to soften and wrap around a chicken ball. Repeat with remaining chicken mixture and nori.
Dust the balls in the cornflour and dip into the beaten egg; then roll in the panko crumbs. Refrigerate until required.
To Cook
Cook balls in hot oil for 3-4 mins or until cooked; remove and drain on absorbent paper.
Serve hot with mayonnaise and pickled ginger.
Your Golden Chicken Balls are ready!
Note: Canned tuna can be used in place of chicken.
Korean Soft Tofu Hotpot (Sundubu Jjigae)
To Cook
Heat cooking oil in a saucepan. Cook pork quickly for about 2 mins over medium heat. Add garlic and continue cooking for 10 secs.
Turn heat down to very low and add the chilli powder and chilli oil and cook for 2 mins. Stir well and make sure you don’t burn the chilli powder.
Add water and onion and bring it to a boil. Simmer soup for about 5-7 mins. Add in pipis and cook for about 2-3 mins until shells have opened.
Add the tofu with the rest of other ingredients and bring to a boil. Simmer soup for about 1-2 mins and season with extra salt if necessary.
Add 1 egg yolk to soup towards the end of cooking time, careful not to stir yolk until its set.
Mamak Mee Goreng
To Make Fritters
Mix all the ingredients for fritter to form batter. Use a tablespoon to scoop a big dollop into hot oil and deep fried till golden brown. Cooled and cut into chunks.
To Make Chilli Paste
Remove seeds from dried chillies, soak in hot water for 15 mins and blend with 2 tbsp of water.
Heat up frying pan with 3 tbsp of oil and sauté the chilli paste over low heat till fragrant and oil is separated. Add in brown sugar, tamarind juice, salt and cook for 1 min. Set aside to cool.
To Cook Mamak Mee Goreng
Put 2 tbsp oil into frying pan and sauté the chopped onion and garlic.
Toss in fried tofu slices and boiled potatoes and fry for 1 min.
Add in 1 tbsp fried chilli paste (add 2 tbsp if you prefer spicier), squid and fry for 1 min.
Toss in the choy sum and squid, stir and put in the fritters and tomato wedges. Cook for 1 min.
Toss in the noodles then the sauce ingredients and stir for further 30 secs or till well mixed.
Push noodles to one side, pour beaten eggs, stir it till half cooked.
Bring noodles together with the eggs and fry till cooked.
Toss in bean sprouts and chillies, cook for 1 min and plate up.
Garnish with cucumber julienne, sliced green chillies and lime wedges. Serve.