Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Mamak Mee Goreng

by Leave a Comment

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.

Curry Puff (Karipap)

by Leave a Comment

For Filling
Heat oil in wok, add in curry leaves and onion. Saute onion until translucent then add in potato.
Cook until potato has changed colour on the edges then add chicken breast, stir fry for 1-2 mins then add in curry powder and chilli powder. Add water and bring to boil.
Add salt, sugar, chicken powder & fish sauce to taste, then turn the heat down and cook until potato is soften and the liquid has reduced and form a dry paste. Cool completely before use.

For Pastry
In a large mixing bowl, bring 3 types of flours together and mix well. Set aside.
Rub in butter with flours until crumble, then add in cooking oil, to mix well.
Pour icy cold water over flours, mix thoroughly with a wooden spatula in the mixing bowl. Then, lightly knead till soft dough, do not over work. Cover dough with plastic wrap and rest for at least 15 mins.

To Serve
Divide and shape dough into 13g each ball. Then roll out each ball into a 8-10cm circle, wrap in potato filling. Pinch edges to seal, then deep-fry in medium hot oil until golden brown.

Nyonya Kapitan Chicken Curry

by Leave a Comment

To Cook
Heat the wok and fry the Masfood 101 Curry Paste, add in shallots, curry leaves, cinnamon stick, star anise and lemongrass saute for 10 mins.
Add in water.
Add in chicken meat and potatoes and continue to saute.
Add in coconut milk and kaffir lime leaves.
Dried chilli can be add in if prefer.
Cover and simmer until the chicken and potatoes are cooked through, minimum 30 mins.
Serve with rice or roti bread.

BBQ Chicken Satay

by Leave a Comment

To Cook
Mix marinade in a bowl and marinate chicken for 1 hr. Skewer the chicken cubes and grill until cooked.
Warm remaining satay sauce and serve as an accompanying dipping sauce
Serve with cucumber and onion as garnish.

For Satay Sauce
Blend peanuts coarsely with mini food processor and set aside.
Chop the spice paste ingredients and blend until fine.
Heat oil and fry the spice paste until aromatic and smell spicy. 3. Add the peanuts, tamarind puree, water, palm sugar, sweet soy sauce, oil, salt and stir thoroughly.
Simmer in low heat while continue stirring for about 3-5 mins until the peanut sauce turns smooth. Remove from heat and set aside.
Your Chicken satay recipe is ready!

Pineapple Fried Rice

by Leave a Comment

To Prep
Cut prawns into small pieces and coat with ½ tsp fish sauce. Cut chicken fillet into small cubes and coat with ½ tsp fish sauce.

To Cook
Brown chicken meat over medium heat until cooked. Set aside. Stir fry prawns until cooked, set aside.
Stir fry onion in heated oil over medium heat until fragrant, combine cooked rice and stir through. Add fish sauce, sugar and pepper, mix well.
Combine pineapple, chicken meat, prawns and pineapple juice, mix through raise up the heat, add capsicums and stir fry until well cooked. Remove from heat.
Omelette strips: Heat 1 tsp oil in a pan over medium heat. Pour 1 well beaten egg in the middle and move the pan to spread out the egg thinly. Place the pan over the heat until the egg is set and slightly brown. Roll the egg and remove from heat, thinly sliced when it cools down.
Top this Thai pineapple fried rice with omelette strips when served.

Chicken and Papaya Salad

by Leave a Comment

To Cook
Mix chicken with marinade ingredients.
Heat oil in a pan and pan fry chicken until golden brown and cooked through. Remove and allow to cool. Dice and set aside.
Mix all ingredients in a bowl and chill. Stir in seasoning mix ingredients before serving.

Stuffed Chicken Legs with Oyster Sauce

by Leave a Comment

To Cook
Mix marinade with chicken thighs for 30 mins.
Combine minced pork, mashed dace fish meat and salted egg yolk together. Stir well. Sprinkle chicken thighs with some flour. Arrange filling on top. Roll the chicken thighs and tie up with a string.
Heat some oil in a pan over low heat. Pan fry chicken rolls until golden brown at all sides.
Put the chicken rolls in a preheated oven at 180°C for 20 mins.
Remove and allow to cool slightly. Cut into pieces, remove the string and serve.

Chicken Rolls with Toasted Laver

by Leave a Comment

To Cook
Mix minced chicken with marinade.
Divide chicken meat into 2 portions. Spread 1 portion of chicken meat onto one laver sheet evenly leaving 1 cm on one edge. Arrange bell pepper strips on opposite edge. Start rolling up from bell pepper side to form a chicken roll. Repeat the steps to make one more chicken roll.
Slice the chicken rolls into about 1 cm rings. Heat up oil in a pan and pan fry chicken rolls until golden brown and cooked through. Serve with dipping sauce.

Chicken Coconut Soup

by Leave a Comment

To Cook
Place 1 cup of extra light coconut milk on medium heat. Boil chicken fillet for few minutes and drain. Set aside.
In a saucepan, over medium heat, bring the light coconut milk to the boil, adding galangal and lemongrass, for 3 mins, until fragrant.
Combine the meat and chilli, return to the boil for few minutes, adding fish sauce, sugar and lime juice.
Add kaffir lime and coriander before removing from heat.
Serve your Chicken Coconut Soup warm in a soup bowl.
Hint : If old galangal is available, put a piece of 2 inch length, a little crushed, and boil it first in the coconut milk for 5 mins and take it out. Galangal will help smooth taste and also good for digestion and will enhance the soup flavour

Deep Fried Belachan Chicken Wings

by Leave a Comment

To Prep
Combine marinade ingredients in a bowl. Add chicken and leave for 2 hrs or overnight (preferred).

To Cook
Dip marinated chicken pieces into egg white, followed by seasoned flour.
Heat oil and fry wings in medium heat until nicely browned and cooked through.
Your delicious Malaysian, Deep Fried Belachan Chicken Wings is ready!

Grilled Chicken (Yakitori)

by Leave a Comment

To Cook
Combine the sauce ingredients in a saucepan and bring to the boil to burn off the alcohol.
Thread the chicken and spring onion alternatively onto skewers and brush with the yakitori sauce. Grill, basting regularly, until cooked.
Serve with Kewpie Mayonnaise Sriracha for that extra chilli kick!

Chicken with Ginger and Rice Wine

by Leave a Comment

To Cook
Heat a wok over high heat. Fry the ginger until dry, then add in sesame oil and cook until fragrant.
Add in chicken, black fungus and water. Bring to a boil on medium heat.
Lower the heat and let simmer for 10 mins or until the liquid is reduced by half.
Add yellow and white rice wine and bring to a boil over high heat.
Lower heat and simmer until chicken is cooked.
Add light soy sauce just before turning the heat off. Serve.