Discover the authentic in Asian cuisine food
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!
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!
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.
To Cook
Heat sesame oil in a wok, add ginger slices and sauté until fragrant.
Add chicken pieces, stir-fry until the skin is slightly browned.
Add in mushrooms and continue to stir-fry for 1 min.
Add the Seasonings, bring to a boil. Lower the heat and let simmer for another 10 mins.
Remove from heat and serve with steamed rice.
To Cook
In a bowl combine chicken breasts, red chilli, garlic and oil; mix well.
Heat a wok over medium heat; add chicken mixture and stir fry for 3-4 mins.
Add spring onions, capsicum and snow peas and stir-fry for 2 mins.
Make a well in the centre of the wok and stir in Oriental Honey & Soy, chicken stock, lime juice and lime zest, stir until sauce bubbles.
Add Hokkien noodles and toss well, continue to stir-fry for 2 mins.
Garnish with lime wedges and serve.
To Cook
Cook the noodles according to packet instructions. Drain, then refresh under cold running water. Drain well, then place in a large mixing bowl. Add the spring onion, celery, cucumber and sesame seeds. In a small bowl, mix together the ginger and sesame oil, then add to the noodle salad. Toss gently to combine, then set aside in fridge.
In a bowl, combine the mirin, soy sauce, cooking sake and sugar, mix well until sugar is dissolved. Coat the chicken fillets well with the teriyaki sauce. Heat olive oil in a wok; add the coated chicken and cook for 3-4 mins on each side then remove from wok. Cover and set aside in warm place. Reduce the heat to low, add the remaining teriyaki sauce to the wok and simmer until reduced and thickened. Remove from heat. Cut warm chicken fillets into thick slices.
Divide Soba noodle salad between 4 deep serving bowls. Top each bowl with the chicken slices, then drizzle with teriyaki sauce. Garnish with fresh coriander sprigs.
To Cook
Heat oil in a wok on medium-high heat, add chicken meat. Stir-fry for 3-5 mins, or until chicken is no longer translucent inside.
Add green bean, mushroom and bamboo shoots. Stir fry for 2-3 mins. Add fish sauce, palm sugar and Valcom Thai Spicy Basil and Garlic Stir Fry Paste.
Stir in basil leaves and chilli into the meat and vegetable mixture. Remove from heat.
Serve hot with steamed Thai Moon Jasmine Rice.
To Cook
Coat chicken pieces with corn flour.
Heat 1 tbsp oil in a wok and stir-fry bok choy and Chinese cabbage for 3 mins and set aside.
Heat the remaining oil in a wok, add ginger and chicken, and stir-fry for 2 mins.
Transfer the contents of the wok to a clay pot or casserole dish together with the soy sauce, stock, salt and pepper, and simmer gently for 10 mins.
Add the tofu, vegetables, mushrooms and water chestnuts, and simmer for a further 10 mins.
Thicken with cornflour paste and serve.
To Cook
Boil half a pot of water and poach the chicken fillets for 2 mins.
Set aside and let it cool down before slicing thinly.
Heat oil in a wok and stir-fry red curry paste over low heat for 2 mins.
Add the chicken and stir-fry over high heat until cooked.
Add bamboo shoot, fish sauce, sugar and water. Stir through for a further minute.
Add pepper corns, kaffir lime leaves and red chilli. Stir-fry for 1 min, add the fresh basil leaves and remove from heat.
Serve with rice.
To Cook
Stir-fry green curry paste with oil over low heat until fragrant. Add half of the coconut milk and bring to boil.
Add chicken and stir-fry with curry paste over high heat. Slowly add the remaining coconut milk, water, fish sauce and sugar until boiling.
Add eggplant and allow to cook through, then add kaffir lime leaves, basil leaves and red chilli before removing from heat.
Serve with hot jasmine rice.
To Cook
Prepare rice stick noodles as per pack instructions.
Place chicken marinade, water and chicken in a sauce pan. Bring it to boil. Turn down the heat and simmer for 15 mins. Turn the heat off, allow chicken to complete cooking process with the lid on the sauce pan for 10 mins.
Bring stock to the boil in a large pot. Add choy sum, simmer for 2 mins.
Remove chicken from the saucepan, cut into pieces; set aside.
Divide noodles, stock and choy sum among 4 serving bowls. Top with pieces of chicken; serve. Chicken can be served separately, if preferred.
To Cook
Saute ginger and green onion in 1 tbsp oil until fragrant. Add sauce mix and bring it to the boil.
Put in chicken. Cover and cook on low heat for about 25 mins until done, turning occasionally.
Turn off heat and rest for another 5 mins.
Take out and cut chicken into pieces. Pour a little sauce over chicken and serve hot.
