To Cook
Place the noodles in a bowl and cover with boiling water. Allow to stand for 2-3 mins until separated. Drain well and set aside.
Coat chicken in corn flour and then dip in hoisin sauce.
Heat wok, add 1 tbsp oil and sear the bok choy. Add water, cook for 1 min. Remove from wok and set aside.
Add remaining oil to the wok, and cook chicken for 4 mins or until cooked. Add noodles and asparagus and stir-fry for 5 mins. Add lime juice and sesame oil, combine well.
Serve over bok choy and sprinkle with sesame seeds, garnish with spring onion before serving.
Chicken
Thai Glass Noodle Salad with Mince
To Cook
Soak noodles in hot water until tender (2-5 mins) and drain well. Cool under cold water. Cut them into short lengths with scissors (to make them easier to serve and eat).
Cook the minced chicken or pork in a fry pan with 1 tbsp of water, breaking up with a fork to prevent it forming a mass.
In a bowl, combine the lime juice, fish sauce and sugar; stir until the sugar dissolves.
Add this sauce to the pan with the pork or chicken and then add the noodles. Mix well, adding the shallots, ginger, celery, shiitake and coriander leaves. Season with the ground chilli to taste and then stir in the peanuts and crispy fried dried shrimps.
Place on a serving dish and garnish with the extra coriander leaves.
Yellow Curry Fried Rice
To Cook
Stir-fry yellow curry paste with hot oil until fragrant.
Add meat, stir-fry over high heat, and then add fish sauce and sugar. Stir-fry until the meat is cooked before adding onion.
Add cooked rice and stir through, sprinkle spring onion just before removing from heat.
Tips: for balanced diet, some peas or paprika can be added with onion. For better fried rice results, cook rice 1 day ahead and refrigerate.
Lemon Chicken
To Prep
Combine all of the marinade ingredients in a bowl and mix well. Add in the chicken pieces and set aside for 30 mins.
In another mixing bowl, sift together the coating ingredients, mix and set aside.
To Cook
In a small saucepan over a medium heat, mix all the ingredients for the sauce and stir well. Reduce heat once the sauce begins to boil and continue to stir until the sauce has thickened. Remove the saucepan from the heat and set aside.
Heat the oil in a wok to 180ºC for deep frying.
In a bowl with the beaten egg, coat the chicken pieces.
Transfer the coated chicken in to the bowl with the coating ingredients and coat evenly. Shake off the excess coating and then drop the chicken pieces into the oil.
Deep fry the chicken until the coat has turned light golden brown. When the chicken has cooked, remove it from the oil and let drain on a dish lined with paper towels.
When ready to serve, drizzle the sauce over the fried chicken and garnish with toasted sesame. Serve immediately.
Easy Straits Laksa
To Cook
Prepare rice vermicelli as instructions on the packaging. Drain and divide equally into four serving bowls.
Boil the chicken breast until cooked then shred the chicken breast and set aside. Blanch the prawns until cook and set aside.
Heat a pan with 1 tbsp oil and stir-fry laksa paste until fragrant.
Then gradually add coconut milk, chicken stock (or water) and light soy sauce and bring contents to boil. Add salt to taste. Add sliced shallots then turn off the heat.
To serve, divide laksa soup evenly into the four serving bowls prepared earlier. Top with blanched bean sprouts, shredded chicken breast, blanched prawns and enjoy!
Grilled Laksa Chicken Wings
To Prep
Mix marinade in a large bowl.
Marinate chicken wings and set aside in fridge for 2 hrs.
To Cook
Pre-heat oven to medium heat.
Place chicken wings on an aluminium tray and grill for 20 mins.
Garnish with lemon slices or squeeze lemon juice on chicken wings as desired.
Thai Coconut Chicken Soup (Tom Kha Gai)
To Cook
Combine coconut milk and water in a saucepan and place over high heat until boiling.
Add galangal, chicken, fish sauce, lime juice and sugar.
Allow to boil for a few minutes before adding lemongrass and kaffir lime leaves.
While boiling, add mushrooms and boil until just cooked before removing from heat.
Garnish with red chilli and coriander before serving.
Thai Jungle Curry (Gaeng Pa)
To Cook
Over low heat, stir-fry jungle curry paste with oil until fragrant.
Add chicken and stir-fry for a few minutes before adding fish sauce, sugar and water over medium heat. Bring to boil, add eggplant, beans and bamboo shoot, until cooked.
Add basil leaves, kaffir lime leaves and red chillies before removing from heat. Serve this Thai Jungle Curry with rice.
Tip: Firm white fish may be used instead of meat. Add fish at Step 2 after vegetables.
Crispy Rice Teriyaki Chicken Burger
To Cook
Combine all marinade ingredients in a small saucepan and simmer over low heat for 5 mins. Remove from heat and cool.
Marinate the chicken and refrigerate for up to 4 hrs.
Press cooked rice 1.5-2cm thick firmly on a baking tray lined with baking paper. Top with rice paper, press firmly and cut the rice into large circles to make the burger patties.
Grill chicken on medium heat for 3-4 mins on each side.
Combine the mayonnaise and wasabi together.
To assemble burger, place one rice patty (rice paper side down) onto a serving plate and spread with a little wasabi mayonnaise. Top with teriyaki chicken, a square of nori and green salad. Finish with another rice patty, rice paper side up and serve this crispy rice teriyaki chicken burger.
Tip: Rice burgers are great toasted in a sandwich press.
Satay Chicken
To Prep
Cut the meat into even-sized (2cm) and place in a bowl.
Combine the garlic , ginger and coriander powder with the oil, sweet soy sauce (kecap manis) and diced meat and marinade for at least than 1 hr in the fridge.
Soak the skewers in the water.
To Cook
Thread the the chicken onto skewers and grill or barbeque turning often and basting with leftover marinade for 15 mins or until cooked.
Serve hot (or cold) with hot satay sauce.
Teriyaki Chicken and Udon Noodles
To Cook
Prepare noodles as per pack instructions.
Coat chicken with corn flour; set aside.
Heat 1 tbsp oil in wok. Add onion, stir-fry until translucent. Add cabbage, together with the extra tsp of water and cook for 2 mins.
Heat remaining tbsp oil in wok; stir-fry chicken for 4 mins.
Add teriyaki sauce, mirin, 1 tsp water, noodles and vegetables; cook for 2 mins.
Garnish with a sprinkling of dried green laver (aonori) and serve.
Roast Chicken with Honey and Oyster Sauce Glaze
To Cook
Combine poaching liquid in a large pot over high heat and bring to boil. Carefully add in chicken, reduce heat to low and simmer covered for 30 mins.
While chicken is poaching, preheat oven to 160°C, and line a roasting pan with baking paper. Combine honey and oyster sauce in a bowl.
Take out chicken, allowing excess liquid to drip off, and then place on roasting pan. Brush evenly with honey and oyster sauce glaze. Place in oven and bake for 45-60 mins, brushing with glaze every 10 mins, until golden brown and cooked through.
Allow to rest for 20 mins before serving.