Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Lemon Chicken

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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

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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

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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)

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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)

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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

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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

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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

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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

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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.

Sticky Chicken Wings

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To Prep
Preheat oven to 180°C. Line 1-2 baking trays with baking paper.
Combine marinade ingredients in a large bowl, add in chicken wings and stir through well. Set aside to marinate for 10 mins.

To Cook
Place wings on baking tray in a single layer and reserve marinade to baste.
Bake for 45 mins or until cooked, basting once every 15 mins.
Garnish with sesame seeds, chilli and spring onion, and serve.

Chicken Red Curry with Pumpkin (Gaeng Phed Gai Sai Fak Tong)

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To Cook
Add some oil to the pot and fry the red curry paste until fragrant.
Add chicken and pumpkin and stir fry until chicken and pumpkin is halfway cooked through for approximately 10 mins. The pumpkins will turn soft which will add volume and thickness to the curry after boiling.
Pour in the can of coconut milk then stir to combine all of the herbs. You may add pumpkins now if you want whole chunks in your curry.
Boil until the chicken is cooked.
When cooked add the sweet basil leaves or kaffir lime leaves. Stir into mix and remove from heat.
Season to taste with fish sauce.

Turmeric Rice with Chicken Curry (Nasi Kunyit)

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For the Nasi Kunyit
Wash the glutinous rice and soak with turmeric powder for at least 2 hours.
Boil water in a steamer for 15 minutes. Place a muslin cloth inside the steamer and evenly spread the soaked rice onto the cloth.
To cool down the rice, use your finger or a spoon to make holes in the rice. Steam for 15 minutes and then sprinkle the rice with some water and mix into the rice. Steam for a further 15 minutes.
Add half of the coconut cream to the rice and mix well. Steam for a further 15 minutes.
Finally, add the remaining coconut cream, salt and white pepper to the rice and mix well and steam for another 3 minutes with the pandan leaves.

For the Chicken Curry
Grind or blend spice paste A ingredients together. Add in water (a third of the height of the paste).
Add spice mix B ingredients in and mix well with a spoon (adding powder to the wet paste will help to dry it out). Rest for 15 minutes.
Mix 20ml coconut cream with 270ml water to make a light coconut milk. Set aside 70ml of coconut cream.
In a pot or wok and cooking oil, cinnamon stick, star anise and cloves and fry quickly at medium heat. Add the spice mix and saute. Keep stirring to prevent the paste from sticking to the sides of the wok or pan.
When the bubbles become smaller, add in the chicken. Keep stirring to make sure the chicken is coated with the curry paste. Maintain heat on medium to avoid burning the chicken.
Add the light coconut milk and potatoes and bring to a boil. Turn the heat down to medium to allow the chicken to cook and reduce the gravy by half (this should take about 20 minutes).
When the chicken is tender add salt and the remaining 70ml of coconut milk and bring to the boil for 2 minutes. Serve warm with nasi kunyit.