Discover the authentic in Asian cuisine food
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
To Prep
In one bowl, combine the chicken thigh and 1 tbsp of sake and mix. Repeat with the shrimp. Set both aside and let marinate for 5 mins.
In a large mixing bowl, add the eggs, dashi, mirin, soy sauce, salt and dashi together. Whisk together but be careful not to aerate the eggs too much while whisking as the bubbles could prevent a silky, smooth texture.
Place a quarter of the chicken, shrimp, mushroom and fish cake in to a ramekin or small bowl.
Pour the egg mixture through a strainer and in to the cup. Pour in enough egg mixture to fill ¾ of the cup. If any bubbles are in the mixture, remove them by poking them. Repeat with the remaining cups.
To Cook
Cover each of the cups with aluminium foil or a lid and set in to a steamer to steam for 20-30 mins at a low-medium heat.
To Serve
When the chicken has cooked through, remove the chawanmushi from the steamer. Remove the lid and sprinkle Mitsuba leaves and cover again if not serving immediately.
Finish by topping with ikura and enjoy!
To Cook
Cut the onions in half lengthwise, from top to bottom. Cut each half into ¼ inch slices and cutting lengthwise.
Combine the onions, mirin, chicken, soy sauce, sake and dashi in a saucepan and place over high heat. When the liquid comes to a boil, reduce the heat and simmer for approximately 5 minutes, until chicken is cooked through. Mix the ingredients occasionally as they cook.
To prepare the oyakodon one serving at a time, break 2 eggs into a bowl, and lightly beat the eggs. You want part of the yolk and whites to be lightly mixed, while the other parts are still separated.
Transfer one fourth of the chicken mixture (about 1½ cups chicken, onions and broth) to a small skillet. Place the skillet over high heat. When the liquid comes to a boil, reduce the heat so the broth is simmering.
Pour three-fourths of the egg mixture over the chicken, onions, and broth, Do not mix. Cook for about 1 minute, and then add the remaining one-fourth egg over the ingredients in the skillet. Cover the skillet and cook for 30 seconds more. Turn off the heat, and let the oyakodon rest, covered, for 1 minute.
While the oyakodon is resting, scoop the cooked rice into a serving bowl. When the oyakodon is ready, uncover and slide the entire contents out of the skillet to rest over the rice. Tilt the skillet and use a spatula if necessary as the oyakodon should slide out easily. Garnish with nori, mitsuba and scallions. Add shichimi togarashi to accentuate the taste. Serve immediately and repeat this preparation for the remaining servings.
