Discover the authentic in Asian cuisine food
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.
To Cook
Place chicken drumsticks and a teaspoon of salt in six cups of boiling water and bring back to boil. Lower heat and simmer for 20 minutes with the lid on.
Remove chicken and set aside to cool down. Add cooked rice to the broth and boil until rice thickens into porridge, stirring the whole time.
Chop up the white section of the spring onion and thinly slice up the green part.
Saute the chopped onion and the white spring onion with oil until fragrant. Add julienned ginger and continue to saute until onion is caramelised. Turn off heat.
Remove meat from chicken drumsticks and coarsely chop up chicken. Return chicken pieces to rice congee. Add extra water to congee if it becomes too thick.
Taste test. Add remaining salt as necessary. Add pepper, stir through and remove from heat.
Serve congee garnished with caramelised onion, ginger and sliced onion.
To Cook
Cook rice in accordance to instructions.
Combine rice wine vinegar, sugar, salt and pour into rice with sesame seeds and mix well.
Cut the seaweed sheet into six strips. You may further cut the seaweed into any shape to decorate the onigiri.
Place 1/3 cup of rice over the centre of the cling wrap. Gather the ends of the cling wrap and squeeze to form a ball. To add filling, press an indent into the rice, add filling and mould the rice into a triangular shape or a ball.
Remove the cling wrap and cover the bottom of the onigiri with a seaweed strip.
Serve with Japanese soy sauce.
To Cook
Prepare the optional accompaniments – Javanese Fried Chicken, Beef Satay, Crispy Fried Shallots, Sambal Kecap, Krupuk and Mixed Vegetable Pickles.
Lightly grease a non-stick skillet with a little oil and fry the eggs sunny side up. Remove from heat and set aside.
Heat the wok and add oil over medium heat and stir-fry the shallots, garlic, minced chilli and dried shrimp paste until fragrant for 1 to 2 minutes. Add the prawns and stir-fry until almost cooked and then add the cabbage and leftover cooked meat and continue to stir-fry until the cabbage is slightly wilted. Increase the heat to high, add the rice, salt and sweet Indonesian soy sauce and stir-fry until all the ingredients are mixed well and heated through, about 2 minutes. Remove from the heat.
Transfer the fried rice to a serving platter, top with the fried eggs and arrange the accompaniments at the side, around the plate. Garnish with cucumber and tomato slices and serve with the accompaniments on the side.
To Cook
Prepare rice vermicelli by soaking in warm water until they turn soft. Drain and set aside in a colander to rid of excess water.
In a small bowl, mix chicken slices with cornstarch and 1 tsp soy sauce then, set aside to marinate.
Heat 2 tbsp oil a frying pan or wok. In the meantime, whisk 2 eggs in a bowl and fry the omelette. Set aside to cool then, slice omelette into thin long strips. The omelette will be the finishing touch to the fried bee hoon.
Mix all the seasoning ingredients in a bowl and set aside.
In a frying pan or wok, heat 4 tbsp oil over medium-high heat. Stir-fry garlic until aromatic, then add chicken slices and continue cooking until half done.
Add in rice vermicelli to the frying pan/wok, then followed by the seasonings. Using a pair of chopsticks or tongs, stir and mix the rice vermicelli continuously to blend well with the seasoning. Continue cooking for a few more minutes until the rice vermicelli is soft and no longer wet. Then, add in the bean sprouts and chopped spring onions and stir-fry for another couple of minutes.
Remove from heat and serve on a sharing platter or in individual plates. Top with sliced omelette, a sprinkling of chopped spring onions and fried shallots.
To Prep
Rince the chicken and drain well.
Slice crossways into thin 4cm lengths. Mix with the marinates for at least 10 mins.
Cut tomatoes into chunks and spoon out the seeds inside. Rinse and drain well.
To Cook
Heat the oil in a hot wok or saucepan. Add chicken and cook until brown. Set them aside.
Add some oil in the wok, saute minced garlic until aromatic.
Add tomatoes, sprinkle a dash of salt, and briefly stir fry.
Pour in water, add sugar and ketchup. Stir well. Cook until tomatoes are softened. Make sure the sugar dissolves completely.
Toss back the chicken and add the thickening. Cook to the consistency that you preferred.
Serve hot with rice.
To Prep
Whisk the fish sauce, sugar and crushed garlic in a bowl. Add the wings and toss to coat.
Refrigerate for 3 hours, tossing the wings occasionally.
To Cook
Heat the 2 tbsp of oil in a small skillet. Add the minced garlic, cook over moderate heat for about 3 mins until golden. Drain on paper towels.
Heat 2 inches of oil to 350°C in a large pot. Pat the wings and dry on paper towels. Reserve the marinade.
Put the corn starch in a shallow bowl, add the wings and turn to coat.
Fry the wings in batches until golden and cooked through for about 10 mins. Drain on paper towels and transfer to a bowl.
Simmer the marinade over in a small saucepan over moderately high heat and add ½ cup of water until syrupy for 5 mins.
Strain over the wings and toss.
Top with coriander, mint and fried garlic. Serve immediately.
To Prep
Combine chicken, ginger, garlic, shallot, salt, sugar, chicken stock, fish sauce, and pepper in a large mixing bowl. Mix well and leave to marinate for at least 30 mins.
To Cook
Heat 1 tbsp vegetable oil in a large saucepan or a wok and sprinkle 2 tbsp sugar over the base.
Melt the sugar under medium heat until it turns dark amber.
Quickly add the marinated chicken and stir-fry for about 5 mins on high heat until chicken is no longer pink.
Then, add the chicken broth. Bring to a boil and skim off the foam and some of the floating fat.
Lower the heat to medium and cook for 30 mins, uncovered, until the sauce reduces by ⅓.
Serve with hot steamed rice.
