Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Hawker Style Air Fryer BBQ Chicken Wings

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To Prep BBQ Chicken Wings
Wash and clean chicken wings. Pat dry, then cut to separate drumettes from wingettes.
Mix all the other ingredients together to make the marinade. Marinate chicken wings overnight (or a few hours) in the refrigerator.

To Cook
Brush or spray air fryer basket with oil before placing chicken wings in. Tip: Pour some hot water into the base of the air fryer bowl to help keep the chicken moist while cooking.
Air fry chicken wings at 180°C for 10-12 mins. Brush with more marinade sauce midway.

Japanese Mild Curry

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To Cook
Heat pot, add a small amount (approx 30ml) of vegetable oil and saute onions until it caramelises.
Add chicken and mushroom to the pot and further cook until the chicken is almost fully done.
Add carrots, potatoes, and water. Cook until the carrots and potatoes are tender.
Add broccoli and continue cooking until they cooked through or to your liking.
Add curry roux and stir until the roux is fully dissolved
Serve curry on freshly cooked rice.

Chicken Curry Doria (Rice Gratin)

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To Make
Preheat oven to 200°C.
Stir fry chicken breasts, onions and mushrooms in a pan over medium-high heat for 5-8 mins or until cooked through. Add water/stock and bring to boil. Turn off heat, then add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 mins or until mixture is cooked through.
To make the bechamel sauce, melt 40g butter in a separate saucepan over medium heat. Once melted, add flour and cook, stirring for 1-2 mins or until mixture bubbles. Next, gradually stir in the milk, and bring to a boil. Reduce heat to medium. Cook, stirring for 4-5 mins or until mixture thickens.
Use the remaining butter to grease the side and bottom of a gratin plate or baking dish. Place steamed rice on the plate, top with curry mixture and bechamel sauce. Sprinkle enough mozzarella cheese until fully covered. Bake for 15-20 mins or until cooked through. Sprinkle parsley to serve.

Curry Ramen

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To Make
Heat oil in a pan over medium-high heat, stir fry chicken mince for 3-4 mins or until cooked through. Remove from pan and set aside. In the same pan, stir fry onions, capsicums, carrots, and bean shoots. Set aside.
Combine water, chicken bouillon powder, soy sauce, mirin, salt and pepper in a pot, bring to boil. Turn off heat, then add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return the pot to medium heat and simmer for 5 mins or until the mixture is cooked through.
Add the cooked vegetables and chicken mince and mix well.
Place noodles in a bowl. Pour curry soup over the top. Garnish with spring onions.

Curry Roast Spatchcock

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To Make
Heat oil in a pan on medium-high heat, and stir-fry onions, carrots, mushrooms, green peas and corn kernels for 1-2 mins, then add brown rice, tossing well to break up rice.
Boil water/stock in a pot on medium-high heat. Then turn off the heat and add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 mins or until the mixture is cooked through. Pour the sauce over the fried rice and toss until combined and heated through.
Fill the spatchcock cavity with fried rice. Rub S&B Oriental Curry Powder, salt, and pepper over the spatchcock.
Place the spatchcock in the air fryer and cook for 50 mins at 180°C. Flip over and cook for a further 10 mins or until cooked through.

Chargrilled Turmeric Chicken

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To Make
In a medium bowl, combine garlic, ginger, turmeric, curry powder, salt, ABC Sweet Soy Sauce Kecap Manis, lime juice and oil. Add chicken and coat well. Cover and place in fridge for at least 1 hour.
Heat a BBQ grill or chargrill pan on medium-low heat. Cook chicken, skin side down for 7-9 mins each side or until cooked through, set aside to rest.
Pour marinade into a small saucepan and bring to the boil, reduce to a simmer and cook until thickened slightly.
Plate sliced chicken over rice with a drizzle of sauce. Serve with remaining sauce, red onion, cucumber, coriander and lime wedges.

Malaysian Inspired Air Fryer Sweet and Spicy Drumettes

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To Make
In a large mixing bowl, combine ABC Sweet Soy Kecap Manis, ABC Chilli Sauce Original, honey, soy sauce, garlic and lime juice.
Add chicken and turn to coat well, set aside to marinate in the fridge for 1-2 hours.
Set air fryer to 180°C. Spread drumettes out in an even layer in air fryer basket, basting top with marinade sauce.
Cook for 8-10mins then turn drumettes over and baste the tops with sauce again.
Cook for a further 8-10mins or until cooked and crispy. Work in batches as necessary.
Plate and garnish with sesame seeds and chilli. Serve with cucumber, spring onion, coriander, and lime wedges.

Yuzu Mayonnaise Chicken Yakisoba

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To Cook
Mix soy sauce, mirin, olive oil, cooking salt, pepper in a small box until combined.
Cook the noodles in rapid boiling water for 3 minutes, discard water and put noodles in ice bath to avoid further cooking. Drain and set aside.
In a pan, gently cook garlic and red chilli in oil until fragrant. Stir fry chicken for 3-4 minutes, add mushrooms and asparagus until cook through. Add noodles and sauce mixture.
Cook, stir and mix through. Topping with Yuzu mayonnaise and serve.

Korean Chicken Bowl

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To Cook
Pre-heat oven to 220°C fan-forced.
Toss sweet potatoes with 1 tbsp oil, salt and pepper. Roast on a baking tray for 20 mins.
In a glass jar, add all the Gochujang Sauce ingredients except the mayonnaise. Mixed till well combined. Set aside.
In a mixing bowl, add chicken and half of the Gochujang sauce. Spread out onto baking tray and roast chicken for 15 mins or till cooked.
Move the chicken to one side and pour the roasted sweet potatoes to the other side and let them roast for another 10 mins. On the last 2-3 mins, switch to broiler/top heat and grill till brown.
Add Japanese mayonnaise into the remaining Gochujang Sauce to create dripping sauce.
Toss Chinese broccoli with 1 tbsp of oil and salt. Spread Chinese broccoli and onion on another baking sheet and toast slightly for about 10 mins. Let it cool, add in lime juice and a pinch of salt.

To Serve
Spread rice onto plates and top with some roasted Chinese broccoli, chicken, sweet potatoes, carrots, cucumber, onions, kimchi, toasted sesame, coriander and drizzle Gochujang Sauce over and top with spring onions.

Nyonya Chicken Curry Kapitan

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To Prep
Prepare the spice mix. Blend the ingredients together to a fine paste.

To Cook
Heat a pan on medium heat and pour the spice mix. Fry for 5 mins until caramelized and fragrant.
Add the chicken and cook for 2 mins before adding the coconut milk. Bring to a boil and gently simmer until chicken is cooked.
Season with salt and pinch of sugar.
Add the lime juice and stir in the kaffir lime leaves.
Serve Curry Kapitan with a bowl of rice and a salad on the side.

Lemongrass Chicken Skewer with Spicy and Tangy Dip

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To Cook Lemongrass Chicken
Cut chicken thighs into 2.5cm cubes and put into a mixing bowl.
Sliced lemongrass (the white parts only) and smashed garlic. Using a pestle and mortar, pound them into fine paste.
Add the pounded items, fish sauce, salt, raw sugar, cooking oil, dark soy sauce, black pepper and finely chopped coriander with roots into mixing bowl with chicken. Mix everything together and marinade for 1-2 hrs.
Thread the marinated chicken cubes onto bamboo skewers.
Heat grill pan with some oil on medium heat and grill the chicken skewers till cooked.

To Prep Spicy and Tangy Dip
Mix all the ingredients together and stir till sugar dissolved. Serve chicken skewer with dip.

Stir Fried Cubed Vegetables, Meat and Nuts (Lup Lup Delight)

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To Prep
Marinate chicken cubes with 2 tsp fish sauce and a dash of pepper for 20 mins.

To Cook
Heat frying pan with 1 tbsp oil and fry the cubed firm tofu till slightly brown. Remove and set aside.
In the same frying pan fry the string beans for 3-4 mins, remove and set aside.
Add 1 tbsp oil to the same pan and fry the capsicums for 3-4 mins, remove and set aside.
Add 1 tsp oil into the same hot pan and sauté the ginger for 30 secs, then add in the garlic and stir for 30 secs till slightly brown and toss in the cut chillies. Stir for a few secs then toss in the fermented black beans and fry for 30 secs.
Add in the cubed chicken and fry till 70% cooked, add in the black soy sauce, stir till meat is covered with black soy sauce.
Toss in the fried capsicums, string beans and lastly, the fried tofu and stir for 1 min.
Add the remaining fish sauce and pepper for taste.
Lastly, add in the roasted cashew nuts and give a good stir.
Dish up and serve with hot rice.