Adobong Pulang Sitaw
* canola oil 1 tablespoon* garlic - 4 clove minced* chicken - optional (1/4 pound)* long red asian bean 1 pound (approximately 450 gram ) washed, endtrimmed and (can exchange with string bean)* soya sauce (tamari sauce)-2 tablespoon or to taste* white pepper to taste* garlic chive or green onion to garnish optional 2 teaspoon
Kelp noodles with poached chicken and miso
1L (4 cups) chicken stock1 bunch coriander, leaves picked, roots reserved10cm piece ginger, halved1 tbs fish sauce4 x 200g skinless chicken breast fillets2 tbs each white (shiro) miso paste, brown rice vinegar and mirin (all from Asian food stores )1 tbs coconut oilJuice of 1 lime2 x 340g packets kelp noodles (we used Sea Tangle Kelp Noodles from Asian food stores), rinsed, drained2 cups (100g) bean sprouts2 long red chillies, thinly sliced on an angle4 spring onions, thinly sliced on an angle1 telegraph cucumber, halved, seeds removed, thinly sliced on an angle4 sprigs Thai basil, leaves picked
Seared Snapper with Nettle Sauce
1⁄3 cup grapeseed oil3 cloves garlic, thinly sliced2 shallots, thinly sliced6 cups picked nettles or spinach leaves (about 12 oz.)1⁄2 cup chicken stock3 tbsp. fresh lemon juice, plus 1 lemon quarteredKosher salt and freshly ground black pepper, to taste1⁄4 cup canola oil4 (6-oz.) boneless, skin-on, fillets red snapper, halved crosswise
Japanese Fried Rice
¼ cup low-sodium soy sauce1 tablespoon plus 1 teaspoon sake2 tablespoons butter, room temperature3 cloves garlic, minced (1 tablespoon)2 teaspoons safflower oil3 large eggs1 pound chicken breasts, cut in 1 ½ to 2 inch strips, ½-inch wide1 small white onion, small chopped (1 cup)1 carrot, cut in small pieces (½ cup)1 scallion, white and pale-green parts chopped (about 2 tablespoons), dark-green tops chopped and reserved for garnish (optional)4 cups day-old cooked long grain riceCoarse salt and freshly ground black pepper
Bacon Wrapped Teriyaki Chicken
6 chicken breast, boneless, skinless12 slices bacon1/4 cup brown sugar1 tablespoon extra-virgin olive oil1 tablespoon crushed garlic1 tablespoon creole seasoning1/2 tablespoon black pepper1/2 tablespoon garlic powder1/2 tablespoon onion powder1/2 tablespoon chili powder1/2 tablespoon paprikaFor the Teriyaki Sauce:1/2 cup Kikkoman Less Sodium Soy Sauce1/2 cup honey1/4 cup crushed pineapple1 cup water2 tablespoons rice wine vinegar2 tablespoons cornstarch1 teaspoon ginger powder1 teaspoon black pepper1 teaspoon garlic powder
Yakitori chicken
2 tbsp reduced-salt soy sauce1 1/2 tbsp caster sugar1/2 tsp runny honey1 tsp rice wine3 boneless, skinless chicken thighs, sliced2 spring onions, sliced