All recipes » Poultry » South east asian
Atay at Balun-balunan Adobo by ShaleeDPAdobo style chicken liver and gizzard. |
1 vote
5773 views
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Green Curry Chicken Over Rice Noodles by Bob VincentThis is nice dish for those who don't want overly spicy curry. I like lots of heat but my wife doesn't. This version seemed to suit her taste. Like they say; happy wife, happy life. Make your own curry paste if you have a combination that works for you. I used a bottled paste from Thai Kitchen. I served this over rice… |
2 votes
6475 views
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Arroz caldo, the Filipino-style congee by RizzaIt's as easy as chicken stock, rice and lotsa' spice. |
1 vote
5040 views
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Thai style fried chicken by Navaneetham Krishnan"munchy punchy" crispy fried chicken. |
1 vote
1960 views
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Spicy Buffalo Wings by ShaleeDPBuffalo wings with a twist. A recipe learned online. Simply Recipes. |
1 vote
2326 views
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Express Chicken Curry by MarelieHere is the first dish I managed to cook in Singapore. I call this Express Chicken Curry cause I am not using fresh curry paste but instead I use the prepared one in sachet. How I wish I could make my own curry paste but it will take my time and seriously making curry paste is a serious matter..lol |
1 vote
1511 views
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Spicy Honey Chicken by Hina GujralSpicy Honey Chicken Wings are quite a popular street food in Malaysia, Thailand and Singapore, there honey glazed chicken wings are charred over grill and served satay style along with Peanut sauce, OMG!!! I am drooling. When it comes to Street food nothing can beat Asian Street Food Stalls, the air is filled up with inviting aromas… |
1 vote
1741 views
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Grilled Chicken Satay Skewers by Robyn MedlinThere are many recipes for the peanut sauce that makes up chicken satay on the internet, but what I like about this one is that the ingredients are easy to find (no need to go to a specialty market) and it uses coconut milk, one of my FAVORITE ingredients. Your family and kids will love this recipe! |
1 vote
2749 views
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Thai Thighs by Angela LitzingerYou can use 2 to 2 1/2 pounds boneless, skinless chicken thighs for this recipe if you prefer. I often make one recipe for dinner and mix a second in a gallon sized zip seal freezer bag for another day. When you need to cook it, thaw, arrange in an oiled pan and bake as directed. Delicious served over rice or quinoa with… |
2 votes
3056 views
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Chicken Satay & A Peanut Dipping Sauce by Baking BarristerGoing out to eat is expensive, so I try to make it at home. This typical Thai fare turned out better than any I've ever paid for at a restaurant and comes complete with a healthier peanut sauce made from (gasp) actual peanuts--not peanut butter! |
1 vote
3780 views
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Stuffed Chicken Breast with Spinach and Feta by ShaleeDPI like to experiment veggies and meat together to make it easy to eat veggies for kids. |
2 votes
2246 views
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Thai BBQ Peanut Chicken by Nancy MiyasakiAlthough we're working with chicken thighs in this recipe, the marinade and the sauce are exceptional on pork and even lamb. The peanut sauce will keep for several days in the refrigerator. For a really funky side dish later on in the week, toss the sauce with Chinese noodles and a few minced scallions for a cold noodle salad. Serve… |
3 votes
1913 views
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Satay chicken with satay sauce on top by Jenny
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1 vote
2005 views
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