South East Asian food has now become a main stay on the Indian menu. Here is a fantastic dish with loads of tips to help you make a mouthwatering dish. Remember that south east Asian dishes are cooked for the table and not some curry that can be made in the morning and eaten for dinner.


Chicken – 500 grams, boneless breast

For the batter

Egg – one

Corn flour – two table spoons

Pepper powder – 1 teaspoon

Chicken stock seasoning (Maggi cube) – 1 large

For sauce

Garlic – three tablespoons finely chopped

Green chillies – four large, sliced at an angle

Ginger – one teaspoon

Star anise – four

Sugar – one teaspoon

Soy sauce – one and half tablespoon

Oyster Sauce – One and half tablespoons

Capsicums – two large, diced thumb nail size

Spring onions bulb – five large

Spring onion greens – ten stalks, chopped fine

Corn flour – one tablespoon

Basil leaves – fifteen large leaves

Flat Noodles – one packet  

Salt and oil – as desired

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