© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Star anise is used to give a licorice flavour to this succulent, aromatic braised chicken, ready in under an hour. If you don’t have it, use 1 teaspoon of anise seeds instead. You can prepare it with any cut of chicken, although I always prefer bone-in, skin-on chicken legs. Serve with a light cucumber salad, steamed rice or bao if desired. It makes for a delicious midweek meal everyone will rave about.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Bursting with warming flavours and aromas of spices like coriander, turmeric and chilli, satay is a popular street food across Southeast Asia countries. The meat (chicken, lamb, beef or pork) are marinated (preferably overnight), skewered, then grilled to perfectly charred and served with a rich peanut dipping sauce. You can use a mix of meat to make the satay. At home we even use tofu and fish. For the dipping sauce, I opt for the cashews. For this recipe you will need 18-20 skewers. If using wooden skewers, soak them in water for 20 minutes before using. For the extra crunch and kick, top with some roasted cashews and chilli rings.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

The marinade, made with soya sauce, fish sauce, sambal, cilantro, lime and lemongrass, permeates the bone-in, skin-on chicken thighs to make them even more succulent, distinctive and delicious. If you want to use different cuts, make sure to adjust your cooking time accordingly. Serve them over rice, with pho or salad.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Vindaloo is a tongue tingling kinda spicy Indian curry and can be made with a variety of meats, such as pork, beef, mutton and chicken. You can easily control the degree of spiciness with using fewer chilli peppers. It was originally a Portuguese dish called “carne de vinha d’alhos„ meaning pork with wine and garlic. The dish was brought to Goa by the Portuguese sailors, who stored the meat in the wooden barrels with wine and garlic for long sea voyages and the wine would brine and preserve the meat. Serve with warmed naans or steamed rice for a simple yet satisfying meal. If you are a curry lover or spice enthusiasts, then don’t miss out on this one.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Easy, flavour-packed grilled salmon skewers with an Asian glaze with soya sauce, mirin, sake, ginger and xylitol (or sugar), are perfect for a light and refreshing summer meal. The salty, sweet, and umami-flavoured glaze contains only a handful of ingredients and also doubles as a sauce to pour over the top. They are naturally glutenfree, dairy free and low carbs. Serve them on a bed of beansprout salad or steamed rice or soba if carbs ain’t an issue for you.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Fresh, nutty and so crunchy, this simple Asian salad is great for a light lunch or as a side for some grilled meat. It’s a chore to snap off the stringy tails of mung bean sprouts, but they look prettier and taste so much better without tails. If you can’t find fresh baby corn, then use canned one, but the taste and texture won’t be the same.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Sweet, tangy and spicy, these grilled chicken thighs are bursting with wonderful Asian flavours. Chicken thighs first marinated in a fragrant mixture of coconut cream, lemongrass, ginger, sambal oelek, sugar and lime, then grilled to perfection and served with a refreshing herby avocado salad.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Korma, or qorma (means 'to braise', or pan-sear) is a luxurious Indian curry, either meat, fish or vegetables, known for its harmonious blend of spices and a delicate, creamier, richer sauce that is made with ingredients such as cream, yoghurt, and/or nuts (cashews and almonds), while regular curry usually has a thinner sauce made with tomatoes, onions, and spices.
This eggplant korma recipe is made with classic Indian spices and ingredients, with eggplants baked instead of braised, with a homemade korma paste and coconut cream. It’s creamy, nutty and so flavourful. If you prefer milder curries, then this is the right one and perfect for kids too.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Marinate chicken wings in tikka masala overnight then roasted in the oven the next day and served over a bed of thick saffron yoghurt and some crunchy seeds. They are truly the flavour bombs. The chiken needs to be roasted on a lower heat to prevent the spicy crust burning before the chicken is fully cooked through. The yoghurt needs to be started one day ahead and the chicken is also best left in the marinade overnight or at least 4 hours. If you want to use chiken thighs or drumsticks, then adjust the cooking time accordingly.

© 2025 | http://angiesrecipes.blogspot.com

Agedashi meaning “fried and soaked in dashi stock” is a traditional and delicious Japanese favorite. Dashi powder can be easily found online (got mine from Amazon) or in Asian grocery stores. Or substitute it with chicken stock. Sprinkle with bonito flakes instead of sesame seeds if you can find some.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Son-in-law eggs (kai loug kheuh), a Thai street food staple, are pre-boiled for 6 minutes to achieve their coveted creaminess, then dropped into piping hot fat / oil to crisp up.
In Thai legend, these fried boiled eggs were cooked by a protective mother who was less than happy with how her daughter was being treated by her son-in-law. So, she served him two deep-fried eggs as a delicious warning that a certain pair of his own will be next in line for the deep fryer.
Gruesome lore aside, these eggs are tangy, sweet, salty, and savory and are a hit with kids, namely for their crisp golden exterior, creamy centre and the rich, sweet and sour caramel sauce they’re coated in. This recipe from Delicious is a more adult version spiced up with fresh and fried chilli peppers.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

These Bengali styled fried chicken are crispy, spicy and flavourful! The use of garam masala, ground turmeric, cumin, coriander, ginger and garlic paste and chilli powder adds warmth, colour, and depth to this simple dish, while the tapioca starch coating ensures that the chicken becomes super crispy on the outside while remaining juicy and tender on the inside. A flavour explosion in every bite and and you really can’t mess up chicken thighs as they are delicious prepared at any way. Dip these crunchy bites into a chilli aioli sauce and you won't be able to stop yourself from eating the whole plate.