2 garlic cloves, chopped |
1 teaspoon fresh ground black pepper |
2 teaspoons vegetable oil |
3 cups water |
2 tablespoons soy sauce |
2 tablespoons ketjap manis |
2 tablespoons oyster sauce |
1/2 teaspoon chinese five spice powder |
1/2 onion, sliced |
2 tablespoons chopped fresh ginger |
1 tablespoon red curry paste |
1 tablespoon rice wine vinegar |
2 tablespoons vegetable oil, extra |
1 kg chicken leg, drumstick and thigh, trimmed of visible fat and skinned |
1 tablespoon soy sauce, extra |
4 cups salad leaves |
1/2 cup coriander leaves, roughly chopped |
1/4 cup sliced red capsicum |
1/4 cup sliced green onion |
1/2 small red onion, finely sliced |
1 tomato, cut in half then into half moons |
1/2 ripe avocado, sliced |
1 bunch asparagus, trimmed, blanched and halved |
500 g hokkien noodles, prepared according to packet instructions |