Latest news with #AlexDeLeon
Perth Now
3 days ago
- General
- Perth Now
Chef at popular restaurant reveals chicken skewers recipe
Craving Thai food? Head Chef Alex De Leon from Miss Mi Perth reveals his recipe for the perfect Gai Yang Chicken Skewers, bringing the vibrant tastes of Thailand directly to your kitchen. INGREDIENTS 700g chicken thighs, boneless, skin-on or skinless, cut into skewer-size chunks Bamboo or metal skewers (soak bamboo in water for 30 mins if using) Gai Yang Marinade 5 cloves garlic 15g white peppercorns (or 1 tsp ground white pepper) 2–3 coriander roots (or ½ cup chopped stems) 15g fish sauce 15g soy sauce 15g oyster sauce 15g palm sugar (or brown sugar) 15g lime juice (or white vinegar) Optional: 2 tbsp coconut milk + extra for basting (for added richness) Coriander (for garnish) Tamarind Sauce 30g tamarind paste 30g palm sugar (or brown sugar) 15g fish sauce 15g soy sauce 2 cloves garlic, finely grated or minced 1 tsp grated ginger 1 small chilli, minced (optional, for heat) ¼ cup water (or more, to thin if needed) 1 tsp corn starch + 1 tbsp water (optional, for thickening) 1 tsp lime juice (optional, to brighten) Cucumber Salad 1 x small cucumber, spiralised or shredded 15g fish sauce 15g palm sugar 1 clove of garlic, finely grated or minced 1 small chilli, minced Juice of half a lemon Pickled red onions, thinly sliced (we make our own, but you can use jarred) METHOD Step 1 Make the marinade Pound garlic, pepper, and coriander root into a paste using a mortar & pestle or food processor. Mix in fish sauce, soy sauce, oyster sauce, sugar, lime juice, and optional coconut milk. Step 2 Marinate the chicken Toss chicken with marinade. Cover and refrigerate for at least 4 hours, preferably overnight. Step 3 Meanwhile make the sauce In a small saucepan, mix tamarind paste, sugar, fish sauce, soy sauce, garlic, ginger, chilli and water. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves and the mixture slightly thickens (5–7 minutes). For a thicker glaze, mix cornstarch with water and stir into the sauce. Simmer for 1–2 minutes more until glossy and syrupy. Remove from heat, stir in lime juice if desired, and let cool slightly before using. Step 4 Skewer the chicken Thread marinated chicken onto skewers. Step 5 Grill Grill skewers over medium-high heat for 10–15 minutes, turning occasionally, until cooked through (74°C). Optional: Baste with coconut milk during grilling. Step 6 Make the salad While the skewers rest, combine the fish sauce, palm sugar, garlic, chilli and lime juice. Lightly dress the cucumbers and top with pickled red onions just before serving. Serve skewers with tamarind sauce and salad on the side. Garnish with coriander.
Perth Now
3 days ago
- Entertainment
- Perth Now
Perth chef reveals secret to perfecting Asian bbq staple
Chef Alex De Leon of Miss Mi in the CBD grew up among the fresh aromatics of Philippino street food, and is on a mission to replicate authentic South East Asian flavours in Perth. Moving to Australia in 2006, Chef Alex has worked in some of the city's most prestigious kitchens, including Low Key Chow House, and Apple Daily. He even spent years cooking Italian food before returning to his roots, now specialising in wowing locals with his skill on the Asian grill. With one of his personal favourite dishes the humble Gai Yang chicken skewer, a Thai classic, Chef Alex has offered tips for preparing the most succulent version of dish at home. To begin, he 'pounds and grinds' a variety of sauces and spices to properly infuse them into a paste before marinating his chicken thighs, cutting them into generously sized pieces. Chef Alex De Leon from Miss Mi cooks their Chicken Skewers. Credit: Michael Wilson / The West Australian 'Of course, sufficient marinating time. It needs at least four hours, ideally overnight, to absorb the flavours,' he told PerthNow. As to the optimum number of pieces to affix to one stick, well, that depends on how loudly your stomach rumbles. The flavour master says five pieces might be considered a snack back home, but 'it depends on the appetite'. One step people often get wrong is the grill's heat, believing a maximum heat is required to form a crisp skin. He said, often, 'The flame is too high, because high heat burns the outside while leaving the inside uncooked. Especially if using bony pieces'. Chef Alex De Leon from Miss Mi cooks their Chicken Skewers. Credit: Michael Wilson / The West Australian Typically, flipping occurs once the chicken begins to brown, after four or five minutes. Finally, don't forget to continue to baste it with a brush each time the chicken is turned to ensure the moisture is not lost. And serve with a fresh salad, of course. Led by Chef Alex, Miss Mi, in the Novotel Perth Murray Street, prides itself on merging near and far worlds through locally sourced ingredients. But don't even think about calling it 'Asian Fusion'. 'There is no 'Asian fusion' or muddling going on here. Something much more special is afoot,' his restaurant's website reads.
GMA Network
24-05-2025
- Entertainment
- GMA Network
The Cab to perform in Manila in December
The Cab is coming to the Philippines! Playback Music Festival announced on social media that the rock band will be performing at the New Frontier Theater on December 13. Fans have six tickets to choose from, ranging from P2,900 to P8,000. Here are the ticket categories: SVIP – P8,000 (includes group Meet & Greet + Soundcheck Access) VIP A – P6,000 (includes Soundcheck Access) VIP B – P4,800 LOGE – P4,500 BALCONY A – P3,250 BALCONY B – P2,900 Tickets will be available for purchase starting June 7 at 11 a.m. at Ticketnet outlets and its website. Among The Cab's hit songs are 'Angel with a Shotgun,' 'Endlessly,' 'La La,' and many more. The band consists of members Alex DeLeon, Joey Thunder, Chantry Johnson, and Dave Briggs. —Carby Rose Basina/JCB, GMA Integrated News
