Asian Fusion Recipes from Chef Zam of Theory Ordinary Kitchen

Check out these Asian recipes with a twist especially crafted by celebrity Chef Zam. Make these simple dishes at home and impress your guests with your culinary skills.


Spaghetti with Tangy-Spicy Asian Pesto

30 Min

Serves 3-4



• 180g dried spaghetti

• 50g chicken, sliced thinly

• 20g fresh coriander leaves

• Olive oil



• 1 cup fresh coriander leaves

• 5 grams fresh chili padi

• 2 garlic cloves, finely chopped

• 1 tablespoon olive oil

• 2 tablespoons hot water

• 1/2 tsp salt

• 1 tsp sugar



2 red chillies


To make the pesto, place the coriander leave, chili padi, garlic, salt and sugar in food processor and process until finely chopped. Add oil and water, and process until well combined. Cook the spaghetti in a large saucepan of salted boiling water until al dente, and set aside. Meanwhile, heat a frying pan and pour olive oil to cook sliced chicken stirring occasionally, until cooked through. Add in spaghetti and pesto, toss to combine, add some warm water if needed to coat the pasta. Top with coriander leaves and sliced red chilies.



Sunshine Fish Fillet with Mashed Potato


45 Min

Serves 2



2 piece fish fillets (Seabass,Dory, Garupa, Snapper)

• 300g potatoes

• 150 ml fresh milk


Lemon sauce

• 50g lemon sauce

• 1tsp sugar

• 1 fresh lemon wedge


Fish Fillet batter

• Flour

• Salt to taste

• Pepper to taste


Deep fried fish fillet till a crispy golden brown and set aside. For the mashed potatoes, peel the potatoes and boil in water until soft. Drain the potatoes. In a separate pan bring the milk to a simmer, add in potatoes and mashed while hot. Add salt and pepper to taste. To make the sauce, simmer the lemon sauce with sugar and salt to taste. Add corn flour to thicken the sauce accordingly, lastly squeeze some fresh lemon juice.



Spaghetti with Creamy Butter Chicken

60 Min

Serves 3-4





• 300g chicken sliced

• 1/2 tsp salt


Dash of pepper

• 1 tbsp oil

• 1 egg

• Corn flour


Butter sauce

• 10 grams milk powder

• 50 ml water

• 50 ml fresh milk

• 10grams butter

• 2g grams curry leaves

• 180gm spaghetti


Mix chicken with oil, egg, pepper and salt and marinate for 45 minutes. Coat chicken with corn flour and deep fry until golden brown. Cook the spaghetti with salted boiling water until al dente. Heat up the pan with mixture of butter, milk powder, fresh milk, water and curry leaves until fragrant and thick. Add the chicken and spaghetti to the butter sauce and stir fry with spaghetti. Mix well and serve.


Spicy Nyonya Fish Fillet with White Rice


30 Min

Serves 3-4



• 175ml Cooking Oil

• 3 cups Tamarind Juice (750 ml water + 75 grams tamarind pulp)

• 900g fish– sliced into 1 1/2 inch pieces

• 1/2 teaspoon Sugar

• 21/2 teaspoon Salt

• 4 kaffir lime leaves finely chopped

• 6 lokra sliced thick


Nyonya paste

• 20 Dried Chilies

• 18 Shallots – peeled

• 2 cloves Garlic – peeled

• 5 Candlenuts (Buah Keras)

• 1/2 inch Fresh Turmeric – peeled

• 4 inch Galangal – peeled

• 4 stalks Lemongrass – sliced

• 1 1/2 teaspoon Dried Shrimp Paste


Add all Nyonya paste ingredients into a blender and ground into a paste. Heat the cooking oil and fry finely ground paste until fragrant. Add in tamarind juice and bring to a boil. Simmer for 4 minutes. Increase the heat and add fish, kaffir lime leaves, sugar and salt. Cook for 4 minutes. Add okra and cook for a remaining 5 minutes until the fish and okra is tender. Serve with steamed white rice.

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