How To Make Secret Recipe Australia The Best

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For decades, Secret Recipe Australia has tantalized taste buds with its delightful Malaysian-inspired cuisine. Their restaurants consistently pack in crowds eager to savor their signature dishes. But what makes them so special? Could it be the fragrant curries, the melt-in-your-mouth satays, or the perfectly fluffy roti canai? Well, wonder no more! Today, we’ll delve into the (not-so-secret) secrets behind some of Secret Recipe’s most-loved dishes, complete with recipe breakdowns for you to try at home.

1. Nyonya Curry Chicken: A Flavor Explosion

Top Secret Recipes Step-by-Step by Todd Wilbur - Penguin Books
Top Secret Recipes Step-by-Step by Todd Wilbur – Penguin Books

This dish is a symphony of Southeast Asian spices. Tender chicken pieces simmer in a rich coconut milk gravy infused with turmeric, lemongrass, galangal, and chilies.


1 kg bone-in, skin-on chicken pieces

  • 2 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 stalks lemongrass, white part only, chopped
  • 1 tbsp turmeric powder
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp chili flakes (adjust to spice preference)
  • 1 can (400ml) coconut milk
  • 2 cups chicken broth
  • 1 cup water
  • 1 tbsp kecap manis (sweet soy sauce)
  • 1 tbsp fish sauce
  • Salt and sugar to taste
  • Fresh cilantro, chopped (for garnish)

  • Directions:

    1. Heat oil in a large pot or Dutch oven over medium heat. Season chicken pieces with salt and pepper. Brown them on all sides. Remove and set aside.
    2. In the same pot, saute onion until softened, about 5 minutes. Add garlic, ginger, and lemongrass. Cook for another minute, stirring constantly.
    3. Stir in turmeric, coriander, cumin, and chili flakes. Cook for 30 seconds, allowing the spices to release their aroma.
    4. Pour in coconut milk, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
    5. Add kecap manis, fish sauce, and browned chicken pieces. Simmer for another 20-25 minutes, or until chicken is cooked through and sauce has thickened slightly.
    6. Season with salt and sugar to taste. Garnish with fresh cilantro and serve with steamed rice.

    2. Satay: A Skewered Delight

    These marinated skewers of chicken, beef, or lamb are grilled to perfection and served with a rich peanut sauce for dipping.


    For the Marinade:

    1/2 cup soy sauce

  • 1/4 cup brown sugar
  • 1/4 cup lime juice
  • 2 tbsp vegetable oil
  • 2 tbsp minced shallots
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1 tsp lemongrass paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground coriander
  • 1/4 tsp chili flakes

  • For the Satay:

    1 kg chicken breasts, beef tenderloin, or lamb leg, cut into thin strips

  • Wooden skewers, soaked in water for at least 30 minutes

  • For the Peanut Sauce:

    1 cup peanut butter (creamy or chunky, depending on preference)

  • 1/2 cup coconut milk
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp lime juice
  • 1 tbsp tamarind paste (optional)
  • 1 tsp minced garlic
  • 1/2 tsp red chili flakes (adjust to spice preference)
  • Pinch of ground coriander

  • Directions:

    1. Prepare the Marinade: Combine all marinade ingredients in a bowl. Whisk well.
    2. Marinate the Meat: Add meat strips to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
    3. Prepare the Peanut Sauce: In a saucepan, whisk together peanut butter, coconut milk, soy sauce, brown sugar, lime juice, tamarind paste (if using), garlic, chili flakes, and coriander. Bring to a simmer over medium heat, whisking constantly until smooth and slightly thickened. Keep warm.
    4. Assemble and Cook the Satay: Thread marinated meat onto soaked skewers. Preheat grill or grill pan over medium-high heat. Grill skewers for 3-4 minutes per side, or until cooked through.
    5. Serve hot with peanut sauce for dipping.

    3. Roti Canai: The Ultimate Comfort Food