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September 2012 Archive

No-Fuss Fridays: Barbeque Chicken Satay

No-Fuss Fridays: Barbeque Chicken Satay Create a restaurant favourite in the comfort of your own home with today's No-Fuss recipe!

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THAI PRAWN FRITTERS

Preparation: 40 minutes
Cooking: 15 minutes
Serves: 4-5


Ingredients:

1 packet Asian Home Gourmet Marinade for Thai Barbecue Chicken
500 g boneless chicken fillet (250 g finely minced, 250 g coarsely minced)
1 TBsp (12 g) orange sugar
20 g sweet soy sauce
½ tsp (1.5 g) cumin powder
½ tsp (1.5 g) turmeric powder
2 TBsp (20 g) peanut butter
Cucumber slices as garnish
Pineapple slices as garnish

Cooking Method:

  1. Marinate chicken with Marinade, orange sugar, sweet soy sauce, cumin powder, turmeric powder and peanut butter for at least 30 minutes.
  2. Thread marinated chicken onto bamboo skewers. Lightly baste with oil and grill over pre-heated non-stick grill.
  3. Turn occasionally and grill the chicken satay sticks on each side until well cooked.
  4. Serve Barbeque Chicken with cucumber and pineapple slices (optional).




No-Fuss Fridays: Laksa Fried Rice

No-Fuss Fridays: Laksa Fried Rice Today's No-Fuss Friday recipe is a spicy twist on traditional fried rice! Yummo!

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Laksa Fried Rice

Preparation: 8 minutes
Cooking: 5-6 minutes
Serves: 5


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Singapore Laksa
650 g rice, cooked
3 pcs garlic, chopped
2 eggs
120 g long bean, finely cut
80 g carrot, diced
3 pcs red chillies, cut into small pieces (optional)
2 TBsp vegetable oil

Cooking method:

1.       Heat oil in non-stick pan on medium-high heat. Add garlic, stir fry for 1 minute or until fragrant.

2.       Add eggs, cook for 1 minute, followed by long beans and stir fry for another 1 minute. Add rice and spice paste, stir fry until cooked.

3.       Add chillies (optional).

4.       Serve hot.


Variations: You may use seafood or meat to replace vegetables.

CHINESE STIR FRIED VEGETABLES

Preperation: 5 minutes
Cooking: 10 minutes
Serves: 5

Ingredients:

1 packet Asian Home Gourmet Spice Paste for Singapore Hainanese Chicken Rice
675 g Kailan
1 tbsp vegetable oil
Red chilli as garnish (optional)

Cooking method:

1.       Heat oil in a non-stick wok or pan on medium heat.  Add Spice Paste, stir-fry for ½ minute.

2.       Add Kailan, stir-fry for 5 minutes or until tender and crisp.

3.       Serve hot with rice.


Variations: You may replace Kailan with any vegetables of your choice.

No-Fuss Fridays: Thai Prawn Fritters

No-Fuss Fridays: Thai Prawn Fritters For a quick and easy seafood crowd pleaser, try our no-fuss Thai Prawn Fritters!

Thai Prawn Fritters made with Asian Home Gourmet Marinade for Thai Barbeque Chicken
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THAI PRAWN FRITTERS

Preparation: 30 minutes
Cooking: 10 minutes
Serves: 6


Ingredients:

1 packet Asian Home Gourmet Marinade for Thai Barbecue Chicken
1 kg prawn (shell-off)
120 g self raising flour
1 ½ egg (beaten)
A pinch of salt