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October 2012 Archive

No-Fuss Fridays: Squid Curry

No-Fuss Fridays: Squid Curry What's the difference between elmo and squids?
One has tentacles while the other likes ten tickles!
Add some squid to your No-Fuss Friday with our squid curry recipe :)


squidcurry_600x900.jpg
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Squid Curry

Preparation: 10 minutes
Cooking: 10 minutes
Serves: 4


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Indian Chicken Curry
500 g squid, cleaned and cut into rings
200 g tomatoes, cut into 8 pieces
100 g onions, thinly sliced
100 mL coconut milk
200 mL water
1 red chilli, thinly sliced
1 green chilli, thinly sliced
1 TBsp vegetable oil

Cooking method:

1.       Heat oil in a non-stick pan on medium to high heat, add Spice Paste and stir fry till fragrant.

2.       Add coconut milk and water. Bring to boil.

3.       Add squid, tomatoes and onions, bring back to boil.

4.       Stir in red and green chillies. Simmer for 1 minute. Serve hot.

No-Fuss Fridays: Coconut Curry Chicken

No-Fuss Fridays: Coconut Curry Chicken We have the perfect no-fuss recipe to warm you up on this drizzly afternoon!

cocnutchicken_600x900.jpg
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Or continue reading to view the recipe

Coconut Chicken Curry

Preparation: 30 minutes
Cooking: 75 minutes
Serves: 4


Ingredients:

1 packet of Spice Paste for Singapore Chicken Curry
1 whole chicken (~1kg), cut into 4 parts
1⅓ cups (300 mL) thick coconut milk
10 cloves garlic (70 g), peeled
2 onions(25 g), peeled and finely sliced
Grated zest (10 g), 2 lemon

Cooking method:

1.       Marinade the chicken with spice paste and lemon zest for at least 30 minutes.

2.       Put garlic and onion in a large roasting dish.  Place the marinated chicken on top of the garlic and onion mix.

3.       Pour coconut milk until it covers ⅔ of the chicken. Seal the dish tightly with aluminium foil.

4.       Pre-heat oven at 220°C (428°F). Bake the chicken in the oven for 45 minutes. Remove the foil and continue to bake for another 30 minutes until chicken skin turns golden brown.


Win a city trip to Singapore!

Win a city trip to Singapore!


COME TO OUR HOME

Win yourself a City Trip to Singapore

Also stand a chance to win one of the 150 attractive Asian Home Gourmet gift packs!

The Asian Home Gourmet team warmly welcomes you to the beautiful city of Singapore. What better way to explore and taste authentic Asian flavours than a visit to our home in sunny Singapore? Where Asian delights are aplenty, experience nothing but the best of Asian cuisine. All it takes is a simple purchase of an Asian Home Gourmet Spice Paste and you could be well on your way to Singapore!

How to participate?

1.      Purchase a pack of Asian Home Gourmet 50g/60g Spice Paste

2.      Visit www.asianhomegourmet.com/win

3.      Enter the promotion code, printed on the spice paste inside

4.      Find out if you have won!*

*Winner of the City Trip to Singapore will be drawn in January 2013.

Promotion Period: 1 October 2012 to 31 December 2012

Note: This promotion is open to all inhabitants above the age of 18 in the countries of Germany, Netherlands, Austria, Belgium, Luxembourg and are available at selected participating European stores. It excludes the following list of countries in the region: Czech Republic, France, Ireland, Malta, Spain and United Kingdom.

View official rules at: www.asianhomegourmet.com/win

No-Fuss Fridays: Sweet and Sour Fish

No-Fuss Fridays: Sweet and Sour Fish Enjoy this beautiful Friday afternoon, outside on the porch with our ten minute No-Fuss recipe!

sweet_sour_fish_600x900.jpg
View this recipe on Facebook
Or continue reading to view the recipe

Laksa Fried Rice

Preparation: 10 minutes
Cooking: 10 minutes
Serves: 4


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Cantonese Sweet and Sour Stir Fry
350 g fish slices, dust with 1 TBsp cornflour
1 canned pineapple, use 100 g pineapples, cut into bite-sized pieces and set aside 5 TBsp pineapple juice
½ (75 g) red capsicum, cut into bite-sized pieces
½ (75 g) green capsicum, cut into bite-sized pieces
2 oranges, remove rind of 1 orange, cut into bite-sized pieces;  1 orange, juiced
2 TBsp vegetable oil
1 TBsp cornstarch, mix with 110mL (½ cup) water

Cooking method:

1.       Heat oil in a non-stick pan on medium-high heat. Pan-fry fish until both sides are golden brown or cooked. Set aside.

2.       Heat the same pan on medium-high heat again. Add Spice Paste, oranges, pineapples, capsicums, orange juice, pineapple juice and cornstarch solution; Simmer for 3 minutes or until sauce thickens.

3.       Add cooked fish slices and simmer for 2 minutes

4.       Serve hot.

 

Variations: You may pour the sauce over the pan-fried fish on a platter and serve hot.     


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Recently:

No-Fuss Fridays: Squid Curry

No-Fuss Fridays: Squid Curry

What's the difference between elmo and squids? One has tentacles while the other likes ten tickles! Add some squid to your No-Fuss Friday with our squid curry recipe :)

» Read more

No-Fuss Fridays: Coconut Curry Chicken

No-Fuss Fridays: Coconut Curry Chicken

We have the perfect no-fuss recipe to warm you up on this drizzly afternoon!

» Read more

Win a city trip to Singapore!

Win a city trip to Singapore!

This promotion is open to all inhabitants above the age of 18 in the countries of Germany, Netherlands, Austria, Belgium, Luxembourg and are available at selected participating European stores. It excludes the following list of countries in the region: Czech Republic, France, Ireland, Malta, Spain and United Kingdom.

» Read more

No-Fuss Fridays: Sweet and Sour Fish

No-Fuss Fridays: Sweet and Sour Fish

Enjoy this beautiful Friday afternoon, outside on the porch with our ten minute No-Fuss recipe!

» Read more