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November 2012 Archive

No-Fuss Fridays: Potato Cutlet

No-Fuss Fridays: Potato Cutlet As the holiday season is fast approaching, keep this No-Fuss Friday recipe handy for when you need to make some delicious finger food with minimal ingredients!
These little golden gems are divine!

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Potato Cutlet

Preparation: 20 minutes
Cooking: 30 minutes
Serves: 6


Ingredients:
1 packet Asian Home Gourmet Spice Paste for Indian Chicken Curry
1 kg potato, de-skinned and cubed
2 TBsp coriander, chopped
½ onion, chopped
120 g minced chicken
1 egg, beaten

Cooking Method:

  1. Deep fry potato, then squash them until soft and smooth.
  2. Heat oil in non-stick pan, add onion and minced chicken. Stir fry for 1 minute. Put in Spice Paste, stir fry until cooked.
  3. Mix meat with potato dough evenly. Add cooked meat and chopped coriander with mashed potato in a bowl. Mix well.
  4. Roll mashed potato mixture into small balls. Lightly flatten the ball using your palm.
  5. Coat it in beaten egg, then deep fry until golden brown.
  6. Serve hot.

1.

No-Fuss Fridays: Steamed Prawns in Ginger Lemongrass Sauce

No-Fuss Fridays: Steamed Prawns in Ginger Lemongrass Sauce Bring to life steamed prawns with this No-Fuss ginger and lemongrass sauce!
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Steamed Prawns in Ginger Lemongrass Sauce

Preparation: 25 minutes
Cooking: 5 minutes
Serves: 4
-6

Ingredients:

1 packet Asian Home Gourmet Spice Paste for Singapore Hainanese Chicken Rice
350 g large prawns, deveined (head and tail-on)
1 stalk spring onion (10 g), sliced
¼ stalk (8 g) lemongrass, chopped

Cooking method:

  1. Leave shell and head on prawns. Use a sharp knife to devein prawns. Marinate prawns with Spice Paste for at least 15 minutes in chiller.
  2. Arrange prawns nicely on a large plate and sprinkle some white spring onions and lemongrass on top of the prawns. Steam over high heat for 5 minutes or until cooked.
  3. Remove and sprinkle the rest of the spring onions.
  4. Serve hot.

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No-Fuss Fridays: Tomato & Potato Curry

No-Fuss Fridays: Tomato & Potato Curry Need something to warm you up on this drizzly spring day? Our No-Fuss Tomato and Potato curry recipe is just what you need!
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Tomato and Potato Curry

Preparation: 10 minutes
Cooking: 22 minutes
Serves: 4


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Indian Meat Curry
1 TBsp oil
2 onions (150 g), sliced
400 g potatoes, peeled and chunked
1 TBsp (10 g) sugar
400 g canned tomato juice
1 cup (130 g) frozen peas
½ cup cream
½ cup cashew nuts (50 g)

Cooking method:

  1. Heat oil in a non-stick pan. . Sauté onions for 1 minute.
  2. Add in Spice Paste, potato chunks, sugar and tomato juice. Stir fry for 1 minute.
  3. Cover and simmer for 15 minutes. Add in peas and cream. Cook for another 5 minutes.
  4. Top with cashew nuts and serve.

1.


No-Fuss Fridays: Thai Roast Duck Red Curry

No-Fuss Fridays: Thai Roast Duck Red Curry

The home cook's cheat to a restaurant style Thai duck curry!



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Thai Roast Duck Red Curry

Preparation: 10 minutes
Cooking: 5 minutes
Serves: 3-4


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Thai Red Curry

250 g roast duck, cut into bite-sized pieces

300 mL (1 ⅓ cups) coconut milk

50 g sliced pineapple or eggplant
50 g cherry tomatoes or green peas

1 TBsp vegetable oil

1 tsp Thai palm sugar or sugar

a handful of sweet basil leaves as garnish (optional)

Cooking method:


1.       Heat oil in a non-stick saucepan on medium heat. Add Spice Paste and stir fry for 1/2 minute.

2.       Add roast duck; stir fry for 1 minute. Add coconut milk and  pineapple or eggplants; bring to the boil.

3.       Stir in cherry tomatoes or green peas and simmer uncovered for 3 minutes. Season to taste with palm sugar or sugar.

4.       Serve warm with rice.

1.

No-Fuss Fridays: Toast Delight

No-Fuss Fridays: Toast Delight Spice up prawn toast with a hint of Thai Green Curry! This recipe is a keeper for all those that love to entertain!

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Toast Delight

Preparation: 20 minutes
Cooking: 10 minutes
Serves: 6-8