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December 2012 Archive

No-Fuss Fridays: Chicken Curry Noodles

No-Fuss Fridays: Chicken Curry Noodles Tired of turkey and ham leftovers? Try our No-Fuss chicken curry noodles! It is sure to get your taste buds excited with an array of authentic Singapore flavours!

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Chicken Curry Noodles

Preparation: 10 minutes
Cooking: 20 minutes
Serves: 2-3


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Singapore Chicken Curry

1 TBsp oil

150 g yellow noodles

350 g chicken thigh, bone-in

2 small (192 g) potatoes, chunks

400 mL (2 cups) coconut milk (ratio of coconut cream: water = 1 : 1.25) or milk

Coriander and chilli as garnish (optional)

 Cooking method:

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

2.       Add potatoes and chicken and stir fry for 3 minutes. Stir in coconut milk or milk and bring to boil.

3.       Simmer for 10 minutes. Add in yellow noodles and bring to boil.

4.       Serve hot.




No-Fuss Fridays: Stir Fried Chicken With Basil In Green Curry

No-Fuss Fridays: Stir Fried Chicken With Basil In Green Curry Enjoy a light Thai inspired dish with our No-Fuss stir-fried chicken with basil in green curry!
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Stir-Fried Chicken with Basil in Green Curry

Preparation: 10 minutes
Cooking: 10 minutes
Serves: 4


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Thai Green Curry

500 g chicken thigh, chopped

100 g bamboo shoots, strips (8-10mm thick)

100 g Thai Purple Eggplant, chunks (20mm x 20mm)

¼ cup (55 mL) water

2 pcs (7.6 g) basil leaves, strips

1 cup (220 mL) coconut milk

1 TBsp oil

1 red chilli strips as garnish


Cooking method:

  1. Heat oil in a large non-stick saucepan. Add spice paste and stir-fry for 1 minute.

  2. Add chicken and stir fry for 3 minutes. Add bamboo shoots, eggplant and basil leaves. Cook for another 4 minutes.

  3. Add coconut cream, bring to boil. Garnish with red chilli padi. Serve hot.
    This simple No-Fuss recipe of Black Pepper Mussels is a delicious way to enjoy summer's finest seafood!
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    Black Pepper Mussels

    Preparation: 5 minutes
    Cooking: 5 minutes
    Serves: 4


    Ingredients:

    1 packet Asian Home Gourmet Spice Paste for Singapore Black Pepper Stir Fry
    550 g mussels (with shell) or 750 g mussels (without shell)

    1 onion, cut into bite-sized pieces
    10 pieces basil leaves or 2 sprigs coriander leaves, coarsely chopped
    75 mL (5 TBsp) water
    1 TBsp vegetable oil
    1 TBsp sherry wine
    1 tsp sesame oil

    Cooking method:

    1.       Heat oil in a non-stick wok on medium-high heat. Add onion and Spice Paste; stir-fry for 1 minute.

    2.       Add mussels, water and basil leaves or coriander; stir-fry for 1 minute. Cover and simmer for 2 minutes.

    3.       Stir in sesame oil and sherry wine.

    4.       Serve hot with rice.

    1.





No-Fuss Fridays: Laksa Grilled Fish Cake in Banana Leaf

No-Fuss Fridays: Laksa Grilled Fish Cake in Banana Leaf This week's No Fuss Friday recipe is a shortcut for making your own Malaysian delicacy, Otak Otak! Enjoy!
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Laksa Grilled Fish Cake in Banana Leaf

Preparation: 15 minutes
Cooking: 30 minutes
Serves: 4


Ingredients:

1 packet (60 g) Spice Paste for Singapore Laksa
350 g fish fillet; half portion minced, half portion cut into bite-sized pieces
100 mL coconut cream
5 pcs kaffir leaves, finely chopped (optional)
2 (160 g) large eggs
2 (20 g) small shallots, finely chopped
15 pcs banana leaves, washed and cut into rectangles 20cm x 15cm
Wooden sticks

Cooking method:

1.       Mix Spice Paste, stir in kaffir leaves, fish fillet, coconut cream, eggs and shallots together in a bowl.  

2.       Soften banana leaves over heat or fire till colour change to light green.

3.       Scoop 1 ½ tablespoon of paste on the banana leaf and fold both ends, using 2 wooden sticks to secure the folds.

4.       Grill at 200°C for 15 - 20 minutes or until cooked.