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January 2013 Archive

No-Fuss Fridays: Mushroom Fritters

No-Fuss Fridays: Mushroom Fritters The long weekend is nearly here! Our No-Fuss mushroom fritter recipe is the perfect canapé to serve when entertaining this Australia Day!

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Mushroom Fritters

Preparation: 45 minutes
Cooking: 15 minutes
Serves: 3-4


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Thai Red Curry

450 g mushrooms, finely chopped

1 whole egg

4 pcs (100 g) long beans, finely chopped

4 pcs (2 g) kaffir leaves, stalk removed and finely chopped

1 TBsp corn flour

5 TBsp flour

Flour for dusting

Oil for deep-frying

Ingredients for dipping sauce (optional):

1 TBsp cilantro, finely chopped

Thai Sweet Chilli sauce

2 TBsp oil

 Cooking method:

1.       Lightly rinse mushroom and squeeze dry on cloth.

2.       Place mushroom, egg, Spice Paste, long beans, kaffir leaves, corn flour and flour in a large bowl. Mix well and keep refrigerated for 30mins.

3.       Heat oil in a large pan. Spoon a tablespoon of mushroom mix to form a flattened ball. Lightly dust with flour and gently deep fry over medium heat till golden brown and cooked. Drain on paper towel.

4.       Serve hot with Thai Sweet Chilli sauce.






No-Fuss Fridays: Vegetable Spring Rolls

No-Fuss Fridays: Vegetable Spring Rolls Our No-Fuss recipe for vegetarian spring rolls are a great summertime appetiser, full of authentic Asian flavours!.

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Vegetable Spring Rolls

Preparation: 40 minutes
Cooking: 15 minutes
Serves: 16


Ingredients:

1 packet Asian Home Gourmet Marinade for Korean Barbecue Meat

20 pieces of spring roll sheets, defrosted

Flour paste (mix 1 TBsp cornflour with 1 TBsp water)

1 TBsp water

Oil, for deep frying

Ingredients for fillings:

250 g cabbage, finely sliced

60 g carrot, finely sliced

5 black fungus (52 g), soaked, drained and finely sliced

30 g bean thread noodle, soaked for 30 minutes and drained (glass noodle)

2 garlic (8 g), chopped

2 pinch of pepper

1 pinch of salt

2 TBsp oil

 Cooking method:

  1. Heat oil in wok, fry garlic till fragrant. Stir in cabbage, Marinade, fungus, carrot and glass noodle. Fry till cabbage is cooked. Season with pepper and transfer to a plate to cool.

  2. Place a piece of spring roll sheet on a dry plate, with the sharp end pointing towards you.  Place a tablespoon of filling on the sheet and roll up halfway, then fold in the sides and continue rolling to the end, using the flour paste to seal. Repeat till all filling is used.

  3. Heat oil for frying. Fry till spring rolls turn golden brown.

  4. Serve hot.




No-Fuss Fridays: Butter Chicken Wings

No-Fuss Fridays: Butter Chicken Wings Re-create this rich, velvety, Indian restaurant favourite at home with our No-Fuss Friday butter chicken wings recipe!

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Butter Chicken Wings

Preparation: 10 minutes
Cooking: 35 minutes
Serves: 4


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Indian Butter Chicken

20 g butter

1 large onion (150 g), chopped

3 TBsp tomato paste

½ cup cream

½ cup water

750 g chicken wings

Parsley / Coriander sprig as garnish

 Cooking method:

  1. Marinate wings with the Spice Paste for at least 30 minutes.

  2. Melt butter in a large frying pan. Sauté onions until tender. Add tomato paste, cream and chicken. Stir fry for 2 minutes.

  3. Add in water and bring to a boil. Cover and simmer on low heat for about 30 minutes or until tender.

  4. Garnish with parsley or coriander and serve hot.



No-Fuss Fridays: Grilled Salmon In Thai Red Curry Sauce

No-Fuss Fridays: Grilled Salmon In Thai Red Curry Sauce Our No-Fuss grilled salmon in Thai red curry sauce is the perfect dish for a beautiful summer evening!

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Grilled Salmon In Thai Red Curry Sauce

Preparation: 20 minutes
Cooking: 20 minutes
Serves: 4


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Thai Red Curry

600 g salmon, cleaned and dried

¾ tsp salt

½ tsp pepper

100 g onions, sliced

50 g tomatoes, cut into bite-size chunks

1 TBsp vegetable oil

3 TBsp coconut milk

Spring onions or coriander sprig as garnish

 Cooking method:

  1. Marinate salmon with salt and pepper for at least 15 minutes.

  2. Pre-heat oven. Grill each side of the salmon for approximately 8 minutes (oven temperature 220°C). Set aside.

  3. Heat oil in wok. Sauté onions until fragrant. Add in Spice Paste and stir fry for another 1 minute.

  4. Add in tomatoes and coconut milk. Mix well.

  5. Pour mixture on the grilled salmon. Garnish with spring onions or coriander and serve hot.



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Recently:

No-Fuss Fridays: Mushroom Fritters

No-Fuss Fridays: Mushroom Fritters

The long weekend is nearly here! Our No-Fuss mushroom fritter recipe is the perfect canapé to serve when entertaining this Australia Day!

» Read more

No-Fuss Fridays: Vegetable Spring Rolls

No-Fuss Fridays: Vegetable Spring Rolls

Our No-Fuss recipe for vegetarian spring rolls are a great summertime appetiser, full of authentic Asian flavours!.

» Read more

No-Fuss Fridays: Butter Chicken Wings

No-Fuss Fridays: Butter Chicken Wings

Re-create this rich, velvety, Indian restaurant favourite at home with our No-Fuss Friday butter chicken wings recipe!

» Read more

No-Fuss Fridays: Grilled Salmon In Thai Red Curry Sauce

No-Fuss Fridays: Grilled Salmon In Thai Red Curry Sauce

Our No-Fuss grilled salmon in Thai red curry sauce is the perfect dish for a beautiful summer evening!

» Read more