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February 2013 Archive

No-Fuss Fridays: Butter Chicken Flan

No-Fuss Fridays: Butter Chicken Flan We put a modern twist on an old classic with our No-Fuss Butter Chicken Flan recipe!

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Butter Chicken Flan

Preparation: 10 minutes
Cooking: 40 minutes
Serves: 8


Ingredients:

                                            1 packet Asian Home Gourmet Spice Paste for Indian Butter Chicken

450 g chicken fillet, bite-sized pieces

1 large onion, coarsely chopped

110 mL (1/2 cup) tomato puree

110 mL (1/2 cup) thickened cream (45% fat)

3 TBsp butter

Cornflour solution:  mix 3 TBsp cornflour and 3 TBsp water

                                            375 g frozen puff pastry (follow pack instruction on rolling out pastry and put on flan dish 26cm)

Grated mozzarella (optional)

  

 Cooking method:

1.       Melt butter in a non-stick sauce pan on medium-low heat. Add onion, sauté for 2 minutes. Add chicken and Spice Paste, stir-fry for 2 minutes.

2.       Stir in tomato puree and thickened cream, bring to boil. Cover and simmer for 15 minutes on medium-low heat. Stir occasionally.

3.       Stir in cornflour solution and cook until thickened. Leave to cool.

4.       Baking the pastry flan:

Pre-heat oven at 200oC (air-forced or convention). Fork the pastry, then put the cooked butter chicken on the pastry. Top with grated Mozzarella (optional) and bake for 20 minutes or until the pastry is golden brown.

 

Variations: You may lay a pastry over the flan and bake like a pie dish.







The Origins Of Butter Chicken

The Origins Of Butter Chicken No one likes eating the same thing day in, day out, even if something is as delicious as Butter Chicken. For this reason, when we came across the ingenious Butter Chicken Toastie, we just had to share it with you all!

This toastie sparked some attention and a recent comment on our Facebook page, led us to ponder the exact origins of the universally loved Butter Chicken. We thought it was about time we do some digging to find out who exactly we should be thanking for this wonderful creation.

Called Murg Makhani in Hindi, Butter Chicken originated in the 1950s at the Moti Mahal restaurant in Old Delhi. Famed for its Tandoori Chicken, the cooks had the ingenious idea to recycle the leftover chicken juices in the marinade trays by adding butter and tomato. The new creation was then tossed around with tandoor-cooked chicken pieces and butter chicken was born.  The dish appealed to Delhiites and was quickly lapped up by the rest of the country, and the world.

Butter Chicken is one of those dishes that you can't get wrong...

No variation is too much, or too less with this dish, as long as it still resembles the authentic flavours of its origins and consists of a rich and creamy texture. With all this talk about butter chicken we find ourselves quiet peckish, so we thought it would only be appropriate to share our original AHG Butter Chicken Recipe!


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Butter Chicken

Indian Butter Chicken: Serves 4

·        1 packet Indian Butter Chicken Spice Paste

·         3 tbsp melted butter

·         1 large onion, finely chopped

·         ½ cup (110 mL) tomato purée or chopped tomatoes (fresh or canned)

·         ½ cup (110 mL) water

·         ½ cup (110 mL) cream or yoghurt, reserve 1 tbsp to garnish

·         450 g (1 lb) deboned roast, tandoori or fresh chicken, cut into bite-sized pieces

·         Fresh coriander as garnish (optional)

 

1.      Heat butter in non-stick saucepan on medium heat; add onion and stir-fry for 3 minutes.

2.      Stir in tomato puree, water, cream and Spice Paste.

3.      Add meat, simmer uncovered on low heat for 20 minutes or until it thickens.  Garnish with cream or yoghurt.  Serve hot.

 

Cooking tip: To make Dahl Makhani Use cooked black or yellow lentils and canned kidney beans to replace meat.



 





No-Fuss Fridays: Chicken Masala Pilaf

No-Fuss Fridays: Chicken Masala Pilaf It's hard to find the perfect dish that everyone in the family will enjoy. Our No-fuss Chicken Masala Pilaf should do the trick and put a smile on everyone's face!

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Chicken Masala Pilaf

Preparation: 30 minutes
Cooking: 30 minutes
Serves: 4


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Indian Chicken Curry

4 pcs (350 g) chicken thigh

2 cups (376 g) uncooked rice

1 TBsp (18 g) yoghurt

3 cups (660 mL) water

2 TBsp oil

4 cardamom pods

1 ½ (6 g) cinnamon sticks

4 cloves

A pinch of salt

Fried shallots as garnish

Cilantro as garnish

½ cup raisins (optional)

 Cooking method:

1.       Marinate chicken thighs with 1TBsp Spice Paste and 1 TBsp yoghurt for at least ½ hour in the chiller.

2.       Heat oil in non-stick pan, brown both sides of the chicken thigh for 10 minutes over medium heat. Remove and set aside.

3.       Add cardamom pods, cinnamon, cloves, the remaining Spice Paste and a pinch of salt to the pan. Stir fry for 2 - 3 minutes. Add water and bring to boil.

4.       Put the uncooked rice in a rice cooker. Pour the hot mixture over it and mix well. Place chicken pieces on top of the mixture and leave to cook.

5.       Sprinkle raisins, cilantro and fried shallots as garnish.

 







No-Fuss Fridays: Thai Fish Cakes

No-Fuss Fridays: Thai Fish Cakes
A favourite at Thai restaurants that you can make at home with our No-fuss Thai fish cake recipe!

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Thai Fish Cakes

Preparation: 40 minutes
Cooking: 15 minutes
Serves: 6-8


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Thai Red Curry

300 g fish fillets, skinned

4 long beans, finely cut

2 eggs, beaten

4 kaffir lime leaves, fine shreds

1 TBsp corn flour

1 tsp baking powder

1 bunch fresh cilantro as garnish, finely chopped

Oil for deep-frying

Thai sweet chilli sauce (optional)

 Cooking method:

  1. inely chop fish or grind using food processor.

  2. Add leaves, Spice Paste, egg baking powder and corn flour into the food processor and blend for 4 seconds. Or add all the ingredients in a large bowl and mix well.

  3. Stir in long beans, cover and keep in the refrigerator for at least 30 minutes, or best, overnight. Just before cooking, stir the fish mixture using your hands for 3 minutes.

  4. Heat oil in deep frying pan. Lightly moisten your fingertips to prevent sticking. Form a portion of fish paste into a small patty about 2 inches in diameter and a ¼ inch thick. Or just using 2 teaspoons, spoon a tsp of fish and use the other spoon to push the lump of fish into the hot oil.

  5. Add a few fish cakes at a time into the oil and fry for 2-3 minutes until golden brown. Remove and drain excess oil.

  6. Serve hot with Thai sweet chilli sauce and chopped cilantro.

 

 







Lunar New Year 2013

Lunar New Year 2013 Lunar New Year is drawing nearer, and in the coming weeks you may notice your local streets, shopping centres and neighbourhood come to life with vibrant decorations.   Windows and doors will be decorated with red colour paper-cuts and couplets with popular themes of "good fortune" or "happiness", "wealth", and "longevity."

This auspicious holiday, which has been an instrumental cultural celebration in China for more than 5,000 years, falls on a different date each year because the lunisolar calendar is based on a combination of the lunar and solar cycles.
Today, celebrated globally around the world by many Asian cultures, the 15 day festivity will commence on the 10th of February.

The festival is celebrated grandly and extensively across the world. Various cultural activities such as lighting firecrackers, dragon dancing, and other traditional performances, are arranged in parks and streets in cities and towns.

Naturally, such a grand occasion will feature extravagant feasts. Families come together on New Year's Eve to celebrate and eat an abundance of food. Almost every dish has a symbolic meaning for fortune, happiness, longevity and prosperity. Fish in particular has strong symbolic meaning, and usually the fish is steamed. It is a good omen to leave the bones, head and tail intact. This symbolises abundance and a good beginning and end in the New Year. For creative ways to prepare the perfect fish, check out this steamed snapper recipe using AHG spice paste sachets!

Lunar New Year is a time for family and friends so why not host an Asian themed feast for your nearest and dearest? Lay out trays of easy to eat finger foods like AHG Vegetable Spring Rolls as family and friends arrive. A great way to spark everyone's appetite before the feast begins!

To celebrate this wonderful occasion, we are featuring several Lunar New Year specials scattered over the globe.

Australia
Keep an eye out for special Lunar New Year catalogues from Coles and Independent grocers for exclusive promotions including:

  • Coles: Spice paste sachet featured at $1.19
  • Independents: Spice paste sachet 99c promotion for 1 week.
Singapore
Spice Paste price promotion island-wide:

  • Buy 2 get 1 free at NTUC stores
  • Buy 2 at $3.50 at Giant stores

Hong Kong
Spice paste promotion at PARKnSHOP, Wellcome and China Resources Vanguard stores: 2 sachets at $19.90

Ireland
Price promotion at Supervalu stores nationwide:

  • Spice paste sachets: 2 for €2
  • Chilli sauces twin pack: 2 for €3
 
Kung Hei Fat Choi everyone! (Happy New Year)

No-Fuss Fridays: Korean Bulgogi Sesame Chicken Pizza

No-Fuss Fridays: Korean Bulgogi Sesame Chicken Pizza Trying to decide what to cook for dinner on this chilly Friday? How about our Korean Bulgogi sesame chicken pizza with a twist!

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Or continue reading to view the recipe

Korean Bulgogi Sesame Chicken Pizza

Preparation: 30 minutes
Cooking: 20-30 minutes
Serves: 4


Ingredients:

1 packet Asian Home Gourmet Marinade for Korean Barbecue Meat (Bulgogi)

28 g thickened cream (Bulla, 45% fat)

1 pc medium sized pizza base

120 g chicken fillet, strips (10mm x 50mm)

28 g onion, thin rings

40 g white button mushrooms, sliced

20 g red capsicum, diced (8mm x 8mm)

20 g yellow capsicum, sliced (10mm x 40mm)

60 g mozzarella cheese, shredded

32 g parmesan cheese, shredded

½ TBsp white sesame seeds, lightly toasted

2 TBsp vegetable oil

 Cooking method:

1.       Mix 24 g Marinade with the thickened cream to make the pizza sauce. Marinate chicken with the remaining Marinade for at least 30mins in chiller.

2.       Toast sesame seeds till lightly browned. Leave aside to cool.

3.        Heat oil in a non-stick pan on medium heat. Pan-fry the onion and the marinated chicken (until 50% cooked) separately, and set aside.

4.       Sauce the pizza base evenly with the Bulgogi sauce, 20mm away from the rim. Spread the mozzarella cheese, followed by chicken, white button mushrooms, onions, capsicums and parmesan cheese.

5.       Bake in the oven at 230°C (450°F) until well cooked and golden brown.

6.       Sprinkle the toasted white sesame seeds on top of the pizza. Serve hot.

 






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Recently:

No-Fuss Fridays: Butter Chicken Flan

No-Fuss Fridays: Butter Chicken Flan

We put a modern twist on an old classic with our No-Fuss Butter Chicken Flan recipe!

» Read more

The Origins Of Butter Chicken

The Origins Of Butter Chicken

No one likes eating the same thing day in, day out, even if something is as delicious as Butter Chicken. For this reason, when we came across the ingenious Butter Chicken Toastie, we just had to share it with you all!

» Read more

No-Fuss Fridays: Chicken Masala Pilaf

No-Fuss Fridays: Chicken Masala Pilaf

It's hard to find the perfect dish that everyone in the family will enjoy. Our No-fuss Chicken Masala Pilaf should do the trick and put a smile on everyone's face!

» Read more

No-Fuss Fridays: Thai Fish Cakes

No-Fuss Fridays: Thai Fish Cakes

A favourite at Thai restaurants that you can make at home with our No-fuss Thai fish cake recipe!

» Read more

Lunar New Year 2013

Lunar New Year 2013

Lunar New Year is drawing nearer, and in the coming weeks you may notice your local streets, shopping centres and neighbourhood come to life with vibrant decorations. Windows and doors will be decorated with red colour paper-cuts and couplets with popular themes of "good fortune" or "happiness", "wealth", and "longevity."

» Read more