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March 2013 Archive

No-Fuss Fridays: Szechuan Stir Fried Prawns

No-Fuss Fridays: Szechuan Stir Fried Prawns
Today's no fuss recipe is full of bold flavours that will certainly please your taste buds. Szechuan stir fried prawns is the ideal dish to kick start the weekend!


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Szechuan Stir Fried Prawns

Preparation: 15 minutes
Cooking: 5 minutes
Serves: 4


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Szechuan Chilli Ginger Garlic Stir Fry

 350 g prawns, shelled and de-veined

2 tomatoes , deseed and coarsely chopped

2 red chillies, deseed and coarsely chopped

2 cloves garlic, coarsely chopped

2 spring onions, cut (5cm length)

4 ginger slices, thin strips

3 TBsp vegetable oil

1½ TBsp cornstarch


 Cooking method:

1.    Lightly dust prawns with cornstarch. Heat oil in a non-stick pan on medium-high heat.
       Pan-fry prawns until cooked.  Set aside.

2.    Heat wok on medium-high heat. Add garlic, chilli and ginger, stir-fry for 30 seconds.

3.    Add tomato, Spice Paste, spring onions and prawns. Stir through for 1 minute or until prawns are well
       coated with sauce. Serve hot.
















Vietnamese Pho

Vietnamese Pho Often mistakenly pronounced as 'foe', pho is said with a rising intonation that almost sounds as if you were to ask, 'Fur?'

Pho was born in Northern Vietnam around the mid-1880s. When one thinks of Pho, you immediately associate it with Vietnamese cuisine, however, the dish is heavily influenced by Chinese and French cooking. Rice noodle were imported from China; the French popularised the eating of red meat. In fact, it is believed that "pho" is derived from "pot au feu" a French soup. Vietnamese cooks blended the Chinese, French and their native influences to make a dish that is uniquely Vietnamese.

Today, among all the Vietnamese dishes that came to the attention of the people around the world, nothing else has received such tremendous acceptance as pho. There are countless chefs running popular Vietnamese restaurants, with their own 'secret' pho recipe. So techniques in cooking and preparing pho vary from chef to chef. Variations can also depend on what type of pho is being prepared.

If you type Pho into Google, hundreds of recipe will appear.  We recommend Wholesome Cook's Pho recipe using AHG Vietnamese pho spice paste.  Referred to as the 'express version' that will take ten minutes, yet, still be that perfect comfort food we all crave- warm, hearty and deliciously refreshing.



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No-Fuss Fridays: Thai Pumpkin & Prawn Curry

No-Fuss Fridays: Thai Pumpkin & Prawn Curry
Today's no-fuss recipe is a delectable Thai pumpkin & prawn curry, this dish is so delicious it might just become your new classic hit!


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Thai Pumpkin & Prawn Curry

Preparation: 10 minutes
Cooking: 10 minutes
Serves: 4


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Thai Red Curry

300 g pumpkin, cut into 35mm x 35mm cube

150 g prawns, de-veined with tail-on

200 mL coconut milk

1 TBsp vegetable oil

½ tsp (4g) white sugar

1 sprig coriander as garnish (optional)


 Cooking method:

1.    Heat oil in a non-stick pan on medium heat. Add Spice Paste, stir-fry for ½ minute.

2.    Add 1TBsp coconut milk and stir-fry for 1 minute. Add pumpkin and prawns and stir-fry for 1 minute.

3.    Stir in remaining coconut milk then bring to boil. Cover and simmer for 5 minutes at low heat or until pumpkin is cooked.

4.    Season to taste with sugar and garnish. Serve hot with rice.















No-Fuss Fridays: Fried Vegetarian Wontons

No-Fuss Fridays: Fried Vegetarian Wontons
Today's No-fuss recipe is perfect for a Friday of entertaining. These crispy wontons are the ideal appetisers to kick start the weekend!


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Fried Vegetarian Wontons

Preparation: 20 minutes
Cooking: 25 minutes
Serves: 4
-5

Ingredients:

1 packet Asian Home Gourmet Spice Paste for Indonesian Vegetable Curry

700g turnip, peeled

100g prawns, peeled and finely chopped

100g minced chicken

1 carrot (40 g), shredded

5 pcs dried shiitake mushroom, soaked, cleaned and cut into fine strips

2 shallots (20 g), chopped

2 TBsp oil

1 cup (220 mL) water

½ cup (110 mL) coconut milk

100 g water chestnut, diced 4mm x 4mm

A pinch of salt

Black pepper, adjust to taste

1 packet frozen spring roll pastry (thawed before use), cut into squares 14cm x 14cm

Vegetable oil for deep frying

Pandan leaf strips for tying (optional)

Spring onion strips for tying (if pandan leaves are not available)

                                      

 Cooking method:

1.    Heat pan with oil and sauté the shallots till fragrant.

2.    Add prawns and chicken. Stir fry for 1 minute.

3.    Add in turnip and stir fry till tender. Pour in water and continue to stir fry.

4.    Add carrots and mushroom. Fry for 10 minutes.

5.    Add coconut milk. Simmer at low heat until cooked. Add in salt and black pepper, adjust to taste.

6.    Add water chestnut. Mix well and turn off the flame.

















No-Fuss Fridays: Szechuan Stir Fried Chicken With Rice

No-Fuss Fridays: Szechuan Stir Fried Chicken With Rice On today's No-Fuss Friday recipe, we've added some 'pow' to fried rice with our Szechuan Kung Pao Stir Fry. We've even got a fun plating idea for you if you're feeling a little creative!

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Szechuan Stir Fried Chicken With Rice

Preparation: 10 minutes
Cooking: 10 minutes
Serves: 4


Ingredients:

                                           1 packet Asian Home Gourmet Spice Paste for Szechuan Kung Pao Stir Fry

2 tsp oil

250 g minced chicken meat

1 (110 g) medium onion, sliced

Egg solution (2 whole eggs with 2 TBsp water)

5 pcs mushroom, strips

5 pcs prawns, shelled and deveined

500 g cooked rice

2 TBsp tomato sauce

2 TBsp oyster sauce

1 TBsp thick soy sauce

Spring onion as garnish

  

 Cooking method:

1.    Heat oil in a large non-stick frying pan.

2.    Stir fry the onion for 1 minute. Add in chicken, prawns, mushrooms, Spice Paste and all sauces.
        Mix well and stir fry until chicken turns brown.

3.    Add in cooked rice. Stir constantly to prevent rice from sticking onto the pan.

4.    In a separate pan, spread a thin layer of egg solution on hot frying pan.

5.    After the egg is cooked, remove and put on a plate. Place the fried rice on top and fold in
        the four sides of the egg.









No-Fuss Fridays: Beef & Mushroom Stew

No-Fuss Fridays: Beef & Mushroom Stew You can never go wrong with a classic, hearty stew! We have the perfect No-Fuss beef and mushroom stew recipe!

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Beef and Mushroom Stew

Preparation: 5 minutes
Cooking: 30 minutes
Serves: 4


Ingredients:

                                            1 packet Asian Home Gourmet Spice Paste for Vietnamese Pho Noodle Soup

250 g beef flank, thinly sliced

250 g fresh Swiss brown mushrooms, thinly sliced

3 potatoes, cubed

1 medium-sized onion, thinly sliced

1 medium-sized bell pepper (capsicum), bite-sized pieces

2 cups (440 mL) water

220 mL (1 cup) tomato puree

1 TBsp vegetable oil

½ TBsp roasted paprika powder (optional)

Chopped fresh parsley or coriander as garnish

  

 Cooking method:

1.       Heat oil in non-stick saucepan on medium heat. Fry beef and onions for 2 minutes. Set aside.

2.      
Add mushroom and bell pepper (capsicum), stir-fry for 2 minutes. Add Spice Paste, potato, water, paprika powder and tomato puree; cover and simmer for 15 minutes on medium-low heat.

3.       Uncover and simmer for another 5 minutes or until potatoes are tender. Add beef and onions; simmer for 2 minutes.

4.       Garnish and serve with baguette or rice.