What we've been up to

October 2013 Archive

Sweet Chilli Sauce

Sweet Chilli Sauce

It is one of those sauces that is universally loved and for all different reasons! Whether you like to add it to you Pad Thai, dip your spring rolls in it, marinate your chicken in it, or simply add it to your salad to give it that extra little kick!

Chilli sauce may be a common fixture in your fridge but do you know the origins of it? In fact, chilli sauce could be more than thousands of years old. It is believed that the ancient Mayans cultivated the sauce by grinding tomato and chilli flakes together, which form the basis of the sauce.

Sweet chilli sauce is not only rich in history but also has many culinary uses:

·         It is popular as a dip for many Asian cuisines, particularly for Chinese dishes such as Spring Rolls.

·         Sweet Chilli sauce is a common ingredient in stir fry's and soups.

·         An excellent marinate for chicken and other meats.

·         Pour it over steamed vegetables for a beautiful combination of colour and flavour.

As Sweet Chilli Sauce is bursting with flavour, you only need to add small amounts of it to your food, which is the ideal amount to reap all the benefits from its contents. So next time you want are looking to add some 'heat' to your meal, sweet chilli sauce is the perfect option!

AHG, has the perfect Sweet Chilli Sauce that will complement any meal.

AHG, has a range of recipes perfect for adding a little sweet chilli sauce, including:

Vegetable Spring Rolls

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 filling:

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.

 

 

Which Noodle Are You?

Which Noodle Are You?

Thin, medium or large? Now, I know you read this and have developed a bout of confusion, just to clarify, we are not talking about your clothes size. We are talking about noodles! 

The noodles of Asia have been in the Western marketplace for a long time, and now their popularity has increased with the ever growing Asian-inspired cuisines filling our local cafes and restaurants. Today, we are steaming, boiling or frying the many variations the Asian noodle market has to offer. Noodles made with eggs or without, from wheat to rice, remain the dietary staples of the Asian population and, at the same time, are enthusiastically sought after by people from all over the world. The recipes here can be made in a kitchen with no more exotic equipment than a pot for boiling water and your favourite Asian Home Gourmet spice paste, giving you home-cooked meal full of pungent Asian flavours.  

 

Chicken Noodle Soup:

Ingredients:

·         1 packet Asian Home Gourmet Vietnamese Pho Spice Paste

·         450g (1 lb) chicken thigh or drumstick

·         150g (5 oz) dried rice noodles or any noodles of your choice (cook according to pack instructions).  Portion into 4 bowls and set aside. 

·         50g (½ cup) lightly blanched bean sprouts,

·         1 medium-sized onion, cut into quarters

·         880ml (4 cups) water

·         ¼ tsp sesame oil as seasoning (optional)

·         2 tbsp fried sliced garlic or shallot, sliced chillies and spring onion, basil or mint leaves as garnish

 

Method:

1.      1. Boil water and onion in a saucepan.  Add chicken, cover and simmer on medium heat for 20 minutes or until cooked.  Remove chicken and season with sesame oil.  Shred the chicken and set aside.

2.      Strain chicken stock to remove solids. Reserve 3½ cups (750ml) chicken stock.

3.      Stir Spice Paste into chicken stock and bring to a boil.  Pour soup over noodles with shredded meat and bean sprouts.  Garnish and serve hot.

 

 

vietbutton copy.jpg

 

Join us on Facebook

Recently:

Sweet Chilli Sauce

Sweet Chilli Sauce

It is one of those sauces that is universally loved and for all different reasons! Whether you like to add it to you Pad Thai, dip your spring rolls in it, marinate your chicken in it, or simply add it to your salad to give it that extra little kick!

» Read more

Which Noodle Are You?

Which Noodle Are You?

Thin, medium or large? Now, I know you read this have developed a bout of confusion, just to clarify, we are not talking about your clothes size. We are talking about noodles!

» Read more