Rice stick noodles. A classic Asian ingredient for your pantry.

rice noodles

Rice noodles are noodles formed from rice flour. Made with rice and water, they sometimes have tapioca, corn starch, or even wheat added to improve their texture. Common across south, east, and south-east Asia, they are mostly bought dried although fresh are available.

Consumption of noodles can be traced back to ancient China. As the story goes, invaders from the north were forced to adapt their wheat based ways to life in the south. Which is rice growing territory. Rice noodles officially became a thing and popularity spread, particularly to the countries of south-east Asia such as Thailand, Vietnam and Malaysia. There they became an essential part of the culture.

Types of rice noodles

Rice noodles come in a huge variety of sizes, and different brands may have just slight variations in their composition. They all have a neutral taste with a gelatinous slightly chewy texture that is perfect as a carrier for other flavours. They tend to be white and slightly see through.

Rice vermicelli are the very fine strands that look like angel hair pasta and are usually packaged as nests or bunches. When cooked they are soft, slippery and slightly chewy. Ideal for broth, or as a spring roll filling.

Thicker and wider noodles are slippery and a little more chewy. More robust, they hold sauce well and absorb bold flavours for the perfect silky noodle dish.

The most popular rice noodles throughout Asia are straight flat noodles known as rice sticks. They come dried and look like packets of linguini. When cooked they are soft and slippery with a moderately firm chewy texture. Also known as pho noodles, or pad thai noodles, they are great for stir fries as they hold together well. Rice stick noodles are not to be confused with ramen noodles, which are made from wheat. Brown rice stick noodles are also available.

Are rice noodles gluten free?

Rice, in itself, is a gluten free grain. Rice noodles do often have other ingredients such as wheat added so it is always best to check the label to be certain.

Are rice noodles healthy?

Rice noodles, when they do not contain any additional wheat, are perfect for a gluten free diet. As with any ingredient, noodles are only as healthy as the rest of the ingredients in your dish. Rice noodles are an excellent source of manganese (for blood sugar regulation), antioxidant selenium, and phosphorus (for helping kidneys filter waste). Brown rice noodles have slightly more nutrient value from fibre and help to lower the net carb value.

How to cook rice noodles

All rice noodles are prepared by soaking in water to soften them. Boiling is too harsh for the delicate structure and will result in soggy claggy noodles. And nobody wants that. Use room temperature water and gently pull them apart with your fingers as they soften. Always follow the instructions on the packet but as a rough guide vermicelli noodles need about 3 minutes, whilst stick noodles need about 10 minutes. Drain well after soaking and toss in a little oil to prevent sticking.

If you want to add rice noodles to hot stock or broth, you do not need to soak them. Drop the noodles into the boiling liquid and serve once soft.

To stir fry rice noodles, add the softened and drained noodles to the pan and stir for a minute before adding sauce.

Thai rice noodles

Rice stick noodles, are perfect for pad thai. Take a shortcut, without compromising on flavour, and use our organic pad thai sauce. Simply stir fry chicken, prawns or tofu with spring onions. Add soaked noodles and then the sauce. Serve with crunchy beansprouts, chopped peanuts and lime wedges.

What to do with leftover rice noodles

If you soak more rice noodles than you need, toss them in a little oil to prevent them from clumping together and keep them in the fridge for up to 3 days. Tossed with a dressing they make a great quick salad, or can be added to soups and stir fries as normal. Tossed with other ingredients they make the ideal filling for a lettuce wrap or spring roll.

 

Check out our range of organic Asian groceries. Or buy direct from our online Asian grocery store.

 

 

 

 

 

What is sushi rice vinegar and what can I do with it?

sushi rice vinegar

Sushi rice vinegar is the vinegar used to make rice for sushi. It can be bought pre-seasoned, branded as sushi vinegar, but as this can contain MSG you may prefer to start from scratch.

It starts, of course, with rice vinegar.

What is rice vinegar?

Rice vinegar is vinegar made from fermented rice. Yeast transforms the sugars in rice to alcohol, and then specific strains of bacteria are added to convert the alcohol to acetic acid. The process is similar to that involved in making kombucha.

Is rice vinegar the same as rice wine vinegar?

Yes, rice vinegar and rice wine vinegar are the same thing and the name can be used interchangeably.

Is rice wine the same as rice wine vinegar?

No, rice wine is the product of yeast fermentation of the sugars in rice to alcohol. Rice wine is made from glutinous rice, and although used in cooking it is produced for drinking. The most well known Chinese rice wine is Shaoxing, whilst in Japan mirin is a sweet rice wine and sake is a dry rice wine. Mirin is primarily a cooking wine. Rice wine is used for adding depth of flavour and sweetness to dishes.

Rice wine vinegar is made from white rice, but there are also red, brown and black versions. Basic white rice vinegar has a cleaner flavour than the others. Brown rice vinegar has the expected nutty flavour, whilst black rice vinegar is prized for its umami qualities. Red rice vinegar is sweet and sour, with a more pronounced fermented flavour.

Rice vinegar is milder and sweeter than other types of vinegar, with less acidity. Use it to lift and brighten flavours, whilst adding a subtle sweetness.

Is mirin rice wine vinegar?

No, mirin is a Japanese rice wine used in cooking to add sweetness and depth.

Does rice vinegar have gluten?

Generally speaking, rice vinegar contains no gluten as it is the product of a non-gluten grain. On occasion, gluten grains may also be used in the processing so always check the label, and those with extreme gluten sensitivity may wish to proceed with caution.

What is rice vinegar used for in cooking?

Not just for sushi, rice vinegar is used extensively in Chinese, Japanese, Korean and Vietnamese cooking. Essentially, it is used to enhance flavour. Acidity is a vital part of flavour balance, as is sweetness, so rice vinegar is perfect for helping to balance a dish without overpowering.

Use it to bring Asian greens to life, or to add the requisite sharpness to Asian slaws and salads. In Japanese cooking in particular, simplicity is key. The focus is very much on retaining the integrity of ingredients by enhancing flavour with clever condiments. This simple dressing will transform the most basic of vegetables; raw or cooked. Use a light flavourless oil such as groundnut, or mix in a little sesame oil for a nuttier flavour.

Basic recipe for Japanese rice vinegar dressing

2 tbsp rice vinegar

1 tbsp soy sauce

1/2 tsp sugar

5 tbsp oil

How to season rice vinegar for sushi

how to season rice vinegar for sushi

Sushi seasoning is rice vinegar that has been seasoned with salt and sugar. As mentioned in the introduction, commercially branded sushi vinegar, or sushi seasoning, may contain other ingredients such as MSG. It is pretty simple to season rice vinegar for sushi, so there really is no need to buy it ready made. There are plenty of other uses for rice wine vinegar, so don’t worry that you won’t use it. Once you discover how much difference it can make to your food, it will become as much of a store cupboard staple as soy sauce.

To make the seasoning for sushi rice, add the salt and sugar to the vinegar and heat very gently in a pan until dissolved. This is then gradually folded into the cooked rice, fanning as you go until the rice is shiny, seasoned and cooled.

How much vinegar to add to sushi rice

The ratio of sushi rice to vinegar should be 2 tablespoon vinegar to 1 cup uncooked rice. For each 2 tablespoon rice vinegar, add 1 tbsp sugar and 1 tsp salt.

 

Take a look at our range of organic Asian sauces, or head over to our online wholesale  store for bulk buy groceries.

 

Are soba noodles gluten free and what are they made from?

are soba noodles gluten free

They are traditional Japanese noodles made from buckwheat. But are soba noodles gluten free and what are they actually made from?

With their robust flavour, soba noodles are perfect with aromatic Asian sauces but are they good for your health? Let’s find out.

What are soba noodles?

Soba is the Japanese word for buckwheat. Soba noodles have been around in Japan since the 17th century, when the aristocracy discovered they had health benefits over white rice and could cure beriberi. Thiamine was not identified until 1897, but we know now that the thiamine content of buckwheat was likely responsible for this. Soba making was a specialist art, confined to those who could afford it, and served in eating houses.

Nowadays everyone eats soba noodles and they are the traditional noodle of Tokyo. Available throughout the world as dried noodles, in Japan or Japanese restaurants they may be fresh and handmade.

Soba noodles are a long thin spaghetti like noodle with a beige brown colour and a slippery texture when cooked. It is considered correct to slurp your noodles as it enhances the flavour as well as cools them down. The flavour is nutty with a pleasing sourness like sourdough bread.

What are soba noodles made from?

what are soba noodles

Although soba noodles are made with buckwheat, they often contain wheat flour too. The usual percentage is 80% buckwheat to 20% wheat flour. Buckwheat noodles can be fragile and bitter so wheat flour is added to create a better texture. Some soba noodles may contain very little actual buckwheat so it is always best to read the label. They should contain nothing else other than flour and water.

Are soba noodles gluten free?

Because of the added wheat, not all soba noodles are gluten free. The most traditional variety of soba noodle, called juwari soba, are made from 100% buckwheat and are therefore gluten free. The texture is different to standard soba noodles. They are slightly grainy and very fragile, and are also more expensive.

If you tolerate gluten, go for a variety that contain the 80/20 ratio as the texture really is preferable.

Are soba noodles wholegrain?

Buckwheat is not strictly a wholegrain as it is a pseudo-grain not a cereal grain. Nutritionally speaking though, buckwheat is classed as a wholegrain and has all the benefits that go with it.

Are soba noodles healthier than pasta?

In comparison to wholegrain pasta, soba noodles are pretty similar. But who eats wholegrain pasta, right? Compared to dried pasta, made with refined white flour and no egg, soba noodles are certainly the healthy choice. With a lower GI, buckwheat can help to improve blood sugar control. It is also a good source of manganese and Vitamin B1 (thiamine). Full of fibre and also resistant starch, soba noodles can aid digestive health. Easily digestible, they provide a small amount of high quality protein that is rich in the amino acid lysine.

How to cook soba noodles

Cooking times for soba noodles will vary, as the thickness varies. So always follow the manufacturers instructions. Dropped in lightly salted boiling water they take about 3 to 5 minutes. Give them plenty of space and move them around often. Drain and serve hot, or run under cold water until cooled and serve cold.

Soba noodles are great with many of our Asian sauces, and are also particularly good served in broth.

For a great noodle dish, hot or cold, toss noodles in our Japanese dressing and scatter with finely chopped spring onions.

 

Choose from our range of organic Asian sauces, or head on over to our online bulk food store.

Quick and easy Asian pork meatballs. Maximum flavour for minimum effort.

Asian pork meatballs

Meatballs. Praise to the gods of comfort food. Add in a few Asian spices with a hint of Eastern flair and you’ve got a double dose of heaven. We have a few ideas for Asian pork meatballs. Quick and easy to make, using some store cupboard short cuts. And super tasty.

But first, a few meatball basics.

 

How to make meatballs

From Italy to China, through Sweden and over to Vietnam, most countries of the world have a traditional meatball recipe. A way of stretching meat, they are relatively quick, easy and cost effective to make. Some use egg, some use breadcrumbs, and many use both. Many cover them in sauce whilst others dip them. Some like them completely naked. Others come in the guise of meatloaf or they are often impaled on a stick. All of them spring from one basic recipe. One simple technique.

One thing all these nations can agree on is that a good meatball is soft and tender. If you can arrange for it to be a little juicy in the middle too, then its all good in the hood.

Meatballs are softer when made with lamb and beef, due to a high proportion of fat and a more open textured flesh. Turkey and chicken are leaner and more compact so tend to dry out easily. Pork, if you use a fattier cut like shoulder or belly is ideal. Most of us use shop bought mince to make our meatballs, and standard pork mince sits at around 10 to 20 percent fat. This makes for a rich, soft meatball that takes on Asian flavours particularly well.

What makes meatballs stick together?

Strictly speaking you don’t need a binder as meat, when mixed really well, will stick to itself. The best way to achieve this is by mixing in a food processor to break down the meat fibres. Turkish kofte, for example is made in this way. The usual binder is egg; an egg yolk in your meatball mix will act as a binder and add extra richness.

Breadcrumbs are more of a filler than a binder. They add texture to the meat, and absorb fat, juices and flavour. Often soaked in milk beforehand, breadcrumbs do make a meatball softer and round out the flavours. You can leave them out, but take care not to overcook your meatballs.

A meatball can be as simple as ground meat mixed together with salt and pepper, shaped into balls and cooked. Spices and herbs may be added. As may the aforementioned egg and crumb. They are best mixed gently by hand so as not to overwork the mixture which will make it tough. Pork is quite robust and has a higher fat content so there is a more of a margin for error.

How to cook meatballs

Asian meatballs

Meatballs can be fried, or baked, or both. They can be cooked and served without sauce or with a dipping sauce. Frying seems to make for a softer meatball, with a browned crust and a juicy tender middle. They can also be finished in a sauce, or a glaze, either in a pan or in the oven.

The best way to cook meatballs is to fry them. Stick to balls of about 1 inch diameter, which is roughly a generous tablespoon of mix. Shallow fry them in a little oil for about 15 minutes, turning regularly. They are ready when the meat is no longer pink in the middle and the juices run clear. They should still feel soft to the touch. If you want to bake the meatballs they will take about 25 minutes at 180C.

If you want to add a glaze, such as teriyaki sauce, add a few tablespoons to the frying pan with the meatballs and cook over a moderately high heat until it has reduced. To finish them in a sauce, fry them for about 10 minutes and before they are completely cooked drop them into a saucepan with the sauce. Heat through for a further 5 minutes or until fully cooked. This keeps the meatballs nice and soft.

If you want to bake meatballs in a sauce in the oven we recommend browning them first. You can then bake them in the sauce at 180C for about 25 minutes or until fully cooked.

Basic meatball recipe

Serves 4

500g minced pork (at least 10% fat)

50g fresh, soft breadcrumbs

3 tbsp milk

1 egg yolk

1/4 tsp salt

Freshly ground black pepper
  1. Soak the breadcrumbs in the milk for a few minutes.
  2. Combine all of the ingredients in a bowl, including the wet breadcrumbs, and knead together with your hands until thoroughly mixed.
  3. Divide the mixture into tablespoons and roll into balls. Dipping your hands in water occasionally will help to prevent the mixture sticking.
  4. Heat a tablespoon of oil in a frying pan over a medium heat.
  5. Add the meatballs and fry gently for about 15 minutes, turning regularly. You may need to do this in batches as they need at least 2 inches space between them.
  6. Serve with a simple dip such as sweet chilli sauce.

Asian pork meatballs with sweet and sour

Try finishing off the basic meatball mix with a generous glaze of sweet and sour sauce.

Thai meatballs

Add a few teaspoons of our South East Asian spice blend to your meatball mix, with a handful of chopped fresh coriander. Take it one step further and finish in a fragrant sauce of red curry paste and a can of coconut milk.

Chinese meatballs

Try using 1 tsp of grated ginger, 1/2 cup chopped spring onions, and 3 tbsp of soy sauce in your mix. After browning in the frying pan, cover and turn the heat low. Let them steam through for about 10 minutes or until thoroughly cooked.

Vietnamese pork meatballs

Mix in a tablespoon of fresh lime juice, a tablespoon of fish sauce, and plenty of chopped fresh coriander and mint. Serve in lettuce wraps, or even in baguette with lots of crisp vegetables as a twist on the classic Banh Mi.

 

Hopefully you are inspired to try some different styles of Asian meatballs. Why not see what you can come up with using our organic Asian sauces and spices? There is also wholesale organic food at our online store.

 

How to make a super easy South East Asian spice blend.

South East Asian spice blend

Mix up a batch of this super easy South East Asian spice blend and keep it in the cupboard for fragrant food in a hurry.

The cuisines of South East Asia are many and varied, encompassing the foods of Thailand, Malaysia, Indonesia and Vietnam. Whilst each has its own regional dishes with distinct flavours, and we do like to encourage authenticity, there are times when you want just an idea of a cuisine. An family of flavours that will scratch the itch for something fragrant.

South East Asian herbs and spices

South East Asian spice blend

Whilst spices such as cloves, cinnamon, and coriander seed are found in all Asian cuisines, the foods of South East Asia have a strong emphasis on fresh aromatic components. Leafy green herbs such as mint, basil and fresh coriander are used in abundance. Paired with fragrant galangal, lemongrass, or lime leaf, they are usually joined by searingly hot chillies and often rounded out by creamy cooling coconut. Chances are if you have a craving for food that is comforting but not stodgy, these are the flavours you are looking for.

South East Asian spice blend ingredients

The ingredients below are usually used fresh, and ground into a paste. Surprisingly, when freeze dried and ground into powder, they retain much of their aromatic freshness. Native cooks are quite happy to use them. Having such ingredients to hand in the storecupboard means that you have the flavours of the world at your fingertips.

Making your own blend of South East Asian spices makes reaching into the cupboard even easier.

Turmeric

Turmeric is a particular kind of root known as a rhizome, belonging to the ginger family, with deep orange flesh. More familiar in its powder form, turmeric has gained in popularity in recent years because of its health credentials. Hugely versatile, turmeric is an amalgamating spice that brings other spices together. Hence its use as a base in many spice blends. It has a warm earthy flavour and adds a yellow colour to food.

Turmeric pairs particularly well with other elements that fit the South East Asian flavour profile.

Galangal

Also a root related to ginger, galangal has firmer paler flesh than fibrous yellow ginger. Not interchangeable, ginger and galangal have very different flavours that do complement each other well. Galangal is stronger and sharper than ginger, with a fresher more citrussy flavour.

Ginger

Ginger is the most familiar of our trio of fragrant rhizomes, with a pale yellow flesh that is slightly sweeter than galangal and a pungent peppery finish.

Lemongrass

Lemongrass grows in tight bulb-like stems with a fresh citrussy flavour. Instantly recognisable as lemongrass, the flavours are more herbal, slightly sweeter, and less acidic.

Kaffir lime leaf

Not related to the familiar green citrus fruit, kaffir lime leaves are used extensively in South East Asian cuisines. They have a strong citrus flavour but none of the acidity of lime.

South East Asian spice blend recipe

7 teaspoons Kaffir lime leaf powder

7 teaspoons lemongrass powder

5 teaspoons turmeric powder

3 teaspoons ginger powder

2 teaspoons galangal powder

2 tablespoons soft brown sugar

  1. Mix together and store in an airtight container away from light.
  2. Add a teaspoon or two to taste, to stir fries and curries.

To round out the flavours of your spice blend, use alongside garlic, Thai chili paste, and coconut milk/cream. A good handful of fresh coriander will finish any dish nicely. Chopped fresh mint or basil

 

Check out our range of organic Asian groceries. Or buy direct from our online Asian grocery store.

 

 

Why soy sauce just might be the greatest seasoning. Ever.

All about soy sauce

Soy sauce is salty, sweet, and savoury. With a note of bitterness and a touch of sour it activates all of our taste buds to create a balanced range of sensations.

Used in place of salt, it brings all of these other elements into play. Use to enhance flavours and create a sense of depth. Embrace the unique and complex full-bodied flavour. Start simple, switching it out with salt, and then get creative.

See where the magic of soy sauce will take you.

All about soy sauce

soy sauce

Thousands of years ago, in Ancient China, they used to make a fermented soy bean paste similar to the miso we know today. At some point it was discovered that the liquid from this could be used too, and soy sauce was born. Use spread across the East, where regional variations were developed, and eventually spread to the West. It is now one of the most widely used condiments in the world. But are we getting the most from our soy sauce? Do we liberally splash it on anything we regard as Asian and think no more about it?

In the East, they take soy sauce very seriously indeed. Hundreds of variations exist, each as subtly different as fine wine or olive oil. Only a handful of traditional producers are left, creating complex soy sauce that takes years to perfect. A simple preparation of soy beans, wheat, salt and water, fermented with a starter of micro-organisms, it is time and nature that result in the astonishing depth of flavour in soy sauce.

In Japan and China they both categorise soy sauce as light or dark. Light soy sauce is thinner and saltier, whilst dark soy sauce is thick, rich and sweet. Standard soy sauce is somewhere in between. Japanese soy sauce is lighter and less salty in general.

A brief lesson in flavour

Soy sauce delivers the full range of taste sensations. In technical terms taste is the broad physical sensations of salt, sweet, umami, bitter and sour. Flavour is all of the aromas that add the detailed nuances.

Used to draw out and enhance complex flavours, soy sauce is a masterclass in seasoning by itself. Not only does it trigger all of the taste sensations, but has a complex flavour profile of its own. The aim of all carefully considered dishes is to balance the tastes and enhance the flavours of the ingredients.

Soy sauce is salty, sweet, savoury, bitter, and sour, in varying degrees. Saltiness magnifies flavour, working in tandem with umami that makes the mouth water and makes food feel fuller, richer and more satisfying. Sourness brightens the palate, clarifying and defining flavours, whilst sweetness rounds everything out. Bitter flavours add a little interest. A sense of intrigue. Together, they create balance. A satisfying sense of completeness.

10 things you can do with soy sauce

Make a marinade

Marinade chicken, fish, vegetables or tofu. Anything you like really. Keep it Asian inspired with aromatics such as garlic and ginger, or just use the soy sauce in place of salt.

Mix a dressing

Mix up a dressing for salad or roasted vegetables. Try 3 parts oil, 2 parts low sodium soy sauce, to 1 part vinegar.

Reduce a glaze

Mix 200ml soy sauce, with 100ml red wine, and 1 tbsp honey. Place in a small saucepan over a medium heat and simmer to reduce by half.

Add to desserts

Use instead of salt in a salted caramel sauce, or add an extra dimension to your chocolate brownies. Try adding a dash of sauce sauce to your affogato.

Enhance poaching liquid

Add a quarter cup to your poaching liquid for depth of flavour.

Prepare pickles

Mix soy with rice vinegar and sugar to create a simple pickling liquid for cucumber, carrot, onion or even hard boiled eggs.

Deepen your braise

Add to your beef stew or braised short ribs for deep meaty flavour. A tiny piece of star anise won’t be detected but will bring out even more meaty flavour.

Super savoury your sauce

Add a tablespoon to your homemade tomato sauce for sweetness and savoury depth

Brush onto ingredients

Brush onto simple grilled meats or vegetables, yakitori style.

Give guts to your gravy

Add a splash to your gravy for rich body and colour.

 

We have a range of high quality Asian sauces and wholesale prices on Asian groceries at our online store at Opera Foods.


This Article was reproduced with permission from an Opera Foods article:- “Why soy sauce just might be the greatest seasoning. Ever.

Using organic Asian sauces and spice pastes. Shortcuts to superb Asian dishes.

Title shortcuts with Asian sauces

Let’s face it, who always has the time or energy to cook full-on Asian recipes? Many of our favourite Asian sauces and spice pastes have a long list of ingredients that involve much grinding, crushing or both.

But nothing else will do. You want fragrant heat. Something sharp and spicy with creamy coconut. The thought of lemongrass and lime leaf just will not let go.

That’s when you need a shortcut to fast food.

Quick and easy recipes with organic Asian sauces

Shortcuts with Asian sauces

Quick and easy hot and sour soup

Serves 2

The organic Thai chili paste is hot, sweet and sharp with palm sugar, garlic, shallots and tamarind. So all the work has been done for you. Don’t be put off by the dried lime leaf, lemongrass or galangal. These organic powders retain their sharp fresh qualities and there is nothing there that a Thai cook would not use.

1 tbsp coconut oil

1 tbsp organic Thai chili paste

1/4 tsp organic lime leaf powder

1/4 tsp organic galangal powder

1/2 tsp organic lemongrass powder

2 cups chicken stock

3 tbsp fish sauce

10 king prawns, shelled and deveined

Juice of 2 limes

To garnish

Fresh coriander, chopped
  1. Heat the coconut oil in a saucepan. Add the Thai chili paste and the spice powders.
  2. Cook for 1 minute, and add the chicken stock with the fish sauce.
  3. Simmer for about 3 minutes to allow the flavours to combine.
  4. Drop in the prawns and cook for about 1 minute until they are opaque.
  5. Squeeze in the lime juice and serve into bowls.
  6. Garnish with fresh coriander.

 

Quick and easy Singapore black pepper chicken

Serves 2

A simple stir fry supper to serve with rice or noodles. The flavours are already in the sauce for you, but you can add a pinch of our organic ginger powder for an extra kick.

1 tbsp vegetable oil

2 chicken breasts, chopped

1 red pepper, sliced

4 spring onions, sliced

200g fine green beans, topped and tailed, and cut into 2 

1 tsp organic ginger powder

200g jar of organic black pepper sauce
  1. Heat the oil in a wok.
  2. Add the chicken, pepper, onions and green beans.
  3. Stir fry until the chicken is golden and the beans are tender crisp.
  4. Add the ginger and cook for 1 minute.
  5. Add the black pepper sauce, stir to combine, and cook for a few minutes or until the sauce has thickened slightly.
  6. Serve hot with rice or noodles.

 

Quick and easy Thai red fish curry

Serves 2

Thai red curry is more spicy and robust than Thai green curry and is perfect for the firm flesh of monkfish or the richness of salmon. Serve with steamed rice and some Asian greens.

1 tbsp coconut oil

3 tbsp organic Thai red curry paste

400g monkfish fillet, cubed

300g coconut milk

Juice of lime

To garnish

Fresh coriander, chopped
  1. Heat the coconut oil in a wok or saucepan.
  2. Add the curry paste and cook for 2 mins, stirring.
  3. Now add the fish and stir to coat with the curry paste.
  4. Pour in the coconut milk, bring to the boil, and then simmer for about 3 minutes or until the fish is just cooked.
  5. Add the lime juice and serve.
  6. Garnish with the fresh coriander.

Check out our range of Asian groceries and condiments or enjoy wholesale prices from our online Asian grocery store.

 


This Article was reproduced with permission from Opera Foods  article:- “Using organic Asian sauces and spice pastes. Shortcuts to superb Asian dishes.”

 

Asian greens. What they are and how to get the best out of them.

Guide to Asian greens

Asian greens are quick and easy to cook, super good for you, and take on all those vibrant, Asian flavours really well.

If you feel like some light and healthy food that still packs a punch in the flavour department, then getting to grips with Asian greens is a good place to start. From soft and tender bok choy in fragrant noodle soup, to the garlic tones of Chinese chives in your chicken dishes, you are sure to discover your new favourite thing.

 

Guide to Asian greens

Top 5 Asian greens

There are many different types of Asian greens available at Asian grocers, but the ones below are the most widely accessible and some may be found at the supermarket or greengrocer. Whilst they are largely related and play very similar roles, each is unique and brings a different dimension to your dish.

Bok choy

Bok choi asian greens

Also known as pak choi, bok choy is a member of the brassica family, related to broccoli and cabbage. It has the iron rich green flavour of spinach or kale and is sold when small, young and tender as well as larger, mature, and more fibrous. The smaller bok choy can be cut into halves or quarters before cooking. When bigger, the stem is best cooked separately from the leaf. Not typically eaten raw, bok choy is best for stir frying or braising.

Try this…

Add halved bok choy to fragrant noodle broth for 5 to 8 minutes or until tender

 

Chinese broccoli

Chinese broccoli asian greens

Chinese broccoli is very similar to the long stemmed varieties of broccoli such as purple sprouting or Tenderstem. Drop into boiling salted water for 3 to 4 minutes until a knife inserted into the stem has just a little resistance. You could then simply dress it and serve, or stir fry for a minute with some garlic and ginger.

Try this…

Blanch in salted water for 3 minutes and stir fry with a few tablespoons of our organic black pepper sauce for a fragrant, spicy side dish.

 

Chinese leaf

Chinese leaf asian greens

Somewhere between a lettuce and a cabbage, Chinese leaf is also a member of the brassica family. Used both cooked and raw, it has a sweet nutty flavour and remains surprisingly crisp when cooked. Blanched in stock before stir frying, Chinese leaf soaks up all the flavour of the stock but without going soggy.

Try this…

Use as a crunchy fresh base for this Thai Beef Salad.

 

Choi sum

Choi sum asian greens

Choi sum is somewhere between bok choy and Chinese broccoli. It has the soft leaves of bok choy, with long tender stems. The flavour is mild and the texture like spinach. Eaten cooked, it can chopped and stir fried. or added to broth for a few minutes before serving.

Try this…

Stir fry with strips of fresh ginger and season with a splash of Japanese soy sauce.

 

Mustard greens

Mustard greens asian greens

Related to choi sum, mustard greens are shaped like a romaine lettuce but has frilly edges like kale. You can use mustard greens pretty much like kale. Slice or shred and drop into fragrant soup, or blanch in boiling water for a few minutes before stir frying.

Try this…

Blanch or stir fry until tender and drizzle with dressing made from 1 tbsp sesame oil, 1 tbsp soy sauce, 2 tsp rice vinegar, and 1 tsp sugar. You could add a dash of chili sauce to turn up the heat.

 

Some useful additions to Asian greens

Whilst not really greens, these green vegetables can add colour, texture and flavour to your Asian food and offer more ways of bringing a bit of green to your plate.

Snake beans

Found in Asian grocery stores, these are long green beans. Similar to french beans (aka green beans), they can be cooked in the same way. Drop into a pan of boiling salted water and blanch for 3 to 4 minutes or until tender crisp. Serve simply tossed in soy sauce, or stir fry with aromatics such as ginger or chili. Conversely, if you find snake beans in a recipe, you can switch them out for green beans.

Sugar snap peas and mangetout

Essentially varieties of peas that are eaten with the pod, sugar snap peas and mangetout are great for stir fries as they cook so quickly whilst retaining their crunch. They have a lovely sweet flavour, with a slightly bitter edge of green.

Chinese chives and spring onions

Chinese chives are more robust than your average chive, and have a strong flavour of garlic and leek. Used as an ingredient rather than a herb, they will stand up to heat and can be blanched for a few minutes before adding to a stir fry. Often served alone simply as a vegetable, but also tossed liberally into scrambled eggs. You could add Chinese chives as a milder alternative to garlic.

 

We have all your organic Asian sauces right here, or why not head straight to our store for Asian groceries at wholesale prices?

How to make really good Chinese style sticky pork belly

sticky pork belly recipe

Pork belly. One of the best things to eat. Ever. And sticky pork belly, Chinese style, reigns supreme. Deeply savoury? Tick. Fragrant with sweet spices? Hell yeah. Sinfully salty? Uh-huh.

Soft enough to use as a pillow, with fat that melts away like clouds, well cooked pork belly is simply sheer joy.

Did we mention sticky?

Chinese sticky pork belly

Sticky pork belly is not difficult to make. As with most things the devil is in the detail. You will need thick cut strips of belly pork, at least an inch thick all round, with plenty of creamy white fat and soft pink meat. The leaner part of the belly, with darker meat and less fat can dry out easily and be a bit chewy. Cooked on the stove top, the pan you use is important. You need a heavy bottomed pan that won’t burn or weld the meat to the bottom. In other words, a good quality pan. A cast iron casserole is ideal.

The recipe calls for 1kg meat. This is a lot, but it does shrink and you will want plenty. Leftovers can be used in Singapore noodles. If they get that far. Don’t be put off by the dark colour, it is just the soy sauce and the dark brown sugar that give the dish a deep molasses flavour. Instead of using black pepper, you could try adding a tablespoon of our black pepper sauce for a deeper flavour.

We served ours with plain white rice, Asian greens, and some quick pickles.

Recipe for sticky pork belly

sticky pork belly

Servings - 4

Ingredients

1kg thick pork belly strips, cut in 2 inch pieces

1 litre water

2 inches fresh ginger, sliced

4 cloves garlic, peeled and smashed

4 bay leaves

3 star anise

1 cinnamon stick

4 spring onions, cut in half

For the sauce

1 tsp vegetable oil

2 tablespoons dark brown sugar

2 tbsp honey

4 tablespoons soy sauce

3 tbsp rice wine vinegar

1 tsp black pepper 

For the garnish

Spring onion, chopped

Toasted sesame seeds
  1. Bring the water to the boil in a large pot with the ginger, garlic, spring onions, and aromatics.
  2. Once boiling, add the pork, and cook for 5 minutes.
  3. Drain in a colander, keeping 1 cup of the cooking water.
  4. Put the pan back on the heat, make sure it is dry, and add the oil.
  5. Add the drained ingredients back to the pan, turn the heat to medium high, and let the pork brown. Stir occasionally. It will stick to the pot, don’t worry. Let it brown, and keep releasing it with a wooden spoon. This stage is really important, you need all that caramelisation on the meat, and the fat to render down. Don’t rush, just keep going until the meat is browned all over. Give it about 20 minutes.
  6. When the meat is nicely browned, stir in the sugar, honey, vinegar, soy and black pepper. Turn the heat to low.
  7. When the sugar has dissolved, add the reserved cooking liquid.
  8. Put the lid on and simmer for about 45 minutes.
  9. The liquid should have reduced to a glaze. If not, continue cooking with the lid off until it looks thick and sticky.
  10. Leave to stand in the pan for 5 minutes before serving.
  11. Remove the aromatics to serve, and garnish with sesame and spring onion.

We hope you feel inspired to give this recipe a go. Why not check our range of organic Asian groceries or head over to our Asian grocery store online?

 

 

Want a great Singapore noodle recipe? Creamy, spicy, fragrant AND it uses up leftovers.

singapore noodles recipe

There are a few things that define a great Singapore noodle recipe. One is curry paste or powder. That’s the kicker. Then there is the addition of eggs. More of a scrambled scenario than a sliced omelette.

And then there is the question of leftovers. Yes, Singapore noodles are great for throwing the contents of your fridge at, but there are a few ground rules. The meat should really be pork. And preferably a bit sweet/salty. And there should be prawns. So you have that pork and prawn combo thing going on.

How to make Singapore noodles

singapore noodle recipe

Versions of Singapore noodle recipes abound. Strictly speaking it is more of way of using up your leftovers than a strict recipe, so perhaps the best way forwards is to get the detail right. Stir frying is all about fast cooking over a high high heat. That somehow manages to result in deep deep flavour, whilst keeping the integral personality of the ingredients intact. In terms of taste and texture.

It is very very clever and completely underestimated.

Essentially, Singapore noodles are made of the following components…

The noodles

Usually made with rice noodles, but they can be (especially the fine ones) really hard to toss with the other ingredients and end up in a tangle. Use whichever noodles you prefer – cook and cool them before stir frying.

The vegetables

Use whatever you have to hand. Spring onion is good for flavour, and Asian vegetables such as bamboo or water chestnuts add great crunch. Add those that need the longest cooking time first.

The protein

Again, use whatever you like or need to use up. The prawn/pork combo works particularly well, especially leftover sticky pork belly.

The seasonings

Curry powder gives the classic Singapore noodle taste. Ginger, garlic and chili round it out with fresh aromatic heat.

The sauce

Soy sauce added at the end brings the requisite salty element whilst coconut milk makes it a little creamier. Using the creamy part of tinned coconut milk makes for a thicker sauce that won’t overcook the noodles.

The garnish

Keeping it old school with fresh coriander and a few slices of fresh red chili. Add an extra flourish with handful of peanuts or sesame seeds.

Singapore noodle recipe

Gather all of your ingredients together before cooking

  • Serves 4

Ingredients

The noodles

225g noodles, cooked as per packet instructions, and cooled

The vegetables

4 mushrooms, sliced

4 spring onions, sliced

100g frozen peas

6 water chestnuts, sliced

1/2 cup bamboo shoots

The protein

100g cooked ham or leftover pork, shredded

100g cooked prawns

4 eggs, beaten

The seasonings

1 tbsp vegetable oil

1 tbsp sesame oil

1 tsp ground white pepper

1 tbsp Madras curry powder

2 cloves garlic, chopped

1 inch ginger, grated

1 tsp red chili paste

The sauce

1 tbsp coconut cream

2 tbsp soy sauce

The garnish

Fresh coriander, chopped

Red chili, finely sliced
  1. Heat the wok until smoking and add the oils.
  2. Add the mushrooms and spring onions. Stir fry for 1 minute.
  3. Add the rest of the veg and the meat.
  4. Add the seasonings and stir fry for 1 minute.
  5. Push the ingredients to the side of the wok, and pour the beaten egg into the space. Stir the eggs until cooked.
  6. Add the noodles to the wok and stir everything to combine.
  7. Add the sauce ingredients. Stir to combine.
  8. Serve and garnish.

Check out our range of certified organic Asian groceries or head over to our Asian groceries wholesale store.