Anna, Author at Asian Organic Groceries

January 6, 2021

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

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.

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

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 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

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 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

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?

January 2, 2021

How to make really good Chinese style sticky pork belly

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

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

Bring the water to the boil in a large pot with the ginger, garlic, spring onions, and aromatics.
Once boiling, add the pork, and cook for 5 minutes.
Drain in a colander, keeping 1 cup of the cooking water.
Put the pan back on the heat, make sure it is dry, and add the oil.
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.
When the meat is nicely browned, stir in the sugar, honey, vinegar, soy and black pepper. Turn the heat to low.
When the sugar has dissolved, add the reserved cooking liquid.
Put the lid on and simmer for about 45 minutes.
The liquid should have reduced to a glaze. If not, continue cooking with the lid off until it looks thick and sticky.
Leave to stand in the pan for 5 minutes before serving.
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?

January 1, 2021

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

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

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

Heat the wok until smoking and add the oils.

Add the mushrooms and spring onions. Stir fry for 1 minute.

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Add the rest of the veg and the meat.
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Add the seasonings and stir fry for 1 minute.

Push the ingredients to the side of the wok, and pour the beaten egg into the space. Stir the eggs until cooked.

Add the noodles to the wok and stir everything to combine.

Add the sauce ingredients. Stir to combine.

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

January 1, 2021

Thai beef salad recipe. Fast fun and vibrant food in under 30 minutes.

Full of the punchy flavours that characterise Thai food, this vibrant Thai beef salad recipe can be made in under 30 minutes. The steaks are quick and easy to cook and although there is a bit of vegetable prep to do the dish is more about assembly rather than preparation.

For best results use the freshest produce available and bring the meat to room temperature before cooking.

Recipe for Thai beef salad

2 x sirloin steaks of about 250g each

2 tsp sesame oil

1 tsp flaked sea salt

1 tsp freshly ground black pepper

1 tsp ground coriander 

For the salad

1/4 head Chinese leaf, shredded

1 cup beansprouts

1 carrot, shredded

8 radishes, sliced

1/2 shallot, finely sliced

4 spring onions, sliced

1/2 cucumber, peeled and shaved into ribbons

1 small bunch mint, chopped

For the dressing

1 garlic clove, chopped

1 teaspoon chili paste

2 tsp brown sugar

3 tbsp fish sauce

3 limes, juice

1 tbsp sesame oil

To garnish

75g salted peanuts, chopped

1/2 red chilli, finely sliced

coriander leaves

1. Take the steaks from the fridge, remove any packaging, and pat dry with kitchen paper.

2. Rub the steaks with the oil and seasonings. Set aside to come up to room temperature whilst you make the salad.

3. Begin to layer your salad ingredients on a large platter.

4. Note the size and shape of the carrots. It takes a little more effort to julienne them rather than grate them, but the texture will make a big difference to the eating quality of your salad.

5. Finish the salad layers with the chopped mint.

6. Heat a grill pan or frying pan over a medium high heat. When really hot, add the steaks seasoning side down and sear for about 3 to 4 minutes on each side.

7. Remove the steaks from the pan and set aside to rest for a few minutes whilst you make the dressing.

8. Stir all of the dressing ingredients together.

9. Thinly slice the steaks.

10. Layer the sliced steaks onto the salad.

11. Finish with the dressing and a scatter of peanuts.

12. Serve the Thai beef salad whilst the steak is still hot.

You can buy our organic chili paste and other amazing organic Asian groceries at our Asian grocery store online online.

December 29, 2020

Why you should have more than one Asian slaw recipe in your repertoire.

Asian slaw. That seemingly catch all term for mayo-free coleslaw. An endless array of vibrant veggies with a sharp, often spicy, and most definitely not creamy dressing. Peanuts are usually involved, as are limes, fresh coriander leaf, and quite possibly, fiery red chillies.

An Asian-style slaw is a beautiful thing but before you throw at your plate all the vaguely East Asian ingredients you can find, stop and think for a moment. What am I actually creating here?

In this guide we take a look at the salads of South Asia to discover the many sides of Asian slaw.

Asian slaw and salads – a world of possibility

Sparked by an interest in the vibrant flavour profiles of South East Asia, and fuelled by the massive clean eating movement, the Asian slaw became a thing. A beautiful hybrid of nations to nestle against the naked burger and stuff into lettuce leaf wraps, this mayo-free slaw lost all of its identity overnight. There is nothing wrong with taking the flavours of the world and running with them. At all. But when you look at the origins of foods and their cultural identity you gain a whole new respect for ingredients. And open up a world of possibilities.

Yes, there are many similarities amongst the foods of South Asia. But there are also many differences, some more subtle than others. Most of the major cuisines of the region have some kind of crunchy raw salad served with a sharp dressing. Some of them play a supporting role in a vast cuisine, whilst others are regional defining dishes.

Raw salads in China

Owing to the yin and yang elements of Chinese food it is true that there are not many salads in the Chinese repertoire as most dishes are at least lightly cooked. There are however several single ingredient side dishes of raw vegetables dressed in something sharp. Delightfully simple, these elements bring a subtle surprise. A dash of vinegar on a little shredded carrot. Or a sweet and sour turnip pickle.

Try this…

1 cucumber, cold from the fridge

1/2 tsp salt

1 tbsp rice vinegar

1 tbsp soy sauce

1 tsp sugar

1/2 tsp sesame oil

optional

1 clove garlic, crushed

1 red chilli, chopped

Lay the whole cucumber on a chopping board and lightly bash with a rolling pin so it breaks open.

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Now chop the cucumber into chunks.
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Add the rest of the ingredients and toss to combine

The Asian slaw of Japan

If you have ever eaten tonkatsu you may be familiar with its usual companion of shredded cabbage. Served with all kinds of deep fried food in Japan, this is a simple yet deeply flavoursome version of slaw. Japanese food is all about integrity of ingredients and balance. It is as much about awakening of the senses as it is about nuance of flavour.

1/2 head of white cabbage, finely shredded

1 tbsp rice vinegar

1 tbsp Japanese soy sauce

1 tbsp mirin

1 tbsp vegetable oil

1 tsp sugar

1 tsp sesame oil

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Toss ingredients together and serve.
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Korean coleslaw

This version of slaw from Korea is very similar to kimchi but it is not fermented. Hot and sour, the vegetables are tossed in a chilli sauce based dressing that is more like a sauce than a dressing in consistency.



1/4 head white cabbage, shredded

1 carrot, shredded

1 spring onion, finely sliced

10 mint leaves, shredded

1 tbsp chilli sauce

1 tbsp rice vinegar

1 tbsp soy sauce

1 tsp sugar

1 tsp lemon juice

1 tsp sesame oil

1 tsp garlic

optional 

1 tsp fish sauce

garnish

1 tbsp toasted sesame seeds

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Toss all of the ingredients together.
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Garnish with toasted sesame seeds.
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Salads in Thailand

Thai cuisine is full of fresh vibrant ingredients, often used raw. A famous Thai salad contains green papaya, an ingredient that is not that easy to source outside of South East Asia. The closest we come to a slaw is Thai beef salad, served as a main course, but you can riff on this for a smaller slaw-based side. Go for shredded carrots, ribbons of cucumber, sliced spring onions, beansprouts, shredded mint leaves and finely sliced red chillies. Dress with fish sauce, lime juice, sugar, ginger, garlic, and lemongrass. Top with chopped tomatoes.

Look out for our Thai beef salad recipe.

An Indonesian slaw

There is a fantastic salad in Indonesia made from shredded cabbage, cucumber, green beans, Thai basil, and beansprouts. All tossed in a deeply savoury sauce of peanuts, lime juice, sugar, galangal, chillies, garlic and fish sauce. If you can’t get Thai basil you could try adding a touch of our holy basil sauce to your dressing.

Asian slaw in Malaysia

In Malaysia, a similar slaw-like salad is popular to eat with plain rice. Toss shredded green mango, cucumber, beansprouts, bamboo shoots and peppers are in a dressing of dried shrimp, lime juice, sugar and chillies.

Vietnamese salads

A popular Vietnamese salad, usually served as a main course, contains shredded chicken. Toss with plenty of crisp cabbage, carrots, onions, mint and coriander, and dress in a blend of lime juice, fish sauce, chillies, garlic and sugar. Top with roasted peanuts and crispy fried shallots.

We hope that this article inspires you to take your Asian slaw one step further, and maybe discover some of the nuances that separate the regional cuisines of South Asia. Take a look at our range of organic Asian groceries, or head over to our online Asian grocery store.