Tag: Asian recipes
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
Quick and easy hot and sour soup
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
- Heat the coconut oil in a saucepan. Add the Thai chili paste and the spice powders.
- Cook for 1 minute, and add the chicken stock with the fish sauce.
- Simmer for about 3 minutes to allow the flavours to combine.
- Drop in the prawns and cook for about 1 minute until they are opaque.
- Squeeze in the lime juice and serve into bowls.
- Garnish with fresh coriander.
Quick and easy Singapore black pepper chicken
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
- Heat the oil in a wok.
- Add the chicken, pepper, onions and green beans.
- Stir fry until the chicken is golden and the beans are tender crisp.
- Add the ginger and cook for 1 minute.
- Add the black pepper sauce, stir to combine, and cook for a few minutes or until the sauce has thickened slightly.
- Serve hot with rice or noodles.
Quick and easy Thai red fish curry
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
- Heat the coconut oil in a wok or saucepan.
- Add the curry paste and cook for 2 mins, stirring.
- Now add the fish and stir to coat with the curry paste.
- Pour in the coconut milk, bring to the boil, and then simmer for about 3 minutes or until the fish is just cooked.
- Add the lime juice and serve.
- Garnish with the fresh coriander.
This Article was reproduced with permission from Opera Foods article:- “Using organic Asian sauces and spice pastes. Shortcuts to superb Asian dishes.”
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.
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.
Add halved bok choy to fragrant noodle broth for 5 to 8 minutes or until tender
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.
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.
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.
Use as a crunchy fresh base for this Thai Beef Salad.
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.
Stir fry with strips of fresh ginger and season with a splash of Japanese soy sauce.
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.
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.
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.
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.
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…
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.
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.
Again, use whatever you like or need to use up. The prawn/pork combo works particularly well, especially leftover sticky pork belly.
Curry powder gives the classic Singapore noodle taste. Ginger, garlic and chili round it out with fresh aromatic heat.
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.
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
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.
Add the rest of the veg and the meat.
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.
Serve and garnish.
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.