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    Recipes — Asian style

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    Slow Cooker Persian Peach and Chicken Stew

    This recipe really is foolproof, but you do have to pick ripe peaches to provide the sweetness in the dish. And because the stew is so easy, we encourage you to get creative with your rice. Amp it up with Persian flavors like saffron for the perfect accompaniment to your khoresh.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 2 hours & 30 minutes
        •    Yield: Serves 6-8


    Ingredients

        •    2 tbsps olive oil
        •    Rice, for serving
        •    ¼ cup lime juice
        •    Kosher salt, to taste
        •    ½ tsp ground cumin
        •    1 tsp ground turmeric
        •    1 tsp ground coriander
        •    3 garlic cloves, minced
        •    4 scallions, thinly sliced
        •    ¼ tsp ground cinnamom
        •    ½ tsp ground cardamom
        •    1 yellow onion, finely chopped
        •    2 tbsps pomegranate molasses
        •    3 pounds boneless, skinless chicken thighs, cut into 2 inch pieces
        •    2 pounds (5 medium) yellow peachers, pitted and cut into eighths


    Method:
    Place all of the ingredients, except the peachers, into a slow cooker and mix to incorporate. Cook on high for 2 hours. Add the peachers and cook until the chicken is fully cooked and the peachers are tender, 30 minutes more. Season with salt, then serve with rice.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/slow-cooker-peach-chicken-stew-recipe-khoresh-summer-fruit

    Prawn Sambal

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tsp sugar
        •    1 tbsp peanut oil
        •    2 tsps lemon juice
        •    1 tbsp sambal oelek
        •    2 cloves garlic, crushed
        •    2cm piece fresh ginger, grated
        •    40 uncooked medium king prawns
        •    415gm can whole peeled tomatoes
        •    1 large brown onion, chopped finely
        •    1 medium red capsicum, chopped finely
        •    10cm stick fresh lemongrass, chopped finely

    Method

    1. Shell and devein prawns, leaving tails intact.
    2. Heat oil in wok; stir-fry onion, garlic, ginger and lemongrass, stirring, until onion is soft.
    3. Add undrained crushed tomatoes, sambal, juice, sugar and capsicum; bring to a boil. Reduce heat, simmer, uncovered, until sauce thickens.
    4. Add prawns; stir-fry until prawns just change colour.



    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-sambal-3825

    Miso-Glazed Barramundi

    In this Asian-inspired recipe, barramundi gets plenty of savory-sweet flavor from a glaze of sushi sauce and white miso. We’re baking it along with broccoli and carrots, finished together in a bright, citrusy sauce.

    Prep Time

        •    Prep and cook time: 40 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 Scallions
        •    6 oz Carrots
        •    1 lb Broccoli
        •    2 cloves Garlic
        •    1 tbsp Rice Vinegar
        •    1 cup Jasmine Rice
        •    1/4 cup Sushi Sauce
        •    3 tbsps Roasted Peanuts
        •    3 tbsps Sweet Chili Sauce
        •    4 Skin-On Barramundi Fillets
        •    1 tbsp Vegetarian Ponzu Sauce
        •    3 tbsps Sweet White Miso Paste

    Method

    1. Prepare the ingredients & make the glaze: Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the peanuts. In a bowl, whisk together the miso paste, sushi sauce, vinegar, and 1 tablespoon of water.

    2. Roast the vegetables: Line a sheet pan with aluminum foil. Place the broccoli and carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    3. Cook the rice: While the vegetables roast, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the water may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    4. Glaze & bake the fish: While the rice cooks, line a separate sheet pan with aluminum foil. Drizzle the foil with olive oil. Pat the fish dry with paper towels. Place on the foil, skin side down. Evenly top with the glaze. Bake 10 to 12 minutes, or until opaque and cooked through. Remove from the oven.

    5. Make the sauce: While the fish bakes, in a bowl, combine the sweet chili sauce and ponzu sauce.

    6. Finish & serve your dish: Evenly top the roasted vegetables with the sauce; carefully toss to coat. Serve the baked fish with the finished vegetables and cooked rice. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!



    This great family recipe is thanks to Blue Apron Recipes at https://www.blueapron.com/recipes/miso-glazed-barramundi-with-roasted-vegetables-garlic-rice