• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping

    Recipes — Asian style

    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 Laksa

    Escape those Winter blues with this filling laksa, bursting with spicy flavours, vegetables and juicy prawns.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps peanut oil
        •    200g rice vermicelli
        •    1/3 cup (80ml) lime juice
        •    1 tbsp grated palm sugar
        •    2 kaffir lime leaves, halved
        •    1/3 cup (100g) laksa paste
        •    3/4 cup (60g) bean sprouts
        •    3 cup (750ml) coconut milk
        •    250g cherry tomatoes, halved
        •    1/3 cup fresh coriander leaves
        •    4 tbsps fried shallots (optional)
        •    1 medium (130g) lebanese cucumber
        •    1 litre (4 cups) fish or vegetable stock
        •    12 large uncooked prawns, peeled, deveined, tails intact

    Method

    1. Heat oil in a large saucepan over a high heat. Cook prawns, in batches, stirring, until golden on both sides. Remove from pan.

    2. Reduce heat to medium. Add laksa paste, cook, stirring, 1 minute, or until fragrant. Add tomatoes, cook, stirring, 1 minute. Stir in lime juice, lime leaves, sugar, coconut milk and stock. Bring to a simmer.

    3. Place vermicelli in a heatproof bowl, cover with boiling water. Stand for 10 minutes. Drain.

    4. Meanwhile, cut cucumber into long thin strips. Divide noodles and prawns between 4 large bowls.

    5. Ladle the laksa mixture into the bowls. Top with the bean sprouts, coriander leaves, cucumber and shallots. Serve immediately.



    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-laksa-17932

    Vietnamese-Style Pork Sausage and Salad Rolls

    Try this sweet and spicy Vietnamese twist on the classic hot dog.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 6

    Ingredients

        •    2 tsps fish sauce
        •    1/4 cup lime juice
        •    6 long crusty rolls
        •    500g thick pork sausages
        •    1/4 cup sweet chilli sauce
        •    1 small carrot, coarsely grated
        •    2 cups shredded iceberg lettuce
        •    1/2 cup small fresh coriander sprigs
        •    1 Lebanese cucumber, halved, seeded, thinly sliced

    Method

    1. Combine sweet chilli sauce, fish sauce and lime juice in a bowl.
    2. Heat a large non-stick frying pan over medium heat. Add sausages. Cook, turning, for 12 to 15 minutes or until browned all over and cooked through. Transfer to a board. Slice diagonally. Add sausage to sauce mixture in bowl, turning to coat. Set aside for 5 minutes to allow flavours to develop.
    3. Cut a slit in each roll, being careful not to cut the whole way through. Divide lettuce between rolls. Top with sausage mixture, carrot and cucumber. Drizzle with remaining sauce mixture. Sprinkle with coriander. Serve.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/vietnamese-style-pork-sausage-salad-rolls/f5f16204-bdee-437c-9e8b-d15f62adba9b

    Pad Thai with Prawns

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 eggs, lightly beaten
        •    20ml (1 tbsp) peanut oil
        •    40ml (2 tbsps) lime juice
        •    Fried shallot*, to garnish
        •    2 garlic cloves, chopped
        •    40ml (2 tbsps) fish sauce
        •    50g deep-fried tofu puffs*
        •    1/2 cup trimmed beansprouts
        •    2 red chillies, seeded, chopped
        •    200g medium-thick rice noodles
        •    1/4 cup chopped fresh coriander
        •    150g green prawns, peeled, with tails on
        •    1 tbsp shaved palm sugar* or brown sugar
        •    4 spring onions, sliced, plus extra to garnish
        •    1/4 cup roasted chopped peanuts, to garnish

    Method

    1. Place noodles in a bowl and pour boiling water over to cover. Set aside for 5 minutes, then drain and set aside.
    2. Heat the oil in a wok over high heat. Add the garlic, onion and chilli and stir-fry quickly for a few seconds. Add the prawns and cook for 1 minute, then add the fish sauce, sugar, lime juice, egg and tofu.
    3. Cook, stirring, for a further minute until combined, then toss in the coriander and beansprouts.
    4. Pile into serving bowls and garnish with peanuts, onions and fried shallots.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/pad-thai-prawns/d4c523df-dd1b-423f-8b7f-2a0b100f0643?current_section=recipes&r=recipes/collections/prawnrecipes

    Spicy Chicken and Prawn Laksa

    There's nothing better than a spicy, fully loaded noodle soup on a cold night, especially when it's on the table in 40 minutes.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp olive oil
        •    1 tbsp fish sauce
        •    2 tsps brown sugar
        •    185g jar laksa paste
        •    1 tbsp fresh lime juice
        •    400ml can coconut milk
        •    coconut cream, to serve
        •    Thai basil leaves, to serve
        •    200g thin rice stick noodles
        •    1 tbsp finely grated fresh ginger
        •    1 long fresh red chilli, thinly sliced
        •    1 chicken breast fillet, thinly sliced
        •    65g (1 cup) bean sprouts, trimmed
        •    24 green prawns, peeled, deveined, tails intact
        •    500ml (2 cups) Massel chicken style liquid stock
        •    2 kaffir lime leaves, plus extra, shredded, to serve

    Method

    1. Heat oil in a large saucepan over medium-high heat. Add laksa paste and ginger, and cook, stirring, for 1 minute or until aromatic. Add the coconut milk, stock and whole kaffir lime leaves. Bring to a simmer. Reduce the heat to medium and simmer for 10 minutes. Add the chicken and prawns, and cook, stirring often, for 5 minutes or until the chicken is cooked through and the prawns change colour and curl. Add the lime juice, fish sauce and sugar. Cook, stirring, for 5 minutes or until heated through.

    2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and set aside for 5 minutes to soften slightly. Drain and divide among serving bowls.

    3. Ladle the laksa over the noodles. Add a drizzle of coconut cream and top with the bean sprouts, chilli, basil and extra kaffir lime leaves.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/spicy-chicken-prawn-laksa-recipe/3bce3kfy