Asian Home Gourmet

Korean Kimchi - blog

2012-03-06T00:00:03Z

Kimchi is a dish made from fermented chilli peppers and vegetables that's become ubiquitous in Korean restaurants across the globe as a popular side dish. But more than that, it's also a base for stews, soups and fried rice.

While it's most popularly made with napa cabbage, the Kimchi Field Museum in Seoul has documented 187 historic and current varieties of kimchi.

In northern Korea, kimchi typically does not have as much red chilli or salt and tends to be more watery. In the Northeast, they often use fresh seafood to season it. Kimchi in the south uses red chilli, salt and fermented or brined seafood to season it. In the Southeast, most of their food is spicy and salty - including the kimchi.

Heavy rainfall in 2010 caused a shortened harvest for cabbage and as a result, the price of kimchi increased drastically- leading many Korean newspapers to declare it a national tragedy.

Luckily in 2012, kimchi can now be enjoyed all over the world, with many varying ingredients.

Here's AHG's very own recipe for kimchi soup or try some great kimchi inspired alternatives as kimchi stir fried pasta or kimchi seafood hotpot!

Korean Kimchi Soup (Kimchi Jigae)

Serves 2-3

Ingredients:

1 packet Korean Kimchi Soup Spice Paste
2¼ cups (500 mL) water
150 g (5 oz) seafood or sliced meat (chicken or beef)
100 g (3.5 oz) Chinese cabbage or kimchi
1 small onion, cut into bite-sized pieces
Chopped spring onion as garnish

Method:

Bring water to a boil. Add onion and Spice Paste; stir to mix well.
Add meat and cabbage; bring to a boil.
Reduce heat, simmer uncovered for 5 minutes or until cooked. Garnish.

Cooking tip: For a vegetarian option, use tofu instead of seafood!

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Indonesian Meat Satay - blog

2012-02-20T22:54:43Z

This famous Indonesian charcoal-grilled kebab appears on menus from San Francisco to Amsterdam. The secret of tender succulent satay is, of course, in the rich, spicy-sweet marinade.

While the origins of satay have been contested, it is most likely from Indonesia. Originating from Java where it is said to have been created by Javanese street vendors as a take on an Indian kebab - it has become the national dish of Indonesia.

In Indonesia, satay is available everywhere from travelling street vendors to upper-class restaurants. In Bandung, the West Java Governor's office is popularly called 'Gedung Sate' meaning 'Satay building' in Indonesian, due to thesatay-like pinnacle on its roof.

One of the most popular types of satay in Indonesia is Satay Madura. This version usually uses chicken or lamb. It is marinated in sweet soy sauce, garlic, palm sugar, shallots, shrimp paste, peanuts and salt and is served with rice or rice cakes wrapped in coconut or banana leaves.

Because Indonesia was a Dutch colony until the 20^th century, Indonesian cuisine is a prevalent part of the food culture in the Netherlands today - satay being one of several popular dishes. Satay is available in Dutch snack bars, supermarkets, pubs and cafes.

Many different variations of satay exist. They vary in meat, preparation and cooking methods. In addition to different satay varieties within Indonesia, satay is also popular in Malaysia, the Philippines, Singapore and Thailand.

Satay can be made using chicken, lamb, beef, pork, goat, fish, and various cuts and parts of the animal can be used. Tofu and tempeh are used in vegetarian versions.

For other creative ideas for satay marinades, try these recipes:

http://www.asianhomegourmet.com/australia/our-recipes/indonesian-meat-satay-spice-paste/balinese-spring-rolls-serves-6-8.php

http://www.asianhomegourmet.com/australia/our-recipes/indonesian-meat-satay-spice-paste/chicken-in-crispy-cups-serves-4.php

Tom Yum Soup - blog

2012-02-15T00:52:04Z

Literally the Thai words for hot and sour soup, Tom Yum is one of the most popular dishes in the world, known for a flavor base that's sweet, sour, savory and chilli all at once.

A mixture of lemongrass, kaffir lime leaves, galangal (blue ginger), lime juice, fish sauce and chili is used to create these intense flavors but more than tasting great, the ingredients at the heart of this famous broth give the drinker many nutritional benefits.

Tom yum soup is not only a soothing remedy for when you're feeling under the weather but when you're sick, it helps you increase your appetite and as a result, strength! Its various ingredients are natural immune-system boosters and assist in warding of Winter illnesses like the flu, cold and cough. It's therefore no surprise that these base ingredients are the same ones used traditional Thai medicine!

Did you also know that in Thailand:

Galangal is used both to treat flatulence and as an aphrodisiac
Traditional doctors use lemongrass to relieve gas in the digestive system
Kaffir-lime is thought to cure dandruff

What's more, tom yum soup is a great dish for anyone trying to lose weight! Low in calories and jam-packed with flavour, the dish has long been a favourite of many a dieter across the globe. The spiciness of the dish also helps to kick your metabolism into high gear as your body digests food with more efficiency.

With so many great aspects, this soup has not only been widely adapted in neighboring countries as Malaysia, Indonesia and Singapore but has also been changed by Western influence. The version most people are familiar with today is tom yum made with shrimp but due to its abundance in Thailand, the main protein ingredient used in the dish had traditionally been fish. With the widespread preference for shrimp in the West, however, tom yum goong (shrimp) has usurped tom yum pla (fish) for top position worldwide.

Some other contemporary twists:

Coconut milk:-a traditionally spicy soup, many Western adaptations add milk or coconut milk to create a more mild taste. While creating a creamier texture, this also increases the calories in the soup!
Roasted chilli paste has been added in some Asian adaptations to give the flavor a greater punch. This also lends the soup its bright, eye-catching color.

While a spice paste is enough to give flavor, to bring any dish to life, AHG always recommends adding fresh ingredients too- this also means you can adjust the flavour for personal preference!

See below for a great Tom Yum Goong recipe or, if you want to mix it up a little bit, AHG also has some online recipes for creative ways to use our Thai Tom Yum Soup SpicePaste© including Baked Tom Yum Fish and for a vegetarian option, Eggs with Thai Tangy Sauce.

Tom Yum Goong

Ingredients

1 packet Thai Tom Yum Soup SpicePaste©
880ml (4 cups) water or chicken stock
250g ( ½ lb) shelled and deveined prawns
60g (2 oz) sliced cherry tomatoes

To taste:

Chilli
Galangal*
Lemongrass**
Kaffir lime leaves

To season:

Fresh cilantro
Lime or lemon juice and soya sauce or fish sauce as optional seasoning.

Method

Boil water in a saucepan. Add Spice Paste and stir well.
Add prawns and mushrooms and tomatoes, sliced galangal, lemongrass and kaffir lime leaves; bring back to the boil.
Just before serving, season to taste. Garnish with coriander and serve hot.

* This is creamy-white and is slighter harder than ginger - it is used in the same way but has a more lemony flavour

** This is a widely used herb that is sold as long lemony scented blades. Try to buy pale-green, near white, bulbous stalks. Lemongrass imparts a fresh citrus taste with a touch of ginger but without the bitter acidity of lemon or lime. If you like, lemongrass can be bought in bulk, chopped finely and frozen for later use.

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Year of the Dragon - blog

2012-01-17T23:21:22Z

Kung Hei Fat Choi! As Chinese New Year (CNY) fast approaches, you might overhear this 'Happy New Year' greeting exchanged between others or you might even be saying it yourself! It's how the phrase is traditionally said in Cantonese but ever wondered how to say "Happy New Year" in other dialects and languages? We sure have. Lucky for us, there's a list on how!

While 2012 may seem like the end of the world in some societies, in Chinese culture, it's a particularly good year. It's the year of the dragon and for the superstitious community, 2012 is a period for change and new ventures. The dragon is the most revered of all the Chinese zodiacs for its qualities of nobility, generosity and reputation for legendary power. As the most auspicious sign, weddings, babies and new businesses will be abound in 2012! This forecast is pretty general, however, so click here to learn what cautions your sign might need to take in the coming year!

As we herald in the year of the dragon, you may notice red to be the colour of the season. Symbolising the fire that wards away dark spirits, many households can look forward to new red clothing, lucky red pockets (full of even luckier money) and red couplets (auspicious sayings written on red paper) on doorways.

Long strings of red firecrackers line the streets to be set off at the approach of the cacophonic music and furious movement of a lion dance. These flashing lights, abrupt sounds and ferocious creatures are thought to ward away evil spirits and pave the way for good luck.

Ensuring luck is the theme of CNY celebrations that continue over a 15 day period. But what kind of celebration would it be without food? Amongst the spring rolls and wontons consumed during this time, fish is also eaten as it symbolises an abundance of wealth and fortune in the coming year. A surplus of fish means a surplus of wealth and a bit of leftover fish is usually stored in the fridge for a later date. Why not try some more interesting ways to prepare fish this New Year? Check out some of AHG's fish recipes!

Wherever you are in the world, AHG wishes you the most prosperous and happiest of years!

Chinese New Year 2012 - blog

2012-01-13T03:12:12Z

Now that the ongoing leftovers from Christmas and New Years are polished off and the freezer is empty, it's time for the next holiday and some exciting new dishes.

Chinese New Year (CNY) falls on January 23 this year and our HQ is alive with buzz of who's going where and more importantly, what they'll eat when they get there.

Whether you're having a quiet one or a festive to-do with everyone from Aunty Jasmine to her great grand nephews twice removed, HQ has devised some easy recipes to help your celebrations run smoother.

As family and friends arrive, lay out trays of easy to eat finger foods like some crunchy spring rolls and potstickers. Guests can grab as much or as little as they like and the delicious smell will waft through the house, whetting everyone's appetite before dinner begins!

It's definitely not an Asian event without rice and we've polled HQ to reveal two staff favourites: AHG's chicken fried rice and fragrant sticky rice. Although rice dishes can be eaten on its own, it's also a great dish to accompany your other veggie or meat mains and fill everyone up before...

Dessert! In addition to fresh fruit, cookies are usually served at the end of a Chinese feast and our peanut cookie recipe is bound to be a crowd pleaser! And if you're definitely more fruit inclined, AHG's banana fritters because let's be honest, anything deep fried is entertaining gold.

We always love to know when our amazing customers try any of our recipes so let us know. Send in your pictures to be featured on the site or leave a comment below to share what you're planning for Chinese New Year at your home!

Until next time: keep safe and eat well!

Yearly Wrap-Up - blog

2012-01-08T22:25:58Z

Can you believe another year has come and gone? It seems only yesterday that AHG was busy ushering in 2011 and now it's 2012!

We've had a whirlwind of a year and looking back, we can pick out some definite highlights!

The most recent of which has been the Singapore pop-up store in the busy district of Lau Pa Sat. In December, some of our most beloved dishes were prepared on-site with Asian Home Gourmet pastes and sauces to feed thousands of people over the 3 week run!

Hundreds of plates of Pineapple Rice, Claypot Rice, Hainanese Chicken Rice, Pineapple Rice, Tom Yum Soup and a plethora of Thai curries were served up daily to feed some local hungry mouths. (Pictured above: The Singaporean pop-up store and some representative dishes)

A great success that AHG is hoping to reproduce in other regions as it was fantastic to have some one-on-one time with our loyal customers and chat about their daily lives.

Have you noticed something a little different about us recently? Well, that's because in 2011, AHG rolled out rolled out a great new look! Sleeker than before, the new packaging displays more information about the spices in an easy-to-identify way. Just check out the image below!

You might have noticed this sleek new package in more places too! AHG's retail presence grew immensely in 2011- particularly Korea, China, Thailand and the Philippines. This means more flavours in more stores- including each nation's leading supermarkets and retailers.

And in retail stores in New Zealand...congratulations again to Richard, winner of our New Zealand 'Bringing you to the Sauce' competition.

Richard and his wife have been long-time fans of Asian Home Gourmet and amongst his $NZ15,000 winnings is a trip to Asia to visit the source of AHG!

2011 was a stunning year that we feel has been all about our customers. We got to be on the ground with you guys in our Singapore pop-up store, heard what you had to say about our product and incorporated it into a new package design, rewarded our long-time users and even reached out to some new ones!

Can't wait to see what 2012 brings! For now...get ready for the year of the dragon with Chinese New Year!

Baked Tom Yum Fish (Serves 3 - 4) - Our Recipes

2011-03-24T01:16:07Z

Ingredients:

1 packet Asian Home Gourmet Thai Tom Yum Soup SpicePaste©
3 tbsp vegetable oil
650g salmon fillet
1 onion, finely chopped
2 tbsp sugar
1 stalk lemongrass, thinly sliced (optional)
1 stalk coriander leaves, chopped and lemon as garnish (optional)

Method:

Mix Spice Paste, onion, lemongrass and sugar in a bowl. Spread the mixture over the fish.
Pre heat oven at 180C and bake for 5-10 minutes or until cooked.
Serve with salad and potatoes.

Variation:

You may pan fry the fish on each side under low heat for 3 minutes or wrap the fish with aluminium foil and poach at 200C for 5-10 minutes.

Indian Butter Prawns (Serves 3 - 4) - Our Recipes

2011-03-23T06:48:11Z

Ingredients:

1 packet Asian Home Gourmet Indian Butter Chicken SpicePaste©
450g frozen shelled prawns
1 large onion, coarsely chopped
3 tbsp butter
110ml (1/2 cup) tomato puree
75ml (1/3 cup) water
110ml (1/2 cup) thickened cream

Method:

Heat butter in a non-stick saucepan on medium heat. Add onion and stir fry for 3 minutes.
Stir in tomato puree, water, cream and Spice Paste.
Add prawns, cook uncovered on low heat for 5-10 minutes or until cooked. Serve warm with rice or naan bread.

Chicken Rendang Samosa (Serves 6) - Our Recipes

2011-03-22T02:38:36Z

Ingredients:

250g chicken, minced
1 potato (150g), cut into small cubes
1 cup (100g) frozen mixed vegetables
1 cup (220ml) water
1 packet frozen spring roll pastry (thawed before use) or filo pastry and cut into 8cm x 20cm
Vegetable oil for deep frying

Method:

Heat 1 tbsp oil in a non-stick wok or saucepan on medium heat. Add SpicePaste and meat; stir fry for 2 minutes.
Add potato; stir fry for 3 minutes. Add mixed vegetables and water; stir fry until cooked and dry. Set aside to cool.
Put the filling at the end of the pastry and fold the pastry into a triangular shape. Pre heat oil in a saucepan on medium heat. Fry semosa until golden brown. Serve hot.

Butter Pumpkin & Vegetable Stew (Serves 4) - Our Recipes

2011-03-21T02:39:28Z

Ingredients:

250g pumpkin, cut into bite-sized pieces
100g button mushrooms, cut into quarters
100g mixed vegetables of your choice (eggplant, cauliflower or peas)
2 tbsp butter
110mL (1/2 cup) milk or double cream (thickened cream)
Baked or toasted almond flakes as garnish (optional)

Method:

Melt butter in a non-stick saucepan on medium heat.
Add Spice Paste and stir-fry until fragrant.
Stir in pumpkin, vegetables and mushrooms with milk or cream; simmer for 15 minutes or until cooked. Garnish and serve hot with Naan bread or rice.

Rogan Josh with Chicken (Serves 3 - 4) - Our Recipes

2011-03-16T04:29:02Z

Ingredients:

350g chicken meat, cut into bite-sized pieces
2 large onions, coarsely chopped
1-2 tbsp vegetable oil
110mL (1/2 cup) coconut cream or thickened cream
3 tbsp tomato puree
220mL (1 cup) water

Method:

Heat oil in a non-stick saucepan on medium heat. Add onions and stir fry until soft.
Add Spice Paste and chicken; stir fry for 3 minutes. Stir in water, coconut cream or thickened cream and tomato puree; bring to the boil.
Simmer uncovered for 20 mins or until cooked. Stir occasionally.

Kung Hei Fat Choi! - blog

2011-02-03T08:25:49Z

Kung Hei Fat Choi!

Happy Chinese New Year! It's one of the most important dates in the calendar for AHG, and at HQ, we've been getting ready to welcome the New Year - the Year of the Rabbit. For what it's worth, people born in the year of the rabbit are meant to be gentle and kind, quiet and polite, even to their enemies. On the other hand, they can think their own wants and needs are most important and they at times disguise their real traits when facing others making them quite deceiving. If you're not sure what your Chinese zodiac animal is, click here to find out - it makes for an interesting read when you get some down time.

Chinese New Year is always exciting for AHG, the food of course being the main reason, but what's not to love when there's a seemingly endless banquet of delectable food? From the ultimate good luck dish of braised fat choy (a dried vegetable that has the appearance of black hair) dried oysters and lettuce, whose name in Chinese sounds the same as the Cantonese words for "striking it rich", "good market conditions"and "generating wealth" respectively to dishes like suckling pig and steamed chicken, which are part of the ceremonial offerings to the gods and forefathers, our Chinese new year dinners are always delicious and most importantly, plentiful. My mouth is salivating right now, probably not the best to be writing this a couple of hours before dinner time.

With the trend of people eating in on the rise, you don't need to be Chinese to get involved in the celebrations. Try cooking some Chinese dishes at home, or infuse a few Asian cuisines together to make your own creation? Now that's impressive for the next dinner party. To get you in the mood for New Year celebrations, try our san choy bows (lettuce cups) and golden pineapple fried rice recipes. Both are easy to make Chinese dishes containing "lucky" ingredients that, we hope, will bring you good fortune in the year ahead.

Good luck cooking and looking forward to spending another happy, successful year with our AHG fans!

Golden Pineapple Rice (Serves 3 - 4) - Our Recipes

2011-02-03T05:47:52Z

Ingredients:

600g (3 cups) cooked rice
3 tbsp vegetable oil
100g bacon, cut into strips
100g ham, cut into strips
1 tin pineapple (450g), drain away juice and use 250g; cut into bite sized pieces
2 tsp curry powder
2 red chillies (seeds removed and thinly sliced)
2 spring onions; cut into thin strips as garnish

Method:

Heat oil in a non-stick wok on medium heat. Add bacon; stir fry until crispy. Set aside.

Add ham; stir fry for 1 minute. Add rice, SpicePaste© and curry powder; stir fry for 5 minutes. Stir in pineapples and sliced chillies; stir fry for 2 minutes.

Add fried bacon; stir through or until hot. Garnish and serve hot.

Try for FREE one of our new Simmer Sauces - blog

2010-11-03T22:52:22Z

It's been pretty busy at Asian Home Gourmet HQ as we're just launching our new range of Simmer Sauces! We have been able to find a way to prepare all the fresh ingredients into a Simmer Sauce so that it only takes a few simple steps to recreate flavoursome meals you would commonly find in restaurants, without compromising flavour.

If you're in Australia you can get an easy recipe idea if you pick up the current issue of MasterChef, Dec/Jan issue of Super Food Ideas and the November issue of Good Taste. Also make sure you click here to get your FREE sample on taste.com.au when you enter the competition to win an Asian inspired cooking set.

If you try one of our new Simmer Sauces make sure you let us know what you think on Facebook!

Thai Red Curry - Our Range

2010-10-18T00:22:15Z

(Kaang Daeng) is one of the most popular Thai curries. A delicate mixture of herbs and spices enriched with coconut milk makes this dish a favourite with Thai food lovers.