Asian Home Gourmet

No-Fuss Fridays: Black Pepper Stir Fried Rice With Sausage - blog

2013-04-12T03:55:21Z

Lip-curlingly pungent and utterly delicious, this no-fuss black pepper stir fried rice with sausage is a must have!

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Black Pepper Stir Fried Rice With Sausage

Preparation: 5 minutes
Cooking: 5 minutes
Serves: 4

Ingredients:

1 packet Asian Home Gourmet Spice Paste for Singapore Black Pepper Stir Fry

450 g cooked rice

150 g cooked sliced sausages or minced meat

½ (75 g) red capsicum, diced (5mm x 10mm)

½ (75 g) yellow capsicum, diced (5mm x 10mm)

3 shallots, finely chopped

2 TBsp oil

Cooking method:

1.    Heat oil in a non-stick wok on high heat. Sauté shallots until softened.

2.    Add sausages or meat and Spice Paste, stir-fry for 1 minute or until fragrant.

3.    Add red and yellow capsicums and fry for 1 minute.

4.    Stir in rice, stir-fry until cooked. Serve hot.

No-Fuss Fridays: Tikka Masala, Cashews & Sweet Potato - blog

2013-04-05T04:06:36Z

Whether you love Tikka Masala or you've never tried it in your life, you're in for a treat. Today's No-Fuss recipe is sure to knock the socks off of anyone who takes a bite.

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Tikka Masala, Cashews & Sweet Potato

Preparation: 5 minutes
Cooking: 45 minutes
Serves: 4

Ingredients:

1 packet Asian Home Gourmet Spice Paste for Indian Tikka Masala

500g chicken fillet, cubed 2.5cm x 2.5cm

2 tsp oil

1 onion, diced

1 chilli, diced

3/4 cup (165 mL) orange juice

1 red capsicum, sliced

½ cup (81 g) red kidney beans, cooked

½ cup (57 g) roasted cashew nuts

1 sweet potato (~18cm length), skin-on

A sprig of coriander as garnish (optional)

Cooking method:

1.    Heat oil in a saucepan on medium heat. Sauté onion and chilli until fragrant. Add spice paste and chicken, mix well.

2.    Add orange juice, cover and simmer for 30-40 minutes on low heat, until tender.

3.    Add red capsicum and kidney beans. Cook for 1 minute. Stir in cashew nuts and set aside.

4.    Bake or microwave the sweet potato until soft.

5.    To serve, slice the sweet potato in half lengthwise and spoon curry on top. Garnish with coriander.

No-Fuss Fridays: Szechuan Stir Fried Prawns - blog

2013-03-29T01:56:43Z

Today's no fuss recipe is full of bold flavours that will certainly please your taste buds. Szechuan stir fried prawns is the ideal dish to kick start the weekend!

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Szechuan Stir Fried Prawns

Preparation: 15 minutes
Cooking: 5 minutes
Serves: 4

Ingredients:

1 packet Asian Home Gourmet Spice Paste for Szechuan Chilli Ginger Garlic Stir Fry

350 g prawns, shelled and de-veined

2 tomatoes , deseed and coarsely chopped

2 red chillies, deseed and coarsely chopped

2 cloves garlic, coarsely chopped

2 spring onions, cut (5cm length)

4 ginger slices, thin strips

3 TBsp vegetable oil

1½ TBsp cornstarch

Cooking method:

1.    Lightly dust prawns with cornstarch. Heat oil in a non-stick pan on medium-high heat.
       Pan-fry prawns until cooked. Set aside.

2.    Heat wok on medium-high heat. Add garlic, chilli and ginger, stir-fry for 30 seconds.

3.    Add tomato, Spice Paste, spring onions and prawns. Stir through for 1 minute or until prawns are well
     coated with sauce. Serve hot.

Vietnamese Pho - blog

2013-03-25T01:48:09Z

Often mistakenly pronounced as 'foe', pho is said with a rising intonation that almost sounds as if you were to ask, 'Fur?'

Pho was born in Northern Vietnam around the mid-1880s. When one thinks of Pho, you immediately associate it with Vietnamese cuisine, however, the dish is heavily influenced by Chinese and French cooking. Rice noodle were imported from China; the French popularised the eating of red meat. In fact, it is believed that "pho" is derived from "pot au feu" a French soup. Vietnamese cooks blended the Chinese, French and their native influences to make a dish that is uniquely Vietnamese.

Today, among all the Vietnamese dishes that came to the attention of the people around the world, nothing else has received such tremendous acceptance as pho. There are countless chefs running popular Vietnamese restaurants, with their own 'secret' pho recipe. So techniques in cooking and preparing pho vary from chef to chef. Variations can also depend on what type of pho is being prepared.

If you type Pho into Google, hundreds of recipe will appear. We recommend Wholesome Cook's Pho recipe using AHG Vietnamese pho spice paste. Referred to as the 'express version' that will take ten minutes, yet, still be that perfect comfort food we all crave- warm, hearty and deliciously refreshing.

No-Fuss Fridays: Thai Pumpkin & Prawn Curry - blog

2013-03-22T02:13:27Z

Today's no-fuss recipe is a delectable Thai pumpkin & prawn curry, this dish is so delicious it might just become your new classic hit!

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Thai Pumpkin & Prawn Curry

Preparation: 10 minutes
Cooking: 10 minutes
Serves: 4

Ingredients:

1 packet Asian Home Gourmet Spice Paste for Thai Red Curry

300 g pumpkin, cut into 35mm x 35mm cube

150 g prawns, de-veined with tail-on

200 mL coconut milk

1 TBsp vegetable oil

½ tsp (4g) white sugar

1 sprig coriander as garnish (optional)

Cooking method:

1. Heat oil in a non-stick pan on medium heat. Add Spice Paste, stir-fry for ½ minute.

2. Add 1TBsp coconut milk and stir-fry for 1 minute. Add pumpkin and prawns and stir-fry for 1 minute.

3. Stir in remaining coconut milk then bring to boil. Cover and simmer for 5 minutes at low heat or until pumpkin is cooked.

4. Season to taste with sugar and garnish. Serve hot with rice.