Our Recipes

Baked Tom Yum Fish (Serves 3 - 4)

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)

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)

2011-03-22T02:38:36Z

Ingredients:

1 packet Asian Home Gourmet Indonesian Rendang Curry SpicePaste©
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)

2011-03-21T02:39:28Z

Ingredients:

1 packet Asian Home Gourmet Indian Butter Chicken SpicePaste©
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)

2011-03-16T04:29:02Z

Ingredients:

1 packet Asian Home Gourmet Rogan Josh SpicePaste©
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.

Golden Pineapple Rice (Serves 3 - 4)

2011-02-03T04:47:52Z

Ingredients:

1 packet Asian Home Gourmet Cantonese Stir-Fried Rice Spice Paste©
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.

Chicken Noodle Soup (Serves 4)

2010-05-18T10:22:24Z

Ingredients:

1 packet Asian Home Gourmet Vietnamese Pho SpicePaste©
450g (1 lb) chicken thigh or drumstick
150g (5 oz) dried rice noodles or any noodles of your choice (cook according to pack instructions). Portion into 4 bowls and set aside.
50g (½ cup) lightly blanched bean sprouts,
1 medium-sized onion, cut into quarters
880ml (4 cups) water
¼ tsp sesame oil as seasoning (optional)
2 tbsp fried sliced garlic or shallot, sliced chillies and spring onion, basil or mint leaves as garnish

Method:

1. Boil water and onion in a saucepan. Add chicken, cover and simmer on medium heat for 20 minutes or until cooked. Remove chicken and season with sesame oil. Shred the chicken and set aside.
Strain chicken stock to remove solids. Reserve 3½ cups (750ml) chicken stock.
Stir SpicePaste© into chicken stock and bring to a boil. Pour soup over noodles with shredded meat and bean sprouts. Garnish and serve hot.

Pumpkin Bacon Risotto Rice (Serves 4)

2010-05-18T10:22:20Z

Ingredients:

1 packet Asian Home Gourmet Vietnamese Pho SpicePaste©
450g (1 lb) chicken thigh or drumstick
150g (5 oz) dried rice noodles or any noodles of your choice (cook according to pack instructions). Portion into 4 bowls and set aside.
50g (½ cup) lightly blanched bean sprouts,
1 medium-sized onion, cut into quarters
880ml (4 cups) water
¼ tsp sesame oil as seasoning (optional)
2 tbsp fried sliced garlic or shallot, sliced chillies and spring onion, basil or mint leaves as garnish

Method:

Heat butter in a non-stick saucepan on medium heat. Add onion, SpicePaste©, bacon and pumpkin; stir-fry for 5 minutes. Add 220ml (1 cup) of milk and bring to a boil. Set aside.
Add water to rice in a non-stick saucepan; bring to a boil. Cover with lid and cook for 7 minutes on medium-low heat or until water is almost absorbed.
Add 110ml (½ cup) of milk and pumpkin mixture on top of rice, continue to cook for 15 - 20 minutes or until rice is semi-dry. Remove from heat and let it stand for 10 minutes. Serve hot.

Thai Red Curry Crabs (Serves 4)

2010-05-18T10:22:15Z

Ingredients:

1 packet Asian Home Gourmet Thai Red Curry SpicePaste©
450g (1 lb) crabs, cut into quarters
30 fresh basil leaves
4 cloves garlic, coarsely chopped
4 shallots, coarsely chopped
285ml (1¼ cups) - 330ml (1½ cups) coconut milk or milk
2 tbsp vegetable oil
1 egg, beaten (optional)

Method:

Heat oil in a non-stick wok on medium heat. Add SpicePaste©, garlic and shallots; stir-fry for 2 minutes.
Add crabs, basil leaves and coconut milk or milk. Cover and cook on medium heat for 5 minutes.
Remove lid, stir in an egg slowly and cook for ½ minute. Serve hot with rice.

Variation: You may replace crabs with any seafood of your choice.

Thai Green Curry Mussels (Serves 4)

2010-05-18T10:22:05Z

Ingredients:

1 packet Asian Home Gourmet Thai Green Curry SpicePaste©
1 kg (2 lb) green mussels
1 small red or yellow capsicum or bell pepper, finely chopped
220ml (1 cup) coconut milk or milk
110ml (½ cup) water
1 tbsp vegetable oil
½ tbsp sugar (optional)
1 tbsp coriander or basil leaves, coarsely chopped (as garnish)

Method:

Heat oil in a non-stick wok on medium heat. Add SpicePaste©; stir-fry for 1 minute.
Stir in coconut milk or milk, water and sugar. Bring to a boil.
Add mussels, bell pepper or capsicum and cook for 5 minutes or until cooked. Garnish and serve hot with noodles or rice.

Tropical Spaghetti with Pineapples & Ham (Serves 4)

2010-05-18T10:22:01Z

Ingredients:

1 packet Asian Home Gourmet Thai Aromatic Grill Marinade
1 tin (450g or 1 lb) pineapple, drain away juice and cut into bite-sized pieces
150g (5 oz) spaghetti (cook according to pack instructions)
150g (5 oz) ham, cut into strips
2 medium-sized tomatoes, diced
1 large onion, thinly sliced
3 pieces shallots, finely chopped
3 cloves garlic, finely chopped
110ml (½ cup) water
1 tbsp vegetable oil
1 cup shredded cucumber as garnish

Method:

Heat oil in a non-stick wok on medium heat. Add onion, shallots and garlic; stir-fry for 2 minutes or until fragrant.
Add diced tomatoes; stir-fry for 1 minute. Add Marinade and water; bring to a boil.
Stir in cooked spaghetti, ham and pineapple. Garnish and serve hot.

Beef Roulade (Serves 4)

2010-05-18T10:19:25Z

Ingredients:

350g (¾ lb) beef, thinly sliced
100g (3½ oz) Enoki mushroom, discard the roots and cut into 5cm (2") lengths
60g (2 oz) cucumber, cut into strips of 5cm (2")
60g (2 oz) carrot, peeled and cut into strips of 5cm (2")
1 small onion, finely chopped
110ml (½ cup) water
1 tbsp vegetable oil
1 tbsp cornstarch (mix with 1 tbsp water)
Spring onions, blanched

Method:

Place carrot, cucumber and mushrooms at one side of sliced beef. Fold in one end and roll up firmly to enclose the filling. Tie rolls with blanched spring onions.
Stir in water and cornstarch solution; bring to a boil. Put in beef rolls and simmer at high heat for 2 minutes. Serve hot with rice.

Seafood Pasta (Serves 4)

2010-05-18T10:15:42Z

Ingredients:

150g (5oz) pasta of your choice (cook according to pack instructions)
350g (¾ lb) seafood (shelled prawns, mussels, clams or squids/calamari)
100g (3½ oz) mixed vegetables
1 medium-sized onion, finely chopped
165ml (¾ cup) coconut milk or milk
55ml (¼ cup) water
1 - 2 tbsp vegetable oil
½ cup almond flakes as garnish (optional)

Method:

Add onions, vegetables, seafood, coconut milk or milk and water. Bring to a boil and simmer for 5 minutes.
Pour sauce mixture over cooked spaghetti or pasta. Garnish and serve.

Cabbage Rice Rolls (Makes 15 rolls)

2010-05-18T10:11:01Z

Ingredients:

450g (2¼ cups) cooked rice
100g (3½ oz) Enoki mushroom, blanched and pat dry
15 cabbage leaves or Wong Bok, blanched and pat dry
1 small carrot, peeled and cut into strips of 5cm (2")
1 small cucumber, peeled and cut into strips of 5cm (2")
1 tbsp vegetable oil

Method:

Cut 2cm (1") of the hard stalk and trim the top of the cabbage leaf. Place 2 tbsp of rice across the centre of leaf and top with carrot, cucumber and mushroom filling.
Fold in the sides and the top of the leaf over to enclose the filling. Roll up cabbage leaf tightly and trim off any excess leaf if roll is too bulky. Arrange on a platter and serve with Hoisin Sauce.

Variation: You may use chicken fillets instead of cooked rice. Marinate chicken fillet strips with 1 packet of SpicePaste© and grill until cooked. Repeat step 2-3 as above.

Spinach and Kidney Beans Curry (Serves 4)

2010-05-18T10:06:20Z

Ingredients:

450g (1 lb) chicken fillets, cut into bite-sized pieces
200g (7 oz) baby spinach leaves
150g (5 oz) kidney beans, drained
2 medium-sized potatoes, cut into bite-sized pieces
385ml (1¾ cups) coconut milk or milk
4 tbsp tomato paste
1 tbsp vegetable oil
3 tbsp almond flakes as garnish (optional)

Method:

Heat oil in a non-stick saucepan on medium heat. Add SpicePaste©; stir-fry for 1 minute. Add chicken and potatoes, stir-fry for 2 minutes.
Stir in tomato paste, coconut milk or milk and bring to a boil. Simmer uncovered on medium heat for 15 minutes.
Add beans and spinach; simmer for 1 minute or until cooked. Garnish and serve hot with Naan bread.

Variation: You may replace chicken fillets with any chicken parts of your choice.