Sunday 24 March 2013

Recipe Of The Week | Singapore Noodles

Singapore Style Noodle Stirfry


Delicious and easy to prepare this has bags of flavour and is great with thinly sliced chicken strips.

Recipe:
Ingredients Required:
3 tsp Ferns singapore noodle paste
500g noodles
1/2 cup of shredded cabbage
2 large peppers, chopped into long thin strip
2 large carrots, chopped into long thin strip
3 finely chopped spring onions
1 tbsp finely chopped garlic
1 tbsp chopped ginger
2 tbsp tomato puree
4 tbsp oil
2 tbsp soya sauce
season to taste

Method:
Boil the noodles for 5 mins with 1 tbsp oil and a pinch of salt.

While these are cooking heat the oil in a wok and then add the ginger, garlic, spring onions, carrots, peppers and shedded cabbage and stirfry for 1 min.

Then stir in ferns singapore noodle paste and stir fry on a high heat for a couple of minutes.

Once cooked add the soy sauce, tomato puree and a pinch of salt and serve.

Also try with shrimp, shredded beef or diced chicken.
Enjoy!

Helen
the team
www.theasiancookshop.co.uk

Friday 27 July 2012

Recipe Of The Week | Satay BBQ Sticks

Satay BBQ Sticks

4 servings.

A rich, flavoursome satay that has a delicious spicy, nutty flavour. I marinate for longer to really get the flavour into the meat and then BBQ - when the suns out!

Ingredients Required : 7 tbsp yeos satay sauce [dip], 400g beef fillet, cubed, 1/2 cucumber cubed, 1 onion cubed,
Skewers

 For Marinade: 3 tbsp yeos satay sauce, 2 tbsp yeos light soy sauce, 1 tsp yeos pure sesame oil, 2 tsp yeos malaysian curry powder, 3 tbsp white sugar, 1 tbsp lemon juice, 1 small onion and garlic clove, chopped.

Mix marinade in bowl and marinate beef for 1hour, skewer beef cubes and grill satay until cooked. Warm yeos satay sauce and serve as a dip, garnish with cucumber and onions as desired.


Enjoy!

Helen
the team
www.theasiancookshop.co.uk

Friday 18 May 2012

Recipe Of The Week | Oriental Vegetable Stir Fry

Oriental Vegetable Stir Fry


A quick and easy, great tasting vegetarian stirfry. I love using the firm tofu in this and adding other vegetables to bulk it up a bit. I use cornflour instead of cornstarch and it really helps cling all the yummy rich flavour to the ingredients.

Saute 1 tbsp minced ginger in 2 tbsp cooking oil. Add 1 tbsp crushed and minced garlic, taking care not to brown it. Increase the heat and add 120g halved button mushrooms, saute for another 3 mins. Add 200g asparagus and 3 tbsp mama sitas reduced salt oyster sauce and stirfry for 30 secs. Add 1 tbsp cornstarch dissolved in 62ml water and simmer until the sauce thickens. Lastly add 250g soft tofu, sliced into cubes and cook for 15 secs.

I have also made a chicken version of this with some lovely thin strips of chicken breast.

Enjoy!

Helen
the team
www.theasiancookshop.co.uk

Saturday 28 April 2012

Recipe Of The Week | Stirfried Shrimp in Hoisin Sauce

Stirfried Shrimp in Hoisin Sauce

A great, easy to prepare stirfry that produces a delightful shrimp dish that is packed full of flavour. Both delicately spiced and sweet, the added salted plums in lee kum kee hoi sin sauce really works well in balancing the sweet notes. Ready in just a few minutes. Enjoy!

Recipe for Shrimp with Hoisin Sauce

Stirfry 1 tbsp minced garlic and 350g shrimp for 2 mins. Add 120g each of diced green and red bell peppers, 2 tbsp of Lee Kum Kee Hoisin Sauce and 1 tbsp oyster sauce. Stirfry for 1 min.

I usually serve with some fragrant jasmine rice and like to cut down on the peppers. Instead try adding in other vegetables like chopped onions and tomatoes. It cooks up thick and almost 'jammy' - my favourite type of stirfry!

Enjoy!

Helen
the team
www.theasiancookshop.co.uk

Saturday 21 April 2012

Recipe Of The Week | Tandoori Chicken

Traditional Tandoori Chicken

Delicious easy to prepare Tandoori Chicken, perfect grilled or for BBQ [if the weather holds up!]


Tandoori Chicken Recipe:

Ingredients Required:
3 tsp ferns tandoori paste
4 tbsp yoghurt
2 x chicken breasts
1 tsp olive oil
1 inch piece root ginger finely chopped
juice and zest of one lemon.

Method: In a large bowl mix together the tandoori paste, yoghurt, ginger and lemon zest/juice. Fan the chicken breast out and cover in the curry paste. Leave to marinate for at least 30 mins. Cook under a hot grill for 10 mins and then turn and cook for a further 5 mins. Serve hot with sliced onion and lemon slices and tandoori roti or bread of your choice.

'This is a great tasting, simple recipe that has delicious results! I marinate longer to really get the flavour into the meat. Just cover the bowl with cling film and place in the fridge overnight and by next morning you will be ready to cook with flavourfull chicken.'

Great with some Mint Raitha Yoghurt.

Enjoy!

Helen
the team
www.theasiancookshop.co.uk

Saturday 31 March 2012

Recipe Of The Week | Onion Bhajis

Onion Bhaji's

Classic Recipe for Authentic Onion Bhaji's by Virani

Preparation Time 15-20mins
Cooking Time 45-50mins

Ingredients Required:
8 oz pure gram flour, 1 tbsp rice flour, 1 tbsp sesame seeds, 1 tbs dhana jeera powder, 2 tsp chilli powder, 1/4 tbsp turmeric powder, 1 tbsp salt, 2 large onions, cut in half and sliced finely, 1 tbsp finely chopped coriander, 7 fl oz water, oil for deep frying.

Method:
1] sieve the gram flour into a large bowl, then mix in all the remaining dry ingredients together with the onion slices and chopped coriander.
2] gradually add water, mixing thoroughly until a thick batter is formed and the onions are well coated.
3] heat the oil to a depth of 2''-3'' in a wok or karahi over a medium heat. To check when the oil is correct temperature and ready to use, trial a drop of the batter - it should rise immediately to the surface without turning brown.
4] now the oil is at the correct temperature you can drop heaped tsp's of batter into the oil and fry. Place only a few in at a time and do not make them to large, otherwise the centre will not cook through. Turn them if necessary and fry for approx 5 mins until golden brown.
5] repeat until all bhajis are cooked, allowing time for the oil to reheat between each batch.
6] drain excess oil on absorbant paper. Serve.

The above recipe is from Virani's acclaimed cookery book 'the flavours of gujarat' and one of my favourites, packed with interesting spices,ingredients and flavours that work well together - especially the seasme seeds!

Enjoy!

Helen
the team
www.theasiancookshop.co.uk

Recipe Of The Week | Chicken in Spices & Yoghurt Curry

Chicken in Spicy Yoghurt Curry Sauce

Great Tasting Chicken Curry from Pakistan's Favourite Laziza

Ingredients Required:

Chicken 1kg
Yoghurt [beaten] 250g
Onion finely sliced 250g
Cooking Oil/Ghee 200g
Ginger finely sliced 30g
Laziza Chicken Masala one bag

Easy Steps:

1] Fry onion till golden, remove from oil and spread on absorbent paper. When crisp, crush it and keep aside [avoid very fine grinding or making paste]
2] In same oil put chicken, laziza chicken masala [one bag] beaten yoghurt and fry for 5 mins. Add 1-2 cups of water, cover and cook on low flame until meat is tender.
3] Add the crushen fried onion, stir for a while and cook on low flame until ghee/oil seperates from the gravy.

Tips: [1] for an enhanced taste add 1-2 tbsp of fine ginger shreds during step 2. [2] do not use overburnt or dark brown fried onion. [3] the yoghurt should not be too sour - try a natural plain set yoghurt.

Laziza Chicken Masala is available to buy online at the asian cookshop here http://www.theasiancookshop.co.uk/laziza-chicken-masala-spice-mix-100g-191-p.asp

Enjoy!

Helen
the team
www.theasiancookshop.co.uk