simple asian recipes
with
issue #1
simple asian recipes
Measurement Conversion International measures 1 cup (8 fl oz) = 250ml 1 teaspoon (1/6 fl oz) = 5ml 1 tablespoons (1/2 fl oz) = 15ml Weights 30g = 1 oz
Volumes Lengths 30ml =1 fl oz
6mm =
250g = 8 oz
125ml = 4 fl oz
1cm =
500g = 1 lb
250ml = 8 fl oz
1/ 4 1/ 2
inch inch
2.5cm = 1 inch
Oven temperatures Heat
Centigrade/Celsius Fahrenheit
Very cool Cool or slow
110
225
135-150
275-300
Moderate 175 350 Hot
220 425
Very hot
230
450
fat trans
free
authentic asian
recipes
– no genetically modified ingredients
Chinese, Indonesian,
– suitable for
Cambodian, Burmese,
Thai, Vietnamese, Singaporean, Malaysian
vegetarians & vegans – suitable for celiacs
and Indian, if you’re looking for Asian inspiration recipes,this WORLDFOODS collection is for you. Spoil yourself by indulging in a
– no artificial preservatives,
tantalizing line of mouth watering Asian cuisines by using WORLDFOODS.
coloring and flavoring
This e-cookbook contains everything from
– allergens free
appetizers to desserts for the most lavish
simple soups to exotic main courses, simple of dinner parties. Dip into this tremendous range of recipes and you’ll be sure to find everything you need.
gluten free
100% fresh
ingredients
calories per serving: 523 cals
cooking instr prawn fritters:-
Indian Rojak
To serve:Arrange all ingredients into a platter and pour sauce gravy over or serve the sauce separately.
Serves 4
ingredients n fritter:for praw ur raising flo .6oz) selfo 160g (5 te of soda na bo ar bic o 1/4 tsp powder turmeric o 1/2 tsp pper pe tsp 2 o 1/ to taste sugar or o 2 tsp to taste or lt sa o 1/4 tsp ed onion finely chopp o 2 tbsp and ns, shelled oz) praw .5 (3 0g o 10
Others:boiled o 2 eggs, toes o 2 pota bean curd o 3 soya dded ber, shrea m cu cu o 1 sprouts, an be o 100g ter in hot wa blanched chopped
1 egg
o o
ter 4 tbsp wa
For sauce:ptional) ) water (o (1.7 fl. oz N CHILLI o 50ml MALAYSIA DS OO DF e WORL ttl bo 1 o MARINADE nded COCONUT anut, grou tosted pe unsalted ) es, oz (7 t potato ee o 200g sw lor ange co (3.5oz) Or r o 100g with wate d blended boiled an
1. 2. 3. 4. 5.
uction
Sift flour and bicarbonate of soda into a mixing bowl. Add turmeric powder, salt, pepper and sugar to mix. Add egg and water mixture, and mix into a smooth batter. Finally, stir in onion and prawns to combine. Heat enough oil in a wok over medium heat. Drop a tablespoon of batter into the hot oil and deep-fry the fritters until golden brown. Dish out and drain on kitchen paper towels.
for potatoes:1. 2.
Boil cleaned potatoes in their jackets. Peel and rub in some salt and then deep fry till golden brown. Cut into wedges.
for eggs:-
1. Cut the hardboiled eggs into half.
for firm soya bean curd:1. Deep fry soya bean curd in hot oil till golden brown. 2. Cut diagonally.
for sauce:1. 2. 3. 4.
Heat 2 tbsp of cooking oil. Add in peanuts and fry for 1-2 minutes till aromatic. Add in WORLDFOODS Malaysian Chili Coconut Marinade followed by blended sweet potatoes (optional). Bring to boil.
appetizer
S pring Rolls Chinese Ginger Garlic Dipping/S tir-fry S auce 96 cals calories per serving:
Serves 6
ingredients o
8 prawns, shelled and deveined - chopped into small pieces
o
1 jicama, julienned or 300g (10.5oz) cabbage,
o
1 carrot, shredded
o
5 long beans, chopped finely
o
3 cloves garlic, finely minced
o
3 shallots, finely minced
o
Salt to taste
o
Sugar to taste
o
Pepper powder to taste
o
1 pack of frozen spring roll wrappers, thin type
o
oil for frying
o
WORLDFOODS MALAYSIAN SWEET CHILLI
shreadded
COCONUT DIPPING/STIR-FRY SAUCE. Sealing Starch:- Mix the below o
2 tablespoon starch (corn/tapioca)
o
5 tablespoon of water
cooking instruction 1. Heat oil in a wok and fry the garlic and shallots until aromatic. 2. Add prawns, julienned jicama/shredded cabbage, shredded carrot and long beans. 3. Season with salt, pepper, sugar and cook for 5 minutes. Let cool for 15 minutes. 4. To assemble the spring rolls, lay a spring roll wrapper. Put some filling in the middle. Fold in the two sides and roll up the wrapper tightly to form the spring rolls. Seal the spring roll with the starch prepared. 5. Deep fry them over medium heat until golden brown. Drain the spring rolls on paper towels. 6. Serve them with WORLDFOODS Chinese Ginger Garlic Dipping/Stir-fry Sauce. Note : You may serve them using all WORLDFOODS dipping/stir-fry sauces.
cooking instruction
calories per serving: 1276 cals
Rice
Malaysian Nasi Lemak with Rendang Chicken
Serves 3
1. 2. 3.
Wash rice until clean then drain. Put rice, pandanus leaves and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains. Keep rice warm before serving with other condiments.
ingredients o o o o o o
oz) rice 300g (10.5 1 tsp salt lk coconut mi l (13.5oz) 375-400m d te ot kn us leaves, 5 pandan 500g (1lb)] [approx drumstick 3 chicken RENDANG DS OO DF 1 jar WORL
o
SAUCE COOKING al) chili (option e ey d 1 bir
Garnishes: er sliced o Cucumb d Peanuts o Roaste into half d egg,cut ile bo 2 o vies cho an d te o Roas
Malaysian Rendang Chicken
1. 2. 3. 4.
Heat 2 tablespoon of oil in a saucepan. Add in WORLDFOODS Rendang Curry Sauce followed by chicken drumstick. Simmer for 20mins until the chicken is thoroughly cook. Serve with Coconut Rice. Garnish with cucumber, roasted peanuts, boiled egg, roasted anchovies.
cooking instruction
ingredients
ip in thin str loin fillet z) beef sir 450g (15.8o sesame oil o 2 tbsps peanut oil p tbs 1 o c clove o 2 garli er bell pepp .5oz) red o 100g (3 corn by ba ) oz .5 o 100g (3 Thai DFOODS ttle WORL o 1/2 bo Lime r ffi Ka with Sweet Chili soy sauce o 2 tbsps ame seed toasted ses z) sesame o 20g (1o li, chi e bird ey o 1 red al) ely (option chopped fin
o
calories pe r serving: 305 cals
Seared Beef with Toasted Sesame
Serves 4
1. Marinade beef with WORLDFOODS Thai Sweet Chili with Kaffir Lime, sesame oil and soy sauce for 15 minutes. 2. Heat peanut oil in a wok. Stir in garlic and chilies and cook till fragrant. 3. Add in red bell pepper and baby corn, stir fry for 3 minutes. 4. Add in beef and tossing around to sear it. 5. Stir in sesame seeds, making sure the beef is coated with the sauce. 6. Serve with rice.
calories per serving: 252 cals
cooking instr
uction
1. Heat a wok over high heat, adds oil to coat. 2. Add onion and stir-fry over high heat 1 minute followed by garlic. 3. Add red and yellow bell pepper followed by snap peas. 4. Stir in Thai Panang Curry Cooking Sauce (Thai Creamy Chilli Kaffir Lime) and cooked for 2 minutes. 5. Add in prawns and toss around till cooked. Add in kaffir lime leaves. 6. Pour the ready sauce on top of the noodle. Toss well and served. Garnished with coriander.
Panang Prawn Curry with Noodle Serves 4
ingredients o
c
rli 2 cloves ga 1 red onion
il intact d, with ta and deveine ns, shelled (1lb) praw 0g 50 o e juice o 1 tsp lim ed finely ves, chopp r lime lea o 3 kaffi pper pe d re 7oz) o 50g (1. w pepper 7oz) yello o 50g (1. as z) snap pe 7o (1. g G SAUCE o 50 Y COOKIN NANG CURR PA AI TH e) o 1 jar Lim r illi Kaffi Creamy Ch (Thai garnish riander to co esh Fr o
o
o
odle z) Fresh no bowls) 400g (14.1o and set in t water, ho th wi (blanched
1
2
3
4
ingredients o 600g (1lb 5oz) peeled and seeded pumpkin,
cut into 3 cm cubed
1
o 3 tbsps oil
2
o 5 tbsps WORLDFOODS
THAI RED CURRY PASTE
o 200ml (7 fl. oz) coconut milk o 200g (7oz) green beans
- cut into 3cm length
o 2 kaffir lime leaves crushed o 1 tsp lime juice
4
3
8 cals g: 30
servin s per
calorie
6
5
cooking instruction
Serves 6
pkin Roasted PmuymC urry with Crea
1. 2. 3. 4.
Preheat the oven to 2000c. Place the pumpkin in a baking dish with 1 tbsp oil toss to coat. Roast for 20 minutes. Heat the remaining oil in saucepan, add in Thai Red Curry Paste and stir fry till fragrant. Add coconut milk. Add in pumpkins, followed by green beans and kaffir lime leaves. Reduce the heat to low and cook for 5 minutes. Stir in lime juice, mix well. Serve with rice.
ies calor
per
4 g: 17
servin
cals
cooking instruction 1. 2. 3.
Thai Tom Yum Seafood Fried Rice
Tips:must be Rice for frying st 2 hours in cooked at lea re. e night befo advance or th
Serves 2-4
ingredients n olive oil 1 tablespoo rice, z) cooked .7o (10 0g o 30 tructions r pack ins pe as ed s cook d vegetable zen mixe fro ) oz .5 lved ha o 100g (3 ), al (option mushrooms ed o 6 fresh finely chopp slice ginger, d deveined in th 1 o shelled an ns, aw pr .5oz) raw M PASTE o 100g (3 AI TOM YU TH DS DFOO tbsp WORL o 1 1/2
o
Heat the oil in a frying pan or wok. Add ginger and stir fry till fragrant. Stir in the tom yum paste and fry for 1 minute until aromatic. Add mixed vegetables, mushrooms, prawns and stir for 2 minutes. Stir in rice and cook for further 5 minutes until heated through.
ingredients sticks .8oz) rice o 80g (2 oil d p tbs o 1 and deveine ns, shelled .1oz) praw gthsv len o 60g (2 2” o s, cut int .3oz) chive o 10g (0 sprouts .5oz) bean (3 0g 10 o corn oz) baby .5 (3 0g THAI’ o 10 THAI ‘PAD DFOODS RL WO e o 1 bottl SAUCE NOODLE
Garnishing (optional): o 1 egg
ted o 2 tbsp chopped unsal roasted peanuts o Lime wedges s o Fresh coriander leave
noodles
calories pe r serving: 348 cals
Pad Thai Serves 2
cooking instruction 1. Place rice sticks in a pot of cold water and bring to a boil. Simmer for 3-5 minutes until just tender. Drain and set aside. 2. Make an omelette with the egg. Cool and shred it thinly. 3. Heat cooking oil in a wok or frying pan and pan-fry prawns until it turns pink. 4. Pour in WORLDFOODS Thai ‘Pad Thai’ Noodle Sauce and bring to a boil. 5. Add in rice sticks and bean sprouts. Stir gently to a dry consistency. 6. Just before serving, add in chives and toss gently. 7. Remove onto plates. Garnish with shredded omelette, roasted peanuts and coriander leaves. Serve hot with lime wedges on the side.
noodles
calories per serving: 393 cals
Seafood Curry Udon Serves 2
cooking instruction 1. Boil water in a large pan and cook Udon noodles as indicated in the package. 2. Drain and in bowls. 3. Boil WORLDFOODS Malaysian Vegetable Curry Cooking Sauce and water in a pot. 4. Add in mushrooms,chilli, squid and surimi stick till cooked. 5. Serve curry soup over the Udon noodles.
ingredients YSIAN DS MALA WORLDFOO o 1 jar G SAUCE IN OK Y CO BLE CURR VEGETA r wate 4 cup) of o 60ml (1/ odle sh udon no (7oz) fre 0g 20 o o ring int t cu z) squid, ed thinly o 30g (1o nt stick, slic inly .7oz) filame m, sliced th o 20g (0 oo shr ake mu .7oz) Shiit o 20g (0 m i mushroo .5oz) Enok o 15g (0 extra heat chili - for e ey d bir o 1
ingredients Dressing: o
3 tablespoons extra-virgin olive oil
o
1 tablespoon white wine or cider vinegar
o
2 tablespoons WORLDFOODS PASSION
PINA TOPPINGS
o
1 teaspoon sesame oil
o
1 tablespoon fish sauce
o
Freshly ground peppercorns to taste
Salad:
salad 135 cals calories per serving:
Tropical Coleslaw
o
300g (10.5oz) cabbage, finely shredded
o
200g (7oz) carrot, finely shredded
o
200g (7oz) chicken breast fillet, grilled
and sliced thinly
o
2 shallots, finely sliced
o
15g (0.5oz) coriander leaves
Serves 4
Topping:
cooking instruction 1.
In a large mixing bowl, combine the dressing ingredients. Add the salad ingredients and toss together. Serve sprinkled with toppings.
o
2 tablespoons pumpkin seeds, toasted
o
1 teaspoon white sesame seeds, toasted
o
1 teaspoon black sesame seeds, toasted
salad
ingredients
cals calories per serving: 162
Ingredients for Salad: o 50g (1.7oz) pomelo
Yum Sum O
Serves 1
o 50g (1.7oz) salad vegetable o 30g (1oz) salmon roe o 10g (0.35oz) fried shallots o 10g (0.35oz) peanuts, crushed Ingredients for Salad Dressing: o 20g (0.7oz) WORLDFOODS
cooking instruction
MALAYSIAN VEGETABLE CURRY SAUCE
o 20g s(0.7oz) salad oil o 1 teaspoon salt o 10g (0.35oz) lime juice
1. 2. 3.
Well mixing WORLDFOODS Malaysian Vegetable Curry Sauce and salad oil. Add salt and lime juice. Mix before serving
ingredients d awns, peele w fresh pr (10.7oz) ra o 300g bits tid e pl ap es ne (1 cup) pi into bite siz o 250g tuce, torn maine let (3 cups) ro o 750g ) ptional wedges (o CONUT o Lemon NESIAN CO OODS INDO DF RL sired) WO o NG (as de SI ES DR SALAD CHILLI
salad
cooking instruction calories pe r serving: 120 cals
Asian Prawn Cocktail Serves 4-5
1. 2.
In a pot of boiling water, blanch prawns for a few minutes until it turns pink. Drain and allow to cool. Chill prawns in the refrigerator if desired. In a large bowl, mix in romaine lettuce, pineapple tidbits and cooked prawns. Toss with WORLDFOODS Indonesian Coconut Chilli Salad Dressing. Serve immediately with lemon wedges.
calories per serving: 263 cals
Masaman Chicken Stew Serves 2-4
cooking instruction 1. 2. 3. 4. 5.
Boil potatoes and carrots in a pot of boiling water for 3-5 minutes until just tender. Drain and set aside. Heat oil in a wok or frying pan. SautĂŠ onions until fragrant. Add chicken and pan-fry until browned. Add in WORLDFOODS Thai Masaman Curry Sauce, potatoes and carrots. Allow to simmer for 15-20 minutes. Garnish with cashew nuts. Serve with rice or crusty bread.
ingredients
s into chunk cken, cut (8.9oz) chi o 250g s nk o chu to, cut int o 1 pota o chunks ot, cut int o 1 carr quartered m onion, o 1 mediu shew nuts ca p tbs o 3 oil o 1 tbsp MASAMAN DS THAI WORLDFOO o 1 jar E SAUC CURRY
calories pe r serving: 154 cals
Minced Pork wit Water Chestnut inh Lettuce Cups
Serves 4-6
ingredients o 1 tbsp oil o 1 large head ice berg lettuce o 8 fresh water chestnuts,
peeled and finely chopped
o 4-6 sprigs chinese chives o 300g (10.7oz) minced pork o 1 jar WORLDFOODS THAI
BASIL CURRY STIR-FRY SAUCE
cooking instruction 1. Shred 5-6 lettuce leaves finely. Soak remaining lettuce in cold water. This will enable you to peel each lettuce leaf off easily and you will have a cold, crisp lettuce cup to go with your hot pork filling. 2. Heat oil in a frying pan and fry the minced pork until the meat is no longer pink. 3. Add WORLDFOODS Thai Basil Curry Stir-Fry Sauce and water chestnuts and stir-fry for a further 2 minutes. 4. Add shredded lettuce and cook for 1 minute or until the lettuce wilts slightly. 5. Add in chinese chives and toss gently. 6. Spoon 3-4 tbsp of pork mixture into each lettuce cup and serve hot.
ingredients o
calories per serving: 149 cals
T hai Greenurry Chicken C Serves 2
1 jar (340g) WORLDFOODS THAI
GREEN CURRY SAUCE
o
2 tablespoon cooking oil
o
340g (12.1oz) chicken, cut into cube
o
1 small aubergine, cubed into
2.5cm (1.2in) dice
o
15 fresh basil leaves
o
1 red chili,finely shredded
cooking instruction 1. Heat oil in a saucepan, add the aubergine and cook until golden brown. 2. Add the chicken and cook until browned on all sides. 3. Then finally add the curry sauce and simmer over low to moderate heat for 15 minutes or until sauce has thickened, stirring occasionally. 4. Stir in Basil leaves just before serving. Garnish with red chilli.
ingredients RLDFOODS (340g) WO o 1 jar SAUCE Y RR RED CU THAI oking Oil Co p tbs o 2 en, diced neless Chick (12.1oz) Bo o 340g Shoots, ed Bamboo nn Ca z) o 170g (6o ed and slic rinsed
Garnishing:
sliced o 1 Red Chilli, Leaves o 6-8 Basil ves o 6-8 Mint Lea
calories pe r serving: 269 cals
cooking instruction 1. 2. 3.
Thai Red Chicken Curry Serves 2
Heat the oil in a saucepan, add the chicken and cook until browned on all sides. Next add the bamboo shoots and curry sauce and simmer over low to moderate heat for 15 minutes, stirring occasionally. Before serving, garnish with chilli, basil leaves and mint leaves.
calories pe r serving: 240 cals
cooking instruction 1. 2. 3. 4.
Heat 2 tbsps of oil in a wok over medium heat and stir fry garlic until fragrant and golden brown. Remove from heat and set aside. Brush fish with remaining oil and grill fish on a pan grill,on each side until the fish is cooked. Remove and transfer to a serving platter. To make the sauce, pour in 1 bottle of WORLDFOODS Chinese Ginger Garlic Dipping/Stir-fry sauce ,add in bird eye chili and bring to boil.Reduce the heat to low, stir in lime juice and adjust to taste. Remove from heat and pour sauce over the grilled fish. Spread the fried garlic and oil over the fish, garnish with coriander leaves and serve immediately.
Vietnamese Grill Fish Serves 4
ingredients oil of cooking o 3 tbsps garlic ed nc mi et, cleaned o 1 tbsp er fish fill bass/snapp (1lb) cod/sea o 500g ish er to garn GINGER o Coriand CHINESE RLDFOODS WO e ttl bo o 1 SAUCE RY -F IR ST DIPPING/ GARLIC taste ice or to of lime ju o 2 tbsp ed slic li, chi eye o 1 bird’s level) rease heat al - to inc (option
per ries
calo
8 g: 22
servin
cals
ingredients o 1 tablespoon oil o 340g (12oz) shell-on tiger
prawn, headless and deveined
o 1 bottle WORLDFOODS INDOCHINA
CAMBODIAN PINEAPPLE LEMON
GRASS STIR-FRY SAUCE (1 cup)
o 3-4 bird’s eye chilies, pounded o 1/2 teaspoon Sriracha chili sauce o 1/2 teaspoon fish sauce o 2 tablespoons coconut milk o 1 tablespoon water o 5-6 Thai basil leaves,
coarsely chopped
Cambodian Lemongrass Shrimp Serves 2
Chef Anne * Recipe by
cooking instruction Heat up the oil in a stir-fry pan over high heat. Add the prawn and stir-fry for about 1 minute. Pour the stir-fry sauce into the pan and stir well with the prawn. Add the bird’s eye chilies, chili sauce, fish sauce, coconut milk and water. Bring it to boil. Add the basil leaves, dish out and serve immediately with steamed rice.
calories pe r serving: 129 cals
T hai Tom Yum Soup Serves 2-4
ingredients o 3 tbsps of WORLDF OODS THAI TO M YUM PAST E o 60g (2.1o z) shrimp, shelled and deveine d (leaving tails on) o 60g (2.1o z) straw mu shroom o 2 tbsps cooking oil o 70ml (2 .3 fl.oz) coc onut milk o 150ml (5 fl.oz) wa ter
cooking instruction 1. 2. 3. 4.
Pan fry 2 tablespoons of oil with 3 tablespoons of Tom Yum Paste for 1-2 minutes until aromatic. Add water and bring to a boil. Add in shrimps and mushrooms. Simmer over medium heat until shrimp is cooked. Stir in coconut milk and bring to a boil. Garnish with coriander leaves (cilantro).
Glossary Chillies – the most essential culinary item in almost all Asian Country. These fiery peppers are often used in curries and stir-fries. Many different varieties are used including bird’s eye chili, red and green chilies. Galangal – resembling pink-colored ginger. Galangal imparts a distinctive flavour to many dishes. Garlic – An essential ingredient in Asian cooking. Garlic is great for stir-frying ,cook it briefly with other vegetables. Kaffir lime leaves – A fragrant lime leaf that adds an intense frangrances to dishes. Lemongrass - The distinctive citrus flavor of this plant makes it favorite ingredient in stir-fries or curry paste. Coriander leaves – widely used in Asian cooking.Coriander roots are used mostly in soups for their wonderful aroma, while the leaves are used as garnish. It help reduce stomach gas and release toxins from kidney. Pandanus leaves
– These fragrant leaves are principally used as wrapper or as a liner.
Basil leaves – Thai Basil is a popular ingredient in South-east Asian cooking. It has typical sweet aroma,overlaid with hint of aniseed or liquorice. Noodles – in Asia, noodles are integral part of the diet, served with soup, salads, stir-fries and sweet dishes.They are usually made from wheat flour or rice flour. Banana leaf – not strictly an ingredient, these large,pliable leaves are used in Thai and Malaysia cooking to wrap food for steaming. The leaves impart a mild smoky flavor to the food.
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