US
WHI
P DELICIO U P
HE
ES
& AL H S THY DI WITH
issue #2
healthy recipes
Measurement Conversion International measures 1 cup = 250ml (8 fl oz) 1 teaspoon = 5ml (1/6 fl oz) 1 tablespoons = 15ml (1/2 fl oz) 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 – suitable for vegetarians & vegans – suitable for celiacs Looking for healthy recipes? – no artificial preservatives, coloring and flavoring
These delicious and healthy recipes are specially for you! WORLDFOODS brings to you this exciting and mouth watering flavours that adds extra pizzas to your daily meal!
– allergens free
gluten free
100% fresh
ingredients
cooking instruction
calories per serving: 113 kcals
1. Marinate bacon with WORLDFOODS Indian Tandoori Marinade for 15 minutes. 2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Baste with marinade. Drain, crumble and set aside to cool. 3. Prepare the dressing by mixing together the lemon juice, salt and pepper. 4. In a medium bowl, stir together the lettuce, parsley, tomatoes and bacon. Pour dressing over mixture and toss well to coat. 5. Refrigerate until chilled; serve over lettuce leaves and garnish with avocado slices.
Tandoori Bacon Salad Serves 4
ingredients con 5 slices ba ped lery, chop 2 stalks ce d o, choppe at m to fresh o 1 cup , chopped ey rsl pa fresh o 1 tbsp lemon juice o 1 tsp to taste d pepper o salt an lettuce, ne ai m Ro o 1 head e pieces o bite-siz ri torn int n Tandoo DS India OO DF RL o WO ade Marin
1
o
2
o
3
4
ingredients
cooking instruction
t potatoes, 4.1oz swee o 400g/1 es slic o cut int Chili ai Sweet OODS Th o WORLDF Sauce ing pp Di Lime Kaffir
1
2
calories per serving: 100 kcals
3
4
Grilled Sweet Potatoes with Sweet Chili Serves 4
1. Preheat grill. 2. On a stove, bring a large pan of boiling salt water to boil and reduce heat to simmer. Cook the sweet potato slices gently in simmering water until just tender but still very firm (7- 8minutes). To check for doneness, poke one of the slices with a toothpick. It should slide in, but still meeting with a fair amount of resistance. Drain the slices pat them dry with paper towel. 3. Brush the potatoes with oil and sprinkle them generously with salt and pepper, put them on grill. Turning once until nicely brown and tender (3-4 mins er side). Brush the potatoes with with WORLDFOODS Thai Sweet Chili Kaffir Lime. 4. Serve hot at room temperature. Can serve with balance Chili sauce as dipping sauce.
calories per serving: 53 kcals
ingredients o
60g (2oz) WORLDFOODS Thai Ginger Lemongrass Stir-Fry Sauce
Thai Ginger Lemongrass Savoury Muffin
Makes 4 big muffins or 8 small
o
4 tbsps milk
o
2 tbsps olive oil
o
2 eggs
o
1 tsp sugar
o
1 tsp salt
o
150g (5oz) flour, sifted with
o
1 1/2 tsps baking powder
o
3 tbsps cashew nuts
cooking instruction 1. 2. 3. 4. 5.
Preheat oven to 180째C (356째F). Mix together the WORLDFOODS Thai Ginger Lemongrass Stir-Fry Sauce, milk, olive oil, eggs, sugar and salt. Using a spatula, fold in the flour and baking powder mixture until just incorporated; do not over mix. Pour the mixture into paper cup-lined moulds, topping each with a cashew nut. Bake for 20 to 25 minutes, or until a skewer inserted in the middle of the muffin comes out clean.
ingredients Indonesian RLDFOODS 4 tbsps WO ng Paste Nasi Gore
o o
2 eggs
oking oil into strips 3 tbsps co east, cut s chicken br z) boneles veined .1o de (7 d 0g an lled o 20 prawns, she .5oz) raw r pack o 100g (3 oked as pe co e, ric oked (10.7oz) co o 300g instructions
o
calories pe r serving: 352 cals
cooking instruction
Indonesian Fried Rice ‘Nasi Goreng’
Serves 2-4
1. 2. 3. 4. 5.
Make an omelette with 2 eggs. Cool and shred it thinly. Heat 3 tablespoons of oil in a wok or frying pan and add 4 tablespoons of WORLDFOODS Indonesian Nasi Goreng Paste and cook for 1 minute until aromatic. Add in chicken and prawns and fry for approximately 5 minutes. Stir in rice and cook for a further 3-5 minutes or until heated through. Garnish with shredded omelette
cooking instr
uction
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. Garnish with shredded omelette, roasted peanuts and coriander leaves. Serve hot with lime wedges on the side.
calories per serving: 348 cals
Pad Thai
Serves 2
ingredients cks z) rice sti 80g (2.8o oil d p o 1 tbs and deveine ns, shelled .1oz) praw gths len o 60g (2 2” o s, cut int .3oz) chive o 10g (0 sprouts .5oz) bean (3 0g Thai’ 10 o Thai ‘Pad RLDFOODS WO e ttl bo o 1 uce Noodle Sa
o
Garnishing (optional) o o o o
1 egg
2 tbsps chopped unsalted roasted peanuts Lime wedges
Fresh coriander leaves
ingredients o 120g (4.23oz) fusilli pasta o 2 eggs o 2 tbsps oil o 2-3 tbsps of WORLDFOODS
Tom Yum Paste
o 200g (7.05oz) chicken, sliced
calories per serving: 512 cals
cooking instruction
silli
m Fu u Y m o T y r f S tir-
Serves 2
1. 2. 3. 4. 5.
Cook pasta in hot water until just tender. Drain and rinse with cold water. Make an omellete with eggs. Cool and shred thinly. Heat oil in a wok. Add WORLDFOODS Tom Yum Paste and stir-fry till aromatic. Add in chicken and stir-fry till cooked. Stir in noodle and mix well. Cook for 5 minutes until heated through. Garnish with shredded omellete.
ies calor
per
8.5 g: 12
servin
cals
Curried Chick Peas with Onions ingredients
Serves 2-3
ste n Curry Pa Thai Gree RLDFOODS 1 tbsp WO cooking oil o 1 tbsp y sliced onion, thinl o 1 large chopped c, rli ga o 1 clove ds sesame see o 1 tbsp ck peas (200g) chi n ca 1 o lemon juice o 1 tbsp rsley chopped pa o 1 tbsp taste o salt to
o
cooking instruction 1. Heat the oil in a large frying pan and cook garlic and onions until soft and brown. 2. Add in WORLDFOODS Thai Green Curry Paste and sesame seeds. Cook uncovered for 5 minutes, stirring occasionally. 3. Drain the can of chick peas, reserving 50ml of the liquid. Add the chick peas and liquid and cook until all the liquid has almost evaporated, stirring frequently. 4. Stir in lemon juice. 5. Add salt to taste. 6. Just before serving, add in parsley. Serve hot with rice or breads.
ingredients calories pe r serving: 139 cals
o 6 slices chicken garlic ham o 1 carrot, shredded o 1 celery stalk, diced o 1 bell pepper, diced o 1 cucumber, diced o 1 tomato, diced
o 1/2 small red onion, chopped o 2 cups mixed salad greens
o WORLDFOODS Thai Coconut
& Lime Salad Dressings
cooking instruction
Chicken Garlic Salad Greens
Serves 4
1. 2. 3. 4.
In a large bowl, combine the carrots, celery, bell peppers, cucumbers, tomatoes, onion and salad greens. Place all ingredients for dressing in another large bowl and whisk together until combined. Drizzle the dressing over the vegetables until well coated and toss. Chill for 30 minutes and serve. Top up with chicken garlic ham.
calories per serving: 123 cals
cooking instruction 1. 2. 3. 4.
Blanch potatoes and carrots in a pot of boiling water until just tender. Drain. Pour in a whole jar of WORLDFOODS Thai Yellow Curry Sauce and bring to a boil. Throw in all other ingredients and let it simmer for 5-10 minutes. Serve hot with steamed rice.
Thai Vegetable Curry
Serves 2
ingredients y Sauce Yellow Curr DS Thai WORLDFOO o 1 jar nks chu l al sm o to, cut int o 1 pota nks o small chu ot, cut int o 1 carr nks chu o int , cut rets o 1 onion o small flo coli, cut int .5oz) broc o 100g (3
ingredients
per ries
calo
6 g: 33
servin
cals
o 1 bottle WORLDFOODS Malaysian
Chilli Coconut Marinade & Stir-fry
o 6 chicken thighs o 1 tbsp cooking oil o 2 tbsps deep-fried shallots,
finely chopped
‘Ayam Percik’ cken S picy Barbequed Chi
Serves 4-6
cooking instruction 1. 2. 3. 4.
Marinate chicken with WORLDFOODS Malaysian Chilli Coconut Marinade & Stir-fry Sauce for at least 30 minutes. Preheat grill. Cook meat on medium heat, turning occasionally until done and slightly charred, about 20-30 minutes depending on size. Serve hot with rice or bread.
ies calor
per
9 g: 26
servin
kcals
Beef with Basil Curry Sauce Serves 1
ingredients
y Paste Basil Curr DS Thai WORLDFOO o 2 tbsps lion, diced er nd te .83oz) beef pper, diced o 80g (2 cherry pe and green 41oz) red o 40g (1. ion, diced .70oz) on o 20g (0 ring onion .35oz) sp (0 g 10 o sil leave .35oz) ba ed o 10g (0 ely chopp garlic, fin ) oz .35 o 10g (0 h sheet g roll doug rin sp ed fri o 1 piece
cooking instruction 1. 2. 3.
Fry garlic in the oil, add in WORLDFOODS Thai Basil Curry Paste and stir-fry until aromatic. Add in beef tenderloin, cook until medium-rare. Add in onion, red and green pepper. Mix well. Place the well mixed beef tenderloin in the fried spring roll dough sheet.
320 cals calories per serving:
ingredients o
8 chicken wings
o
1/2 jar WORLDFOODS Malaysian Chili
Coconut Dipping Sauce/Stir-fry sauce
o
1 tbsp of chili paste
o
2 tbsps sesame oil
o
1 tsp grated fresh ginger
o
Salt and pepper to taste
(for extra heat – optional)
cooking instruction
Grilled Chilli Coconut Chicken Wings Serves 8
1. Glaze: Combine WORLDFOODS Malaysian Chili Coconut Dipping Sauce/Stir-fry sauce, sesame oil and soya sauce and ginger. 2. Trim excess skin from the edges of the chicken wings. 3. Lightly spray with oil and season with salt and pepper to taste. 4. Grill the chicken wings over direct medium heat until the skin crisp, about 10 minutes, turning twice. 5. Brush the wings with glaze 2 or 3 times (turning occasionally) and continue to grill until the meat is cooked. 6. Serve hot.
cals calories per serving: 102
Coconut S piced Chicken on Poppadums Serves 4
cooking instruction ingredients o 1-2 tbsp WORLDFOODS Thai Red Curry Paste o 4 shallots, chop finely o 100ml (3.38oz) coconut milk o 1 tbsp cooking oil o 1 tsp of sugar o 25 mini poppadums o Natural Plain yoghurt to drizzle
1. 2. 3. 4. 5.
Heat the oil in a wok over a medium heat and stir fry shallots for 4-5 mins. Then add curry paste. Stir fry for a min and add chicken. Stir over high heat for further 4-5 mins with sugar & coconut milk. Simmer the chicken for 15mins until the liquid had been absorbed. Turn off the heat. Fill in a separate wok and deep fry the poppadums for 30-40 seconds. Drain on kitchen towel. Place the poppadums on the serving platter. Put a spoonful of spiced chicken on each and top up with a little yoghurt. Serve immediately.
ingredients o
340g (12.1oz) WORLDFOODS Thai
Red Curry Cooking Sauce
o
340g (12.1oz) boneless chicken, sliced
o
170g (6oz) canned bamboo shoots,
rinsed and sliced
o
2 tbsps cooking oil
o
1 red chilli, sliced
o
6-8 basil leaves
o
6-8 mint leaves
Serves 2
cooking instruction 269 cals calories per serving:
T hai Red Chicken Cs urry with Bamboo Shoot
Serves 2
1. Heat the oil in a saucepan, add the chicken and cook until browned on all sides. 2. Next add the bamboo shoots and curry sauce and simmer over low to moderate heat for 15 minutes, stirring occasionally. 3. Garnish with chilli, basil leaves and mint leaves. 4. Serve with steamed Jasmine rice.
preparations
calories per serving: 214 cals
Bruschetta Serves 4
ingredients lian bread crusty Ita 1 loaf of os ad d avoc o 3 rippe pper of 1 lemon ground pe o Juice ch of fresh salt and Pin o paste int o Pinch of d she – ma garlic clove o 1 large ed toes, chopp ma to 2 o chopped fresh basil, Chili o 1 cup ai Sweet OODS Th DF RL WO e o 5 tbsps uc Sa pping r Lime Di With Kaffi
o
1. 2. 3. 4. 5.
Preheat grill/broiler. Sliced the bread into slices about 1 inch thick, char them on both sides on the grill/under broiler. Mash up avocados with lemon juice, salt, pepper and mashed garlic. Spread some avocado mash onto each piece of sliced charred bread. In a mixing bowl, mix up chopped tomato, basil and WORLDFOODS Thai Sweet Chili With Kaffir Lime Dipping Sauce. Top each of the avocado smeared bread slices with some of chopped tomato mixture.
ingredients
ns, large praw (1.1lb) raw veined o 500g act and de g tails int vin lea d shelle e egg yolks o 3 larg starch tsps corn 2 1/ 1 o lt sa tsp 2 o 1/ pepper 2 cups) o 1/8 tsp roximately frying (app o Oil for na chi DS Indo WORLDFOO o 1 jar n Grass pple Lemo ian Pinea od mb Ca y Sauce Stir-Fr
calories pe r serving: 276 kcal s
cooking instruction
Butterfly Prawns with Pineapple Lemon Grass Sauce Serves 4-6
1. Cut a deep slit down the back of each prawn and flatten cut side slightly with fingers. Pat dry with paper towels. 2. Beat together egg yolks, corn starch, salt and pepper to form a mixture. 3. Heat oil until 200 째C (400 째F). 4. Dip prawns into mixture and fry for 1-2 minutes or until golden brown. Drain on paper towels. 5. Heat WORLDFOODS Indochina Cambodian Pineapple Lemon Grass Stir-Fry Sauce until boiling. Add in prawns and toss until heated through. 6. Garnish with coriander leaves. 7. Serve hot with steamed rice.
cooking instruction 1. 2. 3.
calories pe r serving: 152 cals
Sprinkle a bit of salt over both sides of the fish. For deep fry: Heat some oil (enough oil to cover the fish) in a wok (or saucepan or deep fryer). Add fish and deep fry till golden brown and crispy. Set aside. If you prefer to pan fry the fish steak, heat some oil (generous amount to cover a layer of the entire wok or pan). Add fish steaks to cover a single layer in the wok. Pan fry for a few minutes on one side till golden brown and crispy. Turn over and pan fry till golden brown on the other side. Set aside.
For Sauce: 1. Heat 1 teaspoon oil in a saucepan and stir fry garlic till aromatic. 2. Add in shiitake mushroom and stir fry for 2 minutes. 3. Add in WORLDFOODS Chinese Ginger Garlic Dipping/Stir fry sauce,lime juice and chili. 4. Bring sauce to boil for 3 minutes until the mushroom is tender. 5. Dish out and pour over the prepared fish. Garnish with coriander. 6. Serve hot.
Fish with Chinese Ginger Garlic
Serves 4
ingredients ed 0g) fish, clean prox. 50 o 1 whole steak, ap t for fish op y rlic ma Ginger Ga (you se ine Ch OODS e WORLDF o 1 bottl sauce /Stir fry ing pp Di ed finely thinly rlic, chopp ga s ve and sliced clo o 2 , soaked mushrooms ke ita shi o 3 dried or to taste lime juice at) o 2 tbsps r extra he ional - fo pt (o li eye chi d bir 1 o o salt rnishing er for ga o coriand
calories per serving: 74 kcals
ingredients o 2 tbsps olive oil o 3 shallots, chopped o 1 cup (100ml) white wine or water o 500g (1lb) small mussels o 1 jar WORLDFOODS Thai Coconut
Galangal Stir-Fry Sauce
o 4 sprigs coriander (cilantro),
chopped, for decoration
Tips For a creamy version add 1 cup (100ml) coconut milk or UHT cream.
Coconut and Galangal Mussel Soup cooking instruction
and cook up olive oil ĂŠ pan, heat r 1 minute. fo at he m 1. In a saut ediu ots over m e leaves, lim d ad , the shall ed icken is cook curd. Add an be d 2. When ch an s DFOODS mushroom carrots, d the WORL or water an e. ne uc wi Sa y ite wh gal Stir-Fr Cook conut Galan e mussels. Thai Co th d ad d an boil Bring to en. ). sels are op er (cilantro until mus with coriand t, sprinkled 3. Serve ho
calories pe r serving: 220 cals
ingredients o 4g (0.14oz) gelatine o 30ml (1.01oz) cold milk o 270ml (9.13oz) whipping cream o 30g (1.06oz) sugar o 1/2 vanilla pod, split or
1 tsp vanilla extract
o 1 jar WORLDFOODS Ananas
Bananas Toppings
Ananas Banana
s Pannacotta Serves 4
cooking instruction 1. 2. 3. 4.
Soak gelatine with just enough cold water to cover for 5 minutes In a saucepan, place the milk, cream, sugar, scraped vanilla seeds or extract and gelatine. Bring to boil over medium heat and stir to dissolve the gelatine. Turn off heat. Fill into shot glasses or ramekins. Refrigerate for 5 to 6 hours, or until set. Serve topped with a big dollop of WORLDFOODS Ananas Bananas Toppings.
calories per serving: 120 kcals
ingredients o 300g (10.7oz) raw fresh prawns, peeled o 1 cup pineapple tidbits o 3 cups romaine lettuce,
torn into bite sizes
o Lemon wedges (optional) o WORLDFOODS Indonesian Coconut
Chilli Salad Dressing (as desired)
Asian Prawn Cocktail Serves 4-5
cooking instruction
prawns for ter, blanch of boiling wa Drain and . nk pi s rn 1. In a pot it tu inutes until refrigerator a few m awns in the cool. Chill pr allow to . e lettuce, if desired ix in romain . ge bowl, m oked prawns 2. In a lar co d an ts e tidbi sian pineappl DS Indone O O DF RL WO Toss with Dressing. t Chilli Salad dges. Coconu th lemon we wi ely iat ed m Serve im
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