Asian Home Gourmet Recipe Booklet

Asia in your kitchen 10 EVERYDAY QUICK & EASY RECIPES

Recipes

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INDIAN BUTTER CHICKEN

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INDIAN TIKKA MASALA

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KOREAN KIMCHI SOUP

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THAI PAD THAI

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THAI RED CURRY

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SINGAPORE LAKSA

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CANTONESE CHOW MEIN

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VIETNAMESE PHO NOODLE SOUP

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INDONESIAN RENDANG CURRY

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JAPANESE MISO SOUP

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Asia in your kitchen

Are you always short of time and looking for inspiration to cook a decent meal but maybe a little more adventurous?

Discover our Asian Home Gourmet Recipes!

Asian Home Gourmet brings the flavours of Asia to your kitchen.

The small convenient sachets, make it easy and quick to create your favourite Asian dishes. Each spice paste contains Asian ingredients, which have been prepared according to the traditional slow cooking method ensuring that all of the herbs and spices maintain their rich flavour.

The recipes in this booklet combine the spices pastes with locally available ingredients, enough vegetables for a healthy dish and include tips for some tasty side dishes.

Flavours from all over Asia like India, Thailand, Vietnam, Indonesia and Singapore will surprise you.

Enjoy!

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Indian Butter Chicken

4 PERS 15 MIN

INGREDIENTS

PREPARATION

1 Pack AHG Butter Chicken 3 tbsp Vegetable Oil 1 Red Onion (thin sliced) 450 g Chicken Breast (cut into cubes) 110 ml Tomato Paste 110 ml Cream 110 ml Water 2 Tomatoes (cut into cubes) 250 g Green Beans 500 g Cauliflower Rice 10 g Curry Powder 15 g Coriander

1. Heat the oil at a moderate temperature in a sauce pan, add chopped Red Onion and fry for 3 minutes.

2. Add Tomato Paste, water, Cream and the AHG spice paste and bring this to a boil.

3. Add Chicken Breast and simmer for 20 minutes.

4. Cook the Green Beans for several minutes until tender.

5. Take another pan, add Vegetable Oil and Curry Powder. Fry the Curry Powder on low heat for 1 minute. Add Cauliflower Rice, stir occasionally on medium heat.

6. When tender, add the Green Beans, Tomato cubes and keep stirring.

7. Serve the Cauliflower Rice on a plate with the Butter Chicken, garnish with a sprig of Coriander.

INDIAN BUTTER CHICKEN Butter Chicken origins from North-India. Asian Home Gourmet’s Butter Chicken spice paste is a perfectly balanced herb- and spice mix of among others Red Chilli, Coriander, Ginger and Garlic which gives a truly authentic Indian taste. The combination with the Cauliflower Rice adds a healthy Western touch!

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Indian Tikka Masala

4 PERS 20 MIN

INGREDIENTS

PREPARATION

1 Pack AHG Tikka Masala 1 tbsp Vegetable Oil 400 g Chicken Thigh Stripes 3 tbsp Coconut Milk 400 g Longgrain Rice 5 Tomatoes 3 Bell Peppers (yellow, green, red) 1 Red Onion 225 g Black Beans 200 g Peas 15 g Coriander 2 tbsp Sesame Oil

1. Mix AHG Spice Paste with 3 tbsp of Coconut Milk.

Add Chicken Thigh Stripes and marinate for 10 minutes.

2. Put the Vegetable Oil in a sauce pan and warm to medium heat. Fry the Chicken for 3 minutes.

3. Add water and simmer for 15 minutes until the Chicken is tender.

4. Cook the Rice according to the directions.

5. Chop the Tomatoes, Bell Peppers and Red Onion in little cubes .

6. Fry all vegetables in a pan on medium heat for 3 minutes.

7. Add the Peas, Black Beans and the Chicken and keep stir-frying for several minutes.

8. Season with Sesame Oil. 9. Serve in 4 plates and garnish with Coriander and Naan Bread.

SERVING TIP: Serve with Naan Bread or another type of flatbread.

INDIAN TIKKA MASALA Tikka Masala is one of India’s favourite dishes and is enjoyed all over the world. A well balanced mild spicy mix of among others Tomato Paste, Cloves and Ginger gives this Asian Home Gourmet spice paste the beloved specific taste. This combined with lots of veggies, Longgrain Rice and optional Naan Bread gives a delicious and complete meal.

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Korean Kimchi Soup

3 PERS 20 MIN

INGREDIENTS

PREPARATION

1 pack AHG Kimchi Soup 0.5 l Vegetable Broth 50 g Spring Onions 150 g Raw Vegetable Mix (Carrots and Cabbage) 400 g Japanese Vegetable mix (Shiitake, Pak Choi, Onion) 9 slices of Lotus Root (available at Asian ethnic shops) 150 g Sea Fruits 350 g Kimchi Vegetables

1. Bring the Broth to a boil, add the AHG Spice Paste and mix well.

2. Cut the Spring Onions and add this to the Broth together with the raw Vegetable Mix and the Japanese Vegetable Mix. 3. Also add Lotus Root to the boiling Broth.

4. Add Kimchi Vegetables with Sea Fruits and simmer until everything is tender and hot.

5. Serve the soup in 3 bowls.

SERVING TIP: Add Rice or Vermicelli.

Instead of Sea Fruits you can also use Tofu.

KOREAN KIMCHI SOUP Kimchi is Korean-Style marinated and fermented cabbage. It is a very beloved and trendy dish known for its rich Umami taste. You can eat Kimchi as a side dish or use it as an ingredient like this Kimchi Soup. Combined with Sea Fruits or Tofu and some more exotic ingredients like Lotus Root makes it a very adventurous dish. A must-taste!

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Thai Pad Thai

3 PERS 25 MIN

INGREDIENTS

PREPARATION

1 Pack AHG Pad Thai 3 tbsp Vegetable Oil 220 g Rice Noodles 3 Limes 1 tbsp Tamarind 2 tbsp Fish Sauce 2 tbsp Brown Sugar 300 g Shrimps 3 Eggs 400 g Thai Wok Vegetables 125 g Bean Sprouts 50 g Peanuts

1. Prepare the Rice Noodles according to the directions.

2. Squeeze the Limes in a separate bowl.

3. Mix the juice with Tamarind, Fish Sauce and Brown Sugar.

4. Mix the Eggs and add salt and pepper.

5. Add Shrimps. Fry short in a wok pan and stir occasionally.

6. Add Eggs, fry short and stir occasionally in the pan.

7. Remove the above from the pan and put it in a bowl or on a plate.

8. Clean your wok pan and fry the Thai Wok Vegetables in some Vegetable Oil. 9. Add Fish Sauce mixture and AHG Spice Paste for Pad Thai.

10. Put Bean Sprouts and Rice Noodles in a wok pan.

11. Add ingredients that were set aside in the wok pan and stir-fry all the ingredients for a few minutes.

12. Divide the dish over 3 plates and sprinkle with roughly chopped Peanuts.

THAI PAD THAI Pad Thai is one of the most well-known dishes from Thailand, a true classic! The Rice Noodles, the typical taste of Tamarind, the Shrimps, Egg, Lime, crunchy Peanut topping and of course the perfect blend of Asian Home Gourmet’s spice paste give this Pad Thai its signature flavour.

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Thai Red Curry

4 PERS 20 MIN

INGREDIENTS

PREPARATION

1 pack AHG Red Curry 2 tbsp Vegetable Oil 300 g Wild Rice 330 ml Coconut Milk 250 g Chicken Breast Stripes 250 g Sugar Snaps 200 g Peas 1 Zucchini 1 Red Pepper 3 Tomatoes 1 Lime 15 g Parsley

1. Cut the Tomatoes in cubes.

2. Cut the Zucchini in slices.

3. Cook the Sugar Snaps first and then the Peas short until tender, then cool down in cold water.

4. Heat the Vegetable Oil in a pan and stir-fry the Chicken Stripes with the AHG Spice Paste for 3 minutes.

5. Add Coconut Milk, Tomatoes and Zucchini and bring to boil.

6. Then add Sugar Snaps and Peas and simmer for 3 minutes.

7. Serve the Red Curry with the Wild Rice and garnish with Lime, Parsley and thin sliced Red Pepper.

THAI RED CURRY Red Curry is the most beloved curry in Thailand. Asian Home Gourmet makes a very tasty Red Curry with a true authentic flavour, but not too spicy! So this recipe is also suited for Western families. The creamy Coconut enriched sauce combined with the veggies and Wild Rice is perfect for a quick and easy meal.

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Singapore Laksa

3 PERS 20 MIN

INGREDIENTS

PREPARATION

1 pack AHG Singapore Laksa 250 g Rice Noodles 250 g Chicken Thigh Strips 330 ml Coconut Milk 250 ml Chicken Broth 375 g Tofu (cubes) 375 g Bean Sprouts 1 Spring Onion ½ Red Pepper 15 g Coriander 200 ml Sweet and Sour Dressing 150 g Soy Beans 1 Cucumber

1. Heat the oil in a non-stick saucepan at a moderate temperature.

2. Add the Chicken Thigh strips with AHG Spice Paste and stir-fry the ingredients for 3 minutes.

3. Add the Coconut Milk, Broth, 2/3 of the Bean Sprouts, finely chopped Spring Onion and Tofu cubes and let it simmer without a lid for about 5 minutes.

4. Cook the Rice Noodles according to the directions on the packaging.

5. Pour the hot sauce over the Rice Noodles in a bowl and garnish with Coriander.

6. Mix the Soy Beans, sliced Cucumber, 1/3 of the Bean Sprouts and finely chopped Red Pepper with the sweet and sour dressing and serve as a side dish with the Singapore Laksa.

SERVING TIP: Instead of Chicken, add Shrimps.

SINGAPORE LAKSA Laksa is a national Singaporean dish, the essential ingredient is Coconut Milk and of course the right spice mix! Asian Home Gourmet’s Laksa spice paste brings the real creamy and spicy flavour of Singapore to your kitchen. Together with a fresh sweet and sour salad it makes a very tasty everyday recipe.

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Cantonese Chow Mein

4 PERS 20 MIN

INGREDIENTS

PREPARATION

1 Pack AHG Chow Mein 3 tbsp Vegetable Oil 200 g Egg Noodles 250 g Peeled Prawns 1 Pak Choi 150 g Peas 1 Broccoli 1 Yellow Bell Pepper 100 g Green Beans 1 tbsp Sesame Seeds 15 g Spring Onions (thin sliced) ½ Red Pepper (thin sliced)

1. Cook the Egg Noodles according to the directions.

2. Cut the Green Beans in little pieces.

3. Cut the Pak Choi and yellow Bell Pepper in thin slices.

4. Cut the Broccoli florets of the stalk.

5. Cut the florets in thin slices.

6. Add Vegetable Oil in a sauce pan and fry the peeled Prawns on high heat for 2 minutes.

7. Add all Vegetables (Peas included) and keep frying until crispy.

8. Add The AHG spice paste and noodles.

9. Keep stir-frying for 5 minutes.

10. Serve the Noodles on 4 plates and garnish with Sesame Seeds, Spring Onions and Red Pepper.

CANTONESE CHOW MEIN Chow Mein is a favourite dish from the Cantonese (Chinese) kitchen. The Egg Noodles, Prawns, lots of vegetables and the typical flavour of this perfectly blended Asian Home Gourmet spice paste brings all ingredients for a tasty Chinese adventure on your dinner table.

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Vietnamese Pho Noodle Soup

3 PERS 20 MIN

INGREDIENTS

PREPARATION

1 pack AHG Pho Noodle Soup 3 tbsp Vegetable Oil 250 g Chicken Breast 750 ml Chicken Broth 300 g Rice Noodles 75 g Bean Sprouts 4 sprigs Coriander 75 g Carrots (thin sliced) 75 g Leek (thin sliced) 75 g Shiitake Mushrooms 75 g Pak Choi (thin sliced ) 2 Eggs (soft boiled) 75 g Edamame Beans

1. Cut all vegetables in thin slices, except for the Edamame and Bean Sprouts.

2. Cook the Rice Noodles according to the directions on the packaging.

3. Boil the Eggs (soft).

4. Fry Chicken Breast and Shiitake in Vegetable Oil. 5. Add the AHG Spice Paste and top off with the Broth and bring to boil.

6. Place the Rice Noodles in bowls.

7. Add all fresh vegetables and herbs on top of the Noodles and add the soup mixture on top.

8. Garnish the bowls with a halved soft boiled Egg.

VIETNAMESE PHO NOODLE SOUP This Pho Soup is a real eyecatcher and one of Vietnam’s favourites! The richly filled soup full of fresh veggies will warm you with its soothing taste. The spice paste from Asian Home Gourmet with among others Soy Sauce, Star Anise and Cinnamon gives this dish its beloved flavour.

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Indonesian Rendang Curry

4 PERS 35 MIN

INGREDIENTS

PREPARATION

1 Pack AHG Rendang Curry 300 g Rice 1 tbsp Vegetable Oil 450 g Beef Strips 440 ml Coconut Milk 600 g Green Beans 1 tbsp Sambal 1 tbsp Ketjap Manis 50 g Fried Onions

1. Heat the Oil in a pan, add the AHG Spice Paste and cook over medium heat for 30-40 seconds.

2. Add the Beef Strips and fry for 3 minutes until crisp and tender.

3. Add the Coconut Milk, bring to a boil and simmer for 30 minutes over low heat.

4. Cook the Rice according to the directions on the packaging.

5. Cook the Green Beans ‘al dente’ in plenty of water.

Pour away the water.

6. Add Sambal and Soy Sauce to the beans.

7. Serve the Rendang with Rice and Green beans.

8. Garnish with Fried Onions.

INDONESIAN RENDANG CURRY An authentic classic from Indonesia is this Rendang Curry. A delicious combination of Beef, Coconut Milk and a well-balanced spice blend. Together with the Rice, Prawn Crackers & Atjar and you will have a true Asian taste sensation on your dinner table.

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Japanese Miso Soup

4 PERS 20 MIN

INGREDIENTS

PREPARATION

1 Pack AHG Miso Soup 600 ml Chicken Broth 150 g Tofu 150 g Pak Choi 50 g Spring Onions 100 g Carrots 100 g Mushrooms 100 g Rice Noodles 1 tbsp Honey 1 tbsp Sesame Seeds

1. Cut the Tofu in slices and marinate with Honey and Sesame Seeds. Fry the Tofu until crispy on both sides.

2. Cook the Rice Noodles according to the directions on the packaging.

3. Cut Spring Onions, Carrots, Pak Choi and Mushrooms in thin slices.

4. Bring the Broth with the AHG Spice Paste to a boil.

5. Serve the Noodles in the bowls. Put all the vegetables on top of the noodles. Divide the soup among the bowls.

6. Garnish with crunchy Tofu and some more Sesame Seeds.

JAPANESE MISO SOUP Japanese kitchen is trendy! Discover the real flavour from Japan with this Miso Soup. Miso means ‘Soy Bean Paste’ and the soup contains Fish extracts, Sea Weed and typical herbs.

Combined with the sweet and crunchy Sesame Tofu a wonderful taste sensation and quick and easy to prepare.

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AUTHENTIC TASTES OF ASIA IN CONVENIENT SACHETS

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