exclusive BRANDS
Asian Pride
Exclusively distributed by
®
Tandoori Chicken Salad recipe page 14
ENHANCE YOUR MENU welcome to asian pride
®
The Asian market is one of the fastest growing segments in America. More and more restaurants, Asian and non-Asian alike, are serving Asian and Asian-influenced foods on their menus. The Asian Pride® brand, exclusively from Performance Foodservice, celebrates the diversity of Asian cultures and recognizes their unique recipes and culinary acumen for creating spectacularly flavorful dishes. Featuring a portfolio of foods from rice and noodles to sauces and pastes to grocery items and perfectly prepared frozen entrées and appetizers. Asian Pride® captures the true flavors, colors, textures and tastes of Chinese, Japanese, Thai, Indian, Korean, Filipino and Vietnamese foods for foodservice customers in every segment. Come celebrate with Asian Pride® and take advantage of the trend of Asian products on every menu.
asian pride ® brands exclusive | page 3
a. RICE BLND ASIAN
ASIANPRD
10 LB
547407
ASIANPRD
2 LB
548073
ASIANPRD
20 LB
553559
RICE BASMATI WHI LONG GRAIN
ASIANPRD
20 LB
553565
RICE BASMATI BRWN LONG GRAIN
ASIANPRD
20 LB
553567
c. NOODLE UDON FZ d. NOODLE LO MEIN FZ
ASIANPRD
5 CT
535699
ASIANPRD
5 CT
535698
e. NOODLE SOBA BUCKWHEAT FZ
ASIANPRD
5 CT
535701
MUSHROOM BLND STIR FRY DRIED
ASIANPRD
1 LB
547393
RICE BAMBOO SHORT GRAIN
ASIANPRD
10 LB
547402
RICE VEG FRIED
b. RICE JASMINE
ENHANCE YOUR BASE
noodles and rice
a.
page 4 | asian pride ® brands exclusive
b.
c.
d.
e.
asian pride ® brands exclusive | page 5
SAUCE HOISIN
ASIANPRD
.5 GAL
555300
SAUCE ORANGE
ASIANPRD
.5 GAL
555301
SAUCE SWEET & SOUR
ASIANPRD
.5 GAL
555302
SAUCE CHILI SWEET
ASIANPRD
.5 GAL
555303
SAUCE TERIYAKI
ASIANPRD
.5 GAL
555307
SAUCE GENERAL TSO
ASIANPRD
.5 GAL
555295
MARINADE TANDOORI LQD FZ
ASIANPRD
4 LB
548426
SAUCE TIKKA MASALA FZ
ASIANPRD
4 LB
548432
SAUCE VINDALOO FZ
ASIANPRD
4 LB
548434
Grilled Sea Bass recipe page 14
ENHANCE YOUR FLAVORS sauces and glazes
page 7 | asian pride ® brands exclusive
ENHANCE YOUR APPETIZERS potstickers and more
a. b. c. d. e.
a.
APTZ POTSTICKER VEG
ASIANPRD
.8 OZ
535693
APTZ POTSTICKER PORK
ASIANPRD
.8 OZ
535687
APTZ POTSTICKER SRIRACHA
ASIANPRD
.8 OZ
535694
APTZ POTSTICKER CHICKEN
ASIANPRD
.8 OZ
535691
APTZ POTSTICKER TERIYAKI
ASIANPRD
.8 OZ
535696
WONTON STRIP
ASIANPRD
1 LB
334991
ASIANPRD
.8 OZ
548413
CHESTNUT WATER SLCD
ASIANPRD
10 CAN
548105
ORANGE MANDARIN WHL IN L/S
ASIANPRD
10 CAN
548121
ORANGE MANDARIN WHL IN JUICE
ASIANPRD
10 CAN
548123
CORN BABY WHL
ASIANPRD
10 CAN
548129
f. APTZ SAMOSA CHICKEN SM FZ
b.
page 8 | asian pride ® brands exclusive
c.
d.
e.
f.
f.
a. b. c. d. e. f.
APTZ EGG ROLL CHICKEN
ASIANPRD
3 OZ
535681
APTZ EGG ROLL PORK
ASIANPRD
3 OZ
535682
APTZ EGG ROLL VEG
ASIANPRD
3 OZ
535684
APTZ SPRING ROLL CHICKEN
ASIANPRD
2 OZ
535678
APTZ SPRING ROLL SHRIMP
ASIANPRD
1.6 OZ
548072
APTZ SPRING ROLL VEG
ASIANPRD
2 OZ
535679
ENHANCE YOUR APPETIZERS egg rolls and spring rolls
a.
b.
c.
d.
e.
page 11 | asian pride ® brands exclusive
Masala Steak Stir Fry Udon Noodles Sliced Carrots Broccoli Pea Pods Red peppers Onions Steak Sprouts Masala Sauce
Vindaloo Salmon Salad Salmon Vindaloo Sauce Sliced Tricolored Peppers Bamboo Shoots Blistered Cherry Toms Walnuts Mandarin Oranges Lettuce 1. 2. 3. 4. 5. 6. 7.
1 EACH 2 OZ 3 OZ 2 OZ 3 OZ 2 OZ 2 OZ 4 OZ
529793 584434 310172 002484 419221 044683 548121 314438
Brush salmon with olive oil and place on grill. Season with bulgogi seasoning. Cook ½ way on medium heat. Flip and ladle ½ the sauce over salmon. In bowl place lettuce then top with all ingredients. Flip salmon when done and ladle rest of sauce on salmon. Then place on top of salad and serve.
page 12 | asian pride ® brands exclusive
8 2 4 2 2 2 4 2 4
OZ OZ OZ OZ OZ OZ OZ OZ OZ
535699 863495 867689 871686 253935 354007 538318 864692 548432
1. Place steak on grill and season with salt & pepper. 2. Place all veggies in pan and add olive oil, turn on medium heat and sauté for a few minutes. 3. When hot, add udon noodles to pan and sauce. 4. Toss and coat while heating sauce as well. 5. When steak is done to desire temp, set aside to rest for 2 minutes. 6. Place all ingredients from sauté pan in a bowl, scraping the sauce over it all. 7. Slice the steak and shingle over ingredients and top with sprouts.
Vindaloo Chicken Salad
Pecan Panko Tandoori Chicken Chicken Breast Panko Breading Pecans, Ground Stir Fry Veggie Mix Soba Noodles Tandoori Sauce All-purpose Breading 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.
1 EACH 3 OZ 1 OZ 5 OZ 6 OZ 5 OZ 4 OZ
158774 564888 357221 041554 535701 548426 532054
Combine panko breading and ground pecans. Take ½ the breading and add water to make a thin batter. Place the chicken breast in breading, then place in batter. Then place in panko mix and pat to coat. Flip and pat to finish coating. Place in fryer to fry to golden brown. Place veggies in a sauté pan and turn on medium heat with olive oil. When hot add soba noodles and coat with more olive oil to heat. Sprinkle with salt & pepper. Place in a bowl. Take the chicken and top veggies with chicken. Ladle hot sauce over chicken.
Chicken Vindaloo Sauce Power Blend Baby Corn Bamboo Shoots Sliced Chestnuts Cherry Toms Candied Pecans Feta Cheese Sprouts 1. 2. 3. 4.
1 EACH 158774 3 OZ 548434 5 OZ 475127 4 EACH 548129 2 OZ 868191 2 OZ 548105 3 OZ 419221 2 OZ 289774 2 OZ 361663 1 OZ 864692
Place chicken on grill and season. In a bowl add power blend. Top with all ingredients except sprouts. When you flip the chicken, ladle ½ the sauce over chicken. 5. Cook chicken the rest of the way, flip the chicken. 6. Ladle rest of the sauce over chicken. 7. Slice and top salad then place sprouts on top of chicken.
Masala Salmon Over Asian Rice
Tandoori Chicken Salad Chicken Breast Lettuce Cucumbers Sliced Mandarin Oranges Cherry Toms Diced Green Peppers Rice Noodles Tandoori Sauce
Grilled Sea Bass Sea Bass Zucchini Zoodles Orange Sauce Tarragon Dijon Mustard Salt Pepper Edible Orchid 1. 2. 3. 4. 5. 6. 7. 8. 9.
1 EACH 416840 5 OZ 530282 3 OZ 555301 PINCH 324344 1 OZ 026135 PINCH 544040 PINCH 544039 1 EACH 061537
Rub sea bass with olive oil. Grill, season with salt and pepper. Turn gently cooking evenly on each side. Take sauce, tarragon and mustard in a sauté pan and mix and heat. Place zucchini zoodles in a sauté pan and heat until tender, seasoning with salt & pepper. Place zucchini zoodles in middle of the plate. Set sea bass on top of zucchini zoodles. Brush sauce over sea bass with a light glaze. Place orchid on top and serve.
1 EACH 4 OZ 2 OZ 3 OZ 3 OZ 1 OZ 1 OZ 2 OZ
158774 314438 853718 548121 419221 851883 976369 548426
1. Place chicken on grill and season with Cuban mojo seasoning. 2. Place lettuce in a bowl. 3. Top with all ingredients but rice noodles. 4. When you flip chicken ladle half the sauce over chicken and finish cooking. 5. When 95% done, flip chicken and ladle rest of sauce over chicken. 6. Place on cutting board and slice then top salad. 7. In the middle of the chicken top with rice noodles.
Salmon Split Masala Sauce Asian Rice Cooked Cashews
Bok Choy Salad Bok Choy Cut in half Baby Corn Cherry Toms Candied Pecans Mandarin Oranges Mozzarella Cheese
1 4 EACH 6 EACH 2 OZ 3 OZ 1 OZ
953907 548129 419221 289774 548121 294204
1 EACH 3 OZ 5 OZ 2 OZ
529794 548432 547407 858078
1. Place olive oil on salmon and place on the grill 2. When you turn the salmon ladle ½ the sauce over each piece. 3. When salmon is 95% done flip and ladle the sauce over each piece. 4. Place a biscuit cutter in the middle of the place. 5. Place the rice inside and pate slightly. 6. Life the cutter up and then top the rice with 1 piece of salmon. 7. Place the other piece of salmon on top of first piece. 8. Sprinkle cashews around plate and serve.
1. Spray bok choy with pan spray & place flat on grill to char. 2. When gets a good char on the edges flip over and place on plate. 3. Place all ingredients around plate except mozzarella cheese. 4. Sprinkle mozzarella cheese over all ingredients. 5. Serve with desired dressing.
page 15 | asian pride ® brands exclusive
Vindaloo Salmon Salad recipe page 12