simple asian recipes

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issue #1 simple asian recipes

Measurement Conversion

Oven temperatures

1 cup (8 fl oz) = 250ml

1 teaspoon (1/6 fl oz) = 5ml

1 tablespoons (1/2 fl oz) = 15ml

International measures

Weights Volumes Lengths

30g = 1 oz 30ml =1 fl oz 6mm = 1/4 inch

250g = 8 oz 125ml = 4 fl oz 1cm = 1/2 inch

500g = 1 lb 250ml = 8 fl oz 2.5cm = 1 inch

Heat Centigrade/Celsius Fahrenheit

Very cool 110 225

Cool or slow 135-150 275-300

Moderate 175 350

Hot 220 425

Very hot 230 450

trans fat free

100% fresh ingredients

Chinese, Indonesian, Thai, Vietnamese, Cambodian, Burmese, Singaporean, Malaysian and Indian, if you’re looking for Asian

inspiration recipes,this WORLDFOODS collection is for you. Spoil yourself by indulging in a tantalizing line of mouth watering Asian cuisines by using WORLDFOODS.

This e-cookbook contains everything from simple soups to exotic main courses, simple appetizers to desserts for the most lavish of dinner parties. Dip into this tremendous range of recipes and you’ll be sure to find everything you need.

– no geneticallymodified ingredients

– suitable for vegetarians & vegans

– suitable for celiacs

– no artificial

preservatives,

coloring and

flavoring

– allergens free

authentic asian recipes

gluten free

ingredients

prawn fritters:- 1. Siftflourandbicarbonateofsodainto amixingbowl.Addturmericpowder,salt, pepperandsugartomix.2. Addeggandwatermixture,andmixinto asmoothbatter.3. Finally,stirinonionandprawnstocombine.4. Heatenoughoilinawokovermediumheat. Dropatablespoonofbatterintothehotoil anddeep-frythefrittersuntilgoldenbrown.5. Dishoutanddrainonkitchenpapertowels.

for potatoes:-1. Boilcleanedpotatoesintheirjackets.2. Peelandrubinsomesaltandthen deepfrytillgoldenbrown.Cutinto wedges.for eggs:-1. Cutthehardboiledeggsintohalf.

for sauce:-1. Heat2tbspofcookingoil.2. Addinpeanutsandfryfor 1-2minutestillaromatic.3. AddinWORLDFOODSMalaysian ChiliCoconutMarinadefollowed byblendedsweetpotatoes(optional).4. Bringtoboil.

cooking instruction

for firm soya bean curd:-1. Deepfrysoyabeancurdinhotoil tillgoldenbrown.2. Cutdiagonally.

for prawn fritter:-

o 160g (5.6oz) self-raising

flour

o 1/4 tsp bicarbonate of

soda

o 1/2 tsp turmeric powder

o 1/2 tsp pepper

o 2 tsp sugar or to taste

o 1/4 tsp salt or to taste

o 2 tbsp finely chopped

onion

o 100g (3.5oz) prawns,

shelled and chopped

o 1 egg

o 4 tbsp water

For sauce:-

o 50ml (1.7 fl. oz) water (optio

nal)

o 1 bottle WORLDFOODS

MALAYSIAN CHILLI

COCONUT MARINADE

o 200g (7oz) unsalted t

osted peanut, grounded

o 100g (3.5oz) Orange

color sweet potatoes,

boiled and blended with

water

Others:-

o 2 eggs, boiled

o 2 potatoes

o 3 soya bean curd

o 1 cucumber, shreadded

o 100g bean sprouts,

blanched in hot water

Serves4Indian Rojak

To serve:-Arrange all ingredients into a platter and pour sauce gravy over or serve the sauce separately.

calories per serving: 523 cals

cooking instruction

o 8 prawns, shelled and deveined

- chopped into small pieces

o 1 jicama, julienned or 300g (10.5oz) cabbage,

shreadded

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

COCONUT DIPPING/STIR-FRY SAUCE.

Sealing Starch:- Mix the below

o 2 tablespoon starch (corn/tapioca)

o 5 tablespoon of water

1. Heatoilinawokandfrythegarlicand shallotsuntilaromatic.2. Addprawns,juliennedjicama/shredded cabbage,shreddedcarrotandlongbeans.3. Seasonwithsalt,pepper,sugarandcook for5minutes.Letcoolfor15minutes.4. Toassemblethespringrolls,layaspring rollwrapper.Putsomefillinginthe middle.Foldinthetwosidesandrollup thewrappertightlytoformthespringrolls. Sealthespringrollwiththestarchprepared.5. Deepfrythemovermediumheatuntilgolden brown.Drainthespringrollsonpapertowels.6. ServethemwithWORLDFOODSChinese GingerGarlicDipping/Stir-frySauce.

Note:YoumayservethemusingallWORLDFOODSdipping/stir-frysauces.

Chinese Ginger Garlic Dipping/Stir-fry Sauce

Spring Rolls

ingredients

Serves6

appetizer


ingredients

Malaysian Nasi Lemak with Rendang Chicken

o 300g (10.5oz) rice

o 1 tsp salt

o 375-400ml (13.5oz) coc

onut milk

o 5 pandanus leaves, kno

tted

o 3 chicken drumstick [approx

500g (1lb)]

o 1 jar WORLDFOODS RENDANG

COOKING SAUCE

o 1 bird eye chili (optiona

l)

Serves3

Garnishes:

o Cucumber sliced

o Roasted Peanuts

o 2 boiled egg,cut into ha

lf

o Roasted anchovies

Rice1. Washriceuntilclean thendrain.Putrice, pandanusleavesand saltinaricecooker.2. Pourcoconutmilk overtherice. (Thelevelofthe coconutmilkshould be2cmabovethe leveloftherice.)3. Cookriceuntildry thenuseawooden ladletoloosenthe grains.Keeprice warmbefore servingwithother condiments.

cooking instruction

Malaysian RendangChicken1. Heat2tablespoonofoil inasaucepan.2. AddinWORLDFOODS RendangCurrySauce followedbychicken drumstick.3. Simmerfor20mins untilthechickenis thoroughlycook.4. ServewithCoconutRice. Garnishwithcucumber, roastedpeanuts,boiled egg,roastedanchovies.


Seared Beef withToasted Sesame Serves4

ingredients

1. Marinadebeefwith WORLDFOODSThaiSweet ChiliwithKaffirLime, sesameoilandsoysauce for15minutes.2. Heatpeanutoilinawok. Stiringarlicandchiliesand cooktillfragrant.3. Addinredbellpepperand babycorn,stirfryfor3minutes.4. Addinbeefandtossing aroundtosearit.5. Stirinsesameseeds, makingsurethebeefis coatedwiththesauce.6. Servewithrice.

cooking instruction

o 450g (15.8oz) beef sirl

oin fillet in thin strip

o 2 tbsps sesame oil

o 1 tbsp peanut oil

o 2 garlic clove

o 100g (3.5oz) red bell p

epper

o 100g (3.5oz) baby corn

o 1/2 bottle WORLDFOODS Thai

Sweet Chili with Kaffir Lim

e

o 2 tbsps soy sauce

o 20g (1oz) sesame toasted ses

ame seed

o 1 red bird eye chili,

chopped finely (optiona

l)


ingredients

1. Heatawokoverhighheat,addsoiltocoat.2. Addonionandstir-fryoverhighheat 1minutefollowedbygarlic.3. Addredandyellowbellpepperfollowed bysnappeas.4. StirinThaiPanangCurryCookingSauce (ThaiCreamyChilliKaffirLime)and cookedfor2minutes.5. Addinprawnsandtossaroundtillcooked. Addinkaffirlimeleaves.6. Pourthereadysauceontopofthenoodle. Tosswellandserved.Garnishedwith coriander.

cooking instruction

Panang Prawn Currywith Noodle Serves4

o 2 cloves garlic

o 1 red onion

o 500g (1lb) prawns, shel

led and deveined, with tai

l intact

o 1 tsp lime juice

o 3 kaffir lime leaves, chop

ped finely

o 50g (1.7oz) red pepper

o 50g (1.7oz) yellow pepp

er

o 50g (1.7oz) snap peas

o 1 jar THAI PANANG CU

RRY COOKING SAUCE

(Thai Creamy Chilli Kaffir Lime)

o Fresh coriander to garn

ish

o 400g (14.1oz) Fresh noo

dle

(blanched with hot wat

er, and set in bowls)

1

2

3

4


1. Preheattheovento2000c. Placethepumpkininabakingdish with1tbspoiltosstocoat. Roastfor20minutes.2. Heattheremainingoilinsaucepan, addinThaiRedCurryPasteand stirfrytillfragrant.Addcoconutmilk.3. Addinpumpkins,followedbygreen beansandkaffirlimeleaves.Reduce theheattolowandcookfor5minutes.4. Stirinlimejuice,mixwell. Servewithrice.

ingredients

Roasted Pumpkin

with Creamy CurryServes6

o 600g (1lb 5oz) peeled and seeded pumpkin,

cut into 3 cm cubed

o 3 tbsps oil

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

cooking instruction

12

3 4

5 6

calories per se

rving: 308 cals

ingredients

Thai Tom YumSeafood Fried Rice

o 1 tablespoon olive oil

o 300g (10.7oz) cooked

rice,

cooked as per pack instru

ctions

o 100g (3.5oz) frozen m

ixed vegetables

o 6 fresh mushrooms (optional),

halved

o 1 thin slice ginger, finely

chopped

o 100g (3.5oz) raw pra

wns, shelled and deveined

o 1 1/2 tbsp WORLDFOODS THAI TOM Y

UM PASTE

Serves2-4

1. Heattheoilinafryingpanorwok. Addgingerandstirfrytillfragrant.2. Stirinthetomyumpasteandfry for1minuteuntilaromatic. Addmixedvegetables,mushrooms, prawnsandstirfor2minutes.3. Stirinriceandcookforfurther5minutes untilheatedthrough.

cooking instruction

Tips:-

Riceforfryingmustbe

cookedatleast2hoursin

advanceorthenightbefore.

calories per

serving: 174

cals

ingredients

1. Placericesticksinapotofcoldwaterand bringtoaboil.Simmerfor3-5minutesuntil justtender.Drainandsetaside.2. Makeanomelettewiththeegg.Cooland shreditthinly.3. Heatcookingoilinawokorfryingpanand pan-fryprawnsuntilitturnspink.4. PourinWORLDFOODSThai‘PadThai’ NoodleSauceandbringtoaboil.5. Addinricesticksandbeansprouts. Stirgentlytoadryconsistency.6. Justbeforeserving,addinchivesand tossgently.7. Removeontoplates.Garnishwithshredded omelette,roastedpeanutsandcorianderleaves. Servehotwithlimewedgesontheside.

cooking instruction

Pad ThaiServes2

o 80g (2.8oz) rice sticks

o 1 tbsp oil

o 60g (2.1oz) prawns, shelled

and deveined

o 10g (0.3oz) chives, cut into

2” lengthsv

o 100g (3.5oz) bean sprout

s

o 100g (3.5oz) baby corn

o 1 bottle WORLDFOODS THAI ‘PAD THAI’

NOODLE SAUCE

Garnishing (optional):

o 1 egg

o 2 tbsp chopped unsalted

roasted peanuts

o Lime wedges

o Fresh coriander leaves

noodles


1. BoilwaterinalargepanandcookUdonnoodlesasindicatedinthepackage.2. Drainandinbowls.3. BoilWORLDFOODSMalaysianVegetableCurryCookingSauceandwaterinapot.4. Addinmushrooms,chilli,squidandsurimisticktillcooked.5. ServecurrysoupovertheUdonnoodles.

cooking instruction

Seafood Curry Udon

o 1 jar WORLDFOODS MALAYSIAN

VEGETABLE CURRY COOKI

NG SAUCE

o 60ml (1/4 cup) of water

o 200g (7oz) fresh udon no

odle

o 30g (1oz) squid, cut into r

ing

o 20g (0.7oz) filament stick, slice

d thinly

o 20g (0.7oz) Shiitake mushroom, sliced thinly

o 15g (0.5oz) Enoki mushroom

o 1 bird eye chili - for extr

a heat

noodles

Serves2

ingredients


Tropical ColeslawServes4

1. Inalargemixingbowl,combinethe

dressingingredients.Addthesalad

ingredientsandtosstogether.

Servesprinkledwithtoppings.

cooking instruction

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:

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

Topping:

o 2 tablespoons pumpkin seeds, toasted

o 1 teaspoon white sesame seeds, toasted

o 1 teaspoon black sesame seeds, toasted

saladcalories per serving: 135

cals

cooking instruction

Ingredients for Salad:

o 50g (1.7oz) pomelo

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

MALAYSIAN VEGETABLE CURRY SAUCE

o 20g s(0.7oz) salad oil

o 1 teaspoon salt

o 10g (0.35oz) lime juice

1. WellmixingWORLDFOODS MalaysianVegetableCurry Sauceandsaladoil.2. Addsaltandlimejuice.3. Mixbeforeserving

ingredients

Yum Sum OServes1

salad


ingredients

1. Inapotofboilingwater,blanchprawns forafewminutesuntilitturnspink. Drainandallowtocool.Chillprawns intherefrigeratorifdesired.2. Inalargebowl,mixinromainelettuce, pineappletidbitsandcookedprawns. TosswithWORLDFOODSIndonesian CoconutChilliSaladDressing. Serveimmediatelywithlemonwedges.

cooking instruction

Asian Prawn CocktailServes4-5

o 300g (10.7oz) raw fresh p

rawns, peeled

o 250g (1 cup) pineapple t

idbits

o 750g (3 cups) romaine lettuce,

torn into bite sizes

o Lemon wedges (optional)

o WORLDFOODS INDONESIAN COCONUT

CHILLI SALAD DRESSING (as desired)

salad


1. Boilpotatoesandcarrotsinapotofboiling waterfor3-5minutesuntiljusttender. Drainandsetaside.2. Heatoilinawokorfryingpan. Sautéonionsuntilfragrant.Addchicken andpan-fryuntilbrowned.3. AddinWORLDFOODSThaiMasaman CurrySauce,potatoesandcarrots. Allowtosimmerfor15-20minutes.4. Garnishwithcashewnuts.5. Servewithriceorcrustybread.

cooking instructionMasaman Chicken Stew

o 250g (8.9oz) chicken, cut

into chunks

o 1 potato, cut into chunks

o 1 carrot, cut into chunks

o 1 medium onion, quartered

o 3 tbsp cashew nuts

o 1 tbsp oil

o 1 jar WORLDFOODS THAI MASAMAN

CURRY SAUCE

Serves2-4

ingredients


1. Shred5-6lettuceleavesfinely. Soakremaininglettuceincoldwater. Thiswillenableyoutopeeleachlettuce leafoffeasilyandyouwillhaveacold, crisplettucecuptogowithyourhot porkfilling.2. Heatoilinafryingpanandfrytheminced porkuntilthemeatisnolongerpink.3. AddWORLDFOODSThaiBasilCurry Stir-FrySauceandwaterchestnutsand stir-fryforafurther2minutes.4. Addshreddedlettuceandcookfor 1minuteoruntilthelettucewiltsslightly.5. Addinchinesechivesandtossgently.6. Spoon3-4tbspofporkmixtureintoeach lettucecupandservehot.

Minced Pork withWater Chestnut in Lettuce Cups

Serves4-6cooking instruction

ingredientso 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


Thai GreenChicken Curry

1. Heatoilinasaucepan,addtheaubergine

andcookuntilgoldenbrown.

2. Addthechickenandcookuntilbrowned

onallsides.

3. Thenfinallyaddthecurrysauceand

simmeroverlowtomoderateheatfor

15minutesoruntilsaucehasthickened,

stirringoccasionally.

4. StirinBasilleavesjustbeforeserving.

Garnishwithredchilli.

cooking instruction

ingredients

Serves2

o 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


ingredients

1. Heattheoilinasaucepan,addthe chickenandcookuntilbrownedonallsides.2. Nextaddthebambooshootsandcurrysauce andsimmeroverlowtomoderateheatfor 15minutes,stirringoccasionally.3. Beforeserving,garnishwithchilli,basilleaves andmintleaves.

cooking instruction

Thai Red Chicken CurryServes2

o 1 jar (340g) WORLDFOODS

THAI RED CURRY SAUCE

o 2 tbsp Cooking Oil

o 340g (12.1oz) Boneless Chi

cken, diced

o 170g (6oz) Canned Bamboo Shoots,

rinsed and sliced

Garnishing:

o 1 Red Chilli, sliced

o 6-8 Basil Leaves

o 6-8 Mint Leaves


1. Heat2tbspsofoilinawokovermedium heatandstirfrygarlicuntilfragrantand goldenbrown.Removefromheatand setaside.2. Brushfishwithremainingoilandgrill fishonapangrill,oneachsideuntilthe fishiscooked.Removeandtransferto aservingplatter.3. Tomakethesauce,pourin1bottleof WORLDFOODSChineseGingerGarlic Dipping/Stir-frysauce,addinbirdeye chiliandbringtoboil.Reducetheheat tolow,stirinlimejuiceandadjustto taste.Removefromheatandpoursauce overthegrilledfish.4. Spreadthefriedgarlicandoiloverthe fish,garnishwithcorianderleavesand serveimmediately.

cooking instruction

Vietnamese Grill Fish

o 3 tbsps of cooking oil

o 1 tbsp minced garlic

o 500g (1lb) cod/seabass/sna

pper fish fillet, cleaned

o Coriander to garnish

o 1 bottle WORLDFOODS CHINESE GINGER

GARLIC DIPPING/STIR-FRY SAUCE

o 2 tbsp of lime juice or to

taste

o 1 bird’s eye chili, sliced

(optional - to increase he

at level)

Serves4

ingredients


Heatuptheoilinastir-frypanoverhighheat.Addtheprawnandstir-fryforabout1minute.Pourthestir-frysauceintothepanandstirwellwiththeprawn.Addthebird’seyechilies,chilisauce,fishsauce,coconutmilkandwater.Bringittoboil.Addthebasilleaves,dishoutandserveimmediatelywithsteamedrice.

ingredients

Cambodian Lemongrass ShrimpServes2

* Recipe by Chef Anne

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

cooking instruction

calories per

serving: 228

cals

1. Panfry2tablespoonsofoilwith 3tablespoonsofTomYumPastefor 1-2minutesuntilaromatic.2. Addwaterandbringtoaboil.3. Addinshrimpsandmushrooms. Simmerovermediumheatuntilshrimp iscooked.4. Stirincoconutmilkandbringtoaboil. Garnishwithcorianderleaves(cilantro).

o 3 tbsps of WORLDFOODS THAI TOM YUM PASTEo 60g (2.1oz) shrimp, shelled and deveined (leaving tails on)o 60g (2.1oz) straw mushroomo 2 tbsps cooking oilo 70ml (2.3 fl.oz) coconut milko 150ml (5 fl.oz) water

cooking instructioningredients

Thai Tom Yum SoupServes2-4


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.

Glossary

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