wok out this chinese new year - trident foods

MFF

0396

Banquet Menu

Wok out this Chinese New Year

Welcome in the Year of the Ox with a wok-inspired Asian banquet your family and friends are sure to love.

To get started all you need is a wok, fresh ingredients and Trident’s range of great Asian products.

8 deliciousrecipes to enjoy

with family& friends!

BANQUET MENUStarterTrident’s Chicken WrapsTender shredded chicken breast stir-fried in sweet chilli and hoisin sauce, wrapped with cut fresh vegetables in a soft rice paper roll.

Mains Trident’s BBQ Sweet & Sour PrawnsDelicious prawns sweet and sour style stir-fried with capsicum, pineapple and Chinese mixed vegetables.

Trident’s Shanghai Style NoodlesTender ginger and hoisin pork (or chicken breast) stir-fried with capsicum, onion, baby cut corn and fresh Asian greens, tossed with hokkien noodles.

Trident’s Chinese Noodle OmeletteLightly sautéed chicken breast, onion and capsicum tossed together with fresh vegetables and steaming noodles, then blended into a delicately whisked omelette drizzled with sweet chilli sauce.

Trident’s Spicy Fish with VegetablesGolden fried fresh Snapper, Dory or Basa pieces, with stir-fried red and green capsicum, onion and baby cut corn, then topped with deliciously spicy black bean and sweet chilli sauce.

Trident’s Sticky Honey Soy ChickenDiced tender chicken thigh fi llets marinated with delicious honey, soy and garlic marinade & then stir-fried with fresh spring onions.

Trident’s Chinese New Year SaladSoft tender vermicelli noodles balanced with the crunchy texture of fresh vegetables and baby cut corn, then tossed with strips of smoked salmon, and served on a bed of fresh lettuce leaves.

DessertTrident’s Coconut Mango Ice creamCreamy coconut milk and shredded coconut blended together with ripe mango pieces then enveloped in frozen whipped cream.

Trident’s Chicken Wraps

Makes: 12 - 16Ingredients required for this recipe:

180g chicken breast1/3 teaspoon salt2 tablespoons Trident Stir-Fry Hoisin Sauce11/2 tablespoons Trident Sweet Chilli Sauce11/2 tablespoons oil1 Trident Rice Paper Roll KitVegetables for the fi lling, cut into 7cm matchstick size pieces:1 small Lebanese cucumber3 spring onions1/2 carrot1/2 celery stick or 1/4 punnet snow pea sprouts2-3 tablespoons sushi ginger1 small bunch fresh coriander, (12-16 small sprigs)

Method:

Thinly slice the chicken then cut into fi ne shreds, season with salt and place in a bowl. In another bowl, mix Trident Stir-Fry Hoisin Sauce and Sweet Chilli Sauce.

Heat oil in a wok and stir-fry chicken with half the prepared sauce for 21/2 mins. Remove and cool. Soften the rice paper in hot water, one at a time. Spread on tea towel and place some of each fi lling in the middle.

Top with 1/2 teaspoon of the prepared sauce and roll up, leaving one end open. Serve with dipping sauces from the Trident Rice Paper Roll Kit.

Trident products used in this recipe:

TridentRice Paper

Roll Kit

Wok out tonight For more deliciously authentic recipes visit www.tridentfoods.com.au

TridentSweet Chilli

Sauce

TridentStir-Fry Hoisin

Sauce

TridentStir-Fry Fish

Sauce

Trident’s BBQ Sweet & Sour Prawns

Serves: 4Ingredients required for this recipe:

2 tablespoons Trident Sweet Chilli Sauce1 tablespoon Trident Stir-Fry Fish Sauce5 teaspoons caster sugar2 tablespoons rice or cider vinegar1 tablespoon cornfl our2 tablespoons oil20 green prawns, peeled and de-veined1/2 red capsicum, diced1 celery stick, diced1 small onion, diced1 x 225g can pineapple pieces1 can Trident Chinese Mixed Vegetables, drained

Method:

In a bowl combine Trident Sweet Chilli Sauce, Trident Stir-Fry Fish Sauce, sugar, vinegar and cornfl our with 1/2 cup water.

Heat oil in a wok and stir-fry prawns for 21/2 mins, until pink and fi rm. Remove to a plate. Stir-fry diced vegetables for 11/2 mins.

Add the prepared sauce and simmer for 1 min. Return prawns, add pineapple and Trident Chinese Mixed Vegetables. Simmer gently for 2-3 mins. Serve.



TridentSweet Chilli

Sauce

TridentChinese Mixed

Vegetables

Trident’s Shanghai Style Noodles


300g pork leg or fi llet, or chicken breast, cut in strips6 tablespoons Trident Stir-Fry Hoisin Sauce1 teaspoon grated ginger1 tablespoon cornfl our400g Trident Hokkien Noodles (2x200g packs)1 tablespoon Trident Sweet Chilli Sauce1/2 teaspoon salt2 tablespoons oil1/4 red capsicum, cut into matchstick size pieces3 spring onions, diagonally sliced1 cup shredded spinach, silverbeet or bok choy1/2 can Trident Baby Cut Corn, drained1 cup bean sprouts

Method:

Mix meat with 2 tablespoons Trident Stir-Fry Hoisin Sauce, ginger and cornfl our. Separate Trident Hokkien Noodles gently with your fi ngers.

Mix remaining Trident Stir-Fry Hoisin Sauce, Trident Sweet Chilli Sauce, 1/2 teaspoon salt with 1/2 cup water. Heat oil in a wok and stir-fry meat for 21/2 -3 mins. Remove to a plate. Stir-fry capsicum and onions in the wok for 1 min.

Add spinach or other greens and stir-fry for 1 min. Return meat, add noodles, Trident Baby Cut Corn and the prepared sauce and cook for 2 mins until noodles absorb the sauce. Serve topped with bean sprouts.


TridentBaby Cut

Corn

TridentSweet Chilli

Sauce

TridentHokkien Noodles

TridentStir-Fry Hoisin

Sauce


Trident’s Chinese Noodle Omelette


200g Trident Hokkien Noodles4 eggs1 tablespoon Trident Stir-Fry Oyster Sauce2-3 tablespoons Trident Sweet Chilli Sauce1/2 teaspoon salt21/2 tablespoons oil1/4 red capsicum, fi nely diced1 small onion, fi nely diced90g chicken breast, fi nely diced or minced1 cup bean sprouts2 tablespoons chopped parsley or coriander

Method:

Separate Trident Hokkien Noodles gently with fi ngers. Whisk eggs with 1 tablespoon Trident Stir-Fry Oyster Sauce and Trident Sweet Chilli Sauce, herbs and salt. Heat oil in 23 cm non-stick omelette pan or frying pan and sauté capsicum, onion and chicken for about 21/2 mins. Add bean sprouts and cook 1 min.

Mix cooked vegetables with noodles and spread evenly in pan. Reduce heat and pour in the egg. Cook without stirring for 3-4 mins, then press a plate over the pan and fl ip omelette onto it. Slide back into the pan & cook other side for 2-3 mins. Invert omelette again to serve, drizzled with remaining Trident Sweet Chilli Sauce.



TridentSweet Chilli

Sauce

TridentHokkien Noodles

TridentStir-Fry Oyster

Sauce

Trident’s Spicy Fish with Vegetables


3 tablespoons Trident Sweet Chilli Sauce2 tablespoons Trident Stir-Fry Black Bean Sauce1 cup fi sh stock or water1/2 cup cornfl our500g fi sh such as basa, snapper or dorySalt and pepper1 cup vegetable oil1 medium onion, fi nely sliced1/2 red capsicum, cut into small squares1/2 green capsicum, cut into small squares2-3 garlic cloves, fi nely sliced1/2 –1 can Trident Baby Cut Corn, drained


TridentBaby Cut

Corn


TridentSweet Chilli

Sauce

TridentStir-Fry Black Bean Sauce

Method:

Mix Trident Sweet Chilli Sauce and Trident Stir-Fry Black Bean Sauce with stock and 1 tablespoon of cornfl our. Cut fi sh into 4 x 6 cm slices and season lightly with salt and pepper. Coat with remaining cornfl our. Heat oil in a wok and fry fi sh 4 pieces at a time for 31/2 – 4 mins, until golden. Remove to a plate. Pour off all but 2 tablespoons oil and reheat the pan. Stir-fry onion and capsicum for about 2 mins, until soft. Add garlic and Trident Baby Cut Corn and cook briefl y. Pour in mixed sauce and stir until it thickens, about 1 min. Return fi sh and gently warm in the sauce. Serving Suggestion: Fry 1 pack Trident Rice Vermicelli until white & crisp – spread fi sh & vegetables over.

Trident’s Honey Soy Chicken


450g chicken thigh fi llets, cut in 3cm cubes1/2 cup Trident Honey, Soy and Garlic Marinade2 tablespoons oil1/2 bunch spring onions, sliced

Method:

Mix the chicken with Trident Marinade. Leave for 20 mins.

Heat oil in a wok over medium high heat. Transfer chicken to wok with a slotted spoon.

Add spring onions and stir fry for 4 mins. Add any remaining marinade and stir-fry another 11/2 -2 mins, until chicken is tender.


TridentHoney, Soy &

Garlic Marinade


Trident’s Chinese New Year Salad

Serves: 4Ingredients required for this recipe:1/2 pack Trident Rice Vermicelli5 tablespoons Trident Sweet Chilli Sauce3 tablespoons Rice Vinegar 2 tablespoons Trident Stir-Fry Fish Sauce11/2 tablespoons fi ne white sugar1 small red salad onion, fi nely sliced1 Lebanese cucumber, cut in thin matchsticks1/2 carrot, cut in fi ne matchsticks1/2 can Trident Baby Cut Corn, drained1/2 red capsicum, in fi ne strips150g sliced smoked salmon2-3 lettuce leaves

Method:

Soak Trident Vermicelli in boiling water for 4 mins until softened, then drain.

Mix Trident Sweet Chilli Sauce, rice vinegar, Trident Stir-Fry Fish Sauce, sugar and 1/4 cup of water. Add onion and cucumber, marinate for 15 mins.

Add carrot, Trident Baby Cut Corn, capsicum and Trident Vermicelli and mix. Cut salmon into thin strips and toss through the salad. Serve over lettuce leaves.


TridentBaby Cut

Corn

TridentSweet Chilli

Sauce

TridentRice

Vermicelli

TridentStir-Fry Fish

Sauce


Trident’s Coconut Mango Ice cream


1 fresh mango, or 425g can mango, drained400ml can Trident Coconut Milk3/4 cup desiccated coconut1 cup cream3 tablespoons icing sugar

Method:

Chop mango into small pieces and mix with Trident Coconut Milk and desiccated coconut.Whip cream with icing sugar until thick and fold into coconut milk mixture.

Cover and freeze until almost fi rm, stir up and continue to freeze. Transfer ice cream to the fridge 15-20 mins before serving to soften.

Serve with extra chopped mango or other fruit.


TridentCoconut Milk


wok out this chinese new year - trident foods

Documents