Blog Archive

Sunday, February 21, 2016

Recipe Formula: An Asian Mix

A recipe is only one piece of the puzzle.

Who doesn't like Chinese food? Whether or not you still feel hungry half an hour later, it was fantastic whilst you were eating it. Today Asian culinary influence can be found imprinting its myriad of flavour and magical taste on everything from French to Greek recipes. Cooks are no longer afraid to mix it up in the kitchen, using spices and sauces that many years ago would never be thought as complimentary. Personally I have a favourite in the sweet red chili sauce which I found to be a fantastic burst of flavour in any meatball recipe. Be adventurous and see how easy it is to bring the taste of Asia into your own kitchen, and the best part will be when your family or friends ask for seconds.

Zesty Thai Thigh

8 chicken thighs
2 packs Thai kitchen rice noodles
1 pound shiitake mushrooms
zest of 1 lime, 1 lemon, 1 orange
½ cup each fresh cilantro, Thai basil and dill, finely chopped
½ cup sweet red chili sauce
juice of 1 lime, 1 lemon and 1 orange
¾ cup red wine

Heat some oil in frying pan and begin to brown the chicken thighs.
Cook till chicken is at least three quarters done.
Drain off excess oil and set aside
Saute the mushrooms and set aside.

In a small pot combine the zest of lime, lemon and orange with fresh cilantro, Thai basil and dill.
Add sweet red chili sauce, red wine and juice from lime, lemon and orange.
Let it come to a soft boil then remove from heat.

Place chicken back into frying pan, add sauteed mushroom and sauce mix from pot.
Cover and simmer till chicken is done.

Boil water, place rice noodles in and remove from heat,
stir the noodles and leave in boiled water for five minutes.
Drain and serve with chicken over the top.

(Serves 4)

Peking Pizza

2 ½ tbsp Blue Dragon Szechuan Pepper Stir Fry Sauce
1 tbsp mayo
½ tbsp white wine


1 sweet onion, thinly sliced
6 white mushrooms, thinly sliced
12 cherry tomatoes, cut in half
Chinese five spice seasoning


Galbani Mozzarella


baby spinach & arugula

Mix the pizza sauce ingredients. Roll out pizza dough.
Spread three tablespoons of sauce evenly over the surface of the dough.
Layer a mix of baby spinach and arugula over the surface.
Cover all the spinach and arugula with cheese.
Galabani mozzarella can be sliced or if you prefer a different mozzarella do so.

In a bowl combine the onion, mushrooms and tomatoes,
season well with Chinese five spice seasoning, lightly tossing to get good coverage.
Layer the mix evenly on top of the cheese.

Place pizza on a preheated oven at 400° F and bake till base is golden brown.
You can also substitute pizza dough with Naan bread.
(Everything remains the same except that the oven is set on the broil function
and baking time is less, only needing to melt the cheese evenly)

Grilled Asian Wraps

1 ½ lb steak
1 sweet onion
1 bunch green onion
1 bag baby bok choy
¼ cup fresh chopped ginger
1 large tomato, thinly sliced
tortilla wraps


2 tbsp mayo
3 tbsp Club House roasted garlic & pepper marinade
1 ½ tsp soy sauce

Cook steak to desired doneness, cut into strips.
(Remember to cut meat against the grain for tenderness)

Slice sweet and green onion thinly, add half of fresh ginger
and saute till onion is no longer translucent.
Add bok choy to onion and allow to wilt, not to over cook.

Spread sauce mix onto tortilla, add onion and bok choy, two slices of tomatoes and steak strips.
Roll and grill for sixty seconds and serve with a smile.

Chicken Phyllo

1 packet phyllo sheets
1 cup melted butter
4-6 chicken breasts
½ tsp Chinese five spice seasoning
2 garlic cloves, finely chopped
1 bunch green onions, chopped
2 tbsp fresh basil, chopped
6 cup baby spinach
1 ½ cup ricotta cheese
salt & pepper to taste

Pan fry chicken breasts till golden brown and well done.
Cut into even thin strips and set aside.
Wilt baby spinach with fresh basil, green onion, garlic and Chinese five spice seasoning.
Add ricotta cheese, salt and pepper to taste and mix all ingredients well.

Take one sheet of phyllo pastry, spread melted butter
all over then add another sheet on top.
Cut to make two rectangle pieces.
Place two tablespoons of chicken and ricotta as a filling at the end of sheet.
Fold left and right side into middle then roll end to end.
Before finishing brush a little melted butter on edge and press down to seal.

Place wraps onto baking tray and bake at 375° F till golden brown.

Massaman Curry Balls


2 lb ground beef
1 lb ground pork
1 egg
½ cup bread crumbs
3 tbsp Massaman Curry Paste (Thai Kitchen)


400 ml coconut milk
3 tbsp sweet red chili sauce
zest of 1 lime and 1 lemon


2 bags baby bok choy
2 bags bean sprouts
green onion, chopped for garnish
sweet & smoky Hibachi seasoning (Asian Creations Simply Asia)

Mix beef, pork, egg, bread crumbs and curry paste to form meatballs.
Begin to brown the balls in a pan and cook till half done then set aside.
Mix separately coconut milk, chili sauce and zest of lime and lemon.
Discard any excess oil from pan, replace meatballs and add sauce.
Bring to a boil and then reduce heat to medium,
cooking for approximately eight minutes or until meatballs are cooked through.

Separately in a pan begin with bean sprouts, after three minutes season with sweet & smoky Hibachi seasoning, then add baby bok choy and cook till the green leaves wilt a little.
Do not overcook the bok choy.

These meatballs can be served over rice noodles, rice or stir fry noodles.

(Serves 6)