Paula is this week’s guest blogger, and she has some recipes to share for Asian inspired dining at home! Take it away Paula…
With the nights drawing in and temperatures cooling, it’s often tempting to entertain at home, rather than dine out. This week I’m sharing some recipes for Asian inspired dining that are perfect for when you are entertaining.
The Inspire Meal Bag, Crumbed Tofu with Chilli Jam, may serve two, but it makes the perfect entree for four to six people. Follow it with the Beef Mussaman Curry or Chicken Pad Thai meal bags, which both serve four to six people. Remember, with the Inspire Meal Bags all the ingredients and your recipe card are put together in a handy bag, you can find them in the fresh produce department. Alternatively, shop for the ingredients, and follow the Asian inspired dining recipes below. I would finish your meal with a deliciously creamy coconut ice cream. Fresh choice Nelson has a fantastic range, you can jazz it up with toasted macadamia, thinly sliced kaffir lime leaves and crushed coconut cookies.
Crispy Crumbed Tofu with Chilli Jam and Carrot Salad (V)
Serves 2. Preparation time 10 minutes. Cooking time 10 minutes. Difficulty Level: Easy.
Ingredients:
- 1 packet marinated tofu
- 1 cup panko crumbs
- 1 egg
- 1 small onion
- 1 red chilli
- 2 Tbsp brown sugar
- 1 Tbsp white vinegar
- 1 tsp fish sauce
- 1 Tbsp rice bran oil (plus extra for frying)
- 1/2 a cup of water
- 1 small packet of roasted peanuts
- 1 carrot, peeled and julienned
- 1 bunch coriander
- 1 lime
- 1 small bunch of spring onions
Preparation:
- For the chilli jam dice the onion and chilli and place in a saucepan with the brown sugar, white wine vinegar, fish sauce, water and 1 Tbsp of rice bran oil. Cook on a medium to low heat until the onion is very soft and the mixture has reduced and become sticky. Place in a small bowl and allow to cool.
- Cut the tofu through the middle and then into quarters, so you have eight pieces. Dip the tofu in beaten egg, then coat in the panko crumbs. Heat enough oil to cover the bottom of a frying pan over a medium heat. Cook for four minutes each side until golden brown and place on paper towels.
- Toss the chopped coriander, carrot and sliced spring onion with 1 tsp of the chilli jam mixed with the juice and zest of one lime. Serve the tofu with the rest of the chilli jam and the carrot salad. Sprinkle with crushed peanuts and enjoy.
Pad Thai
Serves 4. Preparation time 30 minutes. Cooking time 10 minutes. Difficulty Level: Medium.
Ingredients:
- 1/3 jar of tamarind paste
- 1/3 cup of coconut sugar
- 1 small onion, finely diced
- 2 cloves of garlic, chopped
- 4 Tbsp fish sauce
- 4 Tbsp dark soy
- 1 packet Pad Thai rice noodles (soaked in warm water for thirty minutes, then drained)
- 2 Tbsp rice bran oil
- 4 eggs
- 8 diced chicken tenderloins
- Coriander leaves
- 1 carrot, peeled and julienned
- 1 packet of mung bean sprouts
- 1/4 cup of water
- 4 Tbsp crushed peanuts and lime wedges to serve
Preparation:
- Place the first four ingredients in a saucepan and simmer until the onion and garlic are soft. Add the fish and soy sauce and simmer on a low heat for around twenty minutes, this is your Pad Thai sauce.
- Heat the oil in a wok or pan, add the chicken and about 4 Tbsp of Pad Thai sauce. Cook until golden and cooked through. Remove from the pan and wipe it out, add more oil to cook the eggs, breaking up gently as they cook.
- Move the egg to the side of the pan and add the drained noodles and the remainder of the Pad Thai sauce and quarter of a cup of water. Cook the noodles until soft and browned. Add the meat back to the pan with the carrot, sprouts and coriander, toss together then serve. Sprinkle with crushed peanuts and a wedge of lime.
Don’t forget to head to Fresh Choice Nelson to pick up all the ingredients for your asian inspired dining!
