Tag: asian food

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Recipes

Foodie Friday: Beef and lemon myrtle pho

This week’s recipe is created by chef Tom Walton using the ‘queen of lemon herbs’, lemon myrtle, and brought to you by Australian Native Products. Lemon myrtle is fast becoming a must-have ingredient in the spice racks of chefs and home cooks around the country. It’s sweet, yet spicy, intense, but also refreshing and cooling on the palate, the perfect alternative for lemongrass in pho.

Beef and lemon myrtle pho

Feel free to replace the beef with cooked chicken, tofu, seafood or more veggies.

The lemon myrtle adds a delicious fragrance to the pho that works perfectly, replacing where you would usually add lemongrass.

Broth

  • 1 L beef broth
  • 2 tbsp 6mm cut dried lemon myrtle
  • 2 cm piece ginger (thinly sliced)
  • 2 tbsp soy or fish sauce
  • 1-2 tbsp palm sugar (optional)
  • Sea salt (to taste)

Beef and noodles

  • 150 g beef sirloin (frozen for at least 2 hours)
  • 100 g dried rice noodles
  • ½ bunch broccolini (trimmed)

Toppings

  • 2 tsp 1.6mm cut dried lemon myrtle
  • 2 tbsp flake sea salt
  • 1 cup bean sprouts
  • 1 large red chili (finely sliced)
  • 1/3 cup sliced shallots
  • 1 cup each picked coriander & mint
  • 1 lemon
  1. Place the broth into a pot and add the lemon myrtle, ginger, soy, palm sugar and bring to just under a simmer for 10-15 minutes, to infuse the lemon myrtle and ginger then strain into another pot and keep hot, covered over a low heat so it doesn’t reduce.
  2. Thinly slice the sirloin while partially frozen then lay out on a plate. Freezing makes it easier to thinly slice.
  3. Bring a medium saucepan of water to the boil, season with a pinch of salt and add the broccolini for 20 seconds then remove with tongs into ice water to refresh, drain and set aside.
  4. Cook the rice noodles according to packet instructions in the same boiling water then refresh in cold water and drain well. Set aside.
  5. Keep a pot of water boiling to reheat the noodles.
  6. Gently mix together the lemon myrtle and salt and keep in a small airtight container. You will need just a little for this recipe.
  7. Reheat the noodles in the boiling water, drain and add to the bottom of two bowls then add the beans sprouts, sliced raw sliced beef and broccolini.
  8. Spoon the very hot broth and the veggies over the beef and top with the sliced chili, shallots and coriander. Serve with lemon myrtle salt sprinkled over, extra herbs, chili and lemon.
Dinner, Lunch, Main Course, Soup
Vietnamese
beef, lemon, pho

Request a free sample of lemon myrtle

Foodie Friday: Vietnamese lamb pho

Our love affair with Vietnamese pho continues and this recipe features a distinctly Australian spin on the dish courtesy of Australian Lamb. Rather paradoxically, research has also found that eating…

Foodie Friday: Pork Banh Mi

This recipe from Williams-Sonoma is a quick and easy, at-home take on the classic Vietnamese sandwich, Banh Mi. Juicy, slightly caramelised pork is combined with spicy mayo and pickled vegetables…
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Recipes

Foodie Friday: Salt & Togarashi pepper prawns

Thanks to Tropic Co., who provided us with this tasty recipe.

Salt & Togarashi Pepper Prawns

These moreish prawns are flavoured with Japanese togarashi pepper, giving them a complex flavour that is nutty, spicy, and sweet all at once.

  • 250 ml shaoxing wine
  • 1 tablespoon finely grated ginger
  • 1 kg raw Australian tiger prawns (peeled, tails intact)
  • Vegetable oil for deep frying
  • 150 g cornflour
  • 2 tablespoons sea salt flakes (plus extra to serve)
  • 2 tablespoons shichimi togarashi (plus extra to serve)

  1. Combine shaoxing wine and ginger in a bowl. Add prawns and stand to marinate for 30 minutes. Drain prawns and pat dry with absorbent paper.

  2. Preheat oil in a wok to 190ºC. Place cornflour, sea salt and togarashi in a bowl and toss to combine.

  3. Dust prawns with salt and pepper mixture. Shake off excess and deep-fry in batches, stirring occasionally, until light golden and crisp. Around 2-3 minutes.

  4. Drain on absorbent paper and serve with extra salt and pepper mix.

If you can’t find shaoxing wine, you can substitute dry sherry.

If you can’t find togarashi pepper, you can substitute chilli flakes and toasted sesame seeds.

Appetizer
Japanese
fresh, fried, japanese, prawns

Foodie Friday: Prawn Po’ Boy with hot sauce

This recipe was brought to us by Tropic Co. Prawns.

Foodie Friday: Thai prawn red curry

Today’s recipe from AYAM is perfect for those chilly evenings in! Serves: 4 | Prep: 15 min | Cook: 10 min Ingredients 1 tablespoon olive oil 1kg medium green prawns,…
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Recipes

Foodie Friday: Thai chicken lettuce wraps

This is a fast and easy dish perfect for any weeknight dinner, from the Williams Sonoma test kitchen. Larb is a much-loved South-East Asian salad that can be made with almost any type of minced meat. Here, we use chicken, and wrap the savoury meat mixture in lettuce leaves for a fresh and light take on this dish. For a casual dinner, place the chicken mixture, lettuce leaves and garnishes on the table and let diners help themselves.

Ingredients

  • 6 Tbs. (80 ml) soy sauce
  • 2 Tbs. rice vinegar
  • 2 Tbs. sesame oil
  • 1 Tbs. fish sauce
  • 2 tsp. sugar
  • Juice of 1/2 lime
  • 2 Tbs. vegetable oil
  • 1/2 cup thinly sliced green shallots, white and light green portions
  • 1 1/2 Tbs. peeled and grated fresh ginger
  • 2 garlic cloves, minced
  • 1/2 tsp. chilli flakes
  • 625 g minced chicken
  • Lettuce leaves for serving
  • Bean sprouts and fresh coriander and Thai basil leaves for serving

Method

In a bowl, stir together the soy sauce, rice vinegar, sesame oil, fish sauce, sugar and lime juice. Set aside.

In a wok or large fry pan over medium-high heat, warm the oil. Add the shallots, ginger, garlic and chilli flakes and cook, stirring constantly, until fragrant, about 2 minutes.

Add the chicken and cook, stirring occasionally, until the chicken is no longer pink, about 5 minutes.

Add half the soy sauce mixture and cook 1 minute more.

To serve, spoon about 3 Tbs. of the chicken mixture into a lettuce leaf, top with bean sprouts, coriander and basil, and wrap the lettuce around the filling. Repeat with the remaining chicken mixture, lettuce leaves, and garnishes, or allow diners to assemble their lettuce wraps themselves at the table.

Serve the remaining soy sauce mixture alongside for dipping.

Serves 4.


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Recipes

Foodie Friday: Malaysian Prawn Laksa

Too lazy to cook or just need a quick dinner fix? Enjoy this soul-warming laksa and transport yourself to the streets of Malaysia. Thanks to AYAM for today’s recipe.

Serves: 2 | Prep time: 5 minutes | Cook time: 10 minutes

Ingredients

  • 185g jar AYAM™ Malaysian Laksa Paste
  • 1/2 x 270ml can AYAM™ Coconut Milk
  • 1 1/2 cups water or vegetable stock
  • 250g fried soybean curd or tofu, sliced
  • 250g cooked and peeled prawns
  • 2 cakes of AYAM™ Instant Noodles
  • 100g bean sprouts
  • Chopped coriander to garnish

Method

Combine Laksa Paste, Coconut Milk, water or vegetable stock in a large saucepan over medium heat. Cover and bring to the boil.

Add soybean curd and prawns then reduce heat.

Meanwhile, prepare noodles according to the packet instructions. Drain and divide between 2 bowls.

Ladle the soup over the noodles, top with bean sprouts and coriander.

Tip: Add a halved, hard-boiled egg. Substitute prawns with cooked chicken or fish pieces. Add some sliced red or green capsicum.

Categories
Appliances Kitchens

Create perfect wok dishes at home with ASKO’s Fusion Volcano

We’re a nation that loves Asian food! Growing up in Sydney’s lower north shore, I — no exaggeration — had a good 20 Japanese and Thai restaurants within a five-minute walking distance. However, while we may be overrun with dining options, eating out every night isn’t really a viable option. So the next best thing? Create perfect Asian-inspired dishes at home.

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Introducing the Fusion Volcano by ASKO, a wok burner with a difference. The Volcano generates a vast amount of heat and effectively directs it to the base of the wok (rather than around the sides) for improved heat — just like the traditional Asian method. It also maintains a high temperature even when you add more ingredients. This is a wok burner for the home cook who wants truly professional results.

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Other features of the Volcano include its additional outer flame for larger pots, that brings water to the boil much faster, and a simmer setting for lower heat cooking, meaning a small pot containing sauce can be kept just below boiling point.

The Fusion Volcano wok burner includes stable support for the wok pan and is available as a stand-alone or within a combination of ASKO gas and induction cooktops. The Duo Fusion cooktop includes the Volcano burner and induction cooking in one unit.

For more information, visit ASKO or call 1300 002 756 for stockists.