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Episode 5 - FAST & FURIOUS THAI STYLE

CHILLI SAUCE EGG NOODLES WITH PRAWNS Stir-fry

Serves 4|  prep time 15|  cook time 30

Ingredients

1 tbsp Olivado Peanut Oil
20 prawns, shelled and deveined
2 tbsp Trident Sweet Chilli Sauce
1 onion, sliced
1 garlic clove, sliced
15 straw mushrooms or small buttons, diced (or mushroom medley)
200g Trident Thin Egg Noodles
Chives to garnish

Chilli Sauce Egg Noodles with Prawns stir-fry

Chilli Sauce Egg Noodles with Prawns stir-fry

Chilli sauce ingredients

3 tbsp oyster sauce
1 tbsp Asian Home Gourmet Light Soy Sauce
½ tsp salt
3 tbsp Trident Hot Chilli Sauce or 1 tbsp roasted chilli paste
3 tbsp OXO chicken stock, plus extra if needed
½ cup Chinese rice wine
1 tbsp palm sugar
1 tbsp corn flour plus 5 tbsp of water, combined into a slurry
Fine chili powder to taste

Method

In a saucepan combine the oyster, soy, salt and chili sauce and gently bring to a simmer. Add the stock and combine. Add the wine and ignite to burn off the alcohol. Add the sugar and combine, bring to a boil and caramalise. Add corn flour to thicken and add a little more stock if too thick, remove from heat and let cool.

Heat a wok on high and add the prawns. Add diced onion and garlic. Stir fry for a minute then add the chili sauce, and ¼ cup chicken stock and combine. After 1 minute add the mushrooms and noodles and combine. When noodles are warmed through, serve topped with chives.

TOP TIP: 


lamb, basil & chilli stir-fry

 

 

Ingredients

300g Quality Mark Lamb Steaks or Backstrap - sliced
2 tbsp Olivado Peanut Oil
1 onion sliced
1 garlic sliced
½ capsicum
2 chilies
1 tbsp oyster sauce
1 tbsp Asian Home Gourmet Soy Sauce
¼ cup OXO chicken stock
pinch sugar
Handful of Thai basil
Garnish – fresh basil (Thai)

60g mung bean flour
1 cup of water
5 tbsp sugar
1/2 tsp pandam extract

Method

Heat a wok on high. Add the oil, onion and garlic then the lamb stir fry quickly until lightly browned.

Add the chili and capsicum and combine, then add the oyster, soy sauce and stock, season with ½ tsp sugar, and combine.

Finally throw in the Thai basil and stir for 20 seconds.

Remove from heat and serve.

Garnish with fresh coriander

Top Tip: for those in a hurry, use Asian Home Gourmet Szechuan Chili Ginger Garlic paste.


GREEN APPLE & PEAR WITH PALM SUGAR SLURRY

green apple and pear slurry

INGREDIENTS

½ cup palm sugar
2-6 small red chilies (depending on taste)
Pinch salt
Up to ¼ cup water

METHOD

Place palm sugar, chili and salt into your mortar and pestle. Add 1 tbsp of water at a time and bash together until you get a smooth thick slurry. 

Place into a bowl and serve with sliced pear and apple as a dip.