Pad Thai
Ingredients
| Vegetable Oil |
1 Tbsp |
| Egg |
1 |
| Shrimp (de-veined and shelled) |
8 – 10 |
| Rice Noodles, softened in water (about ¼ package dried noodle sticks) |
3 Cups |
| Tamarind Sauce |
4 Tbsp |
| Scallions/Chives, cut into 1-in. lengths |
2 Stems |
| Bean Sprouts or thinly sliced Cabbage |
½ Cup |
| Paprika |
½ Tsp |
| Lime |
1 Wedge |
| Ground Roasted Peanuts (optional) |
1 Tbsp |
Cooking Instructions
• Pour boiling water over dried noodles until covered.
• Let noodles soften for 10 minutes. Drain, rinse with cold water and set aside.
• Heat wok or stir-fry pan until hot at med-high heat.
• Add oil, then egg and scramble until cooked.
• Add shrimp and cook until partially done (about 30 seconds).
• Add noodles; toss until soft and noodles start to clump together (about 60-90 seconds).
• Add Tamarind Sauce; stir until shrimp is cooked.
• Add scallions, bean sprouts or cabbage, and paprika and mix until heated through (about 10 sec).
• Serve with a wedge of lime and roasted peanuts.
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Panang Curry with Beef
Ingredients
| Bell Peppers (thinly sliced) |
1 Cup |
| Coconut Milk * |
1 13oz Cans |
| Panang Curry Sauce (more or less to taste) |
4 Tbsp |
| Beef, cut into short thin strips (variation: chicken, shrimp, scallops or tofu) |
1 1b |
| * if desired, use ½ coconut milk, ½ water or stock |
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Cooking Instructions
• Heat pan on medium and stir in ½ of the Panang Curry Sauce and ½ of the coconut milk.
• Stir in beef and simmer until beef is partially cooked (about 1 minute).
• Add vegetables, remaining Panang Curry Sauce and coconut milk and simmer until beef is cooked through.
• Serve with steamed rice or noodles.
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Flamed Beef Cubes
Ingredients
| Unsalted Butter (melted) |
4 tbsp |
| Beef (thick cut good steak such as sirloin) cut into 1-inch cubes |
1 lb |
| Garlic (minced) |
2 cloves |
| Essential Sauce |
4 Tbsp |
| Yellow Onion (cut into 1-inch cubes) |
¼ medium |
| Ground Black Pepper |
½ Tsp |
| Sugar (optional) |
½ Tsp |
| Lettuce and Tomato, chopped for salad |
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Cooking Instructions
• Heat pan or wok until hot at med-high heat.
• Pour in melted butter and add beef cubes.
• Sear meat until browned on both sides, turning meat ONLY ONCE during cooking (60 seconds).
• Add garlic and mix (10 seconds).
• Add Essential Sauce, onions, black peppers and sugar, and toss for 30 seconds until desired doneness.
• Place beef cubes over salad. Serve immediately.
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Grilled Shrimp Skewers with Kaffir Lime sauce
Ingredients
| Shelled (size 31-35 shrimp per pound) |
20 shrimp de-veined |
| Skewers, soaked in water for 30 minutes to prevent scorching |
4 |
| Cooking Oil |
1 Tbsp |
| Kaffir Lime Curry Sauce |
4 Tbsp |
| Pinch of Salt |
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Cooking Instructions
• Thread 5 shrimp on each skewer.
• Brush both sides of shrimp with cooking oil.
• Sprinkle salt over shrimp.
• Broil or grill shrimp over medium heat until cooked.
• Warm Kaffir Lime Curry Sauce in a pan or in microwave.
• Drizzle warmed sauce over shrimp and serve.
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Cashew Orange Chicken
Ingredients
| Cooking Oil |
1 Tbsp |
| Chicken Breast (thin bite-size pieces) |
½ lb |
| Garlic (minced) |
1 clove |
| Essential Sauce Gluten - Free |
¼ C |
| Water or Chicken Stock |
½ C |
| Bell Pepper (cored and thinly sliced) |
½ medium |
| Yellow Onion (thinly sliced) |
¼ medium |
| Unsalted Cashew Nuts |
¼ C |
| Canned Mandarin Orange slices |
½ C |
| A pinch of ground black pepper or ground white peppercorn |
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Cooking Instructions
• Heat oil in wok or stir-fry pan on med-high.
• Add chicken and cook until ½ done (1 minute).
• Add in garlic.
• Add Essential Sauce Gluten-Free and water or chicken stock
• Add bell pepper, yellow onion and cashew nuts
• Cook until chicken is done.
• Toss in Mandarin Orange pieces, white peppers ginger and stir about 30 seconds.
• Take out and serve with rice.
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Crispy Tofu in Spicy Orange Sauce
Ingredients
| Tofu (cut into bite-size cubes) |
1/2 box |
| Cooking Oil (canola) |
1 Tbsp |
| Zesty Orange sauce |
1 Tbsp |
| Dried Red Chili Flakes |
1/2 tsp |
Cooking Instructions
• Use paper towels and pat dry the fresh tofu cubes.
• Heat oil in a pan or skillet over medium high heat.
• Sear the tofu cubes until crispy and golden - 1-2 minutes on each side.
• Remove the tofu from the pan or skillet onto paper towels, to absorb excess oil.
• Allow tofu to cool slightly and place them on a plate In the same pan/skillet for searing the tofu, heat up the Zesty Orange sauce with red chili flakes.
• Pour the warm sauce over tofu cubes.
• Serve as appetizer or with rice as an entree.
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Seared Seabass in Citrus Blueberry - Yaki
Ingredients
| Cooking Oil |
2 Tbsp |
| Chilean Seabass Filet (cut into 4 pieces) |
1/2 lb |
| Blueberry - Yaki |
3 Tbsp |
| Fresh Lemon |
1/2 piece |
| Green Beans (optional) |
1/4 lb |
Cooking Instructions
• Use paper towells and pat dry the seabass pieces.
• Heat oil in a pan or skillet over medium high heat.
• Sear the seabass until golden - 2 - 3 minutes on each side.
• Remove the seabass from the pan or skillet onto paper towels, to absorb excess oil.
• Place them on a plate.
• Use the grater to get a few pieces of lemon zest. Set aside.
In the same pan/skillet for searing the seabass, heat up the Blueberry-yaki sauce.
• Squeeze in 1/2 of the lemon and mix well.
• Pour the Blueberry-yaki/lemon sauce over the seared seabass pieces.
• Topped with the lemon zest.
• Optional: blanch the green beans and serve them with the seabass.
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Green Curry Chicken (fish or tofu)
Ingredients
| Chopped mixed vegetables such as green beans, red bell peppers and zucchini |
1 cup |
|
1 13-oz can coconut milk
(If desired, use 1/2 coconut milk, 1/2 water or stock)
|
1 can |
| Basil Green Curry Sauce (more or less to taste) |
3 Tbsp |
1 lb chicken, cut into short thin strips
(variation: shrimp, scallops or tofu) |
1 lb |
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Cooking Instructions
• Heat pan on medium and stir in 1/2 of the Basil Green Curry Sauce and 1/2 of the coconut milk.
• Stir in chicken and simmer until chicken is partially cooked (about 1 minute).
• Add vegetables, remaining Basil Green Curry Sauce and coconut milk and simmer until chicken is cooked through.
• Serve with steamed rice or noodles.
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Tamarind Pork lettuce Wrap
Ingredients
| 1 Tbsp vegetable Oil |
1/2 tsp Paprika (to add nice color to the dish) |
| 1/2 medium size tomato-diced |
1/2 tsp black pepper |
| 8 oz ground pork, chicken, turkey or tofu |
Head or bib lettuce, leaves separated |
| 1/4/yellow onion-diced |
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| 1/4 Cup Tamarind Sauce (more or less to taste) |
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Cooking Instructions
• Heat pan or wok until hot at medium high heat.
• Pour in oil
• Add in the tomato and stir fry until softened
• Pour in the pork and cook until partially done (1-2 minutes)
• Pour in Tamarind Sauce, paprika and add yellow onion
• Cook until the pork is done.
• Sprinkle with black pepper
(use 1/2 tsp dried chili flakes for spicier version)
• Serve in large pieces on lettuce.
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Kaffir Lime Salmon
Ingredients
| 2 salmon filets, 8 oz each |
| 8 large asparagus stems |
| 4-6 Tbsp Kaffir Lime Curry Sauce |
Cooking Instructions
• Grill, broil or pan-fry salmon till desired doneness.
• While cooking salmon:
Blanch asparagus in boiling water for 1 minute.
Drain and set on plate.
Warm Kaffir Lime Curry Sauce in a pan or microwave.
• Place cooked salmon on top of asparagus and drizzle sauce over.
• Pass extra sauce for dipping.
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Chicken with Coconut Peanut Sauce
Ingredients
1 cup carrots and broccoli,
chopped in bite-sized pieces |
6 Tbsp Coconut Peanut Sauce |
| 1 tsp cooking oil |
1 tsp roasted peanuts, ground |
1/2 lb chicken breast or thighs,
cut into bite-sized pieces |
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Cooking Instructions
• Blanch broccoli and carrots in boiling water about 1 minute, drain and arrange on a plate.
• Heat oil in a pan on med-high.
• Add chicken, stir until meat is almost cooked (about 2 minute).
• Add Coconut Peanut Sauce and simmer on low heat until the chicken is cood trhough.
• Serve chicken on top of blanched vegetables. Sprinkle with roasted peanuts.
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Chicken Lettuce Wrap with Coconut Peanut Sauce
Ingredients
| 1 Tbsp cooking oil |
1/4 Cup Coconut Peanut sauce
(More or less to taste) |
| 1/2 meduim-sized carrot-diced |
Heat or bib lettuce, leaves separate |
| 8 oz ground chicken * |
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| 1/2 tsp salt |
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| 1/4 yellow onion-diced |
*Can use ground gurkey, or fried tofu |
Cooking Instructions
• Heat pan or wok until hot at medium-high heat. Pour in oil.
• Add in the chicken, diced carrot, onion and stir fry until chicken is almost done (2 minutes).
• Sprinkle in the salt and stir-fry for another minute until chicken is done.
• Pour in Coconut Peanut Sauce, reduce heat to simmer and simmer the checkin for one minute.
• Serve in large pieces of lettuce.
• Have extra Coconut Peanut Sauce on the side for extra dipping as needed.
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Summer Chili Stew
Ingredients
| 2 Tbsp cooking oil |
|
2 C water |
| 1/2 lb yellow onion–diced |
|
8 Tbsp Tamarind Sauce |
| 1/2 lb tomato–diced |
|
1/4 lb bell pepper |
| 1/2 lb ground pork or ground turkey or ground beef or ground chicken |
|
1 can (15 oz) pinto beans fresh basil (optional) extra chili peppers or fresh jalapeno (optional) |
| 6 tsp Chili Seasoning |
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| A pinch of salt |
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Cooking Instructions
• Heat oil in pan.
• Add yellow onion, tomato and cook for two minutes until they are softened.
• Add in the ground meat, Chili Seasoning and a pinch of salt; stir for one minute until the meat is well coated with the seasoning.
• Add in water, Tamarind Sauce, bell peppers and pinto beans; bring to a boil.
• Reduce heat; simmer, uncovered, about 2 minutes or until meat is cooked.
• Serve chili sprinkled with some chopped basil and chili peppers.
• Makes 4 cups.
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Vegetarian Chili
Ingredients
| 2 Tbsp cooking oil |
1 C zucchini–chopped |
| 1 small yellow onion–diced |
1 C bell pepper–chopped (any color) |
| 1 medium-size tomato–diced |
1 C mushrooms–chopped |
| 6 tsp Chili Seasoning |
1 can (15 oz) pinto beans |
| a pinch of salt |
fresh cilantro (optional) |
| 2 C water |
extra chili peppers or fresh jalapeno
(optional) |
| 8 Tbsp Tamarind Sauce |
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Cooking Instructions
• Heat oil in pan.
• Add yellow onion, tomato and cook for two minutes until they are softened.
• Add in the rest of the vegetables, Chili Seasoning and a pinch of salt; stir for one minute until the vegetables are well coated with the seasoning.
• Add in water, Tamarind Sauce, bell peppers and pinto beans; bring to a boil.
• Reduce heat; simmer, uncovered, about 2 minutes.
• Serve chili sprinkled with some chopped cilantro and chili peppers if desired.
• Makes 4 cups.
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Chicken on Skewers
Ingredients
| 1 C coconut milk |
3 tsp cooking oil |
4–6 Tbsp (use Gluten-Free version as needed)
Essential Sauce |
2 lbs skinless, boneless chicken breast halves–cut into 1" strips* |
| 3 tsp Yellow Turmeric Curry |
4 Tbsp dipping Coconut Peanut Sauce–for dipping |
Cooking Instructions
• In a mixing bowl, combine Essential Sauce, Yellow Turmeric Curry and oil.
• Toss marinade with the chicken, cover and refrigerate. Let the chicken marinate for at least 2 hours. (Overnight is best).
• Preheat grill to medium-high heat.
• Thread the marinated chicken strips onto skewers, then grill 3 minutes per side, or until cooked through.
• Serve with warm Coconut Peanut Sauce.
• Makes 24 skewers.
* Boneless chicken thighs or pork loin are also excellent choices for this recipe.
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Six-Spice Pork Burger
Ingredients
| 1 lb ground pork * |
A pinch of black pepper |
| ½ medium-size yellow onion–diced |
Burger buns |
| 3 Tbsp Free version as needed) |
Lettuce |
| Essential Sauce (use Gluten-Free as needed) |
| 1 ½ tsp |
Tomato |
| Asian 6-Spice Blend |
Cooking Instructions
• In a mixing bowl, combine ground pork, diced onion, Essential Sauce, Asian 6-Spice Blend, and black pepper. Let the pork marinate for at least 1 hour.
• Preheat grill to medium-high heat.
• Form the meat mixture into 8 burger patties.
• Place the patties on the grill and then grill 5 minutes per side, or until cooked through.
• Serve on buns with your choice of garnish.
• Makes 8 burgers.
* Ground beef and ground turkey are also excellent choices for this recipe.
Asian 6-Spice Blend
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Summer Rolls
Ingredients
| Round Rice Paper (Banh Trang) |
Shredded carrots |
| Rice vermicelli |
Slices of cucumbers: thin long slices |
| Prawns (use the kind that have 31-35 shrimp per pound). Can substitute with tofu for Vegetarian Spring Rolls |
Mint and/or basil leaves |
| Lettuce: discard the stem, tear the leaves into small pieces (half the size of your palm) |
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Cooking Instructions
Cook rice vermicelli: boil water, put in the noodles.
Once boiling, let it boil for up to 5 minutes. Rinse with cold water until the water is clear and set aside.
Cook the prawns: boil water, put in prawns, let boil for two minutes. Take the
prawns out, rinse quickly
with cold water to keep the shrimp succulent. Peel,
de-vein and slice the shrimp into 2 pieces (make a
horizontal cut along the
back).
Note: To shorten the prep time here, you can purchase the frozen shrimp
cocktail at your local grocery store.
Prepare vegetables: wash, cut
Ready to roll
Get a bowl of room-temperature water
Dip the rice paper: rotate the rice paper 1 complete circle to wet the paper.
Put the rice paper on a plate or a flat working surface.
Layer the cut vegetables and rice noodles on the rice paper near you. Then
add the shrimp or tofu.
Flip the rice paper area closer to you over the fillings. Then fold the left and
right side evenly over the first fold.
Roll the folded rolls away from you. Roll firmly.
Once you make the rolls, they need to be kept moist. The best is to wrap two
rolls in a plastic wrap. They will be good
at room temperature for up to 2
hours. They are not good to consume if refrigerated as the rice paper tends to
turn chewy and dry.
Use three halves of the prawns for each roll. Make as many rolls as your party requires.
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Ginger Chicken Salad
Ingredients
1 lb boneless chicken breast‑
cut into thick strips * |
A pinch of black pepper |
| 3 Tbsp (use Gluten-Free version as needed) Essential Sauce |
2 C spinach (or regular lettuce)‑on a plate |
| 2 tsp Ginger Rub |
2 Tbsp Vinaigrette Mandarin Orange Ginger |
| 1 tsp cooking oil |
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Cooking Instructions
In a mixing bowl, combine chicken strips, Essential Sauce, Ginger Rub and
cooking oil.
Let the chicken marinate for at least 30 minutes.
Preheat grill to medium-high heat.
Place the marinated chicken strips on the grill and then grill 5 minutes per
side, or until cooked through.
Cut the chicken strips into bite-size pieces.
Top the salad with the chicken strips.
Drizzle Mandarin Orange Ginger
Vinaigrette over the chicken strips.
Makes 2 servings.
*Boneless chicken thighs are also an excellent choice for this recipe.
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Grilled Salmon Filet
Ingredients
| 2 C spinach salad |
¼ small yellow onion–cut in |
| 1 small carrot–julienned |
crosswise manner to get the “onion ring” look |
| 1 tsp cooking oil–to brush the salmon with A pinch of salt and a pinch of pepper |
4 Tbsp Blueberry-Yaki Sauce |
| 1 piece of filet salmon (about ½ lb) |
Juice from ½ fresh lemon
(or 1 tsp of bottled lemon juice) |
| 1 Tbsp cooking oil |
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Cooking Instructions
On a plate, toss spinach salad and julienned carrot. Set aside.
Preheat grill to medium high-heat.
Brush salmon with oil, and season to taste with salt and pepper. Grill 2 to 3
minutes on each side
until the salmon is cooked to the desired doneness.
Place the grilled salmon on top of the spinach.
In a small sauce pan, sautée onion in cooking oil for about 2 minutes over
medium-heat. Add the
Blueberry-Yaki Sauce and squeeze in the fresh lemon
juice. Turn off heat.
Pour the blueberry sauce over the salmon or serve the sauce on the side.
Makes 1–2 servings.
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Lemongrass Pork on Skewers
Ingredients
| 4–6 Tbsp Essential Sauce (use Gluten-Free version as needed) |
2 lbs skinless,boneless pork loin-cut into thin rectangular pieces. |
| 3 tsp Lemongrass Onion Spice |
4 Tbsp Zesty Orange Sauce-for dipping |
| 3 tsp cooking oil |
24 skewers |
| 3 tsp water |
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Cooking Instructions
In a mixing bowl, combine Essential Sauce, Lemongrass Onion Spice, oil and
water. Toss marinade with the pork pieces,
cover and refrigerate. Let the pork marinate for at least 1 hour.
Preheat grill to medium-high heat.
Thread the marinated pork pieces onto skewers, then grill 3 minutes per side,
or until cooked through.
Serve with Zesty Orange Sauce.
Makes 24 skewers.
*Boneless chicken thighs or boneless chicken breasts are also excellent choices
for this recipe.
Lemongrass Pork on Skewers
Lemongrass Chili Spice
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Minty Steak Fajita with Tangy Coconut sauce
Ingredients
| 1 lb of beef–any cut of steak–cut into thin strips |
1 small carrot–sliced into thin strips (or use 1 red bell pepper) |
| 3 tsp Mint Rub |
2 Tbsp Kaffir Lime |
| 2 tsp cooking oil |
2 Tbsp Tamarind Sauce |
| 1 yellow onion–sliced |
2 Tbsp water |
| |
6 soft tortilla wraps |
Cooking Instructions
In a small bowl, marinade the beef with the Mint Rub. Let marinade for 15 minutes.
Heat oil on wok at medium heat (275). Add yellow onion and carrot. Cook for
2 to 3 minutes until the onion is softened.
Add the beef and continue to sauté until the beef is cooked. Turn off heat.
Take the meat mixture out of the wok. Set aside.
Wash the wok.
Turn the wok to low-heat. Add Kaffir Lime Sauce, Tamarind Sauce and water
to make the tangy coconut sauce.
Simmer for 1 minute until sauce is heated.
Pour into a small cup. Wash the wok.
Turn the wok on to medium heat. Place one
tortilla into the wok and heat it up
for 1 minute on each side. Repeat until all tortilla wraps are warmed up.
To serve, fill warm
tortillas with meat mixture. Drizzle with the coconut sauce.
Roll up tortillas.
Makes 4–6 servings.
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BBQ Ribs
Ingredients
3 lbs pork ribs
(baby back ribs) |
2 Tbsp vegetable oil |
| 5–6 Tbsp Essential Sauce |
2 Tbsp Zesty Orange Sauce for dipping |
| 4 Tbsp Zesty Orange Sauce |
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| 1 Tbsp Ginger Rub |
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Cooking Instructions
In a mixing bowl, whisk Essential Sauce, Zesty Orange Sauce, Ginger Rub and
vegetable oil to make the wet rub.
Prepare the slab by removing the skin. There is a really thin skin on the back of the ribs that can be as tough as leather
after it is cooked. Use your fingernail on the edge of one side and get under the skin. Use a paper towel to grip it and tear
if off the back of the baby back ribs. Use the rub to generously season the ribs, front and back and then cover them with
plastic wrap and let them cure in the refrigerator. Refrigerate for at least one hour.
For a more intense flavor, leave the meat in the marinade longer.
Grill the marinated ribs until done. To test for doneness, grip two side-by-side ribs
and pull them apart. The meat should separate,
but not too easily, when they are done.
Cut the ribs apart to serve. Serve with Zesty Orange Sauce for dipping.
Makes 4–6 servings.
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Cabbage Tofu Salad
Ingredients
Ingredients: Serving 2
3 C thinly sliced cabbage salad (or packaged coleslaw)
1 small tomato
½ box of tofu – medium to firm texture
4 TBSP Ginger Dressing
Sesame Seed (optional)
Fresh chili pepper (optional)
Cooking Instructions
Cooking instruction:
• Blanch cabbage or coleslaw quickly in boiling water.
• Drain off excess water and plate the blanched vegetables on a plate.
• Add to the plate: slices of tomato, small cubes of tofu.
• Drizzle the Ginger Dressing on top.
• Sprinkle sesame seeds (optional)
• Serve with some chopped up chili peppers for an added kick (optional)
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Chicken Teriyaki
Ingredients
4 skinless, boneless chicken breast halves
1 TBSP Essential Cooking Sauce (GF version as needed)
1 tsp cooking oil (for marinade the chicken)
1 tsp (to oil the grill grate)
6 TBSP Pineapple Teriyaki Sauce
Cooking Instructions
1. Place chicken, Essential sauce, and oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 30 minutes.
2. Preheat grill for high heat.
3. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices
run clear when chicken is pierced with a fork.
4. Cut the chicken into this pieces. Place on plate and drizzle the Pineapple Yaki sauce on top.
5. Served with steamed vegetables and rice (optional)
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Potato Curry
Ingredients
Ingredients: Serving 2
3 C coconut milk/water mixture
½ lb meat – thinly sliced (or frozen cooked meat cubes are fine)
½ C poached potato (canned poached potato is fine)
½ C poached sweet potato (canned poached sweet potato is fine)
½ small yellow onion - chopped
4 - 5 TBSP Yellow Curry paste
Ground peanut (optional)
Cooking Instructions
• Heat wok or pan in Medium heat.
• Pour in Coconut/water, meat, potato, sweet potato, yellow onion, Yellow curry paste. Cook on HIGH until boil.
• Reduce heat to Medium and let simmer for another 5 minutes – until the meat is cooked.
• Sprinkle with ground peanut on top (optional).
For an extra kick, add fresh chili peppers or dried chili pepper before you turn off the heat.
To cook potato quickly, boil water in a separate pan. Once water boils, put in small cubes of potato and cook with lid on for 5 – 7 minutes. Removed the cooked potato and put them aside to use in the Yellow Curry later.
The end result is that the potato should not be mushy.
Coconut Milk/water mixture – coconut:water ratio is 3:1
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Kaffir Lime Shrimp Ceviche
Ingredients
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1 – 12 oz bag cooked shrimp
(you can include other mixed seafood: crab, mussels, fish and squid.
Thawed and drained)
(optional- use your own favorite raw seafood, cooked or steamed)
1 Avocado , halved, pitted, and chopped
1/3 bunch fresh cilantro chopped
¼ red onion chopped
Lime wedges
Dressing:
Juice of 1 lime
2 tsp Essential sauce
2 – 3 TBSP Kaffir Lime sauce
Black ground pepper to taste
1- 2 tsp of water to thin as needed
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Cooking Instructions
Directions:
• Start with cooled seafood if cooked fresh or raw sourced shrimp.
• Mix lime juice, Essential Sauce, Kaffir Lime and little water to start.
• Mix together gently to coat the shrimp, avocado and onion.
• Season with pepper to taste and garnish with lime wedges in individual glasses or single large bowl.
Click Here to view Printable Version
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Basil Green Curry Caprese Salad
Ingredients
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Two to three fresh beefsteak tomatoes (sliced).
Fresh Buffalo or regular Mozzarella cheese (sliced).
Fresh Basil leaves whole or chopped.
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Dressing:
1/3 – 1/2 Cup Extra virgin olive oil
1 tsp essential sauce
1 Tbsp Basil Green Curry
(Adjust to taste)
Whisk or shake well to blend.
Direction:
- Arrange on one large plate or single salad plates, the cheese, and basil followed by the tomato in layers.
- Drizzle dressing over the top and garnish with basil leaves.
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Cooking Instructions
Optional:
For a more rustic salad, use cherry tomatoes and cut cheese into chunks
and toss with basil and dressing.
Use shredded cheese if the pearl or sliced ones are not available.
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Lettuce Boat with Shrimp
Ingredients
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1 Romaine Lettuce – peel off, wash and line individual leaf on a plate
½ small Jicama - Julienned
½ small carrots - julienned
¼ small yellow or red onions – julienned
Cooked shrimp (or if vegan, add more vegetables or tofu)
Fresh mint – chopped
Black pepper to taste
Dressing:
Mandarin Orange Ginger Vinaigrette.
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Cooking Instructions
Directions:
Add to the Romaine leaves in the following order:
• jicama
• Carrots
• Onions
• Shrimp
• Mint
• Drizzle the sauce
• Black pepper to taste.
Serve with a side of Mandarin Orange sauce as needed.
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Drunken Noodles
Ingredients
Ingredients (servings 2)
4 C soaked and drained XL rice sticks (soak and drain 1/2 of the dry package will give you 4 C).
To soak the noodle, use hot tap water to soak with lid on for 15 minutes.
2 TBSP cooking oil – suggest lighter-bodied oil than olive oil
1/4 lb beef – cut very thinly and small pieces (1.5 in x 1 in)
1 tsp molasses – optional – if you want the dish to have the toasty sweetness
4 – 5 TBSP Essential Cooking sauce (use GF version as required)
1 TBSP Basil Garlic Chili Spice
1 clove of fresh garlic – crushed (optional)
1 C bean sprout (substitute with thinly sliced white cabbage)
Fresh basil leaves – optional
Fresh chili peppers or dried chili flakes – optional
1 tsp sesame oil
Pinch of white pepper
Cooking Instructions
1. Heat oil in your wok at 400 degrees. As soon as the oil is hot, add the beef and cook for 1 minute until both sides are seared.
2. Add noodles and toss together with the beef. Leave alone for 60 seconds so the noodle can soften. Turn the noodle once and leave it for another 60 seconds.
3. Add in molasses, essential sauce, basil garlic chili and crushed garlic. Toss the whole thing for another 60 seconds.
4. Add in bean sprouts, sesame oil, fresh basil, pinch of white peppers and turn off heat.
Optional – if you want more spice, add in chopped chili peppers or dried chili flakes. This dish is great when it is spicy!
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Salmon Phyllo Cups
Ingredients
Ingredients (for 30 mini phyllo cups)
- 1/2 lb filet salmon – chopped or diced
- 1 red bell pepper – diced
- 1 small Jicama – diced
- 2 stalks scallions – chopped
- 1 tsp Meals In A Minute Essential Sauce
- 4 tsp Meals In A Minute Kaffir Lime Sauce
- pinch of black peppers
- 30 mini Phyllo cups
- 4 tsp Meals In A Minute Kaffir Lime sauce for drizzling or just extra on the side
- Cilantro and fresh Kaffir Lime leaves or lime zest (optional)
Cooking Instructions
Directions
Step 1 – Mix ingredients #1 through #7 together in a bowl.
Step 2 - Scoop the mixture into each of the Phyllo cups – be careful not to pile too high. Turn your oven to Broil at 325 degrees and bake for 5 minutes.
Step 3 – Top with cilantro or chopped Kaffir Lime leaves as desired. Drizzle additional Kaffir Lime sauce on top before serving.
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Corn Basil Salsa
Ingredients
Ingredients (serving 2 – 4 as starters)
1 Can Mexican Corn drained
1/2 medium Onion chopped finely
2 Tbsp Maynonnaise
1 tsp Basil Green curry (or you can use Panang Curry)
1 tbsp fresh cilantro chopped
½ medium red bell pepper - chopped
Cooking Instructions
Cooking Instruction
• Mix the above ingredients together.
• Serve with corn chip or crackers.
• Perfect as starters for any party.
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Tangy Shrimp Pasta
Ingredients
Ingredients – servings 2:
2 TBSP cooking oil (or less)
12 shrimps – de-veined and shelled
1/2 yellow onion – sliced
1 small tomato
6 TBSP Tamarind sauce (more of you like it more punchy)
1 TBSP Sun-dried Tomato Dip
Pinch of pepper
4 C of cooked spaghetti noodles (use 1/2 of the regular spaghetti packet)
Few sprigs of cilantro (optional)
Wedge of lime (optional)
Cooking Instructions
Instructions
1. Cook the noodle following instruction. Drained and set aside.
2. Cook oil in a wok at 375 degree. Add yellow onion and tomato and cook for 1 minute until they are softened.
4. Add shrimp, Tamarind sauce and cook for 1 minute until the shrimp is cooked. Add in the Sun-dried Tomato Dip. Mix everything together for a few seconds.
5. Toss in the noodle. Toss in a pinch of peppers and cilantro before serving. Serve with a wedge of lime for an added freshness.
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Spicy Green Curry Fried Rice
Ingredients
(servings 2)
2 tbsp cooking oil
1 egg
4 C cooked rice (it is best to use rice that has been refrigerated so the grains are tight and your rice will not be mushy)
1 C veggies (can use frozen peas, carrots, corn combination)
3 TBSP Essential Cooking Sauce (use GF version as required)
2 – 3 TBSP Basil Green Curry
Pinch of ground white pepper (optional)
Wedge of lime (optional)
Cooking Instructions
1. Heat oil in wok at 400 degree. Crack the egg and stir it just like you would for scrambled eggs. Continue stirring until the egg is cooked.
2. Add in the rice and toss together with the egg. Make sure the egg and rice are mixed thoroughly. Let it cook for a few minutes and stir it twice.
3. Add the veggies and toss together with the rice. Cook them for two minutes.
4. Add in Essential Sauce. Toss to mix well. Then add in Basil Green Curry and mix well. Turn off heat. Sprinkle the dish with ground white peppers before serving.
Serve with a piece of lime for some added tang.
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Hawaiian Pork
Ingredients
Ingredients (servings 2 – 3):
1 lb Pork Loin (can use thicker cut pork chops if you want to – just marinade longer in Essential Sauce)
3 TBSP Essential Sauce (use GF as required)
3 TBSP Pineapple-Yaki (already GF!)
1/2 can of crushed pineapple (I did not use the juice but now that I think of it .. this would be a nice addition)
2 stalks of scallions – chopped
Pinch of dried red chili flakes
Pinch of ground white pepper
Cooking Instructions
1. In a baking dish, marinade the meat with Essential sauce, Pineapple-Yaki, crushed pineapple, scallions, red chili flakes and white peppers for at least 10 minutes. Refrigerate until you are ready to bake.
2. Preheat oven to 350 degrees. Cover the baking dish with foil and bake for 15 to 25 minutes – depending on the thickness of the chops.
3. This dish will create its own caramelized gravy that is so yummy to eat with rice.
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Petite Shrimp Phyllo Cups
Ingredients
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2 packages
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Frozen miniature phyllo cups (2.1 ounces each), thawed
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2 TBSP
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Mayonnaise
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1 can
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Corn (13oz)
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1 lb
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Bay or small frozen cooked shrimp. Chop into small pieces.
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1 stalk
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Scallions (green onion) – use both green and white parts
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A pinch
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Ground Black Peppers
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2 TBSP
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Meals In A Minute Basil Green Curry (Sub with Panang or Yellow Curry if you like)
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Cooking Instructions
• Take the Phyllo cups out of their packaging and line them on a baking sheet.
• In a mixing bowl, mix corn, chopped cooked shrimps, scallions, mayonaise and Basil Green Curry and black peppers.
• Scoop out the shrimp/corn mixture and spoon into the Phyllo cups and bake in your oven at 350 degree for about 5 minutes.
• Remove from oven, top with some fresh cilantro (optional) and serve.
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Tangy Nutty Cabbage Salad
Ingredients
Ingredients (servings 2)
4 TBSP warm Coconut Peanut sauce (scoop the Coconut Peanut sauce from the jar into a small cup, microwave for 15 seconds)
2 TBSP Tamarind sauce
4 C chopped cabbage (I prefer thinly sliced version so they soak up the sauce much better)
1/2 carrot – julienned
1/2 tomato – cubes
1/4 yellow onion or 2 stalks of green onions chopped into 1-in length pieces
handful of fresh mint or some fragrant herbs
Roasted peanut – ground or coarsely chopped (optional)
Cooking Instructions
1. Whisk the warm Coconut Peanut sauce with the Tamarind sauce to create your salad dressing.
2. In a big bowl, toss in the cabbage, carrots, tomato, onion, herbs and the salad dressing.
3. Toss them using spatula or hands.
4. Optional – Top with roasted peanut before serving.
If you have some cooked chicken or shrimp, it would be great to add them to your salad!
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