Thai Taste Oriental Recipes

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Here are four tasty recipes made using Thai Taste oriental-inspired culinary food products. Also see our main Thai Taste products feature.

Street recipes with Seb Holmes
Thai Taste’s partnership with Thai restaurateur Seb Holmes has resulted in inspiring restaurant-quality recipes that you can make at home. These unique recipes allow you to maximise Thai Taste’s award-winning, creative potential, from Rice Noodles and Coconut Milk to Kaffir Lime Leaves.

See below for two of Seb’s diverse range of projected trends for 2017:

Aromatic Coconut Braised Pigs’ Cheeks with Lemongrass, Galangal and Kaffir Lime – see featured image.
Serves: 2 (Gluten-free)
Preparation: 10 minutes
Cooking time: 2 hours

· 400g, pigs cheeks, excess skin and fat removed (if you’re not a fan of pigs cheeks any slow cook cut of beef is also delicious, for example ribs or shin).
· 2 tablespoons Thai Taste lemongrass
· 4 teaspoons Thai Taste kaffir lime leaves
· 2 long red chillies, bruised in a pestle and mortar
· 15g, Thai shallots, peeled and whole (any small, sweet shallot will do)
· 1 tablespoon Thai Taste galangal
· 600-700ml Thai Taste coconut milk (enough to submerge the meat)
· 20-25ml Thai Taste fish sauce
· 1 heaped tablespoon Thai Taste palm sugar
· 1 heaped tablespoon of Thai Taste tamarind paste
· 2 tablespoons Thai Taste sweet basil
· 50ml, good olive oil
· 1 tablespoon coarse sea salt
· 10g coriander, picked and washed
· 100g, Thai Taste sticky rice

1. Begin by coating the meat in the olive oil and the coarse sea salt and mix well with your hands ensuring that all the meat gets a good coating of oil and salt.
2. In a large oven proof tray add the meat, lemongrass, kaffir lime leaves, long red chillies, Thai shallots, two thirds of the julienne ginger, coconut cream, tamarind, fish sauce and the sugar then tightly wrap the tray in tin foil to protect the contents from direct heat of the oven, all ingredients should be completely submerged in the coconut cream.
3. Next place this tray on the middle shelf in an oven that is pre-heated to 190 degrees centigrade and cook for 2 hours.
4. Once the time has passed take the beef out and check that it is cooked correctly, you should be able to break up the piece of meat with a spoon as it is so tender. The trick to this dish is low and slow, let the heat of the oven do all the work and all you need to do is assemble all the ingredients into one tray.
5. Once the meat is ready to come out taste the coconut broth to ensure that you are happy with the seasoning. It should be delicately sweet from the coconut cream and moreishly salty from the fish sauce, add a little more of either if you think necessary.
6. Serve the stew in bowls topped with fresh coriander leaves, this is great served with Thai Taste sticky rice.

Crab & Prawn Vermicelli Noodle Salad
Serves: 2 (Gluten-free)
Preparation: 20 minutes
Cooking time: 10 minutes

· 6 fresh tiger prawns, de-veined and sliced lengthways in half
· 50g fresh brown crab meat (white meat or a mixture is also delicious)
· 100g Thai Taste vermicelli noodles, blanched in boiling water for 10 minutes and then refreshed under cold water
· 6 cloves garlic, peeled
· 1 tablespoon coriander root (leave out if you can’t find)
· 1 tablespoon Thai Taste galangal
· 1 tablespoon Thai Taste turmeric paste
· 200ml, Thai Taste coconut milk
· 10g coriander, picked and washed
· 1 tsp Thai Taste Red Chilli paste
· 10g chives, chopped into 1cm pieces
· 10g mint, leaves torn slightly
· 20g peeled Thai shallots, sliced (any sweet shallot will be nice)
· 2 spring onion, cleaned and finely shredded
· 1 lime, chopped into cheeks
· 1 teaspoon coarse sea salt
· 1 tablespoon Thai Taste fish sauce
· 1 teaspoon Thai Taste palm sugar
· 2 tablespoons vegetable oil

1. Mix the garlic, galangal, turmeric and red chilli paste together
2. In a large pan or wok heat the vegetable oil on a medium to high heat and then fry this paste out, moving constantly to avoid it sticking to the pan. When the paste begins to turn golden brown in colour add the prawns and brown crab meat and continue to fry for a further 2-3 minutes until they are completely pink and hot throughout.
3. At this stage add the fish sauce and the palm sugar and fry for a further 30 seconds to caramelise the sugar, you will notice that the paste begins to darken at this stage. Next add the coconut milk, blanched noodles, shallots, mint, coriander and chives and delicately toss everything together in the pan allowing the noodles, salad and prawns to all mix and be coated by the coconut sauce.
4. Serve the noodles straight away in bowls with spoons and chop sticks and a cheek of lime, it’s also great with a good helping of Thai Taste sweet chilli sauce. This recipe makes enough for a hearty lunch, however this is an awesome dish to serve at dinner too, double the recipe if you want a bigger feed.

See also our main Thai Taste products feature.

Or how about these simple and delicious recipes created by Thai Taste that can be made in 20 minutes flat:

Siracha Chicken Wings
Serves: 4
Preparation 5 mins (plus marinating if you have the time)
Cooking time: 45

ThaiTaste SIRACHA CHICKENIngredients:
· 2 kg chicken wings
· 4 tbsp honey
· 5 tbsp Thai Taste sriracha
· 4 tbsp Thai Taste light soy sauce
· 1 tsp sesame oil
· 1 tsp grated ginger
· 2 tbsp sesame seeds
· coriander to garnish
· 1 lime, cut into wedges to garnish

1. Mix the honey, sriracha, soy, sesame oil and ginger together and add the chicken.
2. Toss the ingredients together and leave to marinate for 30 mins (or less if you are short of time).
3. Pre-heat the oven to 200c, 180c fan, gas 6.
4. Place the chicken on a shallow roasting tin and cook for 15 mins, turning once.
5. After this, turn the heat up to 220c, 200c fan, gas 7 and cook the chicken for a further 30 mins until golden brown and the sauce is rich and sticky.
6. Garnish with sesame seeds and coriander.
7. Serve with a lime wedge and sriracha dipping sauce (optional).

Tofu and Shitake Satay served with Pak Choi
This recipe is a tasty way to serve Tofu for a quick and easy supper.
Serves: 4
Preparation: 15 mins plus 15 mins marinating time
Cooking time: 6 mins

· 250g block of tofu
· 75ml rice vinegar
· 75ml Thai Taste fish sauce
· 1 tsp Thai Taste red chilli paste
· 3 tbsp Thai Taste palm sugar
· 150g shittake mushrooms
· 1 pack Thai Taste sticky rice
· 2 tsp vegetable oil
· 25g salted peanuts, chopped
· 1 jar Thai Taste satay peanut sauce

1. Drain the tofu and pat dry with kitchen paper.
2. Cut the tofu into 2cm cubes.
3. Mix the rice vinegar, fish sauce, chilli paste and sugar together and place in a shallow bowl. Add the tofu and mushrooms and stir well until everything is coated. Leave for 15 mins to marinate.
4. Soak 8 wooden skewers in cold water.
5. Meanwhile cook the Thai Taste sticky rice as directed on the pack.
6. Thread tofu and mushrooms alternately onto wooden skewers, leaving the marinade in the dish.
7. Lightly oil a griddle pan and fry the skewers for 2-3 mins on each side until golden.
8. Heat the satay sauce in a small pan and add the marinade, bring to the boil and serve alongside the satay sprinkled with chopped peanuts .
9. Serve with pak choi – Method below

Pak Choi:
Serves: 4
Preparation: 3 mins
Cooking time 3 mins
· 4 pak choi
· 1 tbsp vegetable oil
· 1 tbsp toasted sesame oil
· 1 clove garlic, finely chopped
· ¼ -1/2 red chilli, chopped
· 2 tsp Thai Taste fish sauce (optional)

1. Cut off the stem off the pak choi and separate the leaves.
2. Heat the vegetable and sesame oils in a frying pan and add the garlic and chilli, fry for a few seconds then add the pak choi and fry for 2-3 mins until wilted.
3. Season with fish sauce if liked and serve with the satay.

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