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Exotic Oriental Flavours

Published: 
Saturday, July 30, 2016
SINGAPORE NOODLES

A touch of the Orient will always spice up your dish. When you purchase exotic Chinese or Japanese condiments for use in specific recipes there will probably be at least half a jar leftover that’s destined for the refrigerator.

Finding different ways to use these spices and marinades will add a touch of excitement to another meal and inspire you to be more creative in your kitchen. Here are a few delightful ways to use oriental flavours with everyday ingredients.

THAI FLAVOURED CURRIED SHRIMP
2 lbs shrimp, cleaned
2 cloves garlic, minced
1 tbsp rum optional
2 tbsp vegetable oil
2 tbsp sliced lemongrass
1 tbsp ginger
1 onion, chopped
1/2 hot pepper, chopped
1 red bell pepper, cut into strips
1/2 cup coconut milk
1 tbsp curry powder
2 tsp sesame oil
Chadon beni, chopped

METHOD 
• Rub the shrimp with garlic, and rum, let sit for 15 minutes.
• Heat oil in sauté pan, add lemongrass and ginger and cook for about two minutes, add onion and cook until tender, add peppers, stir.
• Add shrimp and cook for three minutes until it loses its colour,
• Combine curry with coconut milk and sesame oil.
• Add to shrimp. Cook for a few minutes until heated through and almost bubbly.
• Garnish with chadon beni.
• Taste and adjust seasonings.
• Serves four to six

SINGAPORE NOODLES
1 lb small shrimp, cleaned
3/4 lb thin rice noodles, soaked in warm water for 20 mins.
6 cloves garlic, chopped
3 tbsp oil
2 eggs, lightly beaten
1/2 hot pepper seeded and chopped
1/2 cup chopped onion
1 cup bean sprouts
3/4 cup chopped chives
1/4 cup chopped chadon beni
2 tsp salt

Sauce:
2 tbsp curry powder
1/2 cup water
4 tbsp Chinese oyster sauce
1 tbsp sesame oil

METHOD 
• In a small bowl, combine sauce ingredients and set aside.
• Drain noodles and set aside.
• Season shrimp with salt and two cloves of chopped garlic.
• Heat one tablespoon oil in wok, stir fry shrimp until curled and pink, remove, clean wok.
• Dry your wok and heat 1 tbs oil, add egg, cook until golden, flip, remove and slice egg.
• Add the rest of the oil, add garlic, onion, and fry for a few seconds, add pepper, and bean sprouts, stir fry for a few more seconds, add egg and shrimp, now add the sauce, stir fry for a few more seconds.
• Add the noodles and toss with sauce, cook until thick.
• Add fresh herbs, toss and remove.
• Serves four to six. 

STIR FRIED CHILI OYSTER BEEF
1 lb sirloin boneless beef
1 tbsp soy sauce
4 cloves garlic, finely chopped
1 large onion, cut into strips
8ozs, green beans, cut into 
one-inch pieces
2 tbsp veg oil

Sauce
1 tbsp chili garlic sauce
1/4 cup oyster sauce
1 tbsp soy sauce

METHOD 
• Marinate beef in one tbs soy sauce,  and two cloves garlic.
• Combine sauce ingredients and set aside.
• Heat wok, add garlic and onion.
• Fry until fragrant, add beef and toss,  add green beans cook for about four  minutes more.
• Stir and fry until beef is cooked,  a few minutes.
• Add sauce and toss, cook until thick and bubbly.
• Remove and serve
    Serves four

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