BACON, FETA AND SWEET CHILLI SALAD

INGREDIENTS

100g bacon strip

100g mushroom, halved

300g mixed salad leaves

30g shallot, sliced

80g feta, crumbled

20ml wok oil

70ml Exotic Sweet Chilli Sauce

5ml lemon juice

Sea salt and black pepper as required

INSTRUCTIONS

Cook bacon at high heat in non-stick saucepan for 5-6 minutes or until crispy. Remove excess oil by placing on a paper towel.

Place mushroom, salad leaves, shallot, feta, bacon in a large bowl and toss.

Add Exotic wok oil, Exotic Sweet Chilli Dressing, lemon juice and toss again.

Transfer onto a plate, season with some salt and pepper.

 

CHICKEN AND PRAWN PAD THAI

INGREDIENTS

250g Chicken breast, thinly sliced

200g small cooked peeled prawns

2 eggs, lightly whisked

100ml Exotic Pad Thai Sauce

250g Exotic Rice Noodles

¼ cup of peanut oil

125g bean sprouts

3 green shallots, ends trimmed, finely chopped

½ cup of roasted peanuts, chopped

1 bunch of coriander, chopped

1 red chilli, chopped

 

INSTRUCTIONS

Place the Exotic Rice Noodles in a heatproof bowl. Cover with boiling water and set aside for 5 minutes or until tender. Refresh under cold running water. Drain well.

Heat 1 teaspoon of the oil in a wok over high heat until just smoking. Pour the egg into the wok and swirl to cover the base. Cook for 2-3 minutes or until golden underneath and just set. Turn onto a clean work surface.

Heat the remaining oil in the wok until just smoking. Add the shallots, stir-fry for 30 seconds or until aromatic. Add the chicken and stir-fry for 3-4 minutes or until just cooked. Add the prawns and noodles and stir-fry for 1-2 minutes or until heated through. Add the Exotic Pad Thai Sauce. Add bean shoots and toss until just combined. Remove from heat.

Cut the omelette into thin slices and plate up. Sprinkle with peanuts, coriander and chilli. Top with omelette strips.

 

 

SWEET CHILLI GINGER CHICKEN STIRFRY

INGREDIENTS

20ml wok oil

20g Exotic Minced Garlic

350g free range chicken fillet, sliced

20g ginger, sliced

15g lemon, thinly sliced

50ml Exotic Sweet Chilli Sauce

10ml Exotic Fish Sauce

5g basil leaves

Steamed jasmine rice to serve

INSTRUCTIONS

Heat wok oil in saucepan, toss in Exotic Minced Garlic, chicken fillet and stir-fry for about 2-3 minutes at high heat.

Add ginger, lemon, Exotic Sweet Chilli Sauce, Exotic Fish Sauce and continue to stir-fry for another minute.

Transfer onto a plate, garnish with basil leaves and serve with jasmine rice.

BBQ CHICKEN SALAD AND SESAME

INGREDIENTS

20ml wok oil

50g red and yellow pepper, sliced

50g asparagus

50g zucchini, ring cut

120ml Exotic Thai BBQ Sauce

10ml Kadoya Sesame Oil

200g chicken breast

200g mixed salad leaves

5ml lemon juice

5g sesame seeds

INSTRUCTIONS

Heat non-stick frying pan, add wok oil, grill bell pepper, asparagus and zucchini for about 1 minute, turn once, set aside.

Mix Exotic Thai BBQ Sauce and Kadoya Sesame Oil in bowl. Reheat pan to medium or high heat, brush chicken with sauce mixture, cook for about 8-9 minutes or until cooked, cut into pieces. Place grill vegetable, salad leave, chicken, remaining sauce mixture, lemon juice in a bowl and toss to combine.

Transfer onto a plate, season with sesame seed.

 

HONEY BEEF KEBAB WITH LONG BEAN

INGREDIENTS

40ml Exotic Thai Steak Sauce

40ml natural honey

250g rib-eye steak, squared

120g long beans, blanched

30g mint tomato, halved

15g cilantro leaves (or 1tsp of Exotic Minced Coriander)

15g lemon, sliced

Black pepper as required

 

INSTRUCTIONS

In a large bowl, mix ¾ portion of Exotic Thai Steak Sauce and honey, add squared steak and toss to coat, set aside.

Heat char-grill at high heat and thread the beef onto skewer, grill for 1 minute on each side.

Place long bean, tomato, cilantro on a plate. Mix them and drizzle with remaining sauce.

Drop in beef skewer, sprinkle with black pepper and garnish with lemon to serve.

 

CHUCK ROAST MATSAMAN CURRY

INGREDIENTS

450g beef shoulder (chuck roast) or stew beef, sliced

3 tablespoon whole raw peanuts
4 cups of water

1 medium-sized potato, cut into 2-3cm cubes

1 tablespoon cooking oil (soybean, peanut or corn oil)

3-4 tablespoon Exotic Matsaman Curry Paste

1 1/2-2 cups Exotic Coconut Milk

6 whole Thai cardamom seeds, cracked and dry roasted*

1 inch piece of cinnamon stick, dry roasted*

2 tablespoon Exotic Fish Sauce

1 tablespoon No.1 Palm Sugar Candy (or brown sugar)

½ tablespoon Exotic Tamarind Puree

¼ large white onion, cut into pieces (or 12 peeled whole white pearl onions)

INSTRUCTIONS

Open the coconut milk and scoop the thick coconut cream from the top and set aside.

Bring the 4 cup of water, beef and peanuts to boil, skimming any foam/build up from the surface for about 5 minutes.

Lower heat to medium and continue to cook at a low boil uncovered, for approximately one hour. Remove from the heat and set aside.

Separately, bring the potatoes to boil in enough water to cover for approximately 20 minutes until just slightly under-cooked. Drain and discard the potato water and set potatoes aside.

Heat oil in a large wok (or other large heavy bottom pan) over medium heat, add the curry paste and cook briefly until fragrant.

Add the reserved coconut cream and fry until it begins to separate, stirring constantly. Add the boiled beef and peanuts in its broth and remainder of coconut milk, fish sauce, palm sugar, tamarind, cinnamon stick, potatoes and onion. Bring to a boil. Reduce heat to low and cook 10 minutes.

Adjust seasoning with fish sauce, palm sugar and tamarind water to taste. Matsaman curry should be slightly sweet with a very subtle sour note from the tamarind. Serve with pickled ginger or cucumber relish as condiments.

This curry is even better the next day, reheated, so make a double portion and freeze any left-overs.