Pork with Pineapple

1
Oriental Brochure Recipes
Pork with Pineapple Pak Choi 1.5kg Pork loin,
thinly sliced 1tbsp Lemon juice 1tbsp KNORR
Chilli Paste 1tbsp FLORA Oil 2tsp Salt 4tbsp Oil 1
50g Pineapple slices 150g Shredded pak
choi 100ml KNORR Chicken Paste
Bouillon 1.1L KNORR Cantonese Sweet Sour
Sauce 2tbsp Chopped coriander 1 Marinate pork
slices in lemon juice, chilli paste, oil and salt
for 90 minutes under refrigerated conditions. 2
Heat a little oil in a wok and fry the pork, a
little pineapple and pak choi, in small batches,
on a high heat, moving continuously till lightly
browned all over. Remove and keep hot. Repeat
with remaining pork, pineapple and pak choi. 3
Remove excess oil and de-glaze pan, add the stock
and reduce by half. Add the KNORR Cantonese Sweet
Sour Sauce, the pork, pineapple and pak choi
bring to the boil and simmer for 2-3
minutes. Serving Suggestion Serve pork piping
hot on a bed of plain boiled rice with the KNORR
Cantonese Sweet Sour Sauce and garnish with
chopped coriander. Chinese Lettuce
2
Steamed Sweet Sour Salmon 10 x 150g Salmon
fillets 5tsp Cracked black peppercorns 2tsp Salt 2
tbsp Chopped coriander 2tbsp FLORA
Oil 2tbsp KNORR Garlic Herb Paste 1tbsp Grated
ginger 1.1L KNORR Cantonese Sweet Sour
Sauce 2tbsp Chopped coriander 1 Marinate salmon,
in suitable heat proof dishes, in peppercorns,
coriander, oil, garlic and ginger, double seal
with clingfilm for at least 90 minutes under
refrigerated conditions. 2 Place the dishes of
marinated salmon, double sealed with clingfilm,
in a pre-heated steamer and cook salmon
thoroughly for approximately 15 minutes. 3 Bring
the KNORR Cantonese Sweet Sour Sauce to boil
and simmer for 2 minutes. Serving
Suggestion Serve the salmon piping hot on a bed
of KNORR Egg Noodle Nests with the KNORR
Cantonese Sweet Sour Sauce, garnish with
chopped coriander and serve with bowls of KNORR
Spicy Vegetable Crackers.
3
Prawns in batter with Sweet Sour Dipping
Sauce 250g Flour plain 2tsp Salt half tsp White
pepper 2tsp Baking powder 300ml Water 2tsp Cider
vinegar 50 King prawns, shelled with tails
on 5tbsp Flour 1L KNORR Cantonese Sweet Sour
Sauce 2tbsp Chopped coriander 1 Make up the
batter to a smooth paste by blending the flour,
salt, pepper, baking powder, water and cider
vinegar. 2 Add the KNORR Cantonese Sweet Sour
Sauce to a saucepan, bring to the boil and simmer
gently for 2 minutes. 3 Pre-heat a deep fryer
with clean oil to 190ºC(375ºF). Pass the prawns
through the flour and the batter and fry in small
batches till golden brown all over. Serving
Suggestion Serve the prawns piping hot garnished
with lemon wedges and serve with bowls ofKNORR
Cantonese Sweet Sour Sauce, boiled rice and
KNORR Giant Prawn Crackers.
4
Sweet Sour Vegetables 300g Sliced
onions 300g Sliced red peppers 300g Mange
tout 300g Sliced mushrooms 200g Pak
choi 100g Bean sprouts 2tsp Salt 4tbsp FLORA
Oil 100ml KNORR Vegetable Paste Bouillon - medium
strength 1.1L KNORR Chunky Sweet Sour
Sauce 2tbsp Chopped coriander 1 Wash prepared
vegetables and rinse, season with a little
salt. 2 Heat a little oil in a wok or large
frying pan fry vegetables in small batches, on a
high heat, moving continuously. Remove and keep
hot. 3 Repeat with the remaining vegetables. 4
Remove any excess oil and de-glaze pan with stock
and reduce by half. Add the KNORR Chunky Sweet
Sour Sauce and vegetables, bring to the boil and
simmer for 2-3 minutes. Serving Suggestion
Serve vegetables piping hot on a bed of cooked
plain boiled rice with the KNORR Chunky Sweet
Sour Sauce, garnish with chopped coriander and
serve with bowls of KNORRGiant Prawn
Crackers. Chinese Lettuce
5
Sweet Sour Chicken 2tsp Salt 2tbsp Cornflour 1.
5kg Chicken breast, thinly sliced 100ml FLORA
Oil 20 Spring onions, roughly chopped 100ml KNORR
Chicken Paste Bouillon 1.1L KNORR Chunky Sweet
Sour Sauce 2tbsp Chopped coriander 1 Toss the
chicken slices in the salt and cornflour. 2 Heat
a little oil in a wok and fry the chicken, in
small batches with the spring onions, on a high
heat, moving continuously till lightly browned
all over, remove and keep hot. 3 Repeat with
remaining chicken and spring onions. 4 Remove
excess oil and de-glaze pan with the stock, and
reduce by half. Add the KNORR Chunky Sweet Sour
Sauce, the chicken and spring onions bring to the
boil and simmer for 2-3 minutes. Serving
Suggestion Serve chicken piping hot on a bed of
cooked egg noodles with the sauce poured over,
garnish with chopped coriander.
6
Pork, Garlic Coriander Chinese Dumplings 1
kg Minced pork 2tbsp KNORR Garlic Herb
Paste 10 Spring onions, finely chopped 2tbsp Chopp
ed coriander 2tsp Salt 2tbsp Sherry 2tbsp Cornflou
r 500g Chinese dumpling paste 2L KNORR Chicken
Paste Bouillon medium strength 1.1L KNORR
Chunky Sweet Sour Sauce 2tbsp Chopped
coriander 1 Mix in pork, garlic, spring onions,
salt, coriander, sherry and cornflour. 2 Roll out
pastry to pasta thin proportion and using 4cm
round cutter cut out 100 rounds of paste. 3
Place a rounded tsp of pork filling in each round
of paste, wet half the edges with water lift over
half paste and seal in a half moon shape. 4.
Bring the stock to the boil and gently poach
dumplings, a few (10) at a time until thoroughly
cooked, approximately 5 minutes. Bring sauce to
the boil and simmer for 23 minutes. Serving
Suggestion Serve dumplings in a bowl with the
KNORR Chunky Sweet Sour Sauce, garnish with
chopped coriander and serve with bowls of KNORR
Spicy Vegetable Crackers.
7
Tofu Dippers 250g Flour plain 2tsp Salt half
tsp White pepper 2tsp Baking powder 300ml Water 2t
sp Cider vinegar 1.2L KNORR Shanghai Black Bean
Sauce 1.2kg Tofu slices 5tbsp Flour 2tbsp Chopped
coriander 10 Lime wedges 1 Make up batter to a
smooth paste by blending flour, salt, pepper,
baking powder, water and cider vinegar. 2 Add
KNORR Shanghai Black Bean Sauce to a saucepan,
bring to boil and simmer gently for 2 minutes. 3
Pre-heat a deep fryer with clean oil to 190ºC
(375ºF). Pass the tofu slices through flour and
batter and fry in small batches till golden brown
all over. Serving Suggestion Serve the tofu
piping hot garnished with lime wedges and
coriander served with bowls of KNORR Shanghai
Black Bean Sauce, pan fried shallot and egg fried
rice and KNORR Spicy Vegetable Crackers.
8
Steamed Cod Fillet in Shanghai Black Bean
Sauce 10 x 150g Cod fillets 2tbsp Lemon
juice 2tbsp Chinese wine or dry
sherry 2tbsp KNORR Garlic Herb Paste 2tbsp Chopped
coriander 2tbsp FLORA Oil 1.2L KNORR Shanghai
Black Bean Sauce 2tbsp Chopped coriander 1
Marinate cod, in suitable heat proof dishes, in
lemon juice, Chinese wine or sherry, garlic,
coriander and oil. Double seal with clingfilm and
marinate for at least 90 minutes under
refrigerated conditions. 2 Place dishes of
marinated cod, double sealed with clingfilm, in a
pre-heated steamer and cook cod, thoroughly, for
15 minutes. 3 Bring KNORR Shanghai Black Bean
Sauce to boil and simmer for 2 minutes. Serving
Suggestion Serve the cod piping hot on a bed of
garlic infused KNORR Egg Noodle nests with the
KNORR Shanghai Black Bean Sauce, garnish with
chopped coriander and serve with bowls of KNORR
Giant Prawn Crackers.
9
Beef Black Bean Stir-Fry 1.5kg Beef topside,
thinly sliced quarter tbsp KNORR Garlic Herb
Paste 1tbsp Grated fresh ginger 5tbsp Lime
juice 1tsp Sugar 1.5tsp Salt 50ml Oil 500g Onion,
thickly sliced 900ml KNORR Chicken Paste Bouillon
medium strength 3tbsp Dry sherry 200g KNORR
Shanghai Black Bean Paste 1 Combine the beef,
garlic, ginger, lime juice, sugar and salt in a
suitable bowl,cover and refrigerate for up to 3
hours or as required. 2 Add a little oil to a wok
and adjust to a high heat. Fry off the beef a few
piecesat a time adding further oil as required.
Remove and keep hot. 3 With the remaining oil
stir-fry the onions for approximately 2 minutes
tilllightly browned and tender. Remove and keep
hot with the beef. 4 Drain any excess oil from
the wok, add the stock, sherry, andKNORR
Shanghai Black Bean Paste, bring to the boil and
simmer for 2-3 minutes. Serving Suggestion Serve
the beef and onions, in suitable serving dishes,
piping hot with bowlsof KNORR Egg Noodle nests
and KNORR Giant Prawn Crackers.
10
Lamb Meatballs Chinese Style 1.4kg Lean minced
lamb 2tsp Salt 100g Finely chopped
onion 2tbsp Fresh chopped coriander 1tbsp KNORR
Garlic Herb Paste 1tbsp KNORR Chilli Paste 2 Egg
whites 1tbsp FLORA Oil 100ml KNORR Chicken Paste
Bouillon 1.1L KNORR Shanghai Black Bean
Sauce 2tbsp Chopped coriander 1 Place lamb,
salt, chopped onion, coriander, garlic, chilli
paste and egg whites in a bowl and bind together.
Divide into 100 even sized lamb meatballs. 2 Heat
a little oil in wok and fry meatballs, in small
batches, on a high heat, moving continuously
till lightly browned all over. Remove and keep
hot. 3 Repeat with remaining meatballs. 4
Remove excess oil and de-glaze pan with stock and
reduce by half. Add the KNORR Shanghai Black Bean
Sauce and the lamb meatballs, bring to the boil
and simmer for 2-3 minutes. Serving
Suggestion Serve lamb meatballs piping hot on a
bed of garlic oil infused noodles with KNORR
Shanghai Black Bean Sauce, garnish with chopped
coriander and serve with bowls of KNORR Spicy
Vegetable Crackers.
11
Shredded Beijing Five Spice Beef 1.5kg Thinly
sliced topside of beef 1tbsp KNORR Garlic Herb
Paste 1tbsp Lemon juice 1tbsp KNORR Chilli
Paste 1tbsp FLORA Oil 2tsp Salt 3tbsp FLORA
Oil 100ml KNORR Chicken Paste Bouillon 1.1L KNORR
Beijing Five Spice Sauce 2tbsp Chopped
coriander 1 Marinate beef slices in garlic,
lemon juice, chilli paste, oil and salt for at
least 90 minutes under refrigerated conditions.
2 Heat a little oil in a wok and fry beef on
high heat, moving continuously till lightly
browned all over. Remove and keep hot. 3 Repeat
with remaining beef. 4 Remove excess oil and
de-glaze pan with the stock and reduce by half.
Add the KNORR Beijing Five Spice Sauce and beef
bring to the boil and simmer for 2-3
minutes. Serving Suggestion Serve beef piping
hot on a bed of plain boiled rice with the KNORR
Beijing Five Spice Sauce poured over, garnish
with chopped coriander and serve with bowls of
KNORR Spicy Vegetable Crackers.
12
Twice Cooked Pork Chinese Style 1.3kg Boiled
pork loin, thinly sliced 2tbsp Lime
juice 2tsp Palm sugar 2tsp KNORR Chilli
Paste 2tbsp KNORR Garlic Herb Paste 2tbsp Finely
grated ginger 4tbsp FLORA Oil 20 Chopped spring
onions 200g Chopped pak choi 100ml KNORR Chicken
Paste Bouillon 1.1L KNORR Beijing Five Spice
Sauce 2tbsp Chopped coriander 1 Mix pork slices
together with lime juice, palm sugar, chilli,
garlic and ginger. 2 Heat oil in a wok and fry
the pork, on a high heat, moving continuously
till lightly browned all over, remove and keep
hot. 3 Repeat with remaining pork. 4 Remove
excess oil and de-glaze pan with stock, add
spring onions and pak choi, reduce by half.Add
the KNORR Beijing Five Spice Sauce and pork,
bring to boil and simmer for 2-3
minutes. Serving Suggestion Serve pork piping
hot on a bed of cooked plain boiled rice with
KNORR Beijing Five Spice Sauce pouredover,
garnish with chopped coriander and serve with
bowls of KNORR Spicy Vegetable Crackers. Chinese
Lettuce
13
Spicy Chinese Pork Ribs 3.75kg Trimmed pork
spare rib slabs 100g KNORR Peking Hoi Sin
Paste 100ml Soy sauce 100ml Dry sherry 3 Eggs,
lightly beaten 100g Plain flour 125ml FLORA
Oil 1.2L KNORR Beijing Five Spice Sauce 1 Place
ribs in a large saucepan cover with cold water
bring to the boil and simmer till the ribs are
almost cooked through, about 10 minutes. Drain
and dry with absorbent kitchen paper. 2 Blend the
KNORR Peking Hoi Sin Sauce, soy sauce,
sherry,eggs and flour in a large bowl. Add the
ribs and stir to coat in to the mixture. 3 Add a
little oil into a wok and adjust to a high heat.
Fry off the ribs in batches until browned all
over. Remove and keep hot. 4 Bring the KNORR
Beijing Five Spice Sauce to the boil add the ribs
and heat through for 2-3 minutes. Serving
Suggestion Serve the ribs, piping hot on suitable
serving dishes with bowls of KNORR Beijing Five
Spice Sauce and serve with steamed rice.
14
Peking Duck 4kg Duck 75ml Honey 75ml KNORR
Peking Hoi Sin Paste 325g Cucumber, thin 8cm
strips 20 Spring onions, thin 8cm
strips 30 Prepared Chinese pancakes 200ml KNORR
Peking Hoi Sin Paste 150ml KNORR Chicken Paste
Bouillon 1 Wash the duck and drain well. Tie
string round the neck of the duck and lower in to
large saucepan of boiling water for 20 seconds.
Drain well and dry with absorbent kitchen
paper. 2 Tie string to refrigerator shelf and
suspend duck, uncovered over drip tray at bottom
of fridge, overnight. 3 Dry thoroughly with
absorbent kitchen paper, place breast side up on
a wire rack in a baking tray. Baste entire duck
evenly with 75ml honey and 75ml KNORR Peking Hoi
Sin Paste, bake in a pre-heated moderate oven for
30 minutes turn the duck, reduce the heat to a
low temperature and bake for approximately 1 hour
or until tender. Slice skin and slice duck
meat. 4 Mix in the stock to the paste and blend
well, place in to appropriate dipping bowls.
Place the prepared cucumber and onions in small
bowls or dishes. 5 Place a bamboo steamer on top
of a pan of simmering water, line with a clean
kitchen cloth or clingfilm and gently heat
through the prepared pancakes for 2 minutes.
Serving Suggestion Serve duck piping hot with
the pancakes held in the bamboo steamer and with
the KNORR Peking Hoi Sin Paste, cucumber and
spring onions served on the side.
15
Pan Fried Sea Bass Fillet Szechuan Style 10 x
150g Sea Bass fillets 2tbsp Lemon
juice 2tbsp Chinese wine or dry
sherry 2tbsp KNORR Garlic Herb Paste 2tbsp Chopped
coriander 2tbsp FLORA Oil 1.2L KNORR Spicy
Szechuan Sauce 2tbsp Chopped coriander 1
Marinate sea bass, in suitable heat proof dishes,
in lemon juice, Chinese wine or sherry, garlic,
coriander and oil. Double seal with clingfilm and
marinate for at least 90 minutes under
refrigerated conditions. 2 Place dishes of
marinated cod, double sealed with clingfilm, in a
pre-heated steamer and cook cod, thoroughly, for
approximately 15 minutes. 3 Bring KNORR Spicy
Szechuan Sauce to the boil and simmer for 2
minutes. Serving Suggestion Serve the cod piping
hot on a bed of garlic infused KNORR Egg Noodle
Nests with the KNORR Spicy Szechuan Sauce,
garnish with chopped coriander and serve with
bowls of KNORR Spicy Vegetable Crackers.
16
Szechuan Lamb with Mint Coriander Koftas 1
kg Minced lamb 2tbsp KNORR Garlic Herb Paste 10
Spring onions, finely chopped 3tbsp Chopped
mint 3tbsp Chopped coriander 2tsp Cracked black
peppercorns 2tsp Salt 2tbsp Cornflour 1.1L KNORR
Spicy Szechuan Sauce 20 Kebab sticks pre-soaked
in water 2tbsp Chopped coriander 1 In a basin,
mix in the lamb, garlic, spring onions, mint,
coriander, peppercorns, salt and cornflour. 2
Thread minced lamb along half of the kebab
sticks. 3 Place the koftas on a baking tray and
bake for 6 minutes in a pre-heated oven 230ºC
(475ºF) gas 6, turning once. Alternatively cook
under a hot grill. 4 Bring KNORR Spicy Szechuan
Sauce to the boil and simmer for 2-3 minutes.
Serving Suggestion Serve the koftas on a bed of
plain boiled rice with KNORR Spicy Szechuan Sauce
poured over, garnish with coriander and serve
with bowls of KNORR Giant Prawn Crackers.
17
Szechuan Chicken 1.5kg Chicken breast, bite size
slices 2tbsp KNORR Szechuan Paste 6tbsp Cornflour
1Œtsp Salt 50ml Sesame oil 10 Spring onions,
chopped in 2.5cm lengths 900ml KNORR Chicken
Paste Bouillon medium strength 2tbsp Dry
sherry 150g KNORR Szechuan Paste 1 Mix the
chicken breast with the 2tbsp of KNORR Szechuan
Paste, toss in the cornflour that has had the
salt added. 2 Add a little oil in a wok and
adjust to a high heat. Fry off the chicken a few
pieces at a time adding further oil as required.
Keep the chicken hot. 3 Drain any excess oil from
the wok, add the spring onions and stir-fry, add
the stock, sherry, and KNORR Szechuan Paste,
bring to the boil and simmer for 2-3
minutes. Serving Suggestion Serve the chicken,
piping hot, on a bed of steamed rice in Chinese
style bowls with the sauce poured over.
18
Twice Cooked Szechuan Pork 100ml FLORA
Oil 300g Green peppers, large dice 2tsp Salt 1.25k
g Boiled, thinly sliced pork 100ml KNORR Chicken
Paste Bouillon 1.1L KNORR Spicy Szechuan
Sauce 2tbsp Chopped coriander 1 Add a little oil
into a wok and adjust to a high heat. Add the
peppers and sprinkle with salt. Toss for a few
seconds until all are coated with oil and turn a
brilliant green. Remove from the wok and keep
hot. 2 Add a little more oil to the wok and
adjust to a medium heat. Add pork and continue to
stir-fry until it is lightly browned all over.
Add the spring onions and peppers, heat
through. 3 Add the KNORR Spicy Szechuan Sauce,
bring to the boil and simmer for 2-3 minutes.
Adjust the consistency as required with the
stock. Serving Suggestion Serve the pork, piping
hot, on a bed of KNORR Egg Noodle Nests garnish
with chopped coriander and serve with bowls of
KNORR Spicy Vegetable Crackers.
19
Thai Exotic Prawn Curry 1.2kg Raw king
prawns 2tsp Cracked green peppercorns 2tbsp FLORA
Oil 100ml KNORR Fish Paste Bouillon medium
strength 150g Thick slices green
banana 75g Coconut shavings 1.2L KNORR Thai Green
Curry Sauce 2tbsp Chopped basil 1 Season prawns
with peppercorns. Heat oil to medium heat and pan
fry lightly till prawns turn pink all over. 2
Decant any excess fat and oil, add stock to
prawns in the pan and reduce by half through
rapid boiling. 3 Add banana, coconut and KNORR
Thai Green Curry Sauce. Bring to boil and simmer
for 3 minutes. Serving Suggestion Serve the
prawns piping hot on a bed of steamed Thai rice
with the KNORR Thai Green Curry Sauce masked
over, garnish with chopped basil and serve with
bowls of KNORR Spicy Vegetable Crackers.
20
Thai Green Chicken Curry 100ml FLORA
Oil 1.5kg Chicken thigh boneless
fillets 2tsp Salt 3tsp Cracked peppercorns 100ml K
NORR Chicken Paste Bouillon 1.1L KNORR Thai Green
Curry Sauce 2tbsp Shredded Thai basil 1 In a
suitable sauté pan or wok add a little oil,
increase to a medium to high heat. Add the
seasoned chicken a little at a time and fry all
over to a light brown colour. Remove and keep
hot. 2 Remove any excess oil from the pan, add
the chicken stock and reduce by half, add the
KNORR Thai Green Curry Sauce and chicken, bring
to the boil and simmer for 7-10 minutes. Serving
Suggestion Serve the chicken piping hot on a bed
of steamed Thai rice garnished with Thai basil
and bowls of KNORR GiantPrawn Crackers.
21
Thai Green Fish Curry 75ml FLORA oil 1.25kg Red
snapper fillets 2tsp Salt 200g KNORR Thai Green
Curry Paste 700ml Coconut milk 200ml KNORR Fish
Paste Bouillon 2tbsp Fresh chopped Thai
basil 1tsp Palm sugar 1 In a suitable sauté pan
or wok add a little oil, increase to a medium to
high heat. Season the fish fillets and fry till
lightly coloured on both sides. Repeat the
process, remove the fish and keep hot in a
suitable serving dish. 2 Remove any excess oil
from the pan and add the KNORR Thai Green Curry
Sauce, coconut milk, sugar and stock. 3 Bring to
the boil, add the fish, basil and simmer for 3
minutes. Serving Suggestion Serve separately or
on a bed of Thai steamed or boiled rice with
bowls of KNORR Spicy vegetable Crackers.
22
Aromatic Vegetable Coriander Curry 300g Diced
onions 300g Chopped red peppers 300g Sliced
courgettes 300g Halved mushrooms 150g Pineapple
pieces 100g Coconut shavings 1tbsp FLORA
Oil 1tbsp KNORR Garlic Herb Paste 1tbsp Lime
juice 1tbsp Freshly grated ginger 2tbsp Fresh
chopped coriander 2tsp Salt 4tbsp FLORA
Oil 1.2L KNORR Thai Green Curry
Sauce 2tbsp Chopped basil 1 Wash prepared
vegetables and rinse dry, add pineapple, coconut,
oil, garlic, lime juice, ginger, coriander and
salt. Mix in, cover and infuse under refrigerated
conditions for at least 90 minutes. 2 Heat a
little oil in wok or large frying pan fry
vegetables, in small batches, on high heat,
moving continuously. Remove and keep hot. 3
Repeat with remaining vegetables. Add KNORR Thai
Green Curry Sauce to fruit and vegetables, bring
to boil and simmer for 2-3 minutes. Serving
Suggestion Serve vegetables piping hot on a bed
of cooked plain boiled rice with the KNORR Thai
Green Curry Sauce masked over, garnish with
chopped basil.
23
Mini fruit kebab dippers 400g Thick pineapple
slices 400g Thick slices green banana 400g Thick
apple slices, skin on 150g Red pepper
pieces 150g Green pepper pieces 5tbsp FLORA
Oil 3tbsp Lemon juice 2tsp KNORR Garlic Herb
Paste 2tsp Cracked black peppercorns 20 Kebab
sticks 1.2L KNORR Thai Red Curry
Sauce 2tbsp Shredded Thai basil 1 Prepare, wash
and dry fruit and peppers, cut into even slices.
Marinate in oil, lemon, garlic and peppercorns
for up to 90 minutes. Soak the kebab sticks in
water for 1-2 hours. 2 Thread fruit and peppers
on to sticks in alternate pieces. 3 Place the
kebabs on a baking tray and bake for 6 minutes in
a pre-heated oven 230ºC (475ºF) gas 6, turning
once. Alternatively cook under a hot grill. 4
Bring KNORR Thai Red Curry Sauce to boil and
simmer gently for 2-3 minutes. Serving
Suggestion Serve the kebabs piping hot on a bed
of steamed mint coriander infused Thai rice
with the KNORR Thai Red Curry Sauce, garnish
with shredded basil and serve with of KNORR
Giant Prawn Crackers.
24
Thai Red Quorn Curry 1.2kg Quorn
pieces 2tbsp FLORA Oil 100g Large diced
onion 200g Large diced red pepper 100ml Coconut
milk 100ml KNORR Vegetable Paste Bouillon
medium strength 1.1L KNORR Thai Red Curry
Sauce 2tbsp Chopped basil 1 Heat oil in a
suitable pan and lightly fry Quorn, onion and
peppers on a medium to high heat, till lightly
browned all over. 2 Add coconut milk and stock,
bring to boil, cover with a lid and simmer for 10
minutes. 3 Reduce any remaining stock to no more
than 2 or 3 tablespoonfuls by rapid boiling, add
KNORR Thai Red Curry Sauce, bring to boil and
simmer for 2-3 minutes. Serving Suggestion Serve
Quorn curry piping hot on a bed of plain boiled
rice, garnish with chopped basil and serve with
bowls of KNORR Spicy Vegetable Crackers.
25
Vietnamese Grilled Pork 1.5kg Minced
pork 8tbsp Fish sauce (Nam Pla) 12 Finely minced
shallots 4tsp KNORR Garlic Herb
Paste 6tbsp Minced fresh lemon grass 5tsp Cornflou
r 3tbsp Finely chopped fresh mint 9tbsp Finely
chopped fresh coriander 2tsp Salt
Pepper 180g Sugar 1.2L KNORR Vietnamese Sweet
Chilli Sauce 2tbsp Chopped coriander 1tsp Palm
sugar 1 In a large bowl, mix together pork, fish
sauce, shallots, garlic, lemon grass, cornflour,
mint, coriander, salt and pepper. Pre-heat an
oven to 200C (400F) Gas 6. 2 Using oiled
dessert spoons shape pork into 4-5cm meatballs.
Roll each meatball in sugar and place on a baking
tray lined with foil or greaseproof paper. 3 Bake
for 15 minutes, shaking tray once or twice whilst
cooking to ensure even cooking all over. 4 Add
the KNORR Vietnamese Sweet Chilli Sauce, to a
saucepan bring to the boil and simmer for 2-3
minutes. Serving Suggestion Serve pork piping
hot on a bed of coriander and garlic infused
Chinese noodles with theKNORR Vietnamese Sweet
Chilli Sauce.
26
Sweet Chilli Cauliflower Stir-Fry 1.5kg Cauliflo
wer florets 20 Spring onions, roughly
chopped 1tbsp KNORR Garlic Herb Paste 6tbsp FLORA
Oil 100ml KNORR Chicken Paste Bouillon medium
strength 1.1L KNORR Vietnamese Sweet Chilli
Sauce 1 Wash and prepare cauliflower, rinse.
Marinate with spring onions in4 tbsp oil and
garlic paste. 2 Heat a little oil in a wok and
fry cauliflower, in small batches with the spring
onions, on a high heat, moving continuously
without colouring. Remove and keep hot. 3 Repeat
with remaining cauliflower and spring onions. 4
Remove excess oil and de-glaze pan with the
stock, reduce by half. 5 Add KNORR Vietnamese
Sweet Chilli Sauce, cauliflower and spring onions
bring to the boil and simmer for 2-3
minutes. Serving Suggestion Serve cauliflower
piping hot on a bed of boiled rice with the KNORR
Vietnamese Sweet Chilli Sauce, garnish with
chopped coriander andserve with bowls of KNORR
Spicy Vegetable Crackers.
27
Steamed Prawns with Spring Onions 1.2kg Raw
shelled large prawns 2tsp KNORR Garlic Herb
Paste 2tsp Grated ginger 2tsp Lemon
juice 1kg Chopped pak choi 1.2L KNORR Vietnamese
Sweet Chilli Sauce 2tbsp Chopped coriander 1
Marinate prawns in garlic, ginger and lemon juice
for up to 90 minutes.Place on a bed of pak choi,
in a braising dish, double seal with
clingfilmand steam in a pre-heated steamer for
7-10 minutes till prawns arethoroughly cooked. 2
Bring KNORR Vietnamese Sweet Chilli Sauce to the
boil and simmerfor 2-3 minutes. Serving
Suggestion Serve prawns piping hot on a bed of
cooked pak choi and boiled rice with the KNORR
Vietnamese Sweet Chilli Sauce and garnish with
chopped coriander. Chinese Lettuce
28
Chicken Satay with Garlic Mayonnaise 1.5kg Chick
en strips 8cm long x 1.5cm thick 1.5tsp Salt 75ml
Oil 200g KNORR Indonesian Satay Marinade
Paste 500g HELLMANN'S Real Mayonnaise half
tbsp KNORR Garlic Paste 10 Lemon wedges 1 Evenly
combine the chicken, salt, oil and KNORR
Indonesian Satay Marinade Paste in a suitable
bowl. Thread the chicken strips, evenly, onto 30
bamboo skewers, place on grill trays, cover and
refrigerate for up to 4 hours or as required. 2
Cook in a pre-heated oven at 230ºC (475ºF ) Gas 5
for 6-8 minutes. 3 Blend the mayonnaise and
garlic in a suitable bowl, cover, refrigerate and
use as required. Serving Suggestion Serve the
Satay in suitable serving dishes on a bed of
crunchy vegetable salad with the mayonnaise dip,
lemon wedges and bowls of KNORR Giant Prawn
Crackers.
29
Gado Gado 325g Chinese cabbage, finely
shredded 325g New cooked baby potatoes 350g Baby
corn cobs sliced lengthways 200g Mange
tout 200g Carrot, sliced thinly 250g Cucumber,
sliced diagonally 500g Fresh pineapple, coarsely
chopped 200g Bean sprouts 2tsp Salt 2tsp Ground
black pepper 350 Cooked and thinly sliced chicken
breast 5 Hard boiled eggs, halved
lengthways 125g KNORR Indonesian Satay Sauce
Paste 125ml Coconut milk 125ml KNORR Chicken
Paste Bouillon 1 Combine the vegetables and
pineapple in a large bowl, season with salt and
pepper, cover and refrigerate with the cooked
chicken and eggs. 2 Make up the sauce by
combining the KNORR Indonesian Satay Sauce Paste,
coconut milk and stock, bring to the boil and
simmer for 1 minute. Serving Suggestion Arrange
the salad with the chicken and boiled eggs on top
and mask over with the KNORR Indonesian Satay
Sauce Paste.