Chicken chow mein
Our Blue Dragon chef, Hannah will demonstrate how easy and quick it is to prepare a delicious stir fry. Using fresh vegetables, it is also healthy too.
The trick is to prepare everything before you begin frying; once everything is ready, it just takes a couple of minutes to cook the dish.
Chilli, garlic and ginger are a classic trio of flavours often used in Chinese cooking.
Hannah uses chicken but this works just as well with other meats such as pork or thinly sliced beef. The vegetables used are sliced peppers, mushrooms, bean sprouts and spring onions. But this is a very versatile dish, add your favourite vegetables or use whatever you have in the fridge, you could try some sliced broccoli, cabbage or sugar snap peas.
Using the Blue Dragon Chow Mein Sachet makes cooking this dish even easier, simply add this to cooked, sliced chicken, cooked vegetables and noodles.
Lightly dressing the dish with a sprinkle of sesame oil gives an extra depth of flavour and the final dish will have a more glossy appearance.
Visit Chicken Chow Mein recipe page for full details.
Katsu curry and cabbage salad
Katsu curry is surprisingly simple to make when you know how and the cabbage salad provides a perfect accompaniment, giving a great crunch and tangy flavour. Impress your friends with this great Japanese dish.
Using a bag to make the salad is a quick and simple way to combine the different elements. By closing the bag and whirling it around, all of these delicious ingredients mix together well and the flavours permeate the vegetables.
The seasonings used on the chicken really give it an extra depth of flavour; the egg wash helps to give the breadcrumbs a golden appearance and deliciously crunchy texture.
Visit Katsu Curry recipe page for full details.
Pad Thai
Pad Thai is enjoyed throughout Thailand as a filling snack or quick meal. We show you how to prepare this classic Thai street food dish.
Prepare all of your ingredients before you begin cooking so that everything can be added quickly and easily as needed.
The ingredients are used to balance the essential flavours of Thai food. You can add different proportions of these depending on your palate.
- Hot: Chilli
- Salt: fish sauce
- Sweet: Palm sugar (or use granulated/ caster sugar)
- Sour: Tamarind Water and Lime Juice
Garnish with chopped peanuts and chopped coriander. In Thailand this dish is also served with a wedge of lime. For an authentic flavour you might like to add crushed, dried shrimps too.
Visit Pad Thai recipe page for full details.
Tempura
This is a great way to prepare a wide selection of vegetables and meat. Tempura makes a great snack and with a Blue Dragon Sweet Chilli dip is great as a party nibble or canapé.
Our chef, Hannah uses a selection of ingredients including aubergine, shitake mushrooms, sweet potato, peppers and courgettes, chicken pieces and prawns. You might also like to experiment with other things such as chunks of salmon or tofu.
When making Tempura it is important that there is a big temperature contrast between the batter (cold) and the oil (hot). Using very cold water and adding ice to the batter mix helps to keep the batter as cold as possible.
Remember to allow these to cool before eating as they will be very hot!
Visit Tempura recipe page for full details.
Thai green curry
Learn how to cook everyone's favourite, a Thai Green Curry. Our Blue Dragon Chef, Hannah takes you through the steps.
Using coconut cream first helps to give the dish an extra creamy texture and encourages separation of the fat and milk, giving the final dish a more glossy and authentic finish. We have also used Blue Dragon coconut milk but you can use the Light or Organic versions if you prefer.
The key to Thai cooking is balancing key flavours using a combination of essential Thai ingredients:
- Hot: chilli
- Salt: fish sauce
- Sweet: palm sugar (or use granulated/caster sugar)
- Sour: in this instance pea aubergines are used.
Hannah has used thinly sliced chicken, pea aubergines, baby aubergines, shallots, chopped kaffir lime, mushrooms and peppers. For a more simple dish you could add a sliced purple aubergine and a sliced red pepper along with some sliced chicken.
For a decorative and colourful garnish, add thinly sliced red chilli and some of the coconut cream along with some Thai sweet basil leaves or coriander.
Visit Thai Green Curry recipe page for full details.