Cook Like Us

This recipe serves 4.

Ingredients:

• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon dry mustard
• Generous dash of black pepper
• 1/3 cup (80ml) olive oil
• 4 Italian plum tomatoes
• 6 ounces fresh mozzarella cheese
• 8 to 10 fresh basil leaves

Method:

1. For dressing, combine vinegar, garlic, salt, mustard and pepper in small bowl.  Add oil in slow steady stream, whisking until it is thoroughly blended.
2. Slice tomatoes and cheese into 1/4-inch thick slices.  Trim cheese slices to size to tomato slices.
3. Place tomato and cheese slices in large, shallow bowl or glass baking dish.  Pour half of the dressing over slices.  Marinate, covered, in refrigerator at least 30 minutes or up to 3 hours, turning slices occasionally.
4. Layer basil leaves with largest leaf on bottom, then roll up jelly roll fashion.  Slice basil roll into thin slices; separate into strips.
5. Arrange tomato and cheese slices alternately on serving plate or 4 individual salad plates.  Sprinkle with basil strips, drizzle with remaining dressing.

This recipe serves 3. Ingredients:

•  50g rocket leaves (available at supermarkets)
• 5 green olives
• 3-4 cherry tomatoes

This recipe makes 8.

Ingredients:

• 125ml (1/2 cup) mayonnaise or salad dressing
• 60ml (1/4 cup) sour cream
• 1 tablespoon sugar
• 2 teaspoons lemon juice
• 2 teaspoons Dijon mustard
• 1/2 teaspoon celery seed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 medium head cabbage, finely shredded or chopped (1 litre/4 cups)
• 1 small carrot, shredded (125ml/1/2 cup)
• 1 small onion, chopped (60ml/1/4 cup)

Method:

1. Mix all ingredients except cabbage, carrot and onion in large glass or plastic bowl.  Add remaining ingredients; toss until evenly coated.
2. Cover and refrigerate for at least 1 hour to blend flavours. 

This recipe serves 8.

Ingredients:

• 4 Momotaro tomatoes (organic tomatoes from Japan)
• A pinch of rock salt
• A dash of olive oil
• Goat’s cheese
• Rocket leaves

Method:

1. Peel the tomatoes, slice each in half and place them cut side down on a plate.
2. Drizzle olive oil on top, followed by a pinch of rock salt.
3. Top it off with a piece of goat’s cheese and rocket leaves.
4. Serve.

Ingredients:

• 1 large carrot, peeled and roughly grated
• Half a green papaya, roughly grated
• A large handful of peanuts, rosy skins still on

Ingredients for Dressing:

• 2 tablespoons fish sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon caster sugar
• 2 teaspoons seasame oil
• 1 garlic clove, peeled and minced
• 1 tablespoon brown mustard seeds
• 1 tablespoon vegetable oil

Method:

1. Roast the peanuts in a dry pan stationed over moderate heat, until crunchy and lightly coloured.  Lambaste in a mortar or just roughly chop.  Combine this rubble with the roughly grated carrot and green papaya in a bowl.
2. Mix everything except the brown mustard seeds in a bowl and pour over the salad ingredients, tossing very thoroughly. 
3. Final touch: heat the mustard seeds with vegetable oil in a dry pan over a high flame till they pop and ricochet before sprinkling over the carrot and papaya.  Toss to disperse.

Note: This will keep in the refrigerator for 2-3 days.

Ingredients:

• 1 packet of CP Golden Crispy (available from major supermarkets)
• 30g celery, peeled and diagonally sliced
• 30g spring onion, diced
• 30g onion, sliced
• 30g tomato, sliced
• 20g red bell pepper, diced
• 50g lime juice
• 40g fish sauce
• 25g sugar

Method:

1. Deep fry the chicken at 170 - 175 degrees Celsius for 4 - 5 minutes or toast in oven at 180 degrees Celsius for 3 - 4 minutes until golden brown.
2. Cut the pieces into half after cooking.
3. Mix the sugar with fish sauce and lime juice till properly dissolved.
4. Add the chicken piece, celery, spring onion, onion, bell pepper and tomatoes.
5. Mix well and serve.

This recipe serves 6.

Ingredients:

• 125ml (1/2 cup) vegetable oil
• 1 block (14 oz) firm tofu, cut into 1 x 1/4 inch slices
• 1 large cucumber, cut into 1 x 1/4 inch slices
• 500ml (2 cups) bean sprouts
• 1 small onion, finely chopped
• 2 cloves of garlic, finely chopped
• 3 tablespoons of Maggi seasoning sauce
• 3 tablespoons rice vinegar
• 2 tablespoons packed brown sugar
• 1/2 teaspoon chilli powder
• 60ml (1/4 cup) finely chopped cilantro (coriander leaves)
• 2 large hard-boiled eggs, sliced (optional)

Method:

1. Heat oil in large skillet over medium-high heat.  Fry tofu, stirring occasionally, for 7 to 10 minutes or until golden brown on both sides.  Remove with slotted spoon and drain on paper towels.  Cool for 30 minutes.
2. Combine cucumber, tofu and bean sprouts in large bowl; refrigerate for 1 hour.
3. Combine onion, garlic, seasoning sauce, vinegar, sugar and chilli powder in small bowl.  Mix until sugar is dissolved.  Set aside for 30 minutes.
4. Pour dressing over cucumber mixture and toss.  Sprinkle with cilantro.
5. Serve with egg.

This recipe serves 6.

Ingredients:

• 60ml (1/4 cup) Maggi Taste of Asia cooking soy sauce
• 60ml (1/4 cup) reservedpineapple juice (reserved from coleslaw)
• 60ml (1/4 cup) fresh lime juice
• 2 tablespoons finely chopped cilantro (coriander leaves)
• 1 tablespoon peeled, finely chopped fresh ginger
• 1 tablespoon packed brown sugar
• 1 to 2 tablespoons Maggi Taste of Asia sweet chilli sauce
• 1 tablespoon sesame oil

Ingredients for Coleslaw:

• 1/2 large nappa cabbage, thinly sliced
• 1 can (14 oz) pineapple chunks, drained (reserve juice for dressing)
• 250ml (1 cup) sliced snow peas
• 1 large carrot, shredded
• 1 large red bell pepper, thinly sliced
• 2 green onions, thinly sliced

Method:

1. For dressing: Mix soy sauce, pineapple juice, lime juice, cilantro (coriander leaves), ginger, sugar, sweet chilli sauce and oil in medium bowl; whisk well.  Refrigerate.
2. For coleslaw: Mix cabbage, pineapple, snow peas, carrot, bell pepper and green onions in large bowl.  Add dressing; toss until combined.  Serve immediately.

Serving suggestion: Try topping salad with grilled chicken or steak.

This recipe serves 4.

Ingredients:

• 1 block (12.3 oz pkg) extra firm toufu
• 3 tablespoons olive oil
• 1 packet (0.75 oz) Maggi Taste of Asia Stir Fry Seasoning Blend
• 60ml (1/4 cup) white sesame seeds
• 750ml (3 cups) gourmet salad greens
• 250ml (1 cup) peeled, cubed Asia pear or ripe pear
• 125ml (1/2 cup) quartered cherry tomatoes
• 2 tablespoons Maggi Taste of Asia sweet chilli sauce

Method:

1. Drain tofu.  Place on a flat surface on paper towels and press out water.  Cut block in half horizontally, then cut both layers into quarters, making 8 pieces.
2. Heat oil in a large, non-stick skillet over medium-high heat, swirling to coat sides.  Add seasoning blend and sesame seeds; stir-fry for 30 seconds or until fragrant.  Arrange tofu on sesame seed mixture; fry for 3 minutes or until golden brown. 
3. Carefully turn pieces over and brown on second side.  Place tofu slices on paper towel to cool.
4. Combine salad greens, pear, tomatoes and sweet chilli sauce in salad bowl.  Toss well.
5. Divide salad among 4 plates.  Top each serving with 2 tofu slices.

This recipe serves 6.

Ingredients:

• 2 medium cucumbers, peeled, halved, seeded and thinly sliced
• 80ml (1/3 cup) diced red bell pepper
• 60ml (1/4 cup) fresh lime juice
• 2 to 3 tablespoons Maggi Taste of Asia sweet chilli sauce
• 2 tablespoons thinly sliced fresh basil
• 2 tablespoons diced red onion
• 1/4 teaspoon salt
• 2 to 3 tablespoons chopped unsalted peanuts

Method:

1. Combine cucumber, red bell peppers, lime juice, sweet chilli sauce, basil, onion and salt in medium bowl.  Refrigerate for 1 hour.
2. Sprinkle with peanuts before serving.