Hubbys turn to cook and he made stir fry hoisin using the five taste pot for the sauce. He uses frozen Asian vegetables to go with it.
Five Taste Pots have all natural ingredients and the most authentic I have found for packaged curries and Asian seasonings. I use them all the time. When its hubby’s turn to cook he loves using them cause they are quick. We cook their red or green curry, Thai chili and basil, Vietnamese lemongrass and ginger, Chinese hoisin, massamaum paste. Directions are on the packets to make meal a breeze. Not much to add except meat and vegetables. Follow directions on packet. I often swap the chicken for pork or prawns for something different and it makes a nice change from chicken. The red and green curry have coconut milk added. Other stir-fries are Chinese, Thai, Vietnamese all in the same pots. I found them in Coles and Woolworths. Five Taste Pots are making meals super quick to get on the table. Full of natural ingredients. Healthy Asian Meals in under 20 minutes. Add meat or poultry or seafood and vegetables. Serve with Rice. Comes in Chinese, Vietnamese, Thai.
1st August : Thai Red Curry Chicken
23rd July : Thai Chili & Basil Chicken (Cooked by Hubby)
14th June : Kaffir Lime & Basil
I cooked the chicken separately in non stick pan then removed from pan. Cooked the rice by absorption method in microwave. while cooking the stir fry. Add vegetables to chicken and stir fry the vegetables with the sauce pouch. Couldn’t be easier.
3rd May: Five Tastes Vietnamese lemongrass & kaffir lime chicken . I used thighs ( antibiotic free) with jasmine rice- Away on Conference with Self Catered Weekend. Pre Made and reheated in microwave for 2 minutes.
21st March Five Taste: Chinese Hoisin Stir Fry Prawns, Vegetables and Rice & Thai Basil & Chili Chicken Stir Fry With Rice (Cooked by hubby) while on camping trip
5th March : Five Tastes: Thai Red Curry Chicken
Five Tastes red curry paste pots. Couldn’t be simpler. Sorry forgot to take photo again. This is one dish hubby loves to cook.
200g Chicken breast cubed
1Tb Peanut Oil
1 cup stir-fry frozen Vegetables
1/2 cup coconut milk
1/2 Pouch 90 second Microwave Jasmine Rice.
Stir fry the chicken in the oil
Add Curry paste and stir fry
Add Vegetables and stir
then add coconut milk.
Cook rice according to directions on packet keep half packet for another meal.
24th February : Five tastes Thai chili and basil chicken stir fry with vegetables and quinoa/brown rice with mineral water with lemon – Cooked in Executive Motel on Vacation as we had a full kitchen avail.
13th February : Five Taste Vietnamese Lemongrass Chicken Stir Fry by Hubby – Recipe he used below
Ingredients Serves 2 –
1 Five Taste Vietnamese Lemongrass Pot
350g Chicken Breast Fillet cut into cubes
1 Cup Mixed Vegetables Frozen
1/2 Pouch jasmine Rice 90 second Microwave
1Tb Peanut Oil (Can also use Olive oil or coconut oil)
Cut the chicken add to skillet with 1 tb Peanut oil
Cook until brown add five taste pot and mix vegetables and stir fry for 2-3minutes
until vegetables are cooked through.
Tear corner of pouch of rice and place in microwave cook for 90 seconds
Serve with meal.
7th February : Five Tastes Chinese Hoisin & Chili Duck
1 Duck Breast
1 Baby Bok Choy fresh from vegepod
1 Five Taste Hoisin & Chili Shot
1tsp Brown Sugar
1tsp Kepjap Manis Sweet Soy
Pan Seared the duck to render fat in non stick skillet then
continue to cook with lid on top of duck to steam it.
About 3min each side
In Separate Saucepan add the hoisin & chili shot, brown sugar
and soy and cook on low until sugar dissolves.
It goes thick like a sticky sauce.
Steam the wombok under the lid of the duck for final minute of cooking.
Serve duck on the wombok and spoon over the sauce
3rd & 9Th January: Five Taste Thai Green Curry
Ingredients Serves 2
300g poultry/red meat/fish/prawns
1 cup steamed vegetables *You can double it to 2 cups if you like your vegetables
1 Five Taste pot
*Add rice if you want to .
Tip: I use the rice pouches for microwave 90seconds and its done. I get 4 serves from 1 pouch
Hubby made this lemongrass chicken from scratch. Served it with Rice and Spring rolls and mini dim sims with a peanut sauce
A Quick Stir Fry for hubby to cook and I had precooked the rice to save time.
Serves 2 people
200g breast cut into cubes (*per person for dinner or 100g for lunch)
1 holy basil and thai chili sauce pouch (*serves 2)
1 cup stirfry frozen veg (serves 2)
1 cup cooked jasmine rice (serves 2)*you could use 90second microwave pouch
Cut chicken into cubes
Stir fry chicken and cook til almost done then add sauce and vegetables with 2Tb water and stir fry until heated through and vegetables are cooked but not mushy
Serve with pre-cooked rice (heated on serving plate 2min in microwave to reheat rice and heat plate )
Hubby’s turn to cook. He did a genius thing! Cooked rissoles in sandwich press which cooked them to perfection on both sides and they were not dried out. Served with Mixed leave, Tomatoes from vegepod, Sliced black Olives and salad dressing, Tomato sauce for the rissoles “sauce”. Soo good.
Hubby cooked these recently when it was his turn to cook. He is a great cook and I have loved all his meals. Simple dishes but so good. Meat and Veg are on the menu or Fish and veg.