Tuesday 18 November 2014

WORLDFOODS International Fusion Recipe Swap Challenge

Fusion Thai Food using WORDFOODS Sauces and Marinade
These days there are a lot of fusion cuisines blooming up with fresh ideas waiting to be discovered. And with the variety of ready-made sauces and marinades which available in most supermarkets also make it stress less to prepare International cuisines such as Moroccan Chicken, Thai Tom Yum Soup, Singapore Fried Noodles and etc. In this write-up I would like to thank WORDFOODS for organising such International Fusion Recipe Swap Challenge to try out their products and as well as sharing (guest post) our recipes with another “penpal” from the other part of the world (my “penpal” is Anita-Clare & Caro from Lover Of Flavours in the UK).

An amazing experience to take part in this fusion recipe swap challenge.

WORLDFOODS Sauces and Marinade
WORLDFOODS’ products are made from 100% natural ingredients which are gluten free, trans fat free and allergen free. And with all these ready-made marinade and stir-fry sauces, I am sure you can easily pair them with your favourite meat, poultry, fish and etc to create delicious meal for your loved ones.

For this International Fusion Recipe Challenge I selected the above three sauces out of the 18 to recreate some fusion Thai Dishes which can be easily prepared in less than 30 minutes.

Thai Basil Chilli “Pad Ki Mao” Stir-fry Sauce
- This fiery sauce (consider not that spicy for Asian taste bud) has an aromatic flavour from the herbs and spices used which makes it ideal for cooking meat or seafood. On top of that, you can also use it as a seasoning sauce to stir-fry noodles with meat and vegetables.

Thai Sweet Chilli with Kaffri Lime Dipping/Stir-fry Sauce
- For my opinion this Thai Sweet Chilli sauce has a mild sweet taste and refreshing kaffri lime fragrant that is definitely a hit for preparing a quick stir-fry dish using seafood such as prawns, squid or scallop.

Thai Turmeric Lemongrass Marinade
- It has an authentic taste which reminds me of Asian satay (meat skewers served peanut curry dipping sauce) which burst with flavour of lemongrass and blend of Thai herbs and spices. But instead of using for meat, I recreated a baked version of Thai-Style Baked Sea Bass using this marinade and it was well-received from the guests.

Ingredients for fusion recipe swap challenge using WORLDFOODS sauces and marinade.


Baked Thai Style Sea Bass
I have shared the steamed version (recipe) using fresh lemongrass, lime and pomfret instead of sea bass which is equally as good as this. Although the Thai Turmeric Lemongrass Marinade is meant for making meat skewer but I think in this recipe it actually enhance the taste of the fresh sea bass which surprising blends well with the rest of the ingredients. And if you like Barbecue (BBQ), perhaps you would like to marinate some seafood such as fish, prawn, clam and/or squid using this lemongrass marinade then wrap it into a parcel with baking paper and aluminum foil before cooking on the BBQ.

Ingredients for Baked Thai-style Sea Bass

(Yield: 2  | Preparation: 5 minutes | Cooking: 20 minutes)

  • 1 Fresh Sea Bass (400g)
  • 100ml WORLDFOODS Thai Turmeric Lemongrass Marinade
  • 4 Stalks Of Lemongrass
  • 1 Green Lime, sliced
  • Some Cut Chilli
  • Handful of Coriander (cilantro)

1. Scale and clean the fish. Pat dry and score diagonally on both sides then place it onto the lightly greased Fontignac oval baking dish.

2. Slice almost half from the top of the lemongrass stalks using only the bottom portion. Peel off the dried-out layers then then bash the stalks using a rolling pin or back of a chopper knife.

3. Arrange lemongrass at the side of the fish. Drizzle lemongrass marinade on the fish and top with slices of lime and some cut chilli.

4. Cover baking dish with aluminum foil and bake the fish in preheated 200°C / 392°F oven for about 20 minutes or until cooked.

5. Remove fish from oven, top with coriander and serve immediately.

~ Sea Bass (whole) can be replaced with any fish fillet or cutlet that is suitable for steaming and baking such as snapper, barramundi, grouper or cod fish.

~ Lemongrass can be replaced with Spring Onion (scallion).


Thai Sweet Chilli Prawns
For the second dish we prepared prawns which are also one of our favourite seafood that I often baked it with cheese and mayonnaise or pan-fry using sweet chilli sauce together with generous amount of minced garlic and extra tomato for natural sweetness. We love the sweet chilli version because the tiny bits of sauce goes superbly well with steamed white rice making everyone fighting for the last prawn.

(Yield: 4 | Preparation: 5 minutes | Cooking: 10 minutes)

  • 500g Medium Prawns
  • 1 Bottle of WORLDFOODS Thai Sweet Chilli with Kaffri Lime
  • 10 Cherry Tomato, halved
  • 4 Cloves Garlic, minced
  • 6 Kaffri Lime Leaves, shredded
  • 1 Bird Eye / Thai Red Chilli (optional), thinly sliced

1. Trim, rinse and pat dry the prawns with kitchen paper towel then lightly coat it evenly with some cornstarch or plain flour.

2. Heat up frying pan with 2 tablespoons of olive oil then pan-fry prawns for 2 minutes on each side until it changed colour.

3. Add in minced garlic and stir-fry together with the prawns till fragrant before adding in tomato, kaffir lime leaves and Thai sweet chilli sauce.

4. Give the mixture a quick stir (you can add in fresh cut chilli at this stage for a more spicy flavour) and cook for another minute till prawns adsorb the flavour of the sauce.

5. Remove from heat and serve immediately.

For easy consuming removed the shell of the prawns:
- Starting from the prawn head by giving it a gentle twist to remove it then peel off the remaining shell from its body and tail.

- Next runs your paring knife on the back of the prawns (careful not to cut too deep in), pull out the grey vein.


For the last dish I prepared a quick fusion Thai-Style Basil Chicken using Thai Basil Chilli Stir-fry Sauce together with some fresh Thai Holly Basil and cut chilli for that extra flavour to bring out the unique taste of this popular Thai street food. Just a side note, this dish goes well with steamed white rice but if you are using boneless chicken for this recipe feel free to use this for your wrap ingredients with some shredded lettuce for a fresher taste.

(Yield: 4 | Preparation: 5 minutes | Cooking: 15 minutes)

  • 1/2 Portions of Chicken, cut into bite sizes
  • 1/2 Bottle of WORLDFOODS Thai Basil Chilli Stir-fry Sauce
  • 1 Small Egg Plant (100g), cut into 3cm x 1cm size
  • 4 Cloves Garlic, minced
  • 4 Chilli, sliced diagonally
  • 100ml Hot Water
  • 1 Cup of Thai / Sweet Basil Leave (optional)

1. Trim, rinse and pat dry the chicken pieces using kitchen paper towel then lightly marinade it with 1 tablespoon each of cooking wine and cornstarch (or all purpose plain flour).

2. Heat up frying pan with 2 tablespoons of oil then saute chicken pieces for 4 minutes or each side until browned.

3. Add in minced garlic, cut chilli and eggplant, give it a few stirs and cook for 1 minute before adding in Thai Basil Chilli Stir-fry Sauce and toss evenly for another minute.

4. Next add in hot water, covered and let the mixture simmer for another 2 minutes until brinjal soften and chicken is cooked.

5. Lastly stir in Basil leave then remove from heat to serving plate.

~ 500g Chicken Fillet or Breast Meat can be used to replace 1/2 portion of chicken for this dish.

~ Red and Green Capsicum can also be used to replace Thai Basil and Chilli in this recipe.

Lastly I hope you would like these 3 fusion Thai food which I have created using WORLDFOODS products that are available online (example: United Kingdom - http://www.worldfoodsdirect.co.uk/), Malaysia - http://www.worldfoods.com.my/ ). Alternatively you could replace the sauces and marinade mentioned in this post with similar ones that are available in your country.

1 comment:

  1. 哈哈哈 。。。。 害我大流口水。 beh tahan


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