A Great collection of popular recipes from our team at the asian cookshop, manufacturers and customers. Feel free to email your own favourite recipes to us at customerservices@theasiancookshop.co.uk - Important! these must be your own recipes and not copied from someone else to avoid copyright infringement. 

Chinese Spring Roll Recipe - [serves 2]:

Ingredients: 4 Blue dragon spring roll wrapper pancakes, 40g Cooked Blue Dragon rice noodles, 4 lettuce leaves in strips, 4 large cooked peeled prawns - cut. 1 carrot, peeled and cut. 30g bean sprouts, 2 tbsp Blue Dragon Sweet Chilli Dipping Sauce

Method: prepare pancakes as instructed, mix the noodles, lettuce, prawns, carrots, bean sprouts and divide between the pancakes. Fold and make the rolls as instructed. Serve with Blue Dragon chilli dipping sauce. Can be served fresh or deep fried.

South Indian Sambhar Curry Recipe - Wash and dress 500g veg like eggplant, drum sticks, marrow, potatoes, peas, cauliflower etc, Boil 200g toor dall in 800ml water for 40mins, Retain water soak 50g tamarind in 100ml warm water for 30mins and extract pulp, sieve and transfer into boiled dall, seperately fry 100g chopped red onions, and 100g tomatoes, add the veg, and 20g MDH sambhar masala, salt and stirfry for 5mins, transfer boiled dhall along with water & simmer for 20mins,

Levis Caribbean Lamb Curry Recipe - serves 3-4, prep time 10 mins | cooking time 35 mins,

Ingredients: 300g diced lamb, 1 red pepper cut, 1 med baking potato diced, a sprig of thyme, a sprig of mint, 2 tbsp  veg oil

Recipe: heat oil and add lamb, fry for about 20 mins til cooked. Pour a jar of Levi Roots caribbean curry sauce into seperate pan bheat and stir in peppers, potato and herbs. Simmer for 5 mins add cooked lamb, simmer for 5 mins and serve.

Levis Cool Veggie Rundown Recipe - serves 3-4, Prep time 10 mins | cooking time 25 mins.

Ingredients: 2 med baking potatoes, peeled and cut, 1/2 red pepper, chopped, 1/2 green peppr chopped, 5 green cabbage leaf shredded, 2 tbsp veg oil

Recipe: heat oil and add potatoes, cook gently for 10 mins. add peppers and cabbage, cook for a few mins and add a jar of Levi Roots rundown sauce. Simmer for 5 mins and serve over boiled rice

Levis Lip Smackin Stew Recipe - serves 3-4, prep time 10 mins | cooking time 30 mins.

Ingredients: 3 chicken breasts sliced, 1/2 red pepper sliced,1/2 green pepper sliced, 1/2 carrot sliced, a sprig of thyme, a sprig of mint, 2 tbsp veg oil

Recipe: heat oil, add chicken and fry till cooked. take out of pan and drain, heat a jar of jamaican brown stew sauce seperately and add peppers, carrots and herbs. Bring to boil then simmer for 5 mins. Stir in cooked chicken and serve.

Lime Pie Recipe -

Ingredients: 250g pack digestive biscuits crushed, 95g unsalted butter melted, 1 tsp grated lime zest, 150ml lime juice, 3 large egg yolks, 1 can of T/SUN  condensed milk, whipped cream and lime slices.

Preparation: preheat oven to 180 C, mix crushed digestive and melted butter, until blended. press the mixture into a fluted flan tin, bake in the oven for 8/10 mins or until crisp. In a bowl, whisk lime zest and egg yolk for 2 mins or till thick. Add condensed milk and whisk for 4 mins, add lime juice, and whisk. Pour onto baked digestive base, bake in the oven for 20mins or till set. Cool completely cover with cling film and refrigerate for 2 hours, slice and serve  

Karachi Beef Biryani Recipe -

Ingredients: beef - 1kg cubes with bone, Basmati rice [750g washed and soaked for 30 mins], onions - 2 large finely sliced, garlic paste - 1 tbsp, ginger paste - 3 tbsp, coriander - 1 cup [chopped /1 bunch], ghee  - 1 1/2 cup/250g, one packet Shan beef biryani [ use less for milder]

Recipe: 1: heat ghee and fry the onions until golden, 2: add meat, garlic, ginger, shan karachi beef mix, fry fow few mins, 3: add 7/8 glass water, cover and cook on a low heat till meat tender, then seperate the meat cubes from the gravy . THE CURRY GRAVY SHOULD BE EXACTLY 3 CUPS. [if less add more water, if more increase heat and reduce to dry out] Now, add meat again. 4: seperately, boil rice in 10 glasses of water, with 2 tbsp salt, boil until rice 3/4 tender , remove from the heat and drain. 5: layer rice and meat curry sprinkle food colour if needed and coriander over rice, [mix the top layer of rice to moisten colouring]  cover and cook on low heat until rice is cooked tender, mix biryani completely before serving.

Fried Chicken Recipe - To prepare, beat egg in bowl, coat chicken in egg, cover chicken with rajah fried chicken coating thoroughly, deep fry until crisp and cooked through. Tip: the temperature of oil is key here as too hot will burn coating before chicken is cooked 

Roots Reggae Reggae Chicken Recipe - serves 3-4, prep time: 10 mins | cooking time: 30mins

Ingredients: 3 chicken breasts sliced, 1/2 red pepper diced, 1/2 green pepper diced, 2 tbsp veg oil, Reggae Reggae Cooking Sauce   

Method: heat oil and add chicken, fry till cooked. In another pan heat reggae reggae cooking sauce and add peppers. Simmer for 5mins and add cooked chicken, serve.

Cinnamon Lamb Recipe - serves 4,

Method: 1] cut 500g lean lamb into 1/2 inch cubes. Marinade in 2tbsp vinegar, 1 tsp chilli powder, and 1/4 tsp turmeric powder, for upto 4 hours in the fridge.

2] heat 2 tbsp oil and fry 1 sliced onion, 1 tsp garlic powder, 1 tsp ginger powder for 1 min.  Add lamb and fry for 3 to 4 mins. Add 300ml water , 2 inch piece cassia bark, 1 tsp salt, 1 tsp sugar,

3} simmer for 20mins, until gravy is thick, and lamb is tender. ensure fully cooked before serving. 

Oriental Roast Duck - Recipe: 1] rinse one duck, and pat dry, 2] sprinkle contents of Roast Duck Seasoning over duck, soak and rub thoroughly inside and out. set for 1 hour, 3] place in oven at 375f or 190c for 30mins, turn duck over and bake till skin crispy.

Nyonya Kapitan Chicken Curry Recipe - Serves 3-4 | Ingredients needed: 1 jar malay nyonya kapitan curry paste, 450g chicken, 185ml coconut milk.

1] cut the chicken into bite size pieces, 2] heat 1 tbsp oil in a deep frying pan/wok add the kapitan paste and 1 tbsp coconut milk, stirfry till aroma is released. 3] add the chicken, mix well and fry till cooked. 4] add the rest of the coconut milk, and bring to boil, 5] lower heat and simmer until sauce thickens.

Beef Rendang Recipe: serves 3/4 | Ingredients needed: 1 jar malay rendang curry paste, 450g rump or sirloin beef, 185ml coconut milk.

1] cut the beef into bite size pieces, 2] heat 1 tbsp oil in a deep frying pan/wok add the rendang paste and 1 tbsp coconut milk, stirfry till aroma is released. 3] add the beef, mix well and fry till cooked. 4] add the rest of the coconut milk, and bring to boil and stir, 5] lower heat and simmer until sauce reduces, thickens and coats the meat.

Chicken Curry Recipe - Serves 4

Ingredients needed: chicken 500g, onion medium sized 3 finely sliced 150g, yoghurt 1 cup, 150g,(can use tomatoes or tomato paste), Ghee / oil 1/2 cup 75g, Laziza curry paste 2-3 tbsps 65g,

Method; 1 Fry onion until golden.  Take out and keep separately, 2 Put chicken in the same oil /ghee & fry for 1-2 minutes while stirring. 3 Put fried onions & yoghurt in a blender & blend for a while, put in the chicken, cook for a few minutes while stirring, 4 Add about 1-2 cups water.  Cover & cook until chicken is tender keep quantity of curry to ypur taste. , Serve with boiled rice or bread (chapati)

Chapatis : makes about 8 Chapatis

you need 400g of chapati flour/atta. Add a tsp of Oil to the Flour and gently knead a soft, elastic dough using tepid warm water. Cover the dough and allow to rest for approx 30 mins. Break off small golf ball sized pieces of dough and make into balls. Roll out Chapatis ensuring the surface is floured to avoid sticking. Place the Chapati on a heated tawa (Indian griddle) over a low to medium heat. Cook for a few secs then flip over to cook both sides. There will be bubbles rising on the surface of the chapati as it cooks. Again turnover to ensure even cooking.

Serve plain or buttered with ghee for 'butter chapati', with curry and finger food.