About :: Recipes

We are happy to share these recipes which all use gourmet sauces created by Chef Peng S. Looi.

Char Grilled Balsamic Portobello with Strawberry-Garlic Sauce

Serves 4

4 small fresh protobello mushrooms
½ quart fresh strawberries, sliced
¼ bottle Asiatique Stir-Fry Sauce
1 cup organic field mix
½ cup olive oil
¼ cup balsamic vinegar
2 stalks of rosemary, minced
4 tbsp sugar
3 cloves of garlic, minced
1 tbsp sesame oil

Balsamic glaze

In a food processor, blend the rosemary, 1 clove of garlic, sesame oil and 1 tbsp of sugar until fine. Add balsamic vinegar and blend until consistent. Slowly, introduce olive oil in the processor until the liquid emulsifies.

Strawberry-garlic sauce

Place sliced strawberries in a non-reactive bowl. In a sauté pan, simmer Asiatique Stir-Fry Sauce with minced garlic. When liquid boils, add remaining sugar and stir until it is caramelized on the side of the pan. Pour liquid onto fruit.

Grill protobello mushrooms on both sides, brushing a little of the Balsamic glaze on each side. Remove when medium well done and cut into thin slices. Place field mix on middle of the plate and place the grilled protobello over the mix. Drizzle the strawberry-garlic sauce around the plate. Serve immediately.

Oven Roasted Lamb Rack with Tamarind-Pineapple Sauce

Serves 4

2 racks of lamb, frenched
¼ bottle Asiatique Lemongrass-Hoisin Sauce

Brush Asiatique Lemongrass-Hoisin Sauce on racks of lamb. Heat skillet on medium. Sear lamb on meat side and transfer to a pre-heated oven at 250F.

1 cup of pineapple juice
1 tbsp tamarind pulp
1 tbsp minced ginger
Salt and pepper to taste
4 tbsp sugar
½ cup cooking wine

Combine the above in a saucepan, bring to a boil and reduce heat. Reduce liquid to a medium consistency. Strain sauce and season with salt and pepper.

Remove rack from oven and cut into chops. Ladle sauce over lamb. Serve immediately.

Seared Sweet Chili-Basil Marinated Chicken Breast

Serves 4

4 chicken breasts
¼ cup Asiatique Sweet Chili-Basil Sauce

In a non-reactive bowl, marinate chicken breast with Asiatique Sweet Chili-Basil Sauce for 2 hours. Heat sauté pan on high and sear the chicken until done.

Note: this technique may be used to grill or broil chicken or light fish

Sauteed Asparagus with Onion

Serves 4

2 bunches of asparagus, cut cross-wise
1 whole onion, cut julienne style
4 oz

In a heated sauté pan, add onion. Next add asparagus and sauté until slightly soft. Add Asiatique Stir-Fry Sauce and sauté for 3 minutes. Serve immediately.

Lemongrass Scented Duck Breast with Mixed Fruit Chutney and Espresso Reduction

Serves 4

4 duck breasts
1 cup mixed fruit of mango, papaya and diced strawberry
¼ cup fresh espresso or 1 tsp espresso powder
1 tbsp sugar
¼ bottle Asiatique Lemongrass-Hoisin Sauce
¼ bottle Asiatique Stir-Fry Sauce
¼ cup Asiatique Sweet Chili-Basil Sauce
Butter

Marinate duck breast with Asiatique Lemongrass-Hoisin Sauce in a non-reactive bowl and refrigerate for 2 hours. In a hot skillet, sear duck breasts skin down for 5 minutes and drain fat. Place skillet in a 250F oven for 20 minutes and remove.

Mix diced fruit with Asiatique Sweet Chili-Basil Sauce in a non-reactive bowl. Marinate for 30 minutes in the refrigerator.

In a hot sauté pan, pour Asiatique Stir-Fry Sauce together with the espresso. In a slow simmer, add sugar and turn off heat. Add cold butter and stir.

Cut duck breasts into thin slices. Place 2 tbsp mixed fruit in middle of the plate. Fan sliced breasts around the mixed fruit. Ladle espresso sauce around the plate. Serve immediately.

:: top of page