Recipe: Smoked Duck with LINGHAM’s Chili Orange Sauce

December is a month filled with lots of festive celebrations as well as anticipation for the coming New Year. It’s also a great month to have parties or whip up special meals for family or friends. I always try to make something out of the norm and would try to find special ingredients that I love but only indulge in special occasions.

This round, I was going to a potluck party at a friend’s house and decided to make a Smoked Duck Breast with Rocket Salad dressed with LINGHAM’s Chili Orange Sauce. Smoked duck breast is now easily available in most major supermarkets in the frozen section. It is a bit on the pricey side so I do treat myself with this yummy premium ingredient once in a while. Besides, it’s easy to prepare and always makes a great crowd pleaser at parties.

This recipe practically takes less than half hour to make and clean up before getting dolled up to head to the party. It is great served at room temperature or chilled. Sauce can be poured on just before serving.

What makes this dish unique is the pairing of fruity sweet and spicy dressing with the savory and smoky duck breast. I used rocket leaves to give the dish a bitter and peppery edge but you can use normal mixed greens if you don’t like rocket leaves. The rest of the ingredients for the salad is really up to what you like to be honest.

If you cannot find smoked duck breast, you can use smoked salmon, chicken breast or even steak to replace but these will work with the sweet and spicy dressing made with my favorite LINGHAM’s Chili Sauce. Hope you enjoy this and here’s to ushering in a brand New Year!

SMOKED DUCK WITH LINGHAM’S CHILI ORANGE Sauce

Ingredients

2        Smoked Duck Breasts

2        Oranges

2 tbsp LINGHAM’s Chili Sauce

2 tbsp Apricot jam

1 tbsp Olive Oil

1 tbsp Sesame Seed (toasted)

1        Bell Pepper

200gm        Rocket leaves or mixed greens

some  Cherry Tomatoes

some  Cilantro (optional)

Method

Prepare side salad by mixing rocket leaves, sliced bell peppers, cut cherry tomatoes and picked cilantro.

Cut up 1 orange into segments and placed on rocket salad.

Heat up pan on low heat and add in smoked duck breast, skin side down.

Slowly render duck fat and crisp it up till golden brown for about 2 to 3 mins.

Flip over the duck and cook the meat side for 1 min.

Remove smoked duck to a plate and pour out the duck fat oil from pan.

Heat up the pan again on low heat.

Add in apricot jam, LINGHAM’s Chili Sauce and squeeze in 1 orange juice.

Mix well and let it come to a gentle boil to thicken up the dressing.

Turn off heat and add in olive oil and sesame seed.

Slice up smoked duck breast and place with rocket salad.

Drizzle LINGHAM Chili Orange dressing over smoked duck and rocket salad, serve.

Extra Notes and Tips

• Substitute smoked duck breast with grilled chicken, steak or even smoked salmon
• Try different range of LINGAM’s Chili Sauce – Original, Thai, Sriracha, Extra Hot
• Serve with your favorite ingredients for salad

Recipe: Cream Cheese Dip with LINGHAM Chili Sauce

We’re almost at the end of 2017! Time to put on the thinking cap and prepare for the many celebrations of the festivals to come. Who doesn’t love parties? Besides loving the idea of parties, I love to be able to cook and also enjoy these festive parties with family and friends. In fact, it’s the perfect excuse to celebrate the season with good food and great company…

I was surfing the web for some ideas when I came across a very simple recipe using sweet chili sauce for a dip. Needless to say, the first thought that came to my mind was my all-time-favorite LINGHAM’s Chili Sauce. The ever versatile chili sauce is always available in my pantry. Now with the various flavours, it’s easy to use LINGHAM to whip up a dish as always.

Every party should have a dip! It’s one of the greatest appetizer that never fails to attract me when I am at a party. Usually served with a few textural ingredients to accompany the dip, it makes such an attractive as well as pretty platter every time on the table. Dips should be relatively easy to make and can be prepared in advance to save time for a party.

Since I enjoy cheeses of all sort, I decided to put a twist to this Cream Cheese Dip with LINGHAM Chili Garlic Sauce. Not only is this dip so easy to make, one can make this in advance and keep it chilled in the fridge till serving time. It barely took me 5 minutes to whip this up and serve it will some of my favorite chips, fruits and vegetables.

I used LINGHAM Chili Garlic Sauce this round because I like to add a bit of garlicky depth to my dip. Works out perfect as LINGHAM Chili Garlic Sauce has just the right balance of sweetness coupled with subtle garlic notes to give this dip a moreish note.

This is really one of the easiest recipe ever for a party and makes an impressive presentation. The creamy and luscious dip goes especially well with crisp green apple slices and toast. It has a savory and sweet flavour with light hint of heat and garlicky note. Even my little boy enjoyed this a lot despite the little heat and couldn’t help but to keep going back for more dip with nachos chips. I hope you enjoy this recipe, even if its not for a party…

CREAM CHEESE DIP WITH LINGHAM CHILI GARLIC SAUCE

Ingredients

250gm        Cream Cheese

¼ cup          LINGHAM Chili Garlic Sauce

2-3 stalks    Green Onions (chopped finely)

½                Lemon (squeeze juice)

1 Tbsp         Sour Cream (optional)

         

Serving Ingredients

Cracker or Toast

Nacho Chips

Apple

Cucumber

Cherry Tomatoes

Method

Leave the cream cheese to soften at room temperature.

Place cream cheese, sour cream, chopped spring onion and LINGHAM Chilli sauce in a bowl.

Add in lemon juice and mix well until combined.

Transfer to a bowl and serve chilled with the serving ingredients.

Extra Notes and Tips

• Sour Cream is optional but I find it lightens up the heavy cream cheese
• Substitute the spring onions with other fresh herbs like coriander, chives or even dill
• Try different range of LINGHAM’s Chili Sauce – Original, Thai, Sriracha, Extra Hot
• Serve with potato chips, vegetable chips, bell pepper, celery, broccoli, carrots and more

Recipe: Minced Pork Sausage with LINGHAM Chili Sauce

I tend to come up with recipes when I am craving for a particular dish. Lately, I have been whipping up quite a few dishes with minced meat simply because they are easy to make and fast as well. Being a full time working mother, I don’t have much time to cook dishes that requirements long cooking time or preparation.

Recently I came across a recipe in a magazine on meatballs and decided to whip up my own version of Minced Pork Sausage with LINGHAM Chili Sauce. LINGHAM Chili Sauce is so versatile in the kitchen and adds a lovely moreish sweet and spicy flavours to lots of ingredients such as meat, poultry, seafood as well as vegetables.

This round, I used original LINGHAM Chili Sauce as it is always available locally as well as in United States. I was on a work trip to US and was missing some home cook food. I found LINGHAM Chili Sauce in one of the Asian grocery store in Philadelphia and decided to whip up something simple for dinner.

The Minced Pork Sausage with LINGHAM Chili Sauce is super easy to make. Just mix everything together, shape up the minced pork sausage, cook on grill pan and serve hot with steamed rice and some quick vegetable pickles. The minced pork sausage is deliciously juicy with lightly smoky and sweet notes. One can even serve these with baguette as a sandwich, flour tortilla as a wrap or even stuff them into pita bread.

Bon Appetit!

Minced Pork Sausage with LINGHAM Chili Sauce

Ingredients

500gm        Minced pork

1 medium    Onion (minced finely)

4 cloves       Garlic (minced finely)

2 stalks       Spring onions (chopped finely)

2tbsp           LINGHAM’s Chili Sauce

1tbsp           Fish Sauce

1                 Lime (zest & juice)

                   Salt & pepper to taste

Method

Prep onion, garlic and spring onions by mincing them finely.

Mix minced pork, onion, garlic, spring onion, lime zest, lime juice, LINGHAM’s Chili Sauce and Fish Sauce.

Season salt and pepper to taste.

Mix the ingredients well till sticky by throwing the mixture against the bowl few times.

Shape the mixture into sausage logs.

Heat grill pan till hot and brush with a little oil.

Grill the minced pork sausage rolls on low fire till cooked, turning them evenly every few minutes.

Served the minced pork sausage rolls with pickled carrot & cucumber and steamed white rice.

Extra Notes and Tips

• Substitute minced pork with minced chicken or minced beef
• Serve the minced pork sausage as sandwich, wrap or even on salad
• Try different range of LINGAM’s chili sauce – Original, Garlic, Thai, Extra Hot

Recipe: Smoked Salmon Poke Bowl with LINGHAM’s Special Sauce

I try to eat healthy when I can. Lately, there’s been a poke bowl craze going on to encourage many to enjoy healthy food. Poke bowl originates from Hawaii and took off as a major trend in Los Angeles dining scene recently. It landed on our Malaysian shores lately and Malaysians seem to have taken a liking to this healthy bowl as well.

I had my first Hawaiian Ahi Poke Bowl or Tuna Poke Bowl when I visited my sister 20 years ago in Hawaii in a Japanese restaurant. It’s obviously not authentic Japanese but rather a Hawaiian twist on Japanese rice bowl. Usually, the condiments on a poke bowl is raw except for the cooked rice. Hawaiian poke bowl uses sushi rice as a base and topped it with seasoned sashimi, originally tuna fish which is usually cut into cubes. It’s the sauce that really shakes up the flavours of a poke bowl.

And so I was inspired to make my own poke bowl once day when I had some smoked salmon in the fridge. So my version isn’t exactly the authentic Hawaiian kind either but I wanted to enjoy something similar and healthy. I also wanted a creamy and spicy sauce to jazz up my poke bowl and so I started playing with my all-time-favorite LINGHAM’s Chili Sauce for this special sauce.

My Smoked Salmon Poke Bowl with LINGHAM’s Special Sauce is very easy to dish up. Simply topped your favorite ingredients on cooked rice or sushi rice and serve with my LINGHAM’s Special Sauce. I used LINGHAM’s Ginger Chili Sauce and Sriracha Sauce because one is sweet with a gingery note and the other is spicy with a kick. Blend the sauces with fresh lemongrass, onion and cilantro to brighten and freshen up the flavours and add some apple vinegar for a hit of tang. The LINGHAM’s Special Sauce is very versatile and can be used as a dipping sauce too for fried or grilled food.

Smoked salmon’s saltiness is balanced by fresh sweet and fruit mango with crispy textures of pea shoots and radish while cherry tomatoes added a pop of juiciness to the bowl. Hope you enjoy my version of poke bowl and don’t forget to change up any ingredients you like or don’t like on the poke bowl.

Smoked Salmon Poke Bowl with LINGHAM’s Special Sauce

Ingredients for Poke Bowl

1 cup           Rice

1 packet      Smoked Salmon

1 small        Mango

Handful       Pea Shoots

Some           Radish

Some           Cherry Tomatoes

Ingredients for LINGHAM’s Special Sauce

½ cup          LINGHAM’s Ginger Chili Sauce

2 tbsp          LINGHAM’s Sriracha Sauce

3 tbsp          Mayonaise

2 tbsp          Apple Vinegar

1 stalk         Lemongrass

1 small        Red Onion

Some           Cilantro

                   Pepper to season

Method

Cooked rice, peel and slice mango into slices, slice up radish thinly and cut cherry tomatoes into half.

Blend together LINGHAM’s Ginger Chili Sauce and Sriracha Sauce, mayonnaise, apple vinegar, lemongrass, red onion, cilantro stem and leaves till smooth and fine, season pepper to taste.

Assemble smoked salmon, mango, pea shoots, radish and cherry tomatoes on to the cooked rice.

Served with LINGHAM’s Special Sauce on the poke bowl or on the side.

Extra Notes and Tips

• Add more LINGHAM’s Ginger Chili Sauce or Sriracha Sauce to your liking.
• Condiments on Poke bowl can be change to suit your favorite ingredients.
• Try different range of LINGAM’s chili sauce – Original, Garlic, Thai, Extra Hot

Recipe: Breakfast Corned Beef Sandwich with LINGHAM’s Chili Sauce

Breakfast is an important meal of the day. We all know it but do we really make sure we eat our breakfast? I make sure my family eat their breakfast every day, especially on the weekends when I have more time to make something for them.

Corned beef is not as popular here compared to the Western palates. However, I enjoy my treat of corned beef once in a while. I have always had corned beef for breakfast while studying in US. There’s something familiarly comforting about the flavours of corned beef with eggs and potatoes that brings me back to memories of my college days.

Corned beef is relatively salty and to balance up the salty notes, I thought why not add my favorite chili sauce to it? So one weekend, I made a Breakfast Corned Beef Sandwich with LINGHAM’s Chili Sauce for my boys and turns out, they enjoyed it very much. The sweetness and light spiciness of LINGHAM’s chili sauce worked so well with the salty corned beef and made it more moreish. Since corned beef is almost always enjoyed with potatoes and eggs, I added crispy hash browns for extra crunch and fried egg for extra yumminess.

The sandwich is rich so I added pickles to give some tang to the sandwich and made it easier to enjoy as well. If you don’t like pickles, add some freshness to the sandwich with crisp greens or fresh tomato slices or cucumber to balance the richness of the corned beef with fried egg and hash browns.

Last but not least, I added more LINGHAM’s Chili Sauce to my sandwich for extra oomph!

Breakfast Corned Beef Sandwich with LINGHAM’s Chili Sauce

Ingredients

1 can           Corned Beef

1 medium    Onion

4 Tbsp         LINGHAM’s Chili Sauce

4 pieces       Hash Brown

Few slices    Pickles (optional)

Few slices    Sandwich loaf

2                 Eggs

                   Pepper to season

                   Cooking Oil

Method

Minced onions and mash up corned beef.

Add cooking oil and sauté minced onions till soft and translucent.

Add in mashed corned beef.

Cooked corned beef for 5 minutes on medium to low heat.

Heat another pan and deep fry hash brown till crispy and golden. Drained and set aside.

Add in LINGHAM’s Chili Sauce to the corned beef.

Sauté and cooked till corned beef for about 10 mins till lightly dry and crisp.

Season corned beef with pepper to your liking.

Fried up eggs to your liking.

Assemble sandwich be spreading corned beef on to the sandwich loaf.

Add on hash browns, sliced pickles and finished with fried egg and sandwich loaf.

Serve Breakfast Corned Beef Sandwich with more LINGHAM’s Chili Sauce.

Extra Notes and Tips

• Add more LINGHAM’s Chili Sauce onto the corned beef when cooking to your liking.
• If you cannot find frozen hash brown, make your own by grating some potatoes and frying it in oil with some salt and pepper seasoning.
• Add more fresh condiments like fresh tomato or greens and omit pickles if you don’t like them.
• Try different range of LINGAM’s chili sauce – Garlic, Thai, Extra Hot, Sriracha