THE STREETS OF ASIA TO CHEFS OF AUSTRALIA

MAGGI® TASTE OF ASIA®

WE’VE PERFECTED THE EAST SO YOU CAN BLEND IN THE WEST

Looking for inspiration on your next menu? Well, look no further than the streets of Asia.

Our MAGGI TASTE OF ASIA range has authentic flavours that will inspire modern Australian menus and will make your seasonal produce pop, right off the plate. Our range of sauces and pastes have been developed from authentic asian recipes.

They will allow you to create on trend menus, guaranteed to delight your customers, from Korean BBQ Pork Ribs to Peking Duck Baos with Hoisin sauce.

AUTHENTIC FLAVOURS

VERSATILE ACROSS MANY EASTERN & WESTERN DISHES

CONSISTENCY YOU’D EXPECT

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THAI PANANG DUCK CURRY

INGREDIENTS120g MAGGI Coconut Milk Powder Mix480mL warm water30g coconut oil1 large onion, chopped2 red capsicums, sliced3 cloves garlic, crushed1 Tbsp peanut butter100g MAGGI TASTE OF ASIA Panang Curry Paste15 kaffir lime leaves1.2kg Peking duck pieces60ml MAGGI Fish Sauce½ cup Thai basil leavesJasmine rice, cooked

SERVES 10

METHOD1. Dissolve MAGGI Coconut Milk Powder Mix with warm

water, set aside.2. Heat coconut oil in a large sauté pan over medium

heat, add onion and sauté for 3 minutes. Add capsicum and garlic and cook for a further 3 minutes.

3. Add peanut butter and MAGGI TASTE OF ASIA Thai Panang Curry Paste and cook for 2-3 minutes.

4. Bruise the kaffir lime leaves to release their fragrance and add with Coconut Milk and MAGGI Fish Sauce. Stir to mix through.

5. Add duck and bring to boil. Lower heat and simmer for 10-15 minutes until sauce thickens.

6. Serve with rice and garnish with Thai basil.

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GRILLED CHILLI GARLIC PRAWNS

INGREDIENTS30 large green King prawns300g MAGGI TASTE OF ASIA Chilli Garlic Paste2 large limes, cut into segmentsSpray oil

DIPPING SAUCE90g MAGGI TASTE OF ASIA Chilli Garlic Paste450g Natural Greek Yoghurt

SERVES 10

METHOD1. Using scissors, cut a line

lengthwise down back of prawns and remove waste line.

2. Cut along the belly of the prawn, leaving head and shell attached.

3. Lay prawns in a large tray and gently mix with 300g MAGGI TASTE OF ASIA Chilli Garlic Paste. Cover and refrigerate for at least 1 hour.

4. To prepare dipping sauce: Mix MAGGI TASTE OF ASIA Chilli Garlic Paste with yoghurt. Refrigerate until ready to use.

5. Spray prawns with oil and grill on both sides until cooked and crispy.

6. Serve prawns with dipping sauce and lime. No need to peel just remove the heads, dip and eat.

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PEKING DUCK BAOS WITH HOISIN SAUCESERVES 10

METHOD1. Cut the duck into approx. 40g pieces2. Preheat oven to 160°C. Arrange duck

on a tray and coat with MAGGI TASTE OF ASIA Hoisin Sauce. Reheat in oven.

3. Lay the Bao Buns on a tray. Spread the MAGGI TASTE OF ASIA Hoisin Sauce on both surfaces of every bun. Reheat them also in the oven.

4. To assemble: Place 2 pieces of duck onto the Bao Bun. Place some cucumber and shallots on top and serve immediately allowing 2 buns per person.

INGREDIENTS850g Peking duck meat120g MAGGI TASTE OF ASIA Hoisin Sauce, for the duck20 Bao Buns140g MAGGI TASTE OF ASIA Hoisin Sauce, spread for the Bao Buns2 Lebanese cucumbers, cut into strips2 shallots, finely sliced

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KOREAN BBQ PORK RIBS

INGREDIENTS2kg pork ribs

MARINADE250mL soy sauce160mL water60mL sesame oil125g honey40g brown sugar8 cloves garlic, crushed70g ginger, chopped fine50g onion, chopped½ sweet apple, grated

TO BASTE150g MAGGI TASTE OF ASIA Korean BBQ Sauce

FOR DIPPING170g MAGGI TASTE OF ASIA Korean BBQ Sauce

SERVES 10

METHOD1. Mix together all the ingredients for

the marinade in a bowl2. Cut the pork ribs into two bone pieces.

Rinse them with water and dry.3. Marinate pork ribs, cover and place

in the fridge overnight4. Preheat oven to 160°C 5. Line a baking tray with aluminium foil,

spray with oil and lay the ribs on the tray. Cover with foil and bake for 1½ to 2 hours.

6. Finish by basting ribs with the remaining MAGGI TASTE OF ASIA Korean BBQ Sauce and glaze in a hot oven at 190°C-200°C until caramelised.

7. Serve with extra MAGGI TASTE OF ASIA Korean BBQ Sauce as a dipping sauce.

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CASHEW NUT CHICKEN STIR FRY

INGREDIENTS50mL peanut oil1.2kg chicken thigh fillets, diced10 cloves garlic, crushed5 red onions, rough cut500g snow peas4 bunches broccolini340g MAGGI TASTE OF ASIA Thai Chilli Jam20mL MAGGI Seasoning100g cashew nutsJasmine rice, cooked

SERVES 10

METHOD1. Heat 25mL peanut oil in a wok and stir

fry chicken over high heat in batches until lightly browned. Transfer chicken to a plate and set aside.

2. Heat remaining oil and stir fry onion for 3 minutes until softened. Add garlic, snow peas, broccolini and cook for a further 2 minutes.

3. Return chicken to the wok and add MAGGI TASTE OF ASIA Thai Chilli Jam and MAGGI Seasoning and cook for a further minute. Add cashew nuts.

4. Serve immediately with rice.

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STIR FRY MUSSELS WITH ASIAN GREENS

INGREDIENTS1 large piece fresh ginger, finely grated3 red capsicums roughly chopped, deseeded6 carrots thinly sliced 2 limes, rind finely grated, juiced250mL MAGGI TASTE OF ASIA Stir-Frying Sauce 5kg mussels, cleaned8 large bunch bok choy or Asian greens, halved lengthways, washed3 Tbs peanut oil

SERVES 10

METHOD1. Heat oil in large pot or wok or bratt pan and heat

over a high heat. Add greens, ginger, capsicum, carrots and MAGGI TASTE OF ASIA Stir Frying Sauce. Stir-fry for 4 minutes. Add lime juice and stir-fry for 1-2 minutes or until tender. Transfer to a platter. Cover with foil.

2. Heat the remaining oil in the wok over a high heat. Add mussels and cook for 2 minutes or until shells have opened. Add the stir-fry vegetables in sauce and cook for 1-2 minutes or until reduces slightly.

3. Serve with rice and sliced chilli

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MALAYSIAN CHICKEN LAKSA

INGREDIENTS90g MAGGI Coconut Milk Powder Mix 2L warm water100g MAGGI TASTE OF ASIA Malaysian Laksa Paste500g dry vermicelli rice noodles, blanched100g bean sprouts150g deep fried bean curd, sliced500g chicken fillet, cooked and sliced

SERVES 10

METHOD1. Dissolve MAGGI Coconut Milk Powder

Mix with warm water in bowl, set aside.2. Combine MAGGI TASTE OF ASIA Malaysian

Laksa Paste and coconut milk in a pot and bring to boil, stirring occasionally.

3. Divide noodles, bean sprouts, bean curd and chicken amongst serving bowls.

4. Pour the Laksa mixture into bowls and serve.

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LAMB KASHMIRI ROGAN JOSH

INGREDIENTS30mL vegetable oil350g onions, sliced2 cloves garlic, crushed1.5kg lamb, diced250g MAGGI TASTE OF ASIA Kashmiri Rogan Josh Paste300g BUITONI Sugo al Pomodoro500mL waterJasmine rice, cooked3 Birdseye chillies, sliced (optional)

SERVES 10

METHOD1. Heat oil in a large pan and sauté onions

and garlic until golden. Seal lamb.2. Add MAGGI TASTE OF ASIA Kashmiri

Rogan Josh Paste and cook for 2 minutes. 3. Then add BUITONI Sugo al Pomodoro

and water.4. Bring to boil and simmer for 1 to 1 ½

hours or until the meat is cooked.5. Serve with rice and garnish with chillies.

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PRAWN TOM YUM SOUP

INGREDIENTS75g MAGGI TASTE OF ASIA Thai Tom Yum Paste1.25L water500g green prawns, shelled and de-veined 125g canned champignons or button mushrooms, halvedFor garnish: Sliced shallots or red chillies

SERVES 10

METHOD1. Combine TASTE OF ASIA Thai Tom Yum

Paste and water in a pot, bring to boil.2. Add prawns and mushrooms, return to boil. 3. Garnish with shallots or chillies.

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SATAY CHICKEN STIR FRYSERVES 10

METHOD1. Cut chicken into strips and marinate in

the MAGGI TASTE OF ASIA Satay Sauce for 30 minutes.

2. Heat a wok or large frying pan and sauté the chicken over a low to medium heat until lightly brown and cooked. Transfer onto a plate and set aside.

3. Stir fry ginger, garlic, chillies and capsicum for 1-2 minutes.

4. Add baby bok choy and stir fry for a further 2 minutes. Then add bean sprouts, spring onions and chicken.

5. Add MAGGI TASTE OF ASIA Satay Sauce and MAGGI Seasoning and toss.

6. Serve immediately with Jasmine rice.

INGREDIENTS1kg chicken breast fillets240g MAGGI TASTE OF ASIA Satay Sauce (Marinade)100g ginger, chopped4 garlic cloves, crushed2 long red chillies, sliced1 red capsicum, sliced2 bunches of baby bok choy, sliced2 spring onions, sliced100g bean sprouts150g MAGGI TASTE OF ASIA Satay Sauce (to be added into the stir-fry)2 tsp MAGGI SeasoningJasmine rice, cooked

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TERIYAKI SALMON WITH STIR FRY VEGETABLES

INGREDIENTS270g MAGGI TASTE OF ASIA Teriyaki Sauce130g MAGGI TASTE OF ASIA Sweet Chilli Sauce2 limes, zest and juice20 x 70g Salmon portions30mL vegetable oil2 bunches Chinese Broccoli, shredded100g bean sprouts200g snow peas, blanchedJasmine rice, cooked

SERVES 10

METHOD1. Mix MAGGI TASTE OF ASIA Teriyaki Sauce, MAGGI

TASTE OF ASIA Sweet Chilli Sauce, lime juice and lime zest in a bowl.

2. Place in a large tray and add the salmon portions, turn and coat, marinate for 30 minutes.

3. Heat the vegetable oil in a large frying pan. Cook the salmon on both sides for 4-5 minutes until lightly coloured. Remove onto a clean tray and set aside.

4. Add remaining marinade to the frying pan and reduce until it begins to thicken, leave to one side.

5. Heat the wok and stir fry Chinese Broccoli, adding beans sprouts and snow peas.

6. Reheat the salmon if necessary. To serve place rice, stir fried vegetables and Salmon in a bowl. Drizzle with the excess marinade.

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THAI GREEN CHICKEN CURRY

INGREDIENTS30mL oil1.4kg chicken thigh, diced100g MAGGI TASTE OF ASIA Thai Green Curry Paste150g MAGGI Coconut Milk Powder Mix 460mL warm water24g ginger, julienne1 green capsicum, diced1 lemongrass, split and crushed4 kaffir lime leaves3 Birdseye chillies, chopped (optional)2 zucchini, diced1 bunch of coriander, leaves choppedJasmine rice, cooked

SERVES 10

METHOD1. Heat oil in a large pan over medium

heat. Sautee combined chicken with MAGGI TASTE OF ASIA Thai Green Curry Paste for 5 minutes.

2. Dissolve MAGGI Coconut Milk Powder Mix with warm water in a bowl.

3. Add Coconut Milk, ginger, capsicum, lemongrass, kaffir lime leaves, chillies to pan. Bring to the boil.

4. Reduce heat and simmer until chicken is cooked. Add the zucchini 5 minutes before serving.

5. Serve with rice and garnish with coriander leaves.

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BEEF STIR FRY WITH OYSTER SAUCESERVES 10

METHOD1. Mix soy sauce with water and cornflour.

Coat beef strips and marinate for 20 minutes.

2. Heat peanut oil in a wok and stir fry beef strips over high heat in small batches until brown and cooked. Set aside.

3. Stir fry the ginger, chilli and garlic for 1 minute. Then add choy sum and cook for a further minute.

4. Add MAGGI TASTE OF ASIA Oyster Sauce, chicken stock and sugar to wok.

5. Return beef to wok and toss well. Then add snow peas.

6. Serve immediately with rice.

INGREDIENTS60mL soy sauce45mL water2 tsp cornflour1.2kg beef strips40mL peanut oil100g ginger, julienne2 long red chillies, sliced8 garlic cloves, crushed2 bunches choy sum70mL MAGGI TASTE OF ASIA Oyster Sauce25g sugar370g snow peas, blanched150mL chicken stockJasmine Rice, cooked

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RICE PAPER ROLLS WITH SWEET CHILLI SAUCE

INGREDIENTS20 large rice paper rounds2 green oak lettuce, leaves separated, washed, dried800g shredded roast chicken, 200g MAGGI TASTE OF ASIA Thai Chilli Jam2 red capsicum, thinly sliced3 carrots julienne 1 Lebanese cucumber, halved, thinly sliced1/2 cup beansprouts, trimmed100mL MAGGI TASTE OF ASIA Sweet Chilli Sauce

SERVES 10 (TWO PER PORTION)

METHOD1. Half-fill a shallow dish with warm water.

Dip one rice paper round in water. Place on work surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting.

2. Place lettuce along edge of rice paper. Top with chicken, capsicum, cucumber and beansprouts. Roll up, folding up edges to enclose filling. Cover roll with a damp tea towel to prevent it drying out. Repeat with remaining rice paper rounds and fillings to make 12 rolls. Cut in half. Serve rolls with Sweet Chilli Sauce.

Tips used left over chicken or pork and shred to make great lunch or High Tea Options

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PRODUCT NESTLÉ CODE PACK SIZE

MAGGI TASTE OF ASIA Korean BBQ Sauce

12385873 1L x 6

MAGGI TASTE OF ASIA Hoisin Sauce

12385876 1L x 6

MAGGI TASTE OF ASIA Chilli Garlic Paste

12386742 500g x 6

MAGGI TASTE OF ASIA Thai Chilli Jam

12386744 500g x 6

MAGGI TASTE OF ASIA Panang Curry Paste

12386743 500g x 6

MAGGI TASTE OF ASIA Stir Frying Sauce

12391500 1.7L x 6

NEW FLAVOURS

PRODUCT NESTLÉ CODE PACK SIZE

MAGGI TASTE OF ASIA Oyster Sauce

102089 2L x 6

MAGGI TASTE OF ASIA Satay Sauce

102337 2L x 6

MAGGI TASTE OF ASIA Teriyaki Sauce

105584 2L x 6

CLASSIC FLAVOURS

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PRODUCT NESTLÉ CODE PACK SIZE

MAGGI TASTE OF ASIA Sweet Chilli Sauce

102091 2L x 6

MAGGI TASTE OF ASIA Sweet Chilli Sauce

102338 4L x 4

MAGGI Coconut Milk Powder Mix

11450007 1kg x 12

MAGGI TASTE OF ASIA Thai Green Curry Paste

100409 500g x 6

MAGGI TASTE OF ASIA Malaysian Laksa Paste

100410 500g x 6

MAGGI TASTE OF ASIA Kashmiri Rogan Josh Paste

100412 500g x 6

MAGGI TASTE OF ASIA Thai Tom Yum Paste

100397 500g x 6

MAGGI Fish Sauce 12314634 300mL x 12

MAGGI Oyster Sauce 12049972 275mL x 12

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To order any of our products call your Nestlé Professional representative on 1800 20 30 50 or your local distributor.

Find out how Nestlé Professional can make more possible for your business at nestleprofessional.com.au