Herbie’s Kitchen Monthly Update February 2024

February 24, 2024 posted in Cooking

LATEST RECIPES FROM KATE AT HERBIE’S KITCHEN

 

We’ve been inspired by the recent Lunar New Year to revisit our favourite Chinese-inspired dishes.

Spices are an essential part of Chinese cuisine.. the unmistakeable aroma of Star Anise, or the numbing effect of Sichuan Pepper and the bite of hot dried Chilli.

We have a variety of blends to make your favourite dishes with ease.  For younger or sensitive palates, our Chinese Stir-Fry Seasoning is all flavour without the heat.  For chilli lovers, you can’t go past our Sichuan Chilli Spice Mix (great for air fried chicken nuggets).  Our Master Stock Infusion Ball  is great for poached seafood and meat, and for adding to slow cooked dishes.

If you love Asian food in general, our ASIAN SPICE KIT has six packs of Herbie’s spices and blends and a recipe booklet with recipes for Thai, Indonesian, Chinese and Malay recipes.

 

WUXI RIBS

Ribs have a way of disappearing quickly when they hit the table (teenage boys anyone?), so we often make a double batch of this recipe.  We have used baby back ribs for lovely, easy to eat ribs.  You can also use regular sized pork ribs, or even beef ribs for more substantial eating, just add on extra cooking time until meat is falling off the bone.

You can easily make these the day before eating and simply re-heat to serve.

Click HERE for recipe.

CHINESE CHICKEN NOODLES

One of our favourite ‘fake away’ dinners using leftover roast chicken and fresh hokkien noodles.  Whipped up in minutes with a few ingredients and our Chinese Stir-Fry Blend, it’s a great one for mid-week dinners.

Click HERE for recipe.

SICHUAN TOFU & EGGPLANT

This vegan dish is a great standalone meal, or vegetable side dish to a larger spread.  Cubed pumpkin makes a nice alternative to eggplant in the cooler months.

Click HERE for recipe.

 

XINJIANG LAMB STIR-FRY

Cumin is not the most associated spice with Chinese cuisine, however, the Xinjiang Province in China is predominantly of Uyghur or Muslim heritage, making the heavy use of cumin extremely natural.

A quick, tasty and slightly different stir-fry, we’ve found it becoming a regular during the week.  Chicken is also great in this stir-fry and leftovers work well in a wrap with chilli mayo.

Click HERE for recipe.

 

SALT & PEPPER PRAWNS

An alternative to salt & pepper squid, these prawns are messy to eat, but delicious.  You can also remove the head and body shell and stir-fry with just the tail intact, but the shell does keep the prawn juicy and yummy.  Serve with extra spice on the side for dipping, roll your sleeves up, and enjoy!

Our Salt & Pepper Squid mix can coat any seafood before frying, and can be used to top sashimi, the way Shichimi Togarashi is.

Click HERE for recipe.

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