Featured in: Nestlé Promotional Booklet
Shrimp And Vegetables In Lettuce Cups
Makes 24 servings
Ingredients
1 pound cooked medium shrimp
2 tablespoons MAGGI Seasoning Sauce
1 tablespoon MAGGI TASTE OF ASIA Sweet
Chili Sauce
1 tablespoon peeled, finely chopped
fresh ginger
1 tablespoon rice wine or white cooking wine
1 tablespoon fresh lemon juice
2 heads iceberg lettuce
3 tablespoons canola oil
1/2 cup diced red onion
1/2 cup finely chopped leeks (white part
only)
1/2 cup diced carrot
1 cup diced red bell pepper
2 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
1 tablespoon rice vinegar
Salt and ground black pepper
1/2 cup nuts, toasted
2 green onions, finely chopped
1 teaspoon sesame oil
Directions
COMBINE shrimp, seasoning sauce, sweet chili sauce, ginger, wine and lemon juice in medium bowl. Marinate for 2 hours in refrigerator.
CUT out lettuce cores and separate leaves. Cut leaves into twenty-four 4-inch squares to make “cups.” Arrange cups on large serving plate.
COAT large nonstick skillet with canola oil; heat over medium-high heat. Add red onion and leeks; stir-fry for about 30 seconds or until fragrant. Add carrot; stir-fry for 1 minute. Add bell pepper, soy sauce and vinegar; stir-fry for 30 seconds. Mix in shrimp and marinade. Stir-fry for about 1 minute or until shrimp are heated through. Season with salt and black pepper. Remove from heat.
STIR in nuts, green onions and sesame oil. To serve, spoon about 2½ tablespoons shrimp mixture into one lettuce leaf cup, wrap, and eat by hand. Repeat with remaining shrimp mixture.
Makes 24 servings
Ingredients
1 pound cooked medium shrimp
2 tablespoons MAGGI Seasoning Sauce
1 tablespoon MAGGI TASTE OF ASIA Sweet
Chili Sauce
1 tablespoon peeled, finely chopped
fresh ginger
1 tablespoon rice wine or white cooking wine
1 tablespoon fresh lemon juice
2 heads iceberg lettuce
3 tablespoons canola oil
1/2 cup diced red onion
1/2 cup finely chopped leeks (white part
only)
1/2 cup diced carrot
1 cup diced red bell pepper
2 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
1 tablespoon rice vinegar
Salt and ground black pepper
1/2 cup nuts, toasted
2 green onions, finely chopped
1 teaspoon sesame oil
Directions
COMBINE shrimp, seasoning sauce, sweet chili sauce, ginger, wine and lemon juice in medium bowl. Marinate for 2 hours in refrigerator.
CUT out lettuce cores and separate leaves. Cut leaves into twenty-four 4-inch squares to make “cups.” Arrange cups on large serving plate.
COAT large nonstick skillet with canola oil; heat over medium-high heat. Add red onion and leeks; stir-fry for about 30 seconds or until fragrant. Add carrot; stir-fry for 1 minute. Add bell pepper, soy sauce and vinegar; stir-fry for 30 seconds. Mix in shrimp and marinade. Stir-fry for about 1 minute or until shrimp are heated through. Season with salt and black pepper. Remove from heat.
STIR in nuts, green onions and sesame oil. To serve, spoon about 2½ tablespoons shrimp mixture into one lettuce leaf cup, wrap, and eat by hand. Repeat with remaining shrimp mixture.
Beef Kabobs with Papaya Seed Green Tea Sauce
Makes 4 servings
Ingredients
1/4 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
3 tablespoons MAGGI Seasoning Sauce
2 tablespoons matcha (green tea powder) or loose tea leaves
1 tablespoon rice vinegar
1 tablespoon granulated sugar
1 tablespoon papaya seeds
1 lb. beef tenderloin, cut into 1-inch cubes
1/2 large firm Mexican papaya, peeled, seeded and cut into 1-inch chunks
1 medium white onion, cut into 1-inch chunks
8 (10-inch) skewers
Hot noodles or rice
Directions
COMBINE sweet chili sauce, seasoning sauce, matcha, vinegar, sugar and papaya seeds in medium bowl. Add beef; toss to coat. Cover; refrigerate for 2 hours or overnight.
PREHEAT grill. Oil grill rack.
ALTERNATELY thread beef, papaya and onion onto skewers.
GRILL kabobs over medium-low heat, turning once, for 4 to 7 minutes on each side until beef is no longer pink and onions are tender and lightly browned. Serve with noodles or rice.
NOTE: If using wooden skewers, soak in water for 30 minutes before threading.
Makes 4 servings
Ingredients
1/4 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
3 tablespoons MAGGI Seasoning Sauce
2 tablespoons matcha (green tea powder) or loose tea leaves
1 tablespoon rice vinegar
1 tablespoon granulated sugar
1 tablespoon papaya seeds
1 lb. beef tenderloin, cut into 1-inch cubes
1/2 large firm Mexican papaya, peeled, seeded and cut into 1-inch chunks
1 medium white onion, cut into 1-inch chunks
8 (10-inch) skewers
Hot noodles or rice
Directions
COMBINE sweet chili sauce, seasoning sauce, matcha, vinegar, sugar and papaya seeds in medium bowl. Add beef; toss to coat. Cover; refrigerate for 2 hours or overnight.
PREHEAT grill. Oil grill rack.
ALTERNATELY thread beef, papaya and onion onto skewers.
GRILL kabobs over medium-low heat, turning once, for 4 to 7 minutes on each side until beef is no longer pink and onions are tender and lightly browned. Serve with noodles or rice.
NOTE: If using wooden skewers, soak in water for 30 minutes before threading.
Calming Grapefruit Avocado Salad
Makes 6 servings
A flavorful vinaigrette drizzled over grapefruit, avocados and tomatoes will make this a salad to serve when you want to make an impression.
Ingredients
2 medium pink grapefruit
2 tablespoons MAGGI Seasoning Sauce
1 1/2 tablespoons olive oil
2 tablespoons white wine vinegar
4 green lettuce leaves or banana leaves
2 medium avocados, halved, pitted, peeled, and cut into
thin strips
2 medium yellow tomatoes, each cut into 6 wedges
Directions
HALVE grapefruits. Cut between the rind and the pulp. Hold over a bowl to catch juice and cut between membranes to remove segments.
WHISK together seasoning sauce, oil and vinegar in small bowl. Mix in grapefruit juice. Set aside.
LINE large platter with lettuce leaves. Artistically arrange grapefruit segments, avocados and tomatoes. Drizzle dressing mixture over salad. Serve immediately.
Makes 6 servings
A flavorful vinaigrette drizzled over grapefruit, avocados and tomatoes will make this a salad to serve when you want to make an impression.
Ingredients
2 medium pink grapefruit
2 tablespoons MAGGI Seasoning Sauce
1 1/2 tablespoons olive oil
2 tablespoons white wine vinegar
4 green lettuce leaves or banana leaves
2 medium avocados, halved, pitted, peeled, and cut into
thin strips
2 medium yellow tomatoes, each cut into 6 wedges
Directions
HALVE grapefruits. Cut between the rind and the pulp. Hold over a bowl to catch juice and cut between membranes to remove segments.
WHISK together seasoning sauce, oil and vinegar in small bowl. Mix in grapefruit juice. Set aside.
LINE large platter with lettuce leaves. Artistically arrange grapefruit segments, avocados and tomatoes. Drizzle dressing mixture over salad. Serve immediately.
Sautéed Chicken with Papaya in Sweet Chili Sauce
Makes 6 servings
With the Yang attributes of the shredded chicken and sweet chili sauce, this dish is believed to be beneficial for strengthening the body’s energy. Sesame seeds and papaya are two Yin ingredients that are also believed to nourish the body’s essential organs and improve overall digestion.
Ingredients
1 pkg. (1.94 oz.) MAGGI TASTE OF ASIA Satay
Chicken Seasoning Blend
2 tablespoons sesame seeds, toasted
1 tablespoon lemon juice
1 lb. boneless, skinless chicken breast halves, thinly sliced
2 tablespoons olive oil
1/4 cup thinly sliced green bell pepper
1/4 cup thinly sliced red bell pepper
1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce
2 teaspoons MAGGI Seasoning Sauce
1 1/2 cups thinly sliced ripe papaya
Directions
COMBINE seasoning blend, sesame seeds and lemon juice in medium bowl. Add chicken; toss to coat. Cover; refrigerate for 30 minutes.
HEAT oil in medium wok or skillet over medium-high heat. Add chicken mixture; cook, stirring constantly, for 2 minutes. Add bell peppers; cook for 1 minute.
STIR in sweet chili sauce and seasoning sauce. Cook, stirring frequently, for 30 seconds. Toss in papaya. Serve warm.
Makes 6 servings
With the Yang attributes of the shredded chicken and sweet chili sauce, this dish is believed to be beneficial for strengthening the body’s energy. Sesame seeds and papaya are two Yin ingredients that are also believed to nourish the body’s essential organs and improve overall digestion.
Ingredients
1 pkg. (1.94 oz.) MAGGI TASTE OF ASIA Satay
Chicken Seasoning Blend
2 tablespoons sesame seeds, toasted
1 tablespoon lemon juice
1 lb. boneless, skinless chicken breast halves, thinly sliced
2 tablespoons olive oil
1/4 cup thinly sliced green bell pepper
1/4 cup thinly sliced red bell pepper
1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce
2 teaspoons MAGGI Seasoning Sauce
1 1/2 cups thinly sliced ripe papaya
Directions
COMBINE seasoning blend, sesame seeds and lemon juice in medium bowl. Add chicken; toss to coat. Cover; refrigerate for 30 minutes.
HEAT oil in medium wok or skillet over medium-high heat. Add chicken mixture; cook, stirring constantly, for 2 minutes. Add bell peppers; cook for 1 minute.
STIR in sweet chili sauce and seasoning sauce. Cook, stirring frequently, for 30 seconds. Toss in papaya. Serve warm.
Forbidden Rice with Cranberries and Pine Nuts
Makes 8 servings
Forbidden rice — black grain rice once cultivated for the sole use of the emperors of China — is classified as sweet and neutral. The combination of celery to help clear fluid retention, as well as vitamin-rich carrots and orange juice, is believed to help combat colds.
Ingredients
3 tablespoons olive oil
2 tablespoons finely chopped fresh ginger
1 cup diced fresh shiitake mushrooms
3 medium carrots, cut into 1/4-inch cubes (about 1 1/2 cups)
1/2 cup finely chopped onion
2 stalks celery, cut into 1/4-inch cubes
2 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
3 cups cooked Forbidden Rice
1 cup fresh orange juice
1 cup dried cranberries
2 tablespoons MAGGI TASTE OF ASIA Sweet Chili Sauce
2 teaspoons MAGGI Seasoning Sauce
2 tablespoons chopped fresh dill
1/2 cup toasted pine nuts
Directions
PREHEAT oven to 325° F (165° C).
HEAT oil in large wok or skillet over medium-high heat. Add ginger; cook, stirring constantly, for about 30 seconds or until fragrant. Add mushrooms; cook, stirring occasionally, for 1 minute. Add carrots, onion, celery and soy sauce. Cook, stirring occasionally, for about 1 minute or until vegetables are tender.
STIR in rice, orange juice, cranberries and sweet chili sauce. Toss to mix well. Season to taste with seasoning sauce. Pour rice mixture into 13 x 9-inch baking dish; cover with foil.
BAKE for 30 minutes or until heated through and liquid is evaporated. Garnish with dill and pine nuts before serving.
Makes 8 servings
Forbidden rice — black grain rice once cultivated for the sole use of the emperors of China — is classified as sweet and neutral. The combination of celery to help clear fluid retention, as well as vitamin-rich carrots and orange juice, is believed to help combat colds.
Ingredients
3 tablespoons olive oil
2 tablespoons finely chopped fresh ginger
1 cup diced fresh shiitake mushrooms
3 medium carrots, cut into 1/4-inch cubes (about 1 1/2 cups)
1/2 cup finely chopped onion
2 stalks celery, cut into 1/4-inch cubes
2 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
3 cups cooked Forbidden Rice
1 cup fresh orange juice
1 cup dried cranberries
2 tablespoons MAGGI TASTE OF ASIA Sweet Chili Sauce
2 teaspoons MAGGI Seasoning Sauce
2 tablespoons chopped fresh dill
1/2 cup toasted pine nuts
Directions
PREHEAT oven to 325° F (165° C).
HEAT oil in large wok or skillet over medium-high heat. Add ginger; cook, stirring constantly, for about 30 seconds or until fragrant. Add mushrooms; cook, stirring occasionally, for 1 minute. Add carrots, onion, celery and soy sauce. Cook, stirring occasionally, for about 1 minute or until vegetables are tender.
STIR in rice, orange juice, cranberries and sweet chili sauce. Toss to mix well. Season to taste with seasoning sauce. Pour rice mixture into 13 x 9-inch baking dish; cover with foil.
BAKE for 30 minutes or until heated through and liquid is evaporated. Garnish with dill and pine nuts before serving.
Grilled Salmon with Mango-Ginger Salsa
Makes 4 servings
Ingredients
1 package (1.05 oz.) MAGGI TASTE OF ASIA Thai
Curry Chicken Seasoning Blend
3 tablespoons coconut milk
1 tablespoon rice vinegar
4 (about 2 lb. total) 3/4-inch-thick salmon steaks
or fillets
1 cup Mango-Ginger Salsa (see below)
Directions
MIX seasoning blend, coconut milk and vinegar in medium bowl. Add salmon to marinade; mix well. Cover; refrigerate for at least 1 hour.
PREHEAT grill. Oil grill rack.
GRILL salmon over medium-high heat, turning once, for 5 to 10 minutes on each side until salmon flakes easily when tested with a fork. Serve with Mango-Ginger Salsa.
Makes 4 servings
Ingredients
1 package (1.05 oz.) MAGGI TASTE OF ASIA Thai
Curry Chicken Seasoning Blend
3 tablespoons coconut milk
1 tablespoon rice vinegar
4 (about 2 lb. total) 3/4-inch-thick salmon steaks
or fillets
1 cup Mango-Ginger Salsa (see below)
Directions
MIX seasoning blend, coconut milk and vinegar in medium bowl. Add salmon to marinade; mix well. Cover; refrigerate for at least 1 hour.
PREHEAT grill. Oil grill rack.
GRILL salmon over medium-high heat, turning once, for 5 to 10 minutes on each side until salmon flakes easily when tested with a fork. Serve with Mango-Ginger Salsa.
Mango-Ginger Salsa
Makes 8 servings
Ingredients
1 large ripe mango, peeled, pitted and diced into 1/4 inch cubes
1 small red onion, finely chopped
1/4 cup chopped fresh basil leaves
1 tablespoon fresh lemon juice
1 tablespoon MAGGI TASTE OF ASIA Chili Garlic Sauce
2 teaspoons peeled, finely chopped fresh ginger
1 teaspoon MAGGI Seasoning Sauce
Directions
COMBINE mango, onion, basil, lemon juice, chili garlic sauce, ginger and seasoning sauce in medium bowl. Cover; refrigerate for up to 2 days.
Makes 8 servings
Ingredients
1 large ripe mango, peeled, pitted and diced into 1/4 inch cubes
1 small red onion, finely chopped
1/4 cup chopped fresh basil leaves
1 tablespoon fresh lemon juice
1 tablespoon MAGGI TASTE OF ASIA Chili Garlic Sauce
2 teaspoons peeled, finely chopped fresh ginger
1 teaspoon MAGGI Seasoning Sauce
Directions
COMBINE mango, onion, basil, lemon juice, chili garlic sauce, ginger and seasoning sauce in medium bowl. Cover; refrigerate for up to 2 days.
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