Quick & Easy 30 Minute Meal

Quick& Easy

with

issue #2 quick & easy 30 minute meal

30 minute meal

Measurement Conversion

1 cup (8 fl oz) = 250ml

1 teaspoon (1/6 fl oz) = 5ml

1 tablespoon (1/2 fl oz) = 15ml

International measures

Weights Volumes Lengths

30g = 1 oz 30ml =1 fl oz 6mm = 1/4 inch

250g = 8 oz 125ml = 4 fl oz 1cm = 1/2 inch

500g = 1 lb 250ml = 8 fl oz 2.5cm = 1 inch

Heat Centigrade/Celsius Fahrenheit

Very cool 110 225

Cool or slow 135-150 275-300

Moderate 175 350

Hot 220 425

Very hot 230 450

trans fat free

Oven temperatures

100% fresh ingredients

When you’re always on-the-go, you need delicious and healthy meal that is easy to get on the table. With fast-paced lifestyles and

hectic schedules, getting dinner on the table can be a daunting task. Quick & Easy 30 minute meal with WORLDFOODS are perfect when you’re short on time but still want a delicious home cooked food, with your choice of salads, grills, casseroles, skillet meals and more.

Wow your family now with these delicious meals that taste like old fashioned suppers even on the busiest of days.

– no geneticallymodified ingredients

– suitable for vegetarians & vegans

– suitable for celiacs

– no artificial

preservatives,

coloring and

flavoring

– allergens free

authentic asian recipes

gluten free

1. AddTortellinitoboilingwater. Boil,uncovered,untiljusttender anddrain.2. Heatoilinapanandpan-fry WORLDFOODS Thai Tom Yum Paste untilfragrantfollowedbycoconutmilk.3. Pourincalamariandprawnfollowedby boiledTortellini.4. Stir-fryuntilheatedthrough.5. Servehot.

cooking instruction

Tortellini Funghiwith Tom Yum

o 250g/8.8 oz tortellini fun

ghi

o 2 tbsps WORLDFOODS Thai

Tom Yum Paste

o 50g/1.7oz Calamari

o 100g/3.5oz prawn

o 100ml/3.5oz coconut milk

Serves4

ingredients

calories per 100g/3.5oz serving: 121 cals

1

2

3

4

ingredients

o 2 large seedless oranges

o 350g/12.3 oz prawns,

shelled and deveined

o 1 tbsp extra virgin olive oil

o 1 tbsp WORLDFOODS Red

Curry Paste

o 1/2 tsp freshly ground

pepper

Curry Roasted Prawnswith Sweet Oranges

calories per

100g/3.5oz

serving: 52 c

als

1. Preheatovento200ºC.Lineabakingsheetwithparchmentpaper.2. Finelygratethezestof1orange.Useasharpknife,peelboth oranges,removingallthebitterwhitepitch.3. Thinlyslicedtheorangecrosswise.Spreadtheorangesonthe preparedbakingsheet.4. Roastuntiltheorangesareslightlydry,about12minutes.5. Meanwhile,heatupoliveoil.AddinWORLDFOODS Thai Red Curry Paste,pepperandtheorangezest.6. Transfertheshrimptothebakingsheetwiththeorangesand roastuntilpinkandcurled,about6minutes.7. Readytoserve.

cooking instruction

Serves4

ingredients

Vietnamese Fresh Vegetarian Spring Roll

o 300g red carrot shredd

ed finely

o 2 (300g) red apples sh

redded finely

o 2 (300g) green apples

shredded finely

o 50g raisins

o WORLDFOODS Vietnamese Hot Chili Garlic

Dipping sauce

o 2 tbsps lime/lemon juice (adju

st to taste)

o Rice paper

Serves4

1. Mixallingredientswith WORLDFOODS Vietnamese Hot Chili Garlic Dipping Sauce. 2. Dipthericepaperwrappersin warmwater.(Alternatively,youcan useapastrybrushdippedinwater todampenthewrappers)3. Layoutonaflatcounter.4. Spoonabout2tbspsoffillingonto thebottomsectionofthewrapper. Rollthebottomedgeoverthe filling.Foldthetwosidesoverthe filling,andthenrollup.Repeat withotherwrappers.5. Serveasitis.

cooking instruction

calories per 100g/3.5oz serving: 116 kcals

Chicken Pastry Serves6

ingredients1. PourWORLDFOODS Thai Red Curry Sauceintoawokorfryingpanand bringtoaboil.2. Addinchickenandcookovera moderateheatfor4-5minutes.3. Reduceheatandsimmeruncovered for15-20minutes,stirringoccasionally toadryconsistency.Allowtocool.5. Thawpuffpastryfor5-8minutesat roomtemperatureoruntildoughis softandpliable.6. Putcooledfillinginthecenterandfold todesiredshape.8. Bakepastriesinpreheatedovenat 200-220°C(400°F)for35-40minutes untilgoldenbrown.

cooking instruction

o 500g/17.8 oz chicken, c

ut into small cubes

o 1 jar WORLDFOODS Thai Red Curry Sauce

o Ready frozen puff pas

try (10 X 10 cm squares)


Tip:Ifdesired,addincarrotsorpeastothefillingtomakethemmorecolorful.Makes10-12pastries

ingredients

1. Heatoilinawokandstirfrychopped garlicuntilaromatic.2. Addinchickenandcookfor3minutes followedbypotatoesforanother 5minutes.3. PourinWORLDFOODS Xin Zhou Noodle Sauce,andmixwell.4. Simmerfor8-10minutesoruntil thepotatoesaretender.5. Servehotwithrice.

cooking instruction

Stir-fry Shredded Potato with Chicken

Serves2

o 150g/5 oz chicken, slic

ed

o 300g/10.5 oz potatoes

, shreadded

o 1 bottle WORLDFOODS Xin Zhou No

odle Sauce

o 2 tbspst cooking oil

o 2 cloves of garlic, finely

chopped


1. Heatthepanovermediumhighheat.2. Addtheoil,thenthechoppedgarlic, cookedtillgoldenbrown.3. AddinWORLDFOODS Thai Red Curry Pastestirringvigorously,untilfragrant, aboutoneminutes.4. Addinceleryandcorn,stirfryfor another2minutesfollowedbycashew nuts.5. Addinfishsauceandstir-fryforanother 1minute.6. Servewithrice.

ingredients

Spicy Corn &

Cashew Stir-fry Serves4

o 200g/7 oz corn in kernel

o 150g/5 oz roasted cashew nuts

o 200g/7 oz stalk of celery,

cut to thin slices

o 2 tbsps WORLDFOODS Thai

Red Curry Paste

o 1 clove garlic, finely chopped

o 1 tbsp cooking oil

o 1 tbsp fish sauce (optional)

cooking instruction


ingredients

Stir-fry Prawn with Sweet Chili Kaffir Lime

o 400g/14 oz prawns, s

helled and deveined

o 4 small garlic cloves, finely chop

ped

o 2 stalks spring onions, s

liced diagonally

o 1/2 jar of WORLDFOODS Thai Sweet

Chili With Kaffir Lime Sauce

o 3/4 tbsp soy sauce

o 1 tsp of sesame oil

o 2 bird eyes chilies (optio

nal)

o 2 tbsps cooking oil

Serves2-4

1. MixWORLDFOODS Thai Sweet Chili With Kaffir Lime Sauce,soysauceandsesameoil inabowl.Setaside.2.Heat2tbspsofcookingoilinafryingpan. Whentheoilishot,onmediumflame,add garlic,chiliesandhalfofthespringonions. Sauteuntilaromatic.3. Addinprawns.Letthemcookononeside andwhenthecooksidedownisslightly charredandturningorange,fliptheprawns totheotherside.

4.Whentheprawnsarealmostcooked,add thesaucemixtureandstirtocombine. Cookoverlowheattominimizetheriskof burningthesauce.5. Onceprawnsandsaucemixtureiswell combined,turnuptheheattomedium andquicklytosstheingredientaround.6.Whenyounoticethesaucethickensand startstocaramelize,switchofftheflame andaddintheremainingspringonions. Tosstocombineeverything.7.Serveimmediatelywithriceandenjoy

cooking instruction

calories per

100g/3.5oz s

erving: 135 c

als

ingredients

1. Heat3tbspsofoilinapan.2.AddinWORLDFOODS Malaysian Rendang Curry Cooking Sauceandchili, cookfor3minutes.3. Addinfishfilletandcookforanother 4minutes.4.Servehotwithrice.

cooking instruction

Malaysian Fish RendangServes3

o 350g/12.5 oz fish fillet slic

ed

o 1 jar 340g WORLDFOODS Malaysian R

endang

Curry Cooking Sauce

o 3 tbsps of cooking oil

o 1 birds eye chili (for extra

heat - optional)


For garnishing (optional)

o 1 yellow capsicum

o Some kaffir lime leaves

1. Slitopencalamaritubesandflattenit. Makediagonalcutsontheinnersurface thenslicetostrips.Blanchedcalamariin boilingwaterfor1minute.2. Rinsewithcoldwaterimmediately. Heatupoilinthecookingpan. Addingarlic,stirfryfor1minute.3. AddinWORLDFOODS Indonesian Sweet Tamarind Marinade/Stir-Fry Sauceand cookfor2minutes.4. Addinblanchedcalamari;stirfryfor 1-2minsservehotwithrice.

cooking instructionIndonesian Sweet Tamarind Calamari

o 300ml WORLDFOODS Indonesian

Sweet Tamarind Marinade/Stir-Fry Sauce

o 500g/17.6 oz fresh calamari

o 1 clove garlic, finely chopp

ed

o 2 tbsps vegetable oil

To Garnish:–

o 2 stalks coriander leaves,

chopped finely

Optional:–

o 1 red chili finely chopped

(for extra spice)

Serves3-4

ingredients


cooking instruction

1. Preheatthegrillandgrillchickenforabout 5-6minutesoneachsideuntilcookedby bastingchickenwith1/2bottleof WORLDFOODS Thai Sweet Chili With Kaffir Lime Dipping/Stir-Fry Sauce.2. Coolandslicethinly3. TosssaladwiththeremainingWORLDFOODS Thai Sweet Chili With Kaffir Lime Dipping/ Stir-Fry Sauce.4. Topsaladwithgrilledchickenslicesandserve.

ingredients

o 4 chicken breast halves

o 6 cups mixed salad greens

o 1 bottle WORLDFOODS Thai Sweet Chili

With Kaffir Lime Dipping/Stir-Fry Sauce


Sunshine Salad RecipeServes4

ingredients 1. Combineallmarinadeingredientstogether inabowl.2. Rinseandpatdrythesalmonfilletsorsteaks.3. Placetheminalargebowlandpourthe marinade.Allowtomarinateinthe refrigeratorfor10-15minuteswhileyou warmupthegrill.4. Preparethegrillwithalittlevegetableoil topreventsticking.5. Grillthesalmonfilletsorsteaks,allowing fishtocookatleast2minutesbeforeturning. Bastewithsomeoftheleft-overmarinade. Salmoniscookedwhenlightpinkincolor andinnerfleshisnolongertranslucent.6. Servehot.

cooking instruction

calories per

100g/3.5oz s

erving: 549 k

cals

Simply Grilled SalmonServes2

o 2 fresh salmon fillets or s

teaks

Marinade ingredient:

o 4 tbsps WORLDFOODS Thai Sweet Chili

With Kaffir Lime Sauce

o 1 tbsp freshly squeezed

lime juice

o 1 tbsp fish sauce

o 2 tbsps soy sauce

o 1/4 tsp black pepper

o 3 cloves garlic, minced

ingredients

1. Placethesweetpotatoandcarrotin apanwiththechickenstock.Cookfor about30minutesoverlowheat.Addthe WORLDFOODS Thai Ginger Lemon Grass Stir-Fry Sauce.2. Processintheblenderandseasontotaste withsaltandfreshly-groundpepper.Pour intosoupplates,anddrizzlewithcreamor coconutmilk.

cooking instruction

Ginger & Lemongrass Flavored Sweet Potato & Carrot Veloute

o 200g/7 oz sweet potato,

peeled and cubed

o 500g/1 lb carrot, peeled

and cubed

o 1L/1 quart chicken stock

o 1/2 jar WORLDFOODS Thai Ginger

Lemon Grass Stir-Fry Sauce

o Salt and pepper to taste

o 1/2 cup (100ml) UHT cream

or

coconut milk

calories per 100g/3.5oz serving: 175 kcals Serves2

TIPSo Carrots can be replaced with pumpkino Coconut milk or cream can be added to the soup directly

cooking instruction

o 350g/12.5 oz steak, cut against the

grain into 1/4-inch-thick slices

o 2 cloves garlic, minced

o 1/2 medium onion, thinly sliced

o 1 red bell pepper, thinly sliced

o 100g/3.5 oz cucumber, cut into chunks

o 2 tbsps sesame oil

o 2 tbsps of soya sauce

o 1 bottle WORLDFOODS Malaysian Chili

Coconut Dipping Sauce/Stir-fry Sauce

1. Heatsesameoilinawokoverhighheat. Addthebeefinonelayerandallowitto searononesidefor1minute.2.Stir-fryforanother2minutes,untilthe outsideisnolongerredbutthebeefis notyetcookedthrough.Removefrom thewokandsetaside.3. Inthesamewok,addthegarlic,onions, cucumbersandpeppersandstir-fryuntil aromatic,about1to2minutes.Return thebeeftothewok.4. AddWORLDFOODS Malaysian Chili Coconut Dipping Sauce/Stir-fry Sauce andsoyasauce,stirwelltocoat.6.Transfertoalargeplateandservehot.

ingredients

Stir-fry Beefwith Chili Coconut Serves4


Serves2Masaman SatéServes4

1. Boilpotatotillsoft.Setaside.

2. HeatWORLDFOODS Thai Masaman

Curry Sauceinapot.

3. Addchicken,potatoes,andonion

thensimmersauceuntilthickened.

4. Lastly,addinthepeanuts.Servewith

crispy-friedporkrind.

cooking instruction

ingredients


o 1 jar WORLDFOODS Thai Masaman

Curry Sauce

o 300g/10.5 oz skinless chicken fillets,

2 cm. diced

o 200g/7 oz onions, 2 cm diced

o 200g/7 oz potatoes, 2 cm diced

o 50g/1.7 oz roasted peanuts

Tamarind Prawn1. Mixthetamarindpastewith

4tbspsofwater.

2. Addthetamarindjuice,salt,and

sugarintotheprawnsandmixwell

withyourhand.

3. Marinatefor15minutes.Heatup

awokandaddcookingoil.

4. Assoonasit’sheated,droptheprawns

intothewokandpanfryuntilcooked.

Dishoutandserveimmediately.

cooking instruction

ingredients

Serves2

o 250g/8.8 oz prawns,

shelled and deveined

o 1 1/2 tbsps WORLDFOODS

Tamarind Paste

o 4 tbsps water

o 1 tsp sugar

o 1/4 tsp salt



ingredients

1. Makeanomelettewith2eggs.Cooland shreditthinly.2.Heat3tbspsofcookingoilinawok orfryingpan.3. AddtheWORLDFOODS Thai Panang Curry Pasteandstir-fryuntilaromatic.4.Throwinchinesesausageandfryfor approximately3minutes.Addinmixed vegetableandstirforafurtherminute.5. Stirinriceandmixwell.Cookforafurther 3-4minutesoruntilheatedthrough.6.Servehot.Garnishwithshreddedomellete.

cooking instruction

Lap Cheong Fried RiceServes2


o 4-5 tbsps WORLDFOODS

Thai Panang Curry Paste

o 2 eggs


o 150g/5 oz chinese sausag

e,

cut into strips

o 300g/10.7 oz cooked rice

(cooked as per pack instru

ctions)

o 100g/3.5 oz mixed vegetabl

es

ingredients

1. Cuthard-boiledegglengthwiseinhalf.2. Scoopyolksintomediumbowlandmash withfork.3. Addmayonnaiseandcurrypaste,mixwell. Seasonwithpepper.4. Dividefillingamongegghalves,mounding slightly.Arrangeeggsonplatter.5. Sprinklewithdillandserve.

preparations

Curried Deviled Egg

o 6 large hard-boiled egg

s, shelled

o 60ml/ 1/4 cup mayonnaise

o 2 tbsps WORLDFOODS Thai Red Cu

rry Paste

o 1 tbsp minced fresh dill herbs

o Pepper (to taste)


Tips:Canbeprepared8hrsaheadforanyoccasion.Coverandrefrigerate.

Serves4

Inasautépan,heattheoilandsautétheonionuntiltranslucent.Addtheremainingingredientsandbringtoboil.Removefromheat,coolandfillintoajar;storeintherefrigerator.

cooking instructionChutney for Cold Cuts or Grilled Items

o 2 tbsps olive oil

o 1 onion, chopped

o 1 jar WORLDFOODS Sih Nuh Muh Toppings

o 2 tbsps white wine or cide

r vinegar

o Salt and pepper to taste

Serves4

ingredients


1. Preheatwaffleiron.2. Inlargebowlmixflour,bakingflour, bakingsodaandsalt.Addremaining ingredientsandbeatuntilwellblended.3. Topitwithwhippedcream, WORLDFOODS Ananas Bananas, andpeanuts.

Waffle with Ananas Bananas

cooking instruction

ingredients


Ingredient for waffle:–

o 1 3/4 cups flour

o 1 tbsp baking flour

o 1 tsp baking soda

o 1/2 tsp salt

o 2 cups milk

o 1/3 cup salad oil

o 2 eggs

Ingredient for topping:–

o WORLDFOODS Ananas Bananas

o 3 tbsps whipped cream

o peanuts (optional)

Serves2

Most of the quick and easy meals are likely to do on your wok/saucepan will be stir –frying. We have to get grips with the techniques from the start.

Preheating the – The most important point to remember is that the wok/saucepan wok/saucepan must be preheated. If the wok is hot when you add in oil, it will coat the surface a thin film preventing food from sticking.

You don’t need much oil 15-30ml/1-2 tbsp will be ample. Tilt the pan, if necessary to spread the oil evenly over the wok/saucepan.

Stir-frying meats – Do not overload the wok/saucepan as it would bring down the temperature. Add a few pieces at a time, sear them for a few seconds, flip them over and sear them the other side, then push them away from the centre where the heat is high.

Stir frying – Add vegetables to the wok/saucepan starting with the varieties vegetables that take the longest to cook such as carrot, broccoli. Vegetables that need very little cooking such as mushrooms should be added next, with leafty vegetables tossed right at the end.

Stir frying – Depending on the recipes, always start a stir-fry by aromatics adding aromatics such as garlic, onion, shallots, chillies, scallions to the oil, then fry meat or vegetables. These aromatic ingredients flavours the oil.

Adding a sauce – When the vegetable are slightly cooked or the meat is cooked, add in any suggested sauce.

Stir-frying Technique

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Quick & Easy 30 Minute Meal

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