Ingredients:
1 Jar Dinkum Oriental Vegetarian Satay Paste
300g Fresh Tofu (Medium or Firm is best)
50ml Coconut Milk
1 Small Sliced Red Onion
Coriander

Method:

Step 1: Remove fresh tofu from packaging, drain and liquid and place in a bowl or plate. Microwave for 1 minute to heat through.

Step 2: In a saucepan, heat teaspoon of vegetable oil and brown the slice red onion.

Step 3: Once tender, add two heaped tablespoons of Dinkum Oriental Satay Sauce and a dash or two of coconut milk. Bring sauce to a gentle simmer and remove from heat.

Step 4:  Pour the sauce over the warm tofu and garnish with fresh coriander.

Step 5: Serve with rice.

Step 6: Enjoy!

Bonus: Satay side sauce / marinade

Add 2-3 heaped tablespoons of Vegetarian Satay Paste to 100-150ml of boiling water (from a kettle is fine) mix until well combined, add a couple splashes of coconut milk (40-50ml) and stir well

 

 

 

 

 

Ingredients:
1 Jar Dinkum Oriental Lemongrass Sauce
500g Crab Pieces or other Crustaceans
1 Diced Medium Onion
Spring Onions
Optional: 20x Fresh Curry Leaves

Method:
Step 1: Heat a tablespoon of vegetable oil in a wok, pan or large pot. Once hot, add diced onions and curry leaves (optional) cook through until tender.

Step 2: Add cleaned crab pieces (or other crustaceans) and cook over a medium.

Step 3: When its nearly done, add two heaped tablespoons of Dinkum Oriental Lemongrass Sauce and stir thoroughly until even sauce coverage.

Step 4:  Garnish with spring onions and serve with bread or plain rice.

Step 5: Enjoy!

 

 

 

Ingredients:
1 Jar Dinkum Oriental Chilli Mussell Sauce
1kg Fresh Blue or NZ Green Mussels
1 Can of Diced Tomoatoes
1 Small Diced Onion
Spring Onion
Coriander

Method:
Step 1: Heat 1 tablespoon of vegetable oil in a wok or a large pan or pot, and add diced tomatoes and the diced onion.

Step 2: Once the onions are tender, add 1 jar of Dinkum Oriental Chilli Mussel Sauce and simmer for a few minutes.

Step 3: Add mussels directly into the sauce and continue cooking until the mussels are open.

Step 4:  Garnish with spring onion and coriander.

Step 5: Enjoy!

 

 

 

Ingredients:

(Serves 2-3)
1 Jar Dinkum Oriental Laksa Paste
250g Fresh Egg or Rice Noodles (or both)
125ml Coconut Milk
250ml Chicken Stock
Proteins of your choice (Chicken, Seafood, boiled Eggs, Tofu etc)
Beansprouts
Coriander
Fresh Lime

Method:

Step 1:  Heat the chicken stock and coconut milk in a pot till it begins to simmer, stir and add 250g of Dinkum Oriental Laksa Paste bring to gentle boil. Add proteins of your choice (a small chicken thigh sliced and a few prawns is always a hit) . Simmer until protein is just cooked. Turn off and place pot to the side

Step 2:  Blanch fresh noodles in boiling water. don’t over cook, drain and place in a serving bowls.

Step 3:  When ready to serve, bring pot with the Laksa to a boil, pour the broth and protein over the noodles.

Step 4:  Garnish with beansprouts and coriander to serve.

Step 6:  Ensure that you’re not wearing a white shirt.

Step 7:  Enjoy!

 

 

 

Ingredients:
1 Jar Dinkum Oriental Curry Fish Sauce (Trust us)
400ml Coconut Milk
250g Eggplant
100g Mixed Mushrooms
250g Potatoes
1x Brown Onion
1x Lemongrass Stalk
Coriander
Spring Onions

Method:
Step 1: Slice eggplant, potatoes and mushrooms into 2cm pieces and slice the onion.

Step 2: Over a medium to high heat with a tablespoon of oil, brown the eggplant and mushrooms in batches.  Remove from heat and place to the side.

Step 3: Heat a tablespoon of oil over a medium heat, add the sliced onion saute. Once tender,  add 2 tablespoons of Dinkum Oriental Curry Fish Sauce, stirring until fragrant (2-3 minutes).

Step 4:  Return the eggplant and mushrooms to the pan. Add the potatoes with the crushed lemongrass stalk (use the flat side of a knife and the base of your palm). Simmer uncovered for 20 minutes on a medium to low heat.

Step 5: Finish with Coriander and sliced spring onions, serve alongside steamed rice.

Step 6: Enjoy!

 

 

 

Ingredients:
1 Jar Dinkum Oriental Satay Sauce
500g Chicken Wings
Skewers (optional)

Method:
Step 1: Separate chicken wings at joints and discard tips.

Step 2: Place chicken wings in bowl and add 2-3 tbsp of Dinkum Oriental’s Satay Sauce. Ensure the wings are well coated. Cover the bowl and place in refrigerator overnight (ideally).

Step 3: Soak skewers in water before skewering wings (optional) and preheat grill for low heat.

Step 4:  Lightly oil the grill grate. Place chicken on the grill and turn occasionally for 25 to 30 minutes or until juices run clear.

Step 5: Enjoy!

 

 

 

Ingredients:
1 Jar Dinkum Oriental Lemongrass Sauce
100g of Salted Butter
10 Large Fresh Prawns

Method:
Step 1:  Blitz 100g of room temperature butter with 2 tbsp of Dinkum Oriental’s Lemongrass Sauce.

Step 2: Split prawns and brush liberally. BBQ with the shell side down for 4 minutes and continue to baste liberally whilst grilling. Cover and rest for two minutes.

Step 3: Scatter with coriander, spring onion and serve with lime wedges.

Alternatively you can apply this method to any other crustaceans that you might like to BBQ (e.g. Moreton Bay bugs, lobster etc).

 

 

 

Ingredients:
1 Jar Dinkum Oriental Sambal Sauce
1 Whole Uncooked Chicken

Method:
Step 1:  Butterfly the chicken by removing the spine using scissors or shears. Then use a knife to remove the breast bone from the inside of the chicken.

Step 2: Using 2 tbsp of Dinkum Oriental’s Sambal Sauce, cover the whole chicken inside and out, allowing to marinade overnight.

Step 3: The next day, grill over medium heat. Butterfly the open side for 10 minutes then flip onto skin side for five minutes before placing in 180°c oven for 20 minutes to finish cooking. Serve alongside grilled vegetables of your choice.

Alternatively you can skip Step 1 and roast the whole chicken. Cooking time is dependent on the size of the chicken.

 

 

 

Ingredients:
1 Jar Dinkum Oriental Fish Curry Paste (Trust us)
1 Brown Onion
500g Lamb Mince
4 Stalks Spring Onions
3 Sheets Puff Pastry
2 Eggs
Sesame Seeds to Garnish

Method:
Step 1: Dice and brown 1 onion, then add 2 tbsp of Dinkum Oriental’s Curry Paste and stir until fragrant (3 – 4 min) – set aside to cool.

Step 2: Combine 500g of lamb mince, 4 sliced spring onions and the cooled onion mixture, fold ingredients together.

Step 3: Cut 3 sheets of puff pastry in half. Place 1 cup of mix and spread along pastry lengthwise. Roll the pastry and place the seam on the bottom.

Step 4: Brush the top with egg wash and sprinkle with sesame seeds. Repeat with remaining sheets of pastry.

Step 5: Bake at 190°c for 30 minutes and allow to cool slightly before serving.