Tastes of Asia
The Blue Dragon journey began back in the 1970s, when they discovered there was nothing in the shops to help British people recreate the authentic taste of Asian food. So they packed their bags and headed out to the Far East themselves, to bring back the most authentic, most exciting flavours they could.
Try these recipes, discover your own taste of Asia in your kitchen and bring that taste to your customers with Blue Dragon, available at Total Foodservice.
SPRING ONION AND MUSHROOM SPRING ROLLS
These are easy to make spring rolls which are a great tasting starter.
Ingredients: Serves 4
- 1 tbsp. vegetable oil
- 250g mushrooms, finely chopped, including Shitake (if available)
- 1 bunch spring onions, finely chopped
- 100g ready to wok, Vermicelli rice noodles (snipped into small 4cm lengths)
- Small bunch chives, finely chopped, to garnish
- 6 tbsp. Blue Dragon Oyster Sauce
- 6 Blue Dragon Spring Roll wrappers
Method:
- In a saucepan add the oil and sweat the mushrooms with the spring onions until soft and the water has cooked off. Leave to cool.
- Add the rice noodles, chives and Oyster Sauce. Stir through to coat.
- Fold spring roll wrappers according to preparation instructions. Then fold again into another wrapper so that a double thickness is achieved. Leave to stand and dry out for 5 minutes.
- When ready to eat deep-fry for 2 minutes or until golden brown. Serve with Sweet Chilli Dipping Sauce.
VIETNAMESE NOODLE SOUP (PHO)
A quick version of the traditional Vietnamese soup that takes up to half a day to prepare! Don't worry- this version is ready in a matter of minutes.
Ingredients: Serves 4
- 300g fillet steak, cut into thin slices
- 1 cinnamon stick
- 2 star anise
- 1 tbsp. Blue Dragon Light Soy Sauce
- 1 red chilli, finely sliced
- 2 spring onions, cut into rounds
- 1/2 tsp. salt
- 900ml chicken stock
- 300g Blue Dragon Fine Egg Noodle Nests
- Handful bean sprouts
- Handful mint leaves, stems removed
- Handful coriander, chopped
- 1 lime wedge, to serve
Method:
- Cook the Fine Egg Noodles as directed on pack.
- Combine cinnamon stick, star anise, Light Soy Sauce, salt and stock in a large pan and bring to the boil.
- Lower heat, and add the meat and cook for 30 seconds until the meat is tender.
- Skim any fat off the top of the pan, and add the Fine Egg Noodles.
- Ladle into individual bowls and serve, garnishing with the mint, chilli, spring onion, beansprouts and coriander and a squeeze of lime.
RICH HOISIN DUCK FLATBREADS
Gorgeous shredded duck on soft, 5-minute flatbreads with crunchy peppers and spring onions.
Ingredients: Serves 2
For 2 flatbreads:
- 100g self-raising flour
- 4 tablespoons natural yoghurt
- 1 tbsp olive oil
For the duck:
- Blue Dragon Rich Hoisin Sauce
- 2 Gressingham duck legs
- Juice of 1/2 lime
To Garnish:
- 1 small bunch of spring onions, thinly sliced
- 1 handful of red pepper, chopped
- 1 handful of cucumber, cut into strips
- Sesame seeds
Method:
- Pre-heat the oven to 225 °C.
- Arrange the slices of bread on a baking tray lined with greaseproof paper.
- Top with a thin layer of mild cheese.
- Arrange the Potato Gratin on the bread.
- Sprinkle the potatoes with the grated cheese.
- Bake on the middle shelf of the oven for 20 minutes.
- Top the bread slices with Parma ham and chestnut mushrooms roasted in truffle oil.
