Travel Asia with Dancing Chef Pastes!

 

Feeling the bite of wanderlust? You can still travel around Asia with your taste buds! Food is a great way to experience the cultures of different countries. With Dancing ChefTM pastes, you can whip up authentic restaurant-quality Asian favorites in just a few steps. Dancing ChefTM pastes contain no MSG, preservatives, or artificial coloring, making them a healthy indulgence. 

STOP 1: THAILAND 

Be whisked away to the Land of Smiles with a comforting bowl of Green Curry or Yellow Curry. Chicken, fish, and beef are all fantastic ingredients that marry well with the two curries. Or zest up your bowl of warm, fluffy rice with the aromatic Pineapple Rice Paste, which will be a hit amongst both adults and children. 

STOP 2: INDIA 

And onward to India, with the always-pleasing Butter Chicken. Savor the fragrance and velvety creaminess of one of the most popular Indian curries with every bite. 

STOP 3: INDONESIA

Next stop Indonesia… Get ready for a lip-smacking Padang Rendang, which pairs impeccably with your meat of choice. Relish the fork-tender meat, every inch imbued with the spices of the archipelago. 

Or if you’re in the mood for Satay, we have a special recipe for a juicy, flavourful and authentic satay using Dancing Chef™ Pineapple Rice Paste. 

Promotion

From 29 April 2021 to 31 May 2021, get 3 packs of Dancing ChefTM’s pastes for S$7.85 (Usual Price: S$2.85 per pack). Available at all major supermarkets and RedMart.

Cold Storage & Giant	3 for $7.85	29 Apr – 26 May
NTUC FairPrice Sheng Siong Isetan Meidiya Redmart	3 for $7.85	1 May – 31 May

Dancing Chef Recipes

Green Curry Chicken

Ingredients

Dancing Chef Green Curry Paste - 1packet

Chicken pieces - 450g

Vegetables (Eggplant, long beans) - 100g

Coconut Milk - 150ml

Water - 100ml

Kaffir Lime Leaves (optional) - 3 pieces

Method

Add Dancing Chef Green Curry Paste, water, coconut milk in a pot. Bring to boil. 

Then add in chicken, vegetables, and kaffir lime leaves. 

Simmer until the chicken is cooked. 

Serve hot. 

 

Yellow Curry Chicken

Ingredients

Dancing Chef Yellow Curry Paste - 1 packet

Chicken (cut into pieces) - 350g

Cooked potatoes - 150g

Sliced Onion - 1 bulb

Water - 300ml

Coconut Milk - 200ml

Method

Add Dancing Chef Yellow Curry Paste, water and coconut milk in a pot. Bring to boil. 

Add in chicken and potatoes. When chicken is cooked, add in onions and serve. 

 

Padang Rendang Curry

Ingredients

Dancing Chef Padang Rendang Paste - 1 packet

Chicken, Beef or Mutton (your choice) - 450g

Water - 200ml

Coconut Milk - 150ml

Lemongrass - 1 stalk

Kaffir Lime Leaf - 3 pieces

Desiccated coconut - 1 tbsp

Method

Marinate meat with ½ packet of Dancing Chef Padang Rendang Paste for ½ hour. 

Put the balance of Dancing Chef Padang Rendang Paste, water, coconut milk, lemongrass and kaffir lime leaf in a pot, bring to boil. 

Add in meat and simmer until meat is tender and the sauce thickens. (add in more water if cook with beef or mutton) Serve with rice. 

Cooking tips: Add in 2 salam leaves to enhance the flavour. 

 

Butter Chicken

Ingredients

Dancing Chef Butter Chicken Paste - 1 packet

Chicken pieces - 400g

Ghee - 1 tbsp

Butter - 2 tbsp

Plain Yogurt - 30ml

Whipping Cream - 30ml

Onion ,chopped - 1 bulb

Water - 150ml

Coriander - 2 tbsp

Method

Marinate chicken pieces with Dancing Chef Butter Chicken Paste. 

Heat ghee in cooking pan, fry onion till soft. Then add butter and chicken, stir fry for about 5 mins.

Add in water, simmer till chicken is cooked. 

Then stir in yogurt and cream. Cook until sauce is very hot. 

Dish out, garnish with coriander and serve with naan or rice. 

Grilled BBQ Sate Chicken with Dancing Chef Pineapple Rice Paste

Ingredients

Deboned skin-on chicken thighs - 8 pieces

Sate Seasoning Mix

Dancing Chef Pineapple Rice Paste - 1 packet

Bombay Onion (grated) - 1 bulb

Kecap Manis - 3 tbsp

Palm Sugar - 4 tbsp

Peanut Butter - 3 tbsp

Coriander Powder - 1 tbsp

Cumin Powder - 1 tbsp

Turmeric Powder - 1 tbsp

Paprika Powder - 1 tbsp

Cooking Oil - 4 tbsp

Method

Place chicken pieces in a large bowl, rub sate seasoning mix in between the skin and meat. 

Refrigerate at least 3 hours or up to 24 hours. Remove chicken from the marinade. 

Shake off any excess marinade. 

Lightly grease grill’s cooking plates with cooking spray before placing the chicken on the grill. 

Serve grilled chicken and garnish with cucumber slices and sate rice cubes. 

Cooking Tips: You can use an oven grill to make these BBQ Dancing Sate Chicken or heat a non-stick pan over medium heat. Add two tablespoons of oil per batch and spread it all over the pan. Cook at medium heat until the meat is well done or turns golden brown in color.