YIAH Asian Style Pork Chops marinating for tonights dinner 2 tbsp YIAH Asian OO Blend 1 tbsp YIAH Asian Stir Fry Spice Blend 2 - 3 good grinds of YIAH Smoked Orange, Garlic & Chill Salt 1 tsp sugar or honey 1 tbsp Soy Sauce juice of half a lime
Prawns and Moreton Bay Bugs in YIAH Herb and Garlic cream sauce with rice enhanced with YIAH Asian Stir Fry spice mix - it was delicious. You can purchase these products from my website - http://cressidatoorenburg.yourinspirationathome.com.au
Quick and easy stir-fry! Diced chicken breast Assorted vegetables 2 teaspoons YIAH Nasi Goreng 2 teaspoons YIAH Asian Stir-fry 2 pkts Rice noodles Soy sauce Kecap Manis and pinch of Nasi Goreng and crushed peanuts to garnish!
Sri Racha Asian Stir-Fry using left over Turkey.| Delicious dinner. Quick and easy. Turkey stir fry. Heated wok, tossed in a little YIAH Asian oiled Added fresh veges to stir fry Combined YIAH Sri Racha Dip mix & YIAH Honey garlic Caramelised BV for marinade Added chopped left over turkey and Gluten free Hokkien Noodles. Done and dusted, tastes Devine.
Crispy Skin Duck with Fried Rice. Coated in YIAH Asian Oil & Asian Stir-Fry Spice Blend. The skin on our duck was so crispy & delicious that we fought over the skin once I took this photo... Lol Cook for 4 hours on 150 degrees - turning every hour - then last 30 minutes on 200 degrees.
YIAH West Coast Lemon Myrtle Fish Rub and olive oil on the salmon and some Asian Stir Fry spice blend and Thai Inspired olive oil on the pasta and veggies. Proud to say the family said is was the BEST salmon they've ever had.
Key lime truffles 1 cup of cashews 1/2 cup of pitted dates 1tbsp vanilla extract 1/4 unsweetened coconut Juice of 1 lime Zest of 1 lime Tbsp of water YIAH Key lime dukkah Process cashews in food processor with its a flour. Add coconut and pulse. Add vanilla, like juice, lime zest, dates and water. Blend until it's a dough mixture. Put mixture in fridge for 10mins, roll into balls and then roll in the key lime dukkah. Put back in fridge for a few hours before serving. Enjoy!