Golden Frying Batter
- 200g flour
- 100ml of sparkling water or beer
- 2 teaspoons of baking powder
- 1 teaspoon of golden paste
- Salt
Mix all ingredients together until à homogenous texture, use mixture for frying ingredients.
How to use the Golden Paste for soups, stir fry, curry etc
- Choose your vegetables for your dish, cut into desired size
- Cook the vegetables in olive oil, salt and pepper on à high heat until they have lightly coloured
- Add à spoon of golden paste, continue to sauté the vegetables for 2-3 minutes
- Add other aromatic ingredients if you choose (chilli, lemongrass, herbs etc)
- For curry, or dahl, add coconut milk and some water, reduce until thick and adjust the seasoning
- For soup, add à broth or water and cook until desired flavour
- For stir fry, add hydrated noodles and sauté for à few minutes, adjust seasoning
Black Paste Asian Vinaigrette
- 1 teaspoon of black paste
- 2 teaspoons of hot water
- 1 tablespoon of soya sauce
- 1 teaspoon of sesame oil
- Chopped Coriandre, chilli, lemongrass
- Juice of half lime
Mix all ingredients together and use either to marinade, or to serve with vegetables, fish or poultry.
Golden Tahini sauce/Marinade
- 1 teaspoon of golden paste
- 1 soup spoon of tahini
- 1 soup spoon of olive oil
- 2 soup spoons of hot water
- Juice of 1 lemon or lime
- Chopped chilli and coriander
- Salt
Add all ingredients except for the hot water and mix together.
Add hot water and mix until you have smooth texture.
This recipe can be used raw as à sauce or vinaigrette for salads, meats, roast vegetables or used as a marinade.
Golden Paste Glaze
- 220g icing sugar
- Juice of half a lime
- 40g of egg white
- 1 soup spoon of golden paste
Mix together all ingredients until à smooth texture and a bright yellow colour.
