Toast Box SG50 Asian Delight Ready-to-Cook Paste

How are you planning to celebrate SG50 in a wonderfully memorable way? Dishing up a hearty meal for your family with your mum might just be the perfect undertaking! Toast Box has recently launched their Asian Delight Ready-to-Cook Paste in an effort to celebrate our nation's birthday. These pastes are available in four choices: Curry Chicken, Laksa, Mee Siam or Mee Rebus. Here's a review completed with recipes for the delightful box! (Read till the end for Toast Box's SG50 promotion)

Toast Box Asian Delight

Asian Delight Ready-to-Cook Pastes

Mee Siam (serves 2-3 pax) 

Paste ingredients: Sugar, Preserved Soya Bean (Soya Beans, Wheat, Flour, Salt, Sugar, Sorbic Acid), Vegetable Oil, Shallot, Coconut Sugar (Coconut Floral Nectar, Sugar), Chilies, Tamarind (Tamarind, Salt, Water), Tomato, Peanut, Garlic, Dried Shrimp, Preserved Plum (Plum, Salt, Water), Lemongrass, Candlenut, Galangal, Benzoic Acid (E210)

Ingredients:

Toast Box Mee Siam Paste 200g

Water 600ml

Bee Hoon 120g

Bean Sprouts 40g

Dried Beancurd 1pc

Fresh Prawn 3pcs

Fresh Beancurd 1pcs

Hard Boiled Egg 1pc

Tomato 2pcs

Calamansi 2pcs

Chives half stalk

Cooking method:

1. Mix 200g mee siam paste with 2 tomatoes and 600ml of water in a pot. Stir continuously until boil.
2. Place the prawns in the boiling water for 2 minutes. Then remove and set aside.
3. Pre-soak bee hoon with warm water. Stir fry bee hoon using the top layer of oil from step 1. Blanch the bean sprouts.
4. Place been hoon and bean sprouts onto a plate. Pour mee siam gravy over the ingredients. Garnish with calamansi, egg, dried & fresh beancurd and cooked prawns. Serve hot.

Curry Chicken (serves 2-3 pax) 

Paste ingredients: Chilies, Vegetable Oil, Shallot, Curry Powder (Coriander, Chili, Cumin, Fennel, Turmeric, Dhal, Pepper, Cinnamon, Cardamom, Star Anise, Cloves), Lemongrass, Galangal, Garlic, Candlenut, Sugar, Shrimp Paste (Shrimp, Salt), Turmeric, Dried Shrimp, Ginger, Salt, Curry Leaves, Chicken Seasoning Powder (Salt, Maltodextrin, Monosodium Glutamate, Cornstarch, Sugar, Chicken Meat and Fat), Yeast Extract, Soya Sauce (Soya Beans, Wheat Flour, Salt, Sugar), Palm Fat, Spices, Disodium Inosinate and Guanylate, Contains Permitted Flavouring of Synthetic and Plant Orgin), Benzoic Acid (E210).

Ingredients:

Toast Box Curry Paste 100g

Fresh Chicken (Rough Cut/Mid Wing) 430g

Potatoes (peeled) 230g

Fresh Coconut Milk 145ml

Water 200ml

Curry Leaf 3g

Cooking Method:

1. Season the chicken pieces with curry paste and allow it to set for 20 to 30 minutes.
2. Deep-fry potatoes till golden brown.
3. Stir-fry the seasoned chicken pieces for 1 minute. Add 200ml of water. Bring to boil and simmer for 13 minutes.
4. Add the fried potatoes and coconut milk.
5. Add other seasoning (optional) base on personal preference.
6. Garnish with curry leaves. Serve hot with baguette or white rice.

Mee Rebus Recipe

Image: MASTER Elphin Yeo !

Paste ingredients: Sugar, Vegetable Oil, Shallot, Preserved Soya Bean (Soya Beans, Wheat, Flour, Salt, Sugar, Sorbic Acid),Starches, Peanut, Chilies, Lemongrass, Spices (Coriander Powder, Chicken Seasoning Powder (Salt, Maltodextrin, Monosodium Glutamate, Cornstarch, Sugar, Chicken Meat and Fat) Yeast Extract, Soya Sauce, Palm Fat, Spices, Disodium Inosinate and Guanylate, Contains Permitted Flavouring of Synthetic and Plant Origin), Potato Flake, Chili Powder, Pepper Powder, Cinnamon Powder, Garlic, Candlenut, Dried Shrimp, Turmeric, Galangal, Shrimp Paste (Shrimp, Salt),  Benzoic Acid (E210)

Ingredients:

A. Toast Box Mee Rebus Paste 200g
B. Water 540ml

• Yellow Noodles 420g
• Bean Sprouts 70g
• Hard Boiled Egg(s) 1-2 pc/pcs 
• Fresh Prawn 3pcs
• Green Chili (3 pcs) 20g 
• Fried Shallot 18g
• Fried Beancurd Cubes (2pcs) 100g
• Fried Mini Shrimps 14.5g
• Calamansi 1-2pc/pcs
• Chinese Celery 27g
• Cooking Method:

Step A – Fried Beancurd Cubes

1. Heat 45ml of cooking oil in wok.
2. When the oil is hot, lower the flame and fry the beancurd cubes for about 1 minute till crisp golden brown.
3. Sieve the oil from the beancurd cubes and leave to settle.

Step B – Mee Rebus Gravy

1. Mix mee rebus paste with water.
2. Pour the gravy into a pot and boil. When it’s boiling, lower the flame and allow it to simmer for 2 minutes without covering the pot.
3. Place the prawns in the boiling water for 2 minutes. Then remove and set aside.
4. Transfer gravy into slow cooker (auto regulated) OR into a cooking pot. Cook using low heat. Cover the pot.

Step C – Mee Rebus Noodles

1.  Blanch yellow noodles and bean sprouts in boiling water for about 5 seconds.
2. Drain off excess water and put them into a bowl.
3. Gently stir mee rebus gravy before scooping onto noodles and garnish with all the other ingredients.
4. Serve hot.

Price per packet: $6.50 - $6.80
Box of any 4 packets: $25 (U.P. $26 - $27.20)

My family and I were very impressed by both dishes— it was extremely flavourful and hearty. They hit all the right notes of spiciness,  saltiness and sweetness! It was relatively easy to cook — you only require to purchase the additional ingredients. Hopefully, Toast Box would come up with a new and healthier version without MSG!




From 8 July – 10 Aug 2015, join Toast Box in celebrating the nation’s 50th birthday with these promotions:

• $0.50 off with purchase of any Asian Delight Ready-to-Cook Paste (U.P. $6.50-$6.80)
• $5.00 off with purchase of Coffee Brew + Coffee Powder Set (U.P. $27.90)

Thanks Toast Box & The Influencer Network for delivering the Asian Delights to my humble abode! :)