Easy Meat Recipe

Easy Meat Recipes

wTuwrwma.ennrdhicfR.Ccihcoeimck.emn y Ingredients 4 inches Turmeric Root (about 1/4 cup fresh or 2 tbsp powder) 4 inches Ginger Root (about 1/4 cup) 2 Lemons, peeled 2 Oranges, peeled 3/4 cup Water 1/8 tsp Cayenne Pepper 1/8 tsp ground Black Pepper (for turmeric absorption) 1/4 tsp Oil (*Optional: for turmeric absorption, see recipe notes)

Preparation • Wash and dry fresh produce. Peel the lemons and oranges. Bring 3/4 cup of water to a boil in a small pan. Once boiling, add turmeric root, reduce heat to medium high and simmer for 7-8 minutes. • After simmering, remove turmeric root while reserving the liquid in the pan. Put liquid in fridge to cool.While liquid cools, juice the yliquid from boiling the turmeric. turmeric root, ginger root, lemons, and oranges in a juicer. Stir in .m• the cayenne, black pepper, and oil. Stir in the remaining cooled .nhf.comlast about 2-3 days. Pour into shot glasses and enjoy! Store the leftover ginger turmeric shots in an air tight container in the fridge. They will • As soon as all the liquid has absorbed, pour the rice into a colander and rinse with lukewarm water, then drain (this step removes excess starch and makes the rice extra fluffy). wcayenne pepper, fresh chopped cilantro, chickpeas, roasted • Rinse and dry the pot and put it back on the stove. To the rice in the colander, add the turmeric, cumin, black pepper, wingredients into the rice in the colander, making sure spices, wvegetables and herbs are well mixed throughout the rice. This diced vegetables and pine nuts (if using). Carefully stir these may take a few minutes. • If your colander is on the small side, you may find it easier to mix the rice and other ingredients in a large mixing bowl. I just use the colander to avoid washing an extra dish. • Middle Eastern Roasted Vegetable Rice - A fancy, fabulous vegan entree or side dish.

Chinese Steamed Chicken www.nhf.com.my

Ingredients Half of a whole chicken , around 1 and 1/2 pound 1 tbsp. ginger shreds 1 tbsp. green onion shreds , white part Marinating sauce 1 tbsp. NHF Soy Sauce 1 tsp. Chinese cooking wine 1/2 tsp. NHF Himalayan Sea Salt Dip sauce y1 tbsp. oyster sauce .m1 tbsp. NHF Soy Sauce 4 tbsp. water .nhf.com1 garlic clove 1 tbsp. chopped green onions 1 tbsp. sesame oil ww• Preparation w• Clean the chicken and then spread the marinating sauce evenly on both sides. Lay ginger shreds and green onion shreds over to marinate at least 30 minutes. Then place in your steamer. If you are using a steamer with wok or pot, steam with high fire around 20 to 30 minutes until soft (or you can easily insert a chop sticker in). Transfer out and cut into chunks of your favorite size. Decorate with green onions. • Dipping sauce • In a sauce pan, heat up 1 tablespoon sesame oil and stir fry chopped garlic and green onion until aroma. And then add oyster sauce, soy sauce and water. Mix well and bring all the content to a boiling. Transfer to dipping bowl and cool down a little bit. • Serve steamed chicken with dipping sauce.

www.nhf.com.my Chicken & Veg Bowl

Ingredients 250g NHF Royal Indian basmati rice 1 tbsp rapeseed oil 1 garlic clove , crushed 2 chicken breasts, sliced 2 tbsp hoisin sauce 100g frozen edamame beans or peas, defrosted 100g frozen sweetcorn 100g grated carrots y100g red peppers , cut into small cubes .m1 avocado , stoned and sliced 1 lemon , cut into quarters, to serve (optional) .nhf.comPreparation STEP 1w• w• Heat the oil in a frying pan or wok, add the garlic and fry for 2 Cook the rice following pack instructions, then drain and return to the pan to keep warm. w• mins or until golden. Tip in the chicken and fry until the pieces are cooked through, then stir in the hoisin sauce, season and continue cooking for a further 2 mins. • Cook the edamame beans and sweetcorn in simmering water for 2 mins, then drain. STEP 2 • Divide the rice between four bowls and top with the chicken slices in a strip down the middle, with the carrot, red pepper, beans or peas, sweetcorn and avocado down either side. • Serve with the lemon to squeeze over, if you like.

wKuwnwg .Pnahof.cCohimck.emny Ingredients 12 oz boneless & skinless chicken breasts 3 tablespoons roasted peanuts 6-8 dried red chilies, seeded and cut into halves 3 tablespoons NHF Olive Oil 5 slices peeled fresh ginger 2 cloves garlic, sliced diagonally 1 stalk scallion, cut into rings

Ingredients MARINADE: 1 tablespoon cornstarch 2 teaspoons NHF Soy Sauce 1 tablespoon Chinese Shaoxing rice wine (optional) 1 teaspoon NHF Olive Oil SAUCE: 1 1/2 tablespoon NHF Soy Sauce 1 teaspoon NHF Brown Sugar y1/4 teaspoon Chinese black vinegar .m2 tablespoons water 1 teaspoon cornstarch .nhf.comPreparation w30 minutes. • Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and marinate with the ingredients above for ww• Mix the sauce ingredients in a small bowl and set aside. Heat up a wok with one tablespoon of NHF Olive Oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside. Clean the wok and add in the remaining 2 tablespoons of NHF Olive Oil until it’s fully heated. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies. • Stir fry the dried red chilies until aromatic and smell spicy, then add in the chicken meat. Do a few quick stirs before adding in the roasted peanuts. Add the sauce and stir continuously until the chicken meat is nicely coated with the sauce. Add in the scallions, stir to combine well with the chicken, dish out and serve immediately with steamed rice.

Chinese Cashew Chicken .myIngredients .nhf.com1 lb Skinless Chicken Tenders (cubed) 2 TB Corn Starch (divided) 1 TB NHF Olive Oil 1 Tsp Minced Garlic 1/4 Tsp Black Pepper w1/2 Cup NHF Cashew Nut w1/2 Cup NHF Soy Sauce w2 TB Rice Vinegar 1 TB granulated sweetener 1 Tsp Sesame Oil 1/2 Tsp Pureed Ginger 1 Cup Sliced Bell Peppers 1 Cup Sliced Snow Peas 1/3 Cup Chopped Celery 1/3 Cup Chopped Scallions

Preparation • In a bowl, toss together the cubed chicken, 1 tablespoon of corn starch, black pepper, and garlic. • Heat the olive oil in a large skillet or wok and once hot, add the tossed chicken. Stir-fry in the skillet for 7-8 minutes over medium-high heat. In the meantime, whisk together the sauce ingredients in a small bowl and prepare your veggies. •y• .mskillet. After the chicken has cooked 7-8 minutes, add the sauce, the other 1 tablespoon of corn starch, veggies, and cashews to the .nhf.com• Reduce the heat to low and stir-fry for another 5-8 minutes until the veggies soften and the chicken is thoroughly cooked through. Serve with white rice, and more chopped scallions and cashews, if desired. www•

BCarkis.enpdhySfAa.clsmoiamonn.myIngredients w4 salmon fillets (5-6oz each) wNHF Himalayan Sea Salt and NHF Pepper 1-1/2 Tablespoons almond butter (could use peanut butter) w1 Tablespoon NHF Soy Sauce 1 Tablespoon fresh lime juice 1 garlic clove, minced 1/2 teaspoon chili garlic sauce 1/8 teaspoon ground ginger 2/3 cup bread crumbs 2 Tablespoons NHF Sesame Seeds 2 teaspoons sesame oil 2 teaspoons NHF Olive Oil fresh lime wedges, for squeezing

Preparation • Preheat oven to 400 degrees. Line a baking sheet with foil then spray with nonstick spray. • In a small bowl add almond butter, NHF Soy Sauce, lime juice, garlic, chili garlic sauce, and ground ginger. Stir until smooth then let sit for 5 minutes to thicken. • In another small bowl add bread crumbs, NHF Sesame Seeds, sesame oil, and NHF Olive Oil. Stir until well combined. • Pat salmon fillets dry with a paper towel then lightly season both sides with NHF Himalayan Sea Salt and NHF Pepper and y• place on prepared baking sheet. .mquarter of the bread crumb mixture on top of each fillet. Bake Dollop a quarter of the almond butter mixture on top of each salmon fillet then spread with the back of a spoon. Spoon a .nhf.comsalmon is cooked through. Let rest for 3-4 minutes before for 8-12 minutes or until bread crumbs are golden brown, and wwwserving with fresh lime wedges for squeezing on top.

Crispy Asian wwBawk.endhSfa.clmomon.my

Ingredients 1.5 lbs salmon fillet cut into 1” cubes 3 tbsp NHF Soy Sauce 11 oz NHF Mung Beans trimmed & cut into 1” pieces 2 cups mushrooms sliced 1 tbsp garlic crushed & divided 1 tbsp ginger minced & divided 2 tsp sesame oil divided 1/2 lemon juice of 1/4 cup green onion chopped y1/2 tbsp NHF Sesame Seeds .nhf.com.mPreparation • In a medium mixing bowl, combine salmon with 2 tbsp NHF Soy Sauce and let marinate while you are getting other ingredients wtbsp garlic, 1/2 tbsp ginger and cook for 8 - 10 minutes orready. • Preheat large ceramic non-stick deep skillet or a wok on low - medium heat and add 1 tsp sesame oil. Add salmon, 1/2 wuntil fish is cooked through, stirring occasionally. Transfer to a wmedium bowl and set aside. • Increase heat to medium - high and add remaining sesame oil to the skillet. Add NHF Mung Beans, mushrooms, 1 tbsp NHF Soy Sauce , 1/2 tbsp garlic, 1/2 tbsp ginger and cook for 5 minutes, stirring occasionally. Cook a bit longer if you like them softer. • Return salmon to the skillet, squeeze lemon over, top with green onions and NHF Sesame Seeds. Stir gently, remove from heat and serve hot with NHF Brown Rice, quinoa or your favorite stir fry noodles.

Garlic wwBuwtt.nerhSf.hcroimmp.my

Ingredients 1 pound large shrimp, deveined (peeled or unpeeled) 3 garlic cloves 1/2 teaspoon NHF Himalayan Sea Salt 3 tablespoons butter 2 lemon wedges Fresh parsley, for garnish y•Preparation .m• .nhf.com• If frozen, thaw the shrimp. Mince the garlic. Pat the shrimp dry. In a medium bowl, mix the shrimp with the garlic and NHF Himalayan Sea Salt. • In a large skillet, heat the butter on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. www• Spritz with juice of the lemon wedges and serve immediately.

wBirtohwcOc.noylhsitfCe.chroiScmakue.ncmeyIngredients w3/4 to 1 pound chicken breasts (boneless, skinless) w2 cloves garlic 2 cups plus 4 tablespoons vegetable oil (or peanut oil, for frying) For the Velvet chicken: 1 large egg white 1 tablespoon cornstarch (or potato starch) 1/4 teaspoon NHF Himalayan Sea Salt For the Sauce: 2 tablespoons oyster sauce 1 tablespoon NHF Soy Sauce 1 tablespoon water 1 teaspoon corn starch (mixed with 1 tablespoon water) For the Broccoli: 1 pound broccoli 1/2 cup water 1/4 teaspoon NHF Himalayan Sea Salt (or to taste) 1/2 teaspoon NHF Brown Sugar (or to taste)

Preparation • Cut the chicken into 3/4 to 1-inch cubes. In a bowl, mix together the egg white, cornstarch and salt. Add the egg white mixture to the chicken cubes, tossing or using your fingers to coat the chicken in the mixture. Marinate the velveted chicken in a sealed container in the refrigerator for 30 minutes. ysauce, and water in a small bowl and set aside. • While the chicken is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, soy .m• .nhf.com• In another small bowl, mix the cornstarch and water thickener and set aside. Wash and drain the broccoli. Cut the stalks diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic. • Heat up 2 cups of oil in a wok until it reaches 275 degrees Fahrenheit (test the heat by placing a piece of chicken in the wusing a wooden spoon or chopsticks to gently separate them. wok – it should float). Add the chicken cubes, and let cook w• until they just turn white (this will take about 30 seconds), w• Quickly remove the chicken cubes from the wok as soon as they turn white, and drain in a colander or on paper towels. Drain the oil out of the wok or preheat a second wok on medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the crushed garlic and stir fry for 10 seconds. • Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn’t burn. • Add ½ cup water, and cook the broccoli, covered, for 4-5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain. • Clean out the wok and heat 2 more tablespoons of oil. Add the broccoli and the velveted chicken, stirring and tossing to cook the chicken through. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

HeBaulrthriytoCBhoicwklen www.nhf.com.my

Ingredients 1 cup NHF Natural Brown Rice 1 tablespoon NHF Olive Oil 1 1/2 pounds ground chicken 1/2 teaspoon NHF Chili Powder 1/2 teaspoon NHF Garlic Powder 1/2 teaspoon ground cumin 1/2 teaspoon oregano 1/4 teaspoon onion powder y1/4 teaspoon paprika .mNHF Himalayan Sea Salt and freshly ground NHF Pepper to taste 1 (15-ounce) can black beans, drained and rinsed .nhf.com1 (15.25-ounces) can whole kernel corn, drained For The Chipotle Cream Sauce 1/2 cup plain non fat yogurt 1 pepper in adobo sauce, minced 1 clove garlic, minced www1 tablespoon freshly squeezed lime juice Preparation • If frozen, thaw the shrimp. • Mince the garlic. • Pat the shrimp dry. In a medium bowl, mix the shrimp with the garlic and NHF Himalayan Sea Salt. • In a large skillet, heat the butter on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. • Spritz with juice of the lemon wedges and serve immediately.

Easy Meat Recipes