达成 KFL Supermarket Springvale - Bringing authentic Asian food to your table

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达成 KFL Supermarkets Australia - Bringing authentic Asian food to your table

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KFL SUPERMARKET

Stop shopping for cheap Car Insurance, or buy in bulk, why not save on Groceries on a weekly basis. KFL Supermarkets can traditionally save you up to $100 every week for a family of 4, on your Fresh Food and Groceries, we are definitely the cheapest when it comes to top quality Asian Groceries. Isn't it time to give KFL Supermarkets a GO! KFL Supermarket thank you for reading this post, and look forward to seeing you soon. Best regards, www.kflsupermarkets.com.au for your nearest location.

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I just can not resist when I saw these kids, gotta get this up before Christmas! Merry Christmas to all. Hope your Christmas Shopping are all done. Merry Christmas! Please remember to take 1 last trip to KFL Supermarket to top up on your Fresh meat and Korean BBQ Sauce.

达成 KFL Supermarkets Australia - Bringing authentic Asian food to your table

Want a holiday in Asia!? Visit Springvale, VIC. A cheap weekend away around Springvale with 5 stars accomodation along princess highway! Plan a weekend away at Springvale, with all the Asia Delicatcies, Seafood and Fresh Food. Ready to eat $3 porkroll. Make Springvale your next destination. Visit KFL Supermarkets Springvale too while you are there ! :P

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Summer Time for some awesome Laksa! With all the ingredients available at KFL Supermarkets, visit www.kflsupermarkets.com.au for your nearest location. So... do you like Chicken or Seafood Laksa.

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达成 KFL Supermarkets Australia - Bringing authentic Asian food to your table

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达成 KFL Supermarket Springvale - Bringing authentic Asian food to your table

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达成超市 Asian Food Reviews - KFL Supermarkets Australia

Welcome KFL Asian Food Reviewers, KFL Supermarkets are proud to bring you this segment on Asian Food Reviews panel. Share your cooking ideas with us.

达成 KFL Supermarkets Australia - Bringing authentic Asian food to your table

All ingredients available at KFL Supermarkets:
Ingredients:
18 chicken wings, wingtips removed
80 ml Good Luck brand light soy sauce
60 ml Golden World honey, plus 1 tbsp extra
2 tbsp Good Luck Brand vegetable oil
2 tbsp Great Wall rice vinegar
1 tbsp grated ginger
chopped coriander and toasted sesame seeds, to serve

Sriracha
** Recommended:- Pantai Brand Sriracha Chili Sauce (Thailand)


Cook's notes:
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions:
Standing time overnight

Marinating time overnight

You will need to begin this recipe 2 days ahead.


To make sriracha, combine all ingredients, except sugar, in a bowl, cover with plastic wrap then stand at room temperature overnight.

The next day, transfer mixture to a saucepan over medium heat. Add sugar and bring to the boil. Reduce heat to low then simmer for 10 minutes or until chillies are soft. Cool.

Transfer mixture to a food processor and process until smooth. Push mixture through a sieve or a food mill to remove seeds, pushing down hard on the solids to remove as much liquid as possible. Transfer to sterilised jars or bottles and seal (see note).

Combine chicken wings with soy sauce, honey, oil, vinegar, ginger and 2½ tbsp of sriracha in a large bowl. Place in fridge and marinate overnight.

Preheat oven to 180°C. Drain wings, reserving marinade. Place wings in a roasting pan and brush with some of the marinade, 1 tbsp of sriracha and extra honey. Roast, turning and basting occasionally, for 15 minutes or until cooked. Scatter with coriander and sesame seeds, and serve with extra sriracha sauce.

Photography Chris Chen

达成 KFL Supermarkets Australia - Bringing authentic Asian food to your table

Korean ginseng chicken soup

Ingredients: -
500 g Spring chicken, washed and drained
70 g (⅓ cup) Golden World Thai glutinous rice, soaked in cold water for 1 hour, drained
6–8 cloves garlic
6 cm KFL Packet - ginseng root (see herbs aisle)
1-2 KFL Packet - Dates (see herbs aisle)
1–2 chestnuts, optional
2 spring onions, chopped
1–2 tbsp thin yolk omelette, thinly sliced, optional
salt and pepper, to serve
Ready to eat kim chi (see KFL Fridge), to serve
steamed rice, to serve


Cook's notes: -
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. By Heather Jeong

Instructions: -
Stuff the spring chicken with rice and garlic. Tuck the wings under the body and tie the legs together with kitchen twine so that the garlic and rice are enclosed.

Place spring chicken in a small, deep saucepan just big enough to hold the spring chicken. Fill with enough water to just cover. Bring to the boil over medium-high heat, reduce the heat to a simmer and skim the surface of impurities for 1–2 minutes. Add the ginseng root and a large pinch of salt. Reduce heat and simmer for 20 minutes, skimming occasionally. Add chestnuts (if using) and continue to simmer for a further 20–25 minutes until the spring chicken is tender but isn’t falling apart. Add asian dates for the last 5 minutes of cooking.

Transfer the spring chicken to a deep serving bowl and half fill with braising stock. Top with green onions and omelette. Serve combined salt and pepper in a small bowl to the side for dipping.

Serve with steamed rice and kimchi(see KFL fridge)
Photography by Alan Benson

达成 KFL Supermarkets Australia - Bringing authentic Asian food to your table

Be "Asian new line reviewers" for KFL Supermarkets. Get Free samples, simply send your details to [email protected] for more information. This week we are reviewing Harmee Penang Instant Noodle 5 packs, 50 units to giveaway. Please submit your details before Sunday 08/12/2013. KFL Supermarkets thank you for participating.

达成 KFL Supermarkets Australia - Bringing authentic Asian food to your table

San Choy Bau
(All ingredients available at your nearest KFL Supermarkets)

Ingredients: -
1 iceberg lettuce
1 tablespoon Chee Seng Sesame oil (cold pressed)
3 green onions, thinly sliced diagonally
500g pork mince
1 small carrot, peeled, grated
1 zucchini, grated
1 small red capsicum, deseeded, finely diced
125g can corn kernels, drained
1/3 cup Lee K*m Kee Panda brand Oyster Sauce (Product of HongKong)
1/4 cup tomato sauce


Instructions: -

Remove damaged outer leaves. Discard. Separate leaves and place in a large bowl of icy cold water. Refrigerate until required.

Heat oil in a frying pan over medium heat. Add green onions. Cook for 1 minute. Increase heat to high. Add pork. Cook, stirring, for 4 minutes or until browned.

Add carrot, zucchini, capsicum and corn. Stir well. Combine oyster sauce and tomato sauce in a jug. Add to mince mixture. Stir well. Bring to the boil. Reduce heat. Simmer for 2 minutes. Add sesame oil stir well.

Drain lettuce leaves. Pat dry with paper towel. Place lettuce cups on a platter. Spoon mince mixture into lettuce cups. Serve

Photography by Mark O'Meara

达成 KFL Supermarkets Australia - Bringing authentic Asian food to your table

Beef and black bean sauce Stir-fry Recipe
(All ingredients are available at KFL Supermarkets.)

Ingredients: -

2 tsp Tung Chun cornflour
2 tbs Kim Ve Wong light soy sauce
2 tbs Good Luck Cooking Wine(available in Sauce Aisle)
500g beef rump steak, thinly sliced diagonally
80ml (1/3 cup) Knorr chicken powder
60ml (1/4 cup) Tung Chun Black Bean Sauce
2 tsp CSR caster sugar
1/2 tsp Chee Seng sesame oil (cold pressed)
1 1/2 tbs Good Luck peanut oil
1 brown onion, halved, thinly sliced
1 large green capsicum, halved, seeded, coarsely chopped
2 tsp finely grated fresh ginger
2 garlic cloves, finely chopped
1 pot Golden World Thai 100% Jasmine Steamed rice, to serve
2 shallots, trimmed, thinly sliced diagonally

Instruction: -

Combine Tung Chun cornflour, half the Kim Ve Wong soy sauce and half Good Luck Cooking Wine in a bowl. Add the beef and stir to coat. Set aside for 10 minutes to marinate.

Meanwhile, combine the chicken powder, Tung Chun black bean sauce, sugar, Chee Seng sesame oil, and remaining soy sauce and cooking wine in a bowl.

Heat 2 teaspoons Good Luck peanut oil in a wok over high heat until just smoking. Stir-fry half the beef for 2 minutes or until browned. Transfer to a plate. Repeat with 2 teaspoons of remaining peanut oil and remaining beef, reheating the wok between batches. Heat remaining peanut oil in wok. Stir-fry the onion and capsicum for 3 minutes or until tender. Add ginger and garlic. Stir-fry for 30 seconds or until aromatic. Add the beef and stock mixture. Stir-fry for 2 minutes or until sauce thickens. Divide the Jasmine rice and stir-fry among serving bowls. Top with shallot.

Photography by Ben Dearnley

KFL Supermarket Springvale - The Asian Food People