Try out some of our favourite recipes!

Here at PoppySmack, we are not just about great authentic sauces, we are also passionate about the food you make with those sauces. Below are some of our favourite recipes

Roi Cuon (Rice Paper Roll)

PoppySmack - How to make Roi Cuon (Rice Paper Roll)

Bun Bo Xao (Vietnamese Beef Vemicelli)

PoppySmack - How to make Bun Bo Xao (Beef Vermicelli)

PoppySmack Vietnamese beef vermicelli

You need (Serves 2)

250g Sliced beef (or meat of your choice Chicken or Pork), 2 squares of dried rice Vermicelli,

125g bean sprout, ¼ bunch coriander & mints,

1 Carrot, 1 Lebanese Cucumber, Lettuce,

PoppySmack Siam Chilli Sambal & Vietnamese Dipping Sauce.

Instructions

  1. Bring small pot of water to boil. Add a pinch of salt and dried rice Vermicelli.  Cook for 5 minutes or until soft. Drain.
  2. Peel and grate carrot. Slice cucumber & lettuce in thin strips.
  3. Wash coriander and chop at 2cm long.
  4. Wash Bean sprout and drain.
  5. In a mixing bowl, add beef, 1 tablespoon olive oil and 1 tablespoon Siam Chilli Sambal. Mix well.
  6. Bring large frying pan to high heat. Add oil.  Add marinated beef and quickly toss in high heat.
  7. In a serving bowl, add sliced carrot, cucumber, lettuce, sprout, mints and rice vermicelli.  Add cooked beef and then coriander.  Serve with Vietnamese Dipping sauce.

 

NB : Beef can be replaced with Chicken, Tofu or Pork.

Tricks: Allow pan to reach high heat before add beef.  To cook for 4, stir fry beef in 2 portions. 

Pad Thai

PoppySmack pad thai with Tangy Tamarind & Caramelised pineapple sauces

You need (Serves 2)

250g meat of your choice (Mixed Marinara, Chicken, Prawn or Beef)

100g dried Rice Stick noodles, 125g bean sprout, ¼  bunch coriander,  1 carrot

2 tbsp. of each Poppysmack Tangy Tamarind Sauce & Caramelised Pineapple Sauce

Instructions

  1. Soak dried rice stick noodles in boiled water for 5 minutes or until soften, drain.
  2. Peel and grate carrot.
  3. Wash coriander and chop at 2cm long.
  4. Wash bean sprouts and drain.
  5. Bring large frying pan to high heat. Add olive oil and quickly sear marinara with 2 pinches of salt.  Put aside.
  6. Using same frying pan, add softened rice noodle and carrot. Add 2 tablespoons of Tangy Tamarind and Caramelised Pineapple.  Add salt to taste and toss.
  7. When carrot is cooked, add cooked marinara and bean sprout. Toss until ingredients are all mixed then take off stove.  Garnish with coriander before serving.
  8. For extra kick, serve with Poppysmack Siam Chilly Sambal or Vietnamese Dipping Sauce.

NB: Seafood can be replaced with Chicken, Tofu or Beef.

Tricks: Toss rather than stir.  To cook for 4, cook in 2 portions.

Penang Curry Laksa

Curry laksa with PoppySmack sauces

You need (Serves 2)

200g of bite size sliced Chicken, 2 squares of dried rice Vermicelli

Handful of Asian mix vegetable (baby corn, okra, bean sprout, capsicum, zucchini), some Vietnamese mint or Basil to garnish

2 cups chicken stock, ½ cup coconut milk, 1 tbsp of PoppySmack Siam Chilli Sambal, Tumeric or curry powder from your pantry

Instructions

1 Bring small pot of water to boil.  Add a pinch of salt and dried rice Vermicelli.  Cook for 5 minutes or until soft, drain.  Divide into 2 bowls

  1. Season meat with a few generous pinches of salt
  2. Prepare your vegetable of choice in bite size
  3. Warm up 1 tbsp of PoppySmack Siam Chilli Sambal in a pot on Med heat. Add more to your liking.  Do not allow Chilli Sambal to burn, then add half a tsp of Tumeric or Curry Powder.
  4. Added the coconut milk and stir to blend the ingredients into a thick paste
  5. When the beautiful aroma permeate through the kitchen Add the chicken stock, bring to boil and then lower heat to simmer
  6. Add in the Chicken, simmer then add Vegetable, and simmer until all ingredients are cooked through
  7. Spoon Curry Laksa over the noodle and garnish with Mints or Basil to serve.

NB :  Chicken can be replaced with Prawn/Seafood or Tofu.

Tricks: Toss rather than stir.  To cook for 4, just double the amount