HelloFresh Flavour Generator

So today, I finished work an hour later than what I was initially planning to. Exhausted and hungry, it would’ve been so easy to just walk to our favourite take away and order our usual chicken pad thai and crispy pork belly (not that there’s anything wrong with them – I love them!). But we were determined to eat a freshly cooked meal at home. The only dilemma was: what to cook?

In comes HelloFresh’s Flavour Generator.

Say goodbye to playing the “I don’t know what I want but no I don’t want this this or this” game (and yes I’ve been known to play this game ALL.THE.TIME).

With the Flavour Generator, you pick the flavour and cuisine you fancy, including if you’re after something sweet, spicy, tangy, herby, or feeling a little bit more adventurous with a random taste. And voila! It gives one, two, or three recommended dishes, and even a chance to spin again just in case it wasn’t what you were after. Another great thing about the Flavour Generator is you don’t have to be a HelloFresh customer – if you’re out of ideas for what to cook, just hop on the Flavour Generator and it’ll literally do all the “thinking” for you.

Tonight, I wanted a lot of flavour because hey, it’s Thursday aka almost the weekend (yay!). So I picked Mexican Flavour, and something Tangy. The Flavour Generator gave a few recommendations which I wasn’t feeling, so I kept spinning until I found the one I was after. Chicken. Rice. Flavour. Big tick.

A quick look at the meal box HelloFresh sent through this week along with the recipe book, and we decided to have Cajun Chicken with Roast Veggie Rice Bowl. The ingredients and preparation were so simple and easy, using the freshest ingredients, with the least amount of work, and maximum taste.

I’m so stoked to find super fresh ingredients in my meal box. Everything I needed were there, which made preparing dinner even easier.

I quickly pre-heated the oven, chucked the basmati rice in the rice cooker, and started chopping the vegetables. Meanwhile, Mr J pan fried the chicken which he pre-seasoned with the cajun seasoning, salt and pepper. 15 minutes of prep work, 20 minutes of cooking time, a couple of minutes of plating (and taking photos… ahh the life of a foodblogger), and done.


A delicious, freshly cooked meal that used the freshest ingredients, with a right balance of rice, chicken, and vegetables, and loads of flavour (and look at that colour!), was ready in less than 45 minutes.

This post was a collaboration between HelloFresh and Sugarlace. Thanks to HelloFresh for the fabulous meal box and for introducing me to the Flavour Generator. Thinking about what to eat will never be the same again!   

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Green Curry Chicken with Five Tastes

 

Part two of my attempt to cook Thai food at home was victorious, this time with Five Tastes’ Green Curry sauce & meal kit. I was pleased to see how simple it was to create green curry chicken using the Five Tastes Meal Kit. My husband makes his own green curry paste from scratch, and he was equally thrilled that the Five Tastes’ version tasted close to his own version!

The Meal Kit included:

Green Curry Chicken with Five Tastes’ Thai Green Curry Paste & Meal Kit
Makes approximately 4 servings

500g chicken thigh fillets, sliced into small portions
1 tbsp olive oil
1 tsp palm sugar
1/2 cup water
Small handful of green beans
Small bunch of fresh coriander
(Optional) 200g pumpkin, sliced into small chunks
1 Five Tastes Green Curry Paste Meal Kit (the meal kit includes the green curry paste, fish sauce, coconut cream & baby corn)

  1. Heat the oil in a pan. Sear the chicken until lightly brown. Cook chicken for about 15 minutes.
  2. Add the pumpkin and cook for another 5 – 10 minutes, or until the pumpkin have just softened. Add a small amount of water to avoid burning.
  3. Add the palm sugar, water, green beans and the meal kit ingredients (fish sauce, coconut cream, green curry paste & baby corn). Simmer for 5 minutes
  4. Remove from heat and top with fresh coriander. Serve with warm rice. Enjoy!

Again, thank you to my friend Larissa & Five Tastes for the generous Five Tastes sauces & meal kit.

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Five Taste’s Pad Thai (Chicken)

Short cuts? Pre-made sauces? Pad thai sauce in a jar?

Why not?

Thank you to my dearest friend Larissa for letting me use her Five Tastes Pad Thai, Green Curry Paste and Laksa Paste, and try out the sauces. I never thought I’d be cooking Thai food, since it’s a cuisine that I love to eat (but can never cook!), so I was grateful to have discovered Five Tastes because it basically made cooking Thai food so much more accessible for me.

I tried the Pad Thai sauce, added my favourite fresh vegetables and chicken and was astounded at how close it tasted to what I believe is my own perception of Pad Thai. It was easy to make, and with the right fresh vegetables (and meat), it was an easy 15 minutes from wok to a hot plate of chicken pad thai.

Thank you to my friend Larissa & Five Tastes for the generous Five Tastes sauces.

Chicken Pad Thai with Five Tastes Pad Thai Paste

Makes approximately 3 – 4 servings

250g chicken thighs, cut into strips
100g green beans, cut into small pieces
100g bean sprouts
250g rice noodles or vermicelli noodles
Fried tofu
1 tbsp olive oil
1 tbsp fish sauce
1 250g jar of Five Tastes Pad Thai Sauce
1/3 cup of water
2 eggs, beaten lightly
Bunch of coriander, roughly chopped
Lime or lemon wedges
Crushed peanuts

  1. Place rice noodles or vermicelli in a deep bowl, and pour boiling water enough to cover all of the noodles. Set aside.
  2. Heat the oil in a wok. Sear the chicken until just lightly brown (about 2 – 3 minutes).
  3. Set aside the chicken. Pour the beaten eggs, and stir once the eggs have softened.
  4. Add the tofu, a whole jar of pad thai sauce, water and fish sauce in with the chicken. Simmer for a minute or two.
  5. Add the green beans, bean sprouts and coriander. Ensure you set aside a little bit of the bean sprouts and coriander for later.
  6. Drain the rice noodles. Add to the simmering wok of chicken and vegetables and stir until the pad thai noodles have absorbed all the sauce and slightly dried.
  7. Serve on a plate, top with a handful of bean sprouts, coriander, crushed peanuts, and lime or lemon wedge. Serve warm and enjoy.

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