Unwind With A Cooktop-Friendly Delicious 3-Course Asian Meal

If you’re someone who enjoys cooking to destress and relax from the bustle of the week, then making a multi-course meal should be the way of order. Not only does cooking help in applying full focus to the activity, it also saves room to be creative and enjoy the process. To make the experience even better, cook a full meal using Glen’s Infrared Cooktop, that comes with three preset cooking functions – soup, BBQ and stir frying. Similar to a traditional gas stove in its function, but with the ease of technology, the cooktop warms up the centre of the cooking area, allowing convenient operation.

Read also: Make Traditional And Authentic Upma On An Induction Cooktop

Why Should You Invest In Glen Infrared Cooktop?

Sweet Corn Soup

Kickstart your three-course meal by stirring up this warming and comforting sweet corn soup, using the soup preset function on Glen’s Infrared Cooktop. Made with minimal ingredients that are easy to find, this simple recipe is sure to be ready in a matter of moments and is big on flavour. Serve with crushed nacho chips or a healthy drizzle of chilli oil for added indulgence.

Ingredients

• 2 cups sweet corn kernels
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 4 cups chicken broth
• 1 cup milk
• 2 tablespoons butter
• Salt and pepper to taste
• 2 tablespoons chopped green onions 

Method

• In a large pot, melt the butter over medium heat and add the chopped onion, minced garlic, and ginger. Sauté until the onion becomes translucent and the mixture is fragrant.
• Add the sweet corn kernels to the pot and sauté for a few more minutes. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for about 15-20 minutes, allowing the flavours to meld.
• Transfer the mixture to a regular blender to puree the soup until smooth once you allow the mixture to cool slightly. Return the blended soup to the pot and stir in the milk. Heat the soup over low to medium heat, but do not let it boil.
• Season the soup with salt and pepper according to your taste preferences. Serve the sweet corn soup hot, garnished with chopped green onions or cilantro if desired.

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Teriyaki Chicken Skewers

A delicious Japanese chicken recipe that uses marinated chicken pieces coated with teriyaki sauce and grilled on the infrared stovetop, is one of the best ways to use the BBQ function. Typically sweet-sticky and tender, these juicy chicken skewers can be served with a spicy dipping sauce, flatbreads and a salad on the side.

Ingredients

• 2 boneless chicken breasts, cubed
• Salt and pepper, to taste
• 1 teaspoon sesame seeds
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake
• 2 tablespoons brown sugar
• 1 teaspoon grated fresh ginger
• 1 teaspoon minced garlic
• 1 tablespoon vegetable oil

Method

• In a bowl, combine the soy sauce, mirin, sake, brown sugar or honey, grated ginger, minced garlic, and vegetable oil. Mix well until the sugar is dissolved.
• Season the chicken pieces with a pinch of salt and pepper and place them in a resealable plastic bag or a shallow dish and pour about half of the teriyaki marinade over the chicken. Reserve the other half for making the sauce. Make sure the chicken pieces are coated evenly. Allow it to marinate for at least 30 minutes.
• Thread the marinated chicken pieces onto the soaked wooden skewers and grill for about 3-4 minutes on each side or until the chicken is cooked through.
• Once the chicken skewers are cooked, remove them from the grill and let them rest for a minute. Serve the teriyaki chicken skewers hot, drizzled with the leftover teriyaki sauce and garnished with sesame seeds.

Shrimp Noodles

Think seasoned noodles with plump shrimp tossed together in a medley of savoury sauces, veggies and plenty of noodles. The infrared cooktop’s stir fry function, specifically meant for fast cooking, is the perfect foundation to whip up these noodles as a main course to enjoy with the chicken or just as it is. Swap the veggies and protein for whatever you prefer and try out this versatile recipe at home.

Ingredients

• 225 grams shrimp, peeled and deveined
• 2 cups dried rice noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 2 cups mixed vegetables
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• ½ teaspoon black pepper

Method

• Cook the noodles according to the package instructions. Drain and set aside. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, sesame oil, sugar, and black pepper.
• Heat a large pan or wok over medium-high heat and add the vegetable oil to coat the pan. Add the minced garlic and stir-fry for about 20-30 seconds until fragrant. Add the shrimp to the pan and cook for a couple of minutes on each side until they turn pink and opaque. Remove from the pan and set aside.
• In the same pan, add a bit more oil if needed, then add the sliced onion, bell pepper, carrot, and other vegetables. Stir-fry for a few minutes until they start to soften but still have a slight crunch.
• Push the vegetables to the side of the pan and add the cooked noodles to the empty space. Pour the prepared sauce over the noodles. Toss the noodles and vegetables together, making sure the sauce is evenly distributed and everything is heated through. Add the cooked shrimp back to the pan and give everything a final toss to combine.
• Taste and adjust the seasoning if necessary. Serve hot.