Recipes By Our Members

Chocolate noodles with sultanas & rum

Peanut butter, Changs noodles
chocolate
sultanas
rum

soak sultanas in rum over night

melt choc add 2 spoons peanut butter to 1 block choc

fold in chang noodles and sultanas and sprinkle with coconut

Credit for Recipe: Dave

Marinated Carrot shreds

Ingredients:

250 g carrots
2 tsp salt, or to taste
1 tsp coriander, chopped
1 tsp crushed garlic
5 tsp chill oil
1 tsp Chang’s sesame oil
1 1/2 tsp sugar
1 1/2 tsp vinegar

Directions:

1. Wash and peel the carrots. Cut into (7 cm) shreds. Mix with 1 tsp of the salt and place in a sieve or strainer so the excess water drains off.

2. Rinse the salt off and squeeze off the excess water. Place in a bowl with the coriander and garlic. Add the chilli oil, remaining 1 tsp salt, sesame oil, sugar and vinegar. Blend well and serve.

Credit for Recipe: Heather

Sweet Sensation...

500g bacon pieces
5 chopped green onions
1 bottle Changs Thai Sweet Chilli Sauce
1 teaspoon Changs Light Soy sauce
1 tub Philadelphia cheese
1 small green capsicum - chopped
1 small red capsicum - chopped
1/2 bag tasty cheese
1 large box Arnotts savoy biscuits

Saute bacon pieces, green onion and ½ teaspoon Chang’s light soy sauce until bacon goes crispy. Set aside to cool.
Once cooled, layer on a serving plate: philli cheese, then bacon & green onions, then red & green capsicum, then tasty cheese. Pour over Changs sweet chilli sauce as desired and you have a yummy creation for everyone to enjoy. Serve with Savoy biscuits.

Credit for Recipe: Anonymous

Asian cheese ball appetizer

2 (8 ounce) packages cream cheese, softened
1 tablespoon CHANGS soy sauce
2 cans CHANGS water chestnuts, drained and chopped
300g prawns, shelled and grilled
1 teaspoon coriander, sliced thinly
1 teaspoon pickled ginger, sliced thin
2-3 tablespoons CHANGS thai sweet chilli sauce, to taste
1 cup toasted sesame seeds, divided

In a medium bowl, mix together the cream cheese, CHANGS soy sauce, CHANGS water chestnuts, prawns, coriander, ginger, and 1 tablespoon of sesame seeds.
Gradually stir in CHANGS thai sweet chilli sauce until you reach the desired amount of spice.
Cover and refrigerate for one hour.
Remove the cheese mixture from the refrigerator, and shape into a ball.
Roll in the remaining sesame seeds to cover.
Refrigerate until ready to serve

Serve with fresh sliced vegies ( carrots, celery, capsicum), sliced grilled chicken or pita bread for a DELICIOUS starter to your meal!!

Credit for Recipe: Bethany