Jamaican Jerk Chicken Pizza Recipe

Jamaican Jerk PizzaJamaican Jerk Pizza Prep

Fullerton, CA – Here’s an idea: combine two Starport sauces in one dish to create more depth and variety. The following pizza brings out the best flavors from our bestselling Jamaican Jerk sauce and delectable Hawaiian Sweet & Sour Sauce. Feel the bright warm sun and tropical breeze in your own kitchen.

Ingredients – Serves 2

¼ C.

Hawaiian Sweet & Sour Sauce (Starport 215), (3 oz).

1 oz.

Jamaican Jerk Sauce (Starport 125)

3 oz.

Chicken, diced, cooked

3 oz.

Assorted cheese

1 oz.

Onion, sliced

1 oz.

Red bell pepper, sliced

1 oz.

Pineapple, diced or crushed

1 ea.

8″ Pizza dough/bread

Instructions

1.   Cut chicken and marinate and velvetize (see below).
2.   Boil or microwave potatoes until softened.
3.   Heat pot at high heat, add oil, onions and sauté 30 seconds then add chicken. Don’t stir chicken for a minute then sauté about 1 minute.
4.   Add 1 C. chicken broth or white wine and 1 C. coconut milk, then add cooked potatoes and cook for about 10 minutes.
5.   Add zucchini cook for another 2 minutes then add 2 C. Coconut Curry.
6.   Garnish with lemon and cilantro.

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Mu Shu Pork Recipe

Mu Shu PorkMu Shu Pork Prep

Fullerton, CA – Stir together healthy ingredients and combine two Starport Foods sauces to create a delicious side, or filling for wraps. Mu Shu Pork is tasty and quick. What’s not to like?

Ingredients – Single Serving (3 wraps/serving)

¼ C.

Classic Wok Sauce (Starport 250)*

¼ C.

Classic Hoisin Sauce (Starport 128)

2 Tbsp.

Corn oil

6 oz.

Marinated and velvetized pork strips, may use chicken ¾ C.

1 stalk

Green onion, 2″ long

1 ea.

Egg, scrambled

4 oz.

Cabbage shredded 1¼ C.

¼ C.

Bamboo shoot shredded

¾ C.

Shiitake mushroom, fresh, thin slices

3 ea.

Flour tortillas or rice paper

Instructions

1.    Slice pork into thin strips, ⅛” x 2” long and marinate and velvetize (see marinate and Velvetizing recipe).
2.    Heat a wok at high heat, add 1 Tbsp. oil, then beaten egg. Stir and remove when cooked and chop into small pieces (this can be done ahead of time and refrigerated).
3.    Add oil to hot wok and sear the pork about 30 seconds, and then add in cabbage, bamboo shoot, and mushrooms. Stir-fry until cabbage is slightly wilted, then add in egg and green onions.
4.    Add in Classic Hoisin Sauce and Classic Wok Sauce stir-fry another 30 seconds.
5.    Remove and serve with warm tortilla or rice paper.

 

*Classic Wok Sauce may be substituted with Garlic Sesame Sauce (Starport 209), Brown Stir-fry Sauce (Starport 214) or XOX Teriyaki Sauce (Starport 217).

Starport Foods with Trade Connect

Cheryl Tsang, owner of Starport Foods, was featured in the Port of Los Angeles Trade Connect video! Watch it here.

Gluten Free Korean Recipe – Korean Fried Chicken

Korean Fried ChickenKorean Fried Chicken coating

Fullerton, CA – Delicious fried chicken doesn’t have to be loaded with gluten. Starport Food’s Korean Fried Chicken recipe is simple, gluten free, and packed with flavor. Our sauces and seasonings will help everyone become an instant wok star.

Ingredients – Serves 3

1 C.

Spicy Red Hunan Sauce (Starport 212 Gluten Free)

1 C.

Sugar

2 lbs.

Chicken Breast (or thigh), skinless, boneless 2″ pieces, marinated with Marinade Seasoning (Starport 356 Gluten Free) (see below)

1.5 C.

Cornstarch

1 Tbsp.

Toasted sesame seeds

1 ea.

Red jalapeño, sliced thin

1 stalk.

Green onions, garnish

1 tbsp.

Vegetable oil

1 tbsp.

Garlic, minced

Instructions

1.   Coat marinated chicken pieces with cornstarch and set aside. Before deep frying, re-coat chicken with more cornstarch and set aside.

2.   Heat a small pan on medium heat, add oil, then garlic and brown slightly.

3.   Add in Spicy Red Hunan Sauce, stir and mix well. Add in sugar, stir and let it simmer, reduce until sticky and set aside. Sauce may be prepared in larger volume, covered and stored for later use.

4.   Divide chicken into 2 batches. Deep fry each batch at 350°F for about 3 minutes until brown. Remove and set aside.

5.   To serve, re-fry chicken at 350°F until crispy and golden brown, toss with ¼ C. reduced Hunan sauce and plate.

6.   Garnish with red jalapeños, sesame seeds and green onions.

Chicken Marinade

To marinate: For 10 lbs. sliced or diced chicken, add 0.4 lb. (⅞ C.) Marinade Seasoning (Starport 356 Gluten Free), 1¼ C. water and 1 C. corn oil. Mix well and marinate for 30 minutes or more.

Disclaimer: Take measures to avoid cross contamination to ensure a gluten free meal.

Fusion party – Korean Taco Recipe

ImageFullerton, CA – Fusion cuisine has been an integral part of the food culture in California. In the past decade, we have seen an explosion of food trucks driving around the cities, many of which creatively combine unlikely cuisines to create a new fusion of flavors. Today we will show you how to make our version of Korean tacos, as popularized by the Los Angeles based food truck, Kogi Korean BBQ.

Ingredients for 20 servings, 3 Tacos each

4 C.

Garlic Sesame Sauce (Starport 209)

3 C.

Spicy Red Hunan Sauce (Starport 212)

1 C.

Sugar

3¾ lbs.

Beef, cooked, shredded

1 each

English cucumber, sliced thin rounds

2 Tbsp.

Rice vinegar for cucumber marinade

1 Tbsp.

Sugar for cucumber marinade

2 lbs.

Cabbage shredded (salad)

1 lb.

Carrot, shredded (salad)

1 lb.

Tomatoes, diced (salad)

1 C.

Ponzu Citrus Soy (Starport 235) For Dressing

2 Tbsp.

Roasted Sesame seed iol for dressing

2 Tbsp.

Rice Vinegar for dressing

2 Tbsp.

Toasted sesame seeds Garnish option

60 each

Tortillas 6″

Each serving:

3 corn tortillas, ¼ C. Taco sauce, 3 oz. shredded beef, (1 oz. per taco)
1 oz. pickled cucumber and a lime wedge.
3 oz. mixed shredded cabbage, carrots and diced tomatoes, (1 oz. for each Taco) and
dressed with 1 Tbsp. dressing.

Instructions

Sauce mix:
Mix Garlic Sesame sauce, Spicy Red Hunan sauce and Sugar in a pot and slowly heat to
190F, store in covered container when cool.

Dressing:
1 C. Ponzu Citrus Soy, 2 Tbsp. Roasted Sesame oil and 2 Tbsp. Rice vinegar mix well and
store in squirt bottle.

Salad for taco:
1. Mix cabbages, carrots and tomatoes (3 oz.) and squirt about 1 Tbsp. Taco dressing on
salad just before serving.
2. Place about 1 oz. dressed salad on each tortilla.

Meat for taco:
1. Heat a sauté pan at medium heat, add ¼ C. Taco sauce and 3 oz. cooked shredded beef,
and heat until hot. About 1 oz. sauced meat for each taco
2. Place hot sautéed sauced meat on top of dressed salad.
3. Garnish with pickled cucumber, lime wedge, chopped green onions and toasted sesame
seeds.

Recipe of the Day

October 11, 2011

COSTA MESA, CA  – What’s for dinner tonight? Inspired by our very own twitter follower @ALCOSTOINC we decided to make a Beef Chow Mein.

Prinable PDF Version: Beef Chow Mein with Shanghai Noodles

A sizzling szechuan chow mein recipe. Chicken and pork can be substituted. And Other sauces can be used for this recipe such as Spicy Red Hunan (Starport 212), General Kung Pao (Starport 348), or Thai Peanut Sauce (Starport 222).

Ingredients

Family Serving Size

¾ C.

Spicy Szechuan Sauce (Starport 322)

8 oz.

Beef, sliced or ground, marinated

1 lb.

Cabbage, shredded (or bean sprouts)

1 lb.

Shanghai style egg noodle, fresh

.5 oz.

Green onion, chopped

¼ C.

Oil

1 C.

Dry sherry or broth

Instructions

1.      Marinate beef (see below).

2.      Cook noodles per manufacturer’s instructions (1 lb. fresh noodles yield about 2 lbs. in cooked weight).

3.      Brown noodles on griddle, remove and set aside.

4.      Heat griddle or wok, add oil then add marinated beef, sauté about 3 minutes. Spread out beef then add in shredded cabbage on top of pork.

5.      Add in wine or broth, cover and let steam for 45 seconds.

6.   Add pan fried noodles, toss well and add Spicy Szechuan Sauce, remove when steaming hot. Garnish with green onions and serve.

 

Beef Marinade

  • To marinate: For 10 lbs. ground, sliced or cubed beef, add 0.4 lb. (1C.) Marinade Seasoning (Starport 356), 1¼ C. water and 1 C. corn oil. Mix well and marinate for 30 minutes or more.

Fourth of July Special!

The July 4th holiday is quickly approaching, and we want to ensure that you have sufficient Starport Foods’ sauce and seasoning inventory to last throughout the celebration.  We are offering a promotion of a FREE CASE of Starport Foods’ retail Thai Peanut sauce for orders of 10 cases or more from now until Independence Day. 

Please feel free to call us or email us to place your order and receive your FREE CASE of 12 x 12 oz. bottles of Thai Peanut sauce.  As always we value your business and we look forward to providing you with excellent customer care.

May you and yours have a safe and enjoyable holiday weekend.

 

 

To place an order please contact our sales department:

sales@starportfoods.com

(714) 525 – 5810 or Toll Free (866) 206 – 9343

STARPORT FOODS: Asian, Pan-Asian, Ethnic and Fusion cooking sauces, marinades, and seasonings.

Welcome to the official blog page and Newsletter for Starport Foods LLC culinary experts.

Retail and Foodservice sizes

Authentic cooking sauces for the home cook and foodservice chef.

David & Cheryl Tsang, founders of House of Tsang®, Oriental Deli® and LeKrewe Restaurant & Oyster Bar, created Starport Foods in 1994, after selling House of Tsang and Oriental Deli to Hormel Foods®. They bring over 30 years’ of expertise in custom sauce blends, authentic and innovative ethnic formulations, manufacturing, distribution and marketing – to provide premium world flavors to chefs and food industry specialists.

Starport Foods’ objective is to enable chefs to successfully and consistently prepare delicious Asian, Ethnic, Fusion and signature meals. This is achieved by providing authentic, premium quality, easy-to-use, one-step sauces that chefs and cooks can use for stir-frying, marinating, basting, dipping, grilling, basting, drizzling or any number of food preparations. Chefs love the convenience of having Starports’ ready-to-use, shelf stable sauces and seasonings – they save time, labor and ingredients. Chefs can present delicious, consistent, creative foods, time after time.

Starport blends innovative flavors from the regions of the world: China, Japan, Thailand, Korea, Polynesia, Morocco,

Crispy Seasoning Batter and Spicy Mango Creole

Starport Foods Recipe: Battered Spicy Mango Creole Scallops

Southeast Asia, Jamaica and more. These unique and subtle flavor notes are not easy to replicate, and Starport is a renowned leader in matching flavors and developing fantastic FUSION flavors, like Spicy Mango Creole Sauce and Hawaiian Sweet & Sour. Starport also does private labeling and custom blends for supermarket chains, multi-unit restaurants and restaurant concepts. Starport ensures that their products (sauces, seasonings, soup base concentrates, etc.) perform exactly as required for each recipe or cooking equipment usage, and tests them extensively. They offer cook training, recipe and menu support and kitchen design consultation. Their goal is to ensure that the chef does not just “buy a sauce”, but is truly successful with the recipe execution and customer satisfaction.

Our products are: vegan, shelf stable, ready-to-use, and authentic.

Spice up your menu while reducing inventory and labor!

Shop online at Amazon.com.

Or call us toll free at: (866) 206-9343

“Like” us on Facebook , “follow” us on Twitter and Rate us on Yelp!

Starport Foods Stays on Top of the Game

Following Food Trends, Starport Presents a Line of All-Natural Cooking Sauces

April 11, 2011

Fullerton, CA – April 4, 2011 – Starport Foods LLC stays on top of current food and health trends. Market research shows that food and health publications and internet media in 2011 presents an increase of public interest in healthy, organic and all-natural foods. David Tsang, founder and President of Starport Foods LLC, recently developed a line of all-natural, gluten-free, kosher, vegan and low sodium sauces.

Starport Foods LLC is a manufacturer and distributer of Asian, Fusion and Ethnic cooking sauces, seasonings and marinades.

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Press Contact: Nicole Tsang (714)525-5810 nicoletsang@starportfoods.com