Saha Thai marinades and sauces

It is nice to have delicious tasting marinades and sauces on hand for quick meals. I think, it allows us to impress our loved ones and make tasty meals with very less effort. Saha has a variety of sauces and marinades we can use to make Middle Eastern and Thai food. All the ingredients used by Saha are natural so we can use these preservative free sauces guilt free :)

I used the Saha Thai sauces; red curry, green curry and massaman curry to make a variety of curries, which all had a unique delicious taste.  The curries also had authentic flavour, as I used coconut milk to get the intended flavours.

Thai red curry paste is a staple in many classic Thai dishes.  The spices and exotic flavours from lemongrass and galangal is in the sauce, so there is no need to look for these exotic ingredients or prepare the base at home. I used this container of Thai red curry in a variety of dishes such as in this shrimp curry and also to make a mixed vegetable dish.

For the shrimp curry

2 cups cleaned shrimp without peel

1 tbsp oil

2 shallots or green onion chopped keep the green and white part separate

1 green chillie

1 garlic clove

1/3 cup Saha Thai red curry sauce

1/2 tsp salt to taste

1 cup of coconut milk

1/4 cup water

1/4 cup red pepper

2 tbsp coriander leaves

Heat oil and sauté the white part of the shallots then add the garlic, green chillie and shrimp.  When the shrimp is changing colour add the sauce, salt, water, coconut milk and cook covered in low heat till the shrimp is cooked. Add red pepper and cook for about 2 to 3 minutes.  Remove from heat add the green parts of the shallot and coriander leaves.  Serve as a side dish with rice, flatbread or bread.  

All Saha products are flavourful and have a unique taste.  These sauces and marinades help us make traditional Thai or Middle Eastern food within a few minutes.  I wish these sauces are available everywhere as I am addicted to it :)  It is sold in these places and online.

Massaman meat curry

I made this meat curry in the pressure cooker within minutes by mixing this massaman curry sauce.  The delicious aroma of the sauce, blended with coconut milk tasted fabulous.  My family and I enjoyed the flavours. The sauce had the secret ingredients that reminded me of my grandma's meat curry.  The sauce had oil and salt in it so I didn't add either. 

For this Massaman meat curry I added 1/2 tbsp oil to sauté onions, curry leaves, ginger, garlic and then the meat. I let the meat brown a little, before adding about 4 tbsp of sauces and 1 tbsp coconut milk powder with 1 cup of water. Then I cooked the meat in pressure cooker for about 10 minutes in medium heat and served it hot as a side dish.

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Middle Eastern cuisine and Share Your Simple Contest

Using the pre made sauce from Saha helps us make delicious tasting Middle Eastern dishes. I used the Saha middle eastern marinate and sauce to enjoy a variety of meals. I marinated this beef using the Saha shawarma marinate and baked it following the instruction on the bottle.  We enjoyed it in wraps.

The shish taouk sauce from Saha is made with a combination of onion, tomatoes, aromatic spices originated from Turkey and Lebanon.  This tangy sauce combined with yogurt is used to marinate and grill chicken on skewers.  I marinated chicken and mushrooms with this sauce and grilled in the bbq.  The unused sauce stays well in the fridge so we don't have to use it in right away. If you would like to try the sauces/marinates it is available at these retailers and online, which is shipped within Canada and US.

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All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Lahmajoun Middle Eastern pizza

Saha is a Canadian food company that creates authentic marinades using only natural ingredients free of additives and preservatives.  I got to try Saha's unique marinades from Middle Eastern cuisine. The shawarma, shish taouk and lahmajoon marinades have delicious aromatic authentic flavours.  I didn't have to add anything except for the meat. I used the sauces to create unique meals within a few minutes and impressed my family :)  The marinades made my job easy and we enjoyed the meals.  

People following a healthy balanced diet will like these sauce/ marinates as its cholesterol and trans fat free.  The in-house chefs and experienced food development staff ensure the quality of all their products.  The ingredients in all Saha products are vegetarian. The Saha site and bottle suggests vegetarian and non-veg recipes for us to use.  The products are sold online and are shipped across USA and Canada.  It is also available in some specialty food stores.  I hope Saha products will soon become available in all stores.

I used this Lahmajoun (lah.mah.joon) sauce for a few dishes; middle eastern style pizza, stuffed cabbages and stuffed grape leaves.  The origin of this sauce is from Turkey and Armenia. It is made with red peppers, tomatoes, onion and spices.  The containers hold 250ml about 1 cup of sauce.

Lahmajoun middle eastern pizza

1 to 3/4 cup minced meat

1/4 to 1/2 cup sauce

4 store bought flat bread

Cook the minced meat with the sauce until the meat is cooked. Spread the cooked meat with extra sauce if needed over store bought flat bread and bake at 375F for 10 to 15 minutes.

The meat can be substituted for soy.  

For the stuffed cabbages and grape leaves I used

1/2 cup minced meat

1/4 cup lahmajoun sauce

1 garlic clove

1/2 cup cooked rice

1 tbsp mint leaves

2 tbsp coriander leaves

1 green chillie chopped

Cook the minced meat and garlic with the sauce in low medium heat covered until the meat is cooked.  Remove from heat.  Then add the cooked rice, chopped green chillie, mint leaves and coriander leaves.

To prepare the cabbage and/ or grape leaves

Boil the grape leaves for about 3 to 4 minutes in hot water, then remove it and place in cold water.  With the shiny side down, place some filling and roll the leaves tightly as you would roll spring rolls.

Place it in a pot lined with grape leaves by packing the leaves close to each other. Put about 1 cup of water and 1 tbsp lemon juice. Place a plate or saucer over the leaves and keep something that has weight. Let the leaves cook for about 20 to 25 minutes on low medium heat until the water evaporates.  

For the cabbages follow the same instructions.  To make it easy to remove the leaves, place the whole cabbage into boiling water and then remove.  Or carefully remove cabbage leaves and then place into boiling hot water for about 5 minutes.  

I will be posting about what I made with other sauces soon :)

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First