Marion’s Kitchen Balinese Coconut Turmeric Product review | Quick meal recipe
I am Asian and I am a dietitian. I have to say that it’s always hard to find a healthy but tasty Asian cooking sauce in Australia. Two main reasons: added sugar and salt. Asian cooking sauce is well known for its saltiness. For a lot of classic flavors such as Honey and Soy Sauce; Hoisin Sauce; Oyster Sauce; Teriyaki; Kecap Manis etc, they contain loads of added sugar.
During COVID-19, every time I go to the supermarket, I am all geared up with gloves and N95 mask hoping that I can get out of the supermarket asap. When I was picking my usual sauces the other day, a new bottle appeared in front of my eyes: a new sauce with a new design that I have not seen before. As my professional habit guides me, I quickly scanned the Nutrition Information Panel and Ingredient list. To my surprise, it ticks a lot of boxes for me, which is very rare! This flavor is very intriguing as well. It reminds me of my honeymoon in Bali.
This product that I am going to share it with you is called Marion’s Kitchen Balinese Coconut Turmeric Sauce.
Nutrition Information Panel (score: 9/10)
What caught my eyes initially was its nutrition. It contains a very low amount of added sugar. Initially, I thought the sodium level seemed a bit high. However, according to my own cooking experience using this product, it has a very rich flavour. Therefore, heaps of vegetables and lean protein could be added with only half a bottle of sauce without compromising its strong natural taste. To put it simply, for cooking a meal that has a great taste with a good portion of vegetable and protein, the sodium level is still reasonable (~700mg per main meal).
Ingredients list (score: 9/10)
The majority of the ingredients are natural spices and herbs. Coconut milk provides some Medium-Chain Fatty Acid which is healthy for us. As it only contains 22% coconut milk, this indicates that it does not have too many calories either.
Taste (score: 9/10)
As I mentioned, this sauce took me straight back to my honeymoon in Bali, enjoying the local cuisine at our beachfront resort. It has a unique Indonesian curry taste thanks to the turmeric, coriander seeds and ginger, with a rich coconut flavour. The curry taste is even more “Balinese-infused” by other natural herbs such as lemongrass. This sauce is very mild in chilli.
Convenience (score: 10/10)
It is so quick to cook a well-balanced meal with this sauce. All you need to do is: 1. chop the vegetables and your choice of protein e.g. fish/chicken/red meat/tofu; 2. pan fry them; 3. add the sauce!
This product is currently available in Coles.
Without further ado, let me show you the full recipe.
Marion’s Kitchen Balinese Coconut Turmeric stir fry
Serves: 2-3 people
- 2 tablespoon olive oil
- 2 garlic cloves, finely sliced
- 400-500g chicken breast/rump steak/pork fillet (thinly sliced: ~0.5cm width) or diced basa fillet/tofu
- 500g one type or mixed vegetable (e.g. broccoli, mushroom, bok choy, carrot, green beans, zucchini and etc)
- Half bottle of Marion’s Original Balinese Coconut Turmeric
- Heat 1 tablespoon oil on high heat for 2 minutes, or until the wok is very hot
- Put your choice of protein in the wok and keep on stir frying the meat for MAX 1 minute and then put it aside. Notes: keep on stirring so that the meat is evenly cooked and sealed.
- Keep the stove on high heat. Add 1 tablespoon oil and put the garlic slices in. When you can smell the garlic, add the vegetables in the wok and cook for 2 minutes. If the pan dries out quickly, feel free to add a few tablespoons water. (Notes: for hard vegetables like broccoli, carrots and green beans etc, steam them for 2-3 minutes before putting them in the wok.)
- Put your choice of cooked protein back in and add half bottle sauce and cook for 1 minute.
- Enjoy 🙂
Written and data collected in April 2020.