Sunkist Cooking Recipes with Chef Robert Danhi in Asia

Sunkist Chef Robert Danhi
Chef Robert Danhi

This month Sunkist had brought Chef Robert Danhi, one of the America’s top culinary talents to tour across Asia to spread the word about the wonders of Sunkist citrus.

Pairing a multitude of Sunkist citrus including navel oranges, Cara Cara navel oranges aka The Power Orange and lemons with in-season ingredients as he hits the road across Kuala Lumpur, Singapore and Hong Kong. On that day Chef Danhi presented a collection of delicious, easy-to-make recipes that combine the premium taste of California with the intrinsic flavors of local specialties.

Sunkist Lemoande
Sparkling California Lemonade with Pandan and Ginger


1cup Sugar
4cups Water
6nos Pandan Leafs
8 slices Large slices of Ginger lightly smashed
2cups Sunkist Lemon Juice
4 cups GInger Ale
Ice Cubes
1no Sunkist Orange sliced thinly

1. Combine sugar water, pandan and ginger in a small pan and bring to a boil, lower to simmer for 5 minutes. Cool to room temperature. Remove pandan , Squeezing out as much juice as possible.
2. Combine with lemon juice, syrup and ginger ale to create lemonade.
3. Filled glasses with ice.
4. Pour lemonade over ice, Garnish with a slice of ginger and Sunkist orange.
Yield: 2 liters

“Asia offers an electric mix of ingredients, cooking technique and cuisine. Offer you experience of many tastes, textures and sensations in one dish” said Chef Danhi

sunkist salmon
Grilled Lemon Sliced with Salmon and Jasmine Tea Oil


1/4cup Extra Virgin Olive Oil
1tsp Finely Ground Jasmine Tea
Method -Whisk together both ingredients and steep for at least 1hour

2nos Sunkist Lemon
2tsp Extra Virgin Olive Oil
1pinch Ground Black Pepper
1tsp Fine Granulated Sugar
Method – 1. Wash and slice lemons, trim off ends then slice into 6 even round slices. Toss lemons with olive oil and pepper.
2. Preheat grill on highest heat, grill lemons on one side creating dark brown grill markings.
3. Remove and place in single layer on baking sheet, grilled side up to cool.

24pcs Salmon Slices (1/4oz each- about 1/2″x1″x1/4″ thick)
Kosher Salt as needed
1/4cup Greek Style Yogurt
1tbsp Fried Shallots
1tbsp Korean Red Pepper Threads or Crushed Red Pepper Flakes

1. Preheat broiler on the highest setting for at least 10minutes
2. Arrange two seasoned salmon slices on top of each lemon slice, drizzle with tea oil.
3. Broil until salmon slices are cooked through about 2 minutes
4. Transfer to plate, garnish with small dollop of yogurt, fried shallots and red peppers.
5. Drizzle plate with tea oil.

Yield: 12 servings

Orange on the outside. Cara Caras are a special hybrid of navel oranges that have a rich pink pulp on the outside. Cara Cara oranges are free if fat, sodium and cholesterol and contain only 80 calories each.

“Since all citrus is indigenous to Asia, Sunkist citrus pairs perfectly with so many ingredients in Asian cuisine such as aromatic herbs and spices, vegetables, seafood, meat and poultry. Citrus has a very distinctive aroma and taste, it enriches the flavours of Asian dishes and beverages and transforms even the most familiar recipes in a refreshing way'” as chef continues.

sunkist roasted chicken
Sunkist Cara Cara Oranges with Rose Scented Roasted Chicken

1nos Sunkist Cara Cara orange, zest finely grated
1nos Sunkist Lemon, juiced
2tbsp Rose Water
1tbsp Ginger, minced
1tsp Five Spice Powder
1tsp Red Chilli Flakes
2tbsp Soy Sauce
1tsp Salt, Kosher
1tbsp Vegetable Oil
1nos Red Onion, 1/4″ slices “end to end”
1nos Chicken Whole, backbone removed, cut into 8 pcs
3nos Sunkist Cara Cara Oranges
2tbsp Chili Sauce, Thai Sweet
1tbsp Fish Sauce

1. In a large bowl whisk together the orange zest, lemon juice, rose water, ginger, chili flakes, five spices, soy sauce, salt and oil together. Add the red onions and the chicken.
2. Hand massage the marinade into the chicken well, and then refridgerate for a minimum of four hours. Ideally it would marinate for 12-18hours.
3. Distribute the chicken and the onions in a single layer on a sheet pan, allowing for the chicken and onions to brown durirng roasting.
4. Place in prer-heated 200C.400F oven (170C/350F if convection)
5. Roast until it is browning and has an interval temperature of 75C/165F (about an hour)
6. Remove from the oven and rest while you prepare the oranges.
7. Drizzle the Cara Cara Oranges with Thai sweet chilli sauce and fish sauce. Gently toss the oranges until they are coated.
8. Plate the chicken and placed the Cara Cara Orange at the side.

A graduate and former professor of the prestigious Culinary Institute of America and a avid traveler, Danhi has spent the past two decades researching Asian cuisine. As a result, Danhi boasts a culinary repertoire inspired by the exotic flavours and cultural abundance of nearly 30 countries. His unique exploratory approach to culinary arts and flair for blending the sensory experience of nature’s flavours have earned him an international acclaim.

sunkist yoghurt
Valencia Orange and Yoghurt Parfait with Toasted Coconut

The cooking session was just fabulous and I just have a strong craving of the Sunkist oranges especially the Cara Cara oranges. . . . . .. . . . .infusing orange and lemons into our cooking can be very citrus-ly exciting and refreshing, Sidney Kan

One comment

  • April 1, 2013 - 9:02 pm | Permalink

    wow looks yummy 😀

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