Asian Inspired Sunkist Citrus Recipes with Chef Robert Danhi


Sunkist Oranges & Lemons

Almost every day after dinner during my growing up years, Sunkist oranges will definitely be on the fruits platter for dessert. I think that’s pretty much a typical scene in most Malaysian homes back then. Eating fresh orange and juicing are the 2 most common ways most people consume oranges. When I was invited to attend a cooking demo with Sunkist, I look forward to discovering new ways to use the citrus.

Navel orange, Cara Cara navel orange and Lemon

I was greeted into the demo area with the bright colours of navel orange, Cara cara navel orange and lemons. Never heard of Cara caras? Me too. Cara caras are a special hybrid of navel oranges with rich pink pulp, that are very sweet and juicy with a high dose of Vitamin C. Cara caras (with the pink Sunkist label) are seasonal produce available from February to May.

How to select your orange: Choose firm smooth and heavy orange that is full colored. Avoid oranges that are soft, bruised or wrinkled. The bigger the navel on a navel orange, the sweeter it will be!


Introducing these delicious & easy citrus recipes is Chef Robert Danhi, a former professor of the prestigious Culinary Institute of America. Chef Danhi is no stranger with Asian cuisine, having spent 2 decades researching Asian cuisine. I was trilled when we were gifted with Chef Danhi’s award-winning cookbook – Southeast Asian Flavours – Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia and Singapore. It’s a gorgeous cookbook with his travel stories and photography, explaining in detail each ingredient and preparation step.

The ingredients for the Asian inspired recipes with citrus

The ingredients for the Asian inspired recipes with citrus

Your guess is as good as mine when I saw the above ingredients on the demonstration area.. Evelyn and myself put on our thinking cap – trying to guess what recipes could be created. To my delight, Chef Danhi told us that citrus is indigenous to Asia and therefore they pair perfectly with so many ingredients in Asian cuisine such as aromatic herbs and spices, vegetables, seafood, meat and poultry.

So true when we were put to the taste test.. Chef Danhi’s creation were indeed ingenious and open up new possibilities of incorporating citrus in asian recipes and using citrus as substitute to sweetener or salt. I particularly love the use of ginger in the lemonade, it gives a refreshing spicy zing which is great on a hot day.

Sparkling California Sunkist Lemonade with Pandan & Ginger

Sparkling California Sunkist Lemonade with Pandan & Ginger

Lemonade with Pandan & Ginger

Lemon Slices with Salmon and Jasmin Tea Oil

Grilled Sunkist Lemon Slices with Salmon and Jasmin Tea Oil

Lemon Slices with Salmon and Jasmin Tea Oil

Sunkist Cara Cara Oranges with Rose Scented Roasted Chicken

Sunkist Cara Cara Oranges with Rose Scented Roasted Chicken


Sunkist Orange & Yogurt Parfait with Toasted Coconut

Sunkist Orange & Yogurt Parfait with Toasted Coconut (photo courtesy of missyblurkit)

I couldn’t get enough of this parfait that I made myself a second glass.. the gula melaka syrup brings out all the flavours brilliantly.
Sunkist Orange & Yogurt Parfait with Toasted CoconutIt was a fun citrusy afternoon learning tips & tricks from a world acclaimed chef who is very down to earth. I can’t wait to dig into the recipes from Chef Danhi’s cookbook.

Evelyn aka missyblurkit, Chef Danhi & Veronica aka QuayPoCooks. Photo courtesy of missyblurkit

I have an extra set of Sunkist kitchen goodies to giveaway – Sunkist citrus juice squeezer, citrus peeler & apron. Just leave a comment “How You Enjoy Your Citrus” before 24th March 2013. This giveaway is open to my readers worldwide and 1 winner will be selected randomly. Good Luck.

Sunkist citrus juice squeezer, citrus peeler & apron

The handy kitchen giveaway – Sunkist citrus juice squeezer, citrus peeler & apron

Updated on 15th April 2013:
The winner of the giveaway is comment no. 7 – Phong Hong. (selected using



  1. And another delicious event that I would have loved to have attended! ALL of those dishes with citrus look delicious! I especially love the grilled lemons with salmon and then the cara cara orange salad. I have a big bag of Cara Cara’s right now that I’m thoroughly enjoying but love it that I now have another recipe for them! Thanks!
    mjskit recently posted..Meyer Lemon Sherbet and an Assortment of Meyer Lemon RecipesMy Profile

  2. Shannon, I must go look for Cara Cara! I would love to use the orang juice as a salad dressing.
    Phong Hong recently posted..Marbled Banana Bundt CakeMy Profile

  3. I love, love, love citrus in icy cold drinks. Call me cliche but they not only quench your thirst, they make you feel fresh and revived! 🙂
    Sharon @ Feats of Feasts recently posted..March 2013; Scones Month – Cranberry and Lemon SconesMy Profile

  4. Frame it and hang it on a wall, this is what I call art, love the salmon version.

    I usually go for Lime’s, I find they hold more juice plus they don’t have seeds.
    I use at least one whole lime a day in my tea (juice and pulp) otherwise I use it when I make fish, and sometimes when I’m cooking something hot )and have guests over) to cool the dish.

  5. wow.. never know citrus can do so many dishes… thanks for sharing.. and now, maybe I should also do the parfait?

  6. I usually enjoy my citrus fruits just as they come from the tree. Enjoy learning how to expand my recipe collection.

  7. I replicated the Sunkist Lemonade with Pandan & Ginger but omitted Ginger beer which is a lil too sweet for one of whole afternoon of sipping by the pool.

    I used Sparkling water as a replacement for that bubbly effect.
    missyblurkit recently posted..Pinang Peranakan MansionMy Profile

  8. I love the last photo so much! I have a cold right now so oranges sound so refreshing. lemonades always hit my soft spot 🙂
    Grace W recently posted..Lavender Earl Grey TeaMy Profile

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