IMPORTANT: Please read instructions carefully before cooking.
INGREDIENTS
Bak Chor Mee	per portion	10 portions
(A) Foo Chow Fish Ball	1 no	10 nos
(B) Fish Balls	2 nos	20 nos
(C) Sliced Pork	30 gm	300 gm
(D) Minced Pork	20 gm	200 gm
(E) Water (for Step A1)	12 ml	120 ml
(F) Pork Liver (thin slices)	9 gm	90 gm
(G) Meat Seasoning for Bak Chor Mee*	2 gm	20 gm
Bak Chor Mee Soup
(H) Bak Chor Mee Stock Mix*	100 gm	1 kg
(I) Water (for Step B1)	160 ml	1.6 litres
Seasoning
(J ) Soya Mix for Bak Chor Mee*	6 gm (1 tsp)	60 gm
(K) Zhen Jiang Black Vinegar	12 ml (2 tbsp)	123 gm
(L) Shallot Oil	25 gm	250 gm
(M) Pork Lard Oil	25 gm	250 gm
(N) Chilli Paste for Bak Chor Mee*	10 gm (2 tsp)	100 gm
(O) Ketchup#	5 gm (1 tsp)	50 gm
(P) Noodle (Mee Kia / Mee Pok)	100 gm	1 kg
Note: Use Chilli Paste (amount as desired) if you like your dish spicy. Otherwise, use Ketchup in place of Chilli Paste.
Garnishes & Condiments	per portion	10 portions
Stewed Mushroom for Bak Chor Mee*	30 gm (2 tbsp)	300 gm
Bean Sprouts	10 gm	100 gm
Fish Bits	10 gm (2 tsp)	100 gm
Chinese Lettuce	10 gm	100 gm
Spring Onions	5 gm (½ tsp)	50 gm
Tang Chye (Preserved Vegetables)	5 gm (½ tsp)	50 gm
Chilli Padi	1 gm (½ tsp)	10 gm
* Items available from Prima Taste # Optional
Note: Garnishes are up to individual preferences. You may substitute Mee Kia (thin yellow noodles / Mee Pok (flat yellow noodles) with other local noodles like Kueh Teow (flat rice noodles).
Step A:
Preparation Procedures
Seasoning of Sliced Pork and Minced Pork
Mix (C) Sliced Pork and (D) Minced Pork with (G) Meat Seasoning in a bowl. Add (E) Water and mix evenly. Leave overnight in the refrigerator.
Preparation of Pork Liver
Wash (F) Sliced Pork Liver with salt water and rinse with clean tap water. Set aside for Step B5.
Step B:
Cooking Procedures
Bak Chor Mee Stock
Note: For Step B2, Foo Chow Fish Balls can be cooked longer for better taste and texture.
Add (H) Bak Chor Mee Stock Mix and (I) Water into a pot and bring to boil. Add (A) Foo Chow Fish Balls and cook on medium heat until the Foo Chow Fish Balls float to the surface. When stock boils, add (B) Fish Balls and cook for 5 minutes or until the fish balls float to the surface. Remove (A) Foo Chow Fish Balls and (B) Fish Balls and set aside for Step C2. Bring stock to boil. Blanch the Sliced Pork and Minced Pork (from Step A1) in 3 batches (approximately 160 gm per batch) on medium low heat till cooked. Set aside in a slow cooker for Step C5. Bring stock to boil and blanch (F)Sliced Pork Liver for about 30 seconds. Remove the blanched Pork Liver with an adequate amount of stock to just cover it. Set aside for Step C5. Remove froth and bring stock to boil. Set aside for Step C2.
Step C:
Serving Suggestion
Bak Chor Mee (Dry)
Note: These instructions are for cooking one portion.
Heat Stewed Mushroom in boiling water or steamer for 10 minutes. Set aside Stewed Mushroom for Step C5. Add (A) Foo Chow Fish Balls and (B) Fish Balls into the stock (from Step B6). Add (J) Soya Mix, (I) Zhen Jiang Black Vinegar, 1½ tbsp of Oil (from Shallot Oil and Pork Lard Oil), (N) Chilli Paste or (O) Ketchup, and 5 tbsp of stock into a serving bowl. Mix well. Blanch (P) Noodle and Bean Sprouts in boiling water for about 11 seconds, swirling and turning it around with chopsticks. Shake off excess water and add into the serving bowl. Mix well with a soup ladle. Garnish with (A) Foo Chow Fish Balls, (B) Fish Balls, (C) Sliced Pork, (D) Minced Pork, (F) Pork Liver, Stewed Mushroom and Chinese Lettuce. Place Fish Bits in the centre with 1½ tbsp of Pork Lard (from Pork Lard Oil) and Shallot (from Shallot Oil). Sprinkle 3 gm Spring Onions, 3 gm Tang Chye and Chilli Padi. The Bak Chor Mee (Dry) is ready to be served.
Bak Chor Mee (Soup)
Add 200 ml of stock into a serving bowl. Add 2 gm Spring Onions, 2 gm Tang Chye and 0.4 gm (J) Soya Mix. The Bak Chor Mee (Soup) is ready to be served.
STORAGE
Bak Chor Mee Stock Mix Soya Mix for Bak Chor Mee Chilli Paste for Bak Chor Mee Meat Seasoning for Bak Chor Mee Stewed Mushroom for Bak Chor Mee
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
Estimated Yield Per Packet		No. of Portions
Bak Chor Mee Stock Mix per packet (1 kg)		10
Soya Mix for Bak Chor Mee per packet (100 gm)		16
Chilli Paste for Bak Chor Mee per packet (100 gm)		10
Meat Seasoning for Bak Chor Mee per packet (20 gm)		10
Stewed Mushroom for Bak Chor Mee per packet (300 gm)		10

IMPORTANT: Please read instructions carefully before cooking.
These instructions apply for both Peppercorn and Herbal stocks.
INGREDIENTS
Bak Kut Teh Stock	14 portions
(A) Pork Ribs	2.8 kg
(B) Water	5.6 litres
(C) Bak Kut Teh Stock Mix (includes garlic)*	500 gm
(D) Bak Kut Teh Herb Seasoning*	4 gm (Herbal) / 36 gm (Peppercorn)
Note: Fresh Prime Pork Ribs are recommended for better taste and texture. Please use tap water for cooking.
Garnishes & Condiments	per portion	14 portions
Coriander Leaves (if desired)	3 gm	42 gm
Bak Kut Teh Soya Sauce*	as desired	as desired
Garlic (chopped)	2 gm	28 gm
Red Chilli (sliced)	2 gm	28 gm
* Items available from Prima Taste
Note: Garnishes & Condiments are up to individual preferences.
Step A: Cooking Procedures
Place (A) Pork Ribs in pot of boiling water and boil for 2-3 minutes to remove scum. (When boiling, ensure that pork ribs are fully submerged in the water.) Remove pork ribs and rinse twice with tap water. Pour (B) Water into stainless pot and bring to boil. Add boiled Pork Ribs and simmer on high heat for 30 minutes without covering pot. Add (C) Bak Kut Teh Stock Mix and simmer on low heat for 2 minutes without covering pot. After 2 minutes, garlic will surface at the top. Remove garlic and set aside for Step B1. Continue to simmer on medium heat with pot covered for another 20 minutes. Add desired amount of (D) Bak Kut Teh Herb Seasoning (Herbal/Peppercorn). Cover pot and simmer on medium heat for 10 minutes. After simmering, scoop oil out. (This is to ensure that the stock is less oily.) The Bak Kut Teh is ready to be served.
Note: You should get about 3.5 litres of stock.
Step B: Serving Suggestion Bak Kut Teh
Add desired amount of garlic (for Step A3) and garnish with Coriander Leaves as desired. Serve Bak Kut Teh with rice, Red Chilli, Chopped Garlic and Bak Kut Teh Soya Sauce.
STORAGE
Bak Kut Teh Stock Mix Bak Kut Teh Soya Sauce Bak Kut Teh Herb Seasoning
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
Estimated Yield Per Packet		No. of Portions
Bak Kut Teh Stock Mix per packet (500 gm)		14
Bak Kut Teh Herb Seasoning per packet (4 gm)-Herbal		14
Bak Kut Teh Herb Seasoning per packet (36 gm)-Peppercorn		14
Bak Kut Teh Soya Sauce per packet (20 gm per packet x 7 pkts)		14

IMPORTANT: Please read instructions carefully before cooking.
These instructions apply for both Peppercorn and Herbal stocks.
INGREDIENTS
Bak Kut Teh Stock	14 portions
(A) Pork Ribs	2.8 kg
(B) Water	5.6 litres
(C) Bak Kut Teh Stock Mix (includes garlic)*	500 gm
(D) Bak Kut Teh Herb Seasoning*	4 gm (Herbal) / 36 gm (Peppercorn)
Note: Fresh Prime Pork Ribs are recommended for better taste and texture. Please use tap water for cooking.
Garnishes & Condiments	per portion	14 portions
Coriander Leaves (if desired)	3 gm	42 gm
Bak Kut Teh Soya Sauce*	as desired	as desired
Garlic (chopped)	2 gm	28 gm
Red Chilli (sliced)	2 gm	28 gm
* Items available from Prima Taste
Note: Garnishes & Condiments are up to individual preferences.
Step A: Cooking Procedures
Place (A) Pork Ribs in pot of boiling water and boil for 2-3 minutes to remove scum. (When boiling, ensure that pork ribs are fully submerged in the water.) Remove pork ribs and rinse twice with tap water. Pour (B) Water into stainless pot and bring to boil. Add boiled Pork Ribs and simmer on high heat for 30 minutes without covering pot. Add (C) Bak Kut Teh Stock Mix and simmer on low heat for 2 minutes without covering pot. After 2 minutes, garlic will surface at the top. Remove garlic and set aside for Step B1. Continue to simmer on medium heat with pot covered for another 20 minutes. Add desired amount of (D) Bak Kut Teh Herb Seasoning (Herbal/Peppercorn). Cover pot and simmer on medium heat for 10 minutes. After simmering, scoop oil out. (This is to ensure that the stock is less oily.) The Bak Kut Teh is ready to be served.
Note: You should get about 3.5 litres of stock.
Step B: Serving Suggestion Bak Kut Teh
Add desired amount of garlic (for Step A3) and garnish with Coriander Leaves as desired. Serve Bak Kut Teh with rice, Red Chilli, Chopped Garlic and Bak Kut Teh Soya Sauce.
STORAGE
Bak Kut Teh Stock Mix Bak Kut Teh Soya Sauce Bak Kut Teh Herb Seasoning
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
Estimated Yield Per Packet		No. of Portions
Bak Kut Teh Stock Mix per packet (500 gm)		14
Bak Kut Teh Herb Seasoning per packet (4 gm)-Herbal		14
Bak Kut Teh Herb Seasoning per packet (36 gm)-Peppercorn		14
Bak Kut Teh Soya Sauce per packet (20 gm per packet x 7 pkts)		14

IMPORTANT: Please read instructions carefully before cooking.
INGREDIENTS
Char Kway Teow	per portion	3-4 portions
(A) Sesame Soya Sauce Oil*	18 gm	56 gm
(B) Char Kway Teow Paste*	19 gm	57 gm
(C) Water#	50 ml	70 ml
Garnishes	per portion	3-4  portions
Pork Lard (includes oil)*	30 gm	90 gm
Chinese Sausage (thin slices)	7 gm	15 gm
Garlic (chopped)	10 gm	30 gm
Kway Teow (Flat Rice Noodle)	130 gm	390 gm
Hokkien Noodle	50 gm	150 gm
Chilli Paste*	as desired	as desired
Bean Sprouts	40 gm	120 gm
Chye Sim (Green Mustard Leaves)	9 gm	30 gm
Egg (beaten)	1 no	3 nos
Cockle Juice, obtained from cockle shell	20 gm	40 gm
Cockle (shelled)	30 gm	60 gm
Fish Cake (julienne)	10 gm	20 gm
* Items available from Prima Taste
# Amount of water added can be adjusted according to desired Char Kway Teow moistness.
Note: Garnishes are up to individual preferences.
Cooking Procedures Char Kway Teow
Note: These instructions are for cooking 1 portion. Adjust timing and ingredient quantities as needed. We recommend that you do not cook more than 4 portions at one time.
Heat wok on high heat till hot. Lower to medium high heat and add ½ pkt of Pork Oil. (You may substitute Pork Oil with Vegetable Oil.) Add Chinese Sausage and stir-fry till fragrant. Add Garlic and stir-fry till very light golden brown. Add Kway Teow and Hokkien Noodle. Stir-fry with (A) Sesame Soya Sauce Oil and desired amount of Chilli Paste till noodle is soft. Add Bean Sprouts and Chye Sim. Stir-fry till vegetables are half-cooked. Add (B) Char Kway Teow Paste and (C) Water. Mix well and stir-fry for a few seconds. Push noodle to side of wok. Add balance Pork Lard, Egg and mix well with noodle. Stir-fry for a few seconds. Add Cockle Juice, Cockle and Fish Cake. Stir-fry for a few seconds. Serve immediately.
STORAGE
Char Kway Teow Paste Sesame Soya Sauce Oil Chilli Paste Pork Lard
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
Estimated Yield Per Packet                            No. of Portions Char Kway Teow Paste per packet (1 kg)   52 Sesame Soya Sauce Oil (500 gm per packet x 2 pkts)   54 Chilli Paste (25 gm per packet x 18 pkts)   54 Pork Lard (90 gm per packet x 18 pkts)   54

IMPORTANT: Please read instructions carefully before cooking.
INGREDIENTS
Crispy Chicken	for 1 chicken
(A) Water (for Step A1)	8 litres
(B) Salt	150 gm
(C) Chicken Pullet (1.2-1.4 kg)	1 no
(D) Crispy Chicken Seasoning Powder*	28 gm
(E) Crispy Chicken Basting Sauce*	31 gm
(F) Vegetable Oil	8 litres
Chicken Rice	20 portions
Water	2.4-2.6 litres
Thai Rice	2 kg
Hainanese Chicken Rice Fragrance Oil*	480 gm
Garnishes & Condiments	per portion	10 portions
Chilli Sauce*	5 gm	50 gm
Chicken Rice Ginger Sauce*	4 gm	40 gm
Cucumber	20 gm	200 gm
Coriander Leaves	1.5 gm	15 gm
Sesame Soya Sauce Oil*	15 gm	150 gm
Chicken Rice Dark Soya Sauce*	as desired	as desired
Bamboo Net
Bamboo net is used to prevent the Chicken Pullet from being burnt.
* Items available from Prima Taste
Step A: Preparation Procedures Seasoning, Blanching and Basting the Chicken
Pour (A)Water into pot, add (B) Salt and bring to boil. Wash (C) Chicken Pullet and ensure that the cavity is thoroughly cleaned. Hold Chicken Pullet by the neck and dip chicken in the boiling salt water for 5 seconds and lift up chicken for 3 seconds. Repeat this action for 5 times. Turn off fire, remove the Chicken Pullet from pot and place onto a tray. Spread (D) Crispy Chicken Seasoning Powder evenly inside the Chicken Pullet. Heat packet of (E) Crispy Chicken Basting Sauce in a pot of boiling water for 7 minutes. Cut open the packet and pour into mixing bowl. Hold Chicken Pullet by the neck and using a ladle, bathe whole chicken evenly (front and back) with (E) Crispy Chicken Basting Sauce. Repeat this action 5 times. Hook Chicken Pullet to dry in a cool dry place for 3 hours.
Tip: Hang Chicken in a dry and windy place or use a fan to blow dry for a more crispy result.
Note: Crispy Chicken Basting Sauce can be re-used but must be discarded at the end of the day.
Step B: Cooking Procedures Crispy Chicken
Heat (F) Vegetable Oil in a pot on medium heat or deep fryer at 140ºC. Lower Bamboo Net onto base of pot. (Bamboo Net is used to prevent the Chicken Pullet from being burnt). Submerge the Chicken Pullet in hot oil. Deep fry for 17 minutes and do not cover pot. Adjust to higher heat or 170ºC. Raise the chicken about halfway above oil using the hook. Use a scoop to shower hot oil on chicken skin for 3 minutes until chicken turns golden brown. Remove chicken from hot oil and hook chicken to drip off excess oil. Crispy Chicken is ready to be served.
Note: Crispy Chicken may be served hot or cool.
Step C: Preparation Procedures Sesame Soya Sauce Oil
Put the packet of Sesame Soya Sauce Oil into a pot of boiling water and boil for 5 minutes. Pour Sesame Soya Sauce Oil from packet into a container and keep warm.
Step D: Cooking Procedures Chicken Rice
Add Thai Rice and Hainanese Chicken Rice Fragrance Oil into a rice cooker (appx. 4.2 litres volume). Gently mix evenly, add 2.4-2.6 litres of Water and mix well then set to cook. After 10 minutes of cooking, stir the rice well or till oil is evenly absorbed. When rice is cooked, fluff rice gently with chopstick. (Start from the side of the rice cooker and in an up-down motion towards the centre of the rice cooker. Do not stir while loosening rice, avoid scraping the bottom of the rice cooker). Close cooker and hold for 20-25 minutes at 'keep warm'. The rice is ready to be served. .
Step E : Serving Suggestion Crispy Chicken
Chop up Chicken Pullet and place on a plate with sliced cucumber. Lace the chicken with Sesame Soya Sauce Oil and garnish it with coriander leaves. Serve Chicken Pullet separately with Rice, Chilli Sauce, Chicken Rice Ginger Sauce and Chicken Rice Dark Soya Sauce.
You may also serve with plain steamed rice.
STORAGE
Crispy Chicken Seasoning Powder Crispy Chicken Basting Sauce Chicken Rice Ginger Sauce Chicken Rice Dark Soya Sauce Sesame Soya Sauce Oil Chilli Sauce Hainanese Chicken Rice Fragrance Oil
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
Estimated Yield Per Packet                                 No. of Portions Crispy Chicken Seasoning Powder (28 gm)   2 whole chicken Crispy Chicken Basting Sauce (500 gm)   16 whole chicken Sesame Soya Sauce Oil per packet (500 gm)   33 Chicken Rice Ginger Sauce (24 gm per packet x 4 pkts)   24 Chicken Rice Dark Soya Sauce (27 gm per packet x 4 pkts)   24 Chilli Sauce (30 gm per packet x 4 pkts )   24 Hainanese Chicken Rice Fragrance Oil per packet (480 gm)   20 - for 2 kg rice

IMPORTANT: Please read instructions carefully before cooking.

Fish Head Bee Hoon

INGREDIENTS
Fish Stock		5 portions
(A) Fish Head Bee Hoon Stock Mix*		500 gm
(B) Boiling Water (for Step A1)		1.5 litres
(C) Fish Head Bee Hoon Premix*		80 gm
(D) Water (for Step C2)		150 ml
(E) Fish Head Bee Hoon Aroma Mix*		20 gm
Garnishes & Condiments	per portion	5 portions
(F) Dried Thick Bee Hoon	130 gm	650 gm
(soaked in water for 1 hour till soft)
(G) Chye Sim (Mustard Green)	20 gm	100 gm
(H) Fish Head (cut intopieces)	200 gm	1 kg

Note: Fish types are up to individual preference. We recommend Fillet of Shen Yu (Snakehead Fish), Garoupa, Red Snapper or Codfish for cooking Fish Head Bee Hoon.

We recommend Dried Thick Bee Hoon for a tastier result. Please follow preparation instructions on the Bee Hoon packaging. You may also use fresh Thick Bee Hoon.

Sliced Fish Bee Hoon

INGREDIENTS
Fish Stock		5 portions
(A) Fish Head Bee Hoon Stock Mix*		500 gm
(B) Boiling Water (for Step A1)		1.5 litres
(C) Fish Head Bee Hoon Premix*		80 gm
(D) Water (for Step B2)		150 ml
(E) Fish Head Bee Hoon Aroma Mix*		20 gm
Garnishes & Condiments	per portion	5 portions
(F) Dried Thick Bee Hoon	130 gm	650 gm
(soaked in water for 1 hour till soft)
(G) Chye Sim (Mustard Green)	20 gm	100 gm
(H) Sliced Fish	170 gm	850 gm

Note: Fish types are up to individual preference. We recommend Fillet of Shen Yu (Snakehead Fish), Garoupa, Red Snapper or Codfish for cooking Sliced Fish Bee Hoon.

Keep the Sliced Fish in the chiller (do not rinse with water) if not used immediately. Before cooking, soak the Sliced Fish in water with 1 teaspoon of salt for around 1-2 minutes. Pour away the salt water and rinse the Sliced Fish with plain water.

We recommend Dried Thick Bee Hoon for a tastier result. Please follow preparation instructions on the Bee Hoon packaging. You may also use fresh Thick Bee Hoon.

Seafood Bee Hoon

INGREDIENTS
Seafood Soup		5 portions
(A) Fish Head Bee Hoon Stock Mix*		500 gm
(B) Boiling Water (for Step A1)		1.5 litres
(C) Ginger (sliced)		7 gm
Garnishes & Condiments	per portion	5 portions
(D) Sliced Fish	30 gm	150 gm
(E) Prawn	2 nos (50 gm)	10 nos (250 gm)
(F) Sliced Squid	16 gm	80 gm
(G) Tomato (wedges)	12 gm	60 gm
(H) Lettuce	16 gm	80 gm
(I) Dry Seaweed	0.5 gm	2.5 gm
(J) Dried Thick Bee Hoon#	130 gm	650 gm
(soaked in water for 1 hour till soft)
(K) Fried Shallot & Oil*	3 gm	15 gm
You may also prepare this dish as Seafood Soup.

Crab Bee Hoon

INGREDIENTS
Crab Soup		5 portions
(A) Fish Head Bee Hoon Stock Mix*		500 gm
(B) Boiling Water (for Step A1)		1.5 litres
(C) Chopped Ginger		15 gm
(D) Crab (cleaned, chopped into pieces)		1-1.2 kg
(E) Spring Onion		30 gm
(F) Chinese Wine		20 gm
Garnishes & Condiments	per portion	5 portions
(G) Dried Thick Bee Hoon#	130 gm	650 gm
(soaked in water for 1 hour till soft)
You may also prepare this dish as Crab Soup.
* Items available from PrimaTaste
# Optional

Fish Head Bee Hoon

Step A:
Cooking Procedures
Fish Soup

1. Pour (A) Fish Head Bee Hoon Stock Mix into a pot of (B) Boiling Water. Stir and mix well. Bring to boil on high heat.
2. The Fish Soup is ready for Step C.

Note: You should get about 2 litres of stock for cooking Fish Head Bee Hoon.

Step B:
Fried Fish Head

1. Heat cooking oil till very hot.
2. Fry (H)Fish Head pieces till golden brown.
3. Drain the Fish Head pieces and dry off oil.

Step C:
Preparation Procedures
Fish Head Bee Hoon

Note: These instructions are for cooking 1 portion.

1. Add (C) Fish Head Bee Hoon Premix into a bowl of (D) Water. Stir and mix well. Set aside for Step C5.
2. Pour 400 ml of Fish Soup (from Step A2) into a pot and bring to boil.
3. Add (E) Fish Head Bee Hoon Aroma Mix (as desired), (F) Dried Thick Bee Hoon and (G) Chye Sim into the pot. Stir and bring to boil.
4. Add (H) Fish Head pieces (from Step B3) and boil on high heat for 1 minute.
5. Add Fish Head Bee Hoon Premix mixture (from Step C1and as desired). Stir and mix well.
6. Serve immediately.

Optional: For XO Fish Head Bee Hoon, add one teaspoon of XO Brandy.

Sliced Fish Bee Hoon

Step A:
Cooking Procedures
Fish Soup

1. Pour (A) Fish Head Bee Hoon Stock Mix into a pot of (B) Boiling Water. Stir and mix well. Bring to boil on high heat.
2. The Fish Soup is ready for Step B.

Note: You should get about 2 litres of stock for cooking Sliced Fish Bee Hoon.

Step B:
Preparation Procedures
Sliced Fish Bee Hoon

Note: These instructions are for cooking 1 portion.

1. Add (C) Fish Head Bee Hoon Premix into a bowl of (D) Water. Stir and mix well. Set aside for Step B5.
2. Pour 400 ml of Fish Soup (from Step A2) into a pot and bring to boil.
3. Add (E) Fish Head Bee Hoon Aroma Mix (as desired), (F) Dried Thick Bee Hoon and (G) Chye Sim into the pot. Stir and bring to boil.
4. Add (H) Sliced Fish and boil on high heat for 1 minute.
5. Add Fish Head Bee Hoon Premix mixture (from Step B1and as desired). Stir and mix well.
6. Serve immediately.

Optional:
For XO Sliced Fish Bee Hoon, add one teaspoon of XO Brandy.

Seafood Bee Hoon

Step A:
Cooking Procedures
Fish Soup

1. Pour (A) Fish Head Bee Hoon Stock Mix into a pot of (B) Boiling Water. Stir and mix well. Bring to boil on high heat.
2. The Fish Soup is ready for Step B.

Note: You should get about 2 litres of stock for cooking Seafood Bee Hoon.

Step B:
Preparation Procedures
Seafood Bee Hoon

Note: These instructions are for cooking 1 portion.

1. Pour 400 ml of Fish Soup (from Step A2) into a pot and bring to boil.
2. Add (C) Sliced Ginger into the Fish Soup. Stir and boil for 1 minute.
3. Add (D) Sliced Fish, (E) Prawn, (F) Sliced Squid and (G)Tomato into the pot. Stir and boil for 5 minutes. Remove the froth from the surface.
4. Add (J) Dried Thick Bee Hoon if desired. Stir and bring to boil.
5. Pour the Seafood Bee Hoon over the (H) Lettuce and (I)Dry Seaweed.
6. Garnish with (K) Fried Shallot & Oil.
7. Serve immediately.

Crab Bee Hoon

Step A:
Cooking Procedures
Fish Soup

1. Pour (A) Fish Head Bee Hoon Stock Mix into a pot of (B)Boiling Water. Stir and mix well. Bring to boil on high heat.
2. The Fish Soup is ready for Step B.

Note: You should get about 2 litres of stock for cooking Crab Bee Hoon.

Step B:
Preparation Procedures
Crab Bee Hoon

Note: These instructions are for cooking 1 portion.

1. Pour 400 ml of Fish Soup (from Step A2) into a pot and bring to boil.
2. Add (C) Chopped Ginger into the Fish Soup. Stir and boil for 1 minute.
3. Add (D) Crab into the pot. Stir and boil for 5 minutes. Remove the froth from the surface.
4. Add (E) Spring Onion and (F)Chinese Wine. Stir and bring to boil.
5. Add (G)Dried Thick Bee Hoon if desired. Stir and bring to boil.
6. Serve immediately.

STORAGE

• Fish Head Bee Hoon Stock Mix
• Fish Head Bee Hoon Premix
• Fish Head Bee Hoon Aroma Mix

Store in cool, dry place. Refrigerate after opening and use within 3 days.

Estimated Yield Per Packet		No. of Portions
Fish Head Bee Hoon Stock Mixper packet (500 gm)		5
Fish Head Bee Hoon Premix per packet (80 gm)		5
Fish Head Bee Hoon Aroma Mixper packet (60 gm)		15

IMPORTANT: Please read instructions carefully before cooking.
INGREDIENTS
Fish Head Curry 1 fish head (A) Fish Head (Sea Bream) Approx. 1kg (1 no.) (B) Water 700 ml (C) Fish Head Curry Paste* 385 gm (D) Pineapple (sliced, 1 cm thick, 2-3 cm width) 50 gm (E) Tomato (¼ wedges) 50 gm (F) Lady's Fingers (4-5cm length) 50 gm (G) Eggplant (4-5 cm length, ¼ wedges) 50 gm (H) Chinese Celery (4-5 cm length) 6 gm (I) Spring Onion (4-5 cm length) 6 gm (J) Red Chilli (cut half lengthwise, seedless) 10 gm
Note: Fish types are up to individual preference. We recommend whole fish or fish head of Sea Bass, Garoupa or Red Snapper for cooking Fish Curry.
* Items available from Prima Taste
Step A: Preparation Procedures Steamed Fish Head
Clean (A) Fish Head and remove scales. Steam whole fish head for 10 minutes. If Fish Head is cut lengthwise into half sections, steam each half of the Fish Head for 4-5 minutes. After steaming, drain off excess water. The Steamed Fish Head is ready for Step B2.
Step B: Cooking Procedures Fish Head Curry
Add (B) Water and (C ) Fish Head Curry Paste in a claypot and stir well. Add (D) Pineapple and bring to boil on high heat. Add Steamed Fish Head (for Step A3) to claypot. Baste the Fish Head with the curry (from Step B1) a few times. Add (E) Tomato, (F) Lady's Fingers and (G) Eggplant into the curry. Sprinkle (J) Red Chilli on top of the Fish Head. Cover pot completely and cook for 10 minutes. Baste the fish with the curry occasionally while cooking. Turn off the fire. Add (H) Chinese Celery and (I) Spring Onion. Cover Pot. The Fish Head Curry is ready to be served.
Step C: Serving Suggestion Fish Head Curry
Serve Fish Head Curry with rice, baguette or roti prata.
STORAGE
Fish Head Curry Paste
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
Estimated Yield Per Packet	No. of Portions
Fish Head Curry Paste per packet (385 gm)	1 Fish Head (1 kg)

IMPORTANT: Please read instructions carefully before cooking.
INGREDIENTS
Fried Hokkien Prawn Mee Stock 10  portions (A) Water (for Step A1) 1.7 litres (B) Prawn Stock Mix* 500 gm
Garnishes & Condiments per portion   10  portions Hokkien Noodle 56 gm 560 gm Dry Thick Bee Hoon 104 gm 1.04 kg Egg (beaten) 1 no 10 nos Bean Sprouts 30 gm 300 gm Prawn (medium size) 19 gm (3 nos) 190 gm (30 nos) Pork Belly 20 gm 200 gm Pork Lard Oil 18 gm 180 gm Pork Lard 5 gm 50 gm Fish Sauce (Yu Lu) 2 gm 20 gm Chives (Ku Chye) 10 gm 100 gm Squid 20 gm 200 gm Garlic (chopped) 5 g 50 gm Sambal Chilli* as desired as desired Lime Juice* as desired as desired
* Items available from Prima Taste
Step A: Preparation Procedures Fried Hokkien Prawn Mee Stock
Add (A) Water into pot and bring to boil on high heat. Add Prawn, Squid and Pork Belly. Boil for 3 minutes and stir occasionally. Remove Prawn and Squid, and chill in ice water for 5 minutes. Cover pot and cook Pork Belly for 20 minutes on medium heat. Remove Pork Belly and set aside for Step B6. Pour (B) Prawn Stock Mix into the pot and bring to boil. Turn off heat. Fried Hokkien Prawn Mee Stock is ready for Step B.
Note: You should get about 2 litres of stock for cooking Fried Hokkien Prawn Mee.
Step B: Cooking Procedures Fried Hokkien Prawn Mee
Note: These instructions are for cooking 1 portion. Adjust timing and ingredient quantities as needed. Each portion requires 200 ml of Fried Hokkien Prawn Mee Stock. We recommend that you do not cook more than 5 portions at one time.
Soak Dry Thick Bee Hoon completely in a pot of water for about 1 hour till soft. Heat wok at medium heat. When the wok is hot, add Pork Lard Oil. (You may substitute Pork Lard Oil with vegetable oil for a healthier option.) Add Garlic and stir-fry till light golden brown. Add ¾ Egg and fry till cooked. Add Hokkien Noodle and soaked Thick Bee Hoon. Fry for 20 seconds. Add Fish Sauce and Pork Belly. Fry for 15 seconds. Add ⅔ Fried Hokkien Prawn Mee Stock (from Step A7) and cover wok for approximately 30 seconds. Stir-fry till gravy is almost dry. Add Squid, Bean Sprouts, Prawn, Chives (Ku Chye), Pork Lard and ⅓ Fried Hokkien Prawn Mee Stock into wok. Stir for 10 seconds. Fry till gravy is slightly dry and add in last ¼ Egg. Stir and mix well. Fried Hokkien Prawn Mee is ready to be served.
Note: We recommend serving with Sambal Chilli and Lime Juice available from Prima Taste.
STORAGE
Prawn Stock Mix Sambal Chilli Lime Juice
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
Estimated Yield Per Packet                                           No. of Portions Prawn Stock Mix per packet (500 gm)   10 Sambal Chilli (40 gm per packet x 5 pkts)   10 Lime Juice per packet (12 gm per packet x 3 pkts)   10

IMPORTANT: Please read instructions carefully before cooking.
INGREDIENTS
Boiled Chicken	20 portions
(A) Water (B) Hainanese Chicken Rice Premix* (C) Chicken Pullet (2.2-2.5kg each)	10 litres 300 gm 2 nos
Chicken Rice
(D) Hot Chicken Stock# (obtained from boiling Chicken) (E) Thai Rice (F) Hainanese Chicken Rice Fragrance Oil*	2.4-2.6 litres 2 kg 480 gm
Garnishes & Condiments	per portion	20 portions
Chilli Sauce*	as desired	as desired
Chicken Rice Ginger Sauce*	as desired	as desired
Chicken Rice Dark Soya Sauce*	as desired	as desired
Sesame Soya Sauce Oil*	15 gm	300 gm
Cucumber	20 gm	400 gm
Coriander Leaves	1.5 gm	30 gm
Recommended Chicken Soup Garnishes
Tau Hu (Beancurd), Shredded Lettuce, Coriander Leaves, Spring Onion
* Items available from Prima Taste
# Optional (can be replaced with water)
Note: Garnishes & Condiments are up to individual preferences.
Cooking Procedures
Step A: Boiled Chicken
Wash (C) Chicken Pullet and ensure that the cavity is thoroughly cleaned. Fill pot with (A) Water and (B) Hainanese Chicken Rice Premix. Cover the pot and bring to boil on high heat. When water boils, remove cover. Gently lower the (C) Chicken Pullet into the pot with its back facing up. Ensure it is submerged fully. Lower the fire till water is simmering. Keep the cover off. Simmer for 45 minutes. (If chicken is 1.8 to 2 kg, simmer for only 40 minutes.) Remove the (C) Chicken Pullet from stock pot and chill in ice water for 15 20 minutes. After chilling, hook up the (C) Chicken Pullet to drip off excess water. The chicken is ready to be served. See Serving Suggestion. Keep (D) Hot Chicken Stock for Step B2. The balance can be used for soup servings.
Step B:
Chicken Rice
Mix (E) Thai Rice and (F) Hainanese Chicken Rice Fragrance Oil into a rice cooker (appx. 4.2 litres volume). Gently mix evenly, add 2.4 2.6 litres of Chicken Stock (from Step A7) and mix well then set to cook. After 10 minutes of cooking, stir the rice well or till oil is evenly absorbed. When rice is cooked, fluff rice gently with chopstick. (Start from the side of the rice cooker and in an up-down motion towards the centre of the rice cooker. Do not stir while loosening rice, avoid scraping the bottom of the rice cooker). Close cooker and hold for 20-25 minutes at keep warm. The rice is ready to be served..
Step C:
Preparation Procedures
Sesame Soya Sauce Oil
Put the packet of Sesame Soya Sauce Oil into a pot of boiling water and boil for 5 minutes. Pour Sesame Soya Sauce Oil from packet into bowl and leave at room temperature.
Step D:
Serving Suggestion
Hainanese Chicken Rice
Chop up Chicken Pullet and place on a plate with sliced Cucumber. Lace the chicken with Sesame Soya Sauce Oil and garnish it with Coriander Leaves. Serve Chicken Pullet separately with Rice, Chilli Sauce, Chicken Rice Ginger Sauce and Chicken Rice Dark Soya Sauce.
STORAGE
Hainanese Chicken Rice Premix Hainanese Chicken Rice Fragrance Oil Sesame Soya Sauce Oil Chicken Rice Ginger Sauce Chicken Rice Dark Soya Sauce Chilli Sauce
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.

Estimated Yield Per Packet	No. of Portions
Hainanese Chicken Rice Fragrance Oil per packet (480 gm)	20
for 2 kg rice
Hainanese Chicken Rice Premix per packet (300 gm) Sesame Soya Sauce Oil per packet (500 gm) Chicken Rice Ginger Sauce (24 gm per packet x 4 pkts) Chicken Rice Dark Soya Sauce (27 gm per packet x 4 pkts) Chilli Sauce (30 gm per packet x 4 pkts)	2 whole boiled chicken 33 24 24 24

IMPORTANT: Please read instructions carefully before cooking.

INGREDIENTS
IndianCurry		10 portions
(A) Indian Curry Paste*		1 kg
(B) Water (for Step A2)		2 litres
(C) Indian Curry Premix*		50 gm
(D) Water (for Step A4)		410 ml
(E) Chicken (large chopped pieces)		1.8 kg
Garnishes & Condiments
	per portion	10 portions
Tomatoes (wedges)	36 gm	360 gm
Brinjal (cubes)	31 gm	310 gm
Green Chilli (deseeded & sliced half)	6 gm	60 gm

* Items available from Prima Taste

Step A:
Cooking Procedures

1. Add (A) Indian Curry Paste into pot. Stir well and cook on medium heat for 1 minute. Stir occasionally.
2. Add (B) Water into pot, stir and mix well. Cover the pot and bring to boil. After boiling, simmer for 8 minutes.
3. Add (E) Chicken, Tomatoes, Brinjal, Green Chilli and simmer for 15 minutes on medium heat with the pot covered. Stir occasionally.
4. Pour (C) Indian Curry Premix and (D) Water into a bowl. Stir and mix well. Add mixture to pot and simmer for 17 minutes. Cover the pot and stir occasionally.
5. The Indian Curry is ready to be served.
   

STORAGE

• Indian Curry Paste
• Indian Curry Premix

Store in cool, dry place. After opening, keep pack refrigerated and used within 3 days.

Estimated Yield Per Packet	No. of Portions
Indian Curry Paste per packet (1 kg)	10
Indian Curry Premix per packet (50 gm)	10

Laksa (Coconut Curry Noodle) IMPORTANT: Please read instructions carefully before cooking. Ingredients Laksa Gravy 25 - 35 portions   (A) Laksa Premix* (B) Water (for Step A1) (C) Laksa Paste (With Laksa Leaves)* (D) Tau Pok (Fried Beancurd) 870 gm 6 litres 1 kg 35 nos         Garnishes & Condiments       per portion 25 - 35 portions Laksa Noodle Fish Cake (sliced) Prawn (medium size, cooked) Sambal Chilli* Bean Sprouts 145 gm 15 gm 13 gm (2 nos) as desired 28 gm 5.1 kg 525 gm 455 gm (70 nos) as desired 980 gm       * Items available from Prima Taste       Step A: Cooking Procedures Mix (A) Laksa Premix and (B) Water into a bowl. Stir and mix well. Pour mixture into pot and boil on low heat. Add (C) Laksa Paste (With Laksa Leaves) into pot and mix well. Bring Laksa gravy to boil on high heat. Do not cover the pot. Continue to boil for 10 minutes. Add (D) Tau Pok and boil for another 10 minutes. The Laksa Gravy is ready to be served. Step B: Preparation Procedures Laksa Blanch Laksa Noodle and Bean Sprouts in boiling water for about 5 seconds. Shake off excess water from blanched Laksa Noodle and Bean Sprouts and put them into noodle bowl. Stir gravy gently before serving. Scoop Laksa gravy into noodle bowl and decorate with all other garnishes. (Stir gravy to make it even and to avoid having a layer of oil on the surface). Serve immediately. Note: Blanching of Laksa Noodle refers to heating of pre-cooked noodle. If using spaghetti, linguini or dry rice vermicelli instead, cook noodle to your desired texture. Storage Laksa Paste (With Laksa Leaves) Laksa Premix Sambal Chilli Store in cool, dry place. After opening, keep pack refrigerated and used within 3 days. Estimated Yield Per Packet No. of Portions   Laksa Paste (With Laksa Leaves) per packet (1 kg) 25-35   Laksa Premix per packet (870gm) 25-35   Sambal Chilli (40 gm per packet x 18 pkts) 36

IMPORTANT: Please read instructions carefully before cooking.

INGREDIENTS
Lor Mee		11 portions
(A) Lor Mee Stock Mix*		1 kg
(B) Water (for Step A1)		3.2 litres
(C) Belly Pork		330 gm
(D) Lean Meat		190 gm
(E) Boiled Egg		5 nos
(F) Lor Mee Premix*		250 gm
(G) Water (for Step A5)		510 ml
(H) Fresh Egg (for Step A4)		50 gm (1 medium egg)
Garnishes & Condiments
Fried Meat Balls	per portion	11 portions
(I) Minced Pork	30 gm	330 gm
(J) Shallot (chopped)	2 gm	22 gm
(K) Sweet Turnips (chopped)	9 gm	100 gm
(L) Egg (for Step B1)	3.6 gm	39.5 gm (1 small egg)
(M) Lor Mee Meat Seasoning Oil*	2.7 gm	30 gm
(N) Lor Mee Meat Seasoning Powder*	6.3 gm	70 gm
(for Step B1)
(O) Cooking Oil	90 ml	1 litre
Fried Red Snapper Fillet
(P) Red Snapper Fillet	27 gm	300 gm
(Q) Lor Mee Meat Seasoning Powder*	6.3gm	70 gm
(for Step C2)
	per portion	11 portions
Flat Hokkien Noodle	120 gm	1.32 kg
Bean Sprouts	30 gm	330 gm
Chinese Celery (chopped)	2.5 gm	27.5 gm
Red Chilli (sliced thinly)	5 gm	55 gm
Garlic (blend 30 ml of water with	6 gm	66 gm
40 gm of garlic)
Black Vinegar#	as desired	as desired

* Items available from Prima Taste
# Optional

Note: Garnishes are up to individual preferences. You may substitute Flat Yellow Noodles with other noodles like Bee Hoon (Rice Vermicelli). You may also substitute the chopped sweet turnips with chopped water chestnuts.

Step A:
Cooking Procedures
Braised Sauce and Braising of Belly Pork and Lean Meat

1. Bring (A) Lor Mee Stock Mix and (B) Water to boil.
2. Add (C) Belly Pork, (D) Lean Meat, (E) Boiled Egg and mix well. Simmer on medium low heat for 60 minutes.
3. Remove the belly pork, lean meat and boiled egg. Cut the belly pork and lean meat into thin slices and halve the egg. Set aside for Step D5.
4. Bring the stock to boil on high heat. Beat (H) Egg and add to stock slowly while stirring it gently with a ladle for 30 seconds.
5. Pour (F) Lor Mee Premix and (G) Water into a bowl. Stir and mix well.
6. Add mixture slowly into pot, stirring it at the same time in a fast, clockwise motion.
7. Boil for 30 seconds and turn off fire.
8. Set aside the Braised Sauce for Step D4.

Step B:
Cooking Procedures
Fried Meatballs

Note: For Step B3, wear a glove to prevent the meat mixture from sticking to your palms.

1. Place (I) to (M) in a mixing bowl. Mix well and add (N) Lor Mee Meat Seasoning Powder last. Set aside for 30 minutes or leave it overnight in the fridge.
2. Heat (O) Cooking Oil in a wok.
3. Shape the meat mixture into balls, each weighing approximately 25 gm.
4. Fry the meatballs on medium low heat for 8 minutes or till golden brown.
5. Remove meatballs and drain off the oil. Set aside for Step D5.

Step C:
Cooking Procedures
Fried Red Snapper Fillet

1. Cut (P) Red Snapper Fillet into 2 x 1.5 x 1 cm pieces.
2. Place (P) Red Snapper Fillet pieces and (Q) Lor Mee Meat Seasoning Powder in a mixing bowl. Mix well. Set aside for 30 minutes or leave it overnight in the fridge.
3. Reheat (O) Cooking Oil in a wok.
4. Fry (P) Red Snapper Fillet pieces on medium low heat for approximately 5 minutes or till golden brown.
5. Remove Fried Red Snapper Fillet pieces and drain off the oil. Set aside for Step D5.

Step D:
Serving Suggestion
Lor Mee

1. Blanch Flat Hokkien Noodle in boiling water for about 10-20 seconds.
2. Blanch Bean Sprouts in boiling water for about 5 seconds.
3. Shake off excess water from blanched noodle and bean sprouts and put them into the noodle bowl.
4. Add Braised Sauce (from Step A8) into the noodle bowl.
5. Add Chinese Celery, Red Chilli, Garlic, Braised Egg, Fried Red Snapper Fillet pieces, Braised Belly Pork, Braised Lean Meat and Fried Meatballs. Add desired amount of Black Vinegar by the side.
6. The Lor Mee is ready to be served.

Note: We recommend serving Lor Mee hot.

STORAGE

• Lor Mee Stock Mix
• Lor Mee Premix
• Lor Mee Meat Seasoning Oil
• Lor Mee Meat Seasoning Powder

Store in cool, dry place. Refrigerate after opening and use within 3 days.

Estimated Yield Per Packet	No. of Portions
Lor Mee Stock Mix per packet (1 kg)	11
Lor Mee Premix per packet (250 gm)	11
Lor Mee Meat Seasoning Oil per packet (30 gm)	11
Lor Mee Meat Seasoning Powder (70 gm per packet x 2 pkts)	11

IMPORTANT: Please read instructions carefully before cooking.

INGREDIENTS
Mee Goreng	per portion	4-6 portions
(A) Mee Goreng Paste*	45 gm	180 gm
(B) Water	10 ml	30 ml
Garnishes	per portion	4-6 portions
Vegetable Oil	25 ml	60 ml
Eggs (beaten)	1 no	3 nos
Onions (cubes)	35 gm	100 gm
Cabbage (shredded thinly)	30 gm	100 gm
Potatoes (cooked, skinned and diced)	35 gm	60 gm
Tomatoes (cubes)	35 gm	120 gm
Prawn (medium size, cooked and shelled)	40 gm	160 gm
Hokkien Noodle	120 gm	600 gm
Extra Hot Chilli Mix*	as desired	as desired
Green Chilli (sliced)	8 gm	30 gm
Green Pea	20 gm	50 gm
Lime Juice*	as desired	as desired

* Items available from Prima Taste.

Cooking Procedures
Mee Goreng

Note: These instructions are for cooking 1 portion. Adjust timing and ingredient quantities as needed. We recommend that you do not cook more than 6 portions at one time.

1. Heat wok till hot and add Vegetable Oil.
2. Add beaten Eggs and fry till slightly cooked.
3. Add Onions, Cabbage, Potatoes and Tomatoes. Stir-fry on medium heat till slightly cooked.
4. Add Prawn and stir-fry for 1-2 minutes.
5. Add Hokkien Noodle and stir-fry till slightly dry.
6. Add (A) Mee Goreng Paste and (B) Water. Mix well and stir-fry.
7. Add Green Chilli, Green Pea and desired amount of Extra Hot Chilli Mix. Stir-fry till noodle is dry.
8. Serve Mee Goreng hot. Add Lime Juice to taste.

STORAGE

• Mee Goreng Paste
• Extra Hot Chilli Mix
• Lime Juice

Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.

Estimated Yield Per Packet	No. of Portions
Mee Goreng Paste per packet (1 kg)	25
Extra Hot Chilli Mix (5gm per packet x 25 pkts)	25
Lime Juice (12 gm per packet x 8 pkts)	25

IMPORTANT: Please read instructions carefully before cooking.

INGREDIENTS
Mee Rebus Gravy		15-20 portions
(A) Mee Rebus Premix*		132 gm
(B) Water (for Step B1)		550 ml
(C) Mee Rebus Paste*		1 kg
(D) Water (for Step B2)		2 litres
Garnish	per portion	20 portions
Hokkien Noodle	140 gm	2.8 kg
Sweet Soya Bean Sauce*	as desired	as desired
Lime Juice*	as desired	as desired
Boiled Egg	1 no	20 nos
Optional Garnish	per portion	20 portions
Prawn (medium size, cooked)	13 gm (2 nos)	260 gm (40 nos)
Bean Sprouts	28 gm	560 gm
Green Chilli	6 gm	120 gm
Fried Beancurd Cubes	30 gm	600 gm
Fried Mini Shrimp	5 gm	100 gm
Chinese Celery	10 gm	200 gm
Fried Shallot	4 gm	80 gm

* Items available from Prima Taste
Note: Optional garnishes are up to individual preferences

Step A:
Cooking Procedures
Fried Beancurd Cubes

1. Heat 250 ml of cooking oil in wok till very hot.
2. Turn off fire and fry Beancurd Cubes in hot oil for about ½ to 1 minute till crispy.
3. Drain the Beancurd Cubes and dry off oil.

Step B:
Cooking Procedures
Mee Rebus Gravy

1. Mix (A) Mee Rebus Premix + (B) Water = Premix Mixture. Stir well.
2. In separate pot, put (C) Mee Rebus Paste and (D) Water, mix well and bring to boil.
3. Add Premix Mixture slowly to the boiling gravy. Stir briskly with a whisk till gravy is thickened. Turn the fire to low heat and simmer for 2 minutes, without covering the pot.
4. Transfer gravy into bain marie (set temperature at 90°C) or into a slow cooker (auto regulated) or into a pot on low heat. (This procedure is to ensure the gravy will not dry up or turn lumpy.) Cover the pot.
5. The Mee Rebus Gravy is ready to be served.

Step C:
Preparation Procedures
Mee Rebus Noodles

1. Blanch Hokkien Noodle and Bean Sprouts in boiling water for about 5 seconds.
2. Shake off excess water from blanched Hokkien Noodle and Bean Sprouts and put them into a bowl.
3. Stir Mee Rebus Gravy gently before scooping onto noodles and garnish with all the other ingredients. (Stir gravy to make it even and to prevent lumpiness.)
4. Serve immediately.

STORAGE

• Mee Rebus Paste
• Mee Rebus Premix
• Lime Juice
• Sweet Soya Bean Sauce

Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.

Estimated Yield Per Packet	No. of Portions
Mee Rebus Paste per packet (1kg)	20
Mee Rebus Premix per packet (132 gm)	20
Lime Juice (12 gm per packet x 7 pkts)	20
Sweet Soya Bean Sauce (12 gm per packet x 10 pkts)	20

Mee Siam (Sweet & Tangy Vermicelli) IMPORTANT: Please read instructions carefully before cooking. Ingredients Bee Hoon / Rice Vermicelli 10 - 15 portions (A) Dry Bee Hoon 630 gm (approx 1.1kg after soaking) (B) Bee Hoon Sambal* 160 gm (C) Water (for Step B2) 375 ml Mee Siam Gravy 10 - 15 portions (D) Mee Siam Paste* (E) Water (for Step C1) 1 kg 2.25 litres Garnishes & Condiments per portion 10 - 15 portions Stir-Fried Sambal Bee Hoon 110 gm 1.1 kg Boiled Egg 1 no 15 nos Ku Chye (Chives) 3 gm 45 gm Prawn (medium size, cooked) 13 gm (2 nos) 195 gm (30 nos) Sambal Chilli* as desired as desired Tau Pok Cubes (Fried Beancurd Cubes) 5 gm 75 gm Lime Juice* as desired as desired * Items available from Prima Taste Note: Garnishes & condiments are up to individual preferences Step A: Cooking Procedures Fried Tau Pok Cubes (Fried Beancurd Cubes) Heat 250 ml of cooking oil in wok till very hot. Turn off fire and fry Tau Pok Cubes in hot oil for about ½ to 1 minute till crispy. Drain the Tau Pok Cubes and dry off oil. Step B: Cooking Procedures Bee Hoon / Rice Vermicelli Soak (A) Dry Bee Hoon completely in a pot of water for about 1 hour till soft. Heat up (B) Bee Hoon Sambal with (C) Water in wok on medium heat for 1 minute. Stir well. Add soaked Bee Hoon and stir-fry. Use a pair of chopsticks to mix the gravy with the Bee Hoon until the gravy is evenly soaked up by the Bee Hoon. Remove Stir-Fried Sambal Bee Hoon from wok and store in tray ready for serving. Step C: Cooking Procedures Mee Siam Gravy Mix (D) Mee Siam Paste and (E) Water well in pot and bring to boil. Simmer for 20 minutes, without covering the pot. The Mee Siam Gravy is ready to be served. Step D: Serving Suggestion Mee Siam Put Stir-Fried Sambal Bee Hoon into bowl. Stir Mee Siam Gravy gently before pouring onto Stir-Fried Sambal Bee Hoon. (Stir gravy to make it even and to avoid having a layer of oil on the surface). Add the other garnishes. Serve immediately. Storage Mee Siam Paste Bee Hoon Sambal Sambal Chilli Lime Juice Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days. Estimated Yield Per Packet No. of Portions Mee Siam Paste per packet (1 kg) 15 Bee Hoon Sambal per packet (160 gm) 15 Sambal Chilli (40 gm per packet x 8 pkts) 16 Lime Juice per packet (12 gm per packet x 5 pkts) 15

IMPORTANT: Please read instructions carefully before cooking.

Nonya Sambal Chicken
INGREDIENTS	1 Dish
(A) Cooking Oil	5 ml
(B) Onions	20 gm
(C) Tomatoes (quarters)	40 gm
(D) Chicken (small boneless pieces)	120 gm
(E) Nonya Sambal Paste*	100 gm
We recommend that you use skinless chickenbreast meat for a less oily result.
Nonya Sambal Prawn
INGREDIENTS	1 Dish
(A) Cooking Oil	10 ml
(B) Prawn (medium)	120 gm
(C) Onions (quarters)	20 gm
(D) Tomatoes (quarters)	40 gm
(E) Nonya Sambal Paste*	100 gm
(F) Water	34 ml
Nonya Sambal Sotong
INGREDIENTS	1 Dish
(A) Cooking Oil	10 ml
(B) Onions (quarters)	20 gm
(C) Tomatoes (quarters)	40 gm
(D) Nonya Sambal Paste*	100 gm
(E) Sotong (Squid, ½ inch rings)	120 gm
(F) Water	34 ml

* Items available from Prima Taste
Note:

• Nonya Sambal Paste can also be used for other dishes as desired or as a cold dip.
• Nonya Sambal Paste is packed in 1 kg.

Nonya Sambal Chicken

Step A:
Preparation Procedures
Nonya Sambal Chicken

1. Heat (A) Cooking Oil in wok for about 10 seconds on medium heat until hot.
2. Add (B) Onions and stir fry for 15 seconds.
3. Add (C) Tomatoes and stir fry for 15 seconds.
4. Add (D) Chicken and stir fry for another 1 minute.
5. Pour (E) Nonya Sambal Paste and mix well. Stir fry for ½ minute.
6. The Nonya Sambal Chicken is ready to be served.

Nonya Sambal Prawn

Step A:
Preparation Procedures
Prawn without Shell

1. Clean (B) Prawn by removing the head and shell except the tail.
2. Slit the back of the Prawn and remove the intestine. Prawn is ready for Step B2.

Alternative Preparation Procedures
Whole Prawn without Shell

1. Clean (B) Prawn, leaving head, shell and tail on. Slit the back of the Prawn and remove the intestine.
2. Deep fry for 7 seconds. Prawn is ready for Step B2.

Step B:
Cooking Procedures
Nonya Sambal Prawn

1. Heat (A) Cooking Oil in wok for about 10 seconds on medium heat until hot.
2. Add (B) Prawn (from Step A2) and stir fry for 10 seconds. Push Prawn to one side of the wok.
3. Add (C)Onions and (D) Tomatoes and stir fry for 20 seconds.
4. Add (E) Nonya Sambal Paste and stir fry for 10 seconds. (Make sure the ingredients are mixed well)
5. Pour (F) Water around the wok and stir fry for 20 seconds.
6. The Nonya Sambal Prawn is ready to be served.

Note: Do not overcook the prawns.

Nonya Sambal Sotong

Step A
Cooking Procedures
Nonya Sambal Sotong

1. Heat (A) Cooking Oil in wok for about 10 seconds on medium heat until hot.
2. Add (B)Onions and (C) Tomatoes and stir-fry for 20 seconds.
3. Add (D) Nonya Sambal Paste and stir-fry for 10 seconds.
4. Add (E) Sotong and stir-fry for another 10 seconds.
5. Pour (F) Water around the wok and stir-fry for 20 seconds.
6. The Nonya Sambal Sotong is ready to be served.

Note: Do not overcook the sotong.

STORAGE

• Nonya Sambal Paste

Store in cool, dry place. After opening, keep pack refrigerated and used within 3 days.

Estimated Yield Per Packet	No. of Portions
Nonya Sambal Paste per packet (1 kg)	up to 10 dishes

IMPORTANT: Please read instructions carefully before cooking.

INGREDIENTS
Otak Otak	20 pieces, 1 piece-80gm
(A) Mackerel (3cm chunks, skinless) (for Step A1)	210 gm
(B) Mackerel (3cm chunks, skinless) (for Step A2)	610 gm
(C) Egg (medium size)	190 gm (3.5-4 nos)
(D) Otak Otak Paste*	500 gm
(E) Vegetable Oil	16 ml
(F) Otak Otak Premix*	60 gm
(G) Water	65 ml
(H) Banana Leaves	20 pcs
(I) Vegetable Oil (for glazing)	as desired

* Items available from Prima Taste
Note: Ingredients are up to individual preferences

Step A:
Preparation Procedures
Otak Otak Mix

Note: If you do not have an electric cake mixer, chop or mince the Mackerel.

1. Add (A) Mackerel into cake mixer (attached with flat beater or paddle). Mix until it forms into a coarse paste.
2. Mix (B) Mackerel and (C) Egg together and add into mixing bowl. Mix well to obtain paste texture.
3. Pour (D) Otak Otak Paste and (E) Vegetable Oil into the mixing bowl. Scrape the bowl thoroughly to mix evenly.
4. Add (F) Otak Otak Premix. Scrape the bowl to mix in evenly.
5. Add (G) Water and continue mixing for 1 minute till mixture is evenly blended. Set aside for Step C1.

Step B:
Banana Leaf

1. Wash (H) Banana Leaves. Wipe dry and cut into approximately 20cm x 18cm size.
2. Heat the cut Banana Leaves over direct fire on high heat for 4-6 seconds till glossy. Do not burn the Banana Leaves.

Step C:
Cooking Procedures
Otak Otak

1. Place 80 gm or desired amount of Otak Otak Mix (from Step A5) on the centre of Banana Leaf (with the glossy and rough side facing up). Fold in both sides and press down gently. Seal both ends with toothpicks and trim off excess edges.
2. Brush both sides of Otak Otak with Vegetable Oil.
3. Grill the Otak Otak on a griller on high mode for 1 minute 15 seconds or more for each side. (Banana Leaf must be slightly burnt). Alternatively, you may grill Otak Otak in a frying pan on medium heat. Grill for 1-2 minutes on each side until cooked.
4. The Otak Otak is ready to be served.

STORAGE

• Otak Otak Paste
• Otak Otak Premix

Store in cool, dry place. After opening, keep pack refrigerated and used within 3 days.

Estimated Yield Per Packet	No. of Portions
Otak Otak Paste per packet (500gm)	20
Otak Otak Premix per packet (60gm)	20

IMPORTANT: Please read instructions carefully before cooking.

INGREDIENTS
Popiah	per roll	20 rolls
(A) Popiah Vegetable Filling with Bamboo Shoots*	50 gm	1 kg
(B) Pork & Mushroom Filling*	18 gm	360 gm
(C) Popiah Skin	1 pc	20 pcs
(D) Water	8.6 ml	172 ml
Garnishes & Condiments	per roll	20 rolls
(E) Prawn (medium size, cooked, halved)	2 pcs	40 pcs
(F) Sweet Sauce	8 gm	160 gm
(G) Grated Peanut	3 gm	60 gm
(H) Bean Sprouts	20 gm	400 gm
(I) Local Lettuce	1 pc	20 pcs
(J) Boiled Egg	20 gm	400 gm
(K) Chilli Paste*	as desired	as desired
(L) Garlic Powder*	as desired	as desired
(M) Coriander Leaves	18 gm	360 gm
(N) Crab Meat#	9 gm	180 gm

* Items available from Prima Taste
# Optional
Note: Garnishes & condiments are up to individual preferences

Step A:
Cooking Procedures

1. Heat packet of (A) Popiah Vegetable Fillings with Bamboo Shoots in pot of boiling water for 20 minutes. Cut open the packet and transfer to slow cooker on low setting to keep warm.
2. Heat packet of (B) Pork and Mushroom Fillings in pot of boiling water for 20 minutes. Cut open the packet and transfer to slow cooker on low setting to keep warm.
3. Slice (J) Boiled Egg into thin slices or cut it into small cubes. Boiled Egg is ready for Step A5.
4. Pour (L) Garlic Powder in a bowl. Add (D) Water and mix well using a whisk. Garlic Paste is ready for Step A5.
5. Lay a piece of (I) Local Lettuce on (C) Popiah Skin and spread Garlic Paste (from Step A4) and (K) Chilli Paste on it. Add (H) Bean Sprouts, (J) Boiled Egg (for Step A3), (M) Coriander Leaves, (E) Prawn and (N) Crab Meat.
6. Add (B) Pork and Mushroom Fillings and (A) Popiah Vegetable Fillings with Bamboo Shoots (squeeze dry).
7. Top with (G) Grated Peanut and (F) Sweet Sauce.
8. Roll up the Popiah, and cut into 4 pieces or as desired.
9. The Popiah is ready to be served.

STORAGE

• Popiah Vegetable Filling with Bamboo Shoots
• Pork & Mushroom Fillings
• Garlic Powder
• Chilli Paste

Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.

Estimated Yield Per Packet	No. of Portions
Popiah Vegetable Fillings with Bamboo Shoots per packet (1 kg)	20 rolls
Pork and Mushroom Fillings per packet (500 gm)	27 rolls
Garlic Powder per packet (100 gm)	50 rolls
Chilli Paste per packet (500 gm)	250 rolls

IMPORTANT: Please read instructions carefully before cooking.

PrawnStock		4-6 portions
(A) Water		1.4 litres
(B) Prawn (medium size)		336 gm (12 nos)
(C) Pork Loin Rib		310 gm
(D) Pork Hind Lean		70 gm
(E) Prawn Stock Mix*		500 gm
Garnishes & Condiments	per portion	4-6 portions
Hokkien Noodle	140 gm	840 gm
Bean Sprouts	28 gm	168 gm
Fried Shallot & Oil*	8 gm	48 gm
Pork Lard	3 gm	18 gm
Prawn Mee Chilli Powder*	1.5 gm	9 gm
Sambal Chilli*	as desired	as desired
Red Chilli(sliced)	20 gm	120 gm
Garlic Soya Sauce	15 gm	90 gm
(add chopped garlic to Light Soya Sauce)
Garlic Powder*	as desired	as desired

* Items available from Prima Taste

Step A:
Cooking Procedures

1. Add (A) Water into a pot and bring to boil. Add (B) Prawn and cook for 3 minutes on high heat. Remove and cool in iced water. Shell prawn and set aside as garnish.
2. Add (C) Pork Loin Rib and (D) Pork Hind Lean into pot, bring to boil and simmer for 25 minutes on medium heat. Cover the pot and remove scum (if any). Stir occasionally.
3. Add (E) Prawn Stock Mix and bring to boil.
4. Remove (C) Pork Loin Rib and (D) Pork Hind Lean and cool in iced water. Set aside as garnish.
5. The Prawn Soup is ready to be served.

Note: You should get 1.4 litres of soup for serving.

Step B1:
Preparation Procedure
Prawn Noodle Soup

1. Blanch Hokkien Noodle and Bean Sprouts in boiling water for about 5 seconds.
2. Shake off excess water from blanched Hokkien Noodle and Bean Sprouts and put them into bowl.
3. Stir the Prawn Soup gently and scoop it into bowl. Garnish with Cooked Prawn, Pork Rib or Sliced Pork Hind Lean, Pork Lard and Fried Shallot & Oil.
4. Serve with Prawn Mee Chilli Powder, Garlic Soya Sauce and sliced Red Chilli.

Step B2:
Prawn Noodle Dry

1. Prepare noodle bowl with Pork Lard, Fried Shallot & Oil, Sambal Chilli, Garlic Soya Sauce and some Prawn Stock.
2. Blanch Hokkien Noodle and Bean Sprouts in boiling water for about 5 seconds.
3. Shake off excess water from blanched Hokkien Noodle and Bean Sprouts and put them into bowl.
4. Garnish with Cooked Prawn, Pork Rib or Sliced Pork Hind Lean and Fried Shallot & Oil. Garlic Powder can be added if desired.
5. Serve with Prawn Mee Chilli Powder, Garlic Soya Sauce, sliced Red Chilli and a bowl of Prawn Soup.

 Storage

• Prawn Stock Mix
• Prawn Mee Chilli Powder
• Garlic Powder
• Fried Shallot & Oil
• Sambal Chilli

Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.

Estimated Yield Per Packet	No. of Portions
Prawn Stock Mix per packet (500 gm)	5
Prawn Mee Chilli Powder (5 gm per packet x 2 pkts)	6
Garlic Powder (5 gm per packet x 2 pkts)	6
Fried Shallot & Oil (25 gm per packet x 2 pkts)	6
Sambal Chilli (40 gm per packet x 2 pkts)	6

Rendang IMPORTANT: Please read instructions carefully before cooking. Beef Rendang Ingredients Beef Rendang 14 portions   (A) Beef Shin+ (B) Water# (C) Rendang Paste* (D) Prima Coconut Premix* 3.2 kg approx. 3.7 litres 1 kg 440 gm   * Items available from Prima Taste # Note: Volume of water added can vary due to the size of pot and the beef used (beef from different parts of the world can have different textures). + You may use other beef cuts that are suitable for stew or other types of meat such as chicken and lamb. Step A: Cooking Procedures Add (A) Beef Shin into boiling (B) Water and cook over medium heat for 15 mins. Remove beef shin from water and cut into chunks. Set water aside for later use. Stir-fry (C) Rendang Paste for 2 mins on high heat in a pot. Add beef chunks and stir-fry for 7 mins. Stir and mix well half packet of (D) Prima Coconut Premix and (B) Water (from Step A1) into a bowl. Add mixture into pot and bring to boil on high heat. Cover pot, lower heat and simmer for 3 hrs. Stir occasionally and add water intermittently into pot (volume of water must be always sufficient to cover above the meat. Cooking time may vary for different beef cuts and power of stove fire). Add and mix well balance Prima Coconut Premix into pot about 10 mins before end of cooking time. Continue to simmer till gravy is slightly thicken and glossy. (Gravy should cover half the beef chunks and should not be too thick.) Step B: Serving Suggestion Beef Rendang Serve with warm rice or bread. Storage Rendang Paste Prima Coconut Premix Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days. Estimated Yield Per Packet No. of Portions   Rendang Paste per packet (1 kg) 14   Prima Coconut Premix per packet (440 gm) 14   Chicken Rendang Ingredients Chicken Rendang 20 - 25 portions   (E) Rendang Paste* (F) Chicken Leg (Boneless, skinless, chunks) (G) Water (H) Prima Coconut Premix* 1 kg 4.8 kg 100 ml 440 gm   * Items available from Prima Taste Step A: Cooking Procedures Heat pot till hot. Add (A) Rendang Paste and stir-fry for 2 minutes on medium high heat. Add (B) Chicken Leg and stir-fry for 5 minutes. Add (C) Water and (D) Prima Coconut Premix. Stir and mix well. Bring to boil on medium high heat. Stir constantly to prevent burn at base and side of pot. Simmer on medium high heat for 18 minutes. (Cooking time may vary for different chicken cuts.) Stir constantly while simmering. (Gravy should be slightly thick and Chicken is evenly coated with gravy.) Step B: Serving Suggestion Chicken Rendang Serve with warm rice or bread. Storage Rendang Paste Prima Coconut Premix Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days. Estimated Yield Per Packet No. of Portions   Rendang Paste per packet (1 kg) 20 - 25   Prima Coconut Premix per packet (440 gm) 20 - 25

Rojak (Singapore Salad) IMPORTANT: Please read instructions carefully before cooking. Ingredients Rojak Sauce 1 dish (A) Rojak Sauce Paste* (B) Water (for Step B1) (C) Extra Hot Chilli Mix* (D) Rojak Premix* (E) Peanut Bits 100 gm (4½ Chinese soup spoon) 9 ml (1 tbsp) 1 gm or as desired 18 gm or as desired 40 gm Rojak   (F) Cucumber (sliced, 4 x 2 cm) (G) Pineapple (sliced, 4 x 1 cm) (H) Sweet Turnip (sliced, 4 x 1 cm) (I) Tau Pok (Fried Bean Curd) (sliced, 0.5 cm) (J) Chinese Dough Fritters (You Tiao) (sliced 1 cm, half roll) (K) Bean Sprouts (L) Jellyfish 40 gm 55 gm 42 gm 8 gm 15 gm 22 gm 10 gm Garnishes & Condiments   (M) Local Lettuce (N) Coriander Leaves 7 gm (1 pc) 0.4 gm (2 pcs) * Items available from Prima Taste Note: Ingredients and garnishes are up to individual preferences Step A: Preparation Procedures Rojak Ingredients Heat (I) Tau Pok and (J) Chinese Dough Fritters without oil in a frying pan on low heat for 5 minutes. Slice Tau Pok and Chinese Dough Fritters and set aside for Step C1. Blanch (K) Bean Sprouts in boiling water for 2 seconds. Drain dry, spread out onto a plate to cool down. Set aside for Step C1. Step B: Rojak Sauce Using a wooden spoon, mix (A) Rojak Sauce Paste and desired amount of (B) Water in a mixing bowl. Add desired amount of (C) Extra Hot Chilli Mix and mix well. Add desired amount of (D) Rojak Premix and mix well. Add approx. 30 gm of (E) Peanut Bits into the mixing bowl. Put the balance Peanut Bits aside for Step C3 as garnishes. Mix well. Step C: Rojak Add ingredients (F) to (L) into mixing bowl. Use a wooden spoon to mix well and evenly. Put (M) Local Lettuce on a serving plate and scoop Rojak onto it. Sprinkle (E) Peanut Bits (approx. 10 gm) and (N) Coriander Leaves onto Rojak. The Rojak is ready to be served. Storage Rojak Sauce Paste Rojak Premix Extra Hot Chilli Mix Store in cool, dry place. After opening, keep pack refrigerated and used within 3 days. Estimated Yield Per Packet No. of Portions   Rojak Sauce Paste per packet (500 gm) up to 5 dishes   Rojak Premix per packet (90 gm) up to 5 dishes   Extra Hot Chilli Mix per packet (5 gm) up to 5 dishes

IMPORTANT: Please read instructions carefully before cooking.

Fried Sambal Brinjal
INGREDIENTS	1 Dish
(A) Cooking Oil	250 ml
(B) Brinjal (1½ inch strips)	120 gm
(C) Sambal Belachan (For Vegetables)*	55 gm or more if desired
(D) Water	30 ml
Sambal Lady's Fingers
INGREDIENTS	1 Dish
(A) Cooking Oil	250 ml
(B) Lady's Fingers (1½ inch length)	120 gm
(C) Sambal Belachan (For Vegetables)*	55 gm or more if desired
(D) Water	80 ml
Stir-Fried Sambal Kangkong
INGREDIENTS	1 Dish
(A) Kangkong	120 gm
(B) Cooking Oil	15 ml
(C) Sambal Belachan (For Vegetables)*	55 gm or more if desired
(D) Water	45 ml

* Items available from Prima Taste

Notes:

• Sambal Belachan (for Vegetables) can also be used for other vegetable dishes as desired.
• Sambal Belachan (for Vegetables) is packed in 1 kg.

Fried Sambal Brinjal

Step A:
Cooking Procedures
Fried Sambal Brinjal

1. Heat (A) Cooking Oil in wok for 30 seconds on high heat.
2. Add (B) Brinjal and shallow fry for 7 seconds. Drain off excess oil from Brinjal for 1 minute and transfer to a plate. Set aside for Step A5.
3. Reheat 5 ml of (A) Cooking Oil for 5 seconds on low heat.
4. Add (C) Sambal Belachan (for Vegetables) and (D) Water. Stir-fry for 6 seconds.
5. Pour sambal sauce onto Brinjal (from Step A1).
6. The Fried Sambal Brinjal is ready to be served.

Sambal Lady's Fingers

Step A:
Cooking Procedures
Sambal Lady's Fingers

1. Heat (A) Cooking Oil in wok for 30 seconds on high heat.
2. Add (B) Lady's Fingers and shallow fry for 8 seconds. Drain off excess oil from Lady's Fingers and transfer to a plate. Lady's Fingers are ready for Step A5.
3. Reheat 5 ml of (A) Cooking Oil for 5 seconds on low heat.
4. Add (C) Sambal Belachan (for Vegetables) and half portion of (D) Water. Stir-fry for 5 seconds.
5. Add Lady's Fingers (from Step A2) into wok and stir-fry for 30 seconds.
6. Add the balance half portion of (D) Water and stir-fry for another 30 seconds.
7. Scoop out Lady's Fingers first, followed by sambal sauce on top.
8. The Sambal Lady's Fingers is ready to be served.
   

Stir-Fried Sambal Kangkong

Step A:
Preparation Procedures
Kangkong

1. Cut, wash and clean (C) Kangkong. Drain dry for 20 minutes and set aside for Step B3. (Ensure that Kangkong is dry before cooking).

Step B:
Cooking Procedures
Stir-Fried Sambal Kangkong

1. Heat (B) Cooking Oil in wok for 5 seconds on medium heat.
2. Add (C) Sambal Belachan (for Vegetables) and stir-fry for 3 seconds.
3. Add (A) Kangkong and half portion of (D) Water. Stir-fry for 5 seconds.
4. Pour the balance half portion of (D)Water and stir-fry for another 5 seconds.
   (Do not overcook the Kangkong).
5. The Kangkong is ready to be served.

STORAGE

• Sambal Belachan (For Vegetables)

Store in cool, dry place. After opening, keep pack refrigerated and used within 3 days.

Estimated Yield Per Packet	No. of Portions
Sambal Belachan (For Vegetables) per packet (1 kg)	up to 16 dishes

IMPORTANT: Please read instructions carefully before cooking.

INGREDIENTS
Satay Bee Hoon Gravy		15 portions
(A) Satay Bee Hoon Paste*		1 kg
(B) Satay Peanut Paste*		800 gm
(C) Water		2.3 litres
Garnishes & Condiments	per portion	15 portions
Dry Bee Hoon (Vermicelli)	30 gm	450 gm
Bean Sprouts	20 gm	300 gm
Kangkong (Water Spinach)	15 gm	225 gm
Tau Pok (Fried Beancurd)	15 gm	225 gm
Cockles	14 gm	210 gm
Cuttlefish (sliced)	30 gm	450 gm
Prawn (medium size, cooked)	13 gm (2 nos)	195 gm (30 nos)
Pork Liver (sliced)	10 gm	150 gm
Sliced Pork	15 gm	225 gm

* Items available from Prima Taste

Step A:
Cooking Procedures
Satay Bee Hoon Gravy

1. Pour (A) Satay Bee Hoon Paste, (B) Satay Peanut Paste and (C) Water into pot on low heat. Stir and mix well.
2. Bring to boil on high heat till gravy thickens. Stir the gravy occasionally to prevent burning at base of pot. Do not cover the pot.
3. After boiling, simmer for 6 minutes on low heat. Stir the gravy occasionally while it is simmering.
4. Transfer gravy into bain marie (set temperature at 90°C) or into a slow cooker (auto mode). Cover the pot. (This procedure is to ensure the gravy does not dry up.)
5. The Satay Bee Hoon Gravy is ready to be served.

Step B:
Preparation Procedures
Satay Bee Hoon

1. Soak Dry Bee Hoon completely in a pot of water for about 1 hour till soft.
2. Fry Tau Pok until crispy and slice into strips.
3. Blanch Bee Hoon, Bean Sprouts and Kangkong in boiling water for about 6 seconds and then shake off excess water. Transfer onto a plate and add fried Tau Pok slices.
4. Blanch the Cockles, Cuttlefish, Cooked Prawn, Pork Liver and Sliced Pork in boiling water for about 18 seconds. Shake off excess water and garnish over Bee Hoon.
5. Stir Satay Bee Hoon Gravy to make it even and scoop onto Bee Hoon.
6. Serve immediately.

STORAGE

• Satay Bee Hoon Paste
• Satay Peanut Paste

Store in cool, dry place. Refrigerate after opening and use within 3 days.

Estimated Yield Per Packet	No. of Portions
Satay Bee Hoon Paste per packet (1 kg)	15
Satay Peanut Paste per packet (800 gm)	15

IMPORTANT: Please read instructions carefully before cooking.

INGREDIENTS
Satay Meat	160 sticks
(A) Satay Prima Marinade*	1 kg
(B) Satay Prima Basting Oil*	250 gm
(C) Lean Pork (sliced)	2.5 kg
(D) Belly Pork (sliced)	1.5 kg
SatayGravy	160 sticks
(E) Satay Prima Sauce*	1 kg
Garnishes
Cucumber	as desired
Red Onions	as desired
Ketupat (compressed rice cakes)	as desired
Lemon Grass	1 stalk

* Items available from Prima Taste

Step A:
Preparation Procedures
Satay Meat

1. Mix (C) Lean Pork Slices and (D) Belly Pork Slices with (A) Satay Prima Marinade. Leave for 24 hours.
2. Thread meat onto each satay stick alternating between two lean and one belly pork slices. Flatten satay sticks with the back of a spoon for a quicker and more even cooking.
3. Satay sticks are ready for Step B2.

Note: Each slice of Lean Pork and Belly Pork should weigh about 7.8-8 gm and each stick should weigh about 25 gm.

Step B:
Cooking Procedures
Satay Meat

1. Using a stalk of lemon grass, make a basting brush by dividing the end of the stalk into sections using a sharp knife.
2. Using the lemon grass brush, brush sticks with (B) Satay Prima Basting Oil to prevent the satay sticks from sticking to the grill.
3. Grill satay sticks till cooked.
4. Satay is ready to be served.

Note: We recommend that you serve the Satay while it is hot.

Step C:
Preparation Procedures
Satay Sauce

1. Pour (E) Satay Prima Sauce into a pot and heat for 2 minutes on medium heat.
2. Bring to boil for 15 minutes on low heat. Stir occasionally.
3. Transfer sauce into a slow cooker on low setting to keep warm.
4. The Satay Prima Sauce is ready to be served.

Step D:
Serving Suggestion
Satay Prima

1. Cut Cucumber, Red Onions and Ketuput and place on a plate with the grilled Satay.
2. Serve Satay with Satay Sauce immediately.

STORAGE

• Satay Prima Marinade
• Satay Prima Basting Oil
• Satay Prima Sauce

Store in cool, dry place. After opening, keep pack refrigerated and used within 3 days.

Estimated Yield Per Packet	No. of Portions
Satay Prima Marinade per packet (1 kg)	160 sticks
Satay Prima Basting Oil per packet (250 gm)	160 sticks
Satay Prima Sauce per packet (1 kg)	160 sticks

IMPORTANT: Please read instructions carefully before cooking.

INGREDIENTS
Sayur Lodeh	8-10 portions
(A) Water (for Step C1)	1.4 litres
(B) Sayur Lodeh Paste*	500 gm
(C) Cabbage	650 gm
(D) Carrot	220 gm
(E) Sweet Turnip	220 gm
(F) Long Bean	160 gm
(G) Tau Kwa (Beancurd)	2-3 pcs
(H) Sayur Lodeh Premix*	120 gm
(I) Warm Water (for Step C5)	250 ml
(J) Vegetable Oil (for Step B2)	as needed
Garnishes & Condiments
Sayur Lodeh	per portion
(K) Sambal Chilli*	as desired
Lontong	per portion
(K) Sambal Chilli*	as desired
(L) Toasted Coconut Topping#	½-1 tablespoon
(M) Lontong Rice	as desired

* Items available from Prima Taste
# Optional
Note: Ingredients and garnishes are up to individual preferences

Step A:
Preparation Procedures
Vegetables

1. Cut (C) Cabbage into large chunks (6 cm x 6 cm size), loosely separated into individual pieces. Rinse under running water. Drain.
2. Peel (D) Carrot, wash, cut diagonally into chunky size of 4 cm length.
3. Cut both ends of (E) Sweet Turnip and peel the skin. Rinse Sweet Turnip under running water. Cut turnip into half, slice into 1 cm thick and cut lengthwise 4-5 cm strip.
4. Wash (F) Long Bean, cut lengthwise into 4-6 cm.

Step B:
Preparation Procedures
Fried Tau Kwa

1. Rinse (G) Tau Kwa and wipe dry with kitchen towel. Cut diagonally into 4 triangles.
2. Heat sufficient amount of (J) Vegetable Oil in non-stick wok (Oil should be sufficient to cover Tau Kwa). Heat oil on high heat.
3. Add (G) Tau Kwa and deep fry (Do not stir the Tau Kwa for the first 20-30 seconds to avoid breaking them). Stir occasionally and fry till golden brown. Turn off fire and drain off excess oil.

Step C:
Cooking Procedures
Sayur Lodeh Vegetables

1. Pour (A) Water into pot and bring to boil on high heat. Add (B) Sayur Lodeh Paste and stir well. Do not cover the pot for Steps C1 to C6.
2. Add (C) Cabbage, (D) Carrot and (E) Sweet Turnip. Stir well. Bring to boil.
3. After boiling, cook for 10 minutes on medium heat. Stir occasionally.
4. Add (F) Long Bean and (G) Tau Kwa. Continue to cook for 10 minutes.
5. Mix (H) Sayur Lodeh Premix and (I) Warm Water into a bowl. Stir and mix well. Add mixture to the pot.
6. Stir well till just boiling and turn off fire.

Step D:
Serving Suggestions
Sayur Lodeh

1. Garnish Sayur Lodeh with (K) Sambal Chilli.

Step E: Lontong

1. Add (M) Lontong Rice (as desired), Sayur Lodeh vegetables and garnish with (L) Toasted Grated Coconut and (K) Sambal Chilli.

* For best eating quality, leave the Sayur Lodeh in the pot, partially covered for 15 minutes. Before serving, reheat the Sayur Lodeh till just boiling.

STORAGE

• Sayur Lodeh Paste
• Sayur Lodeh Premix
• Sambal Chilli

Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.

Estimated Yield Per Packet	No. of Portions
Sayur Lodeh Paste per packet (500 gm)	8-10
Sayur Lodeh Premix per packet (120 gm)	8-10
Sambal Chilli per packet (40 gm x 5 pkts)	10

Singapore Chilli Crab IMPORTANT: Please read instructions carefully before cooking. Ingredients Chilli Crab for 1 Crab for 2 Crabs (A) Peanut Oil (B) Sri Lanka Crab 146 ml 1 - 1.2 kg 292 ml 2 - 2.4 kg Chilli Crab Gravy     (C) Fried Peanut Oil (from Step B3) (D) Chilli Crab Paste* (E) Crab Juice (from Step A6) (F) Water (for Step C4) (G) Extra Hot Chilli Mix*# (H) Chilli Crab Premix* (I) Water (for Step C6) (J) Eggs (lightly beaten) (K) Fried Peanut Oil (from Step B3) 10 ml 300 gm 470 ml as desired 15 gm 30 ml 1.5 nos 15 ml 20 ml 600 gm 940 ml as desired 30 gm 60 ml 3 nos 30 ml Garnishes & Condiments     Chinese Coriander 5 gm 10 gm       * Items available from Prima Taste # Optional     Step A: Preparation Procedures Sri Lanka Crab Soak (B) Sri Lanka Crab in ice-cold water until it stops moving. Remove from water and clean the shell. Remove apron flap from the underside of the Crab and pull body away from shell. Remove stomach sac from the shell. (Keep shell and roe for Step C). Remove gills from the body. Cut away the tips of the legs. Cut the body in half. For each half, cut into 3 pieces. Hammer the pincers so that the shell is slightly cracked. Put the Crab onto a plate. Keep the (E) Crab Juice collected on the plate for Step C3. Step B: Cooking Procedures Fried Sri Lanka Crab Pour (A) Peanut Oil into wok and heat for 30 seconds on medium heat. Add (B) Sri Lanka Crab (without shell) and cover the wok. Fry for 1 minute. Turn over the Crab and fry for another 30 seconds. Remove Crab and strain oil with strainer. Fried Sri Lanka Crab and Fried Peanut Oil are ready for Step C. (Keep sufficient Peanut Oil for Step C1 and C8.) Step C: Cooking Procedures Singapore Chilli Crab Pour (C) Fried Peanut Oil and (D) Chilli Crab Paste into wok. Stir and mix for 1 minute on medium heat. Add Fried Sri Lanka Crab from Step B3. Stir well to ensure that every part of the Crab is coated with the paste. Cover the wok. Fry for 1 minute on medium heat. Pour (E) Crab Juice on the wok around the Crab. Stir and mix well for 30 seconds. Gradually add (F) Water around the wok. Place shell from Step A (outer shell facing up) on top of the Crab. Cover the wok for 1.5 minutes. Stir, mix and scoop the gravy onto the Crab. Cover for another 2.5 minutes before scooping the gravy onto the Crab again. Sprinkle desired amount of (G) Extra Hot Chilli Mix. Pour (H) Chilli Crab Premix and (I) Water into a bowl. Stir and mix well. Add mixture to the Crab and stir evenly for 30 seconds. Add (J) Eggs around the Crab and stir well for 20 seconds. Pour (K) Fried Peanut Oil (from Step B3) onto Crab and stir evenly. Scoop and coat gravy onto Crab. The Singapore Chilli Crab is ready to be served. Step D: Serving Suggestion Singapore Chilli Crab Serve Singapore Chilli Crab hot with rice or bread and garnished with Chinese Coriander. Storage Chilli Crab Paste Chilli Crab Premix Extra Hot Chilli Mix Store in cool, dry place. After opening, keep pack refrigerated and used within 3 days. Estimated Yield Per Packet No. of Portions   Chilli Crab Paste per packet (600 gm) 2 Crabs (2 - 2.4 kg)   Chilli Crab Premix (15 gm per packet x 2 pkts) 2 Crabs (2 - 2.4 kg)   Extra Hot Chilli Mix per packet (5 gm) 2 Crabs (2 - 2.4 kg)

IMPORTANT: Please read instructions carefully before cooking.

INGREDIENTS
Singapore Curry	12-18 portions
(A) Singapore Curry Paste (Mild Hot)*	1 kg
(B) Water (for Step A1)	2 litres
(C) Singapore Curry Premix*	475 gm
(D) Water (for Step A3)	1.3 litres
(E) Chicken (chopped)	3.6 kg
(F) Potatoes (cut)#	900 gm

* Items available from Prima Taste
# Optional

Step A:
Cooking Procedures

1. Pour (A) Singapore Curry Paste (Mild Hot) and (B)Water into pot. Stir well and bring to boil for 5 minutes on high heat. Stir occasionally.
2. Add (E) Chicken pieces and (F) Potatoes into pot. Stir well, cover the pot and simmer for 15 minutes on medium heat. Stir occasionally.
3. Pour (C) Singapore Curry Premix and (D) Water into a bowl. Stir and mix well. Add mixture into pot and simmer for 20 minutes on low heat. (Ensure that gravy is not boiling.) Stir the curry occasionally while simmering. Do not cover the pot.
4. The Singapore Curry is ready to be served.

Step B:
Serving Suggestion
Singapore Curry

1. Serve Singapore Curry with rice or bread.

STORAGE

• Singapore Curry Paste (Mild Hot)
• Singapore Curry Premix
  

Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.

Estimated Yield Per Packet	No. of Portions
Singapore Curry Paste per packet (1 kg)	12-18
Singapore Curry Premix per packet (475 gm)	12-18