Serves 3-4 (when served as a main dish)
Serves 4-6 (when served with other dishes)

INGREDIENTS

Bak Kut Teh Pork ribs Water Bak Kut Teh Stock Mix (includes garlic)* Bak Kut Teh Premix*	700 g 1.84 litres 1 pkt 1 pkt
Condiments Bak Kut Teh Soya Sauce* Garlic (chopped) Red chilli (sliced) Pepper	1 pkt as desired as desired if desired
Garnish Coriander leaves	as desired

* Included in this Prima Taste pack.

A. To cook
1. Boil pork ribs for 2-3 mins to remove scum. (Ensure pork ribs are fully submerged while boiling.) Remove pork ribs and rinse twice with tap water.
2. Put boiled pork ribs and 1.84 litres water into a stainless steel pot. Cover pot and bring to boil on high heat for 3 mins. Adjust to medium heat and simmer for 42 mins.
3. Add Bak Kut Teh Stock Mix and cover pot. Simmer on low heat for 2 mins and remove garlic. Set aside garlic (for Step B1). Continue to simmer for another 18 mins.
4. Add Bak Kut Teh Premix. For a more peppery taste, add desired amount of pepper. Cover pot and simmer on low heat for 10 mins. (After simmering, scoop oil out for a less oily stock).

B. To serve
1. Add desired amount of garlic (from Step A3). Garnish with coriander leaves.
2. Serve warm rice in individual bowls.
3. Mix red chilli, chopped garlic and desired amount of Bak Kut Teh Soya Sauce in a condiment bowl to serve as a dip.

CHEF’S TIPS
For best results, we recommend prime pork ribs. You may also use pork meat or chicken to substitute pork ribs.

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

 

(为主菜可供 3-4 人份)
(为佐菜可供 4-6 人份)

材料

肉骨茶
排骨	700克
水	1.84公升
A 肉骨茶配料(包括蒜头）*(Bak Kut Teh Stock Mix)	1 包
B 肉骨茶调配料* (Bak Kut Teh Premix)	1 包
调味料
C 肉骨茶酱油* (Bak Kut Teh Soya Sauce)	1 包
蒜头(剁碎)	随意
红辣椒(切片)	随意
胡椒	随意
配料 芫荽	随意

* 百胜厨即煮可食的主料全在包装里

A. 烹煮
1. 将排骨放进沸水里煮2-3分钟以去除渣滓(确保排骨在煮沸过程中完全置于水中) 。取出排骨，以清水洗净两次。
2. 把煮沸的排骨和1.84公升的水倒入不锈钢汤锅中。盖锅以大火煮沸3分钟。将火调低，继续以中火煮42分钟。
3. 加入A肉骨茶配料(Bak Kut Teh Stock Mix)，盖锅以慢火煮2分钟，取出蒜头备用(用于B1步骤)。继续煮18分钟。
4. 加入B肉骨茶调配料(Bak Kut Teh Premix) ，如喜爱更浓的胡椒口味，可加入适量的胡椒。盖锅以慢火煮10分钟
(煮沸后把多余油份舀出，以免肉骨汤汁过于油腻)。

B. 食用
1. 随个人喜爱，加入蒜头(从A3步骤)。配上芫荽。
2. 用个别的碗来盛温热的饭。
3. 随个人喜爱，将C肉骨茶酱油(Bak Kut Teh Soya Sauce) 、红辣椒片和蒜茸，盛入酱碟中当蘸酱。

烹饪点子
若要取得最佳效果，我们建议您使用特龙排骨。您也可用猪肉或鸡肉取代排骨。

储存
储置阴凉，干燥之处。包装一旦打开，就得放进冰箱，并在三天内用完。

Serves 3-4

INGREDIENTS

Char Kway Teow Sesame Soya Sauce Oil* Char Kway Teow Paste* Water#	1 pkt 1 pkt 70 ml (⅓ cups)
Garnish Pork Lard & Oil* Chinese sausage (thin slices) Garlic (chopped) Kway teow (flat rice noodle)+ Hokkien noodle+ Chilli Paste* Bean sprouts Chye sim (green mustard leaves) Eggs (beaten)	1 pkt 15 gm 30 gm 390 gm 150 gm 1 pkt 120 gm 30 gm 3 nos
Optional Garnish Cockle juice, obtained from cockle shell Cockle (shelled) Fish cake (julienne)+	40 ml 60 gm 20 gm

* Included in this Prima Taste pack.
# Note: Amount of water can be adjusted according to desired moistness.
+ Refer to Chef's Tips for suggested alternatives.

To cook
1. Heat wok on high heat till hot. Lower to medium high heat.
2. Add half portion of Pork Lard & Oil (You may substitute Pork Lard & Oil with vegetable oil), chinese sausage and garlic, and stir-fry till very light golden brown or fragrant.
3. Add kway teow and hokkien noodle. Stir-fry with Sesame Soya Sauce Oil and desired amount of Chilli Paste till noodle is soft.
4. Add desired amount of bean sprouts and chye sim. Stir-fry till vegetables are half-cooked.
5. Add Char Kway Teow Paste and water. Mix well and stir-fry for a few secs.
6. Push noodle to side of wok. Add balance Pork Lard & Oil, egg and mix well with noodle. Stir-fry for a few secs.
7. Add optional garnish as desired. Stir-fry for a few secs.
8. Serve immediately.

CHEF’S TIPS
You may substitute fish cake with fish ball. Hokkien noodle or kway teow may be substituted with spaghetti or linguini.

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

Volume Conversion: 1 cup ≈ 230 ml

 

(3-4 人份)

材料

新加坡炒粿條 B 芝麻酱油* (Sesame Soya Sauce Oil) A 新加坡炒粿條糊* (Char Kway Teow Paste) 水#	1 包 1 包 70 毫升(⅓杯)
配料 D 猪油粒(包括油）* (Pork Lard & Oil) 腊肠(薄片） 蒜茸 粿條+ 福建面+ C 辣椒糊* (Chilli Paste) 豆芽 菜心 鸡蛋(搅拌均匀）	1 包 15 克 30 克 390 克 150 克 1 包 120 克 30 克 3 粒
可任选的配料 鲜蛤汁，取自鲜蛤壳 鲜蛤(去壳） 鱼饼(切丝）+	40 毫升 60 克 20 克

* 百胜厨即煮可食的主料全在包装里
# 注意：面的湿度可随个人喜好调整水的份量
+ 请参考烹饪点子

A. 烹煮
1. 用大火把炒锅烧热，然后调至中火。
2. 加入半包D猪油粒(Pork Lard & Oil) (您可以菜油取代猪油)、腊肠与蒜茸，炒至金黄色或芳香。
3. 加入粿條与福建面。以B芝麻酱油(Sesame Soya Sauce Oil) 和适量的C辣椒糊(Chilli Paste) ，将面條炒软。
4.加入豆芽和菜心，炒至半熟。
5. 加入A新加坡炒粿條糊(Char Kway Teow Paste) 和水。搅拌均匀，并翻炒数秒钟。
6. 将面條推向炒锅一边。加入剩余的D猪油粒(Pork Lard & Oil) 和鸡蛋，将面條搅拌均匀。再翻炒数秒钟。
7. 加入可任选的配料如鲜蛤汁、鲜蛤和鱼饼。再翻炒数秒钟。
8. 即可上桌。

烹饪点子
您可用鱼圆取代鱼饼。您也可以用意大利面或宽面代替福建面或粿條。

储存
储置阴凉，干燥之处。包装一旦打开，就得放进冰箱，并在三天内用完。

容量兑换: 1 杯≈230毫升

INGREDIENTS

Chicken Water Hainanese Chicken Rice Premix* Whole chicken	84.54 oz / 2.5 litres (10¾ cups) 1 pkt 1.2-1.5 kg
Chicken Rice Long grain rice+ Hainanese Chicken Rice Fragrance Oil* Chicken stock, from boiling chicken	500 gm 1 pkt 20.33 oz /610 ml (2½ cups)

Condiments
Sesame Soya Sauce Oil*, Cucumber, Coriander leaves, Chilli Sauce*, Chicken Rice Ginger Sauce*, Chicken Rice Dark Soya Sauce*

Suggested Soup Garnish
Soft bean curd (tau hu), Lettuce (shredded), Coriander leaves, Spring onion

* Included in this Prima Taste pack
+Refer to Chef's Tips for suggested alternatives.

A. To cook chicken and stock
1. Fill stock pot with 84.54 oz / 2.5 litres water and add Hainanese Chicken Rice Premix. Bring to boil on high heat.
2. Gently lower whole chicken, with its back facing up, into the stock. Ensure it is submerged. Lower heat and simmer for 30 mins.
3. Remove chicken from stock and chill in ice water for 15 mins. Drain well.
4. Set aside chicken and chicken stock.

B. To cook rice
1. Mix rice and Hainanese Chicken Rice Fragrance Oil in rice cooker.
2. Add 20.33 oz / 610 ml chicken stock (from Step A4) and mix well.
3. Cook in rice cooker. Stir rice gently after 5 mins and continue cooking.
4. When cooked, fluff rice gently with chopsticks or fork (while loosening rice, avoid the bottom of the rice cooker).
5. Cover rice cooker and sit at ‘Keep Warm' setting for 10-15 mins.

C. To serve
1. Without opening Sesame Soya Sauce Oil packet, place packet in a pot of boiling water. Boil for 2 mins.
2. Remove from heat, open packet and pour into a bowl. Set aside at room temperature.
3. Chop whole chicken into parts. Arrange on platter, over a bed of sliced cucumber. Pour Sesame Soya Sauce Oil over the chicken. Garnish with coriander leaves.
4. Serve warm rice in individual bowls.
5. In separate condiment bowls, serve Chilli Sauce, Chicken Rice Ginger Sauce and Chicken Rice Dark Soya Sauce as dips.

CHEF'S TIPS
For tender, juicy chicken, buy chicken pullet. Pullets are young hens. For best results, we recommend Thai long grain rice.

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

Volume Conversion: 1 cup ≈ 8 oz / 230 ml

 

材料

鸡 水 A 海南鸡饭调配料* (Hainanese Chicken Rice Premix) 整只鸡+	2.5 公升(10¾杯) 1 包 1.2-1.5 公斤
鸡饭 香米+ B 海南鸡饭香料油* (Hainanese Chicken Rice Fragrance Oil) 鸡上汤(是煮过鸡的汤)	500 克 1 包 610 毫升(2½杯)

调味料
C 芝麻酱油* (Sesame Soya Sauce Oil), 黄瓜,
芫荽, 辣椒酱* (Chilli Sauce), 鸡饭生姜酱* (Chicken Rice Ginger Sauce), 鸡饭黑酱油* (Chicken Rice Dark Soya Sauce)

鸡汤配料的参考
豆腐, 生菜丝, 芫荽, 葱粒

* 百胜厨即煮可食的主料全在包装里
+ 请参考烹饪点子

A. 烹煮鸡和鸡汤
1. 在汤锅里倒入2.5公升的水，加入A海南鸡饭调配料(Hainanese Chicken Rice Premix)。以大火煮沸。
2. 慢慢将鸡放入锅内，鸡的背部朝上，并确保整只鸡浸在水里。然后，用小火焖30分钟。
3. 把鸡从锅内捞起，放进冰水浸15分钟。沥干水份。
4. 把鸡和鸡汤留旁待用。

B. 烹煮鸡饭
1. 将香米与B海南鸡饭香料油(Hainanese Chicken Rice Fragrance Oil) 倒入饭锅里。
2. 倒入610毫升鸡汤(从步骤A4) 搅拌均匀。
3. 开始煮饭。5分钟后把饭拌一拌，再继续烹煮。
4. 饭煮好后，用筷子或叉把饭拌松(在拌松饭时, 避免拌到饭锅底)。
5. 盖起饭锅, 设定在‘保温'10-15分钟。

C. 食用
1. 把整包的C芝麻酱油(Sesame Soya Sauce Oil) (无须打开包装) 放入沸水里煮2分钟。
2. 把C芝麻酱油(Sesame Soya Sauce Oil) 捞起并打开包装。倒入碗里，留置在室温里。
3. 把整只鸡切成数块并排放在铺垫黄瓜片的盘子上。把C芝麻酱油(Sesame Soya Sauce Oil) 淋在鸡上。以芫荽点缀。
4. 用个别的碗来盛温热的饭。
5. 把辣椒酱(Chilli Sauce) , 鸡饭生姜(Chicken Rice Ginger Sauce) 和鸡饭黑酱油(Chicken Rice Dark Soya Sauce) 倒入个别的酱碟中当蘸酱。

烹饪点子
若要取得最佳效果, 我们建议您使用泰国香米来煮香饭。如要多汁柔嫩的鸡,请选购小母鸡。

储存
储置阴凉, 干燥之处。包装一旦打开, 就得放进冰箱, 并在三天内用完。

容量兑换: 1 杯≈230毫升

Japanese Cooking Instructions

Please refer to PDF download for our cooking instructions in Japanese language.

Serves 2-3

INGREDIENTS

Laksa Gravy Water Laksa Premix* Laksa Paste	20.29 oz / 600 ml / 2¾ cups 1 pkt 1 pkt
(With Laksa Leaves)*
Garnish Laksa noodle Sambal Chilli*	145 gm 1 pkt
Optional Garnish Fried bean curd (tau pok) Bean sprouts Prawn (medium size, cooked) Fish cake (sliced)	3 pcs 28 gm 2-3 nos 15 gm

* Included in this Prima Taste pack.

A. To cook Laksa gravy
1. Stir Laksa Premix into 20.29 oz / 600 ml water. Add Laksa Paste (With Laksa Leaves) and mix well.
2. Do not cover pot. Bring to boil on high heat.
3. Add fried bean curd (tau pok) and boil for another 5 mins.

B. To serve
1. Blanch Laksa noodle and bean sprouts in boiling water for 5 secs. Shake off excess water and portion into individual bowls.
2. Garnish each serving with a few slices of fish cake and prawn.
3. Pour hot Laksa gravy over. (Stir gravy before pouring in).
4. Serve immediately with Sambal Chilli.

Note: Blanching of Laksa noodle refers to heating of pre-cooked noodle. If using spaghetti, linguini, dry rice vermicelli or dry Hokkien noodle instead, cook noodle to your desired texture.

CHEF’S TIPS
You can substitute fried bean curd (tau pok) with fish balls or chicken slices. Laksa noodle may be substituted with spaghetti, linguini, dry rice vermicelli or Hokkien noodle. 

We recommend Prima Taste Hokkien Noodle. This product is available at Prima Taste Online Store (visit www.primataste.com) and selected supermarkets.

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

Volume Conversion: 1 cup ≈ 8 oz / 230 ml

 

叻沙
2-3 人份

Serves 4-6

INGREDIENTS

Mee Goreng Mee Goreng Paste* Lime Juice* Water	1 pkt 1 pkt 30 ml (2 tbsp)
Garnish Vegetable oil Eggs (beaten) Onions (cubes) Cabbage (shredded thinly) Potatoes (cooked, skinned & diced) Tomatoes (cubes) Prawn (medium size, cooked & shelled )+ Hokkien noodle+◆ Extra Hot Chilli Mix*	60 ml (4 tbsp) 3 nos 100 g 100 g 60 g 120 g 160 g 600 g 1 pkt
Optional Garnish Green chilli (sliced) Green pea	30 g 50 g

* Included in this Prima Taste pack.
◆ We recommend Prima Taste Hokkien Noodle.
+ Refer to Chef's Tips for suggested alternatives.

To cook
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 mins.
5. Add Hokkien noodle and stir-fry till slightly dry.
6. Add Mee Goreng Paste and 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.

CHEF’S TIPS
You may substitute Hokkien noodle with spaghetti or linguini. You may substitute prawn with other types of seafood such as squid or lobster, and other types of meat such as mutton or beef.

When using mutton, do not add water for Step 6.

We recommend Prima Taste Hokkien Noodle. This product is available at Prima Taste Online Store (visit www.primataste.com) and selected supermarkets.

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

Volume Conversion: 1 cup ≈ 230 ml

马来炒面

(4-6 人份)

材料

马来炒面 A 马来炒面糊* (Mee Goreng Paste) D 酸柑汁* 水	1 包 1 包 30 毫升(2 汤匙)
配料 菜油 鸡蛋(搅拌均匀) 洋葱(立方形) 包菜(切丝) 马铃薯(煮熟，去皮和切成小方块) 蕃茄(立方形) 虾(中型，煮熟和去壳)+ 福建面+◆ C 特辣混合料* (Extra Hot Chilli Mix)	60 毫升(4 汤匙) 3 粒 100 克 100 克 60 克 120 克 160 克 600 克 1 包
可任选的配料 青辣椒(切片) 青豆	30 克 50 克

* 百胜厨即煮可食的主料全在包装里
◆ 我们建议使用百胜厨福建面
+ 请参考烹饪点子

烹煮
1. 把炒锅热一热后倒入菜油。
2. 加入搅拌均匀的鸡蛋，炒至略熟。
3. 加入洋葱、包菜、马铃薯和蕃茄。用中火翻炒至略熟。
4. 加入虾，并翻炒1-2分钟。
5. 加入福建面翻炒至略干。
6. 加入A马来炒面糊(Mee Goreng Paste) 和水。搅拌均匀，再翻炒。
7. 加入青辣椒、青豆和适量的C特辣混合料(Extra Hot Chilli Mix)。将面翻炒至略干。
8. 趁马来炒面还热时，加入D酸柑汁(Lime Juice)，即可上桌。

烹饪点子
您可以用意大利面或宽面代替福建面。您可采用其他海鲜，例如鱿鱼或龙虾，还有其他肉类，例如羊肉或牛肉。若用羊肉，在第6步骤时,不要加水。

我们建议使用百胜厨福建面。此产品能在我们的网上商店（浏览 www.primataste.com）和超级市场购买。

储存
储置阴凉，干燥之处。包装一旦打开，就得放进冰箱，并在三天内用完。

容量兑换: 1 杯≈230毫升

Serves 2-3

INGREDIENTS

Mee Rebus Gravy
Mee Rebus Paste*	1 pkt
Water (for Step A1)	300 ml (1⅓ cups)
Mee Rebus Premix*	1 pkt
Water (for Step A2)	85 ml (6 tbsp)
Garnish
Hokkien noodle+◆	420 g
Sweet Soya Bean Sauce*	1 pkt
Lime Juice*	1 pkt
Boiled egg	3 nos
Optional Garnish
Prawn (medium size, cooked)	6 nos
Bean sprouts	85 g
Green chilli	20 g
Fried bean curd cubes	90 g
Chinese celery	30 g
Fried shallot	12 g
Fried mini shrimp	15 g

* Included in this Prima Taste pack.
◆ We recommend Prima Taste Hokkien Noodle.
+ Refer to Chef's Tips for suggested alternatives.

A. To cook Mee Rebus gravy
1. Add Mee Rebus Paste into 300 ml water. Mix well and bring to boil.
2. In a separate bowl, stir Mee Rebus Premix into 85 ml water and mix well. Add mixture slowly to the boiling gravy. Stir briskly until gravy is thickened. Lower heat and simmer for 1 min. Do not cover pot.
3. The Mee Rebus gravy is ready to be served.

B. To serve
1. Blanch Hokkien noodle and bean sprouts in boiling water for 5 secs. Shake off excess water and portion into individual bowls.
2. Stir Mee Rebus gravy gently to make it even before scooping onto noodle. Garnish with all other ingredients.
3. Serve immediately. Add Lime Juice to taste.

Note: Blanching of Hokkien noodle refers to heating of pre-cooked noodle. If using spaghetti, linguini, dry rice vermicelli or dry Hokkien noodle instead, cook noodle to your desired texture.

CHEF’S TIPS
You may substitute prawns with chicken or turkey slices. Hokkien noodle may be substituted with spaghetti, linguini or dry rice vermicelli.

We recommend Prima Taste Hokkien Noodle. This product is available at Prima Taste Online Store (visit www.primataste.com) and selected supermarkets.

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

Volume Conversion: 1 cup ≈ 230 ml

 

(2-3 人份)

材料

马来卤面汁
A 马来卤面糊* (Mee Rebus Paste)	1 包
水(用于A1步骤)	300 毫升(1⅓杯)
B 马来卤面调配粉* (Mee Rebus Premix)	1 包
水(用于A2步骤)	85 毫升(6 汤匙)
配料
福建面+◆	420 克
甜酱油* (Sweet Soya Bean Sauce)	1 包
D 酸柑汁*(Lime Juice)	1 包
熟蛋	3 粒
可任选的配料
虾(中型，煮熟)	6 只
豆芽	85 克
青辣椒	20 克
炸豆腐块	90 克
芹菜	30 克
炸葱片	12 克
炸虾米	15 克

* 百胜厨即煮可食的主料全在包装里
◆ 我们建议使用百胜厨福建面
+ 请参考烹饪点子

A. 烹煮马来卤面汁
1. 把A马来卤面糊(Mee Rebus Paste) 加入300毫升的水中。搅拌均匀并煮沸。
2. 在另一碗里, 将B马来卤面调配粉(Mee Rebus Premix) 与85毫升的水搅拌均匀。慢慢将它加入煮沸的马来卤面汁中, 不停搅拌直到酱汁浓稠。继续以小火煮1分钟。不必盖锅。
3. 马来卤面汁可食用。

B. 食用
1. 将福建面和豆芽放进沸水里烫5秒钟。沥干水份, 把福建面和豆芽盛在个别的碗。
2. 轻轻地把马来卤面汁搅拌均匀后盛进碗里。配上其他材料。
3. 加入D酸柑汁(Lime Juice), 即可上桌。

注：将福建面放进沸水里烫5秒钟指的是把熟面條烫热。若使用意大利面、宽面、干米粉或干福建面，您可将面條煮至心仪的口感。

烹饪点子
您也可用鸡肉或火鸡片取代虾; 以意大利面、宽面或干米粉来代替福建面。

我们建议使用百胜厨福建面。此产品能在我们的网上商店（浏览 www.primataste.com）和超级市场购买。

储存
储置阴凉，干燥之处。包装一旦打开，就得放进冰箱，并在三天内用完。

容量兑换: 1 杯≈230毫升

Serves 2-3

INGREDIENTS

Bee Hoon (rice vermicelli) Dry bee hoon (rice vermicelli)+ Bee Hoon Sambal* Water (for Step A2) Mee Siam Gravy Mee Siam Paste* Water (for Step B1)	125 g 1 pkt 75 ml (⅓ cup) 1 pkt 450 ml (2 cups)
Garnish Sambal Chilli* Lime Juice* Boiled egg	1 pkt 1 pkt 3 nos
Optional Garnish Chinese chives (ku chye)+ Prawn (medium size, cooked) Fried tau pok cubes (bean curd)	10 g 6 nos 15 g

* Included in this Prima Taste pack.
+ Refer to Chef's Tips for suggested alternatives.

A. To cook bee hoon
1. Soak dry bee hoon in a pot of hot water until soft.
2. Heat Bee Hoon Sambal with 75 ml water in wok or frying pan on medium heat for 1 min. Stir well.
3. Add soaked bee hoon (from Step A1) and stir-fry. Mix the gravy with the bee hoon until gravy is evenly soaked up by the bee hoon.
4. Transfer to a serving bowl.

B. To cook Mee Siam gravy
1. Mix Mee Siam Paste with 450 ml water in pot and bring to boil.
2. Simmer for 2 mins. Do not cover pot.

C. To serve
1. Portion bee hoon into individual bowls.
2. Stir Mee Siam gravy gently before pouring onto bee hoon.
3. Add garnishes and serve with Sambal Chilli. Add Lime Juice to taste.

CHEF’S TIPS
You may substitute prawns with chicken or turkey slices, and Chinese chives with spring onion. Bee hoon may be substituted with spaghetti or linguini.

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

Volume Conversion: 1 cup ≈ 230 ml

 

(2-3 人份)

材料

米粉 干米粉+ B 米粉叁* (Bee Hoon Sambal) 水(用于A2步骤) 米暹汁 A 米暹糊* (Mee Siam Paste) 水(用于B1步骤)	125 克 1 包 75 毫升(⅓杯) 1 包 450 毫升(2 杯)
配料 C 叁峇辣椒* (Sambal Chilli) D 酸柑汁* (Lime Juice) 熟蛋	1 包 1 包 3 粒
可任选的配料 韭菜+ 虾（中型，煮熟） 豆薄（豆腐干块）	10 克 6 只 15 克

* 百胜厨即煮可食的主料全在包装里
+ 请参考烹饪点子

A. 烹煮米粉
1. 将干米粉浸在热水里至变软。
2. 把B米粉叁峇(Bee Hoon Sambal) 和75毫升的水倒入炒锅或平锅，用中火炒1分钟。搅拌均匀。
3. 加入A1步骤的米粉然后翻炒。把米粉和酱汁拌匀，直到米粉均匀吸收酱汁为止。
4. 将米粉盛入盘中待用。

B. 烹煮米暹汁
1. 将A米暹糊(Mee Siam Paste) 和450毫升的水倒入锅中煮沸。
2. 用小火继续煮2分钟。不必盖锅。

C. 食用
1. 把适量米粉盛在个别的碗中。
2. 轻轻把米暹汁搅拌均匀后盛进碗里的米粉上。
3. 加入配料后，配上C叁峇辣椒(Sambal Chilli) 和D酸柑汁(Lime Juice) ，即可上桌。

烹饪点子
您也可用鸡肉或火鸡片代替虾，青葱代替韭菜，以意大利面或宽面来代替米粉。

储存
储置阴凉，干燥之处。包装一旦打开，就得放进冰箱，并在三天内用完。

容量兑换: 1 杯≈230毫升

Serves 3-4

INGREDIENTS

Prawn stock Water Prawn Prawn Stock Mix* Lean pork (sliced)+ Garlic Powder*# Prawn Mee Chilli Powder* Hokkien noodle+◆	500 ml 6 nos 1 pkt 50 g 1 pkt 1 pkt 280 g
Garnish Fried Shallot & Oil*	1 pkt
Optional Garnish Bean sprouts Kangkong (water spinach) Red chilli (sliced)#	56 g 30 g 40 g

* Included in this Prima Taste pack.
◆ We recommend Prima Taste Hokkien Noodle
+ Refer to Chef's Tips for suggested alternatives.
# Optional

A. To prepare Prawn Mee Soup
1. Fill pot with 500 ml water and bring to boil. Add prawns and cook on high heat till cooked. Remove and cool in cold water. Shell prawns and set aside as garnish.
2. Add Prawn Stock Mix and bring to boil.
3. Add sliced lean pork and bring to boil.
4. Add desired amount of Garlic Powder and Prawn Mee Chilli Powder into soup and ready to serve.

B. To serve
1. Blanch Hokkien noodle in boiling water for about 5 seconds. Shake off excess water and portion into individual bowls.
2. Add shelled prawns into soup and portion into individual bowls. Garnish with Fried Shallot & Oil as desired and serve immediately.

Note: Blanching of Hokkien noodle refers to heating of pre-cooked noodle. If using spaghetti, linguini, dry rice vermicelli or dry Hokkien noodle instead, cook noodle to your desired texture.

CHEF’S TIPS
You may add other ingredients and garnishes such as pork belly or chicken. Hokkien noodle may be substituted with spaghetti, linguini or dry rice vermicelli.

This pack may also be used to cook Fried Hokkien Prawn Mee. Cooking instructions can be found inside pack.

We recommend Prima Taste Hokkien Noodle. This product is available at Prima Taste Online Store (visit www.primataste.com) and selected supermarkets

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

(3-4 人份)

材料

虾汤 水 虾 A 虾汤配料* (Prawn Stock Mix) 瘦肉（切片） B 大蒜粉*# (Garlic Powder) C 虾面辣椒粉* (Prawn Mee Chilli Powder) 福建面+◆	500 毫升 6 只 1 包 50 克 1 包 1 包 280 克
配料
D 炸葱油* (Fried Shallot & Oil)	1 包
可任选的配料
豆芽 蕹菜(空心菜) 红辣椒(切片)#	56 克 30 克 40 克

* 百胜厨即煮可食的主料全在包装里
◆ 我们建议使用百胜厨福建面
+ 请参考烹饪点子
# 可有可无

A. 烹煮虾汤
1. 把500毫升的水煮沸，加入虾，以大火将虾煮熟。将虾取出放入冰水中。去壳待用。
2. 加入A虾汤配料(Prawn Stock Mix)，煮沸。
3. 加入切成片的瘦肉，搅均并煮沸。
4. 随个人喜好加入B大蒜粉(Garlic Powder) 和C虾面辣椒粉(Prawn Mee Chilli Powder)，即成虾汤。

B. 食用
1. 将福建面放进沸水里烫5秒钟。沥干水份，盛在个别的碗。
2. 把去了壳的虾放入虾汤里，然后盛在个别的碗。加入适量D炸葱油(Fried Shallot & Oil) 即可食用。

注：將福建面放进沸水里烫5秒钟指的是把熟面條烫热。
若使用意大利面、宽面、干米粉或干福建面, 您可將面條煮至心仪的口感。

烹饪点子
您也可加入其他材料与配料，如三层肉、鸡肉等。可以用意大利面、宽面条或干米粉代替福建面。

本酱料也可用于烹制炒福建虾面。欲知烹调说明,请查看反页。

我们建议使用百胜厨福建面。此产品能在我们的网上商店（浏览 www.primataste.com）和超级市场购买。
欲知更多烹调详情,请浏览www.primataste.com。

储存
储置阴凉，干燥之处。包装一旦打开，就得放进冰箱，并在三天内用完。

Serves 2-3

INGREDIENTS

Fried Hokkien Prawn Mee Stock
Water (for Step A2)	290 ml
Prawn Stock Mix*	1 pkt
Garnish
Dry thick bee hoon (rice vermicelli)+	125 g (weight before soaking)
Hokkien noodle+◆	65 g (if dry noodle is used) or 130 g (if fresh noodle is used)
Garlic (chopped)	10 g
Egg (beaten)	1.5 nos
Fish sauce or light soya sauce	4 g (1 tsp) or as desired
Vegetable oil (for Step A1)	1 tsp
Vegetable oil (corn, palm, sunflower or soya oil) (for Step C1)	35 ml (2 tbsp)
Fresh prawn (medium size)	6 nos
Fresh pork belly (sliced to 0.5 cm thick)+	50 g
Fresh squid	50 g
Chinese chives (ku chye) (cut into 4 cm length)+	20 g
Bean sprouts	30 g
Sambal chilli#	as desired
Fresh calamansi	2 nos

* Included in this Prima Taste pack.
◆ We recommend Prima Taste Hokkien Noodle.
This product is available at Prima Taste Online Store
(visit www.primataste.com) and selected supermarkets.
# Item not included in pack but is available from Prima Taste Online Store.
+ Refer to Chef's Tips for suggested alternatives.

A. To prepare Hokkien noodle and thick bee hoon
1. If dry Hokkien noodle is used, cook dry Hokkien noodle in boiling water for 5 mins (or until desired texture is achieved) and drain well. Cool the cooked noodle by rinsing in water. Add vegetable oil to noodle and mix well. Set aside for Step C4.
Note:If fresh Hookien noodle is used, you may ignore Step A1.
2. Soak dry thick bee hoon in a pot of cold water for 1 hr or until soft. Set aside soaked thick bee hoon for Step C4.

B. To prepare Fried Hokkien Prawn Mee Stock
1. Boil water in a pot. Add in pork belly, squid and prawn. Cook squid for 30 secs and prawn for approximately 1 min or till just cooked. Stir occasionally.
2. Remove squid and prawn and chill in ice water for 5 mins. Slice the squid thinly into rings and de-shell the prawns. Set aside for Step C6.
3. Cover pot and cook pork belly for another 3 mins on medium heat. Remove pork belly and slice into julienne. Set aside for Step C5.
4. Pour Prawn Stock Mix into the pot and boil. Fried Hokkien Prawn Mee Stock is ready for Step C6.

C. To cook
1. Heat wok on medium heat. When wok is hot, add vegetable oil.
2. Add garlic and stir-fry for 2 secs. Ensure garlic does not turn brown.
3. Add ²/з beaten egg and stir to mix with garlic for approximately 1 - 2 secs (egg is not fully cooked yet).
4. Add Hokkien noodle (from Step A1) and thick bee hoon (from Step A2) and stir-fry for 10 secs. Add fish sauce and stir-fry for another 10 secs.
5. Add pork belly (from Step B3). Stir-fry for 10 secs or till fragrant.
6. Add ²/з Prawn Stock (from Step B4), stir well and cover wok for 30 secs. Remove cover, add bean sprouts, Chinese chives and remaining ¹/з Prawn Stock (from Step B4) into the wok. Stir-fry for approximately 15 secs or till gravy is slightly thickened, add prawn (from Step B2), squid (from Step B2) and stir-fry for 10 secs. Add in remaining ¹/з beaten egg and switch off the fire. Stir and mix well.
7. Serve Fried Hokkien Prawn Mee hot. Add sambal chilli and fresh calamansi to taste.

CHEF'S TIPS
You may add other ingredients and garnishes such as lean pork, chicken or spring onions. Hokkien noodle or dry thick bee hoon may be substituted with spaghetti or linguini.

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

 

(2-3 人份)

材料

炒福建虾面上汤调配法
水 (用于A2步骤)	290 毫升
A 虾汤配料* (Prawn Stock Mix)	1 包
配料
干粗米粉+	125 克 (未浸水前重量)
福建面+◆	65 克 (干福建面)/ 130 克 (熟福建面)
蒜茸 (剁碎)	10 克
鸡蛋 (搅拌均匀）	1.5 粒
鱼露或酱青	4 克 (1 茶匙) 或随意
菜油(用于A1步骤)	1 茶匙
菜油 (蜀米、棕榈、向日葵或黄豆) (用于C1步骤)	35 毫升 (2 汤匙)
虾 (中型)	6 只
三层肉 (切成0.5 公分厚)+	50 克
鱿鱼	50 克
韭菜 (切成4 公分长)+	20 克
豆芽	30 克
叁峇辣椒#	随意
鲜酸柑	2 粒
* 百胜厨即煮可食的主料全在包装里
◆ 我们建议使用百胜厨福建面。此产品可从百胜厨网站(www.primataste.com)及各超市购得
# 材料未包括在此包装里但可从百胜厨网站购得
+ 请参考烹饪点子

A. 福建面和干粗米粉的预备步骤
1. 若使用干福建面，將干福建面放入沸水里煮5分钟(或至心仪口感) 然后沥干。將熟面冲水冷却。在面里加入菜油并拌均。 留旁待C4步骤使用。
注：若使用熟福建面，您能免去A1步骤。
2. 將干粗米粉放进锅里以冷水浸泡1小时直到变软。泡软的粗米粉留旁待C4步骤使用。

B. 炒福建虾面上汤的预备步骤
1. 用另一个锅将水煮沸。把三层肉、墨鱼和虾放进锅里，將墨鱼煮至30秒钟，虾煮至1分钟或熟。其间不时搅拌。
2. 取出墨鱼和虾，放进冰水里冷却5分钟。將墨鱼切薄成圈并将虾去壳。留旁待C6步骤使用。
3. 將锅盖起，以中火再煮三层肉3分钟。取出三层肉然后切丝。留旁待C5步骤使用。
4. 將 A 虾汤配料 (Prawn Stock Mix) 倒进锅里煮沸。炒福建虾面上汤待C6步骤使用。

C. 烹煮
1. 用中火把炒锅热一热。当炒锅热了，倒入菜油。
2. 加入蒜茸，爆香2秒钟，避免蒜茸变棕色。
3. 加入²/з搅拌的鸡蛋，把蛋和蒜茸一起翻炒1-2秒钟 (蛋在这里未熟)。
4. 加入福建面 (从A1步骤) 和泡软的粗米粉 (从A2步骤)，翻炒10秒钟。加入鱼露再翻炒10秒钟。
5. 加入三层肉 (从B3步骤)，翻炒10秒钟或至芳香。
6. 加入²/з虾上汤 (从B4步骤)，搅均匀并盖锅30秒钟。开锅盖，加入豆芽、韭菜及剩余的¹/з虾上汤 (从B4步骤)。翻炒15秒钟或至汤汁略干，加入虾 (从B2步骤)、墨鱼 (从B2步骤)，然后翻炒10秒钟。剩余的¹/з搅拌的鸡蛋倒入并即刻关炉火。翻炒均匀。
7. 趁炒福建虾面热时，即端上桌。配上叁峇辣椒和鲜酸柑。

烹饪点子
您也可加入其他材料与配料，如瘦肉、鸡肉和青葱或以意大利面或宽面代替福建面和干粗米粉。

储存
储置阴凉，干燥之处。包装一旦打开，就得放进冰箱，并在三天内用完。

 

Serves 5-7

INGREDIENTS

Beef Rendang Prime Beef Knuckles (Chunks)+ Water# Rendang Paste* Prima Coconut Premix*

800 gm approx 2 litres (8¾ cups) 1 pkt 1 pkt

* Included in this Prima Taste pack.
# Note: Volume of water needed can vary due to the size of pot and the beef used as beef from different parts of the world can have different textures.
+ Refer to Chef's Tips for suggested alternatives.

A. To cook beef rendang
1. Heat pot till hot. Add Rendang Paste and stir-fry for 2 mins on high heat.
2. Add beef knuckles and stir-fry for 7 mins.
3. Pour 90 gm Prima Coconut Premix and 300 ml water into a bowl. Stir and mix well. Add mixture into pot.
4. Add in just enough water to submerge the meat. Bring to boil on high heat. Stir occasionally and boil on medium heat for 2 hrs (cooking time may vary for different beef cuts and power of stove fire). Stir occasionally while simmering.
5. Add water intermittently into pot (volume of water just enough to cover above the meat, about 200 ml each time). Stir occasionally each time after water is added. (Water can be added till beef is close to tenderness, gravy suits taste and is slightly thick before proceeding to the next step.)
6. Add balance 20 gm Prima Coconut Premix into pot and mix well. Continue to simmer for another 20 mins until gravy thickens and is slightly glossy.
7. Serve with warm rice or bread.

CHEF’S TIPS
You may use other types of meat such as chicken and lamb.
For best results, we recommend beef knuckles. For quick cooking, you may use beef striploin (chunks).
For Step 3, mix 90 gm Prima Coconut Premix with 180 ml water in a bowl, stir and mix well, then add mixture into pot.
For Step 4, lightly boil on medium heat for 8 mins. Stir occasionally while simmering.
For Step 5, add water intermittently into pot as above.
For Step 6, add balance 20 gm Prima Coconut Premix into pot and mix well. Continue to simmer for another 4 mins until gravy thickens and is slightly glossy.

Note: The beef striploin (chunks) should be cut to about 6x5cm and 1.5cm thick for easy cooking.

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

Volume Conversion: 1 cup ≈ 230 ml

 

亚洲干咖喱牛肉

(5-7 人份)

材料

亚洲干咖喱牛肉 上等牛肋排（大块）+ 水# A亚洲干咖喱糊(Rendang Paste) * B百胜厨椰浆调配粉(Prima Coconut Premix) *

800 克 约2 公升(8¾杯) 1 包 1 包

* 百胜厨即煮可食的主料全在包装里
# 注意：水的份量会因锅子的大小和采用的牛肉(不同国家出产的牛肉会有不同的韧性) 有所差异
+ 请参考烹饪点子

A. 烹煮亚洲干咖喱牛肉
1.先预热锅子。把A亚洲干咖喱糊(Rendang Paste) 倒入锅中，以高温炒2分钟。
2.加入上等牛肋排，炒7分钟。
3.把90克B百胜厨椰浆调配粉(Prima Coconut Premix)和300毫升的水倒在一个碗内，搅拌均匀。之后倒入锅子里。
4.加入足够水份以覆盖牛肋排，并以高温煮沸。不时搅拌，然后以中火煮2小时(若使用不同部位的牛肉和火候，烹饪时间会有差异) 。在慢火烹煮过程中需要不时搅拌。
5.分阶段将水倒入锅中（水份足够将全部牛肋排覆盖，每次约200毫升）。每当加入水份后，需不时搅拌。（水份可以加至牛肋排接近软化，酱汁适合口味并且需确定酱汁已稍微浓稠才进行下一步骤。
6.加入其余20克B百胜厨椰浆调配粉(Prima Coconut Premix)，搅拌均匀。继续烹煮20分钟，直到酱汁更浓稠和滑亮。
7.配上温热的白饭或面包来吃。

烹饪点子
您也可用其他肉类如鸡肉或羊肉取代牛肉。
我们建议采用牛肋排以取得最佳效果。若要简易的烹煮，您可使用牛柳。
在第3步骤时，把90克(B)百胜厨椰浆调配粉(Prima Coconut Premix)和180毫升的水在碗内混合搅拌，完成后再倒入锅子里。
在第4步骤，以中火煮8分钟。
在第5步骤时，分阶段将水倒入锅中，如以上步骤。
在第6步骤时，加入其余20克B百胜厨椰浆调配粉(Prima Coconut Premix)，搅拌均匀。
继续烹煮4分钟，直到酱汁更浓稠和滑亮。

储存
储置阴凉，干燥之处。包装一旦打开，就得放进冰箱，并在三天内用完。

容量兑换: 1 杯≈230毫升

Serves 2-3 (12 sticks)

INGREDIENTS

Satay Meat Satay Prima Marinade* Satay Prima Blasting Oil* Chicken (with skin)	1 pkt 1 pkt 310 gm
Note: Remove chicken skin for a healthier option.
Satay Gravy Satay Prima Sauce*	1 pkt
Optional Garnish Cucumber Red onions Ketupat (compressed rice cakes)	as desired as desired as desired

* Included in this Prima Taste pack.

A. To prepare satay meat
1. Mix chicken with Satay Prima Marinade. Leave in chiller for a minimum of 3 hours.
2. Thread meat on satay sticks or skewers. Flatten meat with the back of a spoon for quicker and more even cooking.

Note: Each satay stick should weigh about 25 gm.

B. To cook satay meat
1. Brush satay sticks with Satay Prima Basting Oil.
2. Grill satay sticks till cooked.

Note: We recommend using a stalk of lemon grass to brush satay sticks. Simply use a knife to divide the end of the stalk into sections to turn it into a brush!

C. To cook satay gravy
1. Pour Satay Prima Sauce into a pot and heat for 1 min on medium heat.
2. To keep warm, leave on low heat.

D. To serve
1. Cut cucumber, red onions and ketupat and place on a plate with the grilled satay.
2. Serve Satay Prima hot with satay gravy.

CHEF’S TIPS
You may substitute chicken with pork, mutton, beef or turkey.

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

Volume Conversion: 1 cup ≈ 230 ml

(2 - 3 人份)(12串)

材料 沙爹肉
B百胜厨沙爹腌泡酱*(Satay Prima Marinade)	1 包
C百胜厨沙爹滋润油*(Satay Prima Basting Oil)	1 包
带皮鸡肉	310 克
沙爹酱
A百胜厨沙爹酱*(Satay Prima Sauce)	1 包
可任选的配料
黄瓜	随意
红洋葱	随意
马来饭团	随意

注：更健康的吃法，就是去掉鸡皮。

*百胜厨即煮可食的主料全在包装里

A. 沙爹肉的预备步骤
1. 将B百胜厨沙爹腌泡酱(Satay Prima Marinade Sauce)和鸡肉混合。放入冰箱内，腌至少3小时。
2. 用竹枝或烤肉叉子将鸡肉串起来。用汤匙的背面将鸡肉稍微压平，这可将鸡肉煮得更均匀更快熟。

注: 每支沙爹串应重约25克。

B. 烹煮沙爹
1. 用香茅将C百胜厨沙爹滋润油(Satay Prima Basting Oil)涂在沙爹串上。
2. 将沙爹串烤熟。

注：我们推荐您用香茅来涂沙爹肉。您只需把香茅的底端切分成刷子。

C. 烹煮沙爹酱
1. 将A百胜厨沙爹酱(Satay Prima Sauce)倒入锅，用中火煮1分钟。
2. 用慢火保温。

D. 食用
1. 将黄瓜、红洋葱和马来饭团切块，与烤好的沙爹一同盛碟。
2. 即刻趁沙爹还热时与沙爹酱上桌。

烹饪点子
您也可用猪肉、羊肉、牛肉或火鸡取代鸡肉。

储存
储置阴凉，干燥之处。包装一旦打开，就得放进冰箱，并在三天内用完。

容量兑换: 1 杯≈230毫升

Serves 2-3

INGREDIENTS

Sayur Lodeh Gravy Water Sayur Lodeh Paste* Cabbage (chunks, 6 x 6cm) Carrot (diagonal, 4cm) Sweet turnip (strips, 1 x 1 x 4cm) Long bean (strips, 4cm) Sayur Lodeh Premix* Warm water	350 ml 1 pkt 160 g 55 g 55 g 40 g 1 pkt 65 ml
Garnish Sambal Chilli*	1 pkt
Optional Garnish Deep fried tau kwa (deep fried bean curd, triangle)	1 pc

* Included in this Prima Taste pack.

A. To cook
1. Add Sayur Lodeh Paste into 350 ml of water. Mix well and bring to boil.
2. Add all vegetables. Cover pot and bring to boil.
3. In a separate bowl, stir Sayur Lodeh Premix into 65 ml warm water. Stir and mix well. Set aside.
4. When vegetables are half soft, add Sayur Lodeh Premix mixture. Mix well and cover pot till boiled.
5. Lower fire and simmer for another 10 mins.
6. Serve immediately. Top with desired amount of Sambal Chilli.

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

CHEF’S TIPS
You may use other vegetables as desired. Alternatively, you can serve it with Malay rice cake as a dish and this is familiarly known as Lontong.

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

 

(2-3 人份)

材料

咖喱什锦菜汁 水   350 毫升 A 咖喱什锦菜糊* (Sayur Lodeh Paste)   1 包 包菜(大块状，6 x 6 公分)   160 克 红萝卜(大块斜状，4 公分)   55 克 沙葛(条状，1 x 1 x 4 公分)   55 克 长豆(条状，4 公分)   40 克 B 咖喱什锦菜调配粉* (Sayur Lodeh Premix)   1 包 温水   65 毫升       配料     C 叁峇辣椒*(Sambal Chilli)   1 包       可任选的配料     炸豆腐干(三角形)   1 块

* 百胜厨即煮可食的主料全在包装里

A. 烹煮法
1. 将A咖喱什锦菜糊(Sayur Lodeh Paste) 加入350毫升水中搅拌均匀，煮沸。
2. 加入全部的菜。盖上锅盖，煮沸。
3. 在另一碗里，将B咖喱什锦菜调配粉(Sayur Lodeh Premix) 拌入65毫升的温水里。拌均待用。
4. 当蔬菜半软时，加入咖喱什锦菜调配粉混合料。搅拌均匀，盖上锅盖，煮沸。
5. 将火调低，再焖10分钟。
6. 加入适量C叁峇辣椒(Sambal Chilli) ，即可食用。

注：若要取得最佳口感，將咖喱什锦菜搁在半掩盖的锅内约15分钟。在上桌前，將咖喱什锦菜重新加热至刚好煮沸。

烹饪点子
您可随个人喜好加入其他材料与配料。若要取得最佳口感，将咖喱什锦菜搁在半掩盖的锅内约15分钟。

储存
储置阴凉，干燥之处。包装一旦打开，就得放进冰箱，并在三天内用完。

Serves 2 - 3

Chilli Crab Peanut oil Live Sri Lanka crab	4.93 oz / 146 ml (¾ cup) 1-1.2 kg
Chilli Crab Gravy Peanut oil, reserved from frying crab Chilli Crab Paste* Crab juice, reserved from soaking crab Water (for Step C4) Extra Hot Chilli Mix* Chilli Crab Premix* Water (for Step C7) Eggs, lightly beaten	2 tsp 1 pkt 1 cup 15.89 oz / 470 ml (2 cups) 1 pkt (as desired) 1 pkt 1.01 oz / 30 ml (1¾ tbsp) 2 nos
Garnish
Coriander leaves

* Included in this Prima Taste pack

A. To prepare crab
1. Submerge live Sri Lanka crab in ice-cold water until it stops moving. Remove from water and clean shell.
2. Remove from body all the parts that cannot be eaten. Set aside shell with roe.
3. Cut away sharp tips of legs. Cut body in half, then into 3 pieces for each half. Hammer the pincers so that the shell is slightly cracked.
4. Keep the crab juice collected for Step C3.

B. To fry crab
1. Pour peanut oil in a wok and warm for 30 secs on medium heat.
2. Add crab (without shell) and cover the wok. Fry for 1 min. Turn over the crab and fry for another 30 secs.
3. Remove crab and strain fried peanut oil for later use.

C. Chilli crab
1. In a wok, mix 1 tsp fried peanut oil (from Step B) with Chilli Crab Paste. Stir for 1 min on medium heat.
2. Add fried crab from Step B. Stir well, coating entire crab with the paste. Cover the wok. Fry for 1 min on medium heat.
3. Pour crab juice from Step A around the crab. Mix well for 30 secs.
4. Gradually add 15.89 oz / 470 ml water.
5. Place shell from Step A over crab, with outer shell facing up. Cover wok for 1.5 mins. Stir and scoop gravy over crab. Cover for another 2.5 mins, then scoop gravy over crab again.
6. Sprinkle over crab the desired amount of Extra Hot Chilli Mix.
7. In a separate small bowl, stir Chilli Crab Premix into 1.01 oz / 30 ml water. Mix well and add to crab, stirring gravy evenly for 30 secs.
8. Pour beaten eggs around crab and stir for 20 secs.
9. Add 1 tsp fried peanut oil (from Step B) onto crab and stir. Coat crab with gravy.

D. To serve
1. Place crab and gravy on serving platter and garnish with coriander leaves.
2. Serve with rice or crusty French loaf.

CHEF’S TIPS
You may also use other types of crab or other seafood such as lobsters, mussels, clams and prawns.

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

Volume Conversion: 1 cup ≈8 oz / 230 ml

 

（2-3 人份）

材料
辣椒螃蟹

花生油 活斯里兰卡螃蟹	146 毫升(¾杯) 1-1.2 公斤
辣椒螃蟹酱 花生油(炸螃蟹时保留下来的油) A 辣椒螃蟹糊*(Chilli Crab Paste) 蟹汁(浸螃蟹时保留下来的汁) 水(用于C4步骤) 特辣混合料* (Extra Hot Chilli Mix) B 辣椒螃蟹调配粉* (Chilli Crab Premix) 水(用于C7步骤) 鸡蛋(稍微搅拌)	2 茶匙 1 包 1 杯 470 毫升(2 杯) 1 包 (适量) 1 包 30 毫升(1¾汤匙) 2 粒
配料
芫荽

* 百胜厨即煮可食的主料全在包装里

A. 螃蟹的预备步骤
1. 把活的斯里兰卡螃蟹浸在冰水里, 直到它停止不动。取出清洗蟹壳。
2. 把不能食用的螃蟹部分全去除。留下蟹壳和黄膏待用。
3. 剪掉蟹脚的尖端。把螃蟹切成两半。每一半切成三块。捶打蟹螯, 直到蟹壳稍微裂开。
4. 将蟹汁保留在C3步骤时使用。

B. 炸螃蟹
1. 把花生油倒入锅里, 用中火热30秒。
2. 加入螃蟹(去壳), 然后盖锅。油炸1分钟。将螃蟹翻转过来, 多炸30秒。
3. 取出螃蟹, 沥干油留旁待用。

C. 辣椒螃蟹
1. 将1茶匙的花生油(炸螃蟹时保留下来的油) 和A辣椒螃蟹糊(Chilli Crab Paste) 倒入锅里。用中火拌均1分钟。
2. 加入B步骤炸过的螃蟹, 拌均, 并确定螃蟹完全沾上辣椒螃蟹糊。盖锅。用中火炒1分钟。
3. 倒入蟹汁(浸螃蟹时保留下来的汁)。搅拌均匀30秒。
4. 慢慢加入470毫升的水入锅里。
5. 把A步骤的蟹壳(壳背向上) 放在螃蟹上。盖锅焖1.5分钟。搅拌并把酱汁淋在螃蟹上。再盖锅多2.5分钟, 然后再把酱汁淋在螃蟹上。
6. 随个人喜好洒入适量的特辣混合料(Extra Hot Chilli Mix)。
7. 在另一碗里。将B辣椒螃蟹调配粉( Chilli Crab Premix) 和30毫升的水拌均。再加入螃蟹里, 搅拌均匀30秒。
8. 将搅拌的鸡蛋加入螃蟹里, 调匀20秒。
9. 倒入1茶匙的花生油(炸螃蟹时保留下来的油), 调匀, 把酱汁淋在螃蟹上。

D. 食用
1. 将辣椒螃蟹和酱汁盛在盘子上, 以芫荽点缀。
2. 以白饭或法式香脆面包来配食。。

烹饪点子
您可采用其他种类的螃蟹或其他海鲜, 例如龙虾、淡菜、蛤和虾。

储存
储置阴凉, 干燥之处。包装一旦打开, 就得放进冰箱, 并在三天内用完。

容量兑换: 1 杯≈230毫升

Japanese Cooking Instructions

Please refer to PDF download for our cooking instructions in Japanese language.

Serves 3 - 4 (when served as a main dish)
Serves 4 - 6 (when served with other dishes)

INGREDIENTS

Singapore Curry
Water (for Step A1)	400 ml
Singapore Curry Paste (Mild Hot)*	1 pkt
Chicken meat	720 g
Potatoes (cut into chunks)	3 nos
Singapore Curry Premix*	1 pkt
Water (for Step A3)	260 ml
Singapore Curry Extra Hot Powder*	1 pkt

* Included in this Prima Taste pack

A. To cook
1. Pour 400 ml water and Singapore Curry Paste (or marinated chicken) into a pot. Stir well and bring to boil on high heat, stirring occasionally.
2. Add chicken meat (not required if using marinated chicken in step 1) and potatoes. Stir well and bring to boil. Cover pot and lower heat. Simmer for 10 mins on medium heat.
3. In a separate bowl, stir Singapore Curry Premix into 260 ml water. Mix well and add to pot. Simmer for 7 mins on low heat. Do not cover the pot. Stir occasionally and ensure that the gravy does not boil.
4. For a spicier curry, add Singapore Curry Extra Hot Powder.

B. To serve
1. Serve Singapore Curry hot with rice or crusty French loaf.

CHEF'S TIPS
For a more robust taste, marinate chicken in a container with whole packet of Singapore Curry Paste (at least 12 hours in chiller) and add chicken in Step 2. Do not add Singapore Curry Paste in Step 1.

For more detailed cooking instructions and tips, please visit www.primataste.com.

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

 

（为主菜可供3-4 人份）
（为佐菜可供4-6 人份）

材料

新加坡咖喱
水(用于A1步骤)	400 毫升
A 新加坡咖喱糊(微辣)* (Singapore Curry Paste [Mild Hot] )	1 包
鸡块	720 克
马铃薯(切成大块)	3 粒
B 新加坡咖喱调配粉* (Singapore Curry Premix)	1 包
水(用于A3步骤)	260 毫升
C 新加坡咖喱特辣粉* (Singapore Curry Extra Hot Powder)	1 包

* 百胜厨即煮可食的主料全在包装里

A. 烹煮
1. 將400毫升的水和A新加坡咖喱糊(Singapore Curry Paste [Mild Hot] ) 倒入锅内。搅拌均匀后, 用大火煮沸, 不时搅拌。
2. 加入鸡块和马铃薯。搅均并煮沸。盖锅并将火调低, 用中火焖10分钟。
3. 在另一碗里, 將B新加坡咖喱调配粉(Singapore Curry Premix) 拌入260毫升的水里。拌均, 倒入锅里, 用小火焖7分钟。勿盖锅。不时搅拌并确定酱料没有煮沸。
4. 如喜爱更辣口味的咖喱, 可加入C新加坡咖喱特辣粉(Singapore Curry Extra Hot Powder) 。

B. 食用
1. 以白饭或法式香脆面包来配食。

烹饪点子
若要加强口味，可把鸡肉和整包新加坡咖喱糊一起放入容器腌泡（放入冷藏处腌至少12小时），然后于第2步骤加入鸡肉。在第1步骤， 无需加入新加坡咖喱糊。

您也可以采用其他肉类,例如牛肉,猪肉或羊肉。

欲知更多烹调详情,请浏览www.primataste.com

储存
储置阴凉, 干燥之处。包装一旦打开, 就得放进冰箱, 并在三天内用完。

Japanese Cooking Instructions

Please refer to PDF download for our cooking instructions in Japanese language.

Serves 3-4 (24 sticks)

INGREDIENTS

Satay Meat Singapore Satay Marinade* Vegetable oil (for Step A3) Chicken leg (deboned with skin on)+

1 pkt as desired 350 gm

Note: Chicken leg should be sliced to about 35 x 5 mm and 5 mm thick.

Satay Gravy Singapore Satay Sauce Mix* Water Vegetable oil (for Step B2)+ Singapore Satay Peanut Paste*

1 pkt 150 ml (⅔ cup) 25 ml (5 tsp) 1 pkt

Optional Garnish - (as desired) Cucumber, red onions, ketupat (compressed rice cakes)

* Included in this Prima Taste pack.
+ Refer to Chef's Tips for suggested alternatives.

A. To cook satay meat
1. Mix chicken leg with Singapore Satay Marinade. Leave in chiller for at least 6 hours.
2. Thread meat on satay sticks or skewers. Flatten meat with the back of a spoon for quicker and more even cooking.
3. Brush satay sticks with vegetable oil.
4. Grill satay sticks till cooked.

Note: Each stick of satay should weigh about 15 gm.

B. To cook satay gravy
1. Pour Singapore Satay Sauce Mix and ⅔ cup water into a pot. Stir and heat on low heat till almost boiling.
2. Add 5 tsp vegetable oil and mix well. When gravy is boiling, add Singapore Satay Peanut Paste and mix well.
3. When a layer of oil forms on top of gravy, turn off heat.

C. To serve
1. Cut cucumber, red onions and ketupat, and place on a plate with the grilled satay.
2. Serve Singapore Satay hot with satay gravy.

CHEF’S TIPS
You may substitute chicken with pork, mutton or beef. You may also substitute vegetable oil with peanut oil for a more fragrant taste.

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

Volume Conversion: 1 cup ≈ 230 ml

 

(3-4 人份) (24串)

材料

沙爹肉 A新加坡沙爹腌泡酱* (Singapore Satay Marinade) 菜油(用于A3步骤) 鸡腿肉（带皮，去骨）+

1 包 适量 350 克

注:把鸡腿肉切成35米厘(宽) x 5米厘（长) x 5米厘厚)。

沙爹酱 B新加坡沙爹汁配料* (Singapore Satay Sauce Mix) 水 菜油(用于B2步骤) + C新加坡沙爹花生糊* (Singapore Satay Peanut Paste)

1 包 150 毫升(⅔杯) 25 毫升(5 茶匙) 1 包

可任选的配料（适量） 黄瓜，红洋葱，马来饭团

* 百胜厨即煮可食的主料全在包装里
+ 请参考烹饪点子

A. 烹煮沙爹
1. 将A新加坡沙爹腌泡酱(Singapore Satay Marinade)和鸡腿肉混合。放入冰箱内，腌至少6小时。
2. 用竹枝或烤肉叉子将鸡腿肉串起来。用汤匙的背面将鸡肉稍微压平，这可将鸡腿肉煮得更均匀更快熟。
3. 将菜油涂在沙爹串上。
4. 将沙爹串烤熟。

注: 每支沙爹串应重约15克。

B. 烹煮沙爹酱
1. 将B新加坡沙爹汁配料(Singapore Satay Sauce Mix)和150毫升的水倒入锅，搅拌并以慢火大约煮开。
2. 倒入5茶匙的菜油后搅拌均匀。当酱汁煮开后，倒入C新加坡沙爹花生糊(Singapore Satay Peanut Paste)，搅拌均匀。
3. 当一层油浮上酱汁时，将火关掉。

C. 食用
1. 将黄瓜、红洋葱和马来饭团切块，与烤好的沙爹一同盛碟。
2. 即刻趁新加坡沙爹还热时与沙爹酱一起上桌。

烹饪点子
您可用猪肉、羊肉、牛肉或火鸡肉取代鸡肉。若要味道更芳香可以花生油取代菜油。

储存
储置阴凉，干燥之处。包装一旦打开，就得放进冰箱，并在三天内用完。

容量兑换: 1 杯≈230毫升