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Bringing the best of Singapore's favourites to the World
 Visitors
to Singapore can now bring a gastronomic piece of this city back home with the
Prima Taste premium gift packs.
Prima Food has introduced a premium food gift which makes the perfect Singapore
souvenir - full of flavour and representative of the island's heart and soul!
Prima Taste has already attracted a strong following for its premium quality
ready-to-cook pastes and premixes for authentic Singapore dishes. The Prima
Taste premium gift pack range offers a selection of popular dishes in small
attractive packs specially created for visitors to Singapore, as well as Singaporeans
who wish to present unique gifts to their visiting friends, or when they visit
friends overseas.
 To
infuse an exotic touch of Asia, the premium gift packs are specially packaged
in unique, hand-made straw pouches. Reinforcing Singapore as a vibrant and exciting
city, renowned Singapore icons such as the Merlion, Esplanade and Raffles Hotel
are depicted in the form of colourful illustrations on an attractive outer sleeve.
The sleeve also carries interesting descriptions of Singapore's food history
and culture, and how her rich mix of cultures has influenced her local cuisine.
The product was awarded the Singapore
Star 2003, Best Food Product Award 2003
and AsiaStar 2003 for
packaging design.
The Prima Taste premium gift packs serve between 2 and 7 people (varies from
set to set). With all condiments and sauces included, it is extremely quick
and easy to whip up a great-tasting meal with the Prima Taste pastes and premixes.
In addition, straightforward step-by-step illustrated cooking instructions are
also provided in English, Mandarin and Japanese.
The premium gift packs are available at the airport, tourist shops and other
participating retailers.
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Please click on [+] to view details.
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Cooking Instructions
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(English, Chinese, Japanese) |
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Download (PDF)
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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. 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.
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Please click on [+] to view details.
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Cooking Instructions
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(English, Chinese, Japanese) |
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Download (PDF)
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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
材料
| 叻沙汁 |
| | 水 |
600 毫升 /2¾ 杯 |
| B 叻沙调配粉* (Laksa Premix)
| 1 包 |
| A 叻沙糊(内含叻沙叶)* |
1 包 | | [Laksa Paste (with Laksa Leaves)] |
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| | 配料
叻沙粗米粉(或面條)
C叁峇辣椒* (Sambal Chilli) |
145 克
1 包 | | | | 可任选的配料
豆腐干(豆薄)
豆芽
虾(中型, 煮熟)
鱼饼(切片) |
3 块
28 克
2-3 只
15 克 |
* 百胜厨即煮可食的主料全在包装里
A. 烹煮叻沙汁
1. 将B叻沙调配粉 (Laksa Premix) 拌入600毫升的水里。加入A叻沙糊 (内含叻沙叶) [Laksa Paste (With Laksa Leaves)] 并搅拌均匀。
2. 不必盖锅。用大火将叻沙汁煮沸。
3. 加入豆腐干, 再多煮5分钟。
B. 食用
1. 将叻沙粗米粉(或面條)和豆芽放进沸水里烫5秒钟。沥干水份, 把叻沙粗米粉和豆芽盛在个别的碗。
2. 加上几片鱼饼和虾。
3. 把热的叻沙汁盛进碗里。(先拌均叻沙汁）。
4. 配上C叁峇辣椒 (Sambal Chilli), 即可上桌
注：将叻沙粗米粉或面條放进沸水里烫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
您也可用鱼圆或鸡肉块取代豆腐干, 或以意大利面、宽面、干米粉或福建面来代替叻沙粗米粉。
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
Japanese Cooking Instructions
Please refer to PDF download for our cooking instructions in Japanese language.
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Please click on [+] to view details.
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Cooking Instructions
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(English, Chinese, Japanese) |
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Download (PDF)
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Serves 2-3
INGREDIENTS
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.
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Please click on [+] to view details.
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Cooking Instructions
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(English, Chinese, Japanese) |
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Download (PDF)
|
Serves 3-4 (when served as a main dish)
Serves 4-6 (when served with other dishes)INGREDIENTS
Singapore Curry
Water (for Step A1)
Singapore Curry Paste (Mild Hot)*
Chicken meat
Potatoes, cut into chunks
Singapore Curry Premix*
Water (for Step A3)
Singapore Curry Extra Hot Powder* |
13.53 oz / 400 ml (1¾ cups)
1 pkt
720 gm
3 whole
1 pkt
8.79 oz / 260 ml (1¼ cups)
1 pkt | * Included in this Prima Taste pack A. To cook
1. Pour 13.53 oz / 400 ml water and Singapore Curry Paste into a pot. Stir well and bring to boil on high heat, stirring occasionally.
2. Add chicken meat 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 8.79 oz / 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. STORAGE
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
Volume Conversion: 1 cup ≈ 8 oz / 230 ml
（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)
A 新加坡咖喱糊(微辣)*(Singapore Curry Paste [Mild Hot])
鸡块
马铃薯(切成大块)
B 新加坡咖喱调配粉* (Singapore Curry Premix)
水(用于A3步骤)
新加坡咖喱特辣粉* (Singapore Curry Extra Hot Powder) |
400 毫升(1¾杯)
1 包
720 克
3 粒
1 包
260 毫升(1¼杯)
1 包 | * 百胜厨即煮可食的主料全在包装里 A. 烹煮
1. 将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, 将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。
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.
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