IMPORTANT: Please read instructions carefully before cooking.
Seafood Curry INGREDIENTS 1 Dish (A) Vegetable Oil 15 ml (1 tbsp) (B) Onion (diced) 40 gm (C) Prawn (butterfly cut) 140 gm (D) Mussel 100 gm (E) Squid (cut into rings) 110 gm (F) Curry Seafood Sauce* 80 gm (G) Water 90 ml (6 tbsp) (H) Spring Onion 10 gm   Curry Seafood Crab INGREDIENTS 1 Dish (A) Vegetable Oil as desired (B) Crab (pieces) 450 gm (C) Corn Starch 5 gm (1 tsp) (D) Onion (diced) 30 gm (E) Curry Seafood Sauce * 60 gm (F) Water 30 ml (2 tbsp) (G) Fresh Cut Chilli (optional)# 2 gm # Note: Add Fresh Cut Chilli for extra spiciness. Curry Seafood Fish INGREDIENTS 1 Dish (A) Vegetable Oil as desired (B) Fish (Batang) (pieces) 200 gm (C) Onion (diced) 30 gm (D) Curry Seafood Sauce* 60 gm (E) Water 90 ml (6 tbsp)
Note: Fish types are up to individual preference.
* Items available from Prima Taste
Seafood Curry Cooking Procedures Step A: Seafood Curry
Heat (A) Vegetable Oil in wok over high heat. Add (B) Onion, stir-fry till fragrant. Add (C) Prawn, (D) Mussel and (E) Squid and stir-fry till Mussel shells open and Prawn is almost cooked. In a separate bowl, mix (F) Curry Seafood Sauce and (G) Water. Add mixture into wok on medium heat and stir-fry for 2 minutes or until fragrant. Garnish with (H) Spring Onion.
Curry SeafoodCrab Cooking Procedures Step A: Curry Seafood Crab
Heat sufficient amount of (A) Vegetable Oil in wok on high heat till hot (Oil should be sufficient to cover Crab). In separate bowl, coat (B) Crab pieces with (C) Corn Starch evenly. Add coated Crab pieces followed by Crab shell into the oil, deep fry till cooked. Drain away Crab pieces and Vegetable Oil, leaving about 1 tbsp of oil in wok. Add (D) Onion in wok and fry till golden brown. Add (E) Curry Seafood Sauce and (F) Water in wok. Mix well with desired amount of (G) Fresh Cut Chilli and bring to boil. Add deep fried Crab and stir-fry till gravy thickens (Ensure that Crab is evenly coated).
Curry Seafood Fish Cooking Procedures Step A: Curry Seafood Fish
Heat sufficient amount of (A) Vegetable Oil in wok on high heat till hot (Oil should be sufficient to cover Fish). Add (B) Fish and deep fry for 1-2 minutes or till golden brown. Drain the Fish, leaving about 1 tbsp of oil in wok. Set aside for Step 5. Add (C) Onion in wok and stir-fry till golden brown. Add (D) Curry Seafood Sauce and (E) Water in wok. Mix well and bring to boil. Add Fish (from Step A2) and braise for 1-2 minutes until gravy thickens slightly.
STORAGE
Curry Seafood Sauce
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
Estimated Yield Per Packet	No. of Portions
Seafood Curry Curry Seafood Sauce per packet (1 kg)	up to 12 dishes
Curry Seafood Crab and Curry Seafood Fish Curry Seafood Sauce per packet (1 kg)	up to 16 dishes

IMPORTANT: Please read instructions carefully before cooking.

Stir-Fried Black Pepper Beef Hor Fun
(Stir-Fried Black Pepper Rice Noodle)
INGREDIENTS	1 Dish
(A) Beef (slices)	60 gm
(B) Corn Starch	3 gm (½ tbsp)
(C) Vegetable Oil (for Step B1)	as desired
(D) Flat Rice Noodle (Hor Fun)	170 gm
(E) Dark Soya Sauce	5 ml (1 tsp)
(F) Vegetable Oil (for Step D1)	10 ml (2 tsp)
(G) Chinese Yellow Chives (cut into 4 cm length)	20 gm
(H) Premium Black Pepper Sauce*	35 gm
(I) Water	15 ml (1½ tbsp)
(J) Green Capsicum (sliced lengthwise about 4 cm)	20 gm
Note: You may substitute beef with chicken or fish.
Black Pepper Beef
INGREDIENTS	1 Dish
(A) Beef (slices)	120 gm
(B) Corn Starch	5 gm (1 tsp)
(C) Vegetable Oil (for Step B1)	as desired
(D) Vegetable Oil (for Step C1)	15 ml (1 tbsp)
(E) Young Ginger (julienne / thin strips)	10 gm
(F) Spring Onion (4 cm length)	30 gm
(G) Premium Black Pepper Sauce *	35 gm
(H) Water	20 ml (1½ tbsp)
Black Pepper Crab
INGREDIENTS	1 Dish
(A) Vegetable Oil (for Step A1)	as desired
(B) Sri Lanka Crab	400 gm
(C) Corn Starch	5 gm (1 tsp)
(D) Vegetable Oil (for Step C1)	10 ml (2 tsp)
(E) Onion (diced)	40 gm
(F) Premium Black Pepper Sauce*	70 gm
(G) Water	100 ml
*Items available from Prima Taste

Black Pepper Beef Hor Fun
Preparation Procedures
Step A: Beef

1. Coat (A) Beef with (B) Corn Starch evenly.

Cooking Procedures
Step B: Beef

1. Heat sufficient amount of (C) Vegetable Oil in wok on high heat till hot. Turn off fire.
2. Add Beef (from Step A1) and stir-fry for 2 seconds.
3. Drain the Beef, leaving about 1 tbsp of Vegetable Oil in the wok (for Step C1).

Step C: Flat Rice Noodle

1. Heat wok on high heat till very hot.
2. Add (D) Flat Rice Noodle and stir-fry on high heat for 1-1½ minutes or till slightly fragrant. Turn off fire.
3. Add (E) Dark Soya Sauce and stir-fry for 20-30 seconds on medium heat ensuring that Rice Noodle is evenly coated.

Step D: Stir-fried Black Pepper Beef Hor Fun

1. Heat (F) Vegetable Oil and add (G) Chinese Yellow Chives. Stir-fry for 10 seconds and set aside for Step D4.
2. Heat wok on medium heat till hot. Add (H) Premium Black Pepper Sauce and (I) Water. Stir-fry till mixture boils. Add Beef (from Step B3) and stir-fry for 8 seconds.
3. Add stir-fried Flat Rice Noodle (from Step C3) and Chinese Yellow Chives (from Step D1). Stir-fry for 20 seconds.
4. Add (J) Green Capsicum and stir-fry for 2-3 seconds.
5. Serve immediately.

Black Pepper Beef
Preparation Procedures
Step A: Beef

1. Mix (A) Beef and (B)Corn Starch evenly

Cooking Procedures
Step B: Beef

1. Heat sufficient amount of (C) Vegetable Oil in wok on high heat till hot.
2. Add Beef (from Step A1) and deep fry for 10 seconds on medium high heat.
3. Drain the Beef and set aside for Step C4.

Step C: Black Pepper Beef

1. Heat wok on medium high heat. Add (D) Vegetable Oil and heat.
2. Add (E) Young Ginger and (F) Spring Onion (stem section only). Stir-fry till fragrant.
3. Add (G) Premium Black Pepper Sauce and (H) Water in wok. Mix well and bring to boil.
4. Add Beef (from Step B3) and stir-fry, ensuring that Beef is evenly coated.
5. Add remaining (F) Spring Onion and stir-fry for 2-3 seconds.

Black Pepper Crab
Cooking Procedures
Step A: Crab

1. Add sufficient amount of (A) Vegetable Oil in wok on medium high heat. (Oil should be sufficient to cover Crab).
2. Coat (B) Crab evenly with (C) Corn Starch. Add Crab pieces first, followed by Crab shell. Deep fry for 2 minutes or till golden brown.
3. Drain the Crab and set aside for Step B4.

Step B: Black Pepper Crab

1. Heat wok on medium high heat and add (D) Vegetable Oil.
2. Add (E) Onion and stir-fry till fragrant.
3. Add (F) Premium Black Pepper Sauce and (G) Water in wok. Mix well and bring to boil.
4. Add Crab (from Step A3) and stir-fry until evenly coated on low heat for 2 minutes.
5. Turn to high heat and stir-fry for another 15 seconds.

STORAGE

• Premium Black Pepper Sauce
  

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

Estimated Yield Per Packet	No. of Portions
Black Pepper Beef Hor Fun and Black Pepper Beef
Premium Black Pepper Sauceper packet (1 kg)	up to 28 dishes
Black Pepper Crab
Premium Black Pepper Sauceper packet (1 kg)	up to 14 dishes

IMPORTANT: Please read instructions carefully before cooking.

Sweet & Spicy Hot Plate Tofu Prawn
INGREDIENTS	1 Dish
(A) Egg Bean Curd (tofu) (cut into 6 pieces)	1 roll
(B) Vegetable Oil (for Step A1)	as desired
(C) Vegetable Oil (for Step B1)	20 ml (1½ tbsp)
(D) Onion (diced)	35 gm
(E) Prawn (butterfly cut)	80 gm
(F) Sweet & Spicy Seafood Sauce*	80 gm
(G) Water (for Step B3)	40 ml (2½ tbsp)
(H) Potato Starch	a pinch
(I) Water (for Step B4)	30 ml (2 tbsp)
(J) Egg (beaten)	1 no
(K) Spring Onion #	as desired
Sweet & Spicy Fish with Mango Salad
INGREDIENTS	1 Dish
(A) Green Mango (unripe, fine strips)	60 gm
(B) Shallot (Sliced)	20 gm
(C) Coriander Leaves (with stem)	30 gm
(D) Rojak Flower (Ginger Bulb Flower)	as desired
(E) Chilli (julienne)	10 gm
(F) Fish Fillet	140 gm
(G) Salt	a pinch
(H) Pepper	a pinch
(I) Potato Starch	30 gm (2 tbsp)
(J) Vegetable Oil (for Step B2)	as desired
(K) Vegetable Oil (for Step C1)	20 ml (1½ tbsp)
(L) Onion (chopped)	20 gm
(M) Garlic (chopped)	5 gm
(N) Sweet & Spicy Seafood Sauce*	80 gm
(O) Lime Juice	5 ml (1 tsp)
(P) Lime Leaves (julienne)	1 gm (2 pcs)
(Q) Water	40 ml (2½ tbsp)
Fried Chicken with Thai Sour Chilli Sauce
INGREDIENTS	1 Dish
(A) Vegetable Oil (for Step A1)	as desired
(B) Chicken Thigh (boneless, cut into strip)	120 gm
(C) Corn Flour	20 gm
(D) Vegetable Oil (for Step B1)	10 ml (2 tsp)
(E) Lemon Grass (cut into 4 cm length)	10 gm
(F) Onion (diced)	20 gm
(G) Sweet & Spicy Seafood Sauce*	80 gm
(H) Lime Juice	15 ml (1 tbsp)
(I) Mango (julienne) #	as desired

*Items available from Prima Taste
# Optional

Sweet & Spicy Hot Plate Tofu Prawn
Preparation Procedures
Step A: Egg Bean Curd

1. Cut (A) Egg Bean Curd into 6 portions.
2. Heat sufficient amount of (B) Vegetable Oil in wok on high heat. Add (A) Egg Bean Curd and deep fry for 30-45 seconds till golden brown.
3. Drain the Egg Bean Curb and set aside for Step B3.

Cooking Procedures
Step B: Sweet & Spicy Hot Plate Egg Bean Curd Prawn

1. Heat (C) Vegetable Oil in wok over medium high heat. Add (D) Onion and stir-fry till fragrant.
2. Add (E) Prawn and stir-fry for 20 seconds or till half-cooked.
3. In a separate bowl, mix (F) Sweet & Spicy Seafood Sauce with (G) Water. Add mixture and deep fried Egg Bean Curd (for Step A3) into wok.
4. Mix (H) Potato Starch with (I) Water. Add mixture and ½ portion (J) Egg into wok and stir-fry for 10 seconds or till gravy thickens.
5. Pour remaining ½ portion egg onto preheated hotplate on low heat.
6. Pour Egg Bean Curd Prawn on top of Egg. Garnish with (K) Spring Onion.

Sweet & Spicy Fish with Mango Salad
Preparation Procedures
Step A: Mango Salad

1. Add (A) Green Mango, (B) Shallot, (C) Coriander Leaves, desired amount of (D) Rojak Flower (as desired) and (E) Chilli in a bowl. Mix well and set aside.

Step B: Fried Fish

1. Mix (F) Fish Fillet with (G) Salt and (H) Pepper and coat Fish Fillet with (I) Potato Starch in a bowl and ensure it is evenly coated.
2. Heat sufficient amount of (J) Vegetable Oil in wok on high heat until hot. (Oil should be sufficient to cover Fish Fillet).
3. Add Fish Fillet to wok and deep fry for 3-4 minutes or till golden brown.
4. Drain the Fish Fillet and set aside for Step C3.

Cooking Procedures
Step C: Sweet & Spicy Fish with Mango Salad

1. Heat (K) Vegetable Oil in wok on medium high heat, add (L) Onion, (M) Garlic and stir-fry for 15 seconds or till golden brown.
2. Add (N) Sweet & Spicy Seafood Sauce, (O) Lime Juice, (P) Lime Leaves and (Q) Water. Bring to boil on medium heat and till gravy is slightly thicken.
3. Add in deep fried Fish Fillet (from Step B4) and mix well.
4. Serve with Mango Salad.

 

Fried Chicken with Thai Sour Chilli Sauce
Preparation Procedures
Step A: Fried Chicken

1. Heat sufficient amount of (A) Vegetable Oil in wok on medium heat until hot. (Oil should be sufficient to cover Chicken).
2. Coat (B) Chicken with (C) Corn Flour in a bowl and ensure it is evenly coated.
3. Add Chicken to wok and deep fry for 1 minute or till golden brown.
4. Drain the Chicken and set aside for Step B4.

Cooking Procedures
Step B: Fried Chicken with Thai Sour Chilli Sauce

1. Heat (D) Vegetable Oil in wok on medium high heat. Add (E) Lemon Grass and stir-fry for 20 seconds or till fragrant.
2. Add (F) Onion and stir-fry for 10 seconds.
3. Add (G) Sweet & Spicy Seafood Sauce and (H) Lime Juice. Stir and mix well till gravy thickens.
4. Add deep fried Chicken (from Step A4) and mix well. Ensure chicken is evenly coated with gravy.
5. Garnish with desired amount of (I) Mango. Serve immediately.

STORAGE

• Sweet & Spicy Seafood Sauce

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

Estimated Yield Per Packet	No. of Portions
Sweet & Spicy Seafood Sauce per packet (1 kg)	up to 12 dishes