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

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)

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 or dry rice vermicelli 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 or dry rice vermicelli. 

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

INGREDIENTS

Singapore Curry
Water (for Step A1)	13.53 oz / 400 ml (1¾ cups)
Singapore Curry Paste (Mild Hot)*	1 pkt
Chicken meat	720 gm
Potatoes, cut into chunks	3 whole
Singapore Curry Premix*	1 pkt
Water (for Step A3)	8.79 oz / 260 ml (1¼ cups)
Singapore Curry Extra Hot Powder*	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)	400 毫升(1¾杯)
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(1¼杯)
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. 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.

Hainanese Chicken Rice

(Serves 1-2)

INGREDIENTS	1 Dish
Long Grain Rice	200 gm (1¼ cups)
Prima Taste Fragrant Hainanese Chicken Rice Paste	1 pkt
Water

Preparation Procedures
To cook Fragrant Hainanese Chicken Rice
(Using rice-cooker)

1. Wash 200g (1¼ rice cups) of rice once and drain well.
2. Pour rice and Prima Taste pack into rice cooker and mix well. Add water to the level indicated on the scale inside the rice cooker for the number of cups of rice used. You may adjust the amount of water for different types of rice and your own preference. Stir well. When rice is cooked, let it rest at 'Keep Warm' setting for 15-20 mins.
3. Fluff rice.
   

To cook Fragrant Hainanese Chicken Rice
(For stove cooking using a pot)

Note: Amount of water to be added and cooking time may be adjusted according to stove fire intensity and your own preference.

1. Wash rice once and drain well.
2. Pour rice and Prima Taste pack into pot and mix well.
3. Add 270-280ml (1¾ rice cups) of water. Stir well.
4. Cover the pot and bring to boil on high heat. When boiling, stir well and scrape the bottom of the pot to prevent rice from sticking to the bottom of the pot. Cover pot.
5. Adjust to low heat and continue cooking for about 15 mins or till rice is cooked.
6. When rice is cooked, fluff rice. Cover and let it rest for 15 mins.

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

 

海南鸡饭

(1–2人份)

材料	1碟份量
米	200 克（1¼ 杯）
百胜厨海南鸡饭酱料	1 包
水

烹煮法（使用电饭锅）

1. 用量米杯来盛200克的米,即1¼ 杯的米,清洗一次和沥干水份。
2. 将米和整包百胜厨调配料一起到进饭锅里拌均。加入饭锅内所指定的水量，要和所到入水杯的量相同。您可以依照不同种类的米来调整它对水的需要量，甚至于按照您个人的喜好来决定水量。拌均。饭熟后，设定在‘保温’15至20分钟。
3. 将饭拌松。

烹煮法（使用煤气炉或电炉）

1. 清洗米一次并沥干水份。
2. 将米和整包百胜厨调配料一起到进锅子里拌均。
3. 加入270-280 毫升的水份（1¾ 米杯），拌均。
4. 盖起锅子，以大火煮沸。煮沸时，搅拌均匀并避免刮到锅底，以防止饭沾锅底。盖起锅子。
5. 调至小火，然后继续煮15分钟或至饭煮熟。
6. 饭煮熟后，将饭拌松。盖起锅子，放置15分钟。

烹任点子
煮好的香米也可以拿来炒饭。

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 1)

INGREDIENTS

Cooking oil Garlic (chopped) Chilli padi (small red chilli, sliced) # Vongole (fresh clams) Chinese cooking rice wine # Prima Taste Vongole Sauce Noodle+

½ tsp 5 gm as desired 8 nos ⅔ tbsp 1 pkt 140 gm

# Optional
+ Refer to Chef's tips

Cooking method:

1. Heat pan on medium heat and add in cooking oil.
2. Add garlic and chilli padi (optional).
3. Add vongole, Chinese cooking rice wine and Prima Taste Vongole Sauce. Mix well and cover pan.
4. Remove cover and set aside all opened clams for step 7.
5. Blanch noodle in boiling water till desired texture is achieved.
6. Add noodle into vongole sauce from step 4 and mix well. Continue to stir till most of the sauce has been absorbed.
7. Add in cooked clams and mix well.
8. Garnish as desired.

*NOTE: Clam shells will open when cooked.

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

Chef's Tips
For best results, we recommend Manila clams. You may also use other types of seafood such as prawn, fish, squid, or crab. For step 4, add salt to season according to individual taste. You may use any wheat flour based, non-fried type of noodle.