咖喱鸡 Curry Chicken

食谱

食用份量: 4-5人份

材料

鸡肉 1公斤
马铃薯 200克
咖喱叶 2支
椰浆 200毫升
水 500克
菜油 2汤匙
南洋小厨咖喱酱 1包 (160克）

煮法

1. 把2汤匙油加入热锅，加入马铃薯拌炒片刻
2. 加入鸡肉，咖喱叶和咖喱酱，文火拌炒至鸡肉变色，加入水，炒匀盖上煮15分钟
3. 加入椰浆，炒匀煮滚，出锅即可

Recipe

Serving Size: 4-5 Pax

Cooking Ingredients

Chicken 1 kg
Potato 200 gm
Curry Leaf 2 stalks
Coconut Milk 200ml
Water 500 gm
Cooking oil 2tbsp
Nanyang Kitchen Curry Paste 1 packet (160gm)

Cooking Steps

1. Add 2 tbsp cooking oil into a hot pot, add potato, stir fry
2. Add chicken, curry leaves and curry paste, fry well with medium heat. Add water, mix well, cover with a lid and simmer for 15 minutes
3. Add coconut milk, mix well and bring to boil, ready to serve

甘香明虾 Kam Heong Ming Prawn

食谱

食用份量: 4-5人份

材料

大明虾 500克
咖喱叶 2支
菜油 2汤匙
南洋小厨甘香酱 1包 (120克）

煮法

1. 在锅里加入2汤匙菜油，下明虾煎至两面变色
2. 加入甘香酱和咖喱叶
3. 拌炒片刻，出锅即可

Recipe

Serving Size: 4-5 Pax

Cooking Ingredients

Ming Prawn 500 gm
Curry Leaf 2 stalks
Cooking Oil 2 tbsp
Nanyang Kitchen Kam Heong Paste 1 packet (120gm)

Cooking Steps

1. Add 2 tbsp of cooking oil into a wok, add ming prawn and fry until the color changed
2. Add kam heong paste and curry leaves
3. Fry well, ready to serve

姜蓉蒸鲳鱼 Ginger Paste Steam Pomfret Fish

食谱

食用份量: 4-5人份

材料

白鲳鱼 500克
香菜 少许
青葱 少许
南洋小厨姜蓉酱 1包 (160克）

煮法

1. 煮滚蒸笼的水，白鲳鱼进蒸笼大火蒸3分钟
2. 白鲳鱼飞水，淋上姜蓉酱，回蒸笼蒸7-8分钟或至熟
3. 白鲳鱼出锅，撒上香菜和青葱即刻

Recipe

Serving Size: 4-5 Pax

Cooking Ingredients

White Pomfret 500 gm
Coriander some
Spring Onion some
Nanyang Kitchen Ginger Paste 1 packet (160g)

Cooking Steps

1. Bring water to boil in a steamer, place white pomfret into steamer and steam with high heat for 3 minutes
2. Drain the water, add ginger paste and steam for another 7-8 minutes or until cooked
3. Retrieve the fish from steamer, sprinkle with chopped coriander and spring onion, ready to serve