Preparation: 10 mins
Cook: 1 hour
Serves: 6
1 KNORR No Added MSG Chicken Cube
700 gm chicken, cut into 7 cm pieces
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup plain flour
1/2 cup oil
1 large onion, chopped
3 large tomatoes, peeled and cubed
1 tsp sugar
1 bay leaf plus
1/4 tsp dried herbs
Method:
1. Season chicken with salt and pepper. Roll in flour. Heat oil in pan and fry chicken, until golden brown. Remove all but 2 tbsps oil in pan
2. Cook onion for 1 min. Add tomatoes; cook 4 mins. Return chicken to pan. Add KNORR Cube, sugar, bay leaf, herbs and water to cover. Bring to a boil. Cover pan; cook for 20 mins. Season to taste with salt
Thursday, October 29, 2009
Honey Chicken by KNORR
Preparation: 10 mins
Cook: 15 mins
Serves: 5
Sauce (mixed well)
1 tsp KNORR No Added MSG Chicken Seasoning Powder
2 tbsps honey
4 tbsps water
1 tsp cornflour
1 tsp KNORR No Added MSG Chicken Seasoning Powder
1/4 tsp ground pepper
500gm chicken, cut into 5cm pieces
1/2 cup cornflour
200 ml oil
1 cm ginger, sliced
Method:
1. Season chicken in KNORR Powder and pepper. Set aside for 10 mins. Roll chicken in cornflour to coat. Heat oil and fry chicken for 8 mins. Drain
2. Heat 2 tsps oil in wok. Fry ginger for 1 min. Add sauce ingredients, cook until thickened, about 2 mins. Return chicken to pan, mix well. Serve
Cook: 15 mins
Serves: 5
Sauce (mixed well)
1 tsp KNORR No Added MSG Chicken Seasoning Powder
2 tbsps honey
4 tbsps water
1 tsp cornflour
1 tsp KNORR No Added MSG Chicken Seasoning Powder
1/4 tsp ground pepper
500gm chicken, cut into 5cm pieces
1/2 cup cornflour
200 ml oil
1 cm ginger, sliced
Method:
1. Season chicken in KNORR Powder and pepper. Set aside for 10 mins. Roll chicken in cornflour to coat. Heat oil and fry chicken for 8 mins. Drain
2. Heat 2 tsps oil in wok. Fry ginger for 1 min. Add sauce ingredients, cook until thickened, about 2 mins. Return chicken to pan, mix well. Serve
Lamb Korma by KNORR
Preparation: 10 mins
Cook: 45 mins
Serves: 5
1 KNORR Chicken Cube
75ml KNORR Natural Coconut Extract
600gm lamb, cut into 4cm pieces
2 rounded tbsps Korma spice mix
2 tbsps natural yoghurt
2 tbsps oil
4cm cinnamon
3 cardamoms
4 cloves
3 cloves garlic, sliced
2cm ginger, sliced
5 shallots, sliced
1 large tomato, wedged
2 tbsps chopped coriander
Method:
1. Marinate lamb with spice mix and yoghurt. Set aside for 30 mins
2. Heat oil in a pan and fry the dry spices for 1 min. Add garlic, ginger and shallots. Fry for 2 mins
3. Add marinated lamb. Turn fire to high and cook for 10 mins. Add KNORR Chicken Cube, tomato and water to cover. Lower fire and simmer for 30 mins until lamb is tender
4. Add KNORR Natural Coconut Extract. Cook 10 mins. Season to taste with salt. Serve sprinkled with chopped coriander
Cook: 45 mins
Serves: 5
1 KNORR Chicken Cube
75ml KNORR Natural Coconut Extract
600gm lamb, cut into 4cm pieces
2 rounded tbsps Korma spice mix
2 tbsps natural yoghurt
2 tbsps oil
4cm cinnamon
3 cardamoms
4 cloves
3 cloves garlic, sliced
2cm ginger, sliced
5 shallots, sliced
1 large tomato, wedged
2 tbsps chopped coriander
Method:
1. Marinate lamb with spice mix and yoghurt. Set aside for 30 mins
2. Heat oil in a pan and fry the dry spices for 1 min. Add garlic, ginger and shallots. Fry for 2 mins
3. Add marinated lamb. Turn fire to high and cook for 10 mins. Add KNORR Chicken Cube, tomato and water to cover. Lower fire and simmer for 30 mins until lamb is tender
4. Add KNORR Natural Coconut Extract. Cook 10 mins. Season to taste with salt. Serve sprinkled with chopped coriander
Tuesday, October 27, 2009
Honeyed Chicken Wings by KNORR
Preparation: 5 mins
Cook: 20 mins
Serves: 4
What you need:
1 1/2 KNORR Chicken Cubes
800 gm chicken wings, rinsed and patted dry
2 tbsps honey
1 tbsp ginger juice
3/4 tsp black pepper
1/2 tsp dark soy sauce
Method:
1. Crumble KNORR Chicken Cubes and combine with honey, ginger juice, pepper and soy sauce in a bowl
2. Heat bowl for about 1-2 mins in a small pan of boiling water. Cool then pour over chicken to marinate for 1 hour
3. Barbecue or grill until chicken is golden brown, about 20 mins
Tip:
To get ginger juice, grate a 4 cm piece of ginger; squeeze over a fine strainer
Cook: 20 mins
Serves: 4
What you need:
1 1/2 KNORR Chicken Cubes
800 gm chicken wings, rinsed and patted dry
2 tbsps honey
1 tbsp ginger juice
3/4 tsp black pepper
1/2 tsp dark soy sauce
Method:
1. Crumble KNORR Chicken Cubes and combine with honey, ginger juice, pepper and soy sauce in a bowl
2. Heat bowl for about 1-2 mins in a small pan of boiling water. Cool then pour over chicken to marinate for 1 hour
3. Barbecue or grill until chicken is golden brown, about 20 mins
Tip:
To get ginger juice, grate a 4 cm piece of ginger; squeeze over a fine strainer
Spiced Mushroom Rice by KNORR
Preparation: 10 mins
Cook: 25 mins
Serves: 5
What you need:
1 KNORR Bunjut Cube
1/2 KNORR Chicken Cube
30 gm Planta margarine
1 onion, sliced thinly
3 cups rice, washed and drained
1 pandan leaf, tied
900 ml hot water
1 small carrot, cut into 0.5 cm strips
1 cup canned button mushrooms, sliced
Method:
1. Melt margarine in a pan and cook onions until soft. Add crumbled stock cubes, rice, pandan leaf and water. Bring mixture to the boil, lower fire to medium and cook until most of the liquid has been absorbed
2. Stir in carrot and mushrooms, cover pan and turn fire to low. Leave undisturbed for 20 mins. Uncover, fluff rice up with a fork and take pan off the stove. Leave rice covered until ready to serve
Cook: 25 mins
Serves: 5
What you need:
1 KNORR Bunjut Cube
1/2 KNORR Chicken Cube
30 gm Planta margarine
1 onion, sliced thinly
3 cups rice, washed and drained
1 pandan leaf, tied
900 ml hot water
1 small carrot, cut into 0.5 cm strips
1 cup canned button mushrooms, sliced
Method:
1. Melt margarine in a pan and cook onions until soft. Add crumbled stock cubes, rice, pandan leaf and water. Bring mixture to the boil, lower fire to medium and cook until most of the liquid has been absorbed
2. Stir in carrot and mushrooms, cover pan and turn fire to low. Leave undisturbed for 20 mins. Uncover, fluff rice up with a fork and take pan off the stove. Leave rice covered until ready to serve
Prawn & Pineapple Gulai by KNORR
Preparation: 15 mins
Cook: 20 mins
Serves: 5
What you need:
1 1/2 KNORR Ikan Bilis Cubes
4 tbsps oil
500 ml water
3 tamarind slices
500 gm tiger prawns, trimmed but unshelled
1/2 small pineapple, cubed
4 daun kesum leaves
1-2 tsps sugar
Grind with 100 ml water:
5 red chillies, sliced
8 shallots, thickly sliced
1 stalk lemon grass, thickly sliced
2 cloves garlic, chopped
Method:
1. Heat oil and fry ground paste for 3-5 mins. Add water, KNORR Ikan Bilis Cubes and tamarind slices. Bring to a boil, then simmer for 5 mins
2. Add pineapple, cook 5 mins. Add prawns and kesum leaves. Cook about 5 mins or until prawns turn bright pink. Add sugar and a little salt to taste
Cook: 20 mins
Serves: 5
What you need:
1 1/2 KNORR Ikan Bilis Cubes
4 tbsps oil
500 ml water
3 tamarind slices
500 gm tiger prawns, trimmed but unshelled
1/2 small pineapple, cubed
4 daun kesum leaves
1-2 tsps sugar
Grind with 100 ml water:
5 red chillies, sliced
8 shallots, thickly sliced
1 stalk lemon grass, thickly sliced
2 cloves garlic, chopped
Method:
1. Heat oil and fry ground paste for 3-5 mins. Add water, KNORR Ikan Bilis Cubes and tamarind slices. Bring to a boil, then simmer for 5 mins
2. Add pineapple, cook 5 mins. Add prawns and kesum leaves. Cook about 5 mins or until prawns turn bright pink. Add sugar and a little salt to taste
Assam Fish by KNORR
Preparation: 5 mins
Cook: 5-8 mins
Serves: 4
What you need:
1 cup of water
100 gm assam or tamarind, mixed into 1/4 cup of water
1 stalk lemon grass, crushed
2 slices ginger
6 chilli padi, crushed
300 gm fish, cut into pieces
1 KNORR Ikan Bilis Cube
1-2 tbsps sugar
1 stalk chinese celery
1 stalk coriander
1 small knob young ginger, cut into fine slices for garnish
Method:
1. Bring water to boil with assam mixture, lemon grass, ginger and chilli
2. Add fish pieces, KNORR Ikan Bilis Cube and sugar. Stir and bring to boil again
3. Top with chinese celery and coriander leaf. Garnish with ginger if desired
Tip:
Red Snapper is a good choice for this recipe. Other equally good but more expensive choices would be Threadfin or Codfish
Cook: 5-8 mins
Serves: 4
What you need:
1 cup of water
100 gm assam or tamarind, mixed into 1/4 cup of water
1 stalk lemon grass, crushed
2 slices ginger
6 chilli padi, crushed
300 gm fish, cut into pieces
1 KNORR Ikan Bilis Cube
1-2 tbsps sugar
1 stalk chinese celery
1 stalk coriander
1 small knob young ginger, cut into fine slices for garnish
Method:
1. Bring water to boil with assam mixture, lemon grass, ginger and chilli
2. Add fish pieces, KNORR Ikan Bilis Cube and sugar. Stir and bring to boil again
3. Top with chinese celery and coriander leaf. Garnish with ginger if desired
Tip:
Red Snapper is a good choice for this recipe. Other equally good but more expensive choices would be Threadfin or Codfish
Garlic Prawns by KNORR
Preparation time: 10mins
Cook: 10mins
Serves: 4
What you need:
300g shelled prawns
2 tbsps oil
1 tbsp chopped garlic
2 tbsps water
1 tbsp pepper
1 tbsp KNORR Ikan Bilis Seasoning Powder
Coriander to garnish
Method:
1. Blanch prawns in hot boiling water for 30secs and remove with a strainer
2. Heat 2 tbsps oil in pan. Add chopped garlic, fry till fragrant
3. Add water to the pan. Add pepper and KNORR Ikan Bilis Seasoning Powder. Stir mixture and add in prawns
4. Stir-fry for a few seconds, remove and place on plate
5. Garnish with chopped garlic and coriander
Cook: 10mins
Serves: 4
What you need:
300g shelled prawns
2 tbsps oil
1 tbsp chopped garlic
2 tbsps water
1 tbsp pepper
1 tbsp KNORR Ikan Bilis Seasoning Powder
Coriander to garnish
Method:
1. Blanch prawns in hot boiling water for 30secs and remove with a strainer
2. Heat 2 tbsps oil in pan. Add chopped garlic, fry till fragrant
3. Add water to the pan. Add pepper and KNORR Ikan Bilis Seasoning Powder. Stir mixture and add in prawns
4. Stir-fry for a few seconds, remove and place on plate
5. Garnish with chopped garlic and coriander
Monday, October 19, 2009
All Vegetables Fried Beehoon by KNORR
Preparation: 15 mins
Cook: 15 mins
Serve: 4
What you need:
4 tbsps oil
1 tbsp chopped garlic
100 gm French beans, sliced
100 gm shredded carrot
1 cup water
1 1/2 tbsps KNORR Chicken Seasoning Powder
200 gm dried beehoon, softened in water
50 gm sweet beancurd, cut into strips and deep-fried
1 tbsp crispy shallots
Method:
1. Heat the oil in wok and stir-fry garlic until fragrant. Add French beans and carrot. Mix well for 1 min.
2. Add water and KNORR Chicken Seasoning Powder. Bring to boil. Add beehoon.
3. Mix beehoon well with the ingredients.
4. Add deep-fried sweet beancurd and crispy shallots before serving.
Cook: 15 mins
Serve: 4
What you need:
4 tbsps oil
1 tbsp chopped garlic
100 gm French beans, sliced
100 gm shredded carrot
1 cup water
1 1/2 tbsps KNORR Chicken Seasoning Powder
200 gm dried beehoon, softened in water
50 gm sweet beancurd, cut into strips and deep-fried
1 tbsp crispy shallots
Method:
1. Heat the oil in wok and stir-fry garlic until fragrant. Add French beans and carrot. Mix well for 1 min.
2. Add water and KNORR Chicken Seasoning Powder. Bring to boil. Add beehoon.
3. Mix beehoon well with the ingredients.
4. Add deep-fried sweet beancurd and crispy shallots before serving.
Bitter Gourd with Tempe by KNORR
Preparation: 10 mins
Cook: 10 mins
Serves: 4
What you need:
2 tbsps oil
250gm bitter gourd, sliced
500gm small prawns, shelled, tails left intact
1 pc tempe, cut into 4cm pieces
1 tbsp KNORR Chicken Seasoning Powder
Grind into fine paste:
6 dried chillies
1 small onion
1 clove garlic
Method:
1. Heat the oil in a wok. Stir-fry tempe. Add prawns. Stir-fry for 30 seconds. Set aside.
2. To the same wok, add chilli paste. Stir-fry for 1 min. Add bitter gourd, fry for 2 mins. Add tempe and KNORR Seasoning Powder. Return prawns and tempe to the wok. Mix well and serve.
Cook: 10 mins
Serves: 4
What you need:
2 tbsps oil
250gm bitter gourd, sliced
500gm small prawns, shelled, tails left intact
1 pc tempe, cut into 4cm pieces
1 tbsp KNORR Chicken Seasoning Powder
Grind into fine paste:
6 dried chillies
1 small onion
1 clove garlic
Method:
1. Heat the oil in a wok. Stir-fry tempe. Add prawns. Stir-fry for 30 seconds. Set aside.
2. To the same wok, add chilli paste. Stir-fry for 1 min. Add bitter gourd, fry for 2 mins. Add tempe and KNORR Seasoning Powder. Return prawns and tempe to the wok. Mix well and serve.
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