Ikan Tongkol Masak Lemak by KNORR

Preparation: 20 mins
Cook: 25 mins
Serves: 5

400 gm tuna, sliced into 2 cm pieces
1/2 KNORR No Added MSG Ikan Bilis Cube
2 pcs tamarind (asam keping)
2 cloves garlic, thickly sliced
150 ml KNORR Natural Coconut Extract
1 KNORR No Added MSG Ikan Bilis Cube
100 ml water
2 red chillies and 2 green chillies

Ground finely:
6 dried chillies, soaked and drained
2 cloves garlic, thickly sliced
5 shallots, thickly sliced
2 cm galangal, thickly sliced

Method:
1. Cover tuna in a pan of water. Add 1/2 ikan bilis stock cube, tamarind and garlic. Cook, covered for 15 mins
2. Cook ground paste with coconut extract, ikan bilis stock cube and water for 15 mins. Add fish and chillies, cook for 10 mins. Season with salt

Nasi Dagang by KNORR

Preparation: 20 mins
Cook: 40 mins
Serves: 5

400 gm East Coast red rice
10 pcs fenugreek seeds
1 cm ginger, finely shredded
2 pandan leaves, tied into a knot
4 shallots, sliced

Coconut Milk Mixture:
100 ml KNORR Natural Coconut Extract, sprinkled with 1 1/2 tsps salt
100 ml hot water

Method:
1. Wash rice and soak for 3 hrs. Drain and place in a shallow container. Steam over rapidly boiling water for 20 mins
2. Remove from steamer, add coconut milk mixture and stir until almost all the liquid is absorbed
3. Add fenugreek seeds, pandan leaves, ginger and shallots and continue steaming for another 20 mins or until rice is cooked. Serve hot with Ikan Tongkol Masak Lemak

Pandan Chicken by KNORR

Preparation: 25 mins
Cook: 10 mins
Serves: 5

300 gm chicken thighs and drumsticks, boned and skinned
15 large pandan leaves
2 cups oil

Seasoning:
1 tsp KNORR No Added MSG Chicken Seasoning Powder
1 tbsp KNORR Tom Yam Paste
1 tsp sugar
2 cloves garlic, finely chopped
2 tsps finely chopped ginger
3 large kaffir lime leaves, finely shredded
1 tsp cornflour

Method:
1. Cut chicken into 5 cm pieces and marinate with KNORR No Added MSG Chicken Seasoning Powder, KNORR Tom Yam Paste, sugar, garlic, ginger, kaffir lime and cornflour. Set aside for 1 hr
2. Twist one end of the pandan leaf into a cone and place a piece of chicken in it. Fold the leaf over the chicken several times to enclose completely. Tuck end in to secure. Wrap all pieces this way
3. Heat oil and fry chicken over a medium fire for 5 mins. Serve at once

Otak Otak by KNORR

Preparation: 20 mins
Cook: 25 mins
Serves: 5

Ground together:
2 fresh red chillies, sliced
4 shallots, sliced
2 cloves garlic, sliced
1 stalk lemongrass, sliced
50 ml water

1/4 tsp each pepper and turmeric
1 tsp KNORR No Added MSG Ikan Bilis Seasoning Powder
1/2 tsp each salt and sugar
100 ml KNORR Natural Coconut Extract
2 eggs, beaten
300 gm ikan tenggiri fillet, sliced
3 large kaffir lime leaves, shredded
15 daun kaduk

Method:
1. Combine ground paste with all remaining ingredients (except daun kaduk). Line base of a heatproof dish with daun kaduk. Pour otak otak mixture in. Steam for 25 mins

Fried Lemongrass Chicken by KNORR

Preparation: 15 mins
Cook: 10 mins
Serves: 4

Ground together:
2 large stalks lemongrass, cut 8 cm from the base, thickly sliced
2 cm ginger, sliced
3 cloves garlic, thickly sliced
1/2 tsp ground turmeric
2 tsps KNORR No Added MSG Chicken Seasoning Powder

8 chicken wings (600 gm)
1/2 tsp salt
1/2 cup cornflour
2 1/2 cups oil

Method:
1. Pour ground mixture over chicken. Mix well. Cover, set aside for 1 hr.
2. Remove chicken, allow excess to drip off. Roll in cornflour and salt
3. Heat oil over a medium fire and fry chicken until golden brown and cooked through, about 10 mins

Seafood Tom Yam Spaghetti by KNORR

Preparation: 20 mins
Cook: 25 mins
Serves: 2

1 1/2 tbsps KNORR Tom Yam Paste
3 tbsps water
3 tbsps oil
1/2 large onion, sliced thinly
200 gm prawns, shelled and deveined
200 gm calamari or sotong, scored and cut into 6 pieces
1 fish cake, sliced thinly
250 gm spaghetti, cooked
Handful beansprouts, washed
1 tbsp chopped bunga kantan (wild ginger bud)
1 stalk coriander, chopped finely

Method:
1. Mix KNORR Tom Yam Paste with water. Set aside
2. Heat oil in a pan over a medium fire. Stir-fry onion for 30 secs. Add prawns, calamari and fish cake. Mix well for 1 min. Remove, leaving oil in the pan
3. Add KNORR Tom Yam Paste mixture and cooked spaghetti to the pan. Toss until well coated
4. Add seafood mixture, beansprouts, bunga kantan and coriander. Toss again until heated through. Dish out and serve at once

Roasted Chicken with Mushroom and Celery Stuffing by KNORR

Preparation: 30 mins
Cook: 1 hr 20 mins
Serves: 6 - 8

Mushroom and celery stuffing:
90 gm butter
2 white onions, chopped
2 stalks celery, sliced
160 gm button mushroom, sliced
1 tbsp dried thyme
1 tbsp dried sage
14 slices white bread, crust removed and bread cut into small cubes
1 1/2 tsps KNORR No Added MSG Chicken Seasoning Powder
Salt and pepper to taste

1 tbsp KNORR No Added MSG Chicken Seasoning Powder
1.6 kg whole chicken
Salt and freshly ground black pepper
60 gm butter, softened
Steamed Brussel sprouts and young corn to serve

1. Preheat oven to 190'C. To prepare stuffing, melt butter in a pan and stir-fry onions until fragrant. Add celery and mushrooms. Cook until tender. Remove and set aside
2. Combine thyme, sage and bread cubes in a large bowl. Add cooked vegetables. Sprinkle KNORR No Added MSG Chicken Seasoning Powder, salt and pepper over. Toss to mix well
3. Place chicken on a wire rack. Stuff with prepared mushroom and celery filling. Rub KNORR No Added MSG Chicken Seasoning Powder, salt, pepper and softened butter over. Wrap chicken with foil to prevent over browning
4. Place chicken in a roasting pan, 1/4 filled with water. Cook chicken in the oven for 1 hr. Remove foil and continue to cook for another 20 mins
5. To check if chicken is cooked, pierce a skewer into the thickest part of a chicken leg. If the juices run clear, the chicken is cooked, otherwise cook for another 20 mins. Use the juices from the pan to make a light, clear gravy. Serve with steamed Brussel sprouts and young corn

Coconut Surprise Cake by KNORR

Preparation: 35 mins
Cook: 30 mins
Serves: 5

2 tbsps KNORR Natural Coconut Extract
150 gm butter
150 gm fine granulated sugar
3 eggs
150 gm self-raising flour, sifted
50 gm grated coconut, white part only
5 tbsps strawberry jam
1 tbsp sugar

Method:
1. Lightly grease and flour a shallow baking pan (18 cm x 26 cm). Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well
2. Fold in flour, KNORR Natural Coconut Extract and half the coconut. Spread half the batter in pan, dot over with jam, cover with remaining batter
3. Mix remaining coconut with sugar and pinch of salt. Sprinkle over cake. Bake in a preheated 180'C oven for 30 mins

Noodle Omelettes by KNORR

Preparation: 20 mins
Cook: 15 mins
Serves: 5

1 tsp KNORR No Added MSG Chicken Seasoning Powder
2 tbsps oil
3 cloves garlic, finely chopped
70 gm chicken breast, cut into strips
1/2 small carrot, shredded
8 French beans, diagonally sliced
1/4 tsp salt
70 gm glass noodles, blanched
2 stalks spring onion, cut into 3 cm lengths
5 thin omelettes

Method:
1. Heat oil and stir-fry garlic for 30 secs. Add chicken and cook for 3 mins. Stir in carrot, French beans, KNORR No Added MSG Chicken Seasoning Powder and salt. Add glass noodles. Stir-fry for 5 mins, add spring onions
2. Place 1 tbsp mixture in the centre of omelette and fold sides. Serve

Mild Chicken Curry by KNORR

Preparation: 25 mins
Cook: 30 mins
Serves: 5

1 KNORR No Added MSG Chicken Cube
100 ml KNORR Natural Coconut Extract
1 tbsp oil
1 tsp finely chopped ginger
2 tsps finely chopped garlic
200 gm chicken breast, thinly sliced
1 tsp meat curry powder
1/4 tsp ground turmeric
1 small carrot, cut into 1 cm cubes
1 small potato, cut into 1 cm cubes
250 ml water

Method:
1. Heat oil and fry ginger and garlic. Add chicken. Cook for 2 - 3 mins. Sprinkle in curry powder and turmeric. Cook, stirring for 1 min
2. Add carrot, potato, water and KNORR No Added MSG Chicken cube. Bring to a boil, then simmer for 15 mins
3. Stir in KNORR Natural Coconut Extract. Bring to a boil and cook for 2 - 3 mins. Season with salt to taste

Sweet & Sour Prawns by KNORR

Preparation: 15 mins
Cook: 10 mins
Serves: 5

1 tsp KNORR No Added MSG Ikan Bilis Seasoning Powder
300 gm medium-size prawns, shelled
1/2 cup cornflour
1 cup oil for frying
1 small onion, cubed
2 cloves garlic, finely chopped
1/2 cup canned pineapple, drained and cut into small pieces

Sauce mix (combined):
1 tsp KNORR No Added MSG Chicken Seasoning Powder
1/2 cup tomato ketchup
1/2 cup juice from canned pineapple
1 tsp cornflour

Method:
1. Season prawns with KNORR No Added MSG Ikan Bilis Seasoning Powder. Roll in cornflour and fry
2. Heat 1 tbsp oil and stir-fry onion and garlic. Add pineapple and sauce mix. Bring to a boil. Pour over prawns

Kiddy Fish Fingers by KNORR

Preparation: 10 mins
Cook: 20 mins
Serves: 5

1/2 tsp KNORR No Added MSG Ikan Bilis Seasoning Powder
1/2 tsp KNORR No Added MSG Chicken Seasoning Powder
1/2 cup plain flour
2 tbsps sesame seeds
300 gm white fish fillet, cut into 1 cm strips
1 small egg, beaten
2 cups oil for frying

Method:
1. Combine flour, KNORR No Added MSG Ikan Bilis Seasoning Powder and sesame seeds
2. Sprinkle fish evenly with KNORR No Added MSG Chicken Seasoning Powder. Then dip in beaten egg and roll in the flour/ sesame mix, patting mixture in well
3. Heat oil in a pan over a medium fire. Fry fish fingers in small batches until crisp and golden brown. Drain on paper napkins and serve immediately

Prawn Caesar Salad by KNORR

Preparation: 20 mins
Cook: 5 mins
Serves: 4

200 gm prawns, boiled, shelled and halved
300 gm iceberg lettuce, tear into bite-size pieces
4 tbsps olive oil
4 slices white bread, crust removed and bread cut into small cubes
4 tbsps double cream
50 gm grated Parmesan cheese

Dressing:
1 tsp KNORR No Added MSG Ikan Bilis Seasoning Powder
6 tbsps lemon juice
4 tbsps olive oil
1/4 tsp mustard
Salt and pepper to taste

Method:
1. Chill prawns and lettuce in the fridge for at least 1 hr
2. Heat oil in pan and fry bread cubes until golden and crispy
3. Put dressing ingredients into a bottle and shake until well mixed
4. To serve, combine lettuce and prawns in a bowl. Add double cream, dressing and Parmesan cheese. Toss until well coated. Add fried breadcrumbs (croutons) and serve at once

Grilled Mussels in Garlic Herb Sauce by KNORR

Preparation: 20 mins
Cook: 10 mins
Serves: 6

24 large mussels in shells
Some finely grated Parmesan cheese

Sauce:
1 tsp KNORR No Added MSG Ikan Bilis Seasoning Powder
20 gm butter
3 cloves garlic, chopped finely
20 gm plain flour
1 tsp dried parsley
1 tsp dried basil
290 ml fresh full-cream milk

Method:
1. To make the sauce, melt butter in a heavy saucepan over a medium fire. Add garlic and stir-fry for 1 min
2. Add flour and stir for another 1 min. Remove pan from fire, add parsley, basil, KNORR No Added MSG Ikan Bilis Seasoning Powder and milk. Mix with a whisk until smooth. Return pan to fire, stir continuously until boiling. Turn off fire and set aside
3. Place mussels in a tray, top with herb sauce and sprinkle some Parmesan over
4. Grill mussels for 3 - 4 min or until sauce turns lightly brown in colour. Remove and serve topped with sliced red chilli, if desired

Pepperoni and Pepper Quiche by KNORR

Preparation: 20 mins
Cook: 20 mins
Serves: 6

Pastry:
230 gm plain flour, sifted
125 gm butter, cut into cubes
4 tbsps cold water

50 gm red capsicum, diced
50 gm green capsicum, diced
50 gm button mushrooms, diced
70 gm pepperoni, chopped
Grated Parmesan cheese

Cream base (mixed well):
1 tbsp KNORR No Added MSG Chicken Seasoning Powder
1/2 tsp mixed herbs
2 small eggs, lightly beaten
100 ml fresh milk
100 ml double cream
1/2 tsp salt

Method:
1. Put flour and butter into a food processor and mix for 5 mins. Remove, then add water, a spoonful at a time. Knead until a soft dough forms. Put dough into a plastic bag. Chill in fridge for at least 30 mins
2. Preheat oven to 200'C. Roll out dough to 0.5 cm thickness and line 6 small quiche pans. Use fork to prick dough in pan. Bake with no filling for 10 mins. Remove and leave aside to cool for 5 mins. Keep oven heated
3. Fill the baked pastry shells with capsicum, mushrooms and pepperoni. Spoon cream base over filling. Sprinkle cheese over. Bake for 20 mins in oven or until slightly brown on top

More kitchen ideas:
You can make different kinds of stuffing for the chicken. Some prefer a mash i.e. apple and chestnut, while others enjoy a crumbly stuffing like mushroom and celery.

Make your own croutons. Remove the crusts of white or brown bread and cut the rest of the bread into small cubes. Dry-fry (without oil) in a hot pan until brown. Or fry with 1 tsp olive oil until brown and crisp

Coconut Milk and Fruit Jelly by KNORR

Preparation: 10 mins
Cook: 10 mins
Serves: 4

150 ml KNORR Natural Coconut Extract
1 pkt fruit-flavoured jelly
1/2 cup diced canned peaches
2 tsps powdered gelatine
150 ml water
3 tbsps sugar

Method:
1. Make jelly according to packet instructions and cool to room temperature. Chill in the fridge until slightly thickened. Add diced fruit
2. Spoon jelly into small glasses or bowls and leave to set in the fridge
3. Stir gelatine into water in a bowl. Set over a pan of simmering water. Stir until gelatine melts. Add sugar and coconut milk, stirring well until dissolved
4. Allow coconut mixture to cool completely before pouring a layer over the set jelly. Chill until ready to serve

Seafood Kebabs by KNORR

Preparation: 20 mins
Cook: 15 mins
Serves: 4

400 gm ikan pari fillet, cut into 4 cm cubes
300 gm tiger prawns
1 large red capsicum, seeded
1 large onion, cut into 3 cm chunks
1 zucchini, cut into 3 cm chunks
Handful cherry tomatoes
Metal or bamboo skewers

Marinade (mixed well):
3 tbsps KNORR Hickory Smoke Barbecue Sauce
2 tbsps oil
1 tsp salt
1 tsp sugar
1/2 tsp coarsely-ground black pepper
2 tbsps chopped parsley
1 tbsp lemon juice

Method:
1. Toss seafood and vegetables separately in just enough marinade
2. Thread onto skewers, alternating seafood and vegetables. Barbecue or grill until golden brown and cooked, about 15 mins

Corn and Nut Pilaf by KNORR

Preparation: 5 mins
Cook: 25 mins
Serves: 5

1 KNORR Sup Tulang Cube, crumbled
2 tbsps margarine
1 cup corn kernels
2 cups rice, washed and drained
500 ml water
2 - 3 tbsps toasted almond flakes

Method:
1. Heat margarine in a pan. Add corn kernels and fry for 1 min before adding rice. Stir for 2 mins then add KNORR Sup Tulang cube and water. Bring mixture to a boil. Cook until liquid has been almost absorbed. Turn fire to low
2. Cover and cook for 20 mins. Flake with a fork and serve garnished with almond flakes

Savoury Pancakes by KNORR

Preparation: 20 mins
Cook: 20 mins
Serves: 4

Batter (mixed well):
125 ml KNORR Natural Coconut Extract
200 gm plain flour
3/4 tsp salt
2 eggs
250 ml water

1 1/2 KNORR Chicken Cubes, crumbled
1 small onion, diced
300 gm chicken breast, skinned and diced
100 gm potato, diced
100 gm carrot, diced
1 cup canned button mushrooms, diced
100 gm sugar peas, sliced
2 tbsps plain flour
125 ml water
125 ml milk

Method:
1. Heat oil and cook onion, chicken, potato, carrot, mushrooms, sugar peas. Add KNORR Chicken Cubes. Sprinkle in flour, mix well. Boil and cook until thickened. Remove
2. Pour a ladle of batter to an oiled pan. Make about 5 - 6 pancakes. Put a spoonful of filling in the centre and roll up. Serve warm

Chicken Curry Pies by KNORR

Preparation: 20 mins
Cook: 45 mins
Serves: 5

3 tsps KNORR Chicken Seasoning Powder
60 ml KNORR Natural Coconut Extract
3 cloves garlic, sliced
3 cm ginger, sliced
1 onion, sliced
4 tbsps meat curry powder
1 tbsp plain flour
2 onions, cubed
500 gm chicken, cubed
2 sheets puff pastry
2 cubed carrots, boiled
2 cubed potatoes, boiled

Method:
1. Mix garlic, ginger and onion with 2 tbsps water. Add curry powder and flour, to make a paste
2. Heat 4 tbsps oil in pan. Fry paste for 5 mins. Add onions, chicken, KNORR Chicken Seasoning Powder, potato, carrot and 400 ml liquid. Cook for 15 mins. Add KNORR Coconut Extract, salt and boil. Divide filling into 5 bowls. Cut pastry 2 cm bigger than bowl's diameter. Lay over. Bake in oven, preheated to 180'C, for 20 mins

Nasi Goreng by KNORR

Preparation: 15 mins
Cook: 15 mins
Serves: 4

2 tsps KNORR Ikan Bilis Seasoning Powder
3 tbsps oil
100 gm chicken breast, cut into 1 cm cubes
100 gm prawns, shelled
6 long beans, sliced 0.5 cm thick
4 cups cooked rice
Salt to taste
Fish crackers, crispy ikan bilis to garnish

Blended with 80 ml water:
2 red chillies, sliced
4 cloves garlic, sliced
1 small onion, sliced
1 tsp belacan

Method:
1. Heat oil in a wok over a medium fire. Stir-fry ground paste for about 6 mins
2. Add chicken and prawns and stir-fry for 4 mins. Add beans, KNORR Ikan Bilis Powder and fry 1 min before adding rice
3. Toss to combine and cook till heated through. Add salt to taste and serve with crackers and ikan bilis

Fish Congee by KNORR

Preparation: 20 mins
Cook: 25 mins
Serves: 4 - 5

2 tsps KNORR Chicken Seasoning Powder
150 gm rice, washed clean
1.2 litres water
1/2 small carrot, shredded
200 gm fish steak (try red snapper), thinly sliced
Salt and pepper to taste
3 cm young ginger, finely shredded
1 stalk spring onion, finely sliced
1 tsp sesame oil (optional)

Method:
1. Place rice and water in a pot and bring to a boil. Turn down fire to medium and simmer until rice is soft and creamy. Add KNORR Chicken Powder and carrot and simmer for 10 mins
2. Before serving, add fish, leaving it to cook for about 2 mins. Stir gently to avoid breaking the fish. Add salt and pepper to taste
3. Serve porridge garnished with ginger and spring onion. If using, drizzle sesame oil over the porridge. Serve at once

Quick Chicken Rendang by KNORR

Preparation: 25 mins
Cook: 45 mins
Serves: 4

Ground with 100ml water:
6 red chillies, sliced
6 chilli padi
2 stalks lemongrass, sliced
2 onions, sliced
6 cloves garlic, sliced
2 cm turmeric, sliced

400 ml KNORR Coconut Milk
1 KNORR Chicken Cube
500 gm chicken breast, cut into 2 cm cubes
3 tbsps kerisik
1 pc assam keping
1 turmeric leaf, torn
3 kaffir lime leaves, torn

Method:
1. Pour ground paste into wok with coconut milk and chicken cube. Cook for 15 mins until liquid is halved
2. Add chicken. Cook for 20 mins. Add kerisik, assam keping, turmeric and lime leaves. Cook another 10 mins. Add salt to taste. Serve with rice or bread

Tandoori Fish Steaks by KNORR

Preparation: 40 mins
Cook: 15 mins
Serves: 4

1 tbsp KNORR Ikan Bilis Seasoning Powder
3 cardamom pods
5 cloves
1/2 tsp black peppercorns
2 cm ginger, thinly sliced
3 cloves garlic
2 tsps ground coriander
1 tsp ground cumin
1/2 tsp chilli powder
125 ml plain yoghurt
Juice of 2 limes
4 ikan tenggiri steaks (about 400 - 500 gm)

Garnish:
1 large lime, wedged
Mint sprigs

Method:
1. Dry-fry cardamom, cloves and peppercorns, then pound. Add ginger and garlic. Pound until fine. Mix with ikan bilis seasoning powder, coriander, cumin, chilli, yoghurt and lime. Use to marinate fish for 30 mins
2. Heat grill to high. Drizzle 2 tbsps oil over fish. Cook 4 mins each side. Serve hot with garnish

Salted Fish & Vegetable Curry by KNORR

Preparation: 40 mins
Cook: 25 mins
Serves: 4

Curry paste:
4 tbsps fish curry powder
1 tbsp chilli powder
80 ml water

1 KNORR Ikan Bilis Cube
50 ml KNORR Coconut Milk
6 shallots, sliced
5 cloves garlic, sliced
1 cm ginger, shredded
1/2 tsp mustard seeds
1 sprig curry leaves
1 1/2 tsps tamarind paste mixed with 600 ml water
200 gm salted fish bones, soaked in water
1 eggplant, cut into chunks
1 tomato, cut into chunks
5 long beans, sliced
4 pcs fried tofu cubes

Method:
1. Heat 5 tbsps oil. Fry shallots, garlic and ginger. Add mustard seeds and curry leaves. Mix well. Add curry paste, cook for 4 mins
2. Add tamarind water, ikan bilis cube and bring to a boil. Add fish bones. Cook for 10 mins. Add eggplant, simmer 4 mins.Add remaining vegetables and coconut milk. Cook until tender

Spicy Chicken Pita Pockets by KNORR

Preparation: 30 mins
Cook: 10 mins
Serves: 4

Marinade (mixed well):
1 KNORR Tom Yam Cube
2 cloves garlic, pounded
1/4 tsp black peppercorns, pounded
1/2 cup fresh coriander, chopped and pounded
2 tsps lime juice
1 tbsp oil

Salad (mixed well):
2 cups shredded cabbage
1 small onion, sliced
1/2 small cucumber, seeded and shredded
1/2 small carrot, shredded
1 tbsp sugar
1 tbsp vinegar
1 tbsp Lady's Choice Mayonnaise
1 tbsp chilli sauce

300 gm chicken breast
4 pita circles, halved
A few lettuce leaves

Method:
1. Marinate chicken for 30 mins. Heat 3 tbsps oil and fry chicken, 5 mins each side. Cool, cut into slices
2. To serve, put lettuce, salad and chicken into pita halves

Asian-style Chicken Stew by KNORR

Preparation: 15 mins
Cook: 35 mins
Serves: 5

1 tbsp KNORR Oyster Sauce
1 KNORR Sup Tulang Cube, crumbled
500 gm chicken, cut into 5 cm pieces
2 potatoes, chopped
2 star anise
5 cm cinnamon stick
2 onions, cut into wedges
400 ml water
1 carrot, thickly sliced

Method:
1. Season chicken with oyster sauce and cube for 15 mins. Heat 3 tbsps oil in pan. Fry potatoes until golden. Dish out
2. Remove all but 1 tbsp oil from pan. Fry star anise and cinnamon. Then brown onion. Add chicken. Cook for 3 - 5 mins
3. Add water, bring to a boil. Add carrot and potatoes. Simmer for 25 mins until chicken and vegetables are tender. Season to taste

Tofu with Assorted Mushrooms by KNORR

Preparation: 15 mins
Cook: 25 mins
Serves: 4

3 cakes of tofu
2 cloves of garlic, chopped
10 Shiitake mushrooms, thickly sliced
10 large fresh oyster mushrooms, thickly sliced
100 gm fresh Enoki mushrooms trimmed
10 - 15 straw mushrooms, halved lengthwise

Gravy (mixed well):
2 tbsps KNORR Oyster Sauce
150 ml water
1 tsp cornflour
Large pinch of pepper
1/4 tsp salt

Method:
1. Cut tofu into 4 cm pieces. Heat 3 tbsps oil in pan. Fry tofu until golden brown. Set aside
2. Remove all but 1 tbsp oil from pan. Fry garlic. Add mushrooms. Fry for 2 mins. Add gravy, bring to a boil. Simmer for 2 mins. Add tofu and serve

Vegetables in Lettuce Cups by KNORR

Preparation: 25 mins
Cook: 10 mins
Serves: 4 - 5

1 tbsp KNORR Oyster Sauce
3 cloves garlic, chopped
250 gm sengkuang, shredded
1 small carrot, shredded
1 Wood's Ear fungus, soaked and shredded
20 gm glass noodles, soaked and cut into 3 cm lengths
100 gm French beans, topped, tailed and sliced
6 fresh Shiitake mushrooms, thinly sliced
1/2 tsp salt
1/4 tsp white pepper
2 stalks spring onions, cut into 4 cm lengths
1 head lettuce

Method:
1. Heat 2 tbsps oil in wok and fry garlic. Add sengkuang, carrot and fungus. Fry for 3 mins. Add glass noodles, French beans and mushrooms. Cook for 2 mins, add 1 tbsp water to moisten
2. Stir in oyster sauce, salt and pepper. Add spring onion, toss briefly. Serve hot with lettuce leaves

Deep-fried Fish with Dark Sauce by KNORR

Finally made this which turned out to be a little too sweet for my liking although I had reduced the sugar required.

Preparation: 10 mins
Cook: 10 mins
Serves: 4

2 whole fish (500gm), cleaned and pat dry - As you can see, I've used a different fish
Cornflour to coat
Some fried garlic, spring onions and chilli, for garnishing - I've only used fried garlic

Sauce (mixed well) - I added a little hot water to dilute it:
1 1/2 tbsps KNORR Oyster Sauce
1 1/2 tbsps dark soy sauce
2 tsps sugar - I've used 1 tsp only

Method:
1. Make 2 - 3 shallow cuts on both sides of fish. Sprinkle lightly with salt and pepper. Dip fish in cornflour, shake off excess
2. Heat 2 cups oil in wok over a medium fire. Fry fish until golden brown. Remove and set aside
3. Combine the sauce ingredients in a small bowl, stirring well until sugar dissolves. Drizzle sauce over fish and add garnishing. Serve at once

Four-angled Bean Kerabu by KNORR

Preparation: 10 mins
Serves: 4 - 5

200 gm four-angled beans, finely sliced
2 small purple onions, quartered lengthwise and sliced finely
1 bunga kantan, finely sliced
30 gm roasted peanuts, finely ground

Chilli mixture:
2 tsps KNORR No Added MSG Ikan Bilis Seasoning Powder
3 large red chillies, seeded and thickly sliced
1/4 tsp toasted, crumbled shrimp paste
1/4 tsp salt
2 tbsps sugar
1 tsp tamarind, mixed with 80 ml water and strained

Method:
1. Place beans, onion and bunga kantan in a mixing bowl. Combine with the chilli mixture. Toss gently to mix and sprinkle ground peanuts over. Transfer to a serving dish and serve immediately

Smoky Chicken Drumsticks by KNORR

Preparation: 5 mins
Cook: 20 mins
Serves: 4

8 chicken drumsticks
1 tbsp KNORR No Added MSG Chicken Seasoning Powder
2 tbsps KNORR Hot & Spicy Barbeque Sauce
1 tbsp lemon juice

Method:
1. Pat drumsticks dry with paper towels. Make 2 shallow diagonal cuts on the thickest part of each drumstick
2. Combine KNORR No Added MSG Chicken Seasoning Powder, KNORR Hot & Spicy Barbeque Sauce and lemon juice. Rub all over the chicken. Place in a plastic bag, seal and refrigerate for several hours or overnight
3. Remove bag from fridge and leave at room temperature for 1 hr before grilling over a low fire until golden

Grilled Tandoori Tofu Kebabs by KNORR

Preparation: 15 mins
Cook: 15 mins
Serves: 4 - 5

3 firm tofu
150 gm tempe
1 onion
1 small eggplant
10 - 15 cherry tomatoes

Marinade (ground finely)
1 tbsp KNORR No Added MSG Chicken Seasoning Powder
1/2 cup coriander (leaves and stalks), chopped
2 cm ginger, chopped
2 cloves garlic, chopped
1 tsp salt
2 tsp ground cumin
1 tsp garam masala
3 tbsps lemon juice
3 tbsps oil

Method:
1. Cut tofu, tempe, onion and eggplant into 3 cm cubes. Mix with marinade and set aside 10 mins. Thread on skewers together with cherry tomatoes and grill over a low fire until golden brown

Chicken with Coconut Milk by KNORR

Preparation: 15 mins
Cook: 25 mins
Serves: 4 - 5

Spice Mix (Ground)
2 red chillies, thickly sliced
1 clove garlic, chopped
2 shallots, chopped

1 KNORR No Added MSG Chicken Stock Cube
200 ml KNORR Natural Coconut Extract
500 gm chicken, cut into 5 cm pieces
1 1/2 tsp turmeric powder
8 cm lemongrass, bruised
500 ml water
2 potatoes, cut into 3 cm pieces
1/2 tsp salt

Method:
1. Put spice mix and chicken in a pan. Crumble KNORR No Added MSG Chicken Stock Cube over. Add turmeric and lemongrass. Cook, covered for 20 mins or until chicken is tender
2. Add KNORR Natural Coconut Extract and salt. Simmer over a low fire for 5 mins. Serve hot

Spicy Grilled Fish in Banana Leaves by KNORR

Preparation: 15 mins
Cook: 20 mins
Serves: 4

Spice Mix (Ground)
2 red chillies, seeded and sliced
3 cloves garlic, chopped
1 cm ginger, chopped
4 candlenuts, chopped

1 tbsp KNORR No Added MSG Ikan Bilis Seasoning Powder
1 tbsp oil
1/2 tbsp tamarind, mixed with 80 ml water and strained
1 tbsp sugar
300 gm red snapper fillet, sliced
Banana leaves, cut into 16 x 12 cm

Method:
1. Heat oil and fry ground ingredients for 3 mins. Add tamarind water, KNORR No Added MSG Ikan Bilis Seasoning Powder and sugar. Cook for 3 mins. Set aside to cool
2. Mix fish with paste. Wrap 2 fish pieces in a banana leaf, secure with a toothpick. Grill for 8 mins

Tomato Rice by KNORR

Preparation: 10 mins
Cook: 15 mins
Serves: 3

1 1/2 KNORR No Added MSG Chicken Stock Cube
125 ml KNORR Natural Coconut Extract
3 tbsps oil
1 onion, finely sliced
2 cm ginger, shredded
3 cloves garlic, finely sliced
2 cups Basmati rice, washed
500 ml water
1 cup canned tomatoes
1 pandan leaf, knotted
1/2 tsp salt
2 tsps sugar
Raisins and nuts to garnish

Method:
1. Heat oil in a pan. Fry onion, ginger and garlic until golden brown. Add drained rice and mix well for 1 min
2. Add KNORR No Added MSG Chicken Stock Cube, water, tomatoes, KNORR Natural Coconut Extract, pandan leaf, salt and sugar. Transfer to an electric rice cooker. Cook until water is absorbed. Stand for 20 mins
3. Fluff rice up with a fork and serve hot, garnished with raisins and nuts

Involtini (chicken rolls) by KNORR

Preparation: 20 mins
Cook: 15 mins
Serves: 3 - 4

1 tsp KNORR No Added MSG Chicken Seasoning Powder
1/2 tsp KNORR No Added MSG Chicken Seasoning Powder mixed with 50 gm plain flour
300 gm chicken breast
1/4 tsp black pepper
1 small leek, shredded
1/2 small carrot, shredded
1 small bunch parsley
1/2 cup oil
1 small lemon, cut into wedges

Method:
1. Cut chicken into 5 x 7 cm rectangles. Season lightly on both sides with chicken seasoning powder and pepper.
2. Place bits of leek, carrot and parsley on one end of the chicken. Roll up tightly. Secure with a toothpick.
3. Heat oil in a pan. Dredge rolls in seasoned flour. Fry rolls for 2 - 3 mins per side, or until golden brown. Serve with lemon wedges

Seafood Soup by KNORR

Preparation: 20 mins
Cook: 20 mins
Serves: 5

1 KNORR No Added MSG Ikan Bilis cube
1 tbsp olive oil
1 small onion, chopped
1 stalk celery, chopped
1 clove garlic, chopped
250 ml canned cut tomatoes
750 ml hot water
1 medium crab, quartered
150 gm prawns
2 medium squid, cut into 2 cm rings
120 gm snapper fillet, quartered
15 clams
Salt and black pepper to taste
2 tbsps chopped parsley

Method:
1. Heat oil in a pan over a medium fire. Stir-fry onion, celery and garlic for 3 mins. Add tomatoes. Cook for 2 mins then add hot water and ikan bilis cube. Bring to a boil.
2. Add crab and simmer 3 mins before adding prawns and squid. Bring to a boil again, then add fish and clams. Simmer 3 mins and remove pan from the heat. Season to taste with salt and pepper. Sprinkle on chopped herbs. Serve immediately

Linguine Vongole by KNORR

Preparation: 15 mins
Cook: 10 mins
Serves: 4

1/2 KNORR No Added MSG Ikan Bilis cube
2 tbsps olive oil
3 cloves garlic, chopped
1 dried red chilli, sliced
500 gm clams, rinsed
150 ml unsweetened apple juice
1/4 tsp black pepper
3 tbsps whipping cream (optional)
150 gm linguine or spaghetti, cooked

Method:
1. Heat olive oil in a pan. Cook garlic and chilli for 1 min. Add clams. Stir well over a high fire, add crumbled ikan bilis cube. Pour in apple juice and sprinkle with pepper. Cover pan with tight-fitting lid and let clams cook over a medium fire for 3 - 4 mins, lifting the lid to stir the clams only once
2. Stir in the cream, if using, bring to a boil and take the pan off the heat. Serve over drained, freshly cooked pasta

Pasta with Tomato and Vegetable Sauce by KNORR

Preparation: 25 mins
Cook: 25 mins
Serves: 4

1 KNORR No Added MSG Chicken Cube
3 tbsps olive oil
50 gm each of onion, celery and carrot, chopped
250 ml canned tomatoes
2 tsps tomato paste
1 large pinch dried basil
2 cups cubed capsicum, mushrooms
150 gm cooked spaghetti

Method:
1. Heat oil in a pan. Fry chopped vegetables. Add tomatoes. Cook for 5 mins. Add 250 ml water, chicken cube, tomato paste and basil. Cook for 15 mins. Season to taste
2. Fry cubed vegetables in 3 tbsps olive oil for 2 mins. Season with salt and pepper. Pour sauce over spaghetti and top with cooked vegetables. Toss and serve

Fried Rice with Prawns and Ikan Bilis by KNORR

Preparation: 20 mins
Cook: 10 mins
Serves: 5

2 tsps KNORR Ikan Bilis Seasoning Powder
2 tbsps oil
2 cm ginger, finely shredded
3 cloves garlic, finely chopped
50 gm fine ikan bilis, fried crisp
70 gm small prawns, shelled
3 cups cooked rice
1 - 2 tsps light soy sauce to taste
1/4 tsp ground white pepper
2 eggs, scrambled
1 stalk spring onion, sliced

Method:
1. Heat oil in a wok. Fry ginger and garlic for 2 mins. Add prawns and stir-fry until they turn pink. Add rice, sprinkle over KNORR Ikan Bilis Seasoning Powder, soy sauce and pepper. Mix well
2. Add scrambled eggs and stir in spring onion. Serve immediately, topped with the crisp ikan bilis

Szechuan Tofu by KNORR

Preparation: 10 mins
Cook: 10 mins
Serves: 4

1 pkt KNORR Hot and Sour Soup
2 tbsps oil
3 cloves garlic, finely chopped
1 red chilli, finely chopped
150 gm skinless chicken breast, diced
500 ml water
3 tubes egg tofu, cut into 2 cm slices
1 stalk spring onion, sliced

Method:
1. Heat oil in a wok and fry garlic and chilli for 2 - 3 mins or until fragrant. Stir in chicken and cook for 3 mins.
2. Combine KNORR Hot and Sour Soup and water in a bowl and pour into the wok. Bring to a boil, stirring well until sauce thickens.
3. Carefully slide in the tofu slices and cook in the sauce for 3 mins. Stir in the spring onion, remove from heat and serve immediately

Prawn Noodles with Ginger and Spring Onion by KNORR

Preparation: 10 mins
Cook: 5 mins
Serves: 4

2 tbsps oil
4 cm ginger, bruised
3 cloves garlic, bruised
500 gm medium prawns, trimmed and deveined
1 small egg, beaten
3 large stalks spring onion, cut into 4 cm lengths
4 portions wanton noodles, cooked and drained

Sauce (mixed well):
2 tsps KNORR Oyster Sauce
2 tsps KNORR Chicken Seasoning Powder
600 ml water
1 tsp light soy sauce
1/4 tsp white pepper
1 tsp cornflour dissolved into 1 tbsp water

Method:
1. Heat oil in a wok and stir-fry ginger and garlic until golden brown. Add prawns and stir-fry over a high fire until prawns are cooked and turn pink.
2. Pour in the sauce mixture and bring to the boil, cooking until gravy thickens
3. Add egg and spring onion. Stir briefly to mix well
4. Pour over cooked noodles and serve at once

Seafood Congee by KNORR

Preparation: 5 mins
Cook: 10 mins
Serves: 4 - 5

1 pkt KNORR Seafood Soup
3/4 cup (150 gm) rice, washed
1.2 litres water
1 stalk spring onion, finely sliced
1 stalk coriander, thickly sliced

Method:
1. Cook rice with the water in a roomy saucepan until half the water has evaporated and the rice is soft and thick
2. Sprinkle KNORR Seafood Soup over and stir well to mix. Simmer the congee over a low fire for another 5 mins. If the congee seems too thick, thin down with 1/2 cup hot water to achieve the consistency you want
3. Spoon into serving bowls and serve hot, sprinkled with spring onion and coriander

Pasta with Mushroom Cream Sauce by KNORR

Preparation: 10 mins
Cook: 8 mins
Serves: 4

1 pkt KNORR Cream of mushroom soup
1 tbsp butter or margarine
1 clove garlic, finely chopped
1 cup sliced button mushrooms
350 ml water
150 ml UHT milk
300 gm cooked pasta
1 tbsp chopped parsley (optional)

Method:
1. Melt butter in a saucepan and soften garlic for 2 mins before adding mushrooms. Mix well for 2 mins. Season with a pinch of salt and black pepper. Set aside
2. Combine KNORR Cream of mushroom soup, water and milk in a pan. Cook over a low fire, stirring until soup thickens and boils. Add mushroom mixture, simmer for 2 mins before serving over cooked pasta. Serve topped with parsley

Chunky Chicken Minestrone Soup by KNORR

Preparation: 10 mins
Cook: 30 mins
Serves: 5

1 pkt KNORR Chicken Noodle Soup
1 onion, diced
1 small carrot, diced
1 stalk celery, diced
1 can whole tomatoes, diced
200 gm chicken breasts or deboned chicken thigh, diced
30 gm macaroni (optional)
100 gm cabbage, diced
1 tsp sugar
Salt and pepper to taste

Method:
1. Combine the onion, carrot, celery, tomatoes and chicken in a large saucepan. Pour in just enough water to cover (about 1 litre) and bring to a boil. Turn down the fire and simmer gently until vegetables are tender, about 20 mins
2. Add the macaroni if using, KNORR Chicken Noodle Soup and cabbage. Continue cooking for another 10 mins. Season to taste with sugar, salt and pepper. Remove the pan from the stove and serve soup with slices of warm crusty bread

Spicy Tuna Filling by KNORR

Preparation: 10 mins
Cooks: 5 mins
Serves: 4

Filling:
1 KNORR Tom Yam cube, crumbled
1 tbsp lime juice
1 tsp sugar
130 gm tuna, drained from a can
1 red chilli, chopped
1 small onion, quartered and sliced
1/2 small cucumber, shredded
2 kaffir lime leaves, finely shredded

4 croissants, split lengthwise
4 - 8 lettuce leaves

Method:
1. Dissolve KNORR Tom Yam cube in the lime juice by heating it gently in a pan. Stir in sugar and cool slightly.
2. Add the rest of the ingredients for the filling and mix gently.
3. Line the split croissant with lettuce leaves and spoon in the filling. Serve immediately.

Corn and Herb Mini Muffins by KNORR

Preparation: 20 mins
Bake: 15 mins
Serves: 4

2 tsps KNORR Chicken Seasoning Powder
200 gm self-raising flour
1/4 tsp salt
1/4 tsp ground white pepper
1 tbsp sugar
60 gm melted butter, cooled
1 egg
100 ml milk
120 gm corn
1 tbsp chopped parsley

Method:
1. Lightly brush the insides of a mini muffin tin with butter. Preheat oven to 180'C.
2. Sift flour, salt and pepper into a mixing bowl. Stir in KNORR Chicken Seasoning Powder and sugar. Push ingredients to the sides of the bowl to make a 'well' in the centre.
3. Beat butter, egg and milk together with a fork. Pour this into the 'well', together with corn and parsley. Stir quickly until mixture just binds together.
4. Spoon mixture into the prepared tin, filling each one 3/4 full. Bake in oven for 10 - 12 mins or until golden brown.

Coconut and Banana Pancakes by KNORR

Preparation: 10 mins
Cook: 10 mins
Serves: 6

60 ml KNORR Natural Coconut Extract
100 gm self- raising flour, sifted
Pinch of salt
2 tbsps sugar
1 egg, separated
60 ml water
40 gm grated coconut (white part only)
3 ripe bananas, sliced

Method:
1. Place flour, salt and sugar in a mixing bowl. Make a 'well' in the centre to add egg yolk, KNORR Natural Coconut Extract and water. Stir to make a smooth batter. Add half the grated coconut. Whisk egg white until stiff. Fold into batter.
2. Heat a pan with 1 - 2 tsps butter. Add heaped tbsps of batter, top each with banana slices. When bubbles appear on pancake surface, flip over to cook until golden brown. Serve with grated coconut.

Chicken Coleslaw by KNORR

Preparation: 25 mins
Serves: 4

1 KNORR Sup Bunjut Cube, crumbled
200 gm skinless chicken breast
1/4 tsp pepper
1/2 tsp lime juice
2 tbsps oil
3 tbsps light cooking oil
1 1/2 tbsps cider vinegar
1/4 tsp salt
1 tsp sugar
300 gm finely shredded green cabbage
70 gm red cabbage, finely shredded
70 gm sliced onion
70 gm carrot, finely shredded

Method:
1. Marinate chicken with KNORR Sup Bunjut cube, pepper and lime juice for about 20 mins. Heat oil in a pan and fry chicken for 6 - 7 mins until golden brown. Cool for 1 min, then slice thinly.
2. Stir together oil, vinegar, salt and sugar in a small bowl. To serve, toss vegetables, chicken and dressing together then serve.

Potatoes with Broccoli and Cheese by KNORR

Preparation: 15 mins
Bake: 1 hour 15 mins
Serves: 4

2 tsps KNORR Chicken Seasoning Powder
6 large potatoes, washed
Oil and salt (for rubbing)
1 broccoli, separated into florets and blanched
30 gm butter
20 gm plain flour
150 ml milk
1/4 tsp ground white pepper
150 gm grated Cheddar cheese

Method:
1. Pierce potatoes with a fork and rub lightly with oil and salt. Lay in a single layer on a baking tray. Bake in a preheated oven (180'C) for 1 hr (turning over half way)
2. Melt butter in a pan. Stir in flour and KNORR Chicken Seasoning Powder. Add milk to make a smooth, thick sauce. Take pan off fire. Stir in pepper and half the grated cheese
3. Trim off 2 cm from potato tops. Scoop out flesh from potato tops and part of remaining potatoes. Mash roughly with a fork and stir into cheese sauce, together with the broccoli
4. Fill potatoes with the mixture and top with remaining cheese. Bake in a preheated oven (200'C) for 10 - 15 mins

Jelly Bunnies by KNORR

Preparation: 15 mins
Cook: 10 mins
Serves: 6

200 ml KNORR Natural Coconut Extract
10 gm agar agar powder
200 gm sugar
200 ml UHT milk
10 gm agar agar powder
200 gm sugar
1 large pandan leaf, tied into a knot
2 drops green food colouring

Method:
1. Combine agar agar powder and sugar. Stir mixture into 600 ml water in pan. Bring to a boil. Simmer for 2 - 3 mins. Add coconut extract and UHT milk. Re-boil. Cool then pour into rabbit-shaped moulds and refrigerate
2. Combine agar agar and sugar. Stir mixture into 1 litre water in a pan. Bring to a boil. Add pandan leaf. Simmer for 2 - 3 mins. Refrigerate, set into 2 cm layer of jelly. Cut green jelly into thin strips of "grass". Turn out the rabbit jellies, nestling them in the "grass"

Coconut Candy by KNORR

Preparation: 10 mins
Cook: 25 mins
Serves: 6

200 ml KNORR Natural Coconut Extract
1 tsp softened butter for brushing
150 ml evaporated milk
600 gm sugar
500 gm freshly grated coconut (white part only)
2 pandan leaves, tied into a knot
2 - 3 drops green food colouring
2 - 3 drops red food colouring

Method:
1. Brush 2 small shallow tins with butter. Set aside
2. Cook coconut extract, evaporated milk, sugar and coconut in a pan over a medium fire. Stir until sugar dissolves and mixture thickens. Add pandan leaves. Continue stirring over low fire for 5 - 10 mins longer
3. Remove about half the candy and stir in green colouring. Spread into the prepared tin. Repeat process with the other half of candy, adding red colouring. When cool, cut into neat squares

Noodle Cones by KNORR

Preparation: 20 mins
Cook: 10 mins
Serves: 6

1 tsp KNORR Chicken Seasoning Powder
1 tsp KNORR Oyster Sauce
3 packets dried instant noodles (180 - 200 gm)
2 tbsps oil
3 cloves garlic, finely chopped
150 gm minced chicken
1 tsp light soy sauce
1/4 tsp ground white pepper
200 gm cabbage, thinly shredded
1/2 small carrot, finely shredded

Method:
1. Bring a pan of water to a boil and blanch noodles for 2 -3 mins. Run cold water over. Leave to drain in a colander
2. Heat oil in a wok and fry garlic until golden brown. Add minced chicken and stir-fry for 1 - 2 mins until chicken is crumbly. Stir in KNORR Chicken Seasoning Powder, KNORR Oyster Sauce, light soy sauce and pepper
3. Add cabbage and carrot, cook for 2 mins then add noodles. Stir-fry for 5 mins until all ingredients are well mixed. Allow to cool
4. Make several cones using stiff, coloured cardboard. Secure the cones with staples. Line each cone with lettuce and fill with noodles. Keep cones upright by standing them in colourful plastic tumblers

Mini Chicken Skewers by KNORR

Preparation: 30 mins
Cook: 5 mins
Serves: 6

300 gm chicken breast (with skin)
15 mini bamboo skewers, soaked in water for 30 mins

Marinade:
1 tsbp KNORR Oyster Sauce
1 tsp light soy sauce
2 tbsps honey
1/4 tsp white pepper

Method:
1. Cut chicken breast into strips, 2 x 4 cm long
2. Combine marinade ingredients together in a small bowl and pour over the chicken strips. Mix well, cover and set aside, refrigerate for about 1 hour
3. Thread a few pieces of chicken on each skewer and cook under a hot grill for 3 - 4 mins per side or until golden brown

Chicken Sausage Rolls by KNORR

Preparation: 20 mins
Cook: 15 mins
Serves: 5 - 6

Ready rolled frozen puff pastry (400 gm)
Beaten egg to glaze

Filling (mixed well)
1 tbsp KNORR Traditional BBQ Sauce
360 gm minced chicken
1 tsp chicken granules
1/4 tsp salt
Pinch of white pepper
3 tbsps dry breadcrumbs
1 large stalk spring onion, finely sliced

Method:
1. Cut pastry into rectangles measuring 6 x 9 cm. Pinch off about 2 tbsps filling, form into a sausage about 6 cm long. Place this at the short end of the pastry and roll.
2. Brush lightly with beaten egg and bake in the oven (preheated to 180'C) for about 15 mins or until pastry is crisp and golden brown. If you like, decorate sausage rolls with pastry cut-outs in the shape of simple leaves, before baking.

Pan-fried Chicken Breast by TUMIX

Serves: 3 - 4 persons

Ingredients:
400 gm chicken breast (de-boned)
1 1/2 tbsps TUMIX (chicken)
4 tbsps cooking oil
1 tsp light soy sauce
1 tsp mustard powder
60 gm sweet peas
water

Method:
1. Clean the chicken breast and pat dry with paper kitchen towel. Put aside. Wash the sweet peas
2. Half fill the saucepan with water and bring to a boil. Blanch the sweet peas, drain and put aside
3. Combine the rest of the ingredients into a big bowl and mix into a paste. Then, coat chicken breast in the paste and leave to marinade for one hr
4. Heat oil in a frying pan. When oil begins to sizzle, gently lower chicken breast and fry under low flame until golden brown on both sides
5. Remove to serving platter and garnish with blanched sweet peas. Serve immediately

Stir-fried Squid with Assorted Vegetables by TUMIX

Serves: 3 - 4 persons

Ingredients:
300 gm fresh squid (can be replaced with prawns or mussels)

A:
150 gm celery (sliced)
100 gm carrot (sliced)
100 gm red pepper (optional)

6 slices of ginger

B:
1 sachet TUMIX (chicken) mixed in 1/4 cup lukewarm water
dash of sesame oil

C:
1 tsp cornflour
2 tbsps water
3 tbsps oil

Method:
1. Clean squid and remove ink bags and bone. Slice open each squid at belly to flatten. Score each squid on the inner surface, first lengthwise and then crosswise. Cut into bite-size pieces
2. In wok, bring 3 cups of water to a rolling boil. Add 1 tbsp oil. Immerse A in boiling water to scald for a few mins. Remove from wok and drain. Put under running water for a couple of mins to cool and retain colour
3. If using the same wok, dry and heat 2 tbsps oil in it. Saute ginger till fragrant. Add squids and stir-fry till they curl. Add in scalded vegetables and B. Mix well. Add in C to thicken. Give it a quick stir to mix
4. Remove to serving platter

Stir-fried Shredded Cuttlefish with Vegetables by TUMIX

Serves: 3 - 4 persons

Ingredients:
A (shredded)
400 gm turnips
150 gm carrots
125 gm cabbage

100 gm chicken fillet (shredded)
4 dried mushrooms (soaked and shredded)
1 leek (shredded)
80 gm dried cuttlefish (shredded, rinsed and drained)
3 - 5 tbsps cooking oil

Sauce:
1 1/2 tbsps oyster sauce
1 tbsp light soy sauce
1 tbsp sugar
1 tbsp TUMIX (chicken)
salt to taste
1/8 tsp pepper
200 ml water

Method:
1. Heat oil in wok to a slight sizzle. Add cuttlefish and fry until they start to pop and turn crispy. Remove with slotted ladle and set aside
2. Fry chicken and mushrooms in remaining oil for 2 to 3 mins. Add A and the sauce. Mix well. Cover wok. Lower heat and simmer until gravy thickens
3. Add leek and fried cuttlefish. Stir-fry thoroughly to combine well. Remove and serve immediately

Chicken in Dark Soy Sauce by TUMIX

Serves: 3 - 4 persons

Ingredients:
500 gm chicken (cut into pieces)
1/2 tbsp black pepper powder
1/2 tbsp curry powder
2.5 cm ginger (blend)
2 cloves garlic (blend)
2 big onions (cut into rings)
1 tbsp dark soy sauce
2 tbsp tomato sauce
2 tbsp ghee
1 tbsp cooking oil
1 tbsp TUMIX (chicken)
1/2 cup frozen peas
1/2 cup water
salt to taste

Method:
1. In a bowl marinade the chicken with blended ginger and garlic. Leave aside
2. In wok, heat the oil and ghee. Add chicken and saute for 10 mins until chicken becomes tender
3. Add in TUMIX (chicken), dark soy sauce and tomato sauce. Stir to mix flavour well in. Simmer for a while, then add onion rings, frozen peas and salt to taste.
4. Remove to serving dish

Braised Soy Sauce Chicken with Marbled Eggs by TUMIX

Serves: 4

Ingredients:
750 gm chicken (chopped)
8 dried Chinese mushrooms (soaked)
4 hard boiled eggs

Seasoning (A):
1/8 tsp pepper
1 tbsp light soy sauce
1/8 tsp table salt
1/2 tbsp TUMIX (chicken)

Sauce (B):
1 tsp sesame oil
1 1/2 tbsp brown sugar, or, to taste
5 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp or 3/4 sachet TUMIX (chicken)
dash of table salt
2 cups water

(C):
2 star anise
4 cloves
3 cm cinnamon stick
3 cm wide dried mandarin peel
4 cm old ginger (bruised)
4 stalks spring onion (ends only)

Method:
1. In a big bowl, season chicken with A. Leave for 1 hr
2. In a pot, combine B and C. Bring to a simmer
3. Gently tap hard boiled eggs on hard surface to slightly crack the shell all over. Do not peel shell
4. Submerge chicken, mushrooms and eggs into pot. Make sure they are well covered by simmering stock. Reduce heat to medium low and simmer for 30 mins or until stock thickens to half the original level
5. Remove eggs with slotted spoon to drain well of stock. Shell the marbled eggs. Return to pot
6. Serve

Mushroom Casserole in Bread Cups by KNORR

Preparation: 30 mins
Cook: 15 mins
Serves: 6

6 slices sandwich bread, flattened with rolling pin
Softened butter to spread
1 pkt KNORR Cream of Mushroom Soup
2 tbsps butter
1 small onion, finely chopped
1 cup button mushroom, sliced
250 ml water
250 ml milk
1 tbsp chopped parsley

Method:
1. Trim bread to make a circle. Spread both sides with butter. Put into metal moulds. Bake in a preheated 150'C oven for 20 mins
2. Heat butter in pan. Cook onion and mushrooms for 3 mins. Set aside
3. Boil KNORR Soup, water and milk for 3 mins, add mushrooms. Fill bread cups with filling. Sprinkle parsley over

Festive Seafood Rice by KNORR

Preparation: 20 mins
Cook: 25 mins
Serves: 6

2 tsps KNORR No Added MSG Ikan Bilis Seasoning Powder
1 KNORR Sup Bunjut Cube
1/2 KNORR Chicken Cube
2 tbsps oil
2 cloves garlic, roughly chopped
1 crab, quartered
2 squids, cut into 2 cm rings
8 prawns, cleaned but unshelled
1/4 tsp ground pepper
2 cups Basmati rice, rinsed
2 tbsps oil
1 cup chopped onions
1 rib celery, finely diced
650 ml hot water
1/4 tsp salt
2 tbsps chopped parsley

Method:
1. Heat oil in wok and cook garlic for 2 mins. Add crab, cook for 2 mins, then add squids and prawns. Cook over a high fire for 3 mins. Sprinkle in KNORR No Added MSG Ikan Bilis Seasoning Powder and pepper. Set aside
2. Heat oil in a rice cooker and cook onion and celery for 3 mins. Add rice, mix well for 2 mins then add water, KNORR Cubes and salt. Stir well. Cook until liquid is almost absorbed
3. Stir once and bury cooked seafood in rice, cover and continue cooking until rice dries up. Serve topped with parsley