Oriental Rice Salad by Lombardo & Bui

Marinate 1 cup of 1/2 inch diced cantaloupe in:
1/3 cup vegetable oil
1 tbsp sesame oil
1/4 cup balsamic vinegar
1 tbsp minced garlic
1 tbsp grated ginger
1 tbsp chopped fresh cilantro
2 tsp soy sauce
- Set aside

Mix 4 cups cooked rice with 1/2 inch dices of:
1 red pepper
1 green pepper
1 tomato

Add:
2 chopped scallions
1 cup bean sprouts
- Combine melon, marinade and rice mixture
- Toss well
- Transfer to serving bowl
- Garnish with cantaloupe slices
- Sprinkle with chopped pecans

Serves 4 - 6

Barbadian Style Fish by Lombardo & Bui

Blend in:
Mince 1 large peeled onion
1 tsp crushed peppercorns
1/2 tsp dried crushed chilli pepper
1 tsp thyme
1 tsp oregano
1/4 tsp ground cloves
1 tbsp lime juice
- Pat seasoning on both sides of 2 - 8 oz swordfish or tuna fillets
- Refrigerate 30 mins
- Heat a non-stick skillet on medium high
- Add 2 tbsps olive oil
- Sear fillets for 4 mins
- Reduce heat to medium. Turn fillets over. Cover and cook 5 mins
- Fish should be firm and flaky

Serves 2 with steamed new potatoes and avocado slices

Grilled Bok Choy by Lombardo & Bui

Blend until thick and creamy:
1/3 cup olive oil
2 tbsps balsamic vinegar
1 tsp Dijon mustard
1 tsp minced garlic
2 tsp chopped fresh cilantro
- Set aside

Trim and discard:
Tops of 8 bok choy leaves
- Cut each in half
- Toss with vinaigrette
- Marinate for 30 mins
- Heat BBQ grill to medium high
- Grill for 2 - 3 mins each side

Serves 4 as a side dish

Homemade Tong Yuen by Mom

I made this Tong Yuen for the Winter Solstice Festival prayer at home hence no specific measurements. I learned this from my mom and it's very easy to make.

Some ginger (about 5 - 8 thin slices)
Some pandan leaves (about 5 pcs, cleaned and folded)
Some brown sugar to taste (about 1 tbsp)
Some rock sugar to taste (about 2 big rocks)
Ready made Tong Yuen

Method:
Placed ginger and pandan leaves into a pot of water. Bring it to a boil. Add brown sugar, rock sugar and Tong Yuen. Once Tong Yuen floats, it is ready to be served.

Hot Soba Noodles with Prawn Tempura by KNORR

Preparation: 30 mins
Cook: 25 mins
Serves: 4

Soup:
2 tbsps KNORR No Added MSG Chicken Seasoning Powder
2 tbsps dashi seasoning
1.5 litre water
1 tbsp sugar

1 pkt tempura powder
6 - 8 tbsps cold water
1 cup oil for deep-frying
16 large prawns, shelled and tails left intact
400 gm soba noodles
2 stalks spring onions, sliced

Method:
1. Combine all soup ingredients in saucepan. Bring to a boil and simmer for 1 min. Turn off fire and set aside
2. Put tempura powder into mixing bowl and whisk with cold water to make a smooth batter. Heat oil in pan over medium fire until smoking hot. Dip prawns into batter and deep-fry in batches until golden. Remove and drain on paper kitchen towels
3. Bring a pot of water (about 1 litre) to a boil. Once boiling, add soba noodles and stir frequently to prevent noodles from sticking together. Once noodles are cooked, about 2 - 3 mins, pour into a colander and refresh under running tap water. Drain and divide into 4 serving bowls
4. Reheat soup and pour over noodles. Place fried prawns on top and sprinkle spring onions over. Serve immediately

Yokitori by KNORR

Preparation: 20 mins
Cook: 30 mins
Serves: 4

400 gm chicken breast, cut into cubes and marinated with 1 tbsp KNORR No Added MSG Chicken Seasoning Powder
4 spring onions, trimmed and cut into 2.5 cm lengths
10 button mushrooms, halved

Marinade (mixed well):
1 tbsp KNORR No Added MSG Chicken Seasoning Powder
2 tbsps castor sugar
1 tbsp sesame oil
5 tbsps Kikkoman sauce
4 tbsps apple juice

Method:
1. Thread chicken cube into skewer, then mushroom and spring onions. Repeat till ingredients are used up
2. Brush chicken with marinade and grill for 10 mins. Flip over and brush with more marinade. Grill for another 10 mins or until chicken is tender and cooked

Grilled Mackerel with Soy Sauce and Garlic Rice by KNORR

Preparation: 20 mins
Cook: 20 mins
Serves: 4

2 slices mackerel fillet, about 250 gm each
1/4 cup fried garlic
4 stalks spring onions, cut finely

Garlic Rice:
2 KNORR Chicken cubes
2 cups Japanese rice, washed
2 cups water

Sauce (mixed well):
1 tsp KNORR No Added MSG Ikan Bilis Seasoning Powder
4 tbsps thick soy sauce
4 tbsps sugar
4 tbsps apple juice

Method:
1. Put all garlic rice ingredients into a rice cooker to cook
2. Meanwhile, combine all the sauce ingredients and cook over low fire until it thickens. Leave to cool. Marinate fish in sauce for 30 mins
3. Lightly grease an ovenproof dish. Place marinated fish on it and grill 3 mins on each side, basting fish with leftover sauce
4. Once rice is cooked, add fried garlic and fluff rice with pork. Serve fish with garlic rice sprinkled over with spring onions

Coriander Salad by KNORR

Preparation: 20 mins
Serves: 6

1/3 cup couscous or burghul
1/2 cup orange juice
1 cup fresh coriander, chopped coarsely
150 gm fresh cabbage, sliced thinly
1 small onion, sliced finely

Dressing:
1 tsp KNORR No Added MSG Chicken Seasoning Powder
1/4 cup olive oil
1 tbsp honey
3 tbsps balsamic vinegar
1/4 tsp Dijon mustard
2 cloves garlic, chopped finely

Method:
1. Place couscous or burghul in a small mixing bowl. Heat orange juice over low fire until hot, then pour over the grain. Leave to stand for 20 mins or until all juice is absorbed. Allow to cool
2. Put all the dressing ingredients together in a bottle and shake till well mixed
3. In a large mixing bowl, combine couscous, coriander, cabbage and onion. Mix well. Drizzle dressing over and toss. Serve at once

Pilaf Rice with Nuts and Fruits by KNORR

Preparation: 20 mins
Cook: 30 mins
Serves: 4

1/4 cup dried figs, chopped coarsely
1/4 cup dried apricots, chopped coarsely
1/4 cup pitted prunes
6 tbsps butter
1/4 cup slivered almonds
1/4 cup pine nuts
2 cinnamon sticks
6 cloves
1/2 cup chopped onion
2 cups long-grain rice
1/2 tsp turmeric powder

Seasoned Stock (mixed well):
3 tbsps KNORR No Added MSG Chicken Seasoning Powder
3 cups hot water

Method:
1. Combine figs, apricots and prunes in a large bowl. Pour hot boiling water over to cover. Allow to stand for 20 mins. Drain and set aside
2. Melt butter in a frying pan over a low fire. Stir-fry almonds and pine nuts until lightly browned. Remove from pan and set aside
3. Using the same pan and oil, stir-fry cinnamon sticks, cloves and onions until fragrant. Add in rice and stir-fry until the grains are shiny
4. Transfer contents into a pot. Stir in fruits, nuts and seasoned stock and bring to a rapid boil. Add turmeric powder and mix well. Do not stir rice after this
5. Cover pot and cook rice over a low fire for 20 mins or until dry. Just before serving, remove lid and fluff rice with a fork

Garlic Toast by KNORR

Preparation: 15 mins
Cook: 6 mins
Serves: 8

2 tbsps KNORR No Added MSG Chicken Seasoning Powder
200 gm chicken fillet
2 tbsps olive oil
4 tbsps chopped garlic
200 gm salted butter, melted slightly
2 French loaves, sliced on a slant about 2 cm thick

Garnish:
Chopped spring onion
4 slices ginger, cut into fine strips

Method:
1. Marinate chicken in KNORR No Added MSG Chicken Seasoning Powder
2. Meanwhile, heat olive oil in a wok over medium fire. When hot, stir-fry marinated chicken till lightly brown. Leave to cool, then slice thinly. Set aside
3. Combine garlic and butter. Spread garlic butter mixture generously onto bread slices. Bake in the oven toaster until crispy and golden brown, about 5 mins
4. Before serving, put 1/2 tsp sliced chicken on bread. Top with chopped spring onions and ginger strips

Tip:
French loaf is the preferred bread for this recipe. If your guests are mostly women, slice the bread thinly so that they are easier to hold and eat. Men generally prefer bread chunks - they appear more substantial than small dainty sandwich toasts

Ikan Bilis Flavoured Prawns by KNORR

Preparation: 20 mins
Cook: 10 mins
Serves: 6 - 8

3 tbsps KNORR No Added MSG Ikan Bilis Seasoning Powder
4 tbsps oil
600 gm large prawns, trimmed, washed and pat dry
40 gm plain flour
1 tsp Szechuan pepper, crushed
1 tsp black pepper, crushed
3 stalks spring onion, cut finely
1 fresh chilli, chopped finely

Pounded Ingredients:
4 shallots, peeled
4 cloves garlic, peeled

Method:
1. Heat 3 tbsps oil in a wok over medium fire. Meanwhile, roll prawns in flour. When pan is hot, pan-fry prawns until golden brown. Drain on absorbent kitchen towels
2. Heat remaining oil in a clean wok and when smoking hot, stir-fry pounded ingredients. Sprinkle KNORR No Added MSG Ikan Bilis Seasoning Powder over. Mix well
3. Add Szechuan and black peppers. Stir-fry until fragrant, about 1/2 min. Throw in fried prawns and toss. Remove from fire and garnish with spring onions and fresh chillies. Serve at once

Tips:
Use pink prawns with thin shells for this recipe. That's because when deep-fried, the prawns can be eaten whole - shell included. The mix of KNORR No Added MSG Ikan Bilis Seasoning Powder and peppers is so delicious, guests won't even bother shelling the prawns

Aloha Pizza by KNORR

Preparation: 20 mins
Cook: 25 mins
Serves: 4

400 gm chicken fillet, cubed and marinated for 1/2 hr with 2 tbsps KNORR No Added MSG Chicken Seasoning Powder
6 tbsps olive oil
1 large onion, chopped finely
2 large tomatoes, chopped finely
4 tbsps tomato paste
1 tsp dried oregano
1 tbsp sugar
2 large pizza bases
1 can pineapple, cubed
200 gm mixed pizza cheese

Method:
1. Heat 2 tbsps oil in pan over medium fire. When hot, stir-fry chopped onion till fragrant
2. Add tomatoes and stir-fry till soft. Stir in tomato paste, oregano and sugar. Once it boils, turn off fire and cool. Set aside
3. In another pan, heat 2 tbsps oil over medium fire. Stir-fry chicken until just done. Remove and set aside
4. Heat oven to 180'C. Brush pizza bases with remaining oil and spread half the amount of tomato sauce on bases. Top with half the amount of chicken and pineapple
5. Sprinkle cheese over the pizza and some extra oregano, if desired. Bake for 20 - 25 mins. Serve hot

Chicken Macaroni by KNORR

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

3 tbsps KNORR No Added MSG Chicken Seasoning Powder
3 tbsps olive oil
4 cloves garlic, chopped
1 onion, chopped finely
300 gm minced chicken
200 gm spinach, washed and chopped
6 sun-dried tomatoes, cut into strips
1/4 tsp freshly ground black pepper
100 gm grated cheddar cheese
250 gm macaroni, cooked according to packet instructions

Method:
1. Heat olive oil in pan over medium fire. When hot, stir-fry garlic and onion until fragrant, about 1 min
2. Add minced chicken, spinach and KNORR No Added MSG Chicken Seasoning Powder. Mix well for 5 mins or until chicken is cooked. Add sun-dried tomato strips, pepper, cooked macaroni and cheddar cheese. Mix well to combine. Serve at once

Chicken Chop by KNORR

Preparation: 20 mins
Cook: 30 mins
Serves: 4

1 tbsp KNORR No Added MSG Chicken Seasoning Powder
4 chicken thighs, deboned
3 large eggs, beaten
250 gm flour
1 cup oil for deep-frying
1 large onion, cut into rings
Mixed vegetables, if desired

Sauce:
3 tbsps KNORR No Added MSG Chicken Seasoning Powder
4 tbsps butter
2 tbsps plain flour
2 cups water
1/2 tsp pepper
1 tsp sugar
3 tbsps tomato sauce
2 tbsps Worcestershire sauce

Method:
1. Marinate chicken with KNORR Chicken Seasoning Powder for at least 1 hr
2. Heat oil in wok over medium fire. Dip chicken in beaten egg, roll in flour and dust off excess. Deep-fry in hot oil until golden and crispy. Remove and set aside
3. Deep-fry onions in same oil until lightly brown. Remove and discard oil
4. To prepare sauce, heat butter and add flour. Stir until well blended. Add water, chicken seasoning powder, pepper, sugar, tomato and Worcestershire sauce. Once gravy thickens, add fried onions. Pour sauce over chicken. Serve with French fries and mixed vegetables, if desired

Beancurd Chicken Roll by KNORR

Preparation: 25 mins
Cook: 20 mins
Serves: 5

2 tbsps KNORR No Added MSG Chicken Seasoning Powder
400 gm chicken fillet, sliced into thin strips
2 tbsps sugar
1/2 tbsp five-spice powder
50 gm shallots, chopped finely
1 medium size carrot, chopped finely
2 tbsps cornflour
2 soft beancurd sheets
Egg white
2 cups oil for deep frying

1. Marinate chicken with KNORR No Added MSG Chicken Seasoning Powder, sugar and five-spice powder for at least 1 hr
2. Just before wrapping, add shallots, carrot and cornflour to chicken. Mix well
3. Cut beancurd sheet into 20 x 10 cm pieces. Use 2 layers of beancurd sheets for each wrap. Put chicken mixture on the shorter end, brush egg white all over sides and roll up
4. Heat oil in wok over medium-high fire. When hot, deep-fry the rolls until lightly golden and crispy. Serve hot as a snack or with other dishes

Tip:
To give the chicken roll a different flavour, add prawns and water chestnuts. Chopped prawns adds an interesting new taste while chopped water chestnuts give it a crunchy bite. If you want, you can also add celery or corn kernels

Udang Goreng Masak Merah by KNORR

Preparation: 15 mins
Cook: 25 mins
Serves: 6

1 1/2 tbsps KNORR No Added MSG Ikan Bilis Seasoning Powder
1 cup oil
1 kg large prawns, trimmed
4 tomatoes, cut into wedges
6 tbsps tomato ketchup
1/4 cup water
1 tsp salt
1 tsp sugar
Chinese celery, to garnish

Rempah (ground into fine paste):
15 dried chillies, soaked in warm water for 15 mins and drained
15 shallots
6 cloves garlic
2 cm belacan or shrimp paste
3 cm lengkuas or galangal

Method:
1. Heat oil in wok and when hot, deep-fry prawns for 2 mins. Remove and set aside
2. Drain oil from wok, leaving about 4 tbsps oil to stir-fry the ground ingredients for another 5 mins
3. Add KNORR Seasoning Powder, tomatoes, ketchup and water. Simmer for 3 mins, then add fried prawns. Mix well and season with salt and sugar. Serve hot, garnished with Chinese celery

Serunding Ikan by KNORR

Preparation: 30 mins
Cook: 1 hr
Serves: 6

Rempah (ground into fine paste)
15 dried chillies
4 cloves garlic
2 stalks lemon grass
2 cm galangal
2 cm ginger
2 cm belacan or shrimp paste
2 tbsps coriander powder
1 tsp cumin

2 tbsps KNORR No Added MSG Ikan Bilis Seasoning Powder
5 tbsps oil
1 cup thick coconut milk
2 tbsps tamarind paste, mixed into 1/2 cup water to get tamarind water
4 tbsps sugar
1 tsp salt
1 kg whole fish or fillet (use ikan tongkol), steamed, flaked and pounded
2 turmeric leaves, shredded finely

Method:
1. Heat oil in a pan and stir-fry rempah till fragrant. Stir in coconut milk, tamarind water. Add KNORR No Added MSG Ikan Bilis Seasoning Powder, sugar and salt. Stir to mix well. Add flaked fish
2. Bring mixture to a boil. Lower fire and simmer until liquid has evaporated. Add turmeric leaves, mix well and turn off fire. Serve hot with ketupat

Black Fungus Nyonya Chicken Salad by KNORR

Preparation: 30 mins
Cook: 15 mins
Serves: 8

2 tbsps KNORR No Added MSG Chicken Seasoning Powder
60 gm black wood ear fungus, soaked and hard vein removed
250 gm chicken breasts, skin removed
100 gm shallots, sliced thinly
1 ginger flower (bunga kantan), sliced finely
1 small cucumber, seeded and shredded finely

Sambal dressing:
3 tbsps bottled sambal belacan
3 tbsps lime juice
3 tbsps castor sugar

Method:
1. Scald fungus in boiling water. Leave to stand for 1 min. Drain and cut into fine strips. Set aside
2. Marinate chicken with KNORR No Added MSG Chicken Seasoning Powder for 20 mins. Steam chicken on a plate in a steamer till done, about 15 mins. Allow to cool and shred
3. Combine fungus, shredded chicken, shallots, ginger flower and cucumber in a mixing bowl. Leave in the fridge to chill
4. Just before serving, add sambal dressing. Toss and serve immediately

Tacos with Minced Chicken by KNORR

Preparation: 25 mins
Cook: 6 mins
Serves: 8

2 tbsps KNORR No Added MSG Chicken Seasoning Powder
3 tbsps oil
4 cm knob young ginger, chopped finely
3 cloves garlic, chopped finely
300 gm minced chicken
20 tacos shells
Grated cheese (cheddar is preferred; otherwise use your favourite cheese)

Salsa Sauce:
1 tsp KNORR No Added MSG Chicken Seasoning Powder
2 tomatoes, seeded and cut into small cubes
1 small onion, chopped finely

Method:
1. Heat oil in a pan over medium fire and stir-fry ginger and garlic till fragrant
2. Add minced chicken and stir-fry for another 2 mins. Add KNORR No Added MSG Chicken Seasoning Powder and continue to stir-fry for another 4 mins. Remove and set aside
3. Combine salsa sauce ingredients in a bowl. Drain excess liquid
4. To serve tacos, fill shells with 2 tsps minced chicken, 1 tsp salsa and a sprinkling of cheese

Spicy Seafood Salad by KNORR

Preparation: 20 mins
Cook: 5 mins
Serves: 2

2 medium-size calamari, scored and sliced
250 gm prawns, shelled and deveined
240 gm fresh scallops, blanched and drained
50 gm fresh beansprouts
1/2 cup mint leaves, chopped coarsely
2 pcs pink grapefruit
8 leaves butter lettuce
1 tbsp chopped roasted peanuts
1 tbsp fried onions

Salad Dressing (mixed well):
1 1/2 tbsps KNORR No Added MSG Ikan Bilis Seasoning Powder
2 cloves garlic, chopped finely
3 cilipadi, crushed
1/4 cup lime juice
1/4 cup sugar
4 tbsps water
1 tbsp fish sauce

Method:
1. Steam calamari and prawns for about 1 min. Remove and set aside to cool
2. To serve, combine calamari, prawns, scallop, beansprouts, mint and grapefruit in a bowl. Drizzle dressing over and toss till well mixed
3. Fill individual lettuce leaves with salad and sprinkle peanuts and onions over. Serve at once

Szechuan Chicken by KNORR

Preparation: 15 mins
Cook: 15 mins
Serves: 2

450 gm chicken fillet, sliced and seasoned with 1/2 tsp KNORR No Added MSG Chicken Seasoning Powder
1/2 cup oil for deep-frying
50 gm plain flour
1/2 tsp 5 spice powder
4 dried chillies, wiped clean
1 large onion, quartered
2 slices young ginger
1 stalk spring onion, sliced

Spicy Sauce (mixed well):
1 KNORR Chicken Cube, crumbled
1 tbsp soy sauce
2 tbsps black vinegar
2 1/2 tbsps sugar
1/2 tsp ground black peppercorn

Thickening Sauce (mixed well):
1/2 tbsp cornflour
2 tbsps water
2 - 3 drops sesame oil

Method:
1. Heat oil in a pan over a hot fire. Meanwhile, combine flour and 5 spice powder. Dust marinated chicken in flour mixture and deep-fry for 1 min. Drain on paper towels
2. In remaining oil, deep-fry dried chillies for 1/2 min. Remove. Leave only 3 tbsps oil in pan. Stir-fry ginger and onion for 1 min. Add spicy sauce and thickening sauce. Bring to a boil. Once it thickens, add chicken, dried chillies and spring onions. Stir-fry for 30 secs and dish out. Serve with white rice

Fish Pie by KNORR

Preparation: 20 mins
Cook: 30 mins
Serves: 5

1 tbsp KNORR No Added MSG Ikan Bilis Seasoning Powder
2 pkts KNORR Cream of Mushroom soup
600 gm sole fillet, cut into 2 cm cubes
1 tsp black pepper
800 ml water or milk
30 gm butter
2 cooked potatoes, diced
1 cup mixed vegetables
1 kg ready-made puff pastry, thawed
2 egg yolks, mixed with 2 tbsps milk

Method:
1. Season fish cubes with pepper and KNORR No Added MSG Ikan Bilis Seasoning Powder. Set aside
2. Combine KNORR Cream of Mushroom soup with water and butter in a pan, stirring all the time till the soup thickens. Add fish and cook for 1 1/2 mins. Turn off the fire, add potatoes and mixed vegetables. Spoon mixture into a large pie dish. Leave to cool
3. Brush pie rim with egg yolk mixture. Cover pie with puff pastry cut 2 cm larger than rim. Press edges to seal. Make 2 small slits in the pastry to allow air to escape
4. Brush top of pastry with remaining egg yolk mixture and bake in a preheated 200'C oven for 20 mins

Steamed Yam Cake by KNORR

Preparation: 30 mins
Cook: 1 hr
Serves: 5

8 tbsps oil
200 gm dried prawns, washed and pounded
5 cloves garlic, chopped finely
800 gm yam, diced and steamed for 20 mins

Rice base:
2 tbsps KNORR No Added MSG Ikan Bilis Seasoning Powder
500 gm rice flour
2 tbsps tapioca flour
6 cups water
2 tbsps sugar
1 tbsp each of salt and pepper

Garnish:
Fried shallots, sliced chillies and spring onions

Method:
1. Grease a 24 cm square baking tin with 1 tbsp oil. In a bowl, combine rice base ingredients. Use a whisk to stir until smooth
2. Heat 3 tbsps oil in a wok. Stir-fry dried prawns for 3 - 4 mins. Remove and set aside
3. Using the same wok, heat remaining oil. Stir-fry garlic till lightly brown. Add yam, stir-fry till well mixed with garlic. Add rice base ingredients. Stir mixture until it thickens. Turn off fire
4. Ladle mixture into the prepared baking tin. Grease the top with a spoonful of oil and steam in boiling water for 40 mins
5. To serve, sprinkle over dried prawns. Top with shallots, chillies and spring onions

Gulai Nangka by KNORR

Preparation: 20 mins
Cook: 30 mins
Serves: 4

2 tbsps KNORR No Added MSG Ikan Bilis Seasoning Powder
3 tbsps oil
150 gm prawns, shelled
1 cup water
450 gm young nangka, cut into thick slices, boiled for 20 mins and drained
1 tsp sugar
Coconut milk from 1 coconut

Rempah (pounded until fine):
10 shallots
4 red chillies
2 cm fresh turmeric
3 stalks lemongrass
1 thumb-size belacan or shrimp paste

Method:
1. Heat oil in a wok over a medium fire. When hot, stir-fry rempah until fragrant and oil separates
2. Add prawns and stir-fry until cooked
3. Add water, stir to mix well. Then add nangka. Simmer over a low fire until nangka is tender. Add KNORR No Added MSG Ikan Bilis Seasoning and sugar. Mix well. Lastly, add the coconut milk. Once it starts to boil, turn off fire. Serve hot with rice

Vegetable Curry by KNORR

Preparation: 20 mins
Cook: 20 mins
Serves: 4

4 tbsps oil
1 small cabbage, quartered
1 carrot, sliced
1 brinjal, sliced
8 long beans, cut into 3 cm lengths
30 gm cloud ear fungus, soaked till soft and drained
2 pcs fried tofu, quartered
30 gm tang hoon, or glass noodles, soaked in water
Thick coconut milk from 1/2 coconut
4 kaffir lime leaves, sliced finely

Rempah (Pounded together):
3 red chillies
4 candlenuts
2 cm shrimp paste or belacan
12 shallots, peeled

Seasoning (Mixed well):
2 tbsps KNORR Tom Yam Seasoning Powder
1 tsp salt
1 tsp sugar
1 cup water

Method:
1. Heat oil in a wok over a medium fire. When hot, stir-fry rempah until fragrant. Add cabbage, carrot, brinjal, long beans, cloud ear fungus and stir-fry for 2 mins. Mix well
2. Add seasoning ingredients and turn fire to low to simmer vegetables until tender, about 5 - 8 mins. Add fried tofu, tang hoon and coconut milk
3. Once it starts to boil, turn off the fire. Sprinkle sliced kaffir lime leaves over curry and serve hot with rice

Nori Roll with Mango, Cucumber, Egg and Crabstick by KNORR

Preparation: 25 mins
Cook: 30 mins
Serves: 4

1 1/2 tbsps KNORR No Added MSG Ikan Bilis Seasoning Powder
1 tbsp oil
2 eggs, beaten
6 nori sheets
2 ripe mangoes,skinned and cut into long strips
1 cucumber, cut into 17 cm strips
200 gm crabsticks

Sushi Rice:
2 1/2 cups Japanese, washed clean
2 cups water
20 gm sushi rice vinegar powder

Method:
1. Combine rice and water in a rice cooker to cook. Once cooked, sprinkle sushi rice vinegar powder over. Fluff up with fork and allow to cool
2. Heat oil in pan over medium fire and fry beaten eggs till golden. Cool, cut into 1/2 cm strips. Set aside
3. To assemble nori roll, place nori sheet on sushi-rolling wooden mat. Spread rice over, leave 1 cm margin on the side nearest to you and 2 cm on the side away from you
4. Make a shallow depression across center of rice closest to you. Place mango, crabstick, cucumber and egg in it. Gently roll nori sheet, pressing the filling with your fingers as you roll up
5. Cut nori roll with a sharp knife that has been dampened with water

Moroccan Fish by KNORR

Preparation: 20 mins
Cook: 10 mins
Serves: 6

700 gm white-fleshed fish fillet

Fish marinade (mixed well):
1 tbsp KNORR No Added MSG Ikan Bilis Seasoning Powder
2 tbsps chopped coriander
3 cloves garlic, crushed
1 medium-size red onion, chopped finely
1/2 tsp sweet paprika
1/2 tsp chilli powder
45 ml olive oil
2 tbsps lemon juice

Tomato relish:
1 tsp KNORR No Added MSG Ikan Bilis Seasoning Powder
4 large tomatoes, peeled and seeded
2 red chillies, seeded
2 stalks spring onions, chopped finely
4 stalks coriander, chopped finely
1 small onion, chopped finely
125 ml olive oil
2 tbsps lemon juice

Method:
1. Cut fish into 2 x 2 cm cubes. Season with marinade. Leave overnight in the fridge
2. To prepare the tomato relish, combine all the ingredients and chill in the fridge for at least 1 hr
3. Thread fish in satay sticks. Grill for 5 - 8 mins, turning over every 2 mins. Drain tomato relish and serve cold with the grilled fish

Rendang Ayam Perlis by KNORR

Preparation: 20 mins
Cook: 40 mins
Serves: 6

Rempah (Ground into fine paste):
18 dried chillies, soaked in warm water for 15 mins and drained
20 shallots
5 cloves garlic
3 cm ginger
3 cm turmeric

2 tbsps KNORR No Added MSG Chicken Seasoning Powder
1.5 kg chicken, cut into 6 cm chunks
5 tbsps oil
4 stalks lemongrass, bruised
1 tbsp thick black soy sauce
1/2 tbsp salt
3 tbsps sugar

Tamarind blend (Mixed well):
2 tbsps tamarind paste
1/2 cup yogurt
1/2 cup water

Method:
1. Marinate chicken pieces with the ground rempah for 20 mins. Set aside
2. Heat oil in a pan over a medium fire. When hot, stir-fry lemongrass for 30 secs or until fragrant. Add chicken and mix well for 3 mins
3. Add tamarind blend, stir to mix well. Then add KNORR No Added MSG Chicken Seasoning Powder, black soy sauce, salt and sugar. Bring to a boil then lower fire and simmer for 30 mins, stirring every 10 mins
4. Turn fire to high and cook until gravy is almost dry. Serve hot with rice

Tips:
Prepare this dish 1 or 2 days ahead. The rendang tastes better after the flavours are allowed to develop for more than 24 hrs

Lamb Kabuli Rice by KNORR

Preparation: 30 mins
Cook: 1 hr
Serves: 8

Rempah (Ground to fine paste):
20 shallots
6 cloves garlic
4 cm knob ginger

2 KNORR Ikan Bilis Cubes
1 kg lamb cubes
30 gm meat curry powder
3 tbsps oil
5 cardamoms
2 cups water
Rind (peel) of 2 lemons
2 cups thick coconut milk (squeezed from 1 large coconut)
2 turmeric leaves
Salt to taste

Fragrant rice:
2 tbsps oil
2 cinnamon sticks
2 star anise
3 cups basmati rice
1 cup thin coconut milk (squeezed from leftover coconut used for curry)
2 cups water

Method:
1. Marinate lamb cubes with rempah and curry powder for 30 mins
2. Heat oil in a pan over a medium fire. When hot, add lamb cubes and cardamoms. Fry for 2 mins then add water, crumbled KNORR Ikan Bilis Cubes, lemon rind, coconut milk and turmeric leaves
3. Simmer over a low fire, stirring every 10 mins for the next 40 mins until lamb is tender. Season with salt to taste
4. To prepare rice, heat oil in a pan. When hot, stir-fry cinnamon sticks and star anise till fragrant. Add rice and fry for 1 min
5. Add 1 cup gravy from lamb curry, mix well then add coconut milk and water. Stir to mix well. Bring to a boil. Stir, then turn fire to low and cover pot with a lid. Cook for 10 mins. Leave rice to stand for another 20 mins before fluffing grains with a fork
6. Serve rice topped with lamb curry. Garnish with chopped chillies and coriander

Tip:
You can cook basmati rice in a rice cooker too. After step 4, transfer rice and dry spices into a rice cooker. Add gravy, coconut milk and water. Leave to cook in the rice cooker until all liquid has been absorbed