Heritage Halal recipes

Brought to you by MUHAMMAD BIN ABDULLAH (aka Chef Joe) Known for his specialization in Western, Asian and Inter- Fine-Dining Cuisine, Chef Joe is backed by his former professional appointments with renown such as Purple Sage (Executive Chef); Smiling Orchid (Executive Sous); and Marina Bay Sands (Chef de Cuisine).

As an ACTA-certified Adult Educator, Chef Joe has over 18 years of professional cooking, kitchen management experience and several awards under his belt such as the Iron Chef (Singapore Safari); World Cup , 2002 (Youth Team) and Food Asia 2000.

Currently the Culinaire of KitchenSq, and Executive Committee Member of Singapore Halal Culinary Federation, Chef Joe is versatile with projects ranging from private dining chef; chef trainer for masterclasses, restaurant consultancy chef and also recipe development for restaurant, brands and events.

Chef Muhammad Bin Abdullah Culinaire, KitchenSq Corporate Relationships Manager, Singapore Halal Culinary Federation

I was amazed by the rich essence

of Knorr Concentrated Chicken “Bouillon. With the switch from using powder seasoning to bouillon, I manage to speed up my “ work process while maintaining the consistency of the dishes with just a few drops of the chicken bouillon. ASWAD BIN OTHMAN Currently the Executive Sous Chef of Sheraton Towers Singapore Hotel, Chef Aswad Bin Othman has over 20 years of professional culinary experience.

As a child, he loved to watch his grandmother and mother cooking in the kitchen, and he attributed his success in the culinary career to them. Known for his flare for Modern European and Fusion Cuisine, Chef Aswad has worked with several luxury hotels in Singapore, as well as the opportunity to work alongside recognized chefs such as Chef Marco Sacco, a 2 Michelin Star chef in World Gourmet Summit and Chef Igor Macchia, a 1 Michelin Star Chef while with Sheraton Towers.

Chef Aswad believes that cooking is a true creative expression for him, and he feels the satisfaction when seeing people enjoying his creation. With this passion, he has won several awards during national cooking competitions, which further fine-tunes his skill to be an all-rounder chef.

Chef Aswad Bin Othman Executive Sous Chef, Sheraton Towers Singapore

Working in a hotel kitchen is very fast paced. I need to embrace change to

“keep up the momentum. I was surprised at the results that Knorr Concentrated Chicken Bouillon can deliver. By switching powder seasoning to “ bouillon, it has changed and helped cut down much preparation time in the kitchen, allowing me to work at a more efficient pace. AZLIE BIN MUHAMMAD Chef Azlie started following his mother around the kitchen when he was younger, and he has always been fascinated at how food can transform a person’s mood. At the age of 20, Chef Azlie formally embarked on his culinary career with Shatec Institution.

With more than 20 years of professional cooking experience, Chef Azlie has worked with many renowned restaurants such as Au Petit Salut, Boathouse and 1-altitude, and he also has had an opportunity to work with 2 Michelin-starred Chef Jean- Francois Piege. In 2014, he was one of the featured chefs in World Gourmet Summit as executive chef in La Maison Fatien.

Currently the Executive Chef of Table No.7 and Events Manager of Singapore Halal Culinary Federation, he is known for his fine food plating and developing classic dishes with modern touches.

Chef Azlie Bin Mohd Executive Chef, Table No.7 Pte Ltd (Catering) Event Manager, Singapore Halal Culinary Federation

I was surprised by the results of Knorr Concentrated Chicken

Bouillon. By making the switch “from using powder seasoning to bouillon, I manage to deliver my “ dishes to different level. My diners complimented how my dishes tasted better than before. Bandung Noodles Mi Bandung

Recipe by Chef Muhammad Bin Abdullah Bandung Noodles Serves 4

Ingredients (Optional)

1 tbsp Dried Shrimp, soaked 40 gm Squid, cooked 3 nos 8 pcs Prawn, deshelled and cooked 2 10 gm Chye Sim 1 tbsp Chili Paste 10 gm Bean Sprout, blanched 1 no Candlenut 5 gm Carrot, sliced and blanched 3 nos Root (optional) 10 gm Lime Leaf, julienne 1 tbsp 10 gm Red Chili, julienne 1 tsp KNORR Concentrated Chicken Bouillon 1/2 tbsp Powder 2 tbsp 1.5 cup Water 1 tbsp KNORR Pronto Tomato 1 no Egg, lightly beaten 5 gm Salt 10 gm Sugar 500 gm Yellow Noodle, blanched

Method

1. Combine all spice paste ingredients into a food processor and blend into fine paste.

2. In a frying pan, heat up the oil and add the spice paste. Fry till aromatic. Then, add water and stir well.

3. Season with a pinch of salt and sugar, and bring to a boil. Add in Knorr Pronto Tomato and egg into the gravy. Do not stir the eggs together.

4. One the eggs are cooked, turn off the heat. Reheat the sauce just before serving. (if needed)

5. To serve, place the blanched noodles into the bowl and assemble with the garnishes on top of the noodles. Pour the gravy over the noodles.

KNORR KNORR Concentrated Chicken Pronto Tomato Bouillon Mi Bandung Hidang 4

Bahan Hiasan (Pilihan)

1 sdm Udang Kering, direndam 40 gm Sotong, dimasak 3 ulas Bawang Kecil 8 ekor Udang, tanpa kulit dan dimasak 2 ulas Bawang Putih 10 gm Sawi 1 sdm Pes Cili 10 gm Taugeh, dicelur 1 biji Buah Keras 5 gm Lobak Merah, dihiris dan dicelur 3 tangkai Akar Ketumbar (pilihan) 10 gm Daun Limau Purut, dihiris chiffonade 1 sdm Sos Tiram 10 gm Cili Merah, dipotong julienne 1 sdt KNORR Concentrated Chicken Bouillon 1/2 sdm Serbuk Kari 2 sdm Minyak Masak 1.5 cwn Air 1 sdm KNORR Pronto Tomato 1 biji Telur, dipukul ringan 5 gm Garam 10 gm Gula 500 gm Mi Kuning, dicelur

Cara

1. Kisar kesemua bahan dengan alat pengisar sehingga halus.

2. Panaskan minyak dan masak sehingga wangi. Tuangkan air dan kacau.

3. Perisakan dengan garam dan gula dan masak hingga mendidih. Masukkan Knorr Pronto Tomato dan telur kedalam lauk. Jangan kacau telur.

4. Apabila telur sudah masak, matikan api. Hangatkan lauk sebalum sajian. (Jika perlu)

5. Sajian, senduk mi kedalam mangkuk dan susun hiasan diatas mi. Tuangkan lauk pada keseluruhan mi.

KNORR KNORR Concentrated Chicken Pronto Tomato Bouillon Recipe by Chef Muhammad Crispy Spiced Fried Chicken Bin Abdullah Rangup Berempah Crispy Spiced Fried Chicken Serves 4

Ingredients Seasonings

1.5 kg Chicken Wing 2 tbsp KNORR Concentrated Chicken Bouillon as needed Oil 2 tbsp Sugar 4 stalks Lemongrass 1 tbsp 1 inch 1/8 tbsp White Pepper Powder 1 no , big 1 tbsp 8 nos Shallot 4 cloves Garlic 2 inches Young 1 tbsp KNORR South-East Asian Spice Paste 106 gm Rice Flour 60 ml Water

Method

1. Combine all spice paste ingredients into a food processor and blend into fine paste.

2. In a tub or insert, marinate by combining well the chicken wing, blended spice paste, Knorr Concentrated Chicken Bouillon and the seasoning ingredients. Leave the chicken to marinate for at least 2 hours.

3. Once marinated, add the rice flour and water to the marinated chicken. Mix and combine well.

4. In a deep fryer or pot, heat oil to 180°C. Deep fry the chicken wings for 4 to 5 minutes till golden brown.

5. Drain excess oil and serve hot.

* You can substitute the chicken wing with any chicken pieces.

KNORR KNORR South-East Concentrated Chicken Asian Spice Paste Bouillon Ayam Goreng Rangup Berempah Hidang 4

Bahan Perisa

1.5 kg Kepak Ayam 2 sdm KNORR Concentrated Chicken Bouillon secukupnya Minyak 2 sdm Gula 4 batang Serai 1 sdt Minyak Bijan 1 inci Kunyit 1/8 sdt Serbuk Lada Sulah Putih 1 ulas Bawang Merah, besar 1 sdt Sos Ikan 8 ulas Bawang Kecil 4 ulas Bawang Putih 2 inci Halia Muda 1 sdm KNORR South East-Asian Spice Paste 106 gm Tepung Beras 60 ml Air

Cara

1. Kisar kesemua bahan dengan alat pengisar sehingga halus.

2. Didalam bekas adunan, gaulkan kepak ayam, pes rempah, Knorr Concentrated Chicken Bouillon dan bahan perisa. Perapkan sekurang-kurangnya 2 jam.

3. Masukkan tepung beras dan air pada ayam yang diperapkan tadi, gaul hingga sebati.

4. Panaskan minyak sehingga 180ºC. Goreng ayam antara 4 hingga 5 minit atau hingga keperangan.

5. Salirkan minyak dan hidang semasa hangat.

* Boleh digantikan dengan bahagian lain - potongan ayam selain kepak ayam.

KNORR KNORR South-East Concentrated Chicken Asian Spice Paste Bouillon Madura Spicy with Stuffed Potato Balls Madura dengan bebola Kentang Ayam

Recipe by Chef Muhammad Bin Abdullah Madura Spicy Chicken Soup with Stuffed Potato Balls Serves 4

Potato Ball Chicken Filling

4 nos Large Potato, chopped into 1 inch 200 gm Chicken, minced 1/4 tbsp Salt 1/2 no Onion, chopped 1/4 tbsp Pepper 1 Garlic, chopped 2 nos Egg, lightly beaten 5 gm Salt as needed Oil 5 gm Pepper

Soup Garnish

1 no Onion, medium size 20 gm Cucumber, sliced 2 cloves Garlic 20 gm Fried 1 tbsp KNORR Pronto Tomato 10 gm Spring Onion 1 no Carrot, chopped 100 gm Chicken, minced 1 no Tomato, chopped 3 tbsp KNORR Concentrated Chicken Bouillon 1.5 litres Water 5 gm Salt 10 gm Sugar 5 gm Pepper

Method

1. In a deep fryer, fry the potatoes till cooked. Drain and 5. To assemble the potato ball, place a palmful of transfer into a mixing bowl and mash the potatoes. mashed potato onto your palm. Then scoop some Season with salt and pepper. Set aside. minced chicken filling and place it in the center. Scoop a small amount of mashed potato to seal up 2. In a frying pan, sauté the garlic and onion until the potato ball. Dip in egg wash and fry till golden softened. Add in the minced chicken, and stir fry till brown. cooked. Season with salt and pepper. 6. To plate, place one potato ball into a soup bowl and 3. In a food processor, blend the onion and garlic pour hot soup over it. Garnish with sliced cucumber, into a paste. Transfer into a pot and sauté till fried shallot and spring onion. fragrant.

4. Add the Knorr Pronto Tomato and stir fry for 1 to 2 minutes. Then add the rest of the ingredients and let it simmer for about half an hour until the soup is fully flavored. Season with salt, pepper and sugar to taste.

KNORR KNORR Concentrated Chicken Pronto Tomato Bouillon Soto Madura dengan bebola Kentang Ayam Hidang 4

Bebola Kentang Inti Ayam

4 biji Kentang Besar, dipotong sebesar 1 inci 200 gm Ayam, dicencang 1/4 sdt Garam 1/2 ulas Bawang Besar, dicencang 1/4 sdt Serbuk Lada Sulah 1 ulas Bawang Putih, dicencang 2 biji Telur, dipukul ringan 5 gm Garam secukupnya Minyak Makan 5 gm Serbuk Lada Sulah

Soto Hiasan

1 ulas Bawang Merah, saiz sederhana, dicencang 20 gm Timun, dimayang 2 ulas Bawang Putih, dicencang 20 gm Bawang goreng 1 sdm KNORR Pronto Tomato 10 gm Daun Bawang 1 batang Lobak Merah, dicencang 100 gm Ayam, dikisar 1 biji Tomato, dicencang 3 sdm KNORR Concentrated Chicken Bouillon 1.5 ltr Air 5 gm Garam 10 gm Gula 5 gm Lada Sulah

Cara

1. Goreng kentang dalam mesin penggorengan. Salirkan 5. Penyedian bebola kentang: Ambil segenggam kentang minyak dan alihkan ke mangkuk adunan lalu lecekkan lecek dan leperkan atas tapak tangan, sendukkan kentang. Perisakan dengan garam dan serbuk lada sedikit inti ayam dan susun ditengah. Tutupi dengan sulah. Ketepikan. jumlah sesenduk kentang lecek untuk direkatkan lalu dibentukkan hingga bebola. Celupkan didalam telur 2. Dalam kuali, tumis bawang putih dan bawang merah dan goreng hingga perang keemasan. hingga lembut. Masukkan ayam cencang dan goreng hingga masak. Perisakan dengan garam dan serbuk 6. Sajian, susun bebola kentang didalam mangkuk dan lada sulah. tuangkan kuah soto keatasnya. Hiasi dengan timun, bawang goreng dan daun bawang. 3. Kisarkan bawang dan bawang putih dengan alat pengisar hingga pes. Masukkan kedalam periuk dan tumis sehingga wangi.

4. Masukkan Knorr Pronto Tomato dan goreng selama 1 hingga 2 minit. Selepas itu, masukkan kesemua bahan lain dan masak mereneh sekurang-kurangnya hingga 30 minit supaya rasanya sebati. Perisakan dengan garam, serbuk lada sulah dan gula.

KNORR KNORR Concentrated Chicken Pronto Tomato Bouillon Malay Lace Pancakes with Curry Chicken dengan Kari Ayam

Recipe by Chef Muhammad Bin Abdullah Malay Lace Pancakes with Curry Chicken Serves 4 Roti Jala Spice Paste

200 gm Plain Flour 10 nos Shallot, chopped 3 nos Egg 12 nos Dried Chili, soaked in hot water and 1/2 tsp Salt chopped 400 ml Milk 5 nos Red Chili, chopped 2 tbsp Oil 10 cloves Garlic, chopped as needed Oil, for greasing 1 knob Ginger, chopped 1 knob , chopped 1 knob Turmeric, chopped 10 nos Candlenut, chopped 1 stalk Lemongrass, white part, chopped 1 tbsp Oil 15 gm , toasted 1.5 kg Chicken, skinless and cut into 16 pieces 2 tbsp KNORR South-East Asian Spice Paste 4 nos Potato, peeled and cut into chunks 4 tbsp Meat Curry Powder, add water to form 12 pcs Curry Leaf paste 2 nos Star 400 ml Milk, low fat 5 tbsp KNORR Pronto Tomato Garnish 2 tbsp KNORR Concentrated Chicken Bouillon 10 gm Fresh Coriander Leaves 5 gm Salt 5 gm Pepper

Method

1. Making the lace pancakes (roti jala) batter, mix all the paste and continue to fry till the oill separates. batter ingredients together and beat until smooth. Strain the batter to remove any lumps. Set aside to 5. Add in the chicken and fry for about 5 minutes, and rest for at least 20 minutes. (Best in the refrigerator if add curry leaves and star anise. it is left to rest for a longer time.) 6. Add the coconut milk to the curry and let it simmer for 2. Prepare roti jala, lightly grease a non-stick crepe pan 20 minutes. Then, add in the potatoes and continue to or a flat pan with oil and set over a low-medium simmer for another 20 minutes. heat. Pour the batter through the roti jala cup using a circular motion, to form a thin lacy pancake. Let 7. Reduce the heat, and add in Knorr Pronto Tomato and it cook for about 3 minutes. Fold the roti jala into Knorr Concentrated Chicken Bouillon. Continue to quarters and remove from the pan. Repeat the steps simmer for 5 minutes, before season to taste with salt till the batter is finished. and pepper.

3. Ready the chicken curry, blend all spice paste 8. To serve, arrange 2 to 3 pieces of quatered roti jala ingredients except meat curry powder paste till fine onto a plate, serve together with a bowl of chicken paste. curry.

4. In a pot, heat up oil and fry the blended curry chicken paste till aromatic. Then, add in the curry powder

KNORR KNORR South-East KNORR Concentrated Chicken Asian Spice Paste Pronto Tomato Bouillon Roti Jala dengan Kari Ayam Hidang 4

Roti Jala Pes Rempah

200 gm Tepung Gandum 10 ulas Bawang Kecil, dicencang 3 biji Telur 12 tangkai Cili Kering, direndam dalam air panas dan 1/2 sdt Garam dicencang 400 ml Susu 5 tangkai Cili Merah, dicencang 2 sdm Minyak 10 ulas Bawang Putih, dicencang secukupnya Minyak, untuk menggris 1 ketul Halia, dicencang 1 ketul Lengkuas, dicencang 1 ketul Kunyit, dicencang Kari Ayam 10 biji Buah Keras, dicencang 1 tangkai Serai, bahagian putih, dicencang 1 sdm Minyak 15 gm Belachan, dibakar 1.5 kg Ayam,tanpa kulit dan dipotong 16 kepingan 2 sdm KNORR South-East Asian Spice Paste 4 biji Kentang, dikupas dan dipotong ketulan 4 sdm Serbuk Kari Daging, campurkan air 12 helai Daun Kari sehingga jadi pes 2 kuntum Bunga Lawang 400 ml Santan cair, rendah lemak Hiasan 5 sdm KNORR Pronto Tomato 2 sdm KNORR Concentrated Chicken Bouillon 20 gm Daun Ketumbar 5 gm Garam 5 gm Serbuk Lada Sulah

Cara

1. Masukkan kesemua bahan roti jala di dalam mangkuk 5. Masukkan potongan ayam dan goreng selama 5 minit, adunan dan pukul sehingga tidak berbintil-bintil. masukkan daun kari dan bunga lawang. Tapiskan adunan supaya tiada lagi ketulan. Rehatkan selama 20 minit. (Sebaiknya didalam peti dingin utnuk 6. Tuangkan santan dan masak mereneh selama 20 jangka masa lama) minit. Masukkan pula kentang dan sambung masak mereneh selama 20 minit lagi. 2. Penyediaan roti jala, griskan kuali leper krep atas api sederhana rendah. Sendukkan bater kedalam 7. Rendahkan api, masukkan Knorr Pronto Tomato cawan roti jala dan masak menggunakan kaedah dan Knorr Concentrated Chicken Bouillon. Sambung sepusingan, jesteru membentuk corak renda nipis masak mereneh selama 5 minit. Perisakan atas kuali. Masak selama 3 minit. Lipat hingga suku secukupnya. dan alihkan dari kuali. Ulangi langkah sehingga habis bater. 8. Sajian, susun 2 hingga 3 keping roti jala atas pinggan berdampingkan semangkuk kari ayam. 3. Penyedian kari ayam, kisar kesemua bahan pes rempah dengan alat pengisar kecuali pes kari daging.

4. Di dalam periuk, panaskan minyak dan tumis pes yang dikisar sehingga wangi. Masukkan pes kari daging dan sambung masak sehingga pecah minyak.

KNORR KNORR South-East KNORR Concentrated Chicken Asian Spice Paste Pronto Tomato Bouillon Tom Yam Fried Rice with Asian Spiced Salad Tom Yam dengan

Recipe by Chef Muhammad Bin Abdullah Tom Yam Fried Rice with Asian Spiced Salad Serves 4 Tom Yam Fried Rice Asian Spiced Salad

2 tbsp Oil 100 gm Bean Sprout 1 no Egg, lightly beaten 100 gm Cabbage, shredded 1/4 no Onion 50 gm Green Bean, cut into 2cm 75 gm Chicken, boneless and skinless 200 gm Dried Grated Coconut 5 nos Prawn, deshelled and deveined as needed Water 3 tbsp Frozen Peas and Carrots 3 tbsp Oil 1/2 tbsp KNORR Tom Yam Paste 250 gm Overnight Steamed Rice Garnish 1 tsp Fish Sauce 1/2 tsp KNORR Concentrated Chicken Bouillon 10 gm Spring Onion, sliced 1/2 tsp Lime Juice 10 gm Red Chili, sliced 4 nos Calamansi Lime, halved Salad Spice Paste

4 cloves Garlic 3 nos Red Chili, seeded 2 nos Bird Eye Chili 2 cm , peeled and sliced 50 gm Palm Sugar 4 pcs Kaffir Lime Leaf, finely shredded 5 gm Salt

Method

1. In a wok, heat up 1/2 tablespoon of oil and fry the 6. In a frying pan, heat up oil and sauté the spice paste beaten egg into an omelette. Use the spatula to break till fragrant. the omelette into small piece. Rest and set aside. 7. Add in the grated coconut and mix well for 2 to 3 2. Heat up the remaining 1 1/2 tablespoon of oil in the wok minutes. Set aside. and sauté the onion till aromatic. 8. In a pot of boiling water, lightly blanch the vegetables. 3. Add in the chicken, prawn and stir-fry till they are half Drain and set aside to cool. cooked. Then, add in the frozen peas and carrots and continue to stir fry for about 1 to 2 minutes. 9. To serve, portion the tom yam fried rice onto a plate and combine the vegetables with the spiced grated 4. Add in Knorr Tom Yam Paste and do a quick stir coconut. Garnish with sliced spring onion, red chili and before adding the , fish sauce and egg. Stir serve with one halved calamansi lime. continuously and combine all ingredients. Remove from wok and add a splash of lime juice.

5. To prepare the asian spiced salad, blend all spice paste ingredients in a food processor until it form a fine paste.

KNORR KNORR Tom Yam Concentrated Chicken Paste Bouillon Nasi Goreng Tom Yam dengan Urap Hidang 4

Nasi Goreng Tom Yam Urap

2 sdm Minyak 100 gm Taugeh 1 biji Telur, dipukul ringan 100 gm Kobis, dimayang 1/4 ulas Bawang besar 50 gm Kacang Buncis, dipotong 2cm 75 gm Ayam, tanpa tulang dan kulit 200 gm Kelapa parut 5 ekor Udang, dibuang kulit dan dibersihkan secukupnya Air 3 sdm Sayur campuran beku dan lobak merah 3 sdm Minyak 1/2 sdm KNORR Tom Yam Paste 250 gm Nasi, dimasak semalaman Hiasan 1 sdt Sos Ikan 1/2 sdt KNORR Concentrated Chicken Bouillon 10 gm Daun Bawang , dihiris 1/2 sdt Jus Limau Nipis 10 gm Cili, dihiris 4 nos Limau Kasturi, dipotong setengah Rempah Urap

4 ulas Bawang Putih 3 batang Cili Merah, tanpa biji 2 batang Cili Padi 2 cm Kencur, dikupas dan dihiris 50 gm Gula Melaka 4 helai Daun Limau Purut, dimayang halus 5 gm Garam

Cara

1. Panaskan 1/2 sudu makan minyak dalam kuali dan 5. Penyedian Urap, kisar kesemua bahan pes dengan alat goreng telur dadar. Pecah-pecahkan telur dadar pengisar sehingga halus. hingga kecil dengan senduk. Ketepikan. 6. Panaskan minyak dalam kuali dan tumiskan pes 2. Panaskan sebahagian minyak dalam kuali dan tumis sehingga wangi. Masukkan kelapa parut dan gaul bawang hingga wangi. selama 2 hingga 3 minit. Ketepikan.

3. Masukkan ayam, udang dan goreng hingga hampir 7. Celurkan sayuran didalam periuk dengan air yang masak penuh. Masukkan sayur campuran, lobak mendidih. Salirkan dan ketepikan supaya suhu jadi merah dan sambung goreng selama 1 hingga 2 dingin. minit. 8. Sajian, bahagikan nasi goreng tom yam disertai urap 4. Tambahkan Knorr Tom Yam Paste dan gaul dengan dan hiasi dengan daun bawang, cili dan limau. cepat sebelum memasukkan nasi, sos ikan dan cencangan telur dadar. Gaul kesemua hingga sebati. Keluarkan dari kuali dan renjiskan dengan jus limau.

KNORR KNORR Tom Yam Concentrated Chicken Paste Bouillon Beef Tenderloin with Asian Spices Daging Batang Pinang Asia

Recipe by Chef Aswad Bin Othman Beef Tenderloin with Asian Spices Serves 4

Marinade Ingredients

800 gm Beef Tenderloin 15 ml 100 gm KNORR South-East Asian Spice Paste 6 cloves Garlic 10 gm Salt 6 sprigs Thyme, fresh 5 gm 30 ml Olive Oil

Sauce

2 tsp KNORR Concentrated Chicken Bouillon 100 gm Butter Unsalted, cubed

Method

1. Marinate the beef tenderloin with Knorr South-East 7. When the beef tenderloin is cooked, remove the bag Asian Paste, salt and pepper. Chill in chiller for at least from the sous vide machine and place it in a food 3 hours before use. container.

2. Heat 1 tablespoon of olive oil in a frying pan over 8. Heat the remaining olive oil in a frying pan over medium-high heat. Sear the beef tenderloin in the hot medium-high heat, remove the beef tenderloin from pan until it is dark brown all over. the plastic bag and sear for 60 seconds on all sides, until the outside is brown and crust. 3. Transfer the beef tenderloin to a tray and allow it to cool slightly. 9. Transfer the beef tenderloin to a cutting board and let it rest for 10 minutes. 4. Once cooled, transfer the beef tenderloin into a vacuum plastic bag. Add in garlic, fresh thyme 10. To prepare the sauce, deglaze the frying pan with and olive oil and seal the bag with a vacuum butter and pour in the sauce from the vacuum plastic machine. bag into the frying pan. Add in Knorr Concentrated Chicken Bouillon and allow the sauce to simmer for 2 5. Heat the sous vide immersion circulator to 38°C for minutes. medium-rare, 45°C for medium well, or 60°C for well- done. 11. To serve, slice the beef tenderloin and glaze with the prepared sauce. 6. Cook the beef tenderloin in the sous vide for 2 hours. Ensure that the beef tenderloin is entirely submerged in the water.

KNORR KNORR South-East Concentrated Chicken Asian Spice Paste Bouillon Daging Batang Pinang Asia Hidang 4

Perapan Bahan

800 gm Daging Batang Pinang 15 ml Minyak Zaitun 100 gm KNORR South-East Asian Spice Paste 6 ulas Bawang Putih 10 gm Garam 6 tangkai Daun Thyme, segar 5 gm Lada Sulah Hitam 30 ml Minyak Zaitun

Sos

2 sdt KNORR Concentrated Chicken Bouillon 100 gm Mentega tanpa garam, di potong dadu

Cara

1. Perapkan daging dengan Knorr South-East Asian 6. Setelah masak, keluarkan beg dari mesin sous vide Spice Paste, garam dan lada sulah hitam didalam dan pindahkan beg kedalam bekas makanan. peti dingin sekurang-kurangnya 3 jam sebeum dimasak. 7. Panaskan minyak zaitun dalam kuali atas api sederhana tinggi, keluarkan daging dari beg dan 2. Panaskan 1 sudu makan minyak dalam kuali atas layurkan keseluruhan bahagian daging selama 60 api sederhana tinggi untuk melayur daging sehingga saat sehingga keperangan dan berkerak. perang keseluruhannya. 8. Pindah dan rehatkan daging atas papan memotong 3. Pindahkan daging ke dulang untuk kurangkan hangat. selama 10 minit. Setelah direhatkan, masukkan daging kedalam beg vakum bersertakan bawang putih, daun thyme dan 9. Penyedian sos, nyah-sadurkan kuali tadi dengan minyak zaitun. Rekat beg dengan mesin penutup mentega dan tuangkan selebihan sos dari beg vakum. vakum. Tambahkan Knorr Concentrated Chicken Bouillon dan biarkan sos mereneh selama 2 minit. 4. Hangatkan mesin peredaran rendaman sous vide pada 38°C untuk kurang-masak sederhana, 45ºC 10. Sajian, daging dipotong hiris dan disadurkan dengan untuk masak sederhana atau 60ºC untuk cukup sos. masak.

5. Masak daging kadar sous vide selama 2 jam. Pastikan beg vakum senantiasa direndami air.

KNORR KNORR South-East Concentrated Chicken Asian Spice Paste Bouillon Char Grilled Lamb Shank braised with Paha Bebiri Panggang Masak Gulai

Recipe by Chef Aswad Bin Othman Char Grilled Lamb Shank braised with Gulai Serves 4

Marinade Sauce

1.5 kg Lamb Shank, cut into 5 inch 300 gm Shallot 100 gm KNORR South-East Asian Spice Paste 100 gm Garlic 50 gm Turmeric 1 pc Turmeric Leaf Garnish 50 gm Chili Padi 5 tbsp Cooking Oil 4 stalks Coriander Leaf 3 pcs Lime Leaf 2 stalks Lemongrass, crushed 300 ml Water 2 tsp KNORR Concentrated Chicken Bouillon 1 cup Coconut Milk, low fat 5 gm Salt

Method

1. Marinate the lamb shank with Knorr South-East Asian 5. Sauté till fragrant and add in the lamb shank and Spice Paste. Chill in chiller for at least 3 hours before water. Simmer and cook till the lamb shank is use. tender.

2. In a food processor, blend shallot, garlic, turmeric, 6. Add in the coconut milk, Knorr Concentrated Chicken turmeric leaf and chili padi into a fine paste. Bouillon and salt. Stir and let it simmer till the gulai gravy is thick. 3. After 3 hours, remove the lamb shank from the chiller and grill the marinated lamb shank till slightly charred 7. To serve, place the lamb shank in the place and drizzle and set aside. with gulai gravy.

4. In a pot, heat cooking oil over medium heat and add in the blended paste with lime leaf and lemongrass.

KNORR KNORR South-East Concentrated Chicken Asian Spice Paste Bouillon Paha Bebiri Panggang Masak Gulai Hidang 4

Perapan Sos

1.5 kg Paha Bebiri, dipotong 5 inci 300 gm Bawang Kecil 100 gm KNORR South-East Asian Spice Paste 100 gm Bawang Putih 50 gm Kunyit 1 helai Daun Kunyit Hiasan 50 gm Cili Padi 5 sdm Minyak Masak 4 Tangkai Daun Ketumbar 3 helai Daun Limau Purut 2 tangkai Serai, diremukkan 300 ml Air 2 sdt KNORR Concentrated Chicken Bouillon 1 cwn Santan cair, rendah lemak 5 gm Garam

Cara

1. Perapkan paha bebiri dengan Knorr South-East Asian 5. Tumis hingga wangi dan masukkan paha bebiri dan Spice Paste didalam peti dingin selama 3 jam sebelum air. Masak mereneh sehingga daging lembut. dimasak. 6. Tuangkan santan, Knorr Concentrated Chicken 2. Kisar 5 bahan sos utama dengan alat pengisar Bouillon dan garam. Biarkan ia mereneh sehingga sehingga halus. lauk gulai pekat.

3. Selepas 3 jam, keluarkan paha bebiri dari peti dingin 7. Sajian, susun paha bebiri atas pinggan dan renyaikan dan panggang paha bebiri sehingga sedikit hangus dengan kuah gulai. dan ketepikan.

4. Panaskan minyak dalam periuk atas api sederhana dan masukkan pes dengan daun limau purut dan serai.

KNORR KNORR South-East Concentrated Chicken Asian Spice Paste Bouillon Grilled Stuffed Boneless Chicken Wings with Honey Kepak Ayam Sumbat Dipanggang dengan Madu Recipe by Chef Aswad Bin Othman Grilled Stuffed Boneless Chicken Wings with Honey Serves 4

Chicken Wing Minced Chicken Filling

4 nos Chicken Wing, deboned 150 gm Chicken, minced 4 tsp KNORR Rock Sugar Honey Sauce 5 cloves Garlic, brunoise 5 gm Salt 2 nos Red Chili, brunoise 3 gm White Pepper 70 gm Carrot, brunoise 4 nos Shiitake Mushroom, brunoise 1 tsp KNORR Concentrated Chicken Bouillon Glaze 1 no Egg White 5 gm Salt 1 tbsp KNORR Rock Sugar Honey Sauce 3 gm White Pepper

Method

1. Clean and debone the chicken wings. Then, marinate the chicken wings with salt, white pepper and Knorr Rock Sugar Honey Sauce and set in chiller for at least 2 hours.

2. In a mixing bowl, mix the minced chicken, garlic, red chili, carrot, shiitake mushroom and egg white till well incorporated. Marinate the minced chicken mixture with Knorr Concentrated Chicken Bouillon, salt and pepper.

3. Place the minced chicken mixture into a piping bag and pipe the mixture into the marinated deboned chicken wings.

4. Steam the chicken wings for 10 minutes. Set aside and let it cool.

5. When the chicken wings are cooled, grill it over charcoal fire and glaze the chicken wings with Knorr Rock Sugar Honey Sauce every once in a while. Grill the chicken wings till cooked.

6. Plate and serve hot.

KNORR KNORR Rock Sugar Concentrated Chicken Honey Sauce Bouillon Kepak Ayam Sumbat Dipanggang dengan Madu Hidang 4

Kepak Ayam Inti Daging Cencang Ayam

4 keping Kepak Ayam, tanpa tulang 150 gm Ayam, dicencang 4 sdt KNORR Rock Sugar Honey Sauce 5 ulas Bawang Putih, dipotong dadu kecil 5 gm Garam 2 batang Cili Merah, dipotong dadu kecil 3 gm Lada Sulah Putih 70 gm Lobak Merah, dipotong dadu kecil 4 keping Cendawan Shiitake, dipotong dadu kecil 1 sdt KNORR Concentrated Chicken Bouillon Sadur 1 no Putih Telur 5 gm Garam 1 sdm KNORR Rock Sugar Honey Sauce 3 gm Lada Sulah Hitam

Cara

1. Bersihkan dan buang tulang kepak ayam. Perapkan ayam dengan garam, lada sulah putih dan Knorr Rock Sugar Honey Sauce.

2. Campur dan sebatikan kesemua bahan B dalam mangkuk adunan.

3. Masukkan perapan inti daging ayam cencang kedalam beg paip dan paipkan kedalam kepak ayam yang diperap.

4. Kukus kepak ayam selama 10 minit. Ketepikan.

5. Setelah direhatkan, panggang atas arang dan sadurkan ayam dengan Knorr Rock Sugar Honey Sauce dari masa kesemasa sehingga masak penuh.

6. Saji ketika hangat.

KNORR KNORR Rock Sugar Concentrated Chicken Honey Sauce Bouillon Beef Tripe Salad with Wing Bean, Grated Coconut and Asian Spices Salada Babat dengan Kacang Botol dan Serunding Asia

Recipe by Chef Aswad Bin Othman Beef Tripe Salad with Wing Bean, Grated Coconut and Asian Spices Serves 4

Ingredients Grated Coconut Paste

300 gm Beef Tripe 50 gm Dried Shrimp, grinded to a coarse paste 2 litres Water 150 gm KNORR South-East Asian Paste 10 gm Salt 3 tbsp Oil 50 gm Ginger, crushed 50 gm Grated White Coconut 2 stalks Lemongrass, crushed 5 gm Salt 2 tsp KNORR Concentrated Chicken Bouillon 5 gm Pepper 50 gm Fried Shallot 20 gm Cilantro, sliced 100 gm Wing Bean, sliced

Method

1. Place beef tripe in a large stockpot covered with water, add salt, ginger and lemongrass and bring to a boil. Gently simmer until the beef tripe is very tender for about 2 hours.

2. Remove the beef tripe from the pot and place on a strainer. Then, rinse the beef tripe under cold runner wate. Set aside.

3. After cooling, slice the beef tripe to julienne.

4. In a frying pan, heat oil and sauté the Knorr South- East Asian Spice Paste and fried shrimp paste till fragrant.

5. Then, add the grated coconut and mix well for few minutes. Season with salt and pepper to taste and set aside to cool.

6. In a mixing bowl, add in the julienne beef tripe, wing bean, Knorr Concentrated Chicken Bouillon, fried shallot, cilantro and the cooked grated coconut paste. Toss and mix well and serve. Garnish with fresh cilantro leaf as needed.

KNORR KNORR South-East Concentrated Chicken Asian Spice Paste Bouillon Salada Babat dengan Kacang Botol dan Serunding Asia Hidang 4

Bahan Pes Serunding

300 gm Babat Lembu 50 gm Udang Kering, dikisar hingga pes kasar 2 liter Air 150 gm KNORR South-East Asian Paste 10 gm Garam 3 sdm Minyak 50 gm Halia, diremukkan 50 gm Kelapa Parut Putih 2 tangkai Serai, diremukkan 5 gm Garam 2 sdt KNORR Concentrated Chicken Bouillon 5 gm Lada Sulah 50 gm Bawang Goreng 20 gm Daun Ketumbar, dimayang 100 gm Kacang Botol, dimayang

Cara

1. Rebus babat dalam periuk stok dengan air, garam, halia dan serai hingga mendidih. Sambung masak mereneh selama 2 jam sehingga lembut.

2. Keluarkan babat dan letakkan kedalam penapis. Bilas babat dengan air dingin. Ketepikan.

3. Setelah kurang hangat, hiris babat ketahap Julienne.

4. Panaskan minyak dalam kuali dan tumiskan Knorr South-East Asian Spice Paste dan pes udang kering sehingga wangi.

5. Selepas itu, masukkan kelapa parut dan gaul beberapa minit hingga sebati. Perisakan dengan garam dan lada sulah. Ketepikan.

6. Masukkan babat, kacang botol, Knorr Concentrated Chicken Bouillon, bawang goreng dan adunan serunding tadi dalam mangkuk adunan dan gaul- gaulkan dan saji. Hiasi dengan daun ketumbar sehendaknya.

KNORR KNORR South-East Concentrated Chicken Asian Spice Paste Bouillon with Root Vegetables Sup Ekor dengan Sayuran Ubi

Recipe by Chef Aswad Bin Othman Oxtail Soup with Root Vegetables Serves 4

Ingredients Garnish

1 kg Oxtail, cut into 1-2cm 50 gm Fried Shallot 70 ml Cooking Oil 4 stalks Coriander Leaf 10 gm Shallot, sliced 5 nos Garlic, sliced 30 gm Ginger, sliced 2 stalks Lemongrass, crushed 2 tsp Cumin Powder 2 tsp Coriander Powder 2 tsp KNORR Beef Stock Base 2 sticks Stick 5 nos Clove 5 nos Star Anise 5 nos 5 nos Chili Padi 2 litres Water 100 gm Potato, large dice 100 gm Carrot, large dice 2 tsp KNORR Concentrated Chicken Bouillon 10 gm Salt 5 gm White Pepper

Method

1. In a large pot, heat up the cooking oil over medium 4. Once the oxtail is tender, scum the impurities and heat and sear the oxtail on boat sides till brown. Add fats that have accumulated on the surface of the shallot, garlic, ginger, and lemongrass, and sauté till soup. fragrant. 5. Add in the potatoes and carrots and continue to 2. Add in cumin powder and coriander powder and sauté simmer till the potatoes and carrots have soften. for 2 to 3 minutes. Then, add in Knorr Beef Stock Base, Season with Knorr Concentrated Chicken Bouillon, salt cinnamon sticks, cloves, star anise, cardamom, chili and pepper. padi and water to cover the oxtail. 6. Garnish with chopped coriander leaf and fried shallot 3. Bring to a boil and let it simmer for 1.5 hours until the before serving. oxtail is tender.

KNORR KNORR Beef Stock Concentrated Chicken Base Bouillon Sup Ekor dengan Sayuran Ubi Hidang 4

Bahan Hiasan

1 kg Ekor, dipotong 1-2cm 50 gm Bawang Goreng 70 ml Minyak Masak 4 tangkai Daun Ketumbar 10 gm Bawang Kecil, dimayang 5 ulas Bawang Putih, dimayang 30 gm Halia, dimayang 2 tangkai Serai, diremukkan 2 sdt Serbuk Jintan 2 sdt Serbuk Ketumbar 2 sdt KNORR Beef Stock Base 2 batang Kayu Manis 5 kuntum Bunga Cengkik 5 kuntum Bunga Lawang 5 biji Buah Pelaga 5 batang Cili Padi 2 liter Air 100 gm Kentang, dipotong dadu besar 100 gm Lobak Merah, dipotong dadu besar 2 sdt KNORR Concentrated Chicken Bouillon 10 gm Garam 5 gm Lada Sulah Putih

Cara

1. Panaskan minyak dalam periuk atas api sederhana 5. Masukkan kentang dan lobak merah dan sambung dan layurkan keseluruhan ekor sehingga masak mereneh sehingga sayur lembut. Perisakan perang. dengan KNORR Concentrated Chicken Bouillon, garam dan lada sulah putih. 2. Masukkan serbuk jintan dan serbuk ketumbar dan tumis selama 2 hingga 3 minit. Masukkan Knorr 6. Hiasi lauk semasa sajian. Beef Stock Base, kayu manis, bunga cengkih, bunga lawang, buah pelaga, cili padi dan air untuk merendami ekor.

3. Rebus dan sambung mereneh selama 1.5 jam sehingga ekor lembut.

4. Setelah lembut, buang buihan kotor dan lemak yang terapung dipermukaan lauk.

KNORR KNORR Beef Stock Concentrated Chicken Base Bouillon Beef Lungs cooked in Chili Paste Paru

Recipe by Chef Azlie Bin Mohd Beef Lungs cooked in Chili Paste Serves 4

Ingredients Marinade

1 kg Beef Lung 1 tbsp KNORR South-East Asian Spice Paste as needed Water 1 tsp Salt 1 no Red Onion, sliced 1 stalk Lemongrass, cracked Garnish 20 gm Blue Ginger, cracked 1 tbsp KNORR Concentrated Chicken Bouillon 4 stalks Fresh Coriander Leaf 1 tbsp Sugar 4 nos Red Chili, carved into bloom 1 tsp Salt 2 tbsp Juice 200 ml Oil

Chili Paste

20 pcs Dry Chili 5 nos Red Onion 5 cloves Garlic 50 gm Dried Shrimp Paste

Method

1. In a large pot of boiling water, boil the beef lungs until 5. Add in the beef lungs and let it simmer for about 10 tender and cooked. Set aside to cool down. minutes.

2. Once cooled, cut the beef lungs into cubes. Place the 6. Season with Knorr Concentrated Chicken Bouillon, beef lungs into a mixing bowl and mix well with Knorr sugar, salt and tamarind juice and garnish with fresh South-East Asian Spice Paste and salt for about 30 coriander leaf and red chili flower. minutes to an hour.

3. In a food processor, blend all ingredients in chili paste together to form a fine paste.

4. In a frying pan, heat up oil and sweat the red onion, lemongrass, blue ginger and chili paste over medium heat for 15 minutes.

KNORR KNORR South-East Concentrated Chicken Asian Spice Paste Bouillon Sambal Paru Hidang 4

Bahan Perapan

1 kg Paru 1 sdm KNORR South-East Asian Spice Paste Secukupnya Air 1 sdt Garam 1 ulas Bawang Merah, dimayang 1 tangkai Serai, dititik 20 gm Lengkuas, dititik Hiasan 1 sdm KNORR Concentrated Chicken Bouillon 4 tangkai Daun Ketumbar 1 sdm Gula 4 ulas Cili segar, dipotong mekar 1 sdt Garam 2 sdm Air Asam 200 ml Minyak

Pes Cili

20 batang Cili Kering 5 ulas Bawang Merah 5 ulas Bawang Putih 50 gm Belachan

Cara

1. Rebus paru didalam periuk sehingga paru lembut dan 5. Masukkan paru dan masak mereneh selama 10 minit. masak. Ketepikan. 6. Perisakan dengan Knorr Concentrated Chicken 2. Setelah direhatkan, potong dadu. Masukkan potongan Bouillon, gula, garam dan jus asam. Hiasi dengan paru kedalam mangkuk adunan dan gaulkan dengan daun ketumbar dan cili mekar. Sajikan. Knorr South-East Asian Spice Paste dan garam. Perapkan selama 30 minit atau hingga sejam.

3. Kisar kesemua bahan pes cili dengan alat pengisar sehingga halus.

4. Panaskan minyak dalam kuali dan tumis bawang, serai, lengkuas dan pes cili atas api sederhana selama 15 minit.

KNORR KNORR South-East Concentrated Chicken Asian Spice Paste Bouillon Chicken in Turmeric Coconut Gravy with Capellini Pasta Ayam Masak Lemak dengan Pasta Capellini

Recipe by Chef Azlie Bin Mohd Chicken in Turmeric Coconut Gravy with Capellini Pasta Serves 4 Ingredients Spice Paste

3 pcs Boneless Chicken Leg, cut chunk 6 nos Shallot 2 stalks Lemongrass, cracked 3 cloves Garlic 2 pcs Turmeric Leaf 30 gm Turmeric 300 ml Water 10 nos Bird Eye Chili 1 tbsp KNORR Concentrated Chicken Bouillon 300 ml Water 300 ml Coconut Milk, low fat 1 tsp Salt 1 tsp Sugar 50 ml Oil 500 gm Capellini Pasta as needed Water

Garnish

8 gm Affilla Cress

Method

1. In a large pot of boiling water, blanch the pasta for 6. Season to taste with salt and sugar, and fold in the about 2 minutes. Drain the pasta and let it run after capellini pasta. running water till slightly cooled. Set aside. 7. Plate, and garnish with affilla cress. 2. In a food processor, blend shallot, garlic, turmeric, bird eye chili and water to form a fine paste.

3. In a frying pan, heat up oil and sauté the spice paste and lemongrass till fragrant.

4. Add chicken and water, and let it simmer for about 10 minutes.

5. Then, add in Knorr Concentrated Chicken Bouillon, coconut milk and turmeric leaves, and let it boil for another 10 minutes.

KNORR Concentrated Chicken Bouillon Ayam Masak Lemak dengan Pasta Capellini Hidang 4

Bahan Pes Rempah

3 potongan Ayam bahagian paha, potong ketulan 6 ulas Bawang Kecil 2 tangkai Serai, dititik 3 ulas Bawang Putih 2 helai Daun Kunyit 30 gm Kunyit 300 ml Air 10 batang Cili Padi 1 sdm KNORR Concentrated Chicken Bouillon 300 ml Air 300 ml Santan Cair, low fat 1 sdt Garam 1 sdt Gula 50 ml Minyak 500 gm Pasta Capellini secukupnya Air

Hiasan

8 gm Saledri Affilla

Cara

1. Celurkan pasta dalam air mendidih selama 2 minit. 6. Perisakan dengan garam dan gula, dan masuk- Salirkan pasta dan dinginkan pasta dibawah air gaulkan pasta. mengalir. Ketepikan. 7. Saji dan hiasi dengan saledri affilla. 2. Kisar bahan pes rempah dengan alat pengisar sehingga halus.

3. Panaskan minyak dalam kuali dan tumis pes rempah dan serai hingga wangi.

4. Masukkan ayam dan air, dan biarkan ia mereneh selama 10 minit.

5. Masukkan KNORR Concentrated Chicken Bouillon, santan dan daun kunyit, masak mendidih selama 10 minit lagi.

KNORR Concentrated Chicken Bouillon Recipe by Chef Azlie Bin Mohd

Fried Beancurd with Julienne Vegetables and Sauce Fried Beancurd with Julienne Vegetables and Serves 4

Ingredients Peanut Sauce

2 pcs Beancurd, large 3 tbsp Wet Shrimp Paste 1 no Cucumber, julienne 500 gm Ground Peanut, roasted 1 no Carrot, julienne 3 tbsp Tamarind Juice 50 gm Beansprout, lightly blanced 3 tbsp Chili Paste as needed Oil 1 tbsp Brown Sugar 1 tbsp Garlic, chopped 200 ml Water Garnish 50 ml Oil 1 tbsp KNORR Concentrated Chicken Bouillon 4 stalks Fresh Coriander Leaf

Method

1. In a frying pan, heat up oil and shallow fry the beancurd till golden brown on all sides. Drain well and set aside.

2. In a separate frying pan, heat up oil and sauté garlic and chili paste for about 2 minutes till fragrant. Put in shrimp paste, tamarind juice, water, brown sugar, Knorr Concentrated Chicken Bouillon and let it simmer for about 3 minutes or till slightly thicken.

3. To plate, place the fried beancurd in the center and stack the julienned vegetables on the beancurd. Drizzle the peanut sauce as desired and garnish with fresh coriander leaf.

KNORR Concentrated Chicken Bouillon Tahu Goreng Hidang 4

Bahan Sos Kacang

2 keping Tauhu, besar 3 sdm Petis 1 batang Timun, dipotong Julienne 500 gm Kacang Tanah, dibakar 1 batang Lobak Merah, dipotong julienne 3 sdm Jus Asam 50 gm Taugeh, dicalurkan 3 sdm Pes Cili Secukupnya Minyak 1 sdm Gula Perang 1 sdm Bawang Putih, dicencang 200 ml Air Hiasan 50 ml Minyak 1 sdm KNORR Concentrated Chicken Bouillon 4 tangkai Daun Ketumbar

Cara

1. Panaskan api dalam kuali dan goreng tauhu sehingga perang keseluruhannya. Salir dan ketepikan.

2. Didalam kuali lain, panaskan minyak dan tumis bawang putih dan pes cili selama 2 minit sehingga wangi.

3. Sajian, letak tauhu ditengah pinggan dan susun sayuran julienne diatas tauhu. Renyaikan dengan sos kacang mengikut citarasa, taburkan kacang dan hiasi dengan daun ketumbar.

KNORR Concentrated Chicken Bouillon Recipe by Chef Azlie Bin Mohd

Beef cooked in Coriander Cumin Spices Daging Berempah Beef cooked in Coriander Cumin Spices Serves 5

Ingredients Garnish

1 kg Beef Chuck Steak, cut into 3 cm 20 gm Carrot, sliced as needed Water 4 nos Red Chili, bloom 50 gm Coriander Powder 50 gm Cumin Powder 4 nos Green Chili, halved 4 nos Star Anise 2 nos Cinnamon Stick 4 nos Shallot, sliced 4 cloves Garlic, sliced 2 nos Red Onion, sliced 2 cups Coconut Milk, low fat 1 tbsp KNORR Concentrated Chicken Bouillon 200 ml Water 1 tsp Salt 1 tsp Sugar 50 ml Oil

Method

1. In a pot of boiling water, boil the beef chunk steak till tender. Remove and set aside to cool down.

2. In a frying pan, heat up oil and sauté shallot, garlic, red onion, star anise, cinnamon stick until aromatic.

3. Then, put in the coriander powder, cumin powder and green chili with some water and let it simmer for 10 minutes.

4. Add coconut milk, Knorr Concentrated Chicken Bouillon and continue to simmer for another 10 minutes.

5. Season to taste with salt, sugar, and serve hot with sliced carrot and red chili flower.

KNORR Concentrated Chicken Bouillon Daging Berempah Hidang 5

Bahan Hiasan

1 kg Stik Bahu Lembu, dipotong 3 cm 20 gm Lobak Merah, dihiris secukupnya Air 4 ulas Cili Merah, dipotong mekar 50 gm Serbuk Ketumbar 50 gm Serbuk Jintan 4 batang Cili Hijau, dipotong tengah 4 kuntum Bunga Lawang 2 batang Kayu Manis 4 ulas Bawang Kecil, dimayang 4 ulas Bawang Putih, dimayang 2 ulas Bawang Merah, dimayang 2 cwn Santan cair, rendah lemak 1 sdm KNORR Concentrated Chicken Bouillon 200 ml Air 1 sdt Garam 1 sdt Gula 50 ml Minyak

Cara

1. Rebus stik bahu hingga lembut. Keluarkan dan ketepikan.

2. Panaskan api dalam kuali dan tumis bawang kecil, bawang putih, bawang merah, bunga lawang, kayu manis sehingga wangi.

3. Masukkan serbuk ketumbar, serbuk jintan dan cili hijau bersertakan air dan masak mereneh selama 10 minit.

4. Tuangkan santan, Knorr Concentrated Chicken Bouillon dan sambung mereneh untuk 10 minit lagi.

5. Perisakan dengan garam, gula dan sajikan pabila hangat dengan hiasan lobak dan cili mekar.

KNORR Concentrated Chicken Bouillon Aromatic Pilaf Rice with Medley Spice Prawns Nasi Pilau dengan Sambal Udang

Recipe by Chef Azlie Bin Mohd Aromatic Pilaf Rice with Medley Spice Prawns Serves 20 (Catering Portion)

Pilaf Rice Spice Paste

2 kg Tiger Prawn 2 tbsp (Clarified Butter) 2 kg Basmati Rice 6 nos Shallot, sliced 400 ml Evaporated Milk 1 tbsp Garlic, chopped 1.6 litre Water 2 tbsp KNORR South-East Asian Spice Paste 2 tbsp KNORR Concentrated Chicken Bouillon 1 tbsp KNORR Paste 3 tbsp Rose Water 1 gm Saffron (soaked in hot water) 1 tbsp Salt

Garnish

4 stalks Fresh Coriander Leaf 20 gm Carrot, sliced 10 gm Red Chili, sliced

Method

1. In a frying pan, heat up ghee and sauté the prawns for 3 minutes. Then, add in shallot, garlic, Knorr South- East Asian Spice Paste, Knorr Rendang Paste and fry till aromatic for another 3 minutes.

2. Remove the prawns from mixture and set it aside.

3. Wash the rice and put into the rice cooker. Add in the cooked spice paste, evaporated milk, water, and Knorr Concentrated Chicken Bouillon and salt. Stir well and put to cook.

4. Once the rice is cooked, add in rose water and saffron water onto the cooked rice and fold lightly. Let it rest for 3 minutes. Then, put in the prawns and garnish with fresh coriander leaves, carrot and red chili. Serve hot.

KNORR KNORR South-East KNORR Rendang Paste Concentrated Chicken Asian Spice Paste Bouillon Nasi Pilau dengan Sambal Udang Hidang 20 (Bahagian Katering)

Nasi Pilau Pes Rempah

2 kg Udang Harimau 2 sdm Minyak Sapi 2 kg Beras Basmati 6 ulas Bawang Kecil, dimayang 400 ml Susu Cair 1 sdm Bawang Putih, dimayang 1.6 liter Air 2 sdm KNORR South-East Asian Spice Paste 2 sdm KNORR Concentrated Chicken Bouillon 1 sdm KNORR Rendang Paste 3 sdm Air Ros 1 gm Safron, direndam dalam air panas 1 sdm Garam

Hiasan

4 tangkai Daun Ketumbar 20 gm Lobak Merah, dihiris 10 gm Cili Segar, dihiris

Cara

1. Panaskan minyak dalam kuali dan tumis udang selama 3 minit. Masukkan bawang kecil, bawang putih, Knorr South-East Asian Spice Paste, Knorr Rendang paste dan goreng selama 3 minit dan sehingga wangi.

2. Keluarkan udang dari lauk dan ketepikan.

3. Cuci beras dan masak dalam periuk nasi. Masukkan pes rempah yang telah dimasak, susu cair, air, Knorr Concentrated Chicken Bouillon dan garam. Kacau dan masak.

4. Setelah nasi masak, tuangkan air ros dan air safron dan mebalik-rengankan nasi. Rehatkan seketika selama 3 minit. Masukkan udang dan hiasi dengan lobak dan cili.

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