Cooking Instructions for Family EXP Set

Chive pancake, coriander, smoked [2 pc] 1. Preheat the oven to 180ºC. 2. Place in the oven for 3 minutes. 3. To serve, cut into four pieces.

Charcoal grilled meatballs, , fish sauce [10 pc] 1. Place a medium pot of water on the stove and bring to the boil. 2. Place the packet of meatballs (still in plastic) into the water, and turn off the heat. 3. Cover with the lid and allow it to steep for 10 minutes. 4. Carefully remove the packet from the water using tongs and cut it open. Pour into a bowl to serve.

Marinated squid noodles, Chinese sausage, bean shoots 1. Heat a pan with 20ml of vegetable oil until lightly smoking. 2. Add the squid and stir fry for 1 minute over high heat. 3. Add the beanshoots and garlic and cook until the vegetables have softened.

Corn fed chicken, lemon myrtle, sweet soy 1. Take the chicken out of the fridge at least 30 minutes before cooking. It should be at room temperature. 2. Preheat the oven to 200ºC. 3. Remove the chicken from the plastic and place it on a roasting tray in the oven with the skin side facing up. Roast for 12 minutes.

Pork cutlet marinated with rainforest tamarind 1. Take the pork out of the fridge at least 30 minutes before cooking. It should be at room temperature. 2. Preheat the oven to 200ºC. 3. Place on a rack or roasting tray. Roast for 12 minutes. 4. Rest for 5 minutes before carving.

Sweet potato, eggplant, chilli soy caramel 1. Take the vegetables out of the fridge at least 30 minutes before cooking. It should be at room temperature. 2. Place a medium pot (with lid) of water on the stove and bring to the boil. 3. Place the packet of vegetables (still in plastic) into the water and turn off the heat. 4. Cover with the lid and allow it to steep for 8 minutes. 5. Carefully remove the packet from the water using tongs, and cut it open. Pour into a bowl to serve.

Baked rice, fried , salted fish, coriander 1. Heat up 20ml of vegetable oil in a pan. 2. Over high heat, add the rice and flatten it with the back of your ladle/spatula so it covers the entire base of the pan. 3. After 10 seconds, stir the rice, then repeat the flattening process again until the rice is steaming hot. 4. Transfer to a bowl and top with the crispy salted fish.

Sweetcorn, glutinous rice and tapioca pudding, salted palm sugar Microwave: 1. To serve hot, microwave for 2 to 3 minutes. Stove top: 1. Transfer to a steam-proof bowl and steam for 6 to 7 minutes.

Warm sticky date and tamarind pudding, pandan yoghurt and cashew nuts Microwave: 1. Microwave the pudding for 2-4 minutes. 2. Microwave the braised cashews separately for 30 seconds. Stove top: 1. Transfer the pudding to a steam-proof bowl and steam for 10 minutes. 2. In a small pot, warm the braised cashews over low heat until soft and saucy.