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Heritage Halalr e c i p e s

Brought to you by

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

MUHAMMAD BIN ABDULLAH (aka Chef Joe) Known for his specialization in Western, Asian and Inter-Continental Fine-Dining Cuisine, Chef Joe is backed by his former professional appointments with renown brands 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 Food Safari); World Cup Germany, 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.

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.

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Chef Aswad Bin OthmanExecutive 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.

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ASWAD BIN OTHMANCurrently 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 Azlie Bin MohdExecutive 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.

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AZLIE BIN MUHAMMADChef 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.

Bandung NoodlesMi BandungRecipe by Chef Muhammad Bin Abdullah

Bandung Noodles

Ingredients

1 tbsp Dried Shrimp, soaked 3 nos Shallot2 cloves Garlic 1 tbsp Chili Paste 1 no Candlenut 3 nos Coriander Root (optional)1 tbsp Oyster Sauce1 tsp KNORR Concentrated Chicken Bouillon1/2 tbsp Curry Powder 2 tbsp Cooking Oil1.5 cup Water1 tbsp KNORR Pronto Tomato1 no Egg, lightly beaten 5 gm Salt 10 gm Sugar500 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.

Serves 4

Garnish (Optional)

40 gm Squid, cooked 8 pcs Prawn, deshelled and cooked 10 gm Chye Sim10 gm Bean Sprout, blanched 5 gm Carrot, sliced and blanched10 gm Lime Leaf, julienne 10 gm Red Chili, julienne

KNORR Concentrated Chicken

Bouillon

KNORR Pronto Tomato

Mi Bandung

Bahan

1 sdm Udang Kering, direndam3 ulas Bawang Kecil 2 ulas Bawang Putih 1 sdm Pes Cili 1 biji Buah Keras 3 tangkai Akar Ketumbar (pilihan) 1 sdm Sos Tiram 1 sdt KNORR Concentrated Chicken Bouillon 1/2 sdm Serbuk Kari2 sdm Minyak Masak1.5 cwn Air1 sdm KNORR Pronto Tomato1 biji Telur, dipukul ringan5 gm Garam10 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.

Hidang 4

Hiasan (Pilihan)

40 gm Sotong, dimasak8 ekor Udang, tanpa kulit dan dimasak10 gm Sawi10 gm Taugeh, dicelur5 gm Lobak Merah, dihiris dan dicelur10 gm Daun Limau Purut, dihiris chiffonade10 gm Cili Merah, dipotong julienne


Bouillon

KNORR Pronto Tomato

Crispy Spiced Fried ChickenAyam Goreng Rangup Berempah

Recipe by Chef Muhammad Bin Abdullah

Crispy Spiced Fried Chicken

Ingredients

1.5 kg Chicken Wingas needed Oil4 stalks Lemongrass1 inch Turmeric1 no Onion, big8 nos Shallot4 cloves Garlic2 inches Young Ginger1 tbsp KNORR South-East Asian Spice Paste106 gm Rice Flour60 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.

Serves 4

Seasonings

2 tbsp KNORR Concentrated Chicken Bouillon2 tbsp Sugar1 tbsp Sesame Oil1/8 tbsp White Pepper Powder1 tbsp Fish Sauce


Bouillon

KNORR South-East Asian Spice Paste

Ayam Goreng Rangup Berempah

Bahan

1.5 kg Kepak Ayamsecukupnya Minyak4 batang Serai1 inci Kunyit1 ulas Bawang Merah, besar8 ulas Bawang Kecil4 ulas Bawang Putih2 inci Halia Muda1 sdm KNORR South East-Asian Spice Paste106 gm Tepung Beras60 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.

Hidang 4


Bouillon


Perisa

2 sdm KNORR Concentrated Chicken Bouillon2 sdm Gula1 sdt Minyak Bijan1/8 sdt Serbuk Lada Sulah Putih1 sdt Sos Ikan

Madura Spicy Chicken Soup with Stuffed Potato Balls

Soto Madura dengan bebola Kentang Ayam

Recipe by Chef Muhammad

Bin Abdullah

Madura Spicy Chicken Soup with Stuffed Potato Balls

Potato Ball

4 nos Large Potato, chopped into 1 inch1/4 tbsp Salt1/4 tbsp Pepper2 nos Egg, lightly beatenas needed Oil

Method

1. In a deep fryer, fry the potatoes till cooked. Drain and transfer into a mixing bowl and mash the potatoes. Season with salt and pepper. Set aside.

2. In a frying pan, sauté the garlic and onion until softened. Add in the minced chicken, and stir fry till cooked. Season with salt and pepper.

3. In a food processor, blend the onion and garlic

into a paste. Transfer into a pot and sauté till 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.

Serves 4

Chicken Filling

200 gm Chicken, minced1/2 no Onion, chopped1 clove Garlic, chopped5 gm Salt5 gm Pepper

Soup

1 no Onion, medium size2 cloves Garlic1 tbsp KNORR Pronto Tomato 1 no Carrot, chopped100 gm Chicken, minced1 no Tomato, chopped3 tbsp KNORR Concentrated Chicken Bouillon1.5 litres Water5 gm Salt10 gm Sugar5 gm Pepper

Garnish

20 gm Cucumber, sliced20 gm Fried Shallots10 gm Spring Onion

5. To assemble the potato ball, place a palmful of mashed potato onto your palm. Then scoop some minced chicken filling and place it in the center. Scoop a small amount of mashed potato to seal up the potato ball. Dip in egg wash and fry till golden brown.

6. To plate, place one potato ball into a soup bowl and pour hot soup over it. Garnish with sliced cucumber, fried shallot and spring onion.


Bouillon

KNORR Pronto Tomato

Soto Madura dengan bebola Kentang Ayam

Bebola Kentang

4 biji Kentang Besar, dipotong sebesar 1 inci 1/4 sdt Garam 1/4 sdt Serbuk Lada Sulah 2 biji Telur, dipukul ringan secukupnya Minyak Makan

Cara

1. Goreng kentang dalam mesin penggorengan. Salirkan minyak dan alihkan ke mangkuk adunan lalu lecekkan kentang. Perisakan dengan garam dan serbuk lada sulah. Ketepikan.

2. Dalam kuali, tumis bawang putih dan bawang merah

hingga lembut. Masukkan ayam cencang dan goreng hingga masak. Perisakan dengan garam dan serbuk lada sulah.

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.

Hidang 4

Inti Ayam

200 gm Ayam, dicencang 1/2 ulas Bawang Besar, dicencang 1 ulas Bawang Putih, dicencang 5 gm Garam 5 gm Serbuk Lada Sulah

Soto

1 ulas Bawang Merah, saiz sederhana, dicencang 2 ulas Bawang Putih, dicencang 1 sdm KNORR Pronto Tomato 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

Hiasan

20 gm Timun, dimayang20 gm Bawang goreng10 gm Daun Bawang

5. Penyedian bebola kentang: Ambil segenggam kentang lecek dan leperkan atas tapak tangan, sendukkan sedikit inti ayam dan susun ditengah. Tutupi dengan jumlah sesenduk kentang lecek untuk direkatkan lalu dibentukkan hingga bebola. Celupkan didalam telur dan goreng hingga perang keemasan.

6. Sajian, susun bebola kentang didalam mangkuk dan

tuangkan kuah soto keatasnya. Hiasi dengan timun, bawang goreng dan daun bawang.


Bouillon

KNORR Pronto Tomato

Malay Lace Pancakes with Curry ChickenRoti Jala dengan Kari AyamRecipe by Chef Muhammad Bin Abdullah

Malay Lace Pancakes withCurry Chicken

Roti Jala

200 gm Plain Flour 3 nos Egg 1/2 tsp Salt 400 ml Milk 2 tbsp Oil as needed Oil, for greasing

Method

1. Making the lace pancakes (roti jala) batter, mix all the batter ingredients together and beat until smooth. Strain the batter to remove any lumps. Set aside to rest for at least 20 minutes. (Best in the refrigerator if it is left to rest for a longer time.)

2. Prepare roti jala, lightly grease a non-stick crepe pan or a flat pan with oil and set over a low-medium heat. Pour the batter through the roti jala cup using a circular motion, to form a thin lacy pancake. Let it cook for about 3 minutes. Fold the roti jala into quarters and remove from the pan. Repeat the steps till the batter is finished.

3. Ready the chicken curry, blend all spice paste

ingredients except meat curry powder paste till fine paste.

4. In a pot, heat up oil and fry the blended curry chicken

paste till aromatic. Then, add in the curry powder

Serves 4Spice Paste

10 nos Shallot, chopped 12 nos Dried Chili, soaked in hot water and chopped 5 nos Red Chili, chopped 10 cloves Garlic, chopped 1 knob Ginger, chopped 1 knob Galangal, chopped 1 knob Turmeric, chopped 10 nos Candlenut, chopped 1 stalk Lemongrass, white part, chopped 15 gm Shrimp Paste, toasted 2 tbsp KNORR South-East Asian Spice Paste 4 tbsp Meat Curry Powder, add water to form paste

Chicken Curry

1 tbsp Oil 1.5 kg Chicken, skinless and cut into 16 pieces 4 nos Potato, peeled and cut into chunks 12 pcs Curry Leaf 2 nos Star Anise 400 ml Coconut Milk, low fat 5 tbsp KNORR Pronto Tomato 2 tbsp KNORR Concentrated Chicken Bouillon 5 gm Salt 5 gm Pepper

Garnish

10 gm Fresh Coriander Leaves

paste and continue to fry till the oill separates. 5. Add in the chicken and fry for about 5 minutes, and

add curry leaves and star anise. 6. Add the coconut milk to the curry and let it simmer for

20 minutes. Then, add in the potatoes and continue to simmer for another 20 minutes.

7. Reduce the heat, and add in Knorr Pronto Tomato and

Knorr Concentrated Chicken Bouillon. Continue to simmer for 5 minutes, before season to taste with salt and pepper.

8. To serve, arrange 2 to 3 pieces of quatered roti jala

onto a plate, serve together with a bowl of chicken curry.


Bouillon


KNORR Pronto Tomato

Roti Jala dengan Kari Ayam

Roti Jala

200 gm Tepung Gandum 3 biji Telur 1/2 sdt Garam 400 ml Susu 2 sdm Minyak secukupnya Minyak, untuk menggris

Cara

1. Masukkan kesemua bahan roti jala di dalam mangkuk adunan dan pukul sehingga tidak berbintil-bintil. Tapiskan adunan supaya tiada lagi ketulan. Rehatkan selama 20 minit. (Sebaiknya didalam peti dingin utnuk jangka masa lama)

2. Penyediaan roti jala, griskan kuali leper krep atas

api sederhana rendah. Sendukkan bater kedalam cawan roti jala dan masak menggunakan kaedah sepusingan, jesteru membentuk corak renda nipis atas kuali. Masak selama 3 minit. Lipat hingga suku dan alihkan dari kuali. Ulangi langkah sehingga habis bater.

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.

Hidang 4

Pes Rempah

10 ulas Bawang Kecil, dicencang 12 tangkai Cili Kering, direndam dalam air panas dan dicencang 5 tangkai Cili Merah, dicencang 10 ulas Bawang Putih, dicencang1 ketul Halia, dicencang 1 ketul Lengkuas, dicencang 1 ketul Kunyit, dicencang 10 biji Buah Keras, dicencang 1 tangkai Serai, bahagian putih, dicencang 15 gm Belachan, dibakar 2 sdm KNORR South-East Asian Spice Paste 4 sdm Serbuk Kari Daging, campurkan air sehingga jadi pes

Kari Ayam

1 sdm Minyak 1.5 kg Ayam,tanpa kulit dan dipotong 16 kepingan 4 biji Kentang, dikupas dan dipotong ketulan 12 helai Daun Kari 2 kuntum Bunga Lawang 400 ml Santan cair, rendah lemak 5 sdm KNORR Pronto Tomato 2 sdm KNORR Concentrated Chicken Bouillon 5 gm Garam 5 gm Serbuk Lada Sulah

Hiasan

20 gm Daun Ketumbar

5. Masukkan potongan ayam dan goreng selama 5 minit,

masukkan daun kari dan bunga lawang. 6. Tuangkan santan dan masak mereneh selama 20

minit. Masukkan pula kentang dan sambung masak mereneh selama 20 minit lagi.

7. Rendahkan api, masukkan Knorr Pronto Tomato

dan Knorr Concentrated Chicken Bouillon. Sambung masak mereneh selama 5 minit. Perisakan secukupnya.

8. Sajian, susun 2 hingga 3 keping roti jala atas pinggan berdampingkan semangkuk kari ayam.


Bouillon


KNORR Pronto Tomato

Tom Yam Fried

Rice with Asian Spiced Salad

Nasi Goreng Tom Yam

dengan Urap

Recipe by Chef

Muhammad Bin Abdullah

Tom Yam Fried Rice with Asian Spiced SaladTom Yam Fried Rice

2 tbsp Oil 1 no Egg, lightly beaten 1/4 no Onion 75 gm Chicken, boneless and skinless 5 nos Prawn, deshelled and deveined 3 tbsp Frozen Peas and Carrots 1/2 tbsp KNORR Tom Yam Paste 250 gm Overnight Steamed Rice 1 tsp Fish Sauce 1/2 tsp KNORR Concentrated Chicken Bouillon 1/2 tsp Lime Juice

Method

1. In a wok, heat up 1/2 tablespoon of oil and fry the beaten egg into an omelette. Use the spatula to break the omelette into small piece. Rest and set aside.

2. Heat up the remaining 1 1/2 tablespoon of oil in the wok and sauté the onion till aromatic.

3. Add in the chicken, prawn and stir-fry till they are half

cooked. Then, add in the frozen peas and carrots and continue to stir fry for about 1 to 2 minutes.

4. Add in Knorr Tom Yam Paste and do a quick stir

before adding the cooked rice, fish sauce and egg. Stir 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.

Serves 4Asian Spiced Salad100 gm Bean Sprout 100 gm Cabbage, shredded 50 gm Green Bean, cut into 2cm 200 gm Dried Grated Coconut as needed Water 3 tbsp Oil

Salad Spice Paste

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

Garnish

10 gm Spring Onion, sliced 10 gm Red Chili, sliced 4 nos Calamansi Lime, halved

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

7. Add in the grated coconut and mix well for 2 to 3

minutes. Set aside. 8. In a pot of boiling water, lightly blanch the vegetables.

Drain and set aside to cool. 9. To serve, portion the tom yam fried rice onto a plate

and combine the vegetables with the spiced grated coconut. Garnish with sliced spring onion, red chili and serve with one halved calamansi lime.


Bouillon

KNORR Tom Yam Paste

Nasi Goreng Tom Yam dengan Urap

Nasi Goreng Tom Yam

2 sdm Minyak 1 biji Telur, dipukul ringan 1/4 ulas Bawang besar 75 gm Ayam, tanpa tulang dan kulit 5 ekor Udang, dibuang kulit dan dibersihkan 3 sdm Sayur campuran beku dan lobak merah 1/2 sdm KNORR Tom Yam Paste 250 gm Nasi, dimasak semalaman 1 sdt Sos Ikan 1/2 sdt KNORR Concentrated Chicken Bouillon 1/2 sdt Jus Limau Nipis

Cara

1. Panaskan 1/2 sudu makan minyak dalam kuali dan goreng telur dadar. Pecah-pecahkan telur dadar hingga kecil dengan senduk. Ketepikan.

2. Panaskan sebahagian minyak dalam kuali dan tumis

bawang hingga wangi.

3. Masukkan ayam, udang dan goreng hingga hampir masak penuh. Masukkan sayur campuran, lobak merah dan sambung goreng selama 1 hingga 2 minit.

4. Tambahkan Knorr Tom Yam Paste dan gaul dengan cepat sebelum memasukkan nasi, sos ikan dan cencangan telur dadar. Gaul kesemua hingga sebati. Keluarkan dari kuali dan renjiskan dengan jus limau.

Hidang 4

Urap100 gm Taugeh 100 gm Kobis, dimayang 50 gm Kacang Buncis, dipotong 2cm 200 gm Kelapa parut secukupnya Air 3 sdm Minyak

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

Hiasan

10 gm Daun Bawang , dihiris 10 gm Cili, dihiris 4 nos Limau Kasturi, dipotong setengah

5. Penyedian Urap, kisar kesemua bahan pes dengan alat pengisar sehingga halus.

6. Panaskan minyak dalam kuali dan tumiskan pes

sehingga wangi. Masukkan kelapa parut dan gaul selama 2 hingga 3 minit. Ketepikan.

7. Celurkan sayuran didalam periuk dengan air yang

mendidih. Salirkan dan ketepikan supaya suhu jadi dingin.

8. Sajian, bahagikan nasi goreng tom yam disertai urap

dan hiasi dengan daun bawang, cili dan limau.


Bouillon

KNORR Tom Yam Paste

Beef Tenderloin with Asian SpicesDaging Batang Pinang Asia

Recipe by Chef Aswad Bin Othman

Beef Tenderloin with Asian Spices

Marinade

800 gm Beef Tenderloin 100 gm KNORR South-East Asian Spice Paste 10 gm Salt 5 gm Black Pepper

Method

1. Marinate the beef tenderloin with Knorr South-East Asian Paste, salt and pepper. Chill in chiller for at least 3 hours before use.

2. Heat 1 tablespoon of olive oil in a frying pan over

medium-high heat. Sear the beef tenderloin in the hot pan until it is dark brown all over.

3. Transfer the beef tenderloin to a tray and allow it to

cool slightly.

4. Once cooled, transfer the beef tenderloin into a vacuum plastic bag. Add in garlic, fresh thyme and olive oil and seal the bag with a vacuum machine.

5. Heat the sous vide immersion circulator to 38°C for medium-rare, 45°C for medium well, or 60°C for well-done.

6. Cook the beef tenderloin in the sous vide for 2 hours. Ensure that the beef tenderloin is entirely submerged in the water.

Serves 4

Ingredients15 ml Olive Oil 6 cloves Garlic 6 sprigs Thyme, fresh 30 ml Olive Oil

Sauce

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

7. When the beef tenderloin is cooked, remove the bag

from the sous vide machine and place it in a food container.

8. Heat the remaining olive oil in a frying pan over medium-high heat, remove the beef tenderloin from the plastic bag and sear for 60 seconds on all sides, until the outside is brown and crust.

9. Transfer the beef tenderloin to a cutting board and let it rest for 10 minutes.

10. To prepare the sauce, deglaze the frying pan with butter and pour in the sauce from the vacuum plastic bag into the frying pan. Add in Knorr Concentrated Chicken Bouillon and allow the sauce to simmer for 2 minutes.

11. To serve, slice the beef tenderloin and glaze with the prepared sauce.


Bouillon


Daging Batang Pinang Asia

Perapan

800 gm Daging Batang Pinang 100 gm KNORR South-East Asian Spice Paste 10 gm Garam 5 gm Lada Sulah Hitam

Cara

1. Perapkan daging dengan Knorr South-East Asian Spice Paste, garam dan lada sulah hitam didalam peti dingin sekurang-kurangnya 3 jam sebeum dimasak.

2. Panaskan 1 sudu makan minyak dalam kuali atas api sederhana tinggi untuk melayur daging sehingga perang keseluruhannya.

3. Pindahkan daging ke dulang untuk kurangkan hangat.

Setelah direhatkan, masukkan daging kedalam beg vakum bersertakan bawang putih, daun thyme dan minyak zaitun. Rekat beg dengan mesin penutup vakum.

4. Hangatkan mesin peredaran rendaman sous vide pada 38°C untuk kurang-masak sederhana, 45ºC untuk masak sederhana atau 60ºC untuk cukup masak.

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

Hidang 4

Bahan15 ml Minyak Zaitun 6 ulas Bawang Putih 6 tangkai Daun Thyme, segar 30 ml Minyak Zaitun

Sos

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

6. Setelah masak, keluarkan beg dari mesin sous vide dan pindahkan beg kedalam bekas makanan.

7. Panaskan minyak zaitun dalam kuali atas api sederhana tinggi, keluarkan daging dari beg dan layurkan keseluruhan bahagian daging selama 60 saat sehingga keperangan dan berkerak.

8. Pindah dan rehatkan daging atas papan memotong

selama 10 minit. 9. Penyedian sos, nyah-sadurkan kuali tadi dengan

mentega dan tuangkan selebihan sos dari beg vakum. Tambahkan Knorr Concentrated Chicken Bouillon dan biarkan sos mereneh selama 2 minit.

10. Sajian, daging dipotong hiris dan disadurkan dengan

sos.


Bouillon


Char Grilled Lamb Shank braised with Gulai

Paha Bebiri Panggang Masak GulaiRecipe by

Chef Aswad Bin Othman

Char Grilled Lamb Shank braised with Gulai

Marinade

1.5 kg Lamb Shank, cut into 5 inch 100 gm KNORR South-East Asian Spice Paste

Method

1. Marinate the lamb shank with Knorr South-East Asian Spice Paste. Chill in chiller for at least 3 hours before use.

2. In a food processor, blend shallot, garlic, turmeric, turmeric leaf and chili padi into a fine paste.

3. After 3 hours, remove the lamb shank from the chiller

and grill the marinated lamb shank till slightly charred and set aside.

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

Serves 4

Sauce300 gm Shallot 100 gm Garlic 50 gm Turmeric 1 pc Turmeric Leaf 50 gm Chili Padi 5 tbsp Cooking Oil 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

Garnish

4 stalks Coriander Leaf


Bouillon


5. Sauté till fragrant and add in the lamb shank and water. Simmer and cook till the lamb shank is tender.

6. Add in the coconut milk, Knorr Concentrated Chicken Bouillon and salt. Stir and let it simmer till the gulai gravy is thick.

7. To serve, place the lamb shank in the place and drizzle with gulai gravy.

Paha Bebiri Panggang Masak Gulai

Perapan

1.5 kg Paha Bebiri, dipotong 5 inci 100 gm KNORR South-East Asian Spice Paste

Cara

1. Perapkan paha bebiri dengan Knorr South-East Asian Spice Paste didalam peti dingin selama 3 jam sebelum dimasak.

2. Kisar 5 bahan sos utama dengan alat pengisar

sehingga halus. 3. Selepas 3 jam, keluarkan paha bebiri dari peti dingin

dan panggang paha bebiri sehingga sedikit hangus dan ketepikan.

4. Panaskan minyak dalam periuk atas api sederhana

dan masukkan pes dengan daun limau purut dan serai.

Hidang 4

Sos300 gm Bawang Kecil 100 gm Bawang Putih 50 gm Kunyit 1 helai Daun Kunyit 50 gm Cili Padi 5 sdm Minyak Masak 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

Hiasan

4 Tangkai Daun Ketumbar


Bouillon


5. Tumis hingga wangi dan masukkan paha bebiri dan air. Masak mereneh sehingga daging lembut.

6. Tuangkan santan, Knorr Concentrated Chicken Bouillon dan garam. Biarkan ia mereneh sehingga lauk gulai pekat.

7. Sajian, susun paha bebiri atas pinggan dan renyaikan dengan kuah gulai.

Grilled Stuffed Boneless Chicken Wings with HoneyKepak Ayam Sumbat Dipanggang dengan Madu Recipe by Chef Aswad Bin Othman

Grilled Stuffed Boneless Chicken Wings with Honey

Chicken Wing

4 nos Chicken Wing, deboned 4 tsp KNORR Rock Sugar Honey Sauce 5 gm Salt 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.

Serves 4

Minced Chicken Filling150 gm Chicken, minced 5 cloves Garlic, brunoise 2 nos Red Chili, brunoise 70 gm Carrot, brunoise 4 nos Shiitake Mushroom, brunoise 1 tsp KNORR Concentrated Chicken Bouillon 1 no Egg White 5 gm Salt 3 gm White Pepper

Glaze

1 tbsp KNORR Rock Sugar Honey Sauce


Bouillon

KNORR Rock Sugar Honey Sauce

Kepak Ayam Sumbat Dipanggang dengan Madu

Kepak Ayam

4 keping Kepak Ayam, tanpa tulang 4 sdt KNORR Rock Sugar Honey Sauce 5 gm Garam 3 gm Lada Sulah Putih

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.

Hidang 4

Inti Daging Cencang Ayam150 gm Ayam, dicencang 5 ulas Bawang Putih, dipotong dadu kecil 2 batang Cili Merah, dipotong dadu kecil 70 gm Lobak Merah, dipotong dadu kecil 4 keping Cendawan Shiitake, dipotong dadu kecil 1 sdt KNORR Concentrated Chicken Bouillon 1 no Putih Telur 5 gm Garam 3 gm Lada Sulah Hitam

Sadur

1 sdm KNORR Rock Sugar Honey Sauce


Bouillon

KNORR Rock Sugar Honey Sauce

Beef Tripe Salad with Wing Bean, Grated Coconut and Asian SpicesSalada Babat dengan Kacang Botol dan Serunding Asia


Beef Tripe Salad with Wing Bean, Grated Coconut and Asian Spices

Ingredients

300 gm Beef Tripe 2 litres Water 10 gm Salt 50 gm Ginger, crushed 2 stalks Lemongrass, crushed 2 tsp KNORR Concentrated Chicken Bouillon 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.

Serves 4

Grated Coconut Paste50 gm Dried Shrimp, grinded to a coarse paste 150 gm KNORR South-East Asian Paste 3 tbsp Oil 50 gm Grated White Coconut 5 gm Salt 5 gm Pepper


Bouillon


Salada Babat dengan Kacang Botol dan Serunding Asia

Bahan

300 gm Babat Lembu 2 liter Air 10 gm Garam 50 gm Halia, diremukkan 2 tangkai Serai, diremukkan2 sdt KNORR Concentrated Chicken Bouillon 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.

Hidang 4

Pes Serunding

50 gm Udang Kering, dikisar hingga pes kasar 150 gm KNORR South-East Asian Paste 3 sdm Minyak 50 gm Kelapa Parut Putih 5 gm Garam 5 gm Lada Sulah


Bouillon


Oxtail Soup with Root VegetablesSup Ekor dengan Sayuran Ubi


Oxtail Soup with Root Vegetables

Ingredients

1 kg Oxtail, cut into 1-2cm 70 ml Cooking Oil 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 Cinnamon Stick 5 nos Clove 5 nos Star Anise 5 nos Cardamom 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 heat and sear the oxtail on boat sides till brown. Add shallot, garlic, ginger, and lemongrass, and sauté till fragrant.

2. Add in cumin powder and coriander powder and sauté for 2 to 3 minutes. Then, add in Knorr Beef Stock Base, cinnamon sticks, cloves, star anise, cardamom, chili padi and water to cover the oxtail.

3. Bring to a boil and let it simmer for 1.5 hours until the

oxtail is tender.

Serves 4

Garnish50 gm Fried Shallot 4 stalks Coriander Leaf


Bouillon

KNORR Beef Stock Base

4. Once the oxtail is tender, scum the impurities and fats that have accumulated on the surface of the soup.

5. Add in the potatoes and carrots and continue to simmer till the potatoes and carrots have soften. Season with Knorr Concentrated Chicken Bouillon, salt and pepper.

6. Garnish with chopped coriander leaf and fried shallot before serving.

Sup Ekor dengan Sayuran Ubi

Bahan

1 kg Ekor, dipotong 1-2cm 70 ml Minyak Masak 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 Cengkik5 kuntum Bunga Lawang 5 biji Buah Pelaga 5 batang Cili Padi 2 liter Air100 gm Kentang, dipotong dadu besar100 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 dan layurkan keseluruhan ekor sehingga perang.

2. Masukkan serbuk jintan dan serbuk ketumbar dan tumis selama 2 hingga 3 minit. Masukkan Knorr 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.

Hidang 4

Hiasan50 gm Bawang Goreng 4 tangkai Daun Ketumbar


Bouillon

KNORR Beef Stock Base

5. Masukkan kentang dan lobak merah dan sambung masak mereneh sehingga sayur lembut. Perisakan dengan KNORR Concentrated Chicken Bouillon, garam dan lada sulah putih.

6. Hiasi lauk semasa sajian.

Beef Lungs cooked in Chili PasteSambal Paru

Recipe by Chef Azlie Bin Mohd

Beef Lungs cooked in Chili Paste

Ingredients

1 kg Beef Lung as needed Water 1 no Red Onion, sliced 1 stalk Lemongrass, cracked 20 gm Blue Ginger, cracked 1 tbsp KNORR Concentrated Chicken Bouillon 1 tbsp Sugar 1 tsp Salt 2 tbsp Tamarind Juice 200 ml Oil

Method

1. In a large pot of boiling water, boil the beef lungs until tender and cooked. Set aside to cool down.

2. Once cooled, cut the beef lungs into cubes. Place the

beef lungs into a mixing bowl and mix well with Knorr South-East Asian Spice Paste and salt for about 30 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.

Serves 4

Marinade1 tbsp KNORR South-East Asian Spice Paste 1 tsp Salt

Chili Paste

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

Garnish

4 stalks Fresh Coriander Leaf 4 nos Red Chili, carved into bloom


Bouillon


5. Add in the beef lungs and let it simmer for about 10

minutes. 6. Season with Knorr Concentrated Chicken Bouillon,

sugar, salt and tamarind juice and garnish with fresh coriander leaf and red chili flower.

Sambal Paru

Bahan

1 kg Paru Secukupnya Air 1 ulas Bawang Merah, dimayang 1 tangkai Serai, dititik 20 gm Lengkuas, dititik1 sdm KNORR Concentrated Chicken Bouillon 1 sdm Gula 1 sdt Garam 2 sdm Air Asam 200 ml Minyak

Cara

1. Rebus paru didalam periuk sehingga paru lembut dan masak. Ketepikan.

2. Setelah direhatkan, potong dadu. Masukkan potongan paru kedalam mangkuk adunan dan gaulkan dengan 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.

Hidang 4

Perapan1 sdm KNORR South-East Asian Spice Paste 1 sdt Garam

Pes Cili

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

Hiasan

4 tangkai Daun Ketumbar 4 ulas Cili segar, dipotong mekar


Bouillon


5. Masukkan paru dan masak mereneh selama 10 minit.

6. Perisakan dengan Knorr Concentrated Chicken Bouillon, gula, garam dan jus asam. Hiasi dengan daun ketumbar dan cili mekar. Sajikan.

Chicken in Turmeric Coconut Gravy with Capellini Pasta

Ayam Masak Lemak dengan Pasta Capellini


Chicken in Turmeric Coconut Gravy with Capellini Pasta

Ingredients

3 pcs Boneless Chicken Leg, cut chunk 2 stalks Lemongrass, cracked2 pcs Turmeric Leaf 300 ml Water 1 tbsp KNORR Concentrated Chicken Bouillon 300 ml Coconut Milk, low fat 1 tsp Salt 1 tsp Sugar 50 ml Oil 500 gm Capellini Pasta as needed Water

Method

1. In a large pot of boiling water, blanch the pasta for about 2 minutes. Drain the pasta and let it run after running water till slightly cooled. Set aside.

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.

Serves 4

Spice Paste6 nos Shallot3 cloves Garlic 30 gm Turmeric10 nos Bird Eye Chili 300 ml Water

Garnish

8 gm Affilla Cress


Bouillon

6. Season to taste with salt and sugar, and fold in the

capellini pasta. 7. Plate, and garnish with affilla cress.

Ayam Masak Lemak dengan Pasta Capellini

Bahan

3 potongan Ayam bahagian paha, potong ketulan 2 tangkai Serai, dititik 2 helai Daun Kunyit 300 ml Air 1 sdm KNORR Concentrated Chicken Bouillon 300 ml Santan Cair, low fat 1 sdt Garam 1 sdt Gula 50 ml Minyak 500 gm Pasta Capellini secukupnya Air

Cara

1. Celurkan pasta dalam air mendidih selama 2 minit. Salirkan pasta dan dinginkan pasta dibawah air mengalir. Ketepikan.

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.

Hidang 4

Pes Rempah6 ulas Bawang Kecil 3 ulas Bawang Putih 30 gm Kunyit10 batang Cili Padi 300 ml Air

Hiasan

8 gm Saledri Affilla


Bouillon

6. Perisakan dengan garam dan gula, dan masuk-gaulkan pasta.

7. Saji dan hiasi dengan saledri affilla.

Fried Beancurd with Julienne Vegetables and Peanut Sauce

Tahu Goreng


Fried Beancurd with Julienne Vegetables and Peanut Sauce

Ingredients

2 pcs Beancurd, large 1 no Cucumber, julienne 1 no Carrot, julienne 50 gm Beansprout, lightly blanced as needed Oil

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.

Serves 4

Peanut Sauce3 tbsp Wet Shrimp Paste 500 gm Ground Peanut, roasted 3 tbsp Tamarind Juice 3 tbsp Chili Paste 1 tbsp Brown Sugar 1 tbsp Garlic, chopped 200 ml Water 50 ml Oil 1 tbsp KNORR Concentrated Chicken Bouillon Garnish

4 stalks Fresh Coriander Leaf


Bouillon

Tahu Goreng

Bahan

2 keping Tauhu, besar 1 batang Timun, dipotong Julienne 1 batang Lobak Merah, dipotong julienne 50 gm Taugeh, dicalurkan Secukupnya Minyak

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.

Hidang 4

Sos Kacang3 sdm Petis 500 gm Kacang Tanah, dibakar 3 sdm Jus Asam 3 sdm Pes Cili 1 sdm Gula Perang 1 sdm Bawang Putih, dicencang 200 ml Air 50 ml Minyak 1 sdm KNORR Concentrated Chicken Bouillon

Hiasan

4 tangkai Daun Ketumbar


Bouillon

Beef cooked in Coriander Cumin Spices Daging Berempah


Beef cooked in Coriander Cumin Spices

Ingredients

1 kg Beef Chuck Steak, cut into 3 cm as needed Water 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, sliced2 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.

Serves 5

Garnish20 gm Carrot, sliced 4 nos Red Chili, bloom


Bouillon

Daging Berempah

Bahan

1 kg Stik Bahu Lembu, dipotong 3 cm secukupnya Air 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.

Hidang 5

Hiasan20 gm Lobak Merah, dihiris 4 ulas Cili Merah, dipotong mekar


Bouillon


Aromatic Pilaf Rice with Medley Spice Prawns

Nasi Pilau dengan Sambal Udang

Aromatic Pilaf Rice with Medley Spice Prawns

Pilaf Rice

2 kg Tiger Prawn 2 kg Basmati Rice 400 ml Evaporated Milk 1.6 litre Water 2 tbsp KNORR Concentrated Chicken Bouillon 3 tbsp Rose Water 1 gm Saffron (soaked in hot water) 1 tbsp Salt

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.

Serves 20 (Catering Portion)

Spice Paste2 tbsp Ghee (Clarified Butter) 6 nos Shallot, sliced 1 tbsp Garlic, chopped 2 tbsp KNORR South-East Asian Spice Paste 1 tbsp KNORR Rendang Paste

Garnish

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


Bouillon


KNORR Rendang Paste

Nasi Pilau dengan Sambal Udang

Nasi Pilau

2 kg Udang Harimau 2 kg Beras Basmati 400 ml Susu Cair 1.6 liter Air 2 sdm KNORR Concentrated Chicken Bouillon 3 sdm Air Ros 1 gm Safron, direndam dalam air panas 1 sdm Garam

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.

Pes Rempah2 sdm Minyak Sapi 6 ulas Bawang Kecil, dimayang 1 sdm Bawang Putih, dimayang 2 sdm KNORR South-East Asian Spice Paste 1 sdm KNORR Rendang Paste

Hiasan

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

Hidang 20 (Bahagian Katering)


Bouillon


KNORR Rendang Paste

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