Cooking Paste



Chicken Curry Paste

  1. Put 1 packet of TEAN'S GOURMET Chicken Curry Paste (200g), 1.5kg chicken pieces and 2 potatoes (cut into cubes) into the wok. Mix and fry for 5 minutes under medium heat.
  2. Add in 250ml to 500ml water and simmer under low heat for 15 minutes or until the meat and potatoes are cooked.
  3. Add in 200ml coconut milk, stir well and bring to a quick boil. Serve hot.
  1. 把1包田师傅咖喱鸡即煮酱料(200克),1.5公斤鸡块及2粒马铃薯(切块)放入锅里搅拌用中火炒5分钟。
  2. 加入250毫升至500毫升水,盖锅以慢文火煮15分钟或直到肉及马铃薯熟透为止。
  3. 加入200毫升椰奶,搅均煮滚即可上桌。

Paste for Prawn Noodle

  1. Mix 1 packet of TEAN'S GOURMET Paste for Prawn Noodle (200g) with 1.5 litres of water. Bring to boil and keep boiling under low fire.
  2. Blanch 600g fresh yellow noodles and 60g bean sprouts in boiling water, and divide into 6 bowls (6 portions).
  3. Add in slices of cooked meat and prawns, hard-boiled egg, fried shallots and spring onions.
  4. Add in the hot prawn noodle soup into each bowls. Serve hot.
  1. 将1包田师傅虾面即煮酱料(200克)掺入1.5公升水搅匀煮滚,继续以小火慢煮。
  2. 用沸水煮600克黄面和60克豆芽,放入6只大碗(6份)。
  3. 加入熟肉片,虾,熟鸡蛋,炸葱及青葱。
  4. 加入煮滚的虾面沙汤。趁热食用。

Tom Yam Paste

  1. Mix 1 packet of TEAN'S GOURMET Tom Yam Paste (200g) in 650ml boiling water. Bring to boil.
  2. Add in 300g squids, 200g medium sized prawns, 1 tomato (cubed), 100g abalone mushrooms, 100g baby corns, 6 bird's eye chili (cili padi) (optional). Bring to boil and continue to cook 3 minutes.
  3. Add in some coriander leaves. Serve hot.
  1. 将1包田师傅东炎即煮酱料(200克)以650毫升水搅均匀及煮滚。
  2. 加入预先准备的300克白墨鱼,200克中虾,1粒切块蕃茄,100克鲍鱼菇,100克小玉粟蜀,6條小辣椒(随意) 煮滚后,继续再煮3分钟。
  3. 加入少许芫荽叶。趁热食用。

Assam Paste For Seafood

  1. Mix 1 packet of TEAN'S GOURMET Assam Paste For Seafood (200g) in 400ml water. Bring to boil.
  2. Add in 600g fish (or other seafood), cover lid to simmer under medium heat for 10-12 minutes.
  3. Add in 4 lady's fingers (okra) and 1 tomato (cut to preferred size) and cook for another 2 minutes. Serve hot.
  1. 将1包田师傅亚三鱼即煮酱料(200克)以400毫升清水搅均匀及煮滚。
  2. 加入600克鱼(或其他海鲜),盖锅以中文火煮10至12分钟。
  3. 加入4条羊角豆及1粒蕃茄(切块),再煮2分钟。趁热食用。

Vegetarian Curry Paste

  1. Mix 1 packet of TEAN'S GOURMET Vegetarian Curry Paste (200g) into 500ml of water. Bring to boil.
  2. Put in 100g each of pre-sauteed brinjals (eggplant), long beans, and lady's fingers (okra) together with 200g fried bean curds and 300g cabbage. Cook for another 5 minutes.
  3. Add in 200ml coconut milk, stir well and bring to boil. Serve hot.
  1. 将1包田师傅素咖喱即煮酱料 (200克) 以500毫升水搅均匀及煮滚。
  2. 加入预先略炒好的茄子,长豆及羊角豆(秋葵)各100克 , 以及200克炸豆腐和300克包菜,再煮5分钟。
  3. 加入200毫升椰奶,搅匀煮滚即可食用。

Stir Fry Sauce

  1. Heat 4 tablespoons cooking oil and fry 60g of brinjals (egg plant, cut into cubes of 3 cm length) for 2 minutes. Set aside.
  2. Using the remaining oil in the pan, fry 2 cloves of chopped garlic till fragrant.
  3. Add in 400g of mixed vegetables consisting of long beans, lady's fingers (okra), and four angle beans (all cut to 3 cm length). Stir fry at medium fire for 1 minute.
  4. Add in 1 packet of TEAN'S GOURMET Stir Fry Sauce (200g) with the fried brinjals (egg plant) , stir well and cook for another 1 minute. Serve hot.
  1. 烧红4汤匙食油,倒入60克矮瓜(切成3公分块状),慢火炒2分钟,待用。
  2. 用回锅中的油,炒香2办切碎的蒜头。
  3. 加入400克切成公分长度的长豆,羊角豆及四角豆。中火炒1分钟。
  4. 加入1包田师傅参巴酱 (200g) 及炒好的矮瓜,搅匀再煮1分钟即可 。

Curry Laksa Paste

  1. Mix 1 packet of TEAN'S GOURMET Curry Laksa Paste (200g) in 1500ml boiling water.
  2. Add in 150ml thick coconut milk (from 1 coconut) and 100g fried bean curd. Bring to a quick boil and switch to low heat.
  3. Cook 600g yellow noodles and 60gm bean sprouts in boiling water, and divide into 6 bowls (6 portions). Add in slices of cooked meat and fish balls, ¼ hard-boiled egg and some mint leaves.
  4. Add in the hot curry laksa soup into each bowls. Serve hot.
  1. 将1包田师傅咖喱叻沙即煮酱料 (200g) 放入1500毫升沸水搅均匀。
  2. 加入150毫升浓椰浆(1粒椰) 及100克炸豆卜。煮滚后用小火慢煮。
  3. 用沸水煮600克黄面和60克豆芽,放入6只大碗(6份),加入熟肉片,鱼丸,熟鸡蛋及少许薄荷叶。
  4. 加入煮滾的咖哩叻沙湯。趁热食用。

Dry Curry Paste for Meat (Rendang)

  1. Pour in the TEAN'S GOURMET Dry Curry Paste for Meat (Rendang) (200g) and cooking oil, heat up and stir. Bring to boil.
  2. Add in chicken meat and stir fry slowly for about 10 minutes.
  3. Add in coconut milk and bring to boil.
  4. Add in water and bring to boil. Continue to boil for 8 minutes in medium fire.
  5. Once the gravy starts to thicken, add in fried desiccated coconut and stir for 3 minutes. Serve hot.
  1. 倒入1包田师傅干咖喱即煮酱料(200g)及食用油,加热和搅拌 , 煮滚。
  2. 加入鸡肉及缓慢翻炒约10分钟。
  3. 加入椰奶后搅均匀煮滚。
  4. 加入水煮滚,以中火继续煮8分钟。
  5. 一旦肉汁开始变稠,加入炒椰丝及搅拌3分钟。趁热食用。