QUICK recipes

MALAYSIAN FLAVOURS IN A JAR

Cook easy with Tea Garden's Rasa Malaysia sambal and curry series,
made with generous blend of natural ingredients!

NASI GORENG SAMBAL

Ingredients:

300g Cooked Rice

50g Mixed Vegetables

20g Tea Garden Sambal Cili Nasi Lemak

2tbsp Cooking Oil

1 Egg

Method:

Heat oil in a wok. Fry mixed vegetables together until soft. Add in the egg and cooked rice. Stir until well mixed. Add in Tea Garden Sambal Cili Nasi Lemak, salt and pepper to taste and stir until well mixed. Serve hot. 

Chicken Curry

Ingredients:

200g Chicken Pieces

100g Potatoes

100g Tea Garden Curry Paste

300g Water

80g Coconut Milk

1 sprig Curry Leaves

Method:

Heat and mix Tea Garden Curry Paste and water in a pot until paste is dissolved.Add in the chicken and potatoes. Stir until chicken is cooked and potatoes are softened. Add in the curry leaves and coconut milk and bring to a boil. Serve hot with bread or rice.

Sambal Petai

Ingredients:

100g Petai

400g Fresh Prawns (if desired)

100ml Water

salt to taste

1 Tbsp Cooking Oil

50g Tea Garden Sambal Cili Mixed Nut

Method:

Heat oil in medium heat and fry Tea Garden Sambal Cili Mixed Nut paste for a couple of minutes until fragrant. Add water and simmer, uncovered, for about 10 minutes until slightly reduced. Add in petai and stir-fry for a couple of minutes. Add in prawn and simmer for about 3-5 minutes. Serve hot with rice or bread.

Nasi Lemak with Fried Chicken

Ingredients:

400g Rice, washed

240g Thick Coconut Milk (Santan)

240g Water 

4 Pandan Leaf, knotted 

2 Stalks Lemongrass
Salt to taste

50g Tea Garden Sambal Cili Nasi Lemak



Method:

Add rice, coconut milk, water, pandan knots, lemongrass and salt to rice pot & cook. Once rice is done, fluff it up. Remove pandan knots and lemongrass before serving. Marinate chicken with salt and spices of your choice. Heat oil, then fry chicken until golden & crispy. Serve rice with fried chicken, hard-boiled eggs, cucumber, peanuts and anchovies. Drizzle with Tea Garden Sambal Cili Nasi Lemak. Serve hot.

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