HOW TO COOK

Chicken Tikka Masala

• Tikka masala paste 80g
• Chicken pieces 300g
• Plain yogurt 50g
• Whipping cream 50g
• Cooking oil 2 tbsp
• Water 150g

1. Marinate chicken pieces with Tikka Masala paste in 30 minutes. Heat oil in a pan. Add chicken fry for 5 minutes. Add water, simmer until chicken is cooked. Add yogurt and whipping cream. Cook till the sauce is hot.
2. Serving with rice

• Serve

HOW TO COOK

Fried Goreng noodle

• Mi Goreng sauce 1 packet
• Egg noodle 350g
• Chicken ( slice ) 100g
• beanspout, spring onion, tomato 50g
• Fried bean curd 30g
• Oil 3 tbsp

1. Heat the oil in a wok. Add chicken to fry until done.
   Add noodle and Mi Goreng sauce stir together
   and mix well.
2. Add Fried bean curd and vegetable stir again until everything is done. Remove heat
3. Serve

HOW TO COOK

Fried chicken with lemon sauce

• lemon sauce 1 pack
• chicken 150g
• cornflour 2-3 tbsp
• sesame

1. slice chicken in piece and mix with cornflour then fired with oil until it done
2. warm lemon sauce and mix sliced chicken
3. Garnish with white sesame and Serve

HOW TO COOK

Spicy Chicken

• Spicy chicken sauce 1 pack
• Fired chicken 500-600g

1.Heat the pan and then add spicy chicken sauce 1 pack.
2.Add fried chicken mix well and serve

Spicy-chicken with cashew nuts

• Slice chicken 200g
• Crispy flour 50g
• cashew nuts 30g
• Dice carrots 30g
• Slice chilli 20g
• Dice onion 20g
• Fry chilli 10g
• Korean spicy chicken sauce 1 pack
• oil for fry chicken

1. Mix slice chicken with crispy flour.
2. Heat oil in a wok. Add slice chicken fry until golden and drain it.
3. Heat Korean spicy chicken sauce, add fried chicken, carrots, onion and chilli. Fry until cooked.
   After that add cashew nuts and dry chilli and toss well remove from heat.
4. Serve

HOW TO COOK

Indonesian chicken curry

• Indonesian curry paste 1 packet
• chicken( cut into pieces) 300g
• potato pieces( half cooked ) 100g
• coconut milk 150g
• water 250g

1. Add Indonesian curry paste, water and coconut milk in a pot, Bring to boil. Then add
   chicken and potato. Simmer until the chicken and potato is cooked. Remove from heat
   and serve.
2. Serving with rice

HOW TO COOK

Indian chicken Curry

• Indian curry paste 1 pack
• Chicken pieces 400g
• Potato cooked 100g
• Tomato cut into pieces 1 unit
• Water 150g
• Coconut milk 100g
• Onion slice 1 unit
• Oil 2 tbsp

1. Marinate chicken pieces with Indian curry paste in 15 minutes. Heat the oil
   and fry onion until soft. Then add chicken cooked for 5 minutes.
2. Add water and potato. Simmer until chicken is cooked. Add coconut milk
   and tomato. Cooked until boil, then turn off the heat.
3. Serving with rice

ing with rice

HOW TO COOK

Honey Garlic chicken

• Honey garlic chicken sauce 1 pack 80g
• chicken 500g

1. Heat the pan and then add Chef yuree honey garlic chicken sauce
2. Add fried chicken, mixed well and serve

HOW TO COOK

Chicken with ginger sauce
Ingredients

• Ginger sauce 1 packet
• Chicken 300g
• Oil 2 tbsp
• vegetable (cabbage,mushroom) 200g

1. Cut chicken in diced and marinated withGinger Sauce for 30 minutes.
2. Heat oil in a wok, add chicken stir fry untilhalf done.
3. Add vegetables, stir fry until done.
4. Serve

HOW TO COOK

Crab in ginger and shallot sauce

• Ginger and shallot 1 pack 80g
• oil 2 tbsp
• seafood ( crab prawns squids) 400g
• egg 2
• fresh milk 100g
• onion 50g
• pepper
• celery

1. Heat oil in a wok, stir fry seafood until well done and put asides.
2. Beat eggs lightly and mix with fresh milk
3. Add Ginger and Shallot sauce. Add onion and mix together then add seafood stir until mix well
4. Cook until sauce thicken. Add pepper and celery
5. Turn off the heat and serve.