SIN PURE BAK KUT TEH SPICES (HERBAL)

SGD $3.00
Ingredients: Rhizoma Ligustic huanxiong, Rinzoma Polygonati Odorati, Radix Angelica Sinensis Cortex Cinnamomi. Fructus Piper NigrumL. and Radix Rehmannia Glutinosa Cooking Instruction: 1. Prepare to boil 3 Litres (5 bowels) of water 2. Add 3 pcs of garlic and 600 gm of meat(Chicken or Pork Ribs) with Bak Kut Te Spices. 3. Simmer for approximately 30 minutes until the meat is tender . Then serve.

BAH KUT TEA SPICES / BAK KUT TEH (ILC Trading)

SGD $1.50

Ingredients: Black pepper, white pepper, salt, Garlic powder and seasoning Cooking Instructions: Use 5 rice bowl water (1 litres), 1 packet of Bah Kut Tea spices, 12 pieces of garlic boiled, add few drops of black soya sauce, put 600gm of pork ribs and cook for 35 minutes. This packet of Bah kut Tea Spices can be best used to cook with chicken, beef, mutton, pig liver, kidney, pigtail amd any other intestinal organs of pig. It can also be used to cook bes with all kinds of noodles. For best taste do not over cook (about 35 mins to an hour), after the required cooking time, do not leave the packet of spices in the cooked soup. Of course, if you like the soup to be very hot and spicy then leave the packet of spices in the cooked soup for a longer time to suit your taste. If the soup is not salty enough, do not add any other sauces except a pinch of salt for better tastes

BAH KUT TEA SPICES / BAK KUT TEH (ILC Trading)

SGD $1.80

Ingredients: Black pepper, white pepper, salt, Garlic powder and seasoning Cooking Instructions: Use 7 rice bowl water (1 litres), 1 packet of Bah Kut Tea spices, 12 pieces of garlic boiled, add few drops of black soya sauce, put 1 Kg of pork ribs and cook for 35 minutes. This packet of Bah kut Tea Spices can be best used to cook with chicken, beef, mutton, pig liver, kidney, pigtail amd any other intestinal organs of pig. It can also be used to cook bes with all kinds of noodles. For best taste do not over cook (about 35 mins to an hour), after the required cooking time, do not leave the packet of spices in the cooked soup. Of course, if you like the soup to be very hot and spicy then leave the packet of spices in the cooked soup for a longer time to suit your taste. If the soup is not salty enough, do not add any other sauces except a pinch of salt for better tastes

A1 BAK KUT TEH Spices

SGD $2.80

Ingredients: Angelica pepper, Aralia cordata, Sinensis, Cinnamon, Paurantii star Anise, Astraglietc, Cigusticum, Fructus Zanthoxylum Preparation: 2 kg of pork ribs or meats, 8 pieces garlic. 2 spoons of black soya sauce, 4 spoons of white soya sauce, 2 spoons of oyster sauce, Salt, MSG 10 Bowels (1.5 litres) of water and two packets of A1 Bak Kut Teh Spices (35g) Reduce half of the above ingredients if only 1 kg of meat is used. Cooking Instructions: 1. Rinses Pork rib or meat 2. When water is boiled, put in the meat and Bak Kut Teh Spices and use medium heat to cook for 30 minutes. 3. Add pepper before serving.

ActionOne A1 Instant Curry Paste Salted Fish and Cockles Curry

SGD $2.20

Ingredients: Chillies, Spices, Onion, Garlic, Lemon Grass, Vegetable Oil, Sugar and Salt. Preparation Sufficient for 4-6 persons Prepare 500g of long beans (cut) Cockles meat 300g/ Prawns 500g/ Dried salted fish 300g (Either meal or bone)/ Water 500ml/ Coconut milk 120ml Pour A1 Instand Curry Mix into wok, Add in dried salted fish, stir fry until fragrant, Add in long beans, fry until even, then pour in water. When cooked, add in prawns, cockles meat and coconut milk, bring to boil, serve.

ActionOne A1 Instant Curry Paste Indian Seafood Curry

SGD $2.20

Ingredients: Chilles, Spices, Onion, Garlic, Curry Leaves, Vegetable Oil, Sugar and Salt Preparation Sufficient for 4-6 persons Prepare 1kg of fish or seafood Tomatoes, chilli padi, onion, tamarind juice or coconut milk 120ml and water 200ml Pour A1 instant Curry Mix into wok, add in tomatoes, chilli padi and onion. Stir fry using medium heat for one minute. Pour in water, bring to boil and add in fish or seafood. When the curry is about cooked, pour in some tamarind juice or coconut milk then serve

ActionOne A1 Instant Curry Paste Fish and Seafood

SGD $2.20

Ingredients: Chilles, Spices, Onion, Garlic, Lemon Grass, Vegetable Oil, Sugar and Salt. Preparation Sufficient for 4-6 persons Prepare 1kg of fish or seafood Tomatoes (sliced), onion (sliced), laksa flower(minced), tamarind juice or Coconut milk 120ml and water 200ml Pour A1 Instant Curry Mix into wok, add in sliced tomatoes and onion. Stir fry using medium heat for one minute. pour in water, bring to boil and add in fish or seafood. when the curry is about cooked, pour in some tamarind juice or coconut milk. Sprinkle some laksa flower and serve.

ActionOne A1 Instant Curry Paste Chicken(Ayam) or Meat

SGD $2.20

Ingrediants: Chicken Meat, Chilles, Spices, Onion, Garlic, Vegetable Oil, Sugar and Salt. Preparation Sufficient for 4-6 persons Prepare 1kg of chicken or meat (cut into pieces) coconut milk 120ml and water200ml Pour A1 Instand Curry Mix into wok, add in chicken or meat pieces, stir fry using medium heat until even pour in water and coconut milk. Bring to boil,serve.

A1(SHEEN SUPPLY) Instant Curry Vegetable Mix & Asam Seafood

SGD $2.00

Ingredients: Chillies, Spices, Onion, Garlic, Vegetable Oil, Sugar, Salt and Sodium Benzoate Cooking Instructions: Firstly pour 1 packet of A1 Sheen curry mix into pot and stir fry for 1 miniute, add in 600 ml of water, add in about 800 gm of vegetable(e.g: long bean, cabbage, brinja and fired tofu puff) into the gravy and simmer tillvegetable is cooked, add in tomato and coconut milk (250 ml) into gravy and when gravy boiled, you may serve it.

A1(SHEEN SUPPLY) Instant Curry Meat Mix ( Chicken & Mutton)

SGD $2.00

Ingredients: Chillies, Spices, Onion, Garlic, Vegetable Oil, Sugar, Salt and Sodium Benzoate Cooking Instructions: 1. Firstly pour 1 packet of A1 curry and fry for 1 minutes. 2. Add in meat and fry for another minutes and add in 500ml of water. 3. When meat cooked, add in coconut milk (250 ml).

A1(SHEEN SUPPLY) Instant Curry Fish Head & Cuttlefish Mix

SGD $2.00

Ingredients: Chillies, Spices, Onion, Garlic, Vegetable Oil, Lemongrass, Sugar, Salt and Sodium Benzoate Cooking Instructions: 1. Firstly if you are cooking curry fish head, steam the fish head separately. 2. Pour 1 packet of A1 Sheen curry mix into wok and stir fry with onion, tomato, lady finger and chilli pedi for about 1 miniute. Add in 500 ml of water, stir throughly and boil. 3. When gravy boiled, add in the fishhead or cuttlefish. 4. When seafood is abou to cooked, add in coconut milk or tamarind juice (250 ml) then simmer till seafood is cooked, you may serve it.

A1 Perencah Kari Ayam Segera / Instant Chicken Curry Sauce

SGD $2.20

Ingredients: Chilli, Onion, Vegatable Oil, Spices, Garlic, Salt, Ginger, Sorbate (Permitted Preservatives) Cooking Method: 1. Chicken / Meat 1.0 Kg, potato 250 gram, water 500 ml, thick coconut milk 150 gram and a packet of A1 instant curry sauce. 2. Saute the curry sauce together with chicken/ meat and potatos in a pot until aromatic. Add in water. bring to boil and lastly add in coconut milk. Slimmer over low heat until chicken /meat is tender (Approx : 20 minutes)

A1 Mountain Globe Brand Lamb and Chicken Curry paste

SGD $2.00

Ingredients : Chilli, Mixed Spices, Onion, Garlic, Salt, Sugar and Vegetable Oil. 1 kg of Chicken. (chopped pieces) 1 Red Onion (sliced), 3 Pips Garlic (minced), Red Chili (sliced) Method : Heat up a wok with some oil fried the chicken piece half cooked, pick up. Leave little oil to sauté the Red Onion, Garlic & Red Chili Slice. Add In A1 Mountain Globe Brand Lamb & Chicken Curry Paste keep stir-frying with the (Half cooked) Chicken Piece around 5 minits. Add In a bowl (500ml) of water. Keep it covered till water starts to dry up, remove from flame, Dish up.

A1 Mountain Globe Brand Fish and Seafood Curry paste

SGD $2.00

Ingredients : Chilli, Mixed Spices, Onion, Garlic, Salt, Sugar and Vegetable Oil. 1 kg Fish (Cut into piece) 2 Red Onion (sliced), 1 Tomato (cut In sliced),5 Piece Lady Fingers, Asam Juices. Method : Boil the Lady Fingers,pick up. Heat a wok with oil sauté the onion sliced, A1 Mountain Globe Brand Fish & Seafood Curry Paste stir-frying with stingray fish, Add In a bowl (250ml) of water. Add tomato sliced & (half cooked)Lady Fingers stir frying. Keep it covered till water dry up. Add In asam juice stir, remove from flame, Dish up.