TASTY SATAY STICKS
 

Ingredients
  • 500gm (diced) chicken breast or beef (thinly sliced)
  • 60gm Dinkum Oriental Satay Sauce
  • Salt and pepper to taste
  • Bamboo skewers (can be readily obtained from supermarkets or oriental shops)

Method
Marinate the meat with salt & pepper and Dinkum Oriental Satay Sauce in a bowl for an hour or longer. Next, skewer the meat on the bamboo skewers (about 9cm in length). Grill satay sticks on hot-plate or in a large frying pan. Baste with bit of vegetable oil while you cook to keep moist. Serve with cucumber and onion wedges.

Dipping Sauce
Mix 50gm of Dinkum Oriental Satay Sauce and 50gm coconut or fresh milk and gently heat up in microwave oven.


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CHILLI MUSSELS

Ingredients
  • 1 heaped tablespoons Dinkum Oriental Chilli Mussel Sauce
  • 1 kg fresh black or NZ green lip mussels
  • 1 tomato and ½ onion (diced)
  • 1 tablespoon vegetable oil.

Method
Heat vegetable oil in a wok or frying pan. Put in diced tomato, onions and Dinkum Oriental Chilli Mussel Sauce. Stir-fry for a minute or two. Now add in the mussels and cook until they opened. To cut short cooking time, you can use a lid to build up the heat. Do not add liquid to this dish.


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CURRY FISH
 
Method

Empty the whole bottle content of Dinkum Oriental Curry Fish Sauce into a cooking pot together with 250 ml water and 150ml coconut oil. Boil it over medium heat. When it is boiling, put in the fish together with the vegetables and tofu and cook for about 10 minutes or until the fish is fully cooked. The vegetables that goes well with curry are egg-plant, beans, okra, tomatoes. To enhance the taste, you can add in a dash of fish sauce (optional). Another cooking hint : you can use prawns instead of fish. Serve with hot steamed rice or bread.


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LAKSA CURRY NOODLE SOUP
 

Method

Laksa or Curry noodle soup is very popular in Singapore and Malaysia. To make a wholesome noodle soup :

  • Cook 250g of fresh noodles in a pot of boiling water. Simmer for a few minutes, drain and put noodles in a serving bowl.

  • Heat 250ml of chicken stock and 100ml of coconut milk in a wok or pot. When it is boiling, add 50g of chicken / seafood together with 1 big heap tbsp (50g) of Dinkum Oriental Laksa Paste. Simmer for a few minutes until the chicken / seafood is cooked.

  • When ready pour the content into noodles. Garnish with fresh coriander and bean sprouts.

  • You can add a dash of soya sauce to enhance the flavour (optional).


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SAMBAL PRAWNS
 
Method
This exotic Dinkum Oriental Sambal Sauce can be used in the following ways :
  • Lightly brown 100g of sliced onions in a frying pan or wok with a dash of vegetable oil.
  • Add 500g of seafood, prawns or meat and cook over medium heat.
  • When it is almost done, add 2 heap tbsp (100g) of Dinkum Oriental Sambal Sauce and finish off.
  • Garnish with sliced cucumber and serve with steamed rice.

 

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LEMONGRASS CRABS
 
Method

Dinkum Oriental Lemongrass Sauce is made from the grounded stem of the tropical lemongrass plant. This herb is widely used in Singaporean, Malaysian, Thai and Indonesian food.
  • Slightly brown 100g of sliced onions in a frying pan or wok with a dash of vegetable oil.
  • Add 500g of cleaned crab pieces or prawns or your favorite meats and cook over medium heat.
  • When it is almost done, add 2 heap tbsp (100g) of Dinkum Oriental Lemongrass Sauce together with a dash of coconut milk (optional).
  • Do not add water.
  • Serve with steamed rice / bread.

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