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Singaporean
Nyonya Laksa Sauce
A
spicy aromatic sauce with creamy coconut laced with authentic
Singaporean herbs and spices, to which is added seafood or chicken
and is then served on a bed of fresh hot noodles. Also suitable
as a cooking sauce with other meats and seafood.
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Energy(358kJ/86kcal),
Protein 1.1g, Carbohydrate 5.4g, of which sugars 2.6g,
Fat 6.7g, of which saturates 5.2g, Fibre 1.2g, Sodium
0.3g. |
See
what you can whip up with this product:
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| BURMESE
PINEAPPLE FISH |
| INGREDIENTS: |
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1
jar (340g) WORLDFOODS
Indochina Burmese Pineapple Stir-fry Sauce; 350g Fish
Fillet, cut 2cm x 3cm; 3 - 4 tbsp Cooking Oil; 1 tbsp Light
Soya Sauce; Corn Flour, sufficient to coat fish;
Garnishing: 2 tbsp Coriander Leaves, chopped. |
| INSTRUCTIONS: |
| 1. |
Marinate
the fish with light soya sauce for 15 minutes and then coat
the fish with corn flour. |
| 2. |
Heat
the oil in a saucepan and fry the coated fish until golden brown
in colour. |
| 3. |
Add
the stir-fry sauce and stir-fry over moderate heat for 2 - 3
minutes. |
| 4. |
Before
serving, garnish with coriander leaves. |
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for more recipes. |
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