Recipes - Malaysian & Singaporean

Malaysian Sambal Chicken
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Sambal is a generic term that is used to describe a spicy condiment or sauce which is primarily made from chilli, pepper, salt and other ingredients depending on the variety. Yeo’s Sambal paste has added other ingredients – tomato paste & galangal to bring a well-balanced taste which is perfect for stir-frying.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

400g chicken breast (sliced 1cm thick)
40ml vegetable oil
2 tbsp ginger (grated)
2 birds eye chillies (sliced)
1 red capsicum (sliced)
1 medium red onion (sliced)
180g Yeo’s Sambal Paste
2 tbsp TCC Premium Coconut Cream
½ tsp salt
1 cup green beans (blanched)




Steps:
  1. Heat half the oil in a frypan, add ginger, chilli, capsicum and onion. Cook for 1 min. Remove, set aside.
  2. Place remaining oil to the pan and the chicken. Stir well until browned, add Yeo’s Sambal Paste, stir until just cooked. Add coconut cream, salt and vegetables, warm through and serve with rice.

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Malaysian Sambal Chicken

Malaysian Sambal Chicken

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Sambal is a generic term that is used to describe a spicy condiment or sauce which is primarily made from chilli, pepper, salt and other ingredients depending on the variety. Yeo’s Sambal paste has added other ingredients – tomato paste & galangal to bring a well-balanced taste which is perfect for stir-frying.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean
Ingredients

400g chicken breast (sliced 1cm thick)
40ml vegetable oil
2 tbsp ginger (grated)
2 birds eye chillies (sliced)
1 red capsicum (sliced)
1 medium red onion (sliced)
180g Yeo’s Sambal Paste
2 tbsp TCC Premium Coconut Cream
½ tsp salt
1 cup green beans (blanched)

Instructions
  1. Heat half the oil in a frypan, add ginger, chilli, capsicum and onion. Cook for 1 min. Remove, set aside.
  2. Place remaining oil to the pan and the chicken. Stir well until browned, add Yeo’s Sambal Paste, stir until just cooked. Add coconut cream, salt and vegetables, warm through and serve with rice.

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