‘Dapur Ummiy’ Instant Cooking Paste (Combo Pack)

‘Dapur Ummiy’ Instant Cooking Paste

‘Dapur Ummiy’ Instant Cooking Paste is made with labour of love and your food interest for authentic Malaysian delicacies at heart. It comes in 8 varieties blended with herbs and spices to suit the taste buds of everyone. Each with its own distinct taste and flavour makes it convenient for the cook to whip up these authentic dishes in a matter of minutes.

Spicy And Rich Bird’s Eye Chillli Paste (Pes Masak Lemak Cili Padi)

1. Place the Spicy And Rich Bird’s Eye Chillli Paste in a cooking pot
2. Add 250-350ml of water and stir well. Let the mixture simmer for a few minutes.
3. Add 1kg chicken/smoked meat/shrimp/cockles and mix well so that the meat/chicken/shrimp/cockles are well coated with the yummy sauce.
4. Add 200ml of coconut milk and stir until smooth and well blended
5. When the meat/chicken/shrimp/cockles are cooked you can switch off the stove
6. Plate this yummy Spicy And Rich Bird’s Eye Chillli gravy and garnish with coriander leaves
7. Serve it with steaming hot rice or bread

Traditional Rendang Paste (Pes Rendang Tradisi)

1. Place the Traditional Rendang Paste in a cooking pot
2. Add 200-300ml of water and stir well. Let the mixture simmer for a few minutes.
3. Add 1kg of chicken/meat and mix well so that the chicken/meat are well coated with the yummy sauce
4. Add 200ml of coconut milk and stir until smooth and well blended
5. Add some toasted coconut and mix well
6. Bring to a boil and let the dish become slightly dry
7. Plate this yummy Traditional Rendang and garnish with coriander leaves
8. Serve it with steaming hot rice, rich coconut rice, glutinous rice or bread

Portuguese Grill Paste (Pes Portugis Grill)

1. 1 Kg Fish/Squid/Crab/Prawns mixed with Portuguese Grill Paste and marinated for 10 minutes
2. Wrap with aluminum foil/banana leaf (optional). You can top it with onion rings and tomatoes before wrapping it up
3. Cook using an oven/flat pan on stove/steaming
4. Cook for 10 minutes over medium heat
5. Serve it with steaming hot rice, fried rice or bread

Prawn Mee (Noodle) Paste (Pes Mee Udang Penang)

1. Place the Prawn Mee (Noodle) Paste in a cooking pot
2. Add 550-650ml of water and stir until the paste is fully dissolved
3. Add shrimps (300-500g)
4. Cook until shrimps are well done and the broth is flavourful and tasty
5. In a bowl, pour it over yellow noodles that have been blanched ahead in hot water and drained.
6. Top the soupy noodles with some blanched bean sprouts and fried tofu.

Chicken And Meat Curry Paste (Pes Kari Ayam & Daging)

1. Place the Chicken And Meat Curry Paste in a cooking pot
2. Add 250ml-400ml of water and stir until fully dissolved. Let the mixture simmer for a few minutes.
3. Add 1kg of chicken/meat and mix well so that the meat/chicken are well coated with the yummy gravy.
4. Add 200ml coconut milk and stir until smooth and well blended
5. Wait until the chicken is cooked and switch off the stove
6. Plate this yummy Chicken/Meat Curry gravy and garnish with coriander leaves
7. Serve it with steaming hot rice or bread

Spicy And Sour Paste (Pes Asam Pedas)

1. Place the Spicy And Sour Paste into a pot
2. Add 500ml – 650ml of water and stir until fully dissolved. Let the mixture simmer for a few minutes.
3. Add 1kg of sliced fish and gently mix so that the fish pieces are well coated with the yummy gravy.
4. Add the eggplant/okra and wait until the fish is cooked
5. Plate this yummy Spicy And Sour gravy and garnish with coriander leaves
6. Serve it with steaming hot rice or bread

Oden Steamboat Paste (Pes Oden Steamboat)

1. Place a packet of Oden Steamboat Paste into the pan
2. Add 1L of water and mix well
3. Insert the steamboat ingredients like fish balls, fish cakes, tofu, green vegetables, bean sprouts, mushrooms and etc
4. Wait until the steamboat ingredients are cooked
5. You can also add some ramen noodles too
6. Ready to eat

Chicken In Spicy Red Paste (Pes Ayam Masak Merah)

1. Mix the chicken pieces with turmeric powder and half-fry them. Set aside to cool
2. Place the Spicy Red Paste into a pan
3. Add 200-300ml of water and stir until fully dissolved. Let the mixture simmer for a few minutes.
4. Add the fried chicken into the boiling gravy and let it cook and marry with the sauce
5. Once the chicken is done (wont take long as it is already half cooked) it is ready to be served.
6. Plate this yummy Chicken In Spicy Red gravy and garnish with coriander leaves
7. Serve it with steaming hot rice or bread

NOTE : FOR ALL THE RECIPES ABOVE THE AMOUNT OF WATER/MILK/COCONUT MILK TO USE MAY VARY ACCORDING TO YOUR PREFERENCE. SOME MAY LIKE THE DISH WITH MORE GRAVY OR SAUCE.

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