Kong Po Chicken

• 250 gm    Deboned Chicken Cubes
• 5 gm        Dried Chili (cut into 1-inch)
• 3 gm        Sliced Ginger
• 10 gm      Quartered Onions
• 5 gm        Spring Onion (cut into 1-inch)
• 30 gm      Oil
• 90 gm      KI.TA Kong Po Sauce – ONE BOTTLE

Method:

• Stir-fry chicken cubes in hot oil, set aside.
• Stir-fry dried chili until fragrance, add in all ingredients and lastly stir in KI.TA Kong Po sauce. Ready to serve.

Thai Fried Rice

• 200 gm        Cooked Rice
• 10 gm          Chopped Spring Onions
• 30 gm          Medium Prawns
• 1 no             Egg
• 1 gm            Salt
• 30 gm          Oil
• 40 gm          KI.TA Thai Paste – ONE BOTTLE

Method:

• Stir-fry egg with hot oil and prawns until cooked.
• Stir-fry all ingredients and cooked rice with KI.TA Thai Paste until fragrant. Ready to serve.

Lemon Chicken

• 500 gm       Deboned Chicken Chop (2 pcs)
• 1/4 tsp        Salt
• 1/8 tsp        White Pepper marinate
• 30 gm         Tapioca Flour
• 10 gm         Custard Flour
• 3 slices       Sliced Lemon
• 180 gm       KI.TA Lemon Sauce – ONE BOTTLE

Method:

• Deep-fry marinated chicken chop until golden brown, cut and set aside.
• 50 gm Tapioca flour for coating, then deep fried.
• Heat up KI.TA Lemon Sauce with sliced lemon and pour over fried chicken.Ready to serve.

Kam Heong Chicken

• 500 gm    Deboned Chicken Cubes
• 20 gm      Spring Onion (cut into 1-inch)
• 90 gm      KI.TA Kam Heong Sauce – HALF BOTTLE

Method:

• Stir-fry chicken cubes with hot oil until cooked and set aside.
• Heat up KI.TA Kam Heong Sauce with spring onion and stir in chicken cubes. Ready to serve.

Teriyaki Chicken

• 500 gm       Deboned Chicken Chop (2 pcs) – marinate
• 60 gm         KI.TA Teriyaki Sauce – QUARTER BOTTLE
• 40 gm         Teriyaki Sauce for saute.

Method:

• Marinate chicken chop with KI.TA Teriyaki Sauce for 1 hour and then pan-fry/grill with hot oil until cooked.
• Slice the chicken and top with heated-up balance of KI.TA Teriyaki Sauce marinate. Ready to serve

Hainanese Chicken Rice Platter

• 300 gm       Fragrant Rice
• 60 gm         KI.TA Chicken Rice Paste
• 17 gm         KI.TA Chicken Rice Oil

Rice Method:

• Cook rice and KI.TA Chicken Rice Paste in a rice cooker.
• Stir in KI.TA Chicken Rice Oil into cooked rice. Ready to serve.
• 5 gm         Spring Onion
• 3 gm         Ginger
•                   Water
• 500 gm     Chicken Leg (2 pcs)
• 3 gm         Salt

Hainanese Chicken Method:

• Boil water with salt, ginger slice, spring onion.
• Place chicken leg in, once water boil again then turn off heat and soak for 25 mins.
• Once cooked, remove chicken soak in ice cold water. Before serve.

Fried Mee Mamak

• 160 gm      Yellow Mee
• 50 gm        Medium Prawns
• 1 no           Egg
• 60 gm        Bean Sprout
• 60 gm        Cubed Large Tomato
• 50 gm        Cubed Hard Beancurd
• 10 gm        Spring Onion (cut into 1-inch)
• 60 gm        Cucur Sayur (cut into big cubes)
• 30 gm        Oil
• 60 gm        KI.TA Mee Mamak Paste

Method:

• Stir-fry egg with hot oil and add in all ingredients together with yellow mee, KI.TA Mee Mamak Paste.
• Stir-fry until fragrant. Ready to serve.

Fried Kuey Teow

• 200 gm       Kuey Teow
• 80 gm         Medium Prawns
• 1 no            Egg
• 40 gm         Bean Sprout
• 10 gm         Kuchai (cut into 1-inch)
• 20 gm         Fish Cake
• 30 gm         Oil
• 30 gm         KI.TA Fried Kuey Teow Sauce

Method:

• Stir-fry egg with hot oil and add in all ingredient together with KI.TA Fried Kuey Teow Sauce
• Stir-fry until fragrant. Ready to serve.

Sambal Chicken and Onions

• 500 gm       Deboned Chicken Cubes
• 100 gm       Sliced Onions
• 20 gm         Sugar
• 30 gm         Oil
• 180 gm       KI.TA Sambal

Method:

• Stir-fry onions with hot oil, sugar and KI.TA Sambal until fragrant.
• Add in chicken cubes and stir-fry for 7 minutes. Ready to serve.

Nyonya Curry Fish

• 500 – 600 gm   Whole Fish (1pc)
• 30 gm                Lady’s Finger
• 80 gm                Quartered Tomato
• 300 gm              Water
• 50 gm                Thick Coconut Milk
• 180 gm              KI.TA Nyonya Curry Paste

Method:

• Bring KI.TA Nyonya Curry Paste, water, lady’s finger and tomato to boil.
• Add in fish and cook for 7 minutes and lastly add in Coconut Milk. Ready to serve.

Potato Salad with Real Mayonnaise

• 700 gm       Cubed Potato
• 100 gm       Chopped Gherkin
• 5 gm           Chopped Parsley
• 50 gm         Minced Beef Bacon
• 180 gm       KI.TA Real Mayonnaise
• 3 gm           Salt
• 3 gm           White pepper Powder
• 3 gm           Spring Onion

Method:

• Bring cleaned potato to boil for 40 minutes, peel off the skin, then cut into big cubes.
• Grill the bacon until crispy and chop into small pieces.
• Mix potato with KI.TA Real Mayonnaise, parsley, gherkin, beef bacon and salt. Dish Out. Ready to serve.

Cucur Sayur with Hot Sauce

• 160 gm        Cucur Mix (Flour)
• 75 gm          Bean Sprout
• 50 gm          Spring Onion
• 25 gm          Onion Slice
• 230 gm        Water
• 100 gm        Hot Sauce
• 150 gm        Chicken Oil for frying

Method:

• Mix all ingredients evenly then fry until golden brown.
• Prepare KI.TA Hot Sauce for dipping. Ready to serve.