CORN & TUNA PASTA SALAD

Serves 4
Preparation: 15 minutes
Cooking: 10 minutes


25g can tuna in chilli oil

300g kumara, cut into 1cm cubes

350g packet Berconia Rice Macaroni

1⁄2 cup sour cream

2 teaspoons fi nely grated lemon zest

1⁄4 cup lemon juicE

2 cloves garlic, crushed

420g can corn kernels, drained

1 small red capsicum, fi nely chopped

2 green onions, thinly sliced diagonally

1⁄3 cup coarsely chopped fl at-leaf parsley


 1 Drain tuna, reserving 1 tablespoon oil; fl ake tuna. Heat reserved oil in a large frying pan over moderate heat.

Cook and stir kumara for 8-10 minutes or until golden and cooked. Remove from heat. Drain on paper towels.

2 Meanwhile, cook macaroni in a large saucepan of boiling salted water for 7-8 minutes or until just tender. Drain; refresh under cold water. Place in a large serving bowl.

3 Whisk cream, half the zest, juice and garlic in a jug. Stir in 1 tablespoon warm water.

4 Add kumara, tuna, corn, capsicum, onion and 1⁄4 cup of the parsley to macaroni; toss to combine. Drizzle with cream mixture; toss to combine. Sprinkle with remaining zest and parsley to serve.

Prima Taste recipes

Prima Taste

Ready-to-Cook Sauce Kit

Singapore Satay


Pack includes:

Singapore Satay Marinade

Singapore Satay Sauce Mix

Singapore Satay Peanut Paste

Ingredients


1.Pork (Lean meat) 350 g

2.Vegetable Oil As desired

Preparation Steps

1.Cut pork meat into small bite size pieces.

2.Marinate pork meat with Singapore Satay Marinade in a bowl. Mix well.

3.Leave the marinated pork meat in the chiller for at least 6 hours.

4.After 6 hours, remove pork meat from chiller and thread meat on Satay /bamboo sticks or skewers.

5.For quicker and more even cooking, flatten meat using the back of a spoon.

6.Cut Satay sticks to shorter length so as to fit into frying pan.


Cooking Steps

1.Pour 150 ml of water into the saucepan and add Singapore Satay Sauce Mix.

2.Stir well with a whisk and heat on low heat till almost boiling.

3.When gravy is boiling, add 5 tablespoons of vegetable oil and mix well.

4.Add Singapore Satay Peanut Paste and mix well.

5.When layer of oil forms on top of gravy, turn off heat.

6.Pour gravy into a slow cooker and keep warm at low heat. Gravy is ready to use.

7.Heat frying pan on medium heat and add some oil.

8.Pan-fry Satay meat till golden brown before turning meat to the other side.

9.Satay meat is ready to serve.

Chef’s Tips to share with consumers

1.Satay meat can be grilled instead of pan-fry when cooking at home.

2.Pork meat can be substituted with chicken meat.

3.Singapore Satay can be serve with cucumber, red onions and rice.


Note: Prima Taste Satay Peanut pasta contains peanuts

Prima Taste

Ready-to-Cook Sauce Kit

Laksa


Pack includes:

Laksa Paste With Laksa Leaves

Laksa Premix

Sambal Chilli

Ingredients

1.Noodle 145 g

Preferred choice: Berconia Rice Vermicelli .

Alternative choices: Yellow Noodle, Spaghetti

2.Water 600 ml


Preparation Steps

1.Follow noodles cooking instructions.

2.Using a drainer, drain noodle before transferring to a bowl.


Cooking Steps

1.Pour 600 ml of water into the pot. Add Laksa Premix.

2.Stir well and add Laksa Paste With Laksa Leaves.

3.Mix well using a Whisk and bring to boil on high heat.

4.Lower heat and simmer for 5 minutes. Stir well before serving.


Chef’s Tips to share with consumers

1.Customers may add Chinese fried bean curd (tau pok), bean sprouts, fish balls, prawns, and chicken slices to the Laksa dish.

2.For spicier taste, consumers may add Sambal Chilli to their desired taste.


Note: Prima Taste Laksa paste contains shrimp


Prima Taste


Ready-to-Cook Sauce Kit

Singapore Curry


Pack includes:

Singapore Curry Paste

Singapore Curry Premix


Ingredients

1.Chicken breast meat 720 g

2.Potatoes 3 whole


Preparation Steps

1.Cut chicken meat into small chunks and set aside.

2.Cut potatoes into small cubes and set aside.

3.Add Singapore Curry Premix into 260 ml of water and mix well.

Set aside for cooking step 5.


Cooking Steps

1.Pour 400 ml of water into cooking pot and add Singapore Curry Paste.

2.Stir well with a whisk and bring to boil on high heat. Stir occasionally.

3.Add chicken meat and potatoes. Stir well and bring to boil.

4.Cover pot and lower heat. Simmer for 10 minutes on medium heat.

5.After simmering for 10 minutes, add Singapore Curry Premix mixture into pot.

6.Simmer for another 7 minutes on low heat. Do not cover pot. Stir occasionally and ensure that the gravy does not boil.

7.After 7 minutes of simmering, Singapore Curry is ready to serve.

Some Chef’s Tips to share with consumers

Singapore Curry may be served with rice or crusty French loaf.

Chicken breast meat can be substituted with other parts of the chicken such as chicken leg or fillet.