Monday, November 10, 2008

Paste Products

SEEDLESS TAMARIND PASTE (USD 2.28)
COOKING INSTRUCTION
1. For cooking.
2. For drinking.

One 200g pack = 24 glasses.
3. Get rid of fishy smell.

INGREDIENTS
Tamarind paste and water

NUTRITION FACTS
Typical value Per Per 100 gm
Energy 162 kcal
Protein

1.3 gm

Carbohydrate 35.9 gm
Fat

0 gm

Fiber 0 gm
Sodium 0 mg

FRIED RICE PASTE (USD 0.76)
COOKING INSTRUCTION
1. Heat 4 tablespoons of cooking oil. Sauté Adabi Fried Rice Paste using low heat until fragrant.
2. Add in vegetable, meat, prawns, eggs, squids or others (optional). Add 300 - 400gm (3 cups) of white rice and mix well. Rice is ready to serve.
* REMINDER: Use rice that is not lumpy or soft for best results.

INGREDIENTS
Dried Chilli, Dried prawns, Fish sauce, Shallot, Monosodium glutamate, Cooking oil and Permitted flavour.

NUTRITION FACTS
Typical value Per Per 100 gm
Energy 221.7 Kcal
935.4 kJ
Protein

11.2 gm

Carbohydrate
Of which sugars
26.6 gm
12.9 gm
Fat
Of which saturates

23.1 gm
0 gm

Fiber 2.8 gm
Sodium 3,743.8 mg

FRIED NOODLE PASTE (USD 0.76)
COOKING INSTRUCTION
1. Soak 100gm of rice vermicelli / noodles until soft and drain well.
2. Sauté Adabi's Fried Noodle Paste in low heat.
3. Add in 3 tablespoons of water. Add vegetables, prawn, squid or meat if necessary.
4. Ready to serve.

INGREDIENTS
Dried Chilli, Shallot, Garlic, Sugar, Cooking Oil, Soya Sauce, Tomato Puree, Salt, Fish Sauce and Seasoning.

NUTRITION FACTS
Typical value Per Per 100 gm
Energy 166.67 Kcal
700.0 kJ
Protein

6.67 gm

Carbohydrate
Of which sugars
20.0 gm
10.0 gm
Fat
Of which saturates

5.67 gm
2.67 gm

Fiber 0 gm
Sodium 5,380 mg


FRIED VEGETABLE PASTE (USD 0.76)

COOKING INSTRUCTION
1. Heat 5 tablespoons (20ml) cooking oil in a low heat approximately 2 - 3 minutes.
2. Add in 300gm vegetables and stir until ½cooked.
(To fry brinjal and lady's finger, use 8 tablespoons (40ml) of cooking oil.
3. Pour 1 packet of Adabi's Fried Vegetable Paste with ¼ cup of water, stir well until cooked. Serve hot.
(This paste is also suitable for Cabbage, Water Spinach, French Beans, Lady's Finger, Brinjal and Bean Sprouts).

INGREDIENTS
Dried Shrimp, Shallot, Shrimp Paste, Chilli, Cooking Oil, Sugar and Seasoning.

NUTRITION FACTS
Typical value Per Per 100 gm
Energy 183.33 Kcal
769.99 kJ
Protein

16.67 gm

Carbohydrate
Of which sugars
20.0 gm
6.67 gm
Fat
Of which saturates

5.0 gm
2 gm

Fiber 0 gm
Sodium 8,066.67 mg

HOT & TANGY PASTE (USD 0.76)
COOKING INSTRUCTION
1. Heat 1 tablespoon of cooking oil. Sauté 1 packet of Adabi Hot & Tangy Paste (70gm) until the oil appears (use medium heat).
2. Pour in 250ml (1¼ cup) of water, stir well and let to boil.
3.

Put in 200gm of fish, 3 pieces of lady's finger and 4 stalks of laksa leaves.

4. Lower the heat, let it simmer for 2 minutes and serve while it is hot.

ADDITIONAL SUGGESTIONS
Suitable types of fish are Sting Ray, Spanish Mackerel, Mackerel or Herring. You may also add ginger bud.

For Chicken /Meat Asam Pedas, substitute laksa leaves with kaffir lime leaves.


INGREDIENTS
Dried Chilli, Shallot, Garlic, Tamarind, Shrimp Paste, Ginger, Turmeric, Salt, Cooking Oil and Permitted Flavour Enhancer.

NUTRITION FACTS
Typical value Per Per 100 gm
Energy 212.82 Kcal
893.84 kJ
Protein

2.29 gm

Carbohydrate
Of which sugars
17.91 gm
2.64 gm
Fat
Of which saturates

14.66 gm
0 gm

Fiber 0.24 gm
Sodium 1,577.58 mg



RENDANG PASTE (USD 0.76)

COOKING INSTRUCTION
1. Prepare 4 cups (800ml) of milk from ½ coconuts.
2. Mix well in a cooking pot 1 packet (120gm) Adabi Rendang Paste 300gm meat (beef / chicken / lamb) and coconut.
3.

Cook over low heat. Stir occasionally until meat is tender and gravy becomes thick. Add turmeric and kaffir leaves for better taste.


INGREDIENTS
Cooking Oil, Shallot, Garlic, Turmeric, Chilli, Galanga, Ginger, Lemon Grass, Salt, Tamarind Puree and Ground Coconut Paste.

NUTRITION FACTS
Typical value Per Per 100 gm
Energy 180.61 Kcal
758.56 kJ
Protein

1.39 gm

Carbohydrate
Of which sugars
15.56 gm
0.10 gm
Fat
Of which saturates

14.88 gm
0 gm

Fiber 2.22 gm
Sodium 25.61 mg

TOM YAM PASTE (USD 0.76)

COOKING INSTRUCTION
1. Heat 500ml (2½ cups) water in pot, add Adabi Tom Yam Paste together with 150gm meat, chicken or squid, that is chopped to small pieces. Stir and boil until tender.
CAUTION: To cook Prawn Tom Yam, use boiled prawn since the
2. Add 5 cloves (50gm) of cauli flower and boil until cook or approximately 5 minutes.
3.

Ready to serve.


INGREDIENTS
Dried Chilies, Shallot, Lemon Grass, Tamarind, Lime Juice, Monosodium Glutamate, Mixed Spices, Salt, Sugar and Citric Acid.

NUTRITION FACTS
Typical value Per Per 100 gm
Energy 154.95 Kcal
650.79 kJ
Protein

2.1 gm

Carbohydrate
Of which sugars
17.25 gm
0.04 gm
Fat
Of which saturates

7.3 gm
0 gm

Fiber 2.15 gm
Sodium 4,418.85 mg

KAMPUNG FRIED RICE POWDER (USD 0.76)
OOKING INSTRUCTION
1. Heat 4 tablespoons of cooking oil, if desired, add meat or vegetables (approximately 50gm) and fry well.
2. Then add 400gm - 450gm (4 - 4½ cups) off cooked rice.
3.

Sprinkle 1 packet of Adabi Kampung Fried Rice Powder onto the rice and fry till evenly mixed. Garnish, sprinkle with fried achovy and serve hot.


INGREDIENTS
Salt, Onion, Sugar, Anchovy Powder, Dried Shrimp, Garlic, Chili Powder and Palm Oil. Contains Permitted Food Conditioner, Monosodium Glutamate and Sodium Inosinate as Permitted Flavour Enhancers.

NUTRITION FACTS
Typical value Per Per 100 gm
Energy 88.24 Kcal
370.59 kJ
Protein

11.12 gm

Carbohydrate
Of which sugars
32.6 gm
10.41 gm
Fat
Of which saturates

0.76 gm
0 gm

Fiber 1.76 gm
Sodium 9513.18 mg


CHINESE FRIED RICE POWDER (USD 0.76)
COOKING INSTRUCTION
1. Heat 4 tablespoons of cooking oil, if desired, add meat or vegetables (approximately 50gm) and fry well.
2. Then add 400gm - 450gm (4 - 4½ cups) off cooked rice.
3.

3. Sprinkle 1 packet of Adabi Chinese Rice Powder onto the rice and fry till evenly mixed. Garnish and serve hot.


INGREDIENTS
Salt, Onion, Sugar, Garlic, White Pepper and Palm Oil. Contains Permitted Food Conditioner, Monosodium Glutamate and Sodium Inosinate as Permitted Flavour Enhancers.

NUTRITION FACTS
Typical value Per Per 100 gm
Energy 98.59 Kcal
414.06 kJ
Protein

0.59 gm

Carbohydrate
Of which sugars
5.53 gm
18.29 gm
Fat
Of which saturates

0.06 gm
0 gm

Fiber 0.24 gm
Sodium 9,146.59 mg



MEE BANDUNG PASTE (USD 0.76)
TO PREPARE:
1 packet of Adabi Mee Bandung Paste
150gm yellow noodle
400ml (2 cups) water
50gm chicken
50gm spinach
1 egg

Garnishing ingredients: Celery, spring onion and fried shallot.


COOKING INSTRUCTION
1. Boil 400ml (2 cups) water. Add 1 packet of Adabi Mee Bandung Paste with 50gm chicken. Bring to boil and stir well.
2. When boiled, reduce heat and crack an egg into the gravy. Add noodles and spinach after the egg is boiled. Stir well for 1 - 2 minutes.
3.

To serve, garnish well with celery, spring onion and fried shallot. Serve while hot.


INGREDIENTS
Chilli, dried shrimp, onion, ground peanut, sugar, salt, cooking oil and permitted flavour enhancer.

NUTRITION FACTS
Typical value Per Per 100 gm
Energy 222.50 Kcal
934.5 kJ
Protein

8.0 gm

Carbohydrate
Of which sugars
23.0 gm
14.51 gm
Fat
Of which saturates

9.67 gm
0 gm

Fiber 3.10 gm
Sodium 384.17 mg

THAI SOUP PASTE (USD 0.76)
COOKING INSTRUCTION
1. Boil until tender 300gm meat in 750ml (4 cups) water
2. Add 1 packet Thai Soup Paste and potatoes
3.

When cooked, garnish with celery, spring onion and fried shallot. Serve hot

* For optimal taste, add 1 packet Thai Soup Paste into 500ml broth.

INGREDIENTS
Chilli, Shallot, Garlic, Spices, Salt, Sugar, Citric Acid, Rice Flour, Cooking Oil and Permitted Flavour Enhancer.

NUTRITION FACTS
Typical value Per Per 100 gm
Energy 226.80 Kcal
952.56 kJ
Protein

1.19 gm

Carbohydrate
Of which sugars
15.31 gm
5.77 gm
Fat
Of which saturates

17.72 gm
0 gm

Fiber 0.53 gm
Sodium 3,509.54 mg

No comments: