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