Soup Products

BEEF RIB SOUP SPICES ( USD 0.52 )

RECIPE

1kg ribs ½ inch of ginger - pound 5 pieces of shallot - grind / blend 3 pieces of garlic - grind / blend 4 pieces potato 1 packet of Adabi Beef Rib Soup Spices 10 cups of water

COOKING METHOD

1. Boil 1kg of ribs using 10 cups of water until tender. 2. Sauté ginger, shallots and garlics until fragrant. 3. Add in ribs stock, potatoes, and 1 packet of Adabi Beef Rib Soup Spices. Simmer for 30 minutes using low heat until potatoes soft. 4. Add salt to taste. 5. Garnish with spring onion, celery and fried shallots. 6. Serve hot.

INGREDIENTS:

Coriander, Aniseed, Black Pepper, Cinnamon, Cloves, Cardamon and Star Anise

NUTRITION FACTS

Typical value Per Per 100 gm Energy Kcal kJ Protein gm Carbohydrate Of which sugars gm 0 gm Fat Of which saturates gm 0 gm Fiber gm Sodium mg

SOUP SPICES ( USD 0.44 )

RECIPE

300gm of chicken / meat ½ inch of ginger - pound 6 pieces of shallots - grind / blend 2 pieces of garlic - grind / blend 4 pieces potato 1 packet of Adabi Soup Spices 6 cups of water

COOKING METHOD

1. Sauté ginger, shallots and garlics until fragrant. 2. Add in 6 cups of water, chicken / meat, potatoes, and 1 packet Adabi Soup Spices. Simmer for 30 minutes using low heat. 3. Add salt to taste. 4. Garnish with spring onion, celery and fried shallot. 5. Serve hot.

INGREDIENTS:

Coriander, Aniseed, Black Pepper, Cinnamon, Cloves, Cardamon and Star Anise

NUTRITION FACTS

Typical value Per Per 100 gm Energy Kcal kJ Protein gm Carbohydrate Of which sugars gm 0 gm Fat Of which saturates gm 0 gm Fiber gm Sodium mg

VEGETABLE SOUP POWDER ( USD 0.44 )

COOKING INSTRUCTION

1. Heat 4 tablespoons (20ml) of cooking oil. 2. Sauté 1 packet of Adabi Vegetable Soup Powder (20gm) in a low heat until fragrance. 3. Mix Adabi Soup Powder with a glass of water, and pour into the pot. 4. Add salt to taste. 5. Garnish with onion spring and serve.

INGREDIENTS

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

NUTRITION FACTS

Typical value Per Per 100 gm Energy 152.8 Kcal 641.76 kJ Protein 13.70 gm Carbohydrate Of which sugars 22.7 gm 0 gm Fat Of which saturates 0.8 gm 0 gm Fiber 0.2 gm Sodium 1285.53 mg

SOUP POWDER ( USD 0.52 )

RECIPE

1 packet of Adabi Soup Powder (24gm) 600gm chicken / meat 4 pieces of shallots 2 pieces of garlic 6 cups water 4 potatoes Ginger Salt to taste

COOKING METHOD

1. Pound shallots, ginger and garlic well and sauté till fragrance. 2. Add 6 cups of water, chicken / meat and potatoes. Boil until tender. 3. Mix Adabi Soup Powder with a glass of water, and pour into the pot. 4. Add salt to taste. 5. Garnish with onion spring and serve.

INGREDIENTS

Spices, Pepper, Fennel Seeds, Cardamon, Star Anise and Cinnamon Stick.

NUTRITION FACTS

Typical value Per Per 100 gm Energy 227.50 Kcal 955.50 kJ Protein 12.50 gm Carbohydrate Of which sugars 55.17 gm 0 gm Fat Of which saturates 5.17 gm 0 gm Fiber 10.67 gm Sodium 57.0 mg

COCONUT MILK POWDER ( USD 0.62 )

ADABI COCONUT MILK POWDER in powder form, manufactured from selected coconut by using latest technology. Each packet contains approximately same amount of coconut milk powder from 1 coconut. Easy for prepare all types of coconut milk base recipe.

MIXTURE AMOUNT

• Condensed Coconut Milk Powder: 1 Packet of ADABI Coconut Milk Powder + 1 Glass Warm Water (1 Glass = 150ml Water) • Fluid Coconut Milk Powder: 1 Packet of ADABI Coconut Milk Powder + 2 Glasses Warm Water (1 Glass = 150ml Water) Without Any Preservative & Additional Colour

INGREDIENTS

Coconut Milk, Hydrolysed Starch and Milk Powder

NUTRITION FACTS

Typical value Per Per 100 gm Energy 679.0 Kcal 2,851.8 kJ Protein 11.2 gm Carbohydrate Of which sugars 24.5 gm 0 gm Fat Of which saturates 59.6 gm 0 gm Fiber 0.2 gm Sodium 76.0 mg

RICE VERMICELLI SOUP POWDER ( USD 0.76 )

COOKING INSTRUCTION

1. Immerse 200gm (½ packet) of vermicelli in water until soft and drain well. Mix Adabi Rice Vermicelli Soup (20gm) with 5 tablespoons of water. 2. Heat 4 tablespoons of cooking oil. Saute the mixed Adabi Rice Vermicelli Soup using LOW HEAT until fragrant. 3. Add 150gm chicken/meat that is chopped to small pieces. Cook well until tender. Then, add 4 cups (800ml) of water and bring to boil. 4. Add in 150gm of mustard green. Simmer for 2 minutes 5. 5. Serve with drained 200gm vermicelli and garnish with fried shallot, spring onion and spicy soy sauce.

INGREDIENTS

Salt, Sugar, Garlic, Shallot and White Pepper. Contains Monosodium Glutamate, Natrium Inocinate and Guanylate as permitted flavour enhancer.

NUTRITION FACTS

Typical value Per Per 100 gm Energy 136.6 Kcal 573.72 kJ Protein 1.2 gm Carbohydrate Of which sugars 32.6 gm 0 gm Fat Of which saturates 0.2 gm 0 gm Fiber 0.2 gm Sodium 15,045.6 mg

Noodle Soup Powder ( USD 0.76 )

COOKING INSTRUCTION

1. Immerse 200gm of noodles in boiling water and drain well. Mix Adabi Noodle Soup Powder (20gm) with 5 tablespoons of water. 2. Heat 4 tablespoons of cooking oil. Saute the mixed Adabi Noodle Soup Powder using LOW HEAT until fragrant. Add 150gm chicken/meat that is chopped to small pieces. Cook well until tender. Then, add 4 cups (800ml) of water and bring to boil. 3. Add in 150gm of mustard green. Simmer for 2 minutes. 4. Serve with drained 200gm noodles and garnish with fried shallot, spring onion and spicy soy sauce.

INGREDIENTS

Salt, Sugar, Garlic, Shallot and White Pepper. Contains Monosodium Glutamate, Natrium Inocinate and Guanylate as permitted flavour enhancer

NUTRITION FACTS

Typical value Per 100 gm Energy 121.6 Kcal 510.72 kJ Protein 0.92 gm Carbohydrate Of which sugars 29.4 gm 0 gm Fat Of which saturates 0 gm 0 gm Fiber 0 gm Sodium 16,028.4 mg

Flour Products

BEEF RENDANG / DRY CURRY POWDER 24gm ( USD 0.42 )

RECIPE

1 Packet of Adabi Beef Rendang Powder 600gm meat 2½ coconuts (¾ to be made into coconut ground paste and balance to be made into approximately 4 cups of coconut milk) 15 shallots (thinly sliced) 4 stalks of lemon grass (thinly sliced) 1 inch of ginger (pounded) 1 inch of galangal (pounded and squeezed dry) 3 pieces of turmeric leaf 2 pieces of kaffir lime leaf Sugar, salt and tamarind juice to taste

COOKING INSTRUCTION

1. Heat the saucepan. 2. Add in meat, coconut milk, Adabi's Beef Rendang / Dry Curry Powder, shallots, lemongrass, ginger and galangal. 3. Stir well and simmer until the meat is half-cooked. 4. Add in coconut ground paste, salt, sugar, tamarind juice, turmeric leaves and kaffir lime leaves. Stir well. 5. Low the heat and stir occasionally. Cook until dry. Serve hot.

INGREDIENTS

Chillies, Star Anise, Cinnamon Stick, Coriander, Cardamom and Fennel Seeds.

NUTRITION FACTS

Typical value Per Per 100 gm Energy 255.5 Kcal 1,073.1 kJ Protein 12.17 gm Carbohydrate Of which sugars 44.67 gm 0 gm Fat Of which saturates 3.50 gm 0 gm Fiber 19.0 gm Sodium 53.0 mg

FRIED CHICKEN COATING FLOUR

RECIPE:

1 whole chicken 2 eggs Cooking oil

COOKING INSTRUCTION

1. Cut chicken into desirable size. Wash and rinse the excess water. The thick part of the chicken must be pierced with a fork or tip of knife for quicker cooking. 2. Beat the egg and dip the chicken cut into it. 3. Coat the chicken cut with Adabi All Purpose Seasoned Flour thoroughly until all surface is covered. Note: Do Not Add Water 4. Heat the oil with medium flame and deep fry the chicken until golden brown (10 - 15 minutes) and serve. Reminder: Need to use sufficient amount of cooking oil during frying (Deep Frying).

INGREDIENTS

Rice Flour, Wheat Flour, Tapioca Flour and Seasoning,

NUTRITION FACTS

Typical value Per Per 100 gm Energy 311.23 Kcal 1307.17 kJ Protein 9.60 gm Carbohydrate Of which sugars 65.04 gm 0 gm Fat Of which saturates 1.44 gm 0 gm Fiber 2.18 gm Sodium 2,669.31 mg

LAZAT RICE CUBE

COOKING INSTRUCTION

1. Remove the inner bags containing the rice from the outer pack. Avoid from cutting the inner bags while opening the outer bag. (Do not wash or soak the rice because the rice has been cleaned by the manufacturer). 2. Boil the rice bags in a pot for 60 - 90 minutes. The boiling pot should be covered at all times. (Suggestion: Add a little salt and 2 - 3 pieces pandan leaf for better taste and aroma). 3. After the rice is cooked, take out the rice cube and drain dry. For best result, leave it to cool for at least 3 hours. For immediate serving, cool it in the refrigerator for few minutes.

INGREDIENTS

Mixture of selected rice and perforated H.D.P.E (High Density Polyethylene) withstanding temperature 106ºC.

NUTRITION FACTS

Typical value Per Per 100 gm Energy 349.0 Kcal 1,465.8 kJ Protein 7.10 gm Carbohydrate Of which sugars 79.0 gm 0 gm Fat Of which saturates 0.5 gm 0 gm Fiber 0.4 gm Sodium 22 mg

FRIED BANANA COATING FLOUR

COOKING INSTRUCTION

1. Heat the cooking oil in approximately 3 minutes. 2. Mix well Adabi Fried Banana Coating Flour with water and a little bit salt. Make sure every flour mix is for one frying only. 100gm flour can be use for 5 - 6 bananas. The mix ratio for this flour is 3 (water):4 (flour). 3. Deep a banana slices into the flour mix and fry. Flip the banana occasionally until golden brown and serve hot.

INGREDIENTS

Rice Flour and spices.

NUTRITION FACTS

Typical value Per Per 100 gm Energy 315.95 Kcal 1326.99 kJ Protein 6.43 gm Carbohydrate Of which sugars 71.52 gm 0 gm Fat Of which saturates 0.45 gm 0 gm Fiber 0.36 gm Sodium 19.92 mg

GLUTINOUS RICE 176gm ( USD 1.91 )

COOKING INSTRUCTION

1. Open the Adabi Lemang pack. Each pack contains 2 packets of Lemang. 2. Remove the Lemang packets, flatten the contents out and place it into a pot 3. Add water according to the measurements stated. CAUTION: Ensure that the quantity of water follows closely to the stipulated measurements. Also make sure that the pot size can accomodate the Lemang contents (the entire Lemang packets must be fully submerged into the water and have sufficient space to cooked into an optimum size [cylindrical shape]). 4. Soak Lemang packets for 1 hour. DO NOT THROW THE SOAKED WATER, USE IT FOR BOILING THE LEMANG. 5. Place the pot containing the soaked Lemang on the stove and boil until the water almost dries out or approximately 1-1 ½ hour using high flame. 6. Stir of flip the Lemang packets occasionally after approximately 20 minutes of boiling so that Lemang is cooked evenly. Pot may also be covered after 45 minutes of boiling. 7. After cooked, allow the Lemang to cool down sufficiently before slicing. CAUTION: Residues of coconut milk will be found on the Lemang when it is cooked. Ensure that the coconut residual is wiped before slicing.

SERVING SUGGESTION

Besides being enjoyed with rendang and serunding, the sliced lemang may also be deep fried to add serving varieties

Water Required for Cooking

2 packets lemang - 1 litre (5 cups of water) 4-6 packets lemang - 1.5 litre (7½ cups of water) 8 packets lemang - 2.5 litre (12½ cups of water) 10 packets lemang - 2.8 litre (14 cups of water) 12 packets lemang - 3.0 litre (15 cups of water)

INGREDIENTS

Glutinous Rice, Coconut Milk Powder, Salt, Sugar and Permitted Flavour. H.D.P.E Perforated Food Grade Plastic. No Preservative and Artificial Colour.

NUTRITION FACTS

Typical value Per Per 100 gm Energy 409.03 Kcal 1,717.93 kJ Protein 7.99 gm Carbohydrate Of which sugars 63.76 gm 0 gm Fat Of which saturates 13.52 gm 0 gm Fiber 0.68 gm Sodium 71.42 mg

MULTIPURPOSE COATING FLOUR

TO PREPARE:

800gm chicken 2 chicken eggs Cooking oil Adabi All Purpose Seasoned Flour (180gm)

COOKING INSTRUCTION

1. Cut chicken into desirable size. Wash and rinse the excess water. The thick part of the chicken must be pierced with a fork or tip of knife for quicker cooking. 2. Beat the egg and dip the chicken cut into it. 3. Coat the chicken cut with Adabi All Purpose Seasoned Flour thoroughly until all surface is covered. Note: Do Not Add Water 4. Heat the oil with medium flame and deep fry the chicken until golden brown (10 - 15 minutes) and serve. Reminder: Need to use sufficient amount of cooking oil during frying (Deep Frying).

INGREDIENTS

Wheat Flour, Rice Flour, Spices and Permitted Flavour Enhancer.

NUTRITION FACTS

Typical value Per Per 100 gm Energy 313.0 Kcal 131.6 kJ Protein 10.0 gm Carbohydrate Of which sugars 26.0 gm 0 gm Fat Of which saturates 2.0 gm 0 gm Fiber 2.0 gm Sodium 2,473.0 mg

Sauce Products

CHILLI SAUCE ( USD 2.02 )

NGREDIENTS

Chillies, Sugar, Garlic, Vinegar, Permitted Preservative and Food Conditioner.

NUTRITION FACTS

Typical value Per Per 100 gm Energy 152.23 Kcal 639.37 kJ Protein 0.56 gm Carbohydrate Of which sugars 37.10 gm 34.64 gm Fat Of which saturates 0.16 gm 0 gm Fiber 0.91 gm Sodium 1,247.02 mg

SALTY SOY SAUCE ( USD 1.70 )

INGREDIENTS

Soya Bean Essence, Salt Sugar, Caramel, Sodium Benzoic and Permitted Seasoning.

NUTRITION FACTS

Typical value Per Per 100 gm Energy 120.52 Kcal 506.18 kJ Protein 2.28 gm Carbohydrate Of which sugars 27.65 gm 11.59 gm Fat Of which saturates 0.03 gm 0 gm Fiber 0 gm Sodium 12,166.85 mg

SWEET SOY SAUCE ( USD 1.70 )

INGREDIENTS

Soya Bean Essence, Salt, Sugar, Caramel, Corn Flour, Sodium Benzoic and Permitted Seasoning.

NUTRITION FACTS

Typical value Per Per 100 gm Energy 185.66 Kcal 779.77 kJ Protein 1.50 gm Carbohydrate Of which sugars 44.84 gm 32.16 gm Fat Of which saturates 1.17 gm 0 gm Fiber 0.36 gm Sodium 9,430.7 mg