Special Recipe
from Our Chef
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.
