METHOD
Cut 1 kg of chicken fillet into small pieces
Stir fry chicken until cooked
Mix Butter Chicken powder with 300 ml of water, then
add mixture to the chicken in the pan
Add 200 ml of thicken cream .
GLUTEN FREE –  RECIPES

Butter Chicken
INGREDIENTS
1 Kg of Chicken Fillets
1 Packet of Curry Master Butter Chicken Mix
200 ml of Thicken Cream

Your Butter Chicken is now ready to be served

PREPARATION

1. Remove a packet of Roti Paratha from freezer (Do Not Defrost)
2. Peel one side of the plastic layering from the Roti Paratha and place the uncovered side on a preheated pan, remove the second piece of plastic layering and pan fry for 11⁄2 – 2 minutes
3. Press the Roti Paratha gently and turn it over. Pan fry for 11⁄2 – 2 minutes again. Until both sides are golden brown
4. When both sides are ready, remove the Roti Paratha from the pan. Using both hands, pat the Roti Paratha gently by the edge to make it light and fluffy

(Optional)

MALAYSIAN NYONYA CHICKEN CURRY

INGREDIENTS

• 1 jar AYAM Malaysian Nyonya Curry Paste
• 1 can AYAM Coconut Milk 270ml
• 600g boneless chicken, diced to 3cm
• 2 medium size potatoes, peeled and cubed
• 1 / 2 cup of water

PREPARATION

Empty curry paste and water into saucepan and bring to boil. Add chicken and potato, stir and cover saucepan until it boils. Reduce heat, stirring occasionally and simmer until chicken and potatoes are cooked. (approximately 30 minutes) Stir in coconut milk and bring to boil. Serve with the Roti Paratha

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MISO SOUP WITH WAKAME (DRIED SEAWEED), TOFU AND “MIRACLE” KONJAC NOODLES

We have all the ingredients available ready to buy for Miso Soup. Come down to our store in Erina for Authentic Miso Soup ingredients on the Central Coast.
PREPARATION

1. WAKAME (DRIED SEAWEED) – Cover amount of wakame (depending on amount preferred) to be used with cold water. Let stand 4 to 6 minutes or until dehydrated.
2. TOFU – Diced amount preferred to size required.
3. Konjac – Drain and rinse amount preferred with water.
4. MISO SOUP – Mix 4 cups of Boiling Water and 4 Tablespoons of Dashi Miso Soyabean Paste (or more to taste) in small pot and stir gently.
   Once MISO SOUP is ready, add all ingredients and enjoy.

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Chang’s Asian Supermarket have all the ingredients and authentic products for Beef and/or Chicken Rendang. Visit our store for more exciting solutions and let Tong educate you on the best way to use authenic oriental ingredients. You can taste the difference.

The Tropicana Indonesian Rendang  Paste is Made in Australia (Sydney)  On special, normally $7.90

SPECIAL PRICE $5.99

INGREDIENTS:

• 1 Jar (250g) Tropicana Indonesian Rendang Paste
• 400 ml of RASAKU coconut milk
• 2 Cups of fresh milk
• 2 Kg beef or boneless chicken
• Few lime leaves
• 1⁄2 Cup of fine coconut

PREPARATION

1. Cut beef or chicken into 5cm cubes
2. Slightly toast fine coconut in frying pan and put aside
3. Heat in wok 1 jar of Tropicana Indonesian Rendang Paste with 400ml of coconut milk and 2 cups of fresh milk, stir the mixture well to become sauce
4. Add the diced meat. Add some water enough to cover the meat, bring to boil, then cook in low heat. Stir occasionally until meat becomes tender
5. For better flavour, add a few lime leaves and 1⁄2 cup of toasted fine coconut. Serve with steam rice or Roti Paratha
6. Approximate cooking time – Chicken – 15-20 minutes – Beef – 45-60 minutes

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The Tropicana Extra Hot Sambal Sauce is Made in Australia (Sydney). On special, normally $6.30 SPECIAL PRICE $4.99

INGREDIENTS:

• 1 / 2 Jar Tropicana Extra Hot Sambal Sauce (Less if prefer not so spicy)
• 1 / 2 kg King prawns
• Vegetable oil or peanut oil

PREPARATION

1. Heat 2 spoons of oil in a wok, stir fry 1 / 2 kg King prawns until cooked,
2. Add 1 / 2 jar of TROPICANA EXTRA HOT SAMBAL SAUCE,
3. Stir well and serve immediately

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INGREDIENTS:

• 600g Lamyong Vegetarian Prawns (1 Packet)
• 100g Vegetarian balachan chilli sauce (Less if prefer not so spicy)
• Vegetable oil or peanut oil

PREPARATION

1. Heat oil in pan. Add Lamyong Vegetarian Prawns and cook for 1 min
2. Add vegetarian balachan chill sauce and mix well. Stir fry for 1 min

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Chan’s have all the products to make the perfect beef or chicken satay skewers. Come down and visit our Central Coast Asian Supermarket.

INGREDIENTS:

2 tablespoons AYAM Satay Seasoning
1⁄2 Jar Castle Malaysian Satay Sauce
12 wooden skewers
250g beef or chicken thigh fillets
(If more skewers are made, increase ingredients by proportions)

PREPARATION

1. Dice beef or chicken
2. Marinade beef or chicken with the Satay seasoning
3. Thread diced beef or chicken onto skewers
4. Place on grill (medium heat) turning to cook evenly
5. Serve with warm satay sauce

Chan’s have all the Laksa products to make a beautiful Malaysian laska, pop into our Erina store.

INGREDIENTS:

• 1 Packet of Tean’s Curry Laksa Paste
• 150 ml coconut cream
  (Above amount will serve 4-6)
  (Amount below will depend of individual needs)
• Hokkein noodle (Blanch in hot water) OR Rice Vermicelli (Soak in boiling water until soft)
• Fried Tofu puff (Cut into two)
• Fried Fish Meat (Slice into stripes)
• Bean Sprouts (Rinse with cold water)

PREPARATION

1. Mix 1 packet of Tean’s curry paste in 1500 ml boiling water
2. Add in 150ml of coconut cream
3. Put noodle (Hokkein or Rice Vermicelli or bit of both) in serving bowls with bean sprouts on top
4. Add Fried Tofu puff and Fried Fish meat into laksa soup
5. Pour the above into the serving bowls