Spiced Tomato Sambal with Christmas Ham (Recommendation from 2 Mamas and A Wok)
For a less fiery condiment, but still adding to the local flavour for a Singapore-Styled Christmas Feast, try the Spiced Tomato Sambal as a condiment with Christmas Ham and Pineapple. INGREDIENTS (Serves 6-8 Pax) 3 TBSP of 2MAAW Spiced Tomato Sambal,
Green Chilli Sambal with Prawns (Recipe from 2 Mamas and A Wok)
Green Chilli Sambal With Prawns is a festive dish that is served during Christmas & the New Year for some Singaporean families. INGREDIENTS (Serves 4-6 Pax) 1 x 180ml Jar of 2MAAW Green Chilli Sambal700g Fresh Prawns (Peeled)2 Green Chillies (Sliced) (Optional
Winged Bean Salad with Sambal Belacan (Recipe from Mama T, 2 Mamas and A Wok)
INGREDIENTS (Serves 8-10 Pax) 2 TBSP 2MAAW Sambal Belacan200g Winged Beans50 g Dried Prawns (Fine Blend)2 TSP Sugar5 Calamansi (Juiced)2 TBSP Dark Soya Sauce INSTRUCTIONS: Slice the Winged Beans at an angle and place into a salad bowl. Add the Sambal Belacan, Dried Prawns,
Jackfruit Rendang Kueh Salat (Contributed by Lee Yee Lin and Nicole Tang)
INGREDIENTS (Serves 4-6 Pax) Rendang Mixture:1 packet of 2MAAW 220g Rendang Rempah8 pc jackfruit (sliced)120g freshly grated coconut1 cup coconut milk2 stalk lemon grass (Smashed)3 clove garlic (chopped)3 clove shallots (chopped)1 cup vegetable stock1 bay leaf1 tsp minced ginger2 tbsp rice
Rendang Cottage Pie (Recipe from Mama G, 2 Mamas and A Wok)
INGREDIENTS (Serves 4-6 Pax) 1 packet of 2MAAW 220g Rendang Rempah500g Ground Beef2 Red Onions, diced1 Carrot, diced1 basket Brown Mushrooms, sliced300ml Coconut Milk4 Kaffir Lime Leaves4 tbsp Gula MelakaToasted Coconut800g Russet Potatoes1 Cup Milk, room temperature½ stick ButterPinch of Fresh
Beef Rendang (Recipe from 2 Mamas and a Wok)
INGREDIENTS (Serves 4 Pax) 1 packet of 2MAAW 220g Rendang Rempah700g Shin Beef1 Cup Coconut Milk1 Cup Water INSTRUCTIONS: Fry beef with some oil to sear the outside. Set aside when done. Put 5 tablespoons of oil in a wok / frying pan, fry
Laksa Risotto (Contributed by Hern from @HernHaoEats)
https://youtu.be/5ZO9muPKEU0 INGREDIENTS (Feeds 3-4 pax) 50g beansprouts4-6 tofu puffs, quartered1 roll of fishcake, sliced2g laksa leaves, diced6-8 fresh tiger prawns1 cup arborio rice3tbs laksa butterSalt STOCK Shells of 10-15 prawns3 cups water/ chicken stock Swimmer crab (optional)100ml coconut milk/ cream½ packet 2MAAW dry laksa rempah
Laksa Butter Cookies (Contributed by Chef Jay @losinghairdiaries of Cheek Bistro)
INGREDIENTS 250g Laksa Butter (See Laksa Butter recipe for instructions)150g Sugar1 Large Egg280g Plain Flour30g Milk2g Sea Salt INSTRUCTIONS: In a bowl, add soften butter, sugar, salt and mix well with a whisk (creaming). Add in the flour, egg, milk and mix well. Once
Laksa Butter (Contributed by Chef Jay @losinghairdiaries of Cheek Bistro)
INGREDIENTS 2MAAW 220g Dry Laksa RempahDessicated coconut x 60gmUnsalted butter x 1kgSea salt x 20gm INSTRUCTIONS: Leave the butter out to soften it. Fry the laksa paste till fragrant and slightly caramelized. Leave aside to cool down and add the laksa leaves in. Toast the
Laksa Crab Cakes (Contributed by Lee Yee Lin)
INGREDIENTS (Makes 8 Crab Cakes) 2MAAW 220g Dry Laksa Rempah (Use ½ packet)500 grams of Crab Meat4 Prawns, sliced in half2 Potatoes, mashed1 Egg8-10 Saltine Crackers1 LemonMayonnaise for seasoning1 clove Garlic, chopped1 inch Ginger, gratedRock SaltFish Sauce METHOD: Combine 2MAAW Dry Laksa