QUICK recipes
MALAYSIAN FLAVOURS IN A JAR
Cook easy with Tea Garden's Rasa Malaysia sambal and curry series,
made with generous blend of natural ingredients!
NASI GORENG SAMBAL
Ingredients:
300g Cooked Rice
50g Mixed Vegetables
20g Tea Garden Sambal Cili Nasi Lemak
2tbsp Cooking Oil
1 Egg
Method:
Heat oil in a wok. Fry mixed vegetables together until soft. Add in the egg and cooked rice. Stir until well mixed. Add in Tea Garden Sambal Cili Nasi Lemak, salt and pepper to taste and stir until well mixed. Serve hot.
Chicken Curry
Ingredients:
200g Chicken Pieces
100g Potatoes
100g Tea Garden Curry Paste
300g Water
80g Coconut Milk
1 sprig Curry Leaves
Method:
Heat and mix Tea Garden Curry Paste and water in a pot until paste is dissolved.Add in the chicken and potatoes. Stir until chicken is cooked and potatoes are softened. Add in the curry leaves and coconut milk and bring to a boil. Serve hot with bread or rice.
Sambal Petai
Ingredients:
100g Petai
400g Fresh Prawns (if desired)
100ml Water
salt to taste
1 Tbsp Cooking Oil
50g Tea Garden Sambal Cili Mixed Nut
Method:
Heat oil in medium heat and fry Tea Garden Sambal Cili Mixed Nut paste for a couple of minutes until fragrant. Add water and simmer, uncovered, for about 10 minutes until slightly reduced. Add in petai and stir-fry for a couple of minutes. Add in prawn and simmer for about 3-5 minutes. Serve hot with rice or bread.
Nasi Lemak with Fried Chicken
Ingredients:
400g Rice, washed
240g Thick Coconut Milk (Santan)
240g Water
4 Pandan Leaf, knotted
2 Stalks Lemongrass
Salt to taste
50g Tea Garden Sambal Cili Nasi Lemak
Method:
Add rice, coconut milk, water, pandan knots, lemongrass and salt to rice pot & cook. Once rice is done, fluff it up. Remove pandan knots and lemongrass before serving. Marinate chicken with salt and spices of your choice. Heat oil, then fry chicken until golden & crispy. Serve rice with fried chicken, hard-boiled eggs, cucumber, peanuts and anchovies. Drizzle with Tea Garden Sambal Cili Nasi Lemak. Serve hot.
Sambal ikan bilis
Ingredients:
220g Sambal Cili Nasi Lemak
150g Ikan Bilis Goreng
80g Onion Ring
150g Cooking Oil
Method:
1) Fry anchovies in a pan until crispy & brownish
2) Add onion ring, and stir fry until fragrant
3) Add sambal Nasi Lemak & Stir. Plate & Serve.
SAMBAL TAUHU
Ingredients:
250g Tea Garden Nasi Lemak Sambal
2pcs Soft Bean curd
80g Onion Ring
350g Cooking Oil
Method:
1) Deep fry bean curd in a pan until brownish, then remove some of the oil.
2) Add onion ring, and stir fry until fragrant.
3) Add sambal Nasi Lemak & Stir. Plate & Serve.
Sambal AYAM
Ingredients:
400g Chicken (Small Pieces)
280g Tea Garden Nasi Lemak Sambal
120g Sliced Onion
350g Cooking Oil
Method:
1) Deep fry chicken in a pan until cooked, then remove some of the oil.
2) Add sliced onion, stir until fragrant.
3) Add sambal Nasi Lemak & Stir. Plate & Serve.
VEGE MASALA
Ingredients:
250g Tea Garden Nasi Lemak Sambal
2pcs Soft Bean curd
80g Onion Ring
350g Cooking Oil
Method:
1) Dilute curry paste with evaporated milk & add mix nut in a bowl. Stir until it mix well, then put aside.
2) Heat pan with cooking oil. Add in onion, garlic, red chilli, carrots, eggplant, potatoes, tomatoes & curry leaf and stir until cooked.
3) Add the paste mixture into the pan and stir until fragrant. Plate & Serve.
CHICKEN MASALA
Ingredients:
400g Chicken (Small Pieces)
70g Tea Garden Curry Paste
180g Tea Garden Mix Nut
100g Evaporated milk
100g Sliced Onion
50g Garlic
80g Red Chili
3g Curry Leaf
120g Cooking Oil
Method:
1) Dilute curry paste with evaporated milk & add mix nut in a bowl. Stir until it mix well, then put aside.
2) Heat pan with cooking oil. Add in chicken, onion, garlic & red chilli. Stir until cooked.
3) Add the paste mixture into the pan and stir until fragrant. Plate & Serve.
ACAR IKAN BILIS
Ingredients:
180g Tea Garden Sambal Mix Nut
125g Ikan bilis
120g Tomatoes
80g Red chili
60g Onion

Method:
1) Deep fry anchovies & onion then remove excess oil.
2) Add in tomatoes & red chilli into the pan and stir until fragrant.
3) Lastly add Mix Nut Sambal and stir until mixed well. Plate & Serve.
Kerabu suhun
Ingredients:
210g Tea Garden Sambal Mix Nut
140g Glass Noodles
3g Lime leaf (Julienne Cut)
5g Lemongrass (Thin Slice)
10g Shallot (Fine Slice)
18g Crispy Shrimp Chilli
Lime juice
Method:
1) Soak glass noodles into hot water for 6 minutes, then strain and keep in a bowl.
2) Add Mix Nut, Lime Leaf, Lemongrass & Shallot into the bowl and mix well.
3) Lastly, add Crispy Shrimp Chilli on top of the glass noodle. Plate & Serve.
FRENCH TOAST SAMBAL NASI LEMAK
Ingredients:
15g Tea Garden Sambal Nasi Lemak
2 slice White bread
1 Egg
3g Butter
Method:
1. Spread Sambal Nasi Lemak on each slice of the white bread, put a slice of cheese in between and sandwich the bread.
2. Whisk egg in a bowl, and dip the bread evenly.
3. Grill the bread and turn both side until cook. Plate & Serve.
PAIS IKAN
Ingredients:
180g Tea Garden Sambal Mix Nut
250g Dory Fish (Thin Slices)
200g Lemongrass
3g Lime leaf
150g Coconut Milk
5g Lime juice
Banana leaf
Tooth pick
Method:
1. Add Mix Nut, lemongrass, lime leaf, coconut milk & lime juice in a bowl. Mix well.
2. Add dory fish into the bowl and mix well.
3. Place on banana leaf, and wrap using tooth pick
4. Steam round for 10 minutes & place into plate & serve
MEE MAMAK
Ingredients:
280g Tea Garden Sambal Nasi Lemak
180g Yellow Mee
120g Kuih malas
100g Tomatoes
100g Bean sprouts
130g Cooking Oil
80g Fish cake
65g Thick soy sauce
50g Garlic
2 Egg

Method:
1. Heat pan with oil and add in garlic, stir and then add 1 egg.
2. Add in fish cake, kuih malas, tomatoes, bean sprouts, 60g thick soy sauce & stir. Then, add Sambal Nasi Lemak and mix well.
3. Add in yellow mee & stir until it mix well.
4. Lastly add in 5g thick soy sauce stir, and add 1 more egg and stir. Plate & Serve.
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