60 g LaksaRomin 260 g / 2 large chicken thigh fillets - thinly sliced or Quorn pieces (defrosted) 240 g / 1 large aubergine - cut into small cubes 250 ml water A few stalks coriander - shredded A pinch of salt A pinch of pepper
In a wok over medium fire, add chicken strips or Quorn pieces and LaksaRomin, then stir well to seal the chicken. Add aubergine, water, salt and pepper, stir then put the lid on. Allow to simmer for 8-10 minutes or until thoroughly cook. Stir in between cooking times.
Lastly, add most of coriander and coconut milk and stir to mix well, roughly about a minute or so. Scoop into individual bowls and garnish with the remaining coriander.
Great with rice or add cooked vermicelli or just as a soup with a bread roll on a cold winter day.
50 gm Tribal 80 g King Oyster mushroom- thinly sliced 400 g firm tofu- cut into small cubes 200g /1 large yellow or red peppers - thinly sliced 20 ml / 2 tablespoon cooking oil 20 g / 2 stalks spring onion - thinly sliced 1 g cornflour mix with 40ml water - optional A pinch of salt A pinch of pepper
Pour oil in a wok over medium fire. Add mushroom and stir. Add peppers, stir. Add tofu, Tribal and most of the spring onions, powdered pepper and salt.
Mix well with stirring motion of scooping from the side of the wok inwards so not to mash up the tofu. Put the lid on and lower the fire. Cook for 7-8 minutes, stirring in between cooking times. After 7-8 minutes, add the cornflour and water mix if used and stir for a few seconds until thickened.
Once done, garnish with the rest of the spring onions. Serve with rice, plain noodles or salad. Also great in wraps.
60 gm Tribal 65-70 gm Soya chunks (dry) 50 gm kale- sliced or shredded leaves 140 gm / 1 large yellow or red bell pepper - cut into small squares 250 - 280 ml water A pinch of salt A pinch of pepper
In a wok over low heat, add kale and Tribal paste and stir. Add peppers, water, soya chunks, salt and pepper and stir. Put the lid on and leave to cook for 8-10 minutes. Stirring in between cooking times. The soya chunks should be soft and has absorb the water. Once cooked, turn off the fire. Serve with rice or salad or as a tortilla filler or with chips.
60 gm Tribal 380 gm / 3 medium chicken thigh fillets - thinly sliced 180 gm / 1 medium courgette- cut into cubes 105 gm / 2 medium carrots - cut into matchstick size 10 ml / 1 tablespoon cooking oil 10 gm / A few stalks of coriander - chop or tear roughly A pinch of salt A pinch of pepper
In a wok over medium heat, add cooking oil. Once warm, add chicken thigh slices and slightly fry to seal the meat. Add Tribal paste and stir. Add courgette and stir. Add carrots then stir. Add salt, ground peppers and most of coriander. Leave a bit of coriander for garnishing. Cover the wok with a lid. Cook for about 5 minutes. Stir in between cooking times. Once cooked, turn off the fire. Plate it and add coriander. Serve with rice or plain noodles or as a tortilla filler or with chips.
40 gm Tribal 100gm (half of a large) courgette- cut into cube 75gm (half of a large) red pepper 300 gm pork - cut into small cube 1 red chilli (optional) - slice thinly 10 ml cooking oil A few stalks of coriander - chop or tear roughly A pinch of salt A pinch of pepper - Optional
In a wok over high heat, add cooking oil. Once warm, add pork cubes and stir and fry to seal the pork. Add Tribal paste and stir. Add red peppers and courgette, stir. Add salt and ground peppers if desired or you can add this at the end, if desired. Add chilli slices, if you want. Turn the fire to medium low and cover with a lid. Stir in between cooking times. Cook for 5-8 minutes. Once cooked, turn off the fire. Add coriander and stir. Serve with rice, plain noodles, as a tortilla filler or with chips.
2 tablespoon coconut cream or coconut milk (60% coconut content or more) 110 ml water 1 ½ tablespoon LaksaRomin 100-110gm choy sim/ pak shoy - cut 200-215 gm medium or firm tofu - cut into small cubes a pinch of salt - if desired
Using a wok or deep pan, add tofu cubes, LaksaRomin and coconut cream or if using coconut milk, only use the white fat. Leaving the can of coconut milk in the refrigerator will separate the fat.
Add water and turn on fire to medium, cover the wok.
Once simmer, stir and lower the fire and allow to simmer for 10 minutes. Stir in between cooking.
After 10 minutes, add salt if desired and add choy sim or pak choy. Stir until cooked.
Serve over a bowl of warm vermicelli noodles or rice.