Sorai Sauces - Uniquely Borneo Inspired | Feeding Your Adventurous Taste Buds| Savoury Sauces and Cooking Pastes Fiery Hot Sauce Range | Asian Cooking Pastes Vegetarian | Spicy Unique Vegan Sauces | Plant Based Sauces and Pastes

Ingredients

60 gm Tribal=?Page_ID=3610&id
1 medium (500gm) Sweetheart cabbage, shred
1 tablespoon cooking oil
Salt - optional
Pepper - optional

Cooking Instructions

In a wok over medium fire, add cooking oil, shredded cabbage and Tribal paste.
Mix thoroughly and cook until tender, roughly 5-8 mins.

Serve with rice to accompany Rendangerous Beef or any dish you desire.

Ingredients

Romin Mussels Pot :

90 gm LaksaRomin=?Page_ID=3610&id
2-3 stalks spring onion, sliced
2 kg mussels
600 ml hot water
120 gm solid coconut cream
15 gm / 1 inch ginger, thinly sliced

Romin Mussel Soup with Noodles and Veg

2-3 Pak Choi, wash and slice
145 gm / 1 packet young sweetcorn, slice thinly length way
2 stalks spring onion, thinly sliced
3 hard-boiled eggs, deshell, quartered
1-2 red chillies, slice – optional
275 gm / 1 packet fresh egg noodles

Cooking Instructions

Romin Mussels Pot :

Tip: Refrigerate the coconut milk can. Scoop only the solid cream at the top. Discard the rest.

Add all the ingredients in a pot over a medium fire.
Once simmering and coconut cream solid dissolved, add the mussels and allow to simmer.
Simmer for 15-20 mins, stirring in between cooking times.
Once cooked, scoop the mussels leaving a handful for the noodles.
Serve as a starter.

Sieve the mussel soup and keep aside for the noodles.

Romin Mussel Soup with Noodles and Veg:

Over a low fire, pour 1/3 of the soup base into a pot and allow to simmer.
Once simmering, add the young sweetcorn and cook till tender
Add noodles, Pak Choi, spring onions and chilli if used and allow to simmer.
After simmering for 2-3 minutes transfer into a bowl.
Add an egg and garnish with spring onions. Topped with some mussels if you wish.

Repeat the above noodle dish process per diners. You can prepare another 2.

Served as main meal.

Ingredients

60 g LaksaRomin=?Page_ID=3610&id
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

Cooking Instructions

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.

Ingredients

50 gm Tribal=?Page_ID=3610&id
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

Cooking Instructions

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.

Ingredients

60 gm Tribal=?Page_ID=3610&id
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

Cooking Instructions

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.

Ingredients

60 gm Tribal=?Page_ID=3610&id
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

Cooking Instructions

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.