CHICKEN CURRY RECIPE
1. Marinate 1 kilogram of chicken or other meat with HALF the packet of Chicken Curry Powder.
2. Fry the remaining HALF packet with HALF kilogram of ground onion.
3. Add the marinated mixture to the onion mixture and continue frying for 10 minutes. Add in coconut milk, and continue heating till boiling. Your Chicken Curry is ready to serve.

FISH CURRY RECIPE
1. Fry 250 grams of ground onion with 2 tablespoons of Fish Curry Powder until fragrant.
2. Add some water and salt to taste.
3. Add 1 kilogram of seafood (fish, prawns, squid, etc). Let cook then serve.

BEEF CURRY RECIPE
1. Mix 2 tablespoons of Beef Curry Powder with every 1 kilogram of beef or mutton.
2. Fry another 2 tablespoons of Beef Curry Powder with HALF kilogram of ground onion in hot cooking oil until fragrant.
3. Pour in (1) above and fry for another 10 minutes, then add in thick coconut milk and lime or lemon juice to boil. Ready to serve.

KAPITAN CURRY RECIPE
1. Mix HALF packet of Kapitan Curry Powder with every 1 kilogram of chicken, pork, beef or mutton.
2. Fry another HALF packet of Kapitan Curry Powder and HALF kilogram of ground onion in hot cooking oil.
3. Fry (1) & (2) above for 10 minutes, then add some concentrated coconut milk and salt to taste. When boiled, it is ready to serve.

VEGETABLE CURRY RECIPE
1. Fry 1 packet of Vegetable Curry Powder and 400 grams of ground onions with 15 tablespoons of oil until fragrant.
2. Pour 1.5 litres of coconut milk to boil for 30 minutes.
3. Add as desired vegetables (eggplant, potato, tomato, carrot, cabbage, lady finger, long bean etc). Boil for another 25 minutes and an aromatic mixed vegetable curry is ready to serve

FRUIT CURRY RECIPE
1. Fry 1 packet of Fruit Curry Powder and 350 grams of chopped onions with 12 tablespoons of oil until fragrant.
2. Pour 1.5 litres of coconut milk to boil for 30 minutes.
3. Add as desired sliced fruits (apple, pear, peach, raisin, jackfruit, plum, pineapple, papaya, banana etc). Boil for another 25 minutes and a delicious mixed fruit curry is ready to serve.

KURMA CURRY RECIPE
1. Mix HALF packet of Kurma Curry Powder with every 1 kilogram of chicken, pork, beef or mutton.
2. Fry another HALF packet of Kurma Curry Powder and HALF kilogram of ground onion in hot cooking oil.
3. Fry (1) and (2) above for 10 minutes then add in some coconut milk and salt to taste. When boiled, it is ready to serve.

BELACAN CHICKEN RECIPE
1. Season 1 kilogram of chicken pieces with 1 packet of Belacan Chicken Frying Powder for 25 minutes.
2. Add half teaspoon of oyster sauce and half teaspoon of sesame seed oil. (Both are optional).
3. Deep fry in hot cooking oil until golden brown before serving.

INCHEE K-BIN SATAY RECIPE
1. Season every HALF kilogram of meat or chicken with 2 tablespoons of Satay Powder for 30 minutes.
2. Moisten with sufficient quantity of coconut milk.
3. Either grill or deep fry the meat to a golden brown and serve with satay (BBQ) sauce.
To prepare satay sauce:
1. Make the satay sauce by frying 2 tablespoons of Satay Powder with 300 grams of chopped onion in 10 tablespoons of oil.
2. Add sufficient amount of peanut butter and coconut milk until desired concentration is achieved.

SPECIAL FRYING RECIPE
1. Season 1 kilogram of chicken pieces, fish or prawns with 1 packet of Fantastic Frying Powder for 25 minutes.
2. Deep fry in hot cooking oil until golden brown before serving.

SPICY FRYING RECIPE
1. Marinate pieces of meat, chicken, fish or prawns with Spicy Frying Powder for 20 minutes and deep fry in hot cooking oil until cooked before serving.

DIRECTIONS FOR USE:
1. One packet is equivalent to one coconut.
2. For best results, use lukewarm water and stir briskly
3. Store air tight, in a cool dry place after opening.
To make coconut cream - Stir 1 packet of COCOS™ Instant Coconut Powder with 0.2 litre of water.
To make coconut milk - Stir 1 packet of COCOS™ Instant Coconut Powder with 0.4 litre of water.