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Quick Recipes, Easy Meal Ideas

Fried Chicken Wings with Fruit Salad

Fried Chicken Wings with Fruit Salad

INGREDIENTS (Serves 4-5):

10 chicken wings

2 eggs (beaten)

4 cups oil for deep-frying

Marinate:

1 onion (chopped)

2 tsp Ladaku White Pepper Powder

2 tsp chicken stock granules

3 tsp sugar

1 1/2 tsp salt

Coating (Mixed):

100g plain flour

20g rice flour

30g cornstarch

15g tang mien flour

50g breadcrumbs

20g Ladaku White Pepper Powder

20g paprika

1 1/2 tsp salt

1 tsp chicken stock granules

METHODS - Fried Chicken:

1. Combine chicken wings with marinade and mix well. Marinate it for 2 hours.

2. Dip the marinated chicken wings in beaten egg and coat with the flour mixture. Leave for 2 minutes before deep-frying.

3. Deep-fry in hot oil at medium heat until golden bron and cooked, about 8-10 minutes.

4. Dish and drain. Serve with passion fruit salad. 

 

INGREDIENTS - Passion Fruit Salad:

1 onion, 1 carrot, 1 peeled pineapple (all coarsely shredded)

10 cherry tomatoes (cut into small pieces)

Dressing (Mixed):

4 passion fruits (pulp only), 1 tbsp vinegar, 2 tbsp sugar, 1/2 tbsp chopped mint leaves

METHODS - Passion Fruit Salad:

Chill all ingredients into the fridge before tossing with dressing. Serve.

Hot & Spicy Peppery Prawns

Hot & Spicy Peppery Prawns

INGREDIENTS

600g big prawns, trimmed, washed and drained well

100g cornstarch

3 cups oil for deep-frying

 

A:

2 red chillies, chopped

1 chilli padi, chopped

1 stalk spring onion, chopped

1 tsp chopped ginger

 

Seasoning (mixed well):

2 tsp Ladaku White Pepper Powder

1 tsp salt

½ tsp chicken stock granules

1 tsp caster sugar

 

B: 1 tsp LP sauce

1 tbsp shaoxing wine

 

Method:

1.      Heat up oil for deep-frying. Coat prawns with cornstarch and deep-fry in hot oil till well cooked. Dish and drain well.

2.      Leave 1 tbsp oil in wok, stir-fry A till fragrant. Add in prawns, seasoning and mix well.

3.      Add in B, stir well and dish up. Serve hot.

(Serves: 6-8)

*Tips: The temperature of oil for deep-frying should be enough hot when frying the prawns. Coat the prawns just before putting them into the hot oil.

Creamy Tom Yam

Creamy Tom Yam

INGREDIENTS:

 

Item

Chicken: ½ Bird (portion cut)

Water: 2 ½ Cup

Naco Coconut Cream: 1 box 200ml

Green Bird Chilli: 3 pcs

Lime: 1 pc

Baby Sweet Corn: 6 pcs

Tomato: 1 pc

Yellow onion: 1pc

Garlic: 4 cloves

Galangal: 1 thumb

Coriander: 1 stalk

Spring Onion: 1 -2 stalks

Lemongrass: 3 stalks

Kaffir lime leaves: 3 pcs

Sugar (1 Tbsp)

Chicken stocks powder (1 Tbsp)

Tomyam paste (3-5 Tbsp)

Fish sauce (2-3 Tbsp)

 

Preparations:

  1. Slice Onion and lime.
  2. Cut tomato into 4, cut lemongrass vertically into 2.
  3. Remove chilli stem, slit the chilli’s end vertically.
  4. Cut galangal root into 1 inch chunk (thumb size), slice thinly.
  5. Crush garlics

 

Cooking:

  1. Turn ON to moderate flame, add chicken.
  2. Add water, sliced baby sweet corn, sliced baby sweet corn, lemongrass, cut tomato & sliced galangal root, tomyam paste and stir. (Tips: Add those hard vegetable first)
  3. Pour the remaining water, increase to maximum flame.
  4. Tear small kaffir leaves, helps to release its flavour.
  5. Add Naco Coconut Cream gradually. Pour 2 tbs of fish sauce.
  6. Add chicken stock, sugar & salt (optional), slit bird eye chilli, sliced onion.
  7. Squeeze lime (tips: remove lime seeds, it caused bitterness)
  8. Bring the broth to boil and mix occasionally (5-7 minutes).
  9. Topping with (1 inch length) coriander & spring onions

Ayam Masak Lemak Cili Padi

Ayam Masak Lemak Cili Padi INGREDIENTS:
  • Chicken (portion cut) - 1 bird
  • Green bird eye chilli - 15 pcs
  • Turmeric (fresh) - 1 thumb
  • Lemongrass - 3 pcs
  • Tumeric leaf - 2 pcs
  • Naco Coconut Cream - 1 box (200ml)
  • Coconut paste - 50g
  • Water - 3 cups
  • Tamarind slice - 3pcs
  • Salt - 1 1/2 tsp
METHOD:
  • Clean and toss the chicken parts. (15 mins)
  • Heat a stockpot, add chicken over medium flame. (7 mins)
  • I) Blend fresh turmeric and chilli with water.
    II) Slit lemongrass into 2 and chop turmeric leaf into 4 parts.
    III) Add tamarind.
    IV) Add all ingredients into a stockpot, mix well. (4 mins)
  • I) Add in Naco coconut cream and rinse the residue in packaging with water.
    II) Bring to boil and reduce flame and let it simmer (10 mins)
  • I) Add Wizefood coconut paste
    II) Add salt
    III) Mix well and let it simmer (8 mins)
  • Ready to serve.

Creamy Salted Egg With Flower Crab

Creamy Salted Egg With Flower Crab

INGREDIENTS:

Item
  • 1kg Flower Crab
  • 3nos Salted Egg
  • 20gm Chili Padi
  • 10gm Curry Left
  • 20gm Garlic
  • 20gm Onion
  • 1/2nos Butter(100gm)unsalted
  • abit Sugar & Water
  • 100ml Kara Coconut Cream

METHOD:

  1. Heat the wok with butter. Saute the curry left, chili padi, garlic and onion until fragrant.
  2. Add in salted egg and crab ,saute for 5min or until the crab cooked.
  3. Add in sugar, salt, water and Kara Coconut Cream boil for 1 minute and ready to serve.

Bubur Ramadan

Bubur Ramadan

INGREDIENTS:

Item
  • 100gm Fish Meat
  • 100gm Chicken Meat
  • 100gm Beef Meat
  • 200gm Rice
  • 50gm Ginger
  • 30gm Garlic
  • abit Salt & Sugar & Pepper Powder
  • 100ml Kara Coconut Cream
  • 5cup Water
  • 50gm Peanut
  • 3tbsp Cooking Oil
  • 10gm Spring Onion

METHOD:

  1. Heat the wok with cooking oil.Saute the ginger, garlic and onion until fragrant or golden brawn.
  2. Add in water, rice, beef meat, fish and chicken slow heat for 30 minutes.
  3. Add in salt,sugar, pepper powder, peanut and Kara Coconut Cream and boil for 2 minutes.
  4. Topping spring onion and ready to serve.

Squid Cook With Chili Padi & Soy Bean Sauce

Squid Cook With Chili Padi & Soy Bean Sauce

INGREDIENTS:

Item
  • 300gm Squid (cooked with hot water)
  • 100gm Chili Padi
  • 50gm Onion
  • 30gm Garlic
  • 30gm Ginger
  • 30gm Soy Mean Paste
  • abit Sugar & Salt
  • 2cup Water
  • 300ml Kara Coconut Cream
  • 10gm Spring Onion
  • 3tbsp Cooking Oil

METHOD:

  1. Heat the wok with oil. Saute the chili padi, onion, ginger garlic and soy bean paste until fragrant.
  2. Add in water, salt, sugar, squid and Kara Coconut Cream boil for 1 minute.
  3. Topping some spring onion and ready to serve.

Spicy Lamb in Malay Style

Spicy Lamb in Malay Style

INGREDIENTS:

Item
  • 1kg Lamb Meat
  • abit Kunyit Powder
  • 30gm Corinder Left
  • 50gm Onion
  • 20gm Garlic
  • 1/2tsp Jintan Manis
  • 1/2tsp Jintan Butih
  • 30gm Dry Chili
  • 30gm Sugar
  • abit Salt
  • 1tbsp Oyster Sauce
  • 200ml Kara Coconut Cream
  • 4tbsp Cooking Oil

METHOD:

  1. Mix well lamb meat and kunyit powder for 1min. Deep fry for 1 minute or cooked. Dish out and drain.
  2. Heat the wok with cooking oil. Saute the corinder left, onion, garlic, jintan butih, jintan manis and dry chili until fragrant.
  3. Add in water and slow heat for 10 minutes. Add in oyster sauce, salt, sugar and Kara Coconut Cream cook for 3 minutes.
  4. Topping some corinder left and ready to serve.

Sambal Prawn With Santan

Sambal Prawn With Santan

INGREDIENTS:

Item
  • 200gm Prawn
  • 1tbsp Corn Flour
Sauce
  • 30gm Dry Chili
  • 20gm Dry Prawn
  • 10gm Lemon Grass
  • 50gm Onion
  • 20gm Garlic
  • 2gm Ginger Flower
  • 2btsp Oyster Sauce
  • 2tbsp Sugar
  • 1tsp Salt
  • 10ml Cooking Oil
  • 100ml Kara Coconut Cream

METHOD:

  1. Cover prawn with the corn flour. Deef fry the prawn in hot oil for 1min. Dish out and drain.
  2. Heat the wok with oil.Saute the garlic, ginger flower, onion, lemon grass, dry prawn and dry chili until fragrant.
  3. Use slow heat cook the sauce in 20min .Add in sugar,oyster sauce, salt and kara coconut cream
  4. Mix well the prawn and the sauce .Slow heat cook for 1min and ready to serve.

Rendang Beef

Rendang Beef

INGREDIENTS:

Item
  • 1kg Beef Meat
  • a bit Kunyit Powder
Sauce
  • 50gm Sugar
  • 25gm Dry Chili
  • a bit Salt
  • 200ml Kara Coconut Cream
  • 50gm Kerisik
  • 10ml Cooking Oil
  • 5gm Ginger
  • 20gm Garlic
  • 50gm Onion
  • a bit Lime Leaf

METHOD:

  1. Mix beef meat and kunyit powder and deep fry for 2 minutes. Dish out and drain.
  2. Heat the wok with oil.Saute the garlic, ginger, onion and dry chili until fragrant.
  3. Use slow heat cook the sauce in 20 minutes. Add in sugar, kerisik, salt and kara coconut cream
  4. Add in lime leaf and beef meat, mix well and ready to serve.

SUP JAGUNG DAUN KETUMBAR

SUP JAGUNG DAUN KETUMBAR BAHAN:
  • 400 ml. Kara coconut cream
  • 200 g. jagung manis didalam tin
  • 1 biji jagung (dipotong kepingan sederhana besar)
  • 2 tangkai daun ketumbar (dicincang kasar)
  • 1 biji bawang besar dikisar halus
  • 2 ulasa bawang
  • 1 sm halia
  • 1 biji cili merah (dihiris nipis)
  • 1 sudu kecil jus limau
  • 1 sudu kecil serbuk belacan jika suka
  • Sedikit minyak jagung untuk memasak
  • Air atau stok ayam
  • Garam dan serbuk lada hitam

CARA MEMBUAT :

  1. Panaskan minyak dan tumis bahan kisar, cili merah dan biar wangi.
  2. Masukkan Kara coconut cream, sedikit air atau stok ayam. Kacau biar didih.
  3. Masukkan jagung, jus limau, serbuk belacan, garam dan serbuk lada hitam.
  4. Apabila jagung telah lembut, masukkan daun ketumbar dan alihkan dari api.
  5. Hidang panas dengan nasi atau dimakan sebagai pembuka selera.

TIP MASAKAN: tambah ‘green peas’ dan lobak merah untuk rasa lebih enak.

AYAM KARI HIJAU DAN LABU KUNING

AYAM KARI HIJAU DAN LABU KUNING BAHAN:
  • 400 g. peha ayam (dibersihkan dan ditoskan)
  • 400 ml. Kara coconut cream
  • ½ biji labu kuning (dibuang kulit dan dipotong kiub sederhana besar)
  • 3 sudu besar campuran kari hijau
  • 1 sudu besar sos ikan atau petis
  • 1-2 sudu kecil gula perang
  • 2 tangkai daun ketumbar
  • 1 helai daun kunyit
  • Air secukupnya
  • Garam

HIASAN:

  • Hirisan cili hijau dan merah

REMPAK KARI HIJAU:

  • 1 batang serai
  • 3 biji cili hijau
  • 1 biji bawang besar
  • 3 ulas bawang putih
  • 2 sm. halia
  • ½ sudu kecil serbuk jintan putih
  • 2 tangkai daun ketumbar
  • ½ sudu kecil serbuk lada putih
  • 1 sudu kecil serbuk ketumbar
  • 2 sudu besar sos ikan
  • 1 sudu besar serbuk belacan
  • 2 sudu besar jus limau
  • 1-2 sudu kecil gula Melaka
  • 100 ml. Kara coconut cream

CARA MEMBUAT :

  1. Rempah kari hijau: kisar semua bahan hingga halus dan dinginkan.
  2. Panaskan minyak dan tumis rempah kari hijau. Masukkan sos ikan, gula, daun kunyit, daun ketumbar dan biar wangi.
  3. Tambah air dan masukkan ayam dan labu. Biar hingga ayam dan labu lembut dan tuang Kara coconut cream dan biar didih sepenuhnya.
  4. Biar suam. Hias sebelum dihidang bersama nasi kegemaran atau roti.

TIP MASAKAN: selain labu kuning, ubi kentang atau ubi keledek bolih juga digunakan.

NASI LEMAK WANGI KARA

NASI LEMAK WANGI KARA BAHAN:
  • 400 g. beras basmathi (direndam 20 minit)
  • 400 ml. Kara coconut cream
  • 400 ml. air
  • 2 helai daun pandan
  • 1 sudu besar minyak masak
  • 1 batang serai (diketuk sahaja)
  • 1 biji bawang sederhana besar (dihiris nipis)
  • 1-2 sudu kecil garam
  • Sambal ikan bilis
  • Hirisan timun
  • Telur rebus
  • Ikan bilis goreng

CARA MEMBUAT :

  1. Bersihkan beras dan ketepikan.
  2. Panaskan minyak dan masukkan daun pandan, serai, bawang, garam dan biar wangi.
  3. Masukkan beras dan tambah Kara coconut cream serta air. Masak hingga nasi lembut dan wangi.
  4. Kacau dan biar suam.
  5. Hidang bersama sambal ikan bilis, ikan bilis goring, timun dan telur rebus.

TIP MASAKAN: untuk nasi yang lebih enak, gunakan minyak sapi.

Nyonya fish head curry

Nyonya fish head curry INGREDIENTS:
  • 6-8 Tbsps cooking oil
  • Ground spicepaste:
    • 1cm [5 g] young ginger, skinned
    • 10 shallots [125g], sliced
    • 3 cloves garlic [12g]
    • 5 red chilies [70g], sliced
    • 1 knob of galangal [12g], sliced
    • 10 stalks dried chilies, soaked and cut into pieces
    • 2 stalks of lemongrass [30g], (white part only)
    • 2cm turmeric [10g]
    • 1 tsp cumin seeds
    • 3 Tbsps coriander seeds
  • 2 sprigs curry leaves
  • 500- 550 ml water
  • 10 g tamarind paste + 250 ml water, strained
  • 4 okras/ladies finger, blanched and refreshed
  • 1 eggplant, cut into bite size pieces
  • 650 -750 g of fish head and fish fillet cut into large pieces
  • 2 tomatoes, wedged
  • 1 big onion, wedged
  • 1 pkt [200ml] KARA coconut milk
  • 1 stalk wild ginger flower 'bunga kiantan' sliced thinly
  • 1 Tbsp sugar
  • 1 tsp salt or to taste

Garnishing: 3 sprigs Mint leaves & 1 sprig coriander leaves

METHOD:

  1. Using an electric blender, finely grind spicepaste; adding a little water to move the blades.
  2. Heat oil in a non-stick pan or wok, sauté ground spicepaste stirring continuously until spicepaste is fragrant and oil starts to emerge.
  3. Add the curry leaves and sauté for a few seconds before adding water and tamarind juice.
  4. Add the okra, eggplant and simmer almost tender, add the fish head and meat, tomatoes, onions, KARA coconut milk, wild ginger flower.
  5. Season to taste with sugar and salt.
  6. Once fish is tender, turn off heat and garnish with mint leaves & coriander leaves
  7. Serve with steaming hot rice or any bread.

Note: please use very fresh fish to cook this dish

Spicy and Sour Tamarind Mackerel with Ginger Flower

Spicy and Sour Tamarind Mackerel with Ginger Flower

Mackerel in Coconut Cream Cravy with Cherry Tomato

Mackerel in Coconut Cream Cravy with Cherry Tomato

Asam Laksa Special with Mackerel

Asam Laksa Special with Mackerel

Pineapple Fried Rice with Mackerel

Pineapple Fried Rice with Mackerel

Oven Baked Macaroni with Mackerel

Oven Baked Macaroni with Mackerel

Cream Crackers Lasagna with Mackerel

Cream Crackers Lasagna with Mackerel

Coconut Cream Rice with Rendang Style Mackerel

Coconut Cream Rice with Rendang Style Mackerel

Kerabu Blue Rice with Crispy Mackerel

Kerabu Blue Rice with Crispy Mackerel