Recipes

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Recipes

Serves 2 | Preparation Time: 15 mins

INGREDIENTS

1 tbsp Knife Rice Bran Oil

½ tsp Knife Thai Fish Sauce

25 gm White onion, sliced

2 cloves Garlic, minced

1 tsp Sambal belacan

1 tbsp Tomato sauce

1 tbsp Chilli sauce

1 tsp Ketchup manis

1 no. Egg

25 gm Fresh prawn, peeled

25 gm Cabbage, sliced

25 gm Green peas

150 gm Fresh yellow noodle

25 gm Choy sum

1 no. Fresh tomato, diced

1 no. Small lime, halved

2 tsp Fried shallots (optional)

Serves 4 | Preparation Time: 30 mins

INGREDIENTS

1 tbsp Knife Premium Cooking Oil

1 tbsp Knife Thai Fish Sauce

250 gm White Fish, cut into big cubes

75 gm Red curry paste

1 no. Egg yolk

1 tsp Sugar

¼ cup Long beans, thinly sliced 

2 tbsp Thai basil, sliced

3 nos. Kaffir lime leaves, chiffonade

Serves 2 | Preparation Time: 15 mins

INGREDIENTS

2 tbsp Knife Premium Cooking Oil

100 gm Firm tofu, cubed or cut lengthwise

10 gm Garlic, minced

15 gm Shallot, minced

5 gm Preserved turnip, chopped 

100 gm Squid, blanched

6 nos. Prawn, blanched

250 gm, Pad Thai rice noodles, soaked

¼ cup, Water

1 tsp Knife Thai Fish Sauce

1½  tbsp Tamarind juice

1 tsp Sugar

2 nos. Eggs

30 gm Chinese chives, cut 1 inch long

20 gm Beansprouts

1 tbsp Chili flakes

2 tbsp Peanuts, crushed

1 wedge Lime

Serves 4 | Preparation Time: 30 mins

INGREDIENTS

2 tbsp Knife Premium Cooking Oil

300 ml UFC Velvet Coconut Milk Unsweetened

2 stalks Curry leaves

150 gm Rempah kuning

3 tbsp Meat curry powder

400 gm Jackfruit, unripe

300 ml Water

1 tsp Salt

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