Pork with Pineapple & Pak Choi

1.5kg Pork loin, thinly sliced1tbsp Lemon juice1tbsp KNORR Chilli Paste1tbsp FLORA Oil2tsp Salt4tbsp Oil150g Pineapple slices150g Shredded pak choi*100ml KNORR Chicken Paste Bouillon1.1L KNORR Cantonese Sweet & Sour Sauce2tbsp Chopped coriander

1 Marinate pork slices in lemon juice, chilli paste, oil and salt for 90 minutes under refrigerated conditions. 2 Heat a little oil in a wok and fry the pork, a little pineapple and pak choi, in small batches, on a high heat, moving continuously till lightly browned all over. Remove and keep hot. Repeat with remaining pork, pineapple and pak choi.3 Remove excess oil and de-glaze pan, add the stock and reduce by half. Add the KNORR Cantonese Sweet & Sour Sauce, the pork, pineapple and pak choi bring to the boil and simmer for 2-3 minutes.

Serving SuggestionServe pork piping hot on a bed of plain boiled rice with the KNORR Cantonese Sweet & Sour Sauce and garnish with chopped coriander.

*Chinese Lettuce

Oriental Brochure Recipes

Steamed Sweet & Sour Salmon

10 x 150g Salmon fillets5tsp Cracked black peppercorns2tsp Salt2tbsp Chopped coriander2tbsp FLORA Oil2tbsp KNORR Garlic Herb Paste1tbsp Grated ginger1.1L KNORR Cantonese Sweet & Sour Sauce2tbsp Chopped coriander

1 Marinate salmon, in suitable heat proof dishes, in peppercorns, coriander, oil, garlic and ginger, double seal with clingfilm for at least 90 minutes under refrigerated conditions.2 Place the dishes of marinated salmon, double sealed with clingfilm, in a pre-heated steamer and cook salmon thoroughly for approximately 15 minutes.3 Bring the KNORR Cantonese Sweet & Sour Sauce to boil and simmer for 2 minutes.

Serving SuggestionServe the salmon piping hot on a bed of KNORR Egg Noodle Nests with the KNORR Cantonese Sweet & Sour Sauce, garnish with chopped coriander and serve with bowls of KNORR Spicy Vegetable Crackers.

Prawns in batter with Sweet & Sour Dipping Sauce

250g Flour plain2tsp Salthalf tsp White pepper2tsp Baking powder300ml Water2tsp Cider vinegar50 King prawns, shelled with tails on5tbsp Flour1L KNORR Cantonese Sweet & Sour Sauce 2tbsp Chopped coriander

1 Make up the batter to a smooth paste by blending the flour, salt, pepper, baking powder, water and cider vinegar.2 Add the KNORR Cantonese Sweet & Sour Sauce to a saucepan, bring to the boil and simmer gently for 2 minutes.3 Pre-heat a deep fryer with clean oil to 190ºC(375ºF). Pass the prawns through the flour and the batter and fry in small batches till golden brown all over.

Serving SuggestionServe the prawns piping hot garnished with lemon wedges and serve with bowls ofKNORR Cantonese Sweet & Sour Sauce, boiled rice and KNORR Giant Prawn Crackers.

Sweet & Sour Vegetables

300g Sliced onions300g Sliced red peppers300g Mange tout300g Sliced mushrooms200g Pak choi*100g Bean sprouts2tsp Salt4tbsp FLORA Oil100ml KNORR Vegetable Paste Bouillon - medium strength1.1L KNORR Chunky Sweet & Sour Sauce2tbsp Chopped coriander

1 Wash prepared vegetables and rinse, season with a little salt.2 Heat a little oil in a wok or large frying pan; fry vegetables in small batches, on a high heat, moving continuously. Remove and keep hot.3 Repeat with the remaining vegetables.4 Remove any excess oil and de-glaze pan with stock and reduce by half. Add the KNORR Chunky Sweet & Sour Sauce and vegetables, bring to the boil and simmer for 2-3 minutes.

Serving Suggestion Serve vegetables piping hot on a bed of cooked plain boiled rice with the KNORR Chunky Sweet & Sour Sauce, garnish with chopped coriander and serve with bowls of KNORRGiant Prawn Crackers.

*Chinese Lettuce

Sweet & Sour Chicken

2tsp Salt2tbsp Cornflour1.5kg Chicken breast, thinly sliced100ml FLORA Oil20 Spring onions, roughly chopped100ml KNORR Chicken Paste Bouillon1.1L KNORR Chunky Sweet & Sour Sauce2tbsp Chopped coriander

1 Toss the chicken slices in the salt and cornflour.2 Heat a little oil in a wok and fry the chicken, in small batches with the spring onions, on a high heat, moving continuously till lightly browned all over, remove and keep hot. 3 Repeat with remaining chicken and spring onions.4 Remove excess oil and de-glaze pan with the stock, and reduce by half. Add the KNORR Chunky Sweet & Sour Sauce, the chicken and spring onions bring to the boil and simmer for 2-3 minutes.

Serving Suggestion Serve chicken piping hot on a bed of cooked egg noodles with the sauce poured over, garnish with chopped coriander.

Pork, Garlic & Coriander Chinese Dumplings

1 kg Minced pork2tbsp KNORR Garlic Herb Paste10 Spring onions, finely chopped2tbsp Chopped coriander2tsp Salt2tbsp Sherry2tbsp Cornflour500g Chinese dumpling paste2L KNORR Chicken Paste Bouillon – medium strength1.1L KNORR Chunky Sweet & Sour Sauce2tbsp Chopped coriander

1 Mix in pork, garlic, spring onions, salt, coriander, sherry and cornflour.2 Roll out pastry to pasta thin proportion and using 4cm round cutter cut out 100 rounds of paste. 3 Place a rounded tsp of pork filling in each round of paste, wet half the edges with water lift over half paste and seal in a half moon shape.4. Bring the stock to the boil and gently poach dumplings, a few (10) at a time until thoroughly cooked, approximately 5 minutes. Bring sauce to the boil and simmer for 2–3 minutes.

Serving SuggestionServe dumplings in a bowl with the KNORR Chunky Sweet & Sour Sauce, garnish with chopped coriander and serve with bowls of KNORR Spicy Vegetable Crackers.

Tofu Dippers

250g Flour plain2tsp Salthalf tsp White pepper2tsp Baking powder300ml Water2tsp Cider vinegar1.2L KNORR Shanghai Black Bean Sauce1.2kg Tofu slices5tbsp Flour2tbsp Chopped coriander10 Lime wedges

1 Make up batter to a smooth paste by blending flour, salt, pepper, baking powder, water and cider vinegar.2 Add KNORR Shanghai Black Bean Sauce to a saucepan, bring to boil and simmer gently for 2 minutes.3 Pre-heat a deep fryer with clean oil to 190ºC (375ºF). Pass the tofu slices through flour and batter and fry in small batches till golden brown all over.

Serving SuggestionServe the tofu piping hot garnished with lime wedges and coriander served with bowls of KNORR Shanghai Black Bean Sauce, pan fried shallot and egg fried rice and KNORR Spicy Vegetable Crackers.

Steamed Cod Fillet in Shanghai Black Bean Sauce

10 x 150g Cod fillets2tbsp Lemon juice2tbsp Chinese wine or dry sherry2tbsp KNORR Garlic Herb Paste2tbsp Chopped coriander2tbsp FLORA Oil1.2L KNORR Shanghai Black Bean Sauce2tbsp Chopped coriander

1 Marinate cod, in suitable heat proof dishes, in lemon juice, Chinese wine or sherry, garlic, coriander and oil. Double seal with clingfilm and marinate for at least 90 minutes under refrigerated conditions.2 Place dishes of marinated cod, double sealed with clingfilm, in a pre-heated steamer and cook cod, thoroughly, for 15 minutes.3 Bring KNORR Shanghai Black Bean Sauce to boil and simmer for 2 minutes.

Serving SuggestionServe the cod piping hot on a bed of garlic infused KNORR Egg Noodle nests with the KNORR Shanghai Black Bean Sauce, garnish with chopped corianderand serve with bowls of KNORR Giant Prawn Crackers.

Beef & Black Bean Stir-Fry

1.5kg Beef topside, thinly slicedquarter tbsp KNORR Garlic Herb Paste1tbsp Grated fresh ginger5tbsp Lime juice1tsp Sugar1.5tsp Salt50ml Oil500g Onion, thickly sliced900ml KNORR Chicken Paste Bouillon – medium strength3tbsp Dry sherry200g KNORR Shanghai Black Bean Paste

1 Combine the beef, garlic, ginger, lime juice, sugar and salt in a suitable bowl,cover and refrigerate for up to 3 hours or as required.2 Add a little oil to a wok and adjust to a high heat. Fry off the beef a few piecesat a time adding further oil as required. Remove and keep hot. 3 With the remaining oil stir-fry the onions for approximately 2 minutes tilllightly browned and tender. Remove and keep hot with the beef.4 Drain any excess oil from the wok, add the stock, sherry, andKNORR Shanghai Black Bean Paste, bring to the boil and simmer for 2-3 minutes.

Serving SuggestionServe the beef and onions, in suitable serving dishes, piping hot with bowlsof KNORR Egg Noodle nests and KNORR Giant Prawn Crackers.

Lamb Meatballs Chinese Style

1.4kg Lean minced lamb2tsp Salt100g Finely chopped onion2tbsp Fresh chopped coriander1tbsp KNORR Garlic Herb Paste1tbsp KNORR Chilli Paste2 Egg whites1tbsp FLORA Oil100ml KNORR Chicken Paste Bouillon 1.1L KNORR Shanghai Black Bean Sauce2tbsp Chopped coriander

1 Place lamb, salt, chopped onion, coriander, garlic, chilli paste and egg whites in a bowl and bind together. Divide into 100 even sized lamb meatballs.2 Heat a little oil in wok and fry meatballs, in small batches, on a high heat, moving continuously till lightly browned all over. Remove and keep hot. 3 Repeat with remaining meatballs.4 Remove excess oil and de-glaze pan with stock and reduce by half. Add the KNORR Shanghai Black Bean Sauce and the lamb meatballs, bring to the boil and simmer for 2-3 minutes.

Serving SuggestionServe lamb meatballs piping hot on a bed of garlic oil infused noodles with KNORR Shanghai Black Bean Sauce, garnish with chopped coriander and serve with bowls of KNORR Spicy Vegetable Crackers.

Shredded Beijing Five Spice Beef

1.5kg Thinly sliced topside of beef1tbsp KNORR Garlic Herb Paste1tbsp Lemon juice1tbsp KNORR Chilli Paste1tbsp FLORA Oil2tsp Salt3tbsp FLORA Oil100ml KNORR Chicken Paste Bouillon1.1L KNORR Beijing Five Spice Sauce2tbsp Chopped coriander

1 Marinate beef slices in garlic, lemon juice, chilli paste, oil and salt for at least 90 minutes under refrigerated conditions. 2 Heat a little oil in a wok and fry beef on high heat, moving continuously till lightly browned all over. Remove and keep hot. 3 Repeat with remaining beef.4 Remove excess oil and de-glaze pan with the stock and reduce by half. Add the KNORR Beijing Five Spice Sauce and beef bring to the boil and simmer for 2-3 minutes.

Serving SuggestionServe beef piping hot on a bed of plain boiled rice with the KNORR Beijing Five Spice Sauce poured over, garnish with chopped coriander and serve with bowls of KNORR Spicy Vegetable Crackers.

Twice Cooked Pork Chinese Style

1.3kg Boiled pork loin, thinly sliced2tbsp Lime juice2tsp Palm sugar2tsp KNORR Chilli Paste2tbsp KNORR Garlic Herb Paste2tbsp Finely grated ginger4tbsp FLORA Oil 20 Chopped spring onions200g Chopped pak choi*100ml KNORR Chicken Paste Bouillon 1.1L KNORR Beijing Five Spice Sauce2tbsp Chopped coriander

1 Mix pork slices together with lime juice, palm sugar, chilli, garlic and ginger.2 Heat oil in a wok and fry the pork, on a high heat, moving continuously till lightly browned all over, remove and keep hot.3 Repeat with remaining pork.4 Remove excess oil and de-glaze pan with stock, add spring onions and pak choi, reduce by half.Add the KNORR Beijing Five Spice Sauce and pork, bring to boil and simmer for 2-3 minutes.

Serving SuggestionServe pork piping hot on a bed of cooked plain boiled rice with KNORR Beijing Five Spice Sauce pouredover, garnish with chopped coriander and serve with bowls of KNORR Spicy Vegetable Crackers.

*Chinese Lettuce

Spicy Chinese Pork Ribs

3.75kg Trimmed pork spare rib slabs100g KNORR Peking Hoi Sin Paste100ml Soy sauce100ml Dry sherry3 Eggs, lightly beaten100g Plain flour125ml FLORA Oil1.2L KNORR Beijing Five Spice Sauce

1 Place ribs in a large saucepan cover with cold water; bring to the boil and simmer till the ribs are almost cooked through, about 10 minutes. Drain and dry with absorbent kitchen paper.2 Blend the KNORR Peking Hoi Sin Sauce, soy sauce, sherry,eggs and flour in a large bowl. Add the ribs and stir to coat in to the mixture.3 Add a little oil into a wok and adjust to a high heat. Fry off the ribs in batches until browned all over. Remove and keep hot. 4 Bring the KNORR Beijing Five Spice Sauce to the boil add the ribs and heat through for 2-3 minutes.

Serving SuggestionServe the ribs, piping hot on suitable serving dishes with bowls of KNORR Beijing Five Spice Sauce and serve with steamed rice.

Peking Duck

4kg Duck75ml Honey75ml KNORR Peking Hoi Sin Paste325g Cucumber, thin 8cm strips20 Spring onions, thin 8cm strips30 Prepared Chinese pancakes200ml KNORR Peking Hoi Sin Paste150ml KNORR Chicken Paste Bouillon

1 Wash the duck and drain well. Tie string round the neck of the duck and lower in to large saucepan of boiling water for 20 seconds. Drain well and dry with absorbent kitchen paper.2 Tie string to refrigerator shelf and suspend duck, uncovered over drip tray at bottom of fridge, overnight.3 Dry thoroughly with absorbent kitchen paper, place breast side up on a wire rack in a baking tray. Baste entire duck evenly with 75ml honey and 75ml KNORR Peking Hoi Sin Paste, bake in a pre-heated moderate oven for 30 minutes; turn the duck, reduce the heat to a low temperature and bake for approximately 1 hour or until tender. Slice skin and slice duck meat.4 Mix in the stock to the paste and blend well, place in to appropriate dipping bowls. Place the prepared cucumber and onions in small bowls or dishes.5 Place a bamboo steamer on top of a pan of simmering water, line with a clean kitchen cloth or clingfilm and gently heat through the prepared pancakes for 2 minutes.

Serving SuggestionServe duck piping hot with the pancakes held in the bamboo steamer and with the KNORR Peking Hoi Sin Paste, cucumber and spring onions served on the side.

Pan Fried Sea Bass Fillet Szechuan Style

10 x 150g Sea Bass fillets2tbsp Lemon juice2tbsp Chinese wine or dry sherry2tbsp KNORR Garlic Herb Paste2tbsp Chopped coriander2tbsp FLORA Oil1.2L KNORR Spicy Szechuan Sauce2tbsp Chopped coriander

1 Marinate sea bass, in suitable heat proof dishes, in lemon juice, Chinese wine or sherry, garlic, coriander and oil. Double seal with clingfilm and marinate for at least 90 minutes under refrigerated conditions.2 Place dishes of marinated cod, double sealed with clingfilm, in a pre-heated steamer and cook cod, thoroughly, for approximately 15 minutes.3 Bring KNORR Spicy Szechuan Sauce to the boil and simmer for 2 minutes.

Serving SuggestionServe the cod piping hot on a bed of garlic infused KNORR Egg Noodle Nests with the KNORR Spicy Szechuan Sauce, garnish with chopped coriander and serve with bowls of KNORR Spicy Vegetable Crackers.

Szechuan Lamb with Mint & Coriander Koftas

1 kg Minced lamb2tbsp KNORR Garlic Herb Paste10 Spring onions, finely chopped3tbsp Chopped mint3tbsp Chopped coriander2tsp Cracked black peppercorns2tsp Salt2tbsp Cornflour1.1L KNORR Spicy Szechuan Sauce20 Kebab sticks pre-soaked in water2tbsp Chopped coriander

1 In a basin, mix in the lamb, garlic, spring onions, mint, coriander, peppercorns, salt and cornflour. 2 Thread minced lamb along half of the kebab sticks.3 Place the koftas on a baking tray and bake for 6 minutes in a pre-heated oven 230ºC (475ºF) gas 6, turning once. Alternatively cook under a hot grill.4 Bring KNORR Spicy Szechuan Sauce to the boil and simmer for 2-3 minutes.

Serving SuggestionServe the koftas on a bed of plain boiled rice with KNORR Spicy Szechuan Sauce poured over, garnish with coriander and serve with bowls of KNORR Giant Prawn Crackers.

Szechuan Chicken

1.5kg Chicken breast, bite size slices2tbsp KNORR Szechuan Paste6tbsp Cornflour1Œtsp Salt50ml Sesame oil10 Spring onions, chopped in 2.5cm lengths900ml KNORR Chicken Paste Bouillon – medium strength2tbsp Dry sherry150g KNORR Szechuan Paste

1 Mix the chicken breast with the 2tbsp of KNORR Szechuan Paste, toss in the cornflour that has had the salt added.2 Add a little oil in a wok and adjust to a high heat. Fry off the chicken a few pieces at a time adding further oil as required. Keep the chicken hot.3 Drain any excess oil from the wok, add the spring onions and stir-fry, add the stock, sherry, and KNORR Szechuan Paste, bring to the boil and simmer for 2-3 minutes.

Serving SuggestionServe the chicken, piping hot, on a bed of steamed rice in Chinese style bowls with the sauce poured over.

Twice Cooked Szechuan Pork

100ml FLORA Oil300g Green peppers, large dice2tsp Salt1.25kg Boiled, thinly sliced pork100ml KNORR Chicken Paste Bouillon1.1L KNORR Spicy Szechuan Sauce2tbsp Chopped coriander

1 Add a little oil into a wok and adjust to a high heat. Add the peppers and sprinkle with salt. Toss for a few seconds until all are coated with oil and turn a brilliant green. Remove from the wok and keep hot.2 Add a little more oil to the wok and adjust to a medium heat. Add pork and continue to stir-fry until it is lightly browned all over. Add the spring onions and peppers, heat through.3 Add the KNORR Spicy Szechuan Sauce, bring to the boil and simmer for 2-3 minutes. Adjust the consistency as required with the stock.

Serving SuggestionServe the pork, piping hot, on a bed of KNORR Egg Noodle Nests garnish with chopped coriander and serve with bowls of KNORR Spicy Vegetable Crackers.

Thai Exotic Prawn Curry

1.2kg Raw king prawns2tsp Cracked green peppercorns2tbsp FLORA Oil100ml KNORR Fish Paste Bouillon – medium strength150g Thick slices green banana75g Coconut shavings1.2L KNORR Thai Green Curry Sauce2tbsp Chopped basil

1 Season prawns with peppercorns. Heat oil to medium heat and pan fry lightly till prawns turn pink all over.2 Decant any excess fat and oil, add stock to prawns in the pan and reduce by half through rapid boiling. 3 Add banana, coconut and KNORR Thai Green Curry Sauce. Bring to boil and simmer for 3 minutes.

Serving SuggestionServe the prawns piping hot on a bed of steamed Thai rice with the KNORR Thai Green Curry Sauce masked over, garnish with chopped basil and serve with bowls of KNORR Spicy Vegetable Crackers.

Thai Green Chicken Curry

100ml FLORA Oil1.5kg Chicken thigh boneless fillets2tsp Salt3tsp Cracked peppercorns100ml KNORR Chicken Paste Bouillon1.1L KNORR Thai Green Curry Sauce2tbsp Shredded Thai basil

1 In a suitable sauté pan or wok add a little oil, increase to a medium to high heat. Add the seasoned chicken a little at a time and fry all over to a light brown colour. Remove and keep hot.2 Remove any excess oil from the pan, add the chicken stock and reduce by half, add the KNORR Thai Green Curry Sauce and chicken, bring to the boil and simmer for 7-10 minutes.

Serving SuggestionServe the chicken piping hot on a bed of steamed Thai rice garnished with Thai basil and bowls of KNORR GiantPrawn Crackers.

Thai Green Fish Curry

75ml FLORA oil1.25kg Red snapper fillets2tsp Salt200g KNORR Thai Green Curry Paste700ml Coconut milk200ml KNORR Fish Paste Bouillon2tbsp Fresh chopped Thai basil1tsp Palm sugar

1 In a suitable sauté pan or wok add a little oil, increase to a medium to high heat. Season the fish fillets and fry till lightly coloured on both sides. Repeat the process, remove the fish and keep hot in a suitable serving dish.2 Remove any excess oil from the pan and add the KNORR Thai Green Curry Sauce, coconut milk, sugar and stock. 3 Bring to the boil, add the fish, basil and simmer for 3 minutes.

Serving SuggestionServe separately or on a bed of Thai steamed or boiled rice with bowls of KNORR Spicy vegetable Crackers.

Aromatic Vegetable & Coriander Curry300g Diced onions300g Chopped red peppers300g Sliced courgettes300g Halved mushrooms150g Pineapple pieces100g Coconut shavings1tbsp FLORA Oil1tbsp KNORR Garlic Herb Paste1tbsp Lime juice 1tbsp Freshly grated ginger2tbsp Fresh chopped coriander2tsp Salt4tbsp FLORA Oil1.2L KNORR Thai Green Curry Sauce2tbsp Chopped basil

1 Wash prepared vegetables and rinse dry, add pineapple, coconut, oil, garlic, lime juice, ginger, coriander and salt. Mix in, cover and infuse under refrigerated conditions for at least 90 minutes.2 Heat a little oil in wok or large frying pan fry vegetables, in small batches, on high heat, moving continuously. Remove and keep hot. 3 Repeat with remaining vegetables. Add KNORR Thai Green Curry Sauce to fruit and vegetables, bring to boil and simmer for 2-3 minutes.

Serving SuggestionServe vegetables piping hot on a bed of cooked plain boiled rice with the KNORR Thai Green Curry Sauce masked over, garnish with chopped basil.

Mini fruit kebab dippers

400g Thick pineapple slices400g Thick slices green banana400g Thick apple slices, skin on150g Red pepper pieces150g Green pepper pieces5tbsp FLORA Oil3tbsp Lemon juice2tsp KNORR Garlic Herb Paste2tsp Cracked black peppercorns20 Kebab sticks1.2L KNORR Thai Red Curry Sauce2tbsp Shredded Thai basil

1 Prepare, wash and dry fruit and peppers, cut into even slices. Marinate in oil, lemon, garlic and peppercorns for up to 90 minutes. Soak the kebab sticks in water for 1-2 hours.2 Thread fruit and peppers on to sticks in alternate pieces. 3 Place the kebabs on a baking tray and bake for 6 minutes in a pre-heated oven 230ºC (475ºF) gas 6, turning once. Alternatively cook under a hot grill.4 Bring KNORR Thai Red Curry Sauce to boil and simmer gently for 2-3 minutes.

Serving SuggestionServe the kebabs piping hot on a bed of steamed mint & coriander infused Thai rice with the KNORR Thai Red Curry Sauce, garnish with shredded basil and serve with of KNORR GiantPrawn Crackers.

Thai Red Quorn™ Curry

1.2kg Quorn™ pieces2tbsp FLORA Oil100g Large diced onion200g Large diced red pepper100ml Coconut milk100ml KNORR Vegetable Paste Bouillon – medium strength1.1L KNORR Thai Red Curry Sauce2tbsp Chopped basil

1 Heat oil in a suitable pan and lightly fry Quorn™, onion and peppers on a medium to high heat, till lightly browned all over.2 Add coconut milk and stock, bring to boil, cover with a lid and simmer for 10 minutes. 3 Reduce any remaining stock to no more than 2 or 3 tablespoonfuls by rapid boiling, add KNORR Thai Red Curry Sauce, bring to boil and simmer for 2-3 minutes.

Serving SuggestionServe Quorn™ curry piping hot on a bed of plain boiled rice, garnish with chopped basil and serve with bowls of KNORR Spicy Vegetable Crackers.

Vietnamese Grilled Pork

1.5kg Minced pork8tbsp Fish sauce (Nam Pla)12 Finely minced shallots4tsp KNORR Garlic Herb Paste6tbsp Minced fresh lemon grass5tsp Cornflour3tbsp Finely chopped fresh mint9tbsp Finely chopped fresh coriander2tsp Salt & Pepper180g Sugar1.2L KNORR Vietnamese Sweet Chilli Sauce2tbsp Chopped coriander1tsp Palm sugar

1 In a large bowl, mix together pork, fish sauce, shallots, garlic, lemon grass, cornflour, mint, coriander, salt and pepper. Pre-heat an oven to 200°C (400°F) Gas 6.2 Using oiled dessert spoons shape pork into 4-5cm meatballs. Roll each meatball in sugar and place on a baking tray lined with foil or greaseproof paper.3 Bake for 15 minutes, shaking tray once or twice whilst cooking to ensure even cooking all over.4 Add the KNORR Vietnamese Sweet Chilli Sauce, to a saucepan bring to the boil and simmer for 2-3 minutes.

Serving SuggestionServe pork piping hot on a bed of coriander and garlic infused Chinese noodles with theKNORR Vietnamese Sweet Chilli Sauce.

Sweet Chilli Cauliflower Stir-Fry

1.5kg Cauliflower florets20 Spring onions, roughly chopped1tbsp KNORR Garlic Herb Paste6tbsp FLORA Oil100ml KNORR Chicken Paste Bouillon – medium strength1.1L KNORR Vietnamese Sweet Chilli Sauce

1 Wash and prepare cauliflower, rinse. Marinate with spring onions in4 tbsp oil and garlic paste.2 Heat a little oil in a wok and fry cauliflower, in small batches with the spring onions, on a high heat, moving continuously without colouring. Remove and keep hot. 3 Repeat with remaining cauliflower and spring onions.4 Remove excess oil and de-glaze pan with the stock, reduce by half. 5 Add KNORR Vietnamese Sweet Chilli Sauce, cauliflower and spring onions bring to the boil and simmer for 2-3 minutes.

Serving SuggestionServe cauliflower piping hot on a bed of boiled rice with the KNORR Vietnamese Sweet Chilli Sauce, garnish with chopped coriander andserve with bowls of KNORR Spicy Vegetable Crackers.

Steamed Prawns with Spring Onions

1.2kg Raw shelled large prawns2tsp KNORR Garlic Herb Paste2tsp Grated ginger2tsp Lemon juice1kg Chopped pak choi*1.2L KNORR Vietnamese Sweet Chilli Sauce2tbsp Chopped coriander

1 Marinate prawns in garlic, ginger and lemon juice for up to 90 minutes.Place on a bed of pak choi, in a braising dish, double seal with clingfilmand steam in a pre-heated steamer for 7-10 minutes till prawns arethoroughly cooked.2 Bring KNORR Vietnamese Sweet Chilli Sauce to the boil and simmerfor 2-3 minutes.

Serving SuggestionServe prawns piping hot on a bed of cooked pak choi and boiled rice with the KNORR Vietnamese Sweet Chilli Sauce and garnish with chopped coriander.

*Chinese Lettuce

Chicken Satay with Garlic Mayonnaise

1.5kg Chicken strips 8cm long x 1.5cm thick1.5tsp Salt75ml Oil200g KNORR Indonesian Satay Marinade Paste500g HELLMANN'S Real Mayonnaisehalf tbsp KNORR Garlic Paste10 Lemon wedges

1 Evenly combine the chicken, salt, oil and KNORR Indonesian Satay Marinade Paste in a suitable bowl. Thread the chicken strips, evenly, onto 30 bamboo skewers, place on grill trays, cover and refrigerate for up to 4 hours or as required.2 Cook in a pre-heated oven at 230ºC (475ºF ) Gas 5 for 6-8 minutes.3 Blend the mayonnaise and garlic in a suitable bowl, cover, refrigerate and use as required.

Serving SuggestionServe the Satay in suitable serving dishes on a bed of crunchy vegetable salad with the mayonnaise dip, lemon wedges and bowls of KNORR Giant Prawn Crackers.

Gado Gado

325g Chinese cabbage, finely shredded325g New cooked baby potatoes350g Baby corn cobs sliced lengthways200g Mange tout200g Carrot, sliced thinly250g Cucumber, sliced diagonally500g Fresh pineapple, coarsely chopped200g Bean sprouts2tsp Salt2tsp Ground black pepper350 Cooked and thinly sliced chicken breast5 Hard boiled eggs, halved lengthways125g KNORR Indonesian Satay Sauce Paste125ml Coconut milk125ml KNORR Chicken Paste Bouillon

1 Combine the vegetables and pineapple in a large bowl, season with salt and pepper, cover and refrigerate with the cooked chicken and eggs.2 Make up the sauce by combining the KNORR Indonesian Satay Sauce Paste, coconut milk and stock, bring to the boil and simmer for 1 minute.

Serving SuggestionArrange the salad with the chicken and boiled eggs on top and mask over with the KNORR Indonesian Satay Sauce Paste.