Ingredients: - 1 packet of Dollee Curry Laksa Paste 200g (Serves 4 bowls). - Seafood (I used prawns and fish fillets in the show). - Rice vermicelli (Can be replaced with pasta). - Coconut milk or coconut cream 400ml (NB the packet instructions suggest 200ml - Garnishing – Coriander or mint leaves Steps:
Boil rice vermicelli. Distribute into bowls.
Boil 1200ml water (use 1400ml if using only 200ml coconut milk/cream). Add Dollee Curry Laksa Paste.
Recipe - 1 x whole fish or fish fillets, about 700g 2 Tbsps cornflour or tapioca flour 4 Tbsps cooking oil For the sauce - 1 x pack Dollee Seafood Curry Paste 400ml water 250ml coconut cream some kaffir lime leaves (optional) 2 tomatoes, quartered (optional) Method - 1. Drench the fish with some cornflour or tapioca flour. 2. Heat oil in frying pan and pan-fry fish until cooked through. 3. Combine the curry paste with all the other sauce ingredients and heat through. 4. Pour over fish and serve.
Ingredients: - A bottle of Dollee Sambal 200g - 2 tsps Amoy Soya Sauce - A large fish fillet - A bottle of Dollee Hainanese Chicken Rice paste 240g - 3 cups of rice - 4 ½ cups of water - 1 Tbsp cooking oil (optional) - Garnishing – coriander or mint
Steps: 1. Combine rice, water, cooking oil and Dollee Hainanese Chicken Rice Paste in a saucepan, cover and bring to a boil on high heat. 2. Reduce the heat to the lowest setting and continue to cook, covered for about 10 minutes. Remove from heat and keeping lid covered, rest for 5 minutes before serving. 3. Wrap fish with sambal and Amoy soya sauce in aluminium tin foil. Let it grill over fire. 4. Serve fish with a side of rice. 5. Garnish with coriander or mint Leaves.
