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Curry Chicken Paste

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Cooking Instruction

Step 1: Put 1 packet of Tean’s Gourmet Paste for Chicken Curry, 1.5kg chicken pieces and 2 potatoes (cut into wedges) into the wok. Mix and fry for 5 minutes under medium heat.

Step 2: Add in 250ml to 500ml of water and simmer under low heat and boil for 15 minutes or until the meat and potatoes are cooked.

Step 3: Add in 200ml of coconut milk, stir well and bring to a quicker boil. Time to taste the Malaysian flavour!

Curry Laksa Paste

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Cooking Instruction

Step 1: Mix one packet of Tean’s Gourmet Paste for Curry Laksa in 1.5 litre of boiling water. Heat it to boiled status.

Step 2: Add in 150mll of coconut milk and 100g fried bean curds. Bring to boil.

Step 3: Prepare cooked yellow noodles and bean sprouts in a bowl, add in your favourite food into the bowl such as meat, fish cakes, mint leaves and eggs. And pour the boiled Laksa soup into the bowl! Time to treat yourself well!

Tom Yum Paste

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Cooking Instruction

Step 1: Mix one packet of Tean’s Gourmet Paste for Tom Yum in 650ml of boiling water, bring to boil.

Step 2: Add in 300g squids, 200g prawns, 1 tomato (cut in wedges), 100g abalone mushrooms, 100g baby corns, and 6 Thai chillies. Bring to boil and continue to cook for 3 minutes.

Step 3: Add in some coriander leaves and serve hot. Time to treat yourself well!

Prawn Paste

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Cooking Instruction

Step 1: Mix one packet of Tean’s Gourmet Paste for Prawn Noodle with 1500ml of water. Bring to boil and keep boiling under low fire.

Step 2: Blanch 600g of fresh yellow noodles and 60g of bean sprouts, place evenly into 6 big bowls.

Step 3: Gamish noodles with slices of cooked meat, cooked prawn, hard-boiled egg, fried shallot and spring onion. Pour hot boiling soup onto noodles. Time to treat yourself well!

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Black Pepper Sauce
Black Pepper Sauce

Black Pepper Sauce

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