Recipes

Simple Vegetarian Recipes

STEAMED COD FISH IN SOY SAUCE

Product Used  Ahimsa Cod Fish Fillet (S size)
Ahimsa Seafood Flavor Seasoning Powder
Ahimsa Premium Soy Sauce
Serving Size 2 to 3 person
Cooking Method Steamed
Preparation Time 10 minute
Cooking Time 20 minute

Ingredients:   Sauce Ingredients:  
1 pc (S size) Ahimsa Cod fish fillet ½ tbs Sugar
50 gm  Young ginger julienne 1/3 teaspoon Pepper powder
60 gm Black mushroom julienne 1 tbs Ahimsa Seafood Flavor Seasoning Powder
20 gm Coriander  3 tbs Water
1 tbs Sesame oil 3 tbs Ahimsa Premium Soy sauce

Method :
  1. Combine all the ingredients for the sauce in a pot and cook until it is boiling and keep a side.
  2. Add young ginger julienne, black mushroom julienne on top of the Cod fish fillet.
  3. Steamed the fish. (Small Cod fish fillet steamed about 5 to 8 minutes.)
  4. After remove the water from the fish, then pour the sauce made earlier and Sesame oil on top of the fish.
  5. Add coriander as garnish and ready to serve.

 

 

AROMATIC NYONYA LIME GOOSE

Product Used 

Ahimsa Goose Meat
Ahimsa Chicken Flavor Seasoning Powder

Serving Size 2 to 3 person
Cooking Method Stir-Fried
Preparation Time 15 minute
Cooking Time 25 minute

Ingredients:   Sauce Ingredients:  
300 gm Ahimsa Goose Meat 1 tbs Ahimsa Chicken Flavor Ahimsa Chicken Flavor
2 tbs Chili paste ½ teaspoon Fine salt
2 pcs Lemongrass stalks roughly chopped, bulbous end only 3 tbs Sugar
1 pcs Wild Ginger Flower    
60 gm  Fresh Turmeric or (powder)    
4 tbs Olive oil    
4 pcs Kaffir lime leaves, thinly julienned    
100 ml Coconut milk    
2 tbs

Tamarind puree or lime juice

   

Gargnish

1 lime ring, or lime leaves

Method

  1.  lend the wild ginger flower, lemongrass, turmeric together in a food processor or mortar and pestle to form a paste.
  2. Heat the Olive oil in a wok over medium heat and sauté the blended paste until aromatic.
  3. Add the Ahimsa Goose Meat and Kaffir lime leaves and stir-fried until the meat has browned.
  4. Add the coconut milk and the tamarind puree or lime juice, reduce the heat and simmer for 5 minutes.
  5. Until the liquid has reduced and is thick and aromatic.
  6. Pour onto a serving dish and garnish with lime ring or leaves.
  7. Serve hot with rice or bread.

 

CURRY MUTTON WITH POTATO

Product Used 

Ahimsa Cheese Mutton Meat
Ahimsa Curry Paste

Serving Size 2 to 3 person
Cooking Method Stew
Preparation Time 15 minute
Cooking Time 30 minute

Ingredients:  
300 gm Ahimsa Cheese Mutton Meat
150 gm Potato cut into pieces
300 ml Water
10 gm

Curry leaf

300 ml  Cooking oil (for fried potato)
60 ml Cooking oil
100 gm Ahimsa Curry Paste
100 ml Coconut milk

Method

  1. Ready one pot or wok add 300 gm of cooking oil and heat up to medium hot then add potato piece fried until gold brown or 3 to 4 minute then remove keep a side.
  2. In another pot add 60 gm Cooking oil, heat up to medium hot add Ahimsa Curry Paste stir fried for 2 minutes until fragrant is emitted..
  3. Then add potato and curry leaf and cook for 3 minutes.
  4. Add Ahimsa Cheese Mutton Meat and cook for 3 minute then add 200 ml of water and stew for 15 to 20 minute or until potato become tender.
  5. Add coconuts milk and stir well until boiling then remove pot from the heat.
  6. Pour onto a serving dish, ready to serve with rice or bread

 

STIR-FRIED SQUID RING WITH DRIED CHILI

Product Used 

Ahimsa Squid Ring
Ahimsa Kung Po Paste

Serving Size 2 to 3 person
Cooking Method Stir-Fried
Preparation Time 15 minute
Cooking Time 25 minute

Ingredients:   Sauce Ingredients:  
130 gm Ahimsa Squid Ring 5 tbs Ahimsa Kung Po Paste mixed with
20 gm Young ginger slice 2 tbs mixed with
15 gm Dried chili short lengths 1 tbs

Corn Starch

25 gm Green capsicum cut into piece    
60 ml

Cooking oil

   
10 ml

Sesame oil

   

Method

  1. Ready one clean wok and add in water and bring it up to boiling. Then add in squids ring till boiling again then remove and drain.
  2. Heat up wok add a little cooking oil and add 60 gm of ginger slice, dried chili, quickly stir well until fragrance.
  3. Add the green capsicum and squid.
  4. Quickly add Ahimsa Kung Po Paste mixed with 2 tablespoon of  water and stir well.
  5. Add corn starch last, sesame oil and some cooking oil. Dish out and ready to serve.

 

STIR-FRIED MAMI PRAWN

Product Used 

Ahimsa Prawn (peel)
Ahimsa Mami Flavor Sauce
Ahimsa Crisp Flour

Serving Size 2 to 3 person
Cooking Method Stir-Fried
Preparation Time 15 minute
Cooking Time 15 minute

Ingredients:   Sauce Ingredients:  
150 gm Ahimsa Prawn (peel)   5 tbs Ahimsa Mami Flavor Sauce mixed with
60 gm Ahimsa Crisp Flour 2 tbs Water
300 ml Cooking oil (for deep frying)  

 

50 ml Cooking oil (for stir-fried)    
10 ml

Sesame oil

   
25 gm

Iceberg lettuce

   

Method

  1. Marinade Ahimsa Prawn (peel) with Ahimsa Crisp Flour into a bowl.
  2. Get ready a clean wok or pot and add in 300ml cooking oil and heat up to medium hot slowly add the marinade prawn deep fried until golden brown and fragrance then remove and drain.
  3. Get ready a serving dish (plate) with iceberg lettuce on top.
  4. Heat up wok add a little cooking oil ( 60 ml ) add Ahimsa Mami Flavor Sauce and mixed with 2 tbs water then add the prawn and stir well briefly.
  5. Add in sesame oil and dish out to be ready to serve

 

RED SNAPPER ASAM PEDAS

Product Used 

Ahimsa Red Snapper 1 pc
Ahimsa Asam Sauce

Serving Size 4 to 5 person
Cooking Method Deep Fried
Preparation Time 20 minute
Cooking Time 15 minute

Ingredients:   Sauce Ingredients:  
1 pc Ahimsa Red Snapper 6 tbs Ahimsa Asam Sauce
80 gm Lady Finger cut into piece 150 ml Water
50 gm Tomato cut into wedge  

 

60 gm Pineapple cut into piece    
600 ml

Cooking oil (for deep frying)

   
60 ml

Cooking oil (for cooking)

   

Method

  1. Get ready one clean wok or pot and add in cooking oil and heat up to medium hot then slowly add in the Ahimsa Red Snapper to deep fried until golden brown and fragrance, remove and drain.
  2. Put the Ahimsa Red Snapper into a serving plate and keep a side.
  3. Add 60 ml of cooking oil into a wok and heat up to medium hot, then add in Ahimsa Asam Sauce and stir for 1 minute then add lady finger, tomato, pineapple with 150 ml water and cook until boiling.
  4. Dish out and ready to serve.
 
Home Recipes

Ahimsa Group Sdn. Bhd.

Address:
No. 28-30, Jalan 19/3, 46300 Petaling Jaya, Selangor, Malaysia.

Telephone: +6016-3303 949 - Andy Low

Ahimsa Vege Health Food Industries Sdn. Bhd.

Address:
No.17, Jalan Kesuma 2/3, Bandar Tasik Kesuma, 43700 Beranang Selangor
Malaysia

Telephone: +603-8723 2862
Fax: +603-8723 1613