Recipes
Not sure what to cook? We’ve pulled together our most popular recipes, so there’s sure to be something tempting for you to try. There's no limit to what you can cook with Prima Taste's diverse collection of products.
Laksa LaMian
Experience authentic Singaporean Laksa; a multicultural blend of herbs and spices, simmered together in a delightful coconut gravy that will bring a smile to your face.
Fish Soup LaMian
Milky, wholesome and comforting. Our gourmet Prima Taste Fish Soup LaMian is like a warm blanket on a cold day. Natural goodness that you can enjoy to the very last mouthful.
Vermicelli Rice Rolls
Fresh for fried. Our Chilli Brand Rice Vermicelli is springy with a blend of fresh ingredients rolled up in rice paper rolls. A delicious and popular appetizer.
| Ingredients | |||
| 60g Chilli Brand Rice Vermicelli | 20g Mint leaves | Sweet Coriander Dip (mix well) | 3 Chilli Padi (finely minced) |
| 8 sheets Vietnamese rice paper | 30g coriander leaves | 50g fish sauce | 50g sweet Hoi Sin Sauce |
| 160g cucumber (seed and julienne) | 80g spring onion (cut lenghwise into 18cm stalks) | 100ml lime juice | 30g coriander leaves (roughly chopped) |
| 150g bean sprouts (blanched) | 80g butter lettuce leaves | 2 cloves garlic (peel & mince) | 50g roasted peanuts (crushed) |
| 20g sweet Thai basil leaves (roughly cut) | 8 cooked prawns (shell, devein & halve) | 20g caster sugar | 50ml water |
Method :
- Soak Chilli Brand Rice Vermicelli in warm water for 20-30 mins. Drain and cook in boiling water for 1-2 mins. Strain and briefly rinse under running water or plunge into ice water to chill. Drain and set aside.
- Lay rice paper on tray or chopping board. Using a clean damp cloth, wet rice paper thoroughly to soften. Place a layer of rice vermicelli on top. Add a little cucumber, bean sprouts, basil leaves, mint leaves, coriander leaves, spring onion and butter lettuce. Roll up and wrap in sliced prawn at the end.
- Serve prawn and vermicelli rolls with Sweet Coriander Dip.
FISH SOUP BEE HOON
 INGREDIENTS |
|||
|---|---|---|---|
| 1 packet of Chilli Brand Fish Head Rice Vermicelli (400g) |
2 spring onions, cut into 2″ lengths | 2 tbs Shaoxing wine | 300g chye sim or any other leafy vegetable, cut into bite-sized lengths |
| 3 tbs ikan bilis | 2L chicken stock | 2 tbs fish sauce | 300g white fish, sliced |
| 3 tbs haebee | 2 tomatoes, cut into quarters | 2 tbs palm sugar | |
| 1 thumb sized piece of ginger | 1 can evaporated milk | Salt, to taste | |
Method :
- Fry ikan bilis, haebee, ginger, and spring onions until aromatic.
- Add chicken stock and evaporated milk and bring to the boil.
- Add tomatoes and simmer until almost breaking up.
- Season with Shaoxing wine, fish sauce, palm sugar, and salt.
- Add vegetables and fish, and simmer until cooked.
- Soak Chilli Brand Fish Head Rice Vermicelli in room temperature water for 15 – 20 minutes until loosened, then blanch in hot water for 15 minutes or until soft and ready to eat.
- Add to Fish Soup and serve.