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Napoli Master Paste

  • Shallot paste 250 g
  • Ginger Paste 60 g
  • Spice Bag 16 g
  • Garlic Paste 60 g
  • Corn Oil 60 g
  • Water 250 ml

Aromatic

  • Vermicelli Rice (BeeHoon) 300 g
  • Chicken Cubes 100 g
  • Tauchu paste 20 g
  • Chilli Paste 20 g
  • Corn Oil 40 g

Seasoning and compliments

  • Fish Sauce 5 g
  • Carrot (julienne) 25 g
  • Chives 30 g
  • Beansprout 70 g
  • Beancurd 70 g
  • Eggs (julienne) 50 g

Garnish

  • Coriander Leaf 5 g
  • Fried Shallots 5 g
  1. Napoli Master Paste

    • Heat up corn oil, sautéed all ingredients (except Knorr Napoli Tomato Sauce Mix and Water) till fragrant.
    • Lower down the heat, add Napoli Tomato Sauce Mix and Water and bring to boil.
    • Let it simmer for 5 minutes.
  2. Aromatic

    • Sauteed all ingredients including Napoli Master Paste till fragrant.
    • Add in the chicken chunk to cook and then add bee hoon.
  3. Seasoning and compliments

    • Low down the heat, add all seasonings (Knorr Chicken Stock and fish sauce) and ingredients.
    • Sit well to balance flavor.
  4. Garnish

    • Remove from heat and garnish accordingly