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Peranakan Curry

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1 Item - $10.00
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(65) 8383-9382
Member Area

Peranakan Curry

$10.00

Wangi’s Peranakan Curry Powder is noted for its aromatic scent and authentic taste, keeping true to the family’s closely guarded recipe and in preserving its strong heritage.

Free Delivery for 10 packs and above.

For any wholesale inquiry, please contact us on our contact form.

 

Category: Tag: Product ID: 296

Additional information

Best cook with

Any meat types, be it chicken, beef, pork or as a dipping sauce, or vegetables for vegetarian.
Packaging

Matt Gold Stand Up Pouch with Oval Window (with Round Bottom Gusset) & Zipper.
Nett Weight

180 grams
Shelf Life

15 months from date of production. Store away from direct heat.

Cooking Instruction

wangi food

1. Mix 90g of powder with 150ml of water into paste (Serves 4-6 persons)

2. Fry onions & grinded mixture of shallots & garlic in low heat till fragrant. Pour in paste and further stir fry with oil for 3 mins.

3. Add 1kg – 1.5kg of meat, stir and mix well for 5 mins. Add potatoes, tomatoes, a big onions and bring it to a boil in medium heat*

4. While simmering, add intermittenly 1 litre mixture of chicken broth (for taste) and water. Stir occasionally till desired consistency. Mix well and it ready to serve.

* Add water to gravy if it is too thick

** Add 200ml coconut milk / fresh milk (optional)

Find a Recipe

Crispy Fried Chicken Wings

Preparation (serves 4-6 persons)

  • 1.5kg whole chicken. Cut into bite sizes.
  • Mix 120g curry powder to 330ml of water to make a moist paste
  • 10 shallots
  • 10 cloves of garlic
  • Any meat types, be it chicken, beef, pork, fish hesd or as a dipping sauce.
  • 5-6 pieces of ginger Dice and grind together to make a paste. 1 big onion
  • 1 tomato
  • 4-6 pieces potatoes ( Cut into bite sizes )
  • 2 tbsp cooking oil
  • 140ml fresh Coconut milk or use Kara UHT coconut milk
  • 1/2 cube of chicken stock cube (optional) for added flavour.

Cooking Instructions

  1. Heat oil in wok. Fry grinded mixture of ginger, garlic and shallots until fragrant.
  2. Add curry paste, add alittle cooking oil to keep paste moist.
  3. Pour 500-600ml of water. Stir well for 5 minutes.
  4. Add chicken pieces, potatoes, tomatoes and onion. Bring to boil. Add in chicken stock cube. Then simmer over low heat for 10 minutes.
  5. Pour in coconut milk, mix well and cook for another 5 minutes to ensure chicken meat is cooked.
  6. Ready to serve.

Pork Ribs Curry

Preparation (serves 4-6 persons)

  • 1.5kg whole chicken.
    Cut into bite sizes.
  • Mix 120g curry powder to
    330ml of water to make a moist paste
  • 10 shallots
  • 10 cloves of garlic
  • Any meat types, be it chicken, beef, pork, fish hesd or as a dipping sauce.
  • 5-6 pieces of ginger. Dice and grind together to make a paste
  • 1 big onion
  • 1 tomato
  • 4-6 pieces potatoes. Cut into bite sizes
  • ​2 tbsp cooking oil
  • 140ml fresh Coconut milk or
    use Kara UHT coconut milk
  • 1/2 cube of chicken stock cube (optional) for added flavour

Cooking Instructions

  1. Heat oil in wok. Fry grinded mixture of ginger, garlic and shallots until fragrant.
  2. Add curry paste, add alittle cooking oil to keep paste moist.
  3. Pour 500-600ml of water. Stir well for 5 minutes.
  4. Add chicken pieces, potatoes, tomatoes and onion. Bring to boil. Add in chicken stock cube. Then simmer over low heat for 10 minutes.
  5. Pour in coconut milk, mix well and cook for another 5 minutes to ensure chicken meat is cooked.
  6. Ready to serve.

Beef Curry

Preparation (serves 4-6 persons)

  • Mix 120g curry powder to 330ml of water to make a moist paste
  • 10 shallots
  • 10 cloves of garlic
  • Any meat types, be it chicken, beef, pork, fish hesd or as a dipping sauce.
  • 5-6 pieces of ginger. Dice and grind together to make a paste
  • 1 big onion
  • 1 tomato
  • 4-6 pieces potatoes. Cut into bite sizes
  • ​2 tbsp cooking oil
  • 140ml fresh Coconut milk or
    use Kara UHT coconut milk
  • 1/2 cube of chicken stock cube (optional)for added flavour

Cooking Instructions

  1. Heat oil in wok. Fry grinded mixture of ginger, garlic and shallots until fragrant.
  2. Add curry paste, add alittle cooking oil to keep paste moist.
  3. Pour 500-600ml of water. Stir well for 5 minutes.
  4. Add chicken pieces, potatoes, tomatoes and onion. Bring to boil. Add in chicken stock cube. Then simmer over low heat for 10 minutes.
  5. Pour in coconut milk, mix well and cook for another 5 minutes to ensure chicken meat is cooked.
  6. Ready to serve.

Chicken Curry

Preparation (serves 4-6 persons)

  • 1.5kg whole chicken. Cut into bite sizes.
  • Mix 120g curry powder to 330ml of water to make a moist paste
  • 10 shallots
  • 10 cloves of garlic
  • Any meat types, be it chicken, beef, pork, fish hesd or as a dipping sauce.
  • 5-6 pieces of ginger. Dice and grind together to make a paste
  • 1 big onion
  • 1 tomato
  • 4-6 pieces potatoes. Cut into bite sizes
  • ​2 tbsp cooking oil
  • 140ml fresh Coconut milk or
    use Kara UHT coconut milk
  • 1/2 cube of chicken stock cube (optional) for added flavour

Cooking Instructions

  1. Heat oil in wok. Fry grinded mixture of ginger, garlic and shallots until fragrant.
  2. Add curry paste, add alittle cooking oil to keep paste moist.
  3. Pour 500-600ml of water. Stir well for 5 minutes.
  4. Add chicken pieces, potatoes, tomatoes and onion. Bring to boil. Add in chicken stock cube. Then simmer over low heat for 10 minutes.
  5. Pour in coconut milk, mix well and cook for another 5 minutes to ensure chicken meat is cooked.
  6. Ready to serve.

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