成分：棕榈油，辣椒，香茅，咖喱粉，咖喱叶，姜，越南香菜，枫柑叶，糖，盐。
备用: 素鱼饼，素虾，豆腐卜，豆芽，椰浆，面条或米粉。

烹饪法:
1. 将400ml清水放入锅内沸腾后，加入三汤匙(90g)咖喱叻沙酱拌匀。煮约15分钟，加入椰浆和豆腐卜，再煮滚即可(酱料的分量随个人口味增或减)。
2.将备用材料面条、米粉，豆芽烫熟后放入碗中，再加入适量煮熟的素鱼饼和素虾铺排在上。
3. 加入煮滚得咖喱叻沙汤，即可趁热食用。

Ingredients: Palm oil, Chili, Lemongrass, Curry leaves, Ginger, Laksa leaves, Kaffir lime leaves, Salt, Sugar.

Cooking Methods:
1. Put in water (400ml) and curry laksa paste (90g) in a pot, cook for 15mins, add in coconut milk and bean curd puffs, bring to boil. (may increase or reduce the paste portion according to personal preferences flavour)
2. Blanch noodle/rice vermicelli, bean sprouts into bowl, garnish noodle with cooked vege fish cake, vege shrimp.
3. Pour hot boiling soup onto noodles. Serve.

成分: 辣椒，茴香，花椒，八角，月桂叶，丁香，豆蔻，桂皮，棕榈油，糖，盐。

烹饪法: 麻辣香锅&火锅，麻辣干面&汤面，麻辣煮炒。

Ingredients: Chili, Fennel, Zanthoxylum, Star anise, Bay leaves, Clove, Nutmeg, Cinnamon, Palm oil, Sugar, Salt.

Cooking Methods:
Mala spicy hot pot & Stir-fried, Mala spicy stir fried noodle & noodle soup.

成分:
辣椒，棕榈油，素峇拉煎，糖，盐。
配搭：
砂煲饭，火锅料理，各类菜肴。

烹饪法：
热炒参峇海鲜，蔬菜，炒饭和米粉面等。

Ingredients: Chili, Palm Oil, Vegetarian Belachan, Sugar, Salt.
Can Match: Claypot Rice, Hot Pot Cuisine & Various Dishes.
Cooking Methods:
Stir Fry Sambal Seafood, Vegetables, Fried Rice, Vermicelli & Noodles.

成分：棕榈油，當歸，党參，川芎，甘草，玉竹，盐，糖，木薯淀粉。
備用：油絛，炸豆干，冬菇，蘑菇，金針菇，素魚丸，素羊肉等 。

烹調法（供3人）:

• 將3碗清水(+/-850ml)倒入锅內，加入三湯匙半素肉骨茶酱和少許晒油拌勻添入適量酱油调味。慢火煮約三十分钟至素肉骨茶湯香味溢出。（醬枓的使用份量可隨個人口味增加或減少）

• 随后加人備料，煮約十分鐘直至備料熟透．即可食用。

其他用途：素肉骨茶汤加上备料后，可加入面，米粉或面线，即可享用。

Ingredients: Vegetable oil, Dang-gui, Dang-xin, Chuan-xiong, Gan-chao, Yu-zhu, Salt, Sugar, Starch
Prepare: You-tiao, Fried Bean Curd, Dried Mushroom, Button Mushroom Golden Mushroom, Vege Fish Ball, Vege Mutton. Etc.

Cooking Methods (For 3 persons):

1. Mix 3 : spoons of vege Bak Kut Teh paste and some thick soya sauce with 3 bowls of water (850mI) in a pot. Add a little soya sauce to taste Heat for 30 minutes until fragrant (May increase or reduce the paste according to preference flavour)
2. And then add in the preparation materials, boil for 10 minutes until the materials cooked. Serve hot.

Other Usage: Vege Bak Kut Teh Soup may serve hot with noodle, rice vermicelli & mee-suah together with preparation materials.

成分：植物油，黄姜粉，花生，芝麻，辣椒，白醋，盐，糖，淀粉。
材料：青瓜，包菜，长豆，红萝卜，凤梨，沙葛，红辣椒，青辣椒等。

烹调法（60gm酱料可供2人分食用）：

材料清洗后切条，加入少许盐搅拌，放入滚水中煮热后捞起。

再以冷水冲洗，沥干水分，待用。如不要沥干水分，冷水冲洗后放入布袋挤出水分，口感更佳。

将素娘惹阿扎酱放入盘内，加入适量温水搅拌均匀。酱料的使用分量可随个人口味增加或减少。

将沥干水分后的材料，伴入已准备好的素娘惹阿扎酱搅拌均匀后，即可食用。

其他用途：
下列材料经过油炸后，可淋上已经过温水调稀的素娘惹阿扎酱调味，即可食用：
素四方/圆鱼，素白斩鸡，素羊肉，素面线虾，素鸡腿，素火腿等等。

Ingredients: Vegetable Oil, Turmeric Powder, Peanuts, Sesame Seeds, Chilli, White Vinegar, Salt, Sugar, Starch.
Prepare: Cucumber, Cabage, Yardlong Beans, Carrots, Pineapple, Sengkuang, Red Chilli, Green Chilli, etc.

Cooking Methods (60gm for 2 servings):

1. Cut all the food ingredients in slices, add some salt and stir evenly. Cook with boiled water and drain.
2. Rinse thoroughly with cold water, drip dry, set aside. For better chewing taste, squeeze dried with cloth.
3. Pour come Penang Nyonya Achar Paste in a plate, add some warm water and stir evenly. May increase or reduce the paste according to preference flavour.
4. Mix all the food ingredients with the prepared paste and stir evenly, ready to serve.

Other usage:
Those food ingredient listed below may deep fry with hot oil, and then serve with Penang Nyonya Achar Paste which has been diluted with warm water:
Vege Square/Round Fish, Vege White Cut Chicken, Vege Mutton, Vege Mi-Suah Prawn, Vege Chicken Drum Stick, Vege Ham, etc.

成分：棕榈油，辣椒，香茅，咖哩粉，咖哩叶，姜，糖，盐。

备用：素叉烧，素鱿鱼，素鹅，豆腐卜，长豆，豆芽，米粉或面条。

烹饪法（供3人分）：

准备约850ml±清水煮沸，加入三汤匙半的素咖喱酱拌匀。煮约15分钟后加入椰子酱和豆腐卜，再煮至沸腾即可。酱料的份量可随个人口味增加或减少。

将面条/米粉放入碗中，再加上适量并已煮熟的菜类，素叉烧，素鱿鱼，素鹅铺排在碗中。

淋上刚煮好的素咖喱汤，即可食用。

Ingredients: Palm Oil, Chili, Lemongrass, Curry Powder, Curry Leaf, Ginger, Sugar, Salt.
Prepare: Vege Char Siew, Vege Squid, Vege Chicken, Bean Curd Puffs, Yardlong Bean, Bean Sprouts, Noodle/Rice Vermicelli.

Cooking Methods (For 3 persons):

1. In 850ml± boiled water, put in 3 1/2 poons of Penang Vegetarian Curry Paste and keep boiling for 15mins. Add on coconut milk and bean curd puffs, and keep cooking. May increase or reduce the paste according to preference flavour.
2. Place cooked rice vermicelli / noodle, yardlong bean, bean sprouts place on a bowl. Garnish with cooked vege char siew, vege squid, vege chicken.
3. Pour the hot cooked Vegetarian Curry soup into the bowl, ready to serve.

成分：辣椒，香茅，罗望子，叻沙花，盐，糖，叻沙叶。

备用：黄瓜丝，辣椒丝，黄梨片，薄荷叶，叻沙粉条或米粉。

烹饪法（供3人分）：

将三碗清水（± 850ml）放入锅内，同时放入三汤匙半（± 90g）素叻沙酱拌匀。酱料的使用分量可随个人口味增加或减少。

慢火煮约30分钟待至素叻沙汤香味溢出。

将叻沙面条/米粉放入碗内，倒上素叻沙汤，加上配料，即可食用。

其他用途：
酸辣火锅汤，蒸，煮其他佳肴。
加入少许植物油可用以干炒面，米粉及饭。

Ingredients: Chilli, Lemon Grass, Tamarind, Kantan Flake, Salt, Sugar & Laksa Leaves.
Prepare: Sliced Cucumber, Sliced Chilli, Sliced Pineapple, Mint Leaves, Laksa Noodles / Rice Vermicelli.

Cooking Methods (For 3 persons):

1. Mix 3 spoons of Vege Assam Laksa Paste (± 90g) with 3 bowls of water (± 850ml) in a pot. *May increase or reduce the paste according to preference flavour.
2. Boil gently for 30 minutes until fragrant.
3. Prepare the Laksa noodle/rice vermicelli in a bowl, pour in the Vege Assam Laksa soup, ready to serve.

Other usage:
Hot & Sour Steamboat Soup, Steam / Cook with other dishes.

May add some vegetable oil to make fried noodle, rice vermicelli (bihun) and rice.

成分：辣椒，植物油，海带，马铃薯，盐，糖。

备用：素鱼饼，素虾仁，素叉烧，豆芽，面条或米粉。

烹饪法（供3人分）：

将三碗清水（± 850ml）放入锅内，同时放入三汤匙半（± 90g）素虾面酱拌匀。*酱料的使用分量可随个人口味增加或减少。

慢火煮约30分钟待至素虾面汤香味溢出。

将面条放入碗内，倒上素虾面汤，加上配料，即可食用。

其他用途：
干炒四季豆，芦笋或其他蔬菜。可用以干炒面，米粉及饭

Ingredients: Chillis, Vegetable Oil, Seawees, Potatoes, Salt & Sugar.
Prepare: Vege Fish Cake, Vege Shrimp, Vege Roasted Red Meat, Bean Sprouts, Noodle/Rice Vermicelli.

Cooking Methods (For 3 persons):

1. Mix 3 1/2 spoons of Vege Prawn Noodle Paste (± 90g) with 3 bowls of water (± 850ml) in a pot. *May increase or reduce the paste according to preference flavour.
2. Boil gently for 30 minutes until fragrant.
3. Prepare the noodle/rice vermicelli in a bowl, pour in the Vege Prawn Noodle soup, ready to serve.

Other usage:
Dried Fried Asparagus, French Bean or other vegetables. Suitable to make dried fried noodle, rice vermicelli (bihun) and rice.

成分：植物油，辣椒，姜花（叻沙花），南姜，枫柑叶，酸柑汁，盐，糖。

备用：素肉丸，素小虾，炸腐竹，金针菇，鲍鱼菇，豆腐，金丹面或米粉。

烹饪法（供3人分）：

将三碗清水（± 850ml）放入锅内，同时放入三汤匙半（± 90g）素东炎酱拌匀。*酱料的使用分量可随个人口味增加或减少。

慢火煮约30分钟待至素东炎汤香味溢出。

将金丹面/米粉放入碗内，倒上素东炎汤，加上配料，即可食用。

其他用途：
酸辣火锅汤，蒸，煮其他佳肴。加入少许植物油可用以干炒面，米粉及饭

Ingredients: Palm Oil, Chilli, Lemon Grass, Kantan Flake, Gallangal, Kaffir Lime Leaves, Lime Juice, Salt, & Sugar.
Prepare: Vege Meat Ball, Vege Shrimp, Deep Fried Bean Curd Sheet, Enoki Mushroom, Abalone Mushroom, Tofu, Noodle/ Rice Vermicelli.

Cooking Methods (For 3 persons):

1. Mix 3 1/2 spoons of Vege Tomyam Paste (± 90g) with 3 bowls of water (± 850ml) in a pot. *May increase or reduce the paste according to preference flavour.
2. Boil gently for 30 minutes until fragrant.
3. Prepare the noodle/rice vermicelli in a bowl, pour in the Vege Tomyam soup, ready to serve.

Other usage:
Hot & Sour Steamboat Soup, Steam/Cook with other dishes. Vegetable oil to cook fried noodle, rice vermicelli (bihun) or rice.

成分：南姜，辣椒，棕榈油，盐，糖，天然香料。

烹饪法：热炒甘香素虾，素鸡丁，素鱼片。炒饭，炒面，炒蔬菜豆腐等。

Ingredients: Galangal, Lemon Grass, Chili, Palm Oil, Salt, Sugar, Vegetarian Spice

Cooking Methods:Stir Fry Kam Heong Vege Prawn, Vege Crispy Chicken, Vege Slice Fish. Fried Rice, Noodles, Vegetable and Tofu