Dishes

Ingredients:

Procedure:

Heat oil. Sauté garlic, onion, ginger and chicken. Add salt, curry powder and pepper. Blend the coconut concentrate in hot water then add to the sautéed chicken. Simmer for 5 minutes. Add mushrooms. Continue cooking until mushrooms are slightly tender. Remove from heat. Stir in green onions and lemon juice. Serve hot.

Note: Suggested formulations and process procedures were tested only in the laboratory. The manufacturer/user should evaluate and verify its suitability in actual production.

Ingredients:

Procedure:

Combine the toasted coconut, onion, garlic, ginger, salt, spices and coconut concentrate. Grind into a  puree the resulting mixture using an electric blender. Pour over in a bowl and mix with the meat and allow to marinate overnight in the refrigerator. Thread the marinated meat, the quartered onions,tomatoes and bell pepper on skewers. Grill until done.

Note: Suggested formulations and process procedures were tested only in the laboratory. The manufacturer/user should evaluate and verify its suitability in actual production.

Ingredients:

Procedure:

Peel and de-vein prawns. Mix Coconut Concentrate, water and sugar. Immerse prawn in Coconut Concentrate mixture. Dust with breading mix then dip in egg. Coat with Tender Fresh^® Flake and Japanese breadcrumbs. Deep fry at 180°C for 50 seconds. Drain oil.

Note: Suggested formulations and process procedures were tested only in the laboratory. The manufacturer/user should evaluate and verify its suitability in actual production.

Ingredients:

Procedure:

Season chicken with salt, pepper, sugar and monosodium glutamate, set aside. In a skillet, add vegetable oil. Sauté garlic, onions, ginger and chicken. Add about one fourth of water then transfer to a large stock pot. Add the rest of the water. Cover and simmer at medium heat for about 30 minutes or until chicken is slightly tender. Add the pasta and continue simmering until pasta is cooked. Add the Franklin Baker Coconut Concentrate and mix well and garnish with green onion prior to serving. Serve hot.

Note: Suggested formulations and process procedures were tested only in the laboratory. The manufacturer/user should evaluate and verify its suitability in actual production.