Ingredients

Subi Spicy Squid Bites	10-12 pcs
Small Cucumber, seeded and sliced	1 pc
Small Red Onion, finely sliced	1 pc
Cherry Tomatoes	5 pcs
Mesclun Salad	100gm
Chickpeas	100gm
Japanese Sesame Dressing	50ml
Lemon	1 pc

Instructions

1. Deep fry SUBI Spicy Squid Bites following instructions on packaging. Pat dry and set aside.
2. In a large bowl, toss together the cucumber, tomato, onion, Chickpeas and Mesclun Salad.
3. For the dressing, mix a squeeze of fresh lemon juice with Japanese Sesame Dressing.
4. Serve with side dish of SUBI Spicy Squid Bites.

Ingredients

Subi Squid Bites

1 pkt

Butter Herb Rice

Fragrant White Rice	3 cups
Brown Rice	1 cup
Butter	80g
Olive Oil	2 tbsp
Star Anise	1-2 pcs
Nutmeg Powder	1 tsp
Dried Oregano	1 tsp
Chicken Stock	2 tbsp
Shallots (finely chopped)	2
Pandan leaves	2-3 leaves

Sautéed Vegetables in Fusion Sauce

Cloves garlic (finely chopped)	1-2 cloves
Yellow onion (sliced thinly)	½ pcs
Tomyam Paste	2-3 tbsp
Pesto Sauce	2-3 tbsp
Cooking Cream	2-3 tbsp
Salt & Black Pepper	a pinch
Green and yellow Zucchini (cut into 2-3 inches long sticks)	1 each green
Red capsicum (cut into 2-3 inches long sticks)	1 pc
Button mushrooms (sliced thinly)	6-7 pcs
Olive oil	2-3 tbps
Water

Instructions

Butter Herb Rice

1. Wash and rinse the fragrant rice and brown rice and drain the water.
2. In a pan, heat up butter & olive oil with nutmeg powder, shallots, star anise and dried oregano. Maintain a low heat and be careful not to burn it.
3. Combine the fragrant and brown rice and add in chicken stock to stir fry it for 2-3 minutes.
4. Transfer this mixture into a rice cooker, put in the right amount of water and cook it.

Sautéed Vegetables in Fusion Sauce

1. Heat up olive oil in a pan with and saute the onion and garlic for 1-2 minutes under low heat, adding in some salt and black pepper at the same time.
2. Add in the tomyam and pesto paste. Once there is fragrance, add in the vegetables and stir fry it for another 2-3 minutes under medium heat. Add in some water if it’s too dry.
3. Pour in the cooking cream and stir well to bring it to a simmer. Add in more salt to taste if necessary or more water if the sauce is too dry and thick. Turn off heat once it starts to boil.

Final instructions

1. Deep fry Subi Squid Chips as per packaging instructions.
2. Plate the butter herb rice and sautéed vegetables in fusion sauce with the SUBI squids to serve.

Ingredients

Subi Spicy Squid Bites	1 pkt
Rojak sauce of your choice
Medium turnip (mengkuang)	½ pc
Small ripped pineapple	½ pc
Medium Japanese cucumber	1 pc
Precooked prawn crackers (optional)

Instructions

1. Cut the turnip, pineapple and Japanese cucumber in to small cubes and put them into a big mixing bowl.
2. Scoop a fair amount of rojak sauce and mix well.
3. Prepare and cook SUBI Spicy Squid Bites as per packaging instructions. Pat dry.
4. Mix Subi Spicy Squid Bites into the rojak and toss lightly. Serve immediately.
5. Add in the prawns crackers for more crunch. If your crackers are big, slightly break them down to smaller pieces.

Ingredients

Subi Crunchy Spiced Prawn	1 pkt
Medium red bell pepper (sliced)	1 pc
Medium red onions (thinly sliced)	2 pcs
Medium Japanese cucumber (shredded)	1 pc
Carrot (shredded)	1 pc
Cabbage (chopped)	¼ head
Fried bean curd (cut into small slices)	1 pkt
Yellow noodles	300 gm
Pre-packed Satay paste	2 pkts
Cooking oil
Salt to taste

Instructions

1. Blanch yellow noodles in boiling water. Drain dry and set aside.
2. Lightly heat some cooking oil in pan and add in the onions. Sauté on low heat.
3. Add in the bell pepper, cucumber, carrot, cabbage, fried bean curd and stir fry in medium heat until cooked.
4. Add in the yellow noodles, together with the satay paste and mix well. Add some water if the paste consistency is too thick. Add some salt to taste if needed.
5. Cook for another 3 – 5 minutes, or until everything is nicely done.
6. Prepare and cook SUBI Crunchy Spiced Prawn as per packaging instructions.
7. Serve the satay noodles with Subi Crunchy Spiced Prawns.

Ingredients

Subi Crunchy Spiced Squid	½ pkt
TomYum paste	2 tbsp
Shimeji mushroom (trimmed)	½ pkt
Cabbage (chopped)	¼ head
Red bell pepper (thinly sliced)	1 pc
Plain instant noodles	2 blocks
Soy sauce
Cooking oil

Instructions

1. Cook instant noodles, drain dry and set aside.
2. Lightly heat cooking oil in pan and add in the onions. Sauté on low heat.
3. Add in TomYum paste, Shimeji mushrooms, cabbage and red bell peppers. Stir fry until cooked.
4. Add in the instant noodles and stir to mix well. Add some soy sauce if needed.
5. Prepare and cook SUBI Crunchy Spiced Squis as per packaging instructions.
6. Serve TomYum noodles with Crunchy Spiced Squid.