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.

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 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 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	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 Tempura White Fillet	2 pcs
Russet Potato	700 gram
Salt	½ teaspoon
Cooking Cream	60ml
UHT Milk	20ml
Unsalted Butter	30 + 10gm
Broccoli florets	¼ stalks
Carrots (roll-cut)	20gm
French Beans	15gm

Instructions

1. Place the peeled and cut potatoes into a medium saucepan. Add water until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water.
2. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low and cook for 15 to 20 minutes, or until you can easily poke through them with a fork.
3. While the potatoes are cooking, melt the butter and warm the cream together in a pan on the stove or in the microwave.
4. When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream, melted butter and UHT milk over the potatoes and Mash the potatoes until they are smooth. Add salt and pepper to taste.
5. Deep-fry Subi White Fillet. In the meantime, boil the remaining vegetables. After vegetables are cooked, drain and tossed lightly with 10gm unsalted butter.
6. Once White Fillets are ready, you can start plating all together and serve.

Ingredients

SUBI Crunchy Spiced Prawn	200gm
Red Bell Pepper, sliced	1 pc
Yellow Bell Pepper, sliced	1 pc
Green Zucchini, sliced 1cm thick	1 pc
Large Eggplant, sliced 1 cm thick	1 pc
Cherry tomato	2 pc
Pasta Penne	100gm
Olive Oil as needed

Vinaigrette

Garlic Minced	1 tbsp
Balsamic Vinegar	2 tbsp
Lemon Juice	¼ cup
Fresh Parsley Chopped	¼ cup
Olive Oil	¾ cup
GSalt & Black Pepper

Instructions

1. Cook pasta in lightly salted boiling water until al dente. Drain and set aside.
2. Brush vegetables with olive oil. On a preheated grill, cook vegetables until soft and slightly charred. Removed and set aside.
3. In a large bowl or food processer, combine garlic, balsamic vinegar, lemon juice and chopped parsley. Slowly whisk and pour olive oil in to blend. Season with salt and pepper.
4. Goreng Subi Crunchy Spiced Prawn dan ketepikan.
5. Deep-fry SUBI Crunchy Spice Prawn and set aside. In a large bowl, combine pasta, vegetables & vinaigrette together. Garnish top with Spice Prawn and chopped parsley.

Ingredients

Subi Crunchy Spiced Squid	200gm
White Onion	¼ pcs, sliced
Snow peas (trimmed strings)	5-6 pcs
Shimeji mushroom brown trimmed	¼ packets
Cherry tomato	3 pcs
Margarine/Unsalted Butter	30gm
Pomodoro Sauce	100ml
Cooking Cream	60ml
Spaghetti	60gm
Italian Parsley Chopped	1 pinch
Garlic Confit*	2-3 pcs
Parmesan crumbs**	1 teaspoon

Instructions

1. Salt boiling water generously; Add oil, pasta and cook until Al Dente according to package instruction.
2. Heat up margarine/butter into stir-fry pan and add in ingredients 1-4. Stir-fry over medium heat about 3 minutes.
3. Add in Pomodoro sauce, cooking cream and boiled spaghetti. Cook for another 2 minutes. Add seasoning if needed.
4. Deep- fry SUBI Crunchy Spiced Squid according to instructions on packaging.
5. Serve the pasta with Crunchy Spiced Squids. Garnish with garlic confit, parmesan crumbs and Italian parsley.

Ingredients

SUBI Fish Nuggets	8 pcs
Potato Wedges	150gm
Cheezy Sauce	35gm
Ketchup	35gm

Instructions

1. Deep-Fry Fish Nuggets and Potato Wedges.
2. You can plate and serve with Cheezy Sauce & ketchup of your choice.

Ingredients

Subi Crunchy Spiced Prawn	1 pkt
Rice	500 gram
Coconut Milk	500 gram
Ginger	1 pc
Red Onions	3 cloves
Pandan Leaves	3 leaves
Lemongrass	1 stalk
Sugar and Salt to taste

Instructions

1. Wash and strain rice. Thinly slice the ginger and red onions. Pound the Lemongrass.
2. Put all ingredients in a pot and cook until half-cooked. Transfer the half-cooked rice into the steamer. Steam until completely cooked, about 25 minutes.
3. Fry the Crunchy Spiced Prawn following instructions on the package.
4. Steamed rice is served with Crunchy Spiced Prawn, boiled eggs, anchovies chili paste, cucumber and so on.

Ingredients

Subi Crunchy Spiced Squid	1 pkt
Steamed Rice	600 gram
Stir Fried Anchovies	60 gram
Egg, lightly beaten	2 pcs
Red and White Onions, sliced	3 cloves each
Chili Padi, sliced	3 pcs
Spinach, chopped	½ bunch
Fish Sauce	1 ½ Tbspn
Oyster Sauce	1 ½ Tbspn
Pepper	1 tspn
Salt and Sugar as needed

Instructions

1. Stir fry the onions, garlics and chilies in heated oil until fragrant. Add the beaten eggs and stir well. Cook briefly.
2. Add in rice and stir until well mixed. Add the oyster sauce, fish sauce, pepper, spinach, salt and sugar to taste. Cook briefly until rice is just slightly dried.
3. Deep-fry Cruchy Spiced Squid following instructions on the package.
4. Kampung Style Fried Rice is now ready to be served with Crunchy Spiced Squid, fried anchovies and so on.

Ingredients

Subi Tempura White Fillets	3 fillets
Mesclun Salad	1 pkt
Sweet Potatoes	600gm
Unsalted Butter	100gm
Nutmeg Powder	1 tspn
Japanese Cucumber	2 stalks
Thousand Island Sauce	As needed

Instructions

1. Peel the skin of sweet potatoes and cut into cubes sized 1cm. Put it in the steamer and steam until tender, about 15 minutes.
2. Move the steamed potatoes into a bowl and add butter with powdered nutmeg and mash well together.
3. Deep-fry Subi Tempura White Fillet following instructions on the package.
4. Slice Japanese Cucumber in about 1cm thick.
5. Serve the mashed sweet potato with Tempura White Fillets, Mesclun Salad, Japanese cucumber and Thousand Island sauce.

Ingredients

Subi Tempura Fish Bites	1 pkt
Manggo, sliced	1 cup
Onion, sliced	¼ cup
Plum sauce	2 tspn
Thai Chili Sauce	2 tspn
Oyster Sauce	1 tspn
Olive Oil	¼ cup
Coriander leaves
Leek

Instructions

1. Deep-fry Subi Tempura Fish Bites following instructions on the package.
2. In a separate pan, heat the oil and add in all the sauces, mango and sliced onions. Stir until cooked completely. Pour a little water if necessary.
3. Mix in the earlier fried Fish Bites and stir briefly. Garnish with scallions and cilantro. The fish cocktails ready to be served.

Ingredients

Subi Tempura White Fillets	3 fillets
Garlic	2 pcs
Tomatoes	2 pcs
Cucumber (cut into cubes)	¼ cup
Pineapple (cut into cubes)	¼ cup
Chinese Parsley
Oil	3 sudu teh
Tomato Sauce	¼ cup

Instructions

1. Deep-fry Subi Tempura White Fillets following instructions on the package.
2. In a separate pan, heat the oil and str-fry the garlic until lightly golden. Add the tomato sauce and cook until mixture is thickened.
3. Add the cucumbers, pineapples and tomatoes that have been sliced into the mixture and cook.
4. Transfer the cooked sauce onto a plate with fish fillets.
5. Finally, garnish the dish with bits of parsley.