Heat oil, add in ingredients (A). Sauté until brown and aromatic.

Add the rice and fry for 2-3 minutes, until well coated.

Add water, TUMIX® and a little yellow coloring, mix well.

Transfer to a rice cooker and let the rice cook.

After the rice is cooked, let the rice be dry and lukewarm before fluff.

To color the rice, use a skewer to make several tiny holes in the rice. Dip the skewer in the food coloring and drop the dye on the rice holes.

Fluff the rice all together, ready to serve.

Marinate the chicken with turmeric powder and salt, then roast it in the air fryer for 20 minutes or until partially cooked. Toss and set it aside.

Heat oil, stir fry ingredient (A) until fragrant.

Add tomato sauce, chili sauce, brown sugar and tamarind paste water.

Add in the chicken and season it with TUMIX®.

Add in the sliced onion and let the gravy simmer until the chicken fully cooked.

Ready to serve.

Combine Pal-Sweet®, salt, vinegar and lime juice, mix well.

Add in all ingredients and mix until well combined.

Ready to serve.

Heat the water in a pot.

Add carrot, celery, potato and shallot, mix well.

Add in Seri-Aji® and simmer for 5-10 minutes over low heat until the vegetables are tender.

Garnish with fried shallot, ready to serve.

Bring to the boil water, milk and agar-agar powder. Stir contanstly.

Turn heat off, add Pal Sweet® and longan.

Pour into a mould, let it set and chill.