Stir Fry Beef Petai Set

Heat cooking oil, fry the beef until crispy with onion, ginger and garlic.

Pour SERI-AJI® mixture into the wok, bring to a boil.

Add the sweet soy sauce, dark soy sauce, oyster sauce, capsicum and petai. Stir well to combine.

Serve hot with steamed fragrant rice.

Heat cooking oil, stir fry shallot and garlic until golden.

Add the carrots, stir until half-cooked.

Add in the water, oyster and straw mushrooms, stir fry until slightly softened.

Season with TUMIX®.

Add Chinese celery, mix well and ready to serve.

Add garlic, ginger, water, and TUMIX® in a pot. Bring to a boil.

Add the crab filament, then slowly pour in the egg while gently stirring.

Add the corn starch mixture and stir well.

Season with AJI-SHIO® and garnish with spring onion. Ready to serve.

Dissolve agar-agar powder with 1 cup of coconut water and set aside.

Heat the coconut milk in a saucepan over medium heat until slightly warm.

Add the agar-agar mixture, bring to a simmer. Stir for 2-3 minutes until fully dissolved.

Let the mixture cold down for a while.

Arrange the coconut flesh into a mold.

Stir in Pal Sweet® and salt into the agar-agar mixture and pour it into the mold.

Let it cool in the refrigerate until set and firm.

Once set, cut the jelly and enjoy!

Tips: Layering: You can create a layered effect by separating the coconut jelly into portions, and layering them for a beautiful presentation.