Dry Mala Stir Fry

The following is a guide for using our rempah. However, preferences tend to differ for every household so feel free to make tweaks accordingly!

INGREDIENTS

1. 200g chicken breast, sliced
2. 100g prawns, peeled
3. 100g fish cake, sliced
4. 100g lotus root, sliced
5. 100g potato, sliced
6. 100g broccoli florets
7. 100g king oyster mushrooms, sliced
8. 2–3 tbsp cooking oil
9. 2–3 tbsp Jeya Spices Mala Spice Mix (already contains salt)

Optional Garnish:

• Sesame seeds
• Spring onions
• Roasted peanuts
• Fresh coriander

INSTRUCTIONS

1. Blanch the chicken, prawns, vegetables and mushrooms until just cooked. Drain
   thoroughly.
2. Heat the cooking oil in a wok or large frying pan over high heat.
3. Add all the cooked ingredients and stirfry for 1–2 minutes.
4. Sprinkle in 2–3 tbsp Jeya Spices Mala. Spice Mix and toss until everything is evenly coated.
5. Continue stir-frying for another 1–2 minutes until fragrant.
6. 6.Garnish with sesame seeds, spring onions, roasted peanuts or coriander, if desired.
   
   

Chef’s Tip:

• For the best flavour, ensure all ingredients are well drained before stirfrying.
• The spice mix is already seasoned, so no additional salt is required.