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Nyor Nyar™ Instant Paste & Instant Noodle

Instant Chicken Curry Paste Instant Fish and Prawn Curry Paste Instant Tom Yam Paste Instant Chicken Rendang Curry Instant Sambal Sauce Instant Penang White Curry Noodle
 
Instant Kapitan Curry Paste Instant Penang Prawn Noodle Paste Instant Penang Curry Noodle Paste Instant Penang Asam Laksa Paste Instant Satay Sauce  

Vegetarian Series

Instant Vegetarian Vegetable Curry Paste Instant Vegetarian Rendang Curry Paste Instant Vegetarian Curry Noodle Paste Instant Vegetarian Penang White Curry Noodle Instant Vegetarian Meat Curry Paste Instant Vegetarian Tom Yam Paste

 

Instant Chicken Curry Paste

(Net weight: 120g)

Preparation:
600g chicken (cubed)
2 potatoes
300ml water
80ml coconut milk or fresh milk (optional)

Cooking method:
1. Add the “NyorNyar” Instant Chicken Curry Paste and a little water into a wok, stir fry for 1 minute.
2. Add in the chicken and potatoes, stir fry for 2 minutes. Then add 300ml water and boil it.
3. Lower the heat, covered simmer for 20 minutes or until the meat is tender. (add 80ml coconut milk or fresh milk optionally). Serve hot.

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Instant Fish and Prawn Curry Paste

(Net weight: 120g)

Preparation:
600g fish, prawn or other seafood
6 okras (lady’s-finger)
1 tomato
2 big onions
400ml water
80ml coconut milk or fresh milk (optional)

Cooking method:
1.Boil 400ml water, add in the “NyorNyar” Instant Fish & Prawn Curry Paste and cook for 1 minute.
2.Add in the above ingredients and cook for about 7 minutes. (add 80ml coconut milk or fresh milk optionally). Serve hot.

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Instant Tom Yam Paste

(Net weight: 120g)

Preparation:
600g prawn or other seafood
1 big onion
1 tomato
400ml water

Cooking method:
1.Boil 400ml water in a wok, add in the “NyorNyar” Instant Tom Yam Paste, stir well to mix for 1 minute.
2.Add in the above ingredients and cook for about 7 minutes. Serve hot.

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Instant Chicken Rendang Curry

(Net weight: 120g)

Preparation:
600g chicken or other meat (cubed)
200ml water
50ml coconut milk or fresh milk
35g desiccated coconut

Cooking method:
1.Add the “NyorNyar” Instant Rendang Curry Paste and a little water into a wok, stir fry for 1 minute.
2.Add in 200ml water and the chicken, cook for 5 minutes with medium heat.
3.Add in 50ml coconut milk or fresh milk and 35g desiccated coconut, covered simmer with low heat for 15 minutes or until the meat is tender. Serve hot.

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Instant Sambal Sauce

(Net weight: 120g)

Preparation:
1 tbsp cooking oil
Prawns
Kangkung (water spinach)

Cooking method: 1. Heat 1 tbsp cooking oil and add in the “NyorNyar” Instant Sambal Sauce. Sitr well to mix for 1 minute.
2. Add in prawns and kangkung, stir fry until cooked. Serve hot.

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Instant Penang White Curry Noodle

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Instant Kapitan Curry Paste

(Net weight: 120g)

Preparation:
1 litre water
500g chicken (cubed)
200ml water
80ml coconut milk
Kaffir lime leaves

Cooking method:
1. Boil 1 litre water, put in the chicken and cook for 5 minutes, remove the chicken.
2. Add the “NyorNyar” Instant Kapitan Curry Paste into a wok, stir fry with low heat until fragrant.
3. Add in the cooked chicken, 200ml water and 80ml coconut milk. Then cook with medium heat for a few minutes. Covered simmer with low heat for 30 minutes or until the meat is tender. (add kaffir lime leaves to enhance taste) Serve hot.

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Instant Penang Prawn Noodle Paste

(Net weight: 150g)

Preparation:
1.2 litre water
600g fresh yellow noodles
100g bean sprouts
Cooked peeled shrimps
Cooked fish balls
Kangkung (water spinach)
2 Egg (hard boiled)
Fried onion

Cooking method:
1. Boil 1.2 litre water, add in the “NyorNyar” Instant Penang Prawn Noodle Paste, stir well and keep warm.
2. Blanch the above ingredients and put separately into 4 bowls.
3. Pour in hot prawn noodle soup, sprinkle some fried onion, serve hot.

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Instant Penang Curry Noodle Paste

(Net weight: 150g)

Preparation:
1.2 litre water
300ml coconut milk
50g bean curb puffs
600g fresh yellow noodles
100g bean sprouts
100g long beans (cooked)
Cooked peeled shrimps and shelled cockles
Mint leaves

Cooking method:
1. Boil 1.2 litre water, add in the “NyorNyar” Instant Penang Curry Noodle Paste, stir well. Add in coconut milk and bean curb puffs, mediumly heat for 5 minutes and keep warm.
2. Blanch the above ingredients and put separately into 4 bowls. Pour in hot curry soup, put some mint leaves, serve hot.

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Instant Penang Asam Laksa Paste

(Net weight: 150g)

Preparation:
1 litre water
500g deboned and steamed sardine
600g laksa noodles
Sliced onion
Grated cucumber
Sliced chilli
Cubed pineapple
Grated ginger bud
Shrimp paste

Cooking method:
1. Boil 1 litre water, add in the “NyorNyar” Instant Penang Assam Laksa Paste and sardines. Bring to a boil and keep warm.
2. Blanch laksa noodles and put separately into 4 bowls.
3. Pour in hot assam laksa soup, garnish with above ingredients. (add in shrimp paste optionally) Serve hot.

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Instant Satay Sauce

(Net weight: 120g)

Preparation:
100ml water
30ml coconut milk (optional)
50g crushed peanuts

Cooking method:
1. Add the “NyorNyar” Instant Satay Sauce into a wok, add in 100ml water, mix well and bring to a boil. (cook further for 1 minute if coconut milk is added)
2. Wait for cooling, sprinkle crushed peanuts and serve hot.

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Instant Vegetarian Vegetable Curry Paste

(Net weight: 120g)

Preparation:
5 slices veggie fish fillets
300g mix of aubergine (eggplants), long beans, bean curb puffs, okras (lady’s-fingers)
400ml water
80ml coconut milk or fresh milk (optional)

Cooking method:
1. Boil 400ml water, add in the “NyorNyar” Instant Vegetable Curry Paste, stir well to mix for 1 minute.
2. Add in the above ingredients, cook for 7 minutes. (add 80ml coconut milk or fresh milk optionally) Serve hot.

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Instant Vegetarian Rendang Curry Paste

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Instant Vegetarian Curry Noodle Paste

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Instant Vegetarian Penang White Curry Noodle

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Instant Vegetarian Meat Curry Paste

(Net weight: 120g)

Preparation:
400ml water
5 slices veggie meat fillets
2 potatoes
200g mix of long beans, bean curb puffs, cabbage
50ml coconut milk or fresh milk

Cooking method:
1. Boil 400ml water, add in the “NyorNyar” Instant Vegetarian Meat Curry Paste, stir well to mix for 1 minute.
2. Add in the above ingredients, cook for 7 minutes. (add 80ml coconut milk or fresh milk optionally) Serve hot.

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Instant Vegetarian Tom Yam Paste

(Net weight: 120g)

Preparation:
400ml water
400g vegetarian seafood
2 tomatoes
6 okras (lady’s fingers)
10 mushrooms
1 ginger bud (optional)
Kaffir lime leaves (optional)
5 chillies (optional)

Cooking method:
1. Boil 400ml water, add in the “NyorNyar” Instant Vegetarian Tom Yam Paste, stir well to mix for 1 minute.
2. Add in the above ingredients, cook for 7 minutes. Serve hot.

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VJ Foodstuff Import & Export Sdn.Bhd.
company no: (857563-P)
1239-L Ground Floor, Jalan Paya Terubong, 11060 Penang, Malaysia.

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