Just two weeks ago, I’ve received an email from Seah’s Spices saying they want to send me some of their new spices to try out. I’m sure most locals have tried the popular Seah’s Spices before. Seah’s Spices is 100% locally made in Singapore since 1991. The current products have already been endorsed to have no added preservatives and colouring. This new series emphasises on NO MSG added. Seah’s Spices products are widely available at all leading supermarkets and local markets. In fact I’ve been using Seah’s Spices products since they were first available in the market. I always like to buy the Bak Kut Teh spices and Herbal Chicken Soup spices. They’re so easy to use, fuss-free and delicious too. I didn’t have to add any seasonings to the soups and very often I’ve also bought Seah’s spices products for my oversea friends as a gift.
Here are the three new type of Spices that I received from Seah’s Spices. They are Fried Rice Spices, Noodles Spices and Kung Pao Spices. As my family loves fried rice and kung pao chicken, I quickly tried these two spices immediately. As I said before the Seah’s spices are very easy to use, these can be cooked and served on the dining table in less than 20 minutes. Please click Like for Seah’s Spices Facebook Page after reading the recipes below.
This fried rice is fragrant and tasted like nasi briyani. You can even serve the fried rice in lettuce cups.
Singapore Fried Rice Spices
- Ingredients:
800g Cooked rice
2 Eggs
150g Prawns
150g Ham
2 stalks Spring onion
2 tbsp Cooking oil
2 tbsp Water
Method:
- Add oil in pre-heated wok.
- Stir fry eggs and cooked rice for 5 minutes over medium heat.
- Add Seah’s fried rice spices, prawn and ham and continue to stir fry for half minute.
- Add water evenly around the wok, continue to stir fry for half minute .
- Garnish with sliced spring onion. Serve hot immediately.
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I think many spicy lovers will surely love this Kung Pao Chicken. It is really quite spicy and good to go for extra rice.
Kung Pao Chicken
- Ingredients:
1 red & 1 white colored sachet Kung Pao Spices, both inclusive in the packet
500g Chicken thigh meat, cut to bite sizes
1 Onion, shredded
30g Dried chilli, pre-soaked for at least
30 minutes
30 minutes
1 tbsp Cooking oil
1/2 tbsp White vinegar
1/2 tbsp rice wine/cooking wine
Method:
- Coat chicken meat with spices from the white sachet (I used only half of the spices), marinate for 10 minutes and shallow fry to almost cooked.
- Heat wok with 1 tbsp oil, stir fry onion and dried chilli for half minute.
- Add chicken meat and spices from red sachet and stir fry for another minute.
- Add white vinegar and rice wine, fry the chicken meat well.
- Garnish with chopped spring onion and serve hot immediately.
Please also check on My King Cook for Best Ways on How to Make Fried Rice at Home
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