CP Food Recipes & Alternate Methods of Cooking - Boil, BBQ, Steam & Fry

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RECIPES FOR COOKING

Grilled Tilapia with Pineapple Salsa
(Serves 2-4)



Ingredients

2 cups cubed Fresh Pineapple

2 chopped Green Onions

¼ cup finely chopped Green Pepper 

¼ cup finely chopped Red Pepper 

¼ cup minced Fresh Cilantro

Divided - 4 teaspoons of Lime Juice + 2 tablespoons Lime Juice, 

Divided - 1/8 teaspoon of salt + ¼ teaspoon of salt, 

4 teaspoons of sugar 

Dash Cayenne Pepper 

Dash Herbs 

1 tablespoon of Canola Oil

4 CP Fish Fillets
 (4 ounces each) 

1/8 teaspoon of Pepper


Method

  1. Wash and pat dry the fish.

  2. In a small bowl, combine the pineapple, onions, green pepper, cilantro, 4 teaspoons lime juice, 4 teaspoon sugar, 1/8 teaspoon salt and cayenne. Chill until serving.

  3. Combine oil and remaining lime juice; drizzle over fillets. Sprinkle with pepper, herbs, cayenne pepper and remaining salt.

  4. Lightly coat the grill rack with butter. Grill fish, covered, over medium heat for 12 – 15 minutes until fish flakes easily with a fork. Serve with salsa. 


CP Vegetable Mandoo with Red Hot Pepper Sauce
(Serves 3-4)



Ingredients

1 packet of CP Vegetable Mandoo

3 tablespoon of Corn Starch

Stock Mixture

1 tablespoon Gochujang Sauce 
(Korean Red Chili Paste)

1½ cup of Water

1 Vegetable Granule Cube

1 tablespoon of Sugar

1 tablespoon of Oyster sauce 


Method

  1. Preheat non-stick frying pan with some cooking oil; cook Mandoo over medium heat till bottom turned brown. Remove the Mandoo from the pan.

  2. Add in stock mixture and let it cook over low heat for 5 minutes. Bring to boil before adding in the cornstarch. Stir till the gravy became thicken.

  3. Finally, pour the sauce out onto a saucer and served separately with the Mandoo.  

Cheese-mayo baked mussels 
(Serves 4-5)




Ingredients

12-15 piece CP Green Cooked Mussels

6 tablespoons Mayonnaise

1½ teaspoon of Lime Juice

1 teaspoon of Chili Sauce

1 teaspoon of Sugar

½ teaspoon of Finely Chopped Parsley 

Some Shredded Cheese 

Method
  1. Preheat the oven to 180°C.

  2. Clean and rinse the mussels. Remove the empty halves of the shells, pat dry the halves containing the mussels and set aside.

  3. In a small bowl, combine the rest of the ingredients and blend well.

  4. Lay the mussels on a tray lined with Baking Sheet or Aluminium Foil, top each mussel with about ½ tablespoon of the mayonnaise mixture.

  5. Sprinkle some shredded cheese on top of the mussels.

  6. Bake the mussels for 10 minutes or until the surface become golden brown.

  7. Remove from the oven and serve warm.

Chicken Caesar Salad with CP Chicken Pop
(Serves 3-4)

Fast & Easy
Crunchy, Sweet & Sour Salad
Simply Awesome & Light to the Stomach
Suitable as an Appetizer or Light Meals



Ingredients


1 packet of CP Chicken Pop
(400g)

1 large Romaine Lettuce 
(Leaves must be separated and chopped)

2 pieces CP Chilled Fresh Eggs 
(Hard Boiled, Sliced)

10 pieces of Cherry Tomatoes


Dressing

60g Parmesan Cheese
(Grated)

5 tablespoon Mayonnaise

3 tablespoon of Olive Oil
Method

  1. Bake CP Chicken Pop for about 7 minutes or golden brown.

  2. In the medium bowl, toss the lettuce and tomatoes with dressing.

  3. Add in the Chicken Pop and eggs.

  4. Sprinkle some cheese before serving.


    WE DID     OUR VERY OWN SALAD
    YOU CAN DO IT TOO!

RECIPES FOR BBQ

Yakitori with CP Charcoal Grilled Chicken
(Serves 2-3)

Ingredients


1 packet CP Charcoal Grilled Chicken 

350g Satay Sticks/Bamboo Skewer 

Yakitori Sauce
(1 Small Bowl) 

Aluminum foil 


Method

  1. Thread in 3 pieces of chicken meat onto a skewer, separating each piece with the pineapple cube.

    2.
  2. Wrap the completed skewers using aluminum foil & BBQ on rack until meat is almost cooked.

  3. Brush Yakitori sauce onto each skewer & continue to BBQ on both sides.

  4. Serve immediately. 

CP Honey Wings in Pandan Leaves
(Serves 5-6)

Ingredients


1 packet CP Honey Wings 350g
(Approximately ~ 11 Pieces)

1 packet Pandan Leaves
(About 10 Strips)


Method
  1. Wrap each meat using a strip of Pandan Leaf & fasten using toothpicks.

  2. Wrap them using aluminum foil & BBQ on rack until meat is cooked.

  3. Serve immediately


Lime & Cumin Chicken Kebab with CP Glazed Teriyaki
(Serves 2-3)


Ingredients


Marinate

1½ tablespoons of Oil

1½ tablespoons of Lime Juice

1 teaspoon of Cayenne Pepper

½ teaspoon Chili Powder

A pinch of Salt 

1 packet CP Glazed Teriyaki 250g

½ small red bell pepper
(Cut into cubes)

2 tablespoons of Oil

6 Bamboo skewers


Method

  1. Thread, alternately, three pieces of the chicken meat with three pieces of red pepper on a metal skewer.
  2. Grill the chicken kebab for about 7 minutes.

  3. BBQ the kebab slightly on both sides for a slightly charred look.

Grilled Fish with Chilli & Tumeric
(Serves 2-4)



Ingredients


Chilli Paste

1 Garlic Clove

3 Shallots

6 Dried Chilies

½ teaspoon of Turmeric Powder

1 teaspoon of Fish Sauce

Sugar

Salt

2 slices of Lemon

2 tablespoons Oil

4 pieces of CP Raw Frozen Pangasius Skin-On Fillet


Method
  1. Chop finely all the ingredients for chilli paste.

  2. Pan fry the ingredients for the chilli paste until aromatic. Remove from pan and set aside.

  3. Wash and pat dry the fish then place it on a sheet of Aluminium foil.

  4. Cover the fish with the chilli paste on both sides then squeeze the lemon slices.

  5. Wrap the aluminium & grill for about 10 mins.




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