Tupperware Red Wash N' Strain (1) 2.1L

Limited Release

Tupperware Red Wash N' Strain (1) 2.1L
13.5cm(H) x 25.8cm(D)

Sit bowl on stable base for easy rinsing of rice with one or two hands.
Perforated band drains without spilling grains.

RM35.00 retail

RM29.80 now

With every purchase of Rice Dispenser (1) 10.5kg, Red Wash N' Strain is now RM19.90

Thai Style-Pineapple Fried Rice

Thai Style-Pineapple Fried Rice for 6

1 1/2 cups pineapple (cube)
1/2 cup red pepper ( julienne)
1/2 cup spring onions ( slice)
2 red chillies ( slice finely)
1 1/2 tablespoons soy sauce
1 1/2 teaspoons sugar
1/2 teaspoon tumeric
2 tablespoons vegetable oil
500g prawns ( shell and devein)
2 cloves garlic ( chop finely)
5 cups cooked rice (cold)
1/2 cup coriander (chop)
Fried cashew nuts (optional)


Directions
Combine pineapple, bell pepper, spring onions and chillies.
2. In a bowl, whisk soy sauce, sugar, tumeric and 1 tablespoon water.
3. In a TUPPERCHEF WOK, heat 1 tablespoon oil over medium heat.
4. Heat remaining oil and stir fry garlic until golden.
5. Stir fry prawns and transfer to a dish.
6. Add rice and stir fry quickly. Then add soy mixture, pineapple mixture and prawns. Stir fry until well mixed. Sprinkle cashew nuts and coriander.

( ref : TupperChef Celebrity Chef Search 2008)

Simply Japanese-Simple Sushi

Simply Japanese-Simple Sushi for 4

1 cup sushi rice
1 1/2 cups water
50ml rice wine vinegar
salt pinch
50g sugar
6 sheets Nori Seaweed
1 cucumber, deseeded and cut into matchstick strips
75g smoked salmon, sliced into strips
4 teaspoons Wasabi
Japanese pickled ginger
Japanese soya sauce

Directions
1. Prepare sushi rice using rice cooker method.
2. Heat the rice vinegar, sugar and salt in a pan until dissolved. Immediately remove from heat.
3. Transfer cooked rice into a bowl and let steam cool down. Fold in vinegar mixture with a spatula. Cover with damp cloth.
4. Spread wasabi paste thinly on nori sheet.
5. Place a nori sheet on a sushi mat. Leaving a gap at the base, spread a line of rice about 30mm wide.
6. Press cucumber and smoked salmon to line the middle. Top with more rice and roll up tightly. Repeat the process until all the nori sheets have been filled.
7. Cover the sushi and chill for 30 minutes to set.
8. Slice the sushi rolls across. Serve with pickled ginger, soy sauce and wasabi.

( ref : TupperChef Celebrity Chef Search 2008 )

Tupperware Modular Mates Rectangular Lid /Seal Black (1 pc)

Tupperware Modular Mates Rectangular Lid /Seal Black (1 pc)
28.2cm(L) x 18.5cm(W)

Lid/Seal for MM Rectangular II and III container.

RM12.60

Sweet Delight-Rice Pudding

Sweet Delight-Rice Pudding for 6

1 cup blended white rice ( wash and strain )
6 1/2 cups fresh milk
3/4 cups blended sugar
3 nos eggs
1 teaspoon vanilla essence
1/4 teaspoon cinnamon powder
1/2 cup aisins or dried mixed fruits or mixed nuts

Directions
1. Combine rice and 6 cups milk in a TUPPERCHEF CASSEROLE.
2. Add the cinnamon powder and bring to a boil over medium fire. Stir occasionally until rice is tender 15 to 20 minutes.
3. Meanwhile combine sugar, eggs, vanilla essence and remaining milk for a good quick shake.
4. Remove casserole from flame. Pour the mixture into rice and stir to mix well.
5. Put casserole over low heat. Add the raisins or dried mixed fruits or mixed nuts and stir before serving.
6. The rice pudding can be served cold or hot.

( ref : TupperChef Celebrity Chef Search 2008 )

Top Treat-Buttered Seafood Rice Pilaf

Top Treat-Buttered Seafood Rice Pilaf for 8

12 mussels/300g Lala (pre-cook)
10 chilli padi (chop)
1 chicken leg (de-bone & cube)
500g prawns (shell & de-vein)
3 cuttlefish ( cut into rings)
200g kurau/garoupa ( de-bone & cube)
2 cups basmathi rice ( wash & drain)
4 salted duck-egg yolks (steam & mashed)
1/2 cup ghee (clarified butter)
3 tablespoons minced garlic
2 sprigs curry leaves
1/2 teaspoon tumeric powder
4 cups chicken stock (heat)
1 small red capsicum (chop)
1 small green capsicum (chop)
4 tablespoons fresh curry leaves ( chop)
Salt and pepper to taste

Directions
1. Heat 1/4 cup ghee in TUPPERCHEF WOK. Fry chicken until brown. Dish out.
2. In same oil, saute 1 tablespoon garlic and curry leaves. Add seafood and fry until just cooked. Dish out.
3. With 1/4 cup ghee, saute 2 tablespoons garlic and the chilli padi until fragrant. Add rice and tumeric powder. Stir fry 2 minutes.
4. Add chicken stock, salt and pepper. Bring to boil, cover with vent closed. Simmer on low heat until liquid is almost absorbed. Stir in red and green capsicums, egg yolks, seafood and chicken.
5. Once liquid is fully absorbed, remove from heat and let stand, covered, for 5-10 minutes.
6. Garnish with chopped curry leaves.

( ref : TupperChef Celebrity Chef Search 2008 )

Tupperware Modular Mates Mini Rectangular Lid / Seal Black ( 1 pc )

Tupperware Modular Mates Mini Rectangular Lid / Seal Black ( 1 pc )

18.5cm (L) x 14.1cm (W)

Lid/Seal for MM Mini Rectangular I and II container.

RM7.40

Tupperware Modular Mates Square Lid / Seal Black (4 pcs)

Tupperware Modular Mates Square Lid / Seal Black (4 pcs)
18.2cm(L) x 18.2cm(W)

Lid/Seal for MM Square I, II, III, IV container.

RM35.20

Tupperware Modular Mates Mini Rectangular Lid / Seal Black ( 6 pcs )

Tupperware Modular Mates Mini Rectangular Lid / Seal Black ( 6 pcs )

18.5cm (L) x 14.1cm (W)

Lid/Seal for MM Mini Rectangular I and II container.

RM44.40

Spanish Feast-Paella Party

Spanish Feast-Paella Party for 8

A:
2 tablespoon s olive oil
1 tablespoon paprika
2 teaspoons dried oregano
1kg chicken, cut into bite-size pieces
salt and black pepper to taste

B:
2 tablespoons olive oil
1 big onion, coarsely chopped
800g chorizo sausage, sliced
800g prawns ( deveined )

C:
2 tablespoons olive oil
3 coves garlic, crushed
1 teaspoon crushed dried chilli
2 tomatoes, chopped
1 large green pepper, chopped
2 cups uncooked rice
3/4 teaspoon saffron
1 1/2 teaspoon paprika
1/2 cup Italian parsely, chopped
4 cups chicken stock
Juice and zest of 1 lemon

Directions :
A: In a medium bowl, mix olive oil, paprika, oregano, salt and pepper. Add chicken pieces, mix and marinate well. Cover and refrigerate.

B: In a TUPPERCHEF FRYER, heat 2 tablespoons olive oil over medium heat. Fry chicken mixture and sausages till lightly browned. Add onions and mix well. Stir in prawns until pink. Remove meat mixture and set aside.

C: Heat 2 tablespoon olive oil to fryer. Add garlic, dried chilli, tomatoes and green pepper. Stir lightly. Add rice. Mix well for about 3 minutes. Stir in saffron, paprika, parsely, chicken stock, lemon zest and juice. Bring to boil, cover, and reduce heat to medium low. Simmer 15 minutes. Top with meat and seafood mixture. Cover and simmer on low heat for another 5 minutes.

( ref : TupperChef Celebrity Chef Search 2008 )

Italian Favourite-Cheesy Risotto

Italian Favourite - Cheesy Risotto for 4

3 tablespoon butter
1 big onion-chopped
1 cup chopped mushrooms
2 tablespoon chopped parsley
1 1/2 cups uncooked medium-grain rice
3 cups chicken stock
1/4 teaspoon ground black pepper
3/4 cup grated parmesan cheese

Directions
Melt butter in a TUPPERCHEF FRYER over medium heat. Stir in onion, add the rice. Cook and stir for a few minutes. Stir in chicken stock ans season with pepper. Bring to boil, and then reduce heat to medium-low. Cover, and simmer for 15-20 minutes until rice is cooked. Stir in mushrooms. Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese and parsley.

( ref: TupperChef Celebrity Chef Search 2008 )

Tupperware Premium Green Tea ( 20 sachets )

Tupperware Premium Green Tea ( 20 sachets )

RM18.00