Quick, easy & deliciously ready to cook authentic pastes.

Christina's Gourmet Paste range are homemade from fresh ingredients and spices. Our paste recipes are authentic and versatile which will allow you to cook authentic Malaysian cuisine at home. The pastes are created using Christina's family Malaysian Nyonya recipes. 

Our best selling gourmet pastes are the Laksa and Sambal Paste. These pastes are versatile to use and will made cooking traditional cuisine easy for you.
Christina's Gourmet Laksa Paste for Laksa Noodles . Otak Otak . Nyonya Lemak Fish . Assam Fish . Grilled Spicy Chicken .  Seafood Parcel
Nyonya Laksa

  • 500g Christina's Gourmet Laksa Paste
1.5 Lt Chicken Stock
350 ml  coconut cream (Kara Brand)
10 pcs Fried Puffed Tofu
1 Pkt Beansprout
1 Pkt Noodles (Hokkien or Vermicelli)
  • Salt to Taste
    1. Blanch noodles in hot water and drain. Set aside.
    2. Bring to boil Laksa paste with chicken stock.
    3. Add coconut cream, tofu and season with salt.
    4. Served with noodles and garnished with sliced cucumber,  lime, boiled eggs. 
    5. Also served with spicy grilled chicken or prawns. See recipe below.
Grilled Spicy Chicken
  • 7 tbs Christina's Gourmet Laksa Paste
  • 250 g chicken thigh
  • Salt and pepper to taste
    1. Marinate the laksa paste with chicken for 2-3 hours. 
    2. Season with salt and pepper.
    3. Grill marinated chicken in oven for 30 minutes. Serve with sliced lime.


Assam Fish (Tamarind Fish Curry)

  • 150g Christina's Gourmet Laksa Paste
  • 300g fish fillet/ pomfret fish
  • 3 tbs tamarind mix with 1 cup water (strain the juice)
  • 2 ½ tbs sugar and Salt to taste
  • 1 tbs chilli powder (optional)
    1. Boil paste, chili powder and tamarind juice.
    2. Add fish and season with salt and sugar.
    3. Optional to add okra, eggplant and tomatoes.


Nyonya Lemak Prawns (Coconut Prawns Curry)

 

  • 150g Christina's Gourmet Laksa Paste
  • 300g prawns / fish fillet
  • ½ cup coconut milk
  • ½ cup water
  • ½ fresh pineapple
  • Salt to taste
    1. Stir-fry the prawns with Laksa paste.
    2. Add coconut milk, water and season with salt.
    3. Optional add eggplant, tomatoes or pineapples.


Otak-Otak (Baked Fish Soufflé )

  • 250g Christina's Gourmet Laksa Paste
  • 150g fish fillet/prawns (sliced)
  • 3 eggs
  • ½ cup coconut milk
  • 1 tsp sugar and ½ tsp salt
  • 1 Kaffir lime leave (slice thinly)
    1. Beat eggs with Laksa Paste.
    2. Add fish, coconut milk, kaffir lime leaves, sugar and salt.
    3. Bake in oven for 30 minutes at 180 degree.


Seafood Parcel

  • 6 tbs Christina's Gourmet Laksa Paste
  • 300 g Mix marinara seafood or barramundi fish
  • 3 tbs coconut milk
  • Salt and pepper to taste
  • 2 sliced lime leaves
    1. Marinate the above ingredients for 10 minutes. 
    2. Place seafood in aluminum foil or baking paper and wrap like a parcel. 
    3. Bake the parcel or grill over the hotplate for 20 minutes.



Christina's Gourmet Sambal Paste for Sambal Prawns . Sambal Calamari . Sambal Ikan Bilis . Sambal Fried Chicken

  • 250g Christina's Gourmet Sambal Paste
  • 500g prawns/ calamari
  • 1 onion sliced
  • 2 tbs oil
  • 1 lime 
    1. Heat the wok with oil. 
    2. Fry the sliced onions and add the prawns or calamari.
    3. Stir in the Sambal Paste.
    4. Served with sliced lime.
Satay Paste for Satay Chicken


  • 250g Christina's Gourmet Satay Paste
  • 500 g chicken thigh cubes
    1. Marinate satay paste with chicken.
    2  Skewer the marinated chicken over the bamboo skewers.
    3.  BBQ the skewers and glazed with sugar water. Serve with Satay sauce.
Satay Sauce for Gado Gado . Satay Chicken
  • 250g Christina's Gourmet Satay Paste
  1.     Heat sauce for 1 minute and ready to serve.
Rendang Paste for Rendang Beef . Rendang Chicken

  • 250g Christina's Gourmet Rendang Paste
  • 1kg beef cut into cubes
  • 200 ml coconut cream (Kara brand)
  • 1/2 cup water
  • Salt to taste
    1. Stir fry the beef or chicken pieces with the Rendang Paste. 
    2. Add water, coconut cream and simmer all ingredients till the meat is tender.
    3. Season with salt and add desiccated coconut last to thicken gravy.


Curry Paste for Lamb Curry . Malaysian Chicken Curry. Malaysian Fish Curry

  • 250g Christina's Gourmet Curry Paste
  • 1 kg chicken/lamb pieces
  • 4 potatoes cut into cubes
  • 150 ml coconut milk
  • 1 cup water
  • Salt to taste
    1. Stir fry chicken/lamb with Curry paste. 
    2. Add potatoes, coconut milk and water. 
    3. Simmer till meat tender and season with salt.


Acar Paste for Acar pickled salad



  • 500 g Christina's Gourmet Acar Paste
  • 2 whole carrots
  • 2 whole cucumbers
  • 100 g french beans
  • 200 g cabbage
  • 200g cauliflowers
  • 150 ml Vinegar
  • 1.5 Lt Water
  • 6 tbs crushed roasted peanuts
  • 1 tbs sesame seeds
    1. Heat the Acar Paste in the microwave for 4 minutes and set aside to cool.
    2. Cut cabbage and cauliflowers into small pieces.
    3. Julienne all the other vegetables. (1cm thickness)
    4. Rub salt to cucumber and squeeze the water out.
    5. Bring to boil water and vinegar.
    6. Blanch all remaining vegetables with vinegar water.
    7. Set the vegetables to cool.
    8. Mix the crushed peanuts with the Acar Paste,vegetables and pickle it for at least a day.

     


Gourmet Paste Price List
$5.50 per 200g dinner table bottle
$15.00 for 600g



Storage instructions: Paste and sauces are to be refrigerated. Paste and sauces are best to be kept frozen and if frozen to be consumed within 3 months.
Bestselling Homemade Curry Puff

This is our best selling entree. Try our homemade pastry filled with curry chicken and potatoes or chicken and mushroom.
$2.50 each-sold frozen or deep fried). The pastries can be fried or baked at home. Cooking time varies.
Cooking instructions: Deep fry frozen in hot oil under medium heat.