STARTER RECIPES

GONG BAOServes two

INGREDIENTS• 300g (10½ oz) TiNDLE Thy• 3 tbsp oil• 1 tbsp ginger, minced• ½ tsp Sichuan peppercorn• A handful of cashew nuts• 4 dried chilies, chopped (pre-soaked to soften)• ½ small red onion, medium diced• 3 scallions, white parts only, cut into 2cm pieces• 6 garlic cloves• 1 vegetable stock bouillon cube• 100ml (3¼ � oz) Shaoxing wine• 100ml (3¼ � oz) water• 1½ tbsp light soy sauce• 1½ tbsp dark soy sauce• 2 tbsp vegetarian oyster sauce• 1 tbsp white sugar• ¼ tsp white pepper • ½ tbsp cornstarch• Fresh red chilies, sliced (for garnish)• Chopped scallions (for garnish)

PREPARATION1. Heat 2 tbsp of oil in a pan at high heat. 2. Toast cashew nuts in the pan until golden brown. 3. Remove cashew nuts from the pan and set aside. 4. Portion TiNDLE Thy into bite-sized pieces. 5. In the same pan, sear TiNDLE Thy pieces. Remove from the pan and set aside. 6. Turn heat to low and add 1 tbsp of oil. 7. Add garlic, ginger, dried chilies, Sichuan peppercorn, onions and scallions. 8. Stir-fry for 2 minutes until fragrant. 9. Add in Shaoxing wine and cook for 1 minute.10. Add in seared TiNDLE Thy, the rest of the sauces, white sugar and white pepper. 11. Add 100ml of water. 12. Stir and cook until TiNDLE Thy reaches internal temperature of 75°C (167°F). 13. In a separate bowl, mix cornstarch with ½ tbsp water to form a slurry. 14. Add slurry and cook until sauce thickens. 15. Garnish with cashew nuts, sliced fresh red chilies and chopped scallions. 16. Serve with white rice.

WWW.TINDLE.COM

THAI GREEN CURRYServes two

INGREDIENTS• 300g (10½ oz) TiNDLE Thy• 1 quantity green curry paste • 2 vegetable stock bouillon cubes • 250ml (8½ oz) water • 200ml (6¾ oz) coconut cream • 1 small eggplant, sliced • ½ carrot, sliced • 5 lime leaves, torn • 50g (1¾ oz) brown sugar • 1 tbsp salt • 15 Thai basil leaves

Green curry paste• 4 large green chillies• 1 small green chilli padi• 2 shallots• 2 lemongrass stalks• 2 tbsp galangal• ½ tsp turmeric• 2 whole coriander leaves, stem and root.• 5 garlic cloves• 2 tsp lime zest• 1 tsp coriander powder• 1 tsp cumin powder• 3 tbsp water• 16 Thai basil leaves

PREPARATION1. Portion TiNDLE Thy into chunks.2. Blend all ingredients in green curry paste. 3. Heat oil in a pot over medium heat.4. Add green curry paste and cook for 5 minutes until most of the liquid has evaporated.5. Add in water, vegetable bouillon cubes, lime leaves, eggplants and carrots. Mix and simmer until the vegetables are 75% cooked. 6. Add coconut cream, salt and sugar. Mix and simmer for 2 minutes. 7. Add TiNDLE Thy chunks and simmer until the chunks reach an internal temperature of 75°C (167°F). 8. Stir in Thai basil leaves. 9. Serve with white rice.

WWW.TINDLE.COM

BUTTERMILK BURGERSMakes two burgers

INGREDIENTS• 200g (7 oz) TiNDLE Thy• 70g (2½ oz) plain �our (for dredging)• 2 tbsp tomato sauce• 2 burger buns, halved horizontally^

Patty Marinade• 2 tbsp barbeque sauce• 1 tsp dried oregano• ½ tsp black pepper

Buttermilk Batter• 100g (3½ oz) buttermilk^*• 30g (1 oz) plain �our• ½ tsp baking powder• ½ tsp onion powder• ½ tsp garlic powder• ½ tsp black pepper• ¼ tsp salt Sweet Mustard Coleslaw• 100g (3½ oz) cabbage, julienned• 20g (¾ oz) carrot, julienned• 1 garlic clove, grated• 10ml (¼ � oz) apple cider vinegar• 15g (½ oz) red onion, julienned• 60g (2 oz) mayonnaise^• 1½ tsp mustard• 1 tsp sugar• ½ tsp black pepper• Salt, to taste

PREPARATION1. Form TiNDLE Thy patties of 100g (3½ oz) each. 2. Mix all ingredients in the Patty Marinade and brush on TiNDLE Thy patties.3. Mix all ingredients in Buttermilk Batter. Dredge marinated TiNDLE Thy patties in plain �our and coat in batter. 4. In a deep fryer, or a pot of hot oil, deep fry patties at 160°C (320°F) for 7 minutes, until TiNDLE Thy Patties reaches an internal temperature of 75°C (167°F). 5. Mix all ingredients in Sweet Mustard Coleslaw. 6. Spread tomato sauce inside burger buns. Fill buns with coleslaw and buttermilk TiNDLE Thy patties. 7. Serve alongside fries or a salad.

^Replace with vegan buns, vegan buttermilk and vegan mayo to make this dish vegan friendly.

*To make vegan buttermilk, use 100g (3½ oz) of soy milk with 7.5g (¼ oz) of lemon juice. Leave standing for 10 minutes until soy milk curdles and thickens.

WWW.TINDLE.COM

TENDERSMakes 4 tenders

INGREDIENTS• 200g (7 oz) TiNDLE Thy

Seasoning Mix• 1 tbsp garlic powder• 1 tbsp onion powder• ½ tbsp salt• 1 tbsp sugar • 1 tbsp smoked paprika Wet Batter• 100g (3½ oz) plain �our• 20g (¾ oz) corn �our• 200ml (6¾ � oz) water• 1 tsp salt• ½ tbsp black pepper Dry Batter• 100g (3½ oz) plain �our• 40g (1¾ oz) water Gochujang Mayonnaise • 80g (2¾ oz) mayonnaise^• 1 tbsp Gochujang• 1 tbsp brown sugar• 1 tbsp garlic, grated• 1 tbsp lime juice• Salt, to taste

PREPARATION1. Mix TiNDLE Thy with seasoning mix. Portion TiNDLE Thy and shape into 4 tenders. 2. Dust tenders with smoked paprika.3. To make Dry Batter, add water to �our slowly, and knead with �ngers to form �our crumbs. The resulting dry batter mixture should be a mix of �our and crumbs. 4. Coat TiNDLE tenders �rst with the wet batter, then with the dry batter.5. In a deep fryer at 180°C (167°F), cook tenders for 4 minutes until internal temperature of 75°C (167°F). 6. Mix all ingredients in Gochujang mayonnaise.7. Serve tenders with Gochujang mayonnaise.

^Replace with vegan mayonnaise to make this dish vegan-friendly.

WWW.TINDLE.COM

KATSU CURRYServes two to three

PREPARATION

Japanese Curry1. Prepare vegetable stock by simmering all ingredients for 2 hours. Strain and collect the stock.2. To make the curry roux, melt butter and cook with �our for 10 minutes on low heat until roux turns brown. Stir in curry powder and garam masala. Leave to cool or chill in the refrigerator.3. Heat vegetable stock, sake and mirin for 5 minutes until alcohol evaporates.4. Stir in curry roux and mix till the clumps dissolve.5. Add in carrots and potatoes. Cook for 5 minutes until vegetables are soft.6. Serve curry alongside rice or udon noodles. Top with sliced Katsu.

Katsu1. Mix TiNDLE Thy with ½ tsp salt. Form into two �llets.2. Make wet batter by whisking wheat �our, corn �our, salt and water together.3. Coat TiNDLE Thy �llets in wet batter, followed by panko.4. In a deep fryer or a pot of hot oil, deep fry the katsu at 160°C (320°F) for 6 minutes, until internal temperature reaches 75 °C (167°F).5. Leave to rest for 3 minutes. 6. Cut katsu into slices.

INGREDIENTS

Katsu• 250g (8¾ oz) TiNDLE Thy• 100g (3½ oz) wheat �our• 20g (¾ oz) corn �our• 120ml (4 � oz) water• 1 tsp salt• 70g (2½ oz) panko

Japanese Curry• 1 carrot, cut into chunks• 1 potato, cut into chunks• 1 quantity of vegetable stock• 1 quantity of curry roux• 30ml (1 � oz) sake• 30ml (1 � oz) mirin

Vegetable stock• 3 leeks, cut into chunks• 4 dried mushrooms• 2 apples, quartered• 300g (10½ oz) turnip, cut into chunks• 1 bay leaf• 500ml (16¾ � oz) water

Curry Roux• 4 tbsp butter• 4 tbsp �our• 1 tbsp curry powder• 1 tbsp garam masala

WWW.TINDLE.COM

PARMIGIANAServes four

INGREDIENTS• 100g (3½ oz) mozzarella cheese^

Tomato Pomodoro• 120g (4¼ oz) cherry tomatoes• 2 tbsp olive oil• 3 garlic cloves, chopped• 50ml (1¾ � oz) white wine, for deglazing^• ¼ tsp dried thyme• ½ tsp dried oregano• ½ tsp dried basil• 1 tsp salt• 1 tsp sugar

Breaded TiNDLE Thy Cutlets• 200g (7 oz) TiNDLE Thy, formed into two �llets• 100g (3½ oz) wheat �our• 20g (¾ oz) corn �our• 120ml (4 � oz) water• ½ tsp salt• 70g (2½ oz) breadcrumbs^• ½ tsp garlic powder• ½ tsp onion powder• ¼ tsp black pepper

PREPARATIONTomato Pomodoro

1. Roast cherry tomatoes in an oven at 160°C (320°F) for 20 minutes, until tomatoes blister and become fragrant.2. Puree tomatoes in a food processor to form a chunky sauce.3. Heat olive oil in a pan at low heat. Add garlic and cook for 1 minute. 4. To make tomato pomodoro, add in blended tomatoes, herbs, salt and sugar. Cook for 15 minutes until the sauce becomes deep red. Deglaze pan occasionally with white wine.5. Add some water if the sauce becomes too dry. Remove from heat and set aside.

Breaded TiNDLE Thy Cutlets

1. Make wet batter by whisking wheat �our, corn �our, salt with water.2. Make dry batter by mixing breadcrumbs, black pepper and herbs.3. Coat TiNDLE Thy �llets in wet batter, followed by dry batter.4. In a deep fryer or a pot of hot oil, deep fry cutlets at 160°C (320°F) for 3 minutes, until batter �rms and browns.5. Place cutlets on a baking tray. Coat with tomato pomodoro and mozzarella cheese.6. Bake in the oven at 150°C (302°F) for 5 minutes until the internal temperature reaches 75°C (167°F).7. Serve TiNDLE parmigiana alongside salad or fries.

^Replace with vegan mozzarella cheese and vegan breadcrumbs to make this dish vegan friendly.

WWW.TINDLE.COM

MUSHROOM STROGANOFFServes four

INGREDIENTS• 400g (14 oz) TiNDLE Thy, cut into pieces• 100g (3½ oz) butter^• 50g (1¾ oz) �our• 1 red onion, cubed• 1 green capsicum, cubed• 8 white button mushrooms, quartered• 5 garlic cloves, chopped• 500ml (16¾ � oz) milk^• 100ml (3¼ � oz) water• 2 mushroom bouillon• ½ tsp dried thyme• ½ tsp white pepper• 100g (3½ oz) sour cream^

PREPARATION1. Cut TiNDLE Thy into pieces.2. Melt 50g (1¾ oz) butter in a hot pan at low heat. Sear TiNDLE Thy pieces and set aside.3. In the same pan, add onions, capsicum and mushrooms. Cook for 3 minutes.4. Add garlic in the pan and cook for 1 minute.5. Add in 50g (1¾ oz) butter and stir until butter is melted.6. Add in �our. Stir and cook for another 2 minutes to remove raw �our �avour.7. Add in milk, bouillon, white pepper and thyme. Simmer for 5 minutes.8. Add in water, and simmer for 2 minutes.9. Stir in TiNDLE Thy pieces and simmer for 2 minutes until TiNDLE Thy reaches an internal temperature of 75°C (167°F).10. Stir in sour cream.11. Serve over pasta or potatoes.

^Replace with vegan butter, non-dairy milk and vegan sour cream to make this dish vegan friendly.

WWW.TINDLE.COM