Slow Cooked Duck Thigh with Sweet and Spicy Seafood Sauce (makes 2)

Ingredients
2 duck thighs
1 packet *Prima sweet and spicy seafood sauce
1 green chilli, sliced
1 red chilli, sliced
1 small onion, sliced
1 tsp minced garlic

Seasonings
Salt
Black pepper 
1 tbsp Thai chilli sauce
2 tbsp water

Instructions
1. Wash and clean the duck thighs, use kitchen towel to dry it.
2. Marinate thighs with some salt and pepper. 
3. Keep in the fridge (do not cover) for 3 hours.
4. In a pan, heat 2 tsp of olive oil. Use medium-low fire to pan fry the duck thighs (skin side down first) until golden brown. Set aside.
5. Heat 1 tsp of oil, saute garlic and onion till fragrant. Add green and red chilli, mix well.
6. Add *Prima sweet and spicy seafood sauce, Thai chilli sauce and water. Use low fire and bring it to boil, off fire.
7. Lay a big piece of banana leaf on top of an aluminum foil, put the duck thighs and spread all the sauce on top. Fold and seal tight.
8. Bake at 150ºC preheated oven for 1.5 hours. Serve hot with rice.

Prima Curry Chicken with Potato Buns

The Curry Chicken
Ingredients
2 large chicken thigh meat, cut into thumb size
1 large russet potato, cut small cubes
1 packet *Prima nyonya curry paste
1 lemongrass, sliced
100 ml coconut milk
2 tsp sugar

Instructions
1. Heat 1 tbsp of oil in a pan/wok. Stir fry the lemongrass till fragrant. Add chicken thigh meat and fry until 80% cooked. Add potato and cook for a while.
2. Add 1 packet of Prima nyonya curry paste and mix well. Add coconut milk, bring it to boil and simmer until the potato is cooked. 
3. Add sugar to taste, set aside.

The Buns
Ingredients
60g butter
340g bread flour
40g sugar
5g instant yeast
50g milk
150g water
A pinch of salt

1 beaten egg (for brushing)
Some curry leaves

Instructions
1. Mix and combine all the ingredients in a big mixing bowl, knead until it's smooth and no lump (you may use machine to do this).
2. Cover with a cling wrap, let it proof for 45 minutes.
3. Divide the bread dough into 8 portions. Roll each portion into ball and flatten it into round disc. 
4. Wrap the curry filling with the dough and seal tightly by pinching the sides of the dough.
5. Shape and place each dough in a baking cup on a pan, lightly brush with egg and lay 1 or 2 pieces of curry leaves on the surface.
6. Bake at 200ºC preheated oven for 15-20 minutes until golden brown.