Coconut banana fritters

1. To prepare the batter, add Blue Key Self-Raising Flour and bicarbonate of soda in a large mixing bowl.
2. Add soda water and whisk until smooth. The batter should not be too runny or too thick.
3. Peel and cut each banana into 3 portions.
4. Roll the bananas in Blue Key Superfine Superwhite Flour, making sure all sides are evenly coated.
5. Dip the bananas in batter and then coat with S&P Santan Sejati Desiccated Coconut.
6. Heat Seri Murni Pure Vegetable Oil in a pan over medium heat.
7. Deep fry in hot oil until golden brown.
8. Remove and drain on paper towels.

Banana flavoured caramel sauce

1. To prepare the batter, add Blue Key Self-Raising Flour and bicarbonate of soda in a large mixing bowl.
2. Add unsalted butter and stir well until the sauce thickens.
3. Then add cooking cream and continue to stir.
4. Add Star Brand Banana Flavour and stir.
5. Drizzle the caramel sauce over the coconut banana fritters.

Vanilla Ice Cream

1. 1. Serve coconut banana fritters with vanilla ice cream. Sprinkle some toasted S&P Santan Sejati Desiccated Coconut and decorate with fresh mint leaves.

Potato fries

1. Leaving the skin on, cut the potatoes into thick, large strips.
2. Heat Seri Murni Pure Vegetable Oil in a pan over medium heat. In small batches, fry the potatoes, flipping frequently until they are light golden brown.
3. Remove the potatoes from the pan and drain on paper towels. Let cool for 10 minutes.
4. With the remaining oil in the same pan, refry the potatoes over high heat until crispy and golden brown.
5. Remove from pan and drain on paper towels.
6. Season immediately with salt.

Caribbean baked sole fillets

1. To prepare the caribbean sauce, combine S&P Santan Coconut Milk, lime juice, tomato paste, fresh oregano, onion powder, garlic powder, coarse ground black pepper, red chilli flakes and salt in a mixing bowl. Stir to mix well.
2. Preheat oven to 180C
3. Prepare a baking tray lined with aluminium foil and greased with Seri Murni Pure Vegetable Oil.
4. Transfer the sole fillets to the baking tray.
5. Spread the top of the fillets with caribbean sauce and place the broccoli on the tray. Bake for 15 minutes or until the fish flakes easily with a fork.

Vanilla Ice Cream

Beef stock

1. Heat Seri Murni Pure Vegetable Oil in a stock pot over high heat.
2. In the stock pot, combine beef bones, garlic, holland onions, carrots and celery sticks. Saute until light brown.
3. Add water and bay leaf.
4. Reduce heat to low and simmer for 1 hour, keeping the pot covered with the lid.
5. Strain stock through a strainer into another big bowl. Discard the solids.
6. Set aside the stock to cool completely.

Mashed potatoes

1. Bring a pot of hot water to a boil, add salt and russet potatoes.
2. Simmer until the potatoes are tender.
3. Drain and transfer the potatoes to a food processor.
4. Add cream cheese, egg yolks and cooking cream.
5. Blend until smooth (use potato masher or fork to mash if desired) and keep aside.

Beef Shepherd’s Pie

1. To prepare the gravy for beef filling, melt unsalted butter and add Blue Key Superfine Superwhite Flour in a pan over medium heat.
2. Whisk in beef stock and worcestershire sauce. Stir occasionally until thicken. Set aside.
3. Preheat oven to 190C.
4. To prepare the beef filling, heat Seri Murni Pure Vegetable Oil in a pan over medium heat and add minced beef. Stir to break any large clumps of meat.
5. Season with salt and coarse ground black pepper.
6. Mix in carrots and holland onions, stirring occasionally. Reduce heat to low and cook until the vegetables are tender.
7. Mix in the shepherd’s pie gravy and Marina Processed Peas. Stir well.
8. Pipe the mashed potatoes on top and sprinkle paprika.
9. Bake for 45 minutes or until mashed potatoes are golden brown.
10. Sprinkle with fresh parsley.

Caesar salad

1. To prepare croutons, preheat oven to 160C.
2. Cut Massimo Sandwich Loaf with Wheat Germ into small cubes using a serrated knife.
3. In a bowl, combine bread cubes, garlic powder, salt, fresh parsley and melted butter.
4. Toss well to coat. Transfer the bread cubes to a baking tray and bake for 45 minutes or until brown and crispy. Keep aside.
5. To prepare salad, gently toss romaine lettuce, mayonnaise, salt, white pepper powder and grated parmesan cheese in a large mixing bowl.
6. Sprinkle with croutons.

Baked potato rosettes

1. Bring a pot of hot water to a boil, add the potatoes and salt.
2. Reduce heat and simmer until the potatoes are tender. Drain and transfer the potatoes to a food processor.
3. Add V-Soy Original Soya Bean Milk, salt and white pepper powder.
4. Blend until fine and smooth.
5. Preheat oven to 200C.
6. Prepare a baking tray lined with aluminium foil, greased with Seri Murni Pure Vegetable Oil.
7. Fill piping bag with mashed potatoes. Pipe 4 rosettes onto the baking tray.
8. Bake for 30 minutes or until golden brown.

Baked chicken

1. 1. Preheat oven to 180C.
2. 2. Season whole chicken legs evenly with salt and white pepper powder.
3. 3. Heat Seri Murni Pure Vegetable Oil in a pan over medium heat and sear the chicken with skin facing down first, until light golden brown on both sides.
4. 4. Transfer the chicken to a baking tray lined with aluminium foil and bake for 15 minutes or until thoroughly cooked.

Anglais mushroom cream sauce

1. Combine egg yolks, cooking cream and Star Brand Vanilla Flavour in a shallow pan.
2. Heat the mixture over low heat, stirring constantly to prevent the mixture from sticking to the bottom of the pan. Simmer for 10 minutes.
3. Remove pan and strain the mixture to remove lumps.
4. Cook the mixture again over low heat, this time adding white button mushrooms and salt. Stir lightly and simmer for 5 minutes.
5. Pour the sauce over the chicken.

Snap peas and capsicum

1. In a pot of boiling water, add salt.
2. Add the snap peas and blanch for approximately 15 seconds. Remove from pot and soak in ice water for 1 minute. Drain and transfer the snap peas to a bowl.
3. Heat Seri Murni Pure Vegetable Oil in a pan over medium heat.
4. Sear the snap peas and yellow capsicum until light brown.

Grilled pumpkin and asparagus

1. Heat Seri Murni Pure Vegetable Oil in a grill pan over medium heat and grill both sides of the pumpkin until golden brown and slightly charred.
2. Using the same pan, place the trimmed asparagus and grill until fork tender.

Beef sirloin with lemon rosemary sauce

1. Season both sides of the beef sirloin steaks evenly with coarse ground black pepper and salt.
2. Heat Seri Murni Pure Vegetable Oil in a grill pan over medium heat. Cook the beef until brown and slightly charred on both sides (or to desired doneness).
3. To prepare the lemon rosemary sauce, use the same grill pan and add garlic, fresh rosemary and lemon peel.
4. Add lemon juice and simmer, stirring occasionally until the sauce thickens.
5. Pour sauce over the beef sirloin steaks and add a cheddar cheese.

Homemade tartar sauce

1. Combine all the tartar sauce ingredients in a bowl and mix well.
2. Chill in the refrigerator.

Baked sweet potato fries

1. Preheat oven to 170C.
2. Leaving the skin on, cut the sweet potatoes into thick, large strips.
3. In a large mixing bowl, add sweet potatoes, Seri Murni Pure Vegetable Oil, salt, white pepper powder and paprika powder. Lightly toss to combine.
4. Transfer the sweet potatoes to a baking tray lined with aluminium foil and bake for 15 minutes or until crispy and golden brown.

Crispy fish fillets

1. Combine Blue Key Self-Raising Flour, baking powder, salt, V-Soy Multi-Grain Soya Bean Milk and eggs in a large mixing bowl. Whisk until smooth.
2. Add fresh coriander and mix well.
3. Heat Seri Murni Pure Vegetable Oil in a pan over medium heat.
4. Dip the fish fillets in the batter, drip off the excess and place into the hot oil.
5. Fry until crispy and golden brown. Drain on paper towels.

Mixed salad

1. Serve the mixed salad with crispy fish fillets, homemade tartar sauce and baked sweet potato fries.

Coleslaw

1. In a bowl, add green and yellow zucchinis, carrots, purple cabbage and shallots.
2. Add salt, white pepper powder and mayonnaise.
3. Toss well to combine.

Mashed sweet potatoes

1. Mash the sweet potatoes until smooth using a potato masher or fork.
2. Immediately season with white pepper powder and salt. Mix well.

Baked tandoori sea bass

1. Preheat oven to 190C.
2. Combine white vinegar, garlic, ginger, salt, cayenne pepper powder, coriander seeds, cumin seeds and Seri Murni Pure Vegetable Oil in a blender. Blend until fine and smooth.
3. Coat both sides of the sea bass evenly with tandoori paste and chill in the refrigerator for 3 hours.
4. Transfer the sea bass to a baking tray lined with aluminium foil and bake for 20 minutes or until the fish flakes easily with a fork.

Spicy Tuna and seafood pesto pasta

1. To prepare the pesto sauce, combine Seri Murni Pure Vegetable Oil, garlic, fresh basil, cashew nuts and salt in a blender. Blend until fine and smooth. Keep aside.
2. To prepare the cream sauce, melt unsalted butter in a pan over medium heat.
3. Add cooking cream and coarse ground black pepper. Stir constantly and cook over low heat.
4. Add grated parmesan cheese to the cream sauce and continue to stir until thoroughly mixed.
5. Add blended pesto sauce and cook over low heat until the sauce thickens. Keep aside.
6. To cook the pasta, fill a pot with water. Add Seri Murni Pure Vegetable Oil and salt. Bring the water to a rolling boil over high heat.
7. Add linguine and reduce heat to medium heat. As the pasta comes to a boil again, give it a gentle stir to make sure none of the pasta is sticking together. Cook until it is al dente, tender but yet slightly firm. Strain pasta and keep aside.
8. Heat Seri Murni Pure Vegetable Oil in a pan over medium heat. Add prawns, mussels and squids. Stir-fry and season with white pepper powder. Keep aside.
9. In another pan, heat the pesto cream sauce over low heat and add Marina Tuna Chilli.
10. Add pasta slowly and stir to coat. Divide into two servings and garnish with the stir fried seafood.

Potato Salad

1. Bring a pot of hot water to a boil and add in the potatoes.
2. Simmer until the potatoes are tender. Drain and transfer the potatoes to a bowl.
3. Add salt, white pepper powder and fresh chives.
4. Toss well.

Green pea puree

1. Combine Marina Processed Peas, the brine, white pepper powder and salt in a food processor. Puree until fine and smooth.

Ceylon prawns

1. Combine prawns, turmeric powder, white pepper powder, salt and water in a bowl. Mix evenly.
2. Heat Seri Murni Pure Vegetable Oil in a pan over medium heat and stir-fry the prawns until cooked. Keep aside.
3. Using the same pan, add mustard seeds, turmeric powder, curry leaves, white pepper powder, salt and red chilli powder.
4. Stir-fry the ingredients for 1 minute. Add the cooked prawns and stir well. Divide into 2 portions and transfer to serving plates.
5. Using the same pan, add holland onion and fresh red chillies.
6. Saute until onion rings are almost tender.
7. Garnish the prawns with sauteed onion rings and fresh red chillies.

Mashed sweet potatoes

1. Mashed the sweet potatoes until smooth using a potato masher or fork.
2. Immediately season with white pepper power and salt. Mix well.

Chicken Cordon Bleu

1. Butterfly the chicken breasts by slitting one side.
2. Lay a plastic sheet on top and gently pound the chicken to ¼ inch thickness. Remove the plastic sheet.
3. Place a slice of chicken ham, 2 slices of cheddar cheese and some baby spinach on top of the chicken breast. Roll the chicken breast tightly into a log. Tuck in the ends gently and secure with 3 toothpicks. Repeat with the remaining chicken breast.
4. Wrap the chicken logs tightly with plastic sheets and chill in the refrigerator.
5. To prepare flour mix, combine Blue Key Superfine Superwhite, salt, paprika powder and white pepper powder in a large bowl.
6. To prepare the egg mixture, combine eggs and V-Soy Original Soya Bean Milk in a bowl.
7. Remove plastic sheets and toothpicks from chicken logs. Dust the chicken evenly with flour mix.
8. Dip the chicken in the egg mixture and then gently coat with breadcrumbs.
9. Heat Seri Murni Pure Vegetable Oil in a pan over medium heat.
10. Preheat oven to 170C.
11. Shallow fry chicken all sides until light brown.
12. Transfer the chicken to a baking tray lined with aluminium foil. Bake for 25 minutes or until golden brown.
13. Cut into 1cm thick pinwheels.

Mixed salad

1. Serve the mixed salad with Chicken Cordon Bleu and mashed sweet potatoes.

Chicken stock

1. Heat Seri Murni Pure Vegetable Oil in a stock pot over high heat.
2. In the stock pot, combine chicken bones, garlic, holland onions, carrots and celery sticks. Saute until light brown.
3. Add water and bay leaf.
4. Reduce heat to low and simmer for 1 hour, keeping the pot covered with lid.
5. Strain stock through a strainer into another big bowl. Discard the solids.
6. Set aside the stock to cool completely.

Butter rice

1. In a rice cooker, add white rice, shallots, salt, salted butter and chicken stock. Stir well.
2. Cook the rice until soft and liquid is absorbed.

Spicy mango dip

1. Puree half of the mango in a blender.
2. Dice the remaining half of the mango into small cubes.
3. Combine mango puree, ginger, mango cubes, chilli flakes, lime juice and sugar in a bowl. Mix well and chill in the refrigerator.

Snap peas and capsicum

1. In a pot of boiling water, add salt.
2. Add the snap peas and blanch for approximately 15 seconds. Remove from pot and soak in ice water for 1 minute. Drain and transfer the snap peas to a bowl.
3. Heat Seri Murni Pure Vegetable Oil in a pan over medium heat
4. Sear the snap peas and red capsicums until light brown.

Coconut prawns

1. Make a light slit at the base of the prawn.
2. Thread each prawn onto a bamboo skewer. Insert the skewer into the tail of the prawn, thread to the centre and then to the head. Repeat with the remaining prawns.
3. Season with salt and coarse ground black pepper.
4. Working with one prawn at a time, coat with Blue Key Superfine Superwhite Flour and dip the prawn in egg whites.
5. Then coat the prawn evenly with S&P Santan Sejati Desiccated Coconut by pressing all around. Repeat with remaining prawns.
6. Heat Seri Murni Pure Vegetable Oil in a shallow pan over medium heat. Fry the prawns and adjust the heat to avoid overcooking. Fry until golden brown.

Couscous

1. Fill a pot with water. Add Seri Murni Pure Vegetable Oil and salt. Bring the water to a rolling boil over high heat.
2. Add couscous and stir well with a fork.
3. Remove pot from the heat and keep it covered with a lid for 5 minutes or until liquid is absorbed and couscous is al dente, tender yet slightly firm.
4. Add red kidney beans, corn kernels, salt and white pepper powder.
5. Mix well.

Grilled Zucchini

1. Heat Seri Murni Pure Vegetable Oil in a grill pan over medium heat.
2. Grill both sides of the zucchini slices until light brown.
3. Season with salt and white pepper powder.

Red snappers with lemon caper butter sauce

1. Season both sides of red snapper fillets with salt and coarse black pepper.
2. Dust the red snapper fillets with Blue Key Superfine Superwhite Flour until both sides are completely coated.
3. Heat Seri Murni Pure Vegetable Oil in a pan over medium heat. Shallow fry the fillets until both sides are golden brown.
4. Remove fillets from pan and drain on paper towels.
5. To prepare the lemon caper butter sauce, use the same pan and melt unsalted butter over low heat.
6. Add lemon juice, capers and fresh parsley. Stir well.
7. Pour the sauce over the fillets. Served with couscous and grilled zucchini.

Kiwi dip

1. In a bowl, combine mayonnaise, gold kiwi fruit, honey and salt.
2. Mix well and chill in the refrigerator.

Sweet potato chips

1. Slice sweet potatoes to a thickness of approximately 2mm.
2. Heat Seri Murni Pure Vegetable Oil in a pan over high heat.
3. Place the sweet potatoes into the oil, adjusting the heat to avoid overcooking the chips.
4. Fry until edges curl and are golden brown. Remove from oil and drain on paper towels.
5. Season the crispy sweet potato chips immediately with salt and paprika powder.

Fried chicken oat

1. Soak the chicken breasts in V-Soy Original Soya Bean Milk for 15 minutes.
2. To prepare flour mix, combine Blue Key Superfine Super White Flour, salt, white pepper powder and instant oats. Mix well.
3. Coat the chicken breasts with the flour mix.
4. Gently dip the chicken breasts into beaten eggs and then coat again with the flour mix, pressing into the crumbs to make sure all sides are well coated.
5. Heat Seri Murni Pure Vegetable Oil in a pan over medium heat.
6. Fry both sides of the chicken breasts until crispy and golden brown.

Rocket salad

1. Serve the rocket salad and cherry tomatoes with fried chicken oats and sweet potato chips.

Chicken stock

1. Heat Seri Murni Pure Vegetable Oil in a stock pot over high heat.
2. In the stock pot, combine chicken bones, garlic, holland onions, carrots and celery sticks. Sauté until light brown.
3. Add water and bay leaf.
4. Reduce heat to low and simmer for 1 hour, keeping the pot covered with lid.
5. Strain stock through a strainer into another big bowl. Discard the solids.
6. Set aside the stock to cool completely.

Nasi Hujan Panas

1. Divide cooked white rice into 4 bowls (3 bowls of 80g each and 1 bowl of 160g).
2. Add Star Brand Cochineal Colour to a bowl of 80g white rice and mix well. Repeat the same for Star Brand Apple Green Colour and Star Brand Egg Yellow Colour. The 160g bowl of rice will remain uncoloured.
3. In a large mixing bowl, combine the four bowls of rice with different colours (white, red, green and yellow) and stir to mix.

Grilled chicken green curry

1. Butterfly the breasts by slitting one side.
2. Season evenly with salt and white pepper powder.
3. Heat Seri Murni Pure Vegetable Oil in a grill pan over medium heat.
4. Grill both sides of chicken breasts.
5. To prepare the green curry, combine baby spinach, ground coriander seeds, green cili padi, shallots, garlic, green chillies, belacan paste, salt and chicken stock in a blender. Blend until smooth.
6. Heat Seri Murni Pure Vegetable Oil in a pan over medium heat.
7. Pour the blended ingredients into the pan and stir. Add chicken stock and continue stirring until green curry comes to a boil.
8. Reduce heat to low and simmer for 5 minutes.
9. Add lemon grass stalks, star anise and S&P Santan Coconut Milk, stirring frequently. Continue to simmer for 5 minutes.
10. Put in the chicken breasts and simmer for another 5 minutes.
11. Serve grilled chicken green curry with Nasi Hujan Panas.

1. Heat the olive oil in a large skillet over medium-high heat. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes.
2. Whisk together the eggs and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium. While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath.
3. When most of the egg is cooked, sprinkle Parmesan cheese over the top. Allow the cheese to melt slightly, then fold in half and serve.

1. Mix the Seri Murni eggs, milk and spices together in a small deep bowl.
2. Dip the bread triangle into the milk mixture until all sides are coated with the milk mixture.
3. Heat a large non-stick frying pan and add the butter, when the butter is frothy, place the bread triangle on top and fry over high heat for 1 minute on each side.
4. When the bread turns golden on both sides, drizzle with honey and serve immediately.

1. Heat some oil, fry the onions till fragrant.
2. Fry the Seri Murni eggs and season with a little salt and pepper. Do not allow the eggs to be totally cooked but not runny either.
3. Pour in the Marina Baked Beans in Tomato Sauce and mix and break up those eggs and onion into pieces.
4. You may add some tomato ketchup if the flavour is not good enough.

1. In a bowl, combine Seri Murni Pure Vegetable Cooking Oil, lemon juice, fish sauce, sesame oil, palm sugar, red chili, lemongrass and shallots. Mix well.
2. Add the tiger prawns and coat well with the sauce.
3. Cover bowl with cling film and marinate in the fridge for a minimum 1 hour.
4. Cook tiger prawns and the marinade until prawns turn pink. Set aside.
5. Mix carrot, red cabbage and mango and served on a plate. Add the cooked prawns and remaining sauce on the salad. Garnish with spring onions and red baby radishes.

1. In a big bowl, combine fresh milk, soft brown sugar, dried chili flakes and salt. Mix well.
2. Add the chicken and mix well. Cover with cling film and marinate in the fridge for a minimum 1 hour.
3. Combine and sift Blue Key Superfine Superwhite Flour and corn flour in a bowl. Mix well.
4. Heat wok with Seri Murni Pure Vegetable Cooking Oil. Coat marinated chicken one at a time with the flour mix.
5. Deep fry the chicken until golden brown. Pat excess oil with kitchen paper towels and set aside.
6. For the sauce, mix well the apple cider vinegar, caramel dark soy sauce, light soy sauce, sesame oil, honey, dried oregano, chili powder and tomato puree. Heat the sauce in a wok until it comes to a boil.
7. Add ladies’ fingers and the cooked chicken. Continue stir frying until chicken is well coated.
8. Garnish with red chilies and spring onions.

1. Heat Seri Murni Pure Vegetable Cooking Oil in a wok and stir fry red bombay onion and garlic until fragrant.
2. Add the prawns and stir fry until prawns turn pink. Then add in fish sauce, granulated sugar and coarse black pepper powder.
3. Add in spring onions and continue to stir fry.
4. Turn on high heat and stir fry until the mixture is caramelized.
5. Garnish with fresh parsley and red bird’s eye chili.

1. Blend young ginger, shallots, galangal, lemongrass and chili paste until smooth.
2. Heat Seri Murni Pure Vegetable Cooking Oil in a wok and add blended spice paste. Stir fry until aromatic.
3. Add minced beef and cook for 1 minute.
4. Add palm sugar, tamarind paste and kerisik. Stir well.
5. Add in water and S&P Santan Coconut Milk.
6. Reduce heat to low and simmer for 15 minutes, stirring occasionally until beef is tender and gravy has thickened.
7. Add salt and kaffir lime leaves. Stir well.
8. Fill taco shells with beef rendang and garnish with kaffir lime leaves.

1. In a bowl, mix chicken wings with ginger, coarse black pepper powder and salt.
2. Cover bowl with cling film and marinate in the fridge for at least 30 minutes.
3. Heat Seri Murni Pure Vegetable Oil in a wok.
4. Coat chicken wings evenly with Blue Key Superfine Superwhite Flour.
5. Carefully drop the chicken wings in the wok, one piece at a time. Fry until lightly golden brown. Set aside.
6. Heat Seri Murni Pure Vegetable Oil in a pan and add garlic. Stir to fry. Add in tomato sauce, chili sauce, Gochujang korean red chilli pepper paste, light soy sauce, soft brown sugar, honey, sesame oil and yellow mustard. Stir well.
7. Simmer for 5 minutes until sauce thickens.
8. Add cooked chicken wings. Stir until chicken wings are well coated.
9. Garnish with white sesame seeds and spring onion.

1. Place fish flat on a cutting board. Using a sharp knife, slice from the top fin from the head into the main bone towards the tail. Do not cut into the stomach. Do the same for the other side.
2. Rub salt all over fish and coat both sides evenly with Blue Key Superfine Superwhite Flour.
3. Heat Seri Murni Pure Vegetable Oil in a wok. Deep-fry the fish until golden brown.
4. Blend red chili, shallots, garlic and fresh strawberries until smooth.
5. Heat Seri Murni Pure Vegetable Oil in a wok and pour in the blended sauce. While cooking, stir for 5 minutes.
6. Add in soft brown sugar and tamarind paste. Continue to stir until the sauce is slightly thickened.
7. Pour sauce on the fried fish and garnish with some spring onion and fresh strawberries.

1. Trim the crusts of Massimo Sandwich Loaf With Wheat Germ and flatten the bread slices with a rolling pin.
2. Using 2 slices per ice cream ball, form the bread around the ice cream to wrap it firmly. Repeat for the remaining ice cream.
3. Wrap the ice cream ball with cling wrap and return it to the freezer. Freeze for overnight.
4. Heat Seri Murni Pure Vegetable Oil in a wok.
5. Roll ice cream balls in the beaten egg, then the breadcrumbs, coating all sides.
6. Gently lower the coated ice cream balls, one at a time into the hot oil and fry, turning occasionally so they colour evenly, until golden brown.
7. Remove from oil and briefly drain on kitchen paper towels.
8. Serve immediately.