Masterclass Session 16

Modern Rendition on JUMBO Signature Flavours with Love, Afare

‘Cerealy’ Cold-hearted Prawn Roll and Black Pepper ‘Pra-Ta’ Bag

Chef: Chef Ng Zi Yang

With 14 years of experience with the Group, Chef Ng Zi Yang has developed the knowledge and passion for local signature flavours.

Host: Divian Nair

Divian Nair is a seasoned veteran in Singapore's media scene who is known and loved for being the main anchor for Singapore radio's second largest English radio programme "Wake up and Go with Div and Jo" on Kiss 92. 

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Classic Flavours, with a Modern Twist. Chef Ng Zi Yang will be recreating two dishes using Love, Afare’s retail packs(Black Pepper Crab Spice and Cereal Prawn Premix) to elevate JUMBO’s signature flavours in modern renditionsof classic dishes. He will showcase a 'Cerealy' Cold-hearted Prawn Roll, and a Black Pepper 'Pra-ta' Bag.





Spring Roll Skins





1 box of Love, Afare Cereal Premix 

50g of De-shelled prawns 

75g of Fuji Apple (Peeled and Diced)

75g of Rock Lemon (Chopped)

5g of Lemon Juice and zest 

100g of Mayonnaise

10 pcs of 6’’ Square Spring Roll Pastry 

2g of Flour

30g of Margarine

1g of Egg Yolk

50g of Mayonnaise

Preparation process of the Rolls

  1. 1
    Mix one sachet of Cereal premix, De-shelled prawns to Mayonnaise in a big mixing bowl.
  2. 2
    To create a starch paste, mix flour with a little water in a small bowl to create a starch paste.
  3. 3
    Lay 30g of the Cereal premix, De-shelled prawns and Mayonnaise mixture in the middle of one piece of a Spring roll pastry.
  4. 4
    Fold two sides of the pastry skin inwards and wrap the ingredients with the bottom of the pastry and roll upwards.
  5. 5
    Seal with the starch paste and repeat the above steps.
  6. 6
    Freeze the rolls for 40 minutes to 4 hours.

Frying the ‘Cerealy’ Cold-hearted Prawn Roll

  1. 1
    Heat up pan
  2. 2
    Melt Margarine into a pan. Once the margarine has melted, off the fire and stir the egg yolk and one sachet of cereal premix. 
  3. 3
    Heat up the cooking oil in a frying pan. Once heated, add in frozen spring rolls and fry for 1 minute. 
  4. 4
    Coat the fried spring role in mayonnaise, followed by the cereal. 


1 box of Love, Afare Black Pepper Spice 

60g of Butter

50g of Yellow Onion (Peeled and Chopped)

50g of Chopped Garlic

250g of Minced Pork Belly 

5g of Soya Sauce

75g of Shredded Mozzarella Cheese 

50g of Red Bell Pepper (Chopped) 

50g of Green Bell Pepper (Chopped) 

50g of Red Onion (Peeled and Chopped)

6 pieces of Roti Prata Pastry


  1. 1
    Heat up the pan and melt the butter. Once butter has melted, turn the fire to low heat.
  2. 2
    Add in the onions and garlic. Stir-fry until golden brown. 
  3. 3
    Add in minced meat & black pepper spice into the pan and stir till well mixed.
  4. 4
    Add in 300 g of water & soya sauce into the pan and mix well. Cover the pan and let it simmer for 5 minutes until all the liquid has been absorbed. 
  5. 5
    Pour mixture into a big mixing bowl and stir in the Mozzarella cheese, Red Bell Peppers and Green Bell peppers. 
  6. 6
    Leave the mixture to cool for 10 minutes.
  7. 7
    Sprinkle your tray with flour and lay out one piece of roti prata pastry. Add 100g of the mixture into the middle of the pastry, fold the pastry into half and seal with the edges together.

Frying the Black Pepper ‘Pra-Ta’ Bag

  1. 1
    Heat up cooking oil in a frying pan and fry the “Pra-ta” bag pastry until golden brown. Alternatively, you may cook them in an air fryer.