Sautéed Sliced Beef with Yellow Cucumber

Ingredients
Yellow cucumber 300 grams, beef 150 grams, ginger slices, spring onion, diced garlic in small amount, oyster sauce half tea spoon, chicken powder half tea spoon, salt half tea spoon, sugar to taste

Steps
1. Peel off the skin of yellow cucumber. Cut into cubes and blanch in hot water.
2. Slice beef thinly and mix well with corn flour and salt. Set aside.
3. Fry ginger slices, spring onion, diced garlic in oil and drain.
4. Sauté beef and yellow cucumber into perfection with seasoning. Ready to serve.



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Pan-Fried Beancurd Stuffed with Mud Carp Fish in Soy Sauce

Ingredients
Beancurd 1 box, mud carp fish 300 grams, dried mandarin peel 1/4 piece (blanch in water and mashed), spring onion 1 piece, seasoning - salt half teaspoon, pepper powder, sesame oil, corn flour and soy sauce to taste

Steps
1. Remove the bones off the mud carp fish.
2. Mash the mud carp fish. Mix with seasoning and dried mandarin peel. Set aside.
3. Cut beancurd into 6 pieces, fill with mashed mud carp fish.
4. Panfry beancurd with mud carp fish until it turns golden colour.
5. Garnish with soy sauce and spring onion. Ready to serve.



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Three Flavours of Marinated Beancurd

Ingredients
Beancurd 1 box (1/3 diced, 2/3 cut into small cubes), Thai chicken sauce, marinade sauce, 1 salted preserved egg yolk (steamed), 1 spring onion chopped, salt

Steps
1st Flavour Chop 1/3 box of beancurd into cubes and mix well with salt. Put in a bowl. Dice the steamed salted preserved egg. Sprinkle some spring onions on top and serve.
2nd Flavour Chop 2/3 box of beancurd into cubes and lightly panfry until it turns golden colour on both sides. Mix well with Thai chicken sauce for portion of beancurd.
3rd Flavour Marinade the other half portion of fried beancurd in marinade sauce for 5 minutes and serve.



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Marinated Cucumber with Minced Pork

Ingredients
Japanese baby cucumber 150 grams, pork spareribs 38 grams, seasoning - garlic, preserved bean paste, salt and chilli sauce to taste, vinegar sauce 38 ml

Steps
1. Rinse pork sparerib and chop into minced meat. Mix with corn flour and then stir fry to perfection. Set aside.
2. Rinse cucumber and chop into small sections. Place in bowl.
3. Mix the pork spareribs with cucumber and seasoning. Ready to serve.



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Double-Boiled Silky Chicken with Cordyceps Flower

Ingredients
Cordyceps flower 11 grams, silky chicken 1/4 piece, pork shank 150 grams, preserved mandarin peel 1/4 piece, ginger 3 slices, dried longan fruit 5-6 pieces

Steps
1. Soak the cordyceps flower in water for 5 minutes.
2. Cut the silky chicken and pork shank into pieces, and blanch them in hot water.
3. Put all ingredients into a boiler and fill with 4 bowls of distilled water, double-boil for 2 hours.
4. After seasoning, ready to serve.



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Double-Boiled Pork Spareribs with Dendrobium and Glehia Root

Ingredients
Dendrobium 8 grams, glehia root 11 grams, pork sparerib 300 grams, dried mandarin peel 1/4 piece, ginger 3 slices, dried longan fruit 5-6 pieces

Steps
1. Cut pork sparerib into pieces, blanch in hot water.
2. Put all ingredients into a boiler. Fill with 4 bowls of distilled water and double-boil for 2 hours.
3. After seasoning, ready to serve.



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Pan-Fried Chicken with Dried Mandarin Peel

Ingredients
1/2 chicken, ginger 2-3 pieces, dried mandarin peel 1/4 piece, corn flour, spring onion, Chinese parsley, red chilli slices, seasoning - soy sauce 1 teaspoon, chicken powder 1 teaspoon, sugar 1/2 teaspoon

Steps
1. Rinse the chicken and remove skin and bones. Chop into pieces.
2. Add ginger and dried mandarin peel slices. Mix well with corn flour and seasonings.
3. Lightly panfry until it becomes a golden colour.
4. Add spring onion, Chinese parsley and red chilli slices.



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Fried Mandarin Fish Fillet with Preserved Pickles

Ingredients
Mandarin fish 1 kilogram (boneless), preserved pickles 38 grams, mushrooms 113 grams, Chinese celery 38 grams, chicken broth 2 teaspoons, Chinese parsley and ginger slices in small amount, spring onion cut into pieces, salt 1/2 teaspoon, sugar, sesame oil, pepper powder to taste

Steps
1. Slice the mandarin fish into pieces, mix well with salt and corn flour.
2. Blanch preserved pickles and mushrooms in hot water. Set aside.
3. Fry the mandarin fish in oil. Sauté ginger slices and spring onion.
4. Add chicken broth to cook with mandarin fish. Then add preserved pickles and mushrooms, ginger slices, spring onion, Chinese celery, Chinese parsley and seasoning. Ready to serve.



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Red Bean Pudding with Kwai Fa

Ingredients
Coconut milk 200 ml, kwai fa 19 grams, lycium 11 grams, Hokkaido red bean 23 grams, gelatine powder 8 grams, sugar 11 grams

Steps
1. Mix gelatine powder with sugar and water.
2. Mix 1/3 of the gelatine mix with red beans and put into base of a dish to set.
3. Mix 1/3 of the gelatine mix with coconut mix and layer on top of the red beans.
4. Mix the remaining gelatine mix with the kwai fa and lycium and place on top. Put into fridge to set before serving.



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