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| Recipe Menu

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 | Winter Melon Soup | |
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Ingredients:
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- 2 litres water
- 600 gram winter melon, skin removed and cut into large dices
- 5 red dates, seeds removed
- 1/2 cup dried/fresh shitake mushrooms
- 500 gram pork spare ribs
- 2 thin slices Ginger
- salt and pepper to taste
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Preparation
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Rinse the spare ribs under cold water. Bring a pot of water to the boil and blanch the spare ribs. Remove any fat from the ribs. Discard water and set ribs aside.
Bring 2 litres of water to the boil, place the spare ribs inside and once boiled turn the heat down to a simmer, and cook for 25 mins. Add the red date, winter melon to the soup, and let it cook for another 20 – 30 minutes. Adjust seasoning with salt and pepper and serve at once. |
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 | Watercress Soup | |
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Ingredients:
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- 600ml chicken or vegetable stock
- 1 small onion
- 1 small stick celery
- 1 small potato
- 1/2 tbsp olive oil
- 255g watercress
- 150ml milk
- squeeze of lemon juice
- salt and freshly ground black pepper
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Preparation
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- Chop onions and celery into small pieces
Peel the potato and Chop it into dice
- Heat the oil in a large pot, then add the onion and celery and fried for 5 mins until pale golden (medium heat). Stir in the potato and stock and bring to the boil. Cover and simmer for 10 mins or until the potato is tender.
- Stir in the watercress, cover and cook for a further 5 mins or until the watercress is wilted. Transfer the soup to a food processor and blitz until smooth. Return the soup to the rinsed out pan add the milk, lemon juice and seasoning to taste with salt and freshly ground black pepper. Gently reheat until piping hot.
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 | Chinese New Year Special | Source: Ronny |
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Dear all my honourable friends,
Let’s cook, keep cooking
Gong Xi Fa Cai
As Chinese New Year is approaching, we would like to introduce to all our valuable viewers, customers, the preparation of one of our favourite dishes with all the products and ingredients supply by our companies.
It is our favourite dish and it could become your festive or favourite dish on your table as well. |
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Imperial Chicken- Chicken with superior soy sauce and shaoxing Wine ”富貴吉祥-黃金富貴狀元雞” Top↑
Ingredients :
- 1 Corn fed Chicken (1.4-1.6kg)
- 150g of Ginger
- 1 pieces Shallots
- 2 bunch Spring Onion
- 3 pieces dried star aniseed
Seasonings:
- 2 spoon T&L Sugar
- 250-300ml of Cook’s Delights Shaoxing Wine
- 300ml of Kim Lan luscious soy paste
Dipping sauce:
- 150g of Ginger
- 3 pieces Shallots
- 2 bunch Spring Onion
- 1-3 piece Peeled Garlic
- 2 spoon Piao xiang Soy sauce
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Method:
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- Clean Chicken and all ingredients
- Slice the Spring onion, shallot and ginger into small slices
- Heat the non-stick casserole until warm, not hot, add all the Ingredients (Spring onion, shallot and ginger) to sauté for a while and add the dried star aniseed.
- Pan Fry slightly whole body of the chicken, remove and drain
- Pour the Kim Lan luscious soy paste and Cook’s Delights Shaoxing Wine, T&L sugar, stir well
- Put the chicken in again cover up simmer for 30 minutes
- Remove from the fire and leave the chicken in casserole for 30 minutes
- Chop it and serve
- Serve with the Dipping sauce
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Dipping sauce:
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- Fine chopped and crushed all the ingredients
- Add pinch of pepper and salt and Kim Lan piao xiang soy sauce
- Dash of sesame oil and hot oil on top and serve
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Remark:Whole process is without any oil (Healthy and happy for young and old) |
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 | Chrismas Special | Source: Ronny |
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Dear all my honourable friends,
As Christmas is getting nearer to our door steps, I would like to take this opportunity to wish you all a very Merry Christmas and a Happy New Year
There is nothing like good food to bring people and peoples together therefore I would like to introduce to all of you, two simple dishes, if you have some time between this festive period and would like to be among the first to try and transformed cooking into a joy and eating in to the art, please be happy to do so and free feel to drop me a line for your comment.
It is also very special for my company journey in this year and I hope our products and service always sparkling in the Christmas tree!
The names of the Dishes are: |
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Beansprouts with Roast Turkey “Where there is Life, there is hope” 银芽火雞絲 “柳暗花明” Top↑
Ingredients:
- 1/2lb Beansprouts
- 1/2lb Roast Turkey
- 1 oz Yellow Chive
- 1p Spring onion
- ½ tsp, shredded Ginger
- 1p Garlic
SEASONINGS:
- ½ tsp salt
- ½ tsp sugar
- 1 tsp Shaoxing Wine
- 1tsp Piao Xiang light soy sauce
- ½ tsp sesame oil
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METHOD:
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- Always wash and drain the vegetable
- Shred and debone the turkey, cut the yellow chives n and spring onion into a 2cm length, smash garlic and prepare the shredded ginger.
- Heat the Wok till hot, pour 2tsp Vegetable oil to boil
Sauté half garlic, ginger, spring onion &yellow chives to bring out the flavour.
- Stir fry the beansprouts over high heat and quickly, remove
- Add remaining ginger, garlic, spring onion&yellow chives with roast turkey, stir fry a few seconds, and mix with the beansprouts and the mixture and seasonings, sprinkle wine, mix well and dishes, serve hot.
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Spring Roll “The Promise of spring” 脆炸春卷“春回大地” Top↑
Ingredients:
Filling
- 8 oz Pork loin or Roast Pork (If you are not vegetarian)
- 6pcs of Chinese Mushroom
- 6oz Bamboo shoot and carrot
- 1pcs Garlic
- 1pcs Spring onion and Shallots
- 12oz combination of beansprouts and Cabbage, Chinese leaf
SEASONINGS:
- 1tsp Shaoxing Wine
- ½ tsp salt
- ½ tsp sugar
- 1 tsp piao xiang light soy sauce
- 1 tsp vegetarian oyster sauce
- Pinch pepper and sesame oil
- 2 tsp Corn flour or potato flour
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METHOD:
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- Always wash and drain all the vegetables
- Shred all the vegetables and mix with beansprouts and smash garlic
Add meat if you are not vegetarians
- Heat wok and bring 2 tsp oil to fry the smash garlic, spring onion and shallot till fragrant, pour all the vegetables and beansprout together with seasoning, thicken with the corn flour or potato flour.
- Dish and leave aside to cool.
- Place the filling into the pastry and roll into the shape of Spring roll sealed up with flour paste. Deep fry till golden.
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 | Sautéed apples with custard | Source: Mannings |
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Mannings Fruit recommended apple recipes
Ingredients for the Sautéed apples:
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- 1 Mannings Jonagold apple, peeled, cored and sliced into 4 pieces
- 30g/1oz butter
- 2 tbsp raisins
- ½ tsp ground cinnamon
- ½ lemon, juice only
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Ingredients for the custard: |
- 5 tbsp milk
- 5 tbsp double cream
- 2 tbsp caster sugar
- 1 free-range egg
- 1 free-range egg yolk
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Preparation
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- For the sautéed apples, heat the butter in a small frying pan and gently cook the apple pieces for 4-5 minutes, or until beginning to turn golden-brown.
- Add the raisins and cinnamon and cook for a further 3-4 minutes, until the apples are softened and caramelised. Squeeze in the lemon juice and stir to combine.
- For the custard, place the milk and cream into a saucepan and bring up to the boil. Remove from the heat and allow to cool slightly.
- Place the egg and egg yolk and the sugar into a bowl and mix well. Gradually pour the milk and cream over the egg mixture, then return the mixture to the pan over a gentle heat. Stir constantly until the custard starts to thicken. When it coats the back of a spoon, remove from the heat and pour through a sieve into a jug or bowl.
- To serve, place the apples onto a plate and drizzle over the custard.
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 | Baked apple with fruit and nuts | Source: Mannings |
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Ingredients
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- 4 large Mannings Jonagold apples, de-cored and scored
- 110g/4oz soft brown sugar
- 4 tbsp mincemeat
- 55g/2oz flaked almonds or chopped pecans
- 1 tsp powdered cinnamon
- 2 tbsp raisins
- 30g/1oz unsalted butter
- Mannings Original apple juice, for basting
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Preparation
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- Preheat oven to 190C/375F/Gas 5.
- Mix the brown sugar, mincemeat, flaked almonds, cinnamon, raisins and butter together and spoon it into the cavities of the apples. Place the excess in the bottom of a buttered baking dish.
- Place the apples on the fruit in the dish. Dot the top with butter and place in the oven for 45-60 minutes. Every 10 minutes add 2 tbsp of apple juice to the bottom of the dish and spoon the juices over the apples.
- Serve piping hot with double or clotted cream.
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 | Chinese Savory Five Nuts in Crisp Basket | Source: TYJ |
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Ingredients
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Vegetable oil for stir-frying | 2
tbsp |
Garlic, finely chopped | 1
tbsp |
Fresh shrimps, cleaned and retain tail |
100 gm |
Ginkgo nuts, cooked | 30 gm |
Lotus seeds cooked | 30 gm |
Water chestnuts in syrup, drained | 30 gm |
Tri-colored peppers, cut to small dices | 30 gm |
Onion, cut to dices | 30 gm |
Almond, roasted | 30 gm |
Dried chilies, cut to small pieces and fried | 30 gm |
Oyster sauce | 2 tbsp |
Sweet chili sauce | 4 tbsp |
Tomato ketchup | 2 tbsp |
Chili sauce | 3 tbsp |
Sufficient vegetable oil for frying
Sufficient frozen square spring roll sheets of125 mm or 215 mm
(Spring Home Brand) |
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Method
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- In a pre-heated frying pan, add vegetable oil and chopped
garlic and fry till fragrant.
- Add shrimps, ginkgo nuts, lotus seeds water chestnuts, tri
colored pepper dices, onion dices, almonds and fried chilies
and stir fry till mixed.
- Season oyster sauce, sweet chili sauce, tomato ketchup and
chili sauce and fry till mixed. Remove from heat.
- In another deep frying pan, add vegetable oil till heat. Over
medium heat, place 1 piece of frozen spring roll sheet in a
deep round ladle using 125 mm or 215 mm (Spring Home
Brand) and top with another sheet at alternate angles and
deep fry topped with another ladle till crisp.
- Ladle the stir-fried 5 nut mixture into the crisp pastry and
serve.
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 | Vegetarian Spicy Glass Vermicelli Spring Rolls | Source: TYJ |
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Ingredients
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Glass Vermicelli, soak till soften and cut
to short lengths and poached
| 200 gm |
Soy protein, soaked and chopped | 50 gm |
Straw mushrooms, chopped and poached |
50 gm |
Soy sauce | 2 tbsp |
Lemon juice
| 3 tbsp |
Dried chili powder | 2
tsp |
Castor sugar | 2
tsp |
Roasted ground rice | 2
tbsp |
Shallots, sliced | 30 gm |
Saw tooth coriander, shred | 10 gm |
Spring onion, shred | 10 gm |
Frozen square spring roll sheets of 125 mm or 215 mm
(Spring Home Brand) | 1
pkt |
Sufficient flour paste
Sufficient vegetable oil for deep frying
Sufficient sweet chili sauce and fresh vegetables to be served
together |
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Method
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- In a mixing bowl, mix vermicelli with soy protein and straw
mushrooms and season with soy sauce, lemon juice, ground
chilies, roast ground rice and toss till mixed. Add sliced
shallots, saw tooth coriander shred and spring onion shreds
and toss well.
- Place frozen spring roll sheet onto a clean working table and
spoon glass noodle mixture onto spring roll sheet and roll up and seal seams with flour paste.
- Pre-heat frying pan with vegetable oil till heated. Deep fry
vegetarian spicy glass noodle spring rolls till golden and
crisp. Drain and arrange onto serving plate to be served
together with sweet chili sauce and fresh vegetables.
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 | Club Sandwich | Source: TYJ |
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Ingredients
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Sufficient vegetable oil for deep frying |
Frozen roti, plain or whole meal (spring Home Brand) | 1 pkt |
Salad cream | 50 gm |
Lettuce and Iceburg lettuce | 50 gm |
Tomato, sliced | 50 gm |
Japanese cucumber, sliced | 50 gm |
Cheddar cheese | 4 pieces |
Fried egg (sunny side) | 2 pieces |
Grilled chicken 50 gm each | 2 piece |
Sufficient toothpicks for securing sandwich |
Method
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- Inn a pre-heated frying pan, fill with vegetable oil till heated.
Add roti and fry till golden and crisp over medium heat.
Drain and place onto serving dish.
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Assemble
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- On a flat serving dish, place 1 piece of crisp roti and spread
with salad cream. Top with lettuce, iceburg lettuce, tomato
slices, Japanese cucumber slices, cheddar cheese slice and
fried egg and top with another piece of roti.
- The next layer, spread with salad cream and top with
lettuce, iceburg lettuce, tomato slices, Japanese cucumber
slices, cheddar cheese slice and grilled chicken. Top with
another layer of crisp roti.
- Cut into 4 portions and secure sandwich portions with
toothpicks. Serve immediately.
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 | Chicken Curry Roti | Source: TYJ |
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Ingredients
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Frozen roti, plain or whole meal (Spring Home Brand) | 1
pkt
| Salted butter | 20 gm |
Curry paste | 50 gm |
Pasteurized coconut milk | 375 ml |
Chicken meat, cut to pieces | 250 gm |
Potatoes, cut to big dices | 100 gm |
Carrot, cut to dices | 50 gm |
Onion, cut to dices | 250 gm |
Palm sugar | 50 gm |
All-purpose flour | 50 gm |
Mozzarella cheese, shred | 100 gm |
Sufficient crisp fried shallots, chopped parsley, olive stuffed with chilies and fried dried bird’s eye chilies for garnish |
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Method
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- Place frozen roti discs, plain or whole meal (Spring Home
Brand) onto a baking tray.
- Bake roti discs at a pre-heated oven of 400 F for about 10
mins or till crisp. Remove roti pieces from oven and leave
for later use.
- Add salted butter into a pre-heated frying pan till melted.
Add curry paste and fry till fragrant. Add coconut milk and fry
till oil seeps out. Add chicken meat and fry till cooked.
- Add potatoes, dice carrots, onions and season with palm
sugar. Simmer curry at low heat till mixture boils. Add all-
purpose flour and stir till mixture thickens. Remove from
heat.
- Place a piece of baked roti disc onto baking tray and top with
thicken chicken curry and cover with another disc of crisp
roti. Repeat layering with roti and chicken curry till there are
4 layers of roti discs.
- Sprinkle roti top with mozzarella cheese and bake in a
pre-heated oven of 400 F for 5 mins or till cheese melts.
Remove roti layers from oven and top with fried shallots,
parsley, olive stuffed with pickled chili and fried bird’s eye
chilies. Cut roti disc stack to pieces and serve.
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