• 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

• 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

1. Chop onions and celery into small pieces Peel the potato and Chop it into dice
2. 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.
3. 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.

• 1 Corn fed Chicken (1.4-1.6kg)
• 150g of Ginger
• 1 pieces Shallots
• 2 bunch Spring Onion
• 3 pieces dried star aniseed

• 2 spoon T&L Sugar
• 250-300ml of Cook’s Delights Shaoxing Wine
• 300ml of Kim Lan luscious soy paste

• 150g of Ginger
• 3 pieces Shallots
• 2 bunch Spring Onion
• 1-3 piece Peeled Garlic
• 2 spoon Piao xiang Soy sauce

1. Clean Chicken and all ingredients
2. Slice the Spring onion, shallot and ginger into small slices
3. 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.
4. Pan Fry slightly whole body of the chicken, remove and drain
5. Pour the Kim Lan luscious soy paste and Cook’s Delights Shaoxing Wine, T&L sugar, stir well
6. Put the chicken in again cover up simmer for 30 minutes
7. Remove from the fire and leave the chicken in casserole for 30 minutes
8. Chop it and serve
9. Serve with the Dipping sauce

1. Fine chopped and crushed all the ingredients
2. Add pinch of pepper and salt and Kim Lan piao xiang soy sauce
3. Dash of sesame oil and hot oil on top and serve

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:

• Spring Roll “The Promise of spring” 脆炸春卷“春回大地”



• Beansprouts with Roast Turkey “Where there is Life, there is hope” 银芽火雞絲 “柳暗花明”

• 1/2lb Beansprouts
• 1/2lb Roast Turkey
• 1 oz Yellow Chive
• 1p Spring onion
• ½ tsp, shredded Ginger
• 1p Garlic

• ½ tsp salt
• ½ tsp sugar
• 1 tsp Shaoxing Wine
• 1tsp Piao Xiang light soy sauce
• ½ tsp sesame oil

1. Always wash and drain the vegetable
2. Shred and debone the turkey, cut the yellow chives n and spring onion into a 2cm length, smash garlic and prepare the shredded ginger.
3. Heat the Wok till hot, pour 2tsp Vegetable oil to boil Sauté half garlic, ginger, spring onion &yellow chives to bring out the flavour.
4. Stir fry the beansprouts over high heat and quickly, remove
5. 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.

• TYJ Pastry

• 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

• 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

1. Always wash and drain all the vegetables
2. Shred all the vegetables and mix with beansprouts and smash garlic Add meat if you are not vegetarians
3. 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.
4. Dish and leave aside to cool.
5. Place the filling into the pastry and roll into the shape of Spring roll sealed up with flour paste. Deep fry till golden.

• 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

• 5 tbsp milk
• 5 tbsp double cream
• 2 tbsp caster sugar
• 1 free-range egg
• 1 free-range egg yolk

1. 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.
2. 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.
3. 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.
4. 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.
5. To serve, place the apples onto a plate and drizzle over the custard.

• 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

1. Preheat oven to 190C/375F/Gas 5.
2. 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.
3. 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.
4. Serve piping hot with double or clotted cream.

1. In a pre-heated frying pan, add vegetable oil and chopped garlic and fry till fragrant.
2. Add shrimps, ginkgo nuts, lotus seeds water chestnuts, tri colored pepper dices, onion dices, almonds and fried chilies and stir fry till mixed.
3. Season oyster sauce, sweet chili sauce, tomato ketchup and chili sauce and fry till mixed. Remove from heat.
4. 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.
5. Ladle the stir-fried 5 nut mixture into the crisp pastry and serve.

1. 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.
2. 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.
3. 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.

1. 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.
2. 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.
3. Cut into 4 portions and secure sandwich portions with toothpicks. Serve immediately.

1. Place frozen roti discs, plain or whole meal (Spring Home Brand) onto a baking tray.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.