Ingredient
3 pieces loin beef (total about 200g)
1 kiwi fruit (sliced)
200 ml kiwi fruit juice
1 tbsp honey
1 tsp cornstarch
pepper and salt to taste
Method
Marinate beef with pepper, salt and cornstarch for 30 minutes and pan fry with 2 tbsp of oil until beef is done. Set aside.
Bring kiwi fruit juice to a light boil, season with honey and return beef back into the pan, mix gravy well with beef and simmer for 1 minute.
Garnish with sliced kiwi fruit and enjoy.
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Ingredients
1 chicken thigh (diced)
200 g lotus root (grated)
2 tbsp dried prawns (soaked untilsoft)
2 dried mushrooms (soaked and diced)
2 tbsp spring onions (chopped)
1 tbsp cornstarch
seasoning - sugar and salt to taste
Direction
Mix grated lotus root, diced chicken, mushrooms, dried prawns with cornstarch, seasoning and few drops of oil in a steaming plate and steam for 15 minutes with high heat.
Sprinkle with chopped spring onions and sizzle with cooked oil and serve.
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Ingredients
400 g old cucumber
3 dried scallop
75 g peanuts
200 g lean pork
Direction
Remove pith of old cucumber and cut into large pieces. Rinse and soak dried scallops and peanuts for 10 minutes. Scald and rinse lean pork.
Bring 2 liters of water to boil then add in all ingredients and continue to boil for 3 minutes. Simmer with low heat for another 2 hours, add salt to taste and serve hot.
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Ingredients
350 g shelled prawns
50 g skinned green beans
1 tsp egg white
3 tbsp cornstarch
Direction
Rinse and soak green beans for 1 hour, drain. Place green beans on a flat plate and steam until soft, press to make into paste.
Devein prawns, rinse well and pat with knife to make into prawn paste. Mix prawns paste, 1 tsp of cornstarch, 1 tsp of egg white with green bean paste then shape into patties.
Heat oil in pan , coat patties with dash of cornstarch then pan fry the patties untion both side golden brown. Done.
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Ingredients
1 pomfret (about 400g)
1 tbsp grated ginger
Sauce
2 tbsp lemon juice
5 tbsp honey
1 tsp ginger juice
salt to taste
Method
Heat oil in wok and stir fry grated ginger until aromatic and crispy then dish up. Pan-fry pomfret with low heat until golden brown, set aside.
Bring sauce to boil. stir in grated ginger and spread over pomfret and serve.
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Ingredients(serve 2)
4 large prawns
4 tomatoes(diced)
1 onion(sliced)
1 cup of rice
1 tbsp honey
salt to taste
Method
Wash and trim prawns, pat dry and pan fry with little bit of oil until light golden brown and set aside.
Saute onions and tomatoes with remaining oil to fragrant, add 1 cup of water and seasoning then simmer until gravy thicken and set aside.
Cook rice with suitable amount of water in an earthen ware initially with high heat then simmer with low fire for 15 minutes, spread prawns and gravy over rice and cover for 3 minutes. Serve
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Ingredients
300 g lotus root (Sliced)
75 g peanuts
4 pieces pork chop
2 tbsp Cornstarch solution
1 cup of water
Method
Loosen texture of pork chop by chopping with the back of the knife. Pan fry with little amount of oil until pork chop turn golden brown. Bring 2 cups of water to a boil then stew peanuts and lotus root with low heat for 45 minutes until both ingredients soften. Add in pork chop and simmer with low heat for 5 minutes, add in cornstarch solution and seasoning and serve.
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Ingredients
1 small pumpkin
350 g prawns (shelled & devein)
1 tsp egg white
1 tsp cornstarch
salt and pepper to taste
Method
Pat prawns with a knife and make into paste then mix well with egg white, cornstarch and sesoning.
Halve and remove seeds from pumpkin, stuff with prawn paste and steam for 12 minutes. Serve hot.
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Ingredients
35g almond
1 apple
4 pieces pork chop
Marinade
2 tsp of light soy sauce
pinch of pepper… (more…)
Ingredients
400 grams prawns (shelled and devain)
6 dried mushrooms(soaked until soft)
10g black fungus
2 tbsp sliced carrot
35g babycorn
2 tsp grated garlic… (more…)
