Category Archives: Recipes

Yam Cake With Fermented Bean Curd

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By Margarita Lee

Recipe by Margarita Lee
Yam Cake With Fermented Bean Curd

Ingredients:

  • 150g rice flour
  • 50g cornflour
  • 1000 ml water
  • 300g yam diced
  • 100g dried shrimps – cleaned, soaked, squeezed and coarsely chopped
  • 2 pieces fermented beancurd/nam yee
  • 1 Tsp salt
  • 1 Tsp five spice powder
  • ½ Tsp white pepper
  • 1 Tsp sugar
  • ¼ cup Cooking oil

Garnishing:

  • 3-4 Tbsp roasted peanuts – crushed
  • 3 stalks spring onions – chopped
  • 3 Tbsp fried shallots
  • 1 red chilli – finely sliced

Method:

  1. Mix rice flour and cornflour with water to form a smooth batter.
  2. Heat pan over medium heat, sauté shallots and dried shrimps until aromatic.
  3. Add yam, fermented bean curd, five spice powder, salt, sugar.
  4. Pour in flour mixture and keep stirring until it forms a thick paste.
  5. Pour the mixture into a heatproof plate and steam over high heat for 45 minutes, or until cooked.
  6. Garnish with deep-fried shallots, spring onions, sliced chillies and roasted peanuts before serve.
  7. Serve with chilli sauce.

Pan Seared Foie Gras on Caramelised Spiced White Peach

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Served with Garden Salad and Aged Balsamic

Recipe by Chef Simon Lee @ Citrus

Chef Simon Lee @ Citrus Wine & Dine
Pan Seared Foie Gras on Caramelised Spiced White Peach

Ingredients:

  • Foie Gras – Cut into 80 g x 4 pieces
  • 2 White Peaches – stone removed and cut into half
  • 120g Baby Greens
  • A pinch Five Spices Powder
  • 20g Butter
  • 20g Brown Sugar

Garnish:

  • Cherry tomatoes
  • Pomegranate
  • Thyme
  • Star Anise

 Dressing:

  • Extra Virgin Olive Oil
  • Aged Balsamic Vinegar
  • Sea Salt

Method:

  1. Season foie gras with salt and pepper.
  2. Rub the white peach with five spices powder and brown sugar.
  3. Sear the foie gras in a hot pan for approximately 2 minutes on each side or till it turns crispy outside and moist in the inside. Remove foie fras from pan.
  4. Put the white peaches in the pan with the butter and caramelise it.

To Serve:

  1. Arrange baby greens on plate.
  2. Put foie gras and peach in the centre of the plate.
  3. Garnish with the above and sprinkle with sea salt.
  4. Drizzle the extra virgin oil and aged balsamic vinegar on the salad.

Long Beans in Miso Paste

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(Suitable for vegetarians)

By Pauline Chang

Recipe by Pauline Chang
Long Beans in Miso Paste

Ingredients:

  • 300g Long Beans
  • 2 (long) Brinjals
  • 2 Tbsp Miso Paste (mashed)
  • Oil for frying
  • Tomato slices for garnishing
  • Chilli – sliced (optional)

Method:

  1. Cut long beans and brinjals into short lengths.
  2. Deep fry in hot oil until half cooked.
  3. Remove from oil and place on absorbent paper.
  4. Leave some oil (2 Tbsp) to fry miso paste until dissolved.
  5. Garnish with tomato slices.

Vietnamese Chicken Curry

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By Margarita Lee

Recipe by Margarita LeeIngredients:
1.5 kg chicken – cut into bite-sized pieces
1 onion – cut into wedges
300 gm sweet potato – peeled and cubed
500 ml of coconut milk
300 ml water
3 Tbs fish sauce
Salt and sugar to taste
80 ml Cooking Oil

Ingredients (A):
Tbsp of meat curry powder
2 Tbs of roasted chili flakes
5 shallots – roughly chopped
3 cloves garlic, roughly chopped

Ingredients (B):
1 stalk of lemongrass – bruised
3-4 slices of ginger – sliced thinly
3-4 kaffir lime leaves

Method:

  1. Mix chicken pieces with 3 Tbsp of the curry powder and a pinch of salt. Leave it for 30 minutes.
  2. Saute ingredients (A) until aromatic. Add in the chicken pieces. Continue to stir and cook for a few minutes on high heat.
  3. Add in ingredients (B), add in water and coconut milk bring to boil. Then simmer for 10-15 minutes.
  4. Add sweet potato and onion wedges and simmer uncovered until the sweet potato pieces are tender.
  5. Add in salt and sugar to your liking.
  6. Serve immediately with rice or a French baguette.

Buta Kimchi (Pork and Kimchi Stir Fry)

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by Margarita Lee

Recipe by Margarita LeeIngredients:

  • 250 gm pork belly (or substitute with other meat) – thinly sliced
  • 250 gm kimchi – roughly chopped
  • 1 onion thinly sliced
  • 1 Tbsp gochujang (Korean fermented soybean paste)
  • 1 Tsp soy sauce
  • ½ Tbsp sesame oil
  • 2 scallions thinly sliced
  • Kewpie Mayonnaise (optional)

Method:

  1. Heat a pan or wok until very hot. Arrange pork in a single layer and leave until fat is rendered. Once fat is rendered, stir fry until cooked. Remove from wok. Remove some of the oil.
  2. Sauté onion with sesame oil till soft and add in kimchi. Add in gochujang.
  3. Add in pork. Stir fry until kimchi juices and sauce is reduced.
  4. Sprinkle with scallions and serve.
  5. Garnish with mayonnaise (optional).

Steamed Prawns with Red Dates and Wine

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by Margarita Lee

Recipe by Margarita LeeIngredients:

  • 12 medium size Green Prawns – clean and marinate with 1Tbsp Shaoxing Wine
  • 10 Red Dates (seeds removed) – soak with 1 Tbsp Shaoxing Wine
  • 5 Tbsp Shaoxing Wine
  • 2 Tbsp Ginger Wine
  • 3-4 slices Ginger – cut into thin julienne strips

Method:

  1. Pre-soak Red Dates with Shaoxing Wine for 1 hour.
  2. Trim and wash the prawns, pat dry and arrange them on a plate in single layer.
  3. Pour 2 Tbsp of Shaoxing Wine to marinate prawn for 1 hour.
  4. Arrange Red Dates, Ginger strips on top of the prawns and pour the rest of the Shaoxing and Ginger wine.
  5. Steam over boiling water for about 6 minutes, remove and serve immediately.

 

Fried Meaty Seafood Balls

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Recipe by Pauline Chang
Fried Meaty Seafood Balls

By Pauline Chang

Ingredients (A):

  • 300g Minced pork/chicken
  • 100g Prawns – shelled and chopped
  • 50g Black Fungus (mook yee)
  • 1 Carrot – finely shredded
  • 1 Egg – beaten

Ingredients (B):

  • Breadcrumbs for coating
  • Oil for frying
  • Chilli sauce for dipping

Method:

  1. Mix (A) with 2 Tbsp starch flour and 1 Tbsp sesame oil till sticky.
  2. Shape into round balls and coat with breadcrumbs.
  3. When oil is hot, deep fry the meatballs till golden.
  4. Place on absorbent paper to cool.
  5. Serve with chilli sauce and cucumber rounds.