Ingredients

2 thin pork loin chops

1 tsp crushed garlic

1 tsp chopped shallot

Sesame seeds for garnish

Marinade:

1 tsp light soy sauce

1 tsp freshly grated ginger sauce

1 tsp Shaoxing wine

a pinch of white pepper

salt, to taste

Sauce:

2 Tbsp lemon juice

2 Tbsp sugar

75 ml water

lemon zest, about 1cmx3cm, thinly julienned

How to make it

1. Rinse pork chops and wipe dry with kitchen papers. Tenderize pork chops with back of chopper. Add crushed garlic and chopped shallot into marinade, then marinate pork chops for 30 minutes.

2. Heat 2 to 3 tablespoons of oil over medium heat. Pan-fry pork chops until both sides are lightly golden and done. Remove from pan and soak up excess oil. Arrange pork chops on a plate, covered.

3. Cook sauce with a little oil until it boils. Add thickening and cook to your preferred consistency. Pour sauce over pork chops and sprinkle fried sesame. Garnish with lemon slices if you like. Serve hot.

Ingredients

Yakisoba noodles 2 package 

Chicken breast roughly chopped 200 g

Onion (julienned) ½ pc

Carrot (julienned) 1 pc

Broccoli head, florets trimmed ½ pc

Cabbage leaves, roughly chopped 4 to 5 pcs

Minced ginger 1 tsp 

Minced garlic 1 clove, 

Sliced fresh shiitake 3 - 4 pcs

Spring onion, sectioned 1 - 2 pcs

White pepper, to taste

Pickled red ginger, for garnish

Dried seaweed, for garnish

Sauce

Sugar 3 tsp 

Light soy sauce 3 tsp 

Ketchup 4 tsp 

Oyster sauce 2 tsp 

3½ Tbsp Worcestershire sauce

Water 3 tsp

How to make :

1.   Briefly cook the Yakisoba noodles in boiling water for 1 minute, until softened. Carefully separate the noodles with a pair of chopsticks while cooking. Drain up. Set aside.

2.   Blanch the broccoli in boiling water for 1 minute. Drain well. Wash in cold tap water to stop cooking and retain its green color. Drain well again. Set aside.

3.   Mix all the sauce ingredients. Set aside.

4.   Heat oil over medium high heat. Add the chicken. Stir fry until the color is changed. Add the onion and carrot. Cook until softened. Toss in the broccoli and cabbage.

5.   Push all ingredients to the sides of the wok. Add some oil in the middle. Saute minced ginger and garlic. Add the fresh shiitake. Stir to combine.

6.   Add in the noodles. Pour in the sauce mixture. Stir to combine. Add spring onion. Sprinkle white pepper to taste. Done. Dish up. Garnish with some pickled red ginger and dried seaweed. Serve immediately.

Ingredients

Fresh mushrooms 255 g

Green bell pepper cut into chunks 30 g

Red bell pepper cut into chunks 30 g

Yellow bell pepper cut into chunks 30 g

Onion cut into chunks 60 g

Garlic cloves [diced] 1 pc

Cooking oil 1 tbsp

Seasoning

Oyster Sauce 2 Tbsp.

Sesame Oil 1 tsp.

Sugar 1/2 tsp.

How To Make:

1. Heat oil and saute garlic.

2. Add bell peppers and onion. Stir-fry until fragrant. Add mushrooms and continue to stir-fry for 2 minutes.

3. Stir in this Seasoning Sauce and cook until all ingredients are fully done.

Ingredients

Potato 200g, peeled and shredded

Rice Vinegar 4tbsp (Extra 2tsp for soaking potatoes)

Sesame Oil 1tbsp

Chili 1 piece, de-seed and shredded

Sugar 1tbsp

Salt ½ tsp

How to make it

1.   Soak the potatoes with water for 10 minutes. Change the water.
2.   Add 2tsp of vinegar to soak for another 10 minutes. Drain well.
3.   Fry the chili over medium high heat. Add potatoes and stir well.
4.   Add half of the vinegar, sugar and salt, stir quickly. Fry until potatoes are cooked. 
5.   Before serving, add in the rest of the vinegar. Mix well and enjoy.

Ingredients: 

1 corn

30g Marmoreal mushrooms

50g carrots

60g flour

3 eggs

Marinade: 

1 tablespoon fish sauce

1 teaspoon sesame oil

How to cook

1. Remove the skin of the corn and cut the corn kernels off the cob. Dice the mushrooms and shred the carrot. Beat the eggs, and stir the eggs with the flour until smooth.

2. Mix corn kernels, mushrooms, carrots and seasonings with the egg mixture.

3. Spread a tablespoon of oil evenly in a pan. Pour in the mixture and cook on both sides, until each side turn golden brown. Cut into pieces to serve.

Ingredients

Chicken 80g

Shrimp 50g

Onion 1/4pc

Ginger 30g

Asparagus 2pcs

Egg 6pcs

Rice 2 bowls

Chicken Broth 1tsp

Marinade

Tomato Sauce 1 tbsp

Seasoning

Oyster Sauce 2 tbsp

Soy Sauce 1 tsp

How to make it

1.   Dice the ginger into very small pieces. Cut onion and asparagus into small pieces. Cut the chicken into small pieces and marinate for 10 minutes.

2.   Heat the oil pan, sauté the ginger and onions. Add chicken, shrimp and asparagus to stir fry.

3.   Heat the oil pan and fry the rice. Add all the ingredients with seasoning. Stir-fry until dry. Set aside

4.   Whisk the eggs and add chicken broth. Heat the oil pan and cook the egg like an omelet. Add in the fried rice, roll up the egg to form an omelet. Garnish with tomato sauce.

Ingredients

Grilled Eel (cut into small pieces) 100g 

White Rice 300g 

Beaten Eggs 2pc

Diced Onions 20g 

Diced Green Bell Pepper 20g 

Diced Red Bell Pepper 20g

Corn 70g 

Seasoning

Chicken Powder 1.5 tsp 

Soy Sauce 2 tsp

Dark Soy Sauce 1 tsp 

How to make it :

1.   Heat the wok with oil, stir-fry the onions, bell peppers and corn until fragrant. 

2.   Add beaten eggs and stir-fry slightly.   Add rice and stir-fry over low heat until the grains are distinct and well-separated.

3.   Add eel and seasoning to the fried rice. stir-fry over medium heat evenly. Serve with hot.

Ingredients

Rice 350g

Eggs 2 pcs

Dried mushroom 2 pcs (soaked and diced)

Shrimps 60g

Chicken Thigh 100g (Diced)

Carrot 20g (Diced)

Marinade

Oyster Sauce 1tsp

Corn starch 1tsp

Seasoning

Oyster Sauce 1tsp

Water 150 ml

Corn starch water 1tsp

How to make it :

1.   Marinade the chicken thigh for 10 minutes. 

2.   Heat the pan, add eggs and rice, cook over medium heat and stir-fry well, add ½ tsp of oyster sauce and stir-fry well. Set aside.

3.   Heat the pan, fry the chicken thigh and shrimps until cooked. Add the rest of the ingredients and seasonings (except corn starch water) until boiled. Add the corn starch water and mix with the sauce. Pour mixed sauce on the fried rice. Serve with hot!

Ingredients

Lotus Leaf 1pc (Soaked)

Fresh Mushroom 2pcs (Diced)

Egg 50g

Sweet Corn Kernel 30g

Dried Shrimp 30g (Soaked)

Leftover Rice 2 Bowls

Garlic 1 Tsp.

Spring Onion 2 Tbsp. (Chopped)

Seasoning

Oyster Sauce 2 Tbsp.

How to make it :

1.   Boil lotus leaf with oil for 2 minutes. Drain and rinse with cold water, then wipe dry it.

2.   Heat the pan over medium heat, add in oil and saute the minced garlic until fragrant. Stir in the mushroom and dried shrimp and egg. Then add in corn kernel and rice and stir well. Pour in oyster sauce and stir-fry until well mixed.

3.   Wrap the ingredients in step 3 in the lotus leaf.

4.   Steam over high heat for 15 minutes.

Ingredients

Rice 100 g

Oil 1 tsp 

Salt ½ tsp 

Water 8 cups w

Pumpkin (peeled and julienned) 250 g

Dried lily bulbs 30 g

How To Make:

1.   Rinse rice and drain well. Mix with oil and salt. Set aside about 30 minutes.

2.   Soak the dried lily root bulbs until softened. Rinse and drain well. Set aside.

3.   Bring water to a boil over high heat. Put in the rice. Once it boils again, reduce heat to medium-low heat. Cook until the rice falls apart, about 1½ hours. Add pumpkin and lily bulbs. Continue to cook until the pumpkin becomes tender, about 20 to 25 minutes. Season with salt if necessary. Serve hot.

Ingredients

Firm tofu 3 pc

Garlic 1clove

Spring onion(diced) 1 pc

Corn flour for coating

Sauce

Light soy sauce 1½ tbsp

Mirin 1 tbsp

Raw sugar 2 tsp 

Thickening

Corn flour 1tsp

Water 1tbsp 

How To Make :

1.   Wipe dry tofu with kitchen papers. Lightly coat with corn flour. It helps absorb the excess water. Set aside.

2.   Heat oil over medium high heat. Pan-fry tofu until both sides are brown. Dish up. Set aside.

3.   In the same wok, sauté garlic. Pour in all the sauce ingredients. Bring it to boil. Add spring onion. Pour over the tofu. Serve immediately.

Ingredients

Lasagna sheets 3pc

Large eggplant 900g

Beef mince 620g 

Diced onion 1pc

Minced garlic 1tsp

Italian diced tomatoes 2 cans 

Ketchup 1 tbsp 

Worcestershire sauce 1 tsp 

Basil leaves (finely chopped) 1/2cup 

Ground nutmeg, to taste, optional

Mozzarella cheese, to taste, grated

Raw sugar, to taste

Salt, to taste

Pepper, to taste

Marinade

Light soy sauce 1tbsp 

Sugar 1/2tsp 

Corn flour 2tsp 

Egg 1 pc

Pepper, to taste

Thickening

Corn flour 2tsp 

Water 2tbsp 

How to make it

1.   Mix the beef with the marinade. Set aside. Preheat oven to 180C/356F.

2.   Heat oil in frying pan. Add onion and sauté over medium-high heat until translucent. Add the garlic and cook until fragrant.

3.   Add beef and cook until browned, stirring and mashing with a wooden spoon to separate any lumps.

4.   Pour in the two cans of diced tomatoes with juice. Stir in ketchup, Worcestershire sauce. Sprinkle ground nutmeg if desired. Bring it to a boil. Reduce heat to simmer until the sauce thickens, about 15 minutes, with occasional stirring. Season with sugar, salt and pepper. Remember to taste by yourself, adjust seasonings until satisfied. Add the thickening and cook to preferred consistency. Turn off the heat, stir in the basil leaves. Set aside.

5.   While cooking the sauce, rinse the eggplant and wipe dry with paper towels. Slice into about 1cm thickness. Brush oil and season with salt on both sides. Bake in the preheated oven, for about 10 minutes. Turn to another side, and bake for another 10 minutes. Set aside.

6.   Line eggplant slices on the bottom of two baking trays. Spoon about 1/6 of the beef sauce over the eggplant, topped with a lasagna sheet. Repeat layers for both trays, ending up with three layers each. Top with remaining sauce and cheese.

7.   Bake in the preheated 180C/356F oven, for about 20 minutes. Increase heat to 200C/395F, bake for another 8 to 10 minutes, or until cheese is golden. Serve hot.

Ingredients :

240 grams spaghetti

100 grams pancetta

2 eggs

4 tablespoons cream (optional)

50 grams parmesan cheese, grated

pinch of ground black pepper

How to make it

1.   Cut the pancetta into small cubes and fry in a pan over low heat until golden brown with ground black pepper.

2.   Cook the spaghetti in salted boiling water until al dente.

3.   In the meantime, stir together the eggs, cream and half of the grated parmesan cheese in a mixing bowl.

4.   Remove the spaghetti from the water and add to the fried pancetta. Add 50 ml of hot water from the cooking water.

5.   Stir another 50 ml of hot water to the egg mixture. Stir well immediately and pour into the pasta. Cook over very low heat until the sauce starts to thicken and coat the pasta, stirring constantly. Dish up and sprinkle with the rest of the grated cheese. Serve immediately.

Ingredients

Salmon sashimi 200g 

Oyster sauce 1 tbsp 

Diced spring onion 2 tbsp

Sesame 1 tsp

Sesame oil 1 tsp 

Spicy soybean sauce 1/2 tsp 

How to make it :

1.  Cut salmon into strips and mix with all the ingredients.

Ingredients

Fresh Scallop on Half Shell (around 400g) 4 pcs

Bean Vermicelli 30g

Green Onion 1 pc

Fried Chopped Garlic 2 tbsp

Oil 1 -2 tbsp

Soy Sauce 1 tbsp

Seasoning

Black Bean Garlic Sauce 1 tbsp

Sesame Oil 1 tsp

Shao Hsing Wine 1 tsp

How to make it :

1.  Soak bean vermicelli in water until soft. Drain and mix with Soy Sauce.

2.  Place some seasoned bean vermicelli in between each scallop and shell. Top with some Seasoning Mix.

3.  Steam scallops over high heat for 8 minutes. Sprinkle green onion and fried garlic. Pour hot oil over the scallops and serve with hot.

Ingredients

Prawn 6pcs

Ham 30g

Chinese yellow chives, cut into segments

Bean sprouts 30g

Onion 30g, sliced

Green onion segments, 10g

Oyster Sauce 4 tsps

Egg 3pcs

Corn starch 1tsp

Water 1tbsp

How to make it :

1.  Marinate the prawn with ½ tbsp oyster sauce for 10 minutes. Mix corn starch 3.5 tbsp oyster sauce with water and egg, then mix well.

2.  Heat the oil with medium low heat, fry prawns and ham. Add yellow chives, bean sprouts, green onion and onion. Stir fry the ingredients, then set aside.

3.  Add the cooked ingredients into the egg mixture. Mix well.

4.  Heat the pan with medium low heat, add half of the mixture. Fry until both sides are golden. Repeat until the egg mixture is used up. Serve with hot.

Ingredients

Dried Scallop 2 Cans

Celery 150g 

Red Capsicum ½pc 

Yellow Capsicum ½pc 

Minced Garlic 1½ tbsp

Sliced Ginger 30g 

Corn Starch Water 2 tsp

Seasoning

Abalone Sauce 1 tbsp

XO Sauce 1 tbsp

Chicken Bouillon Powder ½ tsp

Shaoxing Huadiao Wine 1 tbsp

How to cook

1.  Heat the oil, saute the XO sauce, minced garlic and ginger.

2.  Add in red and yellow capsicum, celery, abalone, chicken bouillon powder and Shaoxing wine and stir-fry.

3.  Add in the abalone sauce and corn starch water, cook the sauce is until thickened.

Ingredients

Lobster 1 pc 

Sliced Shallot 2pc

Sliced Garlic 2 cloves

Flour appropriate amount

Seasoning

Oyster Sauce 2 tbsp

Peppercorn Powder appropriate amount

Salt appropriate amount

How to cook :

1.  Release the urinate and remove the intestines of lobster. Cut off the lobster head and clean the gills, then rinse with clean water. Cut off the tail and cut the lobster into 8 pcs and wipe dry.

2.  Heat oil in the wok, while heating oil, mix the white peppercorn powder and salt with flour. Then, wrap the lobster with flour.

3.  When the oil is heated, add the lobster and fry until it is cooked and golden brown. Use kitchen paper to absorb oil and set aside. Fry the lobster heads and tails until cooked and set aside.

4.  Heat a wok with oil, sauté the shallot and garlic. Add oyster sauce, stir fry until pea sprout turns soft, serve.

Ingredients

Chinese cabbage 400 g

Dried shiitake mushrooms 5pc

Glass noodles 20g

Carrot, sliced 1pc

Dried beancurd 2 sticks

Fried tofu puffs 4pc

Cloud ears 10pc

Wood ears 5pc

Red fermented beancurd, mashed into paste 3tbsp 

Slices ginger 3pc

Water (include mushroom soaking water) 1 cup

Marinade:

Light soy sauce 1tsp 

Sugar 1/2 tsp 

Corn flour 1/2 tsp 

Water 1/2 tsp 

Vegetable oil 1/2 tsp 

Thickening:

Light soy sauce 2tsp 

Dark soy sauce 1tsp 

Oyster sauce 2tsp 

Corn flour 1tsp 

Water 2tbsp 

Salt, to taste

A dash sesame oil

A pinch white pepper

How to make it

1.  Soak shiitake mushrooms, cloud ears, wood ears, beancurd sticks and cellophane noodles in water until softened.

2.  Save the soaking water for mushrooms. Trim the mushrooms and cut into two halves if they are too big. Mix with marinade and steam in a wok for 20 minutes over high heat. Set aside.

3.  Trim cloud ears and wood ears, remove the hard stems. Cut tofu puffs into two halves. Blanch cloud ears, wood ears and tofu puffs in boiling water for 3 minutes. Drain well. Rinse Chinese cabbage and cut into sections about 4cm in length.

4.  Heat 2 tablespoons of oil in a wok or claypot over medium-low heat. Saute ginger until aromatic. Add red fermented beancurd paste and stir constantly, until fragrant. Toss in Chinese cabbage, increase heat to high. Add carrot, mushrooms, cloud ears, wood ears, beancurd sticks and 1 cup of water (include the mushroom soaking water). Cover and cook until all ingredients turn soft, stir occasionally. Check the water and replenish, if necessary, with boiling water.

5.  Add cellophane noodles, stir and cook until softened. Pour in thickening and cook to your preferred consistency. Serve hot.

Ingredients 

Eggplant 600g (Cut into thick strips)

Soy Sauce 2tbsp

Red Chilli 10g (Shredded)

Cilantro a little

Boiled Oil 2tsp

Seasoning 

Minced Garlic 4tsp

Corn Starch 1/2tsp

How To Make:

1.  Place eggplant on the plate. Mix well the seasoning and place on eggplant evenly.

2.  Steam the eggplant for 6-10 minutes until soft, drain off the liquid.

3.  Pour soy sauce and boiled oil, place cilantro and red chilli, ready to serve.

Ingredients

Fish fillet 350g

Fish sauce 11/2 tsp

Palm sugar 1 tsp 

Minced garlic 2 cloves

Egg yolk 1 pc

pepper, to taste

Red curry paste 1 tbsp 

Sliced spring onion 1 stalk

Chopped lemon grass 1 stalk 

Shredded fresh kaffir lime leaves 2pcs

How to make it :

1.  Mix the fish, fish sauce, sugar, garlic, egg yolk, pepper and red curry paste and process to a thick paste. Add spring onion, lemongrass, lime leaves and coriander. Stir in only one direction (clockwise or anticlockwise) and combine well

2.  Wet your hands with a bit of water to shape 8 to 10 patties.

3.  In a heavy base skillet, heat oil over medium-low heat. Cook fish cakes in batches until both sides are golden and cooked through. 

Ingredients

Eggs 4pcs

Few Sprigs Chinese Chives

Shrimp Meat 6 pcs

Chinese Mushroom 3pcs

Chinese water chestnut 55g

Celery 55g

Carrot 15g

Sliced Ginger 4pc

Minced Garlic 1 tsp

Spring Onion Strips

Seasoning

Egg Wraps: Water 1 1/2 tbsp, Salt 1/8 tsp, Corn Starch 3 tsp
Mixture: Oyster Sauce 2 tsp, Light Soy Sauce 1 tsp, Water 4 tbsp, Sesame Oil 1/2 tsp

Thickening

Oyster Sauce 1/2 tbsp, Light Soy Sauce 1/2 tsp, Water 5 tbsp, Corn Starch 1/2 tsp

How to make it

1.   Beat the eggs. Mix the seasonings for egg wrap then pour it into the beaten egg and stir well. Pan-fry 6 pieces of egg wraps with low heat then leave them aside.

2.   Blanch Chinese chives in boiling water until soft. Leave to cool and set aside.

3.   Soak Chinese mushrooms in water until soft. Squeeze out excess water then dice them.

4.   Dice the shrimps then the Chinese water chestnut, celery and carrot and set them aside.

5.   Stir-fry the diced shrimps first, and then the Chinese water chestnut, celery and carrot. Add little salt to taste.

6.   Sauté gingers and minced garlic in a pan. Then toss in and sauté Chinese mushrooms. Pour in seasonings and cook for 5 minutes over medium-low heat until the sauce is dried out. Lastly, toss in diced shrimps, Chinese water chestnut, celery and Chinese celery and stir-fry them until the sauce reduces. Dish up and leave to cool.

7.   Place appropriate portion of mixture separately on the 6 pieces of egg wraps. Use Chinese chives to tie up the wrap and shape it like a bag. Then steam them for 5 minutes. Cook the thickening and pour it to the plate.

Ingredients

Chinese Broccoli 450g 

Minced Ginger 1 tsp 

Minced Shallot 10g 

Seasoning

XO Sauce 3 tbsp 

Chicken Bouillon Powder 1 tsp 

Sugar 1 tsp

Shaoxing Huadiao Wine 1 tbsp 

How to make it :

1.   Rinse the Chinese broccoli and remove some of the leaves. Cut them into sections diagonally.

2.   Heat the wok with oil, stir-fry the ginger and shallot to bring out the flavour.

3.   Add Chinese broccoli to the wok and stir-fry again. A small 4. amount of water can be added throughout cooking.

4.   Stir-fry the Chinese broccoli until it turns bright green.

5.   Add XO sauce, sugar and chicken bouillon powder. Stir-fry for about 1 min.  Add Huadiao wine and stir-fry for a while. Serve.

Ingredients

1 Tbsp instant coffee powder

1/2 cup hot water

1/4 cup sweet Marsala wine

1/4 cup thickened cream

2 Tbsp icing sugar mixture

1 cup Mascarpone cheese

100 gm sponge finger biscuits, about 12 pieces

2 Tbsp grated black chocolate

cocoa powder, for garnish

How to make it

1. Dissolve instant coffee powder in hot water. Let cool. Stir in half of the marsala wine and chill in fridge.

2. Beat cream and icing sugar mixture in a large bowl with an electric mixer until soft peaks form. Fold in mascarpone and remaining marsala.

3. Dip half of the sponge finger biscuits, one at a time, into the coffee mixture and arrange as a single layer on a 6 cm deep serving dish.

4. Spread half the cream mixture on top of the first layer of biscuits.

5. Dip remaining biscuits in coffee mixture, arrange over cream layer.

6. Spread remaining cream mixture on top of the second layer of biscuits.

7. Sprinkle with chocolate. Cover and refrigerate for about 6 hours. Served with cocoa powder if you desired.

Ingredients:

Whipping cream 1200 ml

Whole milk 150 ml

Vanilla pods 2 pc

Lemon zest 2  tsp

Gelatine sheets 5 pc

Icing sugar 120g

How to cook: 

1.   Slit the vanilla pods along the length with a knife. Scrape out the dark seeds inside the pods. Shred the lemon zest finely. Soak the gelatine sheets in water until soft and drain. Set aside.

2.   Warm 900 ml of whipping cream in a pot over low heat. Do not bring to the boil. Add vanilla seeds and shredded lemon zest. Stir well. Add icing sugar and cook until it dissolves.

3.   In another pot, heat 300 ml of whipping cream with 150 ml of milk. Put in the soaked gelatine sheets. Cook until gelatine dissolves.

4.   Mix the mixtures from step 2 and 3 together. Divide among small cups. Refrigerate for about 3 hours until set. Serve.

Ingredients:

Cake flour 200 g

Baking powder 1 tsp 

Salt ½ tsp 

Unsalted butter 200 g

Sugar 170 g

Egg 3 pc

Vanilla extract ½ tsp 

Milk 50 ml

How to cook:

1.   Prepare oven to 180C / 356F. Place the butter at room temperature until softened.

2.   Sift the cake flour together with baking powder and salt. Set aside. Line the pan with baking paper or spray the bottom and sides with oil. Beat the eggs and drain through a fine sieve to remove the foam.

3.   Beat the butter in a large bowl with an electric mixer at low speed until smooth. Add the sugar and beat at medium speed. Then increase to high speed and continue to beat until very pale and creamy. Scrape down the sides of the bowl occasionally.

4.   Add the beaten eggs, in 3 additions. Beat well after each addition. Beat in the vanilla extract.

5.   Sift in the flour mixture, in 3 batches, and gently fold to combine with a spatula, scraping down the sides of the bowl occasionally.

6.   Add milk and quickly combine into a smooth batter.  Scrape the batter into the lined pan. Level the surface with a spatula. Immediately transfer into the preheated oven and bake for about 20 minutes.

7.   When the sides start to set, remove the cake from the oven. Use a sharp knife to draw a line in the middle. Put it back into the oven. Reduce the oven temperature to 170C / 335F. Bake for another 20 to 25 minutes, until the cake turns golden brown.

8.  Remove the cake from the oven and let it cool on a wire rack for about 5 minutes. Remove the cake from the pan and let it cool completely on the wire rack.

Ingredients:

Plain flour 250 g  

Sugar 1 tsp 

Salt ¼ tsp 

Instant dried yeast ¼ tsp 

Warm water 150 ml 

Diced scallion 100 g

Oil 1½ Tbsp 

How to make it :

1. Sift the flour into a large bowl. Mix in sugar, salt and yeast. Drizzle the warm water evenly into the flour mixture. Gather all ingredients together. Transfer onto a clean surface and knead into a dough until the surface is not sticky, about 7 minutes.

2. Transfer the dough into a lightly greased bowl. Cover with a wet tea towel or a plastic wrap. Set aside for about 35 minutes.

3. Divide the dough into 4 equal portions. With a rolling pin, roll out each portion to a thin rectangle. Season with salt, then lightly brush with oil and evenly sprinkle diced scallion.

4. Roll the long end of the dough up tightly, creating a long snake of rolled-up dough. Repeat this step for the remaining portions.

5. Heat oil in a non-stick frying pan over medium-high heat. Carefully transfer the pancake dough onto the pan and cook until both sides are lightly brown. Serve immediately.

Ingredients:

100 gm butter, softened at room temperature

90 gm brown sugar

200 gm ripe bananas, mashed

2 eggs, whisked

50 ml milk

120 gm cake flour

½ tsp baking soda

¼ tsp salt

55 gm walnuts, roughly chopped

How to make it

1. Preheated oven to 180C (356F).

2. Cream the butter with sugar with an electric mixer until light yellow, about 4 to 5 minutes.

3. Add 1/3 of whisked egg into butter mixture at a time and mix well between adds. Combine thoroughly. Pour in the milk and combine well.

4. Add smashed bananas. Combine well with a spatula or wooden spoon.

5. Mix flour, baking soda and salt together. Sift into the banana mixture and combine well. Sprinkle walnuts and fold in. Reserve some walnuts to sprinkle over the surface of batter. Transfer batter into a baking mould. Bake for 40 to 45 minutes, or until lightly brown and cooked through. Test with a needle. If it comes out clean, the cake is done. Slice and serve on a platter.

Ingredients:

130 gm unsalted butter

70 gm pure icing sugar

2 egg yolks, 40 gm

¼ tsp salt

½ tsp vanilla extract

180 gm cake flour

20 gm rice flour

Filling:

1 Tbsp jam

½ Tsp warm water

How to make it

1. Preheat oven to 180C / 350F. Sift and mix the cake flour and rice flour well. Set aside.

2. Beat the butter and icing sugar until pale and fluffy with an electric mixer. Scrape down the butter from the sides of the bowl with a spatula if necessary.

3. Beat in the egg yolks bit by bit. Don’t add in one go because you don’t want the butter mixture splits. Add salt and vanilla extract.

4. Fold in the flour mixture in 3 batches with a spatula. Combine well.

5. Transfer the batter into a piping bag. Pipe batter with your favourite pattern onto a lined baking tray. Or you might like to roll the batter into small balls, about 2.5 cm / 1 inch in size. Lightly press with your finger tip to make a well in the middle.

6. Mix the jam with warm water well. Put into a plastic bag. Cut away a small tip at a corner. Drop a little bit in the middle. Or fill the hole of the small dough.

7. Bake in the preheated oven for about 10 to 12 minutes. For the small balls, bake further 5 minutes or so, until golden brown on the bottom. Remove from the oven. Let cool on a wire rack completely. Enjoy! 

Ingredients

Shrimp Meat 18pc

Sliced Char Siu (barbecued pork) 70g

Green bell pepper 20g

Red bell pepper 20g

Egg 1pc

Dep-fried wonton wrappers 10pc

Seasoning

Sweet and Sour Sauce 8 tbsp

Water 9 tbsp

Sugar 1 1/2 tsp

Marinade

Salt 1/6 tsp

Beaten egg 1tsp

Corn starch 1 tsp

Sesame Oil 1/2 tsp

Ground pepper to taste

How to make it

1.   Devein all shrimps. Wash and wipe them dry.

2.   Cut 10 shrimps for the wonton filling lengthwise into half with a knife. Mix them with marinade.

3.   Place 2 halves of a shrimp on the bottom part of the wrap. Fold the opposite corner of the wrap over to the centre then brush some beaten egg on the edge to seal the wontons. Repeat with the remaining wontons.

4.   Heat the oil, turn to medium heat. Deep-fry the wontons until golden brown and crispy. Drain and place them on a plate.

5  . Lightly stir-fry green and red bell peppers, 8 shrimps and char siu. Add seasonings and bring to the boil. Transfer the mixture to a bowl and serve with the deep-fried wontons.

Ingredients

Bitter Gourd 1 pc

Sea Salt 1 Tsp.

Egg 2 pcs (Beaten)

Seasoning

Vegetarian Chicken Powder 2 Tsp.

Soy Sauce 1 Tsp.

Water 1 Tbsp.

Sauce Mix

Vegetarian Chicken Powder 1 Tsp.

Water 375ml

How to make it
1.  Cut bitter gourd and use a spoon to scoop out the seeds. Cut bitter gourd into thin slice. Marinate with sea salt for 15 minutes, then rinse with water.
2.  Add the broth ingredients into a pot, boil and add the bitter gourd to cook for 2 to 3 minutes, then drain and set aside.  Add 1 tsp vegetarian chicken powder to the beaten egg as seasoning and mix well.

3.  Heat the oil in medium heat, add the bitter gourd and saute for about 1 minute.

4.  Mix the remaining seasonings, then add into the saucepan and saute for about 1 minute.

5. Pour in the egg mixture, saute the egg until it is fully cooked.

Ingredients

Chicken Broth 250ml

Onions (shredded) 3 pcs

Cloves garlic (chopped) 2pcs

Brandy 2 tsp

Baguette 4 pieces

Grated parmesan cheese Some

Water 250mL 

How to make it

1.   Toast the baguette in a pan and set aside.

2.   Heat 2 tsp of oil, stir-fry onion until soft and turns to golden brown, add garlic and stir-fry for a while.

3.   Add chicken broth, water and Brandy and bring it to a boil, pour into the containers and add some parmesan cheese, serve with baguette.

Ingredients

Marinara mix 300g

Onion 1/2pc

Puff pastry 1pc

Chicken stock 1 1/2cup 

Water 1/2cup 

White wine 2tbsp 

Butter 2tbsp 

Plain flour 2 1/2 tbsp 

Milk 1/2cup 

Thickened cream 1tbsp 

Egg(whisked) 1/2pc

A handful of dried parsley

Salt, to taste

Pepper, to taste

How to make it

1.   Preheat oven to 200C

2.   Rinse marinara mix, season with salt and pepper. Cut onion into pieces.

3.   Heat oil in frying pan over medium heat. Brown marinara mix in batches. Toss all back in frying pan. Add white wine and heat to dry. Set aside.

4.   In a large saucepan, heat butter and sauté onion over medium heat. Keep stirring until the onion is translucent. Reduce heat to low. Sift flour in and stir well. Add cooked marinara mix and continue to cook over medium heat. Pour in 1/3 of chicken stock and water. Bring to a boil, add the rest of chicken stock and water. Stir occasionally to make soup thicker. Stir in milk and cream. Once it boils again, remove from heat. Sprinkle with chopped parsley. 

5.  Turn into a tureen, trim puff pastry and cover the tureen. Brush on whisked egg. Carefully put in oven and bake for 10 to 15 minutes until the pastry is lightly brown.

Ingredients

Fresh clams 1catty 

White wine 100ml 

Garlic 1clove 

Pancetta (diced) 50g 

Green bell-pepper(diced) 1/2pc

Red bell-pepper (diced) 1/2 pc

Onion (diced) 1/2pc8

Potato (diced) 1pc

Celery ribs (diced) 1pc

Flour 60g 

Fish bouillon 1/2cube 

Dried thyme 1/2tsp 

Milk 500ml 

Water 300ml 

Whipping cream 100ml 

How to make it

1.   Heat 2 tablespoons oil with garlic, add clams and white wine. Cover immediately and cook for 3-4 minutes until the clams are opened. Remove the clam shells and reserve only the meat. Strain the sauce and reserve.

2.   Heat 1 tablespoon oil and saute the bell-peppers for 1 minute, remove.

3.   Saute pancetta cubes over low heat until brown and crispy. Add diced onion and celery, stir in flour and saut? for 1 minute. Add potatoes, stir in clam juice, fish bouillon, thyme, milk and water. Bring to a boil and then simmer over low heat for 20 minutes.

4.   Finally, stir in sauted bell-peppers, clam meats and whipping cream. Bring back to a boil, taste for seasoning and serve hot.

Ingredients

Fish fillet 200 gm 

salt, to taste

pepper, to taste

Vegetable oil 1 Tbsp 

Butter 1 cube

Minced garlic 1 clove

Diced onion 1 pc

Diced carrot 1 pc

Diced bacon 2 streaks 

Diced potato 1 pc 

Diced celery 1 to 2 stalks 

Dry white wine 80ml

Plain flour   2 Tbsp 

Stock 3 cups 

Whipping cream  120 ml 

Dried thyme 1 tsp 

 How to make it

1. Rinse the fish and wipe dry with kitchen papers. Cut into chunks. Season with salt and pepper.

2. Heat vegetable oil and butter in a large pot over medium heat until the butter is melted. Saute garlic and onion until the onion is translucent. Add bacon, carrot and potato. Cook for a while. Pour wine over the vegetables. Increase heat to high. Continue to cook until the sauce reduced by half. Add celery and thyme. Sprinkle flour and stir to combine well. Pour stock. Bring it to a boil. Reduce heat to medium low and cook until the potato is softened, about 10 to 15 minutes.

3.    Add fish and cook until turned opaque. Stir in cream and cook until close to boil. Remove from the heat. Season with salt and pepper. Serve with crusty bread or garlic bread.

Ingredients

Soaked cloud fungus 38g

Soaked Chinese mushroom 75g

Straw mushroom 150g

Baby corn 75g

Snow peas 75g

Sliced carrot 38g

Fried soya stick (soaked and sectioned) 56g

Beancurd puff 6 pieces

Sliced Ginger 2 pcs

Seasoning for Chinese Mushroom

Vegetarian Oyster Sauce 1 tbsp

Water 2/3 cup 

Seasoning: 

Vegetarian Oyster Sauce 1 tbsp

Soy Sauce 1 1/2 tsp

Pepper to taste

Sesame oil 1/2 tsp

Thickening

Corn starch 1/2 tsp

Water 2 tsp

How To Make:

1.  Cut straw mushroom and baby corn, blanch them in boiling water. Cut beancurd puff set aside.

2.  Clean and rinse snow peas. Trim the stem of cloud fungus and cut into pieces.

3.  Fry baby corn and straw mushroom, set aside. Heat the pan with oil, stir in ginger and Chinese mushroom

4.  Bring seasoning for Chinese mushroom until boiled, switch to medium-low heat and cook for 10 minutes. Add in fried soya stick, cloud fungus and cook for 5 minutes.

5.  Toss in straw mushroom, baby corn, beancurd puff, sliced carrot, snow pea, seasoning & thickening, mix well and serve.

Ingredients

Fresh Shiitake mushrooms 70g

Straw mushrooms 70g

White crab mushrooms 140g

Ginger 4 slices

Garlic slices 8 pcs

Stalk spring onion (sectioned) 1 pc

Tofu 210g

Seasoning

Oyster Sauce 2 tbsp

Water 3 tbsp

How to make it :

1.  Trim off the stems of fresh Shiitake mushrooms. Rinse and squeeze out water. Trim off the stems of white crab mushrooms and rinse.

2.  Cut off the stems of straw mushrooms with knife. Make a cross at the bottom of the stems to make them absorb the flavor better. Rinse and set aside.

3.  Boil 2 cups of water with 2 pieces of ginger. Add straw mushrooms in boiling water and cook for 2 mins. Add white crab mushrooms and cook for 1 min further. Drain and rinse. Set aside.

4.  Cut bean curds into 8 pieces. Place them in the heated oil and semi-deep fry over high heat until golden brown. Drain off oil and dish up.

5.  Sauté 2 slices of ginger and garlic slices. Add mushrooms and stir fry. Add seasoning and bring to a boil. Add bean curds. Stir fry until the sauce reduces. Add spring onion and mix well.

Ingredients

Vegetarian Chicken Broth 250mL

Egg 2 pcs

Pumpkin (small size) 2 pcs

How to make it

1.  Pumpkin washed and dried. Cut off the top to form mini-pumpkin bowl (keep the top as lid), then set aside.

2.  Use a small spoon to scoop out the seeds, then scrape out and keep the pulp. Set aside. 

3.  Bring appropriate amount of water to boil in a steaming pot over high heat. Place the pumpkin with lid inside to steam for 15-20 mins or until 80% cooked. Take out to cool down and set aside.

4.  Egg whisked and sifted. Add vegetarian chicken broth and mix well, then pumpkin pulps to mix further.

5.  Pour the mixture into mini pumpkin bowl. Cover with cling wrap, steam for 15 mins and serve.

Ingredients

Braised abalone with sauce 1can

Broccoli 100g

Whole egg noodles 130g 

Oil 1 tbsp 

Thickening

Cornstarch 2 tbsp 

Water 2 tbsp 

How to make it : 

1.  Loosen the whole egg noodles in hot water for about 2 minutes.  Drain it well

2.  Add oil to the noodles and mix well.  Use frying pan to semi deep frying the noodles

3.  Cook the broccoli in hot water. Drain it well and set aside

4.  Put the braised sauce from canned abalone into the pan.  Bring it to boil over high heat.  Add in the thickening mixture gradually the sauce is thickened.  Add the abalone and cook for 1 minute

5.  Put the noodles on a plate.  Top with broccoli, abalone and the sauce from step 5.  Serve it hot.

Ingredients

Chinese Celery 200g

White fish fillet 180g

Shaoxing wine 2tsp 

Minced clove garlic 1pc

Onion ½pc

Carrot ½pc

Chicken stock 50ml

Spring onion, chopped 1pc

Marinade

Salt ¼tsp

White pepper ⅛tsp

Shredded ginger 2 slices

Sauce

Light soy sauce 2tsp

Oyster sauce 1tsp 

Water 3 tbsp 

Sugar ½tsp 

Corn flour 1tsp 

How to make it :

1.  Rinse the chinese celery. Wipe dry. Remove the strings in chinese celery stalks. Cut into slices diagonally. Set aside.

2.  Cut the fish fillet in chunks. Season with salt and pepper. Stir in the shredded ginger. Set aside.

3.  Heat oil in a wok or fry pan over medium high heat. Pan-fry the fish fillet chunks until color changed. You don’t need to cook them through at this stage because they will be further cooked with other ingredients. Pour in wine. Quickly stir to combine. Set aside.

4.  In the same wok, add some oil. Saute garlic and onion. Add chinese celery and carrot. Stir to combine. Pour in chicken stock. Cook until the chinese celery and carrot turn soft. Toss back the fish chunks. Combine and cook until the fish is cooked through. Stir in the sauce and cook to your preferred consistency. Sprinkle spring onion and combine. Serve hot.

Ingredients

Pork knuckle 800 g

Dried oyster 10 pcs

Peeled Water chestnut 8 pcs

Peanut 40 g

Ginger slice 6 pcs

Tied green onion 1 stalk

Star anise 1 pc

Bay leaves 3 pcs

Cassia cinnamon 2 pcs

Shaoxing Huadiao Wine 1 tbsp

Sauce Mix

Oyster Sauce 3 tbsp

Dark Soy Sauce 2 tsp

Rock sugar 10 g

Water 1,000 ml

How to cook

1. Soak peanut in water for 1 hour. 

2. After rinsing the dried oyster, soak with water and Shaoxing wine for an hour. Steam over high heat for 5 minutes. Set aside.

3. In a pot of cold water, add 3 slices ginger, tied green onion and pork knuckles. Bring to boil and blanch for 5 minutes. Drain and set aside.

4. Heat the pot over medium heat, add the remaining ginger slices, star anise, bay leaves, cassia cinnamon and toss until fragrant. Transfer to plate. Add pork knuckles into the pot and sear until golden brown.

5. Add peanut, water chestnut then followed with oyster sauce and dark soy sauce, stir well. 

6. Pour in water, rock sugar and return the tossed spices into the pot then bring to boil. Cover with lid and cook for 1 hour over medium heat until the pork knuckles is tender.

7. Add dried oyster and cook for another 30 minutes. Cook until the sauce is reduced. Ready to serve!

Ingredients

Minced pork 200g

Lotus root 80g, chopped

Ginger 10g, chopped

Leek 10g, chopped

Sesame and chopped green onion, to garnish

Marinade

Sake 1tbsp

Soy Sauce 1tsp

Corn starch 1tbsp

Sesame Oil 1tsp

Peppercorn Powder, to serve

Seasoning

Water 50ml

Rice Vinegar 5tbsp

Soy Sauce 1tbsp

Sake 1tbsp

Sugar 2tbsp

Corn starch 1tsp

How to make it : 

1.  Mix all the ingredients with marinade except sesame and green onion, then shape into meatballs. On a medium high heat pan, fry the meat balls till cooked.

2.  Mix the seasoning well. Bring to boil and reduce the sauce. Add meatballs and cook until sauce is glazed on meatballs.

3.  Sprinkle with sesame and green onion.

Ingredients

Lamb shanks 900g

Salt, to taste

pepper, to taste

Rosemary 3 stalks 

Celery (roughly chopped) 4 stalks 

Carrot (roughly chopped) 1pc

Onion (chopped) 1pc

Tomato paste 2 tbsp 

Dry red wine 2 cups

Chicken stock 3 cups 

Orange zest (1x3 inch) 1 strip 

A dash of olive oil

Ingredients of mashed potatoes

Potatoes 2pcs

Butter, to taste

Pepper, to taste

Hot milk, to taste

Ingredients of Gremolata

Freshly chopped parsley 2 tbsp 

Lemon zest 2 tsp 

Garlic (crushed) 2 cloves 

How to make it

1.   Preheat oven to 180C (356F). Place rack in the middle.

2.   Heat 2 tablespoons of oil over medium heat on a frying pan. Season the lamb shanks with salt and pepper. Add them to the pan and cook until all sides are lightly golden, about 5 to 8 minutes. Transfer lamb shanks to a large casserole, covered.

3.   Heat some oil in the same frying pan to sauté onion, celery, carrot and rosemary over medium heat, stirring occasionally, until all ingredients soften and lightly brown. Add tomato paste and combine well. Cook for another 2 minutes. Increase heat to high. Add red wine and boil over high heat about 10 to 15 minutes. Cook until liquid thickens.

4.   Return lamb shanks to pan. Add orange zest and chicken stock. Bring to boil, then transfer into the casserole. The lamb should be covered by sauce. Cover and bake for at least 2 hours, until lamb softens, turning lamb after 1 hour if necessary.

5.   While baking lamb, peel potatoes and roughly chop into chunks. Cook in boiling water for 20 minutes, or until softened. Drain well. Place in a large bowl and let rest for a while. Mash potatoes and season with salt, butter, pepper and milk to taste.

6.   In another small bowl, combine crushed garlic, parsley and lemon zest. That’s unique “gremolata”, really yummy to go with hot lamb shanks.

7.   When the lamb shanks are ready, discard rosemary. Serve with mash and gremolata.

Ingredients

Beef 150g (sliced)

Rice Noodles 350g

Bean Sprouts 50g

Onion 1/2 pcs (shredded)

Scallion 2 pcs (cut into section)

Seasoning

Dark Soy Sauce 2 tsp

Soy Sauce 1 tbsp

Sugar 1 tsp

Marinade

Dark Soy Sauce 2 tsp

Sesame Oil 1 tsp

Water 1 tbsp

Corn Starch 1 tsp

Sugar 1/2 tsp

White Pepper as needed

How to make it:

1.  Mix the water in the beef first and marinate the beef for 30 mins.

2.  Mix the rice noodles with a little oil and loosen them.

3.  Put a proper amount of oil in the pot and stir-fry the beef in medium heat for 1 min until half cooked.

4.  Put a proper amount of oil in the pan again and stir-fry the onion and scallion for 2 mins until fragrant.

5.  Add the bean sprouts, rice noodles, and seasonings to stir-fry until the color is even.

6.  Mix the beef to stir-fry for 2 mins until the beef is cooked and the rice noodles burnt a little.

Ingredients:

Wagyu Beef Slice 200g

Onion ½ (shredded)

Seasoning

Soy Sauce  2 tbsp

Sugar 2 tsp

Water 1 tbsp

Mirin 2 tbsp

Fried Sesame 1 tbsp

Marinade

Soy Sauce  1 tbsp

Minced Ginger 15g

Sugar 2 tsp

Water 1 tbsp

How To Make:

1. Mix the seasoning well, heat with the pan and set aside

2. Mix the marinade well and marinate the Wagyu beefs for 5 minutes

3. Heat the pan with oil over high heat, stir fry onions and beefs until cooked, then dish up

4. Serve the beefs with the seasoning

Ingredients

Tofu 1 Box

Pork Floss 20 g

Chopped Spring Onion as needed

Dressing

Roasted Sesame Dressing 3½ tbsp

How to make it

1.  Drain excessive water of tofu and place on plate, add on Roasted Sesame Dressing.

2.  Top with pork floss finally top it with chopped spring onion.

Ingredients

Eggplant 2 pc

Minced Pork 150g 

Diced Shiitake Mushroom 30g 

Chopped Spring Onion 15g 

Corn starch 2 tbsp 

Marinade

Oyster Sauce 1tbsp 

Sesame Oil 1tsp 

Corn starch 1tsp 

Water 15ml 

Seasoning

Oyster Sauce 1.5 tbsp 

Sesame Oil 1tsp 

Water 80ml 

Corn starch ½ tsp 

How to make it

1.  Rinse the eggplant. Cut them into 2.5cm thick slices diagonally and slice in the middle again. Be careful not to cut off. Then soak in water slightly, Remove and set aside.

2.   Add marinade to the mixture of pork, shiitake mushrooms and chopped spring onion and stir well. Divide into 12 parts and set aside. Mix seasonings well and set aside.

3.   Coat the inside of each eggplant with cornstarch and stuff with pork fillings. Set aside.

4.   Heat the wok with oil, add eggplant and pan-fry them until medium well. Add seasonings and cook until done. Serve and sprinkle with remaining chopped spring onion.

Ingredients

Large-sized old gingers 900g

Pork trotters 900g

Shelled hard-boiled eggs 10pcs

Seasoning

Sweetened Vinegar 2L

How to make it

1.  Rinse and peel gingers. Rinse again and leave them dry. Bruise gingers. Toast them with a dry wok over medium heat. Then place them in a casserole.

2.  Pour in sweetened vinegar. Bring it to a boil with medium heat. Turn to low heat and boil 1 1/2 hour. Turn off heat. Then cook the vinegar and bring it to a boil once every other day. Boil 3 times. Set aside.

3.  Clean pork trotters. Put them in a big pot of water and bring it to a boil. Let it boil for 15 minutes further. After that, clean pork trotters and remove all hair. Rinse again and drain them well.

4.  Boil the ginger and vinegar. Add pork trotters and bring it to a boil. Turn to low heat and cook for 60 minutes. Then, put in hard-boiled eggs and boil them for 10 more minutes. Turn off heat and let them soak overnight.

5.  Bring it to a boil again. Turn to low heat and cook for 30 minutes until the pork trotters are tender. Serve.

Ingredients

Minced pork 220g

Sweet mui choi 60g

Water chestnuts 4pc

Minced ginger ½ tsp 

Marinade for Mui Choi

Light soy sauce 1 tsp 

Sugar 1 tsp 

Corn flour ⅛ tsp 

Oil, to taste

Marinade for minced pork

Light soy sauce ½ tsp 

Sugar ¼ tsp 

Oyster sauce ½ tsp 

Corn flour 1 tsp 

Egg white 1 Tbsp 

Water 2 Tbsp 

Pepper, to taste

Sesame oil, to taste

How to make it :

1.  Rinse the mui choi thoroughly to remove any sands and dirt. Soak in salted water for 10 minutes in order to decrease the saltiness. Rinse again. Squeeze out the excess water. Roughly chop. Fry in a wok or small pan without any oil over low heat to bring out the aroma. Let it cool. Mix with marinade. Set aside.

2.  Mix the minced pork with marinade. Add water bit by bit so that the pork absorbs all the water well. Add water chestnuts and minced ginger. Stir towards one direction. Set aside for 20 minutes. Stir in the mui coi.

3.  Place the pork mixture in a shallow plate. Level the surface with a wet spoon. Don’t press it anyway. Use a pair of chopsticks to poke some holes in the meat. Cover with foil. Steam in a wok or steamer for about 10 to 12 minutes over high heat. Turn off the heat. Let the pork stay in the wok for further 5 minutes. Serve hot.

Ingredients

Pork belly 300 g

Ginger 30 g

Green onion 5pc

Soy sauce 1 tbsp

Dark soy sauce 1 tsp

Sugar 10 g

Salt 10 g

Water 300ml

How to make it : 

1.  Remove hair on skin of Pork Belly, clean and portion it into pieces

2.  Then blanch it in boiling water for 5 minutes and take out for further use.

3.  Add some oil to pan and stir fry ginger and green onions. Then add pork belly pieces and stir fry until they turn golden-yellow.

4.  Add soy sauce, dark soy sauce, sugar and water.

5.  Stew it for 60 to 90 minutes, serve with hot.

Ingredients

Lamb (thinly sliced) 250 g

Peking onion 150 g

Garlic 2 cloves

Seasonings

Salt 1/4 tsp

Sugar 1/4 tsp

Cornstarch 1/2Tbsp

Light soya sauce 1 Tbsp

Shaoxing wine 1 Tbsp

Sesame oil and Pepper a little

Sauces

Salt 1/4 tsp

Sugar 1/4 tsp

Cornstarch 1/2Tbsp

Light soya sauce 1 Tbsp

Shaoxing wine 1 Tbsp

Sesame oil and Pepper a little

How to make it

1 Mix lamb slices with seasonings. Marinate for half hour.

2 Slice Peking onion and garlic.

3 Heat 3 Tbsp oil in wok, saute garlic slices until fragrant. Add lamb to fry for a while. Then lower the Peking onion and sauce. Toss well over high heat.

Ingredients

Pork short ribs 300g

Slab Sugar 70g

Chinese wine 1 1/2 tbsp

White vinegar 2 tbsp

Light soy sauce 3 tbsp

Water 120ml

White sesame 1/2 tsp

How To Make:

1.  Gently rinse pork short ribs under cold water then place it into a pot.

2.  Add in Slab Sugar, Chinese wine, white vinegar, light soy sauce and water into the pot. Bring it to a boil then lower the heat to let it simmer for 20 mins until the sauce is fully absorbed.

3.  Sprinkle white sesame on top and serve immediately.

Ingredients:

Beancurd 50g 

Minced pork 120g

Corn kernels 40g 

Egg 1/2pc

Seasonings

Sugar 1/4tsp

Chicken powder 1/4tsp 

Light soy sauce 1tsp 

Caltrop starch 1tsp 

Oil 1/2 tsp 

Ground white pepper as needed

How to cook:

1.  Whisk egg and set aside.

2.  Wipe dry beancurd. Crush with a spoon and mix with corn kernels, whisked egg, seasoning and minced pork. Stir in a direction and transfer to a plate. Steam over high heat for 8-10 minutes. Serve.

Ingredient

Green beans, trimmed 350g

Pork mince 100g

Salted mustard greens 1 stalk

Garlic (crushed) ½tsp

Ground bean sauce 1 tsp

Chili bean sauce 1 tsp

XO sauce 1 tsp

Marinade

Light soy sauce 2 tsp

Sugar ½ tsp

Corn flour ½ tsp 

Water 1 tbsp 

Pepper, to taste

Seasoning

Salt 1/3 tsp 

Sugar, to taste

How to make it :

1.  Soak salted mustard greens for about 20 minutes. Rinse and drain well. Squeeze out excess water. Roughly chopped. Set aside.

2.  Mix ground pork with marinade and set aside for 15 minutes.

3.  Heat a small amount of oil in a pan to 180C (356F). The oil barely covers the green beans. Briefly fry the green beans in batches until softened. Drain out with a slotted spoon and place on kitchen papers to absorb excess oil.

4.  Remove oil and reserve about 1 tablespoon of oil in the pan. Toss in the pork and stir fry until cooked thoroughly. Set aside.

5.  Add some oil, sauté garlic until aromatic. Add mustard greens and a small amount of sugar to taste and quickly stir fry. Toss in the pork and green beans. Add ground bean sauce and chili sauce. Add a few teaspoons of boiling water if you find it too dry due to the high heat of stir frying. Sprinkle wine. Season with salt if necessary. Lastly, add XO sauce. Dish up and served hot.

Ingredients

Chinese roast pork 150g

Tofu 2pc

Garlic peeled 6 cloves

Ginger, shredded 2 slices

Shallots (crushed) 2pc

Ground bean sauce 2 tsp

Carrot(slices) ½pc

Shaoxing wine 2tsp

Water 150ml

Spring onion, for garnish

Seasonings

Oyster sauce 1tsp

Sugar 1 tsp

Sesame oil, to taste

Thickening

Corn flour 1tsp

Water 2 tbsp

How to make it :

1.  Cut each piece of tofu into 2 to 3 slices. Wipe dry with kitchen towels. Season with salt on both sides. Set aside.

2.  Heat a pan over medium heat. Don’t need to add oil. Cook roast pork and stir occasionally, until the oil releases. Set aside.

3.  Pan fry the tofu until both sides are brown. Set aside.

4.  Saute garlic over medium-low heat until lightly brown. Add shredded ginger, shallot, ground bean sauce. Saute until aromatic. Increase heat to medium high. Toss back the roast pork. Add carrot. Sprinkle wine. Add the fried tofu. Pour in water. When it boils, reduce heat to medium-low. Cover and cook until roast pork is softened. Add the seasonings. Add the thickening and cook to your preferred consistency. Garnish with spring onion. Serve immediately.

Ingredients

Pork ribs 780 gm 

Grated ginger root 2 tsp 

Minced garlic 2 cloves 

salt, to taste

pepper, to taste

Sauce

Hoisin sauce 3 Tbsp 

Light soy sauce 2 Tbsp 

Mirin 2 Tbsp 

Orange rind (Each 2cm x 3cm) 2 strips 

Honey 1½ Tbsp 

Sesame oil 2 tsp 

Tabasco sauce 1 tsp

Water 1½ cup 

How to make it :

1.  Cut the pork ribs into pieces. Blanch in boiling water to remove blood and any impurities, for about 3 minutes. Drain well. Wipe dry with kitchen papers. Season with salt and pepper. Set aside.

2.  Heat oil in a frying pan. Cook the ribs over high-medium heat until lightly brown. Push ribs to the sides of the pan. Add some oil. Saute the ginger and garlic until aromatic. Stir to combine with the ribs well. Transfer into a deep pot or a slow cooker.

3.  Pour sauce over the ribs. Place a piece of baking paper on top and cover with a pot lib. Bring it to a boil. Reduce heat to low, and simmer for about 3 hours, or until the ribs are softened, sauce reduced to 1/5 and thickened. Along the way of cooking, occasionally stir the ribs to get them heated evenly. Serve hot with sauce.

Ingredients

Minced pork 120 g

Onion (minced) 50 g

Boiled eggs (shelled) 2 pcs

Egg (beaten) 1 pc

Breadcrumbs 10 g

Flour 20 g

Black Pepper a little

Seasoning

Oyster Sauce 1 tsp.

Hoisin Sauce 1 ½ tbsp.

How to make it

1. Sauté onion until cooked through. Cool and set aside. Stir together minced pork, onions, black pepper, Seasoning Mix, and half of beaten egg. Mix well until a paste-like consistency forms.

2. Coat boiled eggs evenly with flour. Take half the meat mixture and shape evenly around 1 boiled egg. Dip into beaten egg, then roll in breadcrumbs until evenly coated. Repeat each step for other egg.

3. Deep-fry eggs in warm oil 5 minutes until golden-brown and serve.

Ingredients

Thinly sliced pork (each about 10cmx3cm) 15pcs

Asparagus (each 24cm long) 5pcs

Small onion, shredded 1pc

Minced garlic 1tsp 

Creamy of Onion soup 1can 

Water 200ml 

Shaoxing wine 2tsp

Salt, to taste

White pepper, to taste

How to make it

1.   Blanch asparagus in salted boiling water for 2 to 3 minutes. Remove and immediately soak in cold water. When they cool down completely, drain well. Wipe dry with kitchen papers. Cut each into 4 sections, about 6cm long. You should get 20 sections totally.

2.   Use a small saucepan. Add soup and water. Mix well. Bring it to a boil. Turn off the heat. Set aside.

3.   Roll asparagus with pork, one by one, with seams facing downward. You might like to secure each with a toothpick. Season with salt and pepper.

4.   Heat oil in a frying pan. Add onion and garlic, sauté until onion becomes translucent. Transfer onion in the soup mixture. Stir well. Set aside.

5.   Add some more oil in the pan. Carefully arrange pork rolls in one single layer, with seams onto the pan first. Cook over medium-high heat for about 2 minutes. Turn the other side and continue to cook until lightly brown. Sprinkle wine. When the pork is cooked through, dish up.

6.   Arrange the pork rolls onto a serving plate in a circle, or any pattern you like. Ladle soup mixture in the middle. Top with asparagus for garnish. Serve immediately.

Ingredients

Minced lamb 200g

Chopped onion 100g 

Cumin powder 1 tsp 

Curry powder 1/2 tsp 

Spring roll wrapping 8 sheets 

Seasonings

Water 3 tbsp 

Corn starch 2 tsp 

Salt 1 tsp 

Sugar 1/2 tsp 

Sealing

Plain flour 1 tbsp 

Water 1 tbsp 

How to make it :

1.   Heat some oil in wok, saute the chopped onion until soft, then add in minced lamb, fry for a while.

2.   Sprinkle in the cumin powder and curry powder, fry until fragrant. Stir in the seasonings and then cook until thickened. Remove to cool.

3.   Mix the flour with water to make a paste.

4.   Divide the filling onto the sheets of spring roll wrapping, roll up.

5.   Deep-fry in the oil until golden brown, serve immediately.

Ingredients

Sliced lamb meat 200g 

String beans 120g 

Purple eggplant 80g 

Lime leaves 20g 

Fresh pepper corn 30g 

Thai sweet basil 50g 

Chopped garlic 10g 

Small chopped red chilies 10g 

Sliced big red chilies 20g 

White sugar 30g 

Oyster sauce 30g 

Coconut milk 15ml

How to make it

1.   Heat wok and add oil. When the oil is hot, add the garlic, small chopped chilies, curry paste. Stir and cook until the mixture is soft and flavorful.

2.   Add the lamb, string beans, and eggplant to the curry paste. Keep stirring until fully cooked.

3.   Add sugar and oyster sauce and stir well. Taste to see if more seasoning is needed.

4.   Add the fresh pepper corns, sweet basil, and sliced chili. Stir well.

5.   Ladle on to a plate, add coconut milk and serve.

Ingredients

Halibut Fish fillet 1 slice

Canned pineapple 1/2 can

Lemon 1/3pc

Oil 2 tsp

Seasoning

Salt 1/3 tsp

Ground white pepper a little

Sauces

Corn starch solution 1 tbsp

Sugar 1 1/2 tsp

How to make it

1.   Add marinade to the halibut and leave it for a while.

2.   Cut the pineapple into small chunks. Squeeze the lemon and set aside the juice.

3.   Heat some oil in a wok and fry the halibut until done. Save on a serving plate.

4.   In the same wok, put in pineapple and seasoning. Cook until the sauce reduces. Set aside.

5.   Dribble the sauce over the halibut. Pour the lemon juice on top. Serve.

Ingredients :

Eggs 4 pcs

Clams 200 g

Green onion a little (diced)

Soy Sauce 1½ tbsp

Seasoning :

Salt a little

Sugar a little

Water 350 mL

How To Make:

1. In a pot, bring the water to boil and cook the clams until slightly open. Transfer to the cold water to cool down and set aside.

2. Beat eggs and add seasoning. Place clams in a plate and pour egg mixture. Steam eggs for 5-6 minutes.

3. Add green onion and pour Soy Sauce when done. Ready to serve.

Ingredients

Salmon with skin 300g

Lemongrass 1pc

Minced garlic 1tsp

Minced ginger 1tsp 

Red chilli (deseeded and chopped) ½pc

Spring onion (diced, for garnish) 1pc

Sauce

Light soy sauce 2 tbsp 

Water 2tbsp 

Brown sugar 2tsp 

Shaoxing wine 1tsp 

Mirin 2tsp

Lime juice 1tspl

Thickening

Corn flour 1tsp 

Water 1tbsp 

 How to make it

1.   Rinse the salmon and wipe dry with kitchen towels. Remove any bones if any. Season with salt and pepper.

2.   Trim away the green part of the lemongrass. Pound the white part with the back of a cleaver or a knife. Finely chop. Set aside.

3.   Heat oil in a skillet over medium heat. Place the salmon in the pan with skin side first. Cook until both sides are lightly brown, until your preferred doneness. Dish up. Cover to keep warm.

4.   In the same skillet, add a little more oil. Saute the lemongrass, garlic and ginger. Pour in the sauce. Add the chilli. Bring it to boil. Reduce it by 1/3. Stir in the thickening. Cook to your preferred consistency. Drain through a sieve to remove the lemongrass and chilli. Ladle over the salmon fillets. Garnish with spring onion. 

Ingredients

Morel 12 pc

Shrimp 12 pc

Seasoning

Chicken Stock as appropriate

Egg White 1 pc

Cornstarch 1tbsp

Shaoxing Rice Wine 1 tsp

Soya Sauce 1 tsp

White Pepper 1 dash

Thickening

Chicken Broth 250mL

Soya Sauce 1 tbsp

Scallion 1 tbsp (chopped)

Cornstarch 1 tbsp

Sesame Sauce 1 tbsp

How to make it

1. Morel softened with warm water then cut open with scissors. Shrimp washed, cut in half then flattened and cleaver-minced into shrimp paste. 

2. Mix shrimp pastes with seasoning, then divide into small portions and stuff into morels.

3. Put stuffed morels to steam for 8 mins.

4. Bring thickening to boil, then pour onto steamed morels and serve.

Ingredients

Chicken Broth 1L

Dried fish maw 100 g

Conch 1 pc

Red date 2 pcs

Wolfberry 10 g

Dried longan 10 g

Jinhua ham 20 g

Chicken ½ pc (chop into pieces)

Cordyceps flower 50 g

Ginger slices 5 pcs

Green onion 10 g (sectioned)

How to make it

1. Soak fish maw overnight. Rinse the conch. Soak red dates, wolfberries and dried longan in water for 15 minutes until softened.

2. Bring a pot of water to boil. Add salt, ginger slices and sectioned green onion, then add fish maw, Jinhua ham and conch for blanching. Remove all ingredients and drain.

3. Boil Chicken Broth in a big pot, then add all ingredients except the fish maw, Cordyceps flower and wolfberries. Boil them under medium to high heat for 30 minutes. Add fish maw, Cordyceps flower and wolfberries then cook for another 30 minutes, season with salt and serve.

Ingredients

Crab 1pc

Glutinous Rice 500g

Minced Garlic 2 tbsp

Chopped Green Onion 1tbsp

Dried Lotus Leaf 1piece

Water 50ml

Seasoning

Pepper salt 1/3 tsp

Cooking oil 1 tsp

How to make it

1.   Boil dried lotus leaf for 1 minute, drain well and put in bamboo steamer. Trim lotus leaves and set aside. Mix garlic with seasoning.

2.   Chop the crab, crush the pincers slightly with the knife and drain.

3.   Mix glutinous rice with water with at least 4 hours, then drain and pour it on lotus leaf and the crab on.

4.   Add in garlic and pepper. Cover the lid and steam for 12 minutes. Sprinkle in green onion and serve.

Ingredients

Abalone 1 Can

Broccoli (Cut into quarters)

Jinhua Ham 40g (Sliced)

Dried Shrimp 15g (Soaked)

Ginger 2 Slices

Seasoning

Abalone Sauce 320g

Chicken Powder 2 Tbsp.

Water 300ml

How To Make:

1. Soak the Jinhua ham in hot water for 3 minutes. Drain and set aside.

2. Heat oil in medium heat, saute ginger and dried shrimp. Add in water and chicken powder and bring to boil.

3. Add in Chinese cabbage and cook over low heat. Drain the broccoli and place it together with Jinhua ham on the plate.

4. Heat the abalone in abalone sauce. Place abalone on top of the broccoli and pour the sauce over.

Ingredients:

Firm tofu 1 pc [cut into 12 pieces]

Mashed shrimp meat 120 g 

Marinade

Salt 1/4 tsp

Sugar 1/4 tsp

Corn starch 1/2 tsp

Sauce Mix

Oyster Sauce 2 tbsp

Corn starch 1/2 tsp

Water 6 tbsp

How To Make:

1. Mix mashed shrimp meat with marinade. Divide into 12 portions.

2. Spread shrimp meat onto each piece of bean curd. Pan-fry in 2 tbsp oil until golden yellow and shrimp meat is done.

3. Pour in sauce mix and heat through. Stir well lightly.

Ingredients

Salmon fillets 4 pcs (900 g)

Seasoning

Salt to taste

Ground Black Peppercorns little

Lemon juice 3 Tbsp.

Sauce Mix

Chopped onions 1/8 cups

Minced Garlic 2 Tbsp.

Butter 4 Tbsp.

Parsley (chopped) 1 Tbsp.

White wine 1/8 cup

Heavy cream 1 cup

Oyster Sauce 4 Tbsp.

How to make it

1. Season the salmon fillets with salt, pepper and lemon juice. Pan fry both sides of the fillets until golden. Pre-heat the oven to 350°F.

2. Bake the salmon fillets for about 15 minutes, then place them on a plate. 

3. On a pan, sauté the chopped onions and minced garlic until fragrant. Then, add in the white wine and cook for one minute. Then, add in the heavy cream and oyster Sauce and cook until the mixture thickens.

4. Melt the butter into the mixture, and add in parsley. Pour the sauce on the salmon fillets and serve.

Ingredients

Dressed Duck 1 pc

Slice ginger 20 g

Green Onion 20 g

Onion 20 g

Chinese Parsley 20 g

Shiao Hing Wine 2 tbsp

Marinade

Soy Sauce 2 tbsp

Seasoning

Chu Hou Paste 3 tbsp

Oyster Sauce 1 tbsp

Dark Soy Sauce ½ tsp

Water 750 ml

Sugar 1 tbsp

How to make it :

1.   Mix duck with marinade. Use 1 tbsp oil to pan-fry duck until golden. Set aside.

2.   Use the same wok with the duck oil to sauté ginger, green onion, onion and Chinese parsley. Sizzle wine and add seasoning mix. Bring to a boil and add the duck. Cover and simmer for 30-45 minutes. Take out to cool.

3.   Cut the duck into pieces. Use some cornstarch solution to thicken sauce and pour over the duck to serve hot.

Ingredients

Avocado 1 pc

Chicken Breast 200g

Quinoa 40g

Fresh Salad Greens 50g

Pomegranate 1/2

Walnut 10g

Salad Dressing

Virgin Olive Oil 2 tsp

Lemon Juice 1 tsp

Chicken Stock 1 tsp (1 loop)

Black Pepper 1 tsp

Marinade

Chicken Stock 2 tsp (2 loops)

Black Pepper Pinch

How to make it

1. Marinate the chicken breast with Chicken Stock and black pepper for 15 minutes.

2. To cook the quinoa, use a 2:1 ratio of water to quinoa. Once the water is boiling, simmer until quinoa is tender （about 10 mins） . Remove pit from the avocado and slice. Cut and deseed pomegranate, set aside. Let quinoa cool and set aside.

3. Heat up oil in a skillet over medium high heat, pan fried the chicken breast until both sides becomes golden. Add some water and cover with lid to simmer for a while until the chicken cooked through. Remove from heat and slice the chicken breast.

4. Prepare the salad dressing: mix all seasonings in a bowl.

5. Place salad greens on plate, follow by quinoa, chicken breast, avocado, pomegranate and walnut.

6. Pour in salad dressing. Toss to combine before serving.

Ingredients

Whole chicken ½ pc

Ginger 4 slices 

Spring onion 1 stalk 

Dried prawns 15 g

Minced ginger with chopped spring onion with oil, for serving

Brine sauce:

Water 1 L

Light soy sauce 2 tbsp 

Dark soy sauce 2 tsp 

Cinnamon 1 stick 

Bay leaves 2 pcs

Star anise 2 pcs

Ginger 4 pcs

Dried mandarin peel 1 pc

Licorice root 2 pcs

Salt 2 tsp 

Shaoxing wine 2 tbsp 

How to make it

1.  Soak the dried prawns until softened. Drain well. Stir fry in a small pan without any oil over medium heat until aromatic. Set aside.

2.  Put all the ingredients into a deep pot except the wine. Add the dried prawns. Bring it to boil over medium-high heat. Reduce heat to medium-low and simmer for 15 minutes to bring out all the flavors and fragrance. Remove from heat to let it cool. Pour in the wine. Refrigerate for 3 hours until the brine turns cold.

3. Place the chicken maryland pieces on top of the ginger and spring onion. Transfer to a wok or steamer to steam for 15 minutes over high heat.

4. Immediately transfer the chicken into the cold brine and soak for 3 hours in the fridge. Serve cold or slightly reheat the chicken if you like. Heat some oil until it almost releases smoke, pour over the minced ginger and spring onion. Serve on side. Enjoy!

Ingredients

Whole chicken ½ pc

Dried mandarin peel 1pc

Minced shallots 2 tsp 

Crushed garlic 2 cloves 

Long red chilli 1 pc

Chopped capsicum ½ pc

Spring onion 1 stalk

Fermented black beans 1 tbsp 

Marinade

Light soy sauce 2 tsp 

Dark soy sauce ½ tsp 

Salt ½ tsp 

Sugar ½ tsp 

Shaoxing wine 1 tsp s

Corn flour1 tsp 

pepper, to taste

1 tsp oil

How to make it :

1.   Rinse the chicken and wipe dry with kitchen towel. Cut into small pieces. Mix with the marinade for about 30 minutes.

2.   Rinse the fermented black beans. With a tablespoon, press it into a paste. Set aside. Soak the dried mandarin peel until softened. Scrape away the white inner layer with a teaspoon and slice into thin strips. Cut spring onion into sections, with green and white parts separately put aside.

3.   Heat oil in a wok or frying pan over medium high heat. Saute the shallot, garlic, red chilli, mandarin peel and white spring onion sections. Add the marinated chicken. Stir fry for a while until the chicken is cooked halfway. Add the fermented black beans and capsicum. Cover and cook for about 8 minutes, or until the chicken is cooked through. Stir in the green spring onion sections

Ingredients

Quails 6 pcs

Marinade

Chopped coriander 3 roots 

Garlic 2 cloves

Chili bean sauce 2 tbsp 

Shaoxing wine 2 tbsp 

Vegetable oil 2 tbsp 

Light soy sauce 1 tbsp

Sugar 1 tsp

Freshly grated ginger 1/2 tsp 

A pinch of five-spice powder

How to make it : 

1.   Rinse quail and drain well. Use a sharp knife to cut each quail along the backbone. Then flatten the breastbone, cut along the breastbone into two halves. Wipe and clean with kitchen papers. Place in a container.

2.   Chop all the ingredients of marinade into a paste. Pour over and coat the quails well. Then marinate in the refrigerator for at least 6 hours, or overnight if time permits.

3.   Preheat oven to 180C(356F). Remove the marinade from the quails. Reserve marinade.

4.   Heat 2 tbsp of oil in a frypan. Place the skin side on pan first and cook until both sides are lightly brown, about 3 minutes on each side.

5.   Transfer the quails to baking pan with the reserved marinade and bake for 20 minutes, or until cooked through. 

Ingredients

Cooked chicken feet 10 pcs

Sliced ginger 4 pcs

Sliced spring onions 2 sprigs 

Sesame oil 2 tsp

Seasoning

Abalone sauce 2 tbsp

Dark soy sauce 1 tsp 

Sugar 1 tsp 

Water 3/4 cup 

How to cook :

1.   Bring the seasoning with ginger and spring onion to the boil. Put in chicken feet and stew over low heat for 10 minutes. 

2.   Stew until the sauce thickens. Add sesame oil at last and mix well. Serve.

Ingredients

Whole chicken 1.3 kg 

Salt 1¾ tsp

Star anise 3pc

Sand ginger powder 1 tsp

Celery 5 stalks

Ginger 8 slices

Water ½ cup

How to make it :

1.  Rinse the chicken and pat dry. Spatchcock the chicken by cutting along both sides of the chicken’s backbone and flattening it out.  Reserve the backbone for making stock later make dipping sauce.

2.  Pound the sea salt and star anise together. Evenly rub onto both sides of the chicken. Set aside for about 30 minutes.

3.  Preheat oven to 170C / 320F.

4.  Prepare a baking tray and lined with celery and ginger slices. Put in the backbone if desired. Sprinkle and rub the sand ginger powder on both sides of the chicken. Carefully place it on top of the celery and ginger. Pour in the water into the tray. Bake in the preheated oven for 60 minutes. Let the chicken rest on a plate for 10 minutes.

5.  Don’t discard the liquid in the baking tray. Heat the whole tray on stove over medium heat. Reduce the juice by one-third. Discard the solids and spoon out the oil on the surface. Serve for dressing. 

Ingredients

Smoked turkey (diced) 2 slices

Puff pastry 2 sheets

Onion (diced) 100g 

Bacon (diced) 50g 

Potato (cooked and diced) 100g 

Red bell pepper (diced) 30g

Green bell pepper (diced) 30g

Beaten Egg 1pc 

Seasoning

Oyster Sauce ½ tbsp

Char Siu Sauce 1½ tbsp

Corn starch 1tsp

Water 1tbsp

How To Make:

1.    Sauté the onion and bacon until cooked through. Add the diced smoked turkey, bell pepper, potato and seasonings. Stir well to make the filling. Refrigerate for 15 minutes and set aside.

2. Cut the puff pastry into 4 small pieces, put a layer of filling on each small piece of puff pastry, then roll into a round strip, and then use a fork to compact the left and right sides to seal.

3. Brush some beaten egg over the top of the pastry.

4. Put the turkey roll in a preheated 200°C oven and bake for 10 minutes, then turn the other side and bake for 5 minutes until golden brown.

Ingredients

Pancake 2pcs

Chicken Chop 250g

Shredded Cucumber 60g

Red Bell Pepper 15g (Sliced)

Yellow Bell Pepper 15g (Sliced)

Marinade

Chicken Powder 1 tsp

Seasoning

Chicken Powder 1.5 tsp

Hoisin Sauce 3 tbsp

How to make it

1. Marinate the chicken for 10 min. Pan-fry until done, let them cool and tear into strips. Add chicken powder, mix well and set aside.

2. Pan-fry the pancakes until golden. Brush the egg side with the Hoisin Sauce. Top with chicken, cucumber and peppers and roll up.

3. Cut the rolled pancakes into pieces, drizzle with the remaining Hoisin Sauce and serve.

Ingredients:

Ingredients for Egg Wrapper

Chicken Broth 50mL

Egg 5 pcs

Milk 50mL

Ingredients for Fresh Meat Stuffing

Chicken Stock 1 tbsp

Minced Pork 200g

Cornstarch 1 tbsp

White pepper 1 tsp

How to make it :

1.   Dice the Chinese kale and carrot.

2.   Whisk the eggs and mix the liquid well with all egg wrapper ingredients then sift.

3.   To make the stuffing, simply mix and stir all ingredients well.

4.   Grease a small pan with some oil and low heat, pour appropriate amount of egg mixture until just evenly coat the bottom. Place appropriate amount of stuffing on one side of the egg wrapper, and use chopsticks to flip the other side in half to cover it. Pan fry both side until firm then set aside. Ready to serve.

00:45 開始整

05:19​ 材料

05:44​ 去邊度買

睇曼慢煮唔單止學到煮餸，仲學到為人父母，為子女營造儀式感嘅重要。

今集Icy就教我哋做健康又刺激到小朋友食慾嘅靚靚飯盒

雖然只係用急凍蝦、蝦仁、炒蛋、腸仔、紫菜等等非常簡單嘅食材，製作又唔使好高技術，純心思之作，但呢種父母對小朋友細微嘅付出，已經係心中嘅無比美味啦﹗

材料：（1人份）

白飯 1碗

急凍蝦仁 20g

粟米仔 3條

車厘茄 4粒

西蘭花 半棵

香腸 2條

秋葵 2條

生菜 半棵

壽司紫菜 1塊

事前準備：動物造型飯模、動物造型紫菜

做法：

粟米仔、西蘭花、秋葵洗淨後，烚熟切小塊，

在香腸一半的位置切米字，做成八爪魚腳，烚熟，

急凍蝦仁開邊挑腸，烚熟，

生菜鋪底，白飯做成企鵝造型，將所有食材隨意組合即可

突破傳統結合份子料理的中式新煮法 世界上最嫩滑的豉油王乳鴿 Editing : 黃舜民WONG Shun Man 低溫浸煮豉油王乳鴿 材料 生抽100毫升 老抽 100毫升 玫瑰露70 毫升 + 玉冰燒 30毫升 水200毫升 乾蔥頭 4粒（大）或是 5粒（小） 薑200克 香葉2片 沙薑8克 八角2粒 陳皮 1片 約4克 草果 1粒 約4克 桂皮 4克 煙燻肉 2片

00:53 開始整

04:47 材料

05:11 去邊度買

氹小朋友開心，好多時唔係用錢，其實係用你嘅心思。唔使名貴食材，急凍免治豬肉，豆腐等等簡單食材，做成嘅漢堡扒相信都招呼到小朋友嘅口味啦。成敗關鍵就係要準備動物造型飯模，做得幾好味，造型唔夠可愛，小朋友唔食㗎﹗

漢堡扒材料：（2人份）  

急凍免治豬肉 150g

洋蔥 1/4個

雞蛋 1湯匙

麵包糠 2湯匙

豆腐 80g

鹽 少許

豆腐漢堡扒做法：

1️急凍免治豬肉前一晚放到雪櫃上層解凍；

2️豆腐印乾；洋蔥切末；

3️將免治豬肉、洋蔥、豆腐攪勻，加入麵包糠、鹽、雞蛋一起攪拌至豬肉有黏性

4️取出合適的大小份量，放在雙手來回拍打拍出空氣

5️平底鑊下油，將漢堡一面煎到金黃色後翻面再煎，加蓋焗5分鐘，漢堡扒完成

其他材料：（1人份）

白飯 1碗

BB 飯素 適量

BB 芝士片 1片

粟米粒 20g

車厘茄 3粒

西蘭花 1棵

甘筍 3條（迷你）

其他配料做法：

1️車厘茄、甘筍、西蘭花洗淨，西蘭花切件和甘筍一起烚熟

2️白飯加BB 飯素拌勻；用動物飯團模具造成小熊及大象飯團

3️用字母模在芝士片印出字母

4️按個人喜好組合完成

日本和牛世界知名，皆因日本有專門鑑定肉品等級嘅協會JMGA，制定了極度嚴格嘅標準。
日本和牛分級以字母表示嘅品種等級與以數字表示嘅肉質等級結合而成。
最高係A5級（被稱為「霜降牛肉」），C1級（普通牛肉）為之最低標準。
肉質等級果5個level，就按肉嘅紋理、色澤、鬆緊程度、脂肪嘅顏色光澤嚟區分。
安品精選嘅日本和牛有牛扒；有適合烤肉用，厚切少少嘅；
亦有薄切，適合打邊爐或做壽喜燒嘅，用最簡單嘅方法品嚐A5牛味最好不過喇！

相關產品：（請按以下產品連結）

急凍日本A5和牛肩里肌壽喜燒片(200克)

急凍日本A5和牛肩里肌燒肉片(200克)

對於海鮮控嚟講，總想安在家中就可以食到來自大海新鮮滋味! 呢幾款分別來自法國嘅銀雪魚扒、毛里求斯嘅金槍魚扒、美國嘅黑鱈魚扒、挪威嘅鯖魚扒、智利嘅三文魚扒! 不但營養價值高，仲已經加入適當醬汁，即煮即食，相當方便！

相關產品：

（請按以下產品連結）↓

挪威鯖魚扒(辣味) - 160克

智利三文魚扒(照燒味) - 160克

毛里求斯金槍魚扒(味噌味) - 160克

法國銀雪魚扒(照燒味) - 160克

美國黑鱈魚扒(味噌味) - 160克

「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

你有多久未試過吃完一整碗飯？我身邊很多朋友因為怕肥，長年戒飯，無論是出外吃飯，或享用住家飯，都堅持「走飯」。對於這班「唔嗅米氣」的朋友，白飯的原罪是高熱量及高升糖指數！根據資料數據，一碗約200克的白飯，就有260kcal，升糖指數更高於70，屬高升糖指數食物，比麵食或意粉類都要高。即是白飯經消化及吸收後，會快速轉化為糖分，令血糖急速飆升，刺激胰島素大量分泌，將血糖轉化成脂肪。

不過，另一邊廂亦有人為白飯平反，其中以中醫力撐「有米氣」對健康好重要，指大米為「五穀之首」，味甘性平，可以健脾養胃、補中益氣，假如為減肥而完全戒飯，會令熱量不足，容易疲累，降低免疫力。更有日本營養專家指，米飯幾乎包含所有人體需要的必須營養，認為食飯有助消除腹部的內臟脂肪，並公開了以食飯減肚腩的瘦身餐單。

兩種意見，各有道理，我同意飯不能不吃，不過要吃得健康有營！我的巧妙配搭是在白米中，加入營養價值非常高的紅糙米、三色藜麥及新鮮淮山。紅糙米未經精磨，含豐富蛋白質、纖維素、維他命B群、E群及礦物質。當中大部分碳水化合物都被粗纖維包裹著，升糖指數相對較低，對糖尿病人及減肥人士特別適合。藜麥則是無麩質的超級食物，低鈉、低脂、低升糖值、低熱量，含有豐富膳食纖維、蛋白質、礦物質及多種氨基酸，加上奧米加3含量高，有助維持心血管及心臟健康，所以被聯合國糧食及農業組織（FAO）於2013年評為唯一完美全營養食品。而淮山又叫「山藥」，味甘性平，有健脾開胃、補陰生津的功效，新鮮淮山更可保護胃部黏膜，緩和血糖飆升，有助預防三高。日本人特別愛用新鮮淮山去皮生磨成漿糊一般的淮山蓉拌飯吃，是日式傳統的養生食法。

Yoko「住家飯」巧妙配搭：

白米 + 免浸紅糙米（1：1）+ 三色藜麥（適量）+ 新鮮淮山一條（去皮，然後洗淨切片，同放入煲內煮飯）

Yoko智識型提示

．紅糙米因為未經精磨，一般要先浸一小時才適合煮食，經我多番努力，終於找到泰國製造的「免浸版紅糙米」，可以像白米一樣，一洗即煮，假如想節省時間工序，選用免浸版就最適合。

．常見藜麥有紅、白、黑三種，三色配搭可以營造最佳的色香味效果及營養價值，只有秘魯出產的藜麥才最正宗，藜麥的份量可以按個人喜好增減。

．新鮮淮山的黏液容易令皮膚痕癢，處理時最好戴上手套喔。

大家需知「宿便」的破壞力，它不單是肥胖罪魁禍首，更是身體毒素溫床，令面色暗啞、粗糙，出粒粒！想便便來個大解放，讓我教大家DIY自製天然特飲，這兩款生果及乾果絕對幫到手！說的是熱情果和無花果乾，兩者加在雪梨汁中一起作為夏日雙果雪梨特飲，酸酸甜甜又滋潤，非常開胃且消暑解渴，營養價值高仲可以通便！

我大愛的美國無花果乾，大家應該很熟悉了吧？它富含蛇麻醇酯，可以幫助降血糖及血脂，也有健胃通便的作用，所以這款用來對付便便的特飲又怎能沒有它！不過我還是要不厭其煩再告訴大家，無花果乾以美國加州出產的Kadota品種最富營養及功效，味道也極清甜；產自土耳其、中東的無花果果籽大粒，但切開一看色澤暗淡，功效與Kadota相比簡直是兩回事啊！

熱情果即百香果，我會給它起朵「通便神果」。因為熱情果不但維他命C及E含量超級豐富，而且更含有抗氧化物質白皮杉醇（Piceatannol），有助延緩老化，促心血管健康。最重要是它的纖維含量極高，果肉加果核每100克就有10.4克纖維，比奇異果高出3倍多，能改善腸道健康，令便便路路暢通！

通便雙果雪梨汁

材料：熱情果1個、無花果乾2粒、雪梨1個

製法：

1）無花果乾洗淨，切粒備用。

2）熱情果刮出果肉，備用。

3）雪梨去皮，切件榨汁。

4）熱情果肉及無花果乾粒放入雪梨汁內，倒入攪拌機按動數秒，即可飲用。

Yoko智識型提示

．熱情果及無花果乾不用攪爛，拌入清爽的雪梨汁中可保存果肉口感，增加層次感之餘，喝起來更有點像沙冰。

．熱情果略帶酸味，無花果清甜，可增減兩者份量比例以切合個人口味。

．想買較香甜而不太酸的熱情果，要選果皮深紫紅色，重量較墜手的，再略搖一搖，感覺果肉與果皮並沒分離，就是上佳的熱情果。最好買回來後在室溫放幾天，待果皮變皺，即完全熟透後才食用，味道會比較甜喔！

放長假除左出街之外，仲有乜野節目？同屋企嘅Buddy和至愛嘅屋企人一齊煮飯仔啦!  簡單、好食又好玩嘅，一定非漢堡扒莫屬，只需輕輕一煎，加入配料就可以！

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聖誕食得太Heavy，想食草？但單單只有蔬果，又好似有啲乏味, 安品．生活新返多款沙律醬，以高品質沙律醬作基底調配創新味道，咁就唔怕食到悶喇!

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「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

來自台灣嘅好味道—麻膳堂，終於都可以係屋企品嘗喇! 呢兩款水餃：韭黃豬肉水餃同麻辣豬肉水餃，精選嫩豬前腿肉，皮薄餡多，內餡多汁美味而麻辣水餃更加入麻膳堂獨家特製麻辣醬！唔洗去台灣都食到當地滋味喇！

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⭐️唔講唔知炒碟菜有咁多小知識，唔好成日賴屋企隻鑊唔夠鑊氣啦！

1️⃣煮菜唔變黃 - 因為加熱某些黃綠色嘅蔬菜時，蔬菜入面嘅有機酸會溶入水中，蔬菜就會變黃。白灼蔬菜嘅時候唔好蓋鍋蓋就可以令有機酸揮發。

2️⃣炒出乾身蔬菜 - 炒水份較多嘅菜，要炒到約八成熟先加鹽；炒水份較少嘅菜，就應該係熱油之後立刻加鹽。

3️⃣保持蔬菜爽脆感 - 應該順蔬菜嘅纖維直切。

4️⃣想蔬菜快啲熟 - 燜蔬菜時適用，橫切切斷蔬菜纖維，加速蔬菜脫水更易熟。

5️⃣炒硬身嘅菜 - 例如芥蘭，炒嘅時候要加小量熱水，千祈唔好加凍水炒，因為凍水會延長炒菜嘅時間，令蔬菜變老唔好食。

「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

食燒肉點少得佢? 講緊嘅一定係燒肉醬汁喇! 聖誕係屋企團聚，無論係燒肉定Shabu Shabu，重中之中一定係個醬，味道再昇華靠晒佢!

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來自日本嘅令和萬能切精選豚肉，脂肪比例較少，肉味鮮甜, 無論係家常小炒、炒河、淥湯粉麵皆宜！亦都啱呢排打邊爐烚下烚下, 最緊要係密封包裝，方便衛生，免沖免洗，打開後即可煮食，夠晒方便.

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烏冬係取代公仔麵，既快煮好，又健康嘅食材。烏冬小知識，你我都要識！

產地：烏冬都是用小麥製成，在香港市面常見嘅兩種：一是來自香川縣的讚岐烏冬，傳統是用腳踩嘅方式製作；二是秋田縣的稻庭烏冬，用人手拉出嚟。

口感：讚岐烏冬麵條通常比較粗，麵質結實，口感煙韌好咬口；稻庭烏冬麵身較幼，口感幼滑，可以好容易sup一聲吸入肚。

乾燥VS室溫VS急凍：乾燥烏冬以脫水方法保存，所以可以擺最耐，入面加咗好多鹽份幫助防腐，大家要留意啦；室溫烏冬就係利用酸度調節劑（acidity regulator）去保存，所以最好煮之前都浸下凍水，等酸度調節劑揮發走先煮會好味啲；而急凍烏冬就好明顯係透過低溫保存。

食法：讚岐烏冬打邊爐或熱湯煮會好食啲，因為麵質比較硬，唔怕浸湯太耐唔好食；稻庭烏冬會以冷凍食法；用醬油、白醋、麻油、芝麻醬同糖做冷面汁涼拌一流。

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食家常識，一年只有年終至翌年年初之際才有白松露品嚐，而且白松露極度珍貴，小編估計都好少有人自己買返屋企整。

白松露嘅香氣比黑松露濃烈，以初榨橄欖油調味就更加香！通常為咗突出松露嘅味道，都適合用來配搭簡單菜式或食材，好似雞蛋、意大利粉、薯仔同燴飯等等。新手真係買松露返嚟之前，不妨用呢啲松露油，松露醬一試身手先啦。

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一包搞掂！

講起新加坡美食，叻沙, 海南雞, 肉骨茶，一定係榜上有名。不過要喺屋企自己整呢幾樣美食，就十分麻煩，配料都要準備一大堆。

安品特別推出新加坡調味料套裝，一個套裝入面包含曬所有必要配料，只要再喺安品買一份主食材：雞肉，排骨。人人都可以係屋企秒變大廚！

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「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

有說社會進步，各位買肉類時，各部份早已經分門別類，所以我哋今次俾個full picture大家，原來日日食到嘅雞隻是咁的！

雞胸：包含胸骨、胸肉和小里肌三部份。我們講嘅雞扒就係雞胸啦。脂肪少而且口感細嫩，處理時要用小蘇打幫雞胸massage一下，煮出嚟就無咁嚡同乾。

雞柳：亦即小里肌，每隻雞有兩塊，位於雞胸內側、雞軟骨兩側的內臟胸肌部位。口感比較有咬口。

雞翼：即係指雞嘅上腕至翅膀尖端，分為翅腿、翅膀、翅尖三節，翅膀和膀尖稱二節翅，肉質結實，翅腿（其實即係我哋講嘅「雞槌」或「小雞腿」，因為口感似雞髀）雞翼皮厚筋多，煎、鹵、烤、紅燒都合適。

雞髀：由雞腿和雞腿排組合而成，皮厚筋多，口感結實，有時我哋會切成雞腿排同雞腿兩部份料理。

雞屁股：被稱為七里香，脂肪多、口感滑嫩肥脆。屠宰時，雞隻體內的腺體都會被移除，所以謠傳食得多雞屁股會致癌係錯嘅。脂肪含量高就係真嘅。

雞雜：即雞嘅內臟，通常用嚟做滷味。包括雞肝 - 帶少少腥味，口感粉嫩；雞心；雞腎 - 即係雞胃，筋膜發達，有咬勁。雞腸 - 細長且薄脆，去台灣食鹽酥雞會有呢部份。

「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

小編最近加入咗沙嗲牛肉麵嘅關注組，見到有好多食譜教人自製沙嗲牛。但好多關注組成員都話無論點試都好，都複製唔到茶餐廳嘅沙嗲牛味道。既然係咁，又係安品出手嘅時候啦！呢幾款沙嗲金錢肚、沙嗲牛筋腩、五香金錢展都係香港本地廚師精心製作，調味上啱返香港人嘅口味，濃度辣度適中，即熱即刻就食得。自己加麵落去又得，汁底夠濃又掛麵，做打邊爐湯底又得，得咗！

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再靚嘅鮮花，都需要綠葉襯托。安品特別為大家搜羅一系列調味料。就算煮乜，都有一款適合你！

早餐或下午茶：

肉桂條：中意佢嘅味道嘅話，基本上係一種百搭調味：早餐將肉桂條放入燕麥粥，或放入英式紅茶或水果茶增味；下午茶又可以用來配朱古力或雪糕食。

午餐或晚餐：

紅椒粉：用燈籠椒磨粉而成，香而不太辣。特別適合用在烤焗嘅菜式上面，醃製雞肉、魚肉、牛肉、豬肉時已可用到，色香味都可以由紅椒粉帶出來。

白胡椒與黑胡椒：白胡椒香氣無咁濃烈。適用於以淺色食材製作嘅清淡菜式上，例如涼拌菜，羹類，白肉魚類。而黑胡椒香氣和辣度都較強，去腥味一流，適合用於牛排、燒烤肉或鐵板燒肉等方式

牛至：意大利人做pizza經常用到，又被稱為pizza草。本身牛至味道濃烈，所以烤雞或羊肉時可用嚟去除羶味。牛至與番茄、芝士都非常夾，所以用來做意大利粉的醬汁或整pizza必備。簡單啲，用牛至同車打芝士烤麵包，或者將牛至同蒜蓉一齊搽多士食都非常惹味！

香芹：又叫番茜，帶有芹菜嘅香氣，用於西餐上裝飾調味或製作意粉醬。有說佢更可以防癌同糖尿病㖭！

鼠尾草：在製作肉餡、西湯、沙律都可以加入，令菜式充滿濃郁芳香。整肉類菜式都可以加少少鼠尾草幫肋消化。

相關產品：

（請按以下產品連結）↓

意大利牛至 - 8克

意大利白胡椒粉 - 41克

意大利紅椒粉 - 40克

意大利肉桂條 - 10克

意大利香芹 - 8克

意大利黑胡椒粉 - 46克

意大利鼠尾草 - 13克

「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

免治肉本來就係為咗方便而存在，所以菜式都不宜太複雜，以下就教大家三式，家常便飯話咁易做到！

1. 免治牛肉加隻蛋送飯必備

step 1 - 用1湯匙豉油、1茶匙糖、1茶匙多少少嘅粟粉醃肉10-15分鐘

step 2 - 用1湯匙茄汁、1.5湯匙陳醋、1茶匙生粉同2湯匙嘅清水做醬汁

step 3 - 爆香蒜頭，再加入牛肉炒

step 4 - 加入醬汁拌勻，再在上面鋪上太陽蛋

2. 免治豬肉蒸豆腐

step 1 - 用2湯匙生抽、1湯匙米酒、1茶匙油、1茶匙生粉、1茶匙砂糖醃肉30分鐘

step 2 - 將豬肉鋪上豆腐面，加上蒜蓉與指天椒

step 3 - 隔水大火蒸10分鐘

step 4 - 淋上豉油調味，可加蔥

3. 免治羊肉丸

step 1 - 用中火爆香洋葱、蒜頭

step 2 - 將免治羊肉、已炒好嘅洋葱、蒜頭、鹽同黑胡椒拌勻

step 3 - 加入雞蛋、麵包糠、青醬、芝士碎拌勻

step 4 - 手握肉丸，於焗盤鋪上錫紙並掃油，將肉丸放入雪櫃等候30分鐘

step 5 - 罐頭番茄，與已炒好嘅洋葱、蒜頭，用中細火煮20分鐘作為醬汁

step 6 - 將肉丸以攝氏210度焗20分鐘

相關產品：

（請按以下產品連結）↓

巴西牛免治 - 300克

紐西蘭牛肉免治 - 300克

美國牛肉免治 - 454克

丹麥豬梅肉免治 - 300克

丹麥豬肉眼免治 - 300克

澳洲純天然豬免治 - 225克

美國豬免治(90%瘦) - 227克

西班牙豬肉免治 - 600克

威爾斯羊免治 - 200克

「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

我喜歡煲湯，也喜歡飲湯。除了鹹味湯水，還有甜湯喔！甜湯有別於糖水，以蔬菜、豆類、水果等天然食材煲成，不加入任何肉類，由於食材大多帶有天然甜味，煲出來的湯不用調味料已鮮甜可口，自然就成為「營養水」了。我和家人日常除飲用清水外，還喜歡飲用營養水。這些無肉清湯不但營養豐富，對人體更有很高親和力，具排毒、淨化、清腸胃的效果，素食者更非常適合，稱之為「養生水」亦可。

假如有屋企人嫌清水無味不愛飲水，煲有益又美味的甜湯給他們當水喝最適合不過。我家常會煲不同種類的甜湯，煲後放涼並用玻璃樽儲存，置於雪櫃可存放2 至3 日，愛凍飲的直接喝，我已戒凍飲多年，當然會翻熱才喝。「竹蔗紅蘿蔔粟米栗子水」是我經常煲的甜湯/ 養生水，可紓緩喉嚨、清熱解毒，日常飲用非常有益健康。

竹蔗紅蘿蔔粟米栗子水

材料（6碗份量）：

竹蔗2 條、紅蘿蔔1 個、粟米2 條、栗子（連殼）半磅、蜜棗3 粒

製法：

1）竹蔗及粟米洗淨，切件；紅蘿蔔洗淨，去皮、切件。

2）栗子連殼洗淨，開邊；蜜棗沖洗。

3）所有材料放入約3公升凍水內，加蓋用大火滾10分鐘，轉中火煲1小時，熄火後再焗15分鐘即可飲用。

Yoko智識型提示

．竹蔗紅蘿蔔水的栗子我會連殼煲，栗子連殼連衣煲煮，味道雖略帶苦澀，但中醫指可加強補腎功效。

．因甜湯加入了含天然糖分的材料，我一般不會再加糖調味，想甜味更濃郁，可酌量加入蜜棗。

我煲老火湯水很多時都會落一兩角陳皮，用以中和性質寒涼的食材，亦可健脾理氣。陳皮味辛、性溫，有止咳化痰、調理脾胃的功效，以新會出產的品質最佳，療效價值亦最高。上品老陳皮輕身、薄而硬、色澤深、香氣馥郁，用於烹調日常湯水、菜餚，可提升味道，增強食療功效。

經常聽人說，用陳皮煲湯煮餸，浸軟後要先把白色的瓤刮走，去苦味、免濕熱；但中醫指出，年份較淺的陳皮才會帶有苦澀味，陳年陳皮則會因陳化轉趨香醇回甘；而陳皮白瓤濕熱的說法並無根據，白瓤其實是重要的藥用部分，為陳皮精華所在，假如刮去白瓤，就會變成另一款中藥「橘紅」，性質較陳皮溫燥，療效亦略有不同。

所以我煲湯一般不刮瓤，這款用合掌瓜加雲耳及木耳煲成的老火湯，以養肝疏肝、健脾理氣的食材為主，其中的陳皮也只浸軟，不刮瓤。我有時做直播說話太多，也會用一角陳皮沖洗後，不刮瓤直接加熱水焗至出味飲用，可速效紓緩咽喉不適。對於要經常說話的行業例如教師或營業員，陳皮焗水非常適合。

陳皮其實有不少食法，有一款口感像薯片的陳皮脆片，就是我非常喜歡的養生口果零食之一，但要注意醃製食物的鹽分哦。也可以將陳皮磨成粉狀，方便隨時沖飲。

我的獨門秘方，是以15年新會陳皮連瓤精磨的陳皮粉，加上廣西羅漢果磨成的羅漢果粉，以「黃金比例」混合而成，陳皮可平衡羅漢果的寒涼性質，有扶正、補中益氣、平喘止咳的功效。

合掌瓜雙耳陳皮紅棗瘦肉湯

材料（4人份量）：

合掌瓜 2個、瘦肉 約$80-100、雲耳 5克、白背木耳 2塊、陳皮 1角、紅棗 4粒、蜜棗 3粒

製法：

1）合掌瓜連皮洗淨，切塊、去核；紅棗洗淨，去核；蜜棗洗淨。

2）瘦肉汆水，盛起洗淨。

3）白背木耳及雲耳用熱水浸泡15分鐘，洗淨；白背木耳去硬蒂，每塊撕成兩份。

4）陳皮浸軟備用（不用刮內瓤）。

5）所有材料放入3.5公升滾水內，加蓋大滾約半小時，轉中火再煲約1.5小時，熄火，即可享用。

Yoko智識型提示

．我發現選購品質較佳的新會陳皮，即使保留白色內瓤，味道仍然甘香而不苦澀，可見陳皮質素會直接影響味道及療效。

．合掌瓜有解熱健脾的功效，連皮煲可免煲爛，煲前宜徹底清洗乾淨。

蜂蜜含有高濃度嘅抗氧化物，維他命同礦物質，大家都知佢非常有益，但蜂蜜原來都有分生同熟？

生蜂蜜係raw honey，即係是指未經加熱處理就封蓋嘅蜂蜜；所謂熟蜂蜜就係做過「加熱濃縮」處理嘅蜂蜜。

為咗令蜂蜜保存得耐啲，蜂蜜都要做經處理，令到水份降到20%以下。生蜂蜜就係用天然嘅熟成法，即當工蜂採蜜後，蜂巢入面嘅蜜蜂就會花上15至30日用翼搧走水份。

而熟蜂蜜就係人工將蜂蜜加熱到不高於攝氏50度，令到蜂蜜入面嘅水份下降而盡量保留營養。所以呢，專家都建議唔好用熱水沖蜜糖，都係唔想破壞啲營養咁解！

「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

小編最近加入咗沙嗲牛肉麵嘅關注組，見到有好多食譜教人自製沙嗲牛。但好多關注組成員都話無論點試都好，都複製唔到茶餐廳嘅沙嗲牛味道。既然係咁，又係安品出手嘅時候啦！呢幾款沙嗲金錢肚、沙嗲牛筋腩、五香金錢展都係香港本地廚師精心製作，調味上啱返香港人嘅口味，濃度辣度適中，即熱即刻就食得。自己加麵落去又得，汁底夠濃又掛麵，做打邊爐湯底又得，得咗！

相關產品：

（請按以下產品連結）↓

聖誕食得太Heavy，想食草？但單單只有蔬果，又好似有啲乏味, 安品．生活新返多款沙律醬，以高品質沙律醬作基底調配創新味道，咁就唔怕食到悶喇!

相關產品：

（請按以下產品連結）↓
日本和風柚子沙律油 - 150毫升

日本和風芝麻沙律醬 - 150毫升

日本柚子芝麻沙律醬 - 150克

日本柚子青胡椒沙律醋 - 150毫升

「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

對於海鮮控嚟講，總想安在家中就可以食到來自大海新鮮滋味! 呢幾款分別來自法國嘅銀雪魚扒、毛里求斯嘅金槍魚扒、美國嘅黑鱈魚扒、挪威嘅鯖魚扒、智利嘅三文魚扒! 不但營養價值高，仲已經加入適當醬汁，即煮即食，相當方便！

相關產品：

（請按以下產品連結）↓

挪威鯖魚扒(辣味) - 160克

智利三文魚扒(照燒味) - 160克

毛里求斯金槍魚扒(味噌味) - 160克

法國銀雪魚扒(照燒味) - 160克

美國黑鱈魚扒(味噌味) - 160克

「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

來自台灣嘅好味道—麻膳堂，終於都可以係屋企品嘗喇! 呢兩款水餃：韭黃豬肉水餃同麻辣豬肉水餃，精選嫩豬前腿肉，皮薄餡多，內餡多汁美味而麻辣水餃更加入麻膳堂獨家特製麻辣醬！唔洗去台灣都食到當地滋味喇！

相關產品：

（請按以下產品連結）↓

台灣韭黃豬肉水餃 - 570克

台灣麻辣豬肉水餃 - 570克

「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

食燒肉點少得佢? 講緊嘅一定係燒肉醬汁喇! 聖誕係屋企團聚，無論係燒肉定Shabu Shabu，重中之中一定係個醬，味道再昇華靠晒佢!

相關產品：

（請按以下產品連結）↓

日本和風柚子沙律油 - 150毫升

日本和風芝麻沙律醬 - 150毫升

日本柚子芝麻沙律醬 - 150克

日本柚子青胡椒沙律醋 - 150毫升

日本火鍋醬汁 - 250毫升

日本咖哩屋中辛咖哩汁(中辣) - 200克

日本咖哩屋甘口咖哩汁(唔辣) - 200克

日本焙煎芝麻醬 - 320克

日本燒肉汁(甘甜) - 210克

日本生姜燒肉汁 - 210克

「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

來自日本嘅令和萬能切精選豚肉，脂肪比例較少，肉味鮮甜, 無論係家常小炒、炒河、淥湯粉麵皆宜！亦都啱呢排打邊爐烚下烚下, 最緊要係密封包裝，方便衛生，免沖免洗，打開後即可煮食，夠晒方便.

相關產品：

（請按以下產品連結）↓

日本特選豚梅肉扒 - 200克

日本特選豚梅肉火鍋片 - 150克

日本特選豚脊肉扒 - 150克

日本特選豚脊肉火鍋片 - 150克

日本特選豚腩扒 - 200克

日本特選豚腩火鍋片 - 150克

「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

烏冬係取代公仔麵，既快煮好，又健康嘅食材。烏冬小知識，你我都要識！

產地：烏冬都是用小麥製成，在香港市面常見嘅兩種：一是來自香川縣的讚岐烏冬，傳統是用腳踩嘅方式製作；二是秋田縣的稻庭烏冬，用人手拉出嚟。

口感：讚岐烏冬麵條通常比較粗，麵質結實，口感煙韌好咬口；稻庭烏冬麵身較幼，口感幼滑，可以好容易sup一聲吸入肚。

乾燥VS室溫VS急凍：乾燥烏冬以脫水方法保存，所以可以擺最耐，入面加咗好多鹽份幫助防腐，大家要留意啦；室溫烏冬就係利用酸度調節劑（acidity regulator）去保存，所以最好煮之前都浸下凍水，等酸度調節劑揮發走先煮會好味啲；而急凍烏冬就好明顯係透過低溫保存。

食法：讚岐烏冬打邊爐或熱湯煮會好食啲，因為麵質比較硬，唔怕浸湯太耐唔好食；稻庭烏冬會以冷凍食法；用醬油、白醋、麻油、芝麻醬同糖做冷面汁涼拌一流。

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（請按以下產品連結）↓

日本烏冬(250g*5) - 1件

「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

食家常識，一年只有年終至翌年年初之際才有白松露品嚐，而且白松露極度珍貴，小編估計都好少有人自己買返屋企整。

白松露嘅香氣比黑松露濃烈，以初榨橄欖油調味就更加香！通常為咗突出松露嘅味道，都適合用來配搭簡單菜式或食材，好似雞蛋、意大利粉、薯仔同燴飯等等。新手真係買松露返嚟之前，不妨用呢啲松露油，松露醬一試身手先啦。

相關產品：

（請按以下產品連結）↓

意大利白松露調味橄欖油 - 100毫升

意大利黑松露調味橄欖油 - 100毫升

意大利黑松露醬 - 80克

意大利白松露醬 - 45克

「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

一包搞掂！

講起新加坡美食，叻沙, 海南雞, 肉骨茶，一定係榜上有名。不過要喺屋企自己整呢幾樣美食，就十分麻煩，配料都要準備一大堆。

安品特別推出新加坡調味料套裝，一個套裝入面包含曬所有必要配料，只要再喺安品買一份主食材：雞肉，排骨。人人都可以係屋企秒變大廚！

相關產品：

（請按以下產品連結）↓

新加坡叻沙 (即煮醬和預調料套裝) - 225克

新加坡海南雞飯 (即煮醬和預調料套裝) - 370克

新加坡肉骨茶 (即煮醬和預調料套裝) - 167克

「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

有說社會進步，各位買肉類時，各部份早已經分門別類，所以我哋今次俾個full picture大家，原來日日食到嘅雞隻是咁的！

雞胸：包含胸骨、胸肉和小里肌三部份。我們講嘅雞扒就係雞胸啦。脂肪少而且口感細嫩，處理時要用小蘇打幫雞胸massage一下，煮出嚟就無咁嚡同乾。

雞柳：亦即小里肌，每隻雞有兩塊，位於雞胸內側、雞軟骨兩側的內臟胸肌部位。口感比較有咬口。

雞翼：即係指雞嘅上腕至翅膀尖端，分為翅腿、翅膀、翅尖三節，翅膀和膀尖稱二節翅，肉質結實，翅腿（其實即係我哋講嘅「雞槌」或「小雞腿」，因為口感似雞髀）雞翼皮厚筋多，煎、鹵、烤、紅燒都合適。

雞髀：由雞腿和雞腿排組合而成，皮厚筋多，口感結實，有時我哋會切成雞腿排同雞腿兩部份料理。

雞屁股：被稱為七里香，脂肪多、口感滑嫩肥脆。屠宰時，雞隻體內的腺體都會被移除，所以謠傳食得多雞屁股會致癌係錯嘅。脂肪含量高就係真嘅。

雞雜：即雞嘅內臟，通常用嚟做滷味。包括雞肝 - 帶少少腥味，口感粉嫩；雞心；雞腎 - 即係雞胃，筋膜發達，有咬勁。雞腸 - 細長且薄脆，去台灣食鹽酥雞會有呢部份。

「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

再靚嘅鮮花，都需要綠葉襯托。安品特別為大家搜羅一系列調味料。就算煮乜，都有一款適合你！

早餐或下午茶：

肉桂條：中意佢嘅味道嘅話，基本上係一種百搭調味：早餐將肉桂條放入燕麥粥，或放入英式紅茶或水果茶增味；下午茶又可以用來配朱古力或雪糕食。

午餐或晚餐：

紅椒粉：用燈籠椒磨粉而成，香而不太辣。特別適合用在烤焗嘅菜式上面，醃製雞肉、魚肉、牛肉、豬肉時已可用到，色香味都可以由紅椒粉帶出來。

白胡椒與黑胡椒：白胡椒香氣無咁濃烈。適用於以淺色食材製作嘅清淡菜式上，例如涼拌菜，羹類，白肉魚類。而黑胡椒香氣和辣度都較強，去腥味一流，適合用於牛排、燒烤肉或鐵板燒肉等方式

牛至：意大利人做pizza經常用到，又被稱為pizza草。本身牛至味道濃烈，所以烤雞或羊肉時可用嚟去除羶味。牛至與番茄、芝士都非常夾，所以用來做意大利粉的醬汁或整pizza必備。簡單啲，用牛至同車打芝士烤麵包，或者將牛至同蒜蓉一齊搽多士食都非常惹味！

香芹：又叫番茜，帶有芹菜嘅香氣，用於西餐上裝飾調味或製作意粉醬。有說佢更可以防癌同糖尿病㖭！

鼠尾草：在製作肉餡、西湯、沙律都可以加入，令菜式充滿濃郁芳香。整肉類菜式都可以加少少鼠尾草幫肋消化。

相關產品：

（請按以下產品連結）↓

意大利牛至 - 8克

意大利白胡椒粉 - 41克

意大利紅椒粉 - 40克

意大利肉桂條 - 10克

意大利香芹 - 8克

意大利黑胡椒粉 - 46克

意大利鼠尾草 - 13克

「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

振興肉丸呢間大埔老字號早就聲名大噪～香港製造嘅牛丸同墨魚丸食過一定翻轉頭，鮮甜、彈牙，肉汁豐富⋯⋯打邊爐同整粉麵點都要加幾粒。

等小編幫大家解構下振興肉丸咁好味嘅原因啦：

1️⃣肉丸係用原隻牛後腿肉、牛腱、墨魚肉、豬腿肉等製成，唔會撈埋啲雜肉、碎肉、內臟

2️⃣唔會因為要肉丸彈牙而加添加劑或化學材料

3️⃣掌控溫度非常好，令肉質保持到天然嘅彈性，肉味、肉汁都係原汁原味

安品就引入咗十幾款振興名物，大家即管囤貨啦！

相關產品：

（請按以下產品連結）↓

急凍香港牛肉丸 - 200克

急凍香港牛筋丸 - 180克
急凍香港零添加牛筋丸 - 180克

急凍香港黑椒牛丸 - 180克
急凍香港零添加黑椒牛丸 - 180克

急凍香港川辣牛丸 - 180克
急凍台灣牛骨濃汁牛丸 - 170克

急凍台灣牛肉芝心丸 - 135克
急凍台灣醬爆瀨尿牛丸 - 135克

急凍香港墨魚丸 - 140克
急凍台灣豬骨濃汁貢丸 - 185克

急凍台灣三星蔥醬爆貢丸 - 145克
急凍台灣炙燒芝心包 - 160克

急凍台灣魚籽包心丸 - 180克
急凍台灣魚蛋小籠包 - 170克

急凍台灣芝心小籠包 - 170克
急凍台灣松露小籠包 - 170克

急凍台灣麻辣小籠包 - 170克
急凍台灣仿龍蝦丸 - 170克

急凍台灣魚豆腐 - 180克

免治肉本來就係為咗方便而存在，所以菜式都不宜太複雜，以下就教大家三式，家常便飯話咁易做到！

1. 免治牛肉加隻蛋送飯必備

step 1 - 用1湯匙豉油、1茶匙糖、1茶匙多少少嘅粟粉醃肉10-15分鐘

step 2 - 用1湯匙茄汁、1.5湯匙陳醋、1茶匙生粉同2湯匙嘅清水做醬汁

step 3 - 爆香蒜頭，再加入牛肉炒

step 4 - 加入醬汁拌勻，再在上面鋪上太陽蛋

2. 免治豬肉蒸豆腐

step 1 - 用2湯匙生抽、1湯匙米酒、1茶匙油、1茶匙生粉、1茶匙砂糖醃肉30分鐘

step 2 - 將豬肉鋪上豆腐面，加上蒜蓉與指天椒

step 3 - 隔水大火蒸10分鐘

step 4 - 淋上豉油調味，可加蔥

3. 免治羊肉丸

step 1 - 用中火爆香洋葱、蒜頭

step 2 - 將免治羊肉、已炒好嘅洋葱、蒜頭、鹽同黑胡椒拌勻

step 3 - 加入雞蛋、麵包糠、青醬、芝士碎拌勻

step 4 - 手握肉丸，於焗盤鋪上錫紙並掃油，將肉丸放入雪櫃等候30分鐘

step 5 - 罐頭番茄，與已炒好嘅洋葱、蒜頭，用中細火煮20分鐘作為醬汁

step 6 - 將肉丸以攝氏210度焗20分鐘

相關產品：

（請按以下產品連結）↓

巴西牛免治 - 300克

紐西蘭牛肉免治 - 300克

美國牛肉免治 - 454克

丹麥豬梅肉免治 - 300克

丹麥豬肉眼免治 - 300克

澳洲純天然豬免治 - 225克

美國豬免治(90%瘦) - 227克

西班牙豬肉免治 - 600克

威爾斯羊免治 - 200克

「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

煲湯花時間，又要講節氣，又要有不同材料配襯⋯⋯諗起都覺得好複雜！查實養生之道又唔係真係咁難實現，因為已經有安品幫你排好飲湯schedule，我哋精心引入多款即飲湯包，放工翻到屋企簡單翻熱就搞掂！湯嘅營養價值取決於入面有乜湯料，各位快啲入定貨旁身都好。

相關產品：

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牛肝菌舞茸百合腰果上素湯

姬松茸螺片蟲草花燉竹絲雞湯

海底椰蓮子雪梨燉豬展湯

蓮藕章魚螺片燉豬展湯

響螺猴頭菇杞子燉雞湯

「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

蜂蜜含有高濃度嘅抗氧化物，維他命同礦物質，大家都知佢非常有益，但蜂蜜原來都有分生同熟？

生蜂蜜係raw honey，即係是指未經加熱處理就封蓋嘅蜂蜜；所謂熟蜂蜜就係做過「加熱濃縮」處理嘅蜂蜜。

為咗令蜂蜜保存得耐啲，蜂蜜都要做經處理，令到水份降到20%以下。生蜂蜜就係用天然嘅熟成法，即當工蜂採蜜後，蜂巢入面嘅蜜蜂就會花上15至30日用翼搧走水份。

而熟蜂蜜就係人工將蜂蜜加熱到不高於攝氏50度，令到蜂蜜入面嘅水份下降而盡量保留營養。所以呢，專家都建議唔好用熱水沖蜜糖，都係唔想破壞啲營養咁解！

「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

小編個人經歷，食剩餸呢個情況簡直同搭車會用八達通一樣咁普遍，你唔想因為俾散紙搭車無得找錢浪費，就正如唔想倒咗剩餸浪費一樣。所以睇下邊種餸可以放過夜，以後煮餸都有行動策略。

涼拌菜、薯仔：建議不過夜。有檢測發現涼拌菜放在26℃的環境兩小時之後已被污染，如放過夜後，蔬菜會產生更多亞硝酸鹽，再次食用傷肝、腎。而烘焙過嘅薯仔放過夜都會有大量營養流失，兼變色變味。

豆製品：建議不過夜。因豆製品有豐富蛋白質同水分，微生物、細菌好容易滋生。

海鮮：建議不過夜。海鮮營養價值流失非常快，隔夜後嘅海鮮會產生大量蛋白質降解物，會損傷肝、腎。而生海味可以用保鮮袋裝好，放入雪櫃冷凍層。

瓜果類：可保留半天，瓜果類亞硝酸含量較低，建議可即晚做好菜式，第二天便加熱食用。

肉類：可以隔夜。但要及時冷藏，隔夜後口味同營養變化都不會太大。甚至有些肉隔夜後肉味道更濃。

湯：可以隔夜。但唔好放喺鋁或鐵製嘅煲，換成瓦煲或保鮮盒裝好就得。

「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

枝豆、泡菜、橄欖……這些食物有什麼共通點？在不同國家的餐桌上，它們同樣都做不成主角，而是配角！

枝豆是日本料理的常見前菜或佐酒小食；泡菜雖是韓國菜必備，但永遠搶不了韓牛、五花腩、石鍋飯或炒年糕的鋒頭；橄欖更是西餐的綠葉，通常只有當開胃小菜或伴碟裝飾的份兒。但這些綠葉卻往往能令美食錦上添花，而且極具營養價值，是主菜的最佳高營配角喔。

日本枝豆

枝豆作為日式前菜，常見是白烚再灑少許鹽，簡簡單單，已經好吃到不得了。香港的街市不時也可買到枝豆，自己整完全無難度，還可以「走鹽」，吃得健康一點。

其實枝豆這個配角，高纖、高蛋白、營養價值極高、易飽肚，實屬瘦身佳品。每100克枝豆含有4克膳食纖維，有助腸道健康、改善便秘；加上屬水溶性纖維，減慢血糖上升，有助降低膽固醇。高纖另一好處是增加飽肚感，先食枝豆墊一墊，之後的主菜就自然少吃點，所以就連荷李活女星都愛將枝豆加入減肥餐單中。

枝豆同時含有豐富的優質蛋白質，具備完整的必須胺基酸，素食者用來取代肉類亦非常合適。

韓國泡菜

韓國人無泡菜不歡，無論住家飯或出外用膳，餐桌上均必備泡菜。所以坊間有一個說法，韓國女仔皮膚白滑、身材纖瘦，都是泡菜的功勞。泡菜的確含有豐富營養、酵素及纖維，用來醃製的新鮮蔬菜如大白菜、蘿蔔等，不用先煮熟，蔬菜中最容易被高溫破壞的維他命B及C均得以保存；加上蔬菜含有豐富膳食纖維，而且在發酵的過程中更會產生益生菌，有助促進腸道健康，便便暢通，皮膚自然好。不過，以上好處只限於當作配菜生食時適用，一旦用泡菜炒飯、煮麵或放入部隊鍋，維他命和益生菌就會統統消失喔。加上泡菜用大量鹽醃製，鈉含量偏高，還是淺嘗為佳。

地中海橄欖

眾多西餐種類中，地中菜因以海鮮為主，加上多菜少肉，經常被認為屬較健康的菜系。橄欖是地中菜最常出現的配菜，幾乎走進任何餐廳，都會先上一碟醃漬橄欖作為餐前小食，酸酸澀澀非常醒胃；而pizza、意粉、沙律等不同菜式中，亦會加入橄欖以提升味道層次，就連雞尾酒都可看到橄欖的蹤影。

橄欖含有大量不飽和脂肪，能活化脂質代謝，降低血液中的膽固醇，保持心血管健康。其抗氧化成分多酚含量亦非常豐富，多酚有天然抗炎作用，有助皮膚抗衰老、抵抗心血管疾病，以及提升免疫力；加上富含礦物質及多種維他命，所以是非常有「營」的配角食物。

製糖主要係用甘蔗精煉而成。

而顏色不同只係精煉程度同礦物質含量不同，熱量其實相差無幾。

白糖：經過精煉後得到最純淨嘅蔗糖，用碳酸漂白做成。身體要代謝白糖，需要運用很多種維他命、礦物質，長期攝取會營養失衡。

黃糖：在製糖過程未經脫色，帶有焦糖味，保留甘蔗嘅天然色素以及營養，煮食用作增色之用。但有些黃糖係由白糖染色而成，包裝上見到成份有色素就唔好買啦。

黑、紅糖：通常都會被認為最健康嘅糖。因為蔗糖精煉程度最少，只係整走沈澱後嘅雜質，再濃縮、乾燥而成，所以保留咗最多甘蔗元素同礦物質。黑、紅糖都係用類似方式製成，但因為糖漿比例不同，黑糖糖漿濃縮更濃，所以顏色會比紅糖深色。

鍾意食澳洲和牛嘅人，平日食M4-5就足夠。但居然有品牌係用到M9和牛嚟做牛肉丸！仲要而家係講緊$90／200g／8粒嘅份量，性價比贏晒！

講緊係「和牛波士」出品嘅牛肉丸，成粒都只係用澳洲M9和牛做原材料，唔會溝埋啲雜肉落去，並且由台灣工場製造。所以每粒牛丸都有濃厚嘅脂香、油香，口感非常彈牙，味道有層次，有原味、磨菇芝心味同麻辣味揀。最簡單就咁用水煮幾分鐘就食得，打邊爐或者做下午茶都夠做！

相關產品：

（請按以下產品連結）↓

急凍澳洲M9和牛牛肉丸-原味 - 200克

急凍澳洲M9和牛牛肉丸-蘑菇芝心味 - 200克

急凍澳洲M9和牛牛肉丸-麻辣味 - 200克

手工果醬低糖天然無添加，注重健康嘅你哋都多啲選擇。台灣Dainties丹緹絲嘅果醬蘊含75%以上果肉，啲水果都係台灣種植，啖啖都有天然水果味道。安品．生活一次過引入九款口味，探子回報：水蜜桃、百果果鳳梨、芒果口味最好賣，第一次試手工果醬不如就由呢三隻味開始啦，試下以下做法：

1. 沖泡熱紅茶、綠茶，變成果醬茶

2. 沖泡冰水或熱水成清爽嘅果汁

3. 沖泡梳打水、調製雞尾酒

4. 加入乳酪、雪糕一齊食

5. 拌水果、生菜沙律

6. 當然可以搽麵包、鬆餅、餅乾

相關產品：

（請按以下產品連結）↓

室溫台灣蘋果果醬 - 250克

室溫台灣百香果鳳梨果醬 - 250克
室溫台灣綜合莓果果醬 - 250克

室溫台灣紅心芭樂果醬 - 250克
室溫台灣藍莓果醬 - 250克

室溫台灣奇異果果醬 - 250克
室溫台灣草莓果醬 - 250克

室溫台灣芒果果醬 - 250克

室溫台灣水蜜桃果醬 - 250克

煲湯花時間，又要講節氣，又要有不同材料配襯⋯⋯諗起都覺得好複雜！查實養生之道又唔係真係咁難實現，因為已經有安品幫你排好飲湯schedule，我哋精心引入多款即飲湯包，放工翻到屋企簡單翻熱就搞掂！湯嘅營養價值取決於入面有乜湯料，各位快啲入定貨旁身都好。

相關產品：

（請按以下產品連結）↓

牛肝菌舞茸百合腰果上素湯

姬松茸螺片蟲草花燉竹絲雞湯

海底椰蓮子雪梨燉豬展湯

蓮藕章魚螺片燉豬展湯

響螺猴頭菇杞子燉雞湯

「安品‧生活 Urban Mart」積極引入各國優質食材，貨品種類節節上升；今日落單、聽日送貨嘅物流速度亦都方便好多心急嘅你；仲有#安品小煮意 教大家好多廚藝小知識。

日本和牛世界知名，皆因日本有專門鑑定肉品等級嘅協會JMGA，制定了極度嚴格嘅標準。
日本和牛分級以字母表示嘅品種等級與以數字表示嘅肉質等級結合而成。
最高係A5級（被稱為「霜降牛肉」），C1級（普通牛肉）為之最低標準。
肉質等級果5個level，就按肉嘅紋理、色澤、鬆緊程度、脂肪嘅顏色光澤嚟區分。
安品精選嘅日本和牛有牛扒；有適合烤肉用，厚切少少嘅；
亦有薄切，適合打邊爐或做壽喜燒嘅，用最簡單嘅方法品嚐A5牛味最好不過喇！

相關產品：（請按以下產品連結）

急凍日本A5和牛肩里肌壽喜燒片(200克)

急凍日本A5和牛肩里肌燒肉片(200克)

成隻豬其實豬鼻都食得！豬每個部位都各有特色，大家了解咗，就可以食得更嘴刁，做個風度翩翩嘅豬肉佬／女豬肉佬！

豬頸肉：算係全豬最矜貴的部份，在豬頰連接至下巴脖頸嘅位置，每隻豬只有兩片，油花分布均勻，肉質鮮嫩，全豬中口感最佳，適合燒烤、煎、炒等方式。

梅頭肉：打邊爐用嘅豬肉，老闆無講明，通常就係呢部份啦。其實即係肩胛肉，在豬嘅背脊到肩頸骨處。這部位肉質都算鮮嫩，油脂平均，適合燉煮、燒烤、烘烤等。

五花肉：即係豬腩肉，豬皮、油脂、瘦肉一層層分佈好清楚。油脂豐富，肉味強烈，東坡肉、梅菜扣肉、煙肉就係用呢個部位啦，適合燉煮、紅燒等。

豬扒：成隻豬最大最長嘅肌肉位置，位於豬嘅背脊，肉質比較柔軟，肉眼筋就係豬扒底部果塊白色的筋，適合以煎、炸、燒烤等。

瘦肉：其實就係指豬後腿肉，呢部份肉質是比較緊緻的，比前腿肉筋膜少，瘦肉經常用來做肉丸同煲湯。

成隻豬其實豬鼻都食得！豬每個部位都各有特色，大家了解咗，就可以食得更嘴刁，做個風度翩翩嘅豬肉佬／女豬肉佬！

豬頸肉：算係全豬最矜貴的部份，在豬頰連接至下巴脖頸嘅位置，每隻豬只有兩片，油花分布均勻，肉質鮮嫩，全豬中口感最佳，適合燒烤、煎、炒等方式。

梅頭肉：打邊爐用嘅豬肉，老闆無講明，通常就係呢部份啦。其實即係肩胛肉，在豬嘅背脊到肩頸骨處。這部位肉質都算鮮嫩，油脂平均，適合燉煮、燒烤、烘烤等。

五花肉：即係豬腩肉，豬皮、油脂、瘦肉一層層分佈好清楚。油脂豐富，肉味強烈，東坡肉、梅菜扣肉、煙肉就係用呢個部位啦，適合燉煮、紅燒等。

豬扒：成隻豬最大最長嘅肌肉位置，位於豬嘅背脊，肉質比較柔軟，肉眼筋就係豬扒底部果塊白色的筋，適合以煎、炸、燒烤等。

瘦肉：其實就係指豬後腿肉，呢部份肉質是比較緊緻的，比前腿肉筋膜少，瘦肉經常用來做肉丸同煲湯。

原來好多日常食材唔可以亂搭咁食，食咗無益小事，食完對身體有害就大件事！小編整理了一系列食材搭配禁忌，呢個post你要收藏啦！

牛肉：

不能與韭菜同食，否則中毒

不能與紅糖或檻欖或田螺同食，會引起腹脹

不能與生薑同食，會熱氣與導致各種熱痛病症

豬肉：

不能桔梗、杏仁同食，會引起腹痛

不能與烏梅同食，會引起中毒

不能與豆類同食，食引起腹脹、氣壅、氣滯

雞肉：

不能與菊花同食，會出現胸悶、嘔吐等症狀

不能與芥末同食，會熱氣上火

鴨肉：

不能與木耳、胡桃、鱉肉同食，會消化不良

羊肉：

不能與紅豆同食，紅豆利水消腫，羊肉則澀汗止尿，兩種食物功效相反，一齊食會引起中毒

不要立刻飲茶，容易引起便秘，也會影響鐵嘅吸收

原來好多日常食材唔可以亂搭咁食，食咗無益小事，食完對身體有害就大件事！小編整理了一系列食材搭配禁忌，呢個post你要收藏啦！

牛肉：

不能與韭菜同食，否則中毒

不能與紅糖或檻欖或田螺同食，會引起腹脹

不能與生薑同食，會熱氣與導致各種熱痛病症

豬肉：

不能桔梗、杏仁同食，會引起腹痛

不能與烏梅同食，會引起中毒

不能與豆類同食，食引起腹脹、氣壅、氣滯

雞肉：

不能與菊花同食，會出現胸悶、嘔吐等症狀

不能與芥末同食，會熱氣上火

鴨肉：

不能與木耳、胡桃、鱉肉同食，會消化不良

羊肉：

不能與紅豆同食，紅豆利水消腫，羊肉則澀汗止尿，兩種食物功效相反，一齊食會引起中毒

不要立刻飲茶，容易引起便秘，也會影響鐵嘅吸收

見好多人操肌都會食白灼雞胸肉，就覺得雞胸肉好嚡，其實有些小技巧就可以令雞胸肉重拾美味印象，

一言記之曰：醃！醃過嘅雞胸肉會吸水啲，一般 6 兩（225g）的雞胸肉可以用醬油、糖同生粉各一小匙製成醃料，

醃雞胸肉10分鐘左右，期間記得攪拌，肉質就會變軟了。 如果想炒雞胸肉，就要切薄片，用中火炒，雞肉表面變白，再炒一分鐘就夠熟兼可上碟。

相關產品： （請按以下產品連結）

急凍泰國CP無激素去皮雞胸肉 - 1000克

急凍澳洲雞胸肉 - 600克

急凍西班牙穀飼去皮去骨黃雞胸肉 - 600克

見好多人操肌都會食白灼雞胸肉，就覺得雞胸肉好嚡，其實有些小技巧就可以令雞胸肉重拾美味印象，

一言記之曰：醃！醃過嘅雞胸肉會吸水啲，一般 6 兩（225g）的雞胸肉可以用醬油、糖同生粉各一小匙製成醃料，

醃雞胸肉10分鐘左右，期間記得攪拌，肉質就會變軟了。 如果想炒雞胸肉，就要切薄片，用中火炒，雞肉表面變白，再炒一分鐘就夠熟兼可上碟。

相關產品： （請按以下產品連結）

急凍泰國CP無激素去皮雞胸肉 - 1000克

急凍澳洲雞胸肉 - 600克

急凍西班牙穀飼去皮去骨黃雞胸肉 - 600克

食材想keep多幾日，放雪櫃是常識吧？

錯啦！我哋以下就會揭曉，有八種日常食材，原來係唔需要放入雪櫃保存，放雪櫃甚至乎會變壞。

麵包：通常我哋都會放下格攝氏4度左右，其實會將麵包水份抽乾，反而用保鮮袋包好，放上格-18度仲可以保濕，食嘅時候再焗，仲保持到原汁原味。

牛油果：水果放雪櫃，其實都無話錯嘅，不過如果放牛油果入雪櫃，就會令牛油果唔會再熟，所以如果你確認個牛油果已經成熟，再放入雪櫃的確係可以再放多三、四日唔爛嘅。

朱古力：大家肯定有經驗，怕朱古力溶就將佢放雪櫃，但拎返出嚟變曬味，原來係因為冰冷環境令可可脂肪同糖份結晶，口感都因而改變。非要放雪櫃的話，都係用保鮮袋包好先。

蜜糖：蜜糖放雪櫃會令佢結晶，變味，口感變差。其實蜜糖入面幾乎無乜水份，只要放陰涼地方，都可以保存好耐。

咖啡豆：如果你聽過有人會將用過嘅咖啡粉放入雪櫃吸味，應該都知道咖啡好吸味，除非你想自製凍肉味咖啡啦！

薯仔：薯仔放雪櫃會令入面嘅澱粉質加速轉化為糖份，口感變差同產生異味。其他莖部蔬菜如蓮藕、山葵、荸薺、慈菇等都唔適合放雪櫃，儲存喺陰涼地方就可以啦。

洋蔥：洋蔥放雪櫃會加快發霉，錯上加錯就係同時將佢同薯仔一齊放雪櫃，因為洋蔥會放出令薯仔生長發芽嘅氣體，亦都會令其他食物更快變壞。

番茄：低溫環境會令番茄甜味流失，容易皺皮，變得又軟又易爛，出現黑斑。車厘茄都係一樣。