曾經在坐月時，因老公一時大意，將冷氣機風口調校在我的頭頂，我當時睡着了而不自知，致慘痛經歷了被冷風吹到頭痛欲裂。

當時陪月員二話不說，立即燉了一大盅「川芎白芷魚頭湯」，為我去頭風、止頭

痛！果然一日內幾劑見效，令我覺得甚神奇！然而，此食療湯水味道與一般中藥非常相似，帶點苦，非大部分人可以接受。

話說回來，我的姊姊以前經常有頭痛不適，媽媽特別調配了一個秘方「川芎白芷紅棗無花果乾大魚頭湯」，針對紓緩頭痛問題之餘，味道亦因無花果乾而變得份外清新帶甜，恰似平時的養生湯水，紅棗則補中益氣，令身體有充滿能量的感覺，對付辦公室的冷氣最有用，返工最怕病嘛！白芷帶苦味，如不喜歡苦味，可以略為減少白芷份量。

川芎白芷紅棗大魚頭湯

材料（4碗份量）：大魚頭2個、天麻1兩、川芎1兩、白芷1兩、美國無花果乾4粒、紅棗6粒

製法：

1）大魚頭用薑片煎香（煎至約五成熟），備用。

2）天麻、川芎、白芷用熱水浸15分鐘，洗淨備用。

3）紅棗去核，與無花果乾洗淨後備用。

4）將以上材料加入3公升水，水滾後轉慢火煲2小時即可。

Yoko智識型提示

‧川芎帶香味；白芷帶苦味，如不喜歡苦味，可略減少白芷份量。

‧藥膳湯底做好後，可隨意放入自己喜歡的配料變成一款餸菜，如鮮雞件、雞翼、鮮魚片、蔬菜等。

‧火旺體質者不宜飲用。

身邊不少朋友為了健康或減肥去見營養師，回來都喜歡跟我詳細分享並詢問意見。我發現，不同營養師都會不約而同叮囑大家吃東西記得「走醬」。醬——醬汁也；走醬，就是不要醬汁。出街吃飯，碟頭飯有醬汁、三文治有醬汁、沙律也有醬汁，有醬汁的食物好像特別美味！但殘酷的真相是：醬汁大多高鹽、高脂、高糖，絕對是減肥和健康的大忌！所以專業的營養師才會有「走醬」的建議。

當天氣變熱胃口不佳，醬汁的確可以增進食欲，尤其是酸酸甜甜的醬汁，更令人胃口大開！如何可以開胃又不肥？我會選擇自己動手，DIY一款百搭酸甜汁，適合配搭多款佳餚。材料選用我最愛美國頂級無花果乾，粒粒煙韌糖心，味道清甜，用來製作醬汁可以不用額外加糖，再配合酸酸的鮮檸檬汁、檸檬絲，除酸甜味之外，亦可增加口感，令整體層次更豐富。

我特別愛用這款酸甜汁伴蒸三文魚，選用刺身級三文魚，蒸至半熟即可，能保持魚肉嫩滑，再澆上酸甜汁，份外惹味醒胃。酸甜汁用來配蔬菜沙律，又或任何梳打餅，一樣美味開胃。

百搭酸甜汁

材料：美國無花果乾4-5粒、檸檬半個、清水半碗

製法：

1）無花果乾洗淨，切成細粒或幼絲（愈碎愈好）備用。

2）檸檬徹底洗淨，榨汁備用；再將檸檬連皮切成幼絲。

3）平底鑊加入半碗水煮滾，下無花果乾一起煮，並不時攪動煮約20分鐘，待收乾水分成醬狀，熄火。

4）加入檸檬絲及檸檬汁拌勻，可配搭蔬菜沙律或不同食物享用。

Yoko智識型提示

‧這款酸甜汁我一般不加添糖，因為品質上佳的美國無花果乾甜度已非常足夠，如喜歡甜一點，可酌量加入蜜糖。

‧醬汁的原材料為生果及果乾，相對較健康，不過亦含有天然果糖，有血糖問題人士不宜過量食用。

‧酸甜汁可預先製作多一點，放入雪櫃冷藏備用，由於沒有添加防腐劑，建議最好兩日內食畢，否則有機會變壞。

無論你的日常飲食習慣如何，我都建議大家每星期抽一日，來個身體排毒「斷食雜糧/ 肉類一天」，為體內五臟六腑來個大掃除，順道瘦身排水腫。方法是飲用「十全豆齋湯」，將十種特別挑選的豆子及齋料煲成的齋湯。

針對喜歡零食和肉食者的建議，我的排毒方法如下：

每星期指定一整日，最好留家休息那天來實行大計，戒掉魔鬼薯片、雪糕、垃圾零食和肉類，當天只喝齋湯，重點是不加鹽、糖煲煮，藉由天然食材豆類和蔬菜補助身體所需的維他命、氨基酸和適量纖維。全日以飲湯水為主，只吃少量豆或多吃蔬菜，經過一整天喝湯水，你會覺得腸胃舒適無負擔，身體輕盈了；補充到足夠水分，水腫情況會改善，也好讓身體排出毒素來。

十全豆齋湯

材料（8碗份量）：黑豆50克、紅腰豆50克、花豆50克、眉豆50克、合桃肉50克、腰果50克、生薏米30克、雪耳6朵、粟米芯10件、蜜棗3粒

製法：

1）全部材料沖洗乾淨。

2）煲內放入15碗水，凍水下所有材料，加蓋，以大火滾後轉中火煲30分鐘，再轉中小火煲1小時，熄火。

3）可立即飲用，或再焗15分鐘，味道更佳。

Yoko升級版「豆濃湯」

材料（8碗份量）：十全豆齋湯材料1份、冬菇8朵、紅棗8粒、瑤柱4粒

製法：

1）冬菇洗淨，以65℃水浸約半小時，浸冬菇水留用；紅棗開邊、去核；瑤柱沖洗，用暖水浸泡備用。

2）將以上3 款材料加入豆齋湯一齊煲飲即可。

Yoko智識型提示

‧老人家尿酸高不宜食用豆類。

‧升級版「豆濃湯」食材，我會選用香滑脆口的日本頂級天白大花菇、大大粒的貢品級紅棗，加上日本北海道大元貝，令整煲湯香氣更濃郁。

‧如素食者煲飲升級版「豆濃湯」，可以不加瑤柱。

老火湯好多人都愛飲，但卻不是人人識得煲。煲老火湯，將所有食材洗淨切好放進滾水煲就成事？看似簡簡單單零技巧，但偏偏有人落足靚料，煲出來完全無鮮甜味；有人用相同材料卻能煲出極品靚湯，令人回味！原因是什麼？

每個人煲湯都有自己一套心得，就好像廚師拿着相同的食材，但有不同煮法，因人而異，隨自己喜好和習慣而行。煲湯，必需「夠火候」，我煲湯都是用中至猛火，先用猛火大滾食材使其出味，其後轉中火再煲，收乾水分；反而不會用細火慢慢熬，因為火太細，就逼不出食材的味道，令湯水不夠濃味。

在煲湯過程中，記緊要蓋上煲蓋，製造密封式高溫環境，才能逼出食材味道，所以煲的容量一定要大，否則容易滾瀉啊！另外，一次過落水要足夠，若中途再加水，味道會稍遜；如煲至1小時多，發覺水量太多味道淡，建議開大火快速扯走水分，令湯更濃郁出味。

牛蒡紅蘿蔔栗子湯

材料（4人份量）：鮮牛蒡1條、紅蘿蔔1個、栗子（連殼）10粒、豬肉約$80、粟米鬚$5、蜜棗4粒

製法：

1）牛蒡連皮用百潔布擦淨，切段。

2）紅蘿蔔洗淨，去皮、切件。

3）栗子連殼開邊，汆水1分鐘，沖洗乾淨。

4）豬肉飛水，盛起，洗淨。

5）粟米鬚清洗乾淨。

6）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小時至2小時，熄火，即可飲用。

Yoko智識型提示

‧一般說法是「煲三燉四」，即煲湯最多3小時；燉湯最多4小時，煲或燉得太久，食材的營養很容易流失，白白浪費心機，所以我煲老火湯一般只會大約2小時。

‧落足料的湯水，我習慣不加糖、不加鹽，天然食材鮮味搭夠。如果習慣加鹽在湯水中的人士，建議熄火前加入少許鹽調味；記得不要過早落鹽，除了怕收乾水分後變得過鹹，也因為鹽容易令肉類的蛋白質凝固，使湯水變得混濁。

‧牛蒡皮營養豐富，用來煲湯不用去皮，只要用百潔布徹底擦去泥垢即可。買牛蒡時以幼身、柔軟、筆直較佳，肉質比較嫩。

養生為長壽？養生之目的希望身體減少病痛，有健康才有魄力，而長壽人士的飲食習慣很注重「健脾胃」。我認識身邊不少隱世富豪，非只用名貴食材來養生，甚至平民化得令人不可置信。

健脾，就是養生的重要課題！脾主身體營養吸收，脾臟功能好更容易吸收食物的營養，相信是長壽秘訣之一！淮山是一種尋常的健脾食物，新鮮淮山街市多的是，最簡單做法是將之打成蓉，配上杏汁和雪梨汁，健脾滋補。

一位健步如飛的九十歲老人，就是每月食一斤新鮮淮山健脾胃，我建議作為注重養生的年青人可一試富豪長壽版秘方，自製「雪梨杏汁淮山糊」，以糖水作入門（減甜版），健康又好味！

窩心提示：新鮮淮山可煲湯、切片炒菜或製成冷盤，有千變萬化的食用方法，最重要是恆常食用，才達療效。

雪梨杏汁淮山糊

材料（2人份量）：雪梨1個、南北杏1兩、新鮮淮山半條、冰糖1粒

製法：

1）新鮮淮山刨皮，洗淨，切段備用。

2）南北杏浸泡熱水半小時，令杏仁軟身。

3）將南北杏和少量水放入攪拌機打成蓉，以密篩或魚袋隔渣備用。

4）雪梨去芯，與淮山一同榨汁。

5）杏汁、雪梨淮山汁放入鍋內，加入冰糖煮滾成糊狀即成。

Yoko智識型提示

‧天津鴨梨味道清甜，特別適合配搭製成糖水；但天津鴨梨屬季節性產物，不一定常有，建議以香蜜梨代替。

‧這是一款養生糊，故此口感非如水狀，混入打成蓉狀的淮山就是了。

‧杏仁打磨後必需隔渣，否則吃時嗆喉引起咳嗽。

養生之道，是每餐只吃七分飽。七分飽，究竟是有幾飽呢？相信很多讀者都知道我的食量驚人，所以我的七分飽，好可能已經是大家的十二分飽！不過，七分飽這個抽象概念，原來也有一個大致標準可以量度喔。

點解要七分飽？

食得太飽，會加重消化系統負荷，對身體造成負擔，導致肥胖、高血糖、高血脂等問題，從而誘發不同疾病。食得太少，又會造成營養不良、熱量不足，令身體免疫力下降，一樣會引發健康問題。研究實驗顯示，七分飽是「啱啱好」的進食份量，能提高身體代謝，延緩老化，皮膚也會較光滑喔。

你有幾分飽？

有學者嘗試以主觀感覺，幫助大家理解何謂七分飽，以及更進一步的飽足度，你又分得清當中的差別嗎？

七分飽：覺得胃未填滿，但對食物的熱情開始下降，進食速度減慢，不自覺地仍想再食，但如果轉移注意力，很快就會忘記吃東西。最要緊是，食第二餐之前不會提前肚餓。

八分飽：感覺胃裝滿了，但再多食幾口也可以，不會覺得難受。

九分飽：胃已脹滿，還能勉強再吃一點，但卻感到有負擔。

十分飽：胃已撐爆，食多一口都痛苦。

如何做到七分飽？

七分飽完全是個人感覺，要靠不斷摸索和嘗試才能拿捏到自己的標準。食飯時試下放慢速度，仔細咀嚼，專心享受食物，會較易感受到逐漸增加的飽足感，掌握到七分飽的要訣喔！

時有讀者在FB向我查詢「乾鮑的浸發及燜煮方法」，當知道要用2-3天時間浸發，再花2天燜煮，紛紛感嘆現代女性不易為，過時過節想煮一頓豐盛大餐照顧家人和宴客，卻完全騰不出時間準備及製作。我也是家庭與事業兼顧的現代女性，Yuji仔出世後更是忙上加忙，對於讀者的感慨，我完全感同身受啊！

我經常認為，身兼數職的女性首要學懂的就是靈活走位，假如沒有時間煮，何不退一步找出解決方法？鮑魚的豐富礦物成分有抗氧化作用，可對抗游離基，延緩衰老，對平日養生非常好，我也極喜歡吃，不過沒時間煮乾鮑的話，罐頭鮑魚也是另類的現成好選擇！想以鮑魚菜式招待客人，不妨選用我曾經推介的超好味又抵食罐頭鮑魚仔製作一道冷盤，加上青瓜絲及木耳絲，爽口又有咬口，好味指數100，體面得來製法超簡易，甚至不用開火也可完成。

說起罐頭鮑魚仔，順便分享一下我的多變食法：

‧鮑魚仔即開即食，彈牙又味濃，至方便止口癮。

‧煮蠔汁生菜鮑魚，適合一家大細做節取意頭。

‧鮑魚午餐肉伴公仔麵，簡直是平民奢華絕配。

鮑魚伴木耳青瓜絲

材料（6人份量）：清湯鮑魚仔1罐（約15-25隻）、青瓜1條、白背木耳3塊、日本芥辣及日式刺身豉油 各適量

製法：

1）罐頭鮑魚仔切絲；青瓜刨皮、去籽，切絲備用。

2）白背木耳洗淨，用熱水浸泡半小時，倒掉變涼的水，再注入熱水，加蓋浸泡15分鐘至完全軟身，剪成條狀。

3）鮑魚絲、青瓜絲及木耳絲混合拌勻，澆上已混和的日式刺身豉油和日本芥辣，攪拌均勻，放入雪櫃1小時待凍，即可品嘗。

智識型提示

‧想青瓜更爽口，建議先將整條青瓜放入雪櫃冷藏數小時，鎖住水分，才取出切絲。

‧選用日式刺身豉油是因為略帶甜味，加入日本芥辣更惹味。

‧如不夠時間冷藏，我會在碟底放上冰塊，鋪上保鮮紙製成冰盤，再放上鮑魚伴木耳青瓜絲，炮製冰鎮效果。

預備過節佳餚，少不了冬菇這款食材。冬菇雖然常見，卻一點也不普通，它含有豐富蛋白質、氨基酸及微量元素，有抗氧化且延緩衰老的效用！我至愛日本冬菇，尤其是天白大花菇，坑紋深且肉肥厚，啖啖脆囗、菇味香濃，用瑤柱燜煮最能帶起鮮味，用來燜鮑魚，吸滿鮑汁的天白大花菇更是非常惹味！

冬菇要在溫度、濕度俱低的環境中生長，以優質木材培植提供天然養分，加上充足的陽光，才能培植品質上乘的冬菇。日本冬菇以大分縣出產的最優質，而最高級別的品種就是天白大花菇。

想揀選脆口靚菇，可從以下幾方面入手：

香氣——菇香濃郁澎湃，香氣持久。

色澤——菇面白淨，底部金黃。

爆花——菇面坑紋又叫「爆花」，爆得愈深愈脆口彈牙。

外形——愈大愈厚身，口感愈好，個人偏愛超厚身啖啖肉。

百花釀花菇

材料：冬菇6朵、蝦膠200克（可買現成蝦膠）、杞子6粒、生粉2茶匙

調味料：蠔油2湯匙、胡椒粉和麻油各少許

製法：

1）冬菇剪去菇蒂、洗淨，用約60℃暖水浸泡一晚。

2）冬菇擠乾水分，加入生粉拌勻；浸冬菇水倒走底部雜質泥沙，留起備用。

3）冬菇及冬菇水放入鑊，加入清水2湯碗及調味料，用大火滾起後，轉中小火加蓋燜約45分鐘，待涼。

4）燜好的冬菇釀入蝦膠，放入鑊煎熟蝦膠面，再翻煎冬菇幾秒，上碟。

5）杞子以暖水浸軟，放於蝦膠面裝飾即成。

智識型提示

‧我偏愛厚肉脆口的天白大花菇，也有人愛較軟腍的口感，可以選擇大而薄身、沒有坑紋的香信菇，質地腍滑，菇味清香，用來煮給老人家也適合喔！

‧用60℃暖水浸冬菇可釋出冬菇的水溶性纖維，令燜煮時更易熟透。

‧浸發好的冬菇擠乾水分後，以生粉拌勻，口感更滑溜。

‧冬菇含有高嘌呤，高尿酸人士不宜進食過量。

入冬後天氣時冷時暖，凍唔夠幾日又回暖到好似回南天，暖一陣又氣溫急降，令人好難適應。尤其係敏感底人士，因溫差及濕度轉變大，很容易誘發各種敏感症狀，有讀者因氣管敏感發作咳到不停口，找我求救。我當然先力勸她去看醫生啦，與此同時，也可以試試以下幾款我一直愛用的紓緩敏感咳/久咳食材及食療。

海底椰 百搭止咳

我因為氣管比較敏感，對紓緩咳嗽自有獨到心得。海底椰就是對我非常有效的止咳食材之一，由於正宗海底椰供應不穩定，經常斷市，所以我家中常備存貨，以備不時之需。海底椰主治清熱潤肺，止咳化痰。用來配搭不同食材，適合季節轉變引起的寒咳、熱咳、乾咳、痰咳、長命咳，非常百搭。要治久咳，注意只有非洲塞舌爾群島出產的正宗海底椰先有功效，價格雖昂貴但功效顯著，不要買錯棕櫚果或椰果喔。

海底椰天山雪蓮湯

份量：2人

材料：海底椰1両、粟米2條、天山雪蓮1個、豬肉約$80、蜜棗3粒

製法：豬肉汆水洗淨，海底椰及蜜棗洗淨，天山雪蓮及粟米去皮切件。將全部材料放入約2公升水中，大火滾起轉中火，煲兩小時。

川貝 潤肺恩物

川貝屬名貴藥材，正品一般約$250一両，正宗的珍珠川貝細細粒，外形是大瓣包小瓣，好似懷中抱住BB，辨識度很高。川貝很多時都會先磨成粉末才使用，想避免購入魚目混珠的平貝，最好購買原粒再自己磨粉。川貝性微寒，味甘，有助清熱潤燥、化痰止咳，是潤肺恩物。相熟中醫告知，川貝對紓緩熱咳及燥咳型咳嗽尤其有效，但對寒咳或痰濕型咳嗽就不太適合。川貝食療大人及小朋友皆宜，不過兩歲以下小朋友脾胃功能較差，並不建議食用喔。

無花果燉川貝

份量：3碗

材料：6粒美國無花果乾、45粒川貝

製法：無花果乾剪開，川貝揼成粉末，加入750ml水，放入蒸爐或隔水燉2小時。

有朋友急於減肥，每晚都食粥，我知道後，立即提醒她說「不！」大家可知原因？粥將米粒煮得軟爛，減輕胃部消化負擔，水分含量高，又易吸收，所以能夠養護腸胃；然而，作為長期減肥食量就大錯特錯.......

減肥餐餐食白粥，錯晒！

好多人以為白粥不加其他食材，會更清淡低卡有助減肥，其實錯晒！

‧白粥只有澱粉和水分，煮得綿爛，澱粉會充分糊化，令升糖指數更高，從而導致胰島素大量分泌，反而容易形成脂肪。

‧高升糖指數食物能被快速消化，加上食粥咀嚼時間較短，令飽足感難以維持，很快便肚餓，容易令食量比平時增多。

‧白粥營養不均衡，單靠它減肥會有損健康。

想食粥減肥，要食得啱才可！不妨試下咁樣食：

‧加入其他食材一齊煲，降低粥的整體升糖指數，亦可令身體攝取更均衡營養。

‧加入南瓜、粟米、番薯等粗糧，可增加膳食纖維，促進腸胃蠕動又能飽肚；加入鮮蝦、魚片、瘦肉或滑牛，就可以增加蛋白質。

‧食粥時，最好搭配足夠份量的清灼蔬菜，以平衡血糖值。切記切記，粥的最佳配搭，如油炸鬼、牛脷酥、炒麵、炸兩及鹹肉糉等都是減肥大忌喔，碰不得！

魚湯鮮蝦香蔥粥

材料（1人份量）：新鮮蝦5隻、西芹1條、混搭榖物飯1碗（16穀+紅糙米+三色藜麥+極少白米）、自家熬製濃縮魚湯1碗、薑絲/芫茜/蔥花各少許

製法：

1）新鮮蝦洗淨，去頭去殼留尾，蝦身開邊。

2）西芹洗淨切粒。

3）將已煮好的榖物飯加入濃縮魚湯（魚湯製法請參閱P.X）、2碗水及薑絲，滾約半小時開花。

4）加入蝦肉滾2分鐘，熄火。

5）倒入芫茜及蔥花即成。

Yoko智識型提示：

．我的簡便煮粥方法是以煮好的飯放湯煲成粥，因為有時食剩飯，用來煲粥非常方便快捷。

．使用自家熬製不加鹽的濃縮魚湯製作粥底，建議加入適量熱水以免煲乾。如喜歡潮州粥多於綿稠粥底，加入榖物飯後只需滾20分鐘即可。

相信大家都有以下同感，住家菜健康飯很少品嘗了，皆因工作和生活忙碌！「邪惡飯局」先甜後苦，因美味背後一定是大量油脂、高鹽、高糖、膽固醇，吃後充滿罪惡感。對於這方面，我有很好的絕密食療偏方同大家分享——「木耳蘋果黃豆甜素湯」。

白背木耳可謂降三高的平靚正食材，簡稱木耳，一面白一面黑，大大的一片，售價又平，一斤的份量有如成個枕頭般多，才百多元。由於木耳含有高效可溶性纖維，可增加膽固醇排出。我媽咪記得，90年代初期，某大報章食療專欄推介「木耳紅棗生薑瘦肉湯」，說某某大明星靠此湯水降膽固醇及血脂，就算移民加拿大，都要每日喝一碗，在香港空運最靚的木耳到加拿大！

20年後，三高問題更受各界關注，我除了將經典重溫，個人更將這個經典湯水強化，成為「蘋果木耳紅棗陳皮黃豆素湯」。蘋果含有豐富果膠，可降低身體內的壞膽固醇；黃豆獲美國食品藥物管理局（FDA）認可——「可降低膽固醇、預防心血管疾病」這兩大保健功效；將瘦肉剔除改為素湯，素食人士也適合，亦可避免吸取肉類的油脂。這個湯水的材料加起來很經濟，對於高膽固醇者宜作為簡易又廉價的療程，連續一個月飲用，每日一碗份量，視為保健食療。我身邊有幾位中年人士服用一個月後，經檢查發現壞膽固醇減少了，值得分享！

蘋果木耳紅棗陳皮黃豆素湯

材料（4碗份量）：蘋果（蛇果）3個、白背木耳2兩、紅棗（貢棗）8粒、陳皮1個、黃豆1兩

製法：

1）木耳用熱水浸泡15分鐘，剪去硬蒂，洗淨。

2）黃豆用暖水浸泡1小時，沖淨備用。

3）陳皮洗淨，刮去內瓤；紅棗洗淨，去核。

4）蘋果去皮、去芯，切件。

5）鍋內放入凍水1.25公升，下所有材料滾起，轉中小火煲1.5小時至約4碗份量即可。

Yoko智識型提示

．煲木耳湯的秘訣是煲的時間較長，目的是令木耳溶化釋放膠質；木耳的份量宜多，因它是極佳腸道清道夫。

．除了飲用甜湯外，也要將木耳一併吃掉，加強淨腸功效。

．建議一次煲多點份量，冷藏在雪櫃，供3天內飲用，處理會更方便。

過時過節招呼朋友們來我家吃飯，事前定在whatsapp群組詢問大家意見，一般反應客套，得到的回應通常是「無所謂呀」、「咩都得呀」，哈哈！極之沒趣！我不得不使出殺手鐧問大家：「有人想食炒花膠嗎？」意料之內，半分鐘不到即收到全體朋友回應，群組內一片嘩然，除了表示「好想食」，以及「果然有Yoko 就有花膠食」、「花膠女王萬歲！」等搞笑回覆之外，還有朋友怕我太破費……呵呵！還是這位朋友最有我心，為我荷包着想，其實用花膠煮餸，價錢可遠比想像中化算！

用來炒花膠的主角別號「花膠仔」，正是我成功研究可放入焗湯，毋須明火烹調的那款花膠，薄身、爽口、滑溜、無腥味，好處是烹調工序簡單，價錢又不貴，二百多元一包已有十隻，價錢比一條游水海魚更便宜，價錢非常合理且親民，打破了花膠一定要花費很多的普遍印象。以花膠作為宴客菜式，更是體面十足，當日這道「蒜片彩椒炒花膠仔」上桌，朋友已紛紛舉機，實行相機先食；花膠仔吸盡蒜頭的香濃惹味，整碟餸於兩分鐘內被極速秒殺！最誇張是，當朋友知道煮法原來如此簡單後，就連我家中儲備的幾包花膠仔也被搶劫一空，真正又食又拎，令我哭笑不得，見到大家開懷我就開心啦！

蒜片彩椒炒花膠仔

材料（2 - 4人份量）：花膠仔8隻、青/紅/黃甜椒各半個、指天椒1隻、蒜片/乾葱頭各適量、清雞湯適量

製法：

1）花膠仔洗淨，以大滾水注滿燜燒壺，浸發約10分鐘（此方法最快捷，如用湯碗浸泡熱水則需半小時）。

2）以清雞湯燴花膠仔15分鐘，收乾湯底，可原隻或切成條狀（粗幼隨個人喜歡）。

3）三色甜椒洗淨、切條；指天椒洗淨，開邊備用。

4）燒熱油，下蒜片、乾葱頭起鑊，放入指天椒炒香，下花膠仔及三色甜椒以中火炒約1分鐘，上碟即成。

Yoko智識型提示

．這款花膠仔薄身、口感煙韌，除用來焗湯，亦適合快速浸發後快炒，吃時更有咬口又滑溜。

．花膠原本並無味道，要靠「索」入其他食材或香料方可帶出味道，所以先以清雞湯燴煮令花膠更入味，再以蒜片、乾葱頭爆炒。

．花膠用濃味的XO醬或咖喱醬炒吃，也非常適合。

我屋企其實有不少家傳菜式，一代傳一代，先由媽咪煮給我吃，再教我煮，然後由我煮給仔仔Yuji吃，雖然不是米芝蓮級數名菜，卻有着濃濃的「屋企味」，每次外遊或公幹，都會特別掛念這些家常菜式。之前介紹的「家傳回味燜骨」是其一，飯桌上有它，全家的添飯量會直線上升。另一道鎮宅家常菜，是連Yuji也非常喜歡的「草菇豆腐碎肉煲」，簡單易煮、食材容易買到、價錢激抵，希望讀者們一家大小也喜歡。

草菇、豆腐、豬肉的配搭，含有大量動物及植物性蛋白質、維他命C、膳食纖維、多種氨基酸及礦物質，營養又豐富又全面，能照顧成長中小朋友的營養需要。而且豬肉剁碎容易咀嚼，不會加重小朋友的腸胃負擔。調味方面，除了用來增味的蠔油及醃豬肉的生抽外，不用任何預製的現成醬料，可避免調味醬中的添加劑。有時候只有這道菜，再配上我的養生配方「住家飯」，就是Yuji仔的家常簡易午餐，美味得來又富含營養，他也非常愛吃喔！

草菇豆腐碎肉煲

材料（2人份量）：水展豬肉$15、草菇4兩、豆腐1件、蒜頭/葱/乾葱頭各適量

醃料：水、麻油、生抽、胡椒粉、砂糖、豆粉各適量

調味料：蠔油1湯匙

製法：

1）豬肉洗淨，剁碎，放入醃料拌勻醃20分鐘。

2）草菇沖洗，開邊備用。

3）豆腐切成兩塊，吸乾水分，下油輕煎香兩面至金黃色，盛起備用。

4）燒熱瓦煲及下油，爆香蒜頭和乾葱頭，放入豬肉碎炒至約八成熟，加入蠔油1湯匙及水3湯匙拌勻，放入煎香的豆腐和草菇煮約2分鐘，最後灑下葱花上碟。

Yoko智識型提示

．我覺得豆味濃郁和口感滑溜的豆腐，可在北角馬寶道店有售，大家不妨找找吃。

．建議選口感滑溜、不肥膩的「水展」，特別適合小朋友食用。

．豬肉買回來自己剁碎，比在豬肉檔絞碎的更健康，因可挑選瘦肉自行製作。

．草菇宜選大粒及乾爽的，不要濕潤，會較為新鮮。

黑芝麻一直是我欽點的優質食材之一，我在懷孕後期（8個月起）一直以黑芝麻作為食療，它對孕婦及BB皆有好處（植物界的高鐵、高鈣），令順產孕婦更容易分娩，以及令BB的毛髮變得又黑又濃密。

除了懷孕期間有特別食法，其實黑芝麻亦適合日常食用，我強調持之以恆食用黑芝麻，因為它不但可補肝腎、降血糖，更屬植物界中鐵質及鈣質含量極豐富的食材。資料顯示，100克黑芝麻有22.7毫克鐵質及975毫克鈣質，補血養顏功效奇佳，而其不飽和脂肪酸及維他命E含量高，可延緩衰老、促進代謝，令頭髮烏黑亮澤！它還有一個重要好處——高纖，可以潤腸、通便！

今次介紹這款效果猶勝洗腸的特飲，除了在脫脂奶加入黑芝麻，還加入了另一高纖潤腸食材──奇亞籽。奇亞籽是很多女星愛用來減肥的超級食物，它是芡歐鼠尾草的種籽，口感有點像西米，不但高纖、高鈣、低升糖指數，更含有非常豐富的奧米加3脂肪酸及多種人體必需氨基酸，有助降低膽固醇，預防血管疾病。每100克奇亞籽含有37.5克膳食纖維，不但有助排便，更可增加便便量，幫助清走千年宿便喔！奇亞籽的特性是吸水力強，遇水會脹大幾倍，能增加飽足感，難怪能成為瘦身好幫手。

黑芝麻奇亞籽特飲

份量：1人

材料：純天然無糖黑芝麻醬1.5茶匙、奇亞籽1茶匙、脫脂奶1盒（屋仔盒裝）

製法：將脫脂奶叮熱，加入黑芝麻醬及奇亞籽攪勻即可飲用。

Yoko智識型提示

．選購100%純天然無添加鮮磨黑芝麻，以膏醬狀的才是正宗。黑芝麻帶有天然油分，經新鮮磨研後成為黑芝麻醬，而且黝黑帶光澤。坊間的黑芝麻粉大多經過後期加工，添加了乾燥劑及糖分製成。

．黑芝麻雖有益健康，但脂肪含量略高，個人建議每天攝取2茶匙已足夠。

．奇亞籽有薄血及降血壓功效，血壓低及正在服用薄血丸人士不宜服用；而且含高鉀質，腎病患者也不宜食用。

．奇亞籽纖維含量高，應避免連續大量食用，進食後緊記多飲水幫助排毒，否則容易造成肚脹啊！

我經常提及的三棗茶，對補血提氣療效非常顯著，沖焗方法簡單人人都懂，但對女性而言，怎樣是應用和最佳飲用方法？網上有很多不正確的流傳，希望我這篇文章能夠幫到大家。

我御用的中醫師，行醫經驗非常豐富，很多超級巨星也對她非常信賴，將身體交託調理，她常不厭其煩的告誡我：「阿女！Period計起Day 5至Day 12，必需日間飲一杯三棗茶。」聽來好似一句常說的口頭禪，其實意義至深。

一般三棗茶是用紅棗、南棗及蜜棗，紅和南棗有其豐富營養意義所在，偏偏蜜棗只提供甜味，大家可知是由白砂糖煮製？它會令血糖急升，破壞身體和皮膚健康！蜜棗本身沒甚特別療效，我將三棗配搭改寫，棄用蜜棗，貫徹最佳食療效用，我是用南棗＋紅棗＋美國無花果乾，自製更佳的「升級版三棗養生茶」。

三棗的配搭改寫，保留了補血極佳的新疆貢品級紅棗和浙江壹級南棗，剔走蜜棗以美國無花果乾代替，目的是謝絕蜜棗添加的精製糖。每日一杯，攝取無花果乾滋潤、養顏、紓喉和雙棗補血的功效，三棗茶用暖壺加熱水焗1小時即可飲用。

這個養生茶能令我經常掛在口邊，全賴我收到的讀者正評非常多，希望能夠廣傳惠及女性！

讀者真實分享：

「三棗茶真係好好，我之前有經期問題，跟着你教由第5日至第12日飲用三棗茶，好明顯得到改善，正！我之前嚟十幾日，嚟極都仲有少少，今次嚟完跟你個方法，即刻見效，第6日就完晒乾淨晒。」

「Yoko，我都有在經期間第5日至第12日飲用三棗茶，多謝分享，真的獲益良多。」

Yoko升級版雙棗花果茶

份量：1人

材料：紅棗2粒、南棗2粒、大無花果乾2粒

製法：紅棗去核，全部材料剪開，以300毫升熱水沖焗1小時，或煲45分鐘即可。

飲用時間：來經第5日或完經當日開始，每日飲用量約250至300毫升，我的中醫師建議連續飲用8天，之後兩三天一杯即可，經期間毋須飲用。

Yoko智識型提示

．香港位處華南地區，氣候已經偏濕，加上不論男女也愛凍飲消暑、歎冷氣，導致香港大部分女性濕重脾差、氣血差，加上經後需補血，由乾淨日計起，Day 5至Day 12就是最佳時機，立即把握飲用三棗茶（紅棗、南棗加無花果乾）補身，既解濕重又可補血，對女性調理非常有益。

．紅棗、南棗、無花果乾均含有天然果糖，關注糖分攝取的人士要好好控制飲用份量。

我的最佳答案是黃耳。

黃耳在傳統齋菜「三菇六耳」中，份屬名貴齋菜，資深茹素人士皆知，黃耳含豐富膠質，更有降血脂及膽固醇的功效，有「齋花膠」的美譽，滋補養顏，製法又簡單，讀者常問我，做完一些增加膠原蛋白增生的醫美儀器，可有食療互相配合？我首推黃耳。我認為黃耳煮法百變，且能吸盡汁液和配料精華，才是它站穩素菜界頂尖食材的原因！

傳統而言，黃耳是燜齋菜的重要材料，特別軟滑、煙韌的口感，為平淡的素菜加添獨特質感。除此之外，用黃耳做甜品也色香味俱全，單是黃耳紅棗燉鮮奶，雪白中帶紅又帶黃，不單其營養，連賣相也極高級！酒店大廚就是用黃耳燉花膠取代魚翅，配以火瞳、舞茸、天白花菇，以老雞湯熬製，一點也不失禮。

黃耳滾大魚尾湯

份量：4碗

材料：黃耳1朵、大魚尾3條、杞子約20粒、薑8片、蜜棗3粒、鹽少量

製法：

1）黃耳沖洗，以熱水浸泡半小時，去硬蒂。

2）大魚尾洗淨，吸乾水分備用。

3）燒熱鑊，下油及薑片，以中火將大魚尾略煎至兩邊金黃色（約五成熟），及散發香氣。

4）倒入滾水3公升，加入蜜棗加蓋熬煮，以大火滾起，轉中火煲約1小時。

5）隔走魚骨，調大火將魚湯滾起，加入黃耳煲3分鐘，最後灑入杞子煲20秒，以少許鹽調味即可。

Yoko智識型提示

．靚黃耳色澤金黃鮮明、不帶黑，且厚肉。黃耳含豐富膠質外，也含礦物質和蛋白質，滋陰保健、降脂、降膽固醇及養血安神，功效相當好。

．黃耳也適合加入多款湯水，如淮山蓮子黃耳豬肉湯、黃耳無花果燉雞湯等，可促進身體吸收膠原質，滋陰、潤肺、健脾。

我的facebook直播，間中會邀請特別嘉賓及讀者出席，一同分享護膚養生心得，說說笑笑，熱鬧非常。這種girl talk形式的直播，除了要有話題，更要有美食，才夠痛快！其中有關肌膚美白的一集，我更親手準備了一款切合主題的「杏汁桃膠糖水」給嘉賓及讀者品嘗，她們大讚「好好味，唔甜又健康」，哈哈！一定是逗我歡喜！

桃膠乃植物界的「Collagen 之王」，配上以南北杏打成的鮮杏汁，除美白美肌增彈性，更有潤肺滋養功效喔！糖水獲得嘉賓一致好評，但大家最感興趣的是怎樣做到「杏汁滑溜不起沙秘訣」？立即無私分享，希望大家都在家中試試炮製啊！

鮮打杏汁桃膠糖水

材料（4碗份量）：桃膠約10粒、南北杏2飯碗、冰糖適量

製法：

1）桃膠浸泡在室溫水約8小時，倒走水分，洗淨備用。

2）南北杏洗淨，用熱水浸泡半小時至軟身（水量浸過南北杏3吋為佳），浸泡水留用。

3）在煲內加入3碗水，放入冰糖以細火煮溶，備用（甜度隨自己喜歡）。

4）將已浸泡的南北杏、浸泡杏仁水及冰糖水，一同放入攪拌機打磨；打磨後用密篩及魚袋隔走杏仁渣，重複倒入杏仁渣，加水再打磨一次，再隔去杏仁渣。

5）將已隔渣的杏汁及已浸泡的桃膠，放在煲內煮熱至滾，即可享用。

Yoko智識型提示

．南北杏打磨後，要用密篩或魚袋隔渣，方可做到滑溜的口感。

．杏汁糖水製作後，可隨意加入喜歡的雪耳、花膠、桃膠、雪燕或雪蓮子等配料，增加食療效用和獨特口感。

．杏汁可配搭甜品或湯水，例如杏汁燉木瓜或白汁豬肺湯等。

我屋企有一道獨門家傳菜式，由細到大媽咪經常煮，全家大細都非常喜歡，並用此來配飯吃，及後媽咪教識我煮，來我家的朋友基本上十個試食十個都會激讚，絕對無一例外！究竟是什麼菜式如此「巴閉」？

我家的「家傳回味燜骨」是也！

坊間雖然有不少類似菜式，例如生炒排骨、甜酸骨、蒜香骨等，但我敢誇口，我家傳這一道菜，是外面吃不到的獨一無二口味，而且令人回味無窮！很多飲食界專業人士，無論是大廚、雜誌高層或業界公關，平時吃盡珍饈，來到我家吃過燜骨都會驚為天人，讚不絕口，繼而暗呼「大鑊」，因為會忍不住添飯，很易肥，還笑言可否有攜帶外賣盒啊！

我承認這道燜骨口味偏濃，不算是很健康的菜式，反而以味道至上。醃骨的調味料頗多，不過我屋企會盡量用天然醃料，如薑、蒜、葱、片糖、胡椒粉及麻油等，而不用現成預製醃料，起鑊會用大量薑葱蒜，並加入半隻指天椒吊起微微辣味；片糖更是味道的精髓，令菜式鹹中帶甜，既鮮味又惹味。燜煮個多小時的豬肋排，質地鬆軟入味，一家大細都食到，特別適合小朋友口味。

這道燜骨由媽咪真傳給我，她直到現在也不時會煮，並會指導我如何煮到最好，我也極希望可以將這味家傳菜式繼續傳承下去！燜骨已成為我每次宴客必備菜式，得到的滿分評價也確實令我信心滿滿。正因為製法易學不複雜，我家先後有兩個外傭姐姐都學懂了，甚至在星期日弄給同鄉分享，當然也是個個有讚無彈啦！

家傳回味炆骨

材料（4人份量）：豬肋排骨約$80、片糖1磚半、指天椒半隻、清水3碗

醃料：生抽2茶匙、豆粉/糖/胡椒粉各少許、麻油1茶匙、鹽1茶匙、草菇老抽2湯匙

料頭：薑（約半吋厚）10多片、蔥/蒜頭/乾蔥頭 大量

製法：

1）豬肋排骨洗淨，吸乾水分，加入所有醃料醃20分鐘，備用。

2）燒紅鑊下油，放入料頭爆香，炒約1分鐘，下已醃豬肋排骨炒1分鐘，加入清水、片糖及指天椒，大火滾起後轉中火，加蓋，燜約1小時即成。

Yoko智識型提示

．豬肋排骨的大小以每件約3吋為佳，可請豬肉檔代勞斬件。

．老抽的作用是為豬肋排骨上色增味，個人覺得珠江橋牌的草菇老抽最合味。

．燜煮將完成時，要留意醬汁的份量，如仍有很多醬汁，要開大火收汁；相反則要加水了。

想皮膚靚，外塗內服，不可或缺！外塗的護膚品我常有好物分享，至於內服的美肌營養品，除了我欽點的日本水光肌凍齡丸外，亦會從日常飲食著手，均衡攝取各種天然營養素。大家最怕的皺紋、頸紋和乾燥，究竟吃什麼食物可以抗皺保濕呢？

去皺增彈性

維他命A／胡蘿蔔素：維他命A能保護表皮層，鎖緊水分，令皮膚緊緻、飽滿、更富彈性，預防皺紋出現；加上具抗氧化功效，能延緩肌膚老化。維A屬脂溶性維他命，只能動物性食物中找到；素食者可用富含胡蘿蔔素的水果蔬菜替代，因胡蘿蔔素經進食後可轉化成維A。胡蘿蔔素過量會令皮膚變黃，雖對身體無害，但要注意攝取量喔。

維他命A/胡蘿蔔素食物包括：肝臟、蛋類、牛奶、紅蘿蔔、南瓜、菠菜、番薯等。

優質蛋白質：蛋白質也有優質與非優質之分？當然有！優質蛋白質與人體蛋白質相近，容易被身體消化及吸收，提供完整的氨基酸組合。優質蛋白質是製造骨膠原的主要營養成分，每日攝取足夠的優質蛋白質，再加上富含維他命C的食物，人體即會合成膠原蛋白，令肌膚保持年輕富彈性。

優質蛋白質食物包括：豆類、魚類、蛋類、奶類等。

減淡級預防頸紋

膠原蛋白：人體結締組織中重要的蛋白質之一，可撐起皮膚，維持彈性，預防頸紋出現。膠原蛋白會隨著年齡流失，除了補充優質蛋白質讓身體合成膠原蛋白，亦可直接食用富含膠原蛋白的食物喔。

膠原蛋白食物包括：花膠、雪耳、豆類、豬皮、魚皮等。

蝦紅素：屬類胡蘿蔔素的一種，抗氧化力強大，有助提升皮膚的水分及彈性，避免皮膚膠原蛋白受損，減緩頸紋等細紋出現。蝦紅素更可防禦紫外線侵害，避免形成色斑。

蝦紅素食物包括：蝦、櫻花蝦、蟹、三文魚等。

保濕防乾燥

Omega 3：屬不飽和脂肪酸之一，構成細胞膜的必要成分，有助保護細胞以及幫皮膚鎖住水分，有保濕的功效，防止產生乾紋。

Omega 3食物包括：三文魚、沙甸魚、奇亞籽、合桃、無花果等。

維他命B5：維他命B群對美肌很重要，其中的B5對肌膚更具保濕作用，能減低表皮水分流失，有紓緩、滋潤、修復及再生的功效喔。

維他命B5食物包括：肝臟、肉類、西蘭花、羽衣甘藍、粟米等。

相信我的「智識型」讀者都很清楚，糖分會造成「醣化」，導致膠原蛋白與彈力纖維斷裂，加速皮膚老化。難道真的要同心愛的糖水斷絕來往?!

我的解決方法是：食糖水，自己煮！煮糖水，不落糖！

自己煮，用料選材自己揀，份量自己拿捏，即使真的要落糖，份量都盡在掌握，當然要幾健康都得啦！不落糖，改用有天然甜味的食材為糖水加添甜味，例如圓肉、無花果乾、新鮮生果等。我設計的這款「鮮淮山雪耳薑糖水」，就用了圓肉、紅棗和杞子來調味，甜得來相對更健康！

鮮淮山雪耳薑糖水

材料（4碗）：鮮淮山1/3條、漳州雪耳3個、泰國A5圓肉王20粒、新疆貢品紅棗10粒、寧夏貢品杞子2湯匙、薑片8片

製法：

1）雪耳浸水半小時，去椗及洗淨。

2）鮮淮山刮皮洗淨，切厚片備用。

3）圓肉、杞子、薑片洗淨。

4）紅棗洗淨去核。

5）雪耳、圓肉、紅棗及薑片放入1.5公升凍水，加蓋大火滾起，轉中火煲15分鐘。

6）加入鮮淮山，滾起轉中火再煲10分鐘。

7）加入杞子，滾起轉中火再煲5分鐘熄火。

Yoko智識型提示：

．鮮淮山可按個人喜好的腍度更改煲煮時間，如喜歡較粉的質感，可與雪耳、紅棗等材料一併放入；我喜歡較爽口，所以遲15分鐘才放入。

．杞子烹煮過久均容易變得溶爛，所以後下再煲5分鐘即可。

我最愛的降秋燥良方，是美國無花果乾！入秋之後，只要有無花果乾在手，想降秋燥、潤喉嚨、解口乾、護嘴唇，立即幫到手！記住要認明是美國無花果乾，不是土耳其無花果乾，只有前者才真正有食療功效喔。

無花果乾對於紓解秋燥引起的喉困乾咳、滋潤肌膚及嘴唇，非常有幫助。美國頂級無花果乾有金黃糖心，我特別愛用無花果焗養生茶，例如「潤喉之寶」無花果雪梨乾茶，或我自創的「Yoko升級版三棗茶」，以新疆貢品級紅棗和浙江壹級南棗，配合美國一級無花果乾，以暖壺熱水焗1小時便可飲用，於經期後連續7日每日一杯，可攝取無花果乾的滋養和雙棗的補血功效。

時間許可的話，我也愛用無花果乾煲各種營養水/甜湯，例如蘋果雪梨無花果乾水，可以減燥潤喉，滋潤皮膚及身體；再加入正宗海底椰，便成「三果海底椰茶」，能潤肺潤喉清燥熱。當然亦不少了用無花果乾做的果醬，自家製可控制糖的份量，確保絕無添加，我仔仔Yuji就最鍾意食。

三果海底椰

材料（4碗份量）：

鴨嘴梨4個、蘋果6個、無花果乾4粒、正宗海底椰1兩、南北杏半兩

製法：

1）沖洗鴨嘴梨及蘋果，削皮去芯。

2）沖洗無花果乾，然後開邊。

3）正宗海底椰及南北杏沖洗後備用。

4）將所有材料放入約3 . 5 公升凍水，加蓋大火滾起1 0 分鐘，轉中火煲2小時。熄火後再焗半小時，味道更佳。

為美肌、為健康，我每日會飲好多水，而且一定是暖水。有專家指，水喉水經濾水器隔走雜質，再煲滾飲用是安全飲用水。我在家也是煲水飲的，使用的電水煲並無恆溫裝置，有時水凍了就直接按掣再翻煲，究竟這樣安全嗎？隔夜水可否飲用？怎樣煲水才正確？每逢有疑問，我都要查根究底找出答案才安心，既然找到答案，當然要跟大家分享啦！

怎樣煲水才正確？

用明火煲水的話，不要水一滾就熄火，應打開煲蓋再滾1至2分鐘，目的是讓水中殘留的氯氣蒸發。不過，用電水煲通常水一滾就會熄掣，就難以做到了。

食水可以翻煲嗎？

已經煲滾的水再翻煲， 有指會提高水中亞硝酸鹽濃度， 嚴重的更會致癌？！不過學者澄清，一壺水就算翻煲多次，亞硝酸鹽含量並未足以危害身體，問題不大。如果用電熱水壺，食水容易在壺底殘留鈣化物，最好還是倒掉再煲一壺新的。電熱水壺要每星期清洗，水務署建議，用少許檸檬汁可清除壺內沉澱的礦物質。

熱水壺清洗方法你要知：

1. 用檸檬一個擠汁，倒入注滿水的電熱水壺內。

2. 煲滾檸檬水， 再保溫浸約一小時（如無保溫功能只需靜置）。

3. 用海綿刷洗壺底，可去除水垢及鈣化物。

隔夜水可否飲用？

食水本身不含糖分及蛋白質等有利細菌繁殖的成分，只要儲存的水壺乾淨，不容易滋生細菌，即使隔夜也可飲用。想保持飲用水乾淨，千萬不要貪方便取水樽直接就飲喔，樽邊殘留口水，這樣很易令細菌滋生，還是倒在水杯才飲吧！

我的瘦身格言：「減肥唔捱餓．食得要聰明」。

減肥 = 餐餐白烚雞胸肉，戒絕澱粉質，食之無味，一定要捱餓，唔可以同朋友食飯？

No！No！No！這樣只會搞到大家無人生、無恆心！我提倡「減肥唔捱餓」，品嘗美食是我生活中一大樂事，想將減肥這項終身事業進行到底，就要將它變成樂事，識得「揀飲擇食」！

「揀飲擇食」不是偏食，而是「食得聰明」，在眾多食物選擇中，有意識地揀選營養豐富又美味的食物，再避開增磅地雷，例如懂得攝取哪些優質營養、補充充足水分、避開加工食物等等。然後你會發現，有利體重管理的食物原來一點都不沉悶，也可以非常多姿多彩喔。

同朋友歡聚大吃過後，不妨用紅菜頭煲素湯清清腸胃，收排毒、去水腫功效，連湯渣一齊食，更可以當作飽肚瘦身代餐。

紅菜頭含有豐富的營養成分，其中天然抗氧化劑甜菜紅素，有助修復細胞、美顏抗衰老；鉀質有降血壓、排鈉去水腫功效；而水溶性纖維則有助排走壞膽固醇、暢便排毒之餘，更能增加飽肚感，加上低熱量（100克只有43kcal），非常適合瘦身中食用。

紅菜頭粟米紅蘿蔔素湯

份量：約6碗

材料：紅菜頭半個、粟米1條、紅蘿蔔1條、蘋果（蛇果）3個、金絲蜜棗3粒、南北杏20克、陳年陳皮1角

製法：

1）紅菜頭及紅蘿蔔洗淨，去皮切件。

2）蘋果洗淨，去皮去芯切件。

3）粟米洗淨切件。

4）蜜棗、陳皮、南北杏沖洗乾淨。

5）將所有材料放入約3公升凍水，加蓋大火滾起15分鐘，轉中火煲1小時，熄火。

Yoko智識型提示

．紅菜頭汁容易令雙手染紅，可先戴上手套才處理；如雙手沾上紅菜頭汁洗不掉，亦可用檸檬汁洗手去色。

注意：腎病患者或血壓低人士不宜食用紅菜頭。進食紅菜頭後，大小便或會變紅，是由天然色素甜菜紅素所致，屬正常現象。

黨參北芪蟲草花瘦肉湯

疫情後大家最關心：如何養生及增強抗病力？我會選擇以湯水滋補，最好梗係有人煲埋湯你飲！

我的煲靚湯秘訣：足料兼優質，貫徹我一向的宗旨，湯料最緊要靚，已經是成功養生的一大半；還要健康，我大力反對煲湯要加鹽加糖，煲湯只有唔足料才需要加鹽調味，所以選料一定要認真及落本錢。

固本強身的「黨參北芪蟲草花瘦肉湯」，黨參補氣活血、健脾益肺；北芪補氣升陽、利水去腫；兩者性質溫和不燥，配合補肝益腎，健脾養肺的蟲草花，以及淮山、蓮子及紅棗，再加入瘦豬肉一齊煲成湯水，全部食材組合溫和，適合男女及一家大細體質，我常常煲給家人飲用。

黨參北芪蟲草花瘦肉湯

功效：促進血液循環及新陳代謝

份量：約5-6碗

材料：黨參20克、北芪20克、蟲草花8克、河南生曬淮山40克、福建開邊蓮子25克、新疆貢品紅棗8粒、金絲蜜棗2粒、瘦豬肉1斤

製法：

1）瘦豬肉汆水，撈起洗淨備用。

2）黨參暖水浸10分鐘，刷洗沙泥，剪段。

3）乾淮山、蓮子浸水1小時，沖洗。

4）北芪、蟲草花、蜜棗沖洗。

5）紅棗洗淨去核。

6）所有材料放入約3.5公升凍水，蓋上大火滾約半小時，轉中小火煲1.5小時熄火。

川貝x 無花果乾

每逢入秋轉季，身邊很多朋友都有喉癢咳嗽的煩惱，咳個不停不特止，最慘是咳嗽嚴重影響睡眠質素，精神差，皮膚自然也差。除了立即送上黃金比例羅漢果陳皮粉，讓他們快速潤喉止咳外，當然要推介另一款我早前研究的黃金食療配方 ─── 無花果乾燉川貝。

紓緩燥熱咳好使得

我一直欽點美國頂級無花果乾，來貨極靚，粒粒爆多糖心，當乾果零食亦非常好味！至於川貝，更是不可不知的潤肺恩物喔。正宗川貝性微寒，味甘，有助清熱潤燥、化痰止咳，對紓緩熱咳及燥咳型咳嗽尤其有效，但對寒咳或痰濕型咳嗽就不太適合。川貝食療大人及小朋友皆宜，不過兩歲以下小朋友脾胃功能較差，並不建議食用。

正宗川貝大包細

川貝屬名貴藥材，正品一般約$250一兩，坊間不時見到幾十蚊一兩的平價「川貝」，其實是以「平貝」冒充。正宗的珍珠川貝細細粒，外形是大瓣包小瓣，好似懷中抱住BB，辨識度很高。未經製過的正宗川貝，色澤偏黃，不及經漂白的川貝賣相討好，所以現時想買到原色川貝並不容易。而用來冒充川貝的平貝，外形相近，但每粒只有一條淺坑，而非大瓣包小瓣，並無食療功效。

購買原粒有保障

川貝很多時都會先磨成粉末才使用，想避免購入魚目混珠的平貝，最好是購買原粒再自己磨粉。川貝質地不算硬，我用豬扒錘揼十多下已變成粉末，又或用玻璃樽來回碾壓亦可，完全沒難度。加入清甜的無花果乾一起燉，正好可以中和川貝的微甘，使味道更易入囗。如果無花果乾比較細粒，又或很怕甘苦味的話，加多1-2粒無花果亦可。我分別試驗了用蒸爐（或明火）及真空壺燉川貝，結果是兩種方法都成功，大家不妨按個人需要選擇啊。

無花果燉川貝

(A) 蒸爐/明火版

份量：3碗

材料：6粒Jumbo Size美國無花果乾 x 45粒川貝

製法：無花果乾剪開，川貝揼成粉末，加入750ml水，放入蒸爐或隔水燉2小時。

(B) 真空壺版

份量：1碗

材料：2粒Jumbo Size美國無花果乾 x 15粒川貝

製法：無花果乾剪開，川貝揼成粉末，放入已預熱的真空壺，加入200ml熱水，焗1小時。

我的美髮食療

長髮已經成為我標記，悉心照顧內外兼備，才可保持健康濃密亮麗。想頭髮營養健康，除了外在的頭髮護理，配合內在食療也非常重要唷。我會通過營養補充品及均衡食物營養，由內而外護髮、育髮及防脫髮。

黑色食物養腎

中醫認為「觀其頭髮、知其臟腑」，頭髮可反映內在健康，而養腎則可育髮。黑色食物可入腎，所以我亦經常食用黑豆及黑芝麻，促進頭髮健康。黑豆能補腎、益脾，促進人體對鐵的吸收；加上大量不飽和脂肪酸和微量元素，被認為是最好的抗衰老食物。黑芝麻亦含不飽和脂肪酸和亞油酸，加上多種維他命，尤其B和E，有補腎烏髮潤髮功效。《本草綱目》更指，服用黑芝麻「一年身面光澤，兩年髮白返黑」。

優質蛋白質

頭髮的主要成分是「角質蛋白」，比率高達97%。角質蛋白由氨基酸組成，多吃富含蛋白質的食物，消化吸收後會形成多種氨基酸，能促進頭髮生長。而優質蛋白質與人體蛋白質相近，容易被身體消化及吸收，提供完整的氨基酸組合。優質蛋白質食物包括：雞蛋、牛奶、豆類及魚類等。

維他命及微量元素

富含維他命A、B2、B6及E的食物，有利於頭髮生長，日常不妨多吃豆類、海帶、粟米、果仁及胡蘿蔔等，均含有多種豐富維他命。而當身體缺乏鐵和鋅這兩種微量元素時，頭髮無法正常吸取營養，容易導致脫髮、折斷及開叉，以及生長緩慢，可多吃瘦紅肉、深綠蔬菜、黃豆、堅果及三文魚等補充。

不少讀者inbox告訴我有消化問題，經常覺得「肚脹脹」、「好谷氣」。其實我每日也很易「谷氣」，胃氣脹雖沒有造成身體上特別不適，但日常生活或多或少會受到影響，例如吃東西或飲水時，會突然很誇張地大聲嗝氣，真的很尷尬唷。所以我對排氣/化氣及養胃方法可算是略有研究，想紓緩胃氣脹問題？首要從飲食入手！

假如除了肚脹胃氣之外，還有血便、肚痛、發燒、暴瘦等症狀，就要找醫生認真檢查。如果是單純進食後腹脹及有胃氣，就好大機會是消化功能較弱，也與生活/飲食習慣及食物選擇有關喔。

飲食習慣引致：腸道裡原本就有不少氣體，吃東西、飲水、講說話，甚至打鼻鼾……都會吞入空氣。加上吃東西時狼吞虎嚥、邊食邊說話、經常嚼香口膠、飲碳酸飲品，都會吞下大量胃氣。食無定時，經常過餓或過飽，則會加重腸胃負擔，令胃氣積聚。而飯後立即食生果，亦會令腸胃大塞車，容易產生胃氣（記得生果應在飯後1-2小時才進食喔）。

壓力/生活習慣引致：壓力過大，會影響腸胃血液循環，減慢消化速度，導致胃氣脹。久坐工作，少運動，同樣會令腸胃蠕動變慢，令氣體在腸胃積聚，較難排出體外。

「生氣」食物引致：食物在消化過程中，在腸道被細菌發酵就會產生氣體，如果消化力差又進食過多發酵性碳水化合物食物，因這類食物較難消化，難以被腸道快速吸收，就容易引起胃氣腹脹。所以，想化氣就要避開以下「生氣」食物，多吃酵素豐富的「消氣」食物。

「生氣」食物包括：豆類、番薯、芋頭、西蘭花、椰菜花、洋蔥、青椒、芒果、西瓜、蘋果、梨、麵包、奶製品及汽水等有汽飲品等。

「消氣」食品包括：牛油果、菠蘿、木瓜、奇異果、蘆筍、薑、陳皮等。

「消氣」養生茶

以下兩款養生茶飲均助消解胃氣脹，大家不妨試試喔。

玫瑰南棗茶

功效：玫瑰能疏肝解鬱、醒脾和胃；南棗可養脾、平胃氣、潤心肺。因壓力鬱結致氣滯胃脹，最宜飲用；但孕婦及生理期間則不宜。

材料：玫瑰花5朵、南棗2粒

製法：材料放入保溫杯，加入200ml滾水，焗30分鐘搖勻即可飲用。

山楂陳皮水

功效：健脾和胃，消滯解膩，可紓緩飲食過量、太油膩或消化不良引致的胃氣脹。

材料：山楂8片、陳皮一角

製法：材料放入保溫杯，加入200ml滾水，焗30分鐘搖勻即可飲用。

我很喜歡吃東西，美食令人心情愉悅，有營養的食物更可促進身體健康。不過，正如我做FB直播要「智識型」，日常飲食其實也是一門學問，同樣需要「智慧 + 知識」，不能盲目地、胡亂地吃，以免浪費珍貴的quota喔。面對每日早、午、晚三餐，你每餐進食時有想過以下問題嗎？

Q：吃早餐會肥？不吃可減肥？

A：錯！早餐於一日三餐中非常重要，人體經過一晚睡眠後，已有十多小時未曾進食，極需要補充能量。吃早餐能喚醒身體機能，提升新陳代謝，令精神較易集中。吃早餐會肥好大可能是「食錯嘢」，餐肉米、沙嗲牛肉麵、腸仔包…… 全屬高脂高鈉食物，豈有不肥之理！早餐盡可能攝取均衡營養，例如優質蛋白質、膳食纖維，以及鈣、鎂、鐵等微量元素，我會建議大家食低脂牛奶麥皮，加雞蛋及低糖水果；又或低糖豆漿黑奇亞籽、無糖黑芝麻醬配纖維餅等。

Q：不吃早餐，午餐可以食盡啲？

A：沒有吃早餐，午餐卻突然進食大量食物，即有如「一係唔食，一係暴飲暴食」，會造成腸胃負擔，原食物亦會更易被吸收，尤其是進食高脂食物，會更易發胖及消化不良喔。Lunch大吃大喝，也會飯氣攻心瞌眼瞓，令下午工作效率大打折扣。進食時建議注意進食順序，避免升糖指數飆升，激發睡意。

Q：進食順序應該係點？

A：湯水 → 蔬菜 → 蛋白質食物 → 碳水化合物食品 → 生果

1. 飲湯：湯水可以滋潤食道，促使胃部分泌酵素幫助消化，亦可以增加飽肚感。如果消化力較弱，就不宜飯前飲湯，以免胃液被沖淡，影響正餐消化。

2. 食菜：蔬菜高纖低熱量，膳食纖維消化時間相對較長，可以增加飽足感，減慢之後的糖分吸收。

3. 蛋白質食物：即肉類、雞蛋、魚類及豆類，飲完湯食完菜，迫切的饑餓感消除，肉類的進食量較易控制，之前攝取的膳食纖維也可令肉類的油脂較不易被吸收。

4. 碳水化合物：即粥、粉、麵、飯及麵包等，會令人體血糖迅速上升，放在最後食，因為已飽了一大半，就可以減少攝取量。

5. 生果：生果較正餐消化得快，飯後立即食生果，會令腸胃大塞車，容易有胃氣，所以應在飯後1-2小時，或兩餐之間食喔。

Q：晚餐要6點前食先唔肥？

A：視乎個人作息時間而定，假如習慣夜瞓，6點食完晚飯後仍有6小時以上的活動時間，宵夜、零食等誘惑好易乘虛而入，反而得不償失喔。最理想的晚飯時間是睡前3-4小時左右，順序也是先飲湯，再食蔬菜、餸，最後才食飯麺。這樣會有足夠時間讓食物消化完畢才睡，既可以提高睡眠質素，也不容易因熱量囤積發胖唷。

Keep fit除了恆常運動，「識飲識食」也很重要喔。我實在太愛美食，加上食量驚人，所以很少會像其他女性般節食減肥。Weekend約朋友飯聚，略為放縱少不免，但平日飲食我會作出「智識型」選擇，不會放任自己亂吃亂喝喔。

飲食習慣轉變

有讀者inbox我，說平日已經食得好清，但一直瘦不了。其實食得清不如食得啱。話說我早前為了籌備新書、為Y’s Recipes引入幾款新品、出任expo大使等連串工作，忙碌了一陣子，之後上「扮靚私竇」treatment centre，團隊都說我瘦了。思前想後，無時無刻都處於忙碌狀態，變瘦的真正原因，可能與我早前改變了午間的飲食習慣有關。

熟悉我的讀者會知我超愛吃海鮮，以往午餐大多是自家烹調的魚湯米粉，再配蒸魚、蒸蝦、烚菜等；早前嘗試減少無甚健康大益處米粉，而把餸菜份量增加，例如吃一大條多寶魚或兩條細紅衫魚，再加魚湯瓜菜，但晚餐就一切如常。一個無意中改變的飲食習慣，只是平日午餐不吃/少吃澱粉質，就令我體重下跌又更健康精神了。

方法因人而異

我並沒有戒澱粉，是減少了；然而，每人體質和生活習慣不同，對我有效的方法，對其他人不一定可行。何謂有效的keep fit飲食？絕對因人而異。我會建議，在盡量攝取充足均衡營養的大前提下，大家不妨多嘗試不同的飲食模式及配搭，找出最適合自己的一種。與其一味吃得清又吃得少，不妨改為多攝取一點優質蛋白質（魚肉、雞肉等），以增加肌肉量，繼而提高基礎代謝率，加速熱量消耗。而無肉不歡的食肉獸，亦不妨多吃不同顏色的新鮮生果蔬菜，攝取充足的膳食纖維以助排走毒素。

識飲識食

對食物我也會講究「智識型」選擇，午餐捨棄澱粉質確然能令我消瘦，但我卻不會完全不吃「飯」「米粉」。要知道為減肥而完全戒澱粉，會令熱量不足，容易疲累，降低免疫力；而且中醫也力撐「有米氣」對健康好重要喔。所以我會嘗試不同配搭，令「飯」變得健康有營。我會巧妙地以白米配搭營養價值非常高的紅糙米、三色藜麥及新鮮淮山煮成健康養生住家飯；又或以藜麥、小玉米、白米，加雞件及魚湯/雞湯煮成雞湯粥，炮製出頂級營養好滋味。這就是我的「識飲識食」keep fit日常喔。

許多女性都受超重肥胖、水腫虛胖、橙皮紋、妊娠紋、子宮虛寒等身體問題困擾，別以為節食就能解決，飲食失調、營養失衡反而會令情況更嚴重！我認為針對個別問題，攝取適合營養成分，加強身體相關機能運作，會更有效唷。

瘦身纖體

人體的新陳代謝會隨著年齡增長而減慢，即使食量相若，只要消耗量沒有增加，就有發胖的機會。除了均衡飲食，多攝取膳食纖維和益生菌食物，都有助控制體重喔。

膳食纖維：優點是不會被人體吸收，不但能促進腸道蠕動，預防便秘，幫助排毒；更可減慢腸道中的糖分進入血液，亦可與膽固醇結合排出體外，穩定血糖，降低膽固醇，加上有飽肚感，有助控制體重。

高纖食物：全麥穀類、豆類、蔬菜類、水果、芝麻、杏仁等。

益生菌：人體腸道中天然存在的好菌，能維持腸道健康，改善便秘，排走宿便毒素，有助瘦身減磅；更能抑制腸道致病菌，防止壞菌入侵，增強人體免疫力。

高益生菌食物：益生菌補健品、乳酪、泡菜、納豆、味噌等。

消除橙皮紋

當體重大上大落、懷孕或細菌感染，身體皮膚容易出現橙皮紋、妊娠紋及蜂窩組織炎等狀態。之前分享過的蛋白質、維他命C及E等均當然有助減紋增彈性，同時亦可攝取鉀質及維他命B2加強新陳代謝，預防相關情況。

鉀質：有助代謝多餘鈉質，維持體內水分平衡，能保護和修復皮膚，並加強下半身血液循環，預防水腫，改善因血液循環不善而引致的橙皮紋等皮膚狀況。

高鉀質食物：番薯、薯仔、南瓜、黑豆、香蕉、火龍果等。

維他命B2：被譽為「美容維他命」，能促進血液循環，維持皮膚、毛髮、指甲健康，預防皮膚破裂和色素沉澱，亦有助體內脂肪代謝，保持健美體態。

高B2食物：奶類製品、蛋類、肉類、綠葉蔬菜、全麥榖類等。

暖子宮、去水腫

子宮虛寒、毒素積聚、水腫虛胖等困擾女性的身體狀況，其實吃對食物都可以有效改善，即是多攝取鐵質補血，多飲水！

鐵質：製造血紅素的主要元素，亦即是構成紅血球的重要物質，負責運送氧氣至身體各部位。鐵質能補充女性生理期流失，令肌膚紅潤，改善面青唇白、手腳冰冷。

高鐵質食物：紅肉、肝臟、豆類、紫菜、黑芝麻、黑木耳、糙米、燕麥等。

水分：有人以為減少飲水就可以防水腫，其實飲水不足，身體便會減少排尿留住水分，令代謝廢物未能排走，反而引致水腫喔。

每日建議攝取量：6-8杯（1.5-2公升）

繼黃耳、桃膠、雪蓮子後，珊瑚藻是我又一欽點的植物界膠原蛋白王，而且價位親民，非常適合持之以恆用作養生食療。珊瑚藻其實並非新興食材，在日本、韓國及台灣等亞洲地區已流行了一段時間，幾年前我研製花膠啫喱時也用了它取代寒天粉。由於營養豐富、熱量低，口感有點像爽脆海蜇，用來製作瘦身代餐也非常適合喔！

珊瑚藻又叫「珊瑚草」，只生長在全無污染的乾淨海域。它含有豐富營養成分，包括褐藻醣膠、植物性膠原蛋白、膳食纖維、礦物質、酵素等。其中植物性膠原蛋白的含量極高，故又有「海底燕窩」之稱，可改善乾紋、黑斑、增強皮膚彈性，亦有助修補關節軟骨、強化筋骨及韌帶，所以不少人會用珊瑚藻食療來紓緩膝痛。它的水溶性纖維「褐藻醣膠」及海中酵素則可潤腸排便，並溶解小腸絨毛上黏附的毒素及污垢，為腸道保健。

市面可買到不同產地的珊瑚藻，我比較鍾情斯里蘭卡的出品，因為鹽分含量相對較少，雜質也較少。珊瑚藻烹調方法簡單，基本上用水浸軟幾小時即可食用，毋須烹煮，用來製作涼拌冷盤、沙律或糖水均可。不過要留意，珊瑚藻的酵素遇熱會破壞，用明火煲煮只需灼一灼即可，不要煲太久啊！

日式涼拌珊瑚藻

材料（2至4人份量）

珊瑚藻1束、青蘋果1個、熟蟹棒6條、蟹籽30克

調味汁（拌勻）

柚子醋5湯匙、橄欖油半茶匙

製法

1）珊瑚藻用清水浸泡約3小時，期間換水3至4次，最後一次浸泡轉用食用水，剪碎備用。

2）青蘋果去皮、洗淨，切成長條。

3）熟蟹棒拆肉，撕成條狀。

4）珊瑚藻、青蘋果及蟹肉混合拌勻，澆上調味汁，蟹籽鋪面，放入雪櫃冷凍1小時即成。

Yoko智識型提示

．珊瑚藻含有豐富酵素，避免以熱水浸泡，烹調時宜於最後步驟加入稍煮一下即可。

．珊瑚藻經浸發後會脹大3至4倍，如浸發後發現用量太多，放於雪櫃冰格冷藏備用。

．珊瑚藻性質偏寒涼，可配合溫性食材如紅棗等一起食用，懷孕期間不建議食用。

我一向好緊張自己和家人的飲食，食材要夠新鮮天然，配搭要平衡各種營養，減少使用無益的精製食材和調味料，儘量杜絕垃圾零食。但有些看似健康的食物，原來卻隱藏陷阱，多吃反而有損健康喔。以下這些「所謂健康」食品，你有常進食嗎？

高脂沙律

經常有讀者向我請教減肥方法，記得有一位說餐餐食沙律也不見效，特意inbox我求救。先不論單靠一種食物瘦身會導致營養不均、不健康的問題，我一看她的沙律照片，就清楚她瘦不下來的原因所在──千島醬、蛋黃醬、凱撒醬……調味醬汁日日不同，而且用量不少。沙律一般以新鮮蔬果配搭堅果及榖物等食材，本身很健康，不過用來調味的醬汁卻剛好相反，很多都屬高脂選擇，與健康飲食原則背道而馳。據食物安全中心的資料，千島醬的脂肪含量有35%、凱撒醬58%，而蛋黃醬更高達79%！在沙律上淋兩湯匙千島醬，就等同添加了半碗飯的熱量。日日食醬汁浸沙律，點會瘦？

健康建議：上列幾款受歡迎醬汁，超市都可找到低脂版，屬相對較健康的選擇。不過我會建議大家自調醬汁，例如用黑醋加幾滴初榨橄欖油、配搭百香果汁液，又或不加糖低脂乳酪加少許蜜糖等。

高鈉果仁

杏仁被科學家選為最具營養的食物第一位，其他堅果如合桃、巴西堅果及開心果等，都因為富含不飽和脂肪酸，能美肌抗衰老、維持心腦血管健康，被公認為健康食品。正因如此，有人愛以果仁作零食，選擇鹽焗杏仁、淮鹽腰果、焦糖夏威夷果仁等，用來取代薯片爆谷等魔鬼食物。自我感覺良好，但卻不自覺墮入另一高鈉高糖陷阱！任何經過調味的果仁，都會增加熱量，鈉和糖的攝取也會隨之提高。假如經高溫油炸處理，不但會令堅果添加無益油分，更容易破壞營養，令原本健康的果仁變得不健康！

健康建議：選擇不加任何調味、不經油炸的低溫烘焙原味果仁，也不宜大量進食（營養師建議每日不多於30克），以免攝取過多熱量。

高糖果汁/運動飲品

新鮮水果榨汁、補充運動後身體所需的能量飲品，很難想像會與「不健康」拉上關係。但生果的豐富膳食纖維會因榨汁後大大流失，而且往往要用幾個生果才能榨出一杯果汁（果糖含量極高），有些味道較酸的生果更會在榨汁時加精製糖中和酸味，令糖分攝取量大增。至於運動飲品含高糖分的報導更時有所聞，有些含糖量甚至比汽水還要高，絕對要慎飲。

健康建議：直接食用生果能全面吸收纖維和營養，比常飲果汁更健康。而進行一般強度的運動後，其實飲清水已足夠補充水分。營養師建議，起碼要中強度運動一小時以上，才可飲用一支運動飲品喔。

關於黑杞子的產地、療效及沖泡方法，相信讀者在我的Facebook 直播及文章中已有非常透徹的瞭解。關於黑杞子，就是連頂級國際美容品牌也看中它的抗氧化及養目神奇功效，可見黑杞子魅力驚人啊！

事緣，幾年前某國際知名品牌推出護眼產品，我榮幸獲邀設計一款美顏明目養生茶，以配合宣傳送給傳媒和博客。黑杞子當然是我心目中的美顏明目首選，我更特別加入有美白美肌功效的玫瑰，構思了一款坊間較少見的「養顏護目．紅黑花茶」，獲得品牌方面的肯定和讚賞之餘，收到花茶的嘉賓反應也很熱烈，有些相熟的美容編輯更立即追問我的美容養生店是否可以買到；得到大家欣賞，我非常感恩也開心唷！

這款花茶中，我選用的黑杞子為品質最上乘的青海野生品種，含有強效抗氧化的花青素，可護眼養肝、預防肌膚老化；玫瑰花味甘性溫，有美白潤膚、溫養心肝、解鬱活血、促進代謝的功效，當中以法國種植的天然玫瑰花質素最佳，因採用獨特製乾技術更有效保留當中營養物質。黑杞子 x 玫瑰花的美顏組合，持之以恆每日飲用，絕對是王牌養生配搭！工作時泡一杯黑杞子玫瑰花茶，顏色漂亮，極具觀賞價值，且味道芳香，有助忙裏偷閒，紓壓保健。此外，我亦在黑杞子玫瑰花茶加入紅杞子、圓肉或紅棗等，製成變奏版，加強養生療效。

材料（1杯份量）

黑杞子15粒

玫瑰花5朵

簡易泡法

1. 用熱水約200毫升泡玫瑰花10分鐘。

2. 待水溫降至約65℃，加入黑杞子再泡10分鐘即可飲用。

*喜歡滋潤和甜味人士，可浸泡黑杞子時加入少許蜜糖調勻。

黑杞子玫瑰花茶．加強療效版

1. 添加紅杞子（15粒）：明目養肝、滋補肝腎。

2. 添加圓肉（3粒）：補益心脾、養血安神。

3. 添加去核紅棗（2粒）：養血美顏、補中益氣。

*以上三款食材可分別加添，宜於泡玫瑰花時一同浸泡，

待約10分鐘，水溫降至約65℃，才加入黑杞子浸泡。

Yoko智識型提示

想保存黑杞子的花青素效用，宜用約65℃暖水浸泡，不要浸泡超過20分鐘，並可食用。

天時暑熱，看見青青綠綠的蔬菜、繽紛鮮艷的生果，零舍賞心悅目，胃口也會比較好。蔬菜瓜果在進食/烹煮之前，好多人會先去皮去核，不過這樣可能會去掉蔬果的營養成分喔！有些常見的蔬果，核和皮其實比肉更有益，我會連皮食或連核打成果汁飲用，以攝取完整的營養。不過也有不宜連核食的生果，大家要注意啦。

有「營」果核

提子：皮和核蘊含的抗氧化多酚成分白藜蘆醇最為豐富，有助美白抗衰老。

熱情果：維他命C及E含量超豐富，果核更是纖維素的主要來源，而且含有抗氧化物質白皮杉醇，有助延緩老化，促心血管健康。

西瓜：果核含有粗纖維、蛋白質、維他命B2、脂肪酸及微量元素，有助提高免疫力。不過西瓜核太硬難消化，所以連肉一齊打汁飲就最好。

石榴：主要營養成分都在果核中，石榴核含有豐富維他命A、B群、C、K，以及多種礦物質，不過最重要是它的抗氧化成分比紅酒或綠茶都要高喔！

不能吃的果核

食物安全中心的資料指，蘋果、杏、梨、布冧、梅、車厘子及桃的果肉都可安心食用，但果核卻含有天然毒素氰甙，不宜進食，記住要小心剔走果核才可給小朋友食用喔。其實也不用太擔心，以蘋果為例，要一次過吃下十個蘋果的果核，才有可能中毒唷。

有「營」瓜果皮

番茄：番茄皮含有豐富茄紅素，有助抵抗紫外線，抑制黑色素，並可抗衰老。茄紅素需經過加熱才能釋放，番茄連皮煮餸可以更有效吸收營養。

薯仔：薯仔皮含有維他命B、鉀及纖維素，亦有天然抗氧化劑「綠原酸」，可抑制糖分吸收，促進新陳代謝，有助燃燒脂肪。

茄子：大量營養成分都在表皮中，包括花青素及維他命B，花青素應該大家都不陌生，正是有效抗衰老的天然抗氧化劑。

番薯：番薯皮含有蛋白多醣體，可以降低膽固醇，令血管保持彈性，預防血管疾病，連皮煮熟食用最能吸收營養。

青瓜：青瓜皮含有苦味素，能增強免疫力，連皮食有助吸收維他命C，有助排毒，更有抗菌消炎的功效。

連皮食要先洗淨

不妨參考袁國勇教授曾在電視訪問中示範的洗生果方法：

1. 用流動水喉水+梘液洗淨

2. 再用75度以上熱水，浸泡生果15秒

有人擔心用梘液洗，化學物質會殘留或滲入果肉，也可選用天然成分的清潔劑或小梳打代替，更安心喔。

曾經有懷孕中的好友到我家，幾忙都要準備一頓窩心養生盛宴招待她！其中有一道雞泡膠燉湯，我告知好友雞泡花膠有護子宮功效後，她即時喝了滿滿一碗，得她欣賞，我梗係開心啦。其實除了雞泡花膠，不少養生食材對女性調理都很有幫助，尤其是氣血虛弱、手腳冰冷、月經不順、較難懷孕或準備懷孕、孕期或坐月中的女性，均可通過食療調理子宮，增強體質。

調經備孕必備

推介好物：雞泡花膠

雞泡花膠具調經和養宮功效，我已多次介紹，相信不少讀者都略知一二。雞泡花膠燉湯原為水上人的調經備孕秘方，加入白蓮、百合、圓肉及瘦肉一起燉，長期飲用，可強化子宮，變得特別容易成孕。我的御用中醫指出，改用烏雞比瘦肉更加補而不燥，故我之前創出全新「雞泡魚膠．烏雞湯」超強備孕食療方，雞泡花膠以烏雞加上有暖宮作用的蓮子、百合、圓肉，以及滋潤的無花果乾一起燉，任何體質人士也適合飲用。

坐月調理佳品

推介好物：沙蟲乾

沙蟲乾大家未聽過並不出奇，因為它屬於冷門食材，認識的人不多。沙蟲乾實乃名貴滋補海味，含有豐富蛋白質，可補虛補腎，調補女性產後損耗所需，為坐月必備調理佳品。加上沙蟲乾亦有促進母乳功效，最適合產後哺乳的媽媽，無論自然生產定開刀，都適合飲用。

滋陰補肝之選

推介好物：珍珠肉

乍看有點像芒果乾的珍珠肉，其實是培殖珍珠的珍珠蚌肉，具有極高食療功效。珍珠肉營養價值高，有助提升身體中的SOD活性物質，可滋陰養顏，延緩衰老，非常適合懷孕中食用；其補肝明目功效，亦適合經常用電腦、工作壓力大人士。

經後滋補調理

推介好物：南棗

南棗有養脾、平胃氣、潤心肺、止咳嗽、補五臟、治虛損等效用，所含維他命C比蘋果多100倍，加上能補血、治失眠，食療功效極高，為「棗中之寶」。我懷孕時的「長胎不長肉」餐單，在不同燉湯及焗茶中都分別用了南棗。我現在也經常飲用自創以南棗、紅棗、無花果乾焗製的「Yoko升級版三棗茶」，來經後連續7日每日一杯，滋養補氣血。

Ingredients

8 chicken wings

8 dried Chinese mushrooms 

1 carrot, chopped

4 slices ginger

½ shallot, diced

½ cup water

Seasoning:

2 tbsp light soy sauce

1 tbsp dark soy sauce

½ tsp sugar

1 tbsp oyster sauce

2 tsp Shaoxing wine

½ tsp cornflour

1 tsp chicken powder 

½ tsp salt

Thickening:

2 tsp cornflour

4 tbsp water

a dash of sesame oil

a pinch of white pepper

How to make it

1. Soak mushrooms until softened. Trim the stem, julienne or cut into halves as you like. Peel carrot and roughly chop into bite-sized pieces. Blanch chicken wings in boiling water to remove the blood. Drain well. Marinate for at least 25 minutes.

2. Heat cooking oil over medium heat. Sauté mushrooms for a while. Set aside. Add more oil and sauté ginger and shallot over high heat until aromatic. Add marinated chicken wings and stir fry until lightly brown. Toss in mushrooms and carrot and stir fry.
3. Pour water together with the marinade over the ingredients and cook with a lid. Bring it to a boil. Simmer until chicken wings and carrot are cooked through, about 20 to 25 minutes. Don’t overcook the chicken wings, lest the chicken meat would fall apart.

4. Add thickening and cook to your preferred consistency.

Ingredients

Soaked Rice Vermicelli 250g 

Shrimp 60g

Scallops 80g

Shredded Cabbage 60g

Shredded Onion 30g

Shredded Red Pepper 10g

Seasoning

Oyster Sauce 2 Tbsp

Soy Sauce 2 Tsp

How to make it

1. Boil water and soak the shrimp and scallops until cooked.

2. Heat oil in a wok, add onion and shredded red pepper and fry until fragrant, then add rice vermicelli and other ingredients and fry, finally add seasonings and stir-fry well over medium heat.

Ingredients

140 gm pumpkin, peeled and diced

70 gm fresh shiitake mushrooms, sliced

80 gm chicken breast, shredded

½ cup rice

1 cup chicken stock 

½ tsp minced garlic

light soy sauce, to taste

Marinade:

½ tsp light soy sauce

¼ tsp sugar

½ tsp corn flour 

½ tsp shaoxing wine

½ tsp oil

How to make it

1. Mix the chicken with marinade well. Set aside for 20 minutes.

Rinse the rice and soak for about 20 minutes. Drain well. Put into a deep pot with the chicken stock. Cook over medium high heat and bring it to a boil. Reduce heat to medium low. Continue to cook for 10 minutes. Put the pumpkin on the top of the rice and cover the lid immediately.

2. While cooking the rice, heat oil in a wok. Saute the garlic over medium high heat. Add the mushroom. Stir to combine. As the mushroom can absorb lots of oil, add a little of water to cook it instead of using too much of oil. Push the mushrooms to the sides of wok. Add a bit more of oil in the middle to pan fry the chicken until 90% done.

3. Quickly transfer the mushrooms and chicken onto the rice surface. Cover and continue to cook further 10 minutes. Up to now, the water should be dried up in the pot and the rice is almost cooked through. Turn off the heat. Don’t remove the pot lid and let it sit for 15 to 20 minutes. Garnish with spring onion. Drizzle a little of light soy sauce if desired. Serve hot.

Ingredients

500g pumpkin, peeled and diced

300ml chicken stock

500ml water

25g butter

1 pc onion, diced

1 clove garlic, minced

200g risotto rice

75ml white wine

30g mascarpone cheese

A little parmesan cheese, grated

A little parsley, chopped

How to make it

1 Dice pumpkin. Heat 2 tablespoon of olive oil, fry pumpkin and add a little water to cook until soft.

2 Melt butter in a saucepan, saute onion at medium heat, then add garlic and rice. Fry until mixed well. (You can sprinkle white wine in)

3 Gradually add stock and water while stirring. When only one third of liquid left, add pumpkin (reserve one quarter of pumpkin). Continue to add liquid and cook until rice is cooked. (You can sprinkle white wine in)

4 Then off the heat, stir in mascarpone cheese, reserved pumpkin dices. Lastly sprinkle parmesan cheese and parsley on. Serve hot.

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

Morel 12 pcs

Shrimp 12 pcs

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.

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Ingredients

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 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

Tofu 1 Box

Pork Floss 20 g

Chopped Spring Onion (adequate amount)

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.

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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

Strawberry 50g

Apple 30g

Yoghurt (Original flavour) 200g

Syrup 50g

Ice cube 100g

How to make it

1. Cut the strawberries in half and the apples in diced.

2. Mix the strawberry, apple and ice cube.

3. Add yoghurt and syrup to the blender and mix all the ingredients until it’s completely blended.

Ingredients

Lamb meat 300 g

Turnip 150 g 

Ginger 3 slices

Green onion 3 pcs 

Gelatine 1 tbsp

Cooking wine 1 tbsp

Seasoning

Water 750 mL

Soy Sauce 4 tbsp

Sugar 1 tbsp

Star anise 1 pc

Cinnamon 1 small piece

Sichuan Peppercorn 1 tsp

Garlic 3 cloves

How to make it

1. Cook lamb meat and turnip in boiling water for 1 hour or until done. Take out lamb meat and rinse with water. Drain. (Discard turnip)

2. Saute ginger, green onion and lamb in 1 tbsp oil until fragrant. Sprinkle with wine. Add seasoning mix, bring to the boil and simmer until liquid reduced to 250 mL [1 cup]. Turn off heat. Remove lamb and tear into large pieces. Set aside.

3. Lay the lamb meat in the square container. Stir gelatin into the remaining liquid (2). Turn on heat and heat through.

4. Strain the liquid (3). Pour over the lamb meat in the square container. Cool and chill the container in the refrigerator until set. Cut into pieces and serve.

Ingredients

100g Grilled Eel, cut into small pieces

300g White Rice

2 Eggs, beaten

20g Onions, diced

20g Green Bell Pepper, diced

20g Red Bell Pepper, diced

70g Corn

Seasoning

1.5 Tsp Chicken Powder

2 Tsp Soy Sauce

1 Tsp Dark Soy Sauce

How to make it

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

Add beaten eggs and stir-fry slightly.  

2. 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

Duck 1/2 pc

Sauce Mix

Chicken Marinade 410 mL

Water 410 mL 

How to make it

1. Prepare the duck, trim fat and halved

2. Bring sauce mix to the boil. Add duck and cook for 1 hour over medium heat. Turn several times while cooking.

3. Take out duck and chop into pieces. Serve with a little hot sauce.

Ingredients

Boneless chicken thighs 2 pcs

Red Date 2 pcs, soaked and diced

Goji berry 10g ，soaked

Drunken Chicken Marinade 1 bottle

How to make it

1. Use the back of the knife to pound the chicken thigh until the size is doubled and the shape flat. Put the chicken, red date and goji berry onto a piece of aluminium foil. Roll and tighten the chicken.

2. Steam the chicken roll in medium heat for 40 minutes. Remove the aluminium foil after cooling. Soak the chicken into the marinade. Put it in the fridge for 2 hours. Slice and enjoy.

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Ingredients

Rice 350g

Eggs 2 pcs

Dried mushroom 2 pcs (soaked and diced)

Small 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!

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AUS Naked Chook Bone-in Skin-on Chicken thigh - 600g
Chicken Leg - 500g
Thailand Bone-in Chicken Leg - 450g
Thailand Royal Farm Natural Chicken Drumsticks - 1kg
Tiger Prawn Meat - 250g
Vietnamese Black Tiger Prawn Meat - 400g
Vietnamese Jumbo Tiger Prawn Meat - 400g

ngredients

Beef fillet 300 g [sliced]

Cucumber 150 g [sliced]

Marinade

Oyster Sauce 2 tsp

Sesame Oil 1 tsp

Corn starch 2 tsp

Water 2 tsp

Sauce Mix

Oyster Sauce 1 ½ tbsp

Corn starch ½ tsp

Water 5 tbsp

How to make it

1. Mix beef fillet with marinade.

2. Stir-fry beef fillet in 1 tbsp oil until done. Add cucumber, sauce mix and heat through.

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USA Angus Beef Short Rib Hotpot Slices - 250g
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Aus Black Opal M7 Wagyu Chuck Rib Hotpot Slice - 150g
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Ingredients

Pork Bone Broth 1L

Hiroshima oysters 10 pcs

Miso 100 g

Somen sauce 2tbsp

Bonito powder 1 tbsp

Cabbage ½ pc

Tofu 1 block (sliced)

Scallion 1 stalk (sliced)

Shimeji mushrooms 80 g

Shiitake mushrooms 4 pcs (sliced)

Garlic chives 50g (sectioned)

How to make it

1. Dust the Hiroshima oysters with cornstarch, then rinse with water, drain and set aside.

2. Spread a layer of miso along the edge of the pot and place all ingredients inside.

3. Add and mix somen sauce and bonito powder with Pork Bone Broth in the pot. Boil for 3-5 minutes under medium to low heat with lid. Ready to serve.

Ingredients

Lamb shank 2 pieces

Red wine 1 cup

Chopped tomato 2 cans

Shallot 2 pieces, halved

Carrot 1 piece, diced

Onion 1 piece, diced

Tomato paste 4tbsp

Bay leaf, 3 pieces

Chinkiang Vinegar 4tbsp

Sugar 2tbsp

Salt 1tsp

Marinade

Oyster Sauce 2tbsp 

How to make it

1. Marinate the lamb shank for at least 1 hour. Blanch, drain well, then set aside.

2. Pan-fry the lamb shank in medium high heat until golden. Add onion and shallot, fry until fragrant. Add in carrot, bay leaf, tomato, Chinkiang vinegar and red wine. Pour hot water until the lamb shank is covered.

3. Cook the lamb shank in medium low heat until tender. About 1 hour later, season with sugar and salt, serve with hot!

Ingredients

Chiu Chow Style Lo Sui Marinade 1 cup

Frozen Goose Intestine 200g

Water 2 cup

Ginger 4 slices

Coriander 2 stalks

How to make it

1. Blanch goose intestine with ginger slices for 1 minutes. Dish up.

2. Boil Chiu Chow Style Lo Sui Marinade with water until boiled. Add goose intestine stew in low heat for 20 minutes. Dish up.

3. Spread some sauce and coriander on top. Done.

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.

Ingredients

Chicken Broth 250mL

Boneless Giant Grouper 400g

Broccoli 80g

Cauliflower 80g

Ginger 2 slices

Salt 1 tsp

Cornstarch Water (1 tsp Cornstarch + 2 tsp Water)

Marinade

Chicken Stock 2 tsp

Cornstarch 1 tsp

Egg White 1 pc

Oil 1 tsp

How to make it

1. Cut the giant grouper into thick slices, then mix with the marinade for 10 minutes. 

2. Cut broccoli and cauliflower into pieces.

3. Bring Chicken Broth to boil with a saucepan. Add ginger, broccoli and cauliflower, simmer until well cooked. Transfer to a plate.

4. Turn to medium low heat, add giant grouper and salt. Simmer under low heat until the giant grouper is well cooked.

5. Place the cooked giant grouper on top of the vegetables.

6. Bring the chicken broth to boil again, stir in cornstarch and mix well.

7. Pour the chicken broth onto the plate. Serve with hot.

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

Shanghai rice cake 600 g [vacuum packed]

Minced pork 250 g

Water chestnuts 8 pcs 

Bell pepper 1 pc 

Green peas 4 tbsp

Seasoning

Hoisin Sauce 170 g

Oyster Sauce 3 tbsp

Water 375 mL

How to make it

1. Stir-fry Shanghai rice cake in 4 tbsp oil for a while.

2. Add all ingredients and stir well.

3. Stir in seasoning mix, cover and cook on low heat for about 8 minutes until sauce thickens.

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

Chicken Broth 700mL

Chicken Stock 1 tsp

Chorizo Sausage 1 pc (around 80-100g, diced)

Chicken Breast 100g

Squid 1 pc

Prawn 6-8 pcs 

Mussel 6-8 pcs

Bomba Rice 2.5 cups

Red Bell Pepper Onion 1 pc (diced)

Tomato Puree 130g

Bayleaf 2 pcs

Garlic 3 cloves

Paprika Saffron Parsley as appropriate

Lemon 3-4 pcs

How to make it

1. Chunked the chicken breast and cut the squid in rings.

2. Marinate chicken breast, squid and prawn with 1 tsp of  Chicken Stock separately and set aside.

3. Stir fry chicken breast with 1 tbsp of oil until medium well, set aside. Stir fry chorizo sausage until oil released, stir in onion until transluscent and add garlic, stir well. Then add red bell pepper and tomato puree and stir fry until well mixed. Add squid and appropriate amount of paprika until fragrant.

4. Add bomba rice, saffron and bayleaf and stir well. Add Chicken Broth. Topped with medium well chicken breast and prawn, boil with lid over low heat for 15 minutes or until rice softened.

5. Place mussels evenly on rice, mix briefly and cook for another 5 minutes.

6. Sprinkle with parsley and place lemon slices on top. Ready to serve.

Ingredients

Tomatoes 2 pcs

Eggs 3 pcs

Lean Beef 150g (Thinly Slice)

Oil 2 tsp

Chopped Green Onion Pinch

Seasoning

Chicken Stock 1 tsp 

Sugar 1 tsp

Ketchup 2 tsp

Marinade

Chicken Stock 2 tsp 

Sugar 2 tsp

Corn Starch 1 tsp 

How to make it

1. Marinate the beef with Chicken Stock, sugar and corn starch for 15 minutes.

2. Cut the tomatoes into pieces. Beaten the eggs.

3. Heat up a skillet with 1 tsp oil. Pour beaten eggs into the pan, stir fry till they are scrambled. Transfer to a plate.

4. Add 1 tsp oil on the same pan, add the beef and stir fry until it’s medium done. Take out the beef and set aside.

5. Add tomatoes in the same pan, stir fry until soften. Use the spatula to slightly press the tomato to get more juice. Cover the pan and simmer for 5 minutes. 

6. Add 1 loop of Chicken Stock, sugar and ketchup. Stir well.

7. Add the egg and beef, stir fry until beef are cooked. Garnish with green onions. To serve.

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Ingredients

Red pepper 1/3 piece

Green pepper 1/3 piece

Yellow pepper 1/3 piece 

Thin Beef Slices 6 slices 

Marinade

Oyster Sauce 1 tsp

Peppercorn Powder a pinch

Water as required

Sauce Mix

Minced Garlic 1 tsp

Oyster sauce 1 tsp

Water 1 Tbsp

Corn starch 1/2 tsp

How to make it

1. Marinate the Beef slices with oyster sauce, pepper and water for 15 minutes.

2. Prepare the red pepper, green pepper and yellow pepper by cutting it into thin strips.

3. Place the red pepper, green pepper and yellow pepper strips onto the beef slice and roll it up.

4. Cook the beef roll using a non-stick pan and sauté the garlic and add in oyster sauce, water and cornstarch for the sauce and pour it over the beef rolls ready to serve.

Ingredients

2 Eggplant

150g Minced Pork

30g Shiitake Mushroom (diced)

15g Chopped Spring Onion

2tbsp Cornstarch (For stuffing)

Marinade

1tbsp Oyster Sauce

1tsp Sesame Oil

1tsp Cornstarch

15ml Water

Seasoning

1.5 tbsp Oyster Sauce

1tsp Sesame Oil

80ml Water

½ tsp Cornstarch

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

Chicken 1pc (chopped into pieces)

Dried mushroom 5pcs

Chestnuts 100g (peeled)

Onion ½ pcs (cut into pieces)

Shallot 60g

Garlic 20g

Ginger 20g (Sliced)

Green onion 15g (Sectioned)

Red Bell Pepper 20g (cut into pieces)

Marinade

Oyster Sauce 2 tbsp

Seasoning

Oyster Sauce 2.5 tbsp

Water 150 ml

How to make it

1. Soak the mushroom. Chop the chicken into pieces and marinade for 10 minutes.

2. Heat the oil and fry the chicken until golden brown, blanch the chestnuts in boiling water for 3 minutes, set aside.

3. Heat the oil pan, sauté the ginger, shallot, garlic, mushroom and onion until fragrant, add chicken, chestnuts, seasonings until boiled. 

4. Turn to low heat and cook until the sauce is thicken. Lastly garnish with red bell pepper and green onion. Ready to serve.

Ingredients

1 sheet seaweed (about 12 gm)

2 slices tofu (about 160 gm), diced

80 gm pork mince

2 cups chicken broth

2 cups water

Spring onion, diced, optional

Seasonings:

1 tsp light soy sauce

1 tsp cornflour

1/2 tsp sugar

1/2 tsp freshly grated ginger juice

pepper, to taste

1/2 tsp shaoxing wine

a dash of vegetable oil

How to make it

1. Soak seaweed in water until softened. Rinse thoroughly and drain well.

2. Marinate pork mince with seasoning for 15 minutes.

3. Use a large pot, pour in chicken broth and water. Bring to a boil. Add seaweed and cook for 5 minutes, add pork and cook until cooked through. Add tofu. When it boils again. Turn off the heat. Season with salt. Sprinkle spring onion for garnish.

Ingredients

½ chicken

1 dried mandarin peel

2 tsp minced shallots

2 cloves garlic, crushed

1 long red chilli, deseeded and sectioned

½ capsicum, roughly chopped

1 stalk spring onion

1 Tbsp fermented black beans

Marinade:

2 tsp light soy sauce

½ tsp dark soy sauce

½ tsp salt

½ tsp sugar

1 tsp shaoxing wine

1 tsp cornflour

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 half way. 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

470g pork belly with skin, cut into 1-inch cubes

1 Garlic with slices 

2 Spring onion

2 tbsp cooking wine

18g rock sugar 

2 tbsp soy sauce

1 tbsp dark soy sauce

1 cup water

How to make it 

1. Pork belly with skin, cut into 1-inch or 1.5-inch cubes 

2. Heat a non-stick pan, stir in the pork belly, pan fry under medium-low heat for about 5 minutes until browned, stir occasionally.

3. Carefully pour in the sauce and cook for another 1-2 minutes.  Move all the ingredients into a clay pot or a slow cooker, add in the hot water and simmer for about 50 minutes under medium-low heat until the sauce has almost gone.

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Danish Pork Skin-on Belly (Rectangle) - 500g
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Poland Pork Belly (Square) - 500g
Hong Kong Chum Plus Braised Pork Belly - 200g

Ingredients

Chicken wings 300 g

Green onion 2 pcs

Ginger 2 pcs

Seasoning

Red Braising Sauce 6tbsp

Water 200 mL

How to make it 

1. Score the chicken meat.

2. Saute ginger and green onion in 1 tbsp oil, stir in chicken wings and toss well.

3. Pour in seasoning mix and braise for 10 minutes until cooked. Boil until sauce thickened.

Ingredients

220 gm minced pork 

60 gm sweet mui choi 

4 water chestnuts

½ tsp minced ginger

Marinade for Mui Choi:

1 tsp light soy sauce

1 tsp sugar

⅛ tsp corn flour 

oil, to taste

Marinade for minced pork:

½ tsp light soy sauce

¼ tsp sugar

½ tsp oyster sauce

1 tsp corn flour 

pepper, to taste

sesame oil, to taste

1 Tbsp egg white

2 Tbsp water

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

Spare rib 450 g 

Sesame seeds 1 tbsp

Honey 2 tbsp

Marinade

Char Siu Sauce 5 tbsp

Fresh orange juice 4 tbsp

How to make it 

1. Marinate spare ribs with cutting into long pieces for 30 minutes.

2. Roast spare ribs at 180°C hot oven for 25 minutes or until done, turning once.

3. Brush spare ribs with honey and bake for 2 more minutes. Sprinkle with sesame seeds.

Ingredients

Ingredients

150 grams Fusilli

6 pcs prawns, shelled except the tail

8 pcs cherry tomatoes, halved

200 grams canned whole peeled tomato, diced

half onion, chopped

1 clove garlic, minced

2 pcs anchovie

1 tablespoons capers in salt, soaked and drained

half pc red chili, cut into thin strips

1 stalk fresh basil

How to make it

1 Cook the fusilli in boiling salted water until al dente (about 8 minutes).

2 Heat a tablespoon oil then fry the prawns until golden, season then set aside.

3 Sauté the onion until transparent and fragrant with the remaining oil.

4 Add garlic, anchovy then.

5 Stir in the chopped tomato with its own juice and cook to a thick sauce.

6 add the cherry tomatoes.

7 Drain the fusilli and add to the sauce together with the prawns. Toss together, adjust seasoning with salt and pepper and ready to serve.

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

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

300 gm marinara mix 

1/2 onion

1 puff pastry

1 1/2 cup chicken stock

1/2 cup water

2 Tbsp white wine

2 Tbsp butter

2 1/2 Tbsp plain flour

1/2 cup milk

1 Tbsp thickened cream

1/2 egg, whisked

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

½ chicken

4 slices ginger

1 stalk spring onion

15 gm dried prawns

minced ginger with chopped spring onion with oil, for serving

Brine sauce:

1 L water

2 Tbsp light soy sauce

2 tsp dark soy sauce

3 slices ginger

1 stick cinnamon

2 pieces bay leaves

2 star anise

4 pieces ginger

1 pieces dried mandarin peel

2 pieces licorice root

2 tsp salt

2 Tbsp shaoxing wine

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 flavours and fragrance. Remove from heat to let it cool. Pour in the wine. Refrigerate for 3 hour 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

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.

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AUS KR Castlemaine Pork Mince - 300g
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Ingredients

420 gm beef short ribs

375 gm radish

4 to 5 slices ginger

2 tsp shaoxing wine

1 cup chicken stock

1 spring onion, sectioned

Marinade:

2 tsp light soy sauce

½ tsp sugar

sesame oil, to taste

Sauce:

2 tsp light soy sauce

2 tsp oyster sauce

1 Tbsp miso paste

2 Tbsp water

pepper, to taste

sesame oil, to taste

Thickening:

1 tsp corn flour (corn starch)

1 Tbsp water

How to make it

1. Mix the beef short ribs with marinade well. Set aside for 20 minutes. Peel radish and cut into halves lengthwise. Slice each into ½-cm thick pieces.

2. Heat oil in pan over medium high heat. Pan fry beef short ribs until colour of both sides is changed. Sprinkle wine. Set aside. Cover and keep warm.

3. In the same pan, add oil. Saute ginger and radish. Pour in chicken stock. Bring it to a boil. Cover and cook until softened. Remove the lid and continue to cook until stock is reduced by half. Add sauce. Stir in thickening and cook to personal preference. Garnish with spring onion. Serve hot.

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USA Angus Beef Bone-in Short Rib Slices - 454g
UK Grass Fed Bone-in Short Rib

Ingredients

320 gm pork (fillet, pork neck or collar butt)

baby bok choy, to taste

3 tsp freshly grated ginger, plus more for garnish

spring onion, finely chopped, for garnish

Seasonings:

3 Tbsp  light soy sauce

2 Tbsp mirin

2 tsp sugar

1 tsp white rice wine

How to make it

1. Mix all the ingredients of seasonings with grated ginger in a mixing bowl. Set aside.

2. Rinse and cut the baby bok choy lengthways. Briefly cook them in salted boiling water until softened. Drain out and soak in cold water in order to help keep its green colour. Drain well again. Place on a serving plate.

3. Slice the pork, each about 5mm in thickness. Wrap the slices in plastic wrap and tenderize by pounding flat with a rolling pin.

4. Heat a little oil in a non-stick frying pan or a skillet over medium-high heat. Dip the pork slices into the seasonings. Quickly brown in the hot pan. You might like to proceed in batches. Immediately serve with the bok choy. Garnish with spring onion and freshly grated ginger. Reserve with hot.

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Japanese Deluxe Pork Collar Hotpot Sliced

Japanese Deluxe Pork Belly Hotpot Sliced

Ingredients

Yellow Eel 300g (Sliced)

Garlic Shoot 300g (Sectioned)

Garlic Chive 60g (Sectioned)

Minced Garlic 2 tsbp.

Marinade

Soy Sauce ½ tbsp.

Pepper Powder Some

Corn Starch 2 tsp.

Huadiao Wine Some

Seasoning

Soy Sauce 1 tbsp.

Oyster Sauce 1 tsp.

Dark Soy Sauce 1tsp.

Sesame Oil Some

Rose Wine 1 tbsp.

Sugar 1 tsp. 

How to make it

1. Wash the yellow eel and rinse with running water for 2 minutes. Then drain and marinate for 20 minutes.

2. Heat oil in medium heat, stir-fry the eel with 1 tbsp. minced garlic and set aside.

3. Saute the remaining minced garlic, garlic shoot and garlic chive until fragrant.

4. Add in the eel and seasoning and stir-fry well over high heat.

Ingredients

Black cod – 1 slice

Canned pineapple – 1/2 can

Lemon – 1/3

Oil – 2 tsp

Seasonings

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 black cod 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 black cod 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 cod. Pour the lemon juice on top. Serve.

Ingredients

Bean curd/Tofu 400 g [cut into about 12 slices]

Minced pork 120 g

Green onion(s) 

Marinade

Oyster Sauce 1 tsp

Corn starch 1 tsp

Water 1 tbsp

Minced Garlic 2 tsp

Chopped shallot 2 tsp

Chopped red chilli 2 tsp

Seasoning

Soy Sauce 2 tbsp

Sesame Oil 1 tsp

How to make it

1. Mix minced pork with marinade.

2. Divide minced pork into 12 portions and put on top of tofu.

3. Steam on high heat for 10 minutes or until done. Pour away excess liquid.

4. Pour over seasoning mix and top with diced green onion.

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Ingredients

3 eggs

200 gm plain yoghurt

50 ml milk

40 gm  sugar

100 gm mixed berries

½ tsp vanilla extract

How to make it

1. Preheat oven to 160C / 320F. Lightly grease two 350ml-capacity baking dishes. Heat milk in a small saucepan until almost boiling with smoke arises.

2. Beat the eggs with sugar until thick and pale. Mix in vanilla extract. Gradually whisk the hot milk into egg mixture. Add in yoghurt. Mix well. Strain through a sieve into a large measuring cup or jug.

3. Place the two baking dishes in a large roasting pan. Scatter some berries in the two dishes. Pour in the egg mixture. In the large pan, pour hot water to halfway up sides of the dishes. Bake in the preheated oven for 25 to 30 minutes.

4.     After baking for about 10 minutes, or until the surface starts setting, carefully remove the pan from the oven and sprinkle some more berries on top. Continue baking until custard is set around edges but still slightly wobbles in center. Serve hot or warm.

Ingredients

6 quails 

Marinade:

3 roots coriander, cleaned and roughly chopped

2 cloves garlic

2 Tbsp chili bean sauce

2 Tbsp Shaoxing wine

2 Tbsp vegetable oil

1 Tbsp light soy sauce

1 tsp sugar

1/2 tsp freshly grated ginger

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 tablespoons 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

450g Chinese Broccoli

1 tsp Minced Ginger

10g Minced Shallot

Seasoning

3 Tbsp XO Sauce

1 Tsp Chicken Bouillon Powder

1 Tsp Sugar

1 Tbsp Shaoxing Huadiao Wine

How to make it

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

3. 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.

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

6. 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

Crab [cut into pieces] 1 pc

Bean Vermicelli [sectioned] 50 g

Ginger 3 slices

Green Onion [sectioned] 3 pcs

Garlic [crushed] 2 cloves

Chopped Shallot 1 tbsp

Shao Hsing Wine 1 tbsp

Cornstarch (for dusting) As desired

Satay Sauce 2 tbsp

Chopped Pineapple 3 tbsp

Red chilli As desired

Coriander As desired

Sauce Mix

Oyster Sauce 1 tbsp

Soy Sauce 1 tbsp

Sugar ½ tsp Seasoning Mix

Water 250 mL

How to make it

1. Soak bean vermicelli in water until soft. Drain.

2. Dust crab with cornstarch. Deep fry / pan fry in oil until golden and cooked. Drain and set aside.

3. Sauté ginger, garlic, green onion, shallot and Satay Sauce with 1 Tbsp oil until frgrant. Add crab and sizzle wine. Stir in Sauce Mix and pineapple and bring it to a boil.

4. Add bean vermicelli and simmer until sauce is thickened. Transfer to a heated casserole and garnish with red chilli and Chinese parsley.

Ingredients

Beef Cubes 150g (diced)

Black garlic 2 cloves (peeled, sliced)

Potato 2 pieces (peeled, diced)

Red bell pepper ¼ piece (chopped)

Shallot 5g (Minced)

Seasoning

Soy Sauce 2tsp.

Black Pepper A little

Sugar 1tsp.

Shaoxing Hua Diao Wine ½ tsp.

How to make it

1. Mix all the seasonings and set aside.

2. Boil the potato for 3 minutes. Drain and set aside.

3. Heat the oil in pan over low heat. Pan-fry potatoes until golden yellow and set aside. Pan-fry each side of Wagyu beef for about 6 seconds over high heat and set aside.

4. Stir fry the shallot and red bell pepper until fragrant in the same pan. Add the potatoes, wagyu beef and mixed sauce and stir fry over medium heat. Add the black garlic and mix well.

Ingredients

Eggplant (cut into strips) 450 g

Minced Ginger 1 Tbsp.

Minced Garlic 1 Tbsp.

Rice wine 1 Tbsp.

Oil 1 Tbsp.

Green onion (chopped) as desired

Sauce Mix

Oyster Sauce 2 Tbsp.

Sesame Oil 1 tsp.

Sugar ½ tsp.

Corn Starch 1 tsp.

Water 4 Tbsp.

How to make it

1. Deep-fry eggplant until golden. Drain and set aside.

2. Heat oil and sauté ginger and garlic. Add eggplant and drizzle with rice wine.

3. Stir in sauce mix and green onion until thickened. Serve.

Ingredients

Whole chicken legs 2

Garlic 5 cloves

Onion 1 pc

Shallot 4 pc

Chicken stock 200 ml

Whipping cream 180 mL

White wine 40 mL

Mozzarella cheese, grated 50 g

Parmesan cheese, grated 50 g

Cheddar cheese, grated 50 g

Butter 20 g

Olive oil 2 tbsp

Garlic powder 1 tbsp

Rosemary 2 sprig

All-purpose flour

Salt 1 pinch

Black pepper appropriate amount

How to make it

1. Cut the whole chicken legs and onion into pieces. Chop the garlic and shallots.

2. Marinate the whole chicken legs with salt, black pepper, rosemary, garlic powder and olive oil for 15 minutes.

3. Coat the whole chicken legs with all-purpose flour.

4. In a pan, add some oil on medium heat. Add chicken legs and sear until golden brown. Set aside.

5. In another pan, melt the butter on medium high heat. Add garlic, shallots and sauté until fragrant. Add onion and sauté until fragrant.

6. Add chicken legs and white wine. Quick stir-fry for 1 minute. Add chicken broth and cook for 10-12 minutes.

7. Add whipping cream, mozzarella cheese, Parmesan cheese, cheddar cheese and mix well. Cook until cheese melted and ready to serve.  

Ingredients

Chicken wings 450 g

Ginger 3 slices

Green onion stalk (whole) 1 pc

Oil 1 Tbsp.

Marinade

Oyster Sauce 2 Tbsp.

Sesame Oil 1 tsp.

Cornstarch 1 tsp.

Sauce Mix

Oyster Sauce 1 Tbsp.

Beer 13 ½ Tbsp.

Corn starch 2 tsp.

How to make it

1. Mix chicken wings with marinade and marinate for 30 minutes.

2. Heat cooking oil, sauté ginger and green onion. Add chicken wings and stir-fry until done.

3. Add sauce mix and continue to cook over medium heat until sauce is thickened.

Ingredients

Udon noodles 2 packets

Pork terderloin [sliced] 120 g

Bean sprouts [drained] 75 g

Green bell pepper [shredded] 50 g

Onion(s) [shredded] 50 g

Red chilli [shredded] ½ pc

Green onion(s) [sectioned] 2 pcs

Ginger [shredded] 2 slices

Sauce Mix

Oyster Sauce 2 tsp

Sesame Oil 1 tsp

Corn starch ½ tsp

Seasoning Mix

Dark Soy Sauce 1 tsp

How to make it

1. Mix Pork with marinade.

2. Stir-fry ginger and bean sprouts in 1 tbsp oil until fragrant. Drain.

3. Heat 1 tbsp oil.

4. Sauté onion and red chilli until fragrant.

5. Add pork and stir-fry until done.

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

Minced Pork [half-fatty] 300 g

Honey 2 1/2 tbsp

Marinade

Char Siu Sauce 2 tbsp

Soy Sauce 1 tsp

Rose flavour wine 1 tsp

Corn starch 1 1/2 tsp

White Peppercorn Powder a little

How to make it

1. Marinate minced pork for 1 hour. Spread minced pork on baking paper. Cover with cling wrap. Flatten with a rolling pin into a 2mm thick square.

2. Place minced pork together with baking papre on oven tray. Discard the cling wrap.

3. Bake pork at 150°C preheated hot oven for about 20 minutes. Take out. Turn the pork over on another new baking paper and bake for another 15 minutes or until done.

4. Turn the oven temperature to 170°C. Brush with honey on both sides. Bake each side for 4 minutes.

Ingredients

minced beef 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 beef, 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

Beef brisket 600 g [cut into big pieces]

Carrot (s) 250 g [cut into pieces]

Ginger (s) 5 slices

Green onion(s) 2 pcs [sectioned]

Chilli 1 pc [Red, cut into pieces]

Seasoning

Oyster Sauce 4 tbsp

Star anise 1 pc

Water 1 1/4 L

How to make it

1. Blanch beef brisket in boiling water. Drain and rinse with cold water. Drain again and set aside.

2. Saute ginger, green onions and red chilli in 2 tbsp oil, then add turnip until fragrant.

3. Add seasoning mix and boil. Turn to low heat and cook for about 1 1/2 hours until tender.

4. Add carrot and cook for about 20 minutes until tender.

Ingredients

Ingredients

Beef brisket 600 g [cut into pieces]

White radish (s) 200 g [cut into pieces]

Apple (s) 90 g [cut into pieces]

Papaya 90 g [cut into pieces]

Ginger (s) 2 slices

Seasoning

Plum & Soybean sauce 3 tbsp

Water 750 mL

How to make it

1. Parboil beef brisket in boiling water for a while. Drain.

2. Saute ginger in 1 tbsp oil.

3. Add beef brisket and stir fry until fragrant.

4. Pour in seasoning mix, simmer for 90 minutes until beef brisket soft.

5. Add white radish and simmer for 30 minutes until cooked.

6. Stir in papaya, apples and cook for 10 minutes until heated through

Ingredients

Dressed Duck [about 1200g] 1 pc

Ginger [sliced] 20 g

Green Onion [sectioned] 20 g

Onion [cut into pieces] 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

Ground beef 165 g

Egg 55 g

Lettuce (shredded) 110 g

Green onion (chopped) 4 Tbsp.

Cooking Oil 2 Tbsp.

Steamed rice 2 bowls

Seasoning

Oyster Sauce 4 Tbsp.

Sesame Oil 1 Tbsp.

How to make it

1. Add oil to a heated pan, sauté ground beef and break up the clumps. Add eggs, rice, and stir-fry till fragrant.

2. Add Oyster Sauce, stir-fry, mixing well.

3. Add lettuce, green onion, and sesame oil and stir-fry for 1 minute. Ready to serve.

Ingredients

Pork belly 300 g

Ginger 30 g

Green onion sections 5

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, take out to serve.

Ingredients

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

Bean Vermicelli 30 g

Green Onion [chopped] 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 immediately.

Ingredients

Chicken wings [middle joint] 400 g

Chestnuts 170 g [cooked]

Chinese mushroom(s) 3 pcs [soaked and cut into pieces]

Green onion(s) 2 pcs [sectioned]

Minced Garlic 1/2 tbsp 

Cooking wine 1 tbsp [optional]

Marinade

Oyster Sauce 1 1/2 tbsp

Sesame Oil 1 tsp

Corn starch 1 tsp

Sauce Mix

Oyster Sauce 2 tbsp

Water 250 ml

Corn starch 2 tsp

Sugar 1 tsp

How to make it

1. Mix chicken wings with marinade.

2. Heat 2 tbsp oil in casserole. Saute minced garlic, chinese mushrooms and green onions. Add chicken wings and stir-fry until done.

3. Sprinkle with wine. Add chestnuts and sauce mix. Simmer with lid on until sauce thickens.

Ingredients

300 gm taro, diced

½ cup tapioca pearls

400 ml coconut milk, or to taste

rock sugar, to taste

1 litre water

How to make it

1.  Soak tapioca pearls over 3 hours. Add to the boiling water on medium heat. Stir them frequently and make sure that they don’t stick together. After cooking for 20 minutes, remove the pot from heat, cover and let sit for another 30 minutes. The tapioca pearls should be translucent, without any white dots in the middle. They are done. If they are not ready, turn on the heat again and cook for a few minutes more. And then let sit for a while again.

2.  Drain tapioca pearls and rinse under cold water. All tapioca pearls should be cool to the touch.

3.  Bring 1 liter of water and coconut milk to the boil, add diced taro. When the taro cubes are cooked half through, add rock sugar until melted, to your taste. Lastly, add cooked tapioca pearls. Done.

Ingredients

Bitter Gourd 1 pc

Sea Salt 1 Tsp.

Egg 2 pcs (Beaten)

Seasoning

Chicken Powder 2 Tsp.

Soy Sauce 1 Tsp.

Water 1 Tbsp.

Sauce Mix

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. 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 Thigh 1 pc

Cucumber ½ pcs (Shredded)

Carrot ½ pcs (Shredded)

Sesame Seeds Some

Marinade 

Salt ½ Tsp.

Sugar ½ Tsp.

Shaoxing Wine 1 Tbsp.

White Peppercorn Powder Some

Seasoning

Chinkiang Vinegar 1 Tbsp.

XO Sauce ½ Tbsp.

Soy Sauce ½ Tbsp.

Sesame Oil ½ Tbsp.

Peppercorn Chilli Oil ½ Tsp.

How to make it

1.  Marinate the chicken thigh for at least 1 hour.

2.  Cook the chicken thigh with boiling water. Let it cooled and set aside after shredding.

3.  Marinate the cucumber and carrot with ¼ tsp. salt for 5 minutes and squeeze out the water.

4.  Mix all the seasoning as the dressing.

5.  Pour the sauce over all the ingredients and mix well. Sprinkle the sesame seeds on top.

Ingredients

Bean vermicelli sheet 200 g [cut into thick strips]

Chicken Breast 50 g [cooked, shreds]

Cucumber 50 g [shredded]

Carrot 25 g [shredded]

Sesame [roasted for topping]

Seasoning

Soy Sauce 2 tbsp

Sesame Oil 1 1/2 tsp

Chicken Bouillon Powder 1/2 tsp

How to make it

1. Cook bean vermicelli sheet in boiling water according to packet instructions or until tender. Rinse with iced water and drain.

2. Put cooked chicken, cucumber, carrot on the top of bean vermicelli, then keep cool in refrigerator.

3. Pour over marinade and sesame, then mix well. Serve cold.

Ingredients

1kg white gourd

8 Chinese dried mushrooms

1 egg, lightly beaten

3 slices ginger

100gm lean pork, shredded

1 cup chicken stock

boiling water

salt, to taste

Seasoning

1½ tsp light soy sauce

1 tsp sugar

1 tsp cornflour

½ tsp cooking oil

How to make it

1.  Rinse mushrooms. Soak them in some water until softened. Drain and dry well, cut into dices. Reserve the soaking water. Peel winter melon and cut into cubes. Marinate pork with seasoning for 10 to 15 minutes. Prepare some boiling water.

2.  Heat oil in a frypan. Sauté ginger until aromatic. Add mushrooms and stir fry for a while. Toss in diced winter melon. Add chicken stock and the soaking water, with some more boiling water to your preference. Bring to a boil. 

3.  Add marinated pork and continue to cook for another 10 minutes. Season with salt. Turn off heat. Stir in beaten egg. 

Ingredients

Honey Pea 120g (Remove String)

Lily Bulb 1 Pack (Separate the petals)

Beef 100g

Yellow Capsicum 1pc (Chopped)

Minced Garlic 2 Tsp.

Ginger 10g (Sliced) 

Marinade:

Chicken Powder ½ Tsp.

Sugar 1 Tsp.

Corn Starch 1 Tsp.

Oil 1 Tbsp.

Seasoning

Chicken Powder 1 Tsp.

Xiao Xing Wine 1 Tbsp.

Sugar ½ Tsp.

Sesame Oil Some

How to make it

1. Marinate the beef for 20 minutes.

2. Add 1 tsp. Premium Chicken Bouillon Powder into the boiling water. Cook the honey peas for 30 seconds and then add in lily bulbs and cook for another 30 seconds and drain.

3. Heat oil over medium heat, stir fry the beef until medium well and set aside.

4. Sauté minced garlic and ginger until fragrant. Add in all the ingredients and seasonings and stir well over high heat.

Ingredients

2 cucumbers, about 360 gm

1 cup white rice vinegar

1 cup white sugar

1 tsp salt

How to make it

1. Rinse cucumbers. Cut out both ends about 1cm. Use the two ends to rub the cucumber as the picture shown. Wipe clean. Cut the cucumber lengthwise. Spoon out the seeds, then cut into 3.5cmx0.5cm strips.

2. Mix 1 teaspoon of salt with the cucumber for 10 to 15 minutes. Rinse thoroughly for 2 to 3 times. The last time, use cooled boiled water to rinse. Drain well and wipe dry with kitchen papers. Chill in fridge for about 20 minutes.

3. Meanwhile, add vinegar and sugar in a stainless steel saucepan. Cook over medium-low heat, until sugar is completely dissolved. Remove from heat and let cool completely.

4. Pour the vinegar and sugar mixture in a glass container or glass jar. Remove the cucumber from fridge and transfer into the mixture, mix well. Chill in fridge for about 1 to 2 hours, covered. Served cold.

Ingredients

Spareribs 500 g

Garlic 10 cloves

ginger appropriate amount

Green onion

Shaoxing wine 2 tbsp

Soy sauce 2 tbsp

Potato starch 2 tbsp

Sugar 1 tbsp

How to make it

1.  Slightly smash the garlic. Slice the ginger and cut the green onion in section.

2.  Marinate the spareribs with Chinese cooking wine, light soy sauce, corn starch and sugar for 20 minutes.

3.  Cut the parchment paper into the size big enough to wrap the ribs.

4.  Individually place the ribs, garlic, ginger, green onion section on the parchment paper and wrap it up.

5.  In a pot, add enough oil on a medium heat and deep fry until golden brown and the ribs is cooked.

6.  Unwrap the paper and ready to serve.

Related Products:

(Please click the product link below) ↓

Spanish Frecarn Cooked Meaty Pork Ribs in BBQ Sauce - 500g

Ingredients

Frozen oyster 12 pcs

Salt 1 tsp

White pepper 1 tsp

Crispy Powder ingredient

Baking Soda 1/8 tsp

Flour 60 g

Corn starch 20 g

Ice water 100 mL

Oil 1 tbsp

How to make it

1. Bring a pot of water to boil, add oyster and blanch for 1 minute. Drain and pat dry.

2. Marinade oyster with salt & pepper for 10 minutes.

3. Combine deep fried batter ingredients and set aside for 10 minutes.

4. Heat a pot with oil over medium heat. Coat each oyster with a thin layer of corn starch, then dip into the deep fried batter, tap off the excess batter and deep fry until golden brown. Transfer to plate. Serve with hot. Enjoy!  

Ingredients

400 gm Chinese cabbage

5 dried shiitake mushrooms

34 gm glass noodles

1 carrot, sliced

2 sticks dried beancurd

4 fried tofu puffs 

10 cloud ears 

5 wood ears 

3 Tbsp red fermented beancurd, mashed into paste

3 slices ginger

1 cup water (include mushroom soaking water)

Marinade:

1 tsp light soy sauce

1/2 tsp sugar

1/2 tsp cornflour

1/2 tsp water

1/2 tsp vegetable oil

Thickening:

2 tsp light soy sauce

1 tsp dark soy sauce

2 tsp oyster sauce

1 tsp cornflour

2 Tbsp water

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

Prawn 6pcs, peeled

Ham 30g, sliced

Chinese yellow chives, cut into segments

Bean sprouts 30g

Onion 30g, sliced

Green onion segments, 10g

Oyster Sauce 4 tsps

Egg 3pcs, whisked

Corn starch 1tsp

Water 1tbsp

Coriander, for garnish

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

2lbs Blue Mussels, cleaned

1 Japanese Spring Onion, diagonally cut into thin strips

½ Onion, cut into strips

½ tsp Minced Garlic

50ml Apple Cider Vinegar

300ml Water

2-3 Thyme Sticks

50g Whipping Cream

70ml White Wine

A dash of olive oil

A pinch of Black Pepper

A pinch of salt

How to make it

1.  In a largepot over medium heat, add olive oil. Add onions stir fry gently for 1-2min or until softened. Add spring onions and garlic, stir fry for 1-2 min. Pour white wine and cook until the white wine evaporates.

2.  Pour waterand wait until boiled. Add mussels and cover the pot. Cook for 5-7 min or until the mussel shells are opened up. Remove from heat.

3.  When the pot is off from heat, add apple cider vinegar, whippingcream and thyme. Stir well. Sprinkle it with black pepper and salt. Serve.

Ingredients

145 gm (about 1 rice cup) rice

3 L (12 cups) water

salt, to taste

oil, to taste

150 gm beef mince

35 gm rice vermicelli 

deep-fried peanuts, to taste, optional

spring onion, diced to taste

Marinade:

1 egg white

3 tsp water

2 tsp cornflour

2 tsp oil

salt, to taste

pepper, to taste

sesame oil, to taste

How to make it

1.  Rinse rice two to three times. Drain well. Mix with a little bit of oil and salt. Set aside for 20 minutes.

2.  Use a large pot, bring 3 liters of water to boil. Add the rice and stir to prevent from sticking to the bottom. When it boils again, reduce heat to medium and continue to cook until the rice soften and the congee thickens, about 1½ hours. Be sure not to let it spill over along the way of cooking.

3.  Heat up one-third of a pot with oil over medium heat. Put a tiny bit of rice vermicelli to test the temperature of the oil. If the rice vermicelli immediately floats to the surface with bubbles vigorously arise, the oil is ready. Deep fry the rice vermicelli until it turns fluffy, yet not brown. Immediately drain out and place on kitchen towels to absorb excess oil. Let it cool completely.

4.  Mix the beef with the marinade. Mix in the rice vermicelli.

5.  Put the marinated beef in the congee, or place at the bottom of individual serving bowls, then ladle boiling congee over it. Sprinkle some spring onion and fried peanuts if you like. 

Related Products:

(Please click the product link below) ↓

Brazil Beef Mince - 300g
USA SRF Wagyu Beef Mince - 450g

Ingredients

Dried Rice Vermicelli 120 g

Shrimp Meat 150 g

Squid [cut into pieces] 100 g

Bell Peppers [shredded] 50 g

Carrots [shredded] 25 g

Seasoning

Soy Sauce 2 tbsp

Oyster Sauce 2 tsp

Sesame Oil 2 tsp

How to make it

1. Cook the rice vermicelli in boiling water according to packet instruction or until soft. Drain.

2. Stir fry shrimps and squid in 2 tbsp oil until done. Add bell peppers and carrots, toss for 1 minute.

3. Return rice vermicelli and add seasoning mix, stir well and heat through.

Ingredients

Egg white 6

Fresh milk 2 1/2 cups

Ginger juice 1 tbsp

Syrup:

Sugar 4 tbsp

Water 1/2 cup

How to cook: 

1 Boil sugar with water until dissolved.

2 Beat egg white with ginger juice and milk. Stir in sugar syrup.

3 Divide mixture into 4 bowls.

4 Fill wok with water until half full and bring to bowl. Place bowls of egg white mixture on steaming rack, cover and boil for 20 minutes. Let simmer over low heat. Do not open wok cover.

5 Wait for 2 minutes. Serve hot or refrigerate to serve cold.

Ingredients:

Prawns 8 pcs

Shelled shrimp 150 g

Fat pork 20 g

Water chestnut 1 pc

White bread 3 slices

Thai chilli sauce For serving

Seasonings

Salt 1/4 tsp

Chicken power 1/4 tsp

Cornstarch 1/2 tsp

Pepper a little

How To Make:

1 Shell the prawns with the tail on. Make slits at the back and flatten them.

2 Mash the shelled shrimps; chop the fat pork and water chestnut. Mix nd season them.

3 Remove the crust from the white bread. Blend one of it into breadcrumbs. Cut the remaining bread into 8 squares.

4 Spread the shrimp paste onto the bread squares and then top with prawnss on it, and then coat with breadcrumb.

5 Heat oil in wok and fry the prawn toast until golden. Remove and drain excess oil before serving.

Ingredients:

200 gm chicken breast 

2 pieces (150 gm) firm tofu 

1 spring onion, diced 

Marinade:

1 tsp light soy sauce 

⅛ tsp salt 

pepper, to taste 

Sauce:

1 ½ Tbsp light soy sauce 

1 ½ Tbsp mirin 

3 tsp Japanese cooking sake 

3 tsp sugar

How to cook:

1. Cut the chicken into chunks. Blitz it in a food processor into a paste. Add tofu and combine well.

2. Transfer the chicken and tofu into a large mixing bowl. Mix in the marinade and spring onion. Set aside for 15 minutes.

3. Mix all the ingredients of the sauce. Set aside.

4. Heat oil in a frying pan over medium heat. Damp your clean hands, or a large spoon, or an ice-cream scoop to divide the mixture into 6 to 8 round discs. Put them into the frying pan with a bit of heated oil. Cook them until both sides are lightly brown. Pour in the sauce. Cover and cook for 2 minutes, until the sauce is reduced by half. Done. Serve hot.

Ingredients:

Chicken wings 16 pcs

Oil 2 tbsp

Minced garlic 4 pcs

Shallots 5 pcs

Chinese wine 1 tbsp

Light soy sauce 1 tbsp

Dark soy sauce 1 tbsp

Red Sugar 4 tbsp)

Water (4 tbsp)

How To Make:

1. Marinate chicken wings with minced garlic, shallots and ingredients except for Red Sugar and water for half an hour in a large bowl.

2. Heat the oil in a pan, once oil is heated place chicken wings in pan and fry until both sides turn golden brown.

3. Combine Red Sugar with water and pour it over chicken wings. Stir fry for a few more minutes and then it is ready to serve.

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:

Beef Biscuit 2pcs

Seasoning

Soy Sauce 2 tsps

Satay Sauce 2 tbsps

Water 1/2 cup

Sugar 1 tsp

Marinade

Soy Sauce  1 1/2 tsps

Sugar 1 / 8 tsp

Thickening

Corn starch 3/4 tsp

Water 1 tbsp

How To Make:

1. Heat 2 tbsps of oil with frying pan, add the beef biscuit and fry with medium low heat until the colour of biscuit turns brown.

2. Heat Satay Sauce in the pan, then pour in seasoning and thickening and cook until sauces become thickened. Pour the sauce over burgers. 

Ingredients:

Spaghetti 200 g

Salt 2 g

Olive oil 10 g

Grated Cheese 100 g

Butter 10 g

Onion 1 pc

Garlic 1 clove

Ground Beef 180 g

Tomato 1 pcs

Tomato Paste 2 tbsp

Chicken stock 200 ml

Ground white pepper

Fresh cream 50 mL

Corn starch 4 g

How To Make:

1. Cut the garlic, onion and peel the tomatoes and chopped into small pieces

2. Add salt and corn starch to the beef in a bowl

3. Add some salt to the boiling water

4. Put the spaghetti into the boiling water, cook for 6-7 mins, put the spaghetti into a saute pan, pour some olive oil and mix well.  In a saute pan, melt the butter with high-heat, garlic and onion, then add the beef and fry to half-cooked, add the tomatoes in.  Pour some water, add the tomato sauce and fresh cream, mix well

5. Pour the sauce onto the spaghetti, Sprinkle with chopped cheese, put it into the oven [200 degrees C], bake for 10 mins until the cheese melted, then reserve with hot.

Ingredients

Egg whites 4

Diced asparagus 2 tbsp

Flaked tuna (canned) 1/4 cup

Olive oil 2 tsp

Tomato sauce 1/2 cup

Cherry tomatoes 4

How to cook: 

1 Mix tuna, egg whites and asparagus. Stir well.

2 Heat some oil in a wok. Pour in the egg white mixture.

3 Cut the cherry tomatoes into halves. Stir in the tomato sauce. Heat up the mixture. Pour this sauce over the omelette. Serve.

Ingredients

Pig trotter (s) 900 g [cut into big pieces, 1pc]

Peanuts 150 g

Green onion(s) 2 pcs [sectioned]

Garlic 10 cloves [lightly crushed]

Seasoning

Oyster Sauce 4 tbsp

Star Anise 2 pcs

White Peppercorn Powder to taste

Water 750 mL

How to make it

1. Blanch pork trotter in boiling water. Drain and rinse with cold water. Drain again and set aside.

2. Saute green onions and garlic in 2 tbsp oil. Add pork trotter, peanuts and stir-fry until golden yellow.

3. Add seasoning mix and boil. Turn to low heat and braise for about 1 ½ hours until tender.

Ingredients

Pre-soaked sea cucumbers 120 g [cut into pieces],

Pre-soaked fish maw 120 g [cut into pieces],

Chicken slices 50 g,

Soaked Chinese Mushrooms 50 g

Ham slices 50 g

Carrot Slices 25 g

Ginger and Green Onion [for blanching]

Ginger 4 small slices

Sectioned green onion 1 pc

Sauce Mix

Oyster Sauce 1 1/2 tbsp

Soy Sauce 1/4 tsp

Water 150 mL

Corn starch 1 tsp

Sugar 1/4 tsp

How to make it

1. Blanch sea cucumber and fish maw in boiling water with ginger and green onion. Drain.

2. Sauté ginger and green onion in 1 tbsp oil. Add sea cucumber, fish maw, chicken, mushrooms and carrots, stir-fry for 1 minute.

3. Stir in sauce mix and ham, cook until sauce thickened.

Ingredients:

Burger Patties 2 pcs

Onion 1 pc

Medium-Sized Carrots 1

Medium-Sized Potato 1

Oil 1 ml

Water 800 ml

Japanese-Style Curry Brick 1 box

How To Make:

1. Chopped the onion into small diced. Cut potato and carrot into medium side

2. In the pot, sauté the onions for 8-10 minutes. Add carrots and potatoes, add water to the pot. After it boils, reduce heat to low and cook for 10-15 minutes until the vegetable is soft

3. Turn off the heat and add the curry cubes, Stir until the curry pieces is dissolved.

4. Place on a serving plate with the pan-fried beef burger, add the sauce on the burger and serve hot

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:

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

12 (about 250 gm) prawns / shrimps

2 stalks lemongrass, green parts discarded, white parts roughly chopped

3 cloves garlic, finely chopped

1 red chilli, chopped

Marinade:

⅛ tsp salt

¼ tsp caster sugar

1 tsp light soy sauce

3 tsp fish sauce

1 Tbsp shaoxing wine

1 tsp lemon juice

2 tsp sesame oil

pepper, to taste

How to make it

1. Rinse prawns. Wipe dry with kitchen papers. Use a pair of scissors to cut open the shells at their backs. Use a sharp knife to slice the meat lengthwise. Yet make sure the meat still keeps intact. Devein. Set aside.

2. Preheat oven to 200C / 390F.

3. In a large mixing bowl, put in lemongrass, garlic, red chilli and all the marinade ingredients. Mix well. Add prawns and marinate for about 10 minutes.

4. Prepare a baking tray. Put a large foil and baking paper on the tray. Arrange the prawns in one layer. Pour in all the marinade on top. Wrap the prawns with the foil and baking paper into a parcel. Use a sharp knife and poke two to three holes on the parcel. Bake in the preheated oven for about 20 minutes, or until the prawns turn opaque and slightly pink in colour. 

Ingredients

Pork, shredded 200 g

Chicken breast, shredded 100 g

Bamboo shoots, shredded 75 g

Black fungus, soaked, shredded 75 g

Mushroom, soaked, shredded 75 g

Chinese vermicelli, soaked 120 g

Eggs 2 pcs

Water 2 L

Sauce Mix

Oyster Sauce 4 Tbsp

Chicken Powder 2 Tbsp

Soy Sauce 2 Tbsp

Dark Soy Sauce 1 tsp

Sesame Oil 2 Tbsp

Sugar 1 /2

Pepper powder to taste

Water 3 Tbsp

5 Tbsp Cornflour

Seasoning

Red Vinegar to taste

How to make it

1. Soak Black fungus, mushrooms and Chinese vermicelli in water until soften.

2. Shred chicken breast, bamboo shoots, soaked black fungus and mushrooms.

3. Pour over water, cover and bring to the boil over a high heat. Add chicken breast, mushroom, black fungus, bamboo shoots and Chinese vermicelli. Cook for 5 minutes or until done.

4. Add seasonings and keep stirring until soup thicken. Remove from the heat, stir in egg mixture.

5. Add in beaten egg and stir after 5 seconds. Serve with Seasoned Red Vinegar.

Related Products:

(Please click the product link below) ↓

AUS Naked Chook Boneless Skinless Chicken Breast - 600g
Thailand Royal Farm Natural Chicken Breasts - 1kg
Japanese Genki Skin-on Chicken Breast - 500g
Thailand Boneless Skin-on Chicken Breast - 400g

Ingredients:

Whipping cream 1200 ml

Whole milk 150 ml

Vanilla pods 2

Lemon zest 2

Gelatine sheets 5

Icing sugar 120 g

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

Chicken Fillet 150g (Chopped)

Zucchini 180g (Chopped)

Red Capsicum 30g (Chopped)

Yellow Capsicum 30g (Chopped)

Minced Garlic 1 Tsp.

Marinade

Chicken Powder 1 Tsp.

Corn Starch 1 Tsp.

Oil 1 Tbsp.

Seasoning

Chicken Powder 2 Tsp.

Sugar ½ Tsp.

Corn Starch ½ Tsp.

Xiao Xing Wine 1 Tsp.

Water 1 Tsp.

How to make it

1. Marinade the chicken fillet for 15 minutes.

2. Add ½ tsp. Chicken Powder into the boiling water. Cook the zucchini for 30 seconds and drain.

3. Heat the oil over medium heat, stir fry the chicken fillet until 80% done and set aside.

4. Saute the minced garlic until fragrant, add in all the ingredients and seasonings and stir well.

5. Stir fry over high heat until the chicken fillet is cooked.

Related Products:

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AUS Naked Chook Boneless Skinless Chicken Fillet - 600g
Japan Genki Chicken Tenderloin - 300g
Thailand CP Chicken Skinless Tenderloin - 1000g
Spanish Meat Alphabet Corn-Fed Yellow Chicken Tenderloin - 600g

Ingredients :

Eggplant 600 g (Cut into thick strips)

Soy Sauce 2 tbsp

Red Chilli 10 g (Shredded)

Cilantro a little

Boiled Oil 2 tsp

Seasoning :

Minced Garlic 4 tsp

Corn Starch 1/2 tsp

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:

Sliced frozen fat beef 140g

Potato 260g

Onion 80g

Green pepper 50g

Seasoning

Swiss Sauce 2 tbsp

How To Make:

1. Peel the potato and cut into bite size, add 1/2tsp of salt, boil for 5 minutes, then drain well.

2. Slice beef, onion and green pepper into bite size.

3. Heat the pan with 1tbsp of oil, pan fry potato, then stir in onion and green pepper. Add beef and seasoning, stir and serve.

Ingredients:

1 young chicken (about 1.2 kg)

450 g re-hydrated shark’s tail fin

75 g Jinhua ham

2 slices ginger

1 tsp Shaoxing wine

Simmering Ingredients:

3 slices ginger

2 stalks spring onion

1 tbsp Shaoxing wine

How To Make:

1 Cut open chicken and wash. Scald.

2 Bring suitable amount of water and simmering ingredients to the boil. Put in tail fin and cook for 5 minutes. Remove and rinse under the tap. Drain.

3 Wash ham.

4 Place tail fin into chicken cavity. Put chicken into steaming bowl. Add the remaining ingredients. Pour in 4 bowls of boiling water. Cover the lid and put into steaming pot. Double boil for 30 minutes over high heat. Reduce to low heat. Double boil for 3 hours. Season with salt and serve.

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 : 

Oyster Sauce 1 tbsp

Water 2/3 cup 

Seasoning: 

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:

Chicken wings 10 cps

Marinade

Premium Oyster Sauce 2 tbsp

Honey 1 tsp

Water 2 tbsp

How To Make:

1. Marinating the chicken wings with the marinade for 10 minutes.

2. Pan-fry the chicken wings in 1/2 Tbsp oil over low heat until golden yellow.

3. Pour in the remaining marinade and water. Bring to boil and then cook until sauce reduced.

Ingredients:

Minced Beef 100g

Water Chestnut 30g

Ginger 3g

Dried Tangerine Peel 3g

Rice 150g

Egg 1pc

Seasoning

Sweet Soy Sauce to taste

Marinade

Soy Sauce 3tsp

Sugar1/2tsp

Sesame Oil 1/2tsp

Water 2tsp

Corn Starch 1/2tsp

How To Make:

1. Wash the rice and rinse for later us.

2. Cut the water chestnut into small cubes, chop the ginger and dried tangerine peel, stir with minced beef and marinade.

3. Put the rice in the clay pot, add 130ml of water and boil on high heat, then turn to low heat and cook for 1-2 minutes.

4. Spread the marinated minced beef on the rice, add a lid and cook for 15 minutes with the finest heat. Adjust the angle of the clay pot every few minutes to ensure the pot was heated evenly.

5. Add the egg on top, cover the lid and set for 2 minutes. Add the Sweet Soy Sauce to serve as you love.

Related Products:

(Please click the product link below) ↓

Brazil Beef Mince - 300g
USA SRF Wagyu Beef Mince - 450g

Ingredients:

Smoked turkey 2 slices (diced)

Readymade puff pastry 2 sheets

Onion 100g (diced)

Bacon 50g (diced)

Potatoes 100g (cooked and diced)

Red bell pepper 30g (diced)

Green bell pepper 30g (diced)

Egg 1 (beaten)

Seasoning:

Oyster Sauce ½ Tbsp.

Char Siu Sauce 1½ Tbsp.

Corn starch 1 tsp.

Water 1 Tbsp.

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:

Pork belly  2 pcs

Chinese rose wine 1 tbsp

Dark Soy Sauce 1 ½ tbsp

Light soy sauce 1 tbps

Red Sugar 2 ½ tbsp

Water 175 ml

Marinade:

Rose White Wine 1 tbsp

Dark Soy Sauce 1 tbps

Light Soy Sauce 1 tbsp

How To Make:

1. Wash and cut pork belly into 1 inch slices. Marinate with dark soy sauce, Chinese rose wine and light soy sauce for 45 minutes.

2. Stir fry pork belly with oil in a heated wok until it turns golden brown. Turn down the heat then add in other ingredients. Let it simmer and cook for at least 30 minutes or until the meat turns tender.

Ingredients:

2 slices white Bread  

1 egg

1/2 tsp cinnamon

1 tbsp butter

1 tbsp jam

How To Make:

1. Beat together egg and cinnamon.

2. Spread the jam in each side of bread, dunk each slice of bread in egg mixture, soaking both sides. 

3. Place in pan, and cook on both sides until golden. Serve hot.

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:

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:

Spaghetti 500 g (1 pack)

Asparagus Seedlings 16 pcs (Sectioned)

Shrimps 20 pcs (De-shelled)

White Part of 1 Scallion (Shredded)

Shallots 5 pcs (Shredded)

Garlic Cloves 6 pcs (Sliced)

Olive Oil 4 Tbsp.

Spaghetti Cooking Water 100 mL

Salt 1Tsp

How To Make:

1. Cook the spaghetti in 2L water with 1½ tsp. salt. Reserve 100mL spaghetti cooking water.

2. Heat the olive oil with low heat. Sauté scallion, shallots and garlics until fragrant and set aside.

3. Cook the asparaguses and shrimps with medium heat for 1 minute. Add salt, spaghetti and spaghetti cooking water and mix well. Cook for 1 minute and turn off the heat.

4. Add in ingredients in step 2, stir-fry and serve.

Ingredients

1.3 kg whole chicken 

Seasoning: 

2 tbsp Ginger powder

2 tsp Chinese Five Spice Powder

1 tbsp chicken powder 

1 tbsp sea salt

2 tsp garlic powder 

1 tsp turmeric  

How to make it

1.  Oven preheated at 240°C/465°F

2.  Cut the chicken back in half.  Rinse clean and dry it.  Flatten the chicken breast by hand

3.  Coat the inside and outside of the chicken with seasonings.  Wrap it with parchment paper, and use a stapler to completely seal the paper

4.  Put the chicken on a double baking tray, and cover the chicken with an extra baking tray, or 2-3 large foils

5.  Put in the preheated oven at 240°C/465°F, bake for 50 minutes

6.  Cut open the parchment paper.  Rest it for 10 minutes.  Cut into pieces and enjoy

Ingredients

• Prawns 340 g [medium size]

• Chilli 2 pcs [red, seeded and sliced]

• Bell pepper (s) 1/2 pc [green, cut into diamond shape]

• Fresh or canned lychee 3/4 Cupdrained

• Oil 3 tbsp

Marinade

• Corn starch 1 tsp

• Salt 1/4 tsp

Sauce Mix

• Chilli Garlic Sauce 3 tbsp

• Sweet & Sour Sauce 3 tbsp

• Soy Sauce 1 tsp

• Stock 3 tbsp

• Rice wine 1 tsp

How To Make:

1. Shell, devein, and butterfly shrimp. Combine shrimp and marinade ingredients; stir to coat. Let stand 10 minutes. Combine seasoning ingredients; set aside.

2. Place a wok over high heat until hot. Add 2 tbsp oil, swirling to coat sides. Add prawns and stir-fry for 1 to 2 minutes. Remove prawns to a bowl and set aside.

3. Add remaining 1 tbsp oil to wok, swirling to coat sides, over high heat. Add chillies and bell pepper; stir-fry until fragrant, about 10 seconds. Add shrimp, lychees, and seasonings; cook 

Related Products:

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Tiger Prawn Meat - 250g
Vietnamese Black Tiger Prawn Meat - 400g
Vietnamese Jumbo Tiger Prawn Meat - 400g

Ingredients:

3 potatoes, peeled and cut into large chunks

18 gm butter

2 to 3 Tbsp milk

salt, to taste

freshly ground pepper, to taste

How to cook:

1. Place the potato chunks in a large saucepan of boiling salted water. Cover and cook for about 15 to 20 minutes, depending on the size of your potato chunks, or until a sharp knife can prick into it with ease.

2. Drain the potato chunks well. Put them back into saucepan. While they are hot, stir in butter. Add milk. Generously season with salt and pepper. Mix well until fluffy. Serve hot, topped with extra butter if you like more fragrance

Ingredients:

50 g beancurd

120 g minced pork

40 g corn kernels

1/2 egg

Seasonings

1/4 tsp sugar

1/4 tsp chicken powder

1 tsp light soy sauce

1 tsp caltrop starch

1/2 tsp oil

ground white pepper

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.

Ingredients

• Beef Ribs 1 lb

• Onion 1 pc

• Shallot 2 pcs

• Garlic 2 cloves

• Red Bell Pepper 1/2 pc

• Green Bell Pepper 1/2 pc

• Ground Black Peppercorns some

Marinade

• Soy Sauce 1.5 tbs

• Shao Xin Wine 2 tsp

• Oyster Sauce 2 tsp

• Sugar 2 tsp

Sauce Mix

• Soy Ssauce 2 tsp

• Sugar 1 tsp

• Oyster Sauce 1 tsp

• Starch 1/2 tsp

• Water 4 tbs

How To Make

1.  Wash the beef ribs and pad dry, cut to pieces, marinate for 20 mins.

2.  Mince shallot and garlic and dice onion, red and green bell peppers for later use.

3.  Heat the pan with oil, pan fry the beef ribs until medium well, then remove the ribs.

4.  Fry minced shallot and garlic in the same pan, add diced onion and bell pepper, sauté until soft. Fry after adding ribs and add the sauce and cook mix well to serve.

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USA Angus Beef Bone-in Short Rib Slices - 454g
UK Grass Fed Bone-in Short Rib

Ingredients:

300 gm beef fillet

1 clove garlic, sliced

1 tsp light soy sauce

1 tsp Worcestershire sauce

1 spring onion, diced

1 red chilli, roughly chopped, optional

4 iceberg lettuce leave, Shredded

Marinade:

¼ tsp salt

⅛ tsp five-spice powder

½ tsp sugar

How to cook:

1. Cut beef fillet into 3-cm / 1-inch chunks. Set aside.

2. Heat oil in a fry pan over medium-high heat. Saute garlic. Don’t burn it. Drain and discard.

3. In the meantime, mix beef fillet with marinade well. Increase heat to high. The fry pan should be hot enough. Quickly place beef fillet in the pan in one single layer, not overlapping each other. Pan fry one side for 3 minutes. Flip over the other side and cook for a further 1 minute. Sprinkle soy sauce and Worcestershire sauce. Stir to combine quickly. Sprinkle diced spring onion. Transfer the beef onto shredded iceberg lettuce. Garnish with red chilli. Serve immediately.

Related Products:

(Please click the product link below) ↓
Hong Kong Wagyu Cubes - 380g
Brazil Beef Knuckle Cubes

Ingredients:

400 gm pork ribs

1/2 carrot, cut into thick slices

2 stalks of spring onion, sectioned

4 slices of ginger

3 garlic cloves, smashed

1/2 cup Coco-cola

1/2 cup water

Seasoning:

2 Tbsp light soy sauce

2 Tbsp dark soy sauce

1 Tbsp rice wine

Pepper, to taste

How to cook:

1. Cut pork ribs into chunks. Blanch in boiling water for 2 minutes to get rib of any blood and fat. Drain well.

2. Heat 2 tablespoons of oil in wok, sauté ginger and spring onion until aromatic.

3. Add pork ribs, sauté and continue to cook until lightly brown. Pour in the seasonings, mix well.

4. Transfer all ingredients to a clay pot or a medium pot. Add coca-cola and water. Cover and bring it to a boil. Lower the heat and simmer for 45 minutes.

Ingredients:

1 lamb rack (4 bones)

Salt & pepper to taste

1 tsp Dijon mustard

Pistachio Crust:

30 g pistachio nuts, lightly toasted

1 slice of white bread

1 tbsp chopped flat leaf parsley

A pinch of salt & black pepper

1 tbsp olive oil

Morel Cream Sauce:

20 g dried morel mushroom

1 tbsp finely chopped shallots

1 tsp minced garlic

2 tbsp sherry wine

100 ml morel mushroom soaking water

100 ml whipping cream

How to cook:

1 Lamb rack: season the lamb with salt & black pepper. Pan-fry & sear the crust of the lamb rack

2 Transfer to the oven & roast at 130C to desired doneness (20 min rare, 30 min med-rare, 40 min medium, 50 min med-well)

3 Pistachio Crust: toast the pistachio at 150C oven for 10 min. Remove, leave to cool completely & grind

4 Process the white bread with the pistachio & parsley until fine sand forms. Season with salt & pepper & mix with 1 tbsp olive oil

5 Remove the lamb rack from the oven & lather the top with Dijon mustard. Press the pistachio crust on top

6 Return the lamb rack to 250C oven & roast until the crust is golden brown, about 6 min

7 Remove the lamb rack from oven, leave to rest for 5 min & carve

8 Morel Cream Sauce: soak the more mushrooms in water for 30 min until soft. Remove from the soaking water & clean well. Coarsely chop

9 Heat 2 tbsp oil in a saucepan & fry the shallots & garlic until fragrant. Add the mushrooms & fry until dry

10 Glaze the pan with sherry wine

11 Put in the soaking water & cook over low heat for 10 min

12 Put in the cream & cook for a further 15 min or until the sauce is thick

13   Serve with heat

Ingredients :

Fish Fillet 400g

Marinade :

Teriyaki sauce 2tbsp

Sugar 1tbsp

Soy Sauce 1tbsp

Water 2tbsp

How to make it

1. Marinate fish fillet with Teriyaki sauce for half an hour.

2. Pan-fry fish fillet over low heat until golden yellow.