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

• Sirloin steaks 2 pcs

• Butter 27g

• Onion (chopped) 55 g

• Button mushrooms (sliced) 55 g

• All-purpose flour 2 tsp.

• Cooking oil 1 Tbsp.

Marinade

• Oyster Sauce 2 Tbsp.

• Ground Black Peppercorns as desired

Seasoning

• Oyster Sauce 1 Tbsp.

• Sugar 2 tsp.

• Red wine 10 Tbsp.

How To Make

1. Marinate steaks.

2. Heat cooking oil, then pan-fry steaks for 2–3 minutes on each side. Add butter and mix well. Arrange steaks on plate and cover to keep warm.

3. In same skillet with remaining oil, saute onion and mushrooms. Add flour and stir well. Slowly pour in Seasoning Mix and cook until sauce thickens.

4. Pour thickened red-wine sauce over steaks and serve with hot.

Ingredients

Udon 1 pack

Pork slices 6 pieces

onion 1/3 piece

carrot 1/3 piece

Ginger gravy:

Oyster Sauce 1 tsps

water 3 tbsps

Minced Ginger 1 tbsp

Minced Garlic 1 tsps

How to make it

1. Using a small pot to boil the water and add in oyster sauce, minced ginger and minced garlic to make the Ginger gravy.

2. Cut carrots and onions into strips.

3. Place udon in boiling water and softens till 80% cooked, sieve and place aside.

4. Using a non-stick pan to sauté the onions and carrots until soft, add in the pork slices and stir fry until fully cooked.

5. Using low heat, add the ginger gravy into the udon and mix well. Cook for another 2 minutes and ready to serve.

Ingredients:

3 pieces  firm tofu

corn flour for coating

1 clove garlic

1 spring onion, diced

Sauce:

1½ Tbsp light soy sauce

1 Tbsp mirin

2 tsp raw sugar

Thickening:

1 tsp corn flour

1 Tbsp water

How To Make:

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

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

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

Ingredients:

 80gm prawns / shrimps, peeled and deveined

10 gm bacon, finely chopped

2 egg whites

70 ml milk

pepper, to taste

Marinade:

1 tsp corn flour

1 tsp salt

How to cook:

1. Mix the prawns with the marinade, for about 20 minutes. Rinse with water and pat dry with kitchen papers. Season with salt and pepper. Set aside.

2. Heat a little of oil in a frying fan. Saute the bacon. Transfer onto paper towels to absorb the excess oil. Heat a little more of oil to pan fry the prawns until cooked through. Set aside.

3. Whisk the egg whites. Stir in the milk. Drain through a fine sieve to remove the foam. Add in the prawns.

4. Heat oil over medium high heat. Then reduce the stove heat to very low or you might like to turn it off. Wait half a minute. Then pour in the egg white mixture. Lightly push the mixture forward with a wok shovel or spatula. You’ll see the egg whites slowly cooked and come together. Sprinkle the bacon on top. Serve immediately.

Ingredients

Chicken wings  8 pieces

Sesame to serve

Coriander to serve

Marinade

Oyster Sauce 1 tbsp

Seasoning

Soy Sauce 1tbsp

Shaoxing Huadiao Wine 1tbsp

Aromatic Vinegar 4tbsp

Rock sugar 30g

How to make it

1. Marinate the chicken wings for 10 minutes. Mix the seasoning well.

2. In a pan over medium heat, fry the chicken wings till golden on both sides. Add seasoning and boil. Cook chicken wings until fully cooked.

3. Sprinkle with sesame and garnish with coriander.

Ingredients :

Eggs 4 pcs

Clams 200 g

Green onion a little (diced)

Soy Sauce 1½ tbsp

Seasoning :

Salt a little

Sugar a little

Water 350 mL

How To Make:

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

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

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

Ingredients

• Lamb chop(s) 450 g [4 pcs]

• Parsley [chopped for topping]

Sauce Mix

• Oyster Sauce 3 tbsp

• White Vinegar 2 tsp

• Mustard powder 2 tsp

• Water 4 tbsp

• Sugar 1 1/2 tsp

• Corn starch 1/2 ts

How To Make:

1. Pan-fry lamb chops in 2 tbsp oil until golden yellow. Add sauce mix and cook until desired doneness. Top with chopped parsley.

Ingredients:

200 gm cake flour

1 tsp baking powder

½ tsp salt

200 gm unsalted butter, room temperature

170 gm caster sugar

3 eggs

½ tsp vanilla extract

50 ml milk

How to cook:

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

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

sieve to remove the foam.

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

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

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

6. Add milk and quickly combine into a smooth batter. Make sure not to over-mix because you don’t want your cake turns tough. Scrape the batter into the lined pan. Level the surface with a spatula. Immediately transfer into the preheated oven and bake for about 20 minutes. When the sides start to set, remove the cake from the oven. Use a sharp knife to draw a line in the middle. Put it back into the oven. Reduce the oven temperature to 170C / 335F. Bake for another 20 to 25 minutes, until the cake turns golden brown. Insert a needle in the center. If it comes out clean, it’s done. Remove the cake from the oven and let it cool on a wire rack for about 5 minutes. Remove the cake from the pan and let it cool completely on the wire rack.

Ingredients:

12pc Puff Pastry, thawed

120g minced beef

60g onion, minced

some beaten egg, for brushing

Seasonings

1/2 teaspoon salt

1 teaspoon curry powder

1 teaspoon sugar

a little pepper

1 tablespoon plain flour

2 tablespoons water

How to cook:

1 Heat 1 tablespoon oil, add and fry onion , beef, salt , curry powder, cumin , flour and pepper gradually. Fry well then add water, and fry 1 more minutes. Let cool aside.

2 Roll out the puff pastry until double in size. Cut out circles or other shapes.

3 Place a teaspoon of curry filling onto the centre of the pastry circle. Brush the edge of pastry with a little beaten egg. Fold the edge together and seal.

4 Arrange the curry puff onto the baking tray, brush a little beaten egg on top.

5 Bake in 200ºC oven for 25-30 minutes until golden, ready to serve.

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.

5. Add carrots, simmer for another 20 minutes until sauce thickens. If the sauce is left too much and not thick enough, then swift to higher heat. As the sauce gets lesser and thickens, it’s much more tasteful. 

Ingredients:

8 chicken wings, about 375 gm

2 large potatoes, about 280 gm

1 carrot, roughly chopped

2 tsp minced shallot

2 to 3 slices ginger

¾ cup water

spring onion, sectioned, for garnish

Marinade:

2 tsp light soy sauce

¼ tsp dark soy sauce

½ tsp sugar

1 tsp shaoxing wine

¼ tsp salt

pepper to taste

Sauce:

½ tsp light soy sauce

1 tsp oyster sauce

1 tsp cornflour / corn starch

2 Tbsp water

sesame oil, to taste

How To Make:

1. Blanch the chicken wings in boiling water to remove blood or any impurities for about 2 to 3 minutes. Drain well. Mix with marinade. Set aside for 15 minutes.

2. Peel and chop the potatoes into large chunks. Soak in water for 5 minutes. Drain well. Set aside.

3. Heat oil in a wok or a frying pan over medium high heat. Add chicken wings and reserve the marinade. Cook until both sides are lightly brown. Set aside and cover to keep warm.

4. In the same wok, add oil to sauté shallot and ginger until aromatic. Add potatoes and stir fry for 3 minutes. Add carrot. Stir to combine. Pour in water. Cover and cook until the potatoes turn soft. Toss in the chicken wings. Add the reserved marinade. Cover and cook further 10 minutes. Add the sauce and cook to your preferred consistency. Stir in the spring onion. Serve hot.

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Ingredients:

250 gm plain flour 

1 tsp sugar

¼ tsp sea salt

¼ tsp instant dried yeast

150 ml lukewarm water

100 gm diced scallion

1½ Tbsp oil

How to make it

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

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

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

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

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

If you want to enjoy the green onion pancake in a easy way, you can order from our website. 

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Frozen Taiwan Handmade Scallion Pancakes - 680g

Ingredients:

80 gm sago (sago pearls)

1 L boiling water

75 gm rock sugar

150 ml water

520 gm (2 large mangoes) mango flesh

1 red grapefruit

400 ml coconut milk

300 ml milk

How to make it

1. Put sago into a pot of 1 litre of boiling water. Bring it boil again. Remove from the heat and keep the lid on. Let the sago cook in the residual heat for about 10 to 15 minutes, until translucent. Drain through a sieve. Rinse with running cold water. Drain well. Set aside.

2. To make syrup: In a small saucepan, put rock sugar with water together. Bring it to a boil over medium heat and cook until the sugar is completely dissolved. Let it cool completely.

3. Peel the grapefruit and separate the flesh. Cut the mango flesh into cubes.

4. Use a large mixing bowl. Put in the mango and grapefruit. Pour in the coconut milk as well as milk. Mix in the sago and syrup. Refrigerate for 2 hours!

Ingredients:

8 large prawns

2½ Tbsp Shaoxing wine

1 Tbsp goji, about 15 gm

1 clove garlic, sliced

½ Tbsp julienned ginger

¼ tsp salt

½ tsp sugar

1 tsp oil

How to make it

1. Preheat oven to 180C / 350F.

2. Devein the prawns. Trim the head and legs if you like. Rinse and wipe dry. Set aside.

3. Rinse goji and wipe dry. Soak in the wine for 10 minutes.

4. Put the prawns into a large mixing bowl. Mix in the goji with wine and other ingredients. Combine well. Use foil to wrap all the ingredients well. Bake in the preheated oven for about 8 to 10 minutes. Serve immediately.

Ingredients:

100 gm butter, softened at room temperature

90 gm brown sugar

200 gm ripe bananas, mashed

2 eggs, whisked

50 ml milk

120 gm cake flour

½ tsp baking soda

¼ tsp salt

55 gm walnuts, roughly chopped

How to make it

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

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

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

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

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

Ingredients:

100 gm rice grains

1 tsp oil

½ tsp salt

8 cups water

250 gm pumpkin, peeled and julienned

30 gm dried lily bulbs

How To Make:

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

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

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

Ingredients:

130 gm unsalted butter

70 gm pure icing sugar

2 egg yolks, 40 gm

¼ tsp salt

½ tsp vanilla extract

180 gm cake flour

20 gm rice flour

Filling:

1 Tbsp jam

½ Tsp warm water

How to make it

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

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

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

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

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

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

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

Ingredients:

150 gm pork mince

1 piece firm tofu

1 egg

iceberg lettuce, shredded

carrots, shredded

Marinade:

1 tsp light soy sauce

2 tsp corn flour

salt, to taste

white pepper, to taste

Sauce:

3 Tbsp water

1 tsp light soy sauce

2 tsp sugar

1 tsp fish sauce

How To Make:

1. Wipe dry the tofu with kitchen papers. In a large mixing bowl, stir to combine the pork mince, tofu, egg and marinade very well. Chill in fridge for about 30 minutes.

2. Remove the tofu and pork from fridge. Divide into 4 equal portions. Roll each portion into a ball shape and flatten into a disc with your palms.

3. Heat oil in a non-stick pan. Pan-fry the tofu and pork patties until both sides are lightly brown. Cover and continue to cook about 4 minutes. Remove the lid and pour in the sauce. Bring it to boil. Done. Serve the fried patties hot on a plate with a bed of shredded lettuce and carrots. Pour sauce on top, or serve on the side for dipping. 

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Danish Pork Collar Mince - 300g

AUS Natural Pork Mince - 225g
Danish Pork Loin Mince - 300g

USA Pork Mince (90% Lean) - 227g

Spanish Pork Mince - 600g

Ingredients:

2 package Yakisoba noodles

200 gm chicken breast roughly chopped

½ onion, julienned

1 carrot, julienned

½ broccoli head, florets trimmed

4 to 5 cabbage leaves, roughly chopped

1 tsp minced ginger

1 clove garlic, minced

3 to 4 fresh shiitake, sliced

1 to 2 spring onion, sectioned

white pepper, to taste

pickled red ginger, for garnish

dried seaweed, for garnish

Sauce:

3 tsp sugar

3 tsp light soy sauce

4 tsp ketchup

2 tsp oyster sauce

3½ Tbsp Worcestershire sauce

3 tsp water

How To Make:

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

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

3. Mix all the sauce ingredients. Set aside.

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

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

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

Ingredients:

Satay paste 2 tbsp

Japanese Udon 100g

Chicken 80g (Cut into small pieces)

Green pepper 20g (Sliced)

Green onion 10g

Chili 1 pc

Water 10ml

Marinade : 

Oyster Sauce  1tbsp

How To Make:

1. Marinate the chicken with oyster sauce for 10 minutes. De-seed the chili and slice it.

2. Boil and cook the udon. Drain well.

3. Pan fry the chicken until golden. Add satay paste with water and udon. Fry and mix well. 

4. Cook until soup is thickened. Add in green pepper and green onion. Mix well and top with chili slices. 

Ingredients

Pork knuckle 800 g

Dried oyster 10 pcs

Peeled Water chestnut 8 pcs

Peanut 40 g

Ginger slice 6 pcs

Tied green onion 1 stalk

Star anise 1 pc

Bay leaves 3 pcs

Cassia cinnamon 2 pcs

Shaoxing Huadiao Wine 1 tbsp

Sauce Mix

Oyster Sauce 3 tbsp

Dark Soy Sauce 2 tsp

Rock sugar 10 g

Water 1,000 ml

How to cook

1. Soak peanut in water for 1 hour. 

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

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

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

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

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

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

Ingredients

Dried Scallop 2 Cans

Celery 150g (Sectioned)

Red and Yellow Capsicum ½pc each (Chopped)

Minced Garlic 1½ Tbsp.

Ginger 30g (Sliced)

Corn Starch Water 2 Tsp.

Seasoning

Abalone Sauce 1 Tbsp.

XO Sauce 1 Tbsp.

Chicken Bouillon Powder ½ Tsp.

Shaoxing Huadiao Wine 1 Tbsp.

How to cook

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

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

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

Ingredients

1 pc Lobster (around 2 catty)

2 Shallot (sliced)

2 cloves Garlic (sliced)

Flour appropriate amount

Seasoning

Oyster Sauce 2 Tbsp

Peppercorn Powder appropriate amount

Salt appropriate amount

How to cook

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

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

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

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

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Ingredients

200 g salmon sashimi

1 Tbsp oyster sauce

2 tbsps diced spring onion

1 tsp sesame

1 tsp sesame oil

1/2 tsp spicy soybean sauce

How to make it

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

Ingredients

600 g frozen chicken wings

3 preserved plums

1 tbsp soybean paste

Thickening:

1 tsp dark soy sauce

1/2 tbsp Shaoxing wine

1 tsp brown sugar pepper

1 tsp cornflour

1 tbsp water

How to make it

1. Defrost chicken wing, rinse and wipe dry.

2. Remove the core from preserved plums and finely chop.

3. Mix together preserved plums, soybean paste and marinade. Put in the chicken wings and marinate for 2 hours.

4. Arrange chicken wings on a plate. Steam over high heat for 15 minutes. Serve.

Ingredients: 

1 corn

30g Marmoreal mushrooms

50g carrots

60g flour

3 eggs

Marinade: 

1 tablespoon fish sauce

1 teaspoon sesame oil

How to cook

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

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

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

Ingredients: 

1 pc fish maw

2 fresh corn on cob

2 whisked eggs

4 bowls water

Thickening：

2 tbsp water chestnut powder

4 tbsp water

Seasoning：

3/4 tbsp salt

pepper

How to cook

1. Soak fish maw overnight. Rinse off any dirts or sands, squeeze dry and cut into small pieces.

2. Scrape off the corns, mix with 2 bowls of water and blend in a blender. Sift well.

3. Combine the corn mixture from step 2 and 2 bowls of water in a pot and bring to boil. Add fish maw and boil for 5 minutes. Add seasoning and thickening glaze. Turn off heat and stir in whisked eggs. Serve.

Ingredients: 

10 cooked chicken feet 

4 slices ginger

2 sprigs spring onions (sliced)

2 tsps sesame oil

Seasoning：

2 tbsps abalone sauce (in bottle)

1 tsp dark soy sauce

1 tsp sugar

3/4 cup water

How to cook

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

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

Ingredients

150 g beef

1/2 onion

225 g Napa cabbage

75 g carrot

4 slices ginger         

Seasoning：

2 tsps Korean chili sauce

How to make it

1. Rinse and thinly slice the beef. Set aside.

2. Rinse and shred the cabbage. Peel, rinse and shred onion and carrot.

3. Heat up a wok. Add 1 tbsp of oil. Stir-fry the ginger and onion until aromatic. Put in the cabbage, carrot, 3 tbsps of water and 1/2 tsp of salt. Stir-fry the cabbage until soft. Add the beef and seasoning. Stir-fry for a while until the beef is just done.

Ingredients

1. 820 gm beef brisket

2. 4 to 5 slices ginger

3. 4 to 5 cloves garlic, crushed

4. 1 Tbsp white rice wine

5. 3 cups salt-reduced chicken stock

6. 1 cup water

7. 1 star anise

8. 3 pieces bay leaves

9. 20 white peppercorns

10. 10 gm rock sugar, about thumb-sized

11. 500 gm radish, peeled and roughly chopped

12. salt, to taste

1. How to make it

Blanch the beef brisket in boiling water to remove the blood. Drain well. Cut into chunks. Trim away the fat if needed. Set aside.

2. Heat oil in a wok or large pot over high heat. Saute ginger and garlic until aromatic. Add the beef brisket. Sprinkle wine and stir to combine. Pour in stock and water. Add star anise, bay leaves, white peppercorns and rock sugar.

3. Cover and bring it to boil. Cook for about 30 minutes. Turn off the heat. Don’t remove the lid. Let the beef cook with the residue heat inside the pot for about 15 minutes. Repeat this step until the beef starts to turn soft.

4. Use another wok or frying pan. Heat oil and sauté the radish. Transfer and cook with the beef until the radish is softened and beef brisket is tender over medium-low heat. Replenish some boiling water if necessary. Season with salt. Serve hot.

Ingredients

330 gm pumpkin, peeled and deseeded

320 gm pork ribs

2 tsp black bean garlic sauce 

hot water, to adjust

Marinade:

2 tsp light soy sauce

½ tsp sugar

1 tsp corn flour / corn starch

½ tsp Shaoxing wine

sesame oil, to taste

pepper, to taste

Thickening:

1 tsp light soy sauce

½ tsp sugar

1 tsp corn flour

2 Tbsp water

a dash sesame oil

How to make it

1. Rinse pork ribs and drain well. Cut into chunks, about 1 1/2 inch in length. Mix with seasoning for 30 minutes. Cut pumpkin into 2-inch chunks.

2. Heat oil in a wok or deep frypan. Sauté black bean garlic sauce over medium heat until aromatic. Add pork ribs and cook until lightly brown. Add hot water, just cover the pork ribs and bring it to a boil. Simmer on low heat until tender.

3.    Test it with a chopstick. You can insert a chopstick into the meat easily, then it’s soft enough. Add pumpkin to cook until softened. Replenish hot water if necessary. The amount of water you add depends on how high the power of your stove. And the cooking time would also depend on how soft the pumpkin you like. Yet, don’t overcook the pumpkin.

4.    When all ingredients are cooked and softened, about one third of water left with pork and pumpkin, pour in thickening and cook the consistency to your preference. Dish up and serve hot.

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Frozen USA Pork Spare Rib - 400g

Ingredients

200 gm prawn/shrimp meat

1 to 2 packets silky tofu

Marinade:

1/8 tsp salt

1 tsp cornflour

2 tsp egg white

white pepper, to taste

Seasonings:

light soy sauce, to drizzle

2 tbsp hot cooking oil

How to make it

1. Peel and devein the prawns. Rinse thoroughly and wipe dry with kitchen paper (as picture shown). In a food processor, put the prawn and marinade to process into a thick paste. If you want springy texture, transfer it into a mixing bowl, stirring with chop sticks towards one direction, either clockwise or anti-clockwise, until you feel it's really hard to stir further. Wet your hand with a bit of water, then pick up the prawn paste and throw against the bottom of mixing bowl many many times until the paste attains that springy texture.

2. Following the instructions of the package, remove the silky tofu from the packing. Cut the tofu into about 1.5 to 2cm thick pieces. Carefully place the tofu on a plate. Absorb excess water with kitchen paper. Lightly sprinkle cornflour on the surface of the tofu. Spoon prawn paste and arrange on the tofu.

3. Steam in a wok/steamer over high heat for about 6 to 8 minutes, or until the prawn paste is cooked through, changed into red in colour. Discard any excess water in the plate. Drizzle with seasonings. 

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Frozen Vietnamese Tiger Prawn (6pc) - 500g

Ingredients

150 gm Chinese roast pork

2 pieces tofu

6 cloves, garlic peeled

2 slices ginger, shredded

2 shallots, crushed

2 tsp ground bean sauce 

½ carrot, slices

2 tsp shaoxing wine

150 ml water

spring onion, for garnish

Seasonings:

1 tsp oyster sauce

1 tsp sugar

sesame oil, to taste

Thickening:

1 tsp corn flour

2 Tbsp water

How to make it

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

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

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

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

Ingredients

1.3kg chicken

1/2 cup light soy sauce

1/4 cup + 2 tbsp dark soy sauce

6 to 8 slices old ginger

2 stalks spring onion

2 cloves garlic, sliced

30g rock sugar

2 tbsp Shaoxing wine

a small piece dried tangerine peel

3/4 cup water

How to make it

1. Soak tangerine peel to soften and rinse well. Set aside.

2. Rinse chicken and pat dry with paper towels. Place half of the spring onion and ginger into the chicken cavity. Rub wine all over the chicken. Tie chicken legs together with a string.

3. In a large casserole, heat up some cooking oil and sauté ginger, garlic and spring onion. Pour light soy sauce, dark soy sauce and water into the casserole. Add tangerine peel. Bring to a boil. Add rock sugar and slower the heat to low. Carefully place chicken into the casserole. Beware that the heat should be as low as enough to keep little bubbles springing up. Don’t use high heat because the chicken would be over-cooked easily and the meat won’t be smooth and tender otherwise.

4. First, place chicken’s breast down for 10 minutes, covered. Turn chicken’s back down for another 8 minutes, covered. Turn chicken to left, leg to the bottom, for 13 minutes, covered. Then turn chicken to right, leg to the bottom, for another 13 minutes, covered. Remove the lid, turn chicken’s breast down to the bottom again. Cook over high heat until the sauce boils vigorously again. Cover and turn off the heat. We’re going to use the heat inside the casserole and continue to cook the chicken for another 20 to 25 minutes. Test the chicken if it’s cooked through or not. Insert a needle or chopstick into the thickest part, like chicken thigh, if clear liquid runs out without any blood, it’s done. If it's not cooked, then heat the sauce for a few minutes more. Transfer chicken to a platter and wait until the juice absorbs, about 5 minutes. Discard the ginger and spring onion inside the cavity. Cut into bite-sized chunks. Ladle hot soy sauce over the chicken. Serve hot.

Ingredients

1 catty fresh clams

100 ml white wine

1 clove garlic

50 grams pancetta, diced

1/2 green bell-pepper, diced

1/2 red bell-pepper, diced

1/2 onion, diced

1 potato, diced

2 celery ribs, diced

60 grams flour

1/2 cube fish bouillon

1/2 teaspoon dried thyme

500 ml milk

300 ml water

100 ml whipping cream

How to make it

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

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

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

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

Ingredients

250 gm broccoli

1/2 carrot, cut into pieces

220 gm white fish meat, cut into chunks

1 tsp garlic, crushed

1 tsp Shaoxing wine

3 Tbsp chicken stock

salt, to taste

Marinade

1/2 tsp freshly grated ginger sauce

1 tsp Shaoxing wine

1 tsp cornflour / corn starch

salt, to taste

pepper, to taste

Thickening:

1/2 tsp light soy sauce

1 tsp oyster sauce

1 tsp cornflour

1/2 tsp sugar

2 Tbsp water 

a dash sesame oil

 How to make it

1. Rinse broccoli and drain well. Peel off the hard skin from stem. Cut into smaller pieces. Add 1/2 teaspoon of salt in boiling water. Blanch broccoli in boiling water for 3 minutes. Remove broccoli from boiling water with a slotted spoon and immediately wash in cold water to stop cooking and keep its fresh green colour. Drain well.

2. Mix the fish with marinade well and leave for 20 minutes.

3. Heat oil in a pan fry pan or wok. Place the fish on one single layer. Cook over medium heat for about 2 minutes each side, until both sides turn opaque white. Don’t over cook the fish. Set aside, covered.

4. Add some oil in wok. Saute the garlic, add broccoli and carrot. Increase heat to high. Pour wine into the vegetables, and quickly stir. Sprinkle salt to taste. Add chicken stock and cook until sauce reduced to half. Toss back the fish. Lightly stir and combine, avoid breaking the fish into pieces. Add thickening and cook to your preferred consistency. Serve hot.

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Frozen French Teriyaki Patagonian Toothfish Steak - 160g

Ingredients

200g sliced lamb

120g string beans

80g purple eggplant

20g lime leaves

30g fresh pepper corn

50g Thai sweet basil

10g chopped garlic

10g small red chilies, chopped

20g big red chilies, sliced

30g white sugar

30g oyster sauce

10cc coconut milk

How to make it

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

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

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

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

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

Ingredients: 

Beef fillet 320 g

Orange 1

Marinade: 

Light soya sauce 1 Tbsp

Salt 1/4 tsp

Cornstarch and sugar each 1 tsp

Sesame oil 1/2 tsp

Pepper a few shakes

Water and oil each 1 Tbsp

Sauces

Orange juice 1/2 cup

Honey 2 Tbsp

Light soya sauce 2 tsp

Cornstarch 1 level tsp

How to cook

1 Rinse and wipe dry beef fillet, cut across the grain into thin slices, mix with marinade and set aside for 1 hour.

2 Peel rind thinly from orange, cut into shreds, blanch in boiling water for 3 minutes, remove and drain. Squeeze juice for sauce.

3 Heat 3 cups oil in the wok, when oil becomes hot, lower beef slices into the hot oil and fry until cooked, remove and drain. In the meantime, heat oil to the maximum, fry beef slices again until crispy.

4 Bring sauce to the boil, add orange rind, cook until sauce becomes syrupy, return beef to the sauce and mix well. 

Ingredients: 

Shin of beef 250g

Shitake mushroom 5 pcs

Oyster mushroom 1 pack

Enoki mushroom 1/2 pack

Chopped garlic 2 tsp

Ground black pepper 1-2 tsp

Red chilli 1

Seasonings

Sugar 1/2 tsp

Light soya sauce 1 tsp

Cornstarch 1/2 tsp

Pepper and sesame oil a little

Oil 1 tsp

Sauces

Water 150ml

Sugar 1/2 tsp

Cornstarch 1 tsp

Oyster sauce 2 tsp

Dark soya sauce 1 tsp

How to cook

1 Slice the shin of beef, season and then marinate for a while.

2 Slice the Shitake mushrooms into thick slices. Trimthe oyster mushroom and enoki mushroom. Rinse the mushrooms. Cut the red chili into rings.

3 Heat 2 Tbsps oil in wok and add beef, stir-fry until 80% done, and remove.

4 Heat another 1 Tbsp oil in wok and saut? 1 tsp chopped garlic. Add Shitake mushroom and oyster mushroom, and then stir-fry well , remove.

5 Heat 1 tbsp oil in a clay pot, saut? the remaining chopped garlic and ground black pepper, add the beef and pour in the sauces, bring to the boil and add lower the Shitake mushroom and oyster mushroom. Re-boil and then add enoki mushroom. Braise for a while and then sprinkle red chilli. Serve hot.

Ingredients: 

veal ribs 375 g

onion 1/2

red bell pepper (cut into wedges) 1/2

pineapple (cut into pieces) 1 slice

sprig spring onion (sectioned) 1

Marinade: 

egg yolk 1

caltrop starch 1 tbsp

sugar 1/2 tsp

light soy sauce 2 tsps

chicken powder 1 tsp

Sauces

OK sauce 2 tbsps

ketchup 1 tbsp

Worcestershire sauce 1/2 tbsp

sugar 1 tbsp

caltrop starch 1 tsp

water 4 tbsps

sesame oil

ground white pepper

How to cook

1 Rinse veal ribs. Drain and cut into large chunks. Marinate for 30 minutes. Drain off the liquid. Deep or shallow-fry in boiling oil until lightly browned. Drain.

2 Heat 2 tbsps oil in a wok. Add onion, pineapple and red bell pepper. Stir fry until fragrant. Sizzle with 1 tsp wine. Add thickening glaze and bring to the boil. Put veal ribs back. Add spring onion and stir well. Serve.

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Frozen USA Angus Beef Bone-in Short Rib Slices - 454g

Ingredients

4 whole chicken wings

1 tbsp Hua Diao wine

Seasonings

2 tbsp MAGGI Seasoning

Sauces

20 preserved sour plum

80g rock sugar

2 1/2 cups water

1 tsp soy sauce

1 tbsp dark soy sauce

How to make it

1 Rinse chicken wings. Pat dry. Chop into pieces. Mix well with marinade. Let stand for 30 minutes. Set aside.

2 Briefly rinse sour plums with water. Bring sour plums and other sauce ingredients to boil. Cook over medium heat for 20 minutes.

3     Add Hua Diao wine. Add chicken wings. Cook for another 10 minutes. Remove from heat. Cover pot. Let stand for 20 minutes. Done.

Ingredients

1 can of braised abalone with sauce

100g broccoli

130g whole egg noodles (fried noodles)

1 tbsp oil

Thickening

2 tbsp cornstarch

2 tbsp water

How to make it

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

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

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

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

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

Ingredients: 

pork mince (front leg portion) 800g

bamboo mushroom 6 pieces

cabbage 800g

cornstarch 1 tbsp adding water 2 tbsp (mixed)

green onion 2 stalks

Marinades:

green onion 1 stalk 

ginger 3 slices

water ½ cup

salt ½ tsp.

wine 1 tbsp

soy sauce 1 tbsp

egg 1 piece

cornstarch 1 tbsp

little of pepper

Seasoning: 

salt 2/3 tsp 

water 4 cups

soy sauce 1 tbsp

How to cooks:

1. Chop the pork mince again. Place in a large bowl.

2. Crush green onion and ginger, soak in ½ cup of water for 3-5 minutes to make the green onion and ginger juice.

3. Stir pork with salt and green onion juice (the amount of juice we use will be decided by how much the pork can absorb). Add rest of the marinades, stir in one direction until pork mixture become colloid.

4. Wet your hands with cornstarch water, make 4 or 5 meatballs. Heat 4 tbsp of oil in wok. Fry the meatballs one by one until light brown. Remove to a casserole dish that is already lined with 2 pieces of cabbage leaf or several fried green onion.

5. Add salt and soup stock in, or 3 pieces of cabbage leaf bring to a boil over high heat, then simmer for 3 hours.

6. Soak bamboo mushroom to soft, rinse with hot water for several times, then cut into 4cm sections. Cut cabbage to wide pieces; blanch for a while, drain.

7. Add bamboo mushroom and cabbage to casserole dish, cook until cabbage turn soft, add soy sauce for colour, and season with salt if needed.

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Ingredients

4 pieces pork chop

1 red sweet pepper, cored and diced

1 onion, peeled and diced

2/3 cup shallots

2 tbsp garlic slices

1 shallot, shredded

Seasoning

Group A

0.75 tsp salt

0.5 tsp sugar

0.5 tsp garlic powder 

0.5 tsp Chinese five spices 

1 egg 

1.5 tbsp water

Group B

80g all-purpose flour

Seasoning

1 tsp salt and pepper

1 tsp chili powder 

How to make it

1. Tenderize both sides of the pork chop. Cut into small pieces, add the Group A pork chop seasoning and marinate for 30 minutes

2. Coat the pork chop with Group B pork chop seasoning. Set aside

3. Heat 50ml oil in a pan on medium high heat to 180°C/360F. Add in the pork chops. Pan-fry each side for 2-3 minutes until golden, set aside

4. Heat 1tsp oil in a pan over high heat, add onions and shallots. Sautee for 1 minute until soft

5. Add in garlic, red sweet pepper, diced green onion, pork chop, seasoning (salt and pepper and chili powder). Sautee all ingredients over high heat 30 seconds to 1 minute. Dish it up and serve it hot.

Ingredients

250g minced pork

2 waterchestnuts

a few tbsp cornstarch

1 tsp minced ginger

Seasonings

1/3 tsp salt

1/4 tsp chicken powder

1/2 tsp sugar

3-4 tbsp water

2 tbsp beaten egg

1/2 tsp dark soya sauce

2 tsp cornstarch

1 tsp light soya sauce

Sweet and Sour sauce

3 tbsp water

2 tbsp dark vinegar

1 tbsp ketchup

2 tbsp sugar

1/2 tsp cornstarch

a little salt

How to make it

1 Season the minced pork, stir until sticky. Chill well.

2 Rinse the waterchestnuts, peel and pound. Mix with the pork.

3 Shape the meat mixture into balls, coat lightly with cornstarch.

4 Deep-fry the meatballs in oil until done, remove.

5 Heat 1 tbsp oil in wok, saut? the ginger until fragrant, add the sauce. Return the meatballs and toss well.

Ingredients :

240 grams spaghetti

100 grams pancetta

2 eggs

4 tablespoons cream (optional)

50 grams parmesan cheese, grated

pinch of ground black pepper

How to make it

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

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

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

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

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

Ingredients

Lamb 500 g

Leek 1 sprig

Ginger 3 slice

White peppercorns 10 pieces

Salt 1 pinch

How to make it

1.  Rinse and chop the lamb into pieces. Blanch in a pot of boiling water for 1 minute. Drain and set aside.

2.  Cut the leek diagonally. Sauté until fragrant with oil and ginger slices.

3.  Add lamb and 2L cold water. Bring to boil on high heat and add ground whiter peppercorns.

4.  Remove the foam and keep boiling until the soup turned clear. Reduce to the lowest heat and boil for an hour.

5.  Season with some salt and ready to serve.

Ingredients

Lamb (thinly sliced) 250 g

Peking onion 150 g

Garlic 2 cloves

Seasonings

Salt 1/4 tsp

Sugar 1/4 tsp

Cornstarch 1/2Tbsp

Light soya sauce 1 Tbsp

Shaoxing wine 1 Tbsp

Sesame oil and Pepper a little

Sauces

Salt 1/4 tsp

Sugar 1/4 tsp

Cornstarch 1/2Tbsp

Light soya sauce 1 Tbsp

Shaoxing wine 1 Tbsp

Sesame oil and Pepper a little

How to make it

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

2 Slice Peking onion and garlic.

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

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Frozen Wales Mini Lamb Shoulder Roll

Frozen NZL Lamb Shoulder Hotpot Slices

Ingredients

200g minced lamb

100g chopped onion

1 tsp cumin powder

1/2 tsp curry powder

8 sheets spring roll wrapping

Seasonings

3 tbsp water

2 tsp cornstarch

1 tsp salt

1/2 tsp sugar

Sealing:

1 tbsp plain flour

1-2 tbsp water

How to make it

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

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

3 Mix the flour with water to make a paste.

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

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

Ingredients: 

300 grams beef fillet

1 teaspoon paprika

1/2 onion, thickly sliced

300 grams mushrooms, sliced

1 cube oxo beef bouillon

300 ml water

1 tablespoon brandy

150 ml sour cream

1 tablespoon Dijon mustard

Seasonings

Salt & pepper to taste

How to cook

1 Cut beef fillet into 1-cm thick strips, season with salt and pepper. Saute over high heat until medium rare, remove from pan and reserve.

2 Saute onion and mushrooms until soft, sprinkle with brandy. Stir in water with beef bouillon, cook over low heat for a few minutes. Stir in sour cream and mustard, cook for a few more minutes.

3 Return beef to the pan and add paprika and check for seasoning. Serve hot.

Ingredients

3 pcs beef sausages

1 onion

2 cloves garlic, minced

3 stalks celery, diced

1 carrot, peeled and diced

1 can (400 gm) diced Italian tomatoes

2 cups salt-reduced chicken stock

3 cups water

1 can (400 gm) red kidney beans

1 can (400 gm) cannellini beans

100 gm macaroni 

100 gm baby spinach

parmesan cheese, shredded, to taste

2 sourdough buns, reheated, served with soup

How to make it

1. Peel and remove the skin of beef sausages. Roughly chop into bite-sized chunks.

2. Drain out the red kidney beans and cannellini beans. Discard the water inside. Set aside.

3. Heat oil in a large pot over medium-high heat. Add beef sausage chunks. Cook until all sides are lightly brown. Remove from the pot and place on kitchen towels to absorb excess oil.

4. Discard excess oil from the pot, leaving about 2 tablespoon of oil to sauté vegetables. Add onion and cook until soft. Make sure not to burn them. Add garlic, celery and carrot. Stir to combine. Continue to cook about 2 minutes. Pour in diced tomatoes, chicken stock and water. Bring it to a boil. Continue to cook for 3 to 5 minutes. Add red kidney beans, cannellini beans, beef sausages. When it boils again, add macaroni. Cook until the macaroni is just al dente, less 1 minute than the time suggested on packaging. Don’t over-cook it. Turn off the heat. Stir in baby spinach. It’s done.

5. In the meantime, heat up sourdough buns in a preheated oven or pan-fry in a non-stick pan.

6. Sprinkle shredded parmesan cheese on top when served. Hot sourdough buns served as side. 

Ingredients

1.3 kg chicken

1¾ tsp sea salt

3 star anise

1 tsp sand ginger powder

5 stalks celery

8 slices ginger

½ cup water

How to make it

1. Rinse the chicken and pat dry with kitchen towel. Remove any large pieces of fat. Butterfly (also known as spatchcock) the chicken by cutting along both sides of the chicken’s backbone with a pair of kitchen shears, and flattening it out. You may make a shallow cut at the top of the chicken’s breast bone inside in order to help flatten the whole bird easily. Reserve the backbone for making stock later or bake with the chicken together to make dipping sauce.

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

3. Preheat oven to 170C / 320F.

4. Prepare a baking tray, lined with celery and ginger slices. Put in the backbone if desired. Sprinkle and rub the sand ginger powder on both sides of the chicken. Carefully place it on top of the celery and ginger. Pour in the water into the tray. Bake in the preheated oven for 60 minutes, or until juice runs out clear with an inserted needle into the thickest part. Let the chicken rest on a plate for 10 minutes.

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

Ingredients

3 pcs chicken thigh with skin on

sea salt, to taste

pepper, to taste

6 garlic cloves, crushed

1 garlic clove, minced

60 ml dry white wine

½ cup chicken stock

3 sprigs thyme

2 springs rosemary

½ lemon, sliced

2 Tbsp lemon juice

40 ml whipping cream

How to make it

1. Rinse chicken thigh and wipe dry. Season with salt and pepper on both sides.

2. Heat oil in an oven-friendly pan over medium heat. Place skin side first on pan and cook until lightly brown, letting some oil release. Turn to the other side and pan fry until lightly brown. You don’t need to cook through the chicken at this stage. Set aside and cover to keep warm.

3. Discard excess oil in the pan, leaving about 1 tablespoon of oil to saute the garlic cloves until aromatic. Add in the minced garlic and stir to combine. Pour in white wine. Increase heat to high and cook until reduced by ⅓. Add chicken stock. Bring it to boil. Add thyme and rosemary. Put the chicken thighs back into pan. Arrange lemon slices and add lemon juice. Cover and cook for 10 minutes. Remove the lid. Transfer the whole pan into a preheated oven at 220C / 420F. Grill until the chicken skin turns golden brown. Stir in whipping cream. 

Ingredients

3 pieces bone-in chicken thighs

¼ tsp salt

Grated black pepper, to taste

2 tsp olive oil

a small knob butter

2 cloves garlic, minced

1 onion, diced

100 ml dry white wine

¾ cup chicken stock

125 gm cherry tomato, cut by halves

100 gm baby spinach

125 ml whipping cream

½ cup grated Parmesan cheese

1 tsp corn flour

1 Tbsp water

3 sprigs parsley, finely chopped

How to make it

1. Rinse the chicken thighs. Wipe dry with kitchen papers. Season with salt and pepper on both sides.

2. In a fry pan, heat olive oil and butter over medium high heat. Pan-fry the chicken thighs, skin side first, until golden brown. Turn to the other side. You don’t need to cook through the chicken thighs at this stage. Set aside.

3. Discard the excess oil in the pan, leaving about 1 tablespoon of oil in pan. Saute garlic. Add onion and cook until softened. Pour in white wine. Cook until reduced by half. Pour in chicken stock. Toss in the chicken thighs. Cook until the stock is reduced by half. Stir in cherry tomatoes, half of the baby spinach, cream and cheese. Combine cornflour (corn starch) well. Pour the mixture in a steady stream and stir the stock at the same time. Test the taste. Season with salt if needed. Add the remaining spinach. Sprinkle parsley for garnish. Serve hot. 

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Frozen AUS Bone-in Skin-on Chicken thigh - 600g

Ingredients

16 pcs chicken wings

3 slices ginger

2 spring onion, roughly chopped

125 ml light soy sauce

125 ml dark soy sauce

250 ml water

3 Tbsp shaoxing wine

1 tsp Sichuan peppercorns

4 star anise

2 slices bay leaves

50 gm rock sugar, or taste

How to make it

1. Put in ginger and spring onion in boiling water, blanch the chicken wings to remove blood and impurities if any. Drain well. Rinse and soak in cold water for 10 minutes. Set aside.

2. In a deep pot, pour in light soy sauce, dark sauce, water and wine. Add Sichuan peppercorns, star anise, bay leaves and rock sugar. Bring it to a boil over high heat. Add in chicken wings. When it boils again, reduce heat to medium-low, and simmer for about 15 minutes, or until cooked through. Turn off the heat. Let the chicken wings sit inside the pot and steep for about 15 to 20 minutes.

Ingredients

14 pieces chicken wings

black sesame seeds, roasted, for garnish

Marinade:

3 tsp cumin powder

¼ tsp coriander powder

½ tsp five-spice powder

¼ tsp salt

1 tsp sugar

2 tsp shaoxing wine

2 tsp light soy sauce

2 tsp dark soy sauce

1 tsp sesame oil

pepper, to taste

How to make it

1. Rinse the chicken wings. Wipe dry with kitchen towels. Set aside.

2. Combine all the ingredients of marinade. Mix with the chicken wings well. Set aside for 1 hour, or overnight for developing better flavours.

3. Preheat oven to 200C / 390F. Lightly grease a baking pan. Transfer the chicken wings onto the greased pan in one single layer. Bake in the preheated oven for 10 minutes. Flip over to the other side. Continue to bake another 8 to 10 minutes, or until the chicken wings are cooked through. Sprinkle black sesame seeds for garnish. 

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Frozen Spanish Corn-Fed Yellow Chicken Mid Joint Wing - 600g

Frozen Thailand CP Jumbo Chicken Mid Joint Wing - 1000g

Frozen Thailand CP Chicken Mid Joint Wing - 1000g

Ingredients

2 thin pork loin chops

1 tsp crushed garlic

1 tsp chopped shallot

Sesame seeds for garnish

Marinade:

1 tsp light soy sauce

1 tsp freshly grated ginger sauce

1 tsp Shaoxing wine

a pinch of white pepper

salt, to taste

Sauce:

2 Tbsp lemon juice

2 Tbsp sugar

75 ml water

lemon zest, about 1cmx3cm, thinly julienned

How to make it

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

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

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

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Ingredients

700 gm pork butt

4 tablespoons Barbecue Chinese Sauce

1 tablespoon honey 

Seasoning:

1 tablespoon Shaoxing rice wine

2 teaspoons freshly grated ginger juice

1 tablespoon light soy sauce

How to make it

1.     Rinse and cut pork butt into strip(s) about 2 and half inch in width each. Add seasoning with Barbecue Chinese sauce (Char Siu sauce). Marinate the pork and put in a fridge. For a better result, marinate for overnight.

2. Preheat oven to 200C. Put seasoned pork strip(s) in a ceramic tray (oven-proof) with all the marinade, then cover with foil. Bake for about 50 minutes. Uncover and put away the foil, lower heat to 100C. Since then, you have to keep an eye on it. Spoon BBQ sauce over pork strip(s) every 10 minutes to keep moist. You might like to turn the other side of pork strip(s) to bake. Keep basting sauce over the pork to keep moist. When the sauce lessens and thickens, brush pork strip(s) with honey and bake for 20 minutes. After brushing on with honey, the pork would gradually turn red in color. If you’re satisfied with the color and the consistency of the gravy, it’s done.

3. Let the BBQ pork stand for 10 minutes after taking out from oven. You’ll loose much juice inside otherwise. When the pork cool down a bit, cut and arrange it as desired. Don’t forget to go with the gravy inn oven tray. Excellent taste!

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Frozen Spanish Le Dolo Pork Collar Steak - 300g

Frozen Danish Pork Collar Steak - 454g

Ingredients

780 gm American ribs

salt, to taste

pepper, to taste

2 tsp grated ginger root

2 cloves minced garlic

Sauce:

3 Tbsp hoisin sauce

2 Tbsp light soy sauce

2 Tbsp mirin

2 strips orange rind, each 2cm x 3cm

1½ Tbsp honey

2 tsp sesame oil

1 tsp Tabasco sauce

1½ cup water

How to make it

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

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

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

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Frozen USA Pork Spare Rib - 400g

Ingredients

350 gm green beans, trimmed

100 gm pork mince

1 stalk salted mustard greens (雪菜)

½ tsp garlic, crushed

1 tsp ground bean sauce

1 tsp chili bean sauce 

1 tsp XO sauce

Marinade:

2 tsp light soy sauce

½ tsp sugar

½ tsp cornflour

1 Tbsp water

pepper, to taste

Seasonings:

1/3 tsp salt

sugar, to taste

How to make it

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

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

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

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

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

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Ingredients

15 thinly sliced pork, each about 10cmx3cm

5 asparagus, each 24cm long

1 small onion, shredded

1 tsp minced garlic

1 can Campbell’s Creamy of Onion soup

200 ml water

2 tsp Shaoxing wine or white rice wine

salt, to taste

white pepper, to taste

How to make it

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

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

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

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

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

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

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Frozen Danish Pork Skin-on Belly Hotpot Slices - 227g

Frozen Danish Pork Collar Hotpot Slices - 227g

Frozen JP Pork Belly Shabu-shabu Slices - 200g

Ingredients

250 gm salmon fillet

salt, to taste

freshly ground black pepper, to taste

1 lemon

4 to 5 sprigs thyme

olive oil, to taste

12 cherry tomatoes

Sauce:

2 Tbsp mayonnaise

1 tsp condensed milk

1 tsp Dijon mustard

½ tsp lemon juice

black pepper, to taste

 How to make it

1. Preheat oven to 180C / 350F. Mix all the ingredients of sauce well. Set aside.

2. Prepare a piece of foil with baking paper on top, large enough to wrap up the salmon. Place the salmon on the baking paper. Season with salt and pepper.

3. Cut the lemon into two halves. Slice one half of lemon and arrange them on the salmon, with thyme on top. Drizzle some olive oil. Reserve the other half of lemon for dressing.

4. Fold over the edges of the foil and baking paper together to enclose the salmon fillet like a parcel. By doing this, the salmon will absorb all the fragrance of the lemon and thyme. Transfer onto a baking sheet.

5. Season the cherry tomatoes with salt and olive oil. Bake in the preheated oven with the salmon parcel together, for about 8 to 10 minutes. Take out the salmon parcel and rest for 3 minutes. Remove the foil and baking paper. Serve hot with cherry tomatoes, sauce on side for dipping.

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Frozen Norwegian Skin-on Salmon Fillet - 283g

Ingredients

4 cloves garlic, sliced

1 spring onion, sectioned, white and green parts separated

1 tsp grated ginger

3 dried red chillies, roughly chopped

½ green capsicum, roughly chopped

10 large prawns, peeled and deveined, heads reserved

2 tsp Shaoxing wine

2 Tbsp peanuts, roasted

Marinade:

¼ tsp salt

⅛ tsp sugar

pepper, to taste

⅛ tsp cornflour

Sauce:

1 tsp light soy sauce

½ tsp sugar

1 tsp white rice vinegar

2 tsp Hoisin sauce

1 tsp chilli bean paste

2 Tbsp water

1 tsp cornflour

sesame oil, to taste

How to make it

1. Mix prawns meat with marinade. Set aside. 

2. Heat 2 to 3 tablespoons of oil in a wok over medium-high heat. Saute the prawn heads. Let the oil absorb the prawn fragrance. Discard the prawn heads. Leave as much oil as you can in the wok. Saute garlic, white parts of spring onion, ginger and red chillies until aromatic. Add green capsicum. Stir to combine.

3. Push vegetables to the sides of wok. Add some oil in the middle. Increase heat to high. Add prawns and place in one single layer. Fry until colour changed. Turn to the other side and cook briefly. Sprinkle wine. Immediately stir to combine. Pour in the sauce and bring it to boil. Once the prawns are just cooked. Add green parts of spring onion and stir in peanuts. 

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Frozen Vietnamese Tiger Prawn (6pc) - 500g

Ingredients

300 gm salmon with skin

1 lemongrass

1 tsp minced garlic

1 tsp minced ginger

½ red chilli, deseeded and chopped

1 spring onion, diced, for garnish

Sauce:

2 Tbsp light soy sauce

2 Tbsp water

2 tsp brown sugar

1 tsp shaoxing wine

2 tsp mirin

1 tsp lime juice 

Thickening:

1 tsp corn flour 

1 Tbsp water

 How to make it

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

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

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

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

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Frozen Norwegian Skin-on Salmon Fillet - 283g

Ingredients

12 large prawns, trimmed and deveined

2 salted egg yolks, steamed and mashed

2 Tbsp butter

salt, to taste

1 tsp sugar

1/2 tsp chicken powder 

1/4 can evaporated milk 

10 pieces curry leaves 

1 to 2 chillies, optional

 How to make it

1. Trim prawns and devein. Rinse thoroughly and pat dry. Set aside.

2. Heat oil and deep fry prawns until 80% done. Drain out on kitchen papers to absorb excess oil. Set aside.

3. Heat 2 tablespoons of butter over low heat until melted. Add curry leaves, chillies, stir-fry for 2 minutes until aromatic. Add evaporated milk, sugar, chicken powder. Season with salt. Continue to cook over medium heat until sauce thickens. Toss prawns back to the wok, and stir constantly. Increase heat to high and cook until sauce dries up. Sprinkle salted egg yolks. Stir to combine. Serve hot.

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Frozen Vietnamese Tiger Prawn (6pc) - 500g

Ingredients

Lamb Shanks 2 pcs

Plain Flour 20 g

Dried Apricot and Plum total 150 g

Red Wine 250 mL

Onion [diced] 100 g

Celery [diced] 50 g

Carrot [diced] 80 g

Canned Chopped Tomatoes 400 g

Balsamic Vinegar 1 tbsp

Marinade

Oyster Sauce 1 tbsp

Wholegrain Mustard ½ tsp

Crushed Black Pepper ¼ tsp

Seasoning

Chilli Bean Sauce 2 tbsp

Sugar 1 tsp

How to make it

1. Soak dried apricot and plum in red wine for 1 day. Marinate lamb shanks for 2 hours. Dust with plain flour.

2. Heat 3 tbsp olive oil, pan fry lamb shanks until all sides golden. Take out and set aside.

3. Sauté onion, celery and carrot in the same pan for 3 minutes. Deglaze with balsamic vinegar. Add red wine, half portion of dried fruits, tomatoes and Seasoning Mix. Bring it to a boil.

4. Add lamb shanks back to pan, cover with water (around 400-500mL) and bring it to a boil. Put it in a 150°C preheated oven for 1 hour. Take out and stir in remaining portion of dried fruits. Stew for another 1 to 2 hours until tender. Pour sauce over the lamb shanks occasionally when stewing.

4. Take the lamb shanks out and keep warm. Heat the sauce until thicken. Serve lamb shanks with the sauce.

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Frozen NZL Lamb Shank(1.2-1.4kg) - 1Pcs

Frozen NZL Lamb Shank Cube - 454g

Ingredients

250gm boneless lamb leg steak, trimmed

2 springs fresh rosemary, leaves only

2 garlic cloves

2 tablespoons olive oil

sea salt and freshly ground black pepper

How to make it

1. Crush garlic cloves with rosemary leaves in a pestle and mortar and add sea salt, black pepper and a little olive oil. Marinate the lamb leg steaks for 10 minutes or longer if possible.

2. Use a preheated griddle pan to fry the marinated lamb leg steaks, 5 minutes on each side until they’re golden. 

Ingredients

700 gm lamb ribs

Marinade:

1 Tbsp brown sugar

1 Tbsp light soy sauce

2 tsp fish sauce

2 tsp oil

1/2 tsp ground coriander

1 clove garlic, finely chopped

1 tsp freshly grated ginger

1/4 tsp salt

1 spring onion

1 Tbsp lemon juice

1/2 tsp dried chilli flakes, optional

Sauce:

2 tsp light soy sauce

2 tsp lemon juice

2 tsp fish sauce

2½ tsp brown sugar

1 red chilli, finely chopped, optional

1 tsp minced garlic

How to make it

1. Rinse the lamb ribs and pat dry with kitchen papers. Mix with marinade well and put into a plastic bag or container with cover. Refrigerate for at least 3 hours, or over night for the best results.

2. Remove the lamb ribs from the fridge and leave it at room temperature for about 20 minutes before cooking.

3. Preheat oven to 160C / 320F, about 10 minutes.

4. Transfer the lamb ribs with the marinade into a baking tray, with downside up. Cover with foil and bake in the preheated oven for about 45 minutes. Remove the foil. Flip the lamb rib to the other side up and continue to bake for 15 minutes, or until the surface turns brown. While baking, blast the ribs with the juice in the baking tray in order to keep the meat moist.

5. Mix all the ingredients of sauce. Drizzle on top of the baked lamb ribs. Serve immediately.

Ingredients

4 washed potatoes

6 lamb cutlets

150 gm cream

a knob of butter

a pinch of garlic salt

a handful of grated Parmesan cheese

Seasoning：

a pinch of sea salt

a pinch of ground black pepper

How to make it

1. Preheat oven to 200C. Slice washed potatoes and put them in an oven proof tray. Sprinkle with sea salt and ground black pepper over the sliced potatoes. Add a knob of butter if you like. Pour in heavy cream and cover the tray with foil. Put the tray in the oven for 45 to 50 minutes until cooked. Uncover the tray, sprinkle grated parmesan cheese over the cooked potatoes and put it back in the oven. Keep an eye on it, don’t let it burn. When the cheese turns brown, it’s done. Turn off the oven and open the door half way. Keep warm.

2. Wash and pat dry the lamb cutlets. Generously sprinkle them with sea salt and ground black pepper. In a hot frying pan, fry the lamb cutlets, 5 minutes on each side.  Serve hot with baked potatoes.

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Frozen NZL French Cut Lamb Chop(250-270g) - 1Pcs

Ingredients

2 lamb shanks, about 900g

salt, to taste

pepper, to taste

3 stalks rosemary

4 stalks celery, roughly chopped

1 carrot, roughly chopped

1 onion, chopped

2 tbsp tomato paste

2 cups (500ml) dry red wine

3 cups chicken stock

1 strip orange zest, 1x3 inch

a dash of olive oil

Ingredients of mashed potatoes:

2 potatoes

butter, to taste

pepper, to taste

hot milk, to taste

Ingredients of Gremolata:

2 tbsp freshly chopped parsley

2 tsp lemon zest

2 cloves garlic, crushed

How to make it

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

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

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

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

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

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

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

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Frozen NZL Lamb Shank(1.2-1.4kg) - 1Pcs

Frozen NZL Lamb Shank Cube - 454g

Ingredients

Lamb brisket 900g

Fresh water chestnut 8 pcs, plumped

Radish 2 pc, rolling cut

Fresh bean curd sheets 300g, cut into sections

Freshly Minced Garlic 4 tsp

Ginger 8 slices

Green onions 8 pcs, cut into sections

Star anise 4 pcs

Lettuce

Seasoning

Chu Hou Paste 220g

Shaoxing wine 2tbsp

Rock sugar 30g

Water

How to make it

1. Boil the lamb brisket with ginger and green onion for 3 minutes. 

2. On a medium high heat wok, add 2 tbsp of oil. Fry garlic and ginger until fragrant. Add chou hou paste then wine. Add lamb brisket and fry for 2 minutes. 

3. Add rock sugar and salt into the lamb brisket. Cover with hot water. Bring to boil. Cook in medium low heat for 30 minutes. Add bean curd sheets, water chestnut, and radish. Braise for 1 hour until lamb brisket is tender. Add the rest of the green onion. 

4. Enjoy with lettuce while heating the lamb brisket on a stove. 

Tips: Adding lemon leaves and five spice powder will make the lamb brisket more fragrant.

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Wales Lamb Belly Cube - 454g

Ingredients

500 gm snow peas

400 gm beef tenderloin 

20 straw mushrooms (草菇), canned

2 teaspoon garlic, crushed

a dash of Xiao Shing wine

1/2 cup chicken stock

1/4 teaspoon salt

Seasoning:

4 teaspoons light soy sauce

1 teaspoon sugar

2 teaspoon corn flour

4 teaspoons water

Thickening:

4 teaspoons light soy sauce

2 teaspoon oyster sauce

1/2 teaspoon sugar

1 teaspoon corn flour

4 Tbsp water

a dash of sesame oil

a pinch of white pepper

How to make it

1. Trim and rinse snow peas.

2. Rinse beef and wipe dry. Thinly slide beef tenderloin and stir in marinade and set aside for later use.

3. Blanch straw mushrooms in boiling water for 2 minutes. Drain well.

4. Stir fry beef over medium high heat in a wok. When beef 80% done, dish up for later use.

5. Heat 2 tbsp oil to sauté crushed garlic, put in snow peas and sauté thoroughly. Add raw mushrooms, sprinkle with salt and add a splash of wine. Stir fry quickly. Pour in chicken stock and cook for a while.

6.     When the snow peas cooked tender, add beef. Pour in thickening and stir well.  When sauce begins to dry up, dish up. Serve hot.

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Ingredients

800 gm minced beef

4 potatoes, diced

2 onion, diced

170 gm green peas

180 gm corn kernels (fresh or canned)

a knob butter (to preference)

2 tsp minced garlic

Marinade:

4 Tbsp light soy sauce

4 Tbsp sugar

0.5 Tsp Worcestershire sauce

2 Tbsp cornflour

2 tsp water

black pepper, to taste

How to make it

1. Mix beef with marinade and leave for 15 to 20 minutes. Preheat oven to 200C (392F).

2. Peel potatoes and cut into dices. Cook in salted boiling water for 20 minutes, or until soft. Drain well, covered (Let potato absorb more moist. Mash later.)

3. Blanch green peas and corn kernels. Drain well and set aside.

4. Heat oil in pan over medium heat. Sauté onion for 2 minutes. Add garlic and stir fry until aromatic. Then add beef and quickly stir fry until colour changed. When cooking beef, use a fork to separate meat and not let them stick together. Add green peas and corn kernels and combine well.

5. Use an ovenproof baking bowl. Heat and melt a knob of butter over medium heat. Transfer beef and mixed vegetables into baking bowl.

6. Making mashed potato: Use a potato masher to mash until smooth. Add milk and butter. Use a spoon to stir until combined thoroughly. Taste and season with salt and pepper

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Frozen USA Beef Mince - 454g

Frozen NZL Beef Mince - 300g

Frozen Brazil Beef Mince - 300g

Ingredients

1. Beef Cube 600g

2. Onion 100g (Julienned)

3. Red and Yellow Capsicum 40g (Cut into pieces)

4. Shallot 10g (Minced)

Marinade

1. Soy Sauce 2 Tbsp.

2. Sugar 2 Tsp.

Seasoning

Soy Sauce 3 Tbsp.

Garlic Powder 4 Tsp.

Sugar 2 Tsp.

How to make it

1. Marinate the beef cube for 15 minutes.

2. Heat the oil in pan, pan fry the beef cube over high heat until medium cooked and set aside.

3. Saute the shallot, onion, red and yellow capsicum over medium heat. Add in beef cube and all the seasonings and stir fry well over high heat.

Ingredients

3 lasagna sheets

900 gm large eggplant

620 gm beef mince

1 onion, diced

1 tsp minced garlic

2 cans Italian diced tomatoes

1 Tbsp ketchup

1 tsp Worcestershire sauce

ground nutmeg, to taste, optional

1/2 cup basil leaves, finely chopped

Mozzarella cheese, to taste, grated

raw sugar, to taste

salt, to taste

pepper, to taste

Marinade:

1 Tbsp light soy sauce

1/2 tsp sugar

2 tsp corn flour

1 egg

pepper, to taste

Thickening:

2 tsp corn flour

2 Tbsp water

How to make it

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

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

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

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

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

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

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

Ingredients

480 gm thinly sliced beef, thawed if frozen

4 cloves garlic, sliced

6 slices ginger

4 stalks spring onion, sectioned, green and white parts separated

1 onion, shredded

4 Tbsp satay sauce

6 tsp peanut butter

3 cup salt-reduced chicken stock or water

1 capsicum, julienned

200 gm vermicelli noodles / glass noodles, soaked and slightly softened

2 tsp sugar

1 tsp salt

1 red chilli, seeded, optional

Marinade

2 Tbsp light soy sauce

2 tsp cornflour / corn starch

2 tsp sugar

2 Tbsp shaoxing wine

4 tsp sesame oil

white pepper, to taste

How to make it

1. Wipe dry the beef with kitchen paper. Cut the beef into two halves if they are too long. Mix with marinade. Set aside for 10 minutes.

2. Heat oil in a wok over medium-high heat. Place the beef in one single layer in the wok. Cook both sides until 70% done. Set aside.

3. In the same wok, add oil to sauté garlic, ginger and white part of spring onion. Add onion and stir fry until aromatic. Push the vegetables to the sides of wok. In the middle, add satay sauce and peanut butter. Saute until fragrant. Stir to combine.

4. Pour in the chicken stock. Bring it to boil. Add capsicum and vermicelli noodles. When it boils again, season with sugar and salt. Toss back the beef. Garnish with green part of spring onion and red chilli. Serve hot.

Ingredients

1. Potato 800 g

2. Minced beef 200 g

3. Onion (diced) 300 g

4. Corn kernels (boiled) 8 tbsp

5. Cheese powder 8bsp

6. Egg 8tbsp

7. Bread crumbs 1000 g

8. Black Peppercorn Grinder A little

9. Salt A little

Marinade

Salad Dressing

How to make it

1. Peel and dice the potato. Steam it until cooked and then mash.

2. Season the minced beef with black pepper and salt, pan fry until cooked.

3. Stir fry the onion until fragrant, add the minced beef and stir fry until done.

4. Mix the mashed potato, onion, minced beef, corn kernels and cheese powder. Get some to form flatten ball-shaped potato cake. 5. Dip them in the egg and then roll them in bread crumbs.

6. Pan Fry the beef potato cake until golden brown.

7. Serve with Salad Dressing.

Ingredients

1.      400 grams beef fillet

2.      1/2 green capsicum

3.      1/2 red capsicum

4.      2 onion

5.      1 teaspoon garlic, minced

6.      a dash of Shaoxing rice wine（紹興酒）

Marinade:

1.      4 teaspoons light soy sauce

2.      1 teaspoon sugar

3.      2 teaspoon corn flour

4.      1 tablespoon water

5.      2 teaspoon olive oil

6.      1 egg yolk, whisked

Seasoning:

1.      4 tablespoons ketchup

2.      4 teaspoons Worcestershire sauce

3.      1 cup chicken broth, unsalted

4.      4 teaspoons corn flour

5.      1 pc of brown sugar (片糖)

6.      a dash of sesame oil

How to make it
1. Rinse green and red capsicums, cut into long strips. Slice onion.

2. Rinse beef fillet, wipe dry and cut into thick strips. Stir in marinade and leave for 25 minutes. Then sauté beef strips on high heat until medium rare. Set aside.

3. Add 2 tablespoons oil to sauté onion until turns light brown, add minced garlic, green and red capsicums. Sprinkle with salt, wine. Continue to sauté for a while. Pour in seasoning mixture and stir well. When the sauce boils again, put in beef strips, stir well. Dish up and serve hot.

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Frozen USA Angus Beef Tenderloin Steak

Frozen NZL Grass-fed Beef Tenderloin Steak

Frozen JP A5 Wagyu Beef Tenderloin Steak 

Ingredients

• 400 gm pineapple flesh, peeled and cut in thick slices
• 300 gm beef
• 2 garlic, sliced
• 2 red chilli, julienned
• 1 green capsicum, deseeded and cut in pieces
• salt, to taste
• 80 gm pickled ginger

Marinade:

• 2 tsp light soy sauce
• 1 tsp corn flour
• 1 tsp sugar
• 1 tsp oil

Sauce:

• 2 Tbsp water
• 1 tsp corn flour
• 2 tsp raw sugar
• 1 tsp light soy sauce
• 2 tsp ketchup

How to make it
1. Soak the pineapple slices in salted water for about 15 minutes. Drain well.

2. Slice the beef into thin slices across the grain. Mix with marinade. Set aside for 15 minutes.

3. Heat oil in a wok over high heat. Add beef and spread it to one layer. Pan fry both sides until the colour changes, about 80% done. Set aside.

4. Add some oil in the same wok. Decrease heat to medium.

5. Saute garlic and red chilli. Add capsicum. Season with salt. Stir to combine. Stir in the pineapple slices. Toss back the beef in wok. 6.Pour in the sauce and cook to your preferred consistency. Add the pickled ginger. Serve immediately.

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Frozen USA Angus Beef Tenderloin Steak

Frozen NZL Grass-fed Beef Tenderloin Steak

Frozen JP A5 Wagyu Beef Tenderloin Steak

Ingredients

1. Sliced beef 1 kg

2. Enoki Mushrooms 1.2k g

Marinade

Oyster Sauce 6Tsp

How to make it

1. Marinating sliced beef with marinade for 4 minutes. Trimmed and rinsed enoki mushrooms.

2. Rolled up enoki mushrooms in the sliced beef.

3. Pan-fry beef rolls in 1 Tbsp oil in a fry pan over medium heat until cooked.

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Frozen USA Angus Beef Short Rib Hotpot Slices - 227g

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

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

相關產品：

（請按以下產品連結）↓

意大利白松露調味橄欖油 - 100毫升

意大利黑松露調味橄欖油 - 100毫升

意大利黑松露醬 - 80克

意大利白松露醬 - 45克

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

一包搞掂！

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

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

相關產品：

（請按以下產品連結）↓

新加坡叻沙 (即煮醬和預調料套裝) - 225克

新加坡海南雞飯 (即煮醬和預調料套裝) - 370克

新加坡肉骨茶 (即煮醬和預調料套裝) - 167克

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

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

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

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

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

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

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

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

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

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

相關產品：

（請按以下產品連結）↓

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

早餐或下午茶：

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

午餐或晚餐：

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

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

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

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

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

相關產品：

（請按以下產品連結）↓

意大利牛至 - 8克

意大利白胡椒粉 - 41克

意大利紅椒粉 - 40克

意大利肉桂條 - 10克

意大利香芹 - 8克

意大利黑胡椒粉 - 46克

意大利鼠尾草 - 13克

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

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

1. 免治牛肉加隻蛋送飯必備

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

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

step 3 - 爆香蒜頭，再加入牛肉炒

step 4 - 加入醬汁拌勻，再在上面鋪上太陽蛋

2. 免治豬肉蒸豆腐

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

step 2 - 將豬肉鋪上豆腐面，加上蒜蓉與指天椒

step 3 - 隔水大火蒸10分鐘

step 4 - 淋上豉油調味，可加蔥

3. 免治羊肉丸

step 1 - 用中火爆香洋葱、蒜頭

step 2 - 將免治羊肉、已炒好嘅洋葱、蒜頭、鹽同黑胡椒拌勻

step 3 - 加入雞蛋、麵包糠、青醬、芝士碎拌勻

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

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

step 6 - 將肉丸以攝氏210度焗20分鐘

相關產品：

（請按以下產品連結）↓

巴西牛免治 - 300克

紐西蘭牛肉免治 - 300克

美國牛肉免治 - 454克

丹麥豬梅肉免治 - 300克

丹麥豬肉眼免治 - 300克

澳洲純天然豬免治 - 225克

美國豬免治(90%瘦) - 227克

西班牙豬肉免治 - 600克

威爾斯羊免治 - 200克

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

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

相關產品：

（請按以下產品連結）↓

牛肝菌舞茸百合腰果上素湯

姬松茸螺片蟲草花燉竹絲雞湯

海底椰蓮子雪梨燉豬展湯

蓮藕章魚螺片燉豬展湯

響螺猴頭菇杞子燉雞湯

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

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

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

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

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

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

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

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

豆製品：建議不過夜。因豆製品有豐富蛋白質同水分，微生物、細菌好容易滋生。

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

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

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

湯：可以隔夜。但唔好放喺鋁或鐵製嘅煲，換成瓦煲或保鮮盒裝好就得。

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

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

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

日本枝豆

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

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

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

韓國泡菜

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

地中海橄欖

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

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

⭐️唔講唔知炒碟菜有咁多小知識，唔好成日賴屋企隻鑊唔夠鑊氣啦！

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

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

3️⃣保持蔬菜爽脆感 - 應該順蔬菜嘅纖維直切。

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

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

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

資訊日新月異，之前好流行五秒原則，即係食物掉到地上，五秒內執起佢，再食落肚係安全嘅。如果話咗俾你聽，食跌過落地下嘅食物有以下風險，呢個五秒規則你仲會守嗎？

1. 怕食完會腸胃不適？食物跌落地後，有機會即刻沾到空腸曲狀桿菌。雖然呢種細菌所引起嘅症狀通常相當輕微，但幾乎大部份嘅腸胃不適都係由呢種細菌引起。

2.如果唔小心沾到嘅係沙門氏菌或者大腸桿菌，就大鑊好多啦，重點係沾到少少呢種細菌，就足以引發食物中毒。

3. 已有科學家做過實驗，將食物丟到塗咗細菌嘅鋼鐵、磁磚、木頭、地毯上，再觀察1秒、5秒、30秒或5分鐘後，食物上有幾多細菌。結果發現，食物在接觸上述材料表面果一瞬間，已經受到污染。只係食物留喺上面越耐，食物上嘅菌數會越多咁解。

4. 食物本物，或者食物接觸到嘅表面面積越小，越乾燥嘅話，細菌量就比較少啦。

最後考考你，如果你有塊牛油多士，無搽牛油果面跌落地毯上面，你敢唔敢食呢？

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

製糖主要係用甘蔗精煉而成。

而顏色不同只係精煉程度同礦物質含量不同，熱量其實相差無幾。

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

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

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

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

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

相關產品：

（請按以下產品連結）↓

急凍澳洲M9和牛牛肉丸-原味 - 200克

急凍澳洲M9和牛牛肉丸-蘑菇芝心味 - 200克

急凍澳洲M9和牛牛肉丸-麻辣味 - 200克

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

1. 沖泡熱紅茶、綠茶，變成果醬茶

2. 沖泡冰水或熱水成清爽嘅果汁

3. 沖泡梳打水、調製雞尾酒

4. 加入乳酪、雪糕一齊食

5. 拌水果、生菜沙律

6. 當然可以搽麵包、鬆餅、餅乾

相關產品：

（請按以下產品連結）↓

室溫台灣蘋果果醬 - 250克

室溫台灣百香果鳳梨果醬 - 250克
室溫台灣綜合莓果果醬 - 250克

室溫台灣紅心芭樂果醬 - 250克
室溫台灣藍莓果醬 - 250克

室溫台灣奇異果果醬 - 250克
室溫台灣草莓果醬 - 250克

室溫台灣芒果果醬 - 250克

室溫台灣水蜜桃果醬 - 250克

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

等小編幫大家解構下振興肉丸咁好味嘅原因啦：

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

2️⃣唔會因為要肉丸彈牙而加添加劑或化學材料

3️⃣掌控溫度非常好，令肉質保持到天然嘅彈性，肉味、肉汁都係原汁原味

安品就引入咗十幾款振興名物，大家即管囤貨啦！

相關產品：

（請按以下產品連結）↓

急凍香港牛肉丸 - 200克

急凍香港牛筋丸 - 180克
急凍香港零添加牛筋丸 - 180克

急凍香港黑椒牛丸 - 180克
急凍香港零添加黑椒牛丸 - 180克

急凍香港川辣牛丸 - 180克
急凍台灣牛骨濃汁牛丸 - 170克

急凍台灣牛肉芝心丸 - 135克
急凍台灣醬爆瀨尿牛丸 - 135克

急凍香港墨魚丸 - 140克
急凍台灣豬骨濃汁貢丸 - 185克

急凍台灣三星蔥醬爆貢丸 - 145克
急凍台灣炙燒芝心包 - 160克

急凍台灣魚籽包心丸 - 180克
急凍台灣魚蛋小籠包 - 170克

急凍台灣芝心小籠包 - 170克
急凍台灣松露小籠包 - 170克

急凍台灣麻辣小籠包 - 170克
急凍台灣仿龍蝦丸 - 170克

急凍台灣魚豆腐 - 180克

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

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

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

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

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

合掌瓜雙耳陳皮紅棗瘦肉湯

材料（4人份量）：

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

製法：

1）合掌瓜連皮洗淨，切塊、去核；紅棗洗淨，去核；蜜棗洗淨。

2）瘦肉汆水，盛起洗淨。

3）白背木耳及雲耳用熱水浸泡15分鐘，洗淨；白背木耳去硬蒂，每塊撕成兩份。

4）陳皮浸軟備用（不用刮內瓤）。

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

Yoko智識型提示

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

．合掌瓜有解熱健脾的功效，連皮煲可免煲爛，煲前宜徹底清洗乾淨。

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

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

竹蔗紅蘿蔔粟米栗子水

材料（6碗份量）：

竹蔗2 條、紅蘿蔔1 個、粟米2 條、栗子（連殼）半磅、蜜棗3 粒

製法：

1）竹蔗及粟米洗淨，切件；紅蘿蔔洗淨，去皮、切件。

2）栗子連殼洗淨，開邊；蜜棗沖洗。

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

Yoko智識型提示

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

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

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

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

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

通便雙果雪梨汁

材料：熱情果1個、無花果乾2粒、雪梨1個

製法：

1）無花果乾洗淨，切粒備用。

2）熱情果刮出果肉，備用。

3）雪梨去皮，切件榨汁。

4）熱情果肉及無花果乾粒放入雪梨汁內，倒入攪拌機按動數秒，即可飲用。

Yoko智識型提示

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

．熱情果略帶酸味，無花果清甜，可增減兩者份量比例以切合個人口味。

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

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

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

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

Yoko「住家飯」巧妙配搭：

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

Yoko智識型提示

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

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

．新鮮淮山的黏液容易令皮膚痕癢，處理時最好戴上手套喔。

出街打邊爐有侍應周不時幫手移走面頭層泡，我哋會視之為服務。大家又覺得嗰層係油，唔健康，咁究竟係咪真呢？

呢層經過燉煮面產生嘅泡沫，係由食材的水溶性成分產生嘅。呢啲水溶成份包括植物性蛋白質、植物纖維、動物血液、淋巴液等，佢哋受熱後會凝固。

所以，泡沫本身根本無害，只要肯定食材在下鍋前清洗乾淨就可以。

移走咗，我哋反而吸收少咗營養。

不過，泡沫本身由各種食材嘅雜味混合而成，肯定就唔太「好味」，而且呈褐色，賣相都唔好。

講到尾，食嘢講求色香味，咁賣相醜，都的確係有影響嘅⋯⋯

食材想keep多幾日，放雪櫃是常識吧？

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

牛肉：

不能與韭菜同食，否則中毒

不能與紅糖或檻欖或田螺同食，會引起腹脹

不能與生薑同食，會熱氣與導致各種熱痛病症

豬肉：

不能桔梗、杏仁同食，會引起腹痛

不能與烏梅同食，會引起中毒

不能與豆類同食，食引起腹脹、氣壅、氣滯

雞肉：

不能與菊花同食，會出現胸悶、嘔吐等症狀

不能與芥末同食，會熱氣上火

鴨肉：

不能與木耳、胡桃、鱉肉同食，會消化不良

羊肉：

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

不要立刻飲茶，容易引起便秘，也會影響鐵嘅吸收

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

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

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

相關產品： （請按以下產品連結）

急凍泰國CP無激素去皮雞胸肉 - 1000克

急凍澳洲雞胸肉 - 600克

急凍西班牙穀飼去皮去骨黃雞胸肉 - 600克

首先，大家要知道急凍肉同冰鮮肉係乜先‼️

 急凍肉：係指屠宰後，肉類會先被放入-28℃的冷凍庫，令佢嘅中心溫度低於-15℃，然後一直儲存於-18℃以下；

 冰鮮肉：就係指屠宰後，肉類立即放到0-4℃嘅環境冷卻，令到佢嘅後中心溫度介乎0℃至7℃。

 一般人理解，冰鮮肉肉中的汁液流失少，鮮味得到保持，咁係無錯。但其實急凍肉處理得宜，口感甚至可以同新鮮肉有得揮！答案就係先將急凍肉浸喺冰嘅濃鹽水入面一、兩個鐘，已經有效去除異味，同時肉質會恢復彈性。之後處理急凍肉時加入酒、薑或雞精，亦可辟走雪味。所以，大家放心喺屋企囤貨啦！

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

相關產品：（請按以下產品連結）

急凍日本A5和牛肩里肌壽喜燒片(200克)

急凍日本A5和牛肩里肌燒肉片(200克)

上一次提到那位K2小女生在名幼稚園退學了，離開了那些跟她程度有頗大差距的課文和練習，轉到一家國際幼稚園，也不用擔心升學問題。在這本應鬆一口氣的時候，她媽媽反而帶著小女生來到到補習中心—

原來媽媽擔心女兒長大後只會說英文，決定部署考另一家本地的直資小學，所以還是要開始考小學大作戰。而我們中心的目標很簡單— 讓她在短時間內認讀最多中文字。

我很喜歡跟這個小女生上課，她很喜歡說話，聰明伶俐，也愛笑。只是每天要早上六時前起床，乘校車上學，她來到中心時往往累到攤在桌上，專注的時間特別短。有一天她跟我說，她很累，然後如數家珍的跟我交代她一周要上哪些課：中文認讀、口語英文、劍橋英語課程、畫畫、小提琴、各式遊戲小組等等。 除了周日，她每一天都要額外學習。

「有沒有跟媽媽說過你累了？」我問她。

「媽媽不會讓我休息的。一定不會。」

「也許再跟她說一說，或許她會明白？」

「不會的，她會跟爸爸吵架。」

小女生提起精神努力認字，每天應付著不同的課堂，一年後終於考上了媽媽心目中理想的小學，只是上學的車程更遠了。正當我再一次以為小女生可以鬆一口氣的時候，她媽媽卻跟我們說，要再延長中文和英文課堂的時間— 因為那一家小學的語文程度很高，她要為女兒的升學銜接做準備。

為了孩子好，這位媽媽的大作戰還很漫長。我依然會看到小女生撐者睡眼來上課。

        來補習中心的家長各種各樣，有一些目標清晰，選校非直資、私校不可，不惜時間、金錢來裝備子女；有一些則如墮雲霧，為了複雜的升學制度頭昏腦脹，不知錢該花在哪裡才對。無論是虎爸虎媽型的、神經繃緊型的、茫無頭緒型的... 他們掛在口邊都是一句話 — 我是想孩子的將來好一點。

        怎樣才是為子女好？我只當了三年媽媽，沒太多經驗評論，可是在補習中心遇到的故事，每每讓我反覆思考甚麼才是「好」。

        K2小女生的媽媽為了女兒的學業費盡心神，千辛萬苦讓女兒考進了九龍塘的名幼稚園。跟他們初踫面的時候，媽媽毫不浪費時間，立馬拿出教材給我看，裡頭是一頁又一頁近乎小二程度的中文句子。可是當我請小女生唸那些句子，她卻把一些很簡單的字都認錯了。練習裡的文字東歪西倒，直線也寫不好，顯然小女生的小肌肉缺乏訓練。

可憐這小女生，在人生最無憂無慮的日子，運用著不靈巧的手腕和指頭，寫了大量一知半解的句子。直到疫情來了，平日工作繁重的媽媽留家工作，看著小女生上網課，才發現女兒的程度跟學校的課程接不上。想到這家幼稚園沒有直升的小學，她擔心女兒考不到理想的小學，於是當機立斷替她轉到一家國際幼稚園。

在求學路繞了一圈，小女生的新學校中文程度不深，也有聯繫的學校，理論上她媽媽可以鬆一口氣。可是故事還沒結束。我們下周再談。