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Braised efu noodle Ingredients Shitake mushroom 10 g
Assorted bell peppers 10 g
Carrots 10 g
Cabbage 10 g
Spring onion 10 g
Salt to taste
Pepper 3 g
Dark soya 1 tbsp
Rice wine ½ tbsp
Noodles 250 g Method Heat the oil in the wok and stir-fry all the vegetables together. Add the boiled noodles to it and toss well. Season with the salt, pepper, rice wine and dark soya. Toss well and serve hot. Mafu Dofu Bean Curd with spicy chillI sauce and Asian vegetables Ingredients Diced bean curd 100 g
Minced vegetables 25 g
Shitake mushroom 20 g
Diced red bell pepper 25 g
Diced yellow bell peppers 25 g
Oil 20 g
Garlic 10 g
Black bean 5 g
Ginger 5 g
Chilli flakes 10 g
Chilli paste 10 g
Sichuan chilli paste 5 g
Sichuan pepper corn powder 5 g
Chilli oil 5 g
Dark soya 5 g
Chicken stock 80 g
Corn flour 10 g
Spring onions 5 g Method Boil the tofu and shitake mushrooms in salted water. Remove and set aside. Heat oil in a wok. Fry the garlic and add the sichuan bean chilli paste, red chilli paste and the black bean. Then add the soya and the sichuan oil. Now add the shitake and the tofu and simmer for one to two minutes. Thicken it with the corn slurry. Season and finish with chilli oil and sesame oil. Place on a plate and garnish with chopped spring onions. Prawn in yuxiang sauce Ingredients Prawn (B Grade) 180 g
Oil 20 g
Chilli powder 20 g
Ginger 10 g
Garlic 10 g
Chilli paste 10 g
Tomato ketchup 20 g
Dark soya 5 ml
Salt to taste
Pepper 2 g
Chilli oil 2 ml
Sesame oil 2 ml
Chicken stock 80 ml
Corn starch 10 g
Pine seeds 10 g Method Marinate the prawns with seasoning, cornflour and a touch of rice wine. Deep fry till crisp, remove and set aside on the butter paper to remove excess oil. Heat oil in a wok and saute the ginger, garlic, chilli powder and chilli paste. Add the ketchup, dark soya, seasoning and stock. Add the prawns and finish with the corn slurry and chilli oil. Place on a plate and garnish with ginger juliennes, spring onion and pine seeds. Jasmine tea creme brulee (13 portionS) Ingredients Castor sugar 150 g
Egg yolk 160 g
Cream (30%) and milk (70%) 500 g
Jasmine tea 50 g
Brown sugar 20 g
Vanilla ice cream 200 g
Pandan leaf 20 g Method In a small pot, bring the cream, milk, three-fourth of the sugar and tea to the boil. In a small bowl, add the yolk and the remaining sugar and whisk till incorporated. When the milk is infused with the jasmine flavour, strain it into the yolk mixture, ensuring no tea leaves fall in. Pour the mix into brulee dishes and bake in a water bath at 150°C for approximately 20 to 25 minutes till the custard is set. Top the brulee with a scoop of ice cream, garnish with a piece of candied pandan leaf and serve. Italian Fantasy Ingredients Lemon chunks
Brown sugar 2 sachets
Chopped mint leaves 1 tsp
Fresh lime juice
Ginger ale 15 ml
Crushed ice, one-third of an old fashioned glass
Soda to fill the glass
Coke to top Method Muddle lemon chunks and mint leaves with brown sugar in an old-fashioned glass and add lime juice and ginger ale to form the base. Fill the glass with crushed ice. Add soda and top it with Coke and garnish with a mint sprig. Serve with a straw and swizzle stick. Fatal Attraction Ingredients Canned pineapple juice 30 ml
Canned litchi juice 20 ml
Canned orange juice 20 ml
Fresh lime juice 10 ml
Non-alcoholic blue curacao syrup 5 ml
Ice Method Shake all the ingredients in a shaker. Shake well till it forms a nice soothing blend. Serve in a highball glass, garnished with a pineapple cone and a straw. |
