To Cook
In a bowl, mix pork slices with marinade ingredients and stir well to combine.
In a pot, heat 1 tsp oil and add ginger, bamboo shoots, carrots, fungus and sliced rehydrated mushrooms. Stir fry until fragrant and cooked.
Pour in boiling water and carefully stir in Premium Chicken Bouillon Powder. Add pork slices and all seasoning ingredients. Stir well. Then, add in tofu slices. Gently stir to mix then, allow to boil.
Pour in thickening mixture and gently stir to combine. Once the soup has thickened, turn off the fire and swirl in beaten egg.
Ladle to individual serving bowls and serve warm.
Vegetables
Korean Style Black Bean Sauce Noodles
To Cook
In a bowl, combine diced pork with marinade ingredients. Mix well and leave to marinate for 15 mins.
Meanwhile, cook the noodles in boiling water according to package directions. Drain and transfer to a serving bowl.
In a pan, heat oil and sauté onions until fragrant. Add in potatoes and cook halfway through. Put in pork and give a quick stir until heated through. Add in all sauce mix ingredients and cook until potatoes soften and pork is done. Pour in thickening mixture and gently mix until sauce thickens. Remove from heat.
Pour the sauce over the noodles. Top with cucumber strips and serve.
Noodles with Oyster Sauce and Vinegar
To Cook
Cook the noodles in boiling water according to package directions. Drain and transfer to a serving dish.
In a bowl, add all seasoning mix ingredients and stir to combine. Pour over noodles and toss to mix thoroughly. Garnish with spring onions and serve with side dishes.
Noodles with XO Sauce
To Prep
Mix garlic with seasoning mix and add hot water. Stir to combine. Set aside.
To Cook
Cook the noodles in boiling water according to package directions. Drain and transfer to a serving bowl. Blanch lettuce until slightly wilted.
Drizzle sauce over cooked noodles and mix well. Top with XO Sauce and sprinkle with spring onions. Serve with a side of blanched lettuce. Mix noodles well and enjoy!
Sour and Hot Beef
To Prep
Dissolve sugar in white vinegar in a medium sized bowl. Add in carrots and onions and leave to soak for 30 mins. Drain and set aside.
To Cook
In another bowl, marinate beef fillet with oyster sauce. In a pan, heat up chilli oil and put in beef. Stir fry until cooked. Toss in carrots and onions and continue to stir fry for 2 mins.
Stir in thickening mixture and heat through. Dish out and serve with steamed rice.
Steamed Squid and Bean Vermicelli with Shrimp Sauce
To Cook
Place squid pieces, red chilli peppers, minced garlic and minced ginger into a bowl. Add in marinade ingredients and mix well. Set aside to marinate for 30 mins.
Place softened bean vermicelli on a plate. Then, put marinated squid pieces on top. Prepare a steamer over high heat and steam for 8 mins until cooked. Serve immediately.
Steamed Beef Ribs in Black Pepper Sauce
To Cook
Coat beef ribs with a thin layer of corn starch. Mix well with oil. Marinate beef ribs with marinade ingredients for 15 mins.
Blanch tofu puffs in boiling water. Squeeze out excess water from tofu puffs and cut into half.
Place beef ribs on tofu puffs. Steam for 10 mins over high heat until cooked. Garnish with spring onions and red chilli peppers.
Stir Fried Chinese Udon
To Prep
Place sliced pork into a bowl and add in marinade ingredients. Mix well.
To Cook
Blanch udon noodles in boiling water and drain. Set aside.
In a pan, heat oil and stir fry pork until cooked. Toss in udon, bean sprouts and spring onions. Drizzle in Chinese Braising Sauce and stir fry to mix well until heated through. Serve.
Glutinous Rice Mini Dumplings with Salted Egg Yolk
To Prep
Soak the glutinous rice and mung beans together for 24 hrs and then drain. Add Lee Kum Kee Chicken Bouillon Powder and oil, mix well. Split 1 salted egg yolk into 8 equal portions. Split the remaining ½ of a salted egg yolk into 8 small pieces (for garnishing).
Place pork into a bowl and mix in marinade ingredients. Whip the mixture in one direction until it is about to turn paste-like. Leave in refrigerator to marinate for 30 mins.
Divide the pork into 8 equal portions. Put ⅛ of a salted egg yolk into each portion and roll into a ball. Coat the ball with glutinous rice and mung beans then, add a small piece of egg yolk on top. Repeat with remaining pork portions.
Place the dumplings onto a plate and steam for 15–20 mins or until cooked. Sprinkle the diced spring onions and serve.
Braised Spare Ribs with Chestnuts and Pumpkin
To Cook
Wash the spare ribs and pat dry. Mix in marinade ingredients and leave to marinate in the refrigerator for 2 hrs. Add 2 tbsp oil in a heated frying pan. Pan fry the spare ribs until golden brown. Remove the spare ribs from the oil and set aside.
Steam the chestnuts and pumpkin until half-cooked, then cool.
Heat a frying pan over medium heat. Add the ginger, spring onions, garlic and shallots and fry slightly. Add the spare ribs, chestnuts and seasoning mix, and bring to a boil. Turn to low heat and cover the pan with a lid. Continue cooking until the spare ribs are fully cooked and the chestnuts are soft. Add the diced pumpkin and cook for another 10 mins.
Add water if necessary. Cook the sauce to the preferred thickness and turn off the heat. Serve.
Seafood Skewers
To Cook
Season the shrimps and salmon fillet cubes in the marinade for at least 1 hr.
Assemble the skewers by piercing through onions, assorted peppers, shrimps and salmon cubes.
Heat 1 tbsp of oil in a frying pan. Pan fry the skewers until the ingredients change colour.
Put the skewers onto a tray. Coat with Lee Kum Kee Salt Reduced Seasoned Soy Sauce. Bake the skewers in a 200°C preheated oven until golden brown.
Pork Dumplings in Hot Chilli Oil
To Cook
In a bowl, put in pork and mix in 1 tbsp of chopped spring onions. Add marinade ingredients and stir to mix well. The filling is ready.
Spoon some filling into a wonton wrapper. Glaze the rim with beaten egg to seal. Repeat with remaining wonton wrappers and filling.
Bring some water to a boil. Drop in the wontons and cook until the wontons float to the surface. Dish out and place into a bowl with seasoning mix. Sprinkle with crushed peanuts and remaining spring onions. Serve.