To Cook
In a pan, heat up oil over medium high heat and fry sliced lotus roots until crisp and lightly browned. Drain and set aside. Next, fry the potatoes until slightly browned. Drain and set aside.
Add 2 tbsp oil to frying pan, add garlic, ginger, star anise, dried red chillies and chicken meat. Stir fry until cooked.
Add rice wine, green & red chilli peppers, spring onions and potatoes. Stir fry until done.
Add in chilli bean sauce, chicken bouillon, dark soy sauce, water and sugar. Stir until well combined.
Transfer to a serving dish and arrange fried lotus roots on top. Serve.
Vegetables
Fried Chinese Thin Pancake
To Cook
Mix flour and glutinous rice flour in a bowl, and make a hole in the centre. Add water gradually and stir well. Pour the mixture through a sieve.
Add beaten egg and 1 tbsp of oil into the mixture and mix well. Set aside.
In a pan, heat 1 tbsp of oil. Sauté dried shrimps, preserved radish and spring onions. Drain off oil and add into the batter mixture. Mix in chicken bouillon powder and sugar until well combined.
Heat oil in pan and add a portion of mixture and spread it evenly. Pan fry over low heat for 2 mins each side until golden brown. Repeat for the remaining mixture. Serve with dipping sauce.
Hot and Sour Lotus Root Slices
To Cook
Blanch the sliced lotus roots until soft. Soak in clean iced water for 30 mins and drain.
Heat oil in a pan and sauté the garlic until fragrant. Add seasoning mix until heated through, stirring occasionally.
Add the seasoning mix to the lotus root slices and marinate for 10 mins. Mix well and serve.
Hot and Sour Soup
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.
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.