To Cook
Knead 200g flour with baking powder, yeast and water to form a soft dough. Mix remaining 50g flour with oil to form an oil paste.
Divide soft dough into 8 portions. Roll out each dough portions to 5mm thickness. Brush oil paste onto each dough and roll up. Flatten each dough again. Brush with Char Siu Sauce and roll up.
Flatten dough again and roll into an oval shape. Brush with water and sprinkle with sesame seeds on one side. Arrange dough on oiled baking tray. Bake puffs in a 220°C preheated oven for 15 mins until golden brown.
Marinate chicken. Blanch oyster meat in boiling water and drain.
Stir fry garlic and shallots in 2 tbsp oil. Add chicken and oysters, sauté until cooked. Add red bell peppers, carrots and water chestnuts. Stir fry for 1 min then, add sauce mix. Stir and heat through.
Add pine nuts to filling and mix well. Stuff filling into sesame puffs and serve hot.
Vegetables
Chinese Braised Eel with Mashed Purple Sweet Potatoes
To Cook
Boil whole potatoes and purple sweet potatoes until softened. Dish out and allow to cool. Peel and mash until fluffy. Add whipping cream, butter and a dash of salt and ground white pepper. Mix well. Keep warm and set aside.
Pat the eel meat dry and marinate lightly with a dash of salt and ground white pepper. Allow the eel meat to air dry.
Stir seasoning mix well over hot water. Brush a layer onto the eel. Roast eel in a 180°C preheated oven. Continue to baste with seasoning mix periodically until the eel is cooked through. Plate the eel.
Stir sauce mix well over hot water. Drizzle over the eel. Serve with the mashed purple sweet potatoes.
Thai Style Pan Fried Fish Patties
To Cook
Mash the mackerel fillet, blending with a little salt and water in a mixing bowl until it turns sticky. Add in green beans and seasoning mix. Combine thoroughly.
Divide mixture into 8-10 balls and flatten to form patties.
Heat 4 tbsp oil in a skillet. Pan fry the patties over medium heat until both sides are golden brown and thoroughly cooked. Serve with dipping sauce.
Steamed Tofu with Minced Pork and Shrimp
To Cook
Mix pork and shrimp meat with marinade.
Steam soft tofu on medium heat for 10 mins. Drain and keep warm.
Heat up oil in a pan and stir fry pork, shrimps and mushrooms until cooked. Stir in baby corns, green peas and thickening mixture. Heat through and pour on steamed tofu.
Stir Fried Chicken and Mushrooms with Oyster Sauce
To Cook
Mix chicken with marinade ingredients.
Heat oil in a pan and sauté red chillies. Add chicken and stir fry until almost cooked.
Add button mushrooms, baby corns and Lee Kum Kee Premium Oyster Sauce.
Stir fry for another 2 mins then, dish out and serve.
Chicken Wonton Soup
To Cook
Blanch Chinese cabbage and cool. Combine minced pork, chopped Chinese cabbage and Seasoning Mix for Shanghai Wonton together. Wrap pork filling in wonton wrappers, seal with egg white and chill.
Put shredded Chinese ham in chicken. Simmer chicken in a pot of water (around 3L) with salt and sugar over high heat for 30 mins. Turn to low heat and simmer for another 2 hrs. Add Lee Kum Kee Chicken Powder Seasoning to taste.
Cook Shanghai wontons and Chinese cabbage in water. Take them out and put into chicken soup to serve.
Braised Lamb Shanks
To Cook
Soak dried apricots and plums in red wine for 1 day. Marinate lamb shanks for 2 hrs. Dust with flour.
Heat 3 tbsp olive oil, pan fry lamb shanks until golden on all sides. Remove and set aside.
Sauté onions, celery and carrots in same pan for 3 mins. Deglaze with balsamic vinegar. Add red wine, half the dried fruits, tomatoes and seasoning mix. Bring to a boil.
Place lamb shanks back into the pan, cover with water (around 400ml-500 ml) and bring to a boil. Place in a 150°C preheated oven for 1 hr. Remove and stir in remaining dried fruits. Stew for another 1 -2 hrs until tender. Pour sauce over lamb shanks occasionally when stewing.
Remove lamb shanks and cover to keep warm. Heat sauce until thickened. Serve lamb shanks with sauce.
Deep Fried Taro Cakes with Scallops
To Cook
Place scallops into a bowl and mix well with marinade.
Prepare a steamer over high heat. Steam taro for 45 mins. Remove and mash while still hot. Add seasoning mix and combine well.
Divide the mashed taro into 10 equal portions. Put a scallop in the middle of the mashed taro and form them into round cakes. Coat taro cakes with corn starch.
Deep fry taro cakes in heated oil until golden brown and serve.
Braised Quails in Soy and Oyster Sauce
To Cook
Melt maltose in 80g hot water and mix thoroughly.
Heat some oil in a saucepan. Sauté ginger, spring onion and other spices until fragrant and put them in a reusable sachet bag. Put red yeast rice in another bag. Put both sachets into stock and add Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Premium Oyster Sauce, Lee Kum Kee Chinese Marinade, sugar and Shaoxing wine. Simmer mixture over low heat for 40 mins.
Immerse quails in sauce mixture and braise over low heat for 20-30 mins. Remove quails and spread maltose on skin of quails evenly when hot. Cut quails into pieces. Serve with more sauce if desired.
Beef Rolls in Double Deluxe Soy Sauce
To Cook
In a bowl, place beef slices and mix with marinade ingredients.
Place a lettuce and crab-flavoured stick on each slice of beef. Roll them up.
Heat oil in a pan and pan fry beef rolls until cooked. Serve hot.
Steamed Chicken with Fine Shrimp Sauce
To Cook
Mix all ingredients with marinade. Steam on high heat for 10 mins or until cooked through.
Remove and serve.
Barbecued Pork Puff Pastry
To Cook
Sauté char siu, mushrooms, onions and yellow chives in a heated pan with oil. Stir in sauce mix and cook until thickened. Set aside to cool then, divide into 18 portions.
Divide each puff pastry into 9 portions. Place filling into a pastry portion and wrap to make a triangle. Glaze each pastry with egg wash.
Bake the puffs in a preheated oven at 220˚C for 10 mins until golden brown.