Airfried Char Siu Spareribs

Ingredients:
1Kg Spareribs - wash and pad dry

Marinade seasoning:
2 tbsp char siew sauce
11/2 tbsp oyster sauce
1 tbsp light soy sauce
2 tbsp raw sugar
1 tbsp sesame oil
1/2 tsp pink salt
6 cloves of garlics - slightly chopped

Method:
1. Combine the marinade seasoning and in a big bowl. Place the spare ribs and massage with marinade until fully coated. Leave the marinade spareribs in the fridge over night.
2. Line up spareribs on a roasting pan. Leave the marinade sauce aside for later use.
3. Place roasting pan in the airfryer, at temp 160deg for 30mins. Increase temp to 180deg for 15mins and cooked till ribs are tender.
4. Turn ribs every 10mins and brush with marinade sauce.
5. Brush each side of the ribs with honey and serve hot.
6. Enjoy.

Airfried Salmon Potatoes Cakes 薯鱼糕点 ( 数餘糕点)

Ingredients:

300gm Salmon Fillet - removed skin and cut into small chunks
2 med size potatoes - boil and mashed
11/2tbsp Japanese mayo
100gm breadcrumbs
1 egg - beaten
1 stalk fresh parsley- chopped
1tsp pink salt
Dash of pepper

Method
1. Place the potatoes in a pot of water, bring to the boil, cover and cook until tender, about 15mins. Drain and leave to steam-dry, then mash.
2. Meanwhile, cut salmon fillet into small chunks.
3. In a big bowl, add mashed potatoes into the salmon. Add mayo, chopped fresh parsley, pink salt and pepper. Mix all to combined. Shape into round patties fish cakes.
4. Put the beaten egg and breadcrumbs in 2 shallow dishes. Dip the cakes into the egg, and finally coat in breadcrumbs.
5. Place coated salmon cakes onto a greased grill pan, spray oil on the salmon cakes. Air-fry the salmon cakes with a 160deg temp for 15mins and increased to temp 180degs until deep golden colour. Remove immediately. 
6. Place the cooked salmon potatoes cakes on a serving plate and serve with dancing chef suki sauce. Enjoy 😊

Scallops, Crabmeat & Fishmaw Soup

Ingredients:
- 1 litre  Chicken Broth
- 3 medium size Fish Maw
- 2 med Crabs- steamed
- 1 small pc of chicken breast -  steamed
- 6 pcs artificial crabmeat
- 10pcs Dried Scallops - soaked
- 10pcs Dried mushrooms - soaked
- 2 egg white - lightly beaten
- 1tbsp Woh Hup Oyster Sauce
- 2tbsp potato starch
- 1tsp Dark & Light Soy Sauce

Method:
1. Boil some hot water to soak the Fishmaw till soften.
2. Once fishmaw is soften, cut into smaller pieces and set aside.
3. Soak mushrooms and diced strips.
4. Soak scallops with little hot water.
5.  Wash crabs and put to steam till cooked. Remove crabmeat and set aside.
6. Steamed chicken breast, once  cooked, shredded thinly and set aside.
7. Tear artificial crabmeat thinly and set aside.
8.  In a pot, add Chicken Broth together with mushrooms and scallops to boil.
9. When mushrooms is almost cooked, add in cut fishmaw.
10. Allow the pot of ingredients to cook for 10mins, add in shredded artificial crabmeat, shredded chicken and fresh crabmeat and 2tbsp woh hup oyster sauce.
11. Dilute 2tbsp of potato starch with some water, slowly add into the soup. Cook, stirring constantly until the soup thickens slightly. Add a little dark soy sauce and light soy sauce for a nicer colour otherwise, colour quite dull.
12. Lastly add in egg white and off the fire
13. Serve immediately  with black vinegar (optional) and pepper.
13. Enjo

Fried Jumbo Shrimp Wonton with Longevity Noodles ( 元宝长寿面)

Ingredients:
- 1 box CP Jumbo Shrimps Wonton
- 1pkt Orange Longevity Noodles
-  2 cloves of chopped garlics
- 8 pieces shiitake mushrooms - diced
- 1 med carrot - cut strips
- 50 cents bean sprouts
- 11/2tbsp oyster sauce
- 1tsp sesame oil
- dash of pepper
- Chilli and Parsely for garnishing

Method:

1. Bring a saucepan of water to boil over high fire and cook noodles until just done, 3 to 5 minutes, stirring to prevent sticking. Set aside.
2. Heat up a pan, add in 1tbsp oil, add chopped garlics and fry till fragrant.
3. Add carrots and shitake
 mushrooms and stir well.
4. Add in bean sprouts and the noodles together. Add oyster sauce, sesame oil and dash of pepper. Add in half cup water, cover lid and cook for 5mins, until the water is absorbed.
5. Dish out immediately on a serving plate.
6. Heat up some oil in a deep small pot, when oil is hot, put in the CP Jumbo Shrimp Wonton and deep fry, lower to small fire and fry till the wonton are golden brown.
7. Place cooked wonton together with the longevity noodles and garnish with fresh parsley and diced chilli
8. Serve immediately and enjoy

Dumplings in Golden Creamy Pumpkin Soup 饺子金瓜浓汤

Ingredients:

- 10 pieces CP Chicken Gyoza Dumpings

- 400gm Pumpkin - skin and removed seeds

- 1med size onion - chopped 

- 1med size potatoe - diced 

- 500ml chicken broth 

- salt and pepper to taste.

Method:

1. Remove pumpkin skin and seeds and cut into chunks.

2. Place chunk pumpkin, diced potato and onion in a pot. Add in chicken broth and simmer over medium heat till tender, about 15mins.

3. Remove from heat, with a hand blender, blend the ingredients until smooth.

4. Return the pumpkin puree to heat and allow the mixture to boil. Add salt and pepper to taste. 

5. Scoop a ladle of pumpkin puree on a serving plate.

6. In a pot of boiling water, add CP Chicken Gyoza Dumplings to boil. Once the dumplings float up, is cooked.

7. Arrange the cooked dumplings neatly on top of the pumpkin puree and garnish with wolfberry

8. Serve immediately and enjoy

Scallops Yam basket 盘满钵满扇贝

Scallop On Yam Basket  盘满钵满贝

Ingredients:
- 1no. Store bought Frozen Yam Ring 

- 12pieces Frozen Japanese Scallops

- 1med size japanese carrot - diced and blanched 

- 6pieces Sweet Snow Peas - blanched

- 1pkt Buna Shimeji Mushrooms

-  1 small pkt Vermicelli (glass noodle)

- 2 cloves garlics  - chopped

Seasoning :

1tsp pink salt

1tsp sesame oil

1tsp oyster sauce 

1tsp sugar

1tsp cooking wine

1/2tsp corn flour - mix with 1tbsp water

(Mix all the seasoning in a bowl for later use)

Method :

1. Airfry Frozen Yam Ring till brown and crispy at the side.

2. Deep fry vermicelli till expand. Drain and set aside.

3. Rinse scallops under tap water and pad very very dry with kitchen towel.

4. Heat up a pan with 1tbsp oil, ensure oil is very hot, pan sear the dry scallops for 3 to 4mins on each side till brown, dish up.

5. In the same pan with the oil inside, fragrant the chopped garlics. Add in the carrots, snow peas and followed by the shimeji mushrooms, stir fry for 2 to 3mins.

6. Add in the seared scallops. Pour in the seasoning and mix well till combined.

7. Place yam ring on a serving plate, dish up the scallops and all the cooked ingredients into the yam ring. Decorate the side with the crispy vermicelli. 

8. Serve immediately and enjoy

Braised Chicken with Chestnuts 栗子燜雞

- 1.3kg Fresh Chicken - cut to pieces
- 20ml Huji Waist Tonic
- 3 tbsp light soy sauce
- 2 tbsp oyster sauce
- 20 pieces chestnuts
- 12 pieces dried mushrooms - soak in water till soft
- 2 stalks spring onion - wash n cut 3 inch length
- 6 to 8 slices ginger
- 1 tsp raw sugar
- 2 tbsp cooking oil

Method:

1. Chop chicken into pieces and wash/clean.
2. Add 3 tbsp light soy sauce and marinate for 30mins. Leave in the fridge.
3. Boil chestnuts in hot water for 10mins, remove shell and  the layer of skin, set aside.
4. Wash and soak mushrooms till soft. Keep water for later use.
5. Heat up a wok, add in 2tbsp of oil, fry the slices of ginger and cut spring onion, saute till fragrant.
6. Add in chicken and brown on both side. Add mushrooms and followed by oyster sauce. Mix all well.
7. Add in the soaked mushrooms water just enough to cover the chicken, bring to boil then reduce heat to simmer with a cover for about 15mins.
8. Add in the chestnuts and 1tsp raw sugar and continue to cook till chicken is tender for another 10 to 15mins and water is slightly dried up.
9. Add in 20ml Huji Waist Tonic and toss well with the chicken.
10. Dish up and serve immediately.

Triple Flavour Chiffon Cake

5 eggs yolk
40gm sugar
90ml milk
75ml corn oil
100gm cake flour

20pieces pandan leaves
100ml water
(Wash and cut pandan leaves, blend to extract out the juice)

11/4tsp pandan juice
11/4tsp cocoa powder
1/4tsp orange flavour colouring

5 egg white
45gm sugar
1/4tsp corn flour

Method:

1. In a clean bowl, whisk egg yolks and sugar till pale then add milk and oil, mix well.
2. Add in sieve flour, mix to combine. Set aside.
3. In a clean mixing bowl, whisk the egg whites until they turn foamy, add corn flour. Gradually add the sugar until firm peaks form.
4. Add 1/3 of the meringue into the egg yolk batter. Then gently fold the remaining meringue. Mix into a smooth batter.
5. Divide batter into 3 parts. Add one with pandan juice, one cocoa powder and last orange flavour colouring.
6. Pour batter part by part into ungreased tubepan
7. Give the pan a strong tap on the side for a few times to remove any air bubbles.
8. Bake in a preheated oven temp 155deg for 50 to 55mins.
9. Once out from the oven, carefully invert the pan upside down to cool.

Mini Pasta Frittata with Salami

Ingredients:

2cups leftover pasta - cut into small pieces
150gm - chopped salami
4 large eggs
1/4cup milk
2tbsp cooking cream
1/2 cup mozzarella cheese
2tbsp fresh parsely - chopped
Dash of ground nutmeg
1/2tsp salt
Dash of black pepper

Method :

1. Preheat oven temp 180deg.
2. Spray muffin tins with nonstick spray.
3. In a large bowl, whisk eggs, milk and cooking cream together till combined.
4. Add in the cut pasta, chopped salami, mozzarella cheese, chopped parsley, nutmeg, salt and pepper. Stir untill all the ingredients are well combined.
5. Fill the pasta mixture into the greased muffins tin 3/4 full.
6. Baked for 20 to 25mins until is firm and set in the centre.
7. With a spatula, loosen the mini frittatas from the muffin cups and slide the frittatas onto a serving plate.
8. Serve warm to enjoy.

Baked Crispy Pasta Nests with crispy Bacon

Ingredients: 

100gm brown rice pasta spaghetti 

2eggs

200gm bolognese & Mushroom sauce

8 slices of bacon  - cutted 

2 tbsp capers

1tbsp concentrato stir in sundried tomato & garlic sauce

1 clove chopped garlics 

1 tbsp olive oil 

Method:

1. Preheat oven temp at 180deg. Spray muffin pan with non-stick cooking spray. 

2. In a pot of boiling water, add in some salt n oil, add pasta to cook according to packaging and drain.

3. While cooking pasta, cut bacon into small pieces, airfried till crispy and set aside. 

4. In a large bowl, beat in eggs and add in the cooked pasta, tossing to coat well with the eggs.

5. Using our hands, spread the pasta into each muffin tin, twisting the pasta to form a nest and make a small well in each cup.

6. Bake in the preheated oven for about 20mins or till slightly golden brown. 

7. Remove the baked nests from the muffin tin.

8. Heat up a pan, add in olive oil,

saute the chopped garlic, 

add in the bolognese and mushroom sauce, concentrato stir in sundried tomato & garlic sauce, simmer for few minutes before dish up.

9. Fill each of the nest with the cooked sauce and top them with crispy bacon and capers.

10. Serve warm and enjoy.