Monthly Archives: June 2013

Baked Duck Legs with Orange and Honey Sauce

Serving 1-2 Ingredients: Duck legs x 2 (thawed if frozen duck legs are used) Orange x 1 ( ½ for juice and ½ peeled and sliced crossway for garnish) Fresh…

Roasted Pork Belly

Serving 1-2 Ingredients: Pork belly x 400 g Cooking wine x ½ tbsp Coarse salt x 1 tsp White vinegar For Marinating Pork Belly Sugar x 2 tsps Chinese five…

Prosciutto Wrapped Roasted Asparagus Spears

Makes 12 Wraps Ingredients: Large asparagus spears x 12 – 15  (bottoms trimmed) Prosciutto x 6 slices (halved lengthwise to make 12 pieces) Garlic x 1 clove (diced) Olive oil x 1 tsp…

Stewed Beef Tendon with Radish

Serving 3-4 Ingredients: Radish x 1 (750 g) Beef tendon x 3 piece (about 750 g; thaw if frozen tendons are used) Ginger slices x 30 g Spring onion x…

Fried Shrimps on Chinese Vermicelli

Serving 2-3 Ingredients: Shrimps with heads x 450g (about 12 pieces; either frozen or fresh; thaw if frozen shrimps are used) White onion x 1 (diced) Chili x 2 pieces…

Golden Raisins Wheat Bun

Serving 6-8 (@ 6 cm / 3 inch) buns Ingredients: Tangzhong x  120 g (bread flour x 24 g + water x 120 ml) Active dry yeast x 2 tsps…

Chicken Soup with Fresh Sea Whelk, Dried Chinese Yam and Wolfberries

Serving 3-4 Ingredients: Fresh Sea Whelk x 3 (about 170 g) Chicken x 1 Pork Hock x 300 g Dried apricot skin x 1 piece (soak for 20 minutes until…

Tiramisu Chocolate Mousse

Serving: 8-10 serving cups @ 50 ml (Total volume about 500 ml) Ingredients: Unsalted butter x  1 tbsp and 1-1/2 tsps Espresso coffee x 3 tbsps Dark chocolate x 5…