Monthly Archives: September 2014

Slow Roasted Lamb Rack

Serving 2-3 Ingredients: Frenched lamb rack with 7-8 ribs x 1 (thawed) Garlic x 4 cloves (peeled and minced) Fresh rosemary x 2 big stalks (picked the leaves and finely…

Stewed Phoenix Claws with Abalone Sauce

Serving 1-2 Ingredients: Phoenix claws x 10 pieces (cut off nails) Peanuts x 30 g Shallot x 1 (diced) Ginger x 3-4 slices Abalone sauce x 1.5 tbsps Oyster sauce…

Fried Scrambled Eggs with Bittermelon and Dried Radish

Serving 1-2 Ingredients: Bittermelon x 1 (280 g; cut in strips) Dried radish x 30 g (minced) Eggs (large sized) x 4 (whisked) Table salt x ¼ tsp Sea /…

Chicken Baked in Portuguese Sauce with Fried Rice

Servings 2-3 Ingredients: Chicken meat x 450 g (I used drumsticks this time) Onion x 150 g (chopped in small pieces) Potatoes x 160 g (coarsely chopped) Carrots x 100…