Yummy Food

Ingredients

1g chilli padi, finely chopped

2g garlic, finely chopped

15ml Yuzu juice (from Japanese citrus fruit)

5g grapefruit zest, coarsely grated

1g coriander

12ml olive oil

3ml Japanese rice vinegar

800g Pacific Dory fillet (200g per portion)

Method

To make the Spicy Yuzu Vinaigrette, combine chilli padi, garlic, Yuzu juice, grapefruit zest, coriander, olive oil and rice vinegar in a mixing bowl and whisk until evenly mixed. Set aside in the fridge till ready to serve. Season Pacific Dory fillet with salt and pepper. Pan fry fillet until evenly cooked. Drizzle the Spicy Yuzu mashed potatoes, asparagus and mesclun mix.

Ingredients

750g assorted vegetables, cut into 1 cm lengths (French beans, potatoes, cauliflower, green and red capsicum, carrot, peas, shitake mushrooms)

3 green chillies, slit lengthwise

60g meat curry powder

500g medium prawns, shelled but with tails intact

2 tbsps ginger paste

2 tbsps garlic paste

2 tbsps QBB Ghee

2 x 4 cinnamon stick

6 cardamoms

4 cloves

2 medium onions, peeled and diced

1-1/4 tsp salt

750g basmati rice, washed and drained

200ml natural yoghurt

1-1/2 tsps salt

2 x 3 cm cinnamon stick

6 cardamoms

1 star anise

2 bay leaves

1 medium tomato, sliced

Generous pinch of saffron (optional)

1 tbsp lime juice

2 tablespoons QBB Ghee

4 cups chicken stock or water

60g fried onion

3 tbsps chopped coriander leaves

3 tbsps chopped mint leaves

Method

1. Put the vegetables, green chillies, meat curry powder, prawns and garlic/ginger paste into a mixing bowl. Combine the ingredients well and leave aside to marinate for 15 mins.
2. Heat QBB Ghee in a wok and fry the cinnamon, cardamom and cloves tlll aromatic. Add the diced onion and saute till it turns golden brown.
3. Add the marinated vegetables, prawns, and salt and cook, covered, stirring occasionally till the vegetables and prawns are cooked and liquid has evaporated. Remove from heat and leave aside.
4. Place rice and the next 11 ingredients into the rice cooker and switch on. When rice is cooked, fluff up the rice with a wooden spoon and remove whole spices.
5. Fold in the cooked vegetables and sprinkle with fried onions and chopped coriander and int leaves before serving.

Ingredient

1kg fish head, chopped into bite-sized pieces

1/4 tsp salt

1/4 tsp pepper

1 tbsp corn flour

600g chicken stock bones

2500ml water

20g tang kwei

4 slices ginger

30g red dates

Oil for deep frying

250g yam, peeled and cubed

2 pieces firm bean curd, cut into cubes

200g Shimeiji or Enoki mushrooms, cleaned and root ends trimmed

1/2 tsp sugar

1 tsp sesame oil

1 tsp BOVRIL

Method

1. Rub salt and pepper over the chopped fish head and then toss in the cornflour.
2. Heat oil and fry the yam cubes until almost golden brown and palce on absorbent paper.
3. Fry the bean curd cubes until golden brown and drain on absorbent paper.
4. Fry the fish head chunks until golden brown, remove and set aside.
5. Place chicken pieces, water, tang kwei, ginger slices and red dates in a pot and boil for 30 mins. Strain the soup and keep aside.
6. Bring strained soup to boil. Add the remaining ingredients and simmer for 5 mins before stirring in the BOVRIL and serving immediately.

Ingredient

3 Granny Smith apples (green cooking apples), cored and cut into wedges.

300g carrot, peeled and cut into wedges

20g Chinese almonds, put into colander and rinse in tap water

40g honey dates, also rinsed

1 chicken, about 1-1/2 kg, skinned and cut into bite sized pieces

2500ml water

1/2 tsp sugar

1 tsp BOVRIL

Method

1. Put all teh ingredients except the BOVRIL into a heavy bottomed pan and cook covered over medium heat for about one hour removing any scum that surfaces.
2. Turn the heat to low and simmer for another 20 mins.
3. Stir in BOVRIL and serve soup hot.

Ingredient

500g penne, uncooked

100g sliced green zucchini

100g sliced yellow zucchini

80g sliced yellow capsicum

80g sliced red capsicum

250g eggplant, sliced

5 tbsps olive oil

2 medium onions, chopped

5 cloves garlic, minced

6 basil leaves

1-1/4 tsps salt

1/4 tsp coarsely ground pepper

60g black olives, sliced

200g Perfect Italiano Pasta Plus Light Cheese

Method

1. Cook pasta according to package instructions.
2. Drain pasta in a colander and rinse in tap water to keep it from becoming overcooked. Drain again. Place in a large bowl.
3. Preheat oven to 200C.
4. Place all the zucchini, capsicum and eggplant in a greased baking tray. Drizzle with 4 tablespoons olive oil and bake fo r15-20 mins.
5. Heat remaining olive oil and saute the onion and garlic until lightly browned.
6. Transfer this to the bowl of prepared pasta. Add the roasted vegetables, basil, salt, pepper, olives and Perfect Italiano Pasta Plus Light Cheese.
7. Mix to combine well. Serve immediately.

Ingredient

1 tbsp butter

2 cloves garlic, chopped

1 small onion, finely chopped

2 tbsps plain flour

500 ml low fat milk

250g salmon, cut into 1.5 cm pieces

250g small prawns, shelled but with tails intact

200g Perfect Italiano Pasta Plus Light Cheese

200ml light sour cream

1-1/4 tbsps chopped fresh dill

400g fettuccine or tagliatelle, uncooked

Method

1. Heat butter in a pan and saute the garlic and onion till fragrant.
2. Add flour, stirring constantly and gradually stir in milk.
3. Cook stirring all the while until sauce thickens.
4. Add the salmon, prawns, Perfect Italiano Pasta Plus Light Cheese and sour cream. Cook till the seafood is done and the cheese has melted.
5. Stir in dill. Set aside and keep warm.
6. Cook pasta according to package directions and drain.
7. Place in a large bowl and add the prepared sauce. Toss well. Serve immediately.

Ingredients :

300 g bean sprouts

100g bamboo shoots

50g carrot

5 mushrooms

50g french beans

2 stalks coriander

2 pieces bean curd sheets

1 egg white

1 tbsp plain flour

Seasoning :

A little salt

1/2 tsp sesame oil

Method :

1. Pluck off roots from bean sprouts. Rinse and drain well. Cut bamboo shoots and carrot into shreds. Soak mushrooms till soft. Remove stems and cut into shreds.
2. Rinse french beans and cut into slanted pieces. Rinse coriander and cut into sections.
3. Wipe beancurd sheets with a piece of clean wet cloth. Cut each sheet into half and trim away the hard edges.
4. Heat 2 tablespoons of oil and fry mushrooms till fragrant. Add french beans, carrots and bamboo shoots. Fry briefly. Add bean sprouts and combine well. Season with slat and sesame oil.
5. Mix egg white and flour. Combine well and set aside.
6. Lay bean curd sheets on a dry surface. Spoon bean sprout filling on the sheets and add a little coriander. Roll the sheets tightly and seal the edges with egg white mixture. Secure with toothpicks.
7. Steam vegetable rolls over high heat for 8 mins. Remove and cut into sections before serving.

Ingredients :

2 large chicken breasts, skinned and deboned

1 tblsp rice wine

1/2tsp sugar

2-1/2 tblsp Lee Kum Kee Spicy Black Bean Sauce

2 tblsp water

1 small red capsicum

1 small green capsicum

3 tblsp oil

3 cloves garlic, minced

2 shallots, minced

1 tblsp coriander root, finely chopped

6-8 steamed Chinese buns, to serve

Method :

1. Slice chicken breast meat into thin strips. (To make this easier, first chill chicken in the freezer until firm but not frozen.) Mix chicken with wine, sugar and 1/2 tblsp of Lee Kum Kee Spicy Black Bean Sauce. Cover and marinate for 20 mins.
2. Mix remaining spicy black bean sauce with water and set aside. Halve capsicums and remove core, seeds and pale ribs. Slice into thin strips about the same size as the chicken.
3. Heat oil in a wok over high heat. When hot, add garlic, shallots and coriander root. Fry for 30 seconds, then add capsicums. Fry for another 30 seconds and add chicken. Stir-fry vigorously fo r1 min, then add black bean sauce and fry 1 to 2 mins more, or until chicken and capsicums are cooked.
4. Dish up and spoon mixture into steamed buns to serve.

Ingredients :

70 grams of “Vee Foods” chicken

50 ounces rice

80 ounces water

1 tablespoon vegetable oil

1 clove garlic – chopped

30 grams salted fish

4 pieces Chinese mushroom – soaked and sliced

1 piece Chinese sausage – sliced

1 stalk spring onion – chopped

Sauce :

3 teaspoons soy sauce

1 teaspoon dark sauce

1 teaspoon sugar

1 teaspoon oyster sauce

1 tablespoon hot water

1 teaspoon sesame oil

Pinch of salt

Directions :

1. Place oil, garlic, salted fish and Chinese mushroom into bowl, microwave for about 2 mins. Set aside.
2. Mix rice and water into a microwaveable claypot/container, microwave for about 10 mins.
3. Mix all sauces. Set aside.
4. When the rice is about to dry, add in mixture No. 1, “Vee Foods” chicken and Chinese sausage, then cook for another 3 mins.
5. When the rice is cooked, pour the sauces onto the cooked rice and sprinkle some spring onion on top.
6. Ready to serve.

Ingredients :

70 grams of ‘Vee Foods” chicken

2 packs of udon

1/2 carrot – sliced

3 pieces baby corn – sliced

4-5 pieces green beans

1 onion – sliced

1 clove garlic – chopped

1 cup of water/chicken broth

2 tablespoon vegetable oil

3 teaspoons soy sauce

2 teaspoons dark sauce

1-1/2 teaspoons black pepper

1 teaspoon oyster sauce

Directions :

1. Heat vegetable oil in wok.
2. Add garlic and stir-fry.
3. Add carrot, onion and bab corn, continue to stir-fry.
4. Add 1 teaspoon of soy sauce and water, boil for 1-2 mins.
5. Add udon and “Vee Foods” chicken.
6. Stir in all the sauces and black pepper, bring to boil.
7. Ready to serve.