These traditional recipes can be used anytime of the year.
- Trim the legs and head of the prawns, clean, dry and coat with a little cornflour and set aside.
- Slice pumpkin and steam till cooked. Add Chicken stock and blend into a creamy gravy. Set aside
- Heat up oil in a wok and fry prawns to medium - well done. Remove and drain
- Heat butter in a wok and sauté side ingredients. Pour in pumpkin gravy, add seasoning and cook well till gravy thickens
- Add prawns, pumpkin and cook until the gravy is fully absorbed and serve hot
Stir-fried chicken with three-cup Chinese wine sauce
Ingredients: 300gms
diced chicken, 200gms green chilies, 20gms spring onion, 5gms
garlic,10 gms ginger, 1 tbs light soya sauce, 1tbs oyster sauce,1tbs
black vinegar, 1tbs Chinese wine, 1tbs rice wine, 1 ½ tsp sugar, 1tsp
potato starch, 1tbs rose wine
Method:
- Heat up oil in a wok and deep fry the chicken till golden brown
- To prepare the seasoning sauce, add light soya sauce, oyster sauce, black vinegar, Chinese wine, trice wine, sugar and rose wine (in the same order) and cook well
- Add 1tsp of potato starch to thicken
- Add the fried chicken pieces, add green chilies, garlic, ginger and spring onion (chopped in julienne) and cook for 2 minutes
- Serve hot
Chilled Mango Sago with Pomelo
Ingredients: 600 gms mango, 600ml water, 100ml cream, 100ml milk, 100gm sugar
Side ingredients: pomelo, sago
Method:
- Put mango pieces into a blender, add water and blend well till it forms a puree
- Boil the mango puree for 8 minutes and leave aside to chill in a refrigerator
- When the mango puree is chilled, add the pomelo and sago and mix well
- Serve chilled