Delicious Recipes

Wok Fried Premium Vegetable

Ingredients
Description Quantity
50gms Mushroom fungus
70gms Carrots
05gms White pepper
05ml Sesame oil
40gms snow peas
50gms Asparagus
50gms Babycorn
20gms Garlic
05gms B/F sugar

Preparations
Method
Cut carrot, asparagus, babycorn into diamond shape. Destring snow peas. Blanch all
vegetables along with wood ear fungus mushrooms.

Sauté chopped garlic. Add blanched vegetable and season with salt, vegetable chicken
powder, pepper powder and toss.

Serve hot in a clean serving dish.

1
Delicious Recipes
Black Bean Chicken

Ingredients
Description Quantity
10gms Fruit dates
25gms Flower mushroom
15gms Pine mushroom
10gms Chestnut
5gms Chicken powder
8gms Black bean preserved
8gms Oyster sauce
5ml Dark soya
15gms Spring onion
5gms White pepper powder
5gms Salt
15gms Mushroom shitake
15gms Garlic
15gms Ginger
25gms Mushroom fresh
125gms Chicken thigh

Preparations
Method
Marinate the chicken with salt, pepper, corn flour, chicken powder, and keep aside for 15
minutes. Deep-fry it.

Sauté garlic, ginger, shitake mushrooms, and button mushroom, add chestnuts, add chicken
dices.
Adjust seasoning by adding salt chicken powder, pepper powder, sugar, rice vinegar and soy
sauce.
Add corn flour to thicken and add chopped spring onion to finish
Serve piping hot in a clay pot.

2
Delicious Recipes
Steamed Brocoli

Ingredients
Description Quantity
10gms Cornflour
05gms Veg. Seasoning powder
10ml Oil
05gms Salt
350gms Brocolli fresh
30gms Chinese garlic
05gm B/F sugar

Preparations
Method
Blanch broccoli in salted water.

Heat oil, Sauté garlic for a while before adding blanched broccoli.
Adjust seasoning by salt, sugar, vegetable chicken powder and toss.
For the sauce sauté chopped garlic. Add water, salt, sugar, vegetable chicken powder and
boil.
Add cornstarch to thicken the sauce.
Pour the sauce on top of the tossed broccoli.
Serve piping hot garnished with fried garlic.

3
Delicious Recipes
Vegetable Noodles

Ingredients
Description Quantity
03gms White pepper powder
15gms Onion
03gms Vegetable seasoning powder
02ml Dark soya
150gms Noodles
45ml Cooking oil
05gms Salt
10gms Mushroom Shitake
04ml Oil Sesame
15gms Beansprout
08gms Chilli red
10gms Garlic
10gms Spring onion

Preparations
Method
Blanch noodles and keep aside.

Sauté chopped garlic, sliced onion, bean sprouts, black mushroom, and red chilly.
Add blanched noodles and seafood.
Adjust seasoning with salt, pepper powder, vegetable chicken powder, soy sauce, and
vinegar.
Toss well and add spring onions.
Serve piping hot garnish with coriander sprig.

4
Delicious Recipes
`TK'S Spicy Minced Chicken Salad

Ingredients
Description Quantity
03gms White pepper powder
15gms Onion
03gms Vegetable seasoning powder
02ml Dark soya
150gms Noodles
45ml Cooking oil
05gms Salt
10gms Mushroom Shitake
04ml Oil Sesame
15gms Beansprout
08gms Chilli red
10gms Garlic
10gms Spring onion

Preparations
Method
Blanch noodles and keep aside.

Sauté chopped garlic, sliced onion, bean sprouts, black mushroom, and red chilly.
Add blanched noodles and seafood.
Adjust seasoning with salt, pepper powder, vegetable chicken powder, soy sauce, and
vinegar.
Toss well and add spring onions.
Serve piping hot garnish with coriander sprig.

5
Delicious Recipes
Wok Fried Premium Vegetable

Ingredients
Description Quantity
50gms Mushroom fungus
70gms Carrots
05gms White pepper
05ml Sesame oil
40gms snow peas
50gms Asparagus
50gms Babycorn
20gms Garlic
05gms B/F sugar

Preparations
Method
Cut carrot, asparagus, babycorn into diamond shape. Destring snow peas. Blanch all
vegetables along with wood ear fungus mushrooms.

Sauté chopped garlic. Add blanched vegetable and season with salt, vegetable chicken
powder, pepper powder and toss.

Serve hot in a clean serving dish.

6
Delicious Recipes
Asian Chicken Wraps

Ingredients
Description Quantity
3/4 cup smooth peanut butter
1/2 cup warm water
3 tbsp. fresh lemon juice
3 tbsp. light soy sauce
2 tsp. chopped garlic
2 tsp. sesame oil
1 tsp. ground ginger
1/2 tsp. hot pepper sauce
4 cups shredded cooked chicken (from 1
rotisserie chicken)
1 medium-size sweet red pepper, cored,
seeded and thinly sliced
1 seedless cucumber, peeled and thinly sliced
2 large scallions, trimmed and thinly sliced
6 burrito-size flour tortillas

Preparations
Method
In a medium-size bowl, whisk together peanut butter, water, lemon juice, soy sauce, garlic,
sesame oil, ground ginger and hot pepper sauce. Set aside. In a large bowl, mix together
chicken, red pepper, cucumber and scallions. Mix in 11/2 cups of the peanut sauce. Reserve
any remaining sauce. Heat tortillas following package directions. Place about 1 cup of the
chicken mixture on each tortilla and roll up. Serve any additional sauce on the side.