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Pan-Seared Foie Gras With Spiced Citrus Purée 香煎鹅肝配五香柑橘酱

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Ingredients 所需材料

For the Orange Purée 柑橘酱

1 whole orange, scrubbed clean

1 整粒橙子,擦洗干净

1 stick cinnamon

1 肉桂棒

1 clove star anise

1 丁香八角

3 cups sugar

3 杯白糖

3 cups water

3 杯清水

Kosher salt

For the Foie Gras 鹅肝

1 slabs foie gras, lightly scored in a hashmark pattern on one side

1 块鹅肝,在一侧用井号图案轻轻刻化

Freshly ground black pepper


1 tablespoon finely sliced chives

1 汤匙细青葱

Coarse sea salt


1 tablespoon finely diced candied orange peel

1 汤匙切碎的橙皮

Make the Orange Puree: Use the tip of a sharp knife to cut several slits in the skin of the orange.

制作柑橘酱 : 用锋利的刀尖在橙皮上切几道口子

Combine cinnamon, clove, sugar, and water in a small saucepan and bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to the lowest setting. Add orange to pot. Place a clean kitchen towel or a paper towel over the top of the pot, pushing it down until it is in contact with the liquid to keep the orange moist on all sides. Cook until orange is completely tender, about 1 hour. Discard cinnamon and star anise.


Transfer orange to the jar of a blender and add a cup of cooking syrup. Blend on high speed until completely smooth, adding more syrup as necessary to reach a nice gel-like consistency. Season with a pinch of salt and press through a fine mesh strainer. Set aside. Reserve orange syrup for another use


For the Foie Gras: Lay a double layer of paper towels on top of a plate or cutting board and set aside. Season foie gras liberally on all sides with salt and pepper. Heat a small skillet over high heat for at least 3 minutes. Place foie gras in skillet scored-side-down. Cook, swirling pan gently every few seconds, until deeply browned and crisp on first side, about 30 seconds. Use a thin metal spatula to flip foie gras onto second side and cook for 30 second longer. Transfer to paper towel-lined plate and let rest for 1 minute.

鹅肝 : 在盘子或砧板上铺上双层厨房纸巾,然后用盐和胡椒抹在鹅肝的两面。用高温加热小煎锅至少3分钟,然后将鹅肝加入煎锅中,面朝下。每隔几秒钟轻轻旋转煎锅,直到第一面呈深褐色和酥脆,耗时大概30秒。然后轻轻的将鹅肝翻面,再煎30秒,之后转移到盘子上静止1分钟。

Spoon some orange puree onto serving plates and place 1 slice foie gras. Top with chives, coarse sea salt, and candied orange peel. Serve immediately with lightly dressed greens.


Tomahawk Steak with Chimichurri 战斧牛排

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Ingredients 所需材料


1kg to 1.2kg Tomahawk steak

1kg 至 1.2kg的战斧牛排

Slice of lemon to serve



3 tbsp fresh coriander

3 汤匙香菜叶

3 tbsp fresh basil

3 汤匙罗勒叶

3 tbsp fresh mint

3 汤匙薄荷叶

Half medium chilli


1 tsp garlic, crushed

1 茶匙大蒜,搅碎

Half a lemon, juice and zest


50ml olive oil


For the chimichurri 蘸酱

Step 1

Blend all ingredients together, and add salt and pepper for seasoning. Put to the side.


For the steak 牛排

Step 1

Leave the steak at room temperature for at least an hour before cooking.


Step 2

Preheat BBQ until very hot.


Step 3

Place the steak onto the char grill and cook on one side for about 15 minutes, controlling the heat to develop a nice crust on the meat. Rotate the steak at a 90 degree angle to get the classic criss-cross pattern – this will be your presentation side.


Step 4

Turn the steak over to seal the other side, cooking for only about 5 minutes.


Step 5

Remove the steak from the heat and rest it on a plate for at least 15 minutes.


Step 6

Return the steak to the hot grill again to finish cooking. Cook to desired doneness. For a medium rare steak, the time will take approximately an additional 10 to 15 minutes.


Step 7

Serve whole with the extended bone, chimichurri and slice of fresh lemon.


Thai Mango Sticky Rice 泰式芒果糯米饭

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Ingredients 所需材料

1 cup glutinous sticky rice

1 杯糯米

1 mangos, cut into cheeks and sliced

1 粒芒果切半切片


Rice soak:

½ cup coconut milk

½ 杯椰奶

1 tbsp white sugar

1 汤匙白糖

½ tsp salt

½ 茶匙盐

Salted coconut sauce: 咸椰浆液

1 cup coconut milk

1 杯椰奶

4 tbsp sugar

4 汤匙白糖

1 tsp sea salt

1 茶匙海盐

2 tbsp rice flour

2 汤匙面粉

Place the glutinous sticky rice in a bowl, cover with plenty of water and set aside to soak overnight.


To cook the sticky rice, fill a wok about one-quarter full with water and bring to a simmer. Line the base of a large bamboo steamer with cheesecloth. Drain the sticky rice and pile it onto the cheesecloth and cover with edges of cheesecloth. Cover with bamboo steamer lid. Steam for 20-30 minutes.


In a separate large bowl, make the rice soak. Whisk the coconut milk, sugar and salt.


Once the sticky rice is cooked, place it immediately into the rice soak mixture (while the rice is still hot). Stir until well combined. Cover and rest for at least 45 minutes.


For the salted coconut sauce, combine coconut milk, sugar and salt in a saucepan. Place rice flour in a small bowl and add a little of the coconut milk mixture and stir to avoid lumps.  Add into the remaining coconut milk. Cook over medium heat for 3-4 minutes until thickened slightly.

咸椰浆液: 在锅中加入椰奶、白糖和盐。在另外一个小碗中加入玉米淀粉并加入一点椰奶混合然后搅拌以免结块。加入之前的椰奶中火加热3-4分钟直到变稠。

To serve, place a mound of sticky rice on serving plates. Top with mango slices and drizzle with the salted coconut sauce.


Strawberry, Avocado, and Spinach Salad 草莓,牛油果及嫩叶菠菜沙律

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Ingredients 所需材料

For the Dressing 酱料

1/4 cup apple cider vinegar

1/4 杯苹果醋

1/4 cup strawberries fresh, sliced

1/4 杯新鲜草莓切片

1 tablespoon honey

1 汤匙蜜糖

1/4 teaspoon kosher salt

1/4 茶匙粗盐

1/2 cup olive oil

1/2 杯橄榄油

For the Salad 沙律

8 cups baby spinach

8 杯嫩叶菠菜

1  cup strawberries sliced

1 杯草莓切片

1 cup avocado sliced

1 杯牛油果切片

1/4 walnuts lightly toasted

1/4 杯烤核桃

1/4 cup red onion sliced thin

1/4 杯洋葱切成薄片

1/4 cup blue cheese crumbles (optional)

1/4 杯蓝纹奶酪碎 (可以其他代替)

Instructions 做法

For the Dressing 酱料

In a food processor, combine all ingredients except olive oil and blend well. With the processor running on low, gradually add the olive oil until dressing has thickened. Set aside.


For the Salad 沙律

In a large mixing bowl, combine all ingredients except blue cheese and about 1/4 cup of the prepared dressing. Gently toss. Divide salad between 4 serving bowls. Sprinkle with blue cheese, if using, and drizzle with additional dressing.


Perfect Beef Tenderloin 牛扒

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Ingredients 所需材料

1 (5 – 7 lb) beef tenderloin, trimmed
1 (5-7磅) 牛里脊肉切块
3 tbsp butter, softened
3 汤匙牛油,软化
5-7 tsp kosher salt
5-7 茶匙粗盐
¾ tsp cracked black pepper
¾ 茶匙黑胡椒粉

Preheat oven to 425°. Rub butter over beef, and sprinkle with salt and pepper.


Bake at 425° for 25 to 35 minutes . Cover loosely with aluminum foil; let stand 15 minutes before slicing.




Basque Burnt Cheesecake 巴斯克焦香乳酪蛋糕

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Ingredients 所需材料

500g 奶油奶酪 Cream Cheese
160g 白糖 Sugar
4 鸡蛋 Egg
18g 低筋面粉 Self-raising Flour
250g 鲜奶油 Whipping Cream

Prepare the mold, line the pan with 2 overlapping sheets of baking paper in mold, make sure the paper comes at least 5cm above the top of the pan on all sides.

准备模具 (图中用的是7寸模具), 放入油纸, 油纸需要高出烤盘5cm让蛋糕可以有升高的空间。

In the bowl of a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium-low speed, scraping downsides of the bowl, until very smooth, no lumps remain, and sugar has dissolved about 2 minutes.

奶油奶酪和糖一起搅拌至顺滑, 建议把奶油奶酪提前半个小时拿出来备用。

Increase the speed to medium and add eggs one at a time, beating each egg for 15 seconds before adding the next. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add cream and Self-raising Flour and beat until combined, about 30 seconds.


Pour the batter into the prepared pan.Bake cheesecake until deeply golden brown on top and still very jiggly in the centre, 1.5 hours to 1 hour and 45 minutes.


Let cool slightly, then unmold. Enjoy!


This cheesecake can be made in advance and stored in the fridge for up to 4 – 5 days


Steamed Garlic Prawn 蒜蓉蒸虾

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Ingredients 所需材料


10-12 large prawns

10-12 只大虾

4 tbsp chicken stock

4 汤匙鸡精调味料

1 tbsp light soy sauce

1 汤匙生抽

1 tbsp hua tiao wine

1 汤匙花雕酒

1 tbsp sesame oil

1 汤匙麻油

½ tsp salt

½ 茶匙盐

1 tbsp minced ginger

1 汤匙姜末

3 tbsp minced garlic

3 汤匙蒜蓉

1-2 tbsp chopped spring onion

1-2 汤匙葱花

Instructions 做法

In a bowl, combine chicken stock, soy sauce, hua tiao wine, sesame oil, salt, ginger, garlic and 1 tbsp spring onion. Mix well and set aside.

Remove the legs of the prawns with scissors
Using a sharp knife, make a slit in the back of the prawn, devein leaving the shells on
Lay them out on a steaming tray, slit side up
Add garlic sauce to the prawns
Steam prawns for 3-5 minutes (depending on size)
蒸3-5分钟 (视乎大小)
Scatter chopped spring onion over the prawns before serving. Serve while hot.

Chinese New Year Poon Choi 新春盆菜

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Ingredients 食材

1 tbsp minced ginger

1 汤匙姜末

1 tbsp minced garlic

1 汤匙蒜末

1 onion, sliced

1 粒大葱,切片

1 pc white radish, approximately 400-500g cut into pieces

1 根大约400-500克的白萝卜切片

5 pcs fresh prawns

5 条鲜虾

5 pcs fresh scallops

5 粒新鲜干贝

5 pcs Chinese mushrooms (soaked in water until soft and drained)

5 粒香菇 (泡软后沥干)

5 pcs dried scallops

5 粒干贝

1 pc fish maw (soaked in water overnight until soft and drained before cutting into pieces)

1 片鱼鳔 (在水中浸泡过夜直至变软并沥干,然后切成小块)

1 pc sea cucumber, cut into pieces

1 条海参,切片

1 can abalone, thinly sliced (reserve the abalone brine in the can)

1 罐鲍鱼,切成薄片 (保留罐里的原汁)

few pcs of pacific clams


some roast pork


some roasted duck


1 tbsp cooking oil

1 汤匙食用油

1 litre chicken stock

1 公升鸡高汤


For the Seasoning 调味料

1 tsp oyster sauce

1 茶匙蚝油

1 tsp sesame oil

1 茶匙麻油

1 tsp dark soya sauce

1 茶匙酱油

2 tbsp hua diao wine

2 汤匙花雕酒

dash of pepper



Heat up 1 tbsp of cooking oil and add the minced garlic and ginger. Stir fried briefly.


Add in the sliced onions followed by half of the chicken stock till it starts to boil.


Add in the dried scallops, sea cucumber, fish maw and radish before adding the remaining stock.


Add in the seasoning ingredients except the hua tiao wine, keep stirring to prevent the ingredients from sticking to the bottom of the casserole.


Add in the softened Chinese mushrooms and continue stirring.


When the broth has reduced in volume around 15 to 20 minutes later, add in the brine from the can of abalone.


Remove the sea cucumber once it has softened and set aside. If the sea cucumber is cooked for too long, it will disintegrate till nothing. Taste and adjust with slightly more water or stock if necessary. Continue cooking for another 10 minutes.


Add in the fresh prawns and fresh scallops. Continue stirring for around 10 minutes till the prawns and scallops are cooked.


Add in the roast pork and roast duck, followed by the huatiao wine. Stir to mix well and off the flame.


Arrange the white radish at the bottom of the casserole and the rest of the ingredients on top, including the sliced abalone. Pour the hot gravy over and serve.


Yee Sang (Prosperity Raw Fish Salad) 鱼生

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Ingredients 所需材料

For grating

230g (1) daikon radish

230克 (1) 白萝卜

84g (1) carrot

84克 (1) 胡萝卜

For the dressing

100g plum sauce

100克 酸梅酱

80g honey

80克 蜜糖

20g Japanese soy sauce/shoyu

20克 日式酱油

13g extra virgin olive oil

13克 特级初榨橄榄油

1 tsp lemon zest (yellow part only), about ½ a lemon

1 茶匙 柠檬皮 (仅黄色部分), 大约½柠檬

35g lemon juice

35克 柠檬汁

Readymade items

250g sushi grade salmon

250克 三文鱼

250g peeled & cooked crab legs (Kanifumi crab sticks or regular crab sticks)

250克去皮煮熟的蟹脚 (可使用蟹柳棒)

1kg (1) pomelo

1公斤 (1粒) 柚子

312g (1 can) mandarin oranges

312克 (一罐) 碰柑

100g cooked Japanese baby octopus (chuka idako)

100克 日式即食风味小章鱼 (chuka idako)

100g Japanese seaweed salad (chuka wakame)

100克 日式风味海藻 (chuka wakame)

150g wasabi coated peanuts

150克 芥末味花生 (可依据自己喜好替换)

100g roasted almonds

100克 烤杏仁

100g roasted cashews

100克 烤腰豆

For the crackers

15 sheets gyoza skin

15张 饺子皮

Cooking oil


3g (½ tsp) sea salt

3克 (½ 茶匙) 海盐


2g (½ tsp) five spice powder

2克 (½ 茶匙) 五香粉

15g white sesame seeds

15克 白芝麻

28g (2 tbsp) extra virgin olive oil

28克 (2 汤匙) 特级初榨橄榄油

50g (½) lime

50克 (½) 酸柑

Instructions 做法

Peel daikon radish and chop off both ends. Do the same with the carrots.


Prepare an iced water bath in a large bowl.


Use the mandolin to slice your carrot and daikon radish.


Once you’re done slicing the radish and carrot, put the lot inside the water bath (it’s fine if the ice has melted) and the strands will naturally separate. There may be a few stubborn ones, so gently agitate the water with your fingers to spread the remaining radish strands.


Crazy delicious dressing 酱料制作

To make the dressing, add plum and shoyu sauce in a bowl and stir to mix thoroughly.


Next, add olive oil and stir through. This thins the sauce.


Add lemon zest and lemon juice and stir to combine. Have a taste. Your dressing should be tangy and sweet and make you want to lick the spoon. Different types of honey and lemons have different levels of sweetness and tartness, so feel free to add a little bit more of each until you get a flavour you really like. However, it’s important to keep the flavours balanced so it complements the rest of your yee sang ingredients.


Serve dressing in a bowl or small jug.



Putting the crunch in Yee Sang 鱼生里的薄脆

Slice gyoza sheets into 6 segments. You can stack a few sheets and slice them together.


Fill a small pot with cooking oil about 2.5cm in depth and place it on your rangetop over high heat.


Once oil is hot enough for frying, about 185°C, test with one piece of cut gyoza. Drop it into the hot oil. If it rises quickly and starts to crisp up, your oil is hot enough. If it doesn’t, let your oil heat for a few more minutes.


Fry gyoza sheets in two or three batches. You’ll want a crunchy cracker that puffs up slightly and is a lovely golden brown in colour. It takes only about 1 minute or so.


Transfer cooked gyoza to a colander and sprinkle with sea salt. Shake to distribute salt evenly.



Toasting sesame seeds

Heat a heavy bottomed pan on high heat and add sesame seeds.


Toast until light brown. Don’t forget to continuously stir or shake the seeds so it doesn’t burn.



Prepping the main ingredients

Peel pomelo and cut into segments, removing all the white parts.Break your pomelo flesh into bite-sized chunks.


Cut cooked crab in half on the bias (horizontally).


Slice octopus in half lengthwise, cutting from the head to the tentacles.


Remove the salmon skin,slice as thinly or thickly as you like, but since you’re making this at home, thicker slices add more texture and gives you a much better bite.



Assembly 摆盘

When you’re ready to assemble your yee sang, drain daikon radish and carrot strands. Shake to remove excess water.Get a big plate out. It must be round.Mentally divide your plate into the segments as per the image below.


Grab a fistful (or more) of radish and carrot strands and shape them into a mountain – you’ll want more radish with just a bit of carrot for colour.Place it in the middle of the plate.

抓住一小撮 (或更多) 白萝卜和胡萝卜丝,然后将它们塑造成山形放在盘子中间。

Place almonds in one of the funnel segments, then skip two segments and place cashews. Finally, skip another two segments and place wasabi peanuts.


Place the rest of your main ingredients – pomelo, orange, seaweed, crab legs, chuka idako and salmon – in the rest of the empty funnels. For visual pleasure, arrange ingredients next to another of a contrasting colour (as much as possible).


Finally, place a generous amount of gyoza crackers in a nice ring all around the radish. Your yee sang is ready to serve!


Serve together with the dressing made earlier and your plate of yee sang.


Sprinkle toasted sesame seeds all over the prepared plate of yee sang. Then sprinkle five spice powder. Next, drizzle olive oil, followed by the dressing. Finally, squeeze lime over the salmon.


Hong Kong-Style Steamed Fish 港式蒸鱼

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Ingredients 食材


650g (1 whole) red snapper, cleaned and gutted

650g (一条) 红雕鱼,清洗和去掉内脏

45g garlic, finely minced


30g ginger, peeled & sliced thin


50g Lee Kum Kee seasoned soy sauce for seafood


100g cooking oil

100g 食用油


Garnishing 装饰

7g spring onions, sliced small


10g coriander, leaves only




Method: Steaming the fish 方法 : 蒸鱼

Fill your steamer ¾ full with water, taking care to ensure the water doesn’t reach the holes of your steamer. Keep the steamer covered and bring it to a boil


Important! Get a plate large enough to fit your fish and check to see that it fits in the steamer. It’s fine if the fish hangs out of your plate a little, unless you plan to use the same plate for serving.


Place fish on your selected plate and stuff its cavity with sliced ginger.


Once water is boiling, transfer the plate of fish into the steamer. Cover and steam for 10 minutes. The timing may vary according to the size and type of fish you use, so check that the steamed fish reaches an internal temperature of 63°C for perfect doneness.


Once fish is cooked, turn off heat and remove plate of fish from steamer. If you’re using a different platter for serving, carefully transfer the fish over.


Making the sauce 酱料制作

Heat cooking oil in a small pan over high heat.


Once the oil is hot, about 1 minute, add minced garlic and fry until golden brown, stirring constantly to ensure garlic cooks evenly and doesn’t get burned.


When garlic is brown, about 1 minute, turn off heat and remove the entire pan to a heat-resistant surface. Do note though that the timing for browning the garlic will vary according to how fine or coarse you have chopped it, as well as the temperature of the oil and pan, so keep a close eye for the change in colour.


Add soy sauce directly into the pan and stir until thoroughly mixed.


Pour sauce all over the fish.


Garnish with spring onions and coriander.


Serve while still hot.