Ingredients 所需材料

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.

将肉桂棒、丁香八角、糖和清水放入一个小平底锅中，用中高火煮沸再搅拌至糖溶解后转小火，然后将橙加入锅中。用厨房纸巾放在锅的顶部并向下推，直到它与液体接触以确保橙子的四周湿润。将橙子煮至变软大概耗时一个小时，然后把肉桂棒和丁香八角取出。

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

将橙子倒进搅拌机中，加入一杯烹调糖浆，高速搅拌直至完全顺滑，必要时可以再加入少许糖浆以达到适合的浓稠度。用少许盐调味后用细网过滤器过滤后备用。

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.

用勺子舀一些柑橘酱到盘子里，然后放上鹅肝，上面再撒上细青葱、粗海盐和切碎的橙皮。可配上一些蔬菜一块享用。

Ingredients 所需材料

For the chimichurri 蘸酱

Step 1

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

将所有食材放进搅拌器里搅拌均匀，然后加入盐和胡椒粉调味。

For the steak 牛排

Step 1

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

在烹饪之前，将牛排在室温下放置至少一个小时。

Step 2

Preheat BBQ until very hot.

将烤炉预热至最高温。

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.

将牛排放在碳烤架上，将一侧牛排煮约15分钟，并控制好火候。将牛排以90度角旋转以获得十字形图案。

Step 4

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

将牛排翻转至另一面煮约5分钟。

Step 5

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

将牛排从烤炉上移开并将其放在盘子上至少15分钟。

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.

再将牛排放回烤炉中煮至所需的熟度，如果想要吃半成熟的牛排，时间大约需要额外的10至15分钟。

Step 7

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

与蘸酱和柠檬一块装盘享用。

Ingredients 所需材料

STEP 1
Place the glutinous sticky rice in a bowl, cover with plenty of water and set aside to soak overnight.

将糯米放在碗里浸泡一夜

STEP 2
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.

将浸泡一夜的糯米放在一块干净的布上，然后用布把糯米包裹起来放在蒸炉里蒸20-30分钟。

STEP 3
In a separate large bowl, make the rice soak. Whisk the coconut milk, sugar and salt.

将椰奶、白糖和盐放在大碗中搅拌至糖和盐融化，备用。

STEP 4
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.

把椰浆液倒入刚煮好的糯米饭，搅拌至所有糯米饭都吸收得到椰浆液，然后静置45分钟直到糯米饭完全吸收椰浆液。

STEP 5
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。

STEP 6
To serve, place a mound of sticky rice on serving plates. Top with mango slices and drizzle with the salted coconut sauce.

把糯米饭和芒果切块装盘，将咸椰浆液浇在米饭或芒果上享用。

Ingredients 所需材料

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.

在食物搅拌器中，混合除橄榄油以外的所有食材，并充分搅拌混合。然后把食物搅拌器调到低速并加入橄榄油，直到酱料变稠为止。备用

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.

在一个大的搅拌碗中，将出了蓝纹奶酪之外的所有食材和大约1/4杯准备好的酱料混合在一起并轻轻的搅拌均匀。将沙律分成4碗食用。在食用的同时可以撒上蓝纹奶酪，并淋上额外的酱料让口感更加丰富。

Ingredients 所需材料

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

将烤箱预热至425°。在牛肉上涂抹牛油，再撒上盐和胡椒粉。

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

在425°的烤箱里烘烤25至35分钟。用铝箔纸覆盖并静止15分钟后再切片。

Ingredients 所需材料

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.

分次加入鸡蛋搅拌均匀，再加入鲜奶油和过筛的底筋面粉搅拌均匀。

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.

将面糊倒入烤盘里，烘烤芝士蛋糕大约1.5小时到1小时45分钟，直至其顶部变成焦黄色，而蛋糕中心仍保持微微摇晃。

Let cool slightly, then unmold. Enjoy!

烤好室温放凉后脱模并享用。

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

放进冰箱冷藏几天后品尝会更好吃。

Ingredients 所需材料

Instructions 做法

Instructions

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

加热1汤匙的食用油后加入蒜末及姜末爆香。

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

加入切成薄片的洋葱后加入一半的鸡高汤煮沸。

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

加入干贝、海参、鱼鳔和白萝卜，并加入剩余的鸡高汤。

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

加入花雕酒以外的调味料，继续搅拌以防止调味料黏在砂锅底部。

Add in the softened Chinese mushrooms and continue stirring.

加入泡软的香菇后继续搅拌

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

15至20分钟后加入跑鱼罐头原汁。

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.

海参煮软后将其取出，因为海参煮太久会煮烂。然后可依据自己的口味调咸淡后再继续烹煮十分钟。

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

加入鲜虾和新鲜扇贝后继续搅拌约十分钟，直到虾和扇贝煮熟。

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

加入烧肉和烤鸭后再加入花雕酒，搅拌均匀后熄火。

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.

将白萝卜铺在砂锅底部，然后依序放入配料后再加入切片的鲍鱼，最后将热的汤汁倒入即可享用。

Ingredients 所需材料

Instructions 做法

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

白萝卜和胡萝卜去皮及去掉两端，取中间段。

Prepare an iced water bath in a large bowl.

准备一碗冰水。

Use the mandolin to slice your carrot and daikon radish.

利用刨丝器具将白萝卜和胡萝卜刨成丝。

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.

将白萝卜和胡萝卜刨丝后放入冰水中并使用手指轻轻拨开使萝卜丝散开。

Crazy delicious dressing 酱料制作

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

在碗里加入酸梅酱和日式酱油，搅拌均匀。

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

接着加入橄榄油搅拌均匀使酱料变稀。

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.

加入柠檬皮和柠檬汁并搅拌混合，期间可尝试并依据个人口味调整甜度和酸度。

Serve dressing in a bowl or small jug.

将酱料放在小碗或小容器里。

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.

将架子皮切成6段。可以同时堆叠几张并将它们切成薄片。

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

拿一个小锅倒入约2.5厘米深的食用油，并将它放在高温的炉灶上。

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.

将油加热至185°C的温度；可用一块切好的饺子皮测试油温是否足够，如饺子皮迅速上升并开始变脆表示油温已经适合，如果没有的话再继续加热几分钟。

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.

将饺子皮分批油炸至金黄色。

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

将油炸好的饺子皮用滤网滤干多余的油分并均匀撒上海盐备用。

Toasting sesame seeds

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

用大火加热锅底后加入白芝麻。

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

将白芝麻烤至金黄色，期间别忘了要一直翻炒以免烧焦了。

Prepping the main ingredients

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

将柚子去皮以及去掉所有白色部分，切块备用。

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

将蟹柳斜切备用。

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

日式风味小章鱼切半备用。

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.

三文鱼去皮，并依据个人喜好切成薄片，较厚的切片咬起来更可以增加口感。

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.

当你已经准备好摆盘时，请将萝卜丝沥干水份。拿出一个大圆盘，按照以下的图片将盘子分成几部分。

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.

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

将蒸锅¾装满水，注意确保水不会流到蒸锅的孔中。盖好蒸锅并在高温下煮沸。

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.

重要！取一个适合您所购买的鱼的盘子，并检查其是否适合您的蒸笼。若是打算将同一盘鱼放到盘子上，鱼会稍微垂出盘子就可以了。

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

将鱼放在您所选择的盘子上，并将生姜切成薄片。

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.

水煮沸后，将鱼转移到蒸笼中。盖上锅盖并蒸10分钟。可依据您所使用的鱼类和大小而增加时间直到鱼的内部温度达到63°C以确保完全熟透。

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.

将鱼蒸熟后关掉火源，从蒸笼中取出。如您使用的是其他蒸盘，请小心的将鱼转移。

Making the sauce 酱料制作

Heat cooking oil in a small pan over high heat.

在小锅中加热食用油。

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.

食用油加热约一分钟后加入切碎的大蒜，炸至金黄色，期间不断搅拌以确保大蒜均匀烹饪且不会过焦。

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.

大约一分钟，大蒜炸至金黄色时关闭火源，并将锅移到其他耐热表面。请注意，大蒜炸至金黄色的时间会依据大蒜切碎的细度和粗度还有油和锅的温度而变化，请密切注意颜色的变化。

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

将酱油直接加入锅中搅拌直至完全混合。

Pour sauce all over the fish.

将酱汁倒在鱼上。

Garnish with spring onions and coriander.

配上青葱和香菜叶。

Serve while still hot.

请趁热享用。