Egg Mayonnaise Croissant (or Wrap) with Salad

1人份
Ingredients for Fruit Salad 萨拉用料

1 pack	Mix Vegetables Salad 蔬菜萨拉
5	Cherry Tomatoes 小番茄
1	Apple 苹果
1 tablespoon	Blueberry 蓝莓
1 tablespoon	Balsamic Vinegar 萨拉黑醋
1 tablespoon	Japanese Yuzu Salad Sauce 柚子萨拉酱

1人份
Ingredients 用料

3	Mini Croissants Bread or Wrap 迷你羊角面包
2	Eggs 鸡蛋
A dash	Black Pepper 黑胡椒
A pinch	Salt 盐
1 tablespoon	Mayonnaise 美乃滋

Method 做法
1. Prepare the hard-boil eggs: Boil a pot of water. Place the eggs in the pot and boil (on medium heat) for 10 minutes. De-shell the eggs. Mash the hard-boil eggs in a bowl. Add mayonnaise, salt and black pepper. Mix well, and set aside.
2. Prepare the salad: Wash the vegetables, tomato and blueberry. De-core the apple, and cut into small cubes. Place on all on serving plate. Add balsamic vinegar and yuzu salad sauce over salad.
3. Toast croissants for 4 minutes. Insert egg mayonnaise into croissant. Place on serving plate. Serve.

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Steam Scallop in Thai Sauce 泰式蒸带子

4人份 Ingredients 用料 12 pieces Scallops (with Shells) 带子 10 cloves Garlic (minced) 蒜蓉 120g Vermicelli 冬粉 2 tablespoons Sesame Oil 麻油 4 tablespoons Light Soya Sauce 酱清 2 tablespoons Thai Fish Sauce 泰式鱼露 4 tablespoons Thai Green Chilli Sauce 泰式酸辣酱 4 Limes 酸酐汁 (Optional) 1 stalk Chinese Parsley 芫荽 (Optional) 1 stalk Spring Onions 葱碎 Method 做法 1. Wash scallops and place on steam plate. 2. Soak vermicelli in boiling hot water for 5 minutes. Drain the water. Place vermicelli on top of the scallops. Add minced garlic on top. 3. Mix sesame oil, light soya sauce, Thai fish sauce, Thai green chilli sauce, and lime juice into a bowl. Drizzle over scallops. 4. For double boiling (steaming), boil water in a pot. Raise the bowl with a metal stand. Add the plate of scallops onto stand. Steam over high heat for 10 minutes. (Optional) Garnish with Chinese parsley and spring onions. Serve.

Honey Glazed Pork (Char Siew) - from basics 蜜汁叉烧

4人份 Ingredients 用料 250g Pork Fillet 五花肉 1 Large Onion 洋葱 5 slices Ginger 姜 4 cloves Garlic (minced) 蒜末 1 tablespoon Dark Soya Sauce 黑酱油 1 tablespoon Sesame Oil 麻油 2 tablespoons Honey 蜂蜜 2 tablespoons Sugar 白糖 2 tablespoons Oyster Sauce 蚝油 2 tablespoons Chinese Cooking Wine 绍兴酒 1 teaspoon Salt 盐 1 teaspoon Pepper 胡椒粉 Method 做法 1. Marinate pork with all the ingredients overnight. 2. Heat oven at 200 degrees Celsius. Bake for 15 minutes. Turn the meat, and glaze meat with remaining sauce. Bake for another 15 minutes. Serve. Time 时间 Preparation time: 15 mins Marinate time: Overnight Cooking time: 30 mins Complexity: simple

Tom Yum Goong

3人份 Ingredients (Soup Base) 汤头用料 16 Prawns 虾 5 slices Ginger 姜片 2 litres Water 水 Method to prepare soup base 汤头做法 1. De-shell the prawns. Wash the shells. 2. De-vein the prawns. Add 1 teaspoon of salt to the prawns and mix well. Set aside (in the refrigerator) 3. Bring the water to boil in a pot. Add prawn shells and ginger to boil. Simmer for 1 hour. 4. Drain the soup, discard the shells. Set aside the soup base. Ingredients 用料 6 stalks Lemongrass 香茅 2 stalks Kaffir Lime Leaves 青柠叶 2 pieces Galangal 高良姜 5 tablespoons Lime Juice 柠檬汁 2 Green Chillis 青辣椒 3 tablespoons Thai Tom Yum Goong Paste (Holly Farm Brand) 1 bowl Straw Mushrooms Method 做法 1. In the soup base, bring to boil with lemongrass, kaffir lime leaves galangal and green chillis. Simmer for 15 minutes. 2. Add straw mushrooms and prawns into the pot. Bring to boil. Add lime juice and Thai Tom Yum Goong Paste. Stir well. Serve.

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