中餐篇
Steamed Chicken with Black Fungus, Wolfberries & Dates Recipe | 黑木耳、杞子和红枣蒸鲜鸡食谱
Cooking time | 烹饪时间: 25 minutes
Serves | 份量： 4 pax |人份
Ingredients | 材料:600g Chicken (cut into pieces) | 鸡 （切块）600克, 8g Small Black Fungus (soaked till plump up, drained) | 黑木耳 （泡水至发，筛水）8克, 1 tbsp Wolfberries | 杞子 1茶匙, 6 to 8pcs Red Dates (pitted) | 红枣 （无种子）6 – 8 颗, 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce | 李锦记熊猫牌鲜味蚝油 2汤匙, 3 tbsp Lee Kum Kee Selected Light Soy Sauce | 李锦记特级鲜味生抽 3汤匙, 1 tbsp Lee Kim Kee Pure Sesame Oil | 李锦记纯正芝麻油 1汤匙, Garnish with some fresh corianders | 香菜点缀
Method | 做法:
1. In a large mixing bowl, season chicken pieces with Lee Kum Kee Panda Brand Oyster Sauce, Lee Kum Kee Selected Light Soy Sauce for 10 minutes.
把李锦记熊猫牌鲜味蚝油和李锦记鲜味生抽加入鸡肉里腌制大概10分钟。
2. Place black fungus onto a plate and top it with seasoned chicken, red dates and wolfberries.
将腌制好的鸡肉放入碟内，加入黑木耳、红枣和杞子。
3. Drizzle some Lee Kum Kee Pure Sesame Oil over it.
淋上少许的李锦记纯正芝麻油。
4. Steam it over boiling water for 25 minutes or until cooked. Garnish with fresh coriander and serve.
水煮沸后，蒸上25分钟或至熟即可。撒上香菜做点缀就可上桌了！
Long Beans Sweet Potato Rice Recipe | 豆角番薯焖饭食谱
Cooking time | 烹饪时间: 20 minutes
Serves | 份量： 4 pax |人份
Ingredients | 材料:400g / 2 1/2 cup Long Grain Rice | 长谷米 400克 / 2 1/2 杯, 450 – 500 mL Water / 水 450 – 500毫升, 200g Sweet Potatoes (cut into wedges) / 番薯 （切滚刀块）200克, 3 tbsp Cooking Oil / 食油 3大匙, 30g Dried Prawns (washed) / 虾米 （洗净）30克, 1 tbsp Garlic (chopped) / 蒜米 （剁碎）1大匙, 200g Chicken Breast (cut into slices) / 鸡胸肉 （切片） 200克, 1/2 tsp Ground White Pepper / 白胡椒粉 1/2 小匙, 4 tbsp Lee Kum Kee Panda Brand Oyster Sauce / 李锦记熊猫牌鲜味蚝油 4大匙, 2 tbsp Lee Kum Kee Selected Light Soy Sauce / 李锦记特级鲜味生抽 2大匙, 150g Long Beans (cut into 2cm length) / 豆角 （切成2公分长段）, 2 tbsp Lee Kim Kee Sweet Soy Sauce / 李锦记甜酱油 2大匙, Garnish Spring Onions, Fried Garlic & Chillies / 葱花、炸蒜蓉和辣椒 点缀
Method | 做法:
1. Stir-fry dried prawns with garlic until fragrant. Add in chicken and cook for 3 minutes. Season with Panda Brand Oyster Sauce, Selected Light Soy Sauce, white pepper and turn off heat.
将虾米和蒜蓉爆香。加入鸡片炒3分钟。用李锦记熊猫牌鲜味蚝油、特级鲜味生抽和白胡椒粉调味，然后熄火。
2. Put rice, water in rice cooker. Add in sweet potatoes, chicken and long beans (do not stir). Cook rice as usual.
把水和米放在电饭煲内。放入番薯、鸡肉片和豆角（不可搅拌）。照平常方法煮饭。
3. Once rice is cooked, drizzle Sweet Soy Sauce over rice. Fluff up rice and spoon onto serving plate. Garnish and serve.
饭煮熟后淋上甜酱油。把饭翻松，盛盘。点缀后即可上桌。
One-Pot Ginger Chicken Mushroom Rice Recipe | 冬菇鸡肉煲仔饭食谱
Cooking time | 烹饪时间: 20 minutes
Serves | 份量： 4 pax |人份
Ingredient | 材料:400g (2 1/2 cups) Rice (washed) | 米 （洗净） 400克 / 2 1/2杯, 400-450mL Water| 水 400-450毫升, 3 tbsp Cooking Oil | 食油 3大匙, 1 tbsp Ginger (shredded) | 姜 （切碎）1大匙, 1 tbsp Garlic (chopped) | 蒜米 （剁碎）1大匙, 4 nos Shitake Mushrooms (cut into slices) | 冬菇 （切片） 4朵, 1 no Carrot (diced) | 胡萝卜 （切丁）1条, 600g Chicken (cut into bite size) | 鸡肉 （切小块） 600克, 1 tsp Sugar | 糖 1小匙, 1 tsp Salt | 盐1小匙, 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce |李锦记熊猫牌鲜味蚝油 2小匙, 2 tbsp Lee Kum Kee Selected Light Soy Sauce |李锦记特级鲜味生抽 2小匙, 2 tbsp Lee Kum Kee Sweet Soy Sauce |李锦记甜酱油 2小匙, Garnish Fried Shallots, Chopped Spring Onions & Chilies | 油葱、葱花和辣椒 点缀
Method |做法:
1. Season chicken with sugar, salt, Panda Brand Oyster Sauce and Selected Light Soy Sauce. Mix well and set aside.
用糖、盐、熊猫牌鲜味蚝油和特级鲜味生抽腌调鸡肉。拌匀后置一旁备用。
2. Saute ginger and garlic till fragrant, add in chicken, mushrooms and carrots. Stir-fry till chicken is partially cooked.
爆香姜和蒜，加入鸡肉、冬菇和胡萝卜。拌炒鸡肉至半熟。
3. Combine rice and water in rice cooker. Add in chicken mixture (do not stir) and cook rice as usual.
在电饭煲中加入米和水。加入鸡肉混合料（不可搅拌），然后照平常方法煮饭。
4. Once rice is cooked, drizzle Sweet Soy Sauce over rice. Fluff up rice and spoon onto serving plate. Garnish and serve.
饭煮熟后淋上甜酱油。把饭翻松，盛盘。点缀后即可上桌。
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西餐篇
Warm Chicken Salad Recipe | 鸡肉温沙拉食谱
Cooking time | 烹饪时间: 10 minutes
Serves | 份量： 2 pax |人份
Ingredients| 材料:200g Chicken Breast |鸡胸肉 200克, 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce |李锦记熊猫牌鲜味蚝油 1大匙, 1 tbsp Black Pepper (coarsely grated) | 黑胡椒 （粗磨）, 1 1/2 tbsp Cooking Oil | 食油 1 1/2 大匙, Some Lettuce Leaves (tear coarsely) | 生菜叶 （撕大片）一些, 3 nos Tomatoes (cut into wedges) | 番茄 （切楔形）3粒, 1 no Celery Stick (thinly sliced) | 西芹 （切薄片）1颗, 2 nos Baby Raddish (thinly sliced, optional) | 小萝卜 （切薄片，随意）2条
Dressing Ingredients | 沙拉调味用料：1 tbsp Lee Kum Kee Panda Brand Oyster Sauce |李锦记熊猫牌鲜味蚝油 1大匙, 1 tbsp Peanut Butter | 花生酱 1大匙, 1/3 cup Water | 水 1/3杯, 1 tsp Sugar (optional) | 糖 （非必需）
Method | 做法：
1. Season chicken with Panda Brand Oyster Sauce and black pepper.
用熊猫牌鲜味蚝油和黑胡椒腌制鸡肉。
2. Combine dressing ingredients in a bowl. If it’s too thick, add in a few spoonful of water.
将沙拉调味料放在一个碗里调匀。若太浓稠，可加几汤匙水。
3. Heat oil in pan till very hot. Cook chicken for 3 minutes on each side or until lightly browned and cooked through. Cut into slices.
把油放在平底锅里加热至高温。将鸡肉两面各煎三分钟，或至稍呈褐色和熟透。切片。
4. Arrange lettuce leaves, tomatoes, celery, radish on a serving plate. Scatter slices of chicken over the top and drizzle dressing over.
在盘上布置生菜、番茄、西芹和萝卜。将鸡肉片散放在蔬菜上，淋上调味料。
Note | 备注： Beef tenderloin can also be used to replace chicken. 可用牛腰肉取代鸡肉。
Seafood Spaghetti in Creamy Sauce Recipe 奶油海鲜意大利面食谱
Ingredient and Portion | 材料与份量:1 Onion | 洋葱 1 颗, 1/2 bag Spaghetti | 意大利面 1/2 包, 10 Cherry Tomatoes | 小番茄 10颗, 3-4 Clove Garlic | 大蒜 3-4 瓣, 1 tbsp Butter | 奶油 1 大匙, 2 cup Soup Stock | 高汤 2 杯, 0.5 cup Sugar Free Whipping Cream | 无糖动物性鲜奶油 0.5杯, 15pcs Prawn | 新鲜 15只, Some Basil | 九层塔 少许, Some Sea Salt | 海盐 少许, Some Black Pepper Powder | 黑胡椒粉 少许, Some Parmesan | 帕玛森起司粉 少许
Method | 做法：
1. Cut onion to slice, then put the onion into pan, add in other ingredients follow by spaghetti, tomato, garlic and butter.
洋葱切丝铺在锅上，然后加入意大利面、番茄、蒜米和牛油。
2. Add in the soup stock, whipping cream and cover by lid to cook for 13 minutes.
加入高汤和鲜奶油，盖上锅盖。煮大概13分钟。
3. Pour in the fresh prawn to cook for 1-2 minute or until the prawn is cooked.
加入新鲜虾煮大概1-2分钟或至熟。
4. Add in salt and black pepper powder for seasoning. Before serve, add also basil and parmesan cheese.
最后加入盐和黑胡椒粉调味。上碟前放入适量的九层塔和帕玛森起司粉。
原食谱来自：How Living
Stir-fried Mussels with Ginger Paste Recipe 薑茸青口食谱
Ingredient and Portion | 材料与份量:15pcs mussels | 蓝牡蛎 15颗, 2-3 stalks spring onion | 青葱 2-3颗, 1 big block of ginger | 薑 1大块, 2 pips garlic | 蒜头 2瓣
Seasoning：1/2 tsp salt | 盐 1/2茶匙， Some Chinese Cooking Wine | 绍兴酒 少许
Method | 做法：
1. Peel ginger and garlic; wash spring onion.
姜去皮洗净；蒜剥去外皮；葱洗净。
2. Coarsly chop ginger, garlic and spring onion; place into electric blender and blend until fine; season with fine salt.
将备好的姜、蒜、葱切小块，放入电动研磨器中磨成泥，拌入少许精盐备用。
3. Blanch mussels in boiling water and drain.
将青口汆烫至开口捞起，瀝干水。
4. Heat oil in wok, toss in mussel, ginger paste mixture. Add salt and Chinese cooking wine, stir-fry briefly and dish out.
起锅热油，加入青口、姜、蒜、葱泥，翻炒片刻再加入盐和绍兴酒，煮沸即可上碟享用。
原食谱来自：美味风采 Oriental Cuisine
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甜点与糖水篇
Roselle Cheesecake Recipe 洛神花芝士蛋糕食谱
Ingredients for Roselle Jam | 洛神花酱材料：250g roselle calyx (washed) / 洛神花 250克（洗净）, 125ml cup water | 清水 125毫升, 90g caster sugar | 细糖 90克
Cheece cake Base | 芝士蛋糕底层材料：125g butter | 牛油125克, 1/2 tsp salt | 盐 1/2茶匙, 200g sugar | 白糖 200克, 2 eggs | 鸡蛋 2粒, 180g plain flour (sifted) | 普通面粉 180克（筛过）, 50g instant oats | 燕麦 50克, 20g cocoa powder | 可可粉 20克, 1/2 tsp bicarbonate of soda | 小苏打粉 1/2茶匙, 1/2 tsp baking powder | 发粉 1/2茶匙
Cheese cake filling | 馅料：500g philladelphia cream cheese (at room temperature) | 费城芝士奶油500克（室温），1/2 tsp salt | 盐 1/2茶匙，90g castor sugar | 细糖 90克， 1/2 tbsp corn flour | 栗米粉 1/2汤匙， 10g plain flour | 面粉 10克， 2 “Grade A’’ eggs | A蛋 2粒， 125 ml dairy non sweetened cream | 无糖鲜奶油 125毫升， 10” round loosebottom cake pan | 10寸可卸烤盘 1个
Method | 做法:
To prepare base / 芝士蛋糕底层做法：
1. Preheat oven @ 180℃, grease and line the cake pan.
把烤炉预热至180℃，烤盘铺油纸。
2. In a mixing bowl, beat butter with sugar and salt, adding in eggs one at a time. Fold in sifted flour, baking powder, bicarbonate of soda, cocoa and oats. (pic 1-2)
把牛油、糖及盐混合，然后逐个鸡蛋加入打散，最后加入面粉、发粉、小苏打粉、可可粉及麦片。 （图1-2）
3. Spread onto the cake pan and bake for 20-25 minutes or until skewer inserted comes out clean. Leave to cool. (pic 3)
把蛋糕混合料倒入烤盘里，烤20-25分钟，用竹签测试，以不沾物为止。待凉。（图3）
To prepare cheese filling / 蛋糕馅料做法：
1. Remove the cake from pan, discard the paper then place the cake back to the cake pan. Wrap the cake pan with foil to prevent the cheese from flowing out.
取出烤熟的蛋糕，撕掉油纸，再放回烤盘中待用，然后以铝箔包裹烤盘，以防止芝士外流。
2. Pre-heat oven @ 170℃. Place a tray of water in the oven for placing the cake later.
把烤炉预热至170℃，放进一盆水，以便把烤盘放入隔水烤。
3. In an electric beater, beat cream cheese with salt, sugar until cheese is creamy. Fold in corn flour, flour until well mixed.
用电动搅拌器把芝士奶油和盐及糖搅拌至均匀，加入栗米粉和面粉，搅拌均匀。
4. Beat in eggs and cream until just mixed. Pour over the oats base. Swirl the roselle jam to create a marbling effect. (pic 4-6)
加入鸡蛋和奶油，搅拌至刚刚混合即可倒入烤好的蛋糕烤盘里，滴入洛神花酱，搅成漩涡状。（图4-6）
5. Bake in pre-heated oven for 45-50 minutes or until skewer in¬serted in the centre comes out clean.
放入预热烤炉里，隔水烤45-50分钟，以竹签测试，以不沾物为止。
6. Remove from oven, leave to cool and refrigerate.
从烤炉取出蛋糕，待凉后才收入冰箱里。
7. Decorate with some fresh roselle calyx and drizzle with extra ro¬selle jam. Serve chilled. (pic 7-8)
吃前以新鲜洛神花装饰，再滴入少许洛神花酱。（图7-8）
To prepare roselle jam / 洛神花酱做法：
1. Peel the roselle calyx from its seed pod and weigh to yield 250g. Place in a blender/food processor with water and blend until you get a puree.
取出洛神花的花萼，重量为250克，然后放入搅拌器搅拌成泥。
2. Pour the roselle puree into a stainless steel pot and bring to the boil over medium high heat. Once it starts boiling, lower heat, add the sugar. Stir occasionally, cook for about 30-35 minutes until jam has thickened. It will look jelly-like.
把洛神花泥放入锅里，以中高火煮滚后转小火。加入白糖，继续搅拌约30-35分钟至稠，成果酱状。
3. Remove from heat, and pour into dry clean jars. Seal immediately. Once cooled, store in the fridge. The jam will thicken further once cooled completely.
熄火后即刻倒入容器里，封盖，待冷却后才收入冰箱。
原食谱来自：美味风采 Oriental Cuisine
Nyonya Bubur Cha Cha Recipe 娘惹摩摩喳喳食谱
Ingredients A: 500g taro (peeled and diced) | 芋头（去皮，切粒） 500克, 500g yellow and orange fleshed sweet potato (peeled and diced) | 黄肉和橙肉番薯（去皮，切粒）500克
Ingredients B:150g black eye pea | 眉豆 150克, 3 liters water | 清水 3公升, 1/4 tsp salt | 盐 1/4茶匙
Ingredients C:300ml thick coconut milk | 浓椰浆 300毫升, a few pieces pandan leaf (knotted together) | 班兰叶（一同打结）数片, some Tapioca Flour Jelly | 木薯粉团 适量, sugar to taste | 糖调味
Tapioca Flour Jelly Ingredients 300g tapioca flour | 木薯粉 300克, 1/2 tsp sodium bicarbonate/ baking soda | 小苏打 1/2茶匙, 200ml boiling water | 沸水 200毫升, a few drops rose red food colouring | 食用玫瑰红色素 数滴
Method | 做法：
1.Steam Ingredients A till soft and leave aside.
将材料A蒸软，搁旁待用。
2.Combine Ingredients B in a pot and bring to a boil over high heat. Reduce to low heat and simmer till beans are tender.
将材料B放进汤锅中，用大火煮沸，然后转小火煮至眉豆变软。
3.Add in steamed Ingredients A and C, bring to a boil. Add in Tapioca Flour Jelly and serve hot.
加入蒸过的材料A和材料C，用火煮沸即成， 趁热享用。
4.Tapioca Flour Jelly: Sift tapioca flour and sodium bicarbonate into a mixing bowl, add in boiling water and rose red food colouring, knead into a dough.
木薯粉团：将木薯粉和小苏打过筛入搅拌碗中，加入沸水和玫瑰红色素拌匀，然后搓成团。
5.Roll dough into long strip and lightly flatten before cutting it into triangles. Drop the triangles into boiling water and cook over medium heat till they float to the surface.
将粉团搓成长条，稍微压平并切成三角形， 然后放入沸水中，用中火煮至浮在水面。
6.Remove and soak in cold water to prevent from sticking together. Ready to use.
取出，浸入冷水中，以避免粉团黏在一起。待用。
原食谱来自：Seashore
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