Smoothly Egg Bean Curd with Minced Meat

Ingredients

2 tbsp oil

1 tsp chopped garlic

100g minced chicken meat

5 fresh mushrooms, cubed

1 packed fresh pin mushrooms

2 block soft bean curd,

cut into pieces

Seasoning

3 tbsp Lee Kum Kee Oyster Sauce

1 tbsp Lee Kum Kee Premium Soy Sauce

dash of sesame oil and pepper

100ml water

1 tsp corn flour, mixed with 1 tbsp water, for thickening

Method

1. Heat up oil and saute chopped garlic until fragrant. Add in minced chicken meat, fresh mushroom, pin mushrooms and stir-fry until aromatic.
2. Add in bean curd, seasoning and bring to boil for 3 minutes. Thicken with corn flour water.
3. Add in chopped spring onion and serve.

Fish Belly and Bean Curd in Clay Pot

Ingredients

300g garoupa fish fillet, cut into chunks

1 tbsp corn flour

1 cup oil for deep-frying

1 tsp chopped garlic

2 blocks fried bean curd

10 honey peas

10 slices carrot

5 slices ginger

Seasoning

3 tbsp Lee Kum Kee Oyster Sauce

1/2 tbsp Lee Kum Kee Premium Soy Sauce

dash of pepper and sesame oil

1/2 tsp salt

500ml water

Method

1. Mix garoupa fish fillet with corn flour. Deep-fry in hot oil until golden brown. Dish and drain.
2. Leave 1 tbsp oil in work and saute garlic and ginger until fragrant. Add in fried bean curd, seasoning.
3. Add in honey peas, carrots and continue to simmer for 2 minutes. Thicken with corn flour water, add in spring onion and dish up. Serves.