Steamed Fish Paste in Creamy Egg Oyster Sauce

Ingredients

2 blocks white bean curd, mashed

150g fish paste

2 salted egg whites

1/2 tbsp corn flour

1 tbsp oil

Gravy

2 tbsp oil

1 tsp chopped garlic

2 salted egg yolks, steamed and mashed

3 tbsp Lee Kum Kee Oyster Sauce

1 tsp sugar

3 tbsp water

2 tbsp chopped spring onion

Method

1. Put all ingredients into a mixing bowl and mix well. Steam at high heat for 12 minutes or until cooked.
2. Heat up oil and saute chopped garlic until fragrant. Add in the remaining gravy ingredients and stir well. Pour over steamed fish patty 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.

Braised Lamb Cutlet in Oyster Sauce

Ingredients

1 tbsp oil

3 pips garlic, peeled

1 onion, peeled and cut into pieces

2 sprigs coriander leaf, chopped

1 stalk spring onion, chopped

500g lamb chops

Seasoning

4 tbsp Lee Kum Kee Oyster Sauce

1 tbsp Lee Kum Kee Premium Soy Sauce

1/2 tbsp sugar

a litre sesame oil

1500ml water

Method

1. Heat up oil, saute onion, garlic, coriander leaves and spring onion until fragrant. Add in lamb chops and stir-fry until well mixed.
2. Add in seasoning and bring to boil. Lower the heat and simmer for about 1 1/2 hours until lamb chops are tender and the gravy is thicken. Dish up and serve.

Taiwanese Stewed Seaweed with Mushroom and Chicken Wings

Ingredients

1 tbsp oil

1 tsp chopped garlic

12 cm seaweed, soaked, cleaned,

cut into pieces and secured with toothpick

5 slices ginger

6 black mushrooms, soaked

6 pcs chicken wings

Seasoning

4 tbsp oyster sauce

1 tbsp soy sauce

dash of sesame oil and pepper

500 ml water

Method

1. Heat up oil, saute chopped garlic and ginger until fragrant. Add in mushrooms and stir-fry until aromatic.
2. Add in chicken wings, seasoning and bring to boil. Lower the heat and simmer for 10 minutes.
3. Lastly add in seaweed and centime to simmer for another 10 minutes. Dish up and serve.