creative fortune

7/30/2019 Creative Fortune

1/4

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Creative

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/ Fortune

/Keng Lim (Yellow Studio) /Chris Ng


2/4

30

Creative

serves 4

Ingredients

200g pineapple, peel and cut into pieces200g Japanese cucumber, cut into pieces1 can Fortune Pacific Clams10g onion, shredded1 shallot, shredded

Dressing2 tbsp Thai chilli sauce5g chicken seasoning powder2 tsp sugara little fish sauce20g calamansi juicea little sesame oil

Garnishing3g shredded spring onion3g shredded spring onion stem

some shredded red chilli

Method

1. Combine all Dressing ingredients in a mixing bowland set aside.

2. Arrange all Ingredients separately in glasses. DrizDressing and toss well.

3. Garn ish and serve.

Appetising Pacic Clams Salad with Sweet and Spicy Sauc

4

200

200

1

10

1

2

5

2

20

33

1.

2.

3.


3/4

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Creative

serves 4

Ingredients

3 sheets Vietnamese vermicelli wrapper (net spring roll wrapper)some oil1 Chinese sausage1 stalk leek, sliced40g green capsicum, cut into strips40g red capsicum, cut into strips40g yellow capsicum, cut into strips40g Chinese mushrooms, soak and slice20g carrot, cut into strips1 can Fortune Sea Asparagussome cornstarch, mix with some water for thickeningsome sesame oilsome coriander leaves

Seasoning10g Fortune Abalone Sauce5g chicken seasoning powder

5g sugar

Method1. Prepare Golden Nest: Place 3 Vietnamese vermicelli wrappers in

mould, deep-fry at 180C to form nest shape.2. Heat up some oil, saut Chinese sausage until fragrant. Add

leek, all capsicums, Chinese mushrooms and carrot. Tossbriefly.

3. Add sea asparagus and Seasoning. Toss well quickly. Thickenwith cornstrach mixture.

4. Drizzle with sesame oil. Remove and arrange on Golden Nest.Garnish with coriander leaves and serve.

Tip

A drizzle of truffle oil just before you serve will make the dishmore palatable.

Stir-ried Sea Asparagus with Chinese Sausage in Crispy Nest

4

3

1

1

40

40

40

40

20

1

105

5

1. 3

180C

2.

3.

4.


4/4

34

Creative

serves 4

Ingredients

1 hairy gourd, peel and cut into 4 cylinders400ml chicken stocksome wolfberries, soaked10g black moss (fatt choy), soaked5g dried lotus seeds30g fresh lily bulbs, separate petals4 Fortune Baby Abalones10g cornstarch, mix with some water for thickeningSeasoning

1 tbsp Fortune Abalone Sauce5g chicken seasoning powder10g sugar

Method

1. Put hairy gourd and 300ml chicken stock in a pot. low heat for 10-15 mins until soft. Remove and arrange

2. Add wolfberries, black moss, lotus seeds and lily chicken stock. Continue to cook briefly until soft. Remplace on plate.

3. Add abalones to pot, as well as 100ml chicken sSeasoning. Cook over medium heat for 3 mins uRemove and set on top of hairy gourd.

4. Thicken gravy with cornstarch mi xture. Drizzle overand serve.

Braised Stufed Abalone with Hairy Gourd

4

14

400

10

5

30

4

10

1

5

10

1. 30010-15

2.

3. 1003

4.

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