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$3.95 per bot GOLDEN CHEF Premium Soy Sauce Dark/Light 500ml
$3 per bot GOLDEN CHEF Shao Hsing Hua Tiao Chiew 640ml
$1.80 per bot GOLDEN CHEF Rice Wine 380ml
$1.60 per bot GOLDEN CHEF Chinkiang Vinegar 550ml
$1.15 per bot GOLDEN CHEF White Rice Vinegar 500ml
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$6.50 per bot GOLDEN CHEF Royale Premium Oyster Sauce 510g
$4.20 per bot GOLDEN CHEF Abalone Sauce 510g
2 for $7.25 GOLDEN CHEF Clear Chicken Broth 1L
Oyster Flavoured Sauce With Diced Mushroom 480g
MADE IN JAPAN
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$3.90/$7.65 per bot GOLDEN CHEF 100% Pure Sesame Oil 320ml/750ml
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Soup 400g
All-In-One Seasoning 300g
INGREDIENTS Main Ingredients 1 tin
Recipe by Chef Eric Teo Imperial Treasure
Recipe by Chef Eric Teo Baby Abalone with Dragon Pearls
Fruits 120g Rock Melon (scooped into balls) 60g Honey Dew (scooped into balls) 30g Jackfruit (sliced into strips) Ingredients 1 can GOLDEN CHEF Australian Baby Abalone 6 – 10pcs 20g GOLDEN CHEF Rice Wine 20g Red Capsicum (sliced into strips) 20g Shiitake Mushroom (sliced) 30g Chinese Yam (sliced into strips) 30g Red Onion (sliced) 30g Sweet Peas (sliced) 200g Cooking Oil INGREDIENTS
Topping 20g
Shrimp Spice 20g
Dried Shrimp (soaked and chopped)
Chinese Parsley
GOLDEN CHEF Australian Premium Wild Blacklip Abalone (Sliced)
20g 30g
Garlic (sliced)
10g 10g 10g
Spring Onion (shredded) Red Chilli (shredded) Wolfberries (soaked in GOLDEN CHEF Shao Hsing Hua Tiao Chiew)
Red Chilli (shredded)
30g
Fresh Cordyceps Flowers (soaked in GOLDEN CHEF Clear Chicken Broth)
SERVES 4 pax
SERVES 4 pax
Seasoning 10g
GOLDEN CHEF All-In-One Seasoning
2
Egg White
20g
GOLDEN CHEF Rice Wine
30g
GOLDEN CHEF Clear Chicken Broth
20g
GOLDEN CHEF 100% Pure Sesame Oil
Garnish 10g
Spring Onion (shredded)
10g
GOLDEN CHEF Shao Hsing Hua Tiao Chiew
10g
Chinese Parsley
30g
Water
METHOD
SERVE a Splendid SPREAD WITH THEse eSSENTIALS
SERVE a Splendid SPREAD WITH THEse eSSENTIALS
METHOD
1 Soak cordyceps flowers in the clear chicken broth for 10 minutes, and wolfberries in the Shao Hsing Hua Tiao Chiew till soft. Strain and set aside for later use. 2 Place cordyceps flowers on a deep dish plate and top with the sliced abalone. Steam for 2 minutes. 3 Beat the egg whites, water, Shao Hsing Hua Tiao Chiew and clear chicken broth together. Strain the bubbles from the mixture and pour it around the steamed abalone. 4 Steam the dish for another 1 minute and 50 seconds. Keep the lid slightly open. 5 Turn off the flame and cover with the lid entirely for another 30 seconds. 6 Top the steamed abalone with sesame oil, parsley, spring onion, red chilli and wolfberries. Serve.
1 Heat up the wok, add oil and stir fry the baby abalone with rice wine quickly over medium high heat till fragrant and set aside. 2 In the same wok, add cooking oil and stir fry the dried shrimp, garlic and chilli till fragrant over medium high heat. Remove from wok and set aside. 3 Stir fry the red capsicum, shiitake mushroom, Chinese yam, asparagus and red onion quickly over high heat. Remove ingredients and strain cooking oil. 4 In the same wok, add all the ingredients and shrimp spice, and toss well. 5 Lastly, add all the fruits and seasoning, and stir well. 6 Garnish and serve.
GOLDEN CHEF Australian Baby Abalone 6 – 10pcs 425g
GOLDEN CHEF Rice Wine 380ml
GOLDEN CHEF All-In-One Seasoning 300g
GOLDEN CHEF Australian Premium Wild Blacklip Abalone 425g
GOLDEN CHEF Clear Chicken Broth 1L
GOLDEN CHEF Shao Hsing Hua Tiao Chiew 640ml
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