OUR POPULAR RECIPES

• Narcissus Whole Mushrooms And Red Onion Bruchetta With Mozzarella Cheese

  
  

  
  

  Ingredients 配料

  1 Can 1罐	Narcissus whole mushroom 水仙花牌整蘑菇
  20g 20克	Red onion 红色洋葱
  5g 5克	Finely chopped 切碎的香菜
  180g 180克	Whole fresh loaf 法式面包切片
  180 g 180克	Sliced 法式面包切片
  60g 60克	Mozzarella cheese 马苏里奶酪
  60g 60克	Paparika powder pinch 辣椒粉少许
  60g 60克	Sea salt pinch 海盐少许

  ---

  
  

  Method 做法

  1	Remove mushrooms from can and discard liquid 从罐头中取出蘑菇，倒掉汤汁。
  2	Cut into dice and set aside. 切成小块，放置备用。
  3	Slice french baguette into 1cm thick and lightly toast. 将法式长棍面包切成1CM厚小段，两面稍微烤一下。
  4	Place the diced mushrooms, chopped red onion on the toast and top with mozzarella cheese. 将蘑菇粒和切碎的红洋葱放到烤面包上，上面配马苏里拉奶酪。
  5	Bake at high heat till the cheese is melted. 高温焙烤，直至奶酪熔化。撒海盐和辣椒粉。立即上菜。

• Narcissus Stewed Pork Chop 'Cake'

  
  

  
  

  Ingredients 配料

  1 Can 1罐	Narcissus stewed pork chop 水仙花牌红烧排骨
  150g 150克	Yam diced 芋头切块
  20g 20克	Sweet potatoes 番薯切成条状
  5g 5克	Coriander leaf 香菜叶
  	Salt pinch 盐少许
  10g 10克	Unsalted butter 无盐牛油

  ---

  
  

  Method 做法

  1	Remove stewed pork from can and discard bones. 从罐头中取出红烧排骨，去骨备用。
  2	Use your hand to break the cooked meat into small pieces together with the gravy. Set aside. 用手将熟肉连汁撕成小片。放置一旁备用。
  3	Boil yam till soft and mashed up with butter. 芋头煮沸，直至变软，加入牛油捣烂。
  4	Place mashed yam onto a desired mould and fill to ¼ full and top up with the stewed pork chop. 将芋头泥放入所需模子，加至1/4处，剩余部分加入焖猪排。
  5	Place in oven at 180’ for 10mins.  放入烤箱，180℃烤10分钟。
  6	Deep fry the sweet potatoes sticks till crispy.  番薯切条，油炸，直至变松脆。撒盐，均匀摇动。
  7	To assemble-remove the mould from the stewed pork chop and yam. Place it on a nice plate and top with fried sweet potatoes sticks. 装盘- 红烧排骨和芋头从模子中倒出。放入精美盘子，上面配炸番薯条。立即上菜。

• Steamed Narcissus Spiced Pork Cubes Ravioli On Spring Onion Coulis

  
  

  
  

  Ingredients 配料

  20 pcs 20张	Large wanton skin 大云吞皮
  1 can 1罐	Narcissus Spiced Pork 水仙花牌五香肉丁
  10 pcs 10张	Fresh tarragon leaves 鲜龙蒿叶
  70g 70克	Spring onion coulis 新鲜的青葱切碎
  130g 130克	Olive oil 橄榄油
  4pcs 4块	Cherry tomatoes halved 樱桃西红柿切半
  	Sea salt pinch 海盐少许

  ---

  
  

  Method 做法

  1	Remove spiced pork from can and strain. Discard liquid and set aside pork 从罐头中取出五香肉丁，沥干水分。倒掉汤汁，肉丁放置一边备用。
  2	Spread out 5 pcs of wanton skins and place 3 pcs of the spiced pork cubes on each skin with a piece of the fresh tarragon leave. 摊开5张馄饨皮，每张馄饨皮上放3块五香肉丁，配新鲜龙蒿叶。
  3	Brush water around the edge of the wanton skin and lay another piece of wanton skin over the other. Repeat for the rest of the wantons 沿馄饨皮四周刷一层水，用另一张馄饨皮盖住。其余馄饨皮重复相同操作。
  4	Steam for 5 mins and brush a little oil on the wanton to prevent dryness. 蒸5分钟，在馄饨皮上刷少许油，防止干裂。
  5	To prepare the coulis – place the spring onion and olive oil into a blender and puree it till smooth paste. Season with sea salt.  制作库利汁-香葱和橄榄油放入搅拌器中，直至变成细润面糊。加海盐调味。
  6	To assemble – spread the spring onion coulis on the plate and place the steamed spiced pork cubes ravioli on the coulis and garnish with cherry toma-toes, halved. 装盘-将香葱库利汁倒入盘中，在库利汁中放入蒸好的五香肉丁意大利饺子，用对半切开的小番茄装饰。

• Chilled Cooked Boneless Pork Leg Jelly With Greens

  
  

  
  

  Ingredients 配料

  1 Can 1罐	Narcissus pork leg 水仙花牌香菇猪脚
  32g 32克	Gelatin powder 明胶粉
  5g 5克	Mixed green leaves 绿色菜叶
  200g 200克	Chicken stock seasoned 鸡汤调味料
  10 pcs 10粒	Wolfberries 枸杞
  1stk 1根	Coriander leaf 香菜
  1tbsp 1茶匙	Balsamic dressing 香醋调味汁

  ---

  
  

  Method 做法

  1	Bring chicken stock to a boil and add gelatin powder. 鸡汤煮沸，加入明胶粉。
  2	Whisk well and put aside to cool but not set.  搅拌均匀，放置一旁冷却，但不要让其凝固。
  3	Use a desired round mould and arrange the pork leg, wolfberries, coriander leaf and put into the mould. 取圆形模子，准备猪蹄、枸杞和芫荽，将其放入模子。
  4	Pour the gelatin mixture into the mould and let it set in fridge for 2hours. 将凝胶混合物倒入模子中，在冰箱中凝固两个小时。
  5	Serve with mixed green leaves and balsamic dressing. 食用时配蔬菜叶和香醋调味汁。
  6	Balsamic dressing -3part of olive oil and 1 part of balsamic, season with salt and crushed pepper 香醋调味汁-橄榄油和意大利黑醋3:1比例，加入盐和辣椒粒调味。

• Narcissus Pork Mince With Bean Paste On Jade Noodles

  
  

  
  

  Ingredients 配料

  1 Can 1罐	Narcissus pork mince with beans paste 水仙花牌香菇肉酱
  1tbsp 1汤匙	Water 水
  150g 150克	Silken tofu cut cubes 豆腐切块
  200g 200克	Jade noodles 白玉面条
  1pcs 1条	Red chili seeded and chopped 红辣椒去籽切碎
  2stk 2棵	Spring onion sliced 青葱切碎
  3g 3克	Garlic, chopped and fried crispy 大蒜切碎油炸

  ---

  
  

  Method 做法

  1	Remove mince pork with beans into small sauce pot and re-heat with 1tbsp of water. 将香菇肉酱放入小煮锅，加入一大勺水再次加热。
  2	Boil the jade noodles in a large stock pot for 5-6mins with a little oil. 大汤锅中加少许油，将白玉面条煮沸5-6分钟。
  3	Place the cooked noodles in a bowl and top with hot minced pork with beans paste and garnish with silken tofu, chili, spring onion and crispy garlic. 将白玉面条盛碗，配热香菇肉酱，以豆腐丝、红辣椒、青葱和酥香蒜末点缀。
  4	Served Immediately. 立即上菜。

• Narcissus Stewed Pork Sliced Canape

  
  

  
  

  Ingredients 配料

  2pcs 2粒	Narcissus stewed pork sliced 水仙花牌红烧扣肉
  30g 30克	Spinach leaves, blanched 菠菜叶
  30g 30克	Pumpkin, diced 南瓜切碎
  1tbsp 1汤匙	Olive oil 橄榄油
  2pcs 2粒	Sweet dried prune 甜梅干
  2pcs 2粒	Cracker biscuit small square 饼干
  	Sea salt 海盐

  ---

  
  

  Method 做法

  1	Remove stewed pork sliced from can and discard bones if any. 从罐头中取出红烧扣肉，去骨备用。
  2	Take a piece of the sliced pork belly and cut to the cracker size. 取一小块扣肉，切成小块，以符合饼干大小为宜。
  3	Blanch the spinach leaves and chop, then season with sea salt. 烫热菠菜叶，切碎，加海盐调味。
  4	Sauté pumpkin dice with olive oil and season with sea salt. 橄榄油炒南瓜粒，加海盐调味。
  5	To assemble – use a small mould and layered the spinach, sliced pork and pumpkin accordingly then top with prune. 装盘-取小模子，铺上菠菜叶，以及扣肉片和南瓜，上面配梅干。
  6	Transfer to the cracker and remove mould.  served Immediately  转到饼干上，移去模子。

• Narcissus Chaosansi Crepe

  
  

  
  

  Ingredients 配料

  1 Can 1罐	Narcissus chaosansi 水仙花牌炒三丝
  1pkt 1张	Crepe skin 卷饼
  30g 30克	Roast duck breast,sliced 烤鸭切片
  10g 10克	Cucumber, seeded and cut thin stick 黄瓜去籽切条
  10g 10克	Carrot, cut thin stick 胡萝卜切细条

  ---

  
  

  Method 做法

  1	Remove Narcissus chaosansi from can and strained. 将水仙牌炒三丝从罐头中取出，沥干水分。
  2	Place a sheet of crepe skin on a clean top and lay enough chaosansi, cucumber, carrot and roast duck evenly across the skin. 将一张卷饼摊平，放入足够的炒三丝、黄瓜、胡萝卜和烤鸭，均匀放置。
  3	Roll up tightly without breaking up the skin, like the way popiah is wrapped. 像卷薄饼一样包起来。紧紧卷起，不要将饼弄破。
  4	Slice into 1inch thick. Repeat for the rest of the ingredients. 切成1英寸厚小段。剩余食材重复操作。
  5	Arrange on a nice platter and serve as tapas 在精致大浅盘中摆放，作为餐前小吃食用。

• Stuffed Chicken Breast With Narcissus Braised Peanuts

  
  

  
  

  Ingredients 配料

  1 Can 1罐	Narcissus braised peanuts 水仙花牌香闷花生
  200g 200克	Boneless chicken breast 鸡胸肉
  30g 30克	Shrimp meat, chopped 虾仁切碎
  50g 50克	Streaky bacon 培根
  4 pcs 4块	Cherry tomato, blanched 樱桃番茄切半

  ---

  
  

  Method 做法

  1	Remove braised peanuts from can and discard liquid. 从罐头中取出香焖花生，倒掉汤汁。
  2	Use a sharp edge knife to open up a small pocket at the arm of the breast meat. 用锋利小刀，在鸡胸肉一侧切开小口。
  3	Mix the shrimp meat and peanut together then stuff into the breast pocket. 虾仁和花生搅拌，然后从切口处装入鸡胸肉。
  4	Wrap the streaky bacon around the breast meat then rolled over with a plastic film and wrap firmly to prevent water from going into the wrapping. 用培根裹住鸡胸肉，然后用保鲜膜卷起、紧紧包住，防止水分进入。
  5	Poach in simmering water for 25mins and remove the plastic. 沸水中煮25分钟，去掉保鲜膜。
  6	Sear the rolled chicken breast over medium heat on a frying pan till brown. 在煎锅上中火煎鸡胸卷，直至变成焦黄色。
  7	Slice into desire size and served immediately. 根据所需大小切片，立即上菜。

• Iced Yifon Longan Jelly

  
  

  
  

  Ingredients 配料

  1bottle 1罐	Yifon logan in syrup 一丰糖水龙眼
  120g 120克	Jelly powder 果冻粉
  500ml 500毫升	Logan syrup water 龙眼糖水
  1 cup 1杯	Ice cubes 冰块
  1 cup 1杯	Fresh kalamansi lime juice 新鲜青柠汁
  2 2个	Fresh kalamansi, cut half 新鲜青柠

  ---

  
  

  Method 做法

  1	Separate the logan and the syrup from the can. 将龙眼和糖水从罐头中取出。
  2	Bring the logan syrup to a boil in a sauce pot and add jelly powder. 龙眼糖水入锅煮沸，加果冻粉。
  3	Stir well and ensure the powder is totally dissolved. 搅拌均匀，确保果冻粉完全溶解。
  4	Add the kalamansi lime juice in and stir. 加酸柑水，搅拌。
  5	Pour into a medium size bowl and place it in the fridge to set for 2hours. 倒入中碗，放入冰箱，放置两小时。
  6	Place the ice cubes, longan into two glasses and scoop the ready set ice jelly into both glasses. 将冰块和龙眼放入两个玻璃杯中，将快凝固的冰果冻舀入玻璃杯。
  7	Garnish with kelamansi lime.  用酸柑装饰。

• Maling Pork Luncheon Meat And Banana Fritter

  
  

  
  

  Ingredients 配料

  1 Can 1罐	Maling pork luncheon meat 梅林午餐肉
  2no 2根	Banana, cut into diced 香蕉切块
  100g 100克	Self-raising flour 自发面粉
  100g 100克	Rice flour 沾米粉
  250ml 250毫升	Water 水
  250ml 250毫升	Oil for frying 食用油
  50g 50克	Mayonnaise 蛋黄酱
  1 pcs 1条	Red chili, seeded and chop 红辣椒去籽切碎
  1 pcs 1条	Green chili, seeded and chop 青辣椒去籽切碎
  2 pcs 2块	Garlic, chopped 大蒜切碎
  1 pcs 1个	Shallot, chopped 小红葱切碎

  ---

  
  

  Method 做法

  1	Remove luncheon meat from can and cut into small cubes. 将午餐肉从罐头中取出，切成小块。
  2	In a large mixing bowl, add self – raising flour, rice flour, water and mix well. 在大搅拌碗中，加入自发面粉、沾米粉和水，搅拌均匀。
  3	In another bowl, place the luncheon meat and banana together then slowly fold the batter into the luncheon meat and banana. 取另一个碗，放入午餐肉和香蕉，然后在午餐肉和香蕉中慢慢加入面糊。
  4	Stir well until you get a thick sticky texture. 搅拌均匀，直至黏稠。
  5	Deep fry the fritter in hot oil till golden brown. 放入热油中油炸，直至表皮变成金褐色。
  6	To prepare the DIP- put all the ingredient in a bowl and mix well 制作蘸酱-将所有食材放入碗中，搅拌均匀。

• Baked Jacket Potato With Yifon Nameko Mushrooms

  
  

  
  

  Ingredients 配料

  1bottle 1罐	Yifon nameko mushroom 一丰牌滑子蘑
  2no 2根	US potato whole,large 大马铃薯
  40g 40克	Sour cream 酸奶
  25g 25克	Bacon bits, crispy 香脆培根
  3g 3克	Spring onion, sliced onion, sliced 青葱切碎
  10g 10克	Butter 牛油
  10g 10克	Sea salt pinch 海盐少许

  ---

  
  

  Method 做法

  1	Remove Yifon nameko mushrooms from bottle and strain. 将滑子蘑从瓶中取出，沥干水分。
  2	Wash the potatoes and scrub well. 将马铃薯洗净，去除所有泥土。
  3	Season the potato with butter and sea alt then wrap with aluminium foil. 加黄油和海盐对马铃薯进行调味，然后用铝箔包好。
  4	Pre-heat oven to 150’c and place the potato on a bed of rock salt and bake for 1 hour. 烤箱预热至150℃，将土豆放在岩盐层上，焙烤一个小时。
  5	Cut a cross section on the cooked potato and press the sides to allow it to blossom. 将烤熟的马铃薯划十字口，挤压一侧，使其呈现开花效果。
  6	Garnish with nameko mushrooms, crispy bacon bits and spring onion. 用滑子蘑、香脆培根粒以及香葱进行装饰。
  7	Served Immediately. 立即上菜。

• Yifon Button Mushrooms Stew

  
  

  
  

  Ingredients 配料

  1 Can 1瓶	Yifon button mushrooms 一丰牌钮粒蘑菇
  100g 100克	Onion, diced 洋葱切碎
  1pcs 1颗	Garlic, chopped 大蒜切碎
  150g 150克	Carrot, diced 胡萝卜切碎
  30ml 30毫升	White wine 白酒
  80ml 80毫升	Chicken stock 鸡汤
  50g 50克	Gruyere cheese 格鲁耶尔干酪
  100ml 100毫升	Heavy creme 奶油
  10g 10克	Butter 牛油
  	Sea salt pinch 盐少许
  2g 2克	Chopped pars-ley 香菜切碎
  	Paprika powder pinch 辣椒粉少许

  ---

  
  

  Method 做法

  1	Remove Yifon button mushroom from can and strain. 将钮粒菇从罐中取出，沥干水分。
  2	Heat up a sauce pot with butter and sauté the onion till soft. 煮锅中加热牛油，炒洋葱，直至变软。
  3	Add carrot and continue to fry for 2min. 加入胡萝卜，继续炒2分钟。
  4	Deglaze with white wine and add chicken stock, reduce by half the liquid. 加入白葡萄酒刮起黏在锅底的焦肉屑，添入鸡汤。汤汁减少到一半。
  5	Add in cream and button mushrooms and continue to simmer for 2minutes. 加入奶油和洋菇，继续煨2分钟。
  6	Lastly add gruyere cheese, seasoning and garnish with parsley and paprika powder. Serve immediately. 最后加入格鲁耶尔干酪、调料，用香芹和辣椒粉装饰。立即上菜。