Ingredients -Fish with middle bone ( chop to small chunks) 400g -Feng He Garden Black Bean paste 2tsp -Ginger/garlic/chilli padi (minced) -Feng He Harden Dark Sauce 2 to 3tsp -Ghee Hiang Sesame Oil 2tsp -Feng He Garden Light Soy Sauce (Drizzle) -Hua Tiao Chiew (Drizzle) -Scallions & Chilli for garnish
Method: 1. Marinade fish w salt n pepper n wine. Shallow fry the fish n set aside. 2. Fry black bean paste/ garlic/chilli padi/ ginger till fragrant, add in fish, drizzle soya sauce n wine around the side of the pan, gv a few stir, add in Feng He Garden Dark sauce and water, bring to a simmer over low med heat. 3. Add sugar and pepper, taste test the flavour to ur liking. Lastly, add in cornflour solution n stir. Drizzle in sesame oil before serving. 4. Serve n enjoy!
Methods : 1. Soak the rice vermicelli in a bowl of water for about half an hour, until the noodles are fully reconstituted. For instant rice vermicelli, they require less than 5 minutes of soaking. Drain and set aside. 2. Heat oil in wok, stir fry shallots until they start to soften. Add garlic and stir fry until fragrant. 3. Add prawns. When they are cooked, set them aside on a plate. 4. Add mushrooms (add a bit more oil if required) and stir fry until softened. 5. Add Sauce A and bring to a gentle simmer. Then add the softened rice vermicelli. 6. Cook until the noodles have soaked up all the water and is of a dry consistency. Stir in the plate of previously cooked prawns; stir fry briefly to mix everything thoroughly. 7. Serve and garnish with coriander/spring onions, fried shallots and lime.
Some mashed garlic 1 bag of mini king oyster mushroom 2 tbsp Feng He Garden Dark soya sauce 1 handful of basil leaves
My less than 10min mushroom: 1. Heat up pan with 1 tbsp oil & fry some garlic. 2. Add the mini king oyster mushrom & fry for a min. 3. Add 2 tbsp Feng He Garden Dark soya sauce. 4. Mix well & cover with a lid for 3 to 4 mins. 5. Add a handful of basil leaves & covered for another 1 to 2 mins.
B: -1/2 cup Feng He Garden soy sauce -1/4 cup Feng He Garden dark soy sauce -2 cup Shao Xing wine -90g rock sugar
C: -1 kg pork belly, cut into square cubes Cooking Directions 1. In a pot, spread ingredients A at the bottom and then add ingredients B. 2. Let the mixture boil and then add in pork, skin facing down. 3. Lower the heat to let it simmer for 2 hours. In between turn the pork once.
Claypot Seafood Stew by Jeffrey Yeo Feng He Garden Dark Soy Sauce
Base of double boiled chicken stock, prawn stock, and a vegetable stock (200 g winter melon, 8 baby corn, 1 chopped carrot, 1 chopped leeks, 1/3 cabbage) flavored with bones of smoked duck, 8 dried oyster, 5 dried XL Hokkaido scallops and 5 dried conch.
The sauce components are 2 TBS Fenghe light soy, 1 TBS Fenghe dark soy, 1 TBS shaoxing wine, TBS Chinese rice wine, ½ TSP sesame oil, ½ TSP white pepper, 1 TBS Hoisin sausce, and ½ TBS aged zhejiang vinegar, with a lump of rock sugar.
The whole base stock is cooked under simmering heat for 2 hours, strained, and cooked a second time with 2 large sea cucumbers (sliced thickly), 8-10 dried shiitake mushrooms (sliced), and another batch of the same vegetables with the additon of snow peas.
Meanwhile, 5 more dried scallops, 8 dried oysters, 5 conch are slowly simmered on low heat in a claypot with the above base stock for 30 minutes, or until the vegetables are cooked through.
Sliced Roast pork, egg toufu (fried coated with corn starch and flour), and while prawns are added in the final minutes of cooking.