Method 1. Japanese cucumber washed and scrub with baking soda and cut into slices 2. Heat sesame oil in pan and add in minced garlic to fry in low flame 3. Off flame then add in FengHe soy sauce,rice vinegar ,sugar and chilli oil flakes to mix well 4. When sauce is cooled add in cucumber slices to toss well 5. Chill for a nice cold side dish
Ingredients 2 small pkts of Thai Vermicelli (soak for 7 mins before stir frying) 6 Hokkaido Large Scallops 2 Soup Spoons of Taiwan Clams without shells Some Baby Chye Sim 2 Eggs 1 tablespoons of Minced Garlics 2 tablespoons of Oil Dashes of Jap Chili Pepper Sauce 200ml Chicken/Pork Stock 2 tsps of Feng He Garden Black Beans Sauce 1 tsp of Feng He Garden Light Soy Sauce 1/2 tsp of Feng He Garden Black Soy Sauce 1 tsp of Samsui Ginger Paste 1 tsp of Fish Sauce 1 tbsp of Mirin Method 1. Oil the pan and pan fry the Scallops till cooked, set aside. 2. Heat the remaining Oil, add Minced Garlics and sauté till fragrant. Add Chye Sim and stir fry for awhile. 3. Add Vermicelli and stir fry for a minute. Add Clams and stir fry till Clams are half cooked, pour Sauce over and simmer for 5 mins. 4. Once the Vermicelli is covered with Sauce, make a space and crack Eggs. When the eggs are half cooked, stir fry till eggs are cooked. 5. Dish out and place the cooked Scallops on top of the Vermicelli and sprinkle some Chili Pepper before serve
Note: You may add any ingredients you like other than Scallops and Clams for this dish.
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.
Ingredients: 1/2 packet of bee hoon 1 tbsp #Fenghe dark soya sauce 2 tbsp #Fenghe light soya sauce Method: 1. Soak the bee hoon till soft. Pour the water away. 2. Mix the soaked bee hoon with 1 tbsp #Fenghe dark soya sauce & 2 tbsp #Fenghe light soya sauce. 3. Heat up pan & add 2 tbsp cooking oil. 4. Pour the bee hoon & stir well. Add 1/2 cup of water & cover with lid. Medium fire for 3 to 4 mins. 5. Done & Enjoy!
INGREDIENTS: 10 pcs chicken drumlets 3 Tablespoons Feng He Garden Soy sauce 1/4 tsp Feng He Garden dark soy sauce 1 tablespoon honey 1/2 teaspoon garlic, minced 1/2 teaspoon ginger, minced 1/2 teaspoon sesame oil 1 teaspoon cornstarch 2 teaspoon water Salt and pepper to taste sesame seeds, toasted 1 tbsp chopped spring onion DIRECTIONS: 1. Season chicken drumlets with salt and pepper 2. Bake chicken drumlets in preheated oven at 200C for 30 minutes. 3. In a sauce pan mix together soy sauce, dark soy sauce, honey, garlic, ginger, sesame oil and bring to boil. 4. Make a paste with cornstarch and water, add to the sauce when it start boiling. 5. Cook until the sauce thicken 6. Toss in chicken wings, stir to coat well. 7. Sprinkle toasted sesame seeds and spring onion for garnish