Pork Belly with Feng He Gan Xiang Paste by Diong Mama

Pork Belly with Feng He Gan Xiang Paste by Diong Mama

Ingredient:

– 500 gm Pork belly cut into strips

– Seasoned Deep fried powder

– 4 tbsp Gan Xiang paste

– oil for deep frying

– 2 small red chilli cut into small pc

– 3 dried chilli cut into small pcs

Method:

1) Coat Pork belly with deep fried powder and deep fried till crisp

2) Remove from oil place aside

3) Take 1 tbsp oil heat up and fry the both chilli till fragrant add in paste and fry till fragrant

4) Add in pork belly to coat it evenly and serve

 Pork Belly with Feng He Gan Xiang Paste by Diong Mama

Source: Pork Belly with Feng He Gan Xiang Paste

Tomatoes Baked Rice with Salted Egg Yolk by Jasmine Liao

Tomatoes Baked Rice with Salted Egg Yolk by Jasmine Liao

Tomatoes baked rice with Salted Egg Yolk by Jasmine Liao Feng He Garden best

Ingredients:-

-1 cup steamed rice
-200g Cherry Tomatoes
-1 small can luncheon meat
-2 beaten eggs
-2 tbsp Fenghe salted egg yolk sauce
-1 cube butter
-1 tbsp chopped garlic
-100g Mozzarella cheese
-1tbsp Fenghe light soya sauce

Ready to cook:-

1. Cut half cherry tomatoes, cut cube luncheon meat.

2. AF luncheon meat to slight crispy. Add butter, garlic & cherry tomatoes stir fry a while then add in cool steamed rice, add beaten eggs. Well mix then add Fenghe salted egg yolk sauce & desired light soya sauce.

3. Lastly spread evenly with mozzarella cheese.

Done. Try it ! You will like it !

Salted Egg Yolk Scallops by Jeannie Lee

Salted Egg Yolk Scallops by Jeannie Lee

Salted Egg Yolk Scallops by Jeannie Lee Feng He Garden Salted Egg Yolk Pre-mix Paste best

Instead of using prawns, I decided to used scallops and it taste equally delicious!

Ingredients:

-18 pieces of fresh scallops
-1 packet Feng He Garden Salted Egg Yolk Paste
-Curry leaves
-1tbsp olive oil
-1tbsp butter
-Salt/pepper

Steps:

1. Pat dry scallops with kitchen towel.
2. Sprinkle a little salt and pepper onto the scallops.
3. Heat up 1tbsp olive oil in a pan, place scallops nicely onto it and cook for 2 minutes, flip over and cook the other side for another 2 minutes without moving it. (Do not over cooked the scallops.) Dish out immediately and set aside.
4. Heat up 1tbsp of butter with the balance oil in the pan than add in curry leaves, stir fry until fragrant.
5. Add in Feng He Garden Salted Egg Yolk Paste, stir fry over low fire until paste thicken.
6. Add in the cooked scallops and toss quickly, ensure that the scallops are coated with the salted egg yolk paste.
7. Turn off fire and dish out.

Serve hot and enjoy ☺

Salted Egg Yolk Chicken Katsu Burger by Wynnie Tan

Salted Egg Yolk Chicken Katsu Burger by Wynnie Tan

Salted Egg Yolk Chicken Katsu Burger by Wynnie Tan Feng He Garden best

No need to queue for your Salted Egg Yolk burger … you can now conveniently cook it at home any time without messing up your kitchen.

Salted Egg Yolk Chicken Katsu Burger by Wynnie Tan Feng He Garden best

Method:
1. Buy ready-to-cook Chicken Katsu,
2. Air fry and set aside.
3. For 2 burgers , use 1 tablespoon of FHG Salted Egg York paste.
3. Add half a sachet of fine sugar and half a chilli padi to enhance the flavour.
4. Heat up the paste over fire till it is cooked.

“The sauce is really good !”

Baked Tiger Prawns with Feng He Garden Salted Egg Sauce by Anna Tan

Ingredients
-600 gram big tiger prawns, slit and diveined (do not deshell)
-1 packet of Fenghe Salted Egg York Sauce
-3 clove of finely minced garlic
-2 tbsp of butter
-1 stalk of Kari leave, teared (7 to 8 leaves)
-2 small chilli padi, finely cut
-1 tbsp plain flour (optional)
-Pinch salt
-Ground Pepper
-1/2 tsp sugar
-Some mozerella cheese/ cheddar

Method
1. Heat up non stick pan with medium heat.
2. Add 2 tbsp butter, garlic, Kari leave and chilli padi. Sautéed till fragrant. Turn off heat.
3. Mix the butter oil and Fenghe salted egg York sauce in the bowl. Mix well.
4. Add 1 tbsp of plain flour ( for thickening) and sugar to the sauce. Mix well.
4. Preheat oven at 220 to 230C.
5. Line prawns that had been slitted greasy paper or aluminium foil. Sprinkle alitte sea salt and ground pepper.
6. Then spread the sauce with butter knife evenly onto the prawns.
7. Top with cheese.
8. Send into oven and bake for 7 min for large size prawns.
9. Garnish with Kari leaves and serve right away! Enjoy!

Ingredients
-600 gram big tiger prawns, slit and diveined (do not deshell)
-1 packet of Fenghe Salted Egg York Sauce
-3 clove of finely minced garlic
-2 tbsp of butter
-1 stalk of Kari leave, teared (7 to 8 leaves)
-2 small chilli padi, finely cut
-1 tbsp plain flour (optional)
-Pinch salt
-Ground Pepper
-1/2 tsp sugar
-Some mozerella cheese/ cheddar

Method
1. Heat up non stick pan with medium heat.
2. Add 2 tbsp butter, garlic, Kari leave and chilli padi. Sautéed till fragrant. Turn off heat.
3. Mix the butter oil and Fenghe salted egg York sauce in the bowl. Mix well.
4. Add 1 tbsp of plain flour ( for thickening) and sugar to the sauce. Mix well.
4. Preheat oven at 220 to 230C.
5. Line prawns that had been slitted greasy paper or aluminium foil. Sprinkle alitte sea salt and ground pepper.
6. Then spread the sauce with butter knife evenly onto the prawns.
7. Top with cheese.
8. Send into oven and bake for 7 min for large size prawns.
9. Garnish with Kari leaves and serve right away! Enjoy!