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!

Salted Egg Linguine with Shrimps by TAGlicious

Salted Egg Linguine with Shrimps by TAGlicious

Feng He Garden salted egg yolk paste is convenient and easy. Here share a simple recipe for everyone to try. Don’t need to pay a premium to enjoy this dish in restaurant.

Salted Egg Linguine with Shrimps TAGlicious Feng He Garden best
Salted Egg Linguine with Shrimps TAGlicious Feng He Garden best

Salted Egg Linguine with shrimps

(Serve 1 pax)
1. 100g Linguine (Cooked in boiling water for 10-15 mins)
2. 10pcs shrimps
3. 2 cloves of garlic (minced)
4. A small handful of curry leaves (optional)
5. A little Chilli padi (optional)
6. 1.5 tablespoon butter
7. 4 tablespoons Feng He Garden salted egg yolk sauce
8. 5 tablespoons water ( you can use the water that you cook pasta)
9. Some Salt, sugar & black pepper to taste

Salted Egg Linguine with Shrimps TAGlicious Feng He Garden best


Steps: Follow the pictorial in the photo.

Salted Egg Linguine with Shrimps TAGlicious Feng He Garden best

Note:
Disclaimer: This is not a sponsor post, any opinions are on my own.

Do join me at my Facebook page Taglicious

Fish In Black Bean Sauce by Janice Looi

Fish In Black Bean Sauce by Janice Looi

Fish In Black Bean Sauce by Janice Looi Feng He Garden best

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!