山楂鸡柳

材料
Sadia冷冻鸡柳肉400克
皇族安培哪泰国混合香米1杯
鸡蛋2粒，打散
生粉适量
油2大匙
蒜蓉1小匙
葱丝少许
适量的食油

腌味料
生抽1大匙
糖1小匙
麻油1小匙
胡椒粉¼小匙

酱料
酸梅膏2大匙
番茄酱2大匙
山楂饼48克
清水300毫升

生粉水
生粉2小匙
清水2大匙

做法
1 把皇族安培哪泰国混合香米清洗后加入1.5杯清水，用电饭锅煮熟待用。
2 把Sadia冷冻鸡柳肉洗净沥干。
3 把腌味料拌匀后加入鸡柳腌味30分钟
4 把蛋液拌匀，裹上生粉。
5 用热油炸成金黄色后取出沥干。
6 把炒锅加热，加入油后加入蒜蓉炒香。再加入酱料煮滚，用生粉水勾芡。
7 把饭盛在碗中，放上鸡柳，把酱料淋在鸡柳上，撒上葱丝即可。

Fried Chicken Fillet with Hawthorn Sauce

Ingredients
400g Sadia Chicken Fillet
1 cup Royal Umbrella Thai Mixed Rice
2 eggs, beat
Some starch flour
2 tbsp oil
1 tsp minced garlic
Some shredded spring onion
Oil for deep frying

Marinade
1 tbsp light soy sauce
1 tsp sugar
1 tsp sesame oil
¼ tsp pepper powder

Sauce
2 tbsp sour plum paste
2 tbsp ketchup
48g hawthorn flakes
300ml water

Starch Mix
2 tbsp starch flour
2 tbsp water

Method
1 Rinse and cook Royal Umbrella Thai Mixed Rice with 1.5 cups of water in rice cooker. Set aside.
2 Rinse and drain Sadia Chicken Fillet.
3 Mix Marinade Ingredients and steep chicken fillet for 30mins.
4 Coat with beaten egg, followed by starch flour.
5 Deep-fry in hot oil until golden and crispy, remove and drain.
6 Heat up wok, add oil and saute minced garlic until fragrant. Add Sauce Ingredients and bring to a simmer. Thicken with starch mix.
7 Serve the cooked rice in a bowl and top with chicken fillet. Drizzle the sauce over the chicken fillet and garnish with shredded spring onion.

皮蛋冷豆腐

材料
鸿运Omega 3 DHA日式豆腐1盒
皮蛋3-4个，切块
芫荽1棵，切段
青葱1棵，切丝
红辣椒2条，切丝

酱汁
辣豆瓣酱2大匙
陈醋4大匙
糖6大匙
清水4大匙

做法
1 把鸿运Omega 3 DHA日式豆腐沥干后放进盘中。
2 把皮蛋排在豆腐上。
3 把酱汁煮滚后淋在豆腐上。
4 缀以芫荽、葱和辣椒丝即可。

Century Egg Tofu

Ingredients
1 Fortune Japanese Silken Tofu with Omega 3 DHA
3-4 century eggs, cut into pieces
1 stalk coriander, sectioned
1 stalk spring onion, shredded
2 red chilli, shredded

Sauce
2 tbsp spicy bean paste
4 tbsp dark vinegar
6 tbsp sugar
4 tbsp water

Method
1 Drain Fortune Japanese Silken Tofu with Omega 3 DHA and place into a plate.
2 Lay century eggs over tofu.
3 Bring Sauce ingredients to a boil. Pour over tofu.
4 Garnish with coriander, spring onion and red chilli.

番茄沙姜鸡翅

材料
Sadia冷冻鸡翅中400克
番茄150克，切块
洋葱100克，切块
香茅2条，拍扁
亚叁膏2大匙
泰国青柠叶3片
清水500毫升
油5大匙

调味料
糖2大匙
盐1小匙
茄汁80克

酱料
红葱头90克
蒜头40克
沙姜30克
黄姜20克
辣椒酱3大匙

做法
1 把Sadia冷冻鸡翅洗净后沥干，用1小匙盐和1小匙黄姜粉拌匀后腌味1小时。
2 用少许清油把鸡翅煎香后取出待用。
3 把炒锅加热，加入清油，把香茅炒香后取出。
4 把酱料材料磨碎，加入炒锅中炒香，加入鸡翅、亚叁膏、清水、香茅、调味料和青柠叶煮8分钟。
5 加入番茄和洋葱继续煮5分钟即可。

Asam Chicken Wings with Tomato and Galanga

Ingredients
400g Sadia Chicken Mid Joint Wings
150 tomato, cut into pieces
100g onion, cut into pieces
2 lemongrass, smashed
2 tbsp asam paste
3 Thai lime leaves
500ml water
5 tbsp oil

Seasoning
2 tbsp sugar
1 tsp salt
80g ketchup

Sauce
90g shallot
40g garlic
30g galanga
20g turmeric
3 tbsp chill paste

Method
1 Rinse and drain Sadia Chicken Mid Joint Wings, mix with 1 tsp of salt and 1 tsp of turmeric powder, marinate for 1hr.
2 Pan-fry chicken wings with a small amount of oil. Set aside.
3 Heat up a wok, add oil and saute lemongrass until fragrant. Remove from wok.
4 Grate Sauce ingredients and add in the wok to saute until fragrant. Add chicken wings, asam paste, water, lemongrass, Seasoning and lime leaves, cook for 8mins.
5 Add tomato and onion and cook for another 5mins.

海鲜泡饭

材料
1chi-yo鸡胶原蛋白汤250克
皇族安培哪泰国茉莉香米200克
蛤蜊200克
青口200克
鲜虾200克
娃娃菜150克
清水500-700毫升

调味料
盐和葱段少许

做法
1 把皇族安培哪泰国茉莉香米清洗后加入1.2杯清水，用电饭锅煮熟待用。
2 在汤锅中加入1chi-yo鸡胶原蛋白汤和清水一起煮滚。
3 加入海鲜和娃娃菜一起煮熟，适当调味。
4 在碗中盛适量香米饭，倒入海鲜汤即可。

Seafood Pao Fan

Ingredients
250g 1chi-yo Superior Chicken Collagen Broth
200g Royal Umbrella Thai Hom Mali Rice
200g clam
200g mussel
200g prawn
150g baby cabbage
500-700ml water

Seasoning
dash of salt and sectioned spring onion

Method
1 Rinse and cook Royal Umbrella Thai Hom Mali Rice with 1.2 cups of water in rice cooker. Set aside.
2 Bring 1chi-yo Superior Chicken Collagen Broth and water to a boil.
3 Add seafood ingredients and baby cabbage. Season to taste.
4 Place the cooked rice in the bowl. Pour the stock over along with the seafood and serve.

香脆豆腐

材料
鸿运Omega 3 DHA中式豆腐1盒
鸡蛋2个，打散
虾皮30克
生菜适量
油炸用的清油适量

炸衣
粘米粉适量
面粉适量

调味料
盐¼小匙
胡椒粉¼小匙
粘米粉2大匙
面粉2大匙

酱汁
花生粉4大匙
白芝麻2大匙
糖1大匙
甜辣酱2大匙

做法
1 把炸衣拌匀，把鸿运Omega 3 DHA中式豆腐切块后均匀裹上炸衣。
2 把鸡蛋和调味料拌匀，加入虾皮拌匀。
3 把豆腐裹上鸡蛋混合物，用热油炸成金黄色后取出，沥干。
4 把酱汁搅拌均匀，和生菜一起搭配炸豆腐享用即可。

Crispy Tofu

Ingredients
1 Fortune Chinese Tofu with Omega 3 DHA
2 eggs, beat
30g dried shrimp
some lettuce
oil for deep-frying

Coating
some rice flour
some plain flour

Seasoning
¼ tsp salt
¼ tsp pepper powder
2 tbsp rice flour
2 tbsp flour

Sauce
4 tbsp peanut powder
2 tbsp white sesame
1 tbsp sugar
2 tbsp sambal pedas manis

Method
1 Mix Coating. Cut Fortune Chinese Tofu with Omega 3 DHA into pieces and coat with mixture.
2 Mix eggs and Seasoning. Add dried shrimp and toss well.
3 Coat tofu with egg mixture, deep-fry in hot oil until golden brown. Drain.
4 Mix Sauce ingredients, serve Fried Tofu with lettuce.

示范厨师
彭玉芸
Pang Nyuk Yoon
烹饪达人

《优1周》在7月3日主办的“妈妈一起来煮饭！”，由彭玉芸导师现场示范5道佳肴，
包括：香脆豆腐、皮蛋冷豆腐、番茄沙姜鸡翅、山楂鸡柳饭和海鲜泡饭。
彭老师运用多年专业烹调教学经验设计的食谱，不仅简单易做，而且非常美味，现场观看不仅能获得更多小贴士，还能获赠赞助商提供的丰富礼包，非常超值！

欲知更多精彩内容，可翻阅《优1周》。         
TEXT 若昕 PHOTOS Kin@Say Cheese Studios