爱康米芋香腊味饭

材料
爱康米饭用纤维2满大匙
茉莉香米300克
清油3大匙
蒜蓉1小匙
腊肉100克，切丁
腊肠100克，切丁
干香菇18克，浸软切丁
芋头200克，切块

调味料
广祥泰陈年生抽王1大匙
广祥泰陈年老抽王½大匙
广祥泰特级蚝油1大匙
广祥泰白麻油½大匙
清水350毫升

装饰料
青葱2棵，切葱花
芫荽1棵，切段

做法
1 把茉莉香米洗净，加入适量清水，和爱康米饭用纤维拌匀。
2 热锅，用清油把蒜蓉炒香，加入腊肉和腊肠炒香。
3 加入香菇翻炒均匀，加入芋头炒香，加入调味料翻炒均匀。
4 把炒好的食材倒进电饭锅，和茉莉香米一起煮至蓬松。
5 缀以青葱和芫荽即可。

Low GI Claypot Rice with Yam and Lap Mei

Ingredients
2 heaped-tbsp Alchemy FibreTM for Rice
300g jasmine rice
3 tbsp oil
1 tsp minced garlic
100g cured pork, diced
100g lap cheong, diced
18g dried mushrooms, soaka and dice
200g yam, cut into chuncks

Seasoning
1 tbsp KCT Light Soya Sauce Superior
½ tbsp KCT Dark Soya Sauce Superior
1 tbsp KCT Oyster Sauce
½ tbsp KCT Sesame Oil
350ml water

Seasoning
2 stalks spring onion, minced
1 stalk coriander, sectioned

Method
1 Rinse jasmine rice, mix well with Alchemy FibreTM for Rice in rice cooker, add enough water.
2 Heat up a wok, saute minced garlic in hot oil, add cured pork and lap cheong, stir-fry until fragrant.
3 Add diced mushrooms and toss well. Add yam and stir-fry until fragrant. Add
Seasoning and mix well.
4 Transfer stir-fried ingredients into rice cooker and cook together with jasmine rice until fluffy.
5 Garnish with spring onion and coriander.

香煎香脆肉

材料
五花肉500克
咸蛋黄6个
清油2大匙
青瓜1根，切丝
芫荽1棵
清水120-150毫升
广祥泰香脆辣椒1小匙

腌味料
广祥泰陈年生抽王1大匙
广祥泰陈年老抽王½大匙
广祥泰海鲜酱1大匙
广祥泰特级蚝油½大匙
广祥泰白麻油1小匙
红曲粉1小匙
蜜糖1大匙
清水4大匙

做法
1 把五花肉洗净沥干，保留至少1寸厚度，从中间剖半。
2 把咸蛋黄蒸5分钟后取出，夹在五花肉中间，用牙签固定。
3 把腌味料拌匀，加入五花肉腌味2小时。
4 热锅，加入清油，把五花肉2面煎香，倒入清水煮至肉质熟软。
5 把剩余腌味料加入锅中，一起煮至酱汁收干。
6 取出后切片，放在铺好青瓜丝的盘子上。
7 缀以芫荽和广祥泰香脆辣椒即可。

Salted Yolk Stuffed Crispy Pork Belly

Ingredients
500g pork belly
6 salted egg yolk
2 tbsp oil
1 cucumber, shredded
1 stalk coriander
120-150ml water
1 tsp KCT Crispy Chilli

Marinade
1 tbsp KCT Light Soya Sauce Superior
½ tbsp KCT Dark Soya Sauce Superior
1 tbsp KCT Hoi Sin Sauce
½ tbsp KCT Oyster Sauce
1 tsp KCT Sesame Oil
1 tsp red yeast rice powder
1 tsp honey
4 tbsp water

Method
1 Rinse and drain pork belly, trim to 1 inch in thickness, slit lengthwise to make a pocket.
2 Steam salted yolk for 5mins. Remove and sandwich in between of pork belly. Secure the opening with tooth picks.
3 Mix all Marinade ingredients, soak pork belly in mixture and marinate for 2hrs.
4 Heat up a wok, add oil and pan-sear both sides of pork belly. Add water and simmer till tender.
5 Add remaining Marinade liquid and
continue cooking until the gravy is reduced.
6 Remove from wok, slice and plate with shredded cucumber.
7 Garnish with coriander and KCT Crispy Chilli.

肉碎芝士紫薯面

材料
味香园紫薯板面80克
鸡肉碎/牛肉碎80克
白洋葱75克，切片
蘑菇60克，切片
牛油25克
樱桃番茄6个，切半
奶油80毫升
鸡高汤/清水200毫升

调味料
鸡精粉1小匙
盐¼小匙
胡椒粉少许

装饰料
薄荷叶少许
芝士50克

做法
1 用滚水把味香园紫薯板面煮6-8分钟后取出，冲冷水后沥干待用。
2 热锅，加入牛油融化，加入洋葱炒香，然后加入肉碎翻炒至变色。
3 加入蘑菇片翻炒均匀，加入高汤，用调味料调味，一起煮滚。
4 加入番茄和奶油，一起煮滚。
5 把煮好的奶油酱料淋在板面上，撒上芝士，缀以薄荷叶即可。

Purple Potato Ban Mee with Minced Meat and Cheese

Ingredients
80g Farmer Brand Purple Potato Ban Mee
80g minced chicken/beef
75g white onion, sliced
60g button mushroom, sliced
25g butter
6 cherry tomatoes, halved
80ml cream
200ml chicken stock/water

Seasoning
1 tsp chicken powder
¼ tsp salt
dash of pepper powder

Garnishing
50g cheese
some mint leaves

Method
1 Cook Farmer Brand Purple Potato Ban Mee in boiling water for 6-8mins. Remove and rinse in cold water. Drain and set aside.
2 Heat up a pan, melt butter and saute onion until fragrant. Add minced meat and stir-fry until colour changed.
3 Add in sliced mushroom and toss well. Add stock and Seasoning, bring to a boil.
4 Add tomato and cream, bring to a boil.
5 Pour cream sauce over noodles, sprinkle cheese on top, garnish with mint leaves.

鲜菇三杯鸡南瓜面

材料
味香园南瓜板面80克
新创蔬食三杯鸡丁200克
白玉菇70克
海鲜菇70克
蟹味菇70克
清油2大匙
罗勒叶适量

做法
1 用滚水把味香园南瓜板面煮6-8分钟后取出，冲冷水后沥干待用。
2 热锅，加热清油后把三种蘑菇炒香。
3 加入新创蔬食三杯鸡丁和罗勒叶翻炒均匀。
4 加入煮好的板面，翻炒均匀即可。

Veggie Three Cup Chicken Fried Noodles with Mushrooms

Ingredients
80g Farmer Brand Pumpkin Ban Mee
200g NEO Veggie Three Cup Chicken
70g white shimeiji
70g white beech mushroom
70g beech mushroom
2 tbsp oil
some basil leaves

Method
1 Cook Farmer Brand Pumpkin Ban Mee in boiling water for 6-8mins. Remove and rinse in cold water. Drain and set aside.
2 Heat up oil a wok, add all mushrooms and saute until fragrant.
3 Add NEO Veggie Three Cup Chicken and basil leaves, toss well.
4 Add cooked noodles and toss well.

天然菜色小杯糕

材料A
粘米粉50克
生粉1大匙
清水75毫升
爱康米饭用纤维½小匙

材料B
白糖65克
清水75毫升
斑兰叶1片

材料C
新鲜椰丝50克
盐1/8小匙
金瓜粉少许
紫薯粉少许
蝶豆花汁少许
斑兰汁少许

做法
1 把材料A一起拌匀。
2 把材料B一起拌匀，煮滚后倒进材料A混合物中拌匀。
3 把混合物分成5份，分别用金瓜粉、紫薯粉、蝶豆花和斑兰汁上色。
4 把混合物倒进涂好油的小型模具中，大火蒸15分钟，取出放凉。
5 把新鲜椰丝和盐一起蒸5分钟，然后搭配小杯糕享用即可。

Kueh Lompang with Natural Colouring

Ingredients A
50g rice flour
1 tbsp corn starch
75ml water
½ tsp Alchemy FibreTM for Rice

Ingredients B
65g caster sugar
75ml water
1 pandan leaf

Ingredients C
50g fresh shredded coconut
1/8 tsp salt
a pinch of pumpkin powder
a pinch of purple potato powder
a few drops of butterfly pea flower juice
a few drops of pandan juice

Method
1 Combine Ingredients A and mix well.
2 Combine Ingredients B and mix well, bring to a boil. Combine with mixture A and mix well.
3 Divide mixrure into 5 portions and colour 4 portions with pumpkin powder, purple potato powder, butterfly pea flower juice and pandan juice.
4 Pour mixture in to greased kueh lompang moulds. Steam over high heat for 15mins. Leave to cool.
5 Steam shredded coconut and salt for 5mins. Serve with kueh lompang.

示范厨师
彭玉芸 Pang Nyuk Yoon
烹饪达人

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TEXT 若昕 PHOTOS Kin@Say Cheese Studios