香辣木薯鸡

材料

整只鸡1千克
木薯400克,切块
UFC无糖淡椰浆600毫升
咖喱粉40克
香茅2根,拍扁
金圈葵花籽油4大匙
峇拉煎粉1小匙

调味料

糖1小匙
盐1小匙

香料

红葱头100克
蒜头20克
辣椒酱90克
高良姜12克
黄姜10克

做法

  1. 把鸡斩件,洗净沥干。
  2. 把香料一起磨细碎,加入咖喱粉和峇拉煎粉拌匀。
  3. 用康宁锅(5公升)把金圈葵花籽油加热,加入香茅炒香,然后加入拌好的香料炒香。
  4. 加入鸡块翻拌均匀,加入木薯翻炒均匀。
  5. 加入椰浆和调味料,转大火煮滚,然后转中火继续煮至鸡肉和木薯熟软即可。

Tapioca Chicken Curry

Ingredients

1kg whole chicken
400g tapioca, cut into chuncks
600ml UFC Velvet Coconut Milk Unsweetened
40g curry powder
2 stalks lemongrass, smashed
4 tbsp Golden Circle Sunflower Oil
1 tsp belachan powder

Seasoning

1 tsp sugar
1 tsp salt

Spices

100g shallot
20g garlic
90g chilli paste
12g galangal
10g turmeric

Method

  1. Chop chicken into pieces, rinse and drain.
  2. Grind Spices into powder. Mix with curry powder and belachan powder.
  3. Heat up Golden Circle Sunflower Oil in the Corningware 5L casserole, add in lemongrass and stir-fry till fragrant. Add in mixed spice powder and stir-fry till fragrant.
  4. Add in chicken and toss well. Add in tapioca and mix well.
  5. Add in UFC Velvet Coconut Milk Unsweetened and Seasoning, turn to high heat and bring to a boil, turn to medium heat and continue cooking till chicken is tender.

陈皮梅子炆鸭

材料

鸭肉1.5千克
高良姜1块,切片
蒜茸1小匙
陈皮10克,泡软切丝
咸水梅4个
豆酱1大匙
亚叁皮3片,泡软
金圈葵花籽油3大匙
柱候酱2大匙

调味料

酸梅膏2大匙
黑酱油1小匙
刀标纯麻油1小匙
上汤或清水1升

做法

  1. 把鸭肉洗净、斩件后用滚水汆烫,捞出沥干。
  2. 用康宁锅(5公升)把金圈葵花籽油加热,加入高良姜片炒香,加入蒜茸和豆酱炒香。
  3. 加入鸭肉炒香,加入柱候酱、陈皮、咸水梅、亚叁皮一起炒香。
  4. 加入上汤或清水,用大火煮滚后转小火,继续焖煮40分钟。
  5. 加入调味料拌匀,继续焖煮10分钟即可。

Braise Duck with Chenpi and Sour Plum

Ingredients

1.5kg duck
1 thumb galangal, sliced
1 tsp minced garlic
10g chenpi, soaked and shredded
4 sour plum
1 tbsp fermented soybean paste
3 pieces asam gelogor, soaked
3 tbsp Golden Circle Sunflower Oil
2 tbsp chu hou paste

Seasoning

2 tbsp plum paste
1 tsp dark soy sauce
1 tsp Knife 100% Pure Sesame Oil
1 litre broth or water

Method

  1. Rinse duck and chop into pieces, blanch in boiling water, remove and drain.
  2. Heat up Golden Circle Sunflower Oil in the Corningware 5L casserole, add in galangal slices and stir-fry till fragrant. Add in minced garlic and fermented soybean paste, stir-fry till fragrant.
  3. Add in duck meat and stir-fry till fragrant. Add in chenpi, chu hou paste, sour plum and asam gelogor, stir-fry till fragrant.
  4. Add in broth and water, bring to a boil over high heat, turn to low heat and
  5. continue simmering for 40mins.
  6. Add in Seasoning and mix well. Continue simmering for another 10 mins.

干贝鸡丁冬瓜盅

材料

冬瓜1个
鸡胸肉200克,切丁
干贝3粒,浸软
蘑菇10粒
胡萝卜50克,切丁
香菇2朵,浸软
上汤或清水1.5公升

调味料

盐½小匙
鸡精粉½小匙

做法

  1. 把冬瓜洗净,把瓜蒂一侧切掉约1.5寸,用铁汤匙把瓤和籽挖出成盒状,放进尺寸合适的碗中。
  2. 在康宁陶铸等离子汤锅(24cm)中倒入适量清水,放入冬瓜,隔水蒸25-30分钟。
  3. 用晶钻透明锅(2.2公升)把上汤煮滚,加入鸡丁、香菇、蘑菇、干贝和胡萝卜,煮25分钟,加入调味料调味。
  4. 把煮好的汤倒进冬瓜盅里即可。

Conpoy and Diced Chicken Soup in Winter Melon Cup

Ingredients

1 winter melon
200g chicken breast, diced
3 conpoy, soaked
10 button mushroom
50g carrot, diced
2 shiitake, soaked
1.5 litre broth or water

Seasoning

½ tsp salt
½ tsp chicken powder

Method

  1. Rinse winter melon and cut off 1.5” of thickness at the narrow end. Scoop out the seeds and cup the winter melon, set in a bowl or container.
  2. Add some water in Corningware Plasma 24cm Stock Pot, set winter melon cup with the bowl at center, steam for 25-30mins.
  3. Bring broth to a boil in the 2.2L Visions Diamond Casserole, add in chicken meat, shiitake, button mushroom, conpoy and carrot, cook for 25mins and season to taste.
  4. Pour soup into winter melon cup and serve hot.

鸡肉香锅饭

材料

皇族安培哪泰国茉莉香米250克,洗净沥干
鸡腿肉200克
腊肠100克,切片
润肠100克,切段
青葱2棵,切丁
姜2片
蒜茸1小匙
金圈葵花籽油2大匙
清水300毫升

腌味料

蚝油1大匙
刀标纯麻油1小匙
胡椒粉少许

调味料

刀标纯麻油½小匙
黑酱油2大匙

做法

  1. 把鸡腿肉去骨切块,洗净沥干后加入腌味料拌匀,放置腌味20分钟。
  2. 把康宁陶铸等离子炒锅(36cm)烧热,用1小匙油把腊肠和润肠炒香,取出待用。
  3. 在锅内加热剩余葵花籽油,加入姜片、蒜茸和鸡肉翻炒至鸡肉8分熟,取出待用。
  4. 把米倒进晶钻透明锅(2.2公升)中,加入清水,用中小火煮18分钟。
  5. 在锅中加入鸡肉、腊肠、润肠,继续煮5分钟。
  6. 淋上黑酱油和刀标纯麻油,缀以青葱即可。

Fragrant Casserole Pot Rice

Ingredients

250g Royal Umbrella Thai Hom Mali Rice, rinse and drain
200g chicken thigh
100g Chinese sausage, sliced
100g Chinese liver sausage, sectioned
2 stalks spring onion, diced
2 slices ginger
1 tsp minced garlic
2 tbsp Golden Circle Sunflower Oil
300ml water

Marinade

1 tbsp oyster sauce
1 tsp Knife 100% Pure Sesame Oil
dash of pepper powder

Seasoning

1/2 tsp Knife 100% Pure Sesame Oil
2 tsp dark soy sauce

Method

  1. Debone chicken thigh and cut into pieces. Rinse and drain, add in Marinade and mix well to steep for 20mins.
  2. Heat up Corningware Plasma 36cm Wok, add in 1 tsp oil, stir-fry Chinese sausage and Chinese liver sausage till fragrant. Remove and set aside.
  3. Heat up remaining oil and stir-fry sliced ginger, minced garlic and chicken till 80% cooked. Remove and set aside.
  4. Add rice and water in 2.2L Visions Diamond Casserole, cook over medium-low heat for 18mins.
  5. Add in chicken, Chinese sausage and Chinese liver sausage, continue cooking for another 5mins.
  6. Drizzle dark soy sauce and Knife 100% Pure Sesame Oil over rice, garnish with spring onion.

肉碎甘香豆腐

材料

统一Omega3&6豆腐1盒
猪肉碎120克
虾米20克,切碎
橄榄肉30克,切碎
红辣椒1条,切碎
指天椒2条,切碎
姜茸½大匙
蒜茸½大匙
咖喱叶2枝
金圈葵花籽油3大匙

调味料

刀标纯麻油1小匙
鸡精粉1小匙
水3大匙
生抽1小匙
糖1小匙

做法

  1. 把豆腐隔水蒸10分钟后取出待用。
  2. 把康宁陶铸等离子炒锅(36cm)烧热,加入金圈葵花籽油,把姜茸和蒜茸炒香。
  3. 加入虾米、橄榄一起炒香,然后加入肉碎炒香至熟软,加入辣椒翻拌均匀。
  4. 加入咖喱叶和调味料一起煮滚。
  5. 把炒好的肉碎淋在豆腐上即可。

Spicy Minced Pork and Tofu

Ingredients

1 Unicurd Chinese Tofu with Omega 3 & 6
120g minced pork
20g dried shrimp, chopped
30g de-cored olive, chopped
1 red chilli, chopped
2 chilli padi, chopped
½ tbsp minced ginger
½ tbsp minced garlic
2 stalks curry leaves
3 tbsp Golden Circle Sunflower Oil

Seasoning

1 tsp Knife 100% Pure Sesame Oil
1 tsp chicken powder
3 tbsp water
1 tsp light soy sauce
1 tsp sugar

Method

  1. Steam tofu for 10mins, remove and set aside.
  2. Heat up Corningware Plasma 36cm Wok, add in Golden Circle Sunflower Oil and saute minced ginger and minced garlic till fragrant.
  3. Add dried shrimp and olive, stir-fry till fragrant. Add in minced pork and stir-fry till fragrant.
  4. Add in curry leaves and Seasoning, bring to a boil.
  5. Pour minced pork over tofu and serve hot.

叁峇鸡丝面

材料

黄面300克
鸡胸肉150克,切条
番茄2个,切块
青葱100克,切丝
豆芽菜150克
菜心50克
蒜茸1小匙
鸡蛋2个,打散
金圈葵花籽油3大匙

调味料

叁峇辣椒酱3-4大匙
茄汁2大匙
白糖1小匙

做法

  1. 开启康宁智能炒菜机,选中火。
  2. 加热1大匙金圈葵花籽油,把鸡蛋炒香后取出待用。
  3. 加热剩余葵花籽油,加入蒜茸炒香,加入鸡胸肉炒香。
  4. 加入叁峇辣椒翻炒均匀。
  5. 加入青葱、番茄、菜心、豆芽菜和黄面,启动旋转模式,让机器人自动翻炒。
  6. 加入鸡蛋和剩余调味料一起翻炒均匀即可。

Sambal Chicken Noodle

Ingredients

300g yellow noodles
150g chicken breast meat, sliced
2 tomato, cut into chuncks
100g spring onion, shredded
150g bean spourt
50g choy sum
1 tsp minced garlic
2 eggs, beat
3 tbsp Golden Circle Sunflower Oil

Seasoning

3-4 tbsp sambal chilli paste
2 tbsp ketchup
1 tsp sugar

Methods

  1. Turn on World Kitchen Orbit Fryer, choose medium heat.
  2. Heat up 1 tbsp of Golden Circle Sunflower Oil, stir-fry beaten egg and set aside.
  3. Heat up remaining oil, saute minced
  4. garlic, add in chicken and stir-fry till fragrant.
  5. Add in sambal chilli paste and toss well.
  6. 5 Add in spring onion, tomato, choy sum and noodles, turn on Rotate mode and let World Kitchen Orbit Fryer cook automatically.
  7. Add in cooked egg and remaining
  8. Seasoning, toss well.
示范厨师
彭玉芸
Pang Nyuk Yoon
烹饪达人

TEXT 若昕 PHOTOS Kin@Say Cheese Studios