Chinese New Year Cooking Demo @ ToTT by Chef Eric Low
Cuisine Paradise
Cuisine Paradise
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 420 g Fish Fillets (Sea Bass / Dory Fish)
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Coarse Ground Black Pepper
  •  
  • Sauce
  • 3 Tablespoons Extra Oil
  • 40 g Whole Garlic, thickly sliced
  • 100 g Whole Shallots
  • 20 g Ginger
  • 5 g Dried Chilies
  • 15 g Sugar
  • 4 Tablespoons Water
  • 1 Tablespoon Oyster Sauce
  • 2 Tablespoons Light Soy Sauce
  • 1/2 Teaspoon Dark Soya Sauce
  • 10 g Thai Basil Leaves
  •  
  • Ingredients
  • 1 Tablespoon Oyster Sauce
  • 1 Teaspoon Dark Soya Sauce
  • 12 Slices Ginger, finely sliced
  • 400 g Boneless Chicken Leg, cut into 4cm dices
  • 1/2 Teaspoon Coarse Ground Black Pepper
  • 1 Tablespoon Corn Starch
  •  
  • Ingredients
  • 400 g Longevity Noodles
  • 6 Tablespoons Oil For Cooking
  • 1 Teaspoon Chopped Garlic
  • 200 g Pork Loin/Fillet, sliced
  • 30 g Dried Shitake Mushrooms, sliced
  • 100 g Chinese Yellow Chives (韭黃), cut into 2cm lengths
  • 1 Litre Water
  • 3 Tablespoons Concentrated Chicken Or Scallop Stock
  • 2 Tablespoon Oyster Sauce
  • 12 Pieces Prawns, peeled
  • 200 g Bean Sprouts
  • Cornstarch for Thickening
  • 12 Pieces Quail Eggs, hard boiled and peeled
  •  
  • Operation Hours
  • 11.00 am - 9.00pm (Monday - Friday)
  • 10.00 am - 9.00pm (Weekends And Public Holidays)

Instructions

Comments

Log in or Register to write a comment.