Exclusive Recipe from Doris Wong
Thai Red Curry with Mock Duck & Local Organic Apple
Ingredients
Sliced Organic Apple 1 piece
Veggie Duck (cut into pieces) 1 piece
Sliced Organic Pumpkin 300g
Sliced Organic Carrot 1 piece
Organic Button Mushroom 8 pieces
Organic Purple Cabbage (cut into pieces) 3 leaves
Fried Beancurd balls 8 pieces
Seasoning
Curry Paste 2 tbsp
Sugar 1 tbsp
Vegetarian Oyster Sauce 1 tbsp
Coconut Milk 1-2 tbsp
Method
1) Heat oil in a wok and separate stir-fry pumpkin and carrot, set aside.
2) Heat oil in a wok and stir-fry curry paste until fragrant. Add 1/2 cup of water and bring to the boil.
3) Add fried beancurd balls, pumpkin, carrot, mushroom and purple cabbage. Cook until the sauce thickens.
4) Add duck and remaining seasoning, stir-fry briefly. Remove from heat, add apple, toss to combine and serve.
Red Dragon Fruit Lemonade
Ingredients
Organic Red Dragon Fruit 2 pieces
Organic Lemon Juice 1 tbsp
Honey 1-2 tbsp
Water 250g
Method
1) Rinse dragon fruit, de-skin and dice it.
2) Blend the dragon fruit, lemon juice, water and honey into juice.
Exclusive Recipe from Hilda Leung
Balsamic Mushrooms & Quinoa Rice Paper Rolls with Pickled Ginger & Plum Sauce
Ingredients
Cooked Tri-colour Quinoa 2 bowls
Chinese Lettuce 8-10 leaves
Rice Paper 10 pieces
Sliced Onion half
Sliced Mushrooms 40-50g
Mints little
Seasoning
White Wine 1 tbsp
Thinly Sliced Pickled Ginger 5-6 pieces
Chinese Sour Plum half
Cornstarch Water 1-2 tbsp
Water 2-3 tbsp
Sugar 1-2 tbsp
Method
1) Saute onion, add mushroom, season with salt, deglaze by balsamic vinegar and white wine. Remove from heat.
2) Cook sour plum, pickled ginger and water in a saucepan, add sugar and cornstarch water to thicken the sauce.
3) Soak rice paper until soft, place lettuce, quinoa, balsamic mushroom, mint and plum sauce. Wrap well and slice.
Summer Pink Watermelon-Lemongrass Limeade
Ingredients
Watermelon 200g
Strawberries 50g
Stalk Lemongrass half
Lime half
Mints 3 leaves
Cloves 4 pieces
Maple Syrup 1 tsp
Sparkling Water 100ml
Method
1) Blend all ingredients together, sieve well, serve with a lemongrass stalk and chopped mint.