Fried tofu with glass noodles
Ingredients
Fresh tofu 400 gm
Glass noodles 30 gm
Shitake mushrooms cooked 5 pieces
Bamboo shoot (thick slices) 6 nos
Diced spring onion 5 pieces
Whole garlic 5 nos
Method
Heat wok and add a tsp of oil and toss spring onion and garlic together.
Add 150 ml water to it.
Add tofu, glass noodles, shitake mushrooms and bamboo shoots to the wok.
Add 2 tbsp light soya sauce, 1 tsp dark soya sauce and ½ tsp sugar and cook.
Cook for five minutes and serve.
— Recipe courtesy Master Chef William Tong, Memories of China, Vivanta By Taj
Roast chicken noodle soup
Ingredients
Chicken stock
Chicken bones 2,000 gm
Water 3 litres
Leeks 100 gm
Carrot 100 gm
Onion green 50 gm
Ginger 30 gm
Roast bones, add water and vegetables, boil together and strain.
For The Soup
Ingredients
Chicken stock 150 ml
Egg noodle 40 gm
Shimeji mushroom 30 gm
Carrot 20 gm
Pokchoi 20 gm
Springonion 10 gm
Roasted chicken 50 gm
Chicken broth powder 2 gm
Salt 2 gm
White pepper powder 2 gm
Method
Make chicken stock for the soup.
Blanch vegetables and arrange together with noodles in soup bowl.
Pour chicken stock in soup bowl
Add roasted chicken, tempered with hot sesame oil.
— Recipe Courtesy Hsuing Chan, expat chef, Zen, The Leela Palace
Roast chicken
Ingredients
Whole chicken with skin 1,000 gm
For the Marination
Salt 1 tbsp
Five spice powder 1 tbsp
Method
Marinate the chicken with salt and five spice mix, by applying it on the skin and inside the chicken.
Method
Heat water, pour it on of the marinated chicken ensuring that the water does not go inside the chicken.
Now, dry chicken for four to five hours.
Deep fry the whole chicken till the skin gets golden brown and crispy.
Cut the fried chicken into bite sized pieces, serve with a mix of salt and white pepper powder
— Recipe courtesy Master Chef William Tong
Garlic fish fingers with chilli
Ingredients
Grouper fish fillet (cut into fingers) 300 gm
Chopped garlic 20 gm
Chopped coriander 20 gm
Fresh red chilli chopped 2 nos
Burnt garlic 4 tsp
Method
Marinate fish fingers in salt, white pepper, and egg.
Coat marinated fish fingers by dusting them with potato starch.
Deep fry coated fish fingers.
Heat a wok and 1 tsp of oil, toss in chopped garlic and chilli.
Add fried fish fingers and toss them together.
Add burnt garlic to the fish.
Sprinkle chopped coriander, add pepper powder and serve.
— Recipe courtesy Master Chef William Tong
