Recipes

CASHEW CHICKEN

INGREDIENTS

¾ cup of unsalted cashews

¼ cup of water

2 teaspoons of cornstarch

4 tablespoons hoisin sauce

1 tablespoon of soy sauce

1 ½ lb boneless, skinless chicken breast

½ teaspoon of salt

¼ teaspoon of black pepper

2 tablespoons of vegetable oil

6 garlic cloves (minced)

8 scallions

2 tablespoons rice vinegar

¼ teaspoon sesame oil

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool.
  3. Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside.
  4. Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly.
  5. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
  6. Add the remaining tablespoon vegetable oil to the skillet; then add the remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.
  7. Add the sauce mixture to the chicken; cook, tossing, until the chicken is cooked through and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately.

SHANGHAI STYLE FRIED NOODLES

INGREDIENTS

1 tablespoon of vegetable oil

1 chicken breast (cubed or sliced into narrow strips)

1 tablespoon chinese cooking wine

300 g of chow mein noodles

3 mushrooms (sliced)

½ teaspoon of sesame oil

1 tablespoon of soy sauce

1 teaspoon brown sugar

1 large bunch of bok choy

DIRECTIONS

  1. Heat oil in large pan over high heat. Add chicken and cook for 2-3 minutes, until it changes colour. Then, add cooking wine and turn the heat down to medium-low.
  2. Break the soaked noodles apart with your hands and add them to the pan, along with mushrooms and sesame oil and stir-fry together for 3 minutes, until mushroom is soft and translucent.
  3. Add soy sauce, dark soy sauce, brown sugar, and white pepper. Stir for 1 minute.
  4. Add bok choy and turn the heat up to medium. Cook until bok choy gets medium soft, about 1-2 minutes. Do not overcook as you want the bok choy to still be firm and not soggy. If the sauce is getting too dry, add a tablespoon of water.
  5. Serve hot.

SHANGHAI STYLE FRIED NOODLES

Product name Unit price Quantity
PREMIUM CHOICE SOY SAUCE $7.25 1 Add to cart
MAMAS GREEN GARDEN GREEN BOCCHOY EA $16.00 1 Add to cart
GREEN GIANT SLICED BABY BELA MUSHROOMS $27.00 1 Add to cart
LAMS CHOW MEIN NOODLES FINE 454G $11.95 1 Add to cart
RICHPORT VEGETABLE OIL 500ML $13.75 1 Add to cart

FRIED RICE

INGREDIENTS

½ tablespoon of vegetable oil

2 eggs (beaten)

3 cups of white rice (cooked)

½ cup of carrots (diced)

½ cup of frozen green peas

½ cup of corn

½ tablespoon of sesame oil

1 teaspoon of Italian seasoning

1 teaspoon of salt

½ tablespoon green onions (chopped)

1 teaspoon Worcestershire sauce

1 teaspoon sesame seeds (optional)

DIRECTIONS

  1. Heat oil in a large wok or skillet over medium high heat for one minute. Add beaten eggs, and stir until scrambled and cooked through, yet still tender.
  2. Add the rice and turn the heat up to high. It’s very important to cook fried rice over high heat to achieve the best texture. If you are using leftover rice, add up to ¼ cup of water to soften the rice.
  3. Add carrots, corn, and peas to the pan. Continuously stir for 2 minutes to cook and evenly mix and distribute the ingredients.
  4. Add sesame oil, salt, and Italian seasoning, and keep stirring, for about 1 minute. Add Worcestershire sauce and green onions at the end and stir to combine.
  5. Serve hot and sprinkle sesame seeds on top.

TIGER SHRIMP IN GARLIC GINGER SOY SAUCE

INGREDIENTS

1 tablespoon of olive oil

2 tablespoons ginger (minced)

1 tablespoon garlic (minced)

Shrimp (deveined, rinsed and dried)

1 tablespoon of chinese cooking wine

4 tablespoons of soy sauce

½ tablespoon of sugar

1 teaspoon of black pepper

2 tablespoons of water

2 tablespoons of shadon beni (garnish)

DIRECTIONS

  1. Heat oil in a large skillet over medium-high heat. Add ginger and garlic and cook for 30 seconds until fragrant. Add tiger prawns and stir to coat with oil. Continue to cook for 1-2 minutes, stirring constantly to ensure even cooking on all sides.
  2. Stir in cooking wine and continue to stir for 15 seconds. Stir in soy sauce and reduce heat to medium. Cook for 1 minute, stirring occasionally.
  3. Stir in sugar, pepper (optional) and water. Turn heat to high, cover and cook for 2 minutes.
  4. Turn heat down to low, give the prawns a final stir, ensuring that the sauce is coating prawns completely. Remove from heat. (Note: prawns will be done once they are evenly coloured and have shrunk in size but are no longer getting smaller).
  5. Serve with some cilantro on top.

TIGER SHRIMP IN GARLIC GINGER SOY SAUCE

Product name Unit price Quantity
OCEAN DELIGHT MEDIUM COOKED SHRIMP 41-50 $112.50 1 Add to cart

LION’S HEAD CHINESE MEATBALLS

INGREDIENTS

FOR MEATBALLS:

1 lb of ground pork

½ cup of breadcrumbs

2 large eggs

2 tablespoons cooking wine (or mirin)

¼ cup green onions (finely chopped)

2 tablespoons of soy sauce

1 teaspoon of sesame oil

½ tablespoon brown sugar

1 teaspoon fresh ginger (grated)

1 teaspoon garlic (minced)

1 teaspoon salt

½ teaspoon black pepper

FOR SWEET SAUCE:

¼ cup of soy sauce

¼ cup of chicken broth

2 tablespoons of brown sugar

1 teaspoon of sesame oil ½ tablespoon of flour

DIRECTIONS

MAKE THE MEATBALLS:

  1. In a large mixing bowl, combine pork with breadcrumbs, eggs, cooking wine, green onions, soy sauce, sesame oil, brown sugar, ginger, garlic, salt and pepper.  Mix well until uniform in consistency.
  2. Divide pork mixture into 5 equal pieces and roll into meatballs with your hands. Wear disposable gloves when handing meat to avoid contamination.
  3. Cook the meatballs in the air fryer or oven.
  4. In the air fryer: Place meatballs in a single layer in the air fryer and cook at 375F for 20 minutes, until the internal temperature reaches 160F when measured on a meat thermometer. Set aside.
  5. In the oven: Place meatballs in a parchment-lined quarter sheet baking pan and cook in a 375 preheated oven for 40 minutes, until the internal temperature reaches 160F when measured on a meat thermometer. Set aside.

MAKE THE SWEET SOY SAUCE:

  1. In a small mixing bowl, add soy sauce, chicken broth, brown sugar, sesame oil and flour. Whisk well to combine until flour and sugar dissolves.
  2. Transfer the sauce into a shallow saucepan and heat over medium for 3-4 minutes. Continuously stir until desired consistency is reached. 
  3. Add meatballs to the saucepan and toss well to coat evenly. Garnish with green onions and serve warm with a bowl of steamed rice, and drizzle any extra sauce from the pan on top.

LION'S HEAD CHINESE MEATBALLS

Product name Unit price Quantity
SING DA FOODS SESAME OIL 150ML $17.25 1 Add to cart
SWANSON CHICKEN BROTH 14.5OZ $12.75 1 Add to cart
KARIBBEAN FLAVOURS GROUND GINGER POWDER 20G $4.50 1 Add to cart
CHOP STICKS PREMIUM SOY SAUCE 155ML $11.25 1 Add to cart
CHIVE $5.00 1 Add to cart
ROLAND PANKO BREAD CRUMBS 200G $25.23 1 Add to cart

PEANUT NOODLES

INGREDIENTS

200g fresh white/wheat noodles

2 cloves of garlic (minced)

1 ½ teaspoons of ginger (minced)

1/3 cup of peanut butter

1 tablespoon black soy sauce

2 teaspoons light soy sauce

2 teaspoons of fish sauce

½ teaspoon of sesame oil

1 tablespoon lime juice 2 teaspoons chilli oil (optional)

DIRECTIONS

  1. Bring a pot of water to a boil for the noodles. Meanwhile, prepare the garlic and ginger, and add to a serving bowl along with the peanut butter and hot water.
  2. Stir to combine, letting the hot water loosen the peanut butter. Then stir in the sweet/dark soy sauce, light soy sauce, fish sauce, and sesame oil, along with the lime juice and chili oil if using.

By now, your water should be boiling. Cook your noodles according to package instructions. Drain and toss in your sauce. Serve.

PEANUT NOODLES

Product name Unit price Quantity
CHUNG CHUN SESAME OIL 150ML $21.25 1 Add to cart
REAL LIME JUICE 2.5 OZ $13.50 1 Add to cart
CHIEF SOY SAUCE 240ML $13.50 1 Add to cart
SWISS PEANUT BUTTER CREAMY 500GR $20.95 1 Add to cart
GINGER CF $36.00 1 Add to cart

CHICKEN NOODLE SOUP

Ingredients

1 teaspoon Extra-Virgin Olive Oil

1 cup Onion (diced)

2 Celery stalks (dried)

2 Carrots (diced)

2 Garlic Cloves (minced)

2 teaspoons Fresh Thyme

1 lb. Boneless Skinless Chicken Breast (cubed)

Salt and Black Pepper

32 oz. Chicken Stock

1 lb. Egg Noodles

1/4 cup Fresh Parsley (chopped)

  1. In a large pot over medium heat, heat oil. Add onions, celery, and carrots and cook until softened, 6 minutes. Add garlic and thyme and cook until fragrant, 1 minute more.
  2. Move vegetables to one side of the pot and add chicken. Season with salt and pepper and cook until no pink remains, 6 to 8 minutes. Add stock and 1/2 cup of water and bring to a boil.
  3. Add noodles and cook according to package instructions. Season to taste with salt and pepper. Add parsley and serve immediately.

CHICKEN NOODLE SOUP

Product name Unit price Quantity
SINCERE LOU MEIN EGG NOODLES 13OZ $10.50 1 Add to cart
SWANSON CHICKEN STOCK 32OZ $36.95 1 Add to cart
VA CHICKEN BREAST BONELESS KG $36.75 1 Add to cart
ILIADA EV OLIVE OIL 250ML $37.75 1 Add to cart

HOMEMADE CREAMY VEGETABLE SOUP

Ingredients

2 tablespoons Butter

1 tablespoon Olive Oil

1/2 cup Onion (chopped)

1/2 cup Celery (chopped)

1 cup Carrots (chopped)

1 tablespoon Garlic (minced)

1 cup Green Beans (chopped)

1 cup Mushrooms (sliced)

1 cup Broccoli (florets)

1 cup Corn Kernels

1 teaspoon Thyme (dried)

1 teaspoon Oregano (dried)

3 tablespoons All Purpose Flour

4 cups Whole Milk

Salt and Pepper to taste

Directions

  1. Heat butter and olive oil in a skillet and add onions, celery and carrots. Cook for a few minutes till the onions soften, making sure not to brown them. Add the garlic, beans, mushrooms, broccoli and corn and saute for 2-3 minutes. Mix in the thyme and oregano and add the flour.
  2. Add the flour along with thyme and oregano and cook the flour with veggies for a minute and a half. Add the whole milk slowly, while stirring continuously. Keep stirring while you bring this to a boil, and then reduce to a simmer.
  3. Add salt and pepper and let everything simmer for 6-7 minutes or till the soup thickens. Add a little broth or more milk to thin it out if its too thick for you. Serve hot.

TORTELLINI SOUP WITH ITALIAN SAUSAGE AND KALE

Ingredients

1 lb Mild Italian Sausage, Ground

6 Garlic Cloves, minced

1 can of crushed tomatoes

2 tbsp tomato paste

1 tsp salt

1 bunch of kale (remove stems)

1 bag tortellini

1 cup of heavy cream

Parmesan cheese (optional)

Red pepper flakes (optional)

Directions

  1. Heat a large soup pot over medium-high heat.
  2. Add the sausage, onions and garlic to the pot and sauté until the onions are soft and translucent, about 5 minutes. (Drain off any excessive fat.)
  3. Add the chicken stock, crushed tomatoes and tomato paste. Whisk until tomato paste is fully incorporated.
  4. Bring to a boil, season with salt then simmer for 15 minutes.
  5. Add the kale, tortellini and heavy cream.
  6. Simmer for 3-5 minutes until the kale is wilted and the pasta is tender.
  7. Serve with parmesan cheese and red pepper flakes if desired.

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PONCHE DE CREME PANNA COTTA

INGREDIENTS

Panna Cotta

3 cup — heavy cream

1 cup — milk

¾ cup — sugar

¼ cup — condensed milk

¼ cup — rum

2 tbsp — bitters

3 tbsp — gelatine

1 tsp — cinnamon

1 tsp — nutmeg 

Soaked fruit

2oz — golden raisins

4oz — mixed peel

¼ cup — rum

¼ cup — corn syrup

½ cup — water

2 tbsps — sugar

3 — star anise

6 — cloves

DIRECTIONS

1  In a pot boil water with spices, corn syrup and sugar for about 5 to 10 mins or until reduced by 1/2, add fruits and simmer for another 5 mins, remove from heat, add rum and set aside to cool.

2  In a sauce pot, add the panna cotta ingredients, except for the rum and gelatine. Bring to a low simmer for about 3 minutes, add rum and remove from the heat.

3  In a separate pot, bloom gelatine in warm water (about ¼ cup), add to cream mixture and mix well to incorporate. Pour the mixture into shot glasses, ramekins or serving bowl of choice and refrigerate for about 4 hours or overnight

4  Top with rum fruit compote, garnish and serve

MATERIALS NEEDED

Baking dish /pan

Cupcake pan

Mixing bowl preferably glass

Cutting board

Bowls/ ramekins for prep items (about 12)

Sauce pot

Saucepan

Griddle pan or skillet

Ramekins/ shot glasses

Blender

RECOMMENDATION

Apart from the recipe video I suggest we can also do a short clip showing how the service works, to highlight process and convenience. From ordering, back end, grocery shopping/ selection, client drop off , prep shots and end product

For recipe filming setup I recommend an island kitchen setup as its more practical and allows for the various angles of photography/ videography.

I will prep items beforehand as to speed up production on the day however we would have to  discuss production flow and shot list to ensure we get all the shots in and not too many retakes.

Suggested product placement for potential sponsors, branding ect. This will help with marketing, brand reach, branded content ect.

APPROXIMATE MACROS PER SERVING: 390 CALORIES ■ 3 G PROTEIN ■  19 G CARBS ■ 34 G FAT

PONCHE DE CREME PANNA COTTA

Product name Unit price Quantity
NESTLE FULL CREAM MILK 100% SCREW CAP 1LT $16.50 1 Add to cart
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