Cornell Lifestyle

Baked Crispy Tea Fish

Ingredients:  (Makes 4 servings) 800g white fish fillets (or Dory fish) 1 cup Milk Tea (use 1 sachet into cold milk) (for Pre-soaking fish fillets) 3 tbsp vegetable oil Crumbs Coating Mix: 2 cup (250 mL) bread crumbs (white and golden crumbs) 1/4 cup grated Parmesan cheese 1 sachet Milk Tea 1 tbsp Pepper Seasoning… Read more »

HK KAYA Cha Cha 香港咖椰恰恰

Ingredients: 200g cooked Orange sweet potato (cubed) 200g cooked Taro (cubed) 20g cooked large sago pearls   Kaya Milk Base Cha Cha 2.5 litre hot water 1 bottle Kaya (450g) 100g rock sugar (to taste) 400g thick coconut milk 1/4 Tsp salt   Method: 1. Peel cut potatoes and taro into cubes.  Steam, separately until… Read more »

Peach Chicken Sate 桃酱鸡肉沙爹

Ingredients: 1kg chicken thigh meat (debone), diced cubes 2 tbsp grated ginger 1 grated Bombay onion 1/2 bottle peach jam 3 tbsp olive oil Chicken meat Marinade Seasoning sauce: 4 tbsp light soy sauce 2 tbsp oyster sauce 1 tbsp L & P sauce 2 tbsp peach jam 1 tbsp dark soy sauce 3 tbsp… Read more »

Citrus Devil Ray 酸柑清魔鬼鱼

Ingredients Devil ray 600g Ginger 20g Garlic 20g Red chili (chopped) 2 Hot chili (chopped) 10 Curry leaves 6 Soy sauce 1tbsp Oil 3tbsp Marinate fish Coriander powder 1tsp Pepper 1/4tsp Turmeric powder 1/2tsp Salt 1/2tsp Seasonings Fruity Lite 2 Oyster sauce 3/2tbsp Sugar 3/2tbsp Sesame oil 1tsp Water 6tbsp Methods 1. Wash devil ray… Read more »

Crispy Kai Lan 双脆芥兰

Ingredients China Kai Lan 500g Kai lan leaves (shredded)80g Minced meat 100g Garlic 1tsp Dried shrimp (chopped) 1tbsp Turbidity 3tbsp Waist Tonic 2tbsp Red chili (shredded) 2 Seasonings Sesame oil 2tsp Chicken stock powder 1tsp Sugar 1tsp Water 80ml Thickening Water 1tsp Cornstarch 1/2tsp Method 1. Shred Kai lan leaves, use hot oil to fry… Read more »

Baked Satay Chicken 烘沙爹鸡

Ingredients Chicken leg meat 1200g Peanut (smashed) 100g White sesame 20g Seasonings Sugar 2tbsp Coriander powder 1tbsp Salt 1tsp Pepper 1tsp Fennel powder 1/2tsp Chili sauce Shallot 100g Garlic 50g Ginger 20g Turmeric 10g Lemon grass 2 Chili paste 100g Methods 1. Remove bone from chicken leg, wash clean and add in seasonings and grinded… Read more »

Pork Ribs in Peach Sauce 桃子排骨

Ingredients Pork Ribs 600g Peach cubes 100g Red pepper triangular pieces 50g Green pepper triangular pieces 50g Fermented pork ribs Salt 1/2tsp Vegetarian G Powder 1/4tsp Ginger juice 1tsp Egg 1/2 Flour 1 spoon Carica papaya oil 1 tsp Pepper a little Corn flour 1 1/2 spoon Huadiao wine 1/2 spoon Sauce Japan Tare 150g… Read more »