Recipe
Dry noodles with braised duck breast - by Chef Benz
food Food type Main Ingredients Take time Serve China noodles and Pasta Duck 35 Min 1 place Preparation Dry noodles with braised duck breast Dry noodles with braised duck breast Dry noodles with braised duck breast
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Braised pork belly and fried mantou
food Food type Main Ingredients Take time Serve China Meat dishes Pork 120 Min 1 place ingredient 400 grams of pork belly, cut into 4x4 cm squares. 100 grams Aero multipurpose stew sauce 80 grams of small Chinese bok choy 500 ml plain water 1 piece Aero frozen mantou Preparation Dissolve the five-spice sauce and water together, then bring to a boil. Add pork belly, reduce heat to medium, and cover with lid. Continue to simmer for about 1.30 hours until the pork is tender. Boil the bok choy until cooked. Serve with braised pork belly. Cut the mantou into bite-sized pieces and serve with braised pork belly.
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Stir-fried chewy noodles with Mala cream sauce
food Food type Main Ingredients Take time Serve Chinese Noodles & Pasta Noodles & Pasta 30 Min 1 Serves ingredient 120 grams of sweet potato noodles 30 ml oil 10 grams chopped shallots 30 grams of frozen sliced lotus root 40 grams frozen cheese tofu 30 grams Aero Shabu Soup Mala 50 grams chicken stock 80 g Millac Gold Cooking Cream 3 grams dried chili 3 grams of spring onion 2 grams of spring onions (for decoration) Preparation Heat a pan and add oil. Then add chopped shallots and stir-fry until fragrant. Add sliced lotus root and stir-fry until cooked. Add mala sauce, whipping cream, and chicken stock. Mix all ingredients together, add cooked sweet potato noodles and season with sugar. Add the fried frozen cheese tofu and mix everything together. Arrange on a plate and serve with crispy pork and boiled baby bok choy.
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