Our large sized hampers are selling fast!
We've officially SOLD OUT of Ruggeri Prosecco and only have Sendero Cabernet Sauvignon left! Don't miss out on this opportunity as we're selling $800 total value for $500 with limited stock available!
Need delivery? Our partner @deliveroo_hk has added our hampers to their platform and are delivering them to both the WANCHAI and SOHO areas! Order now through the links below.
Pipis with homemade XO sauce. As anyone who has had Mama J’s (aka my mum) OX sauce will tell you, it’s the one sauce that rules the galaxy. Well, at least my galaxy! 😆 The sauce contains dried scallops, onions, bacon, garlic, dried shallots and a tonne of chillies. The exact recipe is a closely guarded family secret 🤫, but you could also buy OX sauce from your local Asian grocer. To make this dish, you’ll need:
🔸 1kg of Pipis
🔸 1 tbsp of oil with high heat tolerance (i used coconut oil)
🔸3 cloves of minced garlic
🔸1 tsp of minced ginger
🔸1 stalk of shredded spring onions
🔸1 tbsp of OX sauce
🔸1 tbsp of soy sauce
🔸1/4 tsp of salt
🔸1/4 tsp of pepper
🔸1 tsp of sugar
🔸Coriander to garnish
1. Heat the wok to smoking point for at least 20 seconds.
2. Add pipis, constantly stirring for about 1 min.
3. Add garlic, ginger and spring onions. Keep stirring.
4. Add OX sauce, soy, salt, pepper and sugar and continue stirring until all pipis have opened.
5. Once pipis are opened and the sauce has reduced, turn burner off immediately. Throw out unopened pipis.
6. Serve and garnish with coriander.
Such a fast and easy Friday night dish, and goes down real well with a cold beer🍻. ~ Sue
It’s great to be back in Amsterdam, even if only for a short while. Gorgeous steamed buns with crispy prawns and spicy XO sauce at the buzzy little @shanghaibistronl I especially loved the crunchy pickles on the side
Abalone & Rich Chicken stock.
Life is short. Enjoy life. Indulge in Abalone.
Time is precious. No hide in kitchen long time to prepare a sumptuous dinner.
Have hearty feast with family and friends in this festive season.
World A-Yi Braised Abalone.
Top grade Japan Species abalone.
Ready to eat.
No artificial flavoring or preservatives.
$72 for canned Abalone (selection of 5pcs/ 6 / 7/ 8 pcs)
$63 for party box pack Abalone (7-8 pcs)
Call or message +65 8822 7913
You can also find us at Change Alley @ Chevron House, Pushcart #1
from now till 29-Dec (Friday) '2017
Ingredients for #xosauce in the wok. If you see #myrecipe online #southchinamorningpost @scmp_lifestyle @scmp_news scmp.com/topics/recipes published on 16 January 2016, it calls for #yunnanham /chinese dried ham. I omitted it this time because i didn't have any! When buying #conpoy#driedscallops , they can be broken pieces (which are slightly cheaper). I buy medium-sized ones. Very small ones are usually tougher but the largest sized ones are very expensive. This is a very expensive condiment to make but homemade is much better than commercial versions. I have never tasted any that i like more than mine. #susanjungrecipe#susanjunghkfoodrecipes
#sundaycooking project: my famous #xosauce . The most important ingredient is the #driedscallops aka #conpoy . What you see here (middlebowl) is not even one-quarter of the dried scallops I'm using. It's essential to cook them until soft then finely shred them -because they won't soften more when cooked with all the other ingredients (which include tiny #driedshrimp , lots of #shallots , #driedshrimproe , #chilliflakes , garlic, #freshchillies and #fishsauce , along with lots of oil). It's #alotofwork and takes about five hours to cook very slowly. The hardest part is shredding the scallops and I've changed the technique a lot since it was published in the #southchinamorningpost @scmp_lifestyle @scmp_news and in my cookbook #acelebrationoffood (buy it on Amazon!). I used to steam them until soft then pound with a meat mallet - which takes ages (they shred easiest when hot). Then I tried boiling them in a scant amount of water - a little faster; I also used a food processor to shred them (you have to be careful not to chop them). My newest technique - which I used today - is #pressurecook them for about 15 minutes, then pound them while hot with a #potatomasher - still a lot of work, but easier. @haokoufu @chihiromasui @gaggan_anand @fuchsiadunlop @meeihoon #susanjunghkfoodrecipes#susanjungrecipe . Oops, my cookbook is called a celebration of food 😂
Roasted marrow bone with Brussels sprouts, seafood XO sauce, and scallion pancakes
Holy shiitake, this was duckin delish!!!!😋👌
Another course from our recent @k.dinners experience was this 'Peking Duck' Dumpling with a duck breast and shiitake mushroom filling, XO sauce, and a side of gai lan hearts.
Chewy, savoury, and meaty, this was a flavour bomb! I'm a huge fan of XO sauce and Chef Ken's version was incredible!! The crunchy vegetable was the perfect accompaniment.
Chef Ken Yau is an experienced professional having worked in such notable restaurants as @notabenetoronto, @scaramoucheeestaurant, and the 3 Michelin star Fat Duck by @thehestonblumenthalteam (on my bucket list!). He brings this experience to @k.dinners offering creative, delicious, and beautifully presented plates.
If you're looking for not just a dinner but a dinner experience unlike any other, check out @k.dinners! 12 courses for only $100, with a portion of the proceeds going towards @camhfoundation in support of mental health and addiction awareness, it's a win win!🌟.