RECIPES

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Beef tomato burger

Large, hearty and fleshy, beef or beefsteak tomatoes keep well in a cool area—the rich flavour will be lost if you keep them in the refridgerator or at below 15˚C. Because they hold their shape well when sliced, beefsteak tomatoes are perfect as a sandwich or burger filling. And did we mention they taste heavenly with mayonnaise?

Poon choy

First served to the Song Dynasty emperor who was fleeing the Mongol troops, this braised delight is now found in almost every Chinese restaurant during the festive season.

Tomato consommé with pearl of vegetables and lobster dumplings

Heirloom tomatoes are open-pollinated varieties whose seeds have been passed down from generation to generation; some cultivars have been in existence for many decades while others span centuries. You never quite know how the tomatoes will look like each season and the flavours vary from hints of peaches to sweet honey notes.

Braised steamed lion’s head dumplings

Said to be a specialty from Yangzhou and Zhejiang, these oversized meatballs, also known as shi zi tou, are traditionally made with fatty pork and simmered in chicken broth and cabbage.

Chargrilled cajun spiced king scallops with redyellow pearl tomatoes

It maybe one of the world’s smallest tomatoes but they are great for making salsas, cocktails and cocktail sauces.

Steamed red garoupa with mushroom tofu and salted bean-garlic

A Teochew staple. Choose the biggest fish you can find so that it will be easier to stuff the tofu and mushrooms inside the parallel cuts of the fish.

Tomato-jam jelly with fennel poached tiger prawns

This recipe calls for a juicy tomato like San Marzano which originates in Italy. Perfect as pre prandial hors d’oeuvres.

Christmas buttered rum

This rum cocktail is perfect as a nightcap before bed. Or you can drink it anytime during the day if the weather is cold.

Chorizo in white wine stew

Add chorizo bilbao, leave it on high heat for 5 minutes, then switch to a low flame for another 10 minutes.

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