Parmesan Chicken Wings

Ingredients:
8 pcs chicken wings
Some flour
1 egg
30 g Parmesan cheese powder
50 g breadcrumb
Pinch of salt and pepper
Some salad vegetables
¼ cup Lion & Globe Extra Virgin Olive Oil with Sunflower Seed Oil

Marinade:
½ tsp salt
½ tsp pepper

Method:

  1. Mix the chicken wings with marinade. Set aside for 20 minutes.
  2. Mix parmesan cheese powder, bread crumbs, salt and pepper.
  3. Pat the chicken wings with flour. Dip in egg. Then cover with ingredient (2).
  4. Heat ¼ cup Lion & Globe Extra Virgin Olive Oil with Sunflower Seed Oil, shallow fry the chicken till golden and well done. Server with salad vegetables.

 

 

 



Pork and Mushroom Five Grain Rice

Ingredients:
3 tbsps Lion & Globe Extra Light Olive Oil
120 g pork, sliced
100 g rice
60 g five grain rice
200 ml water
40 g Honshimmeji mushroom
3 Chinese dry mushrooms
1 tbsp ginger, shredded
1 tbsp spring onion, diced

Seasoning:
2 tsps soy sauce
2 tsps sesame oil

Method:

    1. Soak five grain rice for 2 hours. Drain.
    2. Soak Chinese mushroom until tender. Shred. Remove the root of Honshimmeji mushroom.
    3. Add rice and water into cooker. Cook until medium rare.
    4. Heat 2 tbsps Lion & Globe Extra Light Olive Oil. Fry well ginger and Chinese mushroom. Add Honshimmeji mushroom and pork to fry well. Season to taste.
    5. Add onto rice. Cook until done. Sprinkle with spring onion. Serve.

 

 

 



PAN-FRIED SEA BASS WITH MISO SAUCE
(4 servings)

Ingredients:
1 sea bass fillet
1 red bell pepper
Some lemon juice
2 tpsps Lion & Globe Extra Virgin Olive Oil with Sunflower Seed Oil

Marinade:
1 tbsp Japanese miso
1 ½ tbsps water
¼ tsp soy sauce
1 tsp Japanese wine
2 tsps sugar

Method:

  1. Clean the sea bass. Wipe dry.
  2. Mix the marinade. Brush on the sea bass and set aside for 15 minutes. Strain the marinade.
  3. Heat 2 tbsps Lion & Globe Extra Virgin Olive Oil with Sunflower Seed Oil. Pan fry the sea bass at both sides until done.
  4. Add the marinade and coat the fish with it. Sprinkle a bit of lemon juice. Serve with the red bell pepper.

 

 

 

 



Tofu Pancake

Ingredients:
30 g Japanese mushroom
30 g carrot, shredded
30 g zucchini, shredded
250 g tofu
2 eggs
Some white sesame seeds
2 tbsps Lion & Globe Extra Virgin Olive Oil with Sunflower Seed Oil

Seasonings:
1 tbsp sugar
2 tsps soy sauce
Pinch of salt

Method:

  1. Wipe well the Japanese mushroom. Remove the root.
  2. Mash the tofu. Strained.
  3. Heat 1 tbsp Lion & Globe Extra Virgin Olive Oil with Sunflower Seed Oil. Stir fry the mushroom, carrot and zucchini. Add Seasonings, tofu and cook until hot. Add the egg and mix well.
  4. Heat 1 tbsp Lion & Globe Extra Virgin Olive Oil with Sunflower Seed Oil. Add the tofu mixture. Pan fry until set. Flip over. Pan fry well. Serve with a pinch of white sesame seeds.

 

 

 

 



Pan Fired Crab and Potato Patties

Ingredients:
4 tbsps Lion & Globe Extra Light Olive Oil
100 g potato, diced
2 tbsps onion, chopped
20 g bacon, chopped
100 g cooked fresh crab meat
2 tsps comflour
¼ tsp salt and peper
Some flour

Method:

  1. Boil water. Add a pinch of salt. Add potato and cook until tender Mash.
  2. Heat ½ tbsp Lion & Globe Extra Light Olive Oil. Fry onion and bacon until fragrant.
  3. Add crab meat, potato and seasoning. Divide into 6 patties. Pat with flour.
  4. Heat the remaining Lion & Globe Extra Light Olive Oil. Add patties to pan fry until both sides turn golden.

 



Glazed Spareribs
(4 servings)

Ingredients:
700 g spareribs
5 slices ginger
2 sprigs spring onion, sectioned
4 garlic cloves
2 tpsps Lion & Globe Extra Virgin Olive Oil with Sunflower Seed Oil

Seasonings:
1½ tpsps light soy sauce
100 ml Zhenjiang vinegar
120 ml water
5 tbsps Shaoxing wine
20 g rock sugar
5 slices orange slice
Some honey

Method:

  1. Heat 1 tbsp Lion & Globe Extra Virgin Olive Oil with Sunflower Seed Oil. Brown well the spareribs.
  2. Heat 1 tbsp Lion & Globe Extra Virgin Olive Oil with Sunflower Seed Oil. Fry the ginger, spring onion and garlic until fragrant. Add the sauce. Boil.
  3. Add the spareribs. Cover and simmer until tender.
  4. Add the orange slices. Cook over high heat until the sauce thickened. Add honey. Serve.

 

 

 

 



Chicken Balls in Herbal Tomato Sauce

Ingredients:
200 g minced chicken
100 g minced pork
5 tbsps parmesan cheese
4 tbsps breadcrumb
1 egg
½ tsp salt and black pepper

Tomato sauce:
2 tbsps Lion & Globe Extra Light Olive Oil
¼ onion
300 g ready made pasta tomato sauce
2 sprigs Italian parsley
Some salt and black pepper to taste

Method:

  1. Mix together the chicken ball ingredients. Roll into 2 cm balls.
  2. Heat Lion & Globe Extra Light Olive Oil over medium heat. Fry onion. Add tomato sauce and herbs to cook 5 minutes.
  3. Remove herbs. Puree into sauce.
  4. Add meat balls. Cook over medium low heat for 15 minutes. Season to taste and serve.

 



Deep Fried Tofu with Burdock and Carrot Salad

Ingredients:
300 g cotton tofu
¼ cup flour
1 egg
1 cup breadcrumb
1 tbsp seven spice seasoning
1 cup Lion & Globe Extra Light Olive Oil

Burdock and carrot salad:
60 g burdock, peel and cut into strips
60 g carrot, peel and cut into strips
1 tsp Japanese soy sauce
¼ sugar
Pinch of salt
2 tsps seasame oil
1 tbsp white sesame seeds

Methods:

  1. Mix together breadcrumb and seven spice flavoring.
  2. Pat tofu with flour, egg and then roll with breadcrumb.
  3. Heat Lion & Globe Extra Light Olive Oil. Add tofu to deep fry well. Drain. Sprinkle with seven spice flavoring.
  4. Heat 1 tbsp Lion & Globe Extra Light Olive Oil. Add burdock and carrot to fry well. Season to taste. Sprinkle with sesame seeds and serve.

 

 



Beef Fillet with Lily

 

Ingredients:
250g beef fillet
12 honey beans
1 head lily bulb
1 tbsp XO

Seasonings:
½ tsp sugar
½ tsp cornstarch
2 tsp light soya sauce
A little pepper
2 tsp oil

Thickening:
1 tbsp water
½ tsp cornstarch

 

Method:

  1. Cut the beef fillet into cubes. Stir in seasonings and marinate for 10 min.
  2. Trim the honey beans and then halve. Blanch and then drain well. Separate the lily bulb and rinse in water. Slice the garlic.
  3. Heat 2 tbsp oil in wok, saute the beef fillet with the garlic until 80% done. Stir in the honey beans and lily bulb, stir fry briefly. Then add XO sauce, toss well. Lastly stir in the thickening.

 

PW – lion&globe 0605
Towngas Cooking Centre

 

 

 

 



Braised Beef Ribs

 

Ingredients:
400g beef rib meat
2 tablespoons cornstarch
4 tablespoons Lion&Globe-“Extra Virgin Olive Oil with Sunflower Seed Oil”
½ pc onion
1 stalk celery
½ pc carrot
½ can tomato sauce
500ml beef stock
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon crushed black pepper
1 tablespoon sugar
1 tablespoon parsley, chopped

 

 

Method:

  1. Cut beef rib meat into chunks, sprinkle with 2 tablespoons cornstarch. Dice all the vegetables.
  2. Heat 4 tablespoons Lion&Globe-“Extra Virgin Olive Oil with Sunflower Seed Oil” in pan, fry the meat until golden yellow, remove and then add all the vegetables and cook until soft. Pour in tomato sauce and bring to boil.
  3. Put the beef back into the pan, pour in beef stock and season to taste. Cover with lid and simmer for 45 minutes until tender.
  4. Sprinkle with chopped parsley, serve with rice or pasta.

 

PW – lion&globe 0603
Towngas Cooking Centre – all rights reserved.

 

 

 

 



Fried Noodles with Vegetable Julienne

 

Ingredients:
1 egg noodle, semi-dried
½ stick celery
50g carrot
20g enoki mushroom
2 Chinese dry mushroom
1 slice ham
¼ onion
50g lean pork

Sauce:
200ml water
1 tbsp cornstarch
½ tsp chicken powder
½ tsp sugar
2 tsp light soya sauce
A little sesame oil

 

 

Method:

  1. Blanch the egg noodle in boiling water for a while until loosened.Air to dry.
  2. Julienne all the ingredients.Season the lean pork with a little salt and pepper.
  3. Heat half wok of oil, deep-fry the egg noodle until golden and crisp.Dish.
  4. Heat 2 tbsp oil in wok, toss all vegetable well with the oil.Remove.
  5. Heat another 1 tbsp oil, saute the lean pork for a while, return all the vegetables to the wok with the ham. Then pour in sauce and cook until thickened. Serve with the fried noodles.

 

PW – lion&globe 0605
Towngas Cooking Centre – all rights reserved.

 

 

 

 

 



Mussels in Garlic Crust

 

Ingredients:
12 green mussels
1 whole head garlic
1 slice white bread
6 tbsp oil (初榨橄欖芥花籽油)

Seasonings:
½ tsp salt
½ chicken powder
½ tsp sugar

 

 

Method:

  1. Rinse mussels, pat to dry. Sprinkle a little pepper and salt to season. Leave aside.
  2. Shell and mince garlic. Blend the white bread into fine breadcrumbs.
  3. Heat the oil in pan, saute the minced garlic until fragrant. Then stir in the white breadcrumbs and seasonings, mix well. Leave to cool for a while.
  4. Arrange the bread mixture on top of the mussels. Brown until the grill until golden.

 

PW – lion&globe 0605
Towngas Cooking Centre – all rights reserved.

 

 

 

 



Poached Fish Fillet with Crispy Rice

 

Ingredients:
250g fish fillet
1 slice preserved vegetables (‘Chung Choi’)
½ sprig Chinese celery
200g fish skeleton
2 tablespoons Lion&Globe-“Extra Virgin Olive Oil with Sunflower Seed Oil”
2 slices ginger
250ml stock
250ml water
500ml Lion&Globe-“Extra Virgin Olive Oil with Sunflower Seed Oil”
½ bowl rice or 1 bowl of cooked rice

Seasoning:
½ teaspoon salt
½ tablespoon egg white
a little sesame oil and pepper
1 tablespoon oil

 

 

Method:

  1. Slice fish fillet, season, set aside. Cut preserved vegetables into thin strips, finely chop the Chinese celery.
  2. Heat 2 tablespoons Lion&Globe-“Extra Virgin Olive Oil with Sunflower Seed Oil” in wok, fry the fish skeleton thoroughly; Pour in stock and water, add the preserved vegetable, bring to boil and then simmer for 15 minutes at low heat.
  3. Heat 500ml Lion&Globe-“Extra Virgin Olive Oil with Sunflower Seed Oil”，gradually deep fry the rice or cooked rice until crispy, remove and drain.
  4. Take out the fish skeleton and ginger, bring to boil again and add the fish slices for poaching until done.
  5. Dish the soup with fish slices, serve with crispy rice.

 

PW – lion&globe 0603
Towngas Cooking Centre – all rights reserved.


 

 

 

 



Fried Pork Fillet with Green Curry Sauce

 

Ingredients:
350g pork loin
1 pc green chili
1 pc red chili
4 tablespoons Lion&Globe-“Extra Virgin Olive Oil with Sunflower Seed Oil”
1 tablespoon green curry paste
200ml coconut milk
100ml water or stock

 

 

Method:

  1. Slice the pork loin into 1 cm thick fillet, pound flat, and season with salt and pepper.
  2. Cut whole chilies into round circle.
  3. Heat 4 tablespoons Lion&Globe-“Extra Virgin Olive Oil with Sunflower Seed Oil” in wok, fry the fillets until both sides are golden yellow. Then cook until done with low heat, remove.
  4. With the remaining oil, heat the green curry paste. Add the coconut milk and bring to boil, then add water or stock, cook for a few minutes.
  5. Add the chilies, stir well and pour the sauce over the pork fillet. Ready to serve.

 

PW – lion&globe 0603
Towngas Cooking Centre – all rights reserved.


 

 

 

 



Shin of Beef with Garlic in Taro Nest

 

Ingredients:
250g Taro
250g Gold Coin Shin of Beef
12 cloves garlic
24 pc honey beans
1 teaspoon black pepper, crushed
4 tablespoons “初搾醇香花生油”

Sauce:
3 tablespoon water
½ tsp cornstarch
½ tsp sugar
1 tsp oyster sauce

Seasoning:
¼ tsp sugar
2 tsp light soya sauce
1 tsp cornstarch
1 tablespoon water
A little sesame oil and pepper

 

 

Method:

  1. Grate taro, sprinkle with a little flour, arrange onto a mould and deep-fry it until golden and crispy.
  2. Rinse shin of beef, slice thinly, season and then rest.
  3. Trim honey beans, blanch and rest.
  4. Slice the garlic, deep-fry in “初搾醇香花生油” until golden, remove and set aside.
  5. Heat 2 tablespoons of the garlic oil, saute the black pepper then add the shin of beef, stir-fry until 80% done.
  6. Stir in sauce and beans, mix well. Serve in taro nest.

 

PW – Lion & Globe 0601
Towngas Cooking Centre – All rights reserved


 

 

 

 



Spicy Pork Chop

 

Ingredients:
3 pcs Pork Chops (about 400g)
1 tsp Shichimi Tougarashi (Japanese Red Pepper Mix)
3 tablespoons flour
2 eggs, beaten
“初搾醇香花生油”

Seasoning:
½ tsp salt
1 tsp cornstarch
2 tablespoons water
½ tablespoon light soya sauce
½ tablespoon ginger wine

 

 

Method:

  1. Pound the pork chop to tenderize, then chop into strips, mix with seasoning and rest for 30 minutes.
  2. Mix Shichimi Tougarashi and flour, pat onto the pork chop, then dip the pork chop in beaten egg.
  3. Heat half wok of “初搾醇香花生油”，deep-fry pork chop until done thoroughly.
  4. Sprinkle Shichimi Tourgarashi before serving.

 

PW – Lion&Globe 0611
Towngas Cooking Centre – All rights reserved


 

 

 

 

 



Treasures in Bean Curd Packet

 

Ingredients:
10 pcs Bean Curd Packet
10 sprigs Green chives
2 tablespoons “初搾醇香花生油”

Filling:
50g preserved Chinese cabbage
50g bamboo flesh
1 pc vegetarian chicken
2 pcs Shiitake mushroom
4 pcs cloud ear fungi

Seasoning:
4 tablespoon water
½ tsp salt
½ tsp sugar
1 tsp cornstarch
1 tsp light soya sauce
A little pepper and sesame oil

Method:

  1. Blanch the bean curd packets, wipe dry and set aside.
  2. Chop all the filling finely.
  3. Heat 2 tablespoons : “初搾醇香花生油” in wok, stir-fry the filling until soft and done, stir in seasoning and mix well.
  4. Put filling into the bean curd packet and seal it.
  5. Steam for 5 minutes. Ready to serve.

 

PW – Lion&Globe 0601
Towngas Cooking Centre – All rights reserved

 

 

 



Mixed tempura with mixed herbs
(4 servings)

Ingredients:
4 pcs shelled shrimps
1 pc zucchini
1 pc eggplant
¼ pc pumpkin
1 pc carrot
300ml Lion & Globe Rice Bran Oil

Batter:
1 tbsp Lion & Globe Rice Bran Oil
1 pc egg
½ cup ice water
½ tsp mixed herbs
1 cup flour
½ tsp salt

Dipping Sauce:
1 tbsp Lion & Globe Rice Bran Oil
2 tbsps Grated Radish
2 tsps fish sauce
2 tsps lemon juice
1 tsp sugar

Method:

  1. Mix the batter and dipping sauce, set aside.
  2. Remove the veins from shrimps, cut a few slits at the leg side to prevent them from curing up. Peel and finely slice the vegetable ingredients.
  3. Heat about 300 ml of Lion & Globe Rice Bran Oil of to 170oC in a small pan over medium heat. Dip a chopstick into the oil, when small bubbles come out from the tip, the oil temperature is ready for frying.
  4. Dip the ingredients into batter and fry until light golden brown. Serve immediately with the dipping sauce.

 

 

 

 



Pan Fried Chicken and Asparagus Roll

Ingredients:
2 pcs chicken thigh fillet
Some salt and pepper
100 g petite asparagus, halfed
70 g Japanese mushroom
70 g carrot, stripped
6 pcs of bacon
Some black pepper
1 tbsp Lion & Globe Sunny Olive Oil

Method:

    1. Cut the chicken fillet in half horizontally. Cut into half. Marinade with salt and pepper.
    2. Put asparagus, carrot and mushroom on the chicken fillet. Roll up.
    3. Roll the chicken with a piece of bacon.
    4. Heat 1 tbsp Lion & Globe Sunny Olive Oil. Add the chicken roll and fry until golden. Cover and cook until done. Sprinkle with black pepper. Serve

 

 



Seafood and fresh Fruit Salad with herbal Dressing

Ingredients:
200g shrimps (shelled)
150g cuttlefish
Some salt, pepper, lemon juice
6 slices of smoked salmon
1 tbsp onion, chopped
1 mango
1 grapefruit
Salad vegetables
1 tbsp Lion & Globe Extra Virgin Olive Oil

Herbal dressing:
4 tbsps Lion & Globe Extra Virgin Olive Oil
1 tbsp white vinegar
1 tbsp lemon juice
1 tsp sugar
2 sprigs dill
Salt and pepper to taste

Method:

  1. Clean the shrimps with intestine removed. Clean the cuttlefish.
  2. Marinade the shrimps and cuttlefish with salt, pepper and lemon juice for about 10 minutes.
  3. Peel the mango and dice. Peel the grapefruit and remove flesh.
  4. Heat 1 tbsp Lion & Globe Extra Virgin Olive Oil. Fry the onion until fragrant. Add the shrimps and cuttlefish and cook well.
  5. Mix the dressing. Add the seafood, fruit and stir well.
  6. Place the salad vegetables on glasses. Put the salad on top. Serv

 

 

 

 



Stir-fried chicken with apple & asparagus
(4 servings)

Ingredients:
1 pc green apple
1 pc red apple
4 sticks asparagus
½ each red and orange peppers
2 pcs skinned chicken breast
2 tsps lemon juice
2 tbsps Lion & Globe Rice Bran Oil

Marinade:
1 tsp salt
Dash of pepper
1 tsp corn flour
1 tbsp Lion & Globe Rice Bran Oil

Sauce:
2 tbsps white wine
2 tbsps chicken stock

Method:

  1. Cut the chicken breast into bite size and mix well with the marinade.
  2. Remove the seeds from the apples and cut into bite size, toss up with lemon juice to prevent from rusting. Cut both asparagus, red and orange peppers into similar size.
  3. Heat 2 tbsps of Lion & Globe Rice Bran Oil in wok over medium heat. Add the chicken meat and stir until lightly cooked at the surface. Add the remaining ingredients and turn to high heat. Sprinkle in the sauce and stir well until most moisture gets evaporated. Serve immediately.