Cookbook delectable dishes by a master chef by mabin

MABIN, THE PROFESSIONAL’S CHOICE

DELECTABLE DISHES

BY A MASTER CHEF

BY MABIN

Chef Ken

Vatcharavee Visetpohchanatip Master Chef Thailand

PRODUCTION TEAM Producer and Copyright :

Editor : Food Editor : Creative Team : Photographer/Graphic Artist : Copywriters : Printing : Published by :

www.mabin.co.th

Thai Roong Rueng Chilli Sauce Co., Ltd. May 2017 1st Edition 64 pages Not for Sale Sumalee Teerachotmongkol Vatcharavee Visetpohchanatip Somchai Saeiew, Praphasiri Silapcharoen Mayuree Imoeb, Phairoj Rodpinyo, Wattana Nuanpudsa Chanakit Bunyakom Krongkan Chaiyapapung, Pattama Preechawit TQP Company Limited Thai Roong Rueng Chilli Sauce Co., Ltd. Head Office : 1/2 Moo 6, Thapkarnjana Rd., Kokkrabue, Muang, Samutsakorn 74000 Tel : +66 (0) 3485 4795-9 Fax : + 66 (0) 3485 4793 Bangkok Office : 77/164 37th Fl. Sinn Sathorn Tower, Krungthonburi Rd., Klongtonsai, Klongsarn, Bangkok 10600 Tel : +66 (0) 2440 0371-2

mabinsauce

mabin_sauce

mabin sauce

Kraisak Teerachotmongkol Managing Director

THE HISTORY OF “MABIN SAUCE” “Mabin” is the brand that represents a long-established manufacturer of distinctively Thai sauces and seasonings; especially among culinary experts and professional chefs as well as cooking enthusiasts. Through the years, Mabin has proven to be a key ingredient in enhancing the flavor of dishes to make them even more delectable for consumers; but before Mabin became the symbol of delicious flavour that it is today, it has journeyed through a long and illustrious history.

It all began decades ago when Mr. Pichai Teerachotmongkol, founder of the company, grew increasingly aware of how sauces and seasonings were becoming a regular part of both homemade and restaurant meals. He then envisioned how producing sauces and seasonings could turn into a profitable business with room for future expansion and sustainable growth. It was then that Mr. Pichai decided to open a small household business in the district of Jomthong, Bangkok; where he created the now-legendary recipe for Mabin Chilli Sauce.

Sales began in 1961; and it did not take long for Thai people to recognize how its tasty and unique qualities suited the Thai palate remarkably well. Its popularity continued to grow until 1999 when the time was deemed right for the opening of a new factory in Samut Sakhon.

Throughout more than 50 years in the business, Thai Roong Rueng Chilli Sauce Co., Ltd. has successfully operated from generation to generation; and today is under the management of Mr. Kraisak Teerachotmongkol. As Managing Director, he is ever-ready to devote his attention to the constant development and improvement of Mabin’s products. As a result, the company has received various certifications of quality; including ISO 22000, HAACP, GMP from SGS (Thailand) Ltd., HALAL, and THAI SELECT which oversees quality for Thai products. In addition to domestic distribution, Mabin products are now exported to other countries within the ASEAN region.

Although Mabin has experienced tremendous success and continued support from loyal customers for more than half a century, the company is steadfast in its commitment to maintaining and upgrading quality standards; as well as research and development programs for the creation of new products that anticipate the ever-changing needs of consumers; including the importance of observing cleanliness during the manufacturing process; and guaranteeing the safety of the consumer. To this day, as Mabin continues to delight and impress, it is certainly worthy of being called “the professional’s choice”

Vatcharavee Visetpohchanatip Master Chef Thailand

ALL ABOUT A PROFESSIONAL : MASTER CHEF KEN Cooking is the first thing that comes to mind when I think of my childhood memories. I actually started cooking when I was only 9 years old, largely influenced by the family business which was all about food; such as our “Nay Phol Fried Oysters” and “Kai Yang Chiraphan” restaurants. I became familiar with Mabin early on; since I saw how Mabin sauces and seasonings were regularly used in the preparation of our fried oysters and grilled chicken which always turned into tastier offerings. Through the years, the distinctive quality and elemental flavours of Mabin continued to impress and more than 40 years later, Mabin has become my signature sauce of choice in my kitchen.

For me, Mabin is a distinctive product with unique attributes that set it apart from other similar products. Still produced with a homemade touch, only the best raw materials are used in the manufacturing process, which maintains the highest standards of quality and cleanliness.

Mabin sauces are more than just a condiment for dipping, which merely gives a touch of flavour. Mabin has a wide variety of products that include sauces, seasonings as well as toppings; and ingredients used for cooking dishes.

Those who are new to the culinary field may not yet be too familiar with the Mabin name, but among professional chefs, Mabin sauce is well-known and recognized as a key ingredient in the kitchens of many restaurants; most of whom have chosen Mabin for more than 50 years.

The Mabin brand has had a remarkable history of development; from a small household business to what now comprises extensive and modern factory facilities operated in accordance with international standards of quality. Today, Mabin may be ready to give its products a more contemporary look to cater to the new generation; but the original recipe continues to provide the same genuine flavours that the Thai palate continues to appreciate.

Cooking food is something that I genuinely love doing. It involves selecting only the best raw materials, prepared with utmost care and attention. I certainly trust in my choice of Mabin sauce because I have full confidence in both its elemental flavours and quality standards.

CONTENT

14

STEWED BEEF WITH CHILLI SAUCE

24

16

STIR FRIED FISH WITH CHILLI SAUCE AND BASIL LEAVES

18

OVEN-BAKED DUCK BREAST WITH VEGETABLES AND CHILLI SAUCE

20

STIR FRIED SHRIMP WITH CHILLI SAUCE AND MANGO

SLOW BRAISED CHICKEN WITH SWEET CHILLI SAUCE

MABIN, THE PROFESSIONAL’S CHOICE

CHILLI SAUCE

SWEET CHILLI SAUCE

26

MEE SIAM

28

SEAFOOD IN A CLAY POT WITH SWEET CHILLI SAUCE

30

YONG TAU FOO

34

GRILLED BEEF WITH SWEET PLUM SAUCE

36 MABIN, THE PROFESSIONAL’S CHOICE

SWEET CHILLI SAUCE

STEAMED FISH IN SWEET PLUM SAUCE

SWEET PLUM SAUCE

38

MACKEREL SOUP WITH SWEET PLUM SAUCE

40 44 46

ROJAK

STIR FRIED BEEF WITH SHRIMP PASTE AND MABIN YENTAFOUR SAUCE

STEAMED FISH IN MABIN YENTAFOUR SAUCE

48 MABIN, THE PROFESSIONAL’S CHOICE

STIR FRIED ANGEL HAIR SPAGHETTI WITH MABIN YENTAFOUR SAUCE

SWEET PLUM SAUCE

YENTAFOUR SAUCE

50

54

EMPEROR’S FLAT NOODLES WITH MABIN YENTAFOUR SAUCE AND SEAFOOD

HONG KONG KALE FRIED IN MABIN OYSTER SAUCE WITH EGG WHITE

58

STIR FRIED TOFU AND MINCED SHRIMP WITH OYSTER SAUCE

56 60

BARRAMUNDI FISH WRAPPED IN CHINESE CABBAGE WITH OYSTER SAUCE PICKLED LETTUCE SOUP WITH BARRAMUNDI FISH IN OYSTER SAUCE

MABIN, THE PROFESSIONAL’S CHOICE

YENTAFOUR SAUCE

OYSTER SAUCE

“I come from a family whose parents are both chefs. In fact, the whole family knows how to cook; so cooking is in our blood. It is a skill that I, for example, acquired since childhood. Through the years, I have tried to pursue other interests and perhaps a different profession; but eventually, I chose what I love most: a culinary career�

CHILLI SAUCE

STEWED BEEF WITH CHILLI SAUCE 2/3

LEVEL

2

PERSONS

60

MINUTES

“Savour tender stewed beef flavoured with the tart and tangy taste of Mabin Chilli Sauce, which blends with the slightly sour taste of tomatoes. If you specially enjoy meat-based dishes, this dish comes highly recommended.”

Ingredients 250 g.

100 g.

100 g.

200 g.

100 g.

250 ml.

2 tbsp.

1 tbsp. ½ tsp.

1 tsp.

100 g.

2 tbsp.

6 tbsp.

2 tbsp.

1 tbsp.

1 tbsp.

2 tsp.

2 tsp.

beef tenderloin carrot, sliced into 1 inch pieces onion, sliced into 1 inch pieces potato, aliced into 1 inch pieces tomato, diced chicken stock chopped garlic chopped coriander root coriander seed powder cumin seed powder chopped ginger vegetable oil Mabin chilli sauce brown sugar granulated sugar dried chilis salt light soy sauce coriander leaves scallions

Preparation

Slice the beef tenderloin crosswise. Mix the beef slices in 1 tablespoon of vegetable oil.

Place the beef in a frying pan and set it on the stove to heat. Do not overheat the pan to avoid burning the meat. Press the beef on all sides to release its natural juices; but do not discard them.

Heat a pot and pour 1 tablespoon of vegetable oil.

Add chopped coriander root, garlic and ginger. Wait until the mixture is aromatic.

Add the tomatoes, coriander seed powder, cumin seed powder and dried chili. Mix all the ingredients and stir fry. Add the onions and carrots and continue stir frying. Pour the chicken stock into the pot.

Transfer the beef and its juices from the frying pan into the pot and add Mabin chilli sauce. Bring to a boil; then add the potatoes. Season with salt, soy sauce, brown sugar and granulated sugar. Leave to stew for about 40 minutes until done.

Serving Suggestion

Heat a clay pot. Transfer the cooked beef stew beef mixture into the clay pot. Sprinkle with chopped scallions, coriander leaves, sweet basil leaves and micro greens.

Cooking Tip

WATCH VIDEO MABIN, THE PROFESSIONAL’S CHOICE

What are Micro Greens?

Micro Greens are seedlings of vegetables and herbs with a distinctive smell and eye-catching colours. Brimming with nutrients, they are popular as a decorative garnish for dishes.

Micro Greens also serve as an ingredient for preparing food and beverages.

15

CHILLI SAUCE

STIR FRIED FISH WITH CHILLI SAUCE AND BASIL LEAVES 3/3

LEVEL

4

40

PERSONS

MINUTES

“This recipe brings to the table the sweet succulence of barramundi fish that is fragrant with the aroma of typical Thai cuisine; spicy and redolent with the scent of basil leaves and prepared with a contemporary touch. This dish goes perfectly well with steamed rice.”

Ingredients 500 g.

100 g.

100 g.

100 g.

50 g.

50 ml.

6 tbsp.

2 ½ tsp.

3 tsp.

6 pcs.

1 tbsp.

1 tbsp.

2 tbsp.

barramundi fish fillets sliced garlic, soaked in vegetable oil chopped coriander root chopped Thai chilis sweet basil leaves chicken stock Mabin chilli sauce light soy sauce salt cherry tomatoes, halved granulated sugar palm sugar vegetable oil flour, for coating fish

Preparation

Slice the barramundi fish fillet into bite-size pieces.

Coat the fish slices with flour and pan-fry in vegetable oil until crisp and golden brown. Set aside.

Set the stove to high and heat a separate pan. Pour garlic previously soaked in oil, into the pan and wait until fragrant. Add Thai chilis and chopped coriander roots.

Pour the chicken stock and bring to a boil. Add Mabin chilli sauce, salt and soy sauce. Add tomatoes and wait until cooked to give the dish a slightly sour taste. Add granulated sugar and palm sugar and continue simmering.

Add the basil leaves. When cooked, add the previously fried barramundi slices. Stir and mix until well-blended.

Serving Suggestion

Ladle a generous portion onto a serving dish. Garnish with fresh micro greens and salad flowers. Serve with hot steamed rice.

Cooking Tip

WATCH VIDEO MABIN, THE PROFESSIONAL’S CHOICE

How Basil Leaves Remain Green People often notice basil leaves turning black during the cooking process. It is important to know that basil leaves look fresh and remain green when they are well-cooked. Otherwise they turn black when not fully cooked.

17

CHILLI SAUCE

OVEN-BAKED DUCK BREAST WITH VEGETABLES AND CHILLI SAUCE 2/3

2

50

PERSONS

LEVEL

MINUTES

“Revel in the mouthwatering flavours of generously sliced duck breast. This is a simple dish but you’ll fill up with the mellow taste of Chinese food; topped with gravy that is pleasing to the eye; and spiced up with chilli sauce.”

Ingredients

Preparation

300 g.

duck breast

Rub the duck with fresh orange juice on all sides. Sprinkle with ½

50 g.

crab meat

teaspoon of salt, ¼ teaspoon of pepper and 2 tablespoons of olive oil.

3 tbsp.

olive oil

Set aside.

100 g.

Chinese kale

Preheat the oven to 150 °C for 12 minutes.

100 g.

carrots, sliced into

Heat a pan on the stove. Set to medium heat. Transfer the duck onto

bite-sized pieces

the pan and wait until the color of the meat changes. Then transfer the

50 g.

shiitake mushrooms

duck to the oven and cook for 12 minutes at 250 °C.

20-30 ml.

fresh orange juice

Place a pot with water on the stove to blanch the Chinese kale, followed

1 tbsp.

chopped garlic

by carrots. Lastly, add the mushrooms (without their stems). Let cool.

6 tbsp.

Mabin chilli sauce

Arrange kale, carrots and mushrooms on a platter. Remove the duck

50 ml.

chicken stock

from the oven. Check by pressing down on the duck meat. If the meat

3 tsp.

white vinegar

is firm, it is cooked. Slice the duck into bite-size pieces and arrange

2 tbsp.

light soy sauce

them on the platter.

2 tbsp.

granulated sugar

1 ½ tsp.

salt

1 tsp.

pepper powder

Set a pan to medium heat and pour 1 tablespoon of olive oil. When the pan

3 tbsp.

potato starch,

is hot enough, add the garlic and crab meat and stir fry until cooked. Then,

dissolved in water

add Mabin chilli sauce, chicken stock, white vinegar, soy sauce and salt.

How to Make the Gravy

Taste before adding sugar and pepper. Stir the mixture and blend well.

Dissolve potato starch in water and add to the mixture to thicken the sauce.

Serving Suggestion Set the table with the previously arranged platter of duck breast slices, kale, carrots and mushrooms. Pour the gravy over the duck breast slices and serve.

Cooking Tip Destroying Unpleasant Odors from a Duck

Mixing fresh orange juice, lemon or vinegar with duck will release acids that can destroy unpleasant odors from beneath the skin of the duck.

WATCH VIDEO MABIN, THE PROFESSIONAL’S CHOICE

19

CHILLI SAUCE

STIR FRIED SHRIMP WITH CHILLI SAUCE AND MANGO 3/3

LEVEL

2

30

PERSONS

MINUTES

“This dish boasts the perfect flavor blend of Mabin Chilli Sauce, which neutralizes the sweet and sour taste of the Barracuda mango. This reflects the smooth mix of Chinese and Thai cuisine via a simple cooking method that is easy; even for beginners.”

Ingredients 200 g.

1 tbsp.

250 g.

210 g.

10 g.

10 g.

1 tbsp.

1tbsp.

2 tbsp.

4 tbsp.

1 tsp.

2 tbsp.

1 tbsp.

2 tbsp.

medium-ripe barracuda mango fresh orange banana shrimp julienned sweet peppers in 3 colours (70 gms per colour) julienned onions white scallions (ends only) chopped garlic, soaked in vegetable oil light soy sauce chicken stock Mabin chilli sauce salt granulated sugar white vinegar vegetable oil

Preparation

Peel the barracuda mango and dice into 1-inch slices. Soak in 1 tablespoon of orange juice for about 5 minutes to sweeten the mango. Set aside and drain.

Set a pan on the stove to high heat. Stir fry garlic (previously soaked in oil) and wait until fragrant. Add the banana shrimp and stir-fry until about 60% cooked. Add the onions, sweet peppers and scallions. Continue stir frying until fragrant.

Season with soy sauce and white vinegar. Add the chicken stock and mango. Continue stir frying. Add sugar and salt and flavour with Mabin chilli sauce.

Serving Suggestion

Transfer the mixture onto the prepared dish. Garnish with fresh micro greens and coriander; and decorate with Viola flowers. Serve with steamed rice.

Cooking Tip Preserving Garlic in Oil

Peel the garlic and soak it in olive oil or vegetable oil in a bottle. Close the lid tightly. Store the bottle in the freezer section of the refrigerator to extend the life span of the garlic.

WATCH VIDEO MABIN, THE PROFESSIONAL’S CHOICE

21

“ Good food is known to have medicinal properties but on the other hand, food can make people sick when it is not clean or is prepared in unsanitary conditions.

The meticulous selection of clean, fresh and quality ingredients is therefore of utmost importance�

SWEET CHILLI SAUCE

SLOW BRAISED CHICKEN WITH SWEET CHILLI SAUCE 2/3

LEVEL

1-2

45

PERSONS

MINUTES

“For this particular recipe, we have chosen to include 2 Mabin products; namely sweet chilli sauce and sweet plum sauce; in an innovative way to bring their full-flavours into the chicken.. It’s a dish that the whole family, including the children, can enjoy together.”

Ingredients 2 pcs.

200 g.

6 pcs.

3 tsp.

150 ml.

6 tbsp.

4 tbsp.

3 tsp.

3 tbsp.

3 tbsp.

2 tbsp.

1 tbsp.

2 tbsp.

1 tbsp.

1 tbsp.

Preparation

chicken drumsticks steamed rice cherry tomatoes pepper powder chicken stock Mabin sweet chilli sauce Mabin sweet plum sauce salt Chinese cooking wine sesame oil light soy sauce olive oil vegetable oil minced garlic granulated sugar

Marinate chicken drumsticks with 1 teaspoon each of pepper, salt, Chinese cooking wine, sesame oil, and soy sauce. Add 1 teaspoon of vegetable oil and mix.

Preheat the oven at 150 °C for 12 minutes. Meanwhile, set a pan on the stove at high heat and press down the drumsticks until they are yellowish on all sides. Transfer drumsticks to the oven and and bake at 200 °C for 10 minutes.

For the Sauce

In the previously used pan, stir fry garlic and cherry tomatoes until cooked. Add Mabin sweet chilli sauce and sweet plum sauce and continue stir frying. Pour in the chicken stock and bring to a boil. Season with soy sauce, sugar, salt, pepper, Chinese cooking wine, and sesame oil.

Bring to a boil again.

Pour the sauce mixture into a blender and spin until smooth.

Strain the sauce through a sieve and set aside.

Pour steamed rice into a clay pot. Top with drumsticks and pour 100 ml of the sauce over the mixture. Cover the pot and leave on the stove for 5 minutes. It is now ready to serve.

Serving Suggestion Serve with the clay pot; accompanied with a side dish of sliced scallions, cucumber and tomato.

Cooking Tip

How to Cook a Perfect Pot of Rice

Before cooking rice, add a little vinegar, oil and salt to help soften the rice.

Do not wash it more than 3 times as this will reduce the nutrients and fragrance of the rice.

WATCH VIDEO MABIN, THE PROFESSIONAL’S CHOICE

25

SWEET CHILLI SAUCE

MEE SIAM 3/3

LEVEL

4

PERSONS

30

MINUTES

“This is a unique noodle-based dish known for its flavor blend that is guaranteed to delight people of all ages; by blending the duck eggs into the vermicelli noodles with a distinctive style of stir frying. It is a relatively simple recipe for Mee Siam that anyone can follow.”

Ingredients 200 g.

2 pcs.

4 tbsp.

170 g.

1 tbsp.

2 tbsp.

1 tbsp.

80 g.

80 g.

20 g.

1 tbsp.

8 tbsp.

250 ml.

2 tbsp.

1 tsp.

2 tbsp.

minced chicken duck eggs vegetable oil rice vermicelli noodles minced garlic minced coriander root chopped red onion bean sprouts (roots removed) julienned goat peppers chopped scallions sweet soya beans Mabin sweet chilli sauce chicken stock light soy sauce salt granulated sugar

Preparation

To make the sauce, set a pan on the stove at high heat and pour 2 tablespoons of vegetable oil. Add the garlic and coriander root and stir until fragrant.

Add sweet soya beans, Mabin sweet chilli sauce, and chicken stock. Mix and bring to a boil. Pour the mixture into a blender. Blend the sauce thoroughly and set aside.

Set a frying pan on the stove at medium heat and pour 2 tablespoons of vegetable oil. Add red onions and stir until fragrant. Add minced chicken and stir fry until about 70% cooked. Mix in the duck eggs and continue stir frying until eggs are cooked and dry.

Pour in around 8 tablespoons of the previously blended sauce; followed by rice vermicelli, soy sauce, salt and sugar. Mix well, but be careful not to tear the noodles. Add bean sprouts, goat pepper, and scallions; and continue stir frying.

Serving Suggestion

Divide the noodles into 4 portions. Transfer them to the prepared dishes. Serve with side dishes such as bean sprouts and sliced lime.

Cooking Tip

How to tell if an egg is Fresh

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Eggs should be cracked one at a time to be able to see whether an egg is fresh or not. Or, you can drop an egg into a glass of water. If the egg sinks, then it is fresh but if it floats it means the egg may be rotten and should be thrown away.

27

SWEET CHILLI SAUCE

SEAFOOD IN A CLAY POT WITH SWEET CHILLI SAUCE 1/3

LEVEL

2

30

PERSONS

MINUTES

“If you love savouring seafood with a tangy and spicy dipping sauce, you will definitely enjoy this recipe for rich and flavourful seafood in a clay pot seasoned with Mabin seafood sauce.”

Ingredients 300 g.

2 stalks 2 pcs.

7 cloves 10 g.

20 g.

10 g.

6 tbsp.

3 tbsp.

2 tbsp.

20 g.

2 pcs.

100 ml.

2 ½ tbsp.

3 tbsp.

2 tbsp.

2 tbsp.

2 tbsp.

2 ½ tsp.

2 tbsp.

1 tsp.

assorted seafood lemongrass red onions garlic kaffir lime leaves Thai chilis sweet basil leaves Mabin sweet chili sauce Mabin chilli sauce minced garlic galangal coriander roots chicken stock fresh lime juice vegetable oil sesame oil Chinese cooking wine light soy sauce salt granulated sugar pepper powder

Preparation

Smash the galangal, coriander root, lemongrass, onion and garlic; and spread over the base of a clay pot. Add the squid, shrimp, mussels (blanched) chili, basil leaves, and kaffir lime leaves. Cover the pot and set it on the stove at high heat for 7 minutes.

For the Sauce

Set a saucepan on the stove at medium heat and pour 2 tablespoons of vegetable oil. Add chopped garlic and stir until fragrant. Add Mabin sweet chilli sauce and chili sauce and mix well.

Pour the chicken stock and bring to a boil. Add Chinese wine, soy sauce, sugar, pepper, sesame oil, and 1 tablespoon of vegetable oil. Stir until mixture boils. Pour the entire mixture into a blender. While spinning, add lime juice. Then, filter the mixture by pouring it through a colander; for a delightfully spicy seafood sauce.

Serving Suggestion

Transfer the cooked seafood mixture to a dish. Serve with seafood sauce.

Cooking Tip

Blanch Mussels Like a Professional

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When buying mussels, clean their shells by soaking them in salted water. Smash chilis into the water to make the shells discard any soil or clay. Rinse for 2-3 times. Blanch the mussels for 4 minutes.

Add lemongrass to eliminate odors.

29

SWEET CHILLI SAUCE

YONG TAU FOO 1/3

4

PERSONS

LEVEL

60

MINUTES

“Yong Tau Foo is a Chinese dish that is native to Malaysia and Singapore.

Preparation as well as choice of ingredients may vary according to the region.

There may be Roselle stuffed with meatballs, stuffed eggplant or bell pepper for example; depending on personal preference. The following recipe is our version of this sumptuous delicacy.”

Ingredients

Preparation

200 g. fresh fish, scraped

Place scraped fish in a mixing bowl. Add 1 tablespoon each of sesame

200 g. minced chicken

oil and Chinese cooking wine; plus 1 teaspoon each of salt and pepper.

2 pcs.

momengoshi tofu

Mix and knead all the ingredients together. Set aside. Repeat the same

4 pcs.

banana peppers

process for the minced chicken filling.

4 pcs.

bitter gourd; 3-inch

Slice the tofu into triangle-shaped pieces. Slit through the center of each

slices, cored and

triangle.Core the banana peppers and slit them through the center as well.

previously sliced

Stuff the tofu triangles and banana peppers with the scraped fish mixture.

4 tbsp. Mabin sweet chilli sauce

Blanch the bitter gourd pieces; then stuff them with the minced chicken

1 tbsp. minced garlic

mixture.

2 tbsp. sesame oil

Set a steamer on the stove and wait for the water to boil. Place the

2 tbsp. Chinese cooking wine

stuffed tofu, banana peppers and bitter gourd into the steamer and

3 tsp.

salt

steam for 30 minutes.

2 tsp.

pepper powder

1 tbsp. vegetable oil

For the sauce

2 tbsp. salted soya beans

Heat a frying pan on the stove. Pour vegetable oil and fry garlic until

50 ml.

chicken stock

fragrant. Add salted soya beans and stir fry until cooked. Pour the

2 tsp.

granulated sugar

chicken stock and season with sweet chilli sauce; salt and sugar; and

julienned goat peppers

stir until mixture comes to a boil. Pour mixture into a blender and spin

crispy fried tofu

until smooth. Strain the mixture.

potato starch, dissolved

Pour the mixture back into the same pan on the stove and set to medium

in water

heat. Add julienned goat peppers and 1 tablespoon of potato starch, dissolved in water. Mix well until sauce thickens; then stir in sesame oil.

Serving Suggestion Pour the sauce in a circular pattern and spread evenly all over the serving dish. Arrange the steamed tofu, bitter gourd and bell peppers on the dish.

Top with crispy fried tofu to decorate the dish.

Cooking Tip

WATCH VIDEO MABIN, THE PROFESSIONAL’S CHOICE

Using a Good Pastry Bag A pastry bag is a great helper especially for stuffing.If you don’t have a pastry bag on hand, you can make one by using a strong plastic bag. Simply cut one end and hold the other.

Your hands will no longer get messy when doing your stuffing.

31

“For me, one key ingredient that is indispensable while cooking is love. Because food must come from the heart, I always take great care in choosing fresh quality ingredients to use.

Therefore, some of the best flavours of a dish come by way of the love and attention that goes into preparing good food for others to savour�

SWEET PLUM SAUCE

GRILLED BEEF WITH SWEET PLUM SAUCE 3/3

LEVEL

1

PERSONS

30

MINUTES

“If you happen to be a meat lover, our recipe for Grilled Beef with Sweet Plum Sauce will surely delight your taste buds with the delicious flavours of tender, succulent beef enhanced with the subtle sweetness of plum sauce..definitely not to be missed!”

Ingredients 250 g 50 ml.

4 tbsp.

2 tbsp.

2 tbsp.

1 tbsp.

200 g.

1 cup 2 tsp.

1 tsp.

1 tsp.

1 tbsp.

3 tbsp.

1 tbsp.

beef tenderloin chicken stock Mabin sweet plum sauce minced garlic chopped red onion minced coriander root Thai chilis coriander leaves pepper powder vegetable oil salt palm sugar fresh lime juice olive oil

Preparation

Use tissue paper to absorb blood from the beef (do not rinse the meat) Sprinkle a little pepper and pour 1 teaspoon of vegetable oil all over the beef. Set aside.

Preheat the oven to 250 °C for10 minutes. Meanwhile, set a pan on the stove. At medium heat, cook the beef until it turns yellow on all sides; to prevent the meat’s juices from escaping. Then, transfer the beef to the oven and bake at 250 °C for 10 minutes.

For the sauce

In the same pan previously used, put garlic, red onion and coriander, and stir until aromatic. Pour in the chicken stock; followed by palm sugar, salt, Mabin sweet plum sauce. Mix, stir and bring to a boil.

Pour the sauce mixture into a blender. Blend thoroughly until the texture of the mixture is fine. Add lime juice and mix well while stirring in a counterclockwise direction. Then, add the olive oil by raising it high and pouring gradually onto the mixture whilst stirring quickly to blend well.

Serving Suggestion

Place the grilled beef on the center of a plate. Then pour the sauce by spreading it all around the beef. Garnish with fresh micro greens and decorate with Viola flowers.

Cooking Tip

WATCH VIDEO MABIN, THE PROFESSIONAL’S CHOICE

The Secret of Salt Adding salt when marinating beef sucks the moisture and leaves the meat dry. The best time to add salt is after the meat has been browned and slightly cooked on the outside; and before transferring it to the oven for the finishing touch. This also preserves the sweetness of the beef.

35

SWEET PLUM SAUCE

STEAMED FISH IN SWEET PLUM SAUCE 2/3

LEVEL

Ingredients 2 pcs.

200 ml.

5 g.

1 tbsp.

1 tbsp.

3 tbsp. ½ tsp.

1 tsp.

1 tsp.

1 tsp.

3 tbsp.

barramundi fish fillets ( 125 g. per fillet ) chicken stock chopped ginger dark soy sauce light soy sauce Mabin sweet plum sauce salt granulated sugar palm sugar pepper powder vegetable oil sliced goat peppers sliced shiitake mushrooms sliced scallions

40

2

MINUTES

PERSONS

“This dish is already popular among those who love fish and seafood. If you happen to be one of them, our recipe is guaranteed to delight your taste buds by way of steamed fish flavoured with Mabin Sweet Plum Sauce; enhanced with ginger and shiitake mushrooms.”

Preparation

Rinse the barramundi fillets with water; then set aside to dry. Use tissue paper to blot and dry completely. Gently make a slit mark on the body of the fish in order to make it easier for heat to penetrate.

Place coriander root and ginger on a plate and top with a pair of chopsticks. Place the fish on the chopsticks to prevent the fish from sticking to the plate.

Set a steamer on the stove and wait until water boils.

Put in the prepared fish plate and steam for 15 minutes.

For the sauce

Set a saucepan on the stove at medium heat and pour vegetable oil. Add chicken stock, dark soy sauce, light soy sauce, and Mabin sweet plum sauce. Use a spoon to mix the sauce in a counterclockwise direction. Add sliced ginger and salt and mix. Add granulated sugar, palm sugar, and pepper powder. Mix thoroughly.

Serving Suggestion

Place the fish in the center of a dish and top with scallions, chilis, and mushrooms. Remove the hot vegetable oil from the previously used saucepan and drop it on the fish. Pour the prepared sauce over the fish. Garnish with micro greens and decorate with viola flowers.

Cooking Tip

Cleaning and Deodorizing Fish To clean fish and eliminate odors properly rinse fish with tap water while allowing the water to continue running. This method is called “Rinsing with Running Water”.

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37

SWEET PLUM SAUCE

MACKEREL SOUP WITH SWEET PLUM SAUCE 2/3

LEVEL

Ingredients 4 pcs.

500 ml.

6 tbsp.

1 tbsp.

1 tbsp.

1 tbsp.

2 tbsp.

2 tbsp.

2 tbsp.

1 tsp.

1 tsp.

10 g.

1 pc.

fresh mackerel chicken stock Mabin sweet plum sauce shrimp paste minced coriander root minced garlic chopped red onions chopped ginger light soy sauce salt pepper powder Thai chilis fresh lime

60

2

MINUTES

PERSONS

“This is a traditional Thai dish similar to Sweet and Sour Soup. It is a healthy dish as mackerel are known to be full of omega-3 fish oils with medical benefits. The soup is richly flavoured with the sweetness of plum sauce and enhanced with the scent of shrimp paste.”

Preparation

Pour chicken stock into a pot and set to medium heat.

Add shrimp paste, followed by coriander root, garlic, and shallots; and mix. Add 1 tablespoon of ginger and bring to a boil.

Season the mixture with Mabin plum sauce and continue boiling. Pour the mixture into a blender and spin until mixture is smooth. Strain and discard the residue.

Return the pot to the stove and set to medium heat. Pour back the mixture into the pot and use a spoon to stir in a counterclockwise direction. Use the spoon to remove any bubbles. Bring mixture to a boil.

Place the mackerel into the pot. Add 1 tablespoon of ginger, and season with soy sauce, salt and pepper.

Continue simmering for about 5 minutes.Then smash the chilis and cut off the stem before adding to the mixture.

Turn the heat off. Squeeze the lime into the pot from a height of about 15 cm from the rim of the pot to avoid pieces of the rind from dropping into the mixture.

Serving Suggestion

Ladle the soup into a serving bowl. Garnish with micro greens and decorate with viola flowers. Serve with steamed rice.

Cooking Tip

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How to Prepare Mackerel Clean mackerel by using the rinsing method.Use scissors to cut off the tail and a knife to make 2 slit marks on the body of the fish.If bleeding occurs, use tissue paper to blot it off and dry the fish.

39

SWEET PLUM SAUCE

ROJAK 1/3

LEVEL

Ingredients 10 g.

10 g.

10 g.

10 g.

10 g.

10 g.

10 g.

2 tsp.

3 tbsp.

1 pc.

1 tbsp.

10 g.

30 g.

2 tbsp.

150 ml.

1 tbsp.

4 tbsp.

Chinese morning glory water chestnuts cucumber pineapple fried tofu fried dry squid deep-fried dough stick salt vegetable oil century egg chopped ginger Thai chilis goat peppers tamarind juice chicken stock shrimp paste Mabin sweet plum sauce 2 tsp. granulated sugar 1 tbsp. fresh lime juice 2 tbsp. ground dry roasted peanuts

2

PERSONS

30

MINUTES

“Rojak is a salad of Indonesian and Malaysian origin. Similar to Thai fruit salad, this dish is full of vitamins from fresh fruits and vegetables. The ingredients may be adjusted as preferred, but the secret lies in the special dressing with its unique spicy flavor mix.”

Preparation In a pot of water, boil the water chestnuts for approximately 10 minutes. If canned water chestnuts are used, drain out the syrup before boiling the chestnuts.

Cut the morning glory into bite-size pieces. Blanch and then let cool.

Chop the cucumber, and slice the water chestnuts into ring-shaped pieces. Slice the deep-fried dough stick, as well as fried tofu. Then, slice the century egg into 4 portions; and the pineapple into 1-centimeter pieces.

For the Dressing

Set a saucepan on the stove to medium heat and pour 1 tablespoon of vegetable oil. Add ginger, Thai chilli and goat pepper, Pour the tamarind juice and chicken stock into the mixture; then turn up the stove to high heat.

Flavour with shrimp paste and Mabin sweet plum sauce and stir well. Add salt and sugar.

Wait until the mixture comes to a boil; then pour into a blender. Add lime juice and the ground dry roasted peanuts. When done, stir and mix thoroughly to create a flavour combination of spicy, sweet, sour and salty; for the perfect salad dressing.

Serving Suggestion

Arrange all the vegetables, fruits, fried tofu and other ingredients on a plate. Garnish with micro greens and top with dressing.

Cooking Tip

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Why stir in a counterclockwise direction?

Mixing by stirring in a counterclockwise direction allows the sauce and its ingredients to blend quicker and more smoothly than when stirring in the opposite direction.

41

“Raw materials and ingredients are at the heart of the cooking process; so I know the importance of selecting only the best ingredients before preparing and serving a dish. Each time, “Mabin Sauce” is one of my main ingredients and I am fully confident that I have made the right choice”

YENTAFOUR SAUCE

STIR FRIED BEEF WITH SHRIMP PASTE AND MABIN YENTAFOUR SAUCE 3/3

LEVEL

45

2

MINUTES

PERSONS

“The ingredients of this delicacy are embellished with the rich fragrance of southern style cuisine. The subtle tartness of shrimp paste and the sweet flavor of the meat, plus the crunchiness of the lotus stolon; combine to render a perfectly tasty, spiced up delicacy.”

Ingredients 300 g.

20 ml.

2 tbsp.

25 ml.

1 tbsp.

1 tbsp.

25 g. ½ tbsp.

1 tsp.

50 g. ½ tsp.

1 tsp.

1 tsp.

1 tsp.

beef tenderloin chicken stock Mabin yentafour sauce coconut milk vegetable oil minced garlic Thai chilis shrimp paste minced coriander root sliced lotus stolon (stem) salt palm sugar granulated sugar pepper powder

Preparation Use tissue paper to blot the meat and absorb the moisture; then slice the meat crosswise.

Heat a pan on the stove and pour the vegetable oil.

Add garlic, chili and wait until fragrant. Pour the chicken stock into the pot. Add the shrimp paste and let it melt; then add the coriander root. Stir well; then flavour with Mabin yentafour sauce.

Mix all the ingredients thoroughly. Slice the lotus stolon and add to the mixture; followed by the meat.

Pour coconut milk into the mixture and wait until the meat is about 70% cooked. Season with salt, palm sugar, granulated sugar, and pepper. Stir thoroughly until done.

Serving Suggestion

Ladle a generous portion onto a serving dish. Sprinkle with sliced kaffir lime leaves and chilli. Garnish with micro greens and decorate with viola flowers.

Cooking Tip

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How to Prepare a Lotus Stolon When buying a lotus stolon, choose one with a light color as it will be easy to break with your hands. This means that the stolon is crunchy.

Before slicing, soak the stolon in salted water to maintain its colour.

45

YENTAFOUR SAUCE

STEAMED FISH IN MABIN YENTAFOUR SAUCE 2/3

LEVEL

40

2

MINUTES

PERSONS

“While most of us are familiar with classics such as “Steamed Fish with Ginger and Soy Sauce” or “Steamed Fish with Fermented Black Beans” we offer a variation of these dishes with the following recipe, which adds an exotic touch to your meal with the fresh taste of the sea.”

Ingredients 250 g.

5 tbsp.

2 tsp.

3 tsp.

1 tbsp.

7 cloves 7 pcs.

20 ml.

2 tsp.

2 tsp.

1 tsp.

1 tsp.

10 g.

10 g.

10 g.

2 tbsp.

barramundi fish fillet Mabin yentafour sauce sesame oil Chinese cooking wine chopped coriander root garlic kaffir lime leaves chicken stock granulated sugar light soy sauce fresh lime juice salt pepper powder sliced morning glory sliced scallions vegetable oil

Preparation

Sprinkle the barramundi fish fillets with salt and pepper; sesame oil, and 2 teaspoons of Chinese cooking wine. Rub the fish thoroughly with the seasoning mixture.

On a plate, arrange the coriander root, garlic, and kaffir lime leaves; plus a pair of chopsticks. Place the fish on top of the chopsticks. Meanwhile, prepare a steaming pot and wait for the water to boil. Place the prepared fish plate into the steamer and cover.

Steam for about 12 minutes.

For the sauce

Set a saucepan on the stove to medium heat and pour in the Mabin yentafour sauce. Stir fry until fragrant. Add chicken stock, sugar, soy sauce, and 1 teaspoon of Chinese cooking wine to the mix. Stir well and bring to a boil. Turn off the heat and then add lime juice. Strain the sauce through a colander.

Serving Suggestion

Pour the sauce all over the plate then place the fish along with the morning glory slices and scallions. Top with 2 tablespoons of boiling vegetable oil and add sliced yellow chilis. Garnish with micro greens.

Cooking Tip

When is fish cooked?

To test whether fish is cooked or not,prick the meat with a toothpick.

If the toothpick is smooth when removed, and there is no unpleasant smell, the fish is cooked.

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47

YENTAFOUR SAUCE

STIR FRIED ANGEL HAIR SPAGHETTI WITH MABIN YENTAFOUR SAUCE 2/3

LEVEL

40

2

MINUTES

PERSONS

“The following recipe introduces a dish full of assorted seafood that blend well with the sweetness of Mabin Yentafour Sauce The resulting mixture serves as the perfect complement to thin spaghetti known as Angel Hair.”

Ingredients 160 g.

100 g.

100 g.

100 g.

200 g.

10 g.

10 g.

10 g.

2 tbsp.

2 tbsp.

2 tbsp.

100 ml.

6 tbsp.

3 tbsp.

2 tbsp.

4 tbsp.

1 tbsp.

2 tsp.

2 tsp.

1 tbsp.

Preparing the Spaghetti Sauce

angel hair spaghetti shrimp mussels, blanched squid sliced tomatoes scallions goat peppers bean sprouts (tails cut off) olive oil chopped garlic salted soya beans chicken stock Mabin yentafour sauce Mabin suki sauce tamarind juice coconut milk vegetable oil salt granulated sugar palm sugar

Set a pan on the stove to medium heat and pour olive oil.

Stir fry 1 tablespoon of chopped garlic until fragrant. Add the salted soya beans and continue stir frying. Pour the chicken stock, Mabin yentafour sauce and Mabin suki sauce onto the mixture and bring to a boil. Add the tamarind juice.

Add the coconut milk, salt, granulated sugar and palm sugar to the mix and stir well. Pour the mixture into a blender. Spin until mixture is smooth.

Preparing the Stir Fried Seafood Mix Heat a new pan on the stove and pour vegetable oil. Add 1 tablespoon of garlic, plus the shrimp, squid and blanched mussels. Stir fry quickly; then add the tomatoes, followed by 6 tablespoons of the prepared sauce, and scallions. Add the angel hair spaghetti. Mix thoroughly; then stir fry gently.

Add goat peppers and bean sprouts. Stir fry quickly then turn off the stove.

Serving Suggestion Use a round dipper and fork to roll the spaghetti into a beautiful center on the plate. Arrange the seafood all around the spaghetti. Add scallions and tomatoes. Garnish with micro greens and decorate with viola flowers.

Cooking Tip

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How to Boil Pasta Properly Place pasta in a pot of boiling water.

Add 1 tablespoon of salt and 1tablespoon of oil. Simmer for about 7-8 minutes until cooked. Remove, drain and transfer to another container. Set aside to cool and stir in olive oil.

49

YENTAFOUR SAUCE

EMPEROR’S FLAT NOODLES WITH MABIN YENTAFOUR SAUCE AND SEAFOOD 2/3

LEVEL

30

2

MINUTES

PERSONS

“This dish is unique for its vibrant colour derived from Mabin Yentafour Sauce, which also renders the slightly pungent scent of pickled bean curd that tickles the nose.

This dish comes highly recommended; so go ahead and give it a try.”

Ingredients 40 g.

5 tbsp.

10 g.

10 g.

1 tbsp.

1 tbsp.

150 g.

1 tbsp.

2 tbsp.

5 tbsp.

750 ml.

2 tbsp.

1 tsp.

1 tbsp. ½ tbsp.

1 tbsp.

4 tbsp.

large flat rice noodles vegetable oil Chinese kale shiitake mushrooms chopped coriander root chopped garlic squid, mussels, shrimp, blanched chopped ginger Chinese cooking wine Mabin yentafour sauce chicken stock light soy sauce salt granulated sugar pepper powder sesame oil potato starch, dissolved in water

Preparation

Mix 3 tablespoons of vegetable oil into the flat noodles. Set a pan on the stove to medium heat and transfer the noodles onto the pan. Fry until fragrant and the noodles turn brownish in colour.

Set a pot on the stove and pour water, plus 1 teaspoon of salt, granulated sugar, and 1 tablespoon of vegetable oil. Bring to a boil. Meanwhile, blanch Chinese Kale (sliced into halves) followed by shiitake mushrooms. Drain and let cool.

For the Gravy Set a pan on the stove to medium heat and pour the rest of the vegetable oil. Add coriander root, garlic, seafood, salt, sliced ginger, Chinese cooking wine, Mabin yentafour sauce, chicken stock, soy sauce, and sugar, in this order. Stir and bring to a boil; then add pepper and sesame oil. Gradually add the potato starch dissolved in water

Serving Suggestion On a serving dish, arrange the Chinese kale and shiitake mushrooms. Then, add the flat noodles. Top with gravy and garnish with coriander leaves and goat peppers.

Cooking Tip

Choosing Noodles like a Professional When buying fresh noodles, you must choose those that have a bright colour, plus texture and thickness that are just right. However, if there is a rancid smell, the noodles are not fresh.

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51

“I have long been using Mabin chilli sauce because Mabin knows exactly what kind of sauces and seasonings professional chefs need. Mabin sauce is one of the main ingredients helping professionals prepare delicious food that will please diners of all tastes and preferences�

OYSTER SAUCE

HONG KONG KALE FRIED IN MABIN OYSTER SAUCE WITH EGG WHITE 3/3

LEVEL

45

2

MINUTES

PERSONS

“This is another healthy dish that accentuates the delicious crunchiness of Hong Kong kale; wonderfully complemented by the savoury taste of oyster sauce blended with egg white. Here’s the recipe for this easy-to-prepare dish.”

Ingredients 40 g.

10 g.

10 g.

1 tbsp.

70 ml. ½ tsp.

3 tsp.

2 tbsp.

4 tbsp.

1 tsp.

1 portion

Hong Kong kale shiitake mushrooms carrot, sliced into ring-shaped pieces minced garlic chicken stock salt granulated sugar vegetable oil Mabin oyster sauce pepper powder egg white potato starch, dissolved into water

Preparation

Set a pot on the stove and add water. Bring to a boil and pour 1 tablespoon of vegetable oil, ¼ teaspoon of salt, and 1 teaspoon of sugar. Allow to simmer.

Blanch the carrots; kale (cut into halves) and mushrooms (without stems) in this order; for about 3-5 minutes. Remove, drain, and let cool.

For the Sauce

In the same pot, pour 1 tablespoon of vegetable oil; followed by minced garlic and stir until fragrant. Add Mabin oyster sauce, chicken stock and 50 ml of water. Mix by stirring in a counterclockwise direction.

Add sugar and salt.

Bring to a boil and add dissolved potato starch until mixture thickens. Add pepper and egg white. Using a spoon, gently stir in the same direction until beautiful egg lines are formed.

Serving Suggestion On a serving dish, arrange the kale, carrots and mushrooms in alternating rows and top with the prepared sauce.

Cooking Tip

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Homg Kong Potato Starch Potato Starch is unlike other types of flour.

Made with potatoes, it is perfect for thickening soups and sauces and will not easily deflate. It is ideal for use in foods of a viscous nature as well as some types of desserts.

55

OYSTER SAUCE

BARRAMUNDI FISH WRAPPED IN CHINESE CABBAGE WITH OYSTER SAUCE 1/3

LEVEL

4

PERSONS

40

MINUTES

“For those who are health and weight conscious, this speciality is definitely a must. Replete with nutrients enhanced with the sweet taste of fish and cabbage; and enriched with flavourful gravy, this dish is relatively easy to prepare and serve at dinnertime.”

Ingredients 6-10 pc.

Preparation

barramundi fish,

Quickly blanch Chinese cabbage leaves, followed by the

diced into 2-inch pieces

scallions. Remove, drain and set aside.

6-10 pcs.

Chinese cabbage leaves

Marinate the barramundi fish in1 teaspoon each of salt,

5-8

scallions

pepper, sesame oil, and minced garlic.

10 g.

garlic, sliced crosswise

Spread out the cabbage leaves on a cutting board. Fill each

6-10 pcs.

coriander leaves

cabbage leaf with fish, minced garlic and coriander leaves.

1 tsp.

sesame oil

Wrap and tie each cabbage leaf securely with scallions.

1 tbsp.

minced coriander root

Fill a steamer pot with water and bring to a boil. Place the

2 tbsp.

vegetable oil

stuffed cabbage leaves in the pot. Steam for 15 minutes.

1 tbsp.

minced garlic

1 tbsp.

chopped ginger

50 ml.

chicken stock

Heat a pan on the stove and pour vegetable oil, sliced garlic

4 tbsp.

Mabin oyster sauce

and ginger; then stir fry until fragrant. Add goat peppers,

1 tsp.

palm sugar

50 ml of chicken stock, and oyster sauce. Mix well. Add palm

1 tsp.

granulated sugar

sugar, granulated sugar and salt and wait until they dissolve.

1 ½ tsp.

salt

Pour the dissolved potato starch gradually. When the mixture

1 portion

egg white

thickens, add the egg white and turn off the stove. Continue

1 tsp.

pepper powder

stirring slowly in the same direction.

For the Sauce

potato starch,

Serving Suggestion

dissolved in water

Transfer the stuffed cabbage leaves onto a platter. Pour sauce all

julienned goat pepper

over the dish. Sprinkle with ½ teaspoon of pepper and garnish with coriander leaves.

Cooking Tip

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How to Make a Beautiful Cabbage Wrap Start by selecting quality cabbage with leaves that are not too large or too small They should not have holes. Blanch the leaves. If the stems are too tough, cut them off gently with a knife, to make it easier to fill up the cabbage leaves and wrap them.

57

OYSTER SAUCE

STIR FRIED TOFU AND MINCED SHRIMP WITH OYSTER SAUCE 3/3

LEVEL

30

2

MINUTES

PERSONS

“This dish is ideal for breakfast. A perfect way to start the day with protein from tofu and shrimp with the subtle flavor of oyster sauce. Equally delicious when eaten with either steamed rice or boiled rice.”

Ingredients 2 tbsp.

2 tbsp.

300 g.

300 g.

100 g.

2 tbsp.

4 tbsp.

2 pcs.

6 tbsp.

1 sheet 10 g.

10 g.

1 tsp.

2 tsp.

1 tsp.

Preparation

vegetable oil minced garlic minced chicken minced shrimp diced onions Chinese cooking wine chicken stock shiitake mushrooms Mabin oyster sauce momengoshi tofu chopped ginger white scallions granulated sugar sesame oil pepper powder julienned goat peppers fried tofu

Heat a pan and pour vegetable oil and minced garlic; stirring until fragrant. Add minced chicken and stir fry until about 70% cooked. Add the minced shrimp and onion and continue stirring until fragrant.

Pour into the mixture the Chinese cooking wine, chicken stock, mushrooms, Mabin oyster sauce, tofu, ginger, and scallions. Stir to blend well.

Add sugar and sesame oil and continue stirring. Add the goat peppers and fried tofu and stir fry to mix well. Sprinkle with pepper.

Serving Suggestion

Transfer the cooked mixture onto a plate and garnish with fresh micro greens. Serve with hot boiled rice or steamed rice.

Cooking Tip

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How to Make Full-flavoured Chicken Stock Boil water with chicken wings, carrots and cabbage .Do not use white cabbage as they can easily cause the chicken stock to spoil.

Boil for 2 hours. Add some salt.

59

OYSTER SAUCE

PICKLED LETTUCE SOUP WITH BARRAMUNDI FISH IN OYSTER SAUCE 2/3

LEVEL

30

2

MINUTES

PERSONS

“This is a delicacy that features a combination of the mellow taste of soup and the tart sweetness of pickled lettuce; blended smoothly with the exotic flavours of fresh barramundi fish. The recipe below is relatively simple to prepare at home.”

Ingredients

Preparation

6-7 pcs. pickled lettuce leaves 6-10 pcs. barramundi fillets, diced into 2-inch pieces 6-7 pcs. garlic, sliced crosswise 6-7 pcs. coriander leaves ½ tsp. salt ½ tsp. pepper powder 2 tbsp.

Chinese cooking wine 2 tbsp. sesame oil 5 pcs. blanched scallions 1 liter chicken stock 6 tbsp.

Mabin oyster sauce 1 tbsp. granulated sugar 1 tsp. pepper powder

Boil the pickled lettuce leaves for about 3 times or until they are no longer sour. Remove, drain and leave to dry.

Marinate the fish with salt, pepper, Chinese wine, and sesame oil and mix thoroughly.

Spread out the pickled lettuce leaves on a cutting board. Fill each lettuce leaf with fish, sliced garlic and coriander leaves. Wrap and tie each lettuce leaf securely with scallions.

Set a pot on the stove to medium heat. Pour the chicken stock and season with Mabin oyster sauce, sugar and pepper. Place the stuffed lettuce leaves into the pot and simmer to low heat until cooked.

Serving Suggestion

Remove the stuffed lettuce leaves and transfer them onto a bowl. Use a colander to strain the soup before pouring it all over the dish.

Cooking Tip Making Home Made Pickled Lettuce

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Wash the lettuce leaves thoroughly. Drain and dry. Rub salt all over the lettuce leaves; then squeeze out the juice into a glass jar.

Boil the lettuce in water with sugar and salt.

Remove and let cool. Pour into the jar.

Close tightly and keep for 7-15 days.

61

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mabin, the professional’s choice