DIY 創意餐烹飪指導


Dish A: Peking Duck Roti 

  1. Prepare frypan in medium heat and add a teaspoon of oil. Fry each side of the roti to golden brown, approximately 3 mins
  2. Microwave duck for 3 mins
  3. Spread sauce A on one side of the roti. Add in duck, cucumber and leeks and wrap it up tightly. Cut wrapped Roti into three sections to serve


Dish B: Prawns & Olive Fried Rice 

  1. Remove fried rice from packaging and pour straight into a hot wok with a spoonful of vegetable oil
  2. Cook until heated through, then add in the spring onions, stir through and serve.
  3. Alternatively, you could heat the fried rice in a microwave till hot and stir through the shallots at the end, then serve.


Dish C: Three Cup Chicken

  1. Prepare frypan in high heat, add two teaspoons of oil
  2. Add in chicken and cook through both sides, approximately 6 mins
  3. Add in Herbs Pack and stir fry for 30 seconds. Mix in sauce C and stir for a further 1 minute


Dish D: Mixed Vegetables 

  1. In a wok or pan, add in two teaspoons of oil.
  2. Add in vegetables for approximately 1 minute
  3. Sauté with Sauce D and stir for a further 1 minute. Remove from heat and serve.


Dish E: Steamed Barramundi Fillet 

  1. If you have a steamer basket, set it on top of a pot with simmering water. If you do not have a basket steamer, you can place a shallow bowl in a pan that has a tight-fitting lid. If you are using a pan, pour enough water into the pan to just go 1cm up the sides, place the lid on and bring it to a gentle simmer.
  2. Remove fillet from packaging and place ginger slices on fish fillet to cook in high heat for 7 to 8 minutes. You can test it by inserting a small skewer or knife in the thickest part of the fish. If it enters and pulls out with ease, then the fish is cooked.
  3. Turn heat off and carefully remove the fish fillet from the pan or basket. Garnish with sliced shallots, add sauce and serve.


Dish F: Mango Pancake

  1. Sprinkle with custard sugar. Best served cold, straight from the refrigerator.