Our Recipes

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Our Recipes

Our Recipes

1. FINbyBOAT Jade Perch 600 to 800g.

2. Chef Cao Yong Traditional Recipe Sauce 1 bottle.

3. Few slices of Giger.

4. Few stalks of Spring Onion.

5. Dried pork fat.


For a family of 4.

1. 2 medium size squids.

2. 2 medium size vannamei prawns.

3. Few pieces of Clam (La La).

4. One Jade Perch fillet 180g.

5. 4 packets (180g each) of Jade Perch Noodle.

6. 4 packets (250g each) of Jade Perch Collagen Soup. Dilute if necessary.

7. Few Coriander, 2 Tomatos, few Spring Onion and Seaweed.




1 FINbyBOAT Jade Perch 600 to 800g.

1 bottle of  Chef Cao Yong Nyonya Assam Sauce.

1/2 pc Pineapple.

4-5 stalks of Lady Finger.

1 pc of Eggplant.

1 pc of Tomato.

1 pc of Onion.

Few stalks of Spring Onion.

Few slices of Ginger.


1 Jade Perch fillet 

Salt and pepper for seasoning 

All purpose plain flour or rice flour

Oil 

1 clove of garlic, crushed 

A dollop of butter

Choice of salad 

One 500g Jade Perch (whole or fillet, according to preference)

8 Cherry Tomatoes

4 cloves of Garlic

1/4 of a round Cabbage

1/4 of a Japanese Pumpkin

1/2 an Onion

2 Carrots

Few sprigs of Thyme

A pinch of your preferred herb

Salt and Pepper to taste

Olive Oil

Lime/ Lemon wedges

 

Serves 3-4 people as a side dish

Bones from 1-2 jade perch fish

1 garlic

3cm piece of ginger

Quarter of a whole cabbage

3 shiitake mushrooms

2 small carrots

1 tomato

1 box of tofu

1 red date

1 tsp kombu powder (optional)

Salt (to taste)

Pepper (to taste)

1 tilapia fish

2 inches ginger julienned

3 stalks spring onion (1 julienned, 2 cut into segments)

2 tablespoons of cooking oil

1 tablespoon of shaoxing wine / chinese rice wine

4 tablespoons of steamed fish soy sauce

Dash of pepper

Some coriander and chili for garnishing

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