In light of the coronavirus outbreak, for the safety of our customers and staff, all superlife culture club classes will be suspended until further notice.
Pan-fried Pork Chop with Crushed Almonds and Pimento Salad

Pan-fried Pork Chop with Crushed Almonds and Pimento Salad

Method:

1. Season the pork chop with olive oil and sea salt.
 
2. Over a medium heat, pan-fry the pork chop for 3 minutes on each side. Flatten the pork chop with a spoon during cooking. Lower the heat to medium-low and cook for another 3 or 4 minutes. Allow to rest for 3 minutes.
 
3. Prick the pimentos with a fork. In the same pan, pan-fry the whole pimentos and season with smoked sea salt.
 
4. Mix the sliced pear with spring onion, season with salt and drizzle with olive oil.
 
5. Serve pork chop with crushed almonds, and serve with pimentos, salad leaves and pear.
 
Liqueur Pairing Suggestion
Jean-Luc Colombo les Pins
Couches Rose 2013
France / Item no. 301164689
With flavours of olive freshness, fresh spices. Notes of peach, rose and pepper. Well-balanced, round mouth and complex palate, finish with mineral.
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Steamed Radish Cake

Steamed Radish Cake

Method:

1. Mix rice flour, wheat starch and a cup of water well. Soak for a while.

2. Heat oil in a pan, saute diced shallots and Chinese sausages, add dried shrimps and mushrooms, stir well and add seasonings. Set aside.

3. Add shredded radish, add half cup of water and cook until softened.

4. Turn the heat off. Stir the flour mixture into the shredded radish. Add ¾ Chinese sausages and mix well. Pour into a greased cake mold or container.

5. Top the cake with the rest of the Chinese sausages. Place in Miele steam oven at 100°C for 45 minutes until cooked. Sprinkle on cilantro and spring onion at the last minute. Garnish with sesame seeds.

Prepared by

Miele DG 6010 24L Freestanding Steam Oven
Preparing tulip pudding can be very time consuming, especially the lengthy steaming process. When using a wok, you can only steam a small portion at a time. With Miele puresteam, however, you can save time by steaming up to 8 rectangular puddings simultaneously.

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Gammon Ham in Honey

Gammon Ham in Honey

Method:

1. Leave the frozen gammon ham in the fridge for 1½ days to thaw naturally.

2. In a pot of water, simmer bay leaves, star anise, coriander seeds, cinnamon stick, rosemary, thyme, cloves, garlic and salt for 45 minutes over a medium-low heat.

3. Bring the water to the boil, submerge the gammon ham and cover with lid. Turn the heat off.

4. Leave the gammon ham in the hot water for 15 minutes. Turn the gammon ham, bring the water to the boil again, and then turn the heat off again.

5. Leave the gammon ham in the hot water for another 15 minutes. Repeat step 4 twice more.

6. Take out the gammon ham and allow to rest for 20 minutes.

7. Before serving, heat oil in a pan over a high heat. Sear each side of the gammon ham until golden.

8. Return the gammon ham to the pot of stock, bring to the boil and serve.

9. In a saucepan, melt the honey and sugar, and drizzle them over the ham. Serve with wholegrain mustard if preferred.
 
Liqueur Pairing Suggestion
Rihaku Nigorizake
Tokubetsu Honjyozo
Japan / Item no. 300100679
The most representative dry nigori sake in Rihaku series. It gives a rich and rounded palate. The finish is dry and refreshing.
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Samantha Tam

Samantha Tam

Samantha is an experienced cooking instructor and appears regularly on TV for cooking demonstrations.

She acquired her pastry skills from Le Cordon Bleu and has won various cooking comeptitions before starting her own F&B consultancy business. A staunch supporter to charitable causes, Samantha helps NGOs to conduct workshops on healthy eating and has authored a cookbook for fundraising.

Samantha believes cooking should be an essential life skill and would love to share her easy but scrumptious recipes with everyone.

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Terry Yeung

Terry Yeung

Terry Yeung has been working in catering industry for 24 years. He has been a five-star hotel sous chef, an executive sous chef in restaurant chains and the food and beverage group for many years, a consultant for food wholesalers. Now he is the sous chef of a senior private club in Hong Kong.

He graduated in famous culinary school Le Cordon Bleu London and Professional Culinary Arts Diploma of French Disciples Escoffier with the Best Student Award.

He likes combination of several ingredients from different countries to create dishes with French cooking techniques and artistic beauty. Hope he can bring you a tasty and colorful journey in his culinary class.
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Xuelian Liu

Xuelian Liu

Personal Chef Xuelian was born and grew up in Sichuan, she is one of the most popular chefs on the platform MobiChef. Xuelian was interviewed by different media in the past years, featuring her cuisine and concept in SiChuan cooking.  Chef Xielian always emphasizes that Sichuan cuisine is not just spicy as how it’s perceived, you may find many non-spicy dishes in her menu including those from the countryside.

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