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city’super x Star Chef

CHEF TARZAN - Pan-fried Steak with Choron Sauce

 Ingredients: Ingredients E-shop link:
  • Tenderloin 350g-400g
  • Flat Leaf Parsley 2g
  • Shallots 4pcs
  • Tarragon 4g  
  • White Vinegar 60ml
  • Egg Yolks 4pcs
  • Clarified Butter 250g
  • Crushed Tomato 1can
  • Black Pepper 2g
  • Salt 2g

    PARMALAT Chopped Tomatoes (500g)

     

    Steps:

    1. Chop up parsley and shallots, and sauté together with tarragon 
    2. Add white vinegar and black pepper
    3. Reduce the vinegar to approx. 3 teaspoons, then add egg yolks and stir until evenly mixed
    4. Slowly pour clarified butter into the sauce
    5. Drain the sauce upon completion
    6. Slowly add the chopped tomatoes into the sauce
    7. Heat the oil to smoking point and put the steak in
    8. Transferred the cooked steak to a baking tray
    9. Cook it in the oven at 200°C, until the core temperature of the steak reaches 56°C
    10. Let it rest for 5-7 minutes
    11. Season the sauce with a pinch of salt

         

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        CHEF TARZAN - Authentic Sukiyaki Hot Pot

         Ingredients: Ingredients E-shop link:
        • Kokonoemirin Warishita Sukiyaki Soup Base 
        • Japan Yamagata Wagyu Chilled Beef Rib Eye For Sukiyaki
        • Hakataya Momen Tofu
        • maruichifarm Ecocco Cage Free Egg  
        • Kumekichi Knotted Konnyaku Noodle
        • Japanese Chinese Cabbage
        • Japanese Carrot
        • Japan Okinawa Shitake
        • Japanese Maitake Mushroom
        • Japanese Enoki Mushroom
        • Japan Izumi Farm Fukanegi Leek
        •  Ikenaga IH Sukiyaki Pot 24cm

          Japan Yamagata Chilled A5 Grade Wagyu Beef Rib Eye for Sukiyaki (200g)

           

          Steps:

          1. Cut the cabbage and remove the core
          2. Cut off the root of the leek and peel off the outer layer
          3. Cut the carrot into a rectangle & make carrot stars by using cookie cutter
          4. Loosen the enoki mushrooms
          5. Cut a cross on top of the shitake mushrooms
          6. Blow torch the surface
          7. Grease the pot with cow fat & sautee the leeks
          8. Add beef and sukiyaki sauce
          9. Dip the beef in raw eggs and have a taste
          10. Put the vegetables and sukiyaki sauce in the pot after tasted the beef

               

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              CHEF TARZAN - Stir-fry Bell Peppers with Tiger Prawns and Sakura Salt

               Ingredients: Ingredients E-shop link:
              • Tiger Prawns 6 pcs
              • Xiao Xing Wine 50mL
              • Red Bell Pepper 3 pcs
              • Green Bell Pepper 1 pc  
              • Light Soya Sauce 15mL
              • Garlic 6 cloves
              • Ketchup 30mL
              • Shallots 4 pcs

                Thai Tiger Prawn [Previously Frozen] (300g)

                 

                Steps:

                1. Marinate the prawns in sakura salt for 3 minutes
                2. Sauté shallots, garlics, and green and red bell peppers
                3. Add a pinch of sakura salt 
                4. Once the shallots turn translucent, add Shaoxing wine
                5. Put the tiger prawns in when most of the wine has evaporated
                6. Stir then put the lid on and let sit for a minute
                7. Add soy sauce and ketchup
                8. Reduce the sauce till it thickens

                     

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                    CHEF TARZAN - Coffee Chocolate Truffles

                     Ingredients: Ingredients E-shop link:
                    • Dark Chocolate  2.5 cups
                    • Cream  250mL
                    • Vanilla Pod  1 pc
                    • Pecans  1 cup  
                    • Maple Syrup  2-4 tbsp
                    • Espresso Coffee  400mL
                    • Candy Sprinkles 100mL

                      LINDT Swiss Classic Swiss Dark Chocolate (100g)

                       

                      Steps:

                      1. Roast the walnuts
                      2. When the walnuts are roasted, add maple syrup and cook until they become “sandy”
                      3. Place the walnuts on baking paper to cool
                      4. Take the vanilla seeds out from the vanilla pod
                      5. Add vanilla seeds & vanilla pod into the cream and boil it 
                      6. Add expresso coffee when the cream comes to a boil
                      7. Take vanilla pod out of the cream
                      8. Pour the cream into the chocolate and stir until it’s even
                      9. Chop the walnuts, put them in the ganache and stir even
                      10. Chill the finished ganache in the fridge for half an hour
                      11. Double boil the chocolate until it melts completely, to make the outer layer of the truffle chocolate
                      12. Shape the chilled ganache into balls with hands
                      13. Dip the balls in melted chocolate with a fork and with decorations
                      14. Chill for another 1-1.5 hours

                           

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                          CHEF TARZAN - Pumpkin Lobster Soup with Puff Pastry

                           Ingredients: Ingredients E-shop link:
                          • Lobster Meat 100g
                          • Pumpkin 400g
                          • Puff Pastry 1sheet
                          • Onion 1/2pc
                          • Egg 1pc
                          • Milk 400mL
                          • Fresh Cream 100mL
                          • Butter 10g
                          • Salt 3g
                          • Pepper 3g

                            COZY HARBOUR Maine Frozen Fully Cooked Lobster Meat (200g)

                             

                            Steps:

                            1. Put butter, onions and pumpkin chunks into the pan
                            2. Add milk when the pumpkin gets a little mushy, and cook for 30 mins
                            3. Pour the mixture into the blender when the pumpkin is cooked through
                            4. Add fresh cream while blending
                            5. Add salt for seasoning when the mixture is well-blended
                            6. Drain the soup to remove the solids before letting it cool
                            7. Add butter, salt and black pepper to cook the lobster meat
                            8. Cut pastry into the desired shape
                            9. Place the lobster into the soup bowl, and then add soup
                            10. Cover the bowl with pastry, and press gently to create lines
                            11. Brush egg wash over the pastry, and fridge the soup for 10 minutes
                            12. Take the soup out and repeat the last step
                            13. Bake the soup for 15 minutes at 200 degrees

                                 

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                                CHEF TARZAN - Lemon Crust Chilean Seabass with Pilaf

                                 Ingredients: Ingredients E-shop link:
                                • Toothfish (Chilean Seabass)   250g
                                • Butter (Melted)   20g
                                • Butter                 80g
                                • Bread Crumbs   40g
                                • Lemon Zest       1pc
                                • Rice                   200g
                                • Onion                 80g
                                • Chicken Stock    300g
                                • Leek                   1stalk
                                • Dry Bay Leaf      1-2pcs
                                • Thyme                2stalks
                                • Parsley               2stalks
                                • Salt                      3g
                                • Pepper                 3g

                                  GLACIER 51 Australian Patagonian Toothfish Kirimi [Previously Frozen] (200g)

                                   

                                  Steps:

                                  1. Season the toothfish with salt
                                  2. Steam the toothfish for 5 minute, until the core temperature of the fish reaches approx. 85 degrees
                                  3. Soak the fish in ice water, pat dry and place in the fridge
                                  4. Mix butter, bread crumbs and lemon zest
                                  5. Put the butter mixture on non-stick cooking paper, and roller the butter out into a sheet
                                  6. Put the sheet butter in the fridge
                                  7. Cut open the green parts of the leek, and stuff it with thyme, bay leaves and coriander
                                  8. Tie the herb pack tightly with a string
                                  9. Add butter to sauté the onions until they are translucent
                                  10. Add rice and cook until it is transparent
                                  11. Add chicken stock (Rice to chicken stock ratio should be 1:1.5)
                                  12. Add the herb pack in
                                  13. Cover the pot with cooking paper once it comes to a boil, and bake for 15 minutes at 180 degrees
                                  14. Remove the herb pack
                                  15. Spread butter on rice
                                  16. Cut the sheet butter into the shape of toothfish and wrap it
                                  17. Bake the toothfish for 2 minutes at 230 degrees

                                     

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                                    CHEF TARZAN - Roast Turkey with Truffle Chestnut

                                     Ingredients: Ingredients E-shop link:
                                    • Turkey                                      4kg
                                    • Chestnuts (Peeled)                  500g
                                    • Foie Gras (Diced)                    100g
                                    • Walnuts                                 6-8pcs
                                    • Truffle Paste                              30g
                                    • Butter                                        50g
                                    • Chicken Stock                            1L
                                    • Leek                                      1stalk
                                    • Dry Bay Leaf                        1-2pcs
                                    • Thyme                                 2stalks
                                    • Parsley                                2stalks
                                    • Salt                                             3g
                                    • Pepper                                        3g

                                     

                                      DAYLESFORD UK Chilled Organic Turkey Bronze (PC/5KG)

                                       

                                      Steps:

                                      1. Mix the butter with chestnuts, then add chicken stock and bouquet garni pack
                                      2. Cook until the chestnuts stock thickens, and place on a tray to let cool
                                      3. Sauté foie gras in a hot wok for 30 seconds, and mix it in the stuffing
                                      4. Rub butter evenly all over the turkey
                                      5. Stick butter in between the breast and skin of the turkey
                                      6. Add salt and truffle paste to the stuffing
                                      7. Put the stuffing inside the turkey
                                      8. Roast the turkey at 180 degrees (Each pound of turkey takes 20-30 minutes to roast)
                                      9. Turn the turkey around every half an hour
                                      10. Cover the turkey with aluminum foil when it is roasted
                                      11. Filter the roast turkey juice, and cook until it is reduced to the desired consistency
                                      12. Take the stuffing out

                                         

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                                        CHEF TARZAN - Roasted Suckling Pig with Vegetables

                                         Ingredients: Ingredients E-shop link:
                                        • Suckling Pig             1kg
                                        • Garlic                      1whole clove
                                        • Red Onion               1/2pc
                                        • Brown Sugar           20g
                                        • Salt (Seasoning)         10g
                                        • Salt (For Baking Use)       500g  
                                        • Black Pepper           3g
                                        • New Potatoes          3pcs
                                        • Green Bell Pepper  1/2pc
                                        • Rosemary                3g
                                        • Thyme                     3g
                                        • Green Onion           3g
                                        • Bacon                      20g
                                        • Olive Oil          20mL

                                          STEMMELEN Superior Nature Bacon Cubes (200g)

                                           

                                          Steps:

                                          1. Pat dry the suckling pig with paper towel
                                          2. Season the suckling pig by salt, black pepper and yellow sugar
                                          3. Rub the seasoning in evenly on the pig
                                          4. Put the pig into the fridge, and let it marinate for at least four hours
                                          5. Place the marinated pig onto the roaster
                                          6. Cover the pig with salt, and add a little water into the pan
                                          7. Roast the pig at 175 degrees for 45 minutes
                                          8. Prepare the vegetables: add potatoes, onions, green peppers, pancetta, thyme, rosemary, sugar, salt, black pepper and olive oil
                                          9. Let it sit and marinate for a while
                                          10. Once the 45 minutes are up, remove the excessive salt on the pig
                                          11. Put the marinated vegetables in the pan, and add some spring onions and olive oil
                                          12. Put the pig back into the oven along with the veggies, and roast at 220 degrees for 20-30 minutes
                                          13. Take the pig out and let it sit for 8 to 10 minutes

                                           

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                                          CHEF TARZAN - Sanma Burdock Rice

                                           Ingredients: Ingredients E-shop link:
                                          • Sanma     1 pc
                                          • Japanese Burdock   30g
                                          • Shimeji Mushrooms        30g
                                          • Carrots    10g
                                          • Kombu Dashi   500mL
                                          • Ginger     3g
                                          • Soy Sauce        2 tablespoons
                                          • Mirin       2 tablespoons
                                          • Sugar       2 tablespoons
                                          • Rice 1 cup
                                          • Toasted White Sesame   3g
                                          • Chives      2g   
                                          • Lemon     1pc
                                          • Salt  3g

                                            Japanese Buna Shimeji Mushroom (1pack)

                                             

                                            Steps:

                                            1. Use salt as a dry rub on the fresh sanma, and sit for 3 minutes
                                            2. Use a pan and cook the fish over medium heat
                                            3. Let the sanma cool down and air dry
                                            4. Wash the rice, let it dry and then place into the pot
                                            5. Add kombu soup, mirin, soy sauce and sugar to the rice
                                            6. Add ginger, carrots, Japanese burdock, white beech mushrooms and sanma
                                            7. Cook the rice for 15 to 20 minutes
                                            8. Mix the rice and serve
                                            9. Sprinkle some toasted sesame on top
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                                            CHEF TARZAN - Bolognese

                                             Ingredients: Ingredients E-shop link:
                                            • Beef Tomatoes   4pcs
                                            • Canned Tomatoes   400g
                                            • Pancetta   100g
                                            • Minced Beef   100g
                                            • Minced Pork   120g
                                            • Beef broth 500ml
                                            • Veal           80g
                                            • Carrot        20g
                                            • Celery       20g
                                            • Onions      1/2pc
                                            • Garlic        2cloves
                                            • Olive Oil    15ml
                                            • White Wine     50ml
                                            • Milk                 80ml
                                            • Nutmeg           5g
                                            • Bay Leaves     2pcs
                                            • Basil                5g

                                              BECKER LANE USA Organic Pork - Minced [Previously Frozen] (150g)

                                               

                                              Steps:

                                              1. Heat the tomatoes for 2-3 minutes, then peel in a bowl of ice water
                                              2. Dice the tomatoes
                                              3. Add some olive oil, onions, celery and carrots
                                              4. Cook until the onions become transparent
                                              5. Add pancetta and white wine
                                              6. Turn the heat to high when there is barely any wine left in the pot
                                              7. Add the minced pork, minced beef and veal
                                              8. Pan fry until it is cooked thoroughly, and then add nutmeg, diced fresh tomatoes, one can of diced tomatoes, garlic and bay leaves
                                              9. Heat to a boil and then lower the heat to low
                                              10. Slow cook for at least two hours

                                               

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                                              CHEF TARZAN - Pumpkin Dough Balls

                                              Ingredients: Ingredients E-shop link:
                                              • Pumpkin Puree      220g
                                              • All Purpose Flour    240g
                                              • Baking Powder        15g
                                              • Nutmeg Powder      3g
                                              • Brown Sugar    90g
                                              • Egg    1-2 pc
                                              • Milk    120ml
                                              • Vanilla Essence       5mL
                                              • Butter       60g
                                              • Salt    3g
                                              • Cinnamon Powder    2g
                                              • Granulated Sugar    100g

                                              Australia Organic Pumpkin (300g)

                                               

                                              Steps:

                                              1. Mix the dry ingredients: flour, yeast, nutmeg powder and salt
                                              2. Mix the wet ingredients: eggs, milk, yellow sugar, melted butter, vanilla extract and pumpkin purée
                                              3. Slowly pour the wet mix into the dry mix, and make sure the flour is completely mixed in
                                              4. Brush the baking pan with melted butter, and put the dough in there (about one third)
                                              5. Bake for 12 to 15 minutes at around 180 degrees
                                              6. Prepare the exterior of the pumpkin ball: pour the cinnamon into the sugar, and mix it with a fork
                                              7. After the dough ball is finished, let it sit and cool for 5 minutes
                                              8. Melt the butter and place the pumpkin ball into the butter
                                              9. And then place the pumpkin ball into the cinnamon sugar, and get rid of the excessive sugar

                                               

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                                              city’super x Star Chef

                                              city’super x Star Chef

                                              Tarzan

                                              Commercial Radio Hong Kong host

                                               

                                              Graduate of Institut Culinaire Disciples Escoffier

                                              Chef Tarzan, has had a passion for cooking since childhood. He likes to experiment with tastes and textures, with recipes that range from French & Chinese cuisine to his own unique creations, and is looking forward to sharing them at his city'super cooking classes.

                                              Cooking Class:

                                              city'super x Tarzan - Star Chef cooking class (12/02)
                                              $780
                                              city'super x Tarzan - Star Chef cooking class (17/02)
                                              $780

                                               

                                              Cooking Demo:

                                              CHEF TARZAN - Stir-fry Bell Peppers with Tiger Prawns and Sakura Salt CHEF TARZAN - Pan-fried Steak with Choron Sauce

                                               

                                              CHEF TARZAN - Coffee Chocolate Truffles CHEF TARZAN - Authentic Sukiyaki Hot Pot

                                               

                                              CHEF TARZAN - Pumpkin Lobster Soup with Puff Pastry CHEF TARZAN - Lemon Crust Chilean Seabass with Pilaf

                                               

                                              CHEF TARZAN - Roasted Suckling Pig with Vegetables CHEF TARZAN - Roast Turkey with Truffle Chestnut

                                               

                                              CHEF TARZAN - Bolognese CHEF TARZAN - Sanma Burdock Rich

                                               

                                              CHEF TARZAN - Pumpkin Dough Balls

                                              CHEF TARZAN -Mushroom Bourguignon

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