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Chefs recipes

 

Sweet Pumpkin Salad

300g sweet pumpkin
80g ham
50g onions
2 eggs
flour
breadcrumbs
butter
salt, pepper
frying oil
a little thinly sliced cabbages

  1. Prepare the sweet pumpkin by cutting it in half to dig out the seeds, and then peeling its rind off after heating it in a microwave.
  2. Chop the ham and dice the onions. Salt the diced onions and suck the moisture out by squashing.
  3. Add butter or oil to a frying pan, and saute the onions first and then together with the ham. Add the crushed pumpkin and season with salt and pepper, then knead with a wooden scoop over medium heat.
  4. Divide the dough into several oval shaped portions, and after battering with flour, egg and breadcrumbs, fry slowly in 180C oil.
  5. Slice the cabbage thinly, then dip into cold water and shake. Garnish with the croquettes.

Sweet Pumpkin Salad

Sweet Pumpkin Kimchi

½ sweet pumpkin
2 shiitake mushrooms
1 garlic bulb
a little Chinese cabbage
radish
dropwort
scallion
chestnuts
dates
pine nuts
pears
apples
cucumbers
ginger and shredded red pepper
1 cup soy sauce
3 tbsp sugar
a little salt

  1. Cut the sweet cucumber, Chinese cabbage, radish, pears and apples into thin, rectangular slices of 3cm in length.
  2. Place the sliced sweet pumpkin, Chinese cabbage, and radish in a bowl, pour soy sauce and take them out once they are seasoned.
  3. Cut the dropwort and scallion into 3cm strips, and slice the pears and chestnuts thinly. Remove the seeds from dates, and cut the shiitake mushrooms into 4 pieces after soaking with water and detaching the stems.
  4. Chop the garlic and ginger finely.
  5. Gently stir and mix all the ingredients above and put inside a jar. Then season the soy sauce used to soak the sweet pumpkin, Chinese cabbage, and radish with water, sugar and salt, and pour into the jar.

Sweet Pumpkin Kimchi