Special Recipes

Method

1. Warm Healthy Chef® Canola oil in a medium skillet / frying pan. Add the garlic, onion and red pepper to the pan, cook a minute.
2. Add Chinese spinach, Cooked rice, Mashed pistachio, and Yellow sultana. Cook for around 3 – 5 minutes until soft but not brown. Remove and put on plate. 
3. Add lemon skin, lemon juice, Fennel seeds, sea salt, Shredded parmesan cheese and Italian parsley and mix well.
4. Stuff each of the squid relatively full but take care not to overstaff.
5. Place the stuffed squid in a pan with Healthy Chef® Canola oil for grill until the squid has firmed up.
6. Nice served with slice of lemon and parsley.
7. Steam the sweet potato for 15-20 minutes, until tender. Once cooled, mash the sweet potato with Tapioca flour, all-purpose flour, baking powder, sugar, sea salt for a few minutes. 
8. Then pour coconut milk and Ca(OH)2 or lime water, continue mashing for 10 minutes with your hands to attain a soft and smooth.     
9. Divide the half of sweet potato flour as 2 batches, put black sesame seed into the first batch, mash for 2 minutes with your hands and leave for 30 minutes.  
10. Put bamboo charcoal powder into the second batch, mash for 2 minutes with your hands and leave for 30 minutes.  
11. Divide dough into 2 portions and roll into a 1.5-inch thick log shape. Cut into 1-inch size pieces and roll into a ball.
12. Heat the Healthy Chef® soybean oil in a deep pot over low heat and add in a few sweet potato balls. 
13. Stir them with a spatula constantly so they’ll cook evenly.
14. Press the balls down in the oil with your spatula or wide strainer when they start to turn golden brown. 
15. Repeat the motion until they are golden brown. The cooking process should take about 8 – 10 mins per batch.
16. Keep the sweet potato balls warm and serve.