Recipes

Ingredients

• 240g topside beef, shredded
• 10g carrot, shredded
• 10g chilli, chopped

Seasonings

• 2 tsp Yeo’s Hot Bean Sauce
• 1 tsp Yeo’s Hot Chilli Sauce
• 1 tbsp vinegar
• 4 tbsp sugar
• 2 tbsp tomato ketchup
• ½ tsp salt
• 1 tsp corn flour
• 1 tsp self raising flour

Preparation

1. Marinate the shredded beef with egg white, corn flour, self raising flour and salt for an hour.
2. Deep fry the beef until crispy, drain and set aside.
3. Stir fry the carrot, chilli with the rest of the seasonings, then mix with the crispy beef and serve.

Ingredients

• 100g cuttlefish paste
• 150g aubergine, sliced
• 10g coriander, shredded
• 5g chilli, shredded
• 10g spring onion, shredded
• 1/2 cup self raising flour

Seasonings

• 2 tbsp Yeo’s Sweet Chilli Sauce
• 3 tbsp Yeo’s Hot Bean Sauce

Preparation

1. Mix the cuttlefish paste with coriander, place cuttlefish paste on each slice of aubergine and coat in self raising flour.
2. Heat oil to 80 degrees C, deep fry aubergine to well done.
3. Stir fry the spring onion, chilli with all seasonings for a while, add aubergine, stir fry briefly and serve.

Ingredients

• 200g tofu, cut into 6 pieces
• 100g aubergine, cubed
• 50g pork, diced
• 10g spring onion
• 5g minced garlic

Seasonings

• 2 tbsp Yeo’s Hot Bean Sauce
• 1 tsp Yeo’s Pure Sesame Oil
• 1 tbsp Yeo’s Oyster Sauce
• 2 tsp Yeo’s Light Soy Sauce

Preparation

1. Pan fry tofu until fragrant then fry the minced pork and aubergine until well cooked. Put all into a casserole.
2. Stir fry the spring onion, garlic, add all seasonings and 2 tbsp of water.
3. Pour the sauce into the casserole, cook in low heat for 2 minutes and serve.

Ingredients

• 1 ox tongue
• 10g lemongrass
• 10g black pepper
• Satay dipping sauce
• 1 Jar Yeo’s Satay Sauce
• 150g pineapple, minced

Preparation

1. Cook all ingredients in boil water for 1.5 hours and drain for cold. Skin off the ox tongue and cut into slice.
2. Pan fry the ox tongue until cooked, skew ox tongue onto skewer and lay on the plate and serve.
3. For the satay dipping sauce, well mix Yeo’s Satay Sauce with pineapple and ready to serve.

Ingredients

• 2 bowls of Boiled Rice
• 8 King Prawns(shelled)
• 50g Squid (sliced)
• 1 Egg
• 1 teaspoon of Peas, Diced Onion and Diced Tomato

Seasonings

• 2 tbsp YEO’S SATAY SAUCE
• 1 tbsp YEO’S LIGHT SOY SAUCE
• 1 tsp Tomato Ketchup

Procedures

1. Fry prawns and squid for 1 min.
2. Stir fry egg with onion, then rice, prawns, squid and peas, add all the seasonings and tomato, quick stir fry for 2 minutes.

Chefs’ Tips: Dried seafood is stir-fried in Satay sauce for a golden, lustrous result. The stir-fry with a difference!

Ingredients

• 100g YEO’S EZY-COOK NOODLES
• 80g Beef (sliced)
• 1 Egg
• 30g Bean sprouts
• 1 teaspoon of Spring Onion

Seasonings

• 2 tbsp YEO’S SATAY SAUCE
• 2 drops of YEO’S PURE SESAME OIL
• 1 tsp YEO’S LIGHT SOY SAUCE
• 1 tbsp Tomato Ketchup
• Pinch of Salt

Procedures

1. Boil noodles, stir fry beef
2. Fry egg with spring onion, add noodles, beef, beansprouts and all the seasonings, stir fry for 2 mins.