Chee Cheong Fun Set

Soak the rice paper: Soak one rice paper sheet in warm water for about 10-15 seconds until pliable. Lay it flat on a clean surface.

Assemble the Roll: Beat and season an egg with AJI-SHIO® and sesame oil in a bowl, then brush it over the rice paper. Place a few pieces of shrimp, mushroom and spring onion. Roll it up tightly from the filled edge. Repeat with the remaining sheets.

Prepare the steamer, place the roll in a steamer tray lined with parchment paper. Steam for about 5-7 minutes until cooked through and translucent. Carefully remove and let cool slightly.

For the black sauce: in a bowl combine all ingredient (C) until well combined.

Cut the roll into bite-sized pieces, serve with the sauce, fried shallots and cilantro.

Prepare the filling: In a bowl, mix the chicken, prawn, mushrooms, spring onions, soy sauce, oyster sauce, sesame oil, AJI-NO-MOTO®, AJI-SHIO®, salt and cornstarch until well combined.

Assemble Siu Mai : Place a siu mai wrapper on a flat surface. Spoon a small amount of filling into the center. Gently gather the edges of the wrapper around the filling, pleating and pinching to seal. Garnish the top with a small piece of crab roe.

Arrange the siu mai in a steamer basket lined with parchment paper. Steam over boiling water for about 8-10 minutes, or until the filling is cooked through.

For the red sauce: Heat the oil in a small pan, then sauté minced ingredients until fragrant. Stir in, soy sauce, rice vinegar, and water. Simmer for 1-2 minutes until the flavors meld, turn off the fire.

Then add PAL-SWEET®, stir and let cool before using.

Wash and trim the stalks of kailan. Place them in a steamer tray over boiling water and steam for 4-5 minutes until tender but still crisp.

In a pan, stir fry the garlic with vegetable oil, then add in water, soy and oyster sauce, AJI-NO-MOTO® and salt. Thicken the sauce with corn starch.

Transfer the steamed kailan to a plate and drizzle the sauce over it.

Rinse ingredients (A) with cold water and soak it in warm water for 30 minutes. Drain and slice while reserve the stock water for later.

In a pot, combine the minced ingredient with reserved stock water, chili flakes, sliced ingredient (A), black vinegar and thick soy sauce. Bring it to simmer.

Then add in soft silken tofu and season with white pepper, AJI-NO-MOTO® and salt. Thicken the soup with corn starch.

Drizzle the sesame oil on top and garnish with spring onion. Ready to serve.