6. My Home Reunion Meals 家庭聚餐

除夕 7 Feb 2016 (日) 盆菜
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余仁生鲍鱼盆菜 (加料)

1) 少许油爆香 姜葱蒜;
2)倒入余仁生鲍鱼盆菜 罐头 一半汤汁;
3) 加料: 大白菜铺盆底, 芋头(切丁), 蘑菇, 加热汤滚;
4) 加入罐头里的另一半汤汁和所有鲍鱼等好料, 加热到汤滚;
5) 铺在上面: 烧鸭, 虾, 椰菜花, 发菜, 煮2 分钟, 待虾变红色, 熄火上桌。
Note: 不要煮太久, 椰菜花会变黄, 虾肉变硬。

2 Jan 2016
Bouillabaisse (French Fish Stew)

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2013 CNY2 Dinner (年初二晚餐) by Chef (Trainee) William Wu

1. French Hainanese Chicken Rice 法国海南鸡饭

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2. Steamed St. Peter’s Fish 淸蒸吴郭魚

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3. Oyster Broccoli 蚝油芥兰
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4. Father’s Day (15/6/2014) by Chef Ting: Beef Steak with potatoes, mushrooms and broccoli.

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5. Chef 珊珊 (Shandong 山东) 鲁菜
(26/7/2015)

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蒜蓉生菜
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东坡肉
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可乐鸡翅

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西红柿芙蓉蛋

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海南鸡

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SG50 Ratatouille (8/8/2015)

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(16/8/2015)
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Royal Brunch:
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