Braised Assorted Fungus
Beef  with Green Pepper
Californian Roll
Chinese Style Steaks
Fried Crab With Chilli
Deep Fried Prawn Ball
Fried Vegetarian Wanton
Hunan Lamb
Kung Po Chicken
Mongolian Lamb
Pad Thai
Thai Lemon Grass Chicken

Mongolian Lamb with Spring Onion

Lamb dishes have long been favoured by the Mongolian population. Cooked with garlic and spring union, Mongolian Lamb is a well-liked dish in Northern China and Mongolia.

Ingredients:

·        2 teaspoons of Gold Plum Garlic Granule

·        2 bunches of spring onions

Seasonings:

·        2 teaspoons of Kim Ve Wong Taiwan Soy Sauce

·        2 teaspoons of Pagoda Shao Xing Wine

·        3 teaspoons of Top Pure Vegetable Oil

·        Few drops of Yeos Sesame Oil

Sauces:

·        1teaspoon of salt

·        1 teaspoon of sugar

·        2 teaspoons of Yeo's Dark Soy Sauce

·        1 teaspoon of Sesame Oil

Cooking Method:

1.      Cut lamb into thin slices, mix with seasonings and marinate for 30 minutes

2.      Heat oil in wok, add chopped onion and garlic granule, cook until it turns golden brown