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Posted in Recipes, on 2 November 2015, by , 0 Comments


  • 300g Chatham Island blue cod, sliced diagonally about 1cm thick
  • 30g carrot, sliced diagonally
  • 150g snowpeas, ends trimmed
  • 2 mushrooms, sliced
  • 1 garlic clove, finely chopped
  • 8 slices of ginger root, skin peeled
  • spring onions 1 stalk, cut diagonally roughly 2cm long
  • 1 teaspoon corn flour
  • 1 teaspoon vegetable oil
  • ¾ teaspoon chicken stock powder
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • dash of ground white pepper
  • 2 tablespoon shaoxing or Chinese cooking rice wine
  • 1 teaspoon sesame oil
  • 1 calendula flower, use only half of the petals with ends trimmed
  • oil for frying

Preparation method

Mix fish fillets with corn flour and 1 tablespoon of vegetable oil. Leave aside. Heat work with oil. Fry fish for about 2 minutes, adding carrots and mushrooms towards the end to quickly cook them. Remove, drain and set aside.

Empty oil into container. Using the same wok, add garlic and ginger. Stir fry until fragrant. Add snowpeas and stir for about 30 seconds. Add cooked fish, spring onions and flavouring mixture. Mix well.

Remove and serve on a plate, sprinkle with trimmed calendula petals and serve with steamed rice.


Post Source:http://food.ninemsn.com.au/recipes/ifish/9040933/red-emperors-stir-fried-chatham-island-blue-cod
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Posted in Recipes, on 2 November 2015, by , 0 Comments


  • 200g black glutinous or sticky rice
  • 200g red bean
  • 100g sago
  • 4 pieces pandan leaves
  • 100g sugar
  • 1 cup savoy coconut cream
  • 1 teaspoon salt
  • toasted coconut flakes or chips, re-toasted to add crispiness
  • viola flowers and confetti mix

Preparation method

Soak black glutinous rice and red bean with cold water overnight after washing. This will soften them and makes it easier to cook. Fill a container with rice and red bean. Top up with water just to cover. Tie pandan leaves into a knot and immerse into them. Steam for about 60 to 90 minutes, stirring every now and then to ensure even cooking. Rice and beans which weren’t soaked overnight will require a much longer time to cook.

Rice and red bean could be cooked in a pot on the stove, but they have a tendency to stick. So, the chances of burning them are quite high if not stirred constantly. Rice kernel should not be al dente, it should be soft and gooey when done. Water could be added if it became too thick. Or if the cooked mixture is too runny, it could be drained with a sieve.

Soak sago in cold water for about half an hour. Cook in pot separately for about 10 to 20 minutes. This could be left al dente with a tiny fleck of white in the middle. Drain using a sieve. Mix well with cooked rice and red bean while everything is still hot.

Remove pandan leaves. Add sugar to cooked mixture, stirring well to mix. Keep adding in batches until you achieve the sweetness you are comfortable with. Sugar must never be added prematurely as that will be stop the rice and bean from bursting and mixture will not be gooey. Leave to cool before refrigerating.

Add salt to coconut cream. It is best to use only the top creamy part of the tin so that mixture is not too watery. Mixture could be left in fridge overnight to thicken if desired.
Scoop cold rice, bean and sago mixture into a bowl or glass container. Top up with salted coconut cream, as desired. Sprinkle with coconut crisps and decorated with flowers prior to serving. Dessert could be served hot.


Post Source:http://food.ninemsn.com.au/recipes/icoconut/9040939/red-emperors-black-white-delight
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Posted in News, on 28 August 2015, by , 0 Comments

– Chang E Flying to the Moon The story of Chang E is the most widely accepted tale regarding the moon and the origin of the Mid-Autumn Festival. It is said that in ancient times, ten suns existed and the extreme heat made people’s lives very difficult. It was the hero Hou Yi, who, owing to his great strength, shot down nine of the ten suns. On hearing of this amazing feat and the hero who performed it, people came from far and wide to learn from him. Peng Meng was among these people. Later, Hou Yi married a beautiful and kind-hearted woman named Chang E and lived a happy life.

One day, Hou Yi came upon Wangmu (the Queen of Heaven) on the way to meet his old friend. Wangmu presented him an elixir which, if took, would cause him to ascend immediately to heaven and become am immortal. Instead of drinking the potion himself, Hou Yi took it home and presented it to Chang E to keep.

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Posted in News, on 27 July 2015, by , 0 Comments

Serving Southbank for more than two decades.

As one of only two remaining Southgate restaurants to have operated since the centre’s opening in 1992, Christine Yong and the team at Red Emperor know a thing or two about Southbank.

While the restaurant was originally established on level 3 at Southgate, it relocated to level 2 three years ago and is still the community’s staple choice for authentic Chinese cuisine.

Having been at Red Emperor since the very beginning, general manager Christine Yong said she and the team still love what they do just as much as when they first opened.

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Posted in News, on 15 July 2015, by , 0 Comments


Call it finding the mother lode. If you need any indication of just how hot Australian dairy is in China right now, these scenes at a Melbourne supermarket tell the story.

The group of 15 journalists and eight minders was travelling with Chinese billionaire Richard Liu, one of the world’s 100 richest men.

Liu was in Australia to invest in dairy, of course, through his company JD Worldwide. After speculation of a takeover bid for a2 Milk, he splashed $20 million buying a stake in Murray Goulburn’s new dairy trust. But even Liu’s appetite for Aussie milk could not match that of his entourage.

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Posted in News, on 15 July 2015, by , 0 Comments

Red Emperor is proud to be associated with the ‘Timeless Melody’ concert by Russian trained Chinese violinist Zhongguo Sheng and his wife, Japanese pianist Hiroko Seta.

Presented by Castiglione Arts and Culture in two sell-out concerts on 3rd and 4th July at the MRC, it was a triumphant return to Australia after 35 years for Maestro Zhongguo Sheng. At that time, he was brought to Australia by the ABC to mark the Agreement on Cultural Cooperation signed by the two countries, which involved performances in all the major cities.

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Chef Hon Kau HUI-Red Emperor

Posted in News, on 19 June 2015, by , 0 Comments

Melbourne 18 June 2015: Red Emperor has announced the return of Chef Hon Kau HUI to his post.

Hon Kau was at the helm of the Red Emperor kitchen from 1995 until it was sold to the current new owners in 2013. He returns with former key members Man Tim NG and Kam Tai HO.

Man Tim was the Head Chef until Hon Kau’s arrival in 1995. He left to work in Japan for many years. Kam Tai was Red Emperor’s Head Yum Cha Chef until 2013.

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Christine Yong

Posted in Staff, on 6 June 2015, by , 0 Comments

BEST Recent Dining Experience:

A long lunch at Cloudy Bay, Marlborough, New Zealand. The food from acclaimed NZ chef Ben Bayly was spectacular. It started with a terrine of Mt Cook Alpine salmon and poached poussin, followed by crayfish and blue cod boudin blanc … there were more courses, ending with a terrine of winter citrus and yellow beet, and caramel and duck fat doughnuts filled with pinot noir jam.

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