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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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