Tomato Couscous

" To m at o Couscous."

Ingredients
Vegetable broth: 50ml; Couscous: 40gm; Piquant peppers: 30gm; Tomato puree: 20gm; Extra virgin olive oil: 3 tbs; Cherry tomatoes: 40gm; Finely chopped fresh basil leaves: 10gm; Parsley: 10gm; Salt: to taste; Pepper: to taste; Roasted walnuts: 20gm; Roasted almonds: 20gm; Caper berries: 5gm; Kalamata olives: 20gm.

Method
In a small pot, bring the broth to a boil with tomato puree. Stir in couscous. Remove from heat and cover. Let it cool. Fluff with fork; set aside. In a large bowl, combine cooked couscous, piquant peppers, cherry tomatoes, basil, parsley and extra virgin olive oil. Toss to combine. Divide into four small portions. Toss one portion with almonds, second with walnuts, third with kalamata olives and the fourth with just extra virgin olive oil. Serve warm or at room temperature.

Enjoy a delectable seafood fare

Preparing fresh, live seafood is a culinary heritage in Hong Kong, where skilled Cantonese chefs have mastered the art of preparing seafood with distinctive flavours and textures. Award-winning Cantonese chef, Ryan Tang of the Emperor's Court is poised to re-create the same magic and present the cuisine in its tastiest reincarnation.

Take a look around the fish tanks bubbling with containers of scallops, live crabs, tiger prawns, squid parrots, razor shells and lobsters. The impressive array of seafood will be aesthetically displayed in a seafood market like set-up.

Make your pick from a whole assortment of soups such as tomato scampi soup, black cod with garlic and vegetable and sea bass and coriander. The appetizers include black cod asparagus roll with chilli and garlic sauce, stir fried soft shell crab with dry garlic and chilli, salt and pepper squid and shrimps.
I will help you choose from an array of sauces to go with your seafood platter. Special soy sauce, black bean sauce, burnt garlic and light garlic sauce, cream sauce, curry sauce, Singapore sauce (spicy red sauce), chili garlic sauce, mayonnaise sauce, x.o. sauce and Schezwan sauce are some of your options.

Crispy chilli lamb

It makes for an ideal appetizer for a long weekend lunch, and surprisingly, can be rustled up at home with ease.
Here's the recipe:

Ingredients:
Shredded lamb: 160gms
Eggs: 1
Corn flour: 50gms
Shredded capsicum: 10gms
Shredded onions: 10gms
Shredded carrots: 10gms
Beans sprouts: 10gms
Dry red chillies: 5gms
Chilli paste: 10gms
Tomato ketchup: 10gms
Chilli oil: 1tsp
Soya sauce: 1tsp
Vinegar: 1tsp
MSG: 1tsp
Sugar: 1tsp

Method:
Marinate the shredded lamb and keep aside for 30 minutes. Deep fry the lamb till crisp.
Heat oil in a wok, and then sauté ginger, garlic, onions and shredded vegetables. Add all the ingredients and mix well. Further on, add crispy lamb and mix well with seasoning.
Serve hot, garnished with chopped spring onions.