Cooking MTV

Sake Poached Clam

(2 Servings)

Ingredients :
Clam	300g
Sake	200ml
Low Fat Chicken Broth	200ml
Hot Pepper	1 piece
Oil	1 tsp
Salt	1/3 tsp
Green Onion	Suitable Amount
Ginger	Suitable Amount

Directions :

1. Chop green onion, ginger, hot pepper and set aside.

2. Heat the pot, add the chicken broth, sake, the chopped green onion and ginger, then cook with lid.

3. Add the clams and cook with lid for 3 minutes until all clam shells open.

4. Add salt (taste first). Decorate with hot pepper.

Pepper Roasted Herb Snapper

(4 Servings)

Ingredients :
Snapper	1 piece (350 g)
Coarse salt	200g
Flour	60g
Water	Suitable Amount
Thyme, Rosemary	1.5 tbsp each
Lemon/Lime	1 piece

Directions:

1. Remove snapper organs and fins. Keep fish scales. Rinse and drain the snapper well.

2. In a bowl, mix the coarse salt, flour, thyme and rosemary. Add small amount of water and stir into salt pulp.

3. Put part of the moisten salt paste evenly on parchment paper.Place the snapperabove the paste. Lay the rest of moisten salt paste on the snapper.

4. Place the lemon slices over the snapper. Wrap the snapper with parchment paper well.

5. Preheat the oven to 220°C. Bake the snapper in oven for 15minutes.

Remarks:

1. Snapper can be replaced with mullet, bass or trout.

2. Remove fish skin before serving.Squeeze lemon juice over fish for better savouring.

Steamed Turnip cake

(4 servings) (293 kcal/Serving)

Ingredients:
White radish	650g
Glutinous rice flour	150g
Water chestnut starch	30g
Lean Char Siu	90g
Dried shrimps	1/2 tablespoon
Dried scallops	1/2 tablespoon
Oil	3 teaspoons
Water	100ml
Green onion (chopped)	Appropriate amount

Seasoning:
Oyster Sauce	1 tablespoon
Sesame oil	1 teaspoon
Sweetener	1 teaspoon
Salt	1/3 teaspoon
Pepper	Appropriate amount

Method:

Peel and wash the white radish, slice (about 1 cm thickness) and cut into strips for use. Diced the lean Char Siu for use. Soak dried scallops and dried shrimps with warm water. Tear the softened scallops apart into very thin strips after soaking. Leave 100ml of soaking water for use.
Steam the white radish strips over medium heat for 10 minutes.
Heat 2 teaspoons of oil in frying pan, stir fry the lean Char Siu, half of the dried shrimp, half of the dried scallops for a few minutes. Then add the white radish strips, 1 teaspoon of sesame oil, 1 tablespoon of oyster sauce and stir well.
Sieve the glutinous rice flour and water chestnut starch. Add 100 ml of water, 100 ml of soaking waterinto the flour and mix well. Add 1/3 teaspoon of salt, 1 teaspoon of sweetener and some pepper into the flour mixture to taste. Gradually add the cooked radish strips into the flour mixture to avoid the overheating of the mixture.
Pour the flour mixture into the 8-inch round aluminum foil pan. Sprinkle the remaining shrimp and scallops on top of the mixture. Steam it for one hour. Sprinkle the chopped green onion on top of the turnip cake.

Pad Thai

(2 servings) (358 kcal / Serving)

Ingredients:
Thai rice noodles	100g
Shrimp	6
Egg	1
White bean curd	30g
Bean sprout	100g
Chinese chives	Half bowl
Garlic	4 cloves
Shallot	1
Red chili	1
Thai Basil	6 pieces
Lime	1

Seasoning:
Sriracha chili sauce	20 ml(about 1.3 tablespoons)
Fish sauce	1.5 teaspoons
Lime (for squeezing juice)	1.5
Sweetener	1 teaspoon
Dried red shrimps	1 teaspoon
Oil	2 teaspoons

Method:

Soak theThai rice noodles for half an hour, drain the water and set aside.
Mince the garlic, dried shallotsand the red chili; Slice the white bean curds; Cut the Chinese chives into sections.
Mix the Sriracha chili sauce, fish sauce, lime juice and sweetener to make a Pad Thai sauce.
Heat 1 teaspoon of oilin a frying pan over a medium heat,sauté the garlic, shallots, red chili and white beans until fragile; Beat the eggand stir-fry in the pan; Stir-fry the shrimps until half-cooked; Add a teaspoon of oil, stir-fry theThai rice noodles; Add the Pad Thai Sauce, bean sprouts and Chinese chives and quick stir; Turn off the heat, add Thai basil and sprinkle some dried red shrimps on top; Cut half a lime and put it besides the Pad Thai noodles.

Pumpkin and Chicken Risotto

(2 servings)

Ingredients:
Pumpkin	140g
Chicken	160g
Arboriorice	100 g
Low sodium chicken broth	750 ml
White wine	20 ml
Low fat butter	2 teaspoons
Olive oil	1 teaspoon
Onion	1/3
Red Chili Pepper	1/4
Rosemary	Appropriate Amount
Salt	1/2 teaspoon
Black Pepper	Appropriate Amount

Method::

Preheat the oven at 190 °C.
Cut 1/2 of pumpkin into small cubes (about 1x1x1 cm) and cut the remaining pumpkin into large cubes (about 2x2x2 cm); Cut the chicken into pieces; Cut the onion into small squares; Remove the seeds of red chili pepper and cut into pieces.
Marinate the chicken with 1/4 teaspoon of salt and some black pepper. Bake chopped pumpkin in an oven for 15 minutes until the pumpkin softens. At the same time, bring the low-sodium chicken broth to a gentle boil then set aside.
Heat 1/2 teaspoon of olive oil in a frying pan over a medium heat,fry the chicken pieces until it is browned and then set them aside.
Add 1 teaspoon of low-fat butter, 1/2 teaspoon of olive oil and sauté the onion to soft and transparent. Stir in chili and rosemary.
Add the Arborio rice and stir-fry for a few minutes over medium low heat; add 20 ml of white wine, stirring all the time and allowing the wine to evaporate.; Add 1/3 of the chicken brothto the pan, stir and cook for 3-4 minutes. Stir in 1/3 of the chicken soup and cook for another 3-4minutes. Finally, stir in the remaining broth, add the sautéed chicken and roasted pumpkin cubes into the pan, cook for 3-4 minutes.
Season with 1/4 teaspoon of salt and some black pepper to taste. Cook the rice until it is ‘al dente’.
Removefrom the heat, stir in the butter and cover the pot for 3 minutes, then it is ready to serve.

Japanese Rice Balls with Grilled Salmon and Vegetables

(2 servings)

Ingredients:
Rice	2 bowls
Salmon	160g
Carrots	4 tablespoons
Broccolis	4 tablespoons
Seaweed (for sushi)	2 pieces
Oil	1 teaspoon

Sauce:
Reduced Salt Soy Sauce	4 teaspoons
Rice Wine	2 tablespoons
Sweetener	1 teaspoon
Black Pepper	Appropriate amount

Method:

Boil a pot of hot water, cook the carrots and broccolis. Let them cool down before finely chopping them.
Heat 1/2 teaspoon of oil in a frying pan over a medium heat, add salmon and pan-fry it to golden brown color then cut into pieces.
Add the cooked carrots, broccoli and salmon pieces to the rice and mix them well.
Place 1/3 bowl of mixed rice on top of a piece of plastic paper about 1 square foot, then wrap it up and make the rice ball into a triangular shape.
Mix the KIKKOMAN Reduced Salt Soy Sauce, rice wine, and sweetener into a sauce.
Heat the frying pan, add 1/2 teaspoon of oil and brush it evenly on the pan. Fry the rice balls until both sides have lightly turned brown.
Brush the sauce onto the rice balls and fry it to golden brown color; turn over the other side and repeat the same step.
Finally, stick the seaweed onto the rice ball and it is ready to serve.

Malaysian Grilled Chicken Skewers with Satay Sauce

(2 servings total)

Ingredients:
Chicken Fillets	160g
Bell Peppers (Red, Green, Yellow)	Each Color 1/3
Onion	1/4
Marinade:
Smoked Paprika	A pinch
Salt	A pinch
Red Onion (Diced)	2 teaspoons
Garlic	2 teaspoons
Lemon Grass (Finely chopped)	2 teaspoons
Sauce:
Reduced Fat Peanut Butter	1 tablespoon
Reduced Fat Coconut Milk	2 tablespoons
Turmeric Powder	1 teaspoon
Five Spice Powder	1/4 teaspoon
Lemon Juice	1/4 teaspoon
Sweetener	1 teaspoon
Salt	1/2 teaspoon

Method:

1. Preheat the oven to 250 °C.

2. Remove the seeds of the bell peppers, wash them and cut into pieces. Wash the onion and cut into pieces. Divide the chicken fillets into pieces and marinate them for 20 minutes.

3. Mix the ingredients to make the Satay sauce.

4. Thread the chicken pieces, bell peppers and onion on each skewer. Brush the chicken pieces with the Satay sauce.

5. Place the skewers in the oven for about 10 minutes or until cooked through. Serve with satay sauce.

Matcha Egg Custard, Purple Sweet Potato Snowy Mooncake

(10 servings total) (147kcal /Serving)

Ingredients:

Matcha Outer Dough:
Flour	7 g
Glutinous rice flour	12 g
Rice flour	12g
Sweetener	25g
Skim milk	65 ml
Oil	1 tsp
Matcha powder	5 g (about 1/2 tbsp)

Purple Sweet Potato Dough:
Flour	7 g
Glutinous rice flour	12 g
Rice flour	12g
Sweetener	25g
Skim milk	65 ml
Oil	1 tsp
Purple Potato Powder	5g (about 1/2 tbsp)

Custard Filling:
Low gluten flour	12g
Custard powder	12g
Sweetener	25g
Egg mixture	25ml
Reduced fat coconut milk	50ml
Butter	2g

Purple Sweet Potato Filling:
Purple Sweet Potato	100g
Sweetener	20g
Coconut flakes	1/2tbp

Tools:
50g Mooncake mold
Powder brush
Mooncake boxes
Cooked glutinous rice flour

Instructions:

Outer dough:

Mix and sieve the purple sweet potato and matcha outer doughingredients separately. Cover it with plastic wrap separately and steam for about 10 minutes to form 2 doughs.
Wrap the dough in plastic wrap and place in a refrigerator for later use.

Egg custard filling:

Sieve the low-gluten flour and custard powder, add thesweetener and mix well.
Stir in egg mixture and reduced fat coconut milk and mix well. Then, add in the butter and mix well too.
Place the mixture in a tray, cover with plastic wrap, steam over medium heat for about 5-10 minutes, or until fully cooked.
After letting it cool down, put it in the refrigerator for later use.

Purple sweet potato filling:

Cut the sweet purple potato into small pieces and put it in a dish. Steam for about 15 minutes over high heat until it is cooked. Add the rest of the ingredients, mashand mix it well.
After letting it cool down, put it in the refrigerator for later use.

Mooncake:

Brush the mooncake powder in the mooncake box and the mooncake mold, and set aside.
Divide the fillings into 5 parts and knead them into 5 balls (about 25 grams per serving).
Divide the outer dough into 5 parts and knead them into 5 balls (about 25 grams per serving).
Take oneouter dough ball, flatten it, wrap one filling ball and seal it.
Put the mooncake into the mold, put it on the plate and press it gently for 1-2 times, then demold carefully.
Brush the mooncake powder over the mooncake mold and repeat steps 4-5 until all materials are used up.

Strawberry Mochi (Daifuku)

Ingredients – Mochi Dough:
Sticky rice flour	50 g
Sweetener	5 tsps (approx. 20g)
Water	75 g (approx. 1/3 cup)
Cooked sticky rice flour	Small amount

Ingredients - Filling:
Adzuki beans	55g (approx. 1/4 cup)
Sweetener	4 tsps
Strawberry	4 pieces

Method:

Pre-soak the adzuki beans in water for at least 3 hours or preferably overnight.
Transfer the soaked adzuki beans to a pot, add 1 cup of water and bring to the boil under medium heat. Change to low heat and continue to cook for another 30 minutes or until the beans turn soft (If the beans weren’t soft enough, add another 1/2 cup of water and continue to cook. Alternatively, turn off the heat and leave the beans covered under residual heat for another 15-20 minutes). When only 1/3 of the water remains, add sweetener and mash the beans with a fork or a blender. Reserve the bean mash for later use.
Clean the strawberries and chop the tops off.
Divide adzuki bean mash approx. 15-20g each and roll into balls.
Flatten one of the adzuki bean balls and wrap around a piece of strawberry. The pointy end of the strawberry should remain exposed. Repeat with remaining strawberries.
Mix sticky rice flour and sweetener together in a microwave-safe bowl.
Add water into (6) and mix until smooth.
Cover the bowl with cling wrap, place mixture into the microwave to cook for 2-3 minutes (Microwave for 1 minute first, then microwave further in 1 minute increments; mix the dough with a spoon each time. As a guide, for 500W power will take around 3 minutes, 700W power will take around 2 minutes). Remarks: You may cook the dough by steaming it for 20-25 minutes.
When the dough turns translucent it means that it is fully cooked.
Place the cooked dough on a plate of cooked sticky rice flour, let it cool to touch and divide into 4 halves.
Flatten a piece of sticky rice dough and wrap it around a previously prepared strawberry in adzuki bean mash. Knead the ends of the dough together so it is fully enclosing the piece of strawberry. Repeat with remaining doughs.
Sprinkle the strawberry mochi with cooked sticky rice flour to prevent it from sticking together.

Variations:

You may use store-bought no-sugar-added adzuki bean mash instead of making your own, or omit the adzuki bean mash completely.
You may add 1/2 tsp. matcha powder into the sticky rice flour to make matcha flavoured strawberry mochi.

【MSL X Hang Lung】Seafood Penne with Yogurt Sauce (Chinese)

Ingredients：
Penne	3 bowls
Scallops	8
Shrimps	6
Garlic	2 cloves
Skimmed milk	40 ml
Low-fat yogurt	200 g
Low-fat cheese	2-3 pieces
Olive oil	2 tsps
Clapsicum (diced)	1/2
Cherry Tomatoes	6-8
Onions	1/4

Seasoning：
Salt	1/3 tsp
Black pepper	1/3 tsp

Method:

Boil the penne for 10 minutes.
Dice the garlic and low-fat cheese, onion and cherry tomatoes set aside.
De-vein the shrimps, then rinse with the scallops and drain. Add seasoning.
Heat two teaspoons of oil and pan-fry the scallops and shrimps.
Stir in the garlic, onion, capsicum and cherry tomatoes.
Add skimmed milk, low-fat yogurt, and penne to the pan, stir briefly. Turn off the heat and mix well.
Add the cheese pieces, salt, and black pepper and then serve .

Nutrition tips：

Stir in the garlic when the scallops and shrimps are thoroughly cooked to prevent overcooking.
Low-fat cheese, which has less than 0.3g fat per 100g, is used to lower the calories in this recipe