Gong Bao Shrimp Rice
Ingredients (for 1 person):
Cooked Jasmine Sunwhite Rice	~ 1 bowl
Medium Size Prawns	~ 6 nos
Fried Cashew Nuts	~ 10 nos
Capsicum (cubed)	~ ½ no
Red Chili (cubed)	~ 1 no
Brown Onion (slice thinly)	~ ½ no
Condiment:
Chng Kee’s Kung Bo Sauce	~ 1 tbsp
Maggi Chicken Granules	~ 1 tsp
Buffalo Cosmic Water	~ 100 gm
Equipment:
Buffalo All 5 ply Space Wok
Method:
Peel prawns retaining tails. Scald in hot oil and put aside. Heat a little oil in Buffalo all 5 ply space wok and stir fry brown onion till fragrant. Add in capsicum, red chili, medium size prawns, fried cashew nuts & condiment. Stir Fry till cooked and top up on plate of Jasmine Sunwhite Rice.

---

In-House Hainanese Chicken Rice
Ingredients:
Whole Chicken	~ 1 no
Jasmine Sunwhite Rice	~ 4 cups
Buffalo Cosmic Water	~ 1000 ml
Shallots (shredded)	~ 4 nos
Garlic (minced)	~ 4 nos
Pandan Leaves	~ 3 pcs
Ginger Juice	~ 3 tbsp
Condiment:
Chng Kee’s Hainanese Chicken Rice Mix	~ 2 tbsp
Margarine	~ 1 tbsp
Salt	~ 3 tsp
Maggi Chicken Granules	~ 1 tbsp
Equipment:
Buffalo All 5 ply Cookware
Method:
Rub the inside of whole chicken with salt and put aside. Heat 1 tbsp oil in Buffalo All 5 ply Cookware. Sauté shallot and garlic till fragrant. Turn off heat and add in condiment. Put in Jasmine Sunwhite Rice and mix well. Followed by salt, ginger juice and mix again. Put in Buffalo Cosmic water, pandan leaves and whole chicken. Put on lid and cook for 10 minutes on high heat. Turn down to low heat and cook for another 5 minutes. Turn off heat and allow to stand for 10 minutes before dish out to serve.

---

Fish and Black Pepper Rice
Ingredients (for 1 person):
Cooked Jasmine Sunwhite Rice	~ 1 bowl
Fish Fillet	~ 150 gm
Broccoli	~ 50 gm
Condiment:
Chng Kee’s Black Pepper Sauce	~ 1½ tbsp
Maggi Chicken Granules	~ 1 tsp
Buffalo Cosmic Water	~ 100 gm
Equipment:
Buffalo All 5 ply Space Wok
Method:
Marinate fish fillet in pepper, sesame oil, salt and corn flour. Fry fish till cooked and put aside. Cut broccoli into small pieces, scald in hot water and put aside. Place fish and broccoli on Jasmine Sunwhite Rice. Heat a little oil in Buffalo all 5 ply space wok, add in condiment and bring to boil. Top up on fish and rice. Ready to serve.

---

Hong Kong Porridge
Ingredients:
Cooked Jasmine Sunwhite Fragrant Rice	~ 1 small bowl
Minced Meat	~ 600 gm
Century Egg (cubed)	~ 2 nos
Ginger (cut into thin strips)	~ 100 gm
Spring Onion (shredded)	~ 2 stalks
Groundnuts (steamed until cooked)	~ 200 gm
Rice Noodle	~ 1 bundle
Seasoning:
Salt	~ 2 tsp
Maggi Chicken Stock	~ 2 tsp
Sugar	~ 2 tsp
Corn Flour	~ 1 tbsp
Water	~ 100 gm
Condiment:
Salt	~ 2 tsp
Maggi Chicken Stock	~ 2 tsp
Sesame oil as required
Pinch of Pepper
Cookware:
Buffalo All 5 ply Space Cookware, Buffalo All 5 ply Space Wok
Method:
Bring to boil ½ pot of water in Buffalo 5 ply Space Cookware. Put in Jasmine rice and cook for 1½ hours. Stir gently now and then. Marinate meat in seasoning for 10 minutes and steam for 30 minutes. Take out and pry loose into tiny pieces. Set aside. Deep fry rice noodle in Buffalo 5 ply Space Wok until crispy. Take out and put aside. Add condiment to porridge followed by groundnuts, minced meat and century eggs. Stir porridge until well mixed. Dish out into bowls. Garnish with rice noodles and spring onions. Add sesame oil and pepper to taste. Dish out to serve.

---