Colman's Mustard Recipe Contest Winners

Colman's Mustard is please to announce the 2 winners for the Colman's Mustard Recipe Contest that ended on November 15, 2009.

Congratulations to:

Mr Ang Soon Too Steven (NRIC: SXXXX749A)

Mdm Chay Yoke Lan (NRIC: SXXXX100F)

They have each won S$200 NTUC Fairprice Shopping Vouchers.

Recipe #3 Colman's 芥末香脆芝麻鸡块

Colman's 芥末香脆芝麻鸡块
6 人份

用料: 鸡腿肉300克
Colman's 芥末粉3汤匙
幼盐1/2茶匙
白糖2茶匙
麻油１／２茶匙
栗粉2汤匙
胡椒粉
鸡蛋1粒
芝麻150克

做法:

• 将鸡腿肉切小块, 然后加幼盐1/2茶匙, 白糖2茶匙, 芥末粉, 胡椒粉, 鸡蛋, 麻油１／２茶匙，栗粉2汤匙, 一起拌均,腌约20分钟.
• 把芝麻放在盘里,将腌好的鸡肉粘上芝麻,然后放在热油里炸约5分钟至香脆.

关于蔡汉珠女士

蔡汉珠女士是一位备受尊敬的中餐及娘惹烹饪老师，　她把　Colman's 芥末加入经典中式菜谱，　增添全新的元素。　

过去３７年的烹饪教学生涯，　让蔡女士桃李满天下。　学生门再她的细心指导下，　烹调技艺磨练得愈发炉火纯青。　她还是一位社会工作者，　定期在甘榜格南联络所为乐龄人士烹煮食物。

Recipe #3 Colman's Crispy Chicken with Sesame Seeds

Colman’s Crispy Chicken with Sesame Seeds
Serves 6

INGREDIENTS
300gm Chicken thigh meat
3 tbsp Colman’s Mustard Powder
1/2tsp salt
2tsp sugar
1/2tsp sesame oil
2tbsp cornflour
some pepper powder
1 Egg
150gm Sesame seed

Method:

• Cut chicken thigh meat into small pieces.

• Mix in bowl Marinate chicken thigh meat with 1/2tsp salt, 2tsp sugar, 3tbsp Colman’s Mustard Powder, egg, some pepper powder, 2tbsp cornflour and 1/2tsp sesame oil.
• Mix them well and leave alone aside to marinate for 20 mins.
• Roll the marinated chicken pieces in a plate of sesame seeds.
• Heat the pan, pour oil and deep fry the chicken until crispy.

About Madam Chua Hung Choo
Madam Chua Hung Choo, a respected Chinese and Peranakan culinary teacher, breathes new life into these classic Chinese recipes with Colman's Mustard.

For the last 37 years, Madam Chua has been inspiring countless students who honed their skills under her guidance. She is also a social worker, regularly cooking meals for the elderly at the Kampong Glam Community Centre.

食谱 #·2 Colman's 芥末虾仁薯泥卷

Colman's 芥末虾仁薯泥卷

6 人份

用料: 马玲薯(中) 2粒，煮熟压烂
虾肉200克， 煮熟切粒
Colman's 芥末粉 3汤匙
蛋白1粒, 用来粘捲后春卷口
春卷皮
马蹄4粒 (随意)

做法:

• 将压烂的马玲薯泥加入幼盐1/2茶匙, 白糖1茶匙,胡椒粉少许, 芥末粉一起用手搓均。
• 最后加入虾肉. 搅好的馅料放在春卷皮上,将它捲成筒型,然后将它炸至金黄色.

关于蔡汉珠女士
蔡汉珠女士是一位备受尊敬的中餐及娘惹烹饪老师，　她把　Colman's 芥末加入经典中式菜谱，　增添全新的元素。　

过去３７年的烹饪教学生涯，　让蔡女士桃李满天下。　学生门再她的细心指导下，　烹调技艺磨练得愈发炉火纯青。　她还是一位社会工作者，　定期在甘榜格南联络所为乐龄人士烹煮食物。

Recipe #2 Colman's Zesty Prawn and Potato Roll

Colman's Zesty Prawn and Mustard Roll

Ingredients

2 pcs Medium size potato, boiled and mashed
200gm Prawn meat, boiled and cut into cubes
3 tbsp Colman's Mustard powder
1 Egg white
Spring roll skin
4pcs Chestnut (optional)


Method

• Mash 2 pcs medium size boiled potatoes in a bowl.

• Add ½tsp salt, 1tsp sugar, some pepper powder, 3 tbsp mustard powder and mix well.

• Add in cooked prawn meat and knead together, then wrap in spring roll skin. Heat oil in pan, then deep fry the prawn rolls.

About Mdm Chua


Madam Chua Hung Choo, a respected Chinese and Peranakan culinary teacher, breathes new life into these classic Chinese recipes with Colman's Mustard.

For the last 37 years, Madam Chua has been inspiring countless students who honed their skills under her guidance. She is also a social worker, regularly cooking meals for the elderly at the Kampong Glam Community Centre.

食谱#1 Colman's 芥末肉丝炒芦笋

Colman's 芥末肉丝炒芦笋

用料:

猪肉150克(切丝)
蒜头1粒(拍烂)
姜2片
芦笋3条(切段)
冬菇2只　
红辣椒1条 (切丝)
盐1/4茶匙
糖１茶匙
胡椒粉些少
栗粉2汤匙
油1/2汤匙
芥末酱2汤匙

腌法: 把切丝猪肉用盐1/4茶匙, 糖１茶匙, 胡椒粉些少, 栗粉1/2汤匙, 芥末酱2汤匙, 油1/2汤匙一起搅拌均匀. 腌约10分钟.

Colman's 芥末调味汁： 清水６汤匙，生抽１茶匙，芥末酱粉2汤匙，白糖２茶匙，胡椒粉些少,
麻油1/2茶匙，一起搅均．

做法: 镬加油炒香蒜头及姜, 加入猪肉丝，冬菇丝，芦笋和红辣椒一起同炒，倒入芥末调味汁炒

关于蔡汉珠女士




蔡汉珠女士对于烹饪充满热忱。她曾经在冼良餐馆学习中餐烹饪并成功获得烹饪证书。蔡女士也曾向李资政母亲及其他家政学院学习娘惹风味菜肴的烹饪手法。

在1972年，她开始了她的职业生涯，正式成为一名专业的烹饪老师，开办烹饪课程。一年后，蔡女士加入人民协会，在邻里的民众俱乐部当任烹饪老师，传授她在中餐与娘惹佳肴的烹饪心得。每逢佳节，蔡女士也会开办特别课程，如教导学生制作农历新年甜点与月饼。

蔡女士拥有将近40年烹饪教学经验，可说是桃李满天下。另外，蔡女士也利用她在烹饪方面的技能来回馈社会。作为一名社会义工，她经常到甘榜格兰民众俱乐部为年长人士提供烹饪服务。

Recipe #1 Colman's Stir-fried Asparagus and Pork Strips

Colman's Stir-fried Asparagus and Pork Strips
Serves 6

INGREDIENTS

150gm Pork, cut into strips
3 stalks Asparagus
2pcs Mushrooms, cut into strips
1 Red Chilli
1 clove Garlic
2 slices Ginger
1/4tsp salt
1tsp sugar
some pepper powder
1/2tbsp cornflour
1/2tbsp oil
2tbsp Colman’s Mustard Paste
2tbsp Colman’s Mustard Powder

Marinade: Season cut pork strips with 1/4tsp salt, 1tsp sugar, some pepper powder, 1/2tbsp cornflour, 2tbsp Colman’s mustard paste, 1/2tbsp oil and mix well. Put aside for 10 minutes.

Colman's Mustard Sauce: Mix 6tbsp of water, 1tsp light sauce, 2tbsp Colman’s Mustard Powder, 2tsp sugar, some pepper powder and 1/2tsp sesame oil in a bowl and stir well.

Pork Strips: Heat pan with some oil, then fry garlic and ginger, add marinated pork strips, add mushroom strips, asparagus and red chilli. Pour in the gravy, stir well and serve in a plate.

Recipes are contributed by: Madam Chua Hung Choo



Madam Chua Hung Choo has a keen interest for food and culinary. She took up Chinese culinary lessons at Sin Leong Restaurant where she obtained her cooking certificate. Besides that, Madam Chua is an expert in cooking Peranakan dishes. She was taught personally by Mrs Lee Jim Neo (Mother of Minister Mentor, Mr Lee Kuan Yew) and received training in home economics schools.

In 1972, she embarked on her career as a professional culinary teacher. A year later, she joined the People’s Association and taught Chinese and Peranakan culinary lessons at neighbourhood Community Clubs. During Chinese festive seasons, she also gives special lessons on baking Chinese New Year cookies and mooncakes.

During her 37 years as a culinary teacher, Madam Chua has taught many students who have honed their cooking skills under her guidance. In addition, as a social worker, she regularly cooks meals for the elderly at the Kampong Glam Community Centre.