Looking for authentic, pre-packaged traditional Chinese ingredients for your family’s recipes?
Dairy Farm Singapore has recently launched its own private label, Yu Pin King, which specialises in authentic Chinese ingredients used in Chinese cooking. The ingredients in the Yu Pin King range include premium items such as abalone, limpets and fish maw, as well as daily staples such as glutinous rice balls, luncheon meat and mini sausages.
Prices range from $110 for a 425g can of Mexican abalone to $2.95 for a 397g can of premium luncheon meat. Yu Pin King’s products are available at Shop N Save supermarkets.
Ms Grace Lim, general manager of business development at Dairy Farm Singapore says: “We have expanded the range significantly as many people here cook Chinese food at home. There is also growing demand for quality pre-packed Chinese ingredients at supermarkets by time-pressed homemakers and working adults.”
Here are several recipes created by Taste Paradise chef Lau Chi Keung, using ingredients from the Yu Pin King range:
(L-R): Wasabi mayonnaise tofu with crab meat salad, pan-seared kurobuta pork with garlic sauce
and chilled mango puree with glutinous rice balls
WASABI MAYONNAISE TOFU
1 piece Yu Pin King Japanese tofu
300 g mayonnaise
100 g Japanese wasabi sauce
½ tsp condensed milk
1 Mix and stir the mayonnaise, wasabi sauce and condensed milk together.
2 Pour this on top of the Japanese tofu.
CRAB MEAT SALAD
50g Yu Pin King black fungus
100g winter bamboo shoots
100g crab meat
30g Japanese salad sauce
1 Place the black fungus in warm water until it softens.
2 Cut the bamboo shoots and black fungus into thin strips and cook them in boiling water. Let the strips cool.
3 Mix in the crab meat and Japanese salad sauce.
PAN-SEARED KUROBUTA PORK WITH GARLIC SAUCE
Ingredients (serves 4)
10 g Yu Pin King sliced garlic
40g Yu Pin King soya sauce
10g Yu Pin King rock sugar
20g Yu Pin King oyster sauce
400g American Kurobuta pork
1 tsp baking soda
1 tsp + 1 tsp cornstarch
1 Divide the pork into four portions. Add baking soda, 1 tsp soya sauce, 1 tsp cornstarch and water. Marinate for 30 mins.
2 Pan fry the pork. Set aside.
3 Fry the garlic till fragrant. Add in the rock sugar, oyster sauce and remaining soya sauce. Mix together. Add 1 tsp cornstarch and mix.
4 Pour the sauce over the pork.
CHILLED MANGO PUREE WITH GLUTINOUS RICE BALLS
1 packet Yu Pin King glutinous rice balls
1 packet Yu Pin King sesame seeds
100g peanut powder
150g Yu Pin King sago, immersed in water
4 pieces mango
20g pomelo flesh
1kg mango juice
Sugar syrup, to taste
1 Mix the mango, mango juice and sugar syrup, depending on the sweetness level you want.
2 Add the sago and pomelo.
3 Fry the glutinous balls and coat them with peanut powder or sesame seeds.
4 Serve together with the mango puree.