Recipes specially for you

Recipes made just for you and your family.

Chrysanthemum Tea

Ingredients™
50g of CHENG Rock Sugar
50g of dried chrysanthemum flowers
1.5 litre of water

Instructions
1. Add dried chrysanthemum flowers once water starts boiling in the pot. Simmer for 2mins.
2. Add CHENG Rock Sugar to taste and turn off the stove when the sugar has dissolved.
™3. Take out the chrysanthemum flowers and sieve the liquid through a strainer.

Liang Cha Tea (Cooling Tea)

Ingredients
1-2 Luo Han Guo
50g Lalang Grass Rhizoma (optional)
100g Dried Sugarcane (optional)
80g CHENG Rock Sugar
3000ml water

Instructions
1. Wash the Luo Han Guo and crack it.
2. Clean Lalang Grass Rhizoma and Dried Sugarcane under running water.
3. Boil water and then add all ingredients.
5.  Boil on low to medium heat for a 30-45 minutes                                 

Plum Jam

 Ingredients
™150g  CHENG Rock sugar
300g Washed Plums(with seeds removed)
200ml of water
2 tablespoons of squeezed lemon juice

Instructions
1.Place the plums and water in blender and mix into paste.
2.Boil paste with CHENG Rock Sugar and stir for about 30 minutes over low to medium heat until thickened, stop fire then put in the lemon juice, and continue to stir.
3.Place in a container and refrigerate.
 

Rock Star Chicken

Ingredients
1 tsp of CHENG Rock Sugar (crushed)
1 chicken, chopped into bite size pieces
2 tsp. dark soy sauce
1 tsp. dry sherry
1 /2 tsp. salt
1 cup of dried mushrooms (soaked and sliced, without stems)
1/2 cup of bamboo shoots (sliced or diced)
1/2 cup of chicken stock
2 tsp. cooking oil
2-3 thin slices of ginger
2 tsp. corn starch mixed with 1 tsp. water

Instructions

1. Marinate Chicken with soy sauce, sherry and 1/2 teaspoon of salt  for 45 minutes.
2. Heat oil in a wok on medium heat, add ginger slices. Stir for about 15-20 seconds without burning it.
3. Add marinated chicken and stir fry for 2-3 minutes on high heat. Add the chicken stock, CHENG Rock Sugar, mushrooms slices, and bamboo shoots and stir until the sugar is dissolved.
4. Reduce heat from high to medium. Cover for 15 minutes.

 
Collated and Edited by Aaron Cheng, cooking enthusiast.
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