Recipes

A steamed whole sea bass infused with ginger, spring onion, soy and fresh coriander is an irresistible dish often served as one of the final courses in a traditional Chinese wedding banquet. The delicate structure and taste of the sea bass is maintained throughout steaming on the ACK Steamer for customers to really enjoy the dish.

This is a very quick and easy pak choi recipe that packs a punch with infused garlic and chilli. Pak Choi is a versatile leafy vegetable with a nutty, sweet flavour and a delicious accompaniment to most Asian meals.

While electric rice cookers are convenient and automatic. The basic function doesn’t allow the chef to have full control over the process. With the proliferation of rice grain varieties, the auto-programmed rice cooker doesn’t always cook those grains thoroughly, which can lead to undercooked rice.
Chefs who favour the traditional method of steaming will find the ACK steamer ideal for cooking rice to perfection in large quantities and without having to check on water levels.

Char Shu Pork is a delicious and popular way to flavour and prepare barbecued pork traditionally cooked in Cantonese restaurants. This recipe uses a shoulder cut of pork and seasoned with honey, five-spice powder, red fermented bean curd, dark soy sauce, and hoisin sauce. These seasonings turn the exterior layer of the meat dark red with a shiny glaze during the barbecue process.

Har Gow is a traditional Cantonese dumpling served in dim sum. These steamed crystal shrimp dumplings are one of the most popular and tasty dim sum.

An authentic recipe for Cantonese roast duck synonymous with the shiny, red skinned duck seen hanging in the windows of many Asian markets. You can’t beat the delicious crisp skin and moist juicy meat.

Beef Ho Fung is a classic Cantonese dish made with fresh flat ho fun rice noodles and tender marinaded beef slices. A simple dish to prepare and then cook in about 5 minutes. If you’re using an ACK gas or induction wok cooker turn up the heat to medium high.

These deep-fried spring rolls are light and crispy, stuffed with tender-crisp vegetables, chicken, and shrimps, and should have crackling sound with every bite. This recipe follows the Cantonese style spring rolls which are perfect as the starter or as dessert for any Asian-inspired meal.

Young Chow fried rice originated from the city of Yangzhou in Jiangsu province. Chinese chefs throughout the world will have their own little twist on this takeout classic, so we’ll take some liberties in making our own version here including ham, pork and shrimps.

Siu Mai (Shumai) are tasty open-faced dumplings filled with ground pork and shrimps. These tasty open-faced dumplings are very popular dim sum usually the first items chosen at restaurants.

Crispy Pork belly with juicy seasoned meat and the crunchiest crackling makes this recipe one of the most popular at many of our customers’ restaurants.

Char Shu Bao are delicious fluffy, doughy dim sum filled with sticky, barbecued pork. These traditional Cantonese pork-filled buns have a texture of a slightly dense, but fine soft bread.

Singapore noodles is a delightful combination of flavours and textures that come together in a very special way. A simple dish to stir fry in our King and Queen woks, this popular dish known as Xing Zhou Mi Fen in Singapore, is easily recognised for its seasoning with curry powder.

Prawn Chung Fung (Cantonese steamed rice noodles) is a favourite breakfast dish and can be easily steamed in an ACK steamer. This dish is best served with a delightful sauce to elevate the flavour of the prawns.