What to Cook When You’re Sick of Cooking

DISH 1: Hokkaido King Crab and Sea Urchin Spring Roll

Created by Dim Sum Library Master Chef Leung Kwok-Wah 

‘A favourite of mine, the Hokkaido King Crab and Sea Urchin Spring Roll uses Alaskan King Crab meat, steamed and combined with mayonnaise and lime juice to bring out the creamy flavour. Simply roll the filling into spring roll wraps, deep-fry until golden brown and top with as little or as much sea urchin as you like.’

DISH 2: Braised Pork Ribs in Sweet and Vinegar Sauce

Created by Peking Garden Executive Chef Mr Kan Chi Kwan

‘Cut some ribs into four-inch-by-one-inch sections and mix them well with salt and flour. Cook them with a marinade of red yeast rice, cinnamon, star anise, bay leaves, rock sugar and ginger for 45 minutes over medium heat, then steam them for 30 minutes. Finally, fry them in a wok with cooking oil, white sugar and the marinade. Keep stirring and stop when the sauce has almost adhered to the ribs.’

DISH 3: Shredded Chicken in Sesame Sauce

Created by Peking Garden Executive Chef Mr Kan Chi Kwan

‘Along with a fresh whole chicken, you’ll need cucumber, red cabbage, purple turnip and bean vermicelli. Shred the cucumber, red cabbage and purple turnip. Steam the chicken until it’s cooked, then let it cool and shred it. Cook the vermicelli in water with a little vinegar for a minute, before rinsing it under cold water and draining well. Put the vermicelli on a plate, then add the shredded cucumber, purple cabbage, purple turnip and chicken around it. Serve it with sesame sauce, sugar, chilli oil and vinegar.’

DISH 4: Tofu Panna Cotta

Created by Dim Sum Library Master Chef Leung Kwok-Wah

‘A dish I presented our founders for Dim Sum Library’s menu when I first joined, this Tofu Panna Cotta is a Chinese-style panna cotta with four simple ingredients, all easily found in Hong Kong supermarkets. It’s a simple dish: using a blender, just combine tofu with whipping cream, sugar and gelatin to create a dessert that’s smooth and light in texture, but rich in flavour.’