Prestige Appliances Recipes
One of the well-know Asian chef — Thomas Lee
Thomas Lee together with many other well known Asian chefs have thrown their unconditional support behind the Schweigen’s canopy range. Thomas chose Schweigen as the best rangehood on the market for high flame cooking. Thomas began his trade in Malaysia and has established and managed restaurants in many countries including Taiwan, Malaysia and Australia.
“Without doubt the Schweigen Indoor Outdoor range are the most powerful and best designed rangehoods I have used in a domestic kitchen, they are also excellent for use over a BBQ.”
*No monies where paid for Thomas' endorsement.
Thomas Lee currently owns and manages:
- Feast@East Restaurant, Victoria Gardens Richmond
- Laksa King Restaurant, Flemington
- Nudle Restaurant, Chadstone Shopping Centre
Recipes:
Mee Goreng Recipe (Spicy Fried Noodle)
by Thomas Lee
Ingredients:
- Vegetable oil
- 2 cloves garlic, mince
- 1 tablespoons curry paste
- 2 tablespoons tomato sauce
- 100g prawn meat, cooked
- 200g chicken meat, cooked
- 250g yellow noodle
- 1/2 onion, shredded
- 1/2 tomato, diced
- 1 fried bean curd, sliced
- 1 egg
- 100g bean sprouts
Garnish:
- 1/2 lemon or lime
- 1 tablespoons fried onion
- Handful of shredded lettuce
Method:
- Heat the oil in a wok, fry the garlic and egg.
- Add chicken, prawn, onion, fried bean curd, tomato, curry paste, tomato sauce and fry till fragrant.
- Add noodles quickly. Then add bean sprouts.
- Fry for 2-3 minutes and garnish. Serve hot.
Singapore Noodles Recipe (Fried Rice Vermicelli)
by Thomas Lee
Ingredients:
- Vegetable oil
- 2 cloves garlic, mince
- 1 tablespoons curry paste
- 100g prawn meat, cooked
- 200g chicken meat, cooked
- 100g shredded B.B.Q pork
- 300g of rice vermicelli
- 1/2 onion, shredded
- 50g garlic chives, cut 2 inches long
- 100g bean sprouts
- 1 egg
- Salt and sugar to taste
- 1/2 teaspoon of mushroom sauce (optional)
Garnish:
- 1/2 lemon or lime
- 1 tablespoons fried onion
- Handful of shredded lettuce
Method:
- Heat the oil in a wok, fry the garlic and egg.
- Add chicken, prawn, onion, B.B.Q pork, curry paste and fry till fragrant.
- Add vermicelli, quickly stir fried for 2 minutes.
- Then add bean sprouts, garlic chives and stir fried for 1 minutes.
- Season with salt, sugar and mushroom sauce and garnish. Serve hot.
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