1.Three-color Transparent Roll



2 Squid (Clean and remove unwanted parts)

10 Salted Egg Yolks

40 g of Carrots

40 g of Green Peas Kernels

40 g of Corn Kernels

5 g of Garlic 5



A pinch of salt

1/4 teaspoon of Chicken Seasoning Powder

1 teaspoon of Rice Wine

A little Corn Starch



Step 1. Dice carrots, green peas and corn kernels. Then, place in boiling water and blanch for about 2 minutes. Set them aside for later


Step 2. Crack and crush the salted egg yolk in a bowl. Then, add the diced carrots, green peas, corn kernels on top. Add all seasonings into the bowl.


Step 3. Mix the squid and the diced vegetable with the salted egg yolk. Next, wrap them with aluminium foil.


Step 4. Steam the wrapped dish for about 15 minutes. After that, slice the rolled up dish and it is ready to serve.



Corn Tuna Rice



A can of Tuna

Green Onion

2 cloves of Garlic

1 bowl of Rice

30 g of Corn Kernels



A pinch of Black Pepper

A pinch of Salt

1 tablespoon of Tomato Paste

1 teaspoon of Sesame Oil



Step 1. Chop the shallots and garlic for later use.


Step 2. Add a tablespoon of salad oil in a pan, then add all the ingredients from earlier and sauté on medium flame.


Step 3. Add the canned tuna, corn kernels and all the seasonings. Then, stir fry evenly until cooked.


Step 4. Fill up a bowl with rice and add the fried ingredients on top.


3.Corn Scrambled Egg



150 g of Corn Kernels

40 g of Diced Onion

4 Eggs

10 g of Minced Garlic

10 g of Minced Shallots

Green Peas Kernels



1/4 tsp salt

1 teaspoon of Rice Wine

Chicken Seasoning Powder




Step 1. Beat the eggs, then add corn flour and rice wine. Mix well and set aside for later.


Step 2. Heat up some oil in a pan. Next, add the minced garlic, green onion, and onion. Fry them until turn fragrant before adding the corn kernels.


Step 3. Add the green peas with seasonings and stir fry. After that, add the eggs from earlier into the pan and mix well. Once the eggs are cooked, the dish is ready to be served.



4.Ham and Corn Soup



15 grams of ham

2 tablespoon of Corn Sauce

1 tablespoon of Corn Kernels

1 tablespoon of Cream

1 tablespoon of Flour



1/4 teaspoon of Chicken Seasoning Powder

50 ml of Fresh Cream

300 ml of Chicken Broth



Step 1. Dice the ham and set aside for later.


Step 2. Melt some butter in a pan. When it has melted, add flour and fry until becomes a paste.


Step 3. Add chicken broth in and mix the batter until it turns into a thick soup.


Step 4. Add the fresh cream in and mix well.


Step 5. Add diced ham, corn sauce, corn kernel. Bring the broth to a boil before adding the chicken seasoning powder. The soup is now ready to be served.



Corn Egg Salad


50g of Corn Kernels

3 hard-boiled Eggs

20 g of Diced Ham

20 g of Pea sprouts

15 g of Mayonnaise





Chili Powder



Step 1. Cut the boiled egg in half and carefully scoop the yolk out.


Step 2. Mix the egg yolk with corn kernels, diced ham, mayonnaise, salt, pepper, and chili powder Mix well to make a filling.


Step 3. Fill the egg cavity with the filling and add pea sprouts on top as decoration. The dish is now ready to be served.


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