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The Master Chefs

Stir-fried Alberta Rib Eye Stripes in Spicy and Black Vinegar Sauce by Chef Timmy TsuiStir-fried Alberta Rib Eye Stripes in Spicy and Black Vinegar Sauce by Chef Timmy Tsui

On 18, Feb 2013 | In | By admin

Stir-fried Alberta Rib Eye Stripes in Spicy and Black Vinegar Sauce by Chef Timmy Tsui

This recipe stimulates your taste bugs with a spicy sweet-and-sour sauce made from wasabi, honey, and mayonnaise. Using thinly sliced pork tenderloins and okras as the main ingredients, the dish is a both healthy and delicious.
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Stir-fried Alberta Beef Tenderloin Cubes with Teriyaki Sauce by Tony WuStir-fried Alberta Beef Tenderloin Cubes with Teriyaki Sauce by Tony Wu

On 18, Feb 2013 | In | By admin

Stir-fried Alberta Beef Tenderloin Cubes with Teriyaki Sauce by Tony Wu

High quality beef tenderloin from Alberta is known for its tenderness and bold flavour. It only takes a few easy steps to make this ingredient shine. In this recipe, Amoy Japanese Teriyaki Sauce is used to accentuate the richness of the cut.
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Pan-fried Alberta Pork Loin Chops in Red Wine Sauce by Chef Tony WuPan-fried Alberta Pork Loin Chops in Red Wine Sauce by Chef Tony Wu

On 18, Feb 2013 | In | By admin

Pan-fried Alberta Pork Loin Chops in Red Wine Sauce by Chef Tony Wu

This easy-to-make fusion recipe brings out the boldness of pork loin chops with red wine and onions. Enjoy the dish with French mustard and experience a true east-meet-west twist on your taste buds.
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Stir Fried Alberta Pork Toro with Chinese Celery and Snow Peas by Chef Ming YeungStir-fried B.C. Geoduck with Eggs by Chef Ming Yeung

On 18, Feb 2013 | In | By admin

Stir Fried Alberta Pork Toro with Chinese Celery and Snow Peas by Chef Ming Yeung

Alberta pork toro has the right amount of chewy texture, making it a popular item for grilling on charcoal and cooking in hotpot. In this recipe, Chef Ming Yeung create a bright refreshing dish with stir-fries the pork toro with Chinese celery and snow peas.
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