Cultured Green
Thai Carrot Salad with Peanuts
Carrot and Corn Soup
Carrot Casserole
Herbal Potatoes
Lemon Parsley Potatoes
Cream of Potato Soup
Beancurd Blossoms
Cheesy Vege Pizza
Kung Po Chicken
(non-spicy variation)
Crunchy Burger
Onion Omelette
Lotus Pork Rib Soup
Fried Radish Cake
Rainbow Greens
Golden Pumpkin Rice
Simmered Zucchini with Tomatoes
Lotus Root Tempura Delight New!
Chinese Potato Sticks New!
Fine Bean Mix New!
Beansprouts Silver Mix New!
Hot Plate Mix with Tofu New!
Coleslaw New!


Thai Carrot Salad with Peanuts


300 grams of fine carrots

Chilli Vinaigrette Dressing:
¼ cup of rice vinegar
3 tablespoons of fresh lime juice
1 tablespoon of fresh orange juice
1 tablespoon of orange zest
1 tablespoon of chopped fresh cilantro
3 tablespoons of pure maple syrup
¼ teaspoon of red chilli flakes

1 cup of chopped peanuts
Finely chopped fresh mint

Cooking Method:
1. In a food processor, blend all the vinaigrette ingredients. Add the chilli flakes last, adding them a little at a time to get the right taste.
2. Pour half the dressing over the carrots and save the rest of the dressing for subsequent use.
3. Marinate the salad for 15 to 20 minutes.
4. Garnish with chopped peanuts and mint. Serves 3 to 4.
5. The salad can be kept refrigerated for up to 1 week.

Carrot and Corn Soup


100 grams of diced carrots
100 grams of diced corn
100 grams of sliced potatoes
500 grams of pork ribs
2 teaspoons of salt

Cooking Method:
1. Boil 2 litres of water and add in all the ingredients.
2. Cover and simmer for 3 hours or until the carrots are tender.
3. Serve immediately or keep warm for consumption later. Serves 3 to 4 diners.

Carrot Casserole


1 can of cream of mushroom soup
600 grams of sliced carrots
100 grams of finely chopped onion
1 small bag of potato crisps

Cooking Method:
1. In a greased casserole dish, make alternating layers of carrots, soup and onion.
2. When the layers are filled, bake the casserole for 20 to 25 minutes until it is piping hot and bubbling.
3. Crush the potato crisps and sprinkle them over the casserole 5 minutes before serving.
4. Put the casserole back into the oven to brown, after which it is ready to be served.
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