Let’s Cook with Bull Head! TASTY & EASY RECIPES YOU’LL LOVE! Sichuan Spicy Beef Shank Serves: 2 Prep: 5 mins Cook: 15 mins INGREDIENTS INSTRUCTIONS 500ml Water 1. Bring water to a boil, then cook beef shank in the water 150g Boneless beef shank for about 8-10 minutes. Drain, then set aside. 1 tbsp Cooking oil 2. Heat oil in a pan, then sauté the garlic mince until 20g Garlic mince fragrant. Stir in all seasonings and combine into a 1 tsp Spring onion, finely sauce. chopped (for garnish) 3. Cut beef shank into thin slices and place onto a serving ½ tsp White sesame seeds (for plate. Drizzle the sauce, then garnish with spring garnish) onions and sesame seeds. SEASONINGS 1½ tbsp Bull Head Spicy Chili Paste 2 tbsp Oyster sauce 1 tbsp Sugar 2 tbsp Seasoned soy sauce (Wei ji xian) 50ml Water www.bullheadaustralia.com Mouth-watering Chicken (Kou Shui Ji) Serves: 4 Prep: 10 mins Cook: 30 mins INGREDIENTS INSTRUCTIONS 0.8-1kg Chicken, whole 1. Place chicken into a pot, then pour water enough to 500ml Iced water immerse the chicken. Bring it to a full boil, then reduce 1 tsp Spring onion, finely to low heat. Leave to simmer with a lid on for 10 chopped (for garnish) minutes. 1 tsp Crushed peanuts (for 2. Remove from the heat and keep the chicken inside the garnish) 1 tsp White sesame seeds (for pot, covered, for a further 7 minutes. garnish) 3. Transfer the chicken into a bowl of iced water. Leave it to cool for 10 minutes. SEASONINGS 4. In the meantime, combine all seasonings in another bowl and mix well. 2 tbsp Bull Head Spicy Chili 5. Cut chicken into pieces, then place onto a serving plate. Paste Drizzle with combined seasonings, then garnish with ½ tsp Sesame oil spring onions, crushed peanuts and sesame seeds. ½ tsp Sichuan pepper oil ½ tsp Chilli oil 2 tsp Soy sauce 2 tsp Seasoned soy sauce (Wei ji xian) 1 tsp Sugar 1 tsp Oyster sauce www.bullheadaustralia.com Grilled Beef with Shacha & Cumin Sauce Serves: 4 Prep: 10 mins Cook: 5 mins INGREDIENTS INSTRUCTIONS 800g Boneless beef short ribs, 1. Thread the ingredients into 12 skewers. cut into bite size 2. Combine all seasonings in a bowl and mix well. 12 Mushrooms, rinsed 3. Glaze the sauce on the skewers and place them onto a 1 Red capsicum, cut into charcoal grill. Glaze the sauce a few more times while pieces grilling for 2 minutes or until the skewers are cooked. 1 Yellow capsicum, cut into pieces SEASONINGS 6 tbsp Bull Head Barbeque Sauce 2 tbsp Cumin powder 2 tsp Sugar 2 tsp Soy sauce www.bullheadaustralia.com Pan-fried Tofu with Shallot Sauce Serves: 2 Prep: 10 mins Cook: 10 mins INGREDIENTS INSTRUCTIONS 1 tbsp Cooking oil 1. Heat oil in a pan, then fry the tofu slices until both 1 pack Firm tofu, sliced sides are crispy and golden. 2 tsp Garlic mince 2. Add in garlic mince and seasonings to cook over low 2 tsp Spring onion, finely heat until boiling. chopped (for garnish) 3. Continue to cook for about 1 minute until the sauce is 1 Bird’s eye chilli, julienned slightly thickened. Plate and garnish with spring onions and chillies, then serve. SEASONINGS 2 tbsp Bull Head Shallot Sauce 50ml Bull Head Clear Chicken Broth www.bullheadaustralia.com Taiwanese Braised Cabbage Serves: 2 Prep: 10 mins Cook: 10 mins INGREDIENTS INSTRUCTIONS 500ml Water (for blanching) 1. Bring water to a boil and blanch the cabbage for about 300g Chinese cabbage 30 seconds, then remove and drain. (Wombok), cut into 2. Heat oil in a pan, then sauté the spring onions and pieces ginger slices over low heat. Add shiitake mushrooms 1 tbsp Cooking oil and carrots to stir fry, then add cabbage. 1 Spring onion, cut into 3. Add seasonings and cook on low heat for about 5 sections minutes until the cabbage becomes soft, then serve. 20g Ginger, sliced into pieces 50g Shiitake mushrooms, soaked and julienned 1 Carrot, julienned SEASONINGS 5 tbsp Bull Head Shallot Sauce 200ml Bull Head Clear Chicken Broth www.bullheadaustralia.com Fried Chicken with Honey Mustard & Shallot Sauce Serves: 4 Marinate: 1 hr Prep: 15 mins Cook: 20 mins INGREDIENTS INSTRUCTIONS 500g Boneless chicken thigh, 1. Marinate the chicken thigh pieces for 1 hour and soak cut into pieces 250g Eggplant, cut into slices eggplant slices in salted water for 10 minutes. 1 Red capsicum, cut into 2. Mix plain flour, rice flour and iced soda water well in a strips large bowl to create the batter. 1 bunch Asparagus, trimmed 3. Mix Bull Head Shallot Sauce, honey and yellow 500ml Cooking oil (for mustard in a small bowl to create the dipping sauce. deep-frying) 4. Heat oil in a wok or deep saucepan over medium-high MARINADE heat to 160°C. 5. Dip vegetables into the batter to coat. Deep-fry for 2-3 1 tsp Garlic mince minutes or until the batter is crisp and vegetables are 1 tsp Ginger mince tender. Transfer to a large baking tray lined with paper 1 tbsp Bull Head Barbecue towel to drain. Sauce 1 tbsp Soy sauce 6. Dip chicken pieces into the batter to coat. Deep-fry for 1 tsp Sugar 3-4 minutes or until crisp and cooked through. Transfer 2 tsp Rice wine to prepared tray to drain, then serve with dipping ½ tsp Sesame oil sauce. BATTER 120g Plain flour 75g Rice flour 280ml Iced soda water DIPPING SAUCE 3 tbsp Bull Head Shallot Sauce 3 tbsp Honey 3 tsp Yellow mustard www.bullheadaustralia.com Stir-fried Shacha Chicken with Spring Onion Serves: 2 Prep: 10 mins Cook: 15 mins INGREDIENTS INSTRUCTIONS 1 Spring onion 1. Cut the spring onion into sections and separate the 1 tbsp Cooking oil white and green parts. 1 tsp Garlic mince 2. Heat oil in a pan, then sauté the white part of the 300g Chicken thigh, cut into spring onion and garlic mince until fragrant. pieces 3. Add chicken into the pan and fry until golden brown. 1 tbsp Rice wine 4. Stir in rice wine, soy sauce, and oyster sauce. Add sugar 2 tbsp Soy sauce and Bull Head Barbecue Sauce to taste. 1 tbsp Oyster sauce 5. Cover with lid and simmer for 3 minutes. Add the green 1 tbsp Sugar part of the spring onion to stir-fry evenly then serve. 1 tbsp Bull Head Barbecue Sauce www.bullheadaustralia.com Squid Rings with Shallot Sauce & Basil Serves: 2 Prep: 10 mins Cook: 10 mins INGREDIENTS INSTRUCTIONS 500ml Water (for blanching) 1. Bring water to a boil and blanch the squid rings for 30 180g Squid rings seconds. Drain and set aside. 1 tbsp Cooking oil 2. Heat oil in a pan, sauté ginger slices and chillies until 50g Ginger, sliced fragrant. Add in squid rings and all seasonings then 2 Bird’s eye chilli stir-fry over high heat. 20g Basil 3. When the sauce has thickened, add in basil and mix well to serve. SEASONINGS 2 tbsp Bull Head Shallot Sauce 2 tsp Dark soy sauce 1 tsp Sugar 2 tbsp Water www.bullheadaustralia.com Stir-fried Shacha Noodles with Pork Slices Serves: 3 Prep: 15 mins Cook: 15 mins INGREDIENTS INSTRUCTIONS 1 tbsp Cooking oil 1. Heat oil in a pan and sauté the onion slices and garlic ½ Onion, sliced mince until fragrant. Add pork belly slices and carrot to 4 cloves Garlic, minced stir-fry until cooked through. 60g Pork belly slices 2. Add Hokkien noodles and stir fry. 20g Carrot, julienned 3. Pour in all seasonings and mix well. 400g Hokkien noodles 4. Stir in choy sum and spring onion and fry until cooked, 60g Choy sum, cut into then serve. sections 1 Spring onion, cut into sections SEASONINGS 2 tbsp Oyster sauce 2 tbsp Soy sauce 2 tbsp Rice wine 2 tbsp Bull Head Barbecue Sauce www.bullheadaustralia.com Cabbage and Pork Slices Pot Serves: 3 Prep: 15 mins Cook: 15 mins INGREDIENTS INSTRUCTIONS ½ Chinese cabbage 1. Cut the cabbage into half lengthwise to make two (Wombok) quarters. Without cutting the stem, wash the leaves 400g Pork belly slices carefully and drain well. 15g Spring onion, julienned 2. Place pork belly slices between the cabbage leaves, (for garnish) covering each slice. 3. Once the pork belly slices are nicely tucked in, cut the SEASONINGS cabbage into 3 or 4 sections (each about 5 cm width). Trim off and discard the stem bit. 300ml Bull Head Clear Chicken 4. Along the side of the pot, layer the pork slices with Broth cabbage inwards to form a blooming rose and pack 1 tsp Bull Head Barbecue tightly. Sauce 5. Combine Bull Head Clear Chicken Broth, Bull Head 1 tbsp Soy sauce Barbecue Sauce and soy sauce in a small bowl and mix well. 6. Pour the mixture into the pot and start cooking over high heat. Once boiling, simmer on low heat for about 12 minutes until the ingredients are cooked through. 7. Garnish with spring onion slices and serve. www.bullheadaustralia.com Shacha Shrimp & Glass Noodle Pot Serves: 4 Prep: 15 mins Cook: 20 mins INGREDIENTS INSTRUCTIONS 2 bunches Glass noodles 1. Soak the glass noodles in water until softened, then 1 tbsp Cooking oil drain. ½ Onion, sliced 2. Heat the pan with oil, then add the onion slices and 2 cloves Garlic, minced 1 tsp Ginger mince stir-fry until slightly softened. Add garlic, ginger and 50g Pork mince pork mince to fry until fragrant. 16 Shrimps, deveined 3.