C.I. Recipes
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| How to make amazing dishes using C.I. Food products. |
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C.I. Food Cheese and Ham Egg Roll |
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Ingredient A |
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Ingredients B (Seasoning) |
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- C.I. Sausage Slice (Chicken) x 3 slices
- Eggs x 3-4
- Sliced cheese x 1-2
- Fresh milk
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Method |
- Combine eggs fresh milk and sugar in a bowl and mix well
- Lightly fry sausage slices. Cut cheese and sausage slices into strips.
- Heat a small amount of oil in a flat bottom pan and pour in the egg mixture.
- When egg mixture begins to set, place sausage and cheese strips on top.
- After approximately 30 seconds, slowly begin to roll the solidifying egg mixture, adding oil just below to part which touches the egg to make rolling easier.
- Once the whole egg mixture is rolled up, give it a good press to make sure it stays in shape.
- Cut into slices and serve.
*Tips: The whole cooking process is best done under low heat. |
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C.I. Food Egg and Sausage Slice Sandwich |
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Ingredients A |
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Ingredients B (Seasoning) |
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- Slices bread x 2 slices
- Egg x 1
- C.I. Sausage Slice (Chicken / Pork) x 1
- Tomato x 1
- Lettuce
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Method |
- Wash lettuce and tomatoes, slice tomatoes.
- Boil eggs then press cooked egg into crumbles, mixed crumble with pepper and mayonnaise.
- Place sausage slices in oven and bake for 10 minutes at 200°C.
- Toast bread in oven for 10 minutes at 200°C. Place egg crumble on top of bread with lettuce and tomato slices.
- Layer another piece of lettuce and tomato onto bread, place another piece of bread on top, then top with yet another piece of sausage slice. Garnish with mayonnaise.
*Tips: The oven temperature can be alter based on personal preference. |
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C.I. Food Salted Egg Meatballs |
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Ingredients A |
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Ingredients B
(Seasoning) |
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- C.I. Pork Meat Ball 200g x 1 pack
- Salted egg x 1
- Red chili x 1
- Curry leaves
- Butter
- Fresh milk
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Method |
- Wash curry leaves, cut red chili into slices and steam salted egg.
- Heat a small amount of oil in a pan and fry meatballs until golden brown, remove from pan.
- Heat a small amount of butter in pan under low heat and lightly fry curry leaves.
- Add salted egg into pan and fry until bubbles form.
- Add in chili slices, a small amount of fresh milk, MSG and sugar, stir fry.
- Add in cooked meat balls and stir until meatballs are coated in sauce before serving.
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C.I. Ham and Sausage Vegetable Roll |
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Ingredient A |
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- Seaweed x 1 pack
- Eggs x 4
- C.I. White Sausage x 1 pack
- C.I. Sausage Slice (Pork) x 6 pieces
- Cucumber x 1
- Carrot x 1
- Pineapple
- Pear x 1
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Method |
- Fry eggs, white sausage and pork sausage and set aside for use. Cut cooked sausages, carrots, cucumber, pineapple and pear into strips.
- Lay out a piece of seaweed and place prepared ingredients on top.
- Roll together tightly. Slice into bite size pieces and prepare to serve.
- Separately, place cucumber, carrot and white sausage strips on a piece of C.I. Sausage Slice (combination maybe altered to preference).
- Roll sausage slice and secure with a tooth pick.
- Plate, garnish and serve.
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C.I. Sausage Roll |
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Ingredient A |
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Ingredient B |
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- C.I. White Sausage x 1 pack
- Eggs x 2
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Method |
- Heat a small amount of oil in a pan and slowly pour beaten eggs into the pan, cook a this omelette under low heat, remove and set aside for use.
- Lightly fry the white sausages until golden brown, adding a few drops of honey to taste.
- Spread a thin layer of chili sauce onto the omelette and place white sausage in the middle, roll sausage in omelette.
- Cut into bit sized pieces, garnish and serve.
*Tips: Recipe works well with Taiwan sausage also. |
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Golden Baked Mushroom & White Sausage |
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Ingredient A |
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Ingredient B (Seasoning) |
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- C.I. White Sausage 300g 1 Pack
- Mushroom 1 Pack
- 1 stem of broccoli
- Cherry tomatoes
- Finely chopped garlic
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- Black pepper sauce
- Black pepper powder
- Olive oil
- Salt
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Method |
- Cut 1 piece of C.I. White Sausage into 6 pieces. Make a hole in the middle of each piece.
- Make 2 scores on the top of the mushroom to form a cross.
- Boil cherry tomatoes, broccoli, mushrooms and sliced C.I. White Sausage for 1 minute.
- Remove boiled items and dry with paper towel before placing in baking tray.
- Introduce olive oil, black pepper and black pepper sauce, salt, then bake for 20-25 minutes before serving.
*Tips: Bake until sausage and mushroom are golden brown. |
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Fried Meat Balls |
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Ingredient A |
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Ingredient B (Seasoning) |
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- C.I. Pork Meat Ball 200g 1 Pack
- Red and green capsicum 1 piece each
- C.I. Food Luncheon Meat
- 4 Cloves of garlic
- 1 Japanese cucumber
- 1 orange
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- Bean paste half a teaspoon
- Sugar 1 teaspoon
- Chicken powder- to taste
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Method |
- Score C.I. Pork Meat Ball in the shape of a cross and slice Luncheon Meat into triangular bite size pieces.
- Dice cucumber and capsicum and pound garlic into paste.
- Heat oil and fry meatballs until golden brown, set aside for use.
- Lightly fry Luncheon Meat, set aside for use.
- Sautee garlic paste until fragrant, then add in bean paste and stir, finally add in the capsicum and cucumber and stir.
- Add in the meatballs and luncheon meat and stir fry, add sugar and chicken powder to taste.
- Garnish and serve.
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Salted Crispy Burger |
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Ingredient A |
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- 1 Savory dough fritter
- 1 tomato
- 1 cucumber
- 2 slices of cheese
- 1 piece of lettuce
- 1 egg
- 2 pieces of C.I. Sausage Slice
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Method |
- Slice dough fritter horizontally and lightly toast
- Slice cucumber and tomato
- Fry sunny side up omelet
- Assemble burger by placing 1 slice of cheese, cucumber, 1 piece of C.I. Sausage Slice, another slice of cheese, lettuce, and tomato, in between the dough fritter slices
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Sweet & Sour Ham Meat Balls |
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Ingredient A |
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Ingredient B (Seasoning) |
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- C.I. Ham Meat Ball 200g pack x 1
- Japanese cucumber x 1
- Green capsicum x 1
- Carrot x 1
- Onion x 2
- Garlic x 3 cloves
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- Chili sauce
- Tomato sauce
- Salt
- Sugar
- Cornstarch
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Method |
- Dice capsicum, carrot and onion. Mince garlic.
- Heat oil in pan and lightly fry ham meatballs until golden brown. Remove from pan.
- Sauté garlic until fragrant, then add in onion.
- Add carrots and capsicum and stir fry under high heat.
- Add a small amount of tomato sauce and chili sauce, together with ham meatballs and stir fry under high heat. Add salt and sugar to taste.
- Thicken sauce with corn starch. Bring to a simmer before serving.
*Tips: The Japanese cucumber may also be used as a raw garnish.
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Eggs Benedict with Tomato Sauce |
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Ingredient A |
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Ingredient B (Seasoning) |
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- C.I. Sausage Slice (Pork) x 1
- White bread x 2 pieces
- Butter
- C.I. White Sausage x 1
- Parsley
- Onion x 1
- Tomato x 1
- Bolognese sauce
- Egg x 1
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- Salt
- Black pepper
- Vinegar
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Method |
- Spread butter onto white bread and lightly toast on pan, butter side down.
- Lightly fry C.I. sausage slices and place on toasted bread
- Add diced onions, white sausage and tomatoes into pan in the preceding order.
- Combine Bolognese sauce, parsley and seasoning in pan, cook bring to a simmer and pout over bread.
- Prepare a separate pot of boiling water, add in a small amount of vinegar and turn down heat once water is brought to a boil. Carefully break egg into a small bowl and gently pour egg into pot of boiling water and leave for 3 minutes. Gently remove egg from water.
- Place egg on top of bread, season with black pepper.
*Tips: Japanese cucumber may be added as raw garnish or cooked together with sauce.
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Basil Leaf Fried Tofu Meatball |
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Ingredient A |
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Ingredient B (Seasoning) |
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- Japanese Tofu x 2 pieces
- C.I. Pork Meat Ball 200g x 1 pack
- Inoki mushroom x 1 pack
- Basil
- Red Chili Slices
- Water
- Garlic x 5 cloves
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- Soya sauce
- Sugar
- Oyster Sauce
- Potato starch or corn starch
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Method |
- Slice Japanese tofu into cubes, slice garlic. Wash basil and Inoki mushrooms.
- Dust Japanese tofu with starch and pan fry in medium heat until golden brown.
- Add C.I. Pork Meat Ball and fry until golden brown. Set aside for use.
- Add in water, soya sauce and sugar and bring to a simmer, then add in basil, Japanese tofu and meatballs. Stir well.
- Finally, thicken sauce with starch and reduce sauce under high heat.
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Pandan Fish Ham Roll |
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Ingredient A |
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Ingredient B (Seasoning) |
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- C.I. Sausage Slice (Chicken) x 1 slice
- Mackerel fish meat
- Carrot x 1
- Dried Shitake mushroom
- Inoki mushroom x 1 pack
- Pandan leaves
- Broccoli and cauliflower
- Chili and ginger slices
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- Salt
- Pepper
- Sesame seed oil
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Method |
- Dice carrots and softened shitake mushrooms. Prepare chili and ginger slices. Remove skin from mackerel and remove the meat from the bones to make fish meat paste. Marinade carrots and shitake mushroom in salt, pepper and sesame oil.
- Spread fish meat paste liberally on slice of C.I. Sausage Slice (Chicken), cut the slice of ham into 3 pieces, cut 3-4 pieces of inoki mushroom into each slice and roll ham into cylinder.
- Wrap ham rolls with pandan leaf and secure with toothpick.
- Slice broccoli and cauliflower into small pieces and boil in lightly salted water.
- Concurrently, steam pandan leaf wrapped ham rolls in steamer for 10 minutes.
- To serve, place pandan leaf ham rolls into middle of plate, then surround with broccoli and cauliflower. Garnish with chili slices and ginger slices.
*Tips: As an alternative to steaming, the pandan wrapped ham rolls may also be oven baked for 20 minutes at 200°C.
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Taiwan Sausage Rice Cake |
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Ingredient A |
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Ingredient B (Seasoning) |
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- C.I. Taiwan Sausage (Original/Garlic) x 2
- Cooked rice x 1 small pot
- Chopped leek
- Eggs x 2
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Method |
- Fry Taiwan sausage until golden brown, then dice.
- Combine diced Taiwan sausage, chopped leek and cook rice with seasoning and mix well.
- Wet palms and shape rice mixture into patties, coat with egg wash.
- Slightly oil a flat pan and fry rice patty on both side until golden brown.
*Tips: May be served with chili sauce or mayonnaise.
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Cheezy Ham Toast |
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Ingredient A |
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Ingredient B (Seasoning) |
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- C.I. Sausage Slice (Chicken) x 4 slices
- Eggs x 4
- Sliced cheese x 4
- Bread x 4
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Method |
- Remove skin from bread, place sausage slices and cheese slices on top.
- Beat eggs and season with salt and black pepper
- Slice bread into four sections and coat each section with egg
- Add a small amount of oil into the pan and lightly fry both sides of bread sections until golden brown.
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Tasty Omelette |
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Ingredient A |
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Ingredient B (Seasoning) |
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- C.I. Taiwan Sausage (Original / Garlic) x 2
- C.I. Sausage Slice (Pork) x 2
- Sliced cheese x 2
- Chopped leak
- Onion x 1-2
- Eggs x 4
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Method |
- Fry Taiwan Sausage and Sausage Slices (Pork).
- Combine sausages with eggs and season to taste.
- Heat oil in a flat pan then slowly introduce egg mixture into the pan.
- When omelette is cooked fold or roll and slice into pieces to serve.
*Tips: May be served with chili sauce or mayonnaise
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Sushi Roll |
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Ingredient A |
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Ingredient B (Seasoning) |
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- Cooked sushi rice x 1 small pot
- Seaweed x 1 pack
- C.I. Taiwan Sausage (Original / Garlic) x 5 pieces
- Japanese cucumber x 1
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- Japanese vinegar
- Mayonnaise
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Method |
- Mixed cooked Japanese rice with vinegar and leave to cool.
- Cut sausages and Japanese cucumber into strips and set aside for use.
- Place a plastic sheet or cling film onto a piece of bamboo mat.
- Place a piece of seaweed on bamboo mat and spread rice evenly on seaweed.
- Place pieces of sausage and Japanese cucumber on rice and spread a thin layer of mayonnaise.
- Roll the bamboo mat from top to bottom, firmly pressing the sushi roll into shape.
- Remove sushi roll from bamboo mat and cut into serving size.
*Tips: Filling for sushi may be altered according to personal taste.
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Corn pie with CI Luncheon Meat |
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Ingredient A |
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Ingredient B (Seasoning) |
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- CI Sausage Slice(Luncheon Flavor) 1 slice
Egg 1pc
Corn Kernel 250g
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- Sugar
Tapoica Flour 30g
Cornstarch 30g
Oil
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Method |
- Corn Kernel Boild for 5 minutes
- Heat a lightly oiled griddle or frying pan over medium-high heat, pour the diced luncheon meat and fry until golden brown
- In a large bowl, put the corn kernel, tapioca flour, corn starch,egg,sugar(sweetness depends on personal preference)and diced luncheon meat;stir well
- Add some oil into frying pan till heat up, put the corn paste. And use a low heat to avoid burning.
- Fry until golden and crispy in both sides, and sprinkle with sugar at the end.
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Emerald CI Mala Fu Zhou Fish Ball |
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Ingredient A |
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Ingredient B (Seasoning) |
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- Meat Paste 300g
Mala Fu Zhou Fish Ball Some
Luffa 1pcs
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- Ginger 10g
- Oyster Sauce 30ml
- Pepper powder 5g
- Salt 5g
- Tapoica Flour Some
- Chicken Stock Powder 10g
- Caster Sugar 10g
- Sesame Oil 5ml
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Method |
- Remove skin of Luffa and remove top part for luffa seeds, and then rub the hole
- Mix some ginger juice,oyster sauce and pepper powder in the meat paste and stir well
- Stuff the mixture into the luffa hole and then place mala fuzhou fish ball on top of the stuffed loofah.
- Heat up the steamer, after boiling, steam the stuffed loofah for 8 minutes
- Thicken some tapoica Flour,salt, caster sugar,oyster sauce, chicken stock powder in a pan, and then pour it over the Emerald mala fuzhou fish balls. Ready to serve.
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