Po Leung Kuk Sham Shui Po Integrated Rehabilitation Center - Entries [Click on the icon next to the photo to browse the short video]
 
Chef: Wei Jieying
Theme: Reminiscing about nostalgia
Main course: Teppanyaki grilled meal IDDSI level 4
Side dish: Sweet Cup (Taro Purple Sweet Potato Coconut Pudding) IDDSI Level 6
 
Creativity and design concepts
 
As the old saying goes, "Food is the most important thing for all people." It is not easy for a group of housemates with limited mobility and swallowing difficulties to enjoy delicious food. Even though you can enjoy delicious food, it often turns into mush and broken meals. In view of this, the center has designed a nostalgic meal that is both "colorful, flavorful and delicious" to allow roommates to experience the delicious time spent with their families.
 
story behind
 
Many people have a special liking for Hong Kong-style teppanyaki meals, especially the older generation of Hong Kong people. In the past, whenever there was an important occasion or something worthy of celebrating with the family, it was inevitable to cut the steak in the grill. As time goes by, the number of nostalgic restaurants is becoming fewer and fewer, and as the elderly get older, they may not be able to go out and enjoy delicious food in restaurants as often as before. The center has cooked a special teppanyaki meal based on the above theme. From every decoration and tableware, we have made it the same as in the old days. We also hope that the food will continue so that everyone can enjoy the "taste" of the past.
 
Entry recipes:
 
Teppanyaki grilled meal IDDSI level 4
 
Ingredients: 
Chicken spleen   300g
Spaghetti  200g   
Vegetables  200g   
Carrot  200g   
 
Seasoning/Sauce:
Oil  1 teaspoon 
Carbonara juice  150g
Salt  half teaspoon   
Sugar  half teaspoon   
Light soy sauce  1 teaspoon   
Cornstarch  1 teaspoon   
Pepper  1/4 teaspoon 
 
Cooking method:
Clean the chicken spleen, remove the bones and marinate with seasonings. Marinate for 30 minutes and then steam in water; then put the chicken spleen into a blender for blending. After stirring, pour the chicken spleen paste into a flat-bottomed wok and add 6 grams of thickening powder and heat to 100 degrees. Finally, pour the chicken spleen mixed with thickening powder into the tin paper and shape it by hand. After setting the shape, place the chicken spleen steak on the iron plate, and then use a gun to lightly sear the surface of the chicken spleen steak until it becomes charred.                         ;                         ;                    
Put the pasta into the heated boiling water and cook for 15 minutes, then put the pasta into a blender and blend. After stirring, pour the pasta batter into a pan and add 6 grams of thickening powder and heat to 100 degrees. Finally, pour the mixed thickened pasta into a zipper bag, squeeze out a strip of pasta and place it on the iron plate.                         ;                         ;                         ;    
Wash the vegetables and set aside, then add oil and salt to boiling water and cook for 5 minutes. Then put the vegetables into the blender and blend. After stirring, pour the vegetable paste into a flat-bottomed wok and add 6 grams of thickening powder and heat to 100 degrees. Finally, pour the vegetables mixed with thickening powder into the mold. After cooling, the mold pattern can be poured out.                         ;                         ;     
Wash the carrots and set aside, then add them to hot boiling water and cook for 5 minutes. Then put the carrots into the blender and blend. After stirring, pour the carrot paste into a flat-bottomed wok and add 6 grams of thickening powder and heat to 100 degrees. Finally, pour the mixed thickened pink radish into the mold. After it cools, you can pour out the mold pattern.                         ;                         ;    
After heating, the carbonara sauce can be poured into dining vessels for later use. If it is not suitable for eating, you need to add coagulation powder and stir.
 
Sweet Cup (Taro Purple Sweet Potato Coconut Pudding) IDDSI Level 6
 
Ingredients:
Taro and purple sweet potato  400g each 
Coconut juice  400g 
 
Cooking method:
Wash the taro and purple sweet potato, peel them and set aside. Then put them in hot boiling water and cook them for 5-7 minutes. Then put the taro and purple sweet potato separately into a blender for blending. After stirring, pour the taro and purple sweet potato paste into a flat-bottomed wok, then add 8-9 grams of thickening powder and heat to 100 degrees.
Finally, pour the mixed thickened flour taro and purple sweet potato into a flat-bottomed vessel, let it cool, then use a tool to cut it into granules (pudding cubes) and place it in a glass vessel. Add 10 grams of sugar to the coconut milk and heat it, then add 2 grams of thickening powder and heat it to 100 degrees. Pour it into a pump bag, then sprinkle it on top of the taro and purple sweet potato (pudding grains) and eat together.