Clay pot rice
Clay pot rice Recipe by George Chen ingredients 4 servings Half a can of LOUU Confit makino bamboo shoots with sansho 300g of rice 2-3 piece of Chinese sausages 50g of sauce Appropriate amount of Kale Directions Wash…
Capers and squid confit, Confit, Mixed mushrooms with porcini confit, Octopus and magao confit, Pescatarian, Plant-based diet, Vegetarian
Korean Pancake – Buchimgae / Chaesojeon
Korean Pancake – Buchimgae / Chaesojeon ingredients Vegetable pancake (Serves 2) Batter 120ml water 120g all-purpose flour 40g cornflour 2 eggs 1/2 teaspoon of salt Fillings 2 baby cabbage (or 1/4 cabbage） 40g leek 1/2 carrot 1/4 onion LOUU Mixed…
Carnivore/Animal-based diet, Mixed mushrooms with porcini confit, Soy sauce pickled abalone with osmanthus & tana, Soy Sauce Pickles
Abalone Risotto
Abalone Risotto ingredients (Serves 2) 1 pack kombu and anchovy broth bag 600g water 120g rice 30g LOUU Mixed mushrooms with porcini confit 20g LOUU Soy sauce pickled abalone with osmanthus & tana 60g paprika sausage 1/4 onion 30g unsalted…
Carnivore/Animal-based diet, Confit, Mixed mushrooms with porcini confit, Soy sauce pickled abalone with osmanthus & tana, Soy Sauce Pickles
Abalone Porridge
Abalone Porridge ingredients (Serves 4) 2 packs kombu and anchovy broth bag 1200g water suitable amount LOUU Mixed mushrooms with porcini confit 1 can LOUU Soy sauce pickled abalone with osmanthus & tana 150g white rice 40g paprika sausage Directions…
Green Sauce Pasta
Green Sauce Pasta ingredients (Serves 2) 120g Farfalle 2 tablespoons LOUU Mixed mushrooms with porcini confit 6 squids from LOUU Capers and squid confit 4 tablespoons spinach purée 3 slices mushroom 1 king oyster mushroom 2 tablespoons chopped onion 150ml…
Lion’s Head
Lion’s Head ingredients Servings: about 10 lion heads (6cm) 400g ground pork 50g black fungus 50g LOUU Mixed mushrooms with porcini confit 200g medium-firm tofu 1 egg Suitable amount cabbage 1 tablespoon dried shrimp 1 green onion 2-3 slices ginger…
Seaweed Soy Spaghetti
Seaweed Soy Spaghetti Recipe by Ryogo Tahara, chef of Logy ingredients 60g spaghetti 60g LOUU Seaweed butter 60g soy milk 5g soy sauce 1 cm (toothpaste-like) wasabi LOUU Capers and squid confit seafood of your choice fresh chives or green…
Butter, Capers and squid confit, Carnivore/Animal-based diet, Confit, Confit cherry tomato with herbs, Spicy butter
Spicy Squid Sausage Linquine
Spicy Squid Sausage Linquine Recipe by Kedy Chou, chef/owner of Jaimiba ingredients 2 sausages 4 pieces cherry tomato from LOUU Confit cherry tomato with herbs 4 squids from LOUU Capers and squid confit 30g LOUU Spicy butter 250g linguine 30g…
Bottarga tomato pasta / salad
Bottarga tomato pasta / salad Recipe by George Chen, Executive chef of Coquology. HOT DISH ingredients 35-40g LOUU Confit cherry tomato with herbs 80-100g pasta 1 piece bottarga appropriate amount hard liquor 40g bread crumbs 1 scallion n or garlic…
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