Flavor Finishing Oils

Flavor Finishing Oils Instantly flavour your home creations with All-Natural concentrated oils. Add 5 drops to spritz on your FLAVOR!

18/06/2026

my new favourite steamed chicken dish. Cantonese steamed chicken with fermented beancurd (腐乳蒸雞). deeply umami, and just perfect with a bowl of rice.

fermented beancurd is the star — think miso meets cheese. packed with umami, the chicken soaks all of it up while it steams.

5 steps for this:

1. If using mushrooms, soak dried shiitake for 20–30 mins in hot water. slice and keep the soaking water — some goes into the marinade.
2. marinate chicken thighs with, ginger, fermented beancurd, shaoxing wine, garlic, dark soy and a touch of cornstarch. 20 minutes minimum.
3. spread in an even layer on a heatproof plate. even layer = even cook.
4. steam on high for 12–15 mins until tender and cooked through. julienne spring onions to finish.
5. spoon the sauce straight over rice. that sauce is everything.

16/06/2026

a proper home table. three dishes, rice, done.
soya sauce braised pork belly — low and slow until the sauce is thick and everything is caramelised at the edges. Braised in the hard boiled egg.
fried pomfret — whole fish, skin crisped, piled with crispy shallots and garlic oil.
asparagus with prawns — quick stir fry, five minutes, clean and bright alongside the heavier dishes.
this is what dinner should feel like.
flavorfinishingoils.com

13/06/2026

Could eat this everyday. Steamed chicken with black fungus. Easy to follow recipe below:

Soak Chinese mushrooms in warm water until soft. Squeeze dry and slice into strips. Soak dried black fungus until soft. Drain and set aside.

Place chicken pieces into a large mixing bowl.
Add marination:
1 tsp oyster sauce
1 tsp light soya sauce
1 tsp mushrooms sauce
1 tsp Chinese cooking wine
1 tsp sesame oil
A few dashes of white pepper powder
1/4 tsp raw sugar
1 stalk of spring onion (cut into 3cm)
2 slices of ginger

Marinate well. Set aside for at least 30 mins.

Add black fungus and Chinese mushrooms strips. Mix well.

Steam on high heat for 30-45 mins. Serve hot. Enjoy!

13/06/2026

homemade wonton mee. hearty bowl, made from scratch with charsiew, well coated noodles and wontons.

recipe:

1. Pork lard: using our FLAVOR Pork lard for an easy cheat.

2. Make the Wontons Mix ground pork, chopped prawns, sesame oil, soy sauce, white pepper, and cornstarch until sticky and bouncy. Fill wonton wrappers with a teaspoon of mixture, seal tightly.

3. Cook Blanch choy sum 1 min. Boil wontons 3–5 mins until they float. Set aside.

4. Noodles Combine lard oil, soy sauces, oyster sauce, and sesame oil in your serving bowl. Cook noodles 1.5–2 mins, drain, cold bath for extra spring, toss to coat.

5. Assemble Top with wontons, char siew, choy sum, and a generous scoop of crispy pork lard. Serve with pickled green chilies.

finish with FLAVOR Pork Lard with Crispy Crackling. all the crunch, none of the rendering.

flavorfinishingoils.com

13/06/2026

Marination for steamed chicken:
1 tsp oyster sauce
1 tsp light soya sauce
1 tsp mushrooms sauce
1 tsp Chinese cooking wine
1 tsp sesame oil
A few dashes of white pepper powder
1/4 tsp raw sugar
1 stalk of spring onion (cut into 3cm)
2 slices of ginger

4 dishes that hit differently with FLAVOR Crispy Garlic & Caramelised Onion Oil. Find yours now at islandwide.1. steame...
10/06/2026

4 dishes that hit differently with FLAVOR Crispy Garlic & Caramelised Onion Oil. Find yours now at islandwide.

1. steamed cod. right after it comes off the steamer, before you pour the soy. the garlic and onion do what the fresh aromatics would have done, in half the time.

2. nai bai. stir fried quick, finished with a spoonful off the heat. the crispy bits settle into the leaves. add a touch of oyster sauce.

3. yee mian. into the bowl right before you eat. the fragrant oil sits on the broth and every mouthful carries it through.

4. steamed egg. the most underrated pairing. the caramelised onion and crispy garlic works with the egg in a way that's hard to explain until you try it.

one jar. four dishes. Caramelised Onion & Crispy Garlic oil.

09/06/2026

currently obsessed with chayote. we eat it every week and I don’t think that’s going to stop.
preparation is easy. peel, halve, remove the seed, slice. 3 minutes and you’re ready.
we cook it two ways. first with glass noodles and minced pork. second, quick stir fry with egg and carrot and a drizzle of garlic onion oil. light, done in under 10 minutes.
alongside today: soy braised gelatinous trotters and tau kua prawns.
chayote was the star of it.

leftover rice in the fridge. that's all you need.day-old rice fries better anyway. drier, less clumpy, picks up the wok ...
05/06/2026

leftover rice in the fridge. that's all you need.

day-old rice fries better anyway. drier, less clumpy, picks up the wok heat properly.

high heat. oil in the wok. crack the eggs in, scramble quickly. in goes the rice — press it flat and let it sit for 20 seconds before you toss. Add garlic and let toast till fragrant. mix immediately till evenly coated. that's where the wok hei comes from. season with light soy, dark soy, oyster sauce and white pepper.

off the heat. Few spoonfuls of FLAVOR Crispy Garlic & Caramelised Onion Oil over the top. toss once more.

that last spoonfuls does what 20 minutes of prepping garlic and onion would have done. the crispy bits get into every grain.

spring onion on top. eat immediately.

flavorfinishingoils.com

stir fried bee tai mak for lunch. this one's made with pork lard and it hits differently.what you need (serves 2): bee t...
03/06/2026

stir fried bee tai mak for lunch. this one's made with pork lard and it hits differently.

what you need (serves 2): bee tai mak noodles, shrimp, 2 eggs, minced pork, garlic, choy sum, soy sauce, dark soy sauce, white pepper

how: blanch the noodles briefly, toss with a little soy and dark soy, set aside. heat wok with a spoonful of FLAVOR Pork Lard with Crispy Crackling. fry the shrimp until just pink, set aside. same wok, fry garlic 10 seconds, add minced pork and break apart. crack in the eggs, let them set slightly then scramble into chunks. add the veg, toss. in go the noodles, season, stir fry until everything picks up that deep brown colour. shrimp back in. off the heat.

finish with another small spoonful of FLAVOR Pork Lard straight from the jar. the crackling bits settle into the noodles and that's the part you'll eat around last.

serve with calamansi on the side.

flavorfinishingoils.com

住所

代官山14-10
Shibuya-ku, Tokyo
150-0034

ウェブサイト

アラート

Flavor Finishing Oilsがニュースとプロモを投稿した時に最初に知って当社にメールを送信する最初の人になりましょう。あなたのメールアドレスはその他の目的には使用されず、いつでもサブスクリプションを解除することができます。

ショートカット

共有する

カテゴリー