6 slices Black Gold Black Garlic, mashed
1 Chicken Breast, cut into half
5 gm Fresh Tarragon
70 ml White Wine
50 ml Cream
300 ml Chicken Stock
50 gm Butter
50 gm Plain Flour
Salt & Black Pepper to taste

Parsley Potato:
1 Russet Potato, diced
15 gm Fresh Parsley, chopped
5 gm Shallot, minced
½ tbsp Olive Oil
Salt & Black Pepper to taste


  1. Melt butter in a pan stir in plain flour to form roux. Fry over medium heat for 2minutes. Set aside to cool.
  2. Bring a pot of water to boil, add a teaspoon of salt and boil the potato for 10minutes or until cooked. Drain and set aside.
  3. Season chicken lightly with salt and black pepper. Sear both sides of the chicken until lightly browned. Set aside.
  4. Set chicken in a pan; add in black garlic,white wine, chicken stock, tarragon leaves and thyme. Cover with a buttered piece of baking paper and bring to boil before lowering heat to allow it to simmer until cooked.
  5. Meanwhile, place ½ tbsp of olive oil in a pan and sauté minced shallot over low heat until soft.
  6. Add in boiled potato and chopped parsley. Stir fry for about 5-6 min until a nice crisp forms around potato. Season with salt and pepper.
  7. Remove cooked chicken from pan and mash black garlic with the chicken stock. Sieve the liquid and bring to boil. Add in roux and mix well. Thicken with cream and season sauce with salt and pepper. Pour over chicken and serve hot with parsley potato.


4 cloves Black Gold Black Garlic, sliced
1 Russet Potato
1 slice Pacific Dory or any white fish fillet
2 tbsp Flour
20 ml Milk
2 tsp Cajun Seasoning
Salt and Black Pepper to taste


  1. Thinly slice russet potato. Soak in water.
  2. Slice fish into 2 fillets and season with Cajun seasoning, salt and black pepper. Allow to marinate for 15minutes.
  3. Place fish fillet into flour, followed by milk. Set aside
  4. Drain potato slices and dry with a clean towel. Coat with flour and arrange 4 to 5 slices on a flat surface. Place fish on top followed by black garlic slices and finally, top with 4 to 5 slices of potato again.
  5. Shallow fry in a pan over medium high heat until potato turns a nice golden brown. Drain potato parcel on a disposable kitchen.
  6. Sprinkle more Cajun seasoning on the potato and serve hot.


1 clove Black Gold Black Garlic, Skin Only
1 packet Japanese Konnyaku Jelly Powder
300gm Rock Sugar
1-2 gm Ginseng
1tsp Chinese Wolfberry
1L Water


  1. Soak Ginseng and Chinese wolfberries in separate bowls with hot water for about 5miutes. Drain and set aside.
  2. Place black garlic skin with ginseng in a pot with 1L of water. Bring to boil. Sieve out residues and obtain 900ml of the black garlic water.
  3. Place the 900ml in a pot, bring to boil and dissolve rock sugar in it.
  4. Mix in konnyaku jelly powder and dissolve it completely. Add in the Chinese wolfberries and remove from heat.
  5. Pour into moulds and place at room temperature to set. After 1hour, transfer to refrigerator and chill until ready to serve.


1-2克 人参
1 粒 黑金黑蒜 (皮)
1 包 果冻粉
300克 冰糖
1 茶匙 枸杞
1 公升 水


1. 把人参和枸杞各放入两个碗,用热水浸泡约5分钟,取出。
2. 将黑蒜皮和人参放入锅里,和1公升的水煮滚。取出900ml的黑蒜人参水,再次煮滚,加 入冰糖。
3. 把果冻粉加入,搅拌均匀。最后加入枸杞,再倒入模型中冷却即可。

Ingredients (2 servings):

4 slices Black Gold Black Garlic, sliced
2 slices Pacific Dory or any white fish fillet
1 tsp Minced Garlic
30 gm Parmesan, Grated
100 gm Dried Bread Crumbs
¼ tsp Dried Parsley
20 ml Milk
20 ml Melted Butter
10 ml Lemon Juice
¼ tsp Dried Chili Flakes
Salt and Black Pepper to taste


  1. In a zip-lock bag, combine parmesan, bread crumbs, parsley, chopped black garlic and a pinch of salt, black pepper and chili flakes.
  2. Pour milk in a shallow dish and dip fish fillet in it.
  3. Place fish fillet into zip-lock bag and shake to coat well.
  4. In a cup, mix lemon juice, melted butter and minced garlic.
  5. Transfer fish fillet into a baking dish and drizzle with the lemon mixture.
  6. Bake uncovered at 180°C for about 15min until the coating is a nice golden brown.


5 slices Black Gold Black Garlic
2 Fresh Calamari (Sotong)
½ cup Mayonnaise
½ cup Sour Cream
1 tsp Dried Chili Flakes
½ tsp Dried Parsley
½ cup Bread Crumbs
2 tbsp Flour
½ Egg, beaten
½ Green Lime, cut into wedges


  1. Clean calamari and sliced into rings.
  2. Dip rings into flour, egg then bread crumbs. Set aside.
  3. In a blender, blend mayonnaise, sour cream and black garlic until smooth.
  4. Heat oil for deep frying until about 170-180°C. Fry calamari rings until golden brown.
  5. Serve hot with black garlic aioli and lime wedges. Garnish with chilli flakes and dried parsley.

Ingredients (about 20 pieces):

20pcs Wanton Skin

10 slices Black Garlic
150gm Minced Chicken/ Pork
3 Dried Shitake Mushroom, soaked, minced
1/2 Egg, beaten
20gm Corn Flour

1tsp Salt
3tsp Sugar
25ml Vegetable Oil
25ml Water

50gm Fresh Shrimps, peeled


  1. Mix all ingredients for the filling together, stirring in one direction until sticky.
  2. Add in seasoning and mix well.
  3. Wrap filling with wanton skin and trim off excess skin.
  4. Top with shrimps and steam for 6 to 8minutes depending on size of siew mai. Serve hot.


Ingredients (1 serving):

3 Black Gold Black Garlic, sliced
1 Boneless Chicken Drumstick
1 Egg, beaten
¼ Yellow onion, sliced
½ cup Bread Crumbs
2 tbsp Flour
½ Egg, beaten
1 bowl Rice

1tbsp Soyu
1tbsp Water
1/2 tbsp Japanese BBQ sauce
½ tbsp Sugar


  1. Season chicken with salt. First, coat with flour followed by the half egg and lastly, use bread crumbs to coat the chicken cutlet.
  2. Deep fry in 170-180°C oil and while waiting for it to brown, mix sliced onion and sauce together. Cover with microwave wrap completely.
  3. Microwave for 3minutes.
  4. Pour in one beaten egg with sliced black garlic and cover with microwave wrap again. Leave small gaps on 2 sides of the plate to allow air to escape. Microwave for a further 30seconds. Place fried chicken cutlet on top and pour over rice.
  5. Garnish with shredded nori (seaweed) and serve hot.