Let's Cook with Bull Head! - RECIPES YOU'LL LOVE!
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Let’s Cook with
Bull Head!
TASTY
EASY &
RECIP
ES YO
LOVE! U’LL
Sichuan Spicy Beef Shank
Serves: 2 Prep: 5 mins Cook: 15 mins
INGREDIENTS INSTRUCTIONS
500ml Water 1. Bring water to a boil, then cook beef shank in the water
150g Boneless beef shank for about 8-10 minutes. Drain, then set aside.
1 tbsp Cooking oil 2. Heat oil in a pan, then sauté the garlic mince until
20g Garlic mince fragrant. Stir in all seasonings and combine into a
1 tsp Spring onion, finely sauce.
chopped (for garnish) 3. Cut beef shank into thin slices and place onto a serving
½ tsp White sesame seeds (for plate. Drizzle the sauce, then garnish with spring
garnish) onions and sesame seeds.
SEASONINGS
1½ tbsp Bull Head Spicy Chili
Paste
2 tbsp Oyster sauce
1 tbsp Sugar
2 tbsp Seasoned soy sauce
(Wei ji xian)
50ml Water
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Mouth-watering Chicken (Kou Shui Ji)
Serves: 4 Prep: 10 mins Cook: 30 mins
INGREDIENTS INSTRUCTIONS
0.8-1kg Chicken, whole 1. Place chicken into a pot, then pour water enough to
500ml Iced water immerse the chicken. Bring it to a full boil, then reduce
1 tsp Spring onion, finely to low heat. Leave to simmer with a lid on for 10
chopped (for garnish) minutes.
1 tsp Crushed peanuts (for
2. Remove from the heat and keep the chicken inside the
garnish)
1 tsp White sesame seeds (for pot, covered, for a further 7 minutes.
garnish) 3. Transfer the chicken into a bowl of iced water. Leave it
to cool for 10 minutes.
SEASONINGS 4. In the meantime, combine all seasonings in another
bowl and mix well.
2 tbsp Bull Head Spicy Chili 5. Cut chicken into pieces, then place onto a serving plate.
Paste Drizzle with combined seasonings, then garnish with
½ tsp Sesame oil spring onions, crushed peanuts and sesame seeds.
½ tsp Sichuan pepper oil
½ tsp Chilli oil
2 tsp Soy sauce
2 tsp Seasoned soy sauce
(Wei ji xian)
1 tsp Sugar
1 tsp Oyster sauce
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Grilled Beef with Shacha & Cumin Sauce
Serves: 4 Prep: 10 mins Cook: 5 mins
INGREDIENTS INSTRUCTIONS
800g Boneless beef short ribs, 1. Thread the ingredients into 12 skewers.
cut into bite size 2. Combine all seasonings in a bowl and mix well.
12 Mushrooms, rinsed 3. Glaze the sauce on the skewers and place them onto a
1 Red capsicum, cut into charcoal grill. Glaze the sauce a few more times while
pieces grilling for 2 minutes or until the skewers are cooked.
1 Yellow capsicum, cut into
pieces
SEASONINGS
6 tbsp Bull Head Barbeque
Sauce
2 tbsp Cumin powder
2 tsp Sugar
2 tsp Soy sauce
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Pan-fried Tofu with Shallot Sauce
Serves: 2 Prep: 10 mins Cook: 10 mins
INGREDIENTS INSTRUCTIONS
1 tbsp Cooking oil 1. Heat oil in a pan, then fry the tofu slices until both
1 pack Firm tofu, sliced sides are crispy and golden.
2 tsp Garlic mince 2. Add in garlic mince and seasonings to cook over low
2 tsp Spring onion, finely heat until boiling.
chopped (for garnish) 3. Continue to cook for about 1 minute until the sauce is
1 Bird’s eye chilli, julienned slightly thickened. Plate and garnish with spring onions
and chillies, then serve.
SEASONINGS
2 tbsp Bull Head Shallot Sauce
50ml Bull Head Clear Chicken
Broth
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Taiwanese Braised Cabbage
Serves: 2 Prep: 10 mins Cook: 10 mins
INGREDIENTS INSTRUCTIONS
500ml Water (for blanching) 1. Bring water to a boil and blanch the cabbage for about
300g Chinese cabbage 30 seconds, then remove and drain.
(Wombok), cut into 2. Heat oil in a pan, then sauté the spring onions and
pieces ginger slices over low heat. Add shiitake mushrooms
1 tbsp Cooking oil and carrots to stir fry, then add cabbage.
1 Spring onion, cut into 3. Add seasonings and cook on low heat for about 5
sections minutes until the cabbage becomes soft, then serve.
20g Ginger, sliced into pieces
50g Shiitake mushrooms,
soaked and julienned
1 Carrot, julienned
SEASONINGS
5 tbsp Bull Head Shallot Sauce
200ml Bull Head Clear Chicken
Broth
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Fried Chicken with Honey Mustard & Shallot Sauce
Serves: 4 Marinate: 1 hr Prep: 15 mins Cook: 20 mins
INGREDIENTS INSTRUCTIONS
500g Boneless chicken thigh, 1. Marinate the chicken thigh pieces for 1 hour and soak
cut into pieces
250g Eggplant, cut into slices eggplant slices in salted water for 10 minutes.
1 Red capsicum, cut into 2. Mix plain flour, rice flour and iced soda water well in a
strips large bowl to create the batter.
1 bunch Asparagus, trimmed 3. Mix Bull Head Shallot Sauce, honey and yellow
500ml Cooking oil (for mustard in a small bowl to create the dipping sauce.
deep-frying) 4. Heat oil in a wok or deep saucepan over medium-high
MARINADE heat to 160°C.
5. Dip vegetables into the batter to coat. Deep-fry for 2-3
1 tsp Garlic mince minutes or until the batter is crisp and vegetables are
1 tsp Ginger mince tender. Transfer to a large baking tray lined with paper
1 tbsp Bull Head Barbecue towel to drain.
Sauce
1 tbsp Soy sauce 6. Dip chicken pieces into the batter to coat. Deep-fry for
1 tsp Sugar 3-4 minutes or until crisp and cooked through. Transfer
2 tsp Rice wine to prepared tray to drain, then serve with dipping
½ tsp Sesame oil sauce.
BATTER
120g Plain flour
75g Rice flour
280ml Iced soda water
DIPPING SAUCE
3 tbsp Bull Head Shallot Sauce
3 tbsp Honey
3 tsp Yellow mustard
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Stir-fried Shacha Chicken with Spring Onion
Serves: 2 Prep: 10 mins Cook: 15 mins
INGREDIENTS INSTRUCTIONS
1 Spring onion 1. Cut the spring onion into sections and separate the
1 tbsp Cooking oil white and green parts.
1 tsp Garlic mince 2. Heat oil in a pan, then sauté the white part of the
300g Chicken thigh, cut into spring onion and garlic mince until fragrant.
pieces 3. Add chicken into the pan and fry until golden brown.
1 tbsp Rice wine 4. Stir in rice wine, soy sauce, and oyster sauce. Add sugar
2 tbsp Soy sauce and Bull Head Barbecue Sauce to taste.
1 tbsp Oyster sauce 5. Cover with lid and simmer for 3 minutes. Add the green
1 tbsp Sugar part of the spring onion to stir-fry evenly then serve.
1 tbsp Bull Head Barbecue Sauce
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Squid Rings with Shallot Sauce & Basil
Serves: 2 Prep: 10 mins Cook: 10 mins
INGREDIENTS INSTRUCTIONS
500ml Water (for blanching) 1. Bring water to a boil and blanch the squid rings for 30
180g Squid rings seconds. Drain and set aside.
1 tbsp Cooking oil 2. Heat oil in a pan, sauté ginger slices and chillies until
50g Ginger, sliced fragrant. Add in squid rings and all seasonings then
2 Bird’s eye chilli stir-fry over high heat.
20g Basil 3. When the sauce has thickened, add in basil and mix
well to serve.
SEASONINGS
2 tbsp Bull Head Shallot Sauce
2 tsp Dark soy sauce
1 tsp Sugar
2 tbsp Water
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Stir-fried Shacha Noodles with Pork Slices
Serves: 3 Prep: 15 mins Cook: 15 mins
INGREDIENTS INSTRUCTIONS
1 tbsp Cooking oil 1. Heat oil in a pan and sauté the onion slices and garlic
½ Onion, sliced mince until fragrant. Add pork belly slices and carrot to
4 cloves Garlic, minced stir-fry until cooked through.
60g Pork belly slices 2. Add Hokkien noodles and stir fry.
20g Carrot, julienned 3. Pour in all seasonings and mix well.
400g Hokkien noodles 4. Stir in choy sum and spring onion and fry until cooked,
60g Choy sum, cut into then serve.
sections
1 Spring onion, cut into
sections
SEASONINGS
2 tbsp Oyster sauce
2 tbsp Soy sauce
2 tbsp Rice wine
2 tbsp Bull Head Barbecue
Sauce
www.bullheadaustralia.comCabbage and Pork Slices Pot
Serves: 3 Prep: 15 mins Cook: 15 mins
INGREDIENTS INSTRUCTIONS
½ Chinese cabbage 1. Cut the cabbage into half lengthwise to make two
(Wombok) quarters. Without cutting the stem, wash the leaves
400g Pork belly slices carefully and drain well.
15g Spring onion, julienned 2. Place pork belly slices between the cabbage leaves,
(for garnish) covering each slice.
3. Once the pork belly slices are nicely tucked in, cut the
SEASONINGS cabbage into 3 or 4 sections (each about 5 cm width).
Trim off and discard the stem bit.
300ml Bull Head Clear Chicken 4. Along the side of the pot, layer the pork slices with
Broth cabbage inwards to form a blooming rose and pack
1 tsp Bull Head Barbecue tightly.
Sauce 5. Combine Bull Head Clear Chicken Broth, Bull Head
1 tbsp Soy sauce Barbecue Sauce and soy sauce in a small bowl and mix
well.
6. Pour the mixture into the pot and start cooking over
high heat. Once boiling, simmer on low heat for about
12 minutes until the ingredients are cooked through.
7. Garnish with spring onion slices and serve.
www.bullheadaustralia.comShacha Shrimp & Glass Noodle Pot
Serves: 4 Prep: 15 mins Cook: 20 mins
INGREDIENTS INSTRUCTIONS
2 bunches Glass noodles 1. Soak the glass noodles in water until softened, then
1 tbsp Cooking oil drain.
½ Onion, sliced
2. Heat the pan with oil, then add the onion slices and
2 cloves Garlic, minced
1 tsp Ginger mince stir-fry until slightly softened. Add garlic, ginger and
50g Pork mince pork mince to fry until fragrant.
16 Shrimps, deveined 3. Add Bull Head Barbecue Sauce, salt and pepper to
2 tsp Spring onion, finely stir-fry evenly.
chopped (for garnish) 4. Place glass noodles into the pot and shrimps on top.
1 Bird’s eye chilli, finely 5. Pour in the Bull Head Clear Chicken Broth and water.
chopped (for garnish) Simmer over low heat with the lid on for about 10
10g Basil (for garnish) minutes, until the ingredients are cooked through.
6. Garnish with spring onions, chillies and basil leaves,
SEASONINGS then serve.
2 tbsp Bull Head Barbecue
Sauce
Pinch of Salt
Pinch of Pepper
200ml Bull Head Clear Chicken
Broth
500ml Water
www.bullheadaustralia.comShacha Hot Pot
Prep: 10 mins
INGREDIENTS INSTRUCTIONS
Prepare as you like 1. Pour all seasonings into the pot and mix well. Once
boiled, cook the ingredients through and serve.
SEASONINGS Tip: Try Bull Head Hot & Spicy Barbeque Sauce for a
3 tbsp Bull Head Barbecue spicier soup base.
Sauce
1L Bull Head Clear Chicken
Broth
1L Water
Pinch of Salt
www.bullheadaustralia.comLet’s Cook with Bull Head!
Bull Head Barbecue Sauce
Also known as Shacha Sauce or Chinese Satay sauce, this intensely
umami concoction is made from a blend of dried fish, dried shrimps,
garlic, ginger, shallots and spices.
A pantry must have, it adds a subtle but distinct smoky-savoury flavour
to dishes with hints of spiciness and sweet finish.
So versatile, it can be used for hot pots, soups, marinades, and also
dipping, stir-frying, braising, dressing and roasts.
Available in 127g, 250g and 737g
• Made in Taiwan • No preservatives or MSG
• No addition of peanut or soy flour • Gluten Free
Bull Head Vegetarian Barbecue Sauce
A vegetarian version of the original Bull Head Barbecue Sauce, this
intensely umami concoction is made from a blend of strictly selected
ingredients such as sesame, ginger, coconut powder and spices.
This sauce adds a subtle but distinct smoky-savoury flavour to dishes
with hints of spiciness and sweet finish.
So versatile, it can be used for hot pots, soups, marinades, and also
dipping, stir-frying, braising, dressing and roasts.
Available in 250g
• Made in Taiwan • No preservatives or MSG
• No addition of peanut or soy flour
Bull Head Hot & Spicy Barbecue Sauce
A spicier version of the original Bull Head Barbecue Sauce, this intensely
umami concoction with fiery kick is made from a blend of dried fish,
dried shrimps, garlic, ginger, shallots, spices and Sichuan peppers.
This sauce adds a spicy, smoky-savoury flavour to dishes with sweet
finish.
So versatile, it can be used for hot pots, soups, marinades, and also
dipping, stir-frying, braising, dressing and roasts.
Available in 250g
• Made in Taiwan • No preservatives or MSG
• No addition of peanut or soy flour • Gluten Free
www.bullheadaustralia.comLet’s Cook with Bull Head!
Bull Head Shallot Sauce
Made from strictly selected shallots from Taiwan and Australian canola
oil, this wonderfully fragrant and delicious sauce goes well with all kinds
of dishes.
So easy and versatile, this pantry must-have can simply be served on its
own over rice or noodles, or used as dipping and dressing for mild
flavoured dishes such as steamed vegetables, salads or dumplings.
It can also be used to uplift stir-fries, soups, marinades and braised
dishes.
Available in 175g
• Made in Taiwan
• No added preservatives
Bull Head Spicy Chili Paste
Made from a perfect blend of rich spicy chillies, Sichuan peppers, dried
fish and quality spices, this golden red-brown sauce with strong Mala
aroma is an addictive sauce that turns up the heat in any dish.
Simply use it as a base for spicy Mala hot pot soups, or as a dipping
sauce for a variety of foods such as dumplings. In a hurry and looking for
a quick fix? Just mix the sauce into cooked noodles or dress over a salad!
So versatile, it can also be used for marinades and stir-fries.
Available in 175g
• Made in Taiwan • No preservatives
• No addition of peanut or soy flour
Bull Head Clear Chicken Broth
Carefully produced by advanced equipment and technologies, each can
contains the rich flavours of freshly cooked chicken broth.
So convenient and easy, you’ll be able to whip up a comforting bowl of
warm chicken soup in matter of minutes without the hassle of cooking
chicken soup from scratch.
A pantry essential, it can also be used to elevate the taste of other
dishes, such as hot pot soups, steamed eggs, congee, shark fin soup,
fried rice vermicelli and many other stir-fried dishes.
Available in 411mL
• Made in Taiwan • Gluten Free
• No preservatives
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