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Sik Sik Yuen organizes Ho Yam Care and Attention Home - "Sweet Joy" Senior Food Cooking Competition 2021 Finals • Entries

Ho Yam Care and Attention Home hosted by Sik Sik Yuen - Entries [You can browse the short videos by clicking the icon next to the photo]


Chef: Xu Ziman     


Shi Kailin (Chinese Culinary Institute Chinese Cooking Certificate Course)

Ting Chi-hang (Higher Diploma in Integrated Social and Health Services, Hong Kong Institute of Vocational Education, Shatin Branch)


Theme of the work: Exquisite meals to wake up the appetite in summer

Main dish: Fruity sweet and sour fish (IDDSI level 4 and 6)

Side dish 1: West Lake pork soup

Side dish 2: Grilled pumpkin with Japanese sauce


Creativity and design concepts


In the hot summer, everyone also wants to eat something to stimulate their appetite. In summer, fruits are used in dishes, which look bright and fresh, and are most suitable for dishes that are refreshing and not greasy. Caregivers only need to use some skills and use common dishes to make delicious and appetizing meals. At the same time, using the same ingredients, it is suitable for the whole family to eat.


story behind


In the hot summer, you have a poor appetite and feel like you have no appetite for anything. A delicious meal to wake up your stomach in summer is particularly refreshing and refreshing. Brightly colored dishes can also increase the appetite of the elderly. They are not only nutritious, but also suitable for all ages. With just a few changes, you can make dishes that will amaze everyone and are delicious, and you can eat them exquisitely at home.


Entry recipes:


Fruity grunt fish pellets (IDDSI level 4)



  • Fish fillet    200g      
  • Colorful pepper     50g       
  • Green pepper    1/2 piece  



  • Salt      Appropriate amount         
  • White vinegar      appropriate amount
  • Pineapple juice  250ml        
  • Mango juice    appropriate amount
  • Cornstarch water  Appropriate amount         
  • Tomato juice      5 tablespoons
  • Granulated sugar    1/2 tablespoon      
  • Rice flour    Appropriate amount


Cooking method:

  1. 100G fish meat + 10G water to make fish paste
  2. 40G seasoned stock, let cool, then add 12.5G rice flour and mix well
  3. Mix the rice flour water and fish paste and put it into the mold
  4. Steam for 10-15 minutes after placing in the mold
  5. After demoulding, soak in high temperature oil for a few seconds
  6. For every 100g of bell peppers, add water at a ratio of 1:1 and mix well until 5g is swallowed.
  7. Bring to a boil over medium-slow heat for 2 minutes, then place into the mold and wait until it is below 70 degrees before demolding.
  8. All ingredients are prepared and served
  9. Finally pour the sweet and sour sauce


Fruity grunt fish pellets (IDDSI level 6)



  • Fish fillet    200g      
  • Mango    110g      
  • Colorful pepper     50g       
  • Green pepper    1/2 piece      
  • Pineapple    100g      
  • Tomato     1
  • Onion    1/2



  • Salt    appropriate amount     
  • Egg liquid (fried material)  Appropriate amount
  • Cornstarch   Appropriate amount
  • White vinegar   appropriate amount
  • Pineapple juice   250ml 
  • Mango juice   Appropriate amount
  • Cornstarch water   Appropriate amount    
  • Tomato juice    5 tablespoons      
  • Granulated sugar    1/2 tablespoon


Cooking method:

  1. Defrost the Longli fish fillet, drain the water completely, cut into small pieces, and marinate with a little salt for 10 minutes.
  2. Add an appropriate amount of eggs to the fish.
  3. Dip in another layer of cornstarch.
  4. Fry until cooked and remove.
  5. Cut onions, green peppers, colored peppers, tomatoes, and mangoes into cubes and set aside.
  6. Heat 1 tablespoon of oil in a hot pan, add tomatoes, onions, green peppers, colored peppers, and tomatoes and stir-fry for a while. Add the juice and bring to a boil. Add the mango and pineapple evenly to taste. Finally, add the fish pieces and cover them with an appropriate amount of cornstarch water. Turn off the heat.


West Lake Meat Soup



  • Pork  100g     
  • Egg  1      
  • Coriander  Appropriate amount
  • Shiitake mushrooms  2 pieces       
  • Tofu  1 piece



  • Salt     appropriate amount  
  • Cornstarch  Appropriate amount     
  • Clear soup    1L


Cooking method:

  1. Shred the gizzard into mincemeat, season with seasoning and set aside
  2. Chop mushrooms, tofu and coriander
  3. Drain the coriander and set aside
  4. Heat the pot with water, add ingredients, and turn up the heat
  5. Drain the ingredients and rinse with water
  6. Add water and clear soup to the boiling pot, and add the drained ingredients
  7. When the ingredients are boiled, slowly add the powdered egg whites, coriander and seasonings, add thickened gravy to thicken the soup and turn off the heat.


Japanese-style roasted pumpkin



  • Pumpkin  300g



  • Oil    2 tablespoons
  • Soy sauce  1 tablespoon
  • Sugar    1 tablespoon
  • Mirin  1 teaspoon


Cooking method:

  1. Wash and cut pumpkin into thin slices
  2. Heat oil in a pan, add pumpkin slices and fry over slow heat
  3. Add seasonings and simmer for 10 minutes

Sik Sik Yuen organizes Ho Yam Care and Attention Home - "Sweet Joy" Senior Food Cooking Competition 2021 Finals • Entries

  • Cooking clips, recipe content, food hardness, hardness, size and testing methods are for reference only. The actual situation may be affected by factors such as the type of food, food temperature, cooking methods, feeding techniques, tools and environment. Before eating, patients are advised to consult speech therapists and related professionals to assess their individual dietary level and eat according to instructions.

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