About Us
Founded in 1996, Sinodis is the leading importer and distributor of Good Food in China. Our deep understanding of the food market, coupled with an extensive distribution network and commitment to supply chain quality allows us to build strong brands and growing relationships with partners and clients in China.
Recipes
50ml sesame oil,
50g shallots,
15g lemongrass,
200g pumpkin,
100g apple, peeled and cored,
3g chilli,
25g sugar,
2g Madras curry powder,
25ml cider vinegar,
Salt.
1. Wash the lemongrass, clean it, halve it and cut into very fine strips. Cut the pumpkin and apple into strips or small dices. Slice the chillies into thin strips. Heat the sesame oil in a pan, and sweat the shallots in it until transparent. Add the lemongrass, pumpkin, apple and chilli strips and continue to sweat for 1 to 2 minutes. Sprinkle the sugar over and caramellize lightly.
2. Add the curry powder and quench with the cider vinegar. Reduce the heat, cover with a lid and allow to simmer gently for 30 minutes. Season with salt.
150g Fourme d’Ambert AOP,
60g apple sauce,
freshly ground black pepper,
8 won ton sheets,
1 egg white,
200ml peanut oil for frying,
Smash the Fourme d´Ambert with a fork, mix with the apple sauce and black pepper. Defrost the won ton sheets. Brush the sheets with a little egg white. Place a little of the filling in the centre of each sheets. Pull the won ton together over the filling and press to seal, or fold together. Make sure that the won ton is well sealed. Heat the peanut oil in a small pan and fry the won tons one by one at high temperature (180°C). Drain on kitchen paper.
100g Fourme d’Ambert AOP, cut into small wedges
10g Thai coriander.
Place a little compote on each plate, arrange the Fourme d’Ambert wedges in a star shape. Arrange the won tons directly on the chutney.