Preserved Mustard Cabbage Glutinous Rice Dumplings

Ingredients
1 kg glutinous rice
½ tsp chopped garlic
½ tsp chopped shallots
some bamboo leaves and hemps
raffia strings

Filling
150g salted Preserved Mustard Cabbage
150g peanuts
500g pork belly
150 dried shrimps, soaked
150g chinese mushrooms, soaked

Glutinous Rice Seasoning
1 tbsp oyster sauce
1 tbsp "Ceku" powder
1 tbsp salt
½ tbsp sugar
1 tsp pepper
3 tbsp fried shallot oil

Pork Belly Marinade
1 tbsp oyster sauce
1 tbsp light soy sauce
½ tbsp sugar
½ tbsp five spices powder
1 tsp sesame oil
1 tsp shaoxing wine

Preserved Mustard Cabbage and Peanuts Seasoning
1 tbsp oyster sauce
1 tbsp light soy sauce
½ tbsp five spices powder
1 tsp sesame oil
1 tsp sugar
1 tsp shaoxing wine
1 tsp pepper

Preparations
To prepare simmered preserved mustard cabbage and peanuts
1. Rinse the preserved mustard cabbage and cut into small sectionals. Soak in water for about 30 mins. Remove, squeeze its moisture.

2. Soak the peanuts into water for about 1 hr. Remove, cook with some boiling water for a while. Dish out and drain well.

3. Heat up 2 tbsp oil to fragrant chopped garlic and shallots. Add in preserved mustard cabbage, stir-fry briskly until aromatic, place in peanuts, toss well, then add in 3 bowls water and bring to boil.

4. Add in seasoning, stir well. Cover and simmer over medium heat until sauce is slightly thickened and absorbed. Remove and leave aside.

Preparations
To prepare glutinous rice, bamboo leaves and filling

1. Soak glutinous rice into water over night. Remove and drain well. Steam over high heat for about 30 mins until cooked thorough. Season with rice seasoning, mix well.

2. Soak the hemps and bamboo leaves into water until soften. Remove the bamboo leaves, wash with a brush, then rinse under running cool water. Cook the hemps and bamboo leaves into boiling water for 20 mins. Remove and drained.

3. Cut the pork belly into convenient pieces. Season with marinade, mix well. Marinate for 1 hr.

4. Heat up 2 tbsp oil to fragrant soaked dried shrimps, chesnuts and chinese mushrooms, stir-fry for a while. Remove from heat. Ready to use.

Method
1. Prepare 2-3 blades bamboo leaves and fold into a cone shape. Fill in 2 tbsp glutinous rice mixture, place in enough simmered preserved mustard cabbage and peanuts, add in a piece of marinated pork belly, chesnuts, chinese mushrooms and some dried shrimps, then cover with another 1 tbsp glutinous rice on top. Wrap well and tie tighten with the hemp.

2. Repeat the same method to finish the remaining filling and glutinous rice. Place the dumplings into a pot of boiling water (just cover the dumplings). Cover and cook over medium heat for approximately 4 hrs until cooked thoroughly. Remove from heat, drained and serve.

Taiwanese Glutinous Rice Dumplings

Ingredients
1 kg glutinous rice
1 tsp chopped garlic
½ tsp chopped shallots
some turmeric leaves
some bamboo leaves and hemps
raffia strings

Filling
50g peanuts, stir-fried, peeled
300g pork belly, cubed
150 dried shrimps, soaked
150g chinese mushrooms, soaked, shredded

Glutinous Rice Seasoning
2 tbsp oyster sauce
1 tsp sesame oil
1 tbsp light soy sauce
1 tbsp sugar
1 tsp salt
½ tbsp chicken stock granule
1 tsp pepper
3 tbsp fried shallot oil
1 tsp dark soy sauce
1 bowl (250ml) chicken broth

Seasoning
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1 tsp sesame oil
1 tsp pepper

Preparations
To prepare glutinous rice, bamboo leaves and filling

1. Soak glutinous rice into water over night. Remove and drain well. Steam over high heat for about 30 mins until cooked thorough. Remove, season with rice seasoning, when stir hot. Keep aside.

2. Soak the hemps and bamboo leaves into water until soften. Remove the bamboo leaves, wash with a brush, then rinse under running cool water. Cook the hemps and bamboo leaves into boiling water for 20 mins. Remove and drained. Keep aside.

3. To make the filling, heat up 3 tbsp oil to fragrant chopped garlic and shallots, add in soaked dried shrimps, cubed pork belly and shredded chinese mushrooms, stir-fry for a while. Add in seasoning, toss well, pour in ½ bowl (125ml) water and bring to a boil. Simmer until slightly absorbed. Remove from heat. Ready to use.

Method
1. Prepare 2-3 blades bamboo leaves and fold into a cone shape. Fill in 2 tbsp glutinous rice mixture, place in a piece of marinated pork belly and chinese mushroom, cover with another 1 tbsp glutinous rice on top. Wrap well and tie tighten with the hemp.

2. Repeat the same method to finish the remaining filling and glutinous rice. Lastly arrange all dumplings on a steaming tray. Steam over high heat for at least 30-40 mins. Remove from heat, drained and serve.

Unagi Glutinous Rice Dumplings

Dough Ingredients
1 kg glutinous rice
3 tbsp chopped Nori
1 tsp chopped sesame oil
some bamboo leaves and hemps
raffia strings

Marinade
1 tbsp japanese unagi
12 cooked chesnuts
50g japanese pickled snail flakes
some Nori

Glutinous Rice Seasoning
1 tbsp oyster sauce
1 tbsp light soy sauce
½ tsp salt
½ tsp sugar
1 tbsp sesame oil
½ tbsp chicken stock granule
2 tbsp fried shallot oil

Preparations
To prepare glutinous rice, bamboo leaves and filling

1. Soak glutinous rice into water over night. Remove and drain well. Steam over high heat for about 30 mins until cooked thorough. Remove, mix with rice seasoning, fried sesame seeds and chopped Nori when stir hot. Keep aside.

2. Soak the hemps and bamboo leaves into water until soften. Remove the bamboo leaves, wash with a brush, then rinse under running cool water. Cook the hemps and bamboo leaves into boiling water for 20 mins. Remove and drained. Keep aside.

Method
1. Prepare 2-3 blades bamboo leaves and fold into a cone shape. Fill in 2 tbsp glutinous rice mixture in the centre and place in a piece of Nori. Add in some japanese pickled snail flakes, then spread some glutinous rice mixture and cover with Nori on top. Lastly, fold up the bamboo leaves into pyramid shapes. Wrap well and tie tighten with the hemp.

2. Repeat the same method to finish the remaining filling and glutinous rice. Lastly place the dumplings in a steaming tray, steam over over high heat for about 30 mins or until cooked thoroughly. Remove from heat and serve.

Mix Beans Glutinous Rice Dumplings

Ingredients
1 kg glutinous rice
500g pork belly, cut into pieces
50g red beans, cooked
50g peanuts, cooked
50g split green beans, cooked
50g black-eyed beans, cooked
100g chinese mushrooms, soaked
1 tsp chopped garlic
½ tsp chopped shallots
some bamboo leaves and hemps
raffia strings

Marinade
1 tbsp oyster sauce
1 tsp sugar
½ tbsp light soy sauce
½ tsp sesame oil
½ tsp pepper
1 tsp five spices powder

Seasoning
1 tbsp oyster sauce
½ tbsp light soy sauce
½ tbsp salt
½ tbsp sugar
1 tsp sesame oil
1 tsp pepper
1 tsp "Ceku" powder

Preparations
To prepare glutinous rice, bamboo leaves and filling

1. Soak glutinous rice into water over night. Remove and drain well.

2. Soak the hemps and bamboo leaves into water until soften. Remove the bamboo leaves, wash with a brush, then rinse under running cool water. Cook the hemps and bamboo leaves into boiling water for 20 mins. Remove and drained. Keep aside.

3. Cut the pork belly into convenient pieces. Season with marinate, mix well. Marinate for 30 mins. Ready to use.

4. Heat up 3 tbsp oil to fragrant chopped garlic and shallots, add in soaked glutinous rice, cooked peanuts and all beans, stir-fry briskly until aromatic. Add in seasoning, toss well.

Method
1. Prepare 2-3 blades bamboo leaves and fold into a cone shape. Fill in 2 tbsp glutinous rice mixture, place in a piece of marinated pork belly and chinese mushroom, cover with another 1 tbsp glutinous rice on top. Wrap well and tie tighten with the hemp.

2. Repeat the same method to finish the remaining filling and glutinous rice. Place the dumplings into a pot of boiling water (just cover the dumplings). Cover and cook over medium heat for approximately 4 hrs until cooked thoroughly. Remove from heat, drained and serve.

Pandan Soft Desserts

Dough Ingredients
300g glutinous rice flour
50g rice flour
2 tbsp corn oil
200ml water

Filling
100g grounded fried peanuts
50g fried sesame seeds
100g caster sugar
100g fresh grated coconut
½ tsp salt

Method
1. To make dough, mix glutinous rice flour and rice flour. Add in boiling water, stirring constantly until well combined. Cover for 5 mins, add in corn oil and knead into smooth dough. Leave aside.

2. To make filling, combine all filling ingredients.

3. Divide the dough and filling into small portions separately. Wrap each dough with enough filling, knead lightly to form a ball shapes. Wrap with a blade of pandan leaf and prick with a bamboo skewer. Arrange on a steaming tray, steam over high heat for about 8 mins until cooked. Ready to serve.

Tomato Bread Pudding

Ingredients
3 slices white bread
2 tomatoes, sliced
30g green peas
200ml milk
35g butter
¼ tsp salt
¼ tsp pepper
¼ tsp black pepper
2 eggs

Method
1. Cut off the sides of the breads and slice into 2.5 cm squares. Arrange into casserole together with tomatoes slices and green peas.

2. Warm the milk. Pour over bread and soak for 10 mins. Meanwhile, preheat oven to 175°C.

3. Combine soften butter, salt and pepper. Stir in eggs until well combined.

4. Pour egg mixture over soaked breads, sprinkle black pepper on top.

5. Bake in oven for 30 mins or until golden browned. Serve hot.

Indian Rojak

Ingredients - Main
4 hard boiled eggs, shelled
4 pcs hard beancurd, deep-fried, sliced
100g beansprouts, blanched
1 cucumber, shredded
1no (300g) sweet turnip, peeled and shredded

Ingredients - Rojak Sauce
300g sweet potatoes
200g peanuts, toasted and grounded
12 shallots, pounded
4 garlic cloves, pounded
4 tbsp chilli paste / chilli boh
1 tsp shrimp paste powder
100g palm sugar / gula melaka, crushed
50g sugar
4 tbsp cooking oil
800ml water

Method - Rojak Sauce
1. Steam sweet potatoes over high heat until cooked and soften. Remove, leave to cool and peel. Mash or pounded until finely paste. Keep aside.

2. Heat up cooking oil in the preheated wok to fragrant pounded shallots and garlic. Add in chilli paste and shrimp paste powder, stir-fry briskly until aromatic. Pour in water and bring to a boil.

3. Add in sweet potato paste, palm sugar and sugar. Cook until sugar is completely dissolves then blend in grounded peanuts, stir well and continue to cook for awhile. Remove from heat, ready to serve.

Ingredients - Prawn Cake
100f self-raising flour
1 egg
100g shelled prawns
30g chinese chives, chopped
¼ tsp pepper
¼ tsp salt
2-3 tbsp water

Method - Prawn Cake
1. Mix all ingredients, scoop some batter mixture with a ladle, then put into hot oil and deep-fry over a medium heat until cooked or golden brown. Remove and drain well. Leave to cool and cut into pieces. Keep aside.

Ingredients - Coconut Cake
150g fresh grated coconut
100g rice flour
1 egg
1 tsp chicken stock granule
¼ tsp pepper
¼ tsp salt
2-3 tbsp water

Method - Coconut Cake
1. Combine the ingredients, press some mixture with palm, put into hot oil carefully. Deep-fry over medium heat until golden browned and crispy. Remove and drain well. Leave to cool and cut into pieces. Keep aside.

Ingredients - Chilli Squid Slices
1no soaked squid
2 tbsp chilli paste / chilli boh
1 tsp chopped shallots
¼ tsp salt
½ tsp sugar

Method - Chilli Squid Slices
1. Rinse the squid and pat it dry. Score a criss-cross pattern and cut into slices. Keep aside.

2. Heat up 4 tbsp oil in the preheated wok to fragrant chopped shallots. Add in chilli paste, stir-fry briskly for a while. Add in squid slices, sugar and salt. Keep stirring until cooked or slightly absorbed. Remove. Ready to serve.

Method
1. Arrange prefried coconut cake slices, prawn cake pieces, prefried hard beancurd slices, blanched beansprouts and the rest of ingredients on a serving platter. Serve with rojak sauce, hard-boiled eggs and chilli squid slices.

Vegetarian Salted Sesame Chicken with Yam Paste

Ingredients
250g yam
2 pcs vegetarian salted chicken

Seasoning
¼ tsp salt
¼ tsp pepper
½ sesame oil

Batter (Mix Well)
3 tbsp plain flour
1 tbsp rice flour
½ tbsp cornstarch
1 pc reddish cheese
1 tsp sugar
2 tbsp sesame seeds
3 tbsp water

Method
1. Peel yam and cut into pieces, steam over high heat until cooked and soften. Remove, add in seasoning and mash finely until form into yam paste. Keep aside.

2. Cut vegetarian salted chicken into halves, but leaving the edges still firmly attached. Stiff enough yam paste then press lightly and coat well with the batter mixture. Deep fry into hot oil over high heat until golden browned. Dish up and drain well. Leave to cool and cut into pieces. Serve hot.

Gratinated Macaroni Cheese

Ingredients
This creamy dish is a favourite with children and can be served as a main meal or as a side dish by adjusting the portions.

Bèchamel Sauce
40g butter
40g plain flour
600ml full cream milk
salt, pepper anmd nutmeg to taste
1 egg yolk
160g grated Emmental, Comtè
Cheddar, Gouda or other stringy cheese

280g macaroni

Method Bèchamel Sauce
1. Melt butter over low heat in a saucepan.

2. Add flour and stir with a wooden spatula. Cook, stirring for about 5 mins or until the mixture becomes bubbly and turns whitish.

3. Pour in cold milkm stir and season to taste. Cook over medium heat until thick, stirring occasionally with wooden spatula.

4. Remove from heat and set aside for 10 mins to cool. Stir in egg yolk and half the cheese.

Granite
1. Cook the macaroni in salted water according to package instructions. Drain well.

2. In a mixing bowl, combine macaroni and ¾ of the Bèchamel Sauce. Mix well and pour into a buttered, ovenproof dish.

3. Top with remaining Bèchamel Sauce and sprinkle over the remaining cheese. Place on top shelf of an oven preheated to 210°C.

4. Bake for around 20mins or until the top is golden brown. Serve warm.

Herbal Chicken

Ingredients
3 pcs chicken leg
1 pc aluminium foil

Marinade
1 tsp light soy sauce
1 tbsp brandy

Chinese Herbs
4 pcs dang gui
6 red dates, slit to release flavour
½ tbsp quo qi zi
8h hwan san
5g pak kei
10g tong sum

Method
1. Marinate chicken legs for 30 mins. Add in chinese herbs.

2. Wrap up with aluminium foil. Put into oven to bake at 200°C for 30 mins or until cooked. Serve immediately.

Paper Wrapped Chicken

Ingredients
8 chicken wings
2 stalks spring onion, cut into section
1 stalk coriander leaves
20g young ginger
1 red chilly, shredded
1 pc greaseproof paper, for wrapping

Marinade
½ tsp light soy sauce
½ tbsp oyster sauce
1 tsp sugar
½ tsp cornflour
1 tbsp chinese cooking wine
1 tsp old ginger juice
60g shallots, pounded
½ tsp sesame oil
a dash of pepper

Method
1. Marinate the chicken wings with the marinade for 1 hr or more (mix in sesame oil before wrapping).

2. Fold the greaseproof paper into the size and shape of an envelope. Lightly bush some oil on the inner surface to prevent chicken from sticking on it together. Place a chicken wing, some shredded ginger, spring onions and coriander leaves, chillies into the bag.

3. Staple edges to secure.

4. Deep-fry chicken packets in medium heat for 6-9 mins or until fragrant. Dish up and drain from oil.

Note
Chicken breasts or drumsticks may be used instead. Mushrooms can be substitute for spring onion, ginger and chilly slices.

Claypot LaoShu Fen

Ingredients
400g lao shu fen
100g minced pork, mix with ¼ tsp light soy sauce and ½ tsp cornflour
40g bean sprouts
½ bombay onion, diced
½ red chillies, diced
1 tsp chopped garlic
2 stalks spring onion, chopped
1 egg
3 tbsp oil
800ml chicken stock
¼ tsp cornflour mix with 1 tsp water

Seasoning
¼ tsp sugar
½ tsp salt
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
a dash of pepper

Method
1. Heat up 2 tbsp oil and pan-fry Lou Shu Fen with egg and light soy sauce evenly until fragrant. Dish up. Keep aside.

2. Preheat clay pot, put in 1 tbsp oil sautè chopped garlic till fragrant. Add in minced pork, stir-fry then add in bean sprouts, bombay onion and chopped chillies. Stir-well.

3. Pour in chicken stock, bring to boil. Add seasoning and thicken soup with corn starch solution. Add in prefried Lao Shu Fen, bring to boil. Dish up and garnish with spring onion.

Golden Crispy Oat Pork

Ingredients
300g pork, cut into strips
1 ½ cups oil for deep-frying

Marinade
½ egg
1 tsp salt
½ tsp sugar
dash of sesame oil and pepper
1 tbsp corn flour
½ tsp plain flour

A
200ml oil
1 egg, beaten
3 tbsp chopped garlic
1 tbsp chopped chilli padi
3 tbsp nestum, crushed

Method
1. Combine pork strips with marinade and marinate for 30 mins. Deep-fry in hot oil until golden brown. Dish and drain.

2. Heat up 200ml oil, add in beaten egg and stir well. Add in chopped garlic, chilli padi and stir-fry at low heat until golden brown and crispy. Dish and drain.

3. Stir-fry nestum oat in a clean wok until fragrant. Add in crispy pork strips and mixture 2, stir-fry until well mixed and dish up.

White Fungus Coconut Chicken Soup

Ingredients
25g white fungus
1 coconut (retain 600ml of coconut juice)
2 pc chicken whole leg
2 slices ginger
2 red dates, seeded
pinch of salt

Method
1. Soak white fungus, wash and set aside.

2. Blanch whole leg with boiling water and rinse in cold water.

3. Bring 800ml water to boil then add in white fungus, meat, red dates and ginger. Simmer in low heat for 2 ½ hr to 3 hrs. Toss in coconut juice and season with salt before dishing out.

Effect
This soup is cooling and moistening. Helps to supplement Qi, beautifying the skin. Helps to clear heat and reduce phlegm. Thos sweat a lot in hot days will need this soup definately.

Teh Boh Cake

Ingredients
5g teh boh
4 eggs
120g sugar
50g milk
100g superfine flour

Method
1. Use food processor blend teh boh.

2. Double boil eggs, sugar and tech boh till 40°C and beat till light and fluffy.

3. Add in sifted superfine flour and mix even.

4. Add in milk and mix well.

5. Bake at 180°C for 30 mins till done.

Stir-Fried Kangkung in Sambal Belacan

Ingredients
2 tbsp oil
1 onion, shredded
1 red chilli, shredded
500g kangkung

Seasoning
2 tbsp belacan sambal
1 tsp light soy sauce
1 tsp sugar

Sambal Belacan
100g dried prawns, soaked, chopped
100g red chillies, ground
100g chilli boh
50g garlic, chopped
100g shallots, chopped
1 cm belacan
1 tbsp sugar
1 tsp salt
½ tbsp light soy sauce
1 tsp chicken stock granules

Method for Sambla Belacan
1. Heat up wok (without oil) and stir fry dried prawns until fragrant, dish up. Then stir-fry belacan until aromatic and form into powder. Dish up.

2. Heat up oil, sautè chopped garlic and shallots until fragrant. Add in red chilli, chilli boh and stir-fry until fragrant. Lastly add in belacan powder, dried prawns, seasoning and fry until aromatic. Dish up.

Method
1. heat up oil, sautè onion until fragrant. Add in sambal belacan and stir-fry until aromatic.

2. Add in red chilli, kangkung and stir-fry at high heat until well mixed. Dish up.

Deep-Fry Crispy Eggplant

Ingredients
500ml oil for deep-frying
some seasoned flour for deep-frying
500g eggplants, cut into thick strips
2 tbsp dried prawns, soaked, chopped
1 tbsp chopped garlic
1 tbsp chopped red chilli
1 tbsp chopped spring onion

Seasoning
1 tbsp oyster sauce
1 tsp fish sauce
1 tsp sugar
3 tbsp water

Seasoned flour
150g corn flour
1 tbsp plain flour
1 tsp salt
dash of pepper

Method
1. Heat up oil for deep-frying, coat eggplant with seasoned flour and deep-fry until golden brown. Dish up.

2. Leave 1 tbsp oil in wok, sautè dried prawns and chopped garlic until fragrant. Add in seasoning and stir well.

3. Add in fried eggplant, chopped red chilli, spring onion and mix well. Dish up and serve.

Tips
You may cut eggplant into thin slices, coate with seasoned flour and deep-fry until crispy.

Steamed Minced Meat with Eggs

Ingredients
1 salted egg yolk, flatten and diced
1 salted egg white
1 century egg, diced
3 eggs, lightly beaten
50g minced meat
150ml hot water
½ tsp salt
dash of pepper and chicken stock granules

Ingredients B
1 tbsp chopped spring onion
1 tbsp fried garlic oil
1 tsp light soy sauce

Method
1. Combine ingredients A in a mixing bowl. Mix well and pour into a 8" round steaming tray.

2. Steam at medium heat for about 10 mins or until set. Remove, sprinkle ingredients B on top and serve immediately.

Note
Do not steam eggs with high heat, otherwise the texture will be coarse.

Steamed Silky Eggs

Ingredients
300ml warm water
3 eggs

Seasoning
½ tsp salt
dash of pepper and chicken stock granules
1 tbsp chopped spring onion
1 tbsp fried garlic oil
1 tsp light soy sauce

Method
1. Combine water, eggs, seasoning and mix well. Strain into a steaming tray.

2. Steam at low heat for 10 mins or until set. Remove.

3. Sprinkle chopped spring onion, fried garlic oil, light soy sauce on egg. Serve.

Note
1. Do not steam eggs with high heat, otherwise the texture will be coarse and not smooth.

2. Lightly beat the eggs to avoid too much air form getting in. This is to ensure the surface is smooth and nice.

Butter Prawns

Ingredients
500g medium-sized prawns, trimmed, slit back
4 egg yolks
1 tbsp evaporated milk
5 tbsp butter or margarine
1 tbsp curry leaves
½ tbsp chopped chilli padi, optional

Seasoning
½ ts salt
½ tsp sugar
dash of chicken granules

Method
1. Heat up up oil for deep-frying, put in prawns and deep-fry until cooked. Dish and drain.

2. Combine egg yolks, evaporated milk and mix well.

4. Heat up wok, melt butter with low heat. Slowly pour in mixture 2, keep stirring until the mixture form into fine shreds. Add in curry leaves, chilli padi, seasoning and mix well.

5. Put in prawns and mix well. Dish up and drain off the excess oil. Serve.

Ku Low Yok

Ingredients
500ml oil for deep-frying
300g pork, with fat
corn flour for coating pork
1 green capsicum, sliced
1 tomato, cut in wedges
1 onion sliced
100g pineapple, sliced

Marinade
½ tsp salt
½ tsp sugar
1 tbsp oyster sauce
½ tsp sesame oil
1 egg
1 tbsp shaoxing wine
1 tsp bicarbonate of soda
3 tbsp water

Sauce
1 tbsp plum sauce
3 tbsp tomato sauce
1 tbsp chilli sauce
1 tbsp sugar
1 tsp salt
½ tbsp white rice vinegar
100ml water

Method
1. Cut pork into ½" thick and pound with the back of knife until tender. Then cut into cubes. Add in marinade and marinate for 30 mins.

2. Coat pork cubes with corn flour and deep-fry in hot oil until golden brown. Dish and drain.

3. Leave 1 tbsp oil in wok, stir-fry capsicum, tomato, onion and pineapple until fragrant. Pour in sauce and bring to cook until thick.

4. Add coat pork cubes and deep-fry and mix well. Dish up and serve.

Nam Yee Spare Ribs

Ingredients
1 kg meaty spare ribs, cut into 5 cm length
oil for frying

Marinade
1 tsp bicarbonate of soda
2 pieces nam yee / fermented red bean curds
1 tsp chopped coriander leaves
1 tbsp nam yee juice
2 tbsp chopped garlic
½ tbsp light soy sauce
1 tbsp shaoxing wine
1 tbsp sugar
1 tbsp oyster sauce
½ tsp 5 spice powder
1 tsp sesame oil
dash of chicken stock granules
2 tbsp plain flour
6 tbsp corn flour
1 egg
100ml water

Method
1. Combine spare ribs with all marinade and mix well. Marinate for 3 hrs.

2. Heat up oil for deep-frying, put in spare ribs and deep-fry until golden brown and cooked. Dish and drain. Serve.

Crispy Chicken in Lemon Sauce

Ingredients
1 chicken, remove bone
* some seasoned flour for deep-frying

Marinade
1 tsp salt
1 tsp sugar
1 egg
2 tbsp shaoxing wine
½ tsp custard powder
1 tbsp corn flour
1 tbsp plain flour

Sauce
3 tbsp concentrated lemon juice
2 tbsp concentrated orange juice
1 tsp fresh squeezed lemon juice
2 tbsp sugar
½ tsp salt
150ml water

Seasoned flour
150g corn flour
1 tbsp plain flour
2 tsp salt
dash of pepper

Method
1. Combine chicken with marinade and season for 1 hr.

2. Coat chicken with Seasoned Flour and deep-fry in hot oil golden brown. Dish and drain.

3. Put all sauce ingredients into wok and cook until thick. Pour over chicken and serve.

Tips
1. If you like spicy flavour, you can add chopped bird's eye chillies or red chillies.
2. Concentrated lemon juice or orange juice can be purchased in bottle form.

Pumpkin Spare Ribs

Ingredients
300g spare ribs
150g pumpkin, peeled and cubed
1 tsp fermented salted black beans
1 tbsp chopped garlic
1 stem spring onion, sectioned
500ml chicken broth

Marinade
1 tsp light soy sauce
½ tsp monosodium glutamate
¼ tsp pepper
1 tsp tapioca flour

Seasoning
¼ tsp salt
½ tsp monosodium glutamate
1 tbsp sugar

Method
1. Cut the spare ribs into convenient pieces, rinse and drain. Add in marinade, mix well. Marinate for 20 mins. Then parboil into hot oil for a moment until half done. Remove and keep aside.

2. Leave 1 tbsp oil in preheated wok to fragrant fermented black beans and chopped garlic. Add in pumpkin cubes, stir-fry briskly for a while. Pour in chicken broth and seasoning, bring to boil.

3. Add in spare ribs, stir-fry until well combined. Covered. Simmer over a low heat for 20 mins until spare ribs pieces are soften. Then place in sectioned spring onion, thicken gravy with a little combined cornstarch solutions. Dish up and serve.

Hot Crispy Spare Ribs with Thai Sauce

Ingredients
400g spare ribs
1 egg, beaten

Marinade
1 tsp salt
1 tsp sugar
1 tsp curry powder
¼ tsp pepper
1 egg white
½ tsp bicarbonate of soda
1 tbsp cornstarch
3 tbsp water

Sauce (Mix Well)
2 tbsp thai chilli sauce
3 bird's eye chillies, chopped
1 tsp worcestershire sauce
1 tsp curry powder
1 tsp sugar
½ tsp salt
4 tbsp water

Method
1. Rinse the spare ribs and cut into convenient pieces, drain well. Season with marinade, mix well. Marinate for 1 hr. Then dip with beaten egg and coat well with some cornstarch. Deep-fry into hot oil until crispy and golden color. Remove and keep aside.

2. Leave 1 tbsp oil in the preheated wok, pour in sauce mixture and bring to a boil. Blend in prefried spare rib pieces immediately, stirring constantly over a high heat until the spare ribs pieces are well coated with the sauce and syrupy. Remove from heat. Serve hot.

Fried Spare Ribs with Golden Sweet Corns and Potatoes

Ingredients
400g spare ribs
30g big onion, diced
20g golden sweet corns
20g carrots, diced
20g green peas
50g potato, diced, deep fried
300ml chicken broth

Marinade
1 tbsp oyster sauce
¼ tsp monosodium glutamate
1 tsp shaoxing wine
¼ tsp pepper
1 tbsp cornstarch
1 tbsp water

Seasoning
¼ tspmonosodium glutamate
¼ tsp salt
1 tsp sesame oil

Method
1. Cut the spare rib into convenient pieces, rinse and drained. Add in marinade, mix well. Marinate for 30 mins. Deep-fry into hot oil until golden browned for about 8 mins. Remove and keep aside.

2. Leave 3 tbsp oil in the preheated wok to fragrant diced big onion. Add in remaining ingredients and seasoning, stir-fry for a moment. Pour in chicken broth and bring to a boil.

3. Add in spare ribs, stir well. Reduce low heat to a simmer with covered, until the spare rib pieces are tender or the sauce is thickened. Dish up. Serve hot.

Honey Spare Ribs with Lemon Grass and Onion

Ingredients
300g spare ribs
30g big onion, cut into rings
1 tbsp calamansi lime juice
5 bird's eye chillies, chopped
1 stem lemon grass, chopped
½ ginger bud, chopped

Ingredients A
2 tbsp sugar
¼ tsp salt

Marinade
½ tsp meat tenderizer
¼ tsp salt
¼ tsp monosodium glutamate
½ egg white
½ tbsp shaoxing wine
1 ½ tbsp tapioca flour
2 tbsp water

Sauce (mix well)
3 tbsp honey
½ tsp monosodium glutamate
¼ tsp salt
1 tbsp light soy sauce
¼ sesame oil
⅛ tsp pepper
3 tbsp water

Method
1. Rinse spare ribs and cut into convenient pieces. Add in marinade, mix well. Marinate for at least 4 hrs.

2. Mix the big onions, chopped lemon grass and the remaining ingredients with the ingredients A until well combined.

3. Deep-fry the marinated spare ribs pieces into hot oil for about 7 mins until golden browned. Remove and leave aside.

4. Leave 2 tbsp oil in the preheated wok, pour in sauce mixture and bring to boil. Cook until thickened, place in spare ribs pieces immediately, stir-fry until syrupy. Dish up. Top with lemon grass mixture. Serve together.

Braised Spare Ribs with Yam

Ingredients
400g spare ribs
300g yam
3 garlic cloves, chopped
1 tbsp salted bean paste
1000ml chicken broth

Seasoning
¼ tsp salt
¼ tsp monosodium glutamate
¼ tsp sugar
½ tsp dark soy sauce

Method
1. Rinse the spare ribs and cut into 2 inches length. Keep aside.

2. Peel the yam and cut into strips. Deep-fry into hot oil until golden in color and fragrant. Dish up and drained.

3. Leave 3 tbsp hot oil in the hot wok to fragrant garlic cloves and salted bean paste. Pour in chicken broth and seasoning. Bring to boil.

4. Add in spare ribs, stir well. Covered and bring back to boil, then reduce to low heat. Braise for 25 mins. Lastly place in yam strips, stir well. Continue braise until the yam strips are tender and the sauce is slightly thick. Dish out. Serve hot.

Braised Oyster Sauce Chicken

Ingredients
1 no chicken "kampung", cut into pieces
2 tbsp chopped ginger
1 tbsp chopped garlic
2 tbsp chopped spring onion
2 tbsp chopped red chillies
½ bowl (125ml) water

Seasoning
2 tbsp oyster sauce
1 tbsp light soy sauce
½ tbsp sugar
1 tsp sesame oil
1 tbsp shaoxing wine, add in later

Method
1. Heat up 2 tbsp oil to fragrant chopped ginger and chopped garlic. Add in chicken pieces and seasoning, stirring constantly over a high heat until aromatic.

2. Pour in water and bring to boil. Reduce to medium heat, braise for about 20min until the gravy is thickened and the chicken pieces are cooked thoroughly. Then add in chopped spring onion and red chillies, stir-fry until well combined. Lastly, splash in shaoxing wine, stir for a moment. Dish up. Serve hot.

Braised Yam & Pork Belly Slices in Reddish Cheese

Ingredients
150g pork belly, peel and sliced
500g yam
½ piece reddish cheese
1 tbsp reddish cheese juice
2 garlic cloves, flatten
4 stems spring onion, sectioned
500ml chicken broth

Method
1. Peel the yam and cut into thinly slices. Deep-fry into hot oil until golden brown. Remove and drained.

2. Heat up 3 tbsp oil in the hot wok to fragrant the reddish cheese, garlic cloves and reddish cheese juice. Then add in pork belly slices, stir well until aromatic.

3. Add in yam slices. Pour in chicken broth and bring to a boil, reduce to low heat. Covered and braise for 20-25 mins or until the sauce is slightly thick. Lastly sprinkle with spring onion sectionals, stir well. Dish up. Serve immediately.

Stewed Pig's Trotter in Coconut Juice

Ingredients
800g pig's trotter
6 hard boiled eggs, shelled
2 stalks fresh coriander
3 garlic cloves, flattened
9 tbsp soy sauce paste

700ml fresh coconut juice
500ml water

Method
1. Cut the pig's trotter into convenient pieces, rinse and blanch into boiling water. Remove and drained. Keep aside.

2. Place the pig's trotter pieces into a deep pot. Pour in coconut juice and water, bring to boil. Add in coriander, garlic cloves and soy sauce paste. Bring back to boil, stew over a low heat for about 30 mins.

3. Add in hard boiled eggs, cover and continue to stew for 25-30 mins until the flavour has been absorbed, or until the pig's trotter pieces are tender. Dish up. Serve hot

Note : For spice, add dried chillies after soaked in warm water.

Si Hui Country Stewed Duck

Ingredients
1 no duck
2 tbsp chopped ginger
1 tbsp chopped garlic
1 tbsp salted bean paste
2 pieces reddish cheese
1500ml water

Seasoning
½ tbsp light soy sauce
½ tbsp sugar
1 tsp pepper
1 tsp sesame oil
¼ tsp dark soy sauce
1 tbsp shaoxing wine

Pickled Vegetables Ingredients
1 carrot
½ radish
2 red chillies, shredded
3 tbsp chinese rice vinegar
5 tbsp sugar
1 tbsp salt

Method
1. To make pickled vegetables, peel the carrot and radish. Slice thinly. Mix with 1 tbsp salt until well combined. Marinate for 10 mins. Rinse under cool water, remove and squeezed. Add in shredded chillies, rice vinegar and sugar, mix well. Marinate for 1 hr.

2. Rinse the duck and pat-dry. Rub a little dark soy sauce over the duck skin. Deep-fry into hot oil until golden browned. Remove, soak into cool water immediately for 20 mins. Remove and drained. Keep aside.

3. Heat up 2 tbsp oil to fragrant chopped ginger and chopped garlic. Add in salted bean paste and reddish cheese. Stir-fry. Meanwhile, place in duck and shallow fry for a moment. Pour in water and seasoning, bring to boil.

4. Lower the heat. Covered and braise for 40 mins until the duck meat is tender. Remove the duck.

5. Cook the remaining gravy until thickened. Place the pickled vegetables on a platter. Cut the duck into pieces and arrange on the pickled vegetables. Serve with sauce.

Braised Belly Pork with Red Grain Wine

Ingredients
600g pork belly, with skin
3 tbsp light soy sauce
200ml glutinous rice wine
2500 water

Marinade
3 tbsp red grain wine residue
3 tbsp glutinous rice wine
3 slices "Dang Gui"

Method
1. Rinse pork belly and pat-dry. Cut into 3 strips. Rub all with marinade, marinate for 1 hr.

2. Pour water into a deep pot, add in marinated pork belly and light soy sauce. Bring to boil. Reduce to medium heat and braise with covered for 45 mins.

4. Add in glutinous rice wine, continue to braise until the gravy is thickened and the pork belly are tender. Remove and cut into slices. Serve with a little gravy.

Steamed Pork Dumplings

Ingredients
300g minced pork
350g shelled prawns
½ egg white
1 tbsp water
50g pork lad / pig's fat, diced
6 water chesnuts, peeled and chopped
4 chinese mushrooms, soaked and chopped
3 stems spring onion, chopped
30 black pepper corns, for garnishing
30 pieces wonton wrapper

Seasoning
1 tsp salt
½ monosodium glutamate
1 tsp sugar
1 tsp sesame oil
¼ pepper
1 tbsp cornstarch
½ black peppercorns, crushed

Method
1. Blanch the chopped water chesnuts, mushrooms and pork lad into boiling water for a while. Dish up and drain well. Keep aside.

2. Season the shelled prawns with 1 tsp salt, stir until sticky, then mix with minced pork, egg white, water and seasoning. Mix until well combined.

3. Add in chopped spring onions and the blanched chopped ingredients, mix well.

4. Place enough filling in centre of each wonton wrapper and form into "Siu Mai" shapes. Top with black peppercorn, arrange them on a steaming tray. Steam over high heat for about 10 mins till done. Dish up, drained and serve hot.

Crystal Glutinous Dumplings with Pork filling

Wrapper Ingredients
150g wheat starch
40g tapioca flour
⅛ tsp salt
200ml boiling water

Filling
150g cooked glutinous rice
20g dried shrimps, chopped
2 shallots, sliced
2 chinese mushrooms, soaked and chopped
150g minced pork
20g carrots, peeled and chopped
20g green peas

Seasoning
½ tsp salt
¼ tsp monosodium glutamate
1 tsp sugar
⅛ tsp pepper
1 tsp sesame oil

Method
1. To make filling, heat up 1 tbsp oil to saute chopped dried shrimps and shallot slices until fragrant. Add in the rest of ingredients and seasoning, stir-fry until well combined. Then place in cooked glutinous rice, keep stirring for a while until mix well. Remove and keep aside.

2. To make dumplings wrapper, combine the wheat starch, tapioca flour and salt. Mix well. Pour in boiling water immediately and stirring constantly until well combined and form into a dough. Remove, put on the table. Add in a little cooking oil and knead the dough until smooth and shiny.

3. Divide the dough into small pieces (about 30g for each). Then roll into round thinly slices shape. Place adequate filling in the centre of each wrapper. Fold up and seal, form into crystal dumpling shape. Arrange on steamer. Steam over high for about 8 mins until cooked though. Remove and serve hot.

Simmered Black Pepper Pork Belly in Country Style

Ingredients
600g pork belly, with skin, cut into bite size pieces
3 eggs, cooked and shelled
8 garlic cloves, with skin, flatten
50g old ginger, peeled and flatten
½ tbsp chopped garlic
1200ml water

Seasoning
2 tbsp sugar
½ tsp salt
3 tbsp light soy sauce
½ tbsp dark soy sauce

Method
1. Heat up 3 tbsp oil to saute the flatten garlic cloves, chopped garlic and old ginger pieces till fragrant. Add in pork belly pieces. Stir-fry until half done.

2. Add in sugar, stir-fry over low heat until aromatic. Add in light soy sauce and dark soy sauce. Stir-fry for a while. Pour in water and salt, bring to a boil. Place in cooked eggs. Reduce to medium heat. Simmer until pork belly pieces are tender and the gravy is slightly thick. Remove from heat. Serve hot.

Fried Sparerib with Dry Curry Sauce and Spices

Ingredients
600g spareribs
250ml coconut milk
1 tbsp chilli paste/chilli boh
1 cinnamon stick
3 cloves
1 star anise
100g tamarind paste
100ml water

Spices (pounded)
1 stem lemon grass
100g shallots
3 garlic cloves
2 fresh ginger slices
2 slices fresh galangal
5 candlenuts
1 tsp dried shrimp paste/belacan
4 tbsp water

Seasoning
2 tsp sugar
1 tsp salt
½ chicken stock granule
½ tsp pepper

Method
1. Cut the spareribs into convenient pieces. Rince and drained. Season with a pinch of pepper and salt, mix well. Marinate for 15 mins. Keep aside.

2. Mix the tamarind paste and water until well combined, then strain well and squeez. Retain the tamarind concentrate.

3. Heat up 3 tbsp oil to saute cinnamond stick, cloves and star anise until fragrant. Place in sparerib pieces, stir-fry for 3-5 mins until color changes and aromatic. Remove and keep aside.

4. Heat up ¼ bowl (70ml) cooking oil in preheated wok to saute the pounded spices for about 3 mins till fragrant. Then add in prefried spareribs pieces, cinnamon stick, cloves and star anise. Stir fry over low heat for further 3 mins.

5. Pour in coconut milk, tamarind concentrate and seasoning. Bring to boil. Reduce to high heat, simmer for about 10 mins until gravy is slightly thick. Lastly, stirring constantly until almost dry. Dish up and serve.

Fried Meat Shreds with Szechuan Paste

Ingredients
300g pork fillet
8 water chesnuts, peeled and shredded
2 pieces black fungus, soaked and shredded
3 stems spring onion, chopped
50g fresh ginger, chopped
5 garlic cloves

Sauce (mix well)
1 tsp sugar
½ tsp monosodium glutamate
¼ tsp salt
1 tbsp sesame oil
1 tbsp rice vinegar
2 tbsp hot bean paste
½ tbsp shaoxing wine
1 tbsp light soy sauce
½ tbsp cornstarch
5 tbsp water

Method
1. Rinse pork and cut into shreds. Season with 1 tbsp light soy sauce and ½ tbsp cornstarch. Mix well. Parboil into warm oil for a while. Remove, keep aside.

2. Leave 2 tbsp oil in preheated wok, to saute chopped garlic and ginger, add in chopped water chesnuts and black fungus, stir fry until well combined. Pour in sauce mixture and bring to a boil.

3. Put in pork shreds, stir-fry over high heat till combined and aromatic. Sprinkle chopped spring onions, stir for a while. Remove from heat. Serve hot.

Fried Pork Steak with Black Pepper and Garlic

Ingredients
600g pork steak
100g garlic cloves, sliced
100g shallots, sliced
1 tbsp black peppercorns, crushed
3 tbsp sesame oil
1 tbsp shaoxing wine

Marinade
1 ½ tbsp light soy sauce
1 ½ tbsp cornstarch
2 tbsp shaoxing wine
1 tbsp water

Sauce (mix well)
3 tbsp light soy sauce
1 ½ fresh ginger juice
1 tbsp sugar
1 tsp cornstarch
3 tbsp water

Method
1. Cut the pork steak into thinly slices, chop slightly with the black of a knife till soft. Add in marinade, mix well. Marinate for 1 hr.

2. Deep fry the marinated pork steaks into hot oil for about 2 mins till fragrant. Remove, drain and keep aside.

3. Deep fry the garlic slices and shallot into hot oil until crispy and golden brown. Dish up and drained.

4. Heat up 3 tbsp sesame oil in preheated wok to saute the crushed black pepper. Add in prefried pork steak pieces and sauce mixture, stir-fry for a while. Lastly, blend in prefried garlic and shallot, splash in shaoxing wine and stir well. Dish up. Serve hot.

Steamed Fish in Ginger Sauce

Ingredients
500g fresh water fish (wan-yu)
2 stalks spring onion

Ginger Sauce
2 tbsp oil
100g fresh ginger
50ml water
1 tsp salt
½ tsp sugar
1 tsp oyster sauce
1 tbsp shaoxing wine
dash of sesame seed oil and chicken granules
1 tbsp corn flour water, for thickening
1 tbsp fried garlic oil
1 tbsp coriander leaves
1 tbsp shredded spring onion

Method
1. Ginger sauce : Put fresh ginger, water into a food processor and process until very fine. Pour into a wok, add in the remaining ingredients and cook until boil. Thicken with corn flour water and dish up.

2. Line spring onion on steaming tray and top with fish.

3. Steam fish at high heat for 10-20 mins or until cooked.

4. Remove the fish and pour away water. Pour ginger sauce and sprinkle fried garlic oil over the fish. Garnish with coriander, spring onion on top and serve hot.

Pan Fried Aromatic Bonesless Chicken Whole Leg

Ingredients
2 chicken whole leg, deboned

Marinade
1 egg
1 tbsp maggi seasoning
½ tbsp sugar
2 tbsp shaoxing wine
dash of sesame seed oil and pepper
2 tbsp corn flour

Sauce
2 tbsp water
2 tbsp maggi seasoning
½ tbsp light soy sauce
½ tbsp sugar
dash of sesame seed oil and pepper
3 tbsp shaoxing wine

Method
1. Combine chicken whole legs with marinade and marinate for 30 mins.
2. Heat up 3 tbsp oil, pan fry marinated chicken whole legs until golden brown. Add in sauce and cook until thick.
3. Remove, cut into pieces and serve hot.

Roast Turkey with Port Gravy

Stock
2 tablespoons olive oil
Neck, heart, and gizzard reserved from one 13- to 14-pound turkey
2 large celery stalks, coarsely chopped
1 large onion, chopped
6 cups water

Turkey
1 13- to 14-pound turkey, rinsed, patted dry
1 medium onion, chopped
1 medium McIntosh apple or Golden Delicious apple, quartered, cored, coarsely chopped
3 1/2 teaspoons coarse kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1/2 teaspoon dried thyme
2 tablespoons olive oil

Gravy
1/4 cup (1/2 stick) butter, room temperature
1/4 cup unbleached flour
1/2 cup tawny Port
Low-salt chicken broth (if needed)

For stock:
Heat oil in heavy large saucepan over medium-high heat. Add neck, heart, and gizzard, then celery and onion; sauté until deep brown, stirring often, about 18 minutes. Add 6 cups water and bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer 1 1/2 hours. Strain stock into large measuring cup and reserve; discard solids. DO AHEAD Can be made 1 day ahead. Cool slightly, cover, and chill.

For turkey:
Place turkey on rack in large roasting pan. Mix onion, apple, 1/2 teaspoon salt, 1/2 teaspoon pepper, and thyme in bowl. Spoon mixture into main turkey cavity. Tuck wing tips under; tie legs together loosely to hold shape. Rub oil over turkey; sprinkle with 3 teaspoons salt and 1 teaspoon pepper. DO AHEAD Can be made 1 day ahead. Cover with plastic; chill.

Position rack in bottom third of oven and preheat to 400°F. Roast turkey uncovered 45 minutes. Reduce oven temperature to 375°F. Roast turkey 1 hour. Turn pan around; pour 1 cup turkey stock over. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer. Transfer turkey to platter; tent loosely with foil and let stand 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan juices for gravy.

For gravy:
Blend butter and flour in small bowl to smooth paste. Tilt roasting pan; spoon off fat from pan juices. Place pan over 2 burners on medium-high heat. Add Port and 1 cup turkey stock; bring to boil, scraping up browned bits. Transfer to large saucepan. Measure 3 cups turkey stock, adding chicken broth if needed. Add to saucepan and bring to boil. Whisk in flour paste. Boil until gravy is thick enough to coat spoon, whisking occasionally, about 15 minutes. Season gravy with salt and pepper.

Makes 6 servings.