Crispy-fried Pomfret served with chopped Ginger, Vinegar & Garlic Sauce (姜茸炸斗鲳）

Ingredients
- 1 Pomfret (800g - 1kg)
- Some parsley

Seasoning
- 30g chopped garlic
- 10 chopped garlic
- 3 tbsp vinegar
- 1 tsp fine sugar
- 3 tbsp soy sauce

Method
1. Wash the pomfret, dice & set aside for later use.
2. Mix the seasoning ingredients.
3. Heat the wok & fry the pomfret till golden brown. Remove.
4. Dizzle the seasoning ingredients on the pomfret. Add in some parsley to serve.


Cooking tips

• To ensure the fish looks tasty when fried, make sure that the oil is hot & it is fried in sufficient oil.
• If the fish is fresh, simply rub some salt on it before frying. You can also cook it without adding any seasoning.
  

Cheng Teng

Ingredients (Serves 4)
- 25 dried longan meat (soaked & set aside)
- 8 red dates
- 50g white fungus (washed, break into small pieces & soaked overnight)
- 2 tablespoon lotus seed (halved, removed dirt in core, soaked overnight)
- 10 sterculia seeds/mollow nuts, lightly bruised
- 1 tablespoon Holland barley (soaked for 30 minutes)
- 25g fresh lily bulb, trimmed and peeled
- 4 pandan leaves, tied into a knot
- 1 litre water
- rock sugar to taste
- 50g large tapioca pearls, cooked with 500ml water (optional)

Method
1. Soak sterculia seed in ample water for 20-30 minutes until the flesh has expanded into a loose, jelly like mass. Peel off and discard the skin. Drain well.
2. Place all ingredients (except lily bulb, sago & rock sugar) and water in a pot.
3. Bring the soup to a boil and simmer for 20 minutes or until the barley is soft.
4. Add in the rock sugar, lily bulb, sago and bring to a boil.
5. Ladle the dessert into individual serving bowls and serve hot or chilled.

Tapioca Pearls (Sago)

Ingredients
- 250g sago
- 1750ml water

Methods
1. Boil the water in a large stockpot. The larger the stockpot, the better.
2. Add pearls to the boiling water. Boil for 30 to 45 minutes, stirring occasionally to prevent sticking, until they are soft and give no resistance when chewed.
3. Turn off fire. Let the tapioca pearls sit for 30 minutes with the cooking lid on.
4. Then, drain the pearls and rinse with cold water until the water runs clear.
5. Place pearls into desired container. Add sugar syrup solution to cover the tapioca pearls.
6. The solution prevents the pearls from sticking to each other.
7. Alternatively, honey can be used instead of sugar syrup.
8. Wait a few minutes for the pearls to absorb the sweetness of the sugar solution.
9. Your tapioca pearls are now ready to serve. Add them to your favorite drink and enjoy!

Pig's Trotters with Vinegar

Ingredients
- Pig's trotters, 2 to 10 (ask the butcher to chop them into 2 inch pieces)
- Koon Chun black vinegar, 2 or 3 bottles
- 1 kg of old ginger, peeled and smashed into chunks
- 1 packet of brown slab sugar
- Some hard-boiled eggs, peeled

Methods
1. Start with one bottle of black vinegar and then keep adding more vinegar later.
2. Bring the vinegar to a boil and add the ginger and a couple of pieces of slab sugar.
3. Add more or less sugar to your taste.
4. Turn the fire down to low and simmer the liquid for about 15 minutes.
5. Fill a large pot with water and bring to the boil on the stove.
6. Put the pig's trotter into the boiling water and bring the water back to the boil. Boil for another 5 minutes.
7. Remove the trotters and run cold tap water over them to wash away the grey skum.
8. Rinse the pot and put the trotters back into the pot.
9. Pour the vinegar and ginger over the trotters.
10. Add more vinegar to the pot so that the trotters are submerged in the vinegar.
11. Bring the vinegar to a boil, lower the heat and simmer for a couple of hours until the skin is soft and the sauce is nice and gelatinous.
12. Add the hard-boiled eggs to the sauce and simmer for about 5 minutes.

Notes
a) The best pots for making this are the tall, Chinese clay pots. The ones that look like large urns.
b) The sauce is so gelatinous that when it is cooled it is aspic.

Steamed Ground Meat with Prickles

Ingredients
- 200g minced pork
- 1 small can Chinese cucumber prickles
- 1 salted egg yolk

Seasonings
- 1 tablespoon cooking wine
- 2 tablespoon liquid from the pickle can
- 1/2 teaspoon salt
- 1/2 tablespoon cornstarch water

Methods
1. Chop minced pork even more finely, stir in chopped pickled along wth all the seasonings to mix.
2. Transfer to a serving bowl and spread the mixture evenly across the surface.
3. Steam in the steamer for 10 minutes, then add egg yolk and steam for 5 minutes. Serve.

Notes
a) There are many pickle brands, some tend to be sweeter and some saltier. Pay attention to the seasoning.
b) Chopping the ground pork even more finely increases the stickiness and elasticity of the pork, so that the meat will not fall apart after steaming. However, do not over chop, or too much liquid will be released and the texture of the dish will harden.

Steamed Live Grouper

Ingredients
- 1 Grouper
- 1 spring onion
- 2 slices ginger

Seasonings (A)
- 250ml sugar
- 250ml white vinegar
- 250ml water
- 1/2 teaspoon salt

Seasonings (B)
- 1 tablespoon cooking wine
- 2 tablespoon fish sauce (鱼露)
- 1 teaspoon sugar
- 1 teaspoon cooking oil
- white pepper as needed

Methods
1. Rinse fish well and trim off the thickest part of the fish from both sides.
2. Cut spring onions into small sections.
3. Cut the fish meat into large piece and remove to plate.
4. Spread spring onion sections and ginger slices on top.
5. Combine seasoning (B) well and drizzle over fish meat.
6. Steam in pan for 8 minutes.
7. Remove the fish, discard spring onion sections and ginger slices, then transfer to a serving plate.
8. Sprinkle with shredded spring onions, ginger and chilli. Serve.

Three Cups Chicken (三杯鸡)

Ingredients
- 2 chicken legs
- 5 cloves garlic
- 1 small ginger
- 2 fresh chilli
- 6 stalks basil

Seasonings
- 4 tablespoon black sesame oil
- 3 tablespoon soy sauce
- 125ml cooking wine
- 1/2 teaspoon salt
- 1/2 tablespoon sugar
- 125ml water

Methods
1. Chop chicken into small pieces, blanch to remove blood, rinse; slice garlic; peel ginger, slice; halve chilli, remove and discard seed, cut into small sections; discard stems from basil.
2. Heat sesame oil, stir-fry ginger until slightly burnt, add garlic and chicken, stir evenly.
3. Add chilli and all seasonings and cook until flavour is absorbed.
3. Add basil when liquid has almost evaporated, mix well. Serve.

Notes
a) The chicken must be blanched before stir-frying to remove blood and unpleasant odours. Or when stir-frying, use 2 tablespoon oil, brown the meat, remove the chicken and cook as directed.
b) Cook the ginger over low heat to reduce it's spiciness and bring out it's flavour. Stir-fry until it wrinkles up. Ginger cooked this way is wonderful, so be patient and cook on low for best effect.

Kung Pao Chicken (宫保鸡丁)

Ingredients
- 2 chicken drumsticks
- 1/2 cup (125ml) deep-fried peanuts
- 8 dried red chillies
- 1 tablespoon Szechuan peppercorns (花椒粒)
- 1/2 tablespoon chopped garlic
- 1/2 tablespoon chopped ginger

Seasonings (A)
- 1 tablespoon rice wine
- 1 table spoon soy sauce
- 1 tablespoon cornstarch
- 1/2 white of egg

Seasonings (B)
- 1 tablespoon rice wine
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon vinegar
- 1 tablespoon cornstarch water

Methods
1. Deboned drumsticks and cut into cubes.
2. Mix seasoning (A) and marinade for 10 minutes.
3. Remove seeds of dried chillies and cut into sections.
4. Run chicken cubes through oil. Leave 3 tablespoons oil in wok.
5. Stir0fry Szechuan peppercorns until fragrant.
6. Remove and add in chopped garlic, ginger anf dried chillies.
7. Add chicken cubes and seasoning (B). Stir-fry well.
8. Add peanuts stir well and serve.

Notes
a) You can also use chicken breast instead of drumstick.
b) You can ask the chicken seller to debone the drumstick for you. Remember to break the white tendon in the drumstick. Otherwise the meat will struck and tough.
c) Do not fry the peanut together with the chicken. Otherwise the peanuts will not be crispy.
d) Clean dried chlli with wet cloth. Do not wash. Chilli wth water may burst.

Stir-fry Bittergourd with Salted Eggs

Ingredients
- 1/2 bittergourd
- 2 cooked salted eggs
- 1 chilli

Seasonings
- 1 tablespoon cooking wine
- 5 tablespoon water
- 1/2 teaspoon salt (optional)

Methods
1. Remove seed from bittergourd, rinse and cut into slices.
2. Remove shell from salted eggs, separate the egg yolks from the whites, then dice.
3. Heat 3 tablespoon of cooking oil to stir-fry bittergourd, add all the seasonings to taste, then cook the bittergourd until done.
4. Add salted eggs to mix, then rinse and chopped chilli.
5. Mix well and serve.

Notes
a) This dish demands high heat to saute. Adding a little water speeds up the cooking time, however, do not cover, so that the bittergourd will taste crunchy.
b) If the salted eggs are very salty, skip the salt in seasonings. The salted egg whites help to bring out the seasonings.

Rice Vermicelli with Pork Intestines (猪肠冬粉)

Ingredients (1)
- 150g big bones
- 1 set chicken breast bone
- 1 chien chinese angelica (当归一钱）
- 1 chien astragalus (黄嗜一钱）

Ingredients (2)
- pork small intestines
- rice vermicelli
- pickled cabbage (冬菜)

Seasoning (A)
- 1.2 litres water
- 1 tablespoon rice wine

Seasoning (B)
- salt
- pepper
- sesame oil
(above all as needed)

Methods
1. Blanch big bones, chicken breast bone and intestines for 5 minutes, then remove.
2. Bring a pot of ater to boil, add ingredients (1), return intestines and drizzle with wine. Cook for 30 minutes to 1 hour until done, then discard all the ingredients (trim intestines into small sections for later use). Retain soup broth.
3. Soak noodles in cold water untul expanded and soft.
4. Blanch noodles in boiling water for a minute and drain.
5. Remove to serving bowl, add seasoning (B) along with intestine sections and pickled cabbage.
6. Drizzle soup broth from method (2). Serve.

Notes
a) Soaking vermicelli in water until expanded and soft can be done beforehand, then blanch in boiling water for a minute when preparing the dish.
b) Clean the intestines by rubbing with flour and salt. The intestines should be cleaned thoroughly, or the odour will destroy the texture.

Stewed Minced Pork Over Rice (滷肉饭)

Ingredients
- 300g ground pork (diced)
- 6 minced garlic
- 12 minced shallots
- stewed eggs (as desired)
- cooked rice (as needed)

Seasoning (A)
- 3 tablespoon soya sauce
- 1 tablespoon dark soya sauce
- 1/4 teaspoon salt
- 1 tablespoon rock sugar
- 1/2 teaspoon pepper
- 1 table spoon rice wine
- 1/2 table spoon sesame oil
- 1/4 teaspoon five-spice powder
- 1/4 teaspoon cinnamon powder

Seasoning (B)
- 1 cup soup broth (250ml of hot water + 1/2 chicken stock cube)

Methods
1. Heat 3 tablespoon of oil in wok to stir-fry ground pork until done and remove. Cook eggs until done.
2. Heat oil and stir-fry minced garlic and fried minced shallots until fragrant, return ground pork and stir until even, then season with seasoning (A) to taste.
3. Remove to a crockpot along with soup broth and eggs added. Bring to boil over high heat, then reduce heat to low and cook for 40-60 minutes until done.
4. Place some rice in serving bowl and drizzle with stewed pork, stewed liquid, and eggs. Serve.

Notes
a) Do not select overly lean ground pork, it is best to use belly pork. Cooking with the pork skin makes the stewed pork stickier and creates a better texture. You can either dice with a knife or grind with machine.
b) Stew with a crock pot to prevent the liquid from evaporating and the fragrance from escaping.

Bittergourd and Pork Rib Soup

Ingredients
- 1 Medium Bitter Gourd, 苦瓜
- 300g Pork Ribs, 排骨
- 6 Red Dates, 红枣
- 1 Tablespoon Gou Qizi, 枸杞子
- 2 Slices Ginger, 老姜
- 1 Medium Carrot, 红萝卜

Directions
1. Wash and blanch pork ribs in boiling water, rinse and set aside.
2. Wash and cut the bitter gourd into half length wise, then remove the seeds and rub the flesh with some salt to reduce it's bitter taste.
3. Wash away the salt then cut into 1cm thick rings and set aside.
4. Wash the dried herbs, peel the carrot and cut into 1" thick rings.
5. Bring a pot of 1.5 litres of water to boil, add in all the ingredients and bring to boil for 10 minutes over medium heat.
6. Then continue to simmer over low heat for 30 - 45 minutes, season with some salt and serve.
7. Or you can transfer everything to a slow cooker and simmer on LOW HEAT for 1.5 hours.

Notes
From my mum's suggestion, she said try to choose those bitter gourd that had wide pattern lines in between and the colour is sort of light pale green then i won't be too bitter for soup. So from her tips... my bitter gourd soup always turn out to be just nice.

Steamed Drunken Prawns

Ingredients (serves 2)
- 300g of Medium Fresh/Live Green Prawn
- 5-6 Slices Of Dang Gui (当归)
- 5 Red Dates (红枣), seeds removed
- 1/2 Tablespoon Of Gou Qi Zi (杞子)
- 50ml Of Hua Diao Jiu

Directions
1. Pre-soaked the herbs in the hua diao jiu for at least 30 minutes to an hour for the wine to absorb the aroma of the herbs.
2. Trim and wash the prawns then pat dry and arrange them in a steam tray/plate in single layer (do not overlay them as it will cause uneven cooking time during steaming)
3. Arrange the herbs on top of the prawns and pour over the remaining wine on it.
4. Steam over boiling water for about 4-5 minutes, remove and served immediately.

Notes
If your prawns are kept in the fridge before steaming, remember to remove it from the fridge at least 10 - 15 minutes before hand and to let it cool off and pour away any of the water in the tray or plate before arranging the herbs on top.

Claypot Chicken with Salted Fish

Ingredients
- 700g Chicken, cut into bitesize pieces
- 50g Salted Fish Cut Into Small Pieces
- 5 Dried Chillies, soaked for a while in hot water to soften
- 3 Slices of Ginger
- 1 onion cut into wedges
- 2 stalks of spring onions, cut into sections
- 1 Tablespoon Hua Tiao Jiu
- 120ml Water

Seasoning
- 1 Tablespoon Light Soy Sauce
- ½ Tablespoon Oyster Sauce
- 1 Teaspoon Sugar
- 1 Teaspoon Dark Soy Sauce

Directions
1. Heat up about 2 tablespoons of oil in a wok and sauté ginger slices, dried chillies and salted fish pieces until fragrant.
2. Add in onion and chicken and stir-fry until aromatic. Pour in water and seasoning.
3. Bring to a boil then covered, lower the heat and simmer for about 3 minutes.
4. Heat up the claypot, stir-fry the spring onion with 1 Tablespoon hot oil.
5. Transfer the simmered chicken and gravy into the claypot.
6. Splash in Chinese cooking wine and bring back to boil.
7. Dish up and serve hot. Garnish with some spring onion before serving.

Steamed Pork Shoulder with Black Bean Sauce

Ingredients
- 300g-350g Pork Shoulder (妃子骨)
- 1 Teaspoon Sliced Shallot (小红葱头)
- 1 Teaspoon Minced Garlic
- 1 Teaspoon Minced Ginger
- 1 Teaspoon Minced Chillies
- 1 Teaspoon Chopped Spring Onion (青葱)

Seasoning
- 1/2 Teaspoon Fermented Black Beans
- 1 Teaspoon Oyster Sauce
- 1/4 Teaspoon cornflour

Directions
1. Wash pork shoulder and drain.
2. Preheat the pan with 1 teaspoon of oil, stir-fry the shallot until fragrant and slightly brown then removed and set aside.
3. Marinate the pork shoulder with dried shallot, minced garlic, minced ginger, chilli, spring onion and seasoning for at least 20 minutes to an hour. (you can drizzle a bit cool shallot oil together with the mixture for a nice fragrant when steaming)
4. Steam the pork shoulder mixture on medium heat for about 10 - 12 minutes or until meat is tender.
5. Remove from heat and sprinkler with some extra chopped spring onion and chillies.

Stewed Preserved Vegetables with Pork Belly

Ingredients
- 300g Fatty Pork Belly/烧肉
- 100g Preserved Cabbage (梅菜干)
- 1/2 Tablespoon Minced Garlic
- 1/2 Tablespoon Dark Soy Sauce
- 1/2 Tablespoon Cooking Wine
- 2 Tablespoons Sugar
- 1 Slice Ginger

Marinade
- 1/2 Teaspoon Salt
- 1 Teaspoon Sugar
- 1 Teaspoon Dark Soy Sauce
- 1/2 Tablespoon Cooking Wine

Seasoning (mixed well)
- 3 Cups Water
- 1/4 Teaspoon Salt
- 1/2 Tablespoon Sugar
- 1 Teaspoon Dark Soy Sauce

Directions
1. Remove the hairs from pork belly, rinse and cook in boiling water for 1/2 hour.
2. Spread dark soy sauce on the skin of pork belly then punch with bamboo stick for the sauce to get into the meat and rest for 5 minutes.
3. Deep-fry it in boiling oil until golden brown, soak in cold water for 15 minutes then cut into pieces and wipe dry then marinate it.
4. Soak preserved cabbage in water for about 10-15 minutes and change the water a few times.
5. Rinse and squeeze out water then chop it finely and mix with 2 Tablespoons sugar then set aside.
6. Heat oil in the pan, stir-fry ginger and garlic till fragrant then add in cabbage and pork belly.
7. Pour in wine then add seasoning when it come to boil, transfer it to thermo pot and let it continue to cook for 1-2 hrs before serving.

Notes
a) If you find the steps of preparing the pork belly very troublesome, you can replace it with shao rou (烧肉) and starts from steps 4 onwards.
b) If you don't have a thermo pot then you can pour it in a bowl or plate then wrap with foil then steam over medium heat for about 1 to 2 hours until the meat is tender.

Stir-fry Pork Liver with Rice Wine

Ingredients
- $2-$3 Of Pork Liver
- 2–3 Stalks Of Spring Onion
- ½ Brown Onion
- 3 Slices Of Ginger, shredded
- Some Red Dates and Jizi

Seasoning
- ½ Cup Rice Wine
- 2 Tablespoons Of Sesame Oil
- 1 Tablespoon Dark Soy Sauce
- Salt To Taste
- 1 ½ Tablespoons Cornstarch Water

Directions
1. Rub the pork liver with 1 to 2 Tablespoons of cornflour before washing it.
2. Slice the pork liver thinly and set aside for later use.
3. Cut the spring Onion into 3 sections, then cut the brown onion into thick slices.
4. Soaked the red dates and jizi in warm water for about 5 minutes then set aside.
5. Preheat a pan or a claypot then add in the sesame oil, stir-fry the ginger and brown onion until fragrant then add in the red dates and jizi.
6. Continue to stir-fry for a few seconds then add in the pork liver and some spring onion sections.
7. Do a quick stir then add in the dark soy sauce and Rice Wine.
8. When the sauce starts to boil, stir in some cornstarch water then mix till slightly thicken.
9. Switch off the heat and add in the salt and extra spring onion and serve.

Notes
If you do not have rice wine, you can replace it with water. You can also use the same methods and ingredients to make Stir-fry Chicken With Rice Wine. For the above ingredients, you can cook around 3 drumsticks or 1/2 Chicken.

Claypot Chicken and Sausage Rice

Ingredients (serves 2)
- 1 Cup Uncooked Rice
- 1 Pair of Chinese Sausage
- 4-5 Chicken Wings
- 3 Medium Fresh Mushroom, cut into thin slices
- 1 Stalk Spring Onion, cut into 5cm long
- 2 Slices Of Ginger
- 1/4 Broccoli, cut into florets

Seasoning
- 1/2 Tablespoons Cornflour
- 2 Tablespoon Oyster Sauce
- Suitable Amount Of Pepper

Claypot Sauce
- 2 Tablespoons Warm Water
- 1 Teaspoon Dark Soy Sauce
- 1/2 Teaspoon Light Soy Sauce
- 1 Teaspoon Sugar
- 1/4 Teaspoon Chicken Powder Stock

Directions
1. Wash the rice and and soak with suitable amount of water to cook the rice in a claypot for at least 1 hour.
2. Wash the chicken wings, and cut it into smaller portion then marinate it with seasonings, some spring onion and ginger. Set aside in the fridge for later use.
3. Remove the outer skin of the Chinese sausage then cut it into thin slices and set aside.
4. Cook the soaked rice on high heat uncovered until the water is almost dry up then place the chicken pieces on top of the rice, follow by the remaining spring onion, Chinese sausage and mushroom.
5. Next drizzle some oil onto the size of the claypot into the rice, covered and cook over low heat for 3 minutes.
6. Next mix well the claypot sauce and drizzle it slowly on top of the chicken mixture then covered and cook over medium heat for another 2 minutes.
7. Switch off the heat and covered and let it braised for another 15 minutes then arrange the broccoli on top and served.
8. Boil a pot of water with 1 teaspoon oil, 1/2 teaspoon salt and sugar then add in the broccoli and blanch for 1-2 minutes, dished up and drained well.

Notes
a) You can use any parts of the chicken instead of chicken wings.
b) You can replace Broccoli with any type of green vegetables of your preference.

Claypot Minced Pork Rice

Ingredients
- 200g Minced Meat
- 1 Chinese Sausage
- 1 Egg
- 1 Cup Uncooked Rice
- 1/2 - 3/4 Tablespoon Dark Soy Sauce

Seasoning
- 1/2 Tablespoon Light Soy Sauce
- 1 Teaspoon Sesame Oil
- 1/2 Tablespoon Cooking Wine/Mirin
- 1/4 Teaspoon Pepper
- 1 Teaspoon Cornstarch

Directions
1. Wash and remove the plastic skin from the Chinese sausage then cut into thin slices and set aside.
2. Marinate the minced meat with seasoning then set aside (or you can marinate it on the night before).
3. Wash and cook rice in a claypot with a few drops of oil over low-medium heat by absorption method.
4. Midway through cooking when the water starts to go below the rice level, arrange the sausage slices around the side of the claypot.
5. Drizzle the 1/2 to 3/4 Tablespoon of Dark Soy Sauce onto the rice.
6. Then spread marinated minced meat on top of rice, leaving a hole in the centre.
7. Cover and cook for another few minutes (3 - 5 minutes depending on the thickness of the meat you spread) until you see the meat turn white or half way cooked through.
8. Crack an egg or two into the centre and cooked (covered) for 1 - 2 more minutes, till the white is set but the yolk is still slightly runny.
9. Remove the cover, sprinkle some chopped spring onion, chillies and dried shallot on top of the meat and mix well before serving.
10. You can also serve it with an extra dish of cut chillies with dark soy sauce for dipping.

Notes
a) You can use either pork, chicken or beef minced meat depend what you prefer.
b) The water used in claypot is 1 cup rice = 1 3/4 cups water
c) The reason to add oil into the rice it to prevent it to be too soft and stick to the pot.
d) Prepare some chopped spring onion & chili as garnish.
e) If you wish to add in green vegetables, add in at the same time with the egg and drizzle some sesame oil on it to that the vegetables will not taste blend.

Kong Ba Bao (扣肉包)

Ingredients
- 1 Piece Of Pork Belly (三层肉 ), about 200g
- 1 Small Cinnamon Stick (桂皮 ), about 5cm long
- 1 Star Anise, 八角
- 6-8 Cloves, 丁香
- 4 Cloves Garlic, 蒜头
- 4 Shallots, 小葱头
- 1 Small Pieces Rock Sugar (冰糖), 10g

Seasoning
- 1 Tablespoon Oyster Sauce
- 1 Tablespoon Light Soy Sauce
- 1 Tablespoon Dark Soy Sauce
- 1/2 Tablespoon Cooking Wine

Directions
1. Wash, clean and trim the pork belly then marinate it with the seasoning, cinnamon stick, star anise, cloves, garlic and shallot for at least 2 hours or overnight.
2. Preheat a small claypot with some 1 tablespoon of oil and saute 3 cloves of garlic and rock sugar to fragrant then add in pork belly and the marinade juice and saute on medium heat for 1 minute then turn it over.
3. Add in 1-2 tablespoons of water and let it simmer on very low heat for 30-45 minutes, check occasionally to see with if the sauce dried out before the meat is tender, add in extra tablespoons of water and continue to simmer.
4. When done, dish up and cut into serving size and serve together with steam plain bun and lettuce.

Steamed Colourful Tapioca Kueh

Ingredients
- 1kg Blended Tapioca
- 250g Sugar
- Pinch Of Salt
- A few Drops of Different Food Colouring Each
- 250g Fresh Grated White Coconut
- 2 Pandan Leaves

Directions
1. Steam grated white coconut with salt and pandan leavs over low heat for about 5 minutes, then set aside to cool.
2. Peel the skin of tapioca, wash and cut into small pieces, blend them in a few batches with some water in a blender until smooth.
3. Squeeze the liquid from the blended tapioca under the running tap for a few times.
4. Mix the tapioca with sugar and a pinch of salt.
5. Divide the mixture into 4 portions.
6. Add one food colouring to each portion, place in a microwave plastic container and steam over medium heat for about 10-15 minutes.
7. Remove from heat, cool completely, and roll it in desire shapes and coat in grated coconut and serve.

Yam Paste with Pumpkin and Ginkgo Nuts

Ingredients (for paste)
- 500g Skinned Yam, cubed
- 50-60g Caster Sugar
- 30ml Vegetable/Fried Shallot Oil

Directions (for paste)
1. Steam yam for 30 minutes or until soften before mashing.
2. Heat oil in a wok, then add mashed yam and sugar.
3. Stir well and cook over low heat until not sticky.

Ingredients (for toppings)
- 20-25 Vacuum Pack Gingko Nuts
- 1 Tablespoon Caster Sugar
- 2 Water Chestnuts, grated
- 100g-150g Skinned Pumpkin, cubes
- 1 1/2 Tablespoons Coconut Cream

Directions (for toppings)
1. Wash and pat dry the gingko nuts then marinate it with 1 tablespoon of caster sugar for about 10 minutes.
2. Steam the pumpkin cubes over medium heat for about 15 - 20 minutes until soft then mash it using a fork and set aside.
3. Scoop cooked yam paste into a bowl or plate with depth then arrange the sugar gingko nut around it and place the mashed pumpkin in the middle and top with grated water chestnut.
4. Steam it for 15 minutes then drizzle the coconut cream on top and steam for another 5 minutes on medium heat.
5. Serve either hot or warm.

Notes
a) If you prefer sweet taste then add more sugar or else you can reduce the sugar amount.
b) You can either used those vacuum pack gingko nuts found in leading supermarket or you can used those dried type one.
c) You can omit the pumpkin and water chestnut if you don't prefer them.

Bubor Terrigu (椰浆大麦露)

Ingredients
- 150g Terrigu (大麦)
- 90g Rock Sugar
- 100g Palm Sugar
- 100ml Thick Coconut Milk
- Pandan Leaves
- 50ml Water
- Pinch Of Salt

Directions
1. Soak the terrigu for at least 3 - 4 hours with plently of water. Discard the water.
2. Boil the rock sugar, palm sugar in 50ml of water until sugar melts, sift and set aside.
3. Put coconut milk and salt in a saucepan, simmer over low heat and set aside to cool as topping.
4. Fill a large pot with 1.2 litres of water and add pandan leaves and bring to boil.
5. Add the terrigu, switch to low heat and cook the terrigu until tender and keep stirring to prevent mixture from sticking to the pot. (use non-stick pan is better)
6. Add water if mixture goes too dry, keep stirring and lastly add sugar syrup and cook for another 10 minutes.
7. For a thicker mixture, mix 1 tablespoon plain flour with 2 tablespoons water, stir in and bring to boil again over low heat and remove from heat.
8. Scoop terrigu into a bowl and add 2 tablespoons of coconut milk and serve.

Sweet Potato Soup

Ingredients
- 1 Sweet Potato, cubes
- 10 Fresh Gingko Nut (白果)
- 10 Dried Longans (桂圆肉)
- 2 Fresh Lily Bulbs (鲜百合)
- 6 Sterculia Seeds (胖大海)
- 2 Slices Ginger
- Some Pandan Leaves

Directions
1. Soak the Sterculia Seeds in large bowl with some warm water until the seeds burst out with brown jelly like substances.
2. Wash the Fresh Gingko nut and marinate it with 1 teaspoon of sugar.
3. Wash and peel the Lily bulbs then soak in some water to remove the dirt.
4. Wash, peel and cut the sweet potato into small cubes.
5. Bring a pot of water (about 1 litre) to boil then add in all the ingredients, turn to low heat and simmer for about 10-15 minutes or until the sweet potato is soft.
6. Add some some rock sugar to taste then serve warm.

Notes
Sterculia Seeds can be bought at most Chinese Medical Hall.

Bubor Cha Cha

Ingredients
- 100g sweet potato (cubed)
- 100g yam (cubed)
- 2 pandan leaves (tied into knots)
- 300g white grated coconut
- 180ml water
- 75ml water
- 75ml boiling water
- 50g sugar
- 1/4 teaspoon salt
- 100g fine sago flour
- a few drops of different food colouring (optional)

Directions
1. Steam sweet potato and yam for 5 minutes till cooked.
2. Boil pandan leaves and sugar in 75ml water for 10 minutes.
3. Allow pandan juice to cool then strain into bowl. Set aside.
4. Put grated coconut in muslin bag and squeeze out about 50ml coconut milk (A).
5. Add 180ml water to grated coconut then squeeze out 180ml coconut milk (B).
6. Boil pandan juice with coconut milk (B), stirring constantly.
7. Pour in coconut milk (A) and stir in salt.
8. Remove from heat and stir occasionally to prevent curdling.
9. Sift sago flour into large bowl. Stir in 75ml boiling water.
10. Knead over lightly floured table to form smooth, fine dough.
11. Divide into desired number of portions, then evenly blend a different colour into each portion (omit food colouring for some if you like).
12. Roll out each portion of dough then cut into small pieces.
13. Boil in water, stirring constantly till they float to surface. Remove and refresh in cold water for at least 5 minutes.
14. Drain and transfer to bowl. Sprinkle with 2 tablespoon sugar to prevent lumping.
15. Place 1 tablespoon each of sweet potatoes, yam and sago dough in bowls.
16. Pour in syrup. Serve hot or cold.

Steamed Eggs

Ingredients
- 2 eggs
- 200 ml water (ratio 1:2)
- 1/2 tsp salt & dash of white pepper
- 1 tsp of sesame oil
- 1 tsp of soya sauce
- chopped spring onions for garnishing

Directions
1. Bring water to boil in a steamer and turn down heat to low simmer.
2. Beat eggs, water, and salt with a fork or a pair of chopsticks (a whisk creates too much foam).
3. Sieve into a 6 inch deep dish and put to steam. (the time it takes to cook depends on heat of the water)
4. Have patience and the eggs will be done when it is no more runny when a knife is inserted in the center or from experience, shake the dish and it will jiggle but will be firm.
5. Remove and sprinkle will sesame oil, soya sauce and spring onions.
6. Serve while it is hot.

Steamed Egg with Minced Meat

Ingredients
- 1 Salted Egg (Diced the egg white and scoop the egg yolk)
- Century Egg (Diced)
- Minced Pork (Marinate with 1 tablespoon of oyster sauce & a little soya sauce)
- 3 Eggs
- 150ml Warm Water
- Salt & Pepper to taste
- Spring Onions

Directions
1. Beat the 3 eggs likely while adding the water.
2. Mix the beaten egg with minced pork, century egg, salted egg.
3. Add a pinch salt and pepper.
4. Pour it into a steaming tray or bowl.
5. Steam with medium heat for 15 minutes.(Note: High heat will harden the egg)
6. Sprinkle spring onions and a little bit of cooked oil.

Stir Fried Mussels in XO Sauce

Ingredients
- 200g mussels (shelled or with shell)
- 1 large onion (sliced into rings)
- spring onions (cut into inch lengths)
- 200 ml hot water
- 1 tablespoon cooking oil

Seasoning
- 2 to 3 teaspoons XO sauce
- Salt to taste

Directions
1. Heat oil in wok and saute onion for 30 seconds.
2. Add XO sauce and stir till aromatic.
3. Add mussels and stir briskly for about 30 seconds.
4.. Add water and cover lid. Allow mussels to cook for approximately 1 minute covered (mussels with shell are cooked when the shells open fully).
5. Add salt to taste followed by spring onions.
6. Dish up and serve hot.

Water Chestnut and Bamboo Cane Drink

Ingredients (Makes about 3 glasses)
- 400g sugar cane/bamboo cane (chopped to shorter lengths to fit cooking pot)
- 2 tbsp barley (optional)
- 400g water chestnut (scrubbed & skin removed)
- 2 litres water- 50 to 100g rock sugar

Directions
1. In a pot, put all the ingredients except the rock sugar. Bring to a boil.
2. Reduce flame and simmer for about 1 hour.
3. During the last 10 minutes of boiling, add rock sugar to taste.

Stir-fry Napa Cabbage with Mushrooms and Carrots

Ingredients (Serves 2)

- 200g Napa Cabbage, cut to 2 inch length

- 1/2 carrot, sliced thinly

- 100g button mushrooms, sliced

- 1 tbsp olive oil

- 1 tbsp garlic

Seasonings

- 1 tsp light soy sauce

- 1 tsp sesame oil

- 1/2 tsp Chinese rice wine (hua tiao jiu/shao hsing jiu)

Directions

1. In a wok, heat oil. Saute garlic till lightly browned.

2. Stir fry carrot for one minute, then add the mushrooms and stir fry for another minute.

3. Add the cabbage and cook for about 2 minutes, or till the leaves are softened.

4. Add the seasonings, mix well and serve.

Fried Tang Hoon

Ingredients
- 200g tang hoon, soaked till soft
- some chopped garlic & onion
- 1 bunch of dried shrimps, soaked till soft
- 1/2 bowl of minced pork
- 1 egg, beaten
- spring onion for garnishing

Seasoning
- 1/2 cup of water
- 2 tbsp light soya sauce
- 1/2 tsp dark soya sauce
- 1 tsp salt
- 1 tsp sugar
- few dashes of pepper & sesame oil

Directions
1. Heat oil in a pan & sautee chopped garlic & onion till fragrant.
2. Add in the dried shrimp & minced pork. Stir-fry for a minute.
3. Add in tang hoon & the rest of the ingredients. Stir & mixed well.
4. Cover the pan for about 5 minutes then stir again.
5. Push the tanghoon aside & pour some oil in the middle.
6. Pour the beaten edd & makes into scramble egg.
7. Mixed again & dish up. Garnish with spring onion.

Pig's Trotters in Vinegar

Ingredients
- 2 Pig's Trotters
- 1 kg Old Ginger, skinned & smashed lightly
- 4 Tbsp Sesame Seed Oil
- 1 bottle (~4cups) Black Vinegar
- 300g Brown Sugar
- 300 g Gula Melaka/Gula Kabung
- 4 Hard Boiled Eggs, shelled
- 9 cups water

Directions
1. Clean & pluck off the hair from the pig's trotters. Cut into big pieces.
2. Heat Sesame Seed Oil and fry ginger until golden brown & fragrant.
3. Use a BIG corningware casserole, add fried ginger,vinegar, water, and brown sugar.
4. Bring to a boil and leave to simmer for 1/2 an hour until ginger becomes soft.
5. Add pig's trotters and continue to simmer until soft & tender (approx. 2hrs)
6. Add shelled hard-boiled eggs 1/2 and hour before serving.

*This dish tastes better upon standing for days!

Mui Choy with Pork Belly

Ingredients
- 400g sweet mui choy (washed thoroughly, soaked for 15 minutes and chop to small pieces)
- 500g pork belly without skin (also known as three-layered pork, cut to small cubes)
- 4 whole garlic (smash it a bit with the side of a cleaver / chopper)
- 1/2 tablespoon cooking oil (preferably palm oil)
- Warm water

Seasoning
- 4 tbpn of dark soya sauce (or more if you prefer)
- a dash of sesame oil
- 4 tbspn of hua tiao
- Sugar and salt to taste (if necessary)

Directions
1. Heat oil in pot and stir-fry pork belly till beginning to brown.
2. Add mui choy and garlic and continue stir frying for another 1 to 2 minutes.
3. Add water & dark soya sauce to cover all the ingredients.
4. Simmer for at least 1 hour or more till meat is flavourful and slightly soft, checking that the dish does not dry out occasionally.
5. Add in the sesame oil, cooking wine and adjust taste with sugar.

*You can also add dried chillis at the stir-frying stage if you want a little spiciness to this dish.

Ngor Hiang / Prawn and Pork Roll

Ingredients (12 rolls)
- 1 kg medium prawns (shelled and deveined. Cut into small cubes)
- 600 grammes pork (choose pork with a bit of fat and mince it)
- 15 pieces water chestnut (diced finely – leave to drain on colander)
- 170 grammes of dried winter melon (diced finely)
- 1/2 piece carrot (diced finely)
- 1 large onion (diced finely)
- 4 teaspoons potato starch
- 1 egg (separate egg yolk from egg white)
- 1 piece soya skin (cut into 6 x 6 inches – about 12 to 13 pieces for rolling)
- Oil for deep frying

Seasoning
- 3 teaspoons 5-spice powder
- 1 teaspoon white pepper powder
- 4 to 6 teaspoons salt

Directions
1. Mix prawns, pork, water chestnut, winter melon, carrots, onion, egg yolk and seasoning together in a large bowl.
2. Using hands, combine the ingredients by mixing them in one direction (clockwise or anti-clockwise) whilst sprinkling potato starch.
3. Allow mixture to stand for 30 minutes covered.
4. Lay a piece of soya skin on the table. Take about 2 tablespoons of mixture and place them like a log on one end of the skin, leaving about 2 cm from the edge of soya skin.
5. Dab a little egg white on fingers and run the egg white along the soya skin edges.
6. While holding the edge of the soya skin, roll over the mixture and fold in the side edges.
7. Repeat with other soya skin till all complete.
10. Heat oil in wok at medium heat.
11. Gently place one or two pieces of Ngor Hiang roll at a time and allow to deep fry slowly till soya skin is golden brown.
12. It takes approximately 5 to 8 minutes per roll to cook.
13. Dish up and drain on kitchen napkin to absorb excess oil.

Prawn Siew Pak Choy

Ingredients
- 250g siew pak choy (washed thoroughly)
- 10-15 pieces medium sized prawns (shelled with tail intact)
- 3 cloves garlic (chopped finely)
- 150 ml hot water
- Water (for blanching)
- corn starch (mix 2 teaspoons corn flour with 2 tablespoons water)
- 2 tablespoons palm oil

Seasoning
- 1 teaspoon fish sauce
- 1 teaspoon oyster sauce
- a dash or two of white pepper powder
- 1 teaspoon chinese cooking wine

Directions
1. Bring to boil a pot of water, add 1 teaspoon of salt and 1 teaspoon of palm oil before adding siew pak choy.
2. Allow the leaves to turn dark green before draining it.
3. Set aside to cool and arrange on plate.
4. Heat oil in wok.
5. Fry shallots and prawns till prawns turn red.
6. Remove prawns and arrange over the blanched siew pak choy.
7. Add hot water to remaining gravy on the wok and seasoning before thickening it with corn starch.
8. Pour gravy over prawns and siew pak choy.
9. Serve hot.

Pork and Dried Oyster Porridge

Ingredients (Serves 3)
- Approximately 50 to 100g of rice (rinsed once and pre-soaked in water for 30 minutes)
- 100g of minced pork
- 50g of pork liver (sliced)
- 5 to 10 pieces of dried oyster (pre-soaked in water for 30 minutes and cut into half)
- 1 to 2 pieces of yau char kuey (cut across like in the picture above)
- 4 cloves of shallots (sliced thinly)
- 3 eggs
- 3 bowls of Water
- 2 tablespoons of palm oil
- 3 teaspoons sesame oil

Marinade (for minced pork)
- 3 teaspoons of light soya sauce
- a couple of dashes of white pepper powder
- 1 teaspoon of corn flour

Seasoning
- 2 teaspoons light soya sauce
- Salt
- White pepper powder

Garnishing
- Chopped spring onions
- Tung Chai

Directions
1. Marinade minced pork for 15 minutes or more.
2. Place water in a cooking pot and add rice.
3. Cover with lid and bring to boil.
4. Unlid and reduce heat to medium low and cook till rice becomes porridge / cooked and broken (approximately 20 minutes). Add a little hot water when it becomes too dry. You shall strive to cook it a little runny in consistency.
5. Midway through cooking, add the oysters.
6. Meanwhile, place cut yau char kuey into a toaster oven to toast it till crisp.
7. At the same time, heat oil in wok and fry the sliced shallots till golden brown. Remove fried shallots and set aside.
8. Once you have cooked the porridge, bring to boil again and add the minced pork (using a teaspoon, scoop one teaspoon of minced meat at a time) and stir.
9. After you have finished adding all the minced pork, add the pork liver and stir the porridge till pork liver is cooked (no more blood oozing out).
10. Add seasoning to taste.
11. To serve, break an egg into bowl and pour boiling hot porridge over the egg.
12. Drizzle one teaspoon sesame oil and add garnishing.
13. If you still have some of the oil used to fry the shallots, drizzle a bit as well.
14. Finally, sprinkle the toasted and crispy yau char kuey and fried shallots over the porridge.

Steamed Pork Ribs with Tau Cheo Sauce

Ingredients
- 300g of pork ribs
- 2 tablespoons of taucheo (fermented soya beans sold in bottles)
- 2 teaspoons of sugar
- 2 salted plums (sold in bottles. Remove excess water)
- 4 bulbs garlic (chopped or minced)
- 1 teaspoon cooking oil (preferably palm oil)

Directions
1. To prepare marinade, heat oil in pan / wok and stir fry garlic with taucheo for 1 1/2 minutes on medium heat.
2. Add sugar. Remove and let cool.
3. Add the salted plums to the marinade and marinate the pork ribs evenly for at least 30 minutes.
4. Steam the pork ribs for at least 30 minutes and serve.

Steamed Minced Pork with Tung Chye

Ingredients
- 150g pork
- A pinch or two of Tung Chye (or more depending on your preference)
- 4 cloves garlic

Seasoning
- A dash of white pepper powder (optional)

Directions
1. Mince ingredients together and sprinkle some white pepper powder if you like.
2. Put mince on a suitable plate for steaming.
3. Steam mince till cooked (say, 5 to 10 minutes).

*To check whether it is cooked, insert a chopstick into the meat and if the chopstick comes out clean, it is cooked.

Stir Fried Crabs

Ingredients
- 2 large crabs (about 500 grammes each)
- 3 cm ginger (finely julienned)
- 1 bulb garlic (chopped finely)
- as much spring onions as you like (cut into 5 cm lengths)
- 300 ml hot water
- 3 tablespoons palm / peanut oil

Seasoning
- Salt to taste
- 2 teaspoons chinese cooking wine

Directions
1. Heat oil in wok and saute ginger and garlic till aromatic.
2. Add crabs and stir fry for 1 minute on high heat.
3. Add water, stir well and cover lid, stirring occasionally.

4.Cook until crabs turn bright red in colour and flesh turn white.
5. Stir in spring onions, salt to taste and cooking wine prior to serving.

Stir-Fried Dwarf Bok Choy with Garlic and Dried Prawns

Ingredients
- Approximately 200g of dwarf bok choy (wash and rinse to remove dirt)
- 5 cloves garlic (chopped)
- 30 grammes of dried prawns (rinsed for a couple of seconds, pre-soaked in 50 ml water for 20 minutes - retain water for cooking)
- 1 tablespoon of cooking oil (palm oil preferred)

Directions
1. Heat oil in wok and stir-fry the dried prawns for about 10 seconds.
2. Add garlic and continue stir-frying till garlic begin to brown.
3. Add dwarf bok choy and stir-fry for another 15 seconds or so.
3. Add the water (previously used to soak dried prawns) and close lid.
4. Cook dwarf bok choy according to how soft you want the stems to be.
5. Add a little water if you wish to have more gravy and add salt to taste (if not already salty).

Stir Fried Fish Slices with Ginger and Spring Onion

Ingredients
- 200g white fish/dory fish (sliced to not more than 1 cm thick, marinade lightly with salt for 10 minutes and dust with corn flour)
- 5 cm ginger (sliced thinly)
- 3 stalks spring onions (cut to about 5cm lengths)
- 4 cloves garlic (chopped finely)
- 150 ml hot water
- corn starch (prepare by mixing 1 teaspoon corn flour with 3 tablespoons water)
- 200 ml cooking oil (palm oil preferred)

Seasoning
- 1 teaspoon oyster sauce
- 1/4 teaspoon salt or to taste
- a pinch of msg
- ¾ tablespoon of Chinese cooking wine
- a couple of dashes of white pepper powder

Directions
1. Heat oil in wok till smoking hot.
2. Fry fish slices for about 30 seconds on each side taking care not to break them. Remove fried fish slices and set aside.
3. Remove oil, leaving approximately 1 tablespoon or lesser in the wok.
4. Saute garlic and ginger till aromatic. Add spring onions next.
5. Stir evenly before adding fried fish slices and hot water.
6. Add seasoning followed by a teaspoon or two of corn starch to thicken the gravy.
7. Dish out and serve hot with steamed white rice.

Stir-Fried French Beans with Egg

Ingredients
- 150-200g french beans (sliced diagonally thinly)
- 1 large egg
- 4 cloves garlic
- 2 tablespoons of cooking oil (preferably palm oil)

Seasoning
- Salt to taste
- White pepper powder to taste

Directions
1. Heat 1 tablespoon of oil in wok on medium heat. Lightly stir fry the garlic till it begins to brown.
2. Add french beans and stir fry at medium high heat for 1 - 2 minutes. If garlic is browning fast, reduce heat.
3. Sprinkle seasoning to taste.
4. Make a well in the wok (i.e. move the french beans from the center of the wok), increase to high heat and add 1 tablespoon of oil.
5. Break egg into the oil and let it fry till semi-solid.
6. Mix and stir french beans into the semi-solid egg and fry for 30 seconds or so.
7. Remove from wok and serve hot with rice or plain porridge.

Stir Fried Hong Kong Kai Lan with Prawns

Ingredients
- 200g of Hong Kong Kai Lan (washed thoroughly and separate leaves from stem. Slice the stems lengthwise)
- 10 to 15 medium sized prawns (devein and shelled, you can leave the tails intact if you want)
- 6 slices of ginger (diced)
- 5 cloves of garlic (chopped)
- 30 ml warm water
- Corn starch (add 1 tablespoon corn flour to 3 tablespoons of water and mix well)
- 1 1/2 tablespoons Cooking oil (palm oil)

Seasoning
- 2 teaspoons oyster sauce
- Salt to taste
- 2 teaspoons chinese cooking wine

Directions
1. Heat oil in wok and fry ginger till aromatic.
2. Add garlic and prawns and stir fry till prawns begin to turn colour.
3. Add kai lan stems. Stir fry for about 20 seconds.
4. Add the kai lan leaves. Stir well and add seasoning.
5. Add warm water and continue to stir fry till leaves turn dark green colour and limp.
6. Add a little bit of corn starch if gravy too runny for your liking.

Stir Fried Ladies Fingers with Dried Prawns

Ingredients
- 200g of ladies fingers (sliced to not more than 5mm thick)
- 1 1/2 tablespoons volume of dried prawns (pre-soaked in about 100 ml of water for 15 minutes, retain the water for soaking)
- 4 shallots (sliced thinly)
- 2 tablespoons of cooking oil (palm oil)

Seasoning
- Fish sauce to taste
- Sugar to taste
- Salt to taste

Directions
1. Heat oil in wok and fry the shallots will golden brown. Remove fried shallots from oil and set aside.
2. Remove oil from wok leaving not more than 1 tablespoon of oil in the wok. Fry the dried prawns for 30 seconds and add the ladies fingers. Stir well.
3. Add seasoning and sprinkle some water (used to soak dried prawns) if the dish is beginning to burn or too dry for your liking.
4. Stir fry the ladies fingers to your desired crunchiness / softness.
5. Dish up, garnish with fried shallots and serve with steaming white rice.

Stir Fried Sweet Potato Shoots with Fermented Beancurd

Ingredients
- 300g of sweet potato shoots (pluck leaves with tender stems)
- 1 to 2 pieces fermented beancurd
- 5 cloves garlic (chopped finely or sliced)
- 20g (or a small handful) of dried prawns (pre-soaked to soften)
- 50 ml hot water
- 2 tablespoons cooking oil

Directions
1. Heat oil in wok on high heat till smoky. Add garlic, dried prawns and fermented beancurd together and stir very quickly.
2. Just as garlic turning golden brown, add sweet potato shoots and leaves and stir well. Add water whilst stirring.
3. Once leaves have turned limp, dish up and serve.

*I usually don’t add seasoning because the fermented beancurd plus pre-soaked dried prawns would give the vegetables a nice flavour already.

Stir Fried Spinach with Wolfberries

Ingredients
- 400g of spinach (washed and rinsed thoroughly, plucked at the stems and leaves)
- 10g of wolfberries (approximately 20 to 30 pieces)
- 3 cloves garlic (chopped)
- 1 tablespoon palm oil

Seasoning
- 2 teaspoons of light soya sauce
- salt to taste

Directions
1. Heat wok till smoky. Add oil and garlic and stir-fry garlic till beginning to brown.
2. Add spinach, wolfberries and seasoning. If you feel like it, add 1 or 2 tablespoons of water.
3. Stir-fry till spinach is limp.
4. Dish out and serve.

Stir Fried Turnip with Carrot and Dried Prawns

Ingredients
- 1/2 turnip (peel skin using a knife and cut into strips)
- 1/2 to 1 piece carrot (cut to strips of similar size as turnip)
- 30-50g dried prawns (pre-soaked in a rice bowl to slightly soften them. Retain the water for cooking)
- 3 cloves garlic (finely chopped)
- 1 tablespoon cooking oil (palm oil preferred)

Seasoning
- Salt and white pepper powder to taste

Directions
1. Heat oil in wok and saute dried prawns and garlic together till fragrant or till garlic begin to brown.
2. Add turnips and carrots and stir fry briskly for about 30 seconds whilst adding salt and pepper to taste.
3. Sprinkle water (used to soak dried prawns) to keep turnips and carrots moist.
4. Cook the turnips and carrots to your desired softness and serve hot.

Stir Fried Yau Mak with Garlic

Ingredients
- 2 pieces yau mak (or to your desired amount but bear in mind that they will shrivel and reduce in size as you cook, separate leaves and rinse well. Drain in colander to remove excess water)
- at least 5 cloves of garlic (chopped)
- 4 cloves of shallots (sliced thinly)
- 3 tablespoons of palm oil

Seasoning
1 1/2 tablespoons of oyster sauce

Directions
1. Heat up oil in wok and fry shallots till golden brown. Remove fried shallots aside.
2. Add garlic into remaining oil and stir fry for about 10 seconds followed by yau mak.
3. Give it two or three stirs and add oyster sauce. Stir till leaves are evenly coated with sauce. (I like the leaves crunchy, so I do not usually stir fry them for more than 1 minute.)
4. Sprinkle fried shallots prior to serving.

Sweet & Sour Prawns

Ingredients
- 300g medium or large prawns (either shelled or intact at your preference)
- 1cm of ginger (sliced)
- 1 large onion (quartered)
- 1 stalk spring onion (cut into 2 inch lengths)
- 30 ml warm water
- 5 tablespoons palm oil

Seasoning
- 3 tablespoons tomato ketchup
- 1 tablespoon sugar
- a pinch of salt

Directions
1. Heat oil in wok and fry the prawns for 30 seconds till shell completely turned to red or cooked.
2. Dish out and set aside.
3. Remove oil from wok leaving approximately 2 teaspoons of oil in the wok.
4. Saute the onions and ginger till fragrant.
5. Return prawns to wok, add seasoning and water.
6. Stir well to coat the prawns.
7. Sprinkle spring onions onto the prawns before dishing out.

*For variety, you might want to add cubed cucumbers, pineapples and / or capsicum when you saute the onions.

Sweet & Spicy Brinjal

Ingredients
- 1 plate of sliced brinjals (approximately 2 cm thick. The brinjals will shrink in size about 25% upon cooking)
- 30g of dried prawns (pre-soaked)
- 4 cloves garlic (chopped)
- 2 red or bird’s eye chilli (remove seeds and chopped)
- 1/2 cup warm water
- Palm Oil (for pan frying and stir-frying)

Seasoning
- 3 teaspoons sugar or more
- 2 pinches of salt
- 3/4 tablespoon of dark soya sauce

Directions
1. Heat up a frying pan and pan-fry the brinjals in oil till the flesh is golden brown. Remove and set aside.
2. Heat up approximately 1 tablespoon oil in wok and saute dried prawns for about 30 seconds.
3. Add garlic and chilli and continue to fry till aromatic.
4. Return fried brinjals to the wok and add seasoning whilst stirring well to coat brinjals evenly.
5. Sprinkle some warm water to keep the brinjals moist and to prevent burning.
6. Dish up and serve.