香辣卤猪脚 Braised Spicy Pork Trotter w. Soy Sauce

Pork Trotter    (猪脚)     1 只
Whole Garlic    (蒜头)     3 粒
Dry Chili       (辣椒干)   5 只
Gula Melaka     (椰糖)     4 汤匙
Viniger         (白醋)     1 汤匙
Light Soy Sauce (酱油)   1/3 碗
Dark Soy Sauce  (黑酱油)   1 汤匙
Water           (水)     2/3 碗

1） Wash pork trotter, boil it. Once the water bring to boild off frame & wash it then pat dry.  Set aside.
2)  Heat the pressure cooker with oil, add in garlic & dry chili to stir-fry till aroma come out.
3)  Then add in pork trotter continuous to stir-fry a minute.
4)  Then add in the water, gula melaka, viniger, light soy sauce & dark soy sauce.
5)  Cover & lock the pressure cooker to cook.
6)  Once the pressure is up star count to cook for 10-12 minutes, then off frame.
7)  When pressure no more open the cover adjust the taste according to individual.
8)  Served with rice or dry mee in soy sauce.

芋头扣肉

Ingredients:
  2 kg                  Pork Belly - wash, cut in 1 cm Thick Slices
  2 no                  Yam - Cut in 1 cm Thick Pieces
10 cloves           Chopped Small Onion
  5 cloves           Chopped Garlic
  1 pc                  Chopped Ginger
  1 tbsp               Corn Flour
  1 bowl             Oil For Frying

Sauce:
9 pc                   Nam Nu
9 tbsp                Chinese Rice Wine
9 tbsp                Oyster Sauce
9 tsp                  Sugar
9 tsp                  Pepper Powder
3 tsp                  Five Spice Powder

Method:
1)  Take 1 tbsp sauce and 1 tbsp cornflour marinade pork for 1/2 hour.
2)  Heat oil, pan fry yam, set aside.
3)  Pan-fry pork belly set aside.
4)  Discard excess oil, saute chopped onion, garlic and ginger till fragrant.
5)  Add in remaining sauce cook for awhile.
6)  Arrange pork slices and yam slice into a bowl.
7)  Pour the sauce over the top and steam for 2 hours.

Bake Chicken With Rosemary & Thyme

Ingredients:
For Marinade The Chicken:
1 no            Whole Chicken
3 string       Fresh Rosemary
3 string       Fresh Thyme
1/2 cup       Fresh Milk
1/2 cup       Red Wine
50 g            Butter
Salt & Black Pepper Powder

For Layer at the bottom:
6 no            Potatoes - Cut into pieces
1 no            Whole Lemon - Cut into Wedges
2 no            Whole Garlic
1 no            Big Onion - Cut into Wedges

Bake at preheat oven at temp. 220 C - 230 C for 1 hour.

自制客家糯米酒

Ingredients(材料)：
2 kg (公斤) Glutinous Rice 糯米
6 no (粒) Sweet Wine Yeast 甜酒饼
2 no (粒) Spicy Wine Yeast 辣酒饼
1 btl (枝) Rice Wine 白米酒（米酒要买好点的，出来的效果比较醇）-700 ml(亳升)

Method(做法)：
1）Crush the wine yeast.Set aside.
酒饼压碎或用搅拌机搅成粉末。
2）Rinse and soak the glutinous rice for at least 12 hours.
Steam the glutinous rice and let cool overnight.
糯米洗净沥干水后，浸泡至少12小时。然后，蒸熟，放一个晚上摊凉。
3）Sprinkle some wine yeast into the bottle, then put one layer of
glutinous rice follow by the wine yeast. Keep repeat till finish.
Last layer must with the wine yeast.
在罐里先洒一层酒饼，再放入一层糯米再洒上一层酒饼直到完毕，封盖。
4）Let fermented till 21 days, filter and boil it in low frame.
让糯米发酵至少21天，过滤后，小火煮开及灭火。
5）Cool down and bottle up.
摊晾后，装瓶即可。

猪脚醋 Trotter In Ginger Vinegar

A)
2 nos Pork Trotter
1)  Wash the ingredients A, boil it and rinse it again.Set aside.

B)
Sesame Oil
Sliced Old Ginger
Dry Chili

C)
750 ml Black Vineger
750 ml Water
250 gm Rock Sugar
1 pc of Palm Sugar (Gula Melaka)

2)  Saute the ingredient B till fragrant then add in ingredient C and bring to boil until the rock sugar and gula melaka melted.  Add in salt to taste.
    
3)  Put in the pork trotter into the vinegar mixer and boil it for 40 to 45 minutes. Add in salt again if not enough taste.

姜酒鸡

Ingredients:

1 no.         Kampung Chicken - cut in pieces
1 pc          Old Ginger - sliced it
1 bottle     Homemade Ginger Wine
Sesame Oil
Salt to taste

Method:

1)  Saute sesame oil with sliced ginger.
2)  Put in chicken pieces to stir-fry.
3)  Add in 2/3 bottle of ginger wine bring to boil.
4)  Once boiling reduce to medium heat cook for 15 minutes.
5)  Add salt to taste.
6)  Add in remaining 1/3 bottle of ginger wine.
7)  Once reboiling again off the fire.
8)  Serve in hot.

客家糯米酒

Ingredients(材料)：
2 kg (公斤) Glutinous Rice 糯米
6 no (粒) Sweet Wine Yeast 甜酒饼
2 no (粒) Spicy Wine Yeast 辣酒饼
1 btl (枝) Rice Wine 白米酒（米酒要买好点的，出来的效果比较醇）-700 ml(亳升)

Method(做法)：
1）Crush the wine yeast.Set aside.
酒饼压碎或用搅拌机搅成粉末。
2）Rinse and soak the glutinous rice for at least 12 hours.
Steam the glutinous rice and let cool overnight.
糯米洗净沥干水后，浸泡至少12小时。然后，蒸熟，放一个晚上摊凉。
3）Sprinkle some wine yeast into the bottle, then put one layer of
glutinous rice follow by the wine yeast. Keep repeat till finish.
Last layer must with the wine yeast.
在罐里先洒一层酒饼，再放入一层糯米再洒上一层酒饼直到完毕，封盖。
4）Let fermented till 21 days, filter and boil it in low frame.
让糯米发酵至少21天，过滤后，小火煮开及灭火。
5）Cool down and bottle up.
摊晾后，装瓶即可。

咸肉棕"Zong Zi"

Ingredients:
400 g               Palm Leaves 粽叶
  40 pc             Cloth Strings 布绳子

    2 kg             Glutinous Rice 糯米
    1 kg             Pork 五花肉
  20 nos           Salted Egg 咸蛋
300 g               Dry Shrimp 虾米
   40 pcs           Dry Mushrooms 冬菇
300 g               Black Eye Peas 眉豆
500 g               Chestnuts 栗子
500 g               Small Onion 小葱头
200 g               Garlic 蒜米
    1 pkt            Five Spice Powder 五香粉

Pork Marinade Ingredients:
Soy Sauce
Dark Soy Sauce
Oyster Sauce
Sugar
Salt
Pepper Powder
Five Spice Powder
Chinese Rice Wine
Sesame Oil

Method:

 1）  Soak, boil & rinse palm leaves.  Set aside.
 2)    Glutinous rice, dry shrimp, dry mushrooms, black eye peas, chestnuts soak overnight.
 3)    Marinade pork with five spice powder, oyster sauce, soy sauce, dark soy sauce, pepper powder, wine & sesame oil overnight.
 4)    Marinade mushroom with soy sauce, dark soy sauce, sugar, wine & sesame oil.
 5)    Heat oil deep fry small onion, set aside.
 6)    Heat oil saute garlic add in dry shrimps, season with soy say sauce and pepper powder, set aside.
 7)    Heat oil saute garlic add in mushrooms stir fry, set aside.
 8)    Heat oil saute garlic add in chestnuts, season with soy say sauce and pepper powder, set aside.
 9)    Heat oil saute garlic add in black eye peas, season with soy say sauce and pepper powder, set aside.
10)    Heat oil saute garlic add in pork stir fry till fragrant, set aside.
11)    Heat up the fried onion together with the oil, add in glutinous rice follow by five spice powder, oyster sauce, soy sauce, dark soy sauce, pepper powder & sesame oil. Well mix than set aside.
12)    Wrap the "Zong Zi".
13)    Boil one big pot water by adding in 1 tbsp to 2 tbsp salt, than put in Zong Zi boil for 3 1/2 to 4 hours.

免烤芝士蛋糕 （有鸡蛋）Un-Bake Cheesecake with Egg

Ingredients:
Base:
100 gm       Digestive Biscuits
  50 gm       Butter, melted
  50 gm       Castor Sugar

Filling:
250 gm       Philadelphia Cheese Block
   2  nos      Egg, Seprate it
100 gm       Caster Sugar
    1 tsp       Vanilla Extract
 1/2 no        Lemon Juice
 1/2 no        Lemon Rind
  15 gm       Gelatine Powder ( 2 tbsp)   
    5 tbsp     Water (5 X 15 ml)
150 ml        Whipping Cream

Method:
Base:

1)  Put the digestive biscuits in a sealed plastic bag.
2)  Crush to crumbs with a rolling pin.
3)  Transfer the crumbs to a bowl.
4)  Pour over the melted butter & castor sugar.
5)  Combine well.
6)  Place them into the tin and press firmly with the bottom of a cup to create an even layer.
7)  You might need a spoon or spatula to help when pressing for the 4 corners of the tin.
8)  Place in refrigerator while you prepare filling.

Filling:
1)  Melt gelatine powder with water in a sauce pan. Set aside.
2)  In a large mixing bowl, beat the cream cheese, whipping cream, 50 gm sugar, egg yolks, lemon juice and vanilla extract with an electric mixer until smooth then add in melted gelatine and well combine.
3)  Use another mixing bowl, whisk the egg white till stiff then whisk remaining sugar until fluffy and smooth.
4)  Fold lightly but throughly into the cheese mixture.
5)  Spoon the mixture onto the prepared biscuit base & shake tin gentely to level the surface.
6)  Chill for 3 to 4 hours, or until completely set.
7)  Decorate with piped whipped cream and canned or fresh fruit of your choice.

Carrot Cake With Cream Cheese Frosting

Wet Ingredients:
   3/4 cup         Vegetable Oil
1 1/2 cup         Sugar Cane Sugar
      3 nos          Eggs
      1 tsp           Vanilla Essence
1)  Stir in A bowl.
Dry Ingredients:
      2 cups        Cake Flour
      2 tsp           Baking Powder
   1/2 tsp           Baking Soda
   1/2 tsp           Salt
      1 tsp            Cinnamon Powder
   1/2 tsp            All Spice
   1/4 tsp            Ground Clove
2)  Sift all dry ingredients.
      2 cups         Grated Carrot
3)  Mix into dry ingredients.
4)  Combine all wet & dry ingredients.
    3/4 cup         Toasted Nuts
    3/4 cup         Raisin
5)  Mix in the toasted nuts & raisin into
      the cake mixture.
6)  Divide into 2 baking pan.
7) Bake at preheat oven 180 C for 30 minutes .

Cream Cheese Frosting
200 G         Cream Cheese
 1/4 cup     Melted Butter
    3 tbsp    Sugar Fine Brown Sugar
    1 tsp       Vanilla Essence
    1 tsp       Lemon Juice

Sambal Tumis Prawn

Ingredients:
     2 tbsp            Sambal Tumis Paste
     1 no               Big Onion
250 g                  Prawn
    2 tbsp             Tomato Sauce
Salt & Sugar To Taste

Sambal Tumis Paste

Ingredients:
500 g              Small Onion
100 g              Garlic
    6 Stalks      Lemon Grass
    1 pc            Ginger(Big piece)
    1 pc            Turmeric
    2 tbsp         Dry Shrimp Paste
  15 nos          Red Chili
  10 nos          Dry Chili
Salt & Sugar To Taste

Butter Cake

Ingredients:
250 G         Butter
     1 cup     Castor Sugar
     5 nos     Eggs (Size B)
     1 tsp      Vanilla Essence
     1 nos     Grated of Orange Rind
     2 cups   Self Raising Flour
     3 tbsp  Water

1.  Beat butter & sugar till creamy .
2.  Add in egg one at A time.
3.  Add in vanilla essence and orange rind.
4.  Well mix self raising flour.
5.  Add in 3 tbsps of water.
6.  Pour in prepare cake tin.
7.  Bake at preheat oven at temperature 180 C for 40 to 45 minutes.

瑞士奶酪糖霜胡萝卜蛋糕 Homemade Swiss Carrot Cake With Cream Cheese Frosting

Ingredients:

    2 cup     Sifted All Purpose Flour
    2 tsp     Baking Powder
1 1/2 tsp     Baking Soda
    1 tsp     Salt
    2 tsp     Cinnamon Powder
1 1/2 cup     Vegetable Oil
1 1/2 cups    Sugar
    4 nos     Egg
    2 cups    Grated Carrot
    1 sm can  Crush Pineapple, undrained
1 1/2 cup     Chopped Walnuts or Pecans
    1 cup     Raisins
    1 tsp     Vanilla Extract

Method :

1) Sift, baking powder, baking soda, salt & cinnamon powder together.
2) Combine oil & sugar in a big mixing bowl, beat thoroughly with a electric mixer.
3) Add egg, one at a time; beat well ater each addition.
4)  Sift flour mixer into the egg mixture, beat thoroughly.
5)  Add in remaining ingredients.
6)  Pour batter into a 9" X 13" pan or two 9" X 5" in pan or three 8" X 4" pan.
7)  Bake at 350 Degrees for 1 hour or until cake test done. (I use 250  Degrees for 1 hour & 20 minutes)

Frosting:

Mix together 3 oz soft cream cheese, 2 tbsp butter, 1/2 tsp vanilla extract & 1 3/4 cup confectioners' sugar.

脆皮烧肉Crispy BBQ Pork

Ingredients: 
2 kg              Pork Belly
2 stalks        Spring Onion
5 slices        Ginger
                    Water

For Skin:
1 tbsp             vinegar
Few tbsp        Rock Salt

Marinade With:
For Meat(Bottom)
3 pc            Nam Yu
3 1/2 tsp      Salt
2 tsp           Sugar 
2 tbsp         Chinese Wine(玫瑰露或紹興酒) 
1 tsp           Five Spice Powder

Method:
1)  Wash pork boil with spring onion & ginger for 1/2 hour.
 2)  Rinse, pat dry.
 3)  Use several roasting needles poke the pork skin.
 4)  Marinade the meat with Nam Yu, salt, sugar, Chinese Wine(玫瑰露或紹興酒) and Five Spice Powder.
 5)  Wrap the bottom with foil.
 6)  Rub vinegar onto the pork skin.
 7)  Place in fridge for over night(Uncover).
 8)  Preheat oven 200 C.
 9)  Evenly spread the rock salt onto the skin.
10)  Bake for 1 hour.
11)  Unwrap and remove rock salt.
12)  Put back in oven continue to bake at temp. 250 C for 40 minutes or untill skin golden & crispy.

生炒罗米饭

Ingredients:
1 kg         Glutinous rice- Wash soak for 2 hours
8 pc         Chinese Sausages(6 pc pork & 2 pc duck)-Diced
6 no         Dry Mushrooms-Diced
50 g         Dry Shrimp
10 no       Chopped Small Onion
5 cloves   Minced Garlic
2 tbsp       Oil
1 tbsp      Sesame Oil
3 stalks    Chopped Spring Onion
                Soy Sauce
                White Pepper  Powder
                Water

Method:
1)  Heat oil saute chopped onion & garlic.
2)  Add in Chinese sausages follow by dry shrimp & diced mushrooms.
3)  Put in glutinous rice, keep stir fry in low frame.
4)  Every 5 minutes add few tbsp of dry shrimp water or mushroom water, cover for 2 minutes.
5)  Remove cover continue stir fry.
6)  Keep repeat No. 4 & 5, till the glutinous rice cook, it take 1/2 hour.
7)  Add in soy sauce, white pepper powder & sesame oil to taste.
8)  Stir in chopped spring onion.
9)  Serve in hot.