1st. Batch Of Kombucha Using Jasmine Tea

Ingredients:
2 liters             Purified Water
8 bags              Jasmine Tea
1 cup (200 g)  Sugar
2 cup           Fermented Kombucha
Kombucha Mother Culture – SCOBY

Method:
  1)  Boil 1 liter of purified water.
  2)  Add 1 cup of sugar into the hot water and stir to dissolve.
  3)  Put in 8 tea bags to the pot to steep it.
  4)  After Jasmine Tea cool down then remove tea bags.
  5)  Add in another 1 liter cold boiled water.
  6)  Add in SCOBY and fermented Kombucha.
  7)  Cover with cloth and tie it with rubber band.
  8)  Place the Kombucha in a dark undisturbed place to brew for 7 Days.
  9)  The SCOBY may rise to the top or sink to the bottom, doesn’t matter, the new culture will always form at the top.
10)  After 7 days you are ready to taste Kombucha.
11)  If too sour, then reduce brewing cycle next time.
12)  If too sweet, allow to brew for a few more days.
13) Set aside the SCOBYS and starter liquid (2 cups)  for the next batch from the top of the current brew or you may put them in any bottle or a SCOBY Hotel.

裹蒸粽 "Guǒ Zhēng Zòng"

Make 10 Pieces
Ingredients:
 10 pc              Lotus Leaves - RM 12
 40 pc              Palm Leaves 粽叶 - RM 15
 20 pc              Cloth Strings 布绳子- RM 2

    1 kg             Glutinous Rice 糯米 ( 140 g each) - RM 6
    1 kg             Green Bean 绿豆 (180 g each) - RM 11
  20 pc             Dry Scallop 乾瑤柱 - RM 50
 1/2 kg             BBQ Pork 烧肉 (Cut in 20 pc) - RM 26
1/2 no             Roasted Duck 烧鸭 (Duck Breast 20 pc) - RM 30
    1 kg             Pork 五花肉 (Cut in 20 pc) - RM 16
  20 nos           Salted Egg 咸蛋 - RM 20
100 g               Dry Shrimp 虾米 - RM 16
   20 pc            Dry Mushrooms 冬菇 - RM 10
   20 pc            Chestnuts 栗子 - RM 22
 100 pc            Dry Lotus Seed 干莲子 - RM 5
500 g               Small Onion 小葱头 - RM 5
    1 pkt            Five Spice Powder 五香粉 - RM 2

Glutinous Rice Marinade Ingredients:
   1 bowl         Fried Small Onion With Oil
  2 tbsp           Chicken Stock Powder
  2 tbsp           Salt
  2 tbsp           Five Spice Powder
  2 tbsp           White Pepper Powder

Dry Mushrooms Marinade Ingredients:
  1 tbsp         Oyster Sauce
1/2 tsp          Dark Soy Sauce
  1 tbsp         Soy Sauce
1/2 tbsp        Sugar
1/2 tsp          Salt
1/2 tsp          White Pepper Powder
   1 tbsp        Chinese Rice Wine
   1 tsp          Sesame Oil

Green Beans Marinade Ingredients:
   2 tbsp          Chicken Stock Powder
   2 tbsp          Salt
   2 tbsp          Fried Small Onion With Oil
   2 tbsp          Rice Wine
   2 tsp            White Pepper Powder

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

Others Marinade Ingredients:
Dry Scallop, Dry Shrimp, Chestnuts & Dry Lotus Seed :
Salt, White Pepper Powder, Sesame Oil & Rice Wine

Method:
 1）  Soak, boil & rinse lotus leaves and palm leaves.  Set aside.
 2)    Glutinous rice, dry scallop, dry shrimp, chestnuts, dry lotus seed , dry mushrooms & green beans soak overnight.
 3)    Marinade pork with five spice powder, oyster sauce, soy sauce, dark soy sauce, white pepper powder, rice wine & sesame oil overnight.
 4)    Marinade mushroom with white pepper powder, oyster sauce, soy sauce, dark soy sauce, sugar, rice wine & sesame oil.
 5)    Heat oil deep fry small onion, set aside.
 6)    Marinade dry scallops, dry shrimp, chestnuts & dry lotus seed, with salt, white pepper powder, sesame oil & rice wine, set aside.
 7)    Heat oil saute mushrooms, set aside.
 8)    Well mix glutinous rice with fried small onion with oil, chicken stock powder, salt, five spice powder, white pepper powder, set aside.
 9)    Wrap the "Guǒ Zhēng Zong 裹蒸粽" with  glutinous rice 糯米, green beans 绿豆, dry scallop 乾瑤柱,    BBQ pork 烧肉, roasted duck 烧鸭, pork 五花肉, salted egg 咸蛋, dry shrimp 虾米, dry mushrooms 冬菇, chestnuts 栗子 & dry lotus seed 干莲子.
10)    Boil one big pot water by adding in 1 tbsp to 2 tbsp salt, than put in "Guǒ Zhēng Zong 裹蒸粽" boil for 4 to 6 hours.

Bean Curd Ginkgo Pork Tripe & Chicken Soup腐竹白果猪肚煲鸡汤

Ingredients:

1 no             Pork Tripe
1 no             Whole Kampong Chicken - Skin Out
2 tbsp           White Peppercorn
3 pcs            Dry Bean Curd - Wash & Soak It Till Soft & Cut In 2
100 g            Ginkgo
 3 lit             Water

Method:

  1)  Wash pork tripe with salt and vinegar.
  2)  Wash chicken and boil with water for 1 minute, rinse the chicken set aside.
  3)  Stuff 2 tbsp of white peppercorn inside the chicken.
  4)  Tie the one side of the pork tripe with string.
  5)  Stuff in whole chicken into the pork tripe and tie it up the other side with string again.
  6)  Fill water into the pot and place the whole pork tripe stuffed with chicken, ginkgo and bean curd.
  7)  Bring to boil, then lower the frame to continue to boil for 3 hours.
  8)  Take out the whole pork tripe stuffed with chicken and cut into small pieces.
  9)  Put back into the soup and bring to boil again.
10)  Serve it with rice.

Salted Chicken 盐焗鸡

Ingredients:
1 no         Whole Small Kampong Chicken鸡
1 pkt        Salted Chicken Seasoning 盐焗鸡粉
1 tsp         Salt盐
1 tbsp       Shaoxing Wine绍酒
1 stalk       Spring Onion葱
Few Slices Of Ginger姜片
2 slices      Dong Gui 当归片
2 pcs         Non Stick Baking Sheet
3 kg          Sea Salt粗盐
1 tbsp         Clove丁香
6 pcs         Star Anise八角
1 tbsp       Peppercorns花椒粒
Method:
1)  Wash and dry the chicken.
2)  Marinade the chicken with Salted Chicken Seasoning (盐焗鸡粉),salt and Shaoxing wine over night or at least 4 to 6 hours.
3)  Stuff the chicken with sliced ginger, Dong Gui and spring onion.
4)  Wrap the chicken with 2 pieces of non stick baking sheet.
5)  Fry the sea salt, clove, star anise and peppercorns till hot.
6)  Place the chicken inside and over with the sea salt.
7)  Cover the pot or pan and bake in low heat for 40 to 50 minutes.
8)  Once the chicken is done, off the frame and leave it inside till you serve it.