五批冷盘 Cold Dish

Acar Sayur :
A ) 2 kg Cucumber - Wash with salt then rinse & dry it.
      1 kg Carrot Cut all ingredient A into 1" long.
      5 no Red Chilli
      5 no Green Chilli

      375 ml Vinegar
      3 rice bowl Sugar

Pickle the ingredient A with :(at least 24 hours in the refrigerator then separate
the vegetable and juice(save it) & set aside.

B ) 1/2 kg Cabbage
      1/2 kg Long Bean

Wash the ingredient B, dry it & cut into 1" long.

C ) 1 kg Big Onion
      200 g Garlic
     1 pc Fresh Turmeric
     1 pc Galanga
     3 pcs Lemongrass
     1 pkt Chilli Paste (Cili Boh)
     1 tbsp Shrimp Paste (Belacan-optional) 

Blend big onion, garlic, turmeric, galanga, lemongrass & shrimp paste, saute it then add in chili paste stir-fry till fragrant. Add in the vinegar mixer that you saved continuous to cook & taste with salt or jinomoto or chicken stock power. Off the fire & stir in the ingredient B. Let it totally cold. Then add in ingredient A and mix well. Put the acar in a container & chill it in the refrigerator.
Serve with :
Ground Nuts & Sesame Seeds

Prawn & Potatoes Salad: 
Boiled Prawn
Boiled Potatoes
Mayonnaise
Lemon Juice

Homemade Cold Jelly Fish: 
150g Jelly Fish Skin - Soak jelly fish skin till salty taste no more.
Blanch in boiling water for 2 minutes then
soak in cold water with ice cubes then
cut it.
3 tsp Vinegar
4 1/2 tsp Sugar
1 1/2 tsp Sesame Oil
a dash Fried Sesame Seeds
1/4 tsp Salt
1/2 tbsp Plum Sauce
Mix all the ingredients into a jar & chill it in refrigerator.

Homemade Drunken Chicken: 
Ingredients (A):
4 pcs    Whole Drumstick
2 tbsp   Salt
4 pcs    Aluminum foil

1)  Rub salt into the chicken drumstick.
2)  Roll in a cylinder shape
3)  Wrap with aluminum foil.
4)  Steam for 1/2 hour.

Ingredients (B):
    1 pkt       Chinese Mixed Herb
500 ml         Water
    1 bowl     Chinese Rice Wine
Salt & Chicken Stock Powder  to taste

1)  Put Chinese mixed herb & water into a small pot & boil for 1/2 hour.
2)  Add in salt & chicken stock to taste.
3)  Cool it.
4)  Add in 1 bowl Chinese Rice Wine.
5)  Adjust the taste according individual.
6)  Unwrap the cooked chicken, add into herbal stock & rice wine into a glass container & chill for 24 hours.
7)  Slice the chicken & serve it.

Century Eggs With Pickled Ginger