冷盘 :
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
Pickle the ingredient A with :(at least 24 hours in the refrigerator then separate
the vegetable and juice(save it) & set aside.
375 ml Vinegar
3 rice bowl Sugar
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 Galanga3 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 chilli
paste stir-fry till fragrant. Add in the vinegar mixer that you saved
continuous to cook & taste with salt or ajinomoto 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
Japanese Octopus
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 :
4 pcs Whole Drumstick - Rub salt into the chicken drumstick. Roll in a cylinder shape
2 tbsp Salt & wrap with aluminum foil. Steam for 1/2 hour.
1 pkt Chinese Mixed Herb - Put Chinese mixed herb & water into a small pot & boil for
500 ml Water 1/2 hour. Add in salt & chicken stock to taste. Cool it.
1 bowl Chinese Rice Wine
To Taste Salt & Chicken Stock
Put cooked chicken, herbal stock & rice wine into a glass container & chill for 24 hours. Slice the chicken & serve it.
Century Eggs With Pickled Ginger
红烧元蹄 :
1 no Pork Trotter - Blanch in boiling water or 2 minutes, rinse it & pat dry.
- Deep fry it.
3 slice Ginger
1 stalk Scallion
8 cloves Garlic
500 ml Water - Put all the ingredients into a big pot & boil for 45 minutes.
1 stick Cinnamon Stick - Then transfer to a bowl & steam for 1 1/2 hours.
2 pcs Star Anise
1/4 cup Soy Sauce
1 tsp Dark Soy Sauce
50 ml Chinese Rice Wine
1 small pc Rock sugar
阿三蒸鱼 :
1 no Fish - marinate with soy sauce, pepper & rice wine
1 pkt Instant Assam Fish Paste
3 stalks Chinese Parsley Root
3 slices Ginger
1 slice Galangar
1 clove Sliced Garlic
1 no Sliced Onion
1 stalk Sliced Lemon Grass
5 pcs Lime Leaf
Mix all the ingredients & spread on top of the fish then steam for 20-25 minutes. Serve with parsley leaves.
麦片虾 :
1 kg Prawn - Wash, dry it & pat with flour & deep fry it. Set aside.
5 tbsp Butter
1 tbsp Oil
3 cloves Minced Garlic
5 stalks Curry Leaf
3 no Chilli Padi
3 no Egg Yolks
1 pkt Instant Prawn oat Paste
Melt butter with oil, put in egg slowly & keep string in high frame, then add in minced garlic, curry leaves, chilli padi & stir-fry till fragrant & till the egg become golden brown in color. Off the fire mix in instant prawn oat paste & prawn.
炒鲜杂菇 :
1 pkt each Mixed Fresh Mushroom
2 tbsp Oil
1 tbsp Minced Ginger
2 cloves Minced Garlic
1 no Choped Red Chilli
1 tbsp Abalone Sauce
1 tbsp Chinese Rice Wine
Heat oil stir-fry minced garlic, ginger & chilli till fragrant then add in fresh mushroom.
Put in abaline sauce & rice wine to taste.
清炒青菜 :
Season Vegetable
Oil
Garlic
Salt
Heat oil stir-fry garlic till fragrant then add in vegetable.
Put salt to taste.
