脆皮烧肉Crispy BBQ Pork

材料: 
上皮材料
1.2公斤                        五花腩                    
1/2湯匙                        玫瑰露 或 紹興酒（可不加）       
酌量                             粗鹽 (rock salt)

醃料: 

3½茶匙                        幼鹽 

2茶匙                           砂糖

1湯匙                           玫瑰露 或 紹興酒 

1/2茶匙                        五香粉

做法: 

處理五花腩

1） 五花腩先叫師父燒走豬毛及刮走表面的污垢，如果唔記得就要回到家自己燒及用刀刮走污垢。

先檢查表面是否清潔，通常還會有豬毛，要自己用鉗慢慢鉗走。

2） 用水洗淨， 燒一鍋水，將五花腩放入滾水中汆水，至 6-7 成熟，約需 10 分鐘，完成後瀝乾備用。

醃製

3） 五花腩抹至乾身後，用豬針或鐵釘在豬皮插細孔；孔越多，表皮爆得越靚；肉身(不包括皮)先平均塗上玫瑰露 或 紹興酒，待吸收後，再平均抹上幼鹽、糖、五香料的混合醃料。然後，上皮的材料平均地塗在豬皮上。

風乾

4） 將豬肉放置於通爽的地放風乾6小時(過夜更好，如有時間可放置雪櫃過夜)，過夜雪的示範圖如下，需要將豬肉用錫紙包裹好(包括四邊及底面)，豬皮不需要包。放置雪櫃 10-12 小時。雪櫃可有助吸乾水份。

焗製

5）預熱焗爐220°C，預備一個焗爐托盤，並舖上兩層錫紙，在托盤上放置一個扁的蒸架；目的是方便烤焗時倒走多餘的油份；風乾後或在雪櫃取出後，(去除錫紙，如需要)，在豬皮塗上一層生油；放入已預熱的焗爐焗 30 分鐘，途中可再多塗一次生油確保皮會爆開。

取出待涼切件即成。隨意配上芥末食用。

Dried anchovy side dish

Ingredients:

dried anchovies, olive oil, sugar, garlic, hot pepper paste, sesame oil, sesame seeds

For mild myeolchi bokkeum:

1.Make sauce by mixing 1 tbs sugar, 1 clove of minced garlic, 1 tbs water in a small bowl. Set aside.
2.Stir 1 cup of small dried anchovy in a heated pan for 1 minute.
3.Add 1 tbs olive oil and stir it for another minute.
4.Push the cooked myeolchi to the edge of the pan away from the heat.
5.Add the sauce to the cleared spot on the pan.
6.Tip the pan so only the sauce is over the heat. Simmer it until the sauce looks shiny.
7.Mix the anchovies with the sauce and remove from the heat.
.8Add 1 tbs sesame seeds and 1 ts of sesame oil. Serve with rice or snack.

For spicy myeolchi bokkeum:

1.Make sauce by mixing 1 tbs of hot pepper paste, 1 tbs of sugar, 1 clove of minced garlic, 1 tbs water in a small bowl. Set aside
2.Stir 1 cup of small dried anchovies in a heated pan for 1 minute.
3.Add 1 tbs olive oil and stir it for another minute.
4.Push the cooked myeolchi to the edge of the pan away from the heat.
5.Add the sauce to the cleared spot on the pan.
6.Tip the pan so only the sauce is over the heat and simmer until the sauce looks shiny.
7.Mix the  anchovies with the sauce and then remove from the heat.
8.Add 1 ts sesame oil and 1tbs sesame seeds. Serve with rice

*You can keep it in the refrigerator up to 2 weeks until you finish eating it.

Mamak Fried Chicken

Ingredients
4 Large Chicken Drumsticks, scored

Aromatics
4 cloves Garlic
1 Large Onion
an inch of Ginger

Spice Mix
1 tbsp Chicken Curry Powder
1 no egg
½ tbsp White Pepper
2 tbsp Chilli Powder
2 tbsp curry powder
½ tsp Turmeric Powder
½ tsp Salt
1 tsp Sugar (optional)
6 tbsp rice flour
6 tbsp cornflour

For Frying
2 sprigs Curry Leaf
Enough Oil for deep-frying

Method
1. Blend aromatics into a thick paste.
2. Combine the spice mix and aromatics paste together. Coat the chicken with the mixture and marinade for at least 2 hours. ( Overnight is best )
3. Heat up enough oil for deep-frying.
4. Once the oil starts to heat up, add curry leaves.
5. When the leaves start to crisp up, carefully put the chicken pieces in.
6. Fry the chicken until it turns a reddish golden brown colour.
7. Once done, take the chicken out of the oil and rest for 5 mins, then cut into smaller pieces and serve.

韩国烤肉Spicy pork BBQ

Ingredients: (3-4 servings)

1 pound pork belly, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick

tip: You can replace pork belly with pork shoulder or pork loin

For the marinade :

½ cup of crushed pear
¼ cup onion purée
4 cloves of minced garlic
½ ts of minced ginger
1 chopped green onion
1 tbs soy sauce
1 tbs of sugar and 1½ tbs rice syrup (or 2 tbs brown sugar)
a pinch of ground black pepper
2 ts of toasted sesame oil
3 tbs hot pepper paste

Directions:

1.Mix all the marinade ingredients in a bowl. Add the sliced pork and mix well.
2.You can grill, pan-fry, or BBQ right after marinating, but it’s best to let it marinate  in the fridge for at least 30 minutes.
3.Serve with rice, ssamjang (a soybean paste based dipping sauce), lettuce, sliced garlic and green chili pepper.

Braised Pork Belly With Salted Fish Head

1 salted fish head (咸鱼头)
600g pork belly (五花腩), cut into small pieces
3 to 4 dried chilies (辣椒干), soaked in water, squeezed dried
7 to 8 slices of ginger
3 cloves Garlic
Dash of cooking wine
1 to 2 tsp sugar
some soy sauce

To Garnish:
Spring Onion
Sliced Red Chillies

Method:
1) Soak the salted fish head in water for 2 to 3 hours.  This is to remove the excess salt content (you may want to change the water once).  Discard the water.

2) Heat some oil in wok, add 2 slices of ginger and brown the salted fish head on both sides.  Set aside.

3) Turn the heat on high and add the pork belly slices.  Use the high heat to partially melt away some of the fats on the pork belly while browning it, so that the pork belly pieces remain intact during braising.  When the fats start melting, add in the remaining ginger slices & whole garlic, dried chillies and stir-fry with the pork belly till fragrant.  Add a dash of cooking wine around the edge of the wok.  Add in the salted fish head and pour in sufficient water to fully cover all the ingredients, plus a cup more.  Cover and bring it to boil.

4) Let it simmer on low heat for an hour and a half to two hours.  In between cooking, check and add sugar to taste.

5) Last add in some spring onion & sliced red chillies.  To serve.

Crispy Almond Slice

Ingredients:

100 g        Caster Sugar
1               Egg
2               Egg White
50  g         Plain Flour

Decoration
30  g         White Sesame Seed

Method:

1.  Put sugar, egg and egg white in a bowl, mix till well combined.  Stir in plain flour.  Add in almond flakes.  Stir lightly until well mixed.
2.  Set aside the batter for 30 minutes.  Use a spoon to take 1 tbsp of batter, place on a baking tray and make into thin slice.  Repeat.  Sprinkle sesame seeds on top.
3.  Bake the cookies in a preheated oven at 165 degrees centigrade for 15 to 20 minutes or until golden brown.

Chocolate Lollipop

Double-boil the Chocolate Bar (I used imported Chocolate)
Drop the melted chocolate in to the mold & place the lollipop stick.
Put in the refrigerator for few minutes to let it set.
Take out from mold & wrap it with plastic bag & store in jar.

Chocolate Chip Cookies

Ingredients:

Dough (A)

250 g          Butter
130 g          Caster Sugar
130 g          Brown Sugar
1 nos           Egg (Grade A)
1 tsp            Vanilla Essence
350 g          Plain Flour
35   g          Cocoa Powder
2 tsp           Baking Powder
1/2 tsp        Baking Soda

Decoration:
100 g          Chocolate Chip

Method:
1.  Mix ingredients (A) until well combined.
2.  Divide the dough into 8 g each.  Roll into balls and arrange in baking tray.  Press the balls flat with your hand, and put chocolate chips in top.
3.  Bake in a preheated oven at 165 degrees centigrade for 20 to 25 minutes.

自制槟城卤肉Home Made Penang Lobak

Ingredients:
  2 kg       Lean Pork              - cut into strips or blend
  1 kg       Prawn                     - cut into cube
  1 pcs     Carrots                   - dice in small pieces
10 pcs     Water Chesnuts     - dice in small pieces
  2 big      Onions                    - minced it
  5pcs      Garlic                      -  minced it
  4 tbsp    Five spice powder (Pok Aun Thong)
  1 tsp      Pepper
  8 tbsp    Corn Flour
  2 nos      Egg
  Oyster Sauce, Salt & sugar  to taste
  3 pcs of Bean Curd Skins for wrapping the lobak (Tau Pueh) (make around 35pcs)

1.  Mix all the ingredients together and marinade for at least 24 hours.
2.  Cut the bean curd skins into 8”x6”.
3.  Take around 4 table spoons of the mixed ingredients and put on to the bean curd skin and make into rolls. You can use corn flour glue (corn flour mixed with boiling water) to stick the edges so that the bean curd skins will stay in place.
4.  Bake in oven for 10 minutes for both side of the spring roll.(You can made more to freezer it. Defrost & deep fry it whenever you want)
5.  Heat oil & deep fry the "Lor Bak" rolls in hot oil until golden brown.

Japanese Sweet Potatoes & Apple Salad

Japanese Sweet Potatoes
Apple
Fried Sesame

Sauce: (Blend all the ingredients in blender & set aside)
mayonnaise
Pear
Lemon Juice

1）Peel sweet potatoes, wash, cut in pieces.  In a pot bring to boil water add in sweet potatoes to cook till soft. (I use oven to bake it)

2)  Peel apple & cut in pieces.

3)  Mixed boiled sweet potatoes, apple cube & the sauce.

4)  Garnish with fried sesame.

韩国辣炒年糕 Fried Rice Cake In Korean Style

Ingredients:

1 pound of cylinder shaped rice cake
4 cups of water
7 large size dried anchovies, with heads and intestines removed
6 x 8 inch dried kelp
1/3 cup hot pepper paste
1 tbs hot pepper flakes
1 tbs sugar
3 green onions, cut into 3 inch long pieces
2 hard boiled eggs, shelled (optional)
½ pound fish cakes or seafood (optional)

Directions:

1)  Add the water, dried anchovies, and dried kelp to a shallow pot or pan.

2)  Bring to a boil for 15 minutes over medium high heat without the lid.

3)  Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl.
     Remove the anchovies and kelp from the pot and add the rice cake,
     the mixture in the bowl, the green onion, and the optional fish cakes or seafood and hard boiled eggs.

4)  Stir gently with a wooden spoon when it starts to boil.
     Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny,
     which should take about 7 to 10 minutes.

5)   Remove from the heat and serve hot.

Grilled Lamb Chop In Apricot Sauce

Lamb Chop

Blend the below ingredients in processor:
Apricot Jam
Garlic with oil
Dijon Mustard
Salt
Thyme

Black Pepper
Paprika
Red Wine


Marinade the apricot sauce with the lamb chop for at least 24 hours before grill.