五批冷盘

 Acar Sayur :
(Recipe From The Late Senior Nyoya Chef - Janet Chong)
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               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 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

麦片虾 Butter Oat Prawn

1 kg                       Prawn  -  Wash, dry it & pat with flour & deep fry it. Set aside.
2 tbsp                    Butter 
1 tbsp                    Oil  
3 cloves                 Minced Garlic 
5 stalks                  Curry Leaf 
3 no                       Chilli Padi 
5 no                       Egg Yolks  - Pan fry it & set aside. 
1 pkt                      Instant Prawn oat Paste 

Melt butter with oil, add in minced garlic, curry leaves, chilli padi & stir-fry till fragrant then add in fried egg york.  Off the fire mix in instant prawn oat paste & prawn. 

一品锅

Herbal Chicken
Roasted Duck
BBQ Pork
Steamed Prawn
Braised Sea Cucumber with Mushroom
Braised Bean Curd
Fried Yam

Boiled Broccoli

清蒸鱼 Steamed Fish

1.5 kg                  Whole Fish
4 slices               Ginger
1 stalk                 Scallion
1 stalk                 Parsley 
2 tbsp                 Soy Sauce

1 tsp                   Sesame oil

1 tbsp                 Rice Wine

Mix all ingredients & spread on top of the fish.  Steam for 20-25 minutes.
Serve with scallion & parsley.

Reunion Diner for CNY Eve 2013

Honey Chicken/Chicken Wing
Chicken
Marinade:
Light Soy Sauce
Pepper
Sesame Oil
Chinese Rice Wine
Grated Ginger
2/3 cup  All Purpose Flour
1/3 cup  Rice Flour
Honey Sauce:
Honey
Light Soy Sauce
Tomato Sauce
Apple Cyder Vinegar
1)  Cut chicken, wash & pat dry.
2)  Marinade the chicken with light soy sauce, pepper, sesame oil, Chinese rice wine & grated ginger. At least 2 hours or overnight.
3)  Heat oil for deep frying. Coated the chicken with the mixture of all purpose flour & rice.
4)  Deep frying the chicken & set aside.
5)  In a separate wok heat the honey sauce mixture till thicken then add in chicken & make sure all chicken coated with honey sauce.
云吞Wantan
Minced Meat
Minced Ginger
Chopped Scallion
Egg
Pepper
Sesame Oil
Salt
Chicken Stock Powder (Optional)
1)  Marinate the above ingredients for 2 hours.
Wantan Skin (云吞皮）
2) Wrap (1) with wantan skin.
3)  The wantan can serve with wantan noodle, made wantan soup or fried wantan.
Crisp Cereal Prawn
1 kg                       Prawn
2 tbsp                    Butter
3 cloves                 Minced Garlic
5 stalks                  Curry Leaf
3 no                       Chilli Padi
1 pkt                      Instant Crispy Cereal Flour Mix
1)  Wash prawn, dry it & pat with flour (included in Instant Crispy Cereal Flour Mix) & deep fry it. Set aside.
2)  Melt butter, add in minced garlic, curry leaves, chilli padi & stir-fry till fragrant.
3)  Add in pre-fried prawn & off the fire then well mix Instant Crispy Cereal Flour Mix & prawn.
Homemade Lok Bak 
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.memade Penang Lor Bak
清蒸鱼 Steamed Fish
1.5 kg                  Whole Fish
4 slices               Ginger
1 stalk                 Scallion
1 stalk                 Parsley
2 tbsp                 Soy Sauce
1 tsp                   Sesame oil
1 tbsp                 Rice Wine
Mix all ingredients & spread on top of the fish.  Steam for 20-25 minutes.
Serve with scallion & parsley.
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.
Stir-Fry Yam Ball with Minced Meat and Mushroom
算盘子
1.2kg Yam - Steam the yam till soft & knead together
600g to 700g Tapioca Flour - with tapioca flour & hot water become a dough.
1/2 cup Hot Water - Separate the dough into small portion & round it
- be a small ball with a little press in the center.
- Boil the yam ball till the yam ball floating take out
- & soak in cold water.

1kg Minced Meat - Marinate the minced meat with soy sauce, pepper,
- sesame oil, corn flour & chinese rice wine.
Oil
Dried Mushroom
Black Fungus - Heat oil, fry garlic, dry shrimp, 鱿鱼丝 then add in
Dry Shrimp - minced meat & stir-fry it for a while then put in
鱿鱼丝 - dry mushroom & black fungus.
Garlic - Add in the cooked yam ball & put in soy sauce,
Scallion - salt & pepper to taste.
Chinese Parsley - Lastly mix in scallion & serve with chinese parsley.
Soy Sauce
Salt
Pepper
腊味饭

香辣卤猪脚 Braised Spicy Pork Trotter with 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.

自制五香咸蛋 Home Made Salted Egg ( With Spiced )

Ingredients:
  10 nos      Eggs (or if u can find duck eggs)
  20 nos      Szehuan Peppercorn
    1 pc       Star Anise
    1 pc       Cinnamon Stick
    1 pc       Bay Leaf
780 g         Cold Water
  20 g         Rice Wine
200 g         Sea Salt
1 clean jar or a suitable container

Method:
1)  Boil Szehuan Peppercorn, star anise, cinnamon stick, bay leaf, salt and water until salt dissolved. Let the saline solution cool completely.
2)  Clean the eggs.
3)  Add in the rice wine to (1).
4)  Pour the solution into the clean jar and put in the eggs.
5)  Cover tight and leave it in a cool dark area for 60 days.
6)  Take out the salted eggs and keep in the fridge for future consumption.
7)  To test the saline solution is salty enough, u can just drop some cook rice into solution. If the rice float means it is good and salty enough.