黄金豆腐Fried Bean Curd In Pumpkin Sauce

Ingredients:
   2 pcs     Bean Curd
   1 no      Egg
   2 tbsp   Corn Flour
1/2 cup     Oil
  1 pkt       Flammulina （金针菇）
1/4 no      Pumpkin
1 tsp        Minced Garlic
1/4 tsp     Salt
1/8 tsp     Pepper Powder
1 tbsp      Oil
1 cup       Water
Cornflour Mixture
1 tsp      Cornflour
few tbsp Water
Method:
1)  Cut bean curd into pieces.
2)  Coat with flour and egg.
3)  Put oil fry it till golden colour.
4)  Heat oil saute minced garlic then add in pumpkin stir fry awhile.
5)  Add in water bring to boil, add in salt and pepper powder to taste.
6)  Boil till pumpkin soft.
7)  Blend the pumpkin and pour back into the pot.
8) Add in flammulina （金针菇）and thicken with the cornflour mixture.
9)  Pour on top off the fried bean curd serve in hot.

梅干菜扣肉

Ingredients:
Dry Vegetable Wu Gan:
1.5 pkt          Dry Vegetable Wu Gan
2 tbsp          Oil
2 tbsp          Minced garlic
3 tbsp          Soy Sauce
1 tsp            White Pepper Powder
2 tbsp          Rice Wine 
1)  Soak the dry vegetable Wu Gan for 2 hours.
2)  Rinse it and dry it.
3)  Heat oil saute the garlic, add in dry vegetable Wu Gan to stir fry.
4)  Put in soy sauce, rice wine and white pepper powder.
5)  Set aside.
Pork Belly:
1.5 kg           Pork Belly
2 stalk          Spring Onion
6 Slice         Ginger
1 tbsp          Rice Wine
 2 tbsp         Soy Sauce           
1 cup           Oil
                    Water
Sauce:
2 tbsp          Soy Sauce               
2 tbsp          Rice Wine
1 stick         Cinnamon Stick
2 pcs           Star Anise
  6)  Boil pork belly with spring onion, ginger and rice wine for 1/2 hour.
  7)  Rinse it and use fork to pok the pork skin.
  8)  Rub soy sauce onto the pork and heat oil fry it.
  9)  After fry soak in cold water.
10)  Slice the pork.
11)  Layer the slices pork into the bowl, follow by the cooked "Dry Vegetable Wu Gan " & top with soy sauce, rice wine, cinnamon stick & star anise.
12)  Steam for 2 hours.

Meat Ball Bolognese Sauce

Ingredients:

5 tbsp              Olive Oil
200 g               Pancetta (Bacon), Cut Into Small Cubes
5 nos               Big Red Onion, Medium Chop
5 cloves           Garlic, Medium Chop
1 no                Carrots(Big), Medium Chop
5 stalks           Celery, Medium Chop
5 nos               Tomatoes, Cut Into Cubes
2 can               Button Mushroom, Medium Chop
100 g               Parsley, leaves picked and chopped
1 cup               Red Wine
3 cans             Tomatoes Puree
3 pcs               Bay Leaves
1 tbsp              Ground Black Pepper
1 tbsp              Italian Herbs
Kosher salt To Taste
1 cup              Whole Milk

Meat Ball:

1 kg                 Ground Pork
2 no                 Egg
1/2 cup            Parmesan Cheese
1 cup               Breadcrumb
1 tbsp              Garlic Powder
1 tbsp              Onion Powder
1 tbsp              Dry Oregano
1 tbsp              Black Pepper Powder
1 tsp                Salt
Few tbsp         Water

Well mix and shape into a 20 g meat ball.
Heat oil deep fry set aside.



DIRECTIONS

1)  Saute the the pancetta(bacon) in about 5 tablespoons olive oil in a large sauce pan until aroma.
2)  Add  garlic, onion, carrots, tomatoes and celery, follow by the button mushroom to the pancetta(bacon).
3)  Cook on a medium-high flame for about 7 to 10 minutes.
4)  Add in tomatoes puree.
5)  Add the bay leaves, Italian herbs, parsley and cook for just 1 minute.
6)  Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
7)  Season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally.
8)  Finish the sauce by adding the whole milk, stir well and set aside, to cool off.

南乳炸鸡翅膀.

Ingredients:

8 pcs Chicken Wings
1 tsp Minced Garlic
1 tsp Minced Ginger
1 tsp Minced Small Onion
2 pcs Red Fermented Bean Curd
1 no Egg
1 tbsp Sugar
1 tsp salt
1 tbsp Oyster Sauce
1 tsp Sesame Oil
1 tbsp Rice Wine
1 tbsp Cornflour
1 tbsp Tapioca Flour

鸡丝鱼翅汤 Sharkfin Soup

Ingredients:
Chicken Broth
Chicken Breast - Rinse, pat dry and sliced it.
                              - Manaride With soy sauce sauce, pepper powder, rice wine & corn flour.
Dry Mushroom - Rinse the mushroom and soak it overnight.
                             - Save the soak mushroom water.
                             - Sliced it.
Sharkfin - Rinse it & boil with ginger for a minute. Set aside.
Crab Stick - Sliced it.
Crab Claw Meat - Rinse it.
Egg - Beat & set aside.
Salt
Chicken Stock Powder
Soy Sauce
sesame Oil
Real Abalone Sauce
Chinese Rice Wine
White Pepper Powder
Cornstarch Mixture : Corn flour & water
Method:
1)  Bring to boil chicken broth & soak mushroom water.
2)  Add in mushroom & chicken boil for 15 minutes.
3)  Add in sharkfin, crab stick & crab claw meat.
4)  Season with sesame oil, salt, chicken stock powder, soy sauce, real abalone sauce, Chinese rice wine & white pepper powder
5)  Once bring to boil again thicken the soup with cornstarch mixture.
6)  Off fire and stir in egg.

咸肉棕"Zong Zi"

Ingredients:
400 g               Palm Leaves 粽叶
  44 pc             Cloth Strings 布绳子

    2 kg             Glutinous Rice 糯米
    1 kg             Pork 五花肉
  44 nos           Salted Egg 咸蛋
300 g               Dry Shrimp 虾米
   22 pcs           Dry Mushrooms 冬菇
300 g               Black Eye Peas 眉豆
300 g               Green Beans 绿豆
500 g               Chestnuts 栗子
500 g               Small Onion 小葱头
200 g               Garlic 蒜米
    1 pkt            Five Spice Powder 五香粉

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

Method:

 1）  Soak, boil & rinse palm leaves.  Set aside.
 2)    Glutinous rice, dry shrimp, dry mushrooms, black eye peas, green beans, chestnuts soak overnight.
 3)    Marinade pork with five spice powder, oyster sauce, soy sauce, dark soy sauce, pepper powder, wine & sesame oil overnight.
 4)    Marinade mushroom with soy sauce, dark soy sauce, sugar, wine & sesame oil.
 5)    Heat oil deep fry small onion, set aside.
 6)    Heat oil saute garlic add in dry shrimps, season with pepper powder, set aside.
 7)    Heat oil saute garlic add in mushrooms stir fry, set aside.
 8)    Heat oil saute garlic add in chestnuts, season with salt and pepper powder, set aside.
 9)    Heat oil saute garlic add in black eye peas, season with salt and pepper powder, set aside.
10)    Heat oil saute garlic add in green beans, season with salt and pepper powder, set aside.
11)    Heat oil saute garlic add in pork stir fry till fragrant, set aside.
12)    Heat up the fried onion together with the oil, add in glutinous rice follow by five spice powder, oyster sauce, soy sauce, dark soy sauce, pepper powder & sesame oil. Well mix than set aside.
13)    Wrap the "Zong Zi".
14)    Boil one big pot water by adding in 1 tbsp to 2 tbsp salt, than put in Zong Zi boil for 4 to 4 1/2 hours.

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.