芋头扣肉

Ingredients:
  2 kg                  Pork Belly - wash, cut in 1 cm Thick Slices
  2 no                  Yam - Cut in 1 cm Thick Pieces
10 cloves           Chopped Small Onion
  5 cloves           Chopped Garlic
  1 pc                  Chopped Ginger
  1 tbsp               Corn Flour
  1 bowl             Oil For Frying

Sauce:
9 pc                   Nam Nu
9 tbsp                Chinese Rice Wine
9 tbsp                Oyster Sauce
9 tsp                  Sugar
9 tsp                  Pepper Powder
3 tsp                  Five Spice Powder

Method:
1)  Take 1 tbsp sauce and 1 tbsp cornflour marinade pork for 1/2 hour.
2)  Heat oil, pan fry yam, set aside.
3)  Pan-fry pork belly set aside.
4)  Discard excess oil, saute chopped onion, garlic and ginger till fragrant.
5)  Add in remaining sauce cook for awhile.
6)  Arrange pork slices and yam slice into a bowl.
7)  Pour the sauce over the top and steam for 2 hours.

Bake Chicken With Rosemary & Thyme

Ingredients:
For Marinade The Chicken:
1 no            Whole Chicken
3 string       Fresh Rosemary
3 string       Fresh Thyme
1/2 cup       Fresh Milk
1/2 cup       Red Wine
50 g            Butter
Salt & Black Pepper Powder

For Layer at the bottom:
6 no            Potatoes - Cut into pieces
1 no            Whole Lemon - Cut into Wedges
2 no            Whole Garlic
1 no            Big Onion - Cut into Wedges

Bake at preheat oven at temp. 220 C - 230 C for 1 hour.

自制客家糯米酒

Ingredients(材料)：
2 kg (公斤) Glutinous Rice 糯米
6 no (粒) Sweet Wine Yeast 甜酒饼
2 no (粒) Spicy Wine Yeast 辣酒饼
1 btl (枝) Rice Wine 白米酒（米酒要买好点的，出来的效果比较醇）-700 ml(亳升)

Method(做法)：
1）Crush the wine yeast.Set aside.
酒饼压碎或用搅拌机搅成粉末。
2）Rinse and soak the glutinous rice for at least 12 hours.
Steam the glutinous rice and let cool overnight.
糯米洗净沥干水后，浸泡至少12小时。然后，蒸熟，放一个晚上摊凉。
3）Sprinkle some wine yeast into the bottle, then put one layer of
glutinous rice follow by the wine yeast. Keep repeat till finish.
Last layer must with the wine yeast.
在罐里先洒一层酒饼，再放入一层糯米再洒上一层酒饼直到完毕，封盖。
4）Let fermented till 21 days, filter and boil it in low frame.
让糯米发酵至少21天，过滤后，小火煮开及灭火。
5）Cool down and bottle up.
摊晾后，装瓶即可。

猪脚醋 Trotter In Ginger Vinegar

A)
2 nos Pork Trotter
1)  Wash the ingredients A, boil it and rinse it again.Set aside.

B)
Sesame Oil
Sliced Old Ginger
Dry Chili

C)
750 ml Black Vineger
750 ml Water
250 gm Rock Sugar
1 pc of Palm Sugar (Gula Melaka)

2)  Saute the ingredient B till fragrant then add in ingredient C and bring to boil until the rock sugar and gula melaka melted.  Add in salt to taste.
    
3)  Put in the pork trotter into the vinegar mixer and boil it for 40 to 45 minutes. Add in salt again if not enough taste.

姜酒鸡

Ingredients:

1 no.         Kampung Chicken - cut in pieces
1 pc          Old Ginger - sliced it
1 bottle     Homemade Ginger Wine
Sesame Oil
Salt to taste

Method:

1)  Saute sesame oil with sliced ginger.
2)  Put in chicken pieces to stir-fry.
3)  Add in 2/3 bottle of ginger wine bring to boil.
4)  Once boiling reduce to medium heat cook for 15 minutes.
5)  Add salt to taste.
6)  Add in remaining 1/3 bottle of ginger wine.
7)  Once reboiling again off the fire.
8)  Serve in hot.

客家糯米酒

Ingredients(材料)：
2 kg (公斤) Glutinous Rice 糯米
6 no (粒) Sweet Wine Yeast 甜酒饼
2 no (粒) Spicy Wine Yeast 辣酒饼
1 btl (枝) Rice Wine 白米酒（米酒要买好点的，出来的效果比较醇）-700 ml(亳升)

Method(做法)：
1）Crush the wine yeast.Set aside.
酒饼压碎或用搅拌机搅成粉末。
2）Rinse and soak the glutinous rice for at least 12 hours.
Steam the glutinous rice and let cool overnight.
糯米洗净沥干水后，浸泡至少12小时。然后，蒸熟，放一个晚上摊凉。
3）Sprinkle some wine yeast into the bottle, then put one layer of
glutinous rice follow by the wine yeast. Keep repeat till finish.
Last layer must with the wine yeast.
在罐里先洒一层酒饼，再放入一层糯米再洒上一层酒饼直到完毕，封盖。
4）Let fermented till 21 days, filter and boil it in low frame.
让糯米发酵至少21天，过滤后，小火煮开及灭火。
5）Cool down and bottle up.
摊晾后，装瓶即可。

咸肉棕"Zong Zi"

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

    2 kg             Glutinous Rice 糯米
    1 kg             Pork 五花肉
  20 nos           Salted Egg 咸蛋
300 g               Dry Shrimp 虾米
   40 pcs           Dry Mushrooms 冬菇
300 g               Black Eye Peas 眉豆
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, 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 soy say sauce and 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 soy say sauce and pepper powder, set aside.
 9)    Heat oil saute garlic add in black eye peas, season with soy say sauce and pepper powder, set aside.
10)    Heat oil saute garlic add in pork stir fry till fragrant, set aside.
11)    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.
12)    Wrap the "Zong Zi".
13)    Boil one big pot water by adding in 1 tbsp to 2 tbsp salt, than put in Zong Zi boil for 3 1/2 to 4 hours.