Black Raisins Bread (葡萄干面包)

Black Raisins Bread

Ingredients A
-> 500 gm flour
-> 100 gm castor sugar
-> 50 gm shortening
-> 1 tsp baking powder
-> 0.5 packet instant yeast

Ingredients B
-> 300 gm black raisins
-> 250 ml water

Method
-> Mix well all ingredients A and leave to rest for 15 minutes
-> Add in water and knead to form a soft dough, divide into 12 pieces
-> Roll each dough into long rope shapes
-> and then place some raisins onto the surface of each dough fold into half and twist
-> Leave the dough to rest for 15 minutes
-> There after steam over high heat for about 12 minutes, remove and serve




葡萄干面包

材料A
-> 500克面粉
-> 100克幼糖
-> 50克白油
-> 1茶匙发粉
-> 0.5包即发酵粉

材料B
-> 300克黑葡萄干
-> 250毫升水

做法
-> 将材料A，搅拌均匀，并待发至15分钟
-> 加入水，搅拌均匀，搓成软面团，然后分成12粒
-> 逐粒把面团捍成长形后，把黑葡萄干放在面团上面，然后把它包卷
-> 待面团松发15分钟后，放入蒸炉蒸12分钟，取出即可

Kuih Dadar (椰丝薄饼卷)

Kuih Dadar

Pastry
-> 150 gm flour
-> 50 gm corn flour
-> 50 gm sugar
-> 2 eggs
-> 1 tbsp pandan juice
-> 400 ml coconut milk
-> Green colouring (few drops)

Filling
-> 100 gm sugar
-> 2 slices pandan leaves
-> 1 tbsp sesame (fried)
-> 0.5 grated coconut

Method
-> Mix well all ingredients pastry and leave them to rest for 1 hour, become the pastry (batter)
-> Fry sesame until fragrant, then add in grated coconut, sugar and pandan leaves
-> Stir fry until the filling become fragrant, remove and set aside for further usage, become the filling
-> Heat up the frying pan with a little oil
-> Spoon some batter into the frying pan, make a shape like spring roll skin
-> Fry over low heat until cooked
-> Flip over and fry the other side, repeat for the remaining batter
-> Wrap each skin with some filling
-> Fold up and roll to form a spring roll, ready to serve




椰丝薄饼卷

皮料
-> 150克面粉
-> 50克玉米粉
-> 50克糖
-> 2粒鸡蛋
-> 1汤匙班兰汁
-> 400毫升椰浆
-> 青色素（少许）

馅料
-> 100克糖
-> 2片班兰叶
-> 1汤匙芝麻（炒干）
-> 0.5粒椰丝

做法
-> 将全部皮料的材料，搅拌均匀成面糊，放置息1小时
-> 把芝麻炒香，然后加入椰丝，糖和班兰叶炒香成馅料，备用
-> 在平底锅里，炒热少许油，舀入适量的面糊
-> 并用慢火将面糊煎熟，做成薄皮
-> 以同样的步骤完成所有的面糊
-> 将每片薄皮裹加上适量的馅料
-> 把薄皮两侧对褶卷起即可

Banana Cake Delight (香蕉蒸糕)

Banana Cake Delight

Ingredients A
-> 200 gm rice flour
-> 100 gm sugar
-> 25 gm corn flour
-> 700 ml coconut milk
-> 0.5 tsp salt

Ingredients B
-> 4 banana (each banana cut into 4 pieces)
-> Banana leaves (some)

Method
-> Mix well all ingredients A
-> and then stir cook until thicken, become like batter
-> Set aside for further usage
-> Place 1 ladle spoon of batter into the banana leaf
-> and the place 1 pieces of banana into it and wrap it nicely
-> Steam it for 20 minutes and serve




香蕉蒸糕

材料A
-> 200克粘米粉
-> 100克糖
-> 25克玉米粉
-> 700毫升椰浆
-> 0.5茶匙盐

材料B
-> 4条香蕉（每条香蕉切成4片）
-> 香蕉叶（适量）

做法
-> 把全部材料A，搅拌均匀，然后用小火搅煮至浓稠，备用，形成面糊
-> 舀一汤匙面糊在香蕉叶上，然后再将1片香蕉放入，并包卷整齐
-> 用蒸笼蒸20分钟即可

Cool Banana Delight (冰凉香蕉糕)

Cool Banana Delight

Ingredients
-> 150 gm corn flour
-> 150 gm castor sugar
-> 750 ml coconut milk
-> 4 bananas
-> Banana leaves (some, for wrapping use)

Method
-> Steam bananas for 5 minutes and cut into 4 pcs each
-> Mix well others ingredients and then stir cook until the mixture thicken, remove, become like batter
-> Quickly wrap the batter with the banana leaves (batter will thicken when cool)

Wrapping method
-> Scoop 1 tbsp of batter onto the banana leaf
-> Then put in 1 slice of banana and cover it with another scoop of batter
-> Fold and wrap before leaving it to cool down
-> Then place it onto the refrigerator to chill before serving




冰凉香蕉糕

材料
-> 150克玉米粉
-> 150克幼糖
-> 750毫升椰浆
-> 4条香蕉
-> 嫩香蕉叶（少许，用于包卷的）

做法
-> 香蕉蒸约5分钟后，将每条香蕉切成4份，备用
-> 把其余的材料，搅煮至浓稠，取出，形成面糊
-> 迅速的将面糊，包搓于香蕉叶里（面糊一旦不马上处理的话，即将变硬）

包卷做法
-> 把1汤匙的面糊，放在香蕉叶上
-> 然后放入1份香蕉
-> 再盖上面糊，即可包卷，待冷却后，放进冰箱里冷藏

Kuih Koci (椰丝茶糕)

Kuih Koci

Pastry
-> 500 gm glutinous flour
-> 50 gm castor sugar
-> 400 ml pandan juice
-> 2 tbsp thick coconut milk
-> Green colouring (few drops)

Filling
-> 1 grated coconut
-> 250 gm castor sugar
-> 2 tsp sesame (fried)

Surface
-> Banana leaves and oil (some)

Method
-> Mix well grated coconut, castor sugar and sesame to be used as filling
-> Mix well all pastry ingredients and knead to become a soft dough
-> Wrap small pieces of dough with filling and roll into a ball shape form
-> Place some banana leaves on top of a heat-proof plate before arranging the balls onto them
-> Steam for about 20 minutes
-> Remove and spread some oil onto their surface
-> Wrap each piece with a banana leaves, ready to serve




椰丝茶糕

皮料
-> 500克糯米粉
-> 50克幼糖
-> 400毫升班兰汁
-> 2汤匙浓椰浆
-> 青色素（少许）

馅料
-> 1粒椰丝
-> 250克幼糖
-> 2小匙芝麻（炒香）

外层
-> 香蕉叶和油（少许）

做法
-> 把椰丝，幼糖和芝麻，搅拌均匀，形成馅料
-> 将全部皮料搅拌均匀，并搓成软面团
-> 并与馅料一起包卷成圆形
-> 把它放入铺了一层香蕉叶的蒸笼里，蒸约20分钟
-> 取出，涂上一层油，并用香蕉叶包裹即可

Onde-onde Melaka (椰丝椰糖糕)

Onde-onde Melaka

Ingredients
-> 250 gm glutinous flour
-> 100 gm palm sugar (cut into small pieces)
-> 200 ml pandan juice
-> 1 tbsp castor sugar
-> 0.5 grated coconut
-> Green colouring (few drops)
-> Salt (some)

Method
-> Mix well glutinous flour, sugar, pandan juice and green colouring
-> and knead until it become a soft dough
-> Insert palm sugar into small pieces of dough
-> Then shape into balls
-> Place the balls into boiling water and cook until they float to the surface
-> Remove and coat with grated coconut, ready to serve




椰丝椰糖糕

材料
-> 250克糯米粉
-> 100克椰糖（切成小块）
-> 200毫升班兰汁
-> 1汤匙幼糖
-> 0.5粒椰丝
-> 青色素（少许）
-> 盐（少许）

做法

-> 把糯米粉，幼糖，班兰汁和青色素，搅拌均匀，并搓至软面团

-> 把少许的软面团，加入椰糖，搓成圆形

-> 然后放进沸水蒸熟至水浮面，取出

-> 粘上椰丝，即可享用

Onde-Onde Sago (水晶西米露糕)

Onde-Onde Sago

Ingredients A
-> 200 gm sago
-> 150 gm castor sugar
-> 300 ml coconut milk
-> 1 tsp pandan essence
-> Colouring (few drops)

Ingredients B
-> 0.5 pc coconut grated
-> 0.5 tsp salt

Method
-> Wash and drain sago, mix well castor sugar, coconut milk,
-> colouring and pandan essence and leave to rest for 1 hour, become (method1)
-> Mix well ingredients B and set aside for further usage, become (method2)
-> Steam (method1) for 0.5 hour, remove
-> When cool scoop sago by spoon into (method2) and serve




水晶西米露糕

材料A
-> 200克西米露
-> 150克幼糖
-> 300毫升椰浆
-> 1茶匙班兰香精
-> 颜色素（少许）

材料B
-> 0.5粒椰丝
-> 0.5茶匙盐

做法
-> 将西米露洗净沥干，然后加入幼糖，椰浆，班兰香精和颜色素，搅拌均匀后
-> 放置1小时，待西米露膨胀，形成（做法1）
-> 把材料B，搅拌均匀，放置待用，形成（做法2）
-> 把（做法1）蒸约半小时，取出，待冷却后
-> 逐匙的沾上（做法2），即可享用

Glutinous Balls (麻糬)

Glutinous Balls

Filling
-> 300 gm peanuts (fried and blended)
-> 100 gm castor sugar
-> 2 tsp butter

Pastry
-> 500 gm glutinous rice flour
-> 500 gm sugar
-> 500 ml water
-> 2 tbsp cooking oil

Surface
-> Some rice flour, fried for usage as glutinous ball coating

Method
-> To make filling, mix well all filling ingredients , become (method1)
-> Mix well pastry ingredients and the pour into a greased heat-proof plate, become (method2)
-> Steam (method2) for 40 minutes or until cooked
-> Remove and set aside to cool
-> Wrap a spoonful of filling into each ball formed
-> and coat with some fried rice flour, ready to serve




麻糬

馅料
-> 300克花生（炒熟，搅碎）
-> 100克幼糖
-> 2茶匙牛油

皮料
-> 500克糯米粉
-> 500克糖
-> 500毫升水
-> 2汤匙食油

外层
-> 用少许的糯米粉，炒熟，形成（外层1）

做法
-> 将馅料，搅拌均匀，备用，形成（做法1）
-> 将皮料，搅拌均匀，然后倒入已涂上油份的蒸笼里，形成（做法2）
-> 把（做法2）放进蒸炉蒸至约40分钟或熟，取出
-> 待冷后，包上一汤匙的馅料，再沾上炒熟糯米粉（外层1），即可

Kaya (咖椰)

Kaya

Ingredients
-> 250 ml thick coconut milk
-> 150 ml castor sugar
-> 3 pandan leaves
-> 3 eggs

Method
-> Melt 2 tbsp of castor sugar, then combine together with kaya ingredients in a pot
-> Use double boil method to cook
-> Stir it until it thicken and turn golden in colour




咖椰

材料
-> 250毫升浓椰浆
-> 150毫升幼糖
-> 3片班兰叶
-> 3粒鸡蛋

做法

-> 把2汤匙的幼糖煮溶，盛取

-> 再将它与咖椰材料一起放入锅内

-> 隔著热水，搅煮至浓稠，并呈金黄色

Pulut Tekan (蓝花糕)

Pulut Tekan

Ingredients
-> 1 kg glutinous rice
-> 1.5 coconut (extract its milk)
-> 0.25 bowl blue clitoria flower juice
-> 2 limes (squeezed for juice)
-> Salt (a pinch of)

Kaya Ingredients
-> 250 ml thick coconut milk
-> 150 ml castor sugar
-> 3 pandan leaves
-> 3 eggs

To make kaya
-> Melt 2 tbsp of castor sugar, then combine together with kaya ingredients in a pot
-> Use double boil method to cook
-> Stir it until it thicken and turn golden in colour

Method
-> Wash and drain well glutinous rice
-> Pour coconut milk into the glutinous rice until it covers the glutinous rice
-> Then add in some salt
-> Cook over medium heat until glutinous rice is half cooked
-> and the pour in into a steaming tray and steam for 20 minutes or until cooked
-> Add in blue clitoria flower juice and lime juice
-> Steam for another 15 minutes, then press to even the surface
-> Set aside, once cool, remove from tray and cut into slices and serve together with kaya




蓝花糕

材料
-> 1公斤糯米
-> 1.5粒椰浆
-> 0.25碗蓝花汁
-> 2粒酸柑汁
-> 盐（少许）

咖椰材料
-> 250毫升浓椰浆
-> 150毫升幼糖
-> 3片班兰叶
-> 3粒鸡蛋

咖椰做法
-> 把2汤匙的幼糖煮溶，盛取
-> 再将它与咖椰材料一起放入锅内
-> 隔著热水，搅煮至浓稠，并呈金黄色

做法
-> 洗净糯米，把椰浆倒入糯米里，并遮盖过糯米，以及加入少许盐
-> 用中火将糯米煮至半熟，然后倒入蒸笼里蒸约20分钟或熟
-> 加入蓝花汁和酸柑汁，再蒸15分钟
-> 然后将糯米饭压平，放置待冷，取出后，切块
-> 即可与咖椰一起享用

Bengka Beras (白板糕)

Bengka Beras

Ingredients
-> 200 gm rice flour
-> 200 gm sugar
-> 800 ml coconut milk

Method
-> Mix well all ingredients and then stir cook until half cooked, remove , become (method1)
-> Grease mould with butter, then pour in (method1)
-> and bake for 40 minutes or until cooked, remove
-> Leave to cool before cutting into small pieces, ready to serve




白板糕

材料
-> 200克糯米粉
-> 200克糖
-> 800毫升椰浆

做法
-> 将全部材料搅拌均匀后，搅煮至半熟，取出，形成（做法1）
-> 在盘中涂上一层牛油，然后将（做法1）倒入盘中烘约40分钟或熟
-> 待冷却后，切块，即可享用

Kuih Sri Muka (糯米双层糕)

Kuih Sri Muka

Bottom Layer Ingredients
-> 500 gm glutinous rice (soaked overnight)
-> 250 ml thick coconut milk
-> 3 tbsp blue clitoria flower juice
-> 1 tbsp salt

Upper Layer Ingredients
-> 100 gm tapioca flour
-> 100 gm sugar
-> 50 gm custard powder
-> 400 ml coconut milk
-> 2 eggs

To make bottom layer
-> Rinse glutinous rice and drain well
-> Then place into a steamer and steam for 30 minutes or until cooked
-> Pour thick coconut milk, blue clitoria flower juice and salt into the glutinous rice
-> and continue to steam for another 10 minutes
-> Press down to even the surface, set aside for further usage

To make upper layer
-> Combine all ingredients, place the mixture into a pot
-> Cook over low heat keep on stirring until it became slightly thick
-> Remove, pour the mixture onto bottom layer and ensure the surface is even
-> Then steam over medium heat for another 30 minutes
-> Dish up and leave to cool




糯米双层糕

下层材料
-> 500克糯米（浸泡一夜）
-> 250毫升浓椰浆
-> 3汤匙蓝花汁
-> 1汤匙盐

上层材料
-> 100克木薯粉
-> 100克糖
-> 50克蛋黄粉
-> 400毫升椰浆
-> 2粒鸡蛋

下层做法
-> 先把糯米，洗净，沥干
-> 放进蒸笼里蒸约30分钟或蒸熟
-> 倒入浓椰浆，蓝花汁和盐，再蒸10分钟
-> 然后将糯米，压平，放置待用

上层做法
-> 将全部材料混匀，倒入锅里
-> 以慢火搅煮至浓稠，盛起
-> 徐徐倒入下层表面，铺平后再以中火蒸30分钟
-> 取出，待冷即可

Nine Layer Cake (九层糕)

Nine Layer Cake

Ingredients
-> 250 gm rice flour
-> 200 gm sugar
-> 75 gm corn flour
-> 600 ml pandan juice
-> 250 ml thick coconut milk
-> Colouring (few drops)

Method
-> Mix well all ingredients, and then divide into 2 portions
-> Add colouring to one portion and leave the remaining portion untouched
-> Heat greased mould until hot, then pour in the original batter and steam for 5 minutes
-> Next, pour in the colouring batter on top of the layer and steam until cooked
-> Steam the batter layer by layer
-> When you reached the last layer, steam the cake for about 0.5 hour or until cooked




九层糕

材料
-> 250克糯米粉
-> 200克糖
-> 75克玉米粉
-> 600毫升班兰叶汁
-> 250毫升浓椰浆
-> 颜色素（少许）

做法
-> 将全部材料，搅拌均匀，然后分成2份
-> 把其中1份，加入颜色素
-> 把已涂上一层油的模型烧热，然后倒入无加颜色素的面糊，蒸约5分钟
-> 再把已加入颜色素的面糊，倒入蒸熟
-> 逐层地将面糊，倒入模型内蒸
-> 至到最后一层，再蒸约0.5小时或熟

Tapioca Cake (木薯糕)

Tapioca Cake

Ingredients
-> 1 kg grated tapioca
-> 800 ml coconut milk
-> 300 gm castor sugar
-> 75 gm butter
-> 75 gm tapioca flour
-> 2 eggs
-> Yellow colouring (few drop)

Method
-> Mix well all the ingredients
-> Place banana leaves on the baking tray before greasing with some oil
-> Pour the batter into the baking tray
-> Then bake in a preheated oven at 200°C for 1.5 hours or until cooked
-> Remove and serve when cool




木薯糕

材料
-> 1公斤木薯丝
-> 800毫升椰浆
-> 300克幼糖
-> 75克牛油
-> 75克木薯粉
-> 2粒鸡蛋
-> 黄色素（少许）

做法
-> 将全部材料，搅拌均匀
-> 在模型中铺上一层香蕉叶，然后涂上一层油
-> 把面糊倒入模型内
-> 然后放进烤炉里以200°C烘烤约1.5小时或熟
-> 取出待冷，切块即可

Red Bean Cake (红豆糕)

Red Bean Cake

Ingredients A
-> 200 gm rice flour
-> 200 gm sugar
-> 75 corn flour
-> 1000 ml coconut milk
-> Salt (a pinch of)

Ingredients B
-> 100 gm red bean
-> Colouring (few drop)

Method
-> Mix well all ingredients A, then divide it into 5 portions
-> Add in colouring to 3 portions and pour red bean into the remaining 2 portions
-> Place a greased tray into a steamer and
-> preheat before pouring in one portion of coloured batter into it
-> Steam first layer until 0.5 cooked
-> Then pour in one portion of red bean batter and steam until cooked
-> Pour in the batter layer by layer until finished and
-> Steam for another 30 minutes and remove




红豆糕

材料A
-> 200克糯米粉
-> 200克糖
-> 75克玉米粉
-> 1000毫升椰浆
-> 盐（少许）

材料B
-> 100克红豆
-> 颜色素（少许）

做法
-> 将材料A混合搅拌均匀，然后分成5份
-> 其中3份加入颜色素，另2份加入红豆
-> 把已涂上一层油的模型，放进蒸笼里，倒入1份已加颜色素的面糊，蒸至半熟
-> 再把1份已加入红豆的面糊，倒入蒸熟
-> 逐层地将面糊倒入模型，蒸至最后一层
-> 再蒸约30分钟，取出即可

Grilled Glutinous Rice With Banana Leaves (蕉叶烤糯米饭)

Grilled Glutinous Rice With Banana Leaves

Ingredients
-> 1 kg glutinous rice
-> 250 ml thick coconut milk
-> 1 tbsp salt
-> 4 pandan leaves

Filling
-> 300 gm dried shrimps (chopped)
-> 250 gm shredded coconut (fried and crushed)
-> 1 tbsp rempah powder
-> 1 clove garlic
-> 2 shallots
-> 3 ginger cekur
-> Salt, sugar, water (add to taste)
-> Banana leaves (Some)

Method
-> Heat oil in a wok and stir-fry shallot, garlic, ginger and rempah powder until fragrant
-> Then pour in dried shrimps and stir-fry for a while
-> Add in some water, salt, sugar and shredded coconut and mix well
-> Set aside for further usage, become the filling
-> Rinse glutinous rice and drain well
-> Steam glutinous rice with pandan leaves until half-cooked
-> Then add in salt and thick coconut milk and steam until cooked
-> Set aside to cool
-> Put some filling into the glutinous rice and wrap nicely with banana leaves
-> Then place into the wok and grilled for a while, ready to serve




蕉叶烤糯米饭

材料
-> 1公斤糯米
-> 250毫升浓椰浆
-> 1汤匙盐
-> 4片班兰叶

馅料
-> 300克虾米（剁碎）
-> 250克椰丝（炒香搅碎）
-> 1汤匙南巴粉
-> 1瓣蒜头
-> 2粒葱头
-> 3块沙姜
-> 盐，糖，水（适量）
-> 香蕉叶（适量）

做法

-> 烧热油锅，将葱头，蒜头，沙姜和南巴粉爆香

-> 再将虾米炒香后，加入少许的水，盐，糖和搅碎的椰丝一起拌匀，备用，形成（馅料1）

-> 将糯米洗净沥干，然后与班兰叶一起蒸至半熟

-> 再加入1汤匙盐和浓椰浆蒸熟，待冷

-> 将少许的（馅料1），放入糯米内，然后包裹于香蕉叶里

-> 放入锅里，烤热既可

Roti Jala (网式煎饼)

Roti Jala

Ingredients
-> 200 gm flour
-> 400 ml coconut milk
-> 1 egg
-> Yellow colouring (few drops)
-> Salt (a pinch of)

Method
-> Mix well all the ingredients, then set aside for about 0.5 hour for further usage
-> Greased a flat pan with some oil
-> Then spoon 1 scoop of batter onto the pan
-> Spread it out evenly and fry until cooked
-> Remove and serve with curry




网式煎饼

材料
-> 200克面粉
-> 400毫升椰浆
-> 1粒鸡蛋
-> 黄色素（少许）
-> 盐（少许）

做法
-> 将全部材料搅拌均匀，形成面糊，然后放置一旁约0.5小时，备用
-> 在平锅上，涂上一层油后，将面糊倒入锅中
-> 并把面糊涂平，煎熟取出
-> 可配上咖喱一起享用

Vegetable Dumplings (菜糕)

Vegetable Dumplings

Filling
-> 100 gm bean sprouts
-> 50 gm dried shrimps
-> 1 sweet turnip
-> 1 carrot
-> 2 stalks spring onion
-> 2 clove garlic (minced)
-> Salt, pepper (add to taste)

Pastry
-> 500 gm sweet potatoes (smashed)
-> 250 gm tapioca flour
-> 1 tsp salt
-> Banana leaves (some)

Method
-> Shred carrot, spring onion and sweet turnip, become (Method1)
-> Heat wok with some oil, then stir-fry garlic and dried shrimps until fragrant
-> Add in (Method1), salt and pepper and stir-fry evenly
-> Then add in bean sprouts and mix well, remove
-> Mix well smashed sweet potatoes, salt and tapioca flour
-> Knead to form a dough and then divide into small portions
-> Wrap each portion with sufficient filling and form into dumpling shape
-> Place each dumpling on a piece of greased banana leaves
-> Steam over medium heat for 15 minutes until cooked, remove and serve




菜糕

材料
-> 100克豆芽
-> 50克虾米
-> 1粒沙葛
-> 1根红萝卜
-> 2根青葱
-> 2瓣蒜茸
-> 盐，胡椒粉（适量）

皮料
-> 500克蕃薯泥
-> 250克薯粉
-> 1茶匙盐
-> 香蕉叶（适量）

做法
-> 将红萝卜，青葱和沙葛切丝，形成（做法1）
-> 烧热油锅，把蒜茸和虾米爆香，倒入（做法1），盐和胡椒粉，拌炒均匀
-> 再加入豆芽拌匀既可盛取，形成（馅料1）
-> 把蕃薯泥，盐和薯粉搅拌均匀，搓成面团
-> 将面团分割出许多小团，每份包上适量的（馅料1）
-> 将包好的菜糕，垫在一片搽上油的香蕉叶上
-> 用中火蒸15分钟即可

Pumpkin Cake (南瓜糕)

Pumpkin Cake

Ingredients
-> 500 gm pumpkin puree
-> 300 gm rice flour
-> 50 gm shrimp (chopped)
-> 750 ml water
-> 1 clove garlic (minced)
-> 1 tsp alkaline water
-> 0.5 tsp pepper
-> Salt (add to taste)
-> Fried shallots (some)

Method
-> Heat wok with some oil, stir fry garlic until fragrant
-> then add in dried shrimp and stir-fry until fragrant
-> Next, add in pumpkin puree, pepper, salt and stir-fry evenly
-> Set aside for further usage, become (method1)
-> Mix well rice flour, water and alkaline water
-> Add in (method1) and mix evenly
-> Then stir cook until half cooked, pour this batter into a greased steam mould
-> Use high heat to steam for 45 minutes and then remove from steamer
-> Sprinkle on some fried shallot, you can serve with chili sauce once it is cool




南瓜糕

材料
-> 500克南瓜泥
-> 300克糯米粉
-> 50克虾米（压烂）
-> 750毫升水
-> 1瓣蒜茸
-> 1茶匙硷水
-> 0.5茶匙胡椒粉
-> 盐（适量）
-> 炸葱头（少许）

做法
-> 烧热油锅，将蒜茸爆香，然后加入虾米炒香
-> 再加入南瓜泥，胡椒粉和盐拌炒均匀，备用，形成（做法1）
-> 把糯米粉，水和硷水混合均匀，再倒入（做法1）
-> 搅拌均匀后放在炉上煮搅至半浓稠
-> 然后倒入已涂上油的蒸盘中
-> 用大火蒸约45分钟后，取出，洒上炸葱头
-> 待冷却后，既可沾上辣椒酱享用

Yam Cake (芋头糕)

Yam Cake

Ingredient A
-> 100 gm dried shrimps (soaked and diced)
-> 50 gm shallot (fried)
-> Soy sauce, sugar (add to taste)
-> Coriander (chopped)
-> Chili (chopped)

Ingredient B
-> 400 gm yam (cut into small pieces)
-> 300 gm rice flour
-> 1 tsp alkaline water
-> 1 tsp salt
-> 1100 ml water

Method
-> Heat wok, stir-fry fried shrimps until fragrant, add in some soy sauce
-> and fry until the sauce dried up
-> Remove and mix well with fried shallot and sugar, set aside for further usage, become (method1)
-> Mix 200 ml water with rice flour, then add in alkaline water,
-> salt and 900 ml water and stir cook until boiled, remove, become (method2)
-> Place yam into the greased tray and then pour in (method2)
-> Steam in a steamer for 45 minutes and remove
-> Sprinkle on the coriander, chili and (method1)




芋头糕

材料A
- >100克虾米（浸软，压烂）
- >50克葱头（爆香）
- >酱油，糖，辣椒，芫荽/香菜（少许）

材料B
- >400克芋头（切成小块）
- >300克糯米粉
- >1茶匙硷水
- >1茶匙盐
- >1100毫升水

做法
-> 将虾米倒入热锅里炒香，然后再加入适量的酱油炒干
-> 盛取并与葱头和糖搅拌均匀，形成（做法1），备用。
-> 用200 ml 的水将糯米粉搅拌均匀
-> 然后再加入硷水，盐和900 ml 的水搅煮至沸，熄火，形成（做法2）。
-> 把蒸盘涂上一层油，将芋头放入盘中后
-> 再倒入（做法2），然后放进蒸笼里蒸约45分钟
-> 盛取并洒上芫荽/香菜，辣椒和（做法1）

Huat Kuih (发糕)

Huat Kuih

Ingredients
-> Doughs made by 18 oz of rice flour with 12 oz of water
-> 14 gm sugar
-> 12 gm tuak
-> 10 oz coconut juice (or water)
-> 8 oz coconut milk
-> 1.5 tsp yeast
-> Red colouring (average)

Steps
-> Mix doughs, sugar and tuak, knead evenly and add in coconut juice (or water)
-> Keep it under the sun for 3 to 4 hours
-> Once sifted, add in coconut milk and yeast together with red colouring
-> Adjust colour according to preference
-> Place in paper cup and steam for 20 minutes
-> Do not open steamer during steaming to avoid deformation




发糕

材料
-> 18 oz (老)粘米粉加12 oz 水搓成湿粉团
-> 14克糖
-> 12克椰花酒
-> 10 oz 椰水（或水）
-> 8 oz 椰浆
-> 1.5茶匙发粉
-> 食用红色素（适量）

做法
-> 将湿粉团，糖和椰花酒搓均匀后，加入椰水（或水）
-> 放在太阳底下晒3至4个小时
-> 过滤后，加入椰浆，发粉和食用红色素（调至喜欢的粉红颜色）
-> 分别倒入蒸碗里，再用蒸炉蒸20分钟（其间不可打开炉盖，会影响美观）

Rice Cake (米糕)

Rice Cake

Ingredients
-> 2 kg glutinous rice
-> 1 kg sugar
-> 4 pcs coconut (grated as coconut milk)
-> 4 pcs pandan leaves
-> Banana leaves (cut into round shapes to cushion on plate)

Steps
-> Wash glutinous rice and soak in water for 4 hours before the steaming
-> Add grated coconut milk into pot, boil along with sugar and pandan leaves
-> Add in steamed glutinous rice
-> You may mix with little potato starch, stir well at low heat until it turns reasonably dry
-> Spread round-shaped banana leaves on plate, press resulted Bee Ko(rice cake)
-> with another layer of banana leaves to form cake
-> Garnish with longans or red dates




米糕

材料
-> 2公斤糯米
-> 1公斤糖
-> 4粒椰子（挤出椰浆）
-> 4片班兰叶 （香叶）
-> 香蕉叶（剪成圆形，以备铺碟）

做法
-> 清洗糯米后，浸4小时，再蒸熟
-> 锅里加入椰浆，糖和班兰叶煮滚后，倒入已蒸熟的糯米
-> 可加点薯粉，用小火搅煮，至干不粘锅既可
-> 用香蕉叶铺碟，再用另一片香蕉叶压米糕成型
-> 加上龙眼/红枣做点缀

Ang Ku Kuih (红龟糕)

Ang Ku Kuih

Skin A
-> 50 gm glutinous rice flour
-> 50 oz coconut milk

Skin B
-> 300 gm glutinous rice flour
-> 80 gm cooking oil
-> 60 gm icing sugar
-> 5 oz water mixed with red and orange colouring

Filling
-> 600 gm steamed and smashed green beans
-> 250 gm sugar
-> 9 oz water

Steps
-> Mix materials for filling well and cook, make small doughs once left cool
-> Mix materials in skin A well and cook, add in materials in skin B and knead evenly
-> Press doughs into mould and dislodge with 'tortoise' shape
-> Steam ang ku kuih in pre-heated steamer for 5 minutes, remove steamer lid and splash water
-> then continue to steam at medium heat for 5 minutes
-> When cooked, remove and brush with a little oil




红龟糕

皮料A
-> 50克糯米粉
-> 50oz稀椰浆

皮料B
-> 300克糯米粉
-> 80克油
-> 60克糖粉
-> 5oz水加红/橙色素

馅料
-> 600克绿豆片（蒸熟，打烂）
-> 250克糖
-> 9oz水

做法
-> 将馅料煮成团，待冷切后，搓成小球形
-> 把皮料A煮成软团，加入皮料B搓均匀，分成等分
-> 用木模印，扑粉，印出红龟
-> 把印好的红龟，放入预热的蒸炉蒸5分钟
-> 开盖喷水，以中火再蒸5分钟
-> 取出后表面搽少许油

Celery Vermicelli (芹菜炒粉丝)

Celery Vermicelli

Main Dish
-> 600 gm vermicelli (Tang Hoon)
-> 300 gm celery
-> 3 pcs onion
-> 1 bowl sliced pork
-> 2 tbsp chopped garlic
-> Dried shrimp (average)

Seasoning
-> Black pepper powder (little)
-> Black soy sauce (little)
-> Chicken powder (little)
-> Soy sauce (little)
-> Sugar (little)
-> Sesame oil (little)

Matter
-> Soak vermicelli (Tang Hoon) in water to soften, put aside
-> Cut celery into 1 inch length each piece and slice onions
-> Fry chopped garlic and dried shrimp with 2 tbsp of cooking oil
-> Add in sliced pork and fry ti medium done
-> Fry along with celery, onions and add in black pepper powder, chicken powder,
-> black soy sauce, soy sauce, little sugar with a big bowl of water
-> Add in vermicelli (Tang Hoon) after a while and fry further
-> Close cover for 5 minutes the fry for another around and serve




芹菜炒粉丝

材料
-> 600克冬粉
-> 300克芹菜
-> 3粒洋葱
-> 1碗猪肉片
-> 2汤匙蒜茸
-> 虾米（适量）

调味料
-> 黑胡椒粉（少许）
-> 黑酱油（少许）
-> 鸡精粉（少许）
-> 酱油（少许）
-> 糖（少许）
-> 麻油（少许）

做法
-> 将冬粉浸在水中至8分软，备用
-> 芹菜切成1寸长，洋葱切片
-> 用2汤匙的麻油，把蒜茸和虾米爆香
-> 倒入猪肉片，炒至半熟
-> 加入芹菜，洋葱片同炒
-> 加入黑胡椒粉，黑酱油，鸡精粉，酱油，少许糖和一大碗水
-> 炒拌均匀后，把冬粉倒入再炒一阵，加盖5分钟，然后开盖在炒至熟即可

Fried Bee Hoon With Dried Shrimp (虾米炒米粉)

Fried Bee Hoon With Dried Shrimp

Main Dish
-> 1 pack bee hoon
-> 0.5 cup chopped dried shrimps
-> 1 bowl diced chicken breast (small)
-> 1 bowl shrimp (small)
-> 3 pcs shredded carrot
-> 0.5 pc shredded cabbage
-> 4 pcs shredded onion
-> 4 pcs shredded red chili
-> Shredded garlic (average)

Seasoning
-> 0.5 cup cooking oil
-> 1 bottle tamato sauce
-> 1 tbsp chicken powder
-> 1 tbsp sugar
-> 1 tsp pepper powder
-> Little soy sauce
-> 1 tbsp cider vinegar
-> 1 tsp black soy sauce
-> Average LP suace

Matter
-> Soak bee hoon in water to soften, put aside
-> Fry shredded garlic, add in dried shrimps and further
-> Add in little soy sauce, pepper powder with diced chicken breast and dry for around 2 minutes
-> Add in shredded carrot, shredded cabbage, shredded onion and continue frying
-> Add in tomato sauce, a glass of water, chicken powder, pepper powder, cider vinegar,
-> black soy sauce and fry to medium softness
-> Put in bee hoon only at the last, with a tablespoon of sugar followed by remaining material
-> and dry to edible softness




虾米炒米粉

材料
-> 1包米粉
-> 0.5杯虾米 （剁碎）
-> 1碗鸡胸肉（切丁）
-> 1碗虾
-> 3颗红萝卜（切丝）
-> 0.5粒包菜 （切丝）
-> 4粒洋葱（切丝）
-> 4根红辣椒 （切丝）
-> 适量蒜头（切丝）

调味料
-> 0.5杯食用油
-> 1瓶番茄酱
-> 1汤匙鸡精粉
-> 1汤匙糖
-> 1茶匙胡椒粉
-> 少许酱油
-> 1汤匙苹果醋
-> 1茶匙黑酱油
-> 适量LP酱

做法
-> 把米粉浸在水中至8分软，备用
-> 将蒜头丝用油炒香，加入虾米碎，炒至有香味为止
-> 倒入少许酱油，胡椒粉和鸡丁，炒约2分钟
-> 加入红萝卜丝，包菜丝，洋葱丝，一起炒
-> 加入番茄酱，1杯水，鸡精粉，胡椒粉，苹果醋，黑酱油，LP酱，炒至7分软
-> 最后加入米粉，加一汤匙的糖（米粉可变得更Q）
-> 加入剩余的酱油和辣椒丝，炒至米粉软即可

Steam Pork Trotter (慢火焖猪蹄)

Steam Pork Trotter

Main Dish
-> 1 pc pork trotter
-> Dried chili average (according to preference)
-> 2 pcs clove
-> 1 pc star anise
-> 120 gm wood ear (dissolved)

Seasoning
-> Minced onion average (60%)
-> Minced garlic average (30%)
-> Minced lemongrass average (10%)
-> 1 bottle thai chili sauce (small)
-> 1 tbsp black pepper powder
-> 2 tbsp plum sauce
-> 2 tbsp bean paste sauce (Tau Cheo)
-> Black soy sauce average
-> 0.5 cup cooking oil

Matter
-> Bring water to boil and cook pork trotter for 5 minutes
-> Fry combination of minced onion, garlic and lemongrass with oil
-> Follow by dried chili, clove and star anise
-> Add in pork trotter, subsequently thai chili sauce, plum sauce and black pepper powder then fry evenly
-> Last before closing cover, add in wood ear, bean paste sauce (Tau Cheo)
-> together with a bowl of hot water
-> Fry evenly and cover wok with low heat to steam then serve




慢火焖猪蹄

材料
-> 1只猪蹄 （剁块）
-> 辣椒干 （适量）
-> 2颗丁香
-> 1朵八角
-> 120克黑木耳（泡开）

调味料
-> 葱茸适量（60％）
-> 蒜茸适量（30％）
-> 香茅茸适量（10％）
-> 1瓶泰式辣椒酱（小）
-> 1汤匙黑胡椒粉
-> 2汤匙酸梅酱
-> 2汤匙豆酱
-> 黑酱油适量
-> 0.5杯食用油

做法
-> 煮沸水，猪蹄烫5分钟，捞起备用
-> 倒入食用油，  将葱茸，蒜茸和香茅茸炒香
-> 放进猪蹄，陆续倒入泰式辣椒酱，酸梅酱，黑胡椒粉拌炒均匀
-> 最后倒入黑木耳，豆酱，黑酱油和一大碗热水
-> 拌炒均匀后，加盖，用慢火焖至猪蹄软即可

Grill Pork Belly (烤烧肉)

Grill Pork Belly

Ingredient
-> 2 kg pork belly

Marinade
-> 3 pcs fermented tofu
-> Five Spice powder (Little)
-> Pepper powder (little)
-> Grated garlic (average)
-> 1 tbsp sugar
-> shaoxing wine (average)
-> 1 tbsp coarse salt

Method (Pickle)
-> Mix fermented tofu, five spice powder, pepper powder, grated garlic, sugar
-> Dice pork belly into cubes, remenber to cut a few lines on the surface
-> If the pork belly is too big, split into half first, wash and put aside
-> Bring a pot of water to boil, put in pork belly (skin down)
-> Cook for approximately 5 minutes and retrieve
-> Drain away water from pork belly before pickling
-> Apply all pickle material evenly onto pork and dredge with shaoxing wine
-> Flip skin and rub with coarse salt until it melts into pork
-> Place pork on plate and store in fridge, without any wrapper
-> At the cooling compartment (not the freezer), air-dry for 3 days

Method (Grill)
-> Retrieve pork from fridge and defrost for 2 hours
-> Pre-heat oven for 5 minutes at 250°C
-> Grill with skin up for 15 to 20 minutes, about 70% cooked
-> Flip over skin and grill for another 20 to 25 minutes then serve




烤烧肉

成分
-> 2公斤三层肉

腌料
-> 3块腐乳
-> 五香粉（少许）
-> 胡椒粉（少许）
-> 蒜茸（适量）
-> 1汤匙糖
-> 绍兴酒（适量）
-> 1汤匙粗盐

方法（腌制）
-> 将腐乳，五香粉，胡椒粉，蒜茸，糖搅拌均匀，形成(腌制A)
-> 将三层肉切成四方状，用刀划几痕 ，如果肉体型太长，可切成半，洗净，备用
-> 锅里加水，煮滚，放入三层肉，烫大概5分钟后捞起
-> 腌三层肉时，用纸巾将水分吸干，将(腌制A)均匀的涂抹在三层肉上
-> 再洒点绍兴酒，把皮翻上擦干净，用粗盐慢慢均匀至盐溶化
-> 无需任何包装，三层肉以盘盛着
-> 放入冰箱(非结冰处)第一格，风干3天

方法（烧烤） 
-> 从冰箱检取出三层肉，解冻2小时
-> 烤箱调到250°C，预热5分钟
-> 把三层肉放入，先是皮向上，烧烤大概15-20分钟(将近70%熟)
-> 将皮翻上，再烤20-25分钟即可

Marinade of Pork Chop (猪扒腌料)

Marinade of Pork Chop

Ingredient
-> 1 tbsp soy sauce
-> 1 tbsp sugar
-> 1 pc egg
-> 0.25 tbsp sesame oil
-> 0.5 tbsp pepper powder
-> 2 tbsp corn starch

Method

-> All ingredient mix well and marinate with pork chop about 30 minutes

猪扒腌料

材料

-> 1汤匙生抽

-> 1汤匙糖 

-> 1粒鸡蛋 

-> 0.25汤匙麻油 

-> 0.5汤匙胡椒粉 

-> 2汤匙玉米粉 

方法

-> 全部材料搅拌均匀, 将猪扒腌制大约30分钟

Pork Chop Honey Peach (蜜桃煎猪扒)

Pork Chop Honey Peach

Ingredient
-> 250 gm pork chop
-> 0.5 pc honey peach
-> Onion (little)

Condiment
-> 1 tbsp soy sauce
-> 1 tbsp sugar
-> 1 pc egg
-> 0.25 tbsp sesame oil
-> 0.5 tbsp pepper powder
-> 2 tbsp corn starch

Sauce
-> 50 gm milk
-> 50 gm plum
-> 200 gm peach juice

Method
-> Wash pork chop thoroughly, add in the condiment and mix well
-> Then marinate pork chop for 30 minutes
-> Heat up wok and dry pork chop until the colour turns golden
-> Remove the oil and drain
-> Pour material for sauce into wok and cook
-> Pour over pork chop once done
-> Garnish dish with sliced honey peach and onion the serve




蜜桃煎猪扒

材料
-> 250克猪扒
-> 0.5粒蜜桃
-> 洋葱（少许）

腌料
-> 1汤匙生抽
-> 1汤匙糖
-> 1粒鸡蛋
-> 0.25汤匙麻油
-> 0.5汤匙胡椒粉
-> 2汤匙玉米粉

酱料
-> 50克牛奶
-> 50克话梅
-> 200克蜜桃汁

方法
-> 猪扒洗净，加入腌料，拌匀
-> 然后腌猪扒30分钟
-> 烧热锅，把猪扒炸至金黄色
-> 然后捞起沥干
-> 酱料倒入锅里煮至浓，倒入猪扒，搅拌均匀
-> 加上蜜桃和洋葱即可

Nyonya Style Chili Sauce (娘惹辣椒酱)

Nyonya Style Chili Sauce

Ingredients
-> 130 gm red chili
-> 25 gm ginger flower
-> 25 gm lemongrass
-> 25 gm bird's eye chili
-> 150 gm shallots
-> 250 gm chili sauce
-> 200 gm tomato sauce
-> 100 gm sugar
-> 5 gm salt

Method

-> Combine all ingredients and well mix

娘惹辣椒酱

材料

-> 130克红辣椒 

-> 25克姜花 

-> 25克香茅 

-> 25克指辣椒 

-> 150克葱头 

-> 250克辣椒酱 

-> 200克番茄酱 

-> 100克糖 

-> 5克盐 

方法

-> 混合全部材料和搅拌均匀

Nyonya Style Chili Red Snapper (娘惹风格辣酱红鲷鱼)

Nyonya Style Chili Red Snapper

Ingredients A
-> 600 gm red snapper

Ingredients B
-> 5 pcs ladyfinger
-> 1 pc tomato
-> 3 pcs bird's eye chili

Ingredients C
-> Peppermint (little)

Ingredients Sauce
-> 130 gm red chili
-> 25 gm ginger flower
-> 25 gm lemongrass
-> 25 gm bird's eye chili
-> 150 gm shallots
-> 250 gm chili sauce
-> 200 gm tomato sauce
-> 100 gm sugar
-> 5 gm salt

Method
-> Wash red snapper thoroughly, add in ingredients B
-> Steam at high heat for 20 minutes
-> Pour over cooked combination of materials from ingredients sauce
-> Add in peppermint then serve




娘惹风格辣酱红鲷鱼

材料A
-> 600克红鲷鱼

材料B
-> 5个羊角豆
-> 1个红番茄
-> 3个指辣椒

材料C
-> 薄荷（少许）

配料酱
-> 130克红辣椒
-> 25克姜花
-> 25克香茅
-> 25克指辣椒
-> 150克葱头
-> 250克辣椒酱
-> 200克番茄酱
-> 100克糖
-> 5克盐

方法
-> 红鲷鱼洗净，加入材料B
-> 大火蒸20分钟
-> 蒸熟后淋上爆香的配料酱
-> 洒上薄荷即可

Barbecue Sirloin Steak (烧烤腩排)

Barbecue Sirloin Steak

Ingredient
-> 1 kg sirloin steak

Condiment
-> 100 gm HP woodsmoke barbecue sauce
-> 100 gm A1 steak sauce
-> 40 gm italian herbs
-> 3 gm black pepper
-> 50 gm tomato sauce
-> 10 gm light soy sauce
-> 5 gm marinate powder

Sauce
-> 1 tbsp HP original barbecue sauce
-> 0.5 tbsp HP woodsmoke barbecue sauce
-> 1 tbsp A1 steak sauce
-> 0.5 tbsp LP sauce
-> 2 tbsp italian herbs
-> 4 tbsp tomato sauce
-> 0.5 tbsp fish gravy
-> 1.5 tbsp sugar

Method
-> Wash sirloin steak thoroughly and drain
-> Add in materials stated under Condiment and mix well
-> Marinate for a day
-> Wrap steak with aluminium foil and grill in oven at 250°C for 40 minutes
-> Remove from oven 2 to 3 times during process to turn sirloin steak for an even grill
-> Remove from oven and pour over sauce to serve




烧烤腩排

材料
-> 1公斤腩排

腌料
-> 100克HP酱料（smoke）
-> 100克A1牛排酱
-> 40克意大利香草
-> 3克黑胡椒
-> 50克番茄酱
-> 10克鲜味生抽
-> 5克腌肉粉

酱汁
-> 1汤匙HP酱料（original）
-> 0.5汤匙HP酱料（smoke）
-> 1汤匙A1牛排酱
-> 0.5汤匙LP酱料
-> 2汤匙意大利香草
-> 4汤匙番茄酱
-> 0.5大匙鱼露
-> 1.5汤匙糖

做法
-> 将腩排洗净后抹干，加入腌料搅拌均匀，腌制一天后，取出腩排，酱汁留用
-> 将腌制好的腩排用锡纸包好排在烤架上，放入预热烤箱以250°C烤大约40分钟
-> 当中取出2至3次，把腩排翻转以达到平均的热度
-> 取出腩排，把酱汁淋上即可

Braised Pork Trotter (红烧猪脚)

Braised Pork Trotter

Ingredient A
-> 1 pcs pork trotter

Ingredient B
-> 4 gm hot chili pepper
-> 4 pcs star anise
-> 8 gm licorice
-> 8 gm cinnamon
-> 12 gm sand ginger
-> 3 pcs smashed nutmeg
-> 6 pcs sliced ginger
-> 75 gm red rice

Ingredient C
-> 3 kg chicken soup
-> 300 gm light soy sauce
-> 100 gm bouillon cubes
-> 5 gm salt
-> 50 gm rose flavoured cooking wine
-> 100 gm sugar candy

Method
-> Cook both materials for Ingredient B and Ingredient C, bring to a boil
-> Scald pork trotter with hot water, then place it along with Ingredient B and Ingredient C
-> Cook for 1.5 hours
-> Remove pork trotter once you can measure its softness
-> Pour braising over and serve




红烧猪脚

材料A
-> 1只猪脚

材料B
-> 4克花椒
-> 4个八角
-> 8克甘草
-> 8克桂皮
-> 12克沙姜
-> 3粒草果（拍裂）
-> 6片姜
-> 75克红谷米

材料C
-> 3公斤鸡汤
-> 300克鲜味生抽
-> 100克上汤精
-> 5克盐
-> 50克玫瑰露
-> 100克冰糖

做法
-> 先将材料B和材料C煮滚
-> 猪脚经热水烫后，放进去一起煲一个小时半
-> 猪脚煮至软，盛出
-> 把部分卤汁勾芡淋上即可

Minced Pork With Peach (蜜桃丸子)

Minced Pork With Peach

Ingredient A
-> 1 kg minced pork
-> 30 gm mushroom cubes
-> 50 gm water chestnuts
-> 20 gm carrots
-> 50 gm onions
-> 20 gm green onions

Ingredient B
-> 2 pcs chopped canned peach

Condiment
-> 20 gm oyster sauce
-> 3 gm salt
-> 10 gm sugar
-> 3 gm pepper powder
-> 3 gm sesame oil
-> 50 gm corn starch
-> 1 pcs egg

Method
-> Mix both sets of ingredient A well and separately
-> Once ingredient A is done mixing, add in condiment and make dough
-> Include ingredient B into balls of dough, fry until color turns gold




蜜桃丸子

材料A
-> 1公斤绞肉
-> 30克冬菇粒
-> 50克马蹄
-> 20克红萝卜
-> 50克大葱
-> 20克青葱

材料B
-> 2粒罐装蜜桃（切小块）

调味料
-> 20克蚝油
-> 3克盐
-> 10克糖
-> 3克胡椒粉
-> 3克麻油
-> 50克玉米粉
-> 1粒鸡蛋

做法
-> 把材料A搅拌均匀，加入调味料以顺时针方式，搓揉至起绞状态
-> 将蜜桃块包进绞肉丸里，炸至金黄色即可

Drunken Drumstick (醉打鸡腿)

Drunken Drumstick

Ingredient A
-> 2 pcs chicken drumstick
-> 1 tsp red medlar
-> American ginseng fiber (little)
-> Shredded ginger (young) (little)

Braising park
-> 3 pcs sliced ginger
-> 0.25 tbsp hot pepper
-> 3 pcs liquorice
-> 0.5 tsp salt
-> 2 liter chicken stock

Condiment
-> 1 cup shaoxing wine

Method
-> Boil braising pack in water, to make braising stock
-> Wash drumstick and add in braising stock
-> Braise for 15 minutes at medium heat, remove from heat for 10 minutes
-> Soak drumsticks in iced water and debone, keep in food storage box for next step
-> Keep 2 cups of braising stock and cook with red medlar, American ginseng fiber and Shredded ginger
-> Become (Ingredient AA)
-> Pour in shaoxing wine, add in items (Ingredient AA)
-> Cover up tightly and store in fridge overnight or half a day
-> Remove from fridge, cut into preferred size of pieces




醉打鸡腿

材料
-> 2只鸡腿
-> 1茶匙枸杞
-> 洋参须（少许）
-> 嫩姜丝（少许）

卤包料
-> 3片姜片
-> 0.25汤匙花辣粒
-> 3片甘草
-> 0.5茶匙盐
-> 2公升高汤

调味料
-> 1杯绍兴酒

做法
-> 将卤包料放入水中煮滚直形成卤汁
-> 鸡腿洗净，放入卤汁，以中小火卤制15分钟，然后熄火焖10分钟
-> 至热取出，泡冰水，待凉，去骨，放入保鲜盒，备用
-> 盛出2杯卤汁，放入枸杞，洋参须和嫩姜丝煮滚，待凉，形成（材料AA），备用
-> 将绍兴酒加入（材料AA），再加入鸡腿
-> 加盖密封放进冰箱冷藏1晚或半天
-> 取出切成块即可

Shrimps With Pineapple (菠萝和虾)

Shrimps With Pineapple

Ingredient
-> 1 pcs pineapple
-> 0.25 pcs Green pepper
-> 0.25 pcs red pepper
-> 0.25 pcs yellow pepper
-> 1 pcs diced onion
-> 200 gm shrimp
-> 1 pcs egg white
-> corn starch

Sauce
-> 300 gm pineapple juice
-> 50 gm plum sauce
-> 100 gm carrot
-> 5 gm LP sauce
-> 20 gm sugar

Method
-> Halve the pineapple and carve out for next step
-> Mix egg white and shrimps, apply corn starch and fry until color turns gold, drain and cool for next step
-> Mix material for sauce and cook, all in all peppers and onion, remove from heat and add in shrimps




菠萝和虾

材料
-> 1个菠萝
-> 0.25个青椒 （切丁）
-> 0.25个红辣椒 （切丁）
-> 0.25个黄椒 （切丁）
-> 1个大葱（切丁）
-> 200克虾
-> 1个蛋白
-> 玉米粉

酱汁
-> 300克菠萝汁
-> 50克梅羔
-> 100克红萝卜
-> 5克LP酱料
-> 20克糖

做法
-> 将菠萝切半挖空，备用
-> 把虾和蛋白搅拌均匀，沾上玉米粉，炸至金黄色，沥干，待凉，备用
-> 把酱汁煮至浓稠，做成勾芡
-> 将入已爆香的青椒，红辣椒，黄椒和大葱
-> 然后熄火，加入虾即可

Chicken With Peach (蜜桃鸡)

Chicken With Peach

Ingredient
-> 1 kg cut chicken drumstick
-> 1 peach

Condiment
-> 1 tsp salt
-> 0.5 tsp sugar
-> 1 egg white
-> 0.5 tsp pepper powder
-> 0.5 tsp corn starch

Sauce
-> 600 gm water
-> 100 gm oyster sauce
-> 100 gm tomato sauce
-> 2 luo han kuo
-> 300 gm plum sauce
-> 150 gm sugar
-> 2 green apple

Method
-> Wash chicken drumstick thoroughly
-> Mix material for sauce and cook for 30 mins, put aside
-> Marinate chicken drumstick with condiment and fry until color turns gold
-> Further cook sauce until it turns sticky
-> Add in fried chicken drumstick and stir fry in high heat




蜜桃鸡

材料
-> 1公斤鸡腿 （切块）
-> 1粒蜜桃

腌料
-> 1茶匙盐
-> 0.5茶匙糖
-> 1个鸡蛋白
-> 0.5茶匙辣椒粉
-> 0.5茶匙玉米粉

酱汁
-> 600克的水
-> 100克蚝油
-> 100克番茄酱
-> 2罗汉果
-> 300克梅羔
-> 150克糖
-> 2粒青苹果

做法
-> 将鸡腿块洗净，备用
-> 将酱汁搅拌均匀，煮半小时，放凉，备用
-> 将鸡腿块用腌料腌制，烧热油锅，炸至金黄色，备用
-> 把酱汁煮到浓稠，然后加入炸好的鸡腿块和蜜桃，用大火炒至均匀即可

Stir Fried Fresh Fish (五香生鱼)

Stir Fried Fresh Fish

Ingredient
-> 1 snakehead fish
-> 1 tsp chopped spring onion
-> 0.5 tsp chopped garlic
-> 0.5 tsp chopped ginger
-> 0.33 chili (sliced)

Condiment
A
-> Soya sauce as needed

B
-> 1 tbsp oyster sauce
-> 1.5 tbsp sugar
-> 1 tsp five spice powder
-> Pepper to taste

C
->Sesame oil as needed

Method
-> Cut fish into thick slices, put in condiment (A) until colored
-> Put into wok deep fry until crispy
-> Heat the wok, deep fry chopped spring onion, chopped garlic,
-> Chopped ginger and chili until fragrant
-> Add in condiment (B) and cooked until the gravy become thicken
-> Then add in fish slices and mix well
-> Add in sesame oil, dish out




五香生鱼

材料
-> 1条生鱼
-> 1茶匙葱花
-> 0.5茶匙蒜茸
-> 0.5茶匙姜末
-> 0.33根辣椒（切片）

调味料
A
-> 酱油少许

B
-> 1大匙蚝油
-> 1.5汤匙糖
-> 1茶匙五香粉
-> 胡椒粉少许

C
-> 麻油少许

做法
-> 将生鱼切厚片，拌入调味料(A)至上色
-> 放入油锅，炸至酥脆后，捞出，沥干，备用
-> 烧热锅，爆香葱花，蒜茸，姜末，辣椒片，加入调味料(B)煮至略浓稠状
-> 再加入鱼片拌炒至均匀沾上酱汁
-> 淋上麻油，起锅，即可

Salted Mustard Pickle Tilapia Fish (咸菜鲫鱼)

Salted Mustard Pickle Tilapia Fish

Ingredient
-> 1 Tilapia fish
-> 150 gm salted mustard pickle
-> 2 red chili
-> 2 slices ginger
-> 1 tsp chopped garlic

Condiment
-> 0.5 tsp chicken stock powder
-> 1 tsp soya sauce
-> 0.66 tsp sugar

Marinade
-> 0.25 tsp salt
-> 0.5 egg white
-> 0.5 tapioca powder

Method
-> Cut the fish fillet into slices, marinade for 15 minutes, red chili cut into slices
-> Salted mustard pickle washed and shredded, then stir fry until dried and fragrant, put aside
-> Heat 2 cups of oil, put in fish slices and deep fry using low heat
-> Stir fry ginger and chopped garlic till fragrant, then put in red chili,
-> Salted mustard pickle, condiment and tilapia fish slices stir fry until cook
-> Thicken the gravy with starch and dish out




咸菜鲫鱼

材料
-> 1条鲫鱼
-> 150克咸菜
-> 2根红辣椒
-> 2片姜
-> 1茶匙蒜茸

调味料
-> 0.5茶匙鸡精粉
-> 1茶匙酱油
-> 0.66茶匙糖

腌料
-> 0.25小匙盐
-> 0.5个蛋白
-> 0.5茶匙薯粉

做法
-> 鲫鱼去骨，切成片状，用腌料腌制15分钟
-> 咸菜洗净，切丝，飞水，备用
-> 红辣椒切片，备用
-> 烧热锅，将咸菜炒至冒出香味，备用
-> 倒入2杯油，将鱼片以低温泡至8分钟后捞出
-> 烧热锅，爆香姜片，蒜茸
-> 然后加入辣椒片，咸菜
-> 再加入调味料和鱼片拌炒至熟，勾芡即可

San Bei Mackerel Fish (三杯鲭鱼)

San Bei Mackerel Fish

Ingredient
-> 1 Mackerel Fish
-> 10 fried garlic
-> 6 slices old ginger
-> 2 chili
-> 5 basil

Condiment
-> 2 tbsp soya sauce
-> 1 tsp chicken stock powder
-> 2 tbsp rice wine
-> 1 tbsp sugar
-> 2 tbsp sesame oil (put lastly)
-> Water as needed

Method
-> Clean the fish, cut into deep fry until golden brown, put aside
-> Cut old ginger and chili into slices, pluck basil
-> Heat the wok with oil, stir fry ginger slides, garlic and chili until fragrant
-> Add in condiment and mackerel fish fillets, cook until the gravy becomes thick
-> Add in basil and simmer for 1 minute




三杯鲭鱼

材料
-> 1条鲭鱼
-> 10粒蒜子
-> 6片老姜
-> 2根辣椒
-> 5棵九层塔

调味料
-> 2汤匙酱油
-> 1茶匙鸡精粉
-> 2汤匙米酒
-> 1汤匙糖
-> 2汤匙麻油（放在最后）
-> 水适量

做法
-> 将鲭鱼洗净，切厚片，炸至金黄色，备用
-> 老姜和辣椒切片，九层塔摘成小朵状
-> 烧热油锅，爆香姜片，蒜子，辣椒
-> 加入调味料和鲭鱼片，烧开后用小火将酱汁煮至浓稠
-> 加入九层塔，加盖焖1分钟即可

Seafood Mushroom Yee Sang (海鲜蘑菇鱼生)

Seafood Mushroom Yee Sang

Ingredient
-> 1 can abalone
-> 1 can golden mushroom
-> 200 gm konnyaku
-> 2 crab sticks (shredded)
-> 100 gm salmon (shredded)
-> 2 squids (shredded)
-> 2 spring onion (shredded)
-> 1 chili (shredded)
-> 50 gm fried sesame
-> 50 gm fried peanut (chopped)
-> 5 tbsp sesame oil

Ingredient (Thai Style Sauce)
-> 6 tbsp Thai chili sauce
-> 4 tbsp plum sauce
-> 2 tbsp lemon juice
-> 1 tbsp fish sauce

Method
-> Mix all the ingredient for Thai Style Sauce, put aside
-> Blanch Konnyaku, golden mushroom, abalone, squid and crab stick with hot water and drain dry
-> Pour Thai Style Sauce into bowl
-> Other ingredient arrange nicely in a plate, top up with sesame oil
-> Sprinkle sesame and peanut before serving




海鲜蘑菇鱼生

材料
-> 1罐鲍鱼
-> 1罐金针菇
-> 200克魔芋 （切丝）
-> 2蟹柳（切丝）
-> 100克三文鱼（切丝）
-> 2条鱿鱼（切丝）
-> 2根青葱（切丝）
-> 1条辣椒（切丝）
-> 50克熟芝麻
-> 50克花生碎（切碎）
-> 5大匙麻油

材料（泰式酱）
-> 6汤匙泰式辣椒酱
-> 4汤匙酸梅酱
-> 2汤匙柠檬汁
-> 1汤匙鱼露

做法
-> 将所有泰式酱的材料，搅拌均匀，备用
-> 魔芋丝, 鲍鱼和金针菇飞水, 备用
-> 将泰式酱装碗, 其它材料摆盘和, 淋上麻油, 熟芝麻和花生碎即可

Cantonese Style Porridge Steamboat (广式粥生锅)

Cantonese Style Porridge Steamboat

Ingredient
-> 1 can golden mushroom
-> 1 can button mushroom
-> 1 packet soft bean curd
-> 1 crab
-> 1 pomfret
-> 1 Chinese cabbage (cut into slices)
-> 2 egg
-> 1.5 cup rice
-> 0.5 cup glutinous rice

Condiment
-> Salt, chicken stock powder and sesame oil to taste

Method
-> Wash glutinous rice and rice, soak with water and 2 tbsp oil
-> Then cook for 3 hours become porridge
-> Crab cut into pieces, fish remove bone, cut into pieces
-> Button mushroom cut half
-> blanch button mushroom and golden mushroom with hot water and drain dry
-> Soft bean curd cut into cube, Chinese cabbage cut into slices
-> Serve with porridge




广式粥生锅

材料
-> 1罐金针菇
-> 1罐草菇
-> 1盒豆腐
-> 1只蟹 （300克）
-> 1条鲳鱼
-> 白菜适量（切成片）
-> 2粒蛋
-> 1.5杯米
-> 0.5杯糯米

调味品
-> 盐，鸡精粉，麻油各适量

做法
-> 将糯米和米洗净，加油浸泡，然后熬煮3小时成稀粥
-> 将蟹洗净，切块，备用
-> 将鲳鱼去骨，切块，备用
-> 将金针菇和草菇洗净，草菇剖半后，备用
-> 豆腐切块，白菜切片
-> 将所有材料加入粥底生锅即可

Corn Dessert (玉米糕)

Corn Dessert

Ingredient
-> 1 tin sweet corn
-> 300 gm water chestnut starch
-> 300 gm sugar
-> 1500 ml water

Method
-> Mix well 750 ml water with water chestnut starch
-> Boil 750 ml water with sugar into syrup, add in sweet corn
-> Remove pan from stove, add in water chestnut mixture and mix well
-> Pour mixture into tray which already covered by oil, steam for 30 minutes
-> Remove from steamer and leave for cool, cut into bite sizes
-> Put into non stick pan and shallow fry until golden brown




玉米糕

材料
-> 1罐罐头粟米粒
-> 300克马蹄粉
-> 300克糖
-> 1500毫升的水

做法
-> 将马蹄粉慢慢加入750毫升的水中，搅拌均匀，形成马蹄水浆
-> 将750毫升的水和糖煮成糖水，加入罐头粟米粒，形成粟米粒糖水
-> 开火，将马蹄水浆倒入粟米粒糖水中，搅拌均匀，形成粉浆
-> 将粉浆倒入已扫油的蒸盘里蒸大约30分钟
-> 取出，放到冰橱冷冻，然后切成块状
-> 放入油锅煎至金黄色即可

Pork Spare Ribs Marinate (肉排腌料)

Pork Spare Ribs Marinate

Condiment
-> 3 gm sugar
-> 2 gm chicken stock powder
-> 4 gm garlic (chopped)
-> 5 gm cornstarch
-> 4 ml soya sauce
-> 4 ml sesame oil
-> 8 ml soya bean paste
-> 2 preserved plum (discard the seed, chopped)

Method

-> Marinate the pork with all condiment for half an hour

肉排腌料

材料

-> 3克糖 

-> 2克鸡精粉 

-> 4克蒜茸

-> 5克生粉

-> 4毫升老抽

-> 4毫升麻油 

-> 8毫升豆瓣酱 

-> 2话梅（去核，剁碎） 

做法

-> 将调味料和肉排搅拌均匀，腌制半小时

Pork Spare Ribs With Plum (梅子蒸肉排)

Pork Spare Ribs With Plum

Ingredient
-> 400 gm pork spare ribs
-> 10 Chinese coriander leaves (Chopped)

Condiment
-> 3 gm sugar
-> 2 gm chicken stock powder
-> 4 gm garlic (chopped)
-> 5 gm cornstarch
-> 4 ml soya sauce
-> 4 ml sesame oil
-> 8 ml soya bean paste
-> 2 preserved plum (discard the seed, chopped)

Method
-> Trim and clean the chopped pork spare ribs
-> Marinate the pork with all condiment for half an hour and steam for 18 minutes
-> when finish, garnish with Chinese coriander leaves




梅子蒸肉排

材料
-> 400克肉排
-> 芫荽碎少许

调味料
-> 3克糖
-> 2克鸡精粉
-> 4克蒜茸
-> 5克生粉
-> 4毫升老抽
-> 4毫升麻油
-> 8毫升豆瓣酱
-> 2话梅（去核，剁碎）

做法
-> 肉排剁成小块，洗净，沥干水分，备用
-> 将调味料和肉排搅拌均匀，腌制半小时
-> 将肉排放入蒸笼蒸18分钟，取出，淋上芫荽碎即可

French Bean With Bean Paste Sauce (豆酱四季豆)

French Bean With Bean Paste Sauce

Ingredient
-> 200 gm french bean
-> 40 gm minced pork
-> 3 gm garlic (chopped)
-> 3 gm red chili
-> 4 gm minced bean paste
-> 15 ml cooking oil

Condiment
-> 1 gm salt
-> 1 gm chicken stock

Method
-> Discard both ends of the bean and cut into 2
-> Heat the wok with oil, add in the garlic and bean paste to stir fry
-> Add in the minced pork, bean, chili and condiment well mixed




豆酱四季豆

材料
-> 200克四季豆
-> 40克绞肉
-> 3克蒜茸
-> 3克红辣椒
-> 4克豆瓣酱
-> 15毫升食用油

调味料
-> 1克盐
-> 1克鸡精粉

做法
-> 四季豆撕去两端之老筋，折成二段，备用
-> 烧热油锅，加入蒜茸和豆瓣酱爆香, 再加入绞肉炒散
-> 加入红辣椒和调味料拌匀即可

Egg Noodle With Assorted Vegetable (炒蛋面)

Egg Noodle With Assorted Vegetable

Ingredient
-> 100 gm egg noodle (dry)
-> 50 gm char siew (shredded)
-> 10 gm carrot (shredded)
-> 10 gm red chili
-> 15 gm bean sprout
-> 10 gm spring onion (shredded)
-> 1 egg
-> 1 Chinese dry mushroom (shredded and soaked)
-> 0.25 onion (shredded)
-> 30 ml cooking oil

Condiment
-> 15 ml oyster sauce
-> 7 ml soya sauce
-> 3 ml dark soya sauce
-> 4 ml sesame oil
-> 2 ml water
-> 3 gm chicken powder
-> White pepper (dash)

Method
-> Soak the dry noodle in the warm water for few minutes until soft
-> Pour some cooking oil on the wok and heat it
-> Fry garlic, onion, mushroom and eggs together till fragrant
-> Add the other ingredient together with the noodle and seasoning
-> Season well and mix well




炒蛋面

材料
-> 100克鸡蛋面干
-> 50克叉烧（切丝）
-> 10公克红萝卜（切丝）
-> 10克红辣椒
-> 15克豆芽
-> 10克葱（切碎）
-> 1个鸡蛋
-> 1个香菇（切丝，泡）
-> 0.25洋葱（切碎）
-> 30毫升油

调味料
-> 15毫升蚝油
-> 7毫升酱油
-> 3毫升老抽
-> 4毫升麻油
->  2毫升的水
-> 3克鸡精粉
-> 白胡椒粉少许

做法
-> 面干用温水浸泡至软，备用
-> 锅放进30毫升油 ，烧热
-> 放入洋葱丝，香菇丝和鸡蛋炒香，再加入其它材料，面条和调味料，炒拌匀即可

Fresh Milk Stir Fry Crab Meat And Xue Ha (鲜牛奶炒蟹粉雪蛤)

Fresh Milk Stir Fry Crab Meat And Xue Ha

Ingredient
-> 100 gm crab meat
-> 50 gm xue ha
-> 4 egg white
-> 20 medlar seed (Kei Chee)
-> 100 ml fresh milk
-> 0.5 tsp chicken stock

Method
-> Soak xue ha till swell out, then boil in chicken stock, drain dry and put aside
-> Soak medlar seed till swell out, drain dry
-> Mix crab meat, xue ha, egg white, fresh milk and chicken stock well
-> Heat the wok with sufficient oil, pour mixture into it and stir fry till all become solid
-> Garnish with medlar seed




鲜牛奶炒蟹粉雪蛤

材料
-> 100克蟹肉
-> 50克雪蛤
-> 4粒蛋白
-> 20粒杞子
-> 100毫升鲜淡奶
-> 0.5茶匙鸡精粉

做法
-> 雪蛤用开水泡发，然后用汤水和少许鸡精粉熬煮，沥干备用
-> 杞子用开水泡发，备用
-> 蟹肉，雪蛤，蛋白，鲜淡奶和鸡精粉搅拌均匀，形成混合物
-> 烧热油锅，将混合物倒入，慢火翻炒至全部凝固成固体状
-> 淋上杞子粒即可

Steam Soya Bean Milk And Crab Meat (蒸豆浆和螃蟹肉)

Steam Soya Bean Milk And Crab Meat

Ingredient
-> 100 gm crab meat
-> 300 ml soya bean milk
-> 3 egg
-> 2 salted egg yolk
-> 1 preserved egg (pi dan) (Chopped)

Condiment
-> 0.66 tbsp chicken stock
-> 0.33 tbsp salt

Method
-> Steam salted egg yolk till cooked, then frozen for 30 minutes
-> Chopped and put aside
-> Crab meat add in chicken stock and stir till well mixed, then steam till cooked
-> Soya bean milk add in egg, chicken stock and salt, stir well mixed, steam till cooked
-> Remove egg bean curd from steamer, top up with preserve egg,
-> Salted egg yolk and Crab meat




蒸豆浆和螃蟹肉

材料
-> 100克蟹肉
-> 300毫升豆浆
-> 3粒蛋
-> 2粒咸蛋黄
-> 1粒皮蛋（切碎）

调味料
-> 0.66汤匙鸡精粉
-> 0.33汤匙盐

做法
-> 咸蛋黄蒸熟，放入冰箱冷冻30分钟，后取出剁碎，备用
-> 蟹肉加入鸡精粉搅拌均匀，然后蒸熟，备用
-> 豆浆加入蛋，鸡精粉和盐搅拌均匀，然后放入蒸笼蒸熟成豆腐
-> 取出豆腐，将皮蛋碎，咸蛋黄碎和蟹肉置于豆腐上即可

Japanese Cucumber Salad (日本青瓜沙律)

Japanese Cucumber Salad

Ingredient
-> 150 gm crab meat
-> 2 japanese cucumber
-> 1 salted egg yolk
-> 2 tbsp deep fried chopped garlic
-> 2 egg white
-> 0.5 tsp chicken stock

Method
-> Japanese cucumber cut into section, then divide into half
-> Remove the center part, dish out and keep aside
-> Salted egg yolk steam till cook, the frozen for a while
-> Then take our and chopped, combine with fried garlic, put aside
-> Combine crab meat, egg white and chicken stock and stir till well mixed
-> Saute the mixture till cooked
-> Put claw mixture into the center of the Japanese cucumber
-> Then sprinkle with salted egg yolk and fried garlic mixture




日本青瓜沙律

材料
-> 150克蟹肉
-> 2条日本小青瓜
-> 1个咸蛋黄
-> 2大匙炸金蒜茸
-> 2个蛋白
-> 0.5茶匙鸡精粉

做法
-> 日本小青瓜切段，然后剖半，挖空中心，备用
-> 咸蛋黄蒸熟急冻后弄碎，和炸金蒜茸一起搅拌均匀，形成‘材料1’，备用
-> 锅烧热，将蟹肉和蛋白，加入鸡精粉拌匀和炒熟，形成‘材料2’，备用，
-> 将‘材料2’放入挖空的小青瓜中，然后淋上‘材料1’即可

Fresh Fruit Ice Blended (新鲜水果冰沙)

Fresh Fruit Ice Blended

Ingredient
-> 200 gm vanilla ice cream
-> 100 gm ice cube
-> 100 gm fresh mango
-> 100 gm strawberry

Method
-> Mango and strawberry cut into cube
-> Get ready one unit blender machine
-> Then combine all ingredient into the machine blend until fine




新鲜水果冰沙

材料
-> 200克华尼拉雪糕
-> 100克冰粒
-> 100克芒果
-> 100克草莓

做法
-> 把芒果和草莓切小块，备用
-> 准备果汁搅拌机，将所有的材料倒入搅拌至雪花

Sago Honeydew Dessert (蜜瓜西米甜品)

Sago Honeydew Dessert

Ingredient
-> 1 can ice cream
-> 45 gm sago
-> 500 gm honeydew
-> 250 gm snow ice

Method
-> Boiling the sago until cooked, keep aside for cool
-> Cut the honeydew into a small cube
-> Combine the ice cream and snow ice together
-> Then put in honeydew and sago, well stir




蜜瓜西米甜品

材料
-> 1可以霜淇淋
-> 45克西谷米
-> 500克蜜瓜
-> 250克冰沙

做法
-> 将西谷米煮熟，放在一旁冷却，备用
-> 蜜瓜去皮切小块
-> 将霜淇淋和冰沙混合
-> 倒入西谷米和小块蜜瓜混合均匀即可

Fruity Cocktail (水果鸡尾酒)

Fruity Cocktail

Ingredient
-> 1 can ice cream
-> 1 can of mix fruit
-> 1 can of longan fruit

Method
-> Mix fruit and longan fruit, remove the water
-> Combine ice cream, mix fruit and longan fruit together




水果鸡尾酒

材料
-> 1罐霜淇淋
-> 1罐杂果
-> 1罐龙眼

做法
-> 将罐头杂果和罐头龙眼的糖水去掉，备用
-> 将霜淇淋，杂果和龙眼混合即可

Prawn Rice (虾饭)

Prawn Rice

Ingredient
-> 1 cup of rice
-> 300 gm crystal prawn
-> 2 tbsp chopped ginger
-> 2 tbsp chopped spring onion
-> 2 tbsp chopped garlic
-> 2 tbsp fried chopped garlic

Condiment
-> Chicken stock, sugar and salt to taste

Method
-> Put rice and water into the rice cooker and cook
-> Trim prawns, slit open back and remove innards
-> Add in ginger, garlic, fried garlic and condiment the well mixed
-> When the water in the pot is almost dry, Add in the prawns
-> When rice is cooked, keep using 'warming' mode for 15 minutes




虾饭

材料
-> 1杯米
-> 300克明虾
-> 2汤匙姜茸
-> 2汤匙葱花
-> 2汤匙蒜茸
-> 2大匙炸蒜茸

调味料
-> 鸡精粉，糖和盐少许

做法
-> 米洗净，放入电饭煲中，加入水后加盖，然后煲煮
-> 明虾修剪后，剖开背部，去肠泥，洗净
-> 将姜茸，蒜茸，炸蒜茸和调味料搅拌均匀
-> 当电饭煲里的水烧干后，开盖，把明虾均匀铺上
-> 盖上煲盖，电饭煲续以‘保温’模式，煲煮15分钟

White Bean Rice (眉豆饭)

White Bean Rice

Ingredient
-> 1 cup of rice
-> 100 gm white bean (mei dou)
-> 100 gm minced pork
-> 2 chinese mushroom (diced)
-> 0.5 tsp chicken stock

Condiment
-> 1 tbsp garlic
-> 0.25 tbsp oyster sauce
-> 0.5 tbsp soya sauce
-> 0.25 tbsp chicken stock
-> 0.25 tbsp sugar

Method
-> Put rice, water and white bean into the rice cooker and cook
-> Heat the wok with some oil, saute garlic till fragrant
-> Add in minced pork, mushroom and condiment till cooked, become method 2
-> When the water in the pot is almost dry
-> Add in the ingredient in method 2
-> When rice is cooked, keep warning for 15 minutes




眉豆饭

材料
-> 1杯米
-> 100克眉豆
-> 100克猪肉碎
-> 2朵冬菇（切丁）
-> 0.5茶匙鸡精粉

调味料
-> 1汤匙蒜茸
-> 0.25大匙蚝油
-> 0.5汤匙酱油
-> 0.25汤匙鸡精粉
-> 0.25汤匙糖

做法
-> 米洗净，加水和眉豆后放入电饭煲中，加盖，煲煮
-> 烧热油锅，爆香蒜茸，加入猪肉碎和冬菇丁炒均匀
-> 倒入其它调味料炒热后即可盛出, 形成馅料A
-> 当电饭煲内的水烧干后, 开盖, 铺上馅料A, 加盖
-> 再焖煮15分钟即可

Peanut Dried Shrimp Glutinous Rice (花生虾米糯米)

Peanut Dried Shrimp Glutinous Rice

Ingredient
-> 1 cup of glutinous rice
-> 50 gm peanut
-> 50 gm dried shrimp
-> 2 spring onion (Chopped)

Condiment
-> 0.5 tsp chicken stock
-> Soya sauce to taste
-> A bit of dark soya sauce

Method
-> Steam glutinous rice until cook
-> Soak and drain dried shrimp
-> Peanut use low heat deep dry till golden brown, drain out and keep aside
-> Saute dried shrimp with glutinous rice
-> Add in condiment and mix well
-> Lastly add in peanut and spring onion




花生虾米糯米饭

材料
-> 1碗糯米
-> 50克花生
-> 50克虾米
-> 2棵青葱（切碎）

调味料
-> 0.5茶匙鸡精粉
-> 酱油适量
-> 黑酱油少许

做法
-> 糯米蒸成糯米饭备用
-> 虾米洗净沥干备用
-> 花生用温火油炸至金黄色，沥干油份备用
-> 烧热油锅，把虾米爆香，加入糯米饭一起炒
-> 加入调味料炒均匀
-> 把花生和葱碎加入搅拌均匀即可

Deep Fry Rice Ball (炸饭丸)

Deep Fry Rice Ball

Ingredient
-> 2 Cups of fragrant rice
-> 125 gm minced pork
-> 2 pieces of cheese slices (shredded)
-> 1 egg yolk
-> 1 tbsp chopped garlic
-> 2 water chestnut (chopped)
-> 2 coriander leave (chopped)
-> Breadcrumbs as needed

Condiment
-> 1 tbsp oyster sauce
-> Soya sauce as needed
-> 2 tbsp sugar
-> Dark soya sauce as needed
-> Chicken stock to taste
-> 2 tbsp water

Method
-> Cook fragrant rice, add in shredded cheese when rice is hot
-> Then add in egg yolk, mix until all rice stick together keep aside
-> Saute minced pork and garlic, Add in condiment and water, stir well
-> Then add in water chestnut and coriander, thicken the gravy with starch
-> Dish out and put aside
-> Wet the hand, then pinched rice into 10 rice ball
-> Put in stuffing in step 2 and pinched become ball, coat with breadcrumbs
-> Heat up half wok of oil, deep fry rice ball become golden brown




炸饭丸

材料
-> 2杯香米
-> 125克绞猪肉
-> 2片芝士（切丝）
-> 1个蛋黄
-> 1汤匙蒜茸
-> 2粒马蹄（切茸）
-> 2棵芫荽（切茸）
-> 面包屑适量

调味料
-> 1大匙蚝油
-> 酱油适量
-> 2汤匙糖
-> 黑酱油少许
-> 鸡精粉少许
-> 2汤匙的水

做法
-> 将香米煮成饭，乘热加入芝士搅拌至溶
-> 然后加入蛋黄，搅拌至米饭黏在一起，盖住静置
-> 烧热油锅，将绞猪肉和蒜茸一起炒香
-> 加入调味料炒均匀和煮滚
-> 加入马蹄茸和芫荽茸炒均匀后勾芡至浓稠状，形成馅料， 盛出放凉，备用
-> 把双手弄湿，将米饭涅成10个饭团，将馅料放入饭团中
-> 然后涅成圆球状，沾上面包屑
-> 烧热油锅，将饭丸油炸至金黄色

Lobster Sauce (龙虾酱)

Lobster Sauce

Ingredient
-> 2 tbsp butter
-> 2 slices of cheese
-> 0.5 cup of milk
-> 2 tbsp of shaoxing wine

Method
-> Melt butter with low heat, add in ingredient and some corn flour

-> Stir fry with low heat become the sauce

龙虾酱

材料

-> 2汤匙牛油 

-> 2片乳酪片

-> 0.5杯牛奶 

-> 2大匙绍兴酒

做法

-> 将牛油用慢火煮溶，加入材料和少许粟粉慢火煮熟，做成酱汁

Lobster Wine (酒炒龙虾)

Lobster Wine

Ingredient
-> 1 lobster (about 680 gm)
-> 6 fresh mushroom (sliced)

Marinade
-> 1 cup shaoxing wine
-> 1 tsp salt
-> Pepper to taste

Condiment
-> 2 tbsp butter
-> 2 slices of cheese
-> 0.5 cup of milk
-> 2 tbsp of shaoxing wine

Method
-> Trim lobster then divide into bite sizes
-> Marinade lobster for 10 minutes
-> Coat lobster with some corn flour
-> Shallow fry until fragrant, put aside
-> Melt butter with low heat, add in condiment and fresh mushroom slices
-> Stir fry with low heat become the sauce, add in lobster and mix well
-> Dish out, top up with the sauce




酒炒龙虾

材料
-> 1龙虾（约680克）
-> 6粒鲜蘑菇（切片）

腌料
-> 1杯绍兴酒
-> 1茶匙盐
-> 胡椒粉适量

调味料
-> 2汤匙牛油
-> 2片乳酪片
-> 0.5杯牛奶
-> 2大匙绍兴酒

做法
-> 修剪龙虾的须和脚，然后切成小段
-> 拌入腌料腌制10分钟
-> 将龙虾沾上少许粟粉，再用2汤匙油略煎香盛出
-> 将牛油用慢火煮溶，加入调味料和鲜蘑菇片慢火煮熟，做成酱汁
-> 将龙虾回锅焖煮入味盛出
-> 将多余的酱汁淋在龙虾上即可

Hakka Egg Wine (客家酒蛋)

Hakka Egg Wine

Ingredient
-> 2 egg
-> 1 small piece ginger (cut into strips)
-> Enokitake mushroom as needed
-> few slices old ginger

Condiment
-> 1 glass shaoxing wine
-> 2 tbsp sesame oil
-> water as need

Method
-> Fry egg in a little cooking oil, put in ginger strips and enokitake mushroom
-> To form half moon shape
-> Stir fry old ginger with sesame oil slices until fragrant and slightly yellow
-> Add shaoxing wine, water and eggs
-> Cook slightly until boiling and remove
-> Add in a little salt before serving




客家酒蛋

材料
-> 2粒鸡蛋
-> 1小块姜（切丝）
-> 金针菇适量
-> 几片老姜

调味料
-> 1杯绍兴酒
-> 2汤匙麻油
-> 水适量

做法
-> 将姜丝和金针菇分别加入鸡蛋中
-> 用少许油将鸡蛋煎成荷包蛋盛出
-> 老姜片用麻油炒香，微黄时加入绍兴酒和水
-> 再加入荷包蛋同煮，略滚后即可盛出
-> 享用时加少许盐调味

ShaoXing Duck (绍兴酒鸭)

ShaoXing Duck

Ingredient
-> 1 duck
-> 1 coriander
-> 0.5 cup shaoxing wine

Condiment
-> 1 cup shaoxing wine
-> 3 tbsp soya sauce
-> 1 tsp chicken stock powder
-> Water as enough to cover whole duck
-> Dark soya sauce as needed

Method
-> Clean the duck, put into hot water to boil for 30 minutes, remove and put aside
-> Boil a pot of hot water, put in add condiment and duck
-> Bring to boil again, then cook for 30 minutes using low heat
-> Turn the duck frequently so that every part is cooked
-> Remove and put aside allowed to cool
-> Pour the gravy and put aside
-> Boil the gravy, then add in 0.5 cup shaoxing wine
-> Then thicken the gravy with starch
-> Divide the duck into bite sizes, dish out
-> Top up duck with the sauce and garnish with chopped coriander leaves




绍兴酒鸭

材料
-> 1只鸭
-> 1棵香菜
-> 0.5碗绍兴酒

调味料
-> 1碗绍兴酒
-> 3汤匙酱油
-> 1茶匙鸡精粉
-> 水，足以涵盖全鸭
-> 黑酱油少许

做法
-> 鸭洗净，先川烫30分钟再冲净，备用
-> 将所有调味料入锅烧开，放入鸭同烧，滚后改小火焖烧30分钟
-> 中途多翻动鸭，使其受热均匀，待酥软时捞出放凉
-> 将烫汁倒出备用
-> 烫汁煮滚，加入0.5碗绍兴酒，然后勾芡
-> 将鸭剁快，排盘，面上淋上汤汁，洒上香菜碎即可

Cheese Potato Cake (芝士番薯饼)

Cheese Potato Cake

Ingredient
-> 20 gm cheese
-> 200 gm sweet potato
-> 60 gm sugar
-> 160 glutinous rice flour
-> sufficient oil

Method
-> Cut sweet potato into slices, steam until cook
-> Mash sweet potato, cheese, sugar till fine
-> Add in glutinous rice flour stir well into dough
-> Divide and knead in flat cake form
-> Deep fry in oil till golden




芝士番薯饼

材料
-> 20克芝士
-> 200克番薯
-> 60克糖
-> 160克糯米粉
-> 1.5公斤油

做法
-> 番薯洗净，切片，放入蒸笼蒸熟
-> 番薯加入芝士和糖捣烂成泥
-> 加入糯米粉搅拌成粉团
-> 把粉团切成50克的小粉团，搓成圆柱形
-> 油倒入锅中烧热，放入番薯饼，油炸至金黄色

Salted Egg Yolk And Corn (咸蛋黄炒玉米)

Salted Egg Yolk And Corn

Ingredient
-> 3 salted egg yolk
-> 2 corns
-> 4 tbsp butter
-> Sufficient oil

Method
-> Steam salted egg yolk till cooked, frozen for 30 minutes then chopped
-> Steam corns till cooked, coat corns with some corn flour and deep fry till brown
-> Heat up the pan and melted butter, then add in corn and chopped salted egg yolk, stir well




咸蛋黄炒玉米

材料
-> 3个咸蛋黄
-> 2条玉米
-> 4汤匙牛油
-> 油适量

做法
-> 把咸蛋黄蒸熟，冷藏30分钟，弄碎备用
-> 将玉米蒸熟，取出玉米粒，沾上少许粟米粉油炸至金黄色
-> 烧热平底锅，将牛油煮溶，加入咸蛋黄碎和玉米粒炒均匀即可

Salted Soya Bean Telapia Fish (豆酱金凤鱼)

Salted Soya Bean Telapia Fish

Ingredient
-> 1 telapia fish
-> 1 piece of ginger (shredded)
-> 1 chili (chopped)
-> Sufficient oil

Sauce
-> 2 tbsp salted soya bean
-> 1.5 tbsp sugar
-> 2 tsp chicken stock
-> 0.5 tbsp soya sauce

Method
-> Divide telapia fish lengthwise from bottom leaving top side intact
-> Marinade in salt for 10 minutes
-> Heat sufficient oil in wok and deep fry fish till golden and crispy, dish out
-> Saute ginger till fragrant, add in salted soya bean stir till fragrant
-> Add in chile, 2 bowls of stock and other sauce ingredient and bring to boil
-> Thicken the gravy with starch, top up fish with sauce




豆酱金凤鱼

材料
-> 1条金凤鱼 (600克)
-> 1块姜（切丝）
-> 1条辣椒（切碎）
-> 油少许

酱料
-> 2汤匙豆酱
-> 1.5汤匙糖
-> 2茶匙鸡精粉
-> 0.5汤匙酱油  

做法
-> 把鱼洗净，将鱼剖开双飞，用少许盐腌制10分钟
-> 将油烧热，把鱼炸成金黄色酥脆捞起，沥干油份盛入碟中
-> 爆香姜丝，加入豆酱炒香，加入辣椒碎，2碗汤水和酱料
-> 把酱料烧开勾芡，淋上鱼上即可

Oyster Sauce Stew Hua Jiao Sea Cucumber (蚝油焖花胶海参)

Oyster Sauce Stew Hua Jiao Sea Cucumber

Ingredient
-> 150 gm hua jiao (cut into pieces)
-> 150 gm sea cucumber (cut in pieces)
-> 100 gm pea shoots
-> 3 fried garlic (cut into 2)

Condiment
-> 0.33 tbsp oyster sauce
-> 0.33 soya sauce
-> 1 tsp chicken stock
-> 0.5 tsp sugar
-> A bit of dark soya sauce
-> 5 bowls of stock

Method
-> Blanch pea shoots, hua jiao and sea cucumber separately in hot water
-> Saute soya sauce and oyster suace till fragrant, add in hua jiao, sea cucumber
-> and rest of condiments, stew till cook
-> Add in fried garlic, thicken gravy with starch, dish out and garnish with pea shoots




蚝油焖花胶海参

材料
-> 150克花胶（切块）
-> 150克海参（切块）
-> 100克豆苗
-> 3粒炸大蒜（切成2）

调味料
-> 0.33茶匙蚝油
-> 0.33茶匙酱油
-> 1茶匙鸡精粉
-> 0.5茶匙糖
-> 黑酱油少许
-> 5碗汤水

做法
-> 将豆苗, 花胶和海参分别飞水备用
-> 爆香酱油和蚝油, 加入花胶, 海参和其它调味料焖至入味
-> 加入炸大蒜，勾芡，摆盘然后用豆苗围边即可

Fish Maw Congee (海味羹)

Fish Maw Congee

Ingredient

A
-> 30 gm shark fin
-> Sufficient crab roe
-> 5 agar-agar strips
-> 1 tsp soya sauce

B
-> 50 gm yu bao (fish maw, cut into thin strips)
-> 50 gm hua jiao (cut into thin strips)
-> 50 gm zhu ti jin (cut into thin strips)
-> 100 gm crab claws

Condiment
-> 0.5 tsp chicken stock
-> 0.5 tsp salt
-> 2 tbsp concentrated chicken stock

Method
-> Deep fry yu biao till swell, remove from wok and soak in water till soft, put aside
-> Put hua jiao and zhu ti jin into boiling water and boil till both swell and soft
-> Remove from pot and clean, put aside
-> Soak agak-agak strips till soft, blanch in hot water, drain dry and keep aside
-> Saute soya sauce till fragrant, add in 2 bowls of water
-> Add in A, bring to boil
-> Add in condiments and stir well, put in shark fin and agar-agar
-> When boil, thicken the gravy with starch
-> Then add in egg white and stir well
-> Sprinkle crab roe on top




海味羹

材料

A
-> 30克鱼翅
-> 蟹黄适量
-> 蛋白一粒
-> 5条条状燕菜(切段)
-> 1茶匙酱油

B
-> 50克鱼鳔（切成细条）
-> 50克花胶（切成细条）
-> 50克猪啼筋（切成细条）
-> 100克鲜蟹肉

调味料
-> 0.5茶匙鸡精粉
-> 0.5茶匙盐
-> 2汤匙浓缩鸡汤

做法

-> 将鱼鳔放入热油中油炸至发，然后浸泡在水中至软，捞起备用
-> 将花胶和猪啼筋放入滚水中慢火煮至涨发和柔软，捞起用清水洗净备用
-> 燕菜条浸泡至软，烫至软滑，捞起备用
-> 酱油爆香后加入2碗半汤水煮滚，倒入B煮开
-> 加入调味料拌匀，加入鱼翅和燕菜煮滚
-> 勾芡至浓稠，加入蛋白搅拌成蛋花，洒上蟹黄即可

Chicken Marinade (鸡腌料)

Chicken Marinade

Ingredient
-> 0.5 tsp chicken stock
-> 0.5 tbsp tapioca flour
-> 0.5 tsp salt

Method

-> Chicken and ingredient mixed well, marinade for 15 minutes

鸡腌料

腌料 

-> 0.5茶匙鸡精粉

-> 0.5大匙薯粉 

-> 0.5茶匙盐  

做法

-> 将鸡和材料搅拌均匀，腌制大约15分钟

Song Zi Chicken (松滋鸡)

Song Zi Chicken

Ingredient
-> 1 kg farm chicken
-> 3 gm hua jiao
-> 3 gm star anise
-> 3 gm cinnamon stick
-> 3 dried chili
-> 6 pieces ginger
-> 2 tbsp preserved black bean paste
-> 2 tbsp rice wine
-> 2 sprig spring onion (cut into section)

Marinade
-> 0.5 tsp chicken stock
-> 0.5 tbsp tapioca flour
-> 0.5 tsp salt

Condiment
-> 0.5 tbsp soya sauce
-> 0.5 tbsp chicken stock
-> 0.5 tbsp sugar
-> a bit of sesame oil

Method
-> Cut chicken into pieces, marinade for 15 minutes
-> Saute ginger, hua jiao, star anise, cinnamon stick, dried chili
-> and preserved black bean paste till fragrant, add in chicken and condiments and well mixed
-> Add in rice wine and 5 bowls of stock, simmer for a while
-> Add in starch and mix well
-> Add in spring onion




松滋鸡

材料
-> 1公斤的菜园鸡
-> 3克花椒
-> 3克八角
-> 3克桂皮
-> 3条辣椒干
-> 6片姜
-> 2汤匙豆瓣酱
-> 2汤匙米酒
-> 2棵青葱（切段）

腌料
-> 0.5茶匙鸡精粉
-> 0.5大匙薯粉
-> 0.5茶匙盐

调味料
-> 0.5汤匙酱油
-> 0.5汤匙鸡精粉
-> 0.5汤匙糖
-> 麻油少许

做法
-> 鸡洗净切块，用腌料腌制15分钟
-> 爆香姜，花椒，八角，桂皮，辣椒干和豆瓣酱
-> 加入鸡块和调味料拌炒
-> 加入米酒和汤水5碗，焖至入味后勾芡，加入葱段即可