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

Fish Marinade (鱼腌料)

Fish Marinade

Ingredient
-> 0.25 tbsp salt
-> 0.5 tbsp chicken stock
-> 0.5 tbsp corn flour

Method

-> Mixed well all ingredient, fish marinade for 10 minutes

鱼腌料

材料

-> 0.25汤匙盐 

-> 0.5汤匙鸡精粉

-> 0.5大匙玉米粉

做法

-> 全部材料搅拌均匀, 鱼腌制大约10分钟

Colorful Salmon (彩色三文鱼)

Colorful Salmon

Ingredient
-> 300 gm salmon
-> 2 green chili
-> 2 red chili
-> 1 carrot
-> 2 sprig spring onion
-> 6 pieces ginger

Marinade
-> 0.25 tbsp salt
-> 0.5 tbsp chicken stock
-> 0.5 tbsp corn flour

Condiment
-> 0.25 tbsp salt
-> 0.25 tbsp sugar
-> 0.25 tbsp chicken stock

Method
-> Cut salmon into cube, marinade for 10 minutes, put aside
-> Cut red chili and green chili into circle, cut carrot into round shape slices
-> Scald salmon with low heat till almost cook, drain dry
-> Saute spring onion and ginger till fragrant, add in red chili, green chili
-> carrot, salmon, condiment and some stock
-> Stir till well mixed




彩色三文鱼

材料
-> 300克三文鱼
-> 2条青辣椒
-> 2条红辣椒
-> 1条红萝卜
-> 2根葱
-> 6片姜片

腌料
-> 0.25汤匙盐
-> 0.5汤匙鸡精粉
-> 0.5大匙玉米粉

调味料
-> 0.25汤匙盐
-> 0.25汤匙糖
-> 0.25汤匙鸡精粉

做法
-> 三文鱼去皮切丁块，加入腌料腌制10分钟，备用
-> 将三文鱼以低温泡油至8分熟，捞起沥干油份
-> 爆香葱和姜片，加入青辣椒，红辣椒 ，红萝卜，三文鱼
-> 调味料和少许汤水炒均匀即可

Fish Chip Crispy Batter (鱼片炸脆浆)

Fish Chip Crispy Batter

Ingredient
-> 2 tbsp coriander leaves (chopped)
-> 2 tbsp red capsicum (chopped)
-> 2 tbsp shallots (chopped)
-> 0.5 egg
-> 0.5 tsp salt
-> 0.5 tsp chicken stock

-> 2 tsp blended rice flour

-> 120 gm plain flour

-> 1 tsp baking powder

-> 60 gm cooking oil

-> 150 gm water

Method

-> Mixed well all ingredient

鱼片炸脆浆

材料

-> 2汤匙芫荽茸

-> 2汤匙红灯笼椒茸

-> 2大匙小葱头茸

-> 半粒蛋 

-> 0.5茶匙盐 

-> 0.5茶匙鸡精粉

-> 2茶匙粘米粉 

-> 120克面粉 

-> 1茶匙发粉 

-> 60克生油 

-> 150克的水  

做法

-> 将所有材料搅拌均匀

Deep Fry Cod Fish Chip (酥炸鳕鱼)

Deep Fry Cod Fish Chip

Ingredient

A
-> 300 gm cod fish

B
-> 2 tbsp coriander leaves (chopped)
-> 2 tbsp red capsicum (chopped)
-> 2 tbsp shallots (chopped)
-> 0.5 egg
-> 0.5 tsp salt
-> 0.5 tsp chicken stock

Sauce
-> 1 tbsp oyster sauce
-> 2 tbsp tomato sauce

Crispy batter (combine all)
-> 2 tsp blended rice flour
-> 120 gm plain flour
-> 1 tsp baking powder
-> 60 gm cooking oil
-> 150 gm water

Method
-> Cod fish remove skin, cut into bite sizes
-> Marinade with some salt for 10 minutes
-> Crispy batter add in B and well mixed
-> Mix tomato sauce with oyster sauce
-> Heat up half wok of oil, coat fish chip with crispy batter
-> Deep fry until golden brown




酥炸鳕鱼

材料

A
-> 300克鳕鱼

B
-> 2汤匙芫荽茸
-> 2汤匙红灯笼椒茸
-> 2大匙小葱头茸
-> 半粒蛋
-> 0.5茶匙盐
-> 0.5茶匙鸡精粉

酱料
-> 1大匙蚝油
-> 2汤匙番茄酱

炸脆浆
-> 2茶匙粘米粉
-> 120克面粉
-> 1茶匙发粉
-> 60克生油
-> 150克的水

做法
-> 鳕鱼去皮切小块, 用少许盐腌制10分钟
-> 炸脆浆加入材料B搅拌均匀
-> 蚝油和番茄酱搅拌均匀，备用
-> 烧热半锅油，鱼块沾上炸脆浆，油炸至金黄色即可

Steam Fish Sauce (蒸鱼酱)

Steam Fish Sauce

Ingredient

-> 2 tbsp abalone sauce

-> 1 tsp chicken stock

-> 0.25 tsp salt

-> Water as needed

Method

-> Heat the wok with oil, mix and boil the ingredient become the sauce

-> Pour the sauce on top of fish

蒸鱼酱

材料

-> 2汤匙鲍鱼酱

-> 1茶匙鸡精粉 

-> 0.25小匙的盐 

-> 水适量

做法

-> 烧热油锅，把材料煮成酱汁

-> 把酱汁淋在蒸好的鱼上即可

Xi Hu Sauce Fish (西湖酱鱼)

Xi Hu Sauce Fish

Ingredient
-> 1 grass crap (center section)
-> 2 spring onion (shredded)
-> 1 small piece of ginger (shredded)

Condiment
-> 2 tbsp abalone sauce
-> 1 tsp chicken stock
-> 0.25 tsp salt
-> Water as needed

Method
-> Divide fish from bottom, leaving top side intact
-> Marinade fish with salt, then steam until cook
-> Heat the wok with oil, mix and boil the condiment become the sauce
-> Pour the sauce on top of fish
-> sprinkle shredded spring onion and shredded ginger on top



西湖酱鱼

材料 
-> 1块中段鲩鱼
-> 2根青葱
-> 1小块姜

调味料
-> 2汤匙鲍鱼酱
-> 1茶匙鸡精粉
-> 0.25小匙的盐
-> 水适量

做法
-> 把姜切丝，把青葱切段，切丝，备用
-> 把鲩鱼中段去鳞洗净在鱼肚切开双飞
-> 用少许盐将鲩鱼腌制，然后放进蒸笼里蒸
-> 烧热油锅，把调味料煮成酱汁
-> 把酱汁淋在蒸好的鲩鱼上，洒上葱丝和姜丝即可

Bing Pi Salted Chicken (冰皮冻盐水鸡)

Bing Pi Salted Chicken

Ingredient
A
-> 1 chicken about 1500 gm

B
-> 80 gm ginger (crushed)
-> 3 shallots (crushed)
-> 6 pieces cekur (shajiang)
-> 5 pieces of dried fruit peel
-> 2 tbsp soya sauce

C
-> 16 cups of water
->  800 gm salt (pre-cook with 8 cups of water)
-> 40 gm sugar
-> 1200 gm ice cube (add in lastly)

Sauce
-> 2 tbsp garlic (chopped)
-> 2 shallots (chopped)
-> 1 tbsp deep fried garlic
-> 20 gm ginger (chopped)
-> 1 spring onion (chopped)
-> 2 tsp cekur (shajiang) powder
-> 5 tbsp chicken stock
-> 5 tbsp soya sauce (add in lastly)

Method
-> Bring to boil a pot of water, enough to cover the whole chicken
-> Put in ingredient B boil until fragrant, then put in chicken and boil again
-> Then change to use low heat to soak the chicken for 20 minutes, remove from the pot
-> Put in the chicken into C, soak for 25 to 30 minutes until chicken become cool
-> Cut into bite sizes and dish out
-> Heat the wok, stir fry all the condiments until fragrant, then add in soya sauce
-> and bring to boil, dish out and serve together with chicken




冰皮冻盐水鸡

材料

A
-> 1只鸡约1500克

B
-> 80克生姜（拍扁）
-> 3粒小葱头（压碎）
-> 6片沙姜
-> 5片果皮
-> 2汤匙酱油

C
-> 16杯水
-> 800克盐（预先与8杯水煮溶）
-> 40克糖-> 1200克冰块（后下）

酱料
-> 2汤匙蒜茸
-> 2小葱头（剁碎）
-> 1大匙油炸金蒜茸
-> 20克生姜（切碎）
-> 1根葱（切碎）
-> 2茶匙沙姜粉
-> 5汤匙清鸡汤
-> 5汤匙酱油（后下）

做法
-> 预备一煲滚水，以能覆盖鸡面为准，放入材料B煲至出味
-> 再放入光鸡，以大火滚起后，转用微火浸20分钟，捞起
-> 光鸡捞起后，立即置于浸鸡汁料中，浸20-30分钟或至鸡身凉冻，砍件后即上盘
-> 锅预热，下油，随即下所有的调味料爆香
-> 最后倒入酱油煮滚，盛出，与鸡伴食

Belachan Sauce (马来栈酱料)

Belachan Sauce

Ingredient
-> 150 gm minced red chili
-> 100 gm dried shrimps
-> 2 pip shallot (minced)
-> 0.66 tbsp roasted belachan powder
-> 0.66 tbsp sugar
-> 1.5 cup oil

Method
-> Heat 1.5 cup oil, fry shallots and dried shrimp briefly
-> Add in the remaining belachan ingredient
-> Stir until fragrant, dish out and use as belachan sauce




马来栈酱料

材料
-> 150克红辣椒茸
-> 100克虾米
-> 2粒小洋葱茸
-> 0.66汤匙烘烤马来栈粉
-> 0.66汤匙白糖
-> 1.5碗的油

做法

-> 烧热油锅，将小洋葱茸爆香，加入虾米，红辣椒茸

-> 烘烤马来栈粉和白糖，搅拌均匀炒香做成马来栈酱料

Spicy Belachan Taufu (香辣马来栈豆腐)

Spicy Belachan Taufu

Ingredients
-> 3 taufu
-> 3 garlic
-> 3 shallots

Condiment
-> 3 tbsp belachan sauce
-> 1 tbsp chicken sauce

Belachan sauce ingredient
-> 150 gm minced red chili
-> 100 gm dried shrimps
-> 2 pip shallot (minced)
-> 0.66 tbsp roasted belachan powder
-> 0.66 tbsp sugar
-> 1.5 cup oil

Method
-> Heat 1.5 cup oil, fry shallots and dried shrimp briefly
-> Add in the remaining belachan ingredient
-> Stir until fragrant, dish out and use as belachan sauce
-> Chopped garlic and shallots, put aside
-> Cut taufu into cube, deep fry until golden brown, remove, deep fry again and put aside
-> Heat the wok with oil, stir fry garlic and shallots until fragrant
-> Add in condiment, cook until the gravy is thick
-> Add in taufu and simmer until flavor is absorbed




香辣马来栈豆腐

材料
-> 3件豆腐
-> 3粒蒜头
-> 3粒小葱头

调味料
-> 3汤匙马来栈酱料
-> 1汤匙鸡精粉

马来栈酱料材料
-> 150克红辣椒茸
-> 100克虾米
-> 2粒小洋葱茸
-> 0.66汤匙烘烤马来栈粉
-> 0.66汤匙白糖
-> 1.5碗的油  

做法
-> 烧热油锅，将小洋葱茸爆香，加入虾米，红辣椒茸
-> 烘烤马来栈粉和白糖，搅拌均匀炒香做成马来栈酱料，备用
-> 蒜头和小葱头拍碎，备用
-> 豆腐切块，备用
-> 烧热油锅把豆腐炸至金黄色，捞起沥干油份
-> 再次烧热油锅，把豆腐复炸一次，捞起待用
-> 锅烧热，爆香蒜头和小葱头，加入调味料和马来栈酱料煮浓
-> 加入豆腐炖至入味，勾芡即可

Prawn Paste (虾胶)

Prawn Paste

Ingredients
-> 300 gm prawn (minced)
-> 2 tsp chicken stock
-> 1 tsp salt
-> 1 tsp sugar
-> 0.33 tbsp com flour
-> A bit of pepper and sesame oil

Method

-> mix well all ingredients, become prawn paste

虾胶

材料

-> 300克虾（剁碎）

-> 2茶匙鸡精粉

-> 1茶匙盐

-> 1茶匙糖

-> 0.33汤匙玉米粉

-> 少许胡椒粉，香油

做法

-> 将所有材料搅拌均匀，形成虾胶

Chrysanthemum Spring Roll (菊花春卷)

Chrysanthemum Spring Roll

Ingredients
-> 10 pieces spring roll sheet
-> 300 gm crystal prawn
-> 2 spring onion (chopped)
-> 2 water chestnut (chopped)

Condiment
-> 2 tsp chicken stock
-> 1 tsp salt
-> 1 tsp sugar
-> 0.33 tbsp com flour
-> A bit of pepper and sesame oil

Method
-> Mix crystal prawn and condiment into prawn paste
-> Add in chopped spring onion and chopped water chestnut, stir until well mixed
-> Put the mixture on top of spring roll sheet, roll up into cylinder shape
-> Seal one side with batter
-> Use scissors cut another side into strips
-> Heat half wok of oil deep fry until golden brown




菊花春卷

材料
-> 10张春卷皮
-> 300克明虾
-> 2棵青葱（切碎）
-> 2粒马蹄（切碎）

调味料
-> 2茶匙鸡精粉
-> 1茶匙盐
-> 1茶匙糖
-> 0.33汤匙玉米粉
-> 少许胡椒粉，香油

做法
-> 将明虾和调味料做成虾胶，备用
-> 将青葱和马蹄切碎，加入虾胶中搅拌均匀
-> 将虾胶放到春卷皮上
-> 卷成圆柱形，用粉浆封口
-> 春卷的一端封口，另一端则用剪刀剪出小条状
-> 放入油锅中炸至金黄色

Golden Soil Dumpling (金沙汤圆)

Golden Soil Dumpling

Ingredient
A
-> 50 gm glutinous rice flour
-> 50 gm tan mien flour
-> 50 gm sugar
-> 50 gm lard oil
-> Sufficient water

B
-> Bean curd sheet (Chopped finely)

Filling
-> 100 gm red bean paste

Method
-> Pour in boiling water into tan mien flour, stir mix
-> Then add in oil and sugar, continue stir mix
-> Add in glutinous rice flour and water, stir mix until become dough
-> Roll dough to become long strip, cut into 30 gm each
-> Wrap 1 portion of red bean paste into 1 portion of pastry dough
-> Coat the dumpling with chopped bean curd sheet
-> Deep fry until golden brown




金沙汤圆

材料
A
-> 50克糯米粉
-> 50克澄面粉
-> 50克糖
-> 50克猪油
-> 适量的水

B
-> 一张腐皮

馅料
-> 100克豆沙

做法
-> 把澄面粉烫熟，加入猪油和糖搅拌均匀，再加入糯米粉和水搅拌均匀
-> 将粉团搓成长条形，然后切成小块，约30克重
-> 把腐皮切碎，备用
-> 将粉团块搓圆压扁，把豆沙包入，捏成汤圆
-> 把汤圆沾上腐皮碎
-> 汤圆放入油锅中，炸至金黄色，沥干油份即可

Coconut Milk Rice Cake (椰汁煎年糕)

Coconut Milk Rice Cake

Ingredient
-> 250 gm rice flour
-> 180 gm tan mien flour
-> 50 gm tapioca flour
-> 180 gm brown sugar in pieces
-> 500 ml water
-> 150 gm coconut milk
-> 100 gm butter

Method
-> Boil water and brown sugar in pieces in syrup, leave for cooling
-> Mix rice flour, tan mien flour and tapioca flour together
-> Pour in syrup, stir while add in, stir until mixture become smooth
-> Add in coconut milk and butter, stir until well mixed
-> Smear oil onto the tray, then pour the mixture into the tray and steam for 1 hour
-> Leave for cooling the cut into bite sizes, use non stick pan shallow fry till golden brown




椰汁煎年糕

成分
-> 250克粘米粉
-> 180克澄面粉
-> 50克薯粉
-> 180克冰片糖
-> 500毫升的水
-> 150克椰汁
-> 100克牛油

做法
-> 把冰片糖弄碎，加入水中煮成糖水，放倒一旁冷却，备用
-> 粘米粉，澄面粉和薯粉一起搅拌均匀
-> 把糖水加入粉中，一边加入一边搅拌，搅拌至光滑
-> 将椰汁和牛油加入,搅拌均匀
-> 把粉浆倒入已经抹上油的蒸盘中，大火蒸1个小时
-> 冷冻后切块，用不沾锅煎至两面金黄色即可

Fry Ice Cream (炸雪糕)

Fry Ice Cream

Ingredient
-> 4 pieces ice cream (cut into long cube)
-> 4 pieces wafer paper
-> 1 egg
-> 150 gm chopped peanut
-> 80 gm breadcrumbs
-> A bit of mango syrup

Decoration
-> 20 silver ball
-> 4 fan shape spring roll sheet
-> 4 strawberry
-> 4 pieces round shape banana leave

Method
-> Garnish the plate with spring roll sheet, strawberry, mango syrup and silver ball
-> Use banana leave as base
-> Wrap ice cream with wafer paper, coat with egg, chopped peanut
-> Frozen until solid, then take out and coat with egg and breadcrumbs
-> Heat up the oil, deep fry ice cream until golden brown
-> Put on banana leave




炸雪糕

材料
-> 4块雪糕（切成长方形）
-> 4张威化纸
-> 1粒鸡蛋
-> 150克花生碎
-> 80克面包屑
-> 芒果糖浆少许

装饰
-> 20粒银糖
-> 4个扇形春卷皮
-> 4棵草莓
-> 4片香蕉叶（割成圆形）

做法
-> 将香蕉叶放在碟子的垫底
-> 用银糖，芒果糖浆，扇形春卷皮和草莓做摆设
-> 雪糕包上威化纸，沾上鸡蛋，再沾上花生碎
-> 放入雪柜待硬，然后取出再沾上鸡蛋，沾上面包屑
-> 烧热油，快速将雪糕炸成金黄色，然后摆在香蕉叶上即可

Steam Fish (蒸鱼)

Steam Fish

Ingredient
-> 250 gm cod fish
-> 50 gm fresh enoki mushroom
-> 40 gm black fungi
-> 8 gm fried shredded ginger
-> 4 red date (remove pit)
-> 80 gm sweet gourd
-> a bit of coriander leaves
-> 12 medlar seed

Sauce (Combine all)
-> 0.5 tsp chicken stock
-> 0.5 tsp sugar
-> 1 tsp oyster sauce
-> 1 tsp fish sauce
-> 2 tsp soya sauce
-> a bit of pepper
-> a bit of shaoxing wine
-> 0.5 tsp dark soya sauce
-> 2 tbsp chicken soup
-> sufficient tapioca flour
-> a bit of sesame oil

Method
-> Blanch enoki mushroom, black fungi and red date with hot water
-> Then add in sauce ingredient and mix well
-> Peel off sweet gourd skin and cut into thick strips
-> Blanch in hot water and put aside
-> Steam cod fish and sauce for 7 minutes, remove water after take out
-> Place cod fish on top of sweet gourd, then top up with sauce
-> Garnish with fried shredded ginger, medlar seed and coriander leaves





蒸鱼

材料
-> 250克鳕鱼
-> 50克鲜金针菇
-> 40克黑木耳
-> 8克炸姜丝
-> 4红枣
-> 80公克胜瓜
-> 芫荽少许
-> 12粒杞子

酱汁（搅拌均匀）
-> 0.5茶匙鸡精粉
-> 0.5茶匙糖
-> 1茶匙蚝油
-> 1茶匙鱼露
-> 2茶匙酱油
-> 胡椒粉少许
-> 绍兴酒少许
-> 0.5茶匙老抽
-> 2汤匙鸡汤
-> 薯粉适量
-> 麻油少许

做法

-> 将金针菇，黑木耳和红枣烫水后加入酱汁搅拌均匀，备用

-> 胜瓜去皮切成粗条，烫水后放在碟上当成垫底

-> 鳕鱼和酱汁放入蒸笼蒸7分钟，拿出倒水

-> 鳕鱼放在胜瓜上，然后淋上已经捞好配料的酱汁

-> 再淋上热油，把炸姜丝，杞子和芫荽依次摆上即可

Fermented Soybean Sauce (鼓汁料)

Fermented Soybean Sauce

Ingredient
-> 1 tsp fermented soybean (chopped)
-> A bit of fruit peel (chopped)
-> 2 gm chili (chopped)
-> 2 gm fried chopped garlic
-> 0.5 tsp chicken stock
-> 0.5 tsp sugar
-> 0.5 tbsp soya sauce
-> 0.5 tbsp oyster sauce
-> 0.5 tbsp shaoxing wine
-> A bit of tapioca flour
-> A bit of sesame oil
-> 1 tbsp chicken soup

Method
-> Mix well all ingredient




鼓汁料

材料
-> 1茶匙豆鼓茸
-> 果皮茸
-> 2克指天椒茸
-> 2克姜茸
-> 2克炸蒜茸
-> 0.5茶匙鸡精粉
-> 0.5茶匙糖
-> 0.5汤匙酱油
-> 0.5大匙蚝油
-> 0.5大匙绍兴酒
-> 薯粉少许
-> 麻油少许
-> 1汤匙鸡汤

做法

-> 全部搅拌均匀

Fermented Soybean Scallop Bean Curd (鼓汁豆腐伴玉带)

Fermented Soybean Scallop Bean Curd

Ingredient
-> 1 Japanese eggless bean curd
-> 6 scallop
-> 6 gm red chili (chopped)
-> Sufficient fried shredded ginger
-> 3 sprig chive

Fermented soybean sauce
-> 1 tsp fermented soybean (chopped)
-> A bit of fruit peel (chopped)
-> 2 gm chili (chopped)
-> 2 gm fried chopped garlic
-> 0.5 tsp chicken stock
-> 0.5 tsp sugar
-> 0.5 tbsp soya sauce
-> 0.5 tbsp oyster sauce
-> 0.5 tbsp shaoxing wine
-> A bit of tapioca flour
-> A bit of sesame oil
-> 1 tbsp chicken soup

Method
-> Blanch scallop in hot water until half cook, put aside
-> Mix all fermented soybean sauce ingredient and put aside
-> Cut japanese eggless bean curd into 6 pieces, top up with scallop
-> Steam fermented soybean sauce and scallop bean curd into steamer and steam 3.5 minutes
-> Remove the water
-> Top up scallop bean curd with fremented soybean sauce
-> Garnish with fried shredded ginger, chopped red chili and chive



鼓汁豆腐伴玉带

材料
-> 1条日本白豆腐
-> 6粒带子
-> 6克红辣椒（切碎）
-> 适量炸姜丝
-> 3条虾夷葱

鼓汁料 
-> 1茶匙豆鼓茸
-> 果皮茸
-> 2克指天椒茸
-> 2克姜茸
-> 2克炸蒜茸
-> 0.5茶匙鸡精粉
-> 0.5茶匙糖
-> 0.5汤匙酱油
-> 0.5大匙蚝油
-> 0.5大匙绍兴酒
-> 薯粉少许
-> 麻油少许
-> 1汤匙鸡汤 

做法
-> 带子川烫成半生熟，备用
-> 鼓汁料全部一起搅拌均匀，备用
-> 将日本白豆腐切成六小块，再把带子摆在豆腐上
-> 将带子豆腐和鼓汁放入蒸笼蒸三分钟半后，取出倒水
-> 把鼓汁淋在带子豆腐上，再淋上热油，
-> 将炸姜丝，虾夷葱摆好即可

Honey Sauce (蜜汁酱)

Honey Sauce

Ingredient
-> 200 ml  water
-> 200 gm plum sauce
-> 200 gm honey
-> 200 ml orange juice

Method
-> Mix well the all ingredient




蜜汁酱

材料
-> 200毫升的水
-> 200克酸梅酱
-> 200克蜜糖
-> 200毫升橙汁

做法
-> 全部搅拌均匀

Sesame Honey Sauce Spare Rib (芝麻蜜汁焗肉排)

Sesame Honey Sauce Spare Rib

Ingredient
-> 600 gm spare rib
-> 10 gm tapioca flour
-> Sufficient cooked sesame
-> 80 gm shredded cabbage
-> 15 gm shredded carrot
-> 6 pieces purple cabbage (cut into leaf shape)
-> 150 gm asparagus
-> 10 gm tobicco
-> 1 tbsp mayonnaise
-> 6 sprig thyme leaves

Marinade ingredient (combine all)
-> 6 gm chicken stock
-> 3 gm sugar
-> 5 gm salt
-> 4 gm bicarbonate of soda
-> 0.33 tsp five spice powder
-> 0.33 tsp custard powder
-> 0.25 tsp pepper
-> 1 egg
-> 2 tbsp flour
-> 2 tbsp tapioca flour
-> 120 ml water
-> 0.5 tbsp rice wine
-> 0.5 ginger juice

Honey sauce (combine all)
-> 200 ml  water
-> 200 gm plum sauce
-> 200 gm honey
-> 200 ml orange juice

Method
-> Divide spare rib into thick slices, beat until soft
-> Marinade with marinade ingredient, stir until water almost dry
-> Marinade for about 30 minutes
-> Cut spare rib slice into 2, deep fry till golden brown
-> Boil honey sauce, then thicken the sauce with starch
-> Pour in spare rib and stir until the sauce almost dry
-> Mix shredded cabbage, shredded carrot and mayonnaise well
-> Blanch asparagus in hot water and drain dry
-> Put salad on top of leaf shape purple cabbage, sprinkle tabicco on top
-> Use asparagus as base, top up with spare rib, sprinkle sesame on top




芝麻蜜汁焗肉排

材料
-> 600克排骨
-> 10克薯粉
-> 熟芝麻适量
->  80克包菜丝
-> 15克红萝卜丝
-> 6片紫包菜（切成叶形）
-> 150克芦笋
-> 10克鱼籽
-> 1汤匙沙律酱
-> 6支百里香

腌料（全部搅拌均匀）
-> 6克鸡精粉
-> 3克糖
-> 5克盐
-> 4小苏打
-> 0.33茶匙五香粉
-> 0.33蛋黄粉
-> 0.25小匙胡椒粉
-> 1粒鸡蛋
-> 2汤匙面粉
-> 2汤匙薯粉
-> 120毫升的水
-> 0.5汤匙米酒
-> 0.5汤匙姜汁

蜜汁酱（全部搅拌均匀）
-> 200毫升的水
-> 200克酸梅酱
-> 200克蜜糖
-> 200毫升橙汁

做法
-> 排骨切成厚片，用肉捶捶松，放入腌料
-> 捞至水分干为止，腌制约30分钟
-> 将一片肉排开成2片，然后炸至金黄色，捞起沥干油份备用
-> 把蜜汁煮开，勾芡，然后将排骨放入扣至收汁为止
-> 将包菜丝，红萝卜丝和沙律酱一起搅拌均匀，备用
-> 芦笋烫好备用
-> 把沙律摆在叶形紫包菜中，淋上鱼籽，把芦笋做为垫底
-> 上面放上炒好的排骨，淋上芝麻即可

Salad Tuna Seafood Roll (吐拿海鲜卷)

Salad Tuna Seafood Roll

Ingredient
-> 100 gm tuna
-> 150 gm prawns
-> 100 gm scallops
-> 1 crab strips (shredded)
-> 50 gm cucumber (shredded)
-> 50 gm lettuce (shredded)
-> 50 gm onion (chopped)
-> 1 cooked egg white (chopped)
-> 2 tbsp tartar sauce
-> 3 sheet egg skin

Method
-> Blanch prawns and scallops in hot water, drain, diced
-> Combined all ingredient and tartar sauce
-> Cut egg skin into long shape, top up with tuna mixture and roll in tightly
-> serve with salad sauce if want




吐拿海鲜卷

材料
-> 100克吐拿鱼肉
-> 150克虾
-> 100克带子
-> 1条蟹柳（切丝）
-> 50克小黄瓜（切丝）
-> 50克生菜（切丝）
-> 50克洋葱（切碎）
-> 1个熟蛋白（切碎）
-> 2汤匙塔塔酱
-> 3片包装蛋皮

做法
-> 将虾和带子烫熟，泡凉后切成粒状
-> 蟹柳，小黄瓜和生菜切丝
-> 洋葱切茸
-> 熟蛋白切幼粒
-> 然后，全部和吐拿鱼肉，塔塔酱一起搅拌均匀，做成吐拿馅料
-> 包装蛋皮切成长条形，包上吐拿馅料

Golden Soil (金沙粉)

Golden Soil

Ingredient
-> 750 gm biscuit (shredded)
-> 3 seaweed (cut into strips)
-> 120 gm sugar
-> 1 tbsp curry powder
-> 1 tbsp chili powder
-> 1 tbsp chicken stock
-> 0.5 five spice powder
-> 0.5 tsp salt

Method

-> Mix well the all ingredient

金沙粉

材料

-> 750克梳打饼 (弄碎)

-> 3张紫菜（切丝） 

-> 120克糖 

-> 1汤匙咖喱粉 

-> 1汤匙辣椒粉 

-> 1汤匙鸡精粉 

-> 0.5五香粉 

-> 0.5茶匙盐 

做法

-> 把全部材料搅拌均匀

Garoupa Strips In Golden Soil (炸石斑柳)

Garoupa Strips In Golden Soil

Ingredient
-> 1 kg garoupa

Condiment
A
-> 1 tsp curry powder
-> 1 tbsp oyster sauce
-> 1 tsp chicken stock
-> 0.5 tsp salt
-> 1 egg
-> 0.25 tsp pepper powder
-> sesame oil

B
-> 750 gm biscuit (shredded)
-> 3 seaweed (cut into strips)
-> 120 gm sugar
-> 1 tbsp curry powder
-> 1 tbsp chili powder
-> 1 tbsp chicken stock
-> 0.5 five spice powder
-> 0.5 tsp salt

Method
-> Clean the garoupa, remove head and bone, and cut the fish fillet into strips
-> Marinate fish strips with condiment A, coat with tapioca flour and deep fry till golden
-> Deep fry fish head and bone
-> Mix well condiment B, become golden soil
-> Coat the fish strips with golden soil




炸石斑柳

材料
-> 1公斤石斑

腌料
-> 1茶匙咖喱粉
-> 1大匙蚝油
-> 1茶匙鸡精粉
-> 0.5茶匙盐
-> 1粒鸡蛋
-> 0.25茶匙辣椒粉
-> 麻油适量

金沙料
-> 750克梳打饼 (弄碎)
-> 3张紫菜（切丝）
-> 120克糖
-> 1汤匙咖喱粉
-> 1汤匙辣椒粉
-> 1汤匙鸡精粉
-> 0.5五香粉
-> 0.5茶匙盐

做法
-> 石斑洗净，去头和骨，把肉切成条状，用腌料腌过
-> 沾上生粉炸脆，石斑头和骨炸脆做为摆设
-> 将金沙料搅拌均匀，做成金沙粉
-> 把炸脆的石斑沥干油份，沾上金沙粉即可

Prawn Top With Garlic Cheese (芝士蒜茸焗生虾)

Prawn Top With Garlic Cheese

Ingredients
-> 5  prawns
-> 100 gm garlic (minced)
-> 3 cheese slide (shredded)

Condiment
-> 1 tsp chicken stock
-> 1 tsp salt
-> 1 tbsp butter
-> 0.5 tsp sesame oil

Method
-> Prawns slit open back and remove innards
-> Mix minced garlic with condiment, sprinkle on top of prawn and top up with cheese
-> Heat the oven till 150°C, baked prawn for 7 - 10 minutes




芝士蒜茸焗生虾

材料
-> 5只生虾
-> 100克蒜茸（切碎）
-> 3片芝士（切丝）

调味料
-> 1茶匙鸡精粉
-> 1茶匙盐
-> 1汤匙牛油
-> 0.5茶匙麻油

做法
-> 将生虾洗净开边去肠泥
-> 将蒜茸和调味料搅拌均匀，涂在生虾上，铺上芝士丝
-> 把烤箱用150°C烧热，生虾焗7 - 10分钟即可

Salad Sauce (沙拉酱)

Salad Sauce

Ingredients
-> 940 ml mayonnaise
-> 250 gm fine sugar
-> 1 lemon (Squeeze for juice)
-> 1 tbsp milk

Method

-> All mix well

沙拉酱

材料

-> 940毫升美乃滋

-> 250克幼糖 

-> 1个柠檬（榨汁） 

-> 1汤匙生奶 

做法

-> 全部搅拌均匀

Salad Chicken (沙拉麦香鸡)

Salad Chicken

Ingredients
-> 5 chicken leg
-> Honeydew (shred in thin strip)
-> Cucumber (shred in thin strip)
-> Tomato (shred in thin strip)
-> Lettuces
-> Crispy batter
-> Oats

Condiment
-> 1 tbsp oyster sauce
-> 1 tsp chicken stock
-> 0.5 tsp salt
-> 0.25 tsp pepper
-> 0.25 tsp sesame oil
-> 2 tbsp corn flour

Salad sauce
-> 940 ml mayonnaise
-> 250 gm fine sugar
-> 1 lemon (Squeeze for juice)
-> 1 tbsp milk

Method
-> Removed chicken legs bone, add in condiment, put aside
-> Coat chicken legs with crispy batter and oats, deep fry till golden, cut into small pieces
-> Honeydew, cucumber and tomato mix well
-> Top up lettuces with mix salad, top up with chicken, serve with salad sauce




沙拉麦香鸡

材料
-> 5只鸡腿
-> 蜜瓜（切丝）
-> 生菜 
-> 小黄瓜（切丝）
-> 番茄（切碎的细条状）
-> 脆浆适量
-> 麦片适量

调味料
-> 1大匙蚝油
-> 1茶匙鸡精粉
-> 0.5茶匙盐
-> 0.25小匙胡椒粉
-> 0.25小匙麻油
-> 2汤匙玉米粉 
-> 1粒蛋

沙拉酱 (全部搅拌均匀)
-> 940毫升美乃滋
-> 250克幼糖
-> 1个柠檬（榨汁）
-> 1汤匙生奶 

做法
-> 鸡腿去骨，用调味料腌过，待用
-> 将蜜瓜，小黄瓜，番茄切丝，加入部分沙拉酱，做成沙律什菜
-> 把鸡腿涂上脆浆和沾上麦片，炸至金黄色，然后切成小块
-> 将沙律什菜放在生菜上，然后铺上鸡块，配搭沙拉酱享用

Sour And Spicy Sauce (酸辣浆)

Sour And Spicy Sauce

Ingredients
-> 8 chili padi (chopped)
-> 3 tbsp lime juice
-> 1 tbsp calamansi juice
-> 2 tbsp sugar
-> 1 tbsp plum sauce
-> 2 kafir lime leaves (shredded)
-> 1 tbsp fried peanut (Chopped)

Method

-> All mix well

酸辣浆

材料

-> 8条指天椒（切碎）

-> 3汤匙青柠汁

-> 1大匙酸柑汁

-> 2汤匙糖

-> 1汤匙酸梅酱

-> 2片疯柑叶（切丝）

-> 1大匙炸花生（切碎）

做法

-> 全部搅拌均匀

Seafood Roll (海鲜卷)

Seafood Roll

Ingredients
-> 2 bean curd skin
-> 200 gm kuchai (diced)
-> 200 gm fish fillet (shredded)
-> 300 gm sotong paste
-> 150 gm minced pork
-> 2 water chestnuts (chopped)
-> 15 gm coriander roots
-> 200 gm prawn paste
-> Batter (2 tbsp flour add some water)
-> oil

Condiment
-> 1 tsp pepper powder
-> 1 tsp salts
-> 1 tsp chicken stock
-> 0.5 tbsp sesame oil (put later)

Garnishing (all shredded)
-> 150 gm mango
-> 100 gm onion
-> 2 red chili

 Sauce (mix well)
-> 8 chili padi (chopped)
-> 3 tbsp lime juice
-> 1 tbsp calamansi juice
-> 2 tbsp sugar
-> 1 tbsp plum sauce
-> 2 kafir lime leaves (shredded)
-> 1 tbsp fried peanut (Chopped)

Method
-> Mix fish fillet, kuchai, minced pork, water chestnuts, sotong paste, prawn paste
-> coriander roots and condiment into a big bowl and mixed well, add in sesame oil, become step 1
-> Clean soya bean skin with wet cloth, cut into 8 small pieces each
-> put in enough amount of step 1, seal with batter
-> Heat oil for deep frying, deep fry until golden brown, dish up
-> Add fried peanut into sauce




海鲜卷

材料
-> 2张豆腐皮
-> 200克菲菜（切碎）
-> 200克鱼肉（切丝）
-> 300克墨鱼胶
-> 150克猪肉碎
-> 2马蹄（去皮切碎）
-> 15克芫荽（切丝）
-> 200克虾肉胶
-> 面糊（ 2汤匙面粉加些水）
-> 油

调味料
-> 1茶匙胡椒粉
-> 1茶匙盐
-> 1茶匙鸡精粉
-> 0.5大匙麻油（后放）

配料（全部切丝）
-> 150克芒果
-> 100克洋葱
-> 2条红辣椒

配味浆（拌匀）
-> 8条指天椒（切碎）
-> 3汤匙青柠汁
-> 1大匙酸柑汁
-> 2汤匙糖
-> 1汤匙酸梅酱
-> 2片疯柑叶（切丝）
-> 1大匙炸花生（切碎）

做法
-> 鱼肉切丝，菲菜切小段，将所有材料和调味料放入大腕中搅拌均匀至入味
-> 再加入麻油搅拌均匀，形成陷料1，备用
-> 腐皮以湿布抹干，分切成2张16分，分别摊开填入适量的陷料1包好
-> 再以面糊封口
-> 放入热油锅中以温油慢慢炸至金黄色，捞起沥干油分
-> 把配味浆搅拌均匀加入炸香花生碎入小碗

Siam Long Bean Minced Pork Bean Curd (暹豆角碎肉豆腐)

Siam Long Bean Minced Pork Bean Curd

Ingredients
-> 250 ml soya bean milk without sugar
-> 3 egg
-> 1 egg white
-> 300 gm minced pork
-> 3 long bean (chopped)
-> 6 petai (chopped)
-> 30 gm shallots (shredded)
-> oil

Condiment
-> 1 tbsp thai chili paste
-> 1 tbsp fish sauce
-> 0.5 tbsp oyster sauce
-> 1 tsp chicken stock
-> 1 tsp sugar
-> 3 chili padi (chopped)
-> 6 tbsp water

Method
-> Combine egg, egg white and soya bean milk, filter, become step 1
-> Place non stick paper in bowl, add in step 1, and steam for 5 minutes
-> Put a side till cool
-> Heat up oil for deep frying, slowly put in cooled bean curd and deep fry until golden brown, dish up
-> Heat up 2 tbsp oil, saute shallots, add in minced pork, long bean, petai and condiment
-> Stir fry till well mixed
-> Add in a little starch mixture, top up on bean curd




暹豆角碎肉豆腐

材料
-> 250毫升豆浆水（不含糖 ）
-> 3粒蛋
-> 1粒蛋白
-> 300克猪肉 （剁碎）
-> 3支豆角（切细粒）
-> 6粒臭豆（切碎）
-> 30克小葱头（切细）
-> 油适量

调味料
-> 1汤匙泰式辣椒酱
-> 1汤匙鱼露
-> 0.5大匙蚝油
-> 1茶匙鸡精粉
-> 1茶匙糖
-> 3指天椒（切碎）
-> 6汤匙水

做法
-> 把3粒蛋 ，1粒蛋白打散，加入豆浆水搅拌均匀，过滤，形成材料1
-> 先在大腕内铺上油纸，倒入材料1，用小火蒸熟，后放在一旁冷却待用
-> 烧滚油，把冷却了的豆腐反扣在锅铲，慢慢地放入滚油炸至金黄色，捞起装碟
-> 烧热2汤匙油，爆香小葱头丝，炒香肉碎，倒入长豆，臭豆和调味料煮香
-> 倒入少许的薯粉勾芡，铺在豆腐上即可

Thai Sour And Spicy Fish Mow Salad (泰式酸辣鱼鳔沙拉)

Thai Sour And Spicy Fish Mow Salad

Ingredient
A
-> 40 gm big dried shrimps
-> 60 gm cashewnuts
-> 100 gm fish fillet
-> 30 gm fish mow
-> 30 gm shallots (shredded)
-> 5 chili padi (minced)
-> 100 gm pineapple (shredded)
-> 30 gm coriander roots (shredded)

B
-> Lettuce
-> Oil

Condiment
-> 3 tbsp fish sauce
-> 3 tbsp lime juice
-> 4 tbsp sugar

Method
-> Clean and dab dry dried shrimps, deep fry dried shrimps and cashewnuts till golden
-> Fish fillets cut into pieces, coat with tapioca flour
-> Deep fry till cooked, fish mow deep fry till crispy, cut into cube
-> Combine A and mix well in condiment

泰式酸辣鱼鳔沙拉

材料
A
-> 40克大粒虾米
-> 60克腰豆
-> 100克鱼肉
-> 30克鱼鳔
-> 30克小洋葱（切丝）
-> 5指天椒（剁碎）
-> 100克黄梨肉（切丝）
-> 30克芫荽梗（切丝）  

B
-> 生菜
-> 油

调味料 （搅拌至溶）
-> 3汤匙鱼露
-> 3汤匙酸柑汁
-> 4汤匙糖

做法
-> 把虾米洗净沥干，和腰豆用油炸至金黄色
-> 鱼肉切粒，沾上薯粉用油炸熟，鱼鳔用油炸酥，切粒备用
-> 把A料混合一起，淋上调味料，搅拌均匀，配上生菜