Ingredients: *1.5kg pork (五花肉) *375g fish meat *250g water chestnut *6 medium-sized mushroom *300g prawns *4 tbsp corn flour *12 pcs cream cracker *3 tbsp light soya sauce *2 tbsp sesame oil *1 tsp five spice powder *pepper – to taste *few stalks of spring onion & chinese parsley *1 pcs beancurd sheet
Methods: 01. Peel and chop water chestnut into small cubes. 02. Soak mushroom in hotwater for 20 mins. Remove the stalk. Cut the mushroom into small cubes. 03. Devine the prawns and chop the prawns into very small pieces. 04. Pound the cream cracker until powder form. 05. Cut spring onion and chinese parsley into small pieces. 06. Add all ingredients evenly and mixture ready to be rolled onto beancurd sheet. Amount of meat depends on your own preference. 07. Steam the rolled ngoh hiang for 10-15 mins. Cooled before frying, and ready to be served.
Note: Steamed ngoh hiang can be stored in freezer for 1 month before consumption.
Ingredients: *1 pig’s trotter, about 2kg, cleaned and chopped into big pieces *1 litre sweetened Chinese black vinegar *700ml Chinese black vinegar *800ml water *600g young ginger, crushed *2 tbsp sesame oil *100g rock sugar *100g palm sugar (gula Melaka) *10 black dates (hak choe) *½ tsp thick soy sauce, for colour
Methods: 01.Blanch trotter in a pot of boiling water for 15 minutes. Remove and clean under running water to remove any scum. Drain.
02.Heat sesame oil in a heavy-based pot and fry ginger until fragrant. Pour in both vinegars and water, cover and simmer for 30 minutes before adding the trotter, both sugars and dates. Cover and bring to the boil.
03.Reduce the heat and simmer for an hour or until trotter is tender. Stir in thick soy sauce for colour and allow the trotter to soak in the sauce until the flavour has developed before serving.
Ingredients: *500g Pig stomach *500g Pork ribs/Chicken *150g Water chestnut *100g Preserved vegetable *40g Ginger *40g Shitake mushroom (soaked) *30g Garlic *20g Yunan Chinese Ham *20g Spring Onion *1tsp Peppercorn, (crushed) *2lit Water *1tsp Salt, to taste *1tsp Pepper, to taste
Methods: 01.Clean the pig stomach by washing it with water & plenty of salt, repeat this process a few times. Once cleaned, boiled it with spring onion, peppercorn & ginger till soft (20 minutes). Fry the pig stomach for another 5 minutes, this will further reduce the unwanted smell. 02.Boiled water, add in the pig stomach, pork/chicken, water chestnut, lots of peppercorn, preserve vegy, ginger, Yunan chinese ham (If you have) and shitake mushroom. Cook for approximately 1 hr or until pork/chicken is tender. 03.Then add in the gingko simmer for another 15 minutes. Season to taste with salt & pepper. 04.Add it lots of peppercorn if you wish, this will definitely brings out the heat in you !
Ingredients: *20 fresh/ dried lotus seeds (I used the dried lotus seeds) *2 whole pods fresh lily bulbs /20 petals dried lily bulbs (I used the fresh ones) *20 dried longans *40 wolfberries (kei zhi) *15-20 red dates (seeded) *Handful of yellow rock sugar cubes （according to personal preference) *1500 ml water
Methods: 01. Soak dried lotus seeds with hot water for 15 mins. Cut into halves. 02. Wash lily bulbs, longans and wolfberries. 03. Bring water to boil. Add in lotus seeds and cook under medium heat for another 15 mins or until the lotus seeds turn soft. 04. Add in red dates and continue to cook for another 10 mins. 05. Add in dried longans and continue to cook for another 10 mins. 06. Add in fresh lily bulbs, kei zhi and rock sugar. Cook for another 5 mins. Turn off the heat.
Method: 01. Cream butter with condensed milk, vanilla essence, golden syrup & mixed spices till well mixed and set aside. 02. Beat egg yolks with sugar until thick and creamy. 03. Add beaten egg yolk mixture to the creamed butter mixture and mix well. Fold in sieved flour. 04. Beat egg whites with a pinch of cream of tartar till stiff and fold in the mixture. 05. Grease and line an 8″ square tin and preheat tin. 06. For first layer, spread 2 tbsps of mixture in tin and bake in oven 180 degree C for 10-15 mins. 07. For subsequent layers, grill each layer for about 3 mins. 08. When top most layer is completed, cover with a metal tray or a piece of foil and bake for a further 5 mins. It will take longer if the sides are still wet. 09. Turn cake out onto a metal grid and let cool completely before cutting.
Method : 01. Melt butter over low heat. 02. Add in sugar and honey, stir till sugar is dissolved. 03. Add in corn flakes, nuts or raisins and mix well. 04. Spoon into small paper cups and bake at 180 degrees for 10 mins.
Pineapple Jam Filling: *2 pineapples, grated *160g sugar (depends on the sweetness of pineapple) *2 cloves *3cm cinnamon stick *1 tbsp lime juice *1 egg, beaten for glazing
Methods: 01. Pineapple jam: Put all ingredients into a big pot, bring to boil, lower fire and leave to cook till almost dry, stirring once in a while. When almost dry, keep stirring to prevent it from burning until golden brown and dry. Leave to cool. Divide into small parts and form into balls. 02. Pastry: Mix butter, icing sugar and egg yolk till creamy. Fold in flour and mix to form a dough. Place into the fridge to rest for 30 minutes. 03. Put pastry into the mould and pipe 5cm length. Place filling at one end and roll up. Glaze with beaten egg. 04. Bake at 180C till golden brown. Leave to cool before storing.
Methods: 01.Chop apple,onion and garlic together in a food processor. 02.Place it in a mixing bowl with the rest of the ingredients.Mix well,and form into patties. 03.Heat some oil in a frying pan,and pan-fry the patties until brown,about 10 mins. 04.Serve in a hamburger bun with lettuce,tomatoes,ketchup and any toppings or condiments you prefer.
Ingredients (use vegan versions): * 1 1/2 cups unbleached flour * 1 cup wheat germ * 2 teaspoons baking powder * 1/2 teaspoon baking soda * 3/4 teaspoon salt * 1 teaspoon cinnamon * 1/8 teaspoon nutmeg * Ener-G Egg Replacer equal to one egg * 1/2 cup brown vegan sugar * 1/3 cup vegetable oil * 1 cup applesauce 1/2 cup soy or rice milk
Methods: Preheat oven to 425 F. In large bowl, combine flour, wheat germ, baking powder, baking soda, salt, cinnamon and nutmeg. In medium bowl, beat Ener-G Egg Replacer with brown vegan sugar, oil, applesauce and soy milk. Mix with dry ingredients just until evenly moistened. Spoon into muffin tins. Mix 2 teaspoons of vegan sugar and 1/4 teaspoon cinnamon and sprinkle on top of muffins. Bake for 17 minutes. These are very moist and tender muffins!
Ingredients: * Raspberry Jelly * 100g fresh raspberries * 1 sachet diet raspberry jelly * 250ml water * Vanilla Panna Cotta * 400ml pure cream * 15 tablets Splenda, dissolved in 1 cup boiling water * 1 vanilla bean * 2 teaspoons powdered gelatine
Methods: 01. Lightly spray 6 half cup moulds with cooking spray. Place raspberries in the bottom of each mould. 02. Mix together the raspberry jelly sachet 1 cup boiling water. Stir until completely dissolved. Add 1 cup of cold water and stir. Gently pour ¼ cup of jelly over the top of the raspberries. 03. Cover and refrigerate for 2 hours or until jelly has set. 04. Combine the cream and dissolved Splenda liquid in a small saucepan over low heat. 05. Split the vanilla bean lengthways, scrape out the seeds and add them to the saucepan. Use a whisk to evenly distribute the seeds through the panna cotta mixture. 06. Add the gelatine and stir until it is dissolved, being careful not to boil the mixture. Remove from heat and let stand at room temperature until cooled. 07. Stir panna cotta mixture to allow the vanilla seeds to float through the cream and gently pour into the moulds. 08. Cover and refrigerate for at least 2 hours or until set. 09. To serve, dip the outside of the mould quickly in a bowl of hot water to loosen and invert onto serving plates.
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