Ten Tonic Duck Soup
Ingredients:
5g codnopsis pilosulae radix
4g Chinese angelica root
5g foxglove root
4g white atractylodes
5g poria cocos
5g cnidiim root
5g licorice root
3g astragalus root
5g white peony
2 pcs black dates
1g Chinese cassia
1pc duck drumstick
100ml water
Seasonings:
¼ tsp salt
Garam Assam Fish
Ingredietnts:
1kg garoupa fish steak or fillet
5 tbsp tamarind pulp (assam)
2 slices pineapple (cut into pieces)
4 pcs tomatoes (cut into wedges) (optional)
2 pcs pink ginger flower (split into 2) (optional)
1 bunch laksa leaves
1 tbsp sugar
1 tsp salt
½ cup vegetable oil
Spice mixture:
2 stalks lemongrass
6 pcs buah keras / candle nuts
20g galangal / lengkuas (peeled and sliced roughly)
½ thumb length fresh tumeric
12 pcs fresh red chilled (peeled and slice roughly)
1½tbsp belachan/ shrimp paste
200g shallots (peeled and sliced roughly)
Fried Black Pomfret in Soya Sauce
Ingredients:
1 pc black pomfret
½ tsp salt
2 pcs big red onion (peeled and slice into ring)
½ cup water
½ tbsp dark soy sauce
½ tbsp sugar
adequate lime juice
3 pcs red chillies (wash and sliced)
Roast Pork (Siew-Yoke)
Ingredients A:
1.5kg pork belly
Ingredients B:
2 tbsp vinegar
1 tbsp salt
Ingredient C:
1/2 tsp pepper
1/2 tsp Chinese five-spice powder
2 cubes of red fermented beancurd / tau chu or nam yee (well mashed)
1/2 tsp sugar
Stingray Fish With Fermented Soya Bean Paste
Ingredients:
1 stingray fish
1 tbsp garlic (chopped)
1 tbsp ginger (chopped)
1 tsp chilli (chopped)
½ tsp taucu / fermented soya bean paste
100ml water
Seasoning:
½ tbsp light soya sauce
½ tbsp Shaoxing wine
1 tsp sugar
½ tsp pepper
½ tbsp cornflour
Yam Rice
Ingredients A:
4 garlic (chopped)
4 shallot (chopped)
50g dried shrimps (washed and drained)
Ingredients B:
6 mushroom (soaked and cut into cubes)
250g pork (sliced)
300g skinned yam (cut into cubes)
Ingredients C:
2 cups rice (washed and drained)
Seasoning :
1 tsp salt
¼ tsp pepper
1 tsp sesame oil
1 tsp dark soya sauce
Ingredients D:
500g water
Garnishing:
Chopped spring onions
Crispy fried shallots
Sweet & Sour Ribs
Ingredients:
600g ribs (halve to make butterfly shape)
Oil for deep frying
Condiments:
300ml water
3 tsp soda powder
1 tbsp corn flour
Seasoning:
100g sweet & sour sauce
½ tsp five spice powder
50g red onions
50g chopped garlic (blend into sauce)
1 tsp salt
2 tsp sugar
1 tsp chicken stock granules
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Braised Stingray Fish
Ingredients:
1 pc stingray fish (about 300g)
30g chopped garlic (fried fragrant)
4 mushrooms (soaked)
6 pcs garlic (slice)
2 tbsp oil
Some cornflour
Seasoning:
½ tbsp dark Soy sauce
200 ml water
2 tbsp light soy sauce
2 tsp sugar
2 tsp chicken stock granules
½ tbsp sesame oil
I tbsp oyster sauce
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Chinese Pork Rice Dumpling
Ingredients (Outer wrapping):
40 pieces dried bamboo leaves (soaked over night, drained)
A bundle of plant-based string (soaked over night)
800g glutinous rice (soaked over night and drained)
Ingredients (Main Filling):
400g pork (cut into small pieces)
2 tbsp oil
2 tbsp light soy sauce
1 1/2 tbsp dark soy sauce
1 tsp 5-spice powder
A pinch of sugar
A pinch of salt
A pinch of pepper
10g dried prawn
Ingredients (Other Fillings):
200-300g shelled/halved mung bean (soaked over night, and drained)
10 Chinese mushrooms (soaked and thinly sliced)
4 salted egg yolk (mashed)
Mui Choy Dumpling
Ingredients:
500g glutinous rice (washed & soak for 5 hours)
3 tbsp cooking oil
1 tbsp chopped garlic
2 tbsp soy sauce
½ tbsp concentrated chicken stock
½ tsp salt
½ tsp 5 spiced powder
½ tsp pepper
Some bamboo leaves and hemps string
Filling:
1tbsp chopped garlic
120g sweet Mui Choy (wash & soak for 20 minutes)
150g pork belly (dice)
80g peanut (soaked)
3 pc cloves (丁香)
1 pc star anise (八角)
Seasoning:
1½ tbsp soy sauce
1 tbsp oyster sauce
1½ tbsp sugar
½ tsp sesame oil
¼ tsp salt
Drops of dark soy sauce
½ tsp MSG
Starch for thickening
