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)

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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

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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

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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

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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)

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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

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Stir-fried Pork Liver

Ingredients A:
3 cloves garlic (finely chopped)
30g ginger (finely shredded)

Ingredients B:
300g pork liver (sliced)

Seasoning:
2 tbsp oyster sauce
½ tbsp sesame Oil
2 tbsp Chinese Hua Tiao wine
½ tbsp sugar
¼ tsp ground pepper
1 tsp corn flour

Ingredients C:
50g spring onions (cut into short lengths)
2 nos. red chillies (sliced)

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Braised Duck In Wine Sauce

Ingredients:
½ a duck (800g)
1.2 litres water
150 ml Sao Hsing Hua Tiau Chiew

Seasoning A:
1 tsp salt
½ tsp pepper

Seasoning B:
5 tbsp light soy sauce
1 tsp salt
1 tbsp sesame oil
120g rock sugar

Spice Ingredients:
3cm light piece ginger (smashed)
3 star anise (八角)
4 clove (丁香)
6 dried red dates (红枣)
3 pips garlic with skin on
3 stalks spring onion
1 tsp white pepper corns (lightly smashed) (白胡椒)
5 dried chillies
2.5cm galangal (slice thickly) (兰姜)

Thickening (mix):
2 tbsp conrnflour
2 tbsp water

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