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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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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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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Ingredients A:
500g pork shoulder (cut into cubes)

Ingredients B: (Marinade)
½ tbsp sugar
1 tbsp oyster sauce
1 tbsp sesame oil
½ tsp pepper
1 tbsp hua diao wine
1 tbsp corn flour1 tbsp red wine residue

Ingredients C:
100g tapioca flour

Gravy:
3 cloves garlic(chopped)

Seasoning (mix well):
½ cup water
½ tbsp vinegar
1 tbsp sugar
½ tsp salt
1 tbsp chilli sauce
3 tbsp tomato ketchup
1 tsp corn flour

Other Ingredients:
1 pc cucumber (cut cubes)
1 pc red chilli (slice)

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Ingredients:

500g yellow noodles
200g beansprouts
200g kangkong (water spinach)
500g large prawns
250g fillet of pork
2 tbsp oil
1 tbsp chopped garlic

Soup Stock:

500g rib bones
1 pig’s tail (optional)
2 pieces sugar cane
2.5 litres water
30g rock sugar
1 tsp salt
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp pepper

Garnishes:

20 shallots (sliced & fried till golden)
2-3 red chillies (cut into strips)
3 hard-boiled eggs (shelled and quartered)
1 piece fried fish cake (cut into slices)

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Ingredients:
Chicken:
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)

Orange Sauce:
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
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Ingredients:
1 packet vermicelli
3 eggs, beaten
2 tbsp oil
2 tbsp chopped garlic
100g char siew (shredded)
100g prawns (shelled)
1/2 carrot (shredded)
1/2 big onion (shredded)
a handful beansprouts

Seasoning:
2 rice bowls stock
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
1 tsp sugar
a dash of pepper
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Ingredients A:
1 bottle good-quality black glutinous rice vinegar
1 bottle water
150g ginger cut into pieces, smashed
150 – 200g brown sugar

Ingredients B:
Sesame Seed Oil
150g ginger (remove skin, slice)
1 pig’s trotter, cut into serving pieces
(Blanch pig’s trotter in hot boiling water and drain.)

Method:
1. Boil Ingredients A in a claypot for 10 min
(best to cook 1 day in advance to reduce the strong taste).
2. Heat up wok, pour some sesame seed oil.
3. Add in ginger, fry ginger till fragrant.
4. Add in pig’s trotters, stir fry till fragrant.
5. Transfer pig’s trotter to claypot, use medium-low heat
stew till tender, (about 40 min) add salt or sugar to taste.