Hopo Lui Cha

Assorted vegetables of cabbage, french beans, leeks, dried prawns, diced tofu and preserved radish.

Fried bencurd, radish and dried prawn to be mix together.

Fry the rice with oil, garlic and salt.

Ingredients:

(A)
1 1/2 cup rice
2 teasp oil
1 tabsp chopped garlic
1/2 teasp salt

(B)
(Assorted vegetables) 
300 gm leeks -  diced
300 gm cabbage  -  diced
300 gm french beans or long beans  -  diced
Minced garlic, salt to taste

(C) 
(Lui - cha soup)
500 g peanuts, toasted and skinned
100 gm white sesame seed, toasted
200 gm mint leaves
200 gm sweet basil leaves
some tea leaves

(D)
3 pieces hard beancurd - diced
200 gm preserved radish - chopped  (choy poh)
200 gm dried prawns - minced
Minced garlic
Sugar to taste

Method:

1.  Heat oil, saute garlic, add rice and salt.  Stir-fry until fragrant.  Remove to a rice cooker to cook.
2.  Put (C) into a blender, add little or enough water to blend into a thick paste.  Use as required.
3.  Remainder can be freeze for future use.
4.  Add enough water to make the soup.  Bring to a boil before serving.
5.  Heat oil and saute garlic, stir-fry assorted vegetables separately. Add salt. Dish out.
6.  Heat oil shallow fry the beancurd till lightly brown, dish out. Keep aside.
7.  Heat oil, add garlic, fry the preserved radish till fragrant, dish out. Keep aside.
8.  Heat oil to saute the dried prawns till fragrant, add in the beancurd and the radish, stir-fry till well
     mixed.  Add salt and sugar to taste.
9.  To serve, place rice into a big bowl, spoon assorted vegetables, beancurd and roasted peanuts and a
     bowl of hot lui-cha soup.  Serves 4 person.

Note:
You can have more varieties of vegetables - chives, kai lan, choy sam, spinach, celery , etc, if you are serving 10 or more people.   

Braised Soya Sauce Pork belly

Brasised soya sauce pork belly

Dry fry in the pan or blanch in hot water.

Transfer to the claypot to simmer till soft.

Ingredients:

1 kg pork belly - cut 1 1/2 ins. thick
1-2 tabsp sugar

Seasoning:
Light soya sauce
Dark soya sauce
Mirin or cooking wine
Onion powder

Method:

1.  Dry fry the pork in a frying pan or blanch in hot water.  Drain.
2.  Use a non-stick pan to caramelized the sugar till lightly brown and pour in seasonings and the pork.
3.  Stir fry till well coated with the seasoning and pour in 1/2 cup water.
4.  Pour into a claypot to simmer till meat is soft and gravy is thick  about 30 - 45 minutes.
5.  Skim the top layer of oil. 

Cranberry Cream Scones

Cranberry Cream Scones

Ingredients:

(A)

280 gm  plain flour
10 gm  bran
70 gm  castor sugar
1 tabsp baking powder
1/2 tsp salt
70 gm  butter - diced

(B)

1 egg
3/4 cup  cream

(C)

60 gm  dried cranberries -  roughly chopped

Method:

1.  Mixed (A) using dough cutter to blend in the butter.  Add in (B) and (C).
2.  Form into a dough without kneading too much.
3.  Dough is sticky and quickly form into a round disc.
4.  Cut into 10 - 12 pieces,  transfer to a baking tray, glaze with milk or egg.
5.  Bake in preheated oven 220 C for 15 minutes or lightly browned.

Okonomiyaki

Okonomiyaki

Prepare batter.

Add all the vegetable & meat.

Cook over medium heat.

Flip over to cook the other side.

Dashi sauce

Bonito flakes, okonomiyaki sauce & mayonnaise.

Ingrediets:

1 cup flour
2 eggs
4 teasp  Dashi sauce
3/4 cup water
1 teasp sugar

 (B)
2 cups cabbage - chopped into small pieces
2 stalks spring onion - sliced
1/2 onion - diced
Prawns, cuttlefish or bacon - sliced

To serve:
Okonomiyaki sauce
Mayonnaise
Bonito flakes

Method:

1.  Put ingredients (A) into a large bowl mix well.  Then add in (B) and mix well.
2.  Heat a large frying pan, add a tablespoon of cooking oil
3.  Add a layer of batter to the pan.
4. Cook, covered, over medium-low heat for 5 minutes.
5.  Flip the okonomiyaki
6.  When the pancake is ready, place on a plate.
7.  Add a generous layer of okonomiyaki sauce on top.
8.  Add some mayonnaise. Finally add bonito flakes.

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Okonomiyaki

Long Bean Fried Rice

Long Bean Fried Rice

Ingredients:

(A)
Dried Mushroom - soaked , diced

(B)
100 gm Dried prawns - soaked

(C)
3 shallots - sliced
few garlic - minced

(D)
Marinate:
Pork/chicken - cubed
soya sauce
sugar
pepper
cornflour
cooking wine

(E)
300 gm long beans - diced

(F)
2 cups rice

Seasoning:
Oyster sauce
Dark soya sauce
Light soya sauce
Chicken granules
Sesame oil

Method:

•   Heat a AMC pot or wok, add oil , add in (A) stir fry, add in light soya sauce.  Dish out.
•   Heat wok , add oil, saute (B) till fragrant . Dish out.
•   Saute (C) till fragrant, add in (D), stir fry till cooked, add (E), mushroom and dried prawn, stir fry  for few minutes.
•  Add (F) and seasonings.  Pour in enough water cover with lid.  Let it cook. It can be cook in a rice cooker.
•  After cooked, uncovered and give it a stir.  Serve with fried crispy shallot, fried ikan bilis or anchovies or fried dried prawns.

Long Bean Fried Rice with fried shallots.

Pizza

After baking for 20 minutes.

Before baking.

 Ingredients:

500 gm plain flour
300 gm water
3 teasp instant yeast
1 teasp salt

Method:

1.  Knead dough in a bread machine using 'dough ' function.  Divide dough into 2 pieces.
2.  Spread out on to pizza pan.  Proof 30 mins.  then bake in preheated oven of 180 C for 10 - 12 minutes.
3.  Spread preferred toppings.  Bake 200 C for 20 minutes.

Durian Cheesecake

Ingredients:

(A)
250 gm cream cheese
50 gm castor sugar

(B)
25 gm cornflour

(C)
175 gm whipping cream

(D)
2 eggs - beaten

(E)
220 gm mashed durian flesh

Method:

1.  Cream (A), add (B), (C), (D), and (E).  Mix well.
2.  Pour into lined 8 ins. round tin.
3.  Bake in preheated oven of 160 C for 40 minutes or till done.

Korean Spicy Pork (Spicy Pork Gochujang)

Gochujang sauce

Marinate pork and vegetables with the Korean chilli paste

 Ingredients

• 500gm  pork belly - cut into thin slices
• ½  carrots - shredded fine
• 1 white onion (big) - sliced
• 4 to 5 garlic - minced
• 1  tbsp soya sauce or to taste
• 2 - 3 tbsp Korean chilli paste – or to taste,
• 1 – 2  tbsp honey
• 1½ tsp sugar or to taste
• 1tabsp mirin

Method

1. In a big bowl, put all the ingredients together and mix it well.
2. Let it marinate in the refrigerator for at least 5 hours or overnight.
3. Stir-fry the marinated pork mixture in a non-stick pan without any oil until the meat is cooked. Add a little bit of hot water to the mixture if needed.

To serve :

Korean Spicy Pork

1. Put a tablespoon of Japanese rice on the lettuce, then top it with the Spicy Pork. Wrap up the lettuce and enjoy.

Wholemeal Char Siew Pau

Wholemeal Char Siew Pau

Ready to steam for 10 minutes.

Ingredients:

480 gm plain flour
20 gm  wheat bran
3 teasp instant yeast
100 gm castor sugar
280 +/- water
30 gm olive oil
1 teasp Double Action baking powder or baking powder
1/2 teasp salt

Method:

1.  Knead dough in bread machine.  Remove. Weigh and scale about 40 - 60 gm pieces.
2.  Wrap with  filling and seal tightly.  Rest for 15 minutes.  Steam over high heat for 10 minutes.

Filling:

350  gm char siew (homemade roasted pork), diced
3 shallots, sliced

Seasoning (Mixed):

120 ml water
2 tabsp light soya sauce
1 tabsp oyster sauce
1/2 tabsp dark soya sauce
3 tabsp  sugar or to taste
1 teasp tapioca flour
2 teasp corn flour
1 teasp plain flour

Method:

1.  Heat up oil, saute shallots until fragrant.  Pour in mixed seasoning.
2.  Keep stirring until thick and boiling.  Add in char siew and mix well.
3.  Dish up and leave to cool.

Glutinous Rice Dumpling (Bak Chang)

Glutinous rice dumpling   Ingredients:  1 kg glutinous rice, soaked 4 - 6 hrs  Bamboo leaves - soaked for 6 hrs. Wash.  Filling:    800g belly pork 15 dried mushrooms - soaked, sliced half  200g dried chestnuts - soak in boiling water, discard the impurities then boil until soft 15 salted egg yolks - cut half 250g split green peas - soak overnight, drain, add 1tsp salt   Marinate for Pork:-  2 tsp  five spice powder  2  tbsp oyster sauce  3 tsp salt or to taste  2 tsp sugar  1/2 tsp pepper  1 tbsp rice wine   Dark & light soya sauce  2-3 tbsp oil  3 cloves garlic - chopped finely  6 shallots - sliced thinly (A) Sauce for the Rice: 4 shallots - sliced 3 garlic - minced 1 tsp chinese 5 spice powder pepper & salt to taste Light soya sauce   Method 1.  Heat oil and saute shallots and garlic until fragrant.  2.  Add marinated pork, fried till fragrant add chestnuts and mushrooms. Stir 4 - 5 minutes, Remove. 3.  Heat wok with 2 tbsp oil, stir-fry (A) and add glutinous rice. Remove. 4.  Take two bamboo leaves, make them overlap slightly and fold into a conical shape. 5.  Put 1 tbsp rice into the funnel base. Add 1 tbsp. filling and a piece of salted egg yolk. 6.  Cover with some more rice. Fold leaves over rice to form a triangular prism. Tie with string. 7.  Boil a large pot of water and add 2-3 tsp salt. 8.  Drop the bundles of dumplings in and boil for 1 1/2 - 2 hours over medium slow fire. 9.  Top constantly with boiling water to maintain level of water at all times. 10.When cooked, remove the dumplings and hang to dry.  Tip: If using pressure cooker, cook for 45 minute.

Pork Trotters with Ginger & Vinegar

Pork Trotters with ginger & egg.

A bottle of vinegar and ginger.

Scrape the skin of the ginger.

Fry the smashed ginger in sesame oil till fragrant.

Put the fried ginger into the pot of vinegar.

Boiled the pig trotters to remove smell & scum.

Pork trotters with ginger & vinegar.

Ingredients

2 kg  Pig trotters (foreleg, more meaty)
450 gm Ginger - skinned & lightly smashed

(A)
1 bottle (630 ml) Sweetened Vinegar
600 ml or more Water
125 gm Palm Sugar - dissolved in water (more or less to taste)

Sesame oil
Salt to taste
Few Eggs - hard boiled

Method:

1. Dry fry the ginger for few minutes, pour in sesame oil.  Fry till fragrant.  Remove.
2. Use large clay pot, pour in (A) and ginger.  Bring to a boil and simmer for 15 minutes.
3. Add in the hard boiled eggs and bring to the boil again.
4. Turn of heat.  Let it soaks overnight.
5. The next day, boil pig trotters for few minutes to remove smell and scum.  Wash clean.
6. Add the pig trotters into the vinegar prepared the day before.
7. Bring it to boil and then simmer for 1 hour to 1.5 hours or until the meat are soft.
8. Add in more rock sugar or palm sugar if it's too sour and water if the vinegar is too strong.
9. Season with salt and skim off the fat from the surface.
 

Char Siu (Barbeque Pork)

Char Siu

Cook over medium heat.

Cook till sauce thicken and pork lightly charred

Let cool before cutting.

 Ingredients:

500 gm strips of pork belly (about 1 ins width )

(A)
2 teasp Light soya sauce
1 tabsp +/- Dark soya sauce
4 - 5 tabsp. Sugar to taste
1 teasp Tau cheong ( preserved bean paste or meen see)
1 - 2 teasp. Onion powder
1/2 teasp. Sesame oil
1/2 tabsp. Cooking wine/Mirin

Method:

1.  Marinate pork belly with (A) for 4 hours or overnight.
2.  Pour the pork and the marinate sauce into a heavy bottom wok or pan.
3.  Simmer over medium heat till cook and sauce is thick.

Char Siu