Spaghetti White Sauce

Ingredients

1. Spaghetti - serving for 2 pax
2. 2 tbsp olive oil
3. 2 tbsp chopped garlic
4. 3 pieces oyster mushroom - sliced
5. 1 chicken thigh - deboned and cut cubes
6. a handful of fresh basil leaves
7. chopped fresh parsley
8. 100 ml whipping cream

Marinate of chicken cubes

1. 1/4 salt
2. dash of sesame oil
3. dash of pepper
4. 1/2 tsp corn flour

Seasoning

1. 1/2 tsp salt
2. 1/2 ground black pepper coarse
3. some white wine/shaoxin wine

To cook

1. Cook the spaghetti in advance in boiling water with some salt and oil for 15 mins. Set aside. Heat up olive oil in pan. Add in chopped garlic and stir fry until fragant. While waiting, deep fry the basil leaves in another pot until crunchy and transparent. Set aside the fried basil leaves.

2. Add in oyster mushroom and chicken cubes. Stir fry until chicken is cooked.

3. Add in whipping cream and seasoning. Mix well and bring to boil.

4. Add in spaghetti (again rinse it with water and drain first as it might get sticky after set aside for sometime). Mix well spaghetti with the sauce.

5. Dish up and sprinkle with some fried basil leaves and chopped parsley or bread crumb. Serve hot! (your actual pasta might look more watery than the above picture as I used less cream to individual preference)

Stir Fry Spaghetti with Ham and Vege

Ingredients

1. Spaghetti - serving for 2 pax

2. 4 tbsp olive oil.

3. 2-3 tbsp chopped garlic,

4. a handful of fresh basil leaves

5. 1 onion - cut rings

6. 1 portion of carrot - sliced

7. half a zucchini - sliced

7. 2 slices ham - sliced

8. chopped fresh parsley

Seasoning

1. 1/4 tsp salt

2. 1/2 tsp ground black pepper coarse.

3. 1/2 tsp of white wine/shaoxin wine

4. 1/2 tsp paprika

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To cook

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1. Cook the spaghetti in advance in boiling water with some salt and oil for 15 mins. Set aside. Heat up olive oil in pan. Add in chopped garlic and stir fry until fragant. While waiting, deep fry the basil leaves in another pot until crunchy and transparent. Set aside the fried basil leaves.

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2. Add in onion rings, carrots and ham, stir fry. Add salt and ground black pepper coarse. Continue fry until u see the ham is a bit brownish.

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3. Add in spaghetti (rinse with water again and drain first before adding in as the pasta tend to be sticky after set aside for sometime). Then add in zucchini and chopped parsley. Stir fry.

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4. Add white wine/shaoxin wine and a dash of salt and ground black pepper coarse again. Add in paprika. Stir fry and mix well.

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5. Dish up. Garnish with some fried basil leave on top and sprinkle with chopped parsley. You can sprinkle with crushed macademia nuts OR bread crumb, taste nicer.

Homemade Mango Ice-cream

(this is the cream im using)

Ingredients

1. 3 riped mangoes
2. 20 ml whipping cream

To make

1. Cut the riped mangoes in cubes, freeze till they are harden or overnight the best.
2. Put the mangoes cubed into blender. Add in cream.
3. Blend till smooth and serve immediately as it will gets watery fast.

Braised Palace Belly

Ingredients

1. 500 g pork belly with skin
2. 2 pieces chinese sausage - sliced

Sauce

1. 20g rock sugar
2. 1/2 tbsp A1 sauce
3. 1 tbsp HP sauce
4. 1 tbsp black vinegar'chik kong
5. 1/4 tsp salt
6. 2 tbsp plum sauce
7. 2 tbsp tomato sauce
8. 1/2 tbsp ketchup
9. 1/2 tbsp oyster sauce
10. 500 ml water
11. Cornflour solutions, added later

To cook

1. Cook the pork belly into boiling water for 25 mins, dish out and soak into cool water for 15 mins. Remove and drain well.
2. Cook all sauce ingredients into a pot, bring to boil, add in pork belly and chinese sausage, bring back to boil.
3. Cover and lower the heat and simmer for 40 mins until the pork belly is tender and the gravy is slightly thicken.
4. Dish out the pork belly, thicken the gravy with a little cornstarch solutions, remove and pour over to the pork belly. Serve hot.

BBQ Honey Wings

Ingredients

1. 5 chicken wings
2. 3 tbsp of honey
3. 1 tbsp of maltose
4. 4 tbsp light soy sauce
5. some ginger juice


To cook

1. Marinate the wings with ingredients for 3 hours or overnight.
2. Bake in preheated oven at 180c for 20-25 min, basting with melted butter on and off.

Soft Bean Curd with Minced Meat

Ingredients

1. 1 soft bean curd - steamed
2. 200 gm minced meat
3. chinese mushroom - soaked & diced
4. 1 pinch garlic - chopped
5. spring onion - chopped

Seasoning

1. 1 tbsp oyster sauce
2. 2 tbsp light soy sauce
3. 1 tsp dark soy sauce
4. 1/2 tsp sugar
5. dash of pepper
6. 100 ml water

To cook

1. Steamed the soft bean curd for 5 minutes and set aside.
2. Heat up wok with 2 tbsp oil. Saute the garlic till fragant and add in minced meat.
3. Add in the diced mushroom and stir fry for 2 minutes. Add in seasoning and bring to boil.
4. Pour the sauce on the soft bean curd and garnish with chopped spring onion. Serve hot.

Arrow Root Soup

Ingredients

1. half of arrow root (as big as your palm) - cut thick slices
2. 3-4 dried oysters
3. 5-6 red dates OR 3 honey dates
4. 600 gm pork bones

Seasoning

1. salt to taste

To cook

1. Bring all the ingredients into a soup pot. Add in water for serving of 2-3 pax.
2. Bring to boil and turn to low fire for around 3 hours. Add seasoning and serve.
   

Rolled Pork with Milky Sauce

Ingredients

1. 500 gm lean pork - sliced thin
2. spring onion - cut stalks
3. carrots - sliced into 3in long

Marinade

1. 1 tbsp oyster sauce
2. 2 tbsp light soy sauce
3. 1/2 tsp sugar
4. 1/2 tsp sesame oil
5. 1/2 tsp worcestershire sauce
6. 1 tsp corn flour
7. dash of pepper

Sauce

1. 200 ml evaporated milk
2. 1 tbsp butter
3. 1/2 tsp chilli sauce
4. 1/2 tsp sugar
5. 1 tsp salt

To cook

1. Mix the marinade with pork for overnight.
2. Blanch the spring onion and carrots in hot water.
3. Roll the blanched spring onion and carrots with the pork meat.
4. Heat up wok and fry the pork meat till cook. Dish up and set aside.
5. Pour in sauce and bring to boil. Dish up and pour onto the cooked pork meat. Serve hot.

Steamed Chicken with Mushroom

Ingredients

1. 2 chicken thigh - cut into pieces
2. 3-4 mushrooms - soaked and sliced
3. some ginger - sliced

Marinade

1. 1/2 tsp sesame oil
2. 1 tbsp oyster sauce
3. 1 tbsp light soy sauce
4. 1/2 tsp salt
5. 1/2 tsp cooking oil
6. 1 tsp corn flour
7. dash of pepper

To cook

1. Mix the ingredients with marinade for atleast 1 hour.
2. Steam for 15 minutes in a preheated wok. Serve hot.
   

Ku Lou Yoke

Ingredients

1. 300 gm pork belly - cut cube
2. 1 onion - sliced
3. 1 tomato - sliced
4. 100 gm pineapple - sliced
5. corn flour for drying

Marinade

1. 1/2 tsp salt
2. 1/2 tsp sugar
3. 1 tsp oyster sauce
4. 1/2 tsp sesame oil
5. 1 egg
6. 1 tgsp shao xin wine
7. 3 tbsp water
8. 1 tsp bicarbonate of soda, to soften the meat (optional)

Sauce

1. 1 tbsp plum sauce
2. 3 tbsp tomato sauce
3. 1 tbsp chilli sauce
4. 1 tbsp sugar
5. 1 tsp salt
6. 1/2 tbsp white rice vinegar
7. 100 ml water

To cook

1. Marinade the pork cubes for atleast 30 minutes. Coat with corn flour and deep-fry in hot oil until golden brown. Dish and drain.
2. Leave 1 tbsp oil in wok, stir-fry tomato, onion and pineapple until fragant. Pour in sauce and bring to cook until thick.
3. Return the deep-fried pork and mix well. Dish up and serve.

Tips : can add 1 green capsicum (sliced) if you wish

Mee Suah Soup

Ingredients

1. chinese cabbage - cut small pieces
2. pork meat - sliced
3. garlic - chopped
4. bamboo shoot fungus (juk sun) - soak in water and clean
5. 2 bundle of mee suah - rinsed

Seasoning

1. 1/2 tsp salt
2. 1/2 fish sauce
3. dash of pepper
4. dash of sesame oil
5. 1/4 tsp of shao xin wine
6. 300 ml water

To cook

1. Saute the chopped garlic until fragant. Add in sliced pork and stir-fry.
2. Add in chinese cabbage and pour in water.
3. Add seasoning and mee suah.
4. Simmer for about 5 minutes and add in bamboo shoot fungus.
5. Mix well and dish up.
   

Ginger and Egg Soup (fast soup)

Ingredients

1. 1 egg
2. 100 gm pork (lean meat) - sliced
3. 200 gm ginger - sliced
4. garlic - sliced

Seasoning

1. salt and pepper to taste
2. 1/2 tsp fish sauce

To cook

1. Saute the garlic and ginger till fragant. Add in pork meat and stir-fry.
2. Beat in egg and mix well.
3. Add water (for 2 pax serving) and seasoning. Bring to boil for 15 minutes. Serve hot.
   

Hairy Gourd with Carrots

Ingredients

1. 1 hairy gourd - shredded
2. 1 carrots - shredded
3. garlic - chopped

Seasoning

1. 1 tsp salt
2. dash of pepper
3. 200 ml water

To cook

1. Saute the garlic until fragant. Add in shredded hairy gourd and carrots. Stir- fry.
2. Add in seasoning and water. Cover with lid and simmer at low heat for 10 minutes.
3. Dish up and serve.

Tips : A very simple and fast vegetable dish for those who likes hairy gourd.

Gobo Root with Red Dates Soup

Gobo Root (sang wai san)

Ingredients

1. 1 gobo root - cut cubes
2. 300 gm pork (lean meat)
3. 50 gm red dates
4. 50 gm dang shen
5. 20 gm qi-zi

Seasoning

1. salt to taste

To cook

1. Put all the ingredients into soup pot. Add enough water (2-3 pax serving).
2. Bring to boil and turn to low heat and boil for approximately 3 hours. Add salt to taste.

Potatoes with Minced Meat

Ingredients

1. 300 gm minced pork
2. 4 potaotoes - sliced
3. shallots - chopped
4. garlic - chopped

Seasoning

1. 1 tbsp oyster sauce
2. 2 tbsp light soya sauce
3. 1/2 tsp dark soya sauce
4. 1/2 tsp sugar
5. dash of pepper
6. 300 ml water

To cook

1. Saute the garlic and shallots till fragant. Add in minced meat and stir-fry for 2 minutes.
2. Add in potatoes and seasoning except water and pepper. Stir-fry and mixwell.
3. Add in 300 ml water and close with lid. Turn to low heat and simmer for 10-15 minutes until the potatoes is soften. (Add in additional water if the gravy is drying up but the potatoes still need to be cooked longer)
4. Add the pepper and mix well. Dish up and serve.

Tips : If want shorten time, can first deep- fry the potatoes, dish and set aside. Add in after minced pork and follow on with step no.2 but with less water.

Lamb Chop

Ingredients

1. 5 pieces lamb shoulder

Marinade

1. 2 tbsp oyster sauce
2. 2 tbsp light soya sauce
3. 1 tbsp HP sauce
4. 1 tsp worcestershire sauce
5. 1 tsp dark soya sauce
6. 1 tsp salt
7. 1 tsp black pepper
8. 1 tsp sugar
9. dash of rosemary herbs
10. some water

To cook

1. Clean the lamb and mix with marinade. Season for overnight.
2. Heat up oil and pan-fry until cooked.
3. Serve with vegetables of your choice and fried potatoes.
   

Macaroni Cheese

Ingredients

1. macaroni pasta - 1 bowl
2. 2 pips garlic - chopped
3. 3 tbsp grated cheese
4. 2 tbsp olive oil

Seasoning

For boiling pasta

1. 1/2 tsp salt
2. 1/2 tsp cooking oil

For cooking

1. 1/2 tsp salt
2. 1/2 tsp black pepper
3. dash of white wine (optional)
4. 300 ml UHT whipping cream

To cook

1. Cook the macaroni pasta in hot boiling water with 1/2 tsp salt and 1/2 tsp cooking oil, for 10-15 minutes. Dish and drain. Set aside.
2. Heat up wok with 2 tbsp olive oil, saute chopped garlic till fragant.
3. Add in macaroni and seasoning. Stir fry until the sauce is thicken.
4. Add in grated cheese and mix well. Dish up and serve hot.

Tips : Optional ingredients = chicken meat, button mushroom, fresh olive, carrots/cauliflower, parsley/basil. Add in these ingredients after saute the garlic and thereafter follow from step no.3

Marmite Chicken

Ingredients

1. 2 chicken thighs - deboned & cut into pieces

Marinade

1. 1 tsp light soya sauce
2. 1/2 tsp salt
3. 1 tbsp corn flour
4. dash of pepper

Sauce

1. 2 tbsp marmite yeast extract
2. 1 tbsp maltose
3. 1 tbsp honey
4. 1 tbsp light soya sauce
5. dash of pepper & chicken stock granules
6. 100 ml water

To cook

1. Mix chicken with marinade and season for 1 hour. Deep fry in hot oil for 2 minutes or until cooked. Dish and drain.
2. Heat up 1 tbsp oil, pour in sauce and cook at medium heat until thick. Return fried chicken and mix well. Dish up.
   

Steam Spare Ribs with Fermented Soya Bean Paste

Ingredients

1. 600 gm spare ribs
2. 1 tbsp fermented black bean - soaked
3. 1 red chilli - shredded
4. 1 pip garlic - chopped

Marinade

1. 1 tbsp fermented soya bean paste
2. 1 tbsp spicy soya bean paste (tau ban cheong)
3. 1 tsp sugar
4. 1 tsp corn flour
5. 1/2 tsp sesame oil

To cook

1. Mixed the ingredients with marinade and season for 1 hour.
2. Steam for 15 min and serve hot.

Wintermelon Soup with Kampung Chicken

Ingredients

1. 1/2 wintermelon - skinned and cut into cubes
2. 1/2 kampung chicken
3. dried scallops - a small handful, soaked in water
4. dried cuttlefish/dried oysters - few pieces, soaked in water
5. salt to taste

To cook

1. Put all ingredients in soup pot and adequate water. This is for 2-3 serving.
2. Boil for 3 hours.
3. Add salt to taste before serving.
   

Fried Prawns with Hoisin Sauce

Ingredients

1. 500 gm prawns - clean and shelled
2. garlic - chopped

Marinade

1. 1/2 tsp sugar
2. 1/2 tsp salt
3. dash of sesame oil

Sauce

1. 2 tbsp hoisin sauce (lee kum kee)
2. 1 tsp light soy sauce
3. 1/2 tsp sugar
4. 100 ml water

To cook

1. Mix the prawns with marinade and season for half an hour.
2. Heat up oil and saute garlic until fragant. Add in prawns and stir fry until just cooked.
3. Pour in sauce and stir well until gravy is thicken. Dish up.

Sweet Gourd with Egg Beancurd

Ingredients

1. 2 pcs egg beancurd - cut into 4 cm strips
2. 1 pip garlic - chopped
3. 1 tsp ginger - chopped
4. 1 sweet gourd (about 200 gm) - cut into pieces

Seasoning

1. 1/2 tbsp oyster sauce
2. 1 tbsp light soya sauce
3. 1 tsp salt
4. dash of perpper & chicken stock granule
5. 150 ml water
6. 1 tsp corn flour, mixed with 2 tbsp water, for thickening sauce

To cook

1. Deep fry egg bean curd in hot oil until golden brown. Dish and drain. Arrange on a serving plate.
2. Heat up 1 tbsp oil, saute chopped garlic and ginger until fragant. Add in sweet gourd and stir well. Add in seasoning and cook for 2 minutes.
3. Thicken with corn flour water and pour over fried bean curds. Serve hot.

Preserved Meat Rice (Lap Mei Rice)

Ingredients

1. 2 chinese sausage (lap cheong)
2. 2 liver sausage (yun cheong)
3. 1 kwai fah pork meat
4. 1 preserved pork meat (lap yuk)
5. Rice for 2-3 persons

Seasoning

1. 1 tsp dark soy sauce
2. 2 tbsp light soy sauce
3. 1 tbsp sesame oil
4. 1 tsp salt

To cook

1. Clean all the meat and set aside. Do not cut first.
2. Cook rice and wait until water level is right below the rice.
3. Put all the meat on top of the rice, pour in seasoning and steam for 15-20 minutes.
4. Take out the meat and cut all into slices.
5. Return the meat to rice cooker and mix well with the rice.
6. Sprinkle with chopped spring onion (if you wish) and serve with chilli padi (bird's eye chilli).

Tips : You could add preserved duck if you wish, but blanch the duck with boiling water (to reduce oil) and cut into pieces first before steam in the rice cooker. Reduce salt/light soy sauce in your seasoning should you have preserved duck as it has original salty taste.

Green Raddish and Carrot Soup

Ingredients

1. 1 green raddish - cut cubes
2. 2 carrot - cut cubes
3. 600 gm pork meat
4. 4 dried oysters - soaked with hot water for 20 min
5. 3-4 red dates
6. some dried scallops

Seasoning

1. 1 tsp salt

To cook

1. After clean all the ingredients, put altogether in soup pot.
2. Add enough water and bring to boil, can be served for 2-3 persons.
3. Boil at low heat for around 3 hours, add seasoning. Serve.

Fried Egg with Basil Leave

Ingredients

1. 2 eggs - beaten
2. bunch of basil leave

Seasoning

1. 1/2 tsp salt
2. 1/2 tsp sugar

To cook

1. Mix seasoning with beaten eggs. Add in basil leave and mix well.
2. Heat up 3 tbsp oil until hot.
3. Pour the beaten eggs and fried.
4. Serve with thai chilli sauce for better taste.

Stir Fry Leek with Preserved Meat

Ingredients

1. 3 stalks leek - sliced
2. 1 pc preserved meat - sliced
3. garlic - sliced

Seasoning

1. 1 tbsp oyster sauce
2. 1 tbsp light soy sauce
3. dash of pepper

To cook

1. Heat up 1 tbsp oil, saute garlic till fragant.
2. Add in preserved meat, leek and seasoning.
3. Pour little bit water and stir fry. Cover lid for 3 minutes.
4. Remove lid and stir fry till gravy is thicken. Dish up.

Maltose Spare Ribs

Ingredients

1. 600 gm spare ribs
2. sesame seeds (toasted)

Marinade

1. 1 tbsp light soy sauce
2. 1 tbsp oyster sauce
3. 1/2 tsp salt
4. dash of pepper
5. 2 tbsp corn flour
6. 1 egg

Sauce

1. 2 tbsp maltose
2. 1 tsp honey
3. dash of chicken stock granules
4. 1/2 tsp salt
5. 100 ml water

To cook

1. Mix the meat with marinade for overnight.
2. Deep fry spare rib in hot oil till golden brown and set aside.
3. Heat up 1 tsp oil, add in sauce and bring to boil till sauce is thicken.
4. Return spare ribs and mix well. Dish up and sprinkle with toasted sesame seeds.
   

Braised Pork Belly with Mushroom

Ingredients

1. 2 pork belly - cut into cubes with skin
2. 6 pcs chinese mushroom - soaked
3. 3 pcs dried chilli - soaked in hot water
4. 1 whole clove garlic - do not peel off skin or cut

Seasoning

1. 1 pc nam yee
2. 2 tbsp oyster sauce
3. 3 tbsp light soy sauce
4. 1 tsp sugar
5. 1/2 tsp sesame oil
6. 1/2 tsp salt
7. 800 ml water

To cook

1. Stir fry the pork belly in the pot without oil for a while. Add in other ingredients and seasoning. Mix well.
2. Pour in water and bring to boil.
3. Put to low heat and cook for 1-2 hours until the meat is tender enough for you. Serve.
   

Fish Paste Fu Pei

Ingredients

1. 300 gm fish paste
2. 200 gm prawns - cleaned and shelled
3. garlic - chopped
4. Fu Pei sheet - one big piece

Marinade

1. 1 tbsp light soy sauce
2. 1 tbsp oyster sauce
3. 1 tsp sesame oil
4. 1/2 tsp sugar
5. 1/2 tsp salt
6. 1/2 tsp shaoxin wine
7. 1 tsp corn flour mix with water (to seal the Fu Pei sheet)

To cook

1. Chop the prawns till fine and mix with fish paste. Add in chopped garlic as well. Season the mixture with marinade for atleast 3 hours.
2. Cut the Fu Pei sheet into small square pieces and cover them with damn cloth to avoid become dry and crunchy, otherwise will break into pieces.
3. Wrap the mixture in Fu Pei sheet and apply some corn flour solution to seal it.
4. Deep fried in hot oil until golden brown. Dish up and serve with mayonaisse or chilli sauce.
   

Pig Stomach Soup with Pepper

Ingredients

1. 1 pig stomach - clean well and cut into slices
2. 1/2 kampung chicken - remove skin
3. 50 gm shallots - cleaned
4. white peppercorns- crushed
5. pacific clams

Seasoning

1. 1 tbsp salt

To cook

1. Put all ingredients into soup pot. Add enough water (can be served to 3-4 persons).
2. Boil for 3 hours at lower heat. Add seasoning to taste. Serve.

Brocolli with Pacific Clams in Oyster Sauce

Ingredients

1. 300 gm brocolli - cut into florets
2. carrot - sliced
3. garlic - chopped
4. ginger - chopped
5. pacific clams

Seasoning

1. 1 tbsp oyster sauce
2. 1/2 tbsp light soy sauce
3. 1/2 tsp salt
4. dash of sesame oil
5. dash of pepper
6. 1 tsp corn flour mix with water (to thicken gravy)
7. 200 ml water

To cook

1. Boil brocolli in a pot until cooked. Drain and set aside.
2. Heat up oil, saute chopped garlic and ginger until fragant.
3. Add in pacific clams and carrots with seasoning. Stir fry.
4. Add in corn flour solution and mix till gravy is thicken.
5. Pour on the brocolli and serve.
   

Black Moss with Dried Oysters

Ingredients

1. 300 gm fish paste
2. 300 gm minced pork
3. 30 gm black moss - soak in water for 30 min
4. 12 pcs dried oyster - soak in hot water for 30 min
5. shallots - chopped
6. 500 ml water

Seasoning A

1. 1 tsp five spice powder
2. 1 tsp pepper
3. 1 tsp salt
4. 1 tsp sugar
5. 1 tsp sesame oil

Seasoning B

1. 1 tbsp oyster sauce
2. 1 tsp sugar
3. 1 tsp corn flour to mix with water (to thicken gravy)

To cook

1. Soak black moss and dried oysters, remove and drain.
2. Put all ingredients (except for dried oysters) onto chopping board and beat vigorously.
3. Mix the beaten mixure with Seasoning A for atleast 3 hours.
4. Take 1 tbsp of beaten mixture, flatten it on hand and wrap dried oysters in them as in round shape.
5. Deep fried wrapped dried oysters in hot oil till golden brown. Remove and set aside.
6. Bring 500 ml water to boil, return fried dried oysters and Seasoning B. Cook over slow heat for about 30 minutes. Thicken the gravy with corn flour solution. Stir fry with medium heat until gravy is thicken. Dish up and serve.
   

Fried Prawns with Special Sauce

Ingredients

1. 1/2 kg prawns - cleaned
2. garlic - chopped
3. ginger - chopped
4. shallots - chopped

Sauce

1. 2 tbsp oyster sauce
2. 2 tbsp light soy sauce
3. 1 tsp sugar
4. 1 tsp shaoxin wine
5. 1/2 tsp sesame oil
6. dash of pepper
7. 100 ml water

To cook

1. Deep fried prawns in hot oil till golden brown. Dish up and set aside.
2. Saute chopped garlic, ginger, shallots with 1 tbsp oil until fragant. Add in seasoning and stir until gravy is thicken.
3. Return prawns and mix well. Dish up.

Fried Okra with Eggs

Ingredients

1. 8-9 pieces Okra (ladies fingers) - cut cubes
2. 1 egg
3. Dried prawns - clean and chopped
4. 1 red chilli - sliced
5. Garlic - chopped

Seasoning

1. 2 tbsp light soya sauce
2. Dash of pepper
3. Little bit of water

To cook

1. Sautee garlic and dried prawns until fragant. Add in eggs and stir fry.
2. Add in okra and seasoning and some water.
3. Add in red chilli and continue fry. Dish up.

Soy sauce minced meat

Ingredients

1. 500 grams minced pork
2. Shallots - chopped
3. Garlic - chopped
4. Ginger - chopped

Seasoning

1. 2 tbsp oyster sauce
2. 2 tbsp light soya sauce
3. 1 tbsp dark soya sauce
4. 1 tsp sugar
5. 1 tsp worcherstershire sauce
6. 1 tsp sesame oil

To cook

1. Add 2 tbsp oil into hot wok. Sautee chopped garlic, shallots and ginger until fragant.
2. Add in minced pork and stir fry.
3. Add in seasoning and keep frying.
4. Add some water to give gravy to the minced pork.
5. Cook for 5 minutes, dish up.
   

Braised Ginger Duck

Ingredients

1. 1/2 fat duck
2. 300 grams young ginger - sliced
3. 2 stalks celery - sectioned (optional)

Seasoning

1. 2 tbsp oyster sauce
2. 1 tsp dark soya sauce
3. 1 tsp chicken stock granules
4. 1/2 tsp sugar
5. 2 tsp fermented soya bean paste (tau cheong)
6. 1 nam yee
7. 1 fermented red beancurd (fu yee)
8. 500 ml water
9. 1 tsp corn flour (mix with water)

To cook

1. Clean duck and chop into pieces. Blanch with hot water to reduce fats. Keep aside.
2. Heat up wok, add 1 tbsp oil, saute ginger until fragant. Add in fermented soya bean paste, nam yee, fermented red beancurd, saute again until fragant. Pour in 5oo ml of water and other balance seasoning, bring to boil.
3. Return the duck, stir quickly and cover with lid, braise for around 40-50 minutes at low heat until the duck is tender to your requirement. Should the water dries up before reaching the time required, add in some water and continue to braise.
4. Open lid, pour in corn flour solution, stir well and add in celery. Stir quickly until gravy is thicken. Dish up. (Those who dislike celery could choose not to add in).