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.