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.

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.

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

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.

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.

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.
   

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.
   

Chinese Style Pork Chop

Ingredient

1. 600 gm pork chops

Marinade

1. 1 tbsp oyster sauce
2. 1 tsp sugar
3. 1 tsp salt
4. 1 tsp sesame oil
5. 1 egg
6. 2 tbsp plain flour
7. 1 tbsp custard powder
8. 100 ml water
9. 1 tbsp corn flour (to add in last)

Sauce

1. 2 tbsp tomato sauce
2. 1 tbsp chilli sauce
3. 1 tsp worcestershire sauce
4. 1 tsp curry powder
5. 1/2 tbsp sugar
6. 1/2 tsp salt
7. 1 tsp light soya suace
8. little bit of water

To cook

1. Mix pork chops with marinade and season for 2 hrs. Add in corn flour and mix well.
2. Deep fry pork chops in hot oil until golden brown. Dish up and set aside.
3. Heat up wok with 1 tbsp oil. Pour in sauce and cook until thick. Return the fried pork chops and mix well. Dish up.

Lemon & Honey Spare Ribs

Ingredients

1. 1 kg meaty spare ribs (cut into pieces)

Marinade

1. 1 tbsp Maggie seasoning
2. 2 tbsp lemon juice
3. 1 tbsp sugar
4. 1 tsp sesame oil
5. 1/2 tsp pepper
6. 1 egg
7. 2 tbsp corn flour
8. 2 tsp bicarbonate of soda
9. 100 ml water

Sauce

1. 2 tbsp lemon flesh
2. 1 tbsp honey
3. 1 tbsp maltosa
4. 1 tsp salt
5. 200 ml water

To cook

1. Mix spare ribs with marinade and season for atleast 3 hours.
2. Deep fry spare ribs in hot oil until golden brown. Dish up and set aside.
3. Pour sauce into wok and cook until thick. Return the spare ribs, mix well and dish up. Sprinkle with some grated lemon skin for decoration.

Nam Yee Spare Ribs

Ingredients

1. 1 kg meaty spare rib (pai kuat wong), cut into 5 cm length
2. Garlic, chopped
3. Coriander Leaves

Marinade

1. 2 pieces nam yee/fermented red bean curds
2. 1 tbsp nam yee juice
3. 2 tbsp chopped garlic
4. 1/2 tbsp light soya sauce
5. 1 tbsp shaoxin wine
6. 1 tbsp sugar
7. 1 tbsp oyster sauce
8. 1/2 tsp five spice powder
9. 1 tsp sesame oil
10. dash of chicken stock granules
11. some chopped coriander leaves
12. 2 tbsp plain flour
13. 6 tbsp corn flour
14. 1 egg
15. 1 tsp of bicarbonate of soda (to tender the meat)
16. 100ml water

To cook

1. Combine spare ribs with marinade and season for atleast 4 hours or overnight.
2. Deep fry in hot oil until golden brown. Dish up and serve immediately.

Fried Mini Wanton

Ingredients

1. 500 g m pork belly, minced
2. 200 gm prawns, shelled and minced
3. Garlic, chopped
4. Wanton skins (small)

Marinade

1. 2 tbsp oyster sauce
2. 2 tbsp light soya sauce
3. 1 tsp salt
4. 1 tsp sugar
5. 1 tsp sesame oil
6. 1 tsp corn flour

To cook

1. Mix the minced pork, minced prawns and chopped garlic with marinade. Mixwell and season for overnight.
2. Use wanton skins to wrap the pork meat.
3. Deep fry in hot oil and dish up.

Supreme Pork Chop with Fish Paste

Ingredients

1. 500 gm pork belly -minced
2. 200 gm fish paste
3. Garlic- chopped
4. Mixed beans

Marinade

1. 1 tsp sesame oil
2. 2 tbsp oyster sauce
3. 2 tbsp light soya sauce
4. 1 tsp sugar
5. 1/2 tsp salt
6. Pepper
7. 1 tsp shaoxin wine

Sauce

1. 1 tbsp tomato sauce
2. 1 tbsp chilli sauce
3. 1 tsp worcestershire sauce
4. 1 tsp sugar
5. 1/2 tsp salt
6. 100 ml water

To cook

1. Combine minced pork belly and fish paste and marinade. Stir well and season for atleast 3 hours or overnight.
2. Use serving spoon to make the paste to round shape, or you can use your hand (make sure put some oil on you palm before that). Deep fry until golden brown. Dish up and set aside.
3. In clean wok, put 1 tbsp oil, pour the sauce and mixed beans. Cook until thick and add in pork. Mix well and dish up.
   

Sweet Sour Spare Rib

Ingredients

1. 600 gm spare ribs

Marinade

1. 1 tbsp plain flour
2. 1 tbsp corn flour
3. 1 tsp bicarbonate of soda (if u wish, to make the meat tender)
4. 1 egg
5. 1 tsp sesame oil
6. 1 tsp salt
7. 3 tbsp water

Sauce

1. 2 tbsp tomato sauce
2. 2 tbsp chilli sauce
3. 1 tbsp plum sauce
4. 1/2 tsp oyster sauce
5. 1 tbp sugar
6. 1 tsp black vinegar (jit chou)

To cook

1. Mix spare ribs with marinade and season for atleast 3 hours or overnight.
   Deep fry in hot oil until golden brown. Dish up and set aside.
2. Pour sauce into wok and cook until thick.
3. Add in spare ribs and toasted sesame seeds, mix well and dish up.

Salted Fish with Pork Belly

Ingredients

1. Salted fish, diced
2. 300 gm Pork belly, sliced thinly
3. Dried chilli, cut into 3cm length
4. Ginger, sliced
5. Onion, sliced
6. Spring onion, cut into 3cm length

Seasoning

1. 1 tbsp light soy sauce
2. 1 tsp sugar
3. 1 tsp oyster sauce
4. 1 tsp dark soy sauce
5. 1 tbsp shaoxin wine
6. 100 ml water

To cook

1. Pan fry the salted fish till cooked and set aside.
2. Pan fry the pork belly, half cooked and set aside.
3. Heat up 1 tbsp oil, saute ginger and onion.
4. After a while, add in pork belly, seasoning and stirwell. Cover with the lid and cook around 5 min until meat is tender.
5. Add in spring onion and salted fish.
6. Add in another 1/2 tbsp shaoxin wine, stir and dish up.

Oriental Pork Chop

Ingredients

1. 600 gm Pork chop (i use 'yiu mui' part of the pork or you can use soft 'yok ngan')

Marinade

1. 1 tsp sesame oil
2. 1 tbsp corn flour
3. 1 egg
4. 1 tsp salt
5. pepper
6. little bit water

Sauce

1. 2 tbsp HP sauce
2. 2 tbsp A1 sauce
3. 1 tbsp toomato sauce
4. 1 tbsp chilli sauce
5. 1 tbsp oyster sauce
6. 1 tbsp sugar
7. 1 tsp worcestershire sauce
8. 200 ml water

To cook

1. Slice the pork chop and pound with the back of knife until thin and tender. Marinate it for atleast 1-2 hrs or preferably overnight.
2. Pan-fry the pork till golden brown, dish up and set aside.
3. Put 1 tbsp oil in wok, pour the sauce and cook until thick. Add in pork chops, mix well and dish up.