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.