Cold Soba with Popcorn Chicken

Steamed Spare Rib

Marinated the meat overnight with cooking wine, light soy sauce, pepper, sesame oil, sugar & corn flour.

Mixed the fermented black bean with sugar and cooking oil. Set aside.

Put the marinated meat in a metal plate and mixed in the fermented black bean and garnished with sliced fresh red chilli.

Steamed over high heat for at least 45 min or till the meat is soft and tender. 

Mutton Stew

南乳豆枝羊肉煲
Stewed Mutton with Red Fermented Bean Curb, Tau Kee, White Radish, Mushroom and Black Fungus.

Ingredients:

Frozen mutton cube (500g per pack)
Mushroom
Black fungus

White radish

Fried tau kee

Red fermented bean curd

Sugar

Water

Garlic

Small onion

Ginger

Seasoning:

Rock sugar
Light soy sauce
Dark soy sauce
Chinese wine
Water

Directions:-

1) Defrost mutton cubes, marinated with chinese wine for overnight.

2) Pan fried mutton and then washed with water. Set aside.

3) Mixed red fermented bean curb with sugar and water. Saute the mixture till the water dried up abit. At the same time, add in small onion, garlic & ginger.

4) Add in mutton and stir fried for one minute, add light soy sauce, dark soy sauce & chinese wine. Continue stir fried, and add in white radish.
5) Transfer to a big pot, add in mushroom, black fungus, rock sugar & water to simmer over low heat for 1 - 2 hours.
6) Add in fried tau kee and continue simmer for another 1 hour. Till the mutton soft & tender.

Mini Ngoh Hiang aka Bean Curd Roll

Minced Meat

Fish Paste

Diced Prawn Meat

Pork Lard Minced

Spring Onion

Minced Carrot

Small Onion slightly fried

Big Onion

Water Chestnut

Cream Cracker

Mixed minced meat, fish paste, prawn & pork lard
thoroughly. And seasoned with light soy sauce,
sesame oil, pepper, haochi powder, sugar & chinese wine.

Add in carrot, big onion, spring onion,
water chestnut & fried shallot.

Add in cream crackers

Mixed all ingredients evenly

On a flat surface, place a piece of the bean 
curd skin and put 1 tablespoon of the meat 
mixture on the skin and roll from end to end. 
Use corn starch to seal the end.

On a flat surface, place a piece of the bean 
curd skin and put 1 tablespoon of the meat 
mixture on the skin and roll from end to end. 
Use corn starch to seal the end.

On a flat surface, place a piece of the bean 
curd skin and put 1 tablespoon of the meat 
mixture on the skin and roll from end to end. 
Use corn starch to seal the end.

On a flat surface, place a piece of the bean 
curd skin and put 1 tablespoon of the meat 
mixture on the skin and roll from end to end. 
Use corn starch to seal the end.

On a flat surface, place a piece of the bean 
curd skin and put 1 tablespoon of the meat 
mixture on the skin and roll from end to end. 
Use corn starch to seal the end.

Put ngoh hiang into cool oil then on medium high heat
and slowly deep fried the ngoh hiang till golden brown.
Keep turning the ngoh hiang to cook evenly.
Be careful, to control the heat not to get them burnt.

Ingredients: 

400g minced pork

250g pork lard (minced)

200g fish paste

20 unshelled prawn (diced)

1 large carrot (diced)

1 large yellow onion (diced)

100g spring onion 

1 bowl small onion (sliced and slightly fried)

500g unpeel water chestnut (diced)

8 cream crackers (smashed)

2 pack dried beancurd skin (45g per pack cut into 18 pieces even size)

Seasoning:

3 tbsp light soy sauce

3 tbsp sesame oil

3 tbsp chinese wine

2 tsp sugar

3 tsp haochi powder

2 tsp pepper

Directions:

1. In a large mixing bowl, add in minced pork, pork lard, fish paste, prawn paste and egg, mix thoroughly and then add in seasoning. Lastly add in the other ingredients and mixed evenly.

2. Cut the bean curd skin into size of 8cm x 20cm. Use a clean and damp cloth wipe both surface of the bean curd skin to eliminate traces of salt or preservatives used.

3. On a flat surface, place a piece of the bean curd skin and put 1 tablespoon of the meat mixture on the skin and roll from end to end. Use corn starch to seal the end.

4. Put ngoh hiang into cool oil then on medium high heat and slowly deep fried the ngoh hiang till golden brown. Keep turning the ngoh hiang to cook evenly. Be careful, to control the heat not to get them burnt.

Steamed Egg with Otah

Broccoli Cauliflower Carrot

Vegetarian Meal