Ingredients :

• 280g pineapple
  
• 250g papaya
  
• 2 kiwi fruit
• 400g black grape
  
• 350ml honey / 350g rock sugar
  

1. Rinse and peel papaya and kiwi fruit. Cut into slices. Rinse and cut pineapple into dices.
   
2. Peel black grapes and cut into halves.
3. Place papaya slices, kiwi fruit slices, pineapple dices and grapes in layers into a glass bottle until all the fruits are used up. Pour honey / rock sugar over it until the honey / rock sugar covers the pile of fruit.
4. Seal and store the bottle in a cool place for fermentation.
5. Shake the bottle on the 3rd or 4th day so that the fruits could be evenly fermented.
6. Store for 3 weeks. Serve.

Ingredients :

• 350g green grape
• 350g red grape
• 300g grape
  
• 2 slices lemon
• 350ml honey / 350g rock sugar
  

1. Rinse grapes and lemon and allow them to be air dried.
2. Peel grapes and cut lemon into thin slices.
3. Place dried grapes and lemon slices in layers into a glass bottle all the fruits are used up. Pour honey / rock sugar over it until the honey / rock sugar covers the pile of fruit.
4. Seal and store the bottle in a cool place for fermentation.
5. Shake the bottle on the 3rd or 4th day so that the fruits could be evenly fermented.
6. Store for 3 weeks. Serve.

Ingredients :

• 2kg dragonfruit
• 2 slices lemon
• 350ml honey / 350g rock sugar
  

1. Rinse dragonfruit and lemon. Allow them to be air dried.
2. Peel dragonfruit and lemon. Cut them into thin slices.
3. Place dragonfruit and lemon slices in layers into a glass bottle. Pour honey / rock sugar over it until the honey / rock sugar totally covers the fruit slices.
   
4. Seal and store the bottle in a cool place for fermentation.
5. Shake the bottle on the 3rd or 4th day so that the fruits could be evenly fermented.
6. Store for 3 weeks. Serve.

Ingredients :

• 2 fresh pineapple
• 2 slices lemon
• 350ml honey / 350g rock sugar
  

1. Rinse pineapple and lemon. Allow them to be air dried.
2. Peel pineapple and lemon. Cut them into thin slices.
3. Place pineapple and lemon slices in layers into a glass bottle. Then pour honey / rock sugar over it until the honey / rock sugar covers the pile of fruit slices. The layers of honey / rock sugar will ensure that the sugar acts as a preservative and the fruit will not turn moldy.
   
4. Seal and store the bottle in a cool place for fermentation.
5. Shake the bottle on the 3rd or 4th day so that the fruits could be evenly fermented.
6. Store for 3 weeks. Serve.

Ingredients :

• 10 kiwi fruit
• 2 slices lemon
• 350ml honey / 350g rock sugar
  

1. Rinse kiwi fruit and lemon. Allow them to be air dried.
2. Peel kiwi fruit and lemon. Cut kiwi fruit and lemon into thin slices.
3. Place kiwi fruit and lemon slices in layers into a glass bottle. Then pour honey / rock sugar over it until the honey / rock sugar covers the pile of fruit slices.
   
4. Seal and store the bottle in a cool place for fermentation.
5. Shake the bottle on the 3rd or 4th day so that the fruits could be evenly fermented.
6. Store for 3 weeks. Serve.

Ingredients :

• 5 green apple
• 5 red apple
• 2 carrot
• 2 slices lemon
• 350ml honey / 350g rock sugar
  

1. Rinse and peel green apple, red apple, carrot and green lemon. Cut into shreds.
2. Place the green apple, red apple, carrot and green lemon shreds in layers into a glass bottle then pour honey / rock sugar over it until the honey covers the pile of fruit shreds. The honey / rock sugar must cover the fruits completely to ensure that the fruits will not turn moldy as the sugar acts as a preservative.
3. Seal and store the bottle in a cool place for fermentation.
4. Shake the bottle on the 3rd or 4th day so that the fruits could be evenly fermented.
5. Store for 3 weeks. Serve.

• 20 fishballs
• 100 grammes of chinese mustard greens (rinsed throughly and cut into smaller (halved) pieces)
• A pinch of chinese salted vegetable (tung chye)
• 600 ml ikan bilis stock (boil 700 ml water with a handful of ikan bilis for 30 minutes. strain and remove ikan bilis)

Ingredients :

• 4 to 8 leaves of white cabbage (cut into 2 inches cross wise)
• 10 to 15 fish balls
• 100 grammes of minced pork (choose and use pork which comes with a little bit of fat. Marinate with a little light soya sauce and white pepper powder)
• A small handful of ikan bilis (choose bigger sized ikan bilis or those suitable for stock)
• 1 litre water

• 2 teaspoons light soya sauce
• Salt and white pepper powder to taste

1. Bring water to boil and add ikan bilis. Boil in medium heat for 30 minutes. Remove ikan bilis.
2. Bring stock to boil again and add minced pork balls (rolled into same size as fish balls) and fish balls. Once the balls are beginning to float, add white cabbage.
3. Boil till cabbage turns limp and all the minced pork balls and fish balls have floated to surface. Add seasoning to taste.
4. Dish up and serve hot.

• 10g 当归
• 10g 黄芪
• 2颗 鸡蛋
• 6颗 红枣
• 1勺 红糖

1. 鸡蛋、当归、黄芪分别洗净，红枣温水泡发后掰开。（红枣漏拍了，汗！）
2. 除红糖以外的所有材料放入药锅或者砂锅里，加水两碗，点火烧开
3. 开了以后转中小火煮10左右，鸡蛋熟了，即可捞出
4. 鸡蛋晾凉了，剥壳，再放回锅内
5. 小火煎至水只有一碗时，放红糖，继续煮5分钟左右即可

• 6粒（约12g）生白果仁
• 20g 干腐竹
• 20g 芥兰
• 20g 潮州咸菜
• 50g 香米
• 1/2茶匙（3ml）芝麻香油
• 10g 香葱
• 300ml 骨汤

1. 干腐竹用温水泡开，切成2cm的斜段；潮州咸菜用流动水冲洗干净，切成丝；香葱洗净，切成小粒；芥兰洗净切碎；香米淘洗一次，放入砂锅中，备用。
2. 将骨汤倒入砂锅中与香米拌匀，移至灶台上用大火煮开，再转小火煲煮至香米六成熟。
3. 放入生白果仁、腐竹段、芥兰碎和潮州咸菜继续煲煮至所有原料成熟，调入芝麻香油搅拌均匀，离火。
4. 最后，将切好的香葱撒在上面即可。

• 250g 马蹄粉
• 125g 砂糖
• 100g 马蹄肉
• 1250g 清水

1. 马蹄粉加水500g搅拌至没有粉粒,制成生粉浆.
2. 马蹄肉切粒,放入生粉浆中,拌匀.
3. 砂糖加水750g煮至溶化,制成糖水.
4. 把热糖水加入生粉浆中,搅拌均匀,制成马蹄粉浆.
5. 把马蹄浆倒入容器
6. 猛火蒸约30分钟,放凉后切形即成.

• 1块豆腐
• 50g 肉末
• 姜少许
• 葱花少许
• 酱油少许
• 黄酒少许

1. 豆腐切小块入沸水焯,沥干水待用.
2. 油锅六成热,下葱姜末爆香,放入肉末炒至变白,加入XO酱,酱油,盐,黄酒.
3. 加入豆腐翻炒至熟,撒上葱花即可 注意:豆腐要最后放入,才能保证其既香又鲜嫩.

• 30g (2汤匙) 薏米
• 400g 带皮冬瓜
• 400g 猪肋骨
• 20g (1块）带皮老姜
• 10g (2茶匙）盐

1. 猪肋骨洗净，在沸水中汆烫出血水后，捞出在流动水中反复冲洗。
2. 用小刷将带皮老姜和带皮冬瓜的外皮刷洗干净。用刀背将老姜拍散。将冬瓜切成4cm见方的大块。
3. 取褒汤锅（或砂锅），把处理好的排骨、拍散的老姜、冬瓜块和薏米一起放入。注入相当于3倍固体食物体积的冷水。
4. 先用大火将汤水煮沸，再改小火慢炖2小时。过程中要不时捞出汤表面的油水及血沫。
5. 食用前调入盐即可。

Notes:

Ingredients:

• 1朵银耳
• 1个木瓜
• 20g 冰糖
• 水适量

1. 银耳提前一宿用凉水泡开，洗净，剪成小朵。
2. 木瓜去皮，去籽，切成小块。
3. 木瓜与银耳一同放入锅内，加入适量水，放火上烧开。
4. 加入冰糖，小火炖30分钟即可。

• 100g self-rising flour
• 80g sugar
• 100 - 105 ml water
• red food coloring