+With+Minced+Pork.bmp)
Ingredients :
- 3 pieces firm tofu (quartered)
- 100 to 150 grammes of minced pork
- 3 cloves garlic (chopped)
- Spring onions (cut to 6cm lengths or thereabouts for garnishing)
- 2 tablespoons of cooking oil (palm oil preferred)
- 50 ml water or more
- Cornstarch (mix 1 tablespoon corn flour with 4 tablespoons water)
Marinade for minced pork :
- 2 teaspoons light soya sauce
- a couple of dashes of white pepper powder
- 1 teaspoon of corn flour
Seasoning :
- 1/2 tablespoon oyster sauce
- 1/2 tablespoon dark soya sauce
- salt to taste
- 1/4 teaspoon of white pepper powder
Directions :
- Marinade minced pork for about 30 minutes.
- Heat oil in wok and stir-fry garlic till beginning to brown. Add minced pork and stir-fry till cooked. Add tofu, water and seasoning and lightly stir to mix well. Close lid and let it cook for another 2 minutes (add more water if gravy drying out).
- Before serving, and sprinkle spring onions evenly and add cornstarch bit by bit if gravy too runny for your liking.
Ingredients :
- 150 grammes of pork mince
- 3 large eggs
- 3 cloves garlic (chopped)
- 2 teaspoons cooking oil
Seasoning :
- 1 1/2 teaspoons salt
- a couple of dashes of white pepper powder
- a dash of worcestershire sauce
Directions :
- Combine garlic, minced pork and eggs in a bowl. Beat till mixture is even.
- Heat oil in frying pan. Pour mixture onto pan and gently stir mixture for about 15 seconds.
- Reduce to low heat and let omellette cook for 5 minutes or until upper layer almost dried up. Using a wooden / suitable plastic spatula, “loosen” the omellette from the bottom of the pan so that it can slide on the pan. Then, gently flip the omellette over and cook for another 2 minutes.
Ingredients :
- 9 oz marscarpone cheese
- 3 oz sugar
- 4 pieces yolk
- 8.5 oz whip cream
- 4 oz water
- 3 oz syrup
- 0.5 oz matcha green tea powder
- 0.5 oz gran marineir
Directions :
- Knead the marscapone cheese until it becomes creamy.
- Beat sugar and yolk until it becomes fluffy.
- At first, add 2 tablespoons of (2) into (1) then later, the rest of (2) also add into (1).
- Whip cream until foamy consistency.
- Combine (3) and (4).
- Pour (5) into the mold and put on the green tea cakes which are already cut into 1/4 inch and cover with syrup. After that pour the rest of the syrup into it and repeat the same.
- Finally, strain green tea powder with powder sugar for garnish
Ingredients :
- 4 eggs
- ½ tsp salt
- 1 tsp chicken stock granules
- 2 tbsp finely chopped char siew pieces (if preferred)
- 500ml warm water
Directions :
- Beat eggs and water till well blended. Add salt and chicken stock granules.
- Sieve then pour the mixture into a steaming tray or deep plate. Add chopped char siew (if preferred). Steam over rapid boiling water for 25 minutes.
Ingredients :
(A)
(A)
- 100gm Sugar
- 3 tbsp Water
(B)
- 5 pcs Egg
- 80gm Sugar
- 450gm Milk
(C)
- 1tbsp Lavender
Directions :
- Mix Lavender with milk, heat with low heat, do not boil, heat will do, about 3 minutes.
- Stir well eggs and sugar, add in Lavender milk. Filter the mixture.
- Put into cup. When water boils, steam it with low heat, about 30 minutes.
Ingredients :
- 500g large prawns
- 1/4 tsp salt
- 1/4 tsp pepper
- Some corn flour
- Enough oil for deep-frying
- 1 tbsp chopped garlic
- 2 tbsp chopped dried radish (choy poh), soaked for 15–20 minutes, squeeze out excess water
- 1 tbsp chopped dried prawns
- 1 tbsp chopped bird’s eye chillies
- 4 stalks chives, cut into 3–4cm lengths
- A handful bean sprouts, tailed
- 1 egg
- 4–5 tbsp oil
Sauce (combined):
- 1/2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 1/2 tsp dark soy sauce
- 1–2 tbsp sugar or to taste
- 1/8 tsp pepper or to taste
Directions :
- Clean prawns and keep shells intact. With a sharp knife make a slit at the back of the prawns.
- Sprinkle lightly with salt and pepper and some corn flour. Make sure the prawns are completely dry, then deep-fry themin hot oil until crispy. Dish out, drain and set aside.
- Heat 4–5 tbsp oil in a clean wok, fry garlic and radish until crispy and fragrant. Add in dried prawns and bird’s eye chillies. Fry until fragrant. Dish out, leaving the oil in the wok.
- Break in the egg and scramble quickly until cooked. Break up into bits. Add the pre-fried garlic, radish, bird’s eye chillies and dried prawns.
- Add the prawns, chives and bean sprouts. Stir in sauce ingredients and toss well to combine.
- Dish out and serve.
- 2 pineapples
- 250 grammes granulated sugar
- 5 cloves
- a dash of cinnamon powder
- 1 tablespoon lemon juice
Directions :
- Skin pineapple and scrape out the flesh. Drain flesh on a sieve for 10 minutes to obtain ½ cup of juice.
- Place the scraped pineapple flesh in a non-stick pan and add granulated sugar, pineapple juice, lemon juice, cloves and cinnamon. Place pan over low heat and cook, stirring occasionally for about ½ hour until pineapple jam is sticky and can easily be rolled into a ball. Set aside to cool.
