• 2 chicken legs (whole)
• 3 tablespoons sugar
• 2 whole bulbs garlic (remove skin)
• Approximately 15 - 20 white peppercorns
• Warm water
• 1 piece star-anise (optional)
• 2 pieces hard-type beancurd (optional)
• 2 large hard-boiled eggs (optional)

• 2 to 3 tablespoons dark soya sauce
• 1/2 teaspoon of salt

1. Add sugar into a wok / saucepan which has been heated up. Let the sugar caramelise (turn liquid and brown).
2. Once sugar fully caramelised, add chicken legs and let it “sear” for 1 minute on each side. Add water to cover the chicken by 1 to 2 cm. Add the rest of the ingredients and seasoning. Once water begins to boil, reduce to medium low heat, cover lid and let it simmer for 30 minutes to an hour.
3. To serve, separate gravy from the rest of the ingredients. Chop the chicken to desired size, cut beancurd into quarters and half the eggs.

Directions :

1. Mix watermelon juice with crushed ice and mint leaves, then top up with soda. Give the lemon a twist and drop it into individual glasses.
2. Garnish with a triangular slice of watermelon. Make a small slit and insert it into the rim of the glass. A lovely drink with a twist!

Directions :

1. Line bottom of a 23cm bamboo rattan basket with grease-proof paper. Place eggs and sugar in a large mixing bowl and whisk until thick and lemon-coloured. Sift in flour and gently fold in with a metal spoon. Beat in ice-cream soda until mixture is well combined.
2. Pour mixture into prepared basket and steam over rapid boiling water for 25–30 minutes.

• 1 tube Japanese Tofu (cut into 15 cm thickness)
• 50 grammes of minced pork
• 1 piece of shiitake mushroom (chopped finely)
• 3 slices of carrot (chopped finely)

• 1 teaspoon light soya sauce
• 1/2 teaspoon fish sauce
• a couple of dashes of white pepper powder
• 1 teaspoon oyster sauce
• 1 teaspoon sesame oil
• a pinch of msg (optional)
• 1/2 teaspoon corn flour

Directions :

1. Mix minced pork with carrots and mushrooms. Add marinade and allow it to stand for at least 15 minutes.
2. Place cut tofu on plate or spoons. Add a portion of meat onto the top of the tofu (the meat will shrink when it is cooked).
3. Bring water to boil in steamer before placing tofu into steamer. Steam for about 10 minutes or until meat is cooked. Serve hot.

• 2 red Fuji apples, skinned, cored and cubed
• 10 gm white fungus, soaked for 5-10 minutes and cut into small pieces
• 1 tsp each of bitter and sweet almonds
• 3 honey dates (mat choe)
• 100 gm rock sugar
• 1.5 litres water
• 2 screwpine leaves, shredded and knotted

1. Bring water to a boil and add apples, white fungus and bitter and sweet almonds. Cook for 5 minutes. Add honey dates, rock sugar and screwpine leave and simmer for 35-40 minutes.
2. Serve hot or cold.

• 蓮藕......450 - 500g (2節)
• 天布羅粉 (tempura powder)......100公克
• 清水......160毫升
• 食油......半鍋，酥炸備用

• 清水......150毫升
• 糖.....3湯匙
• 番茄醬......3湯匙
• 酸梅醬......3湯匙
• 李派林桔汁醬 (Lea & Perrins Worcestershire sauce)......1湯匙
• 浙醋 (red vinegar)......1湯匙

Directions :

1. 將蓮藕洗淨、抹干水份後，切薄片，待用。
2. 將天布羅粉及清水混合均勻成麵糊後，加入蓮藕片拌均。
3. 準備好熱油後，用中火酥炸蓮藕片至半熟，接著再轉大火至呈黃金色，即可盛起，放在吸油紙上，待用。
4. 熱開鍋後，倒入2湯匙食油燒熱，倒入所有的材料B，煮成濃稠醬汁，即可盛起，倒在蓮藕片上，即可上桌。

• 180g plain flour, sifted
• 1/4 tsp salt
• 1½ tbsp castor sugar
• 150ml fresh milk
• 150ml cream
• 3 egg yolks
• 70g butter, melted
• 1½ tbsp rum
• 3 egg whites
• A pinch of cream of tartar

Directions :

1. Put sifted flour, salt and sugar into a mixing bowl. Whisk in cream, milk, egg yolks and rum. Add in melted butter to the mix.
2. Whisk egg whites and cream of tartar until stiff and gently fold egg whites into the batter.
3. Spoon enough batter into a pre-heated greased waffle maker. Cook until golden brown. Repeat until all the batter is used up.
4. Serve the waffles with honey or maple syrup or with any desired fresh fruits.