Method 1. Soak dried shrimps until tender. Cut into dices. Rinse beancurd. Wipe dry. Put all ingredients in a big bowl. Stir well. Add seasonings, fish meat and spring onion dices. Stir well. Transfer to a plate. 2. Steam for 10 minutes. Pour sauce on top. Serve.
Ingredients eggs 4 pcs water 3.5 cup diced green onion 1 tsp.
Seasonings salt 1/2 tsp. wine 1/4 tsp.
Method 1.0Beat eggs in a bowl. Add water and seasonings to the plate. Skim the mixture by chopstricks. Remove the bubbles. Cover with aluminium foil and wrap. 2.0Steam eggs for 10 minutes . Sprinkle with diced green onion. Ready to serve.
Ingredients 320g fresh monkey head mushroom 320g pork bones 80g elm fungus 80g Chinese ham 1/2 old chicken 160g soya beans
Method 1. To make the soup base: Wash and blanch the pork bones and the chicken, then stew them with soya beans and 20 bowls of water, about 4 hours. 2. Cut up the mushrooms and soak it in water for 30 minutes. Dry them thoroughly and lightly deep fry them in hot oil. Wash the fungus and fry it. Rinse the mushroom and the fungus with boiling water to remove any excess oil. 3. Slice the ham, put it in the soup with the mushroom and the fungus and let it stew for about 3 hours.
Seasoning Dash of icing sugar (add on the top of egg ball)
Method 1. Skin banana. Cut into sandwich slices. Stuff lotus seed paste. Make the banana as sandwiches. 2. Take out the egg whites from the eggs. Pour the flour in the egg whites. Stir with a blender until it turns creamy. Pour dash of egg white in the banana sandwiches. 3. Heat the wok. Turn to low heat. Put the banana sandwiches in the wok and deep-fry them one by one. Be careful when turn over. Turn the heat a bit high before serving. 4. Sprinkle with icing sugar when serving.
Ingredients mango 2 pc milk 2 cups boiling water 2 cups mango flavoured jelly powder 2 boxes
Method 1. Place jelly powder in a large bowl and add boiling water. Stir until melted and allow to cool. 2. Peel two mangoes, one minced, another one chopped. 3. Place milk and fruit in jelly. Mix well and pour into pudding mould. Place in refrigerator for about 4 hours . Serve with fresh cream and extra fresh fruit.
Ingredients 320g French beans (snapbeans) 160g pork (semi fat-lean) 40g ChiuChow preserved olive 1 red chilli pepper
Method l. Wash and mince the pork.Cut out the two ends of the beans and wash clean¡DChop the olive and Julienne the chilli pepper 2. Stir fry the olives with oil, ,then minced pork. Set aside 3. Fry the French beans until cooked, then add the minced port and fry for a while. Season to taste, add the red chilli pepper and serve.
Method 1. Wash pork loin clean. Knock the pork loin until loose. Mix 2 teaspoons each of cornflour and water well. Marinate the pork loin for a while. Wash cabbage clean. Cut into thick stalks. Make the seasoning sauce for later use. Method is that use 5 tablespoons of stock and bring to the boil. Turn to low heat. Dump in sugar, pepper and light soya sauce. Cook the seasoning until mix well. 2. Heat the wok. Put in dash of oil. Put the side with tendon of the pork loin in the wok. Shallow-fry until brown. Turn the pork loin up side down. 3. Shallow-fry until brown. Halve the pork loin. Dump in the seasoning sauce.4. Scald the cabbage in boiling water until cooked.
Method 1. Wash and cutallthe vegetables. Blanch the mushroom, broccoli and baby corn. 2. Fry theTientsin cabbage, kale and carrots first with a little more oil, then stir in the mushroom, broccoli, baby corn and bean sprouts. Season with fish sauce.
Practical Tips: Do not cut the vegetables into very big pieces or it wouId take too long to cook them.
Ingredients 150g Salted Turnips 1 section Firm Beancurd 80g Dried Shrimps 150g Pork's Belly 1 Red Chili 1 Green pepper 1 teaspoon Black Bean 3 cloves Garlic
Seasoning: 2 tablespoons Chaozhou sweet sauce 1 teaspoon chili oil 1 teaspoon oyster sauce 1/2 teaspoon cornflour 1/4 cup stock
Method 1. Dice salted turnips. Wash dried shrimps clean. Soak in water for a while. Dice pork belly and firm beancurds. Dice red chili and green pepper. Mash garlic. 2. Deep-fry the beancurd until golden brown. Stir-fry the pork belly until cooked. 3. Saute mashed garlic in the preheated wok. Put in the black bean, salted turnips and dried shrimps. Stir-fry until fragrant. Add in the diced beancurds and diced pork belly. Stir-fry them together. Pour in half of the stock. Add in green pepper and red chili and stir-fry briefly. Mix the seasoning, stock and cornflour well. Stir-fry and pour in at the same time. Stir-fry until dries up.
Ingredients 4 pieces bean curd 2 sprigs of green onion 1 red chilli pepper 1 teaspoon five-spice powder some white pepper some salt
Method 1. Prepare the marinade by mixing five-spicy powder with a cup ofwater¡D With a knife, cut each beancurd into pieces and then put them in the marinade¡D 2. Then steam the beancurd until they get hot; Chop the green onion and the chilli pepper, then add in some spicy salt and white pepper. 3. Stuff the mixture onto the beancurd and sprinkle some cornflour on top¡D 4. Heat some oil in a wok, slide in the beancurd over high heat, then change to low heat. 5. Lastly fry it over high heat again until golden brown
Practical Tips: l. Be careful not to oversteam the beancurd 2.You can cut the beancurd into a nice shapes by using different kinds of cutting mould.
Ingredients 600g Bitter Cucumber 160g Chaozhou Fish Fillets 160g Lean Meat 160g Garlic 1 teaspoon Fermented Black Bean 1 Red Chili 2 stalks Spring Onion
Method 1. Peel the bitter cucumber into pieces, dot dash of salt on the surface, marinate briefly. Press to dry. Then soak in cold water for a while. Drain. Shred lean pork, add cornflour, marinate briefly. Shred fish fillets. Peel garlic and mash. Cut red chili into triangular. Wash fermented black bean clean. Cut spring onion into stalks. 2. Heat wok, add dash of oil, put in shredded pork, scald in hot oil until cooked. Left little of oil in the wok. Saute the mashed garlic until fragrant. 3. Add in red chili, spring onion and black bean. Then stir-fry until fragrant. Put in the thin bitter cucumber slices, stir-fry until cooked. Put in sliced fish fillets and shredded lean pork. 4. Mix light soya sauce, dark soya sauce, sugar, cornflour and dash of water well, stir-fry and pour in at the same time. Stir in the well mixed cornstarch solution. Dish.
Seasoning: 1 teaspoon oyster sauce 1 teaspoon salt 1/2 cup stock 1/2 teaspoon cornflour Method 1. Cut slantwise twisted crullers into pieces. Wash pork belly clean, add in brine and marinate briefly. Wash black fungus and wood fungus clean, soak in water until soft, cut into small pieces. Cut broccoli up into faces. Slice carrot. 2. Potted meat paste stuffing on the twisted crullers, shallow-fry until cooked. Scald in boiling water for a while in order to remove the greasy. 3. Stir-fry fungus until fragrant. Pour in stock and simmer. Add in broccoli and carrot. Simmer until thoroughly done. Put in twisted crullers, cook briefly. Season, thicken with the cornstarch solution. Dish.
Ingredients 200g black sesame seeds 1500ml water 180g castor sugar 2 tbsp corn flour
Method 1. Wash black sesame seeds and drip dry before dry roasting them in a wok till fragrant. 2. Put sesame seeds in a blender and add water before blending to achieve a paste consistency. 3. Pour the paste into a pot and add sugar before cooking. 4. Bring to a simmer. Mix the corn flour with a little water to get cornstarch which will thicken the black sesame paste.
Ingredients: 200ml white wine (Sauvignon Blanc if possible) 200ml hot water 150ml sparkling white grape juice or any grape juice (or apple juice if you prefer peach-flavoured gelatine) 2 packets of 170g grape-flavoured gelatine (or peach-flavoured Jell-O, available fromsupermarkets) 3 Tbs sugar, to taste 1 Tbs lemon juice 1 tsp agar agar powder (to firm up jelly) 100g strawberries, hulled and halved (or diced, depending on size of fruit and wine glass) 50g blueberries 50g raspberries(The combination of fresh fruit is up to individual taste. You can also use canned fruit or cocktail).
Method: 1. Wash fresh fruit in cold water, taking care not to bruise the berries and wipe dry with a paper towel. Leave aside. 2. Boil hot water, sugar and agar agar powder. Lower heat and stir in the gelatine until it is completely dissolved and mixture is clear. Take care not to boil it or you'll end up with a cloudy mixture. 3. Remove from heat. Gently stir in white wine and sparkling white grape juice to the gelatine mixture. 4. Add in the lemon juice. Pour mixture into wine glasses until about three-quarters full and drop in the mixed berries. Refrigerate for about four hours or until firm. 5. Serve with a dollop of ice cream and remaining berries if desired.
