Yong Tau Foo

Yong Tau Foo (serves 10)

Ingredients:

Soft Beancurd or Tau Kwa 5nos

Large Red Chillies, deseeded 5nos

Large Green Chillies, deseeded 5nos

Lady Fingers, deseeded 10nos

Fried Tofu Puffs or Tau Pok 10nos

For meat paste:

Minced Meat 500gm

Fish Paste 500gm

Spring Onion, finely chopped 1stalk

Sesame Oil 1tbsp

Salt and Pepper

Method:

1. Cut the soft beancurd or tau kwa into halves and make a small opening in the middle of the beancurd for the meat paste filling.

2. Open an opening for the filling for the fried tofu puffs or tau pok.

3. Mix the minced meat, fish paste, spring onion and sesame oil together in a mixing bowl and season it with salt and pepper.

4. Using a spoon or a piping bag, slowly stuff the meat filling into the soft beancurd, large red and green chilies, lady fingers and fried tofu puffs. Careful not to overstuff them.

5. Steam them all in a steamer for 20minutes or till filling is cooked.

6. Serve immediately alongside sweet sauce or chilli sauce.

Kailan with Salted Fish

Kailan with Salted Fish (serves 10)

Ingredients:

Salted talang fish, cut into bite sized pieces 1 whole fish

Kailan, cut into 2 inches length 500gm
Oyster Sauce 3tbsp

Chilli Paste 2tsp

Bird Eye Chillies 5nos

Water 100ml

Sugar, Salt and Pepper

Ground Ingredients:

Garlic cloves, finely chopped 4nos

Shallots, finely chopped 3nos

Old Ginger 2 inches piece

Dried Shrimp Paste or Belacan 2 inches piece

Dried Prawns 50gm

Method:

1. Blanch the kalian stems till tender.

2. Heat oil in wok pan till wok becomes hot.

3. Put in the ground ingredients into the wok and stir fry till fragrant.

4. Add in chilli paste, oyster sauce, water and season with sugar, salt and pepper.

5. Then add in kalian and stir-fry with the sauce for 5 minutes or till it is combined with the sauce.

6. Serve it while it is hot.

Hakka Preserved Vegetable with Pork Meat

Hakka Preserved Vegetable with Pork Meat (serves 4)

Ingredients:

Garlic cloves 3nos

Preserved vegetables, washed and soaked 300gm

Pork Belly Meat, sliced 200gm

Oil 50ml

Dark Soy Sauce 2tbsp

Light Soy Sauce 2tbsp

Oyster Sauce 2tbsp

Sugar 5tbsp

Salt 2tsp

Water 1litre

Method:

1. Pour the oil in a wok and fry the garlic cloves till fragrant.

2. Put in sliced pork belly meat and fry for 10 minutes.

3. Add dark soy sauce, light soy sauce and oyster sauce and continue stirring.

4. Add in preserved vegetables and later add water into the wok. Add in the sugar and salt.

5. Leave for simmer till the preserved vegetables are thoroughly cooked.

Hakka Fried Pork Meat

Hakka Fried Pork Meat (serves 4)

Ingredients:

Pork Belly Meat, sliced 1kg

Dried Wood Ear Fungus 20gm

Oyster Sauce 3tbsp

Red Bean Curd Cubes (Nam Yue) 2cubes

Red Bean Curd Cubes Brine 2 tbsp

Garlic cloves, crushed and peeled 6 nos

Water 1.4litre

Sugar 2½tbsp

Oil 250ml

Marinade:

Salt 1tsp

Chinese Five Spice Powder 3tsp

Flour 3tbsp

Red Bean Curd Cubes (Nam Yue) 1cube

Red Bean Curd Cubes Brine 1 tbsp

Method:

1. Marinade the pork belly meat with the marinade and keep refrigerated for at least 3hours or overnight.

2. Soak the wood ear fungus in water and leave aside for 20 minutes.

3. Pour oil into a hot wok and put in the marinated pork belly meat. Leave aside to fry; stirring every 15minutes till meat is all darkish brown.

4. Set aside the meat and excess oil. Leave 20ml of oil and fry garlic till fragrant.

5. Turn on slow heat and place in the red bean curd cubes and stir fry for 2 minutes.

6. Then add in reconstituted wood ear fungus in and fry till all is covered. Add in the fried meat and stir occasionally.

7. Turn on moderate heat. Pour in the water and add oyster sauce, red bean curd cubes and brine, and sugar.

8. Once it simmers, transfer to a pot and continue simmer for 45 minutes.

Chilled Honeydew with Sago

Chilled Honeydew with Sago (serves 10)

Honey Dew, cut into small cubes 2nos

Sago 4tbsp

Palm sugar (Gula Melaka) 200gm

Pandan Leaf, tied to a knot 3pcs

Evaporated Milk 150ml

Water 600ml

Coconut Milk 100ml

Vanilla Ice Cream 200gm

Method:

1. Cut the honeydew and chill it in the fridge.

2. To make sugar syrup, boil water and add palm sugar and pandan leaf. Stir till sugar dissolve and allow cooling to room temperature. Strain and remove the pandan leaves.

3. To prepare sago, place the sago in a strainer and ready a pot of boiling water and big bowl of ice water.

4. Place strainer in the pot of boiling water whilst stirring the sago with fork.

5. Once sago is semi translucent, transfer it to the big bowl of ice and stir the sago to prevent clumping.

6. Bring the sago back to boiling water and boil for another 4minutes and place them in the cold water.

7. Combine the honeydew cubes, sago, sugar syrup, evaporated milk, coconut milk and vanilla ice cream.

8. Serve.