Serves 3 - 4 persons
Ingredients:
For Pork
800g pork belly, skin on
1/2 cup sea salt
1 tablespoon vinegar, for brushing
For Marinade (mix well in a small bowl):
2 tsp five-spice powder
1 tablespoon sea salt (cooking salt)
1/4 tsp white pepper
1 tsp sugar
1 cube red fermented beancurd
1 tsp vegetable oil
Directions:
1. Clean the skin of pork belly by using a sharp knife to scrap top layer of gunk off and also using tweezers to pull out any remaining hair on the skin.
2. Rinse the pork under the tap and drip dry. Then, pat dry all over with a few paper towels. Place on a chopping board, and poke holes all over the skin, as many as you possibly can using the tip of a sharp knife.
3. Turn the pork over skin side down. Rub the marinade all over the meat,
including the sides of the pork. Avoid getting any on the skin.
4. Carefully turn the pork over onto a clean plate, skin side up. Check
that the skin is dry, if not pat well with paper towel. Rub 1
tablespoon salt all over the skin until evenly covered. This will draw
out the moisture. Place the pork in the fridge, uncovered, for 2-4 hours.
5. Preheat oven to 220°C. Place a large piece of aluminum foil onto a baking tray
and fold up the sides around the pork snugly, so that you’re creating a
kind of box all around it, with a 1-inch high border going around the
sides.
6. Brush the rice wine vinegar on top of the pork skin. Pack the sea salt
in one even layer over the skin, so the pork is completely covered. Place in the oven and roast for 1 hour and 30 minutes.
7. Take the pork out of the oven and remove the top layer of sea salt
from the pork belly. Turn oven to grill function, and position a roasting rack in the lowest position. Unfold the foil, place the pork belly on the rack and put it back into the oven for 15 minutes to crisp up.
8. When the skin has puffed up and gotten crispy, remove from the oven. Let it rest for about 15 minutes, and then slice (with a very sharp cleaver). Serve hot.
Serves 3 - 4 persons
Ingredients:
For fish:
600g boneless fish fillet (cut to 1"-2" pieces)
2 tablespoon corn flour
2 tablespoon flour
2 cups cooking oil
For sauce:
1 cup pineapples (cubed)
60g cucumber (cubed)
60g capsicum (cubed)
40g onions (quartered)
2 cups tomato sauce
1/2 cup chili sauce (optional)
1/4 cup rice vinegar
1/2 tablespoon Worcestershire sauce
1 tablespoon sugar
1/2 cup water
1/2 tablespoon corn flour
Directions:
1. In a large mixing bowl, coat fish fillet pieces with flour and corn flour evenly.
2. Heat oil in wok, then deep fry fish fillet pieces for 8 minutes or until golden brown. Turn them half way to ensure even cook. Remove fish fillet pieces onto a plate laced with disposable kitchen towel to absorb excess oil. Leave about 2 tablespoon of oil in wok and discard the rest.
3. Heat wok again to medium and saute onions for 1 minute. Add capsicum, cucumber and pineapples and stir fry for another 3 minutes.
4. In a bowl, add all the other ingredients for sauce and mix well.
5. Add sauce to the wok and cook for 4-5 minutes until sauce thickens.
6. Add fried fish fillets to wok and stir fry, making sure everything is coated evenly with sauce. Plate and serve.
Serves 3 - 4 persons
Ingredients:
500g gravy beef (cubed)
1 carrot (cubed)
2 potatoes (cubed)
1 stalk celery (cut to 1" pieces)
3 tablespoon olive oil
1 tablespoon corn flour
1 yellow onion (cut to 1" pieces)
2 cloves garlic (minced)
1/2 cup red wine
2 cups beef broth
1 cup water
1 bay leaf
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 tablespoon salt
1/2 tablespoon black pepper
Directions:
1. On medium high heat, add olive oil to a casserole pot. When it begins to smoke slightly, ass the beef and brown well. Add salt and pepper as the beef browns. Remove beef and set aside.
2. Add onions and saute about 2 minutes, until softened. Reduce heat to medium low, and add the flour and cook for 2 minutes, stirring often. Add garlic and cook for 1 minute.
3. Add wine and deglaze the pot, scraping any brown parts stuck to the bottom of the pot. Simmer for 5 minutes.
4. Add beef broth, bay leaves, thyme, rosemary and beef. Cover and cook on low for 1 hour. Add cup of water after 30 minutes.
5. Add potatoes, carrots and celery, and simmer covered for another 30 minutes. If required, add salt and pepper according to taste.
6. Turn off hear and let it sit for 15 minutes before serving. Serve with a side of buttered rice or mashed potatoes or bread.
Serves 3 - 4 persons
Ingredients:
2 lap cheong/ Chinese sausage (sliced)
100g shiitake mushrooms (sliced)
30g spring onions
For Chicken marinate:
400g boneless chicken thigh (cut to 4cm strips)
2 tablespoon dark soy sauce
2 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon corn flour
1 cup water
For Rice:
3 cups of glutinous rice
2 cups chicken stock
1 cup water
20g garlic (minced)
20g ginger (minced)
For Sauce:
1 tablespoon dark soy sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Chinese rice wine
1 tablespoon sesame oil
1 tablespoon sugar
1/4 tablespoon white pepper
Directions:
1. Marinate chicken with dark soy sauce, oyster sauce, sesame oil, corn flour and water. Set aside for 2 hours.
2. Add chicken stock,water, ginger and garlic to washed rice in rice cooker. Make sure level of liquid is sufficient for the number of cups of rice used.
3. Cook for 5 minutes, stir the rice, add lap cheong and mushrooms.
4. Cook for another 5 minutes, stir the rice and add chicken. Cook for 15 minutes and allow rice to stay in rice cooker for another 15 minutes in 'keep warm' mode.
5. Stir and mix well, garnish with spring onions and serve.
Serves 4 - 5 persons
Ingredients:
For fish:
2 butterflied fish fillet (about 300g each)
1/2 tablespoon salt
1/2 tablespoon pepper
20g fresh coriander
For herb & spice blend:
2 tablespoon honey
2 tablespoon lemon juice
4 tablespoon dried coconut flesh
4 tablespoon garlic (minced)
2 tablespoon lemon myrtle
For vegetables:
12 stalk asparagus
2 medium potatoes (quartered)
1 medium sweet potato (cubed)
1/2 tablespoon salt
1/2 tablespoon pepper
1/2 tablespoon thyme leaves
1/2 tablespoon rosemary leaves
2 tablespoon olive oil
Directions:
1. Pre-heat oven to 200°C. Lace a baking tray with foil and spray even thin layer of cooking oil.
2. Place potatoes and sweet potatoes on tray. Add half the salt, pepper, thyme, rosemary leaves and olive oil. Toss and mix well. Bake in oven for 20 minutes (flip after 10 minutes).
3. Remove tray, move the potatoes aside and place fish fillets in the middle of tray. Add salt and pepper on both sides.Mix all ingredients for herb & spice blend. Glaze the mix over both side of fish. Place coriander on top of fish.
4. Place asparagus on the sides of the fish (wherever you can find space :D) and add the remainder of salt, pepper, thyme, rosemary and olive oil. Toss and mix well.
5. Place tray back into oven and bake for another 10 minutes. Remove tray, plate and serve.
Serves 3 - 4 persons
Ingredients:
400g prawns (deshelled and deveined)
40g garlic (minced)
40g parsley (minced)
1 tablespoon soy sauce
1 teaspoon sesame seed oil
1/2 teaspoon Maggi seasoning
1 tablespoon cooking oil
Directions:
1. Marinate prawns with garlic and parsley for 30 minutes.
2. Heat oil in wok, and stir try prawns for 5 minutes in medium heat until prawns are cooked.
3. Add soy sauce, sesame seed oil and Maggi seasoning. Heat off and mix well. Plate and serve.
Serves 3 - 4 persons
Ingredients:
250g traditional press silken tofu (cubed)
150g butternut pumpkin (small cubed)
4 small white cap/ button mushrooms (quartered)
50g french beans (diced)/ snow peas
1/2 cup chicken style stock (vegetarian)
1/2 tablespoon cornflour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon white pepper
8 tablespoon cooking oil
Directions:
1. Steam 100g pumpkin for 15 minutes or until soft and mash it. Set aside.
2. Heat 1 tablespoon cooking oil in wok, and stir fry mushrooms for 3-4 minutes. Add remainder 50g small cubed pumpkin and french beans, stir fry for another 2-3 minutes. Remove and set aside.
3. Heat remainder oil in wok and deep fry tofu for 2-3 minutes. Drain and set aside. Leave a tablespoon of oil in the wok.
4. In medium low heat, add the mashed pumpkin into wok and stir fry the puree for 1 minute.
5. Combine chicken style stock with cornflour, salt, sugar and pepper. Mix well and add into wok. Stir constantly and bring to boil.
6. Once sauce thickens, add cubed pumpkin, mushrooms and french beans and tofu. Mix well, plate and serve.
