Manila Clams in White Wine Sauce 白葡萄酒马尼拉蛤蜊

Ingredients

15 manila clams

red bell pepper - diced finely

yellow bell pepper - diced finely

1 tbsp unsalted butter

1 tbsp minced onion

1 tsp minced garlic

1 tsp minced ginger

1 tbsp chopped parsley

1 cup white wine

salt and pepper to taste

Method

1. Soak the manila clams in water for an hour so that they can release any sand or grit. Change the water a couple of times till the water is clear and the clams are clean.
2. Heat a little oil and butter in a pan.  Saute the onion, garlic and ginger till fragrant.  Add the bell peppers and saute for a while more.
3. Add the clams, chopped parsley and wine.  Cover and bring to a boil over medium heat.  When cooked, the clams will open.  Discard any unopened ones
4. Add salt and pepper to taste.

Sweet and Sour Fish Fillet

Ingredients

1 lb fish fillet - cut into pieces

1/2 cup baby carrots

1 green bell pepper - cut into pieces

1 tomato - quartered

1/2 white onion - cut into pieces

1 tsp minced ginger

1 tsp minced garlic

Batter for fish

1/2 cup flour

1/2 cup water

1 egg

pinch of salt

(adjust ratio of flour or water accordingly to make a smooth batter)

 Sauce

4 tbsp ketchup
2 tbsp soy sauce
1 tsp sugar
1/2 tsp salt
1 tbsp vinegar
1/4 cup water

Method

1. 
   
   Marinate the fish fillets with salt and pepper.  Heat up oil in a wok and dip the fish fillet into the batter and fry until brown. Remove and set aside.
2. 
   
   Leave some oil in the wok and saute the onion, ginger and garlic until fragrant.  Add the baby carrots and some water and cook until carrots are tender.
3. 
   
   Add the bell pepper and tomato and stir fry for another few minutes.
4. 
   
   Add the sauce to the mixture and bring to a boil.  Add in the fish fillets and mix well.
5. 
   
   Check seasonings and add salt if needed  Serve warm.

Lotus Root Soup

Ingredients

6 pcs of pork ribs

2 small lotus root - peeled and sliced

10 red dates

1 candy date

1 pc of dried squid

2 cloves of garlic

2 slices of ginger

1 cup raw peanuts

3/4 pot of water

salt to taste

 Method

1. Wash and soak the peanuts for a few hours or overnight.
2. Blanch the pork ribs in a pot of boiling water and drain.  Add enough water in a pressure cooker.  Add in pork ribs and all other ingredients except salt.
3. Boil on high heat until pressure in cooker builds up, then switch to medium high heat and boil for another 20 minutes.
4. Soup is ready to be served when pressure has gone down and it is safe to open the lid.
5. Add salt to taste and serve the soup hot.

Braised Chicken in Yellow Wine黄酒鸡

Ingredients

11/2 to 2 lb chicken - chop into pieces

1/2 bowl dried black fungus - soaked in water until soft and cut into pieces.

yellow wine

some julienned ginger

salt and pepper to taste

Method

1. 
   
   Marinate the chicken pieces with some salt and pepper for 30 mins.
2. 
   
   Heat up some oil in a wok and brown the chicken.  Set aside.
3. 
   
   With the remaining oil, saute the ginger for a while, add in the chicken pieces and the black fungus.
4. 
   
   Add 1 cup of yellow wine.  Cover and braise for20 mins or until cooked.
5. 
   
   Add salt to taste.  Serve warm.

Pan Fried Salmon with Bell Pepper

Ingredients

2 pcs of salmon steaks

1/2 green bell pepper - sliced thinly

2 red chilli - sliced thinly

1/2 white onion - sliced thinly

2 ginger slices 

2 tbsp soy sauce

2 tbsp huatiao wine

cooking oil

salt and pepper to taste

Method

1. Marinate the salmon steak with salt and pepper.
2. Heat up oil in a pan and fry the steak for a few minutes on each side until cooked.  Transfer to a serving plate.
3. With the remaining oil in the pan, stir fry the ginger, onion, bell pepper and red chilli until fragrant.
4. Add soy sauce and wine.  Remove from pan and pour over the salmon steak.
5. Ready to serve.

Sweet Corn Soup

Ingredients

4 pieces of pork ribs

2 stalk of yellow corn
2 carrots
2 slices of ginger
2 cloves garlic
few pieces of dried scallops
handful of yuzhu
salt to taste

Method

1. Parboil the pork ribs.
2. Add enough water and boil the pork ribs and sweet corns for 1 hour with the ginger and garlic
3. Add carrots and yuzhu and continue to boil for 20 mins.
4. Add salt to taste before serving.

Braised Chicken in salted soy bean sauce

Ingredient

2 shallots - minced

3 cloves garlic - minced
2 tbsp cooking oil
2 tbsp salted yellow bean
1 tbsp dark soy sauce
1 tbsp soy sauce
1 tbsp palm sugar - chopped
1 1/2 lb chicken, chop into bite-sized pcs
3 small potatoes - peeled and cut into bite-sized pcs
salt to taste

Method

1. Heat up oil in a pan and slightly brown the chicken pieces. Set aside.
2. With the remaning oil, saute the shallots and garlic till fragrant.
3. Add dark soy sauce, soy sauce, salted soy bean sauce and palm sugar and stir to mix well.
4. Add chicken pieces, potatoes and 1 cup of water.  Cover and bring to a boil.
5. When boiling, switch to medium heat and let it simmer for 30 mins or more or till chicken and potatoes are tender.
6. Check seasonings and add salt if needed.  Serve with rice.

Yam Cake (Or Kueh)芋头糕

Ingredients

500g yam - peeled and cut into 2 cm cubes

1/2 bowl dried prawns - soaked in water and drained

200g pork belly - cut into small pieces

5 pcs of dried mushrooms - cut into small pieces

300g rice flour

1500ml water

1 tsp five spice powder

3 tbsp shallots - finely chopped

1 tsp pepper

1 tsp salt

2 tbsp soy sauce

Garnishing - up to personal preference

green onions - finely chopped

red chillies - finely chopped

fried shallots

toasted sesame seeds

dried shrimps

Method

1. 
   
   Heat 3 tbsp of oil in a pan and saute the shallots, pork belly and dried shrimps till fragrant.  Set aside for later use.
2. 
   
   With the remaining oil, pan fry the cubed yam till fragrant.  Add the mushrooms and continue to fry for a while more.  Add five spice powder, salt, pepper and soy sauce.  Fry for another minute.  Add 500ml water and bring to a boil.  Mash some of the yam cubes while stirring.  Simmer for a few minutes under medium heat.  Turn off heat.
3. 
   
   In a big bowl, mix the rice flour and 1000ml water till a smooth paste is formed. 
4. 
   
   Pour the flour mixture and all the cooked ingredients into the pan and with the remaining heat from the ceramic cooktop, cook batter till it is slightly thick.  Batter should not stick to your hands.  A handful of batter should drop in a few seconds.  Add more water if it is too thick or more flour if it is too watery.
5. 
   
   Pour the mixture into a large metal pan and steam over high heat for 40 mins or until cooked.
6. 
   
   Cut into pieces and garnish with toasted sesame seeds, fried shallots etc.
7. 
   
   Serve the yam cake with chilli sauce and sweet soy sauce.

Braised Pork Belly with Sea Cucumber

Ingredients

1 lb pork belly - cut into bite-sized pieces

2 large sea cucumbers - pre-conditioned and cut into bite-sized pieces

1 small dried squid

3 slices of ginger

3 cloves garlic - lightly pounded with skin intact

1 tbsp minced onion

1 inch cinnamon stick

2 star anise

2 tbsp dark soy sauce

2 tbsp light soy sauce

4 tbsp rice wine

2 cups water

2 stalks green onions
dash of sesame oil
salt to taste
1/2 tsp sugar

Method

1. Blanch the pork belly in boiling water for a few minutes.  Drain and set aside. 
2. Heat up oil in a wok.  Saute the onion, green onion, ginger and garlic until fragrant.
3. Add in the pork belly.  Add dark soy sauce, light soy sauce and rice wine and quickly stir fry for a while.
4. Add water and bring to a boil.  Add the star anise and dried squid.  The water must be enough to cover the pork belly.
5. Cover and simmer under low heat for 30 to 45 mins or until pork is almost tender.  Add the sea cucumbers and continue to simmer for 10 mins or until all ingredients are cooked to desired tenderness.
6. Check seasonings and add salt if needed.  Thicken the sauce with some cornstarch solution and add a little sesame oil.
7. In a pot of boiling water, add some salt, sugar and a little oil and blanch the broccoli for a few minutes.  Arrange them on the outer layer of a round serving plate.
8. Dish up the pork belly and sea cucumbers and place them in the centre of the plate.
9. Serve warm.

Braised Lion's Head

This is a healthy version of the dish which requires no deep frying.

Ingredients

1 lb ground pork

1 small napa cabbage - sliced into 2 cm thickness

8 pcs baby carrots

1/2 tsp chopped ginger

1 tbsp chopped green onion

3 tbsp chopped water chestnut

1 tsp minced garlic

1 tbsp oyster sauce

1 bowl chicken stock

Seasonings for meatball

2 tbsp soy sauce

1 tbsp rice wine

1 tsp sesame oil

1/2 tsp sugar

1 tsp cornstarch

salt and pepper to taste

Method

1. Marinate the meat with seasonings and add water chestnut, ginger, green onion to the meat mixture.  Set aside for 1 hour or more.
2. Take a spoonful of the mixture and shape into meatballs.  Place them on a plate.
3. Prepare a steamer.  When water is boiling, steam the meatballs for 15 mins or until cooked.
4. Remove any excess water and coat the meatballs with some flour.
5. Heat up oil in a pan and fry the meatballs until brown.  Remove and set aside.
6. With the remaining oil in the pan, saute the garlic until aromatic.  Add the napa cabbage and carrots and stir fry for a while.  Add oyster sauce and chicken stock and bring to a boil.  Continue to simmer for 10 mins on medium heat.
7. Add meatballs to the pan and simmer for 15 mins.  Check seasonings and add salt or soy sauce if needed.  Stir cornstarch solution to slightly thicken the sauce.  Serve warm.