Braised Pork Belly with Daikon

Ingredients
1 medium-sized daikon/radish - cut into cubes
600g pork belly - cut into cubes
few slices ginger
2 cloves garlic
3 stalks of spring onion
1/3 cup sake
1/3 cup soy sauce
3 tbsp mirin
white pepper
1 cup water
1 tbsp oil

Cabbage Spring Roll

Ingredients
spring roll wrapper - cut into rectangular pieces
3 cups shredded cabbage
1/3 cup minced meat
1 carrot - peeled and shredded
1 dried green bean thread - soaked and drained
chopped garlic
chopped shallot
1 tbsp fish sauce
1 tbsp oyster sauce
pinch of pepper
pinch of salt
vegetable oil 
water

Method

1. Heat up oil in frying pan.  Fry shallot and garlic till aromatic, add minced meat and fry for one minute.  Drizzle fish sauce and do a quick mix.
2. Add carrot and cabbage and stir fry over high heat.
3. Add chicken stock or water, cover and let it cook for 10 minutes.
4. Add dried green bean thread and cook for another few minutes.
5. Transfer to a big bowl and drain any excess liquid.
6. Spoon one tablespoon vegetable onto the centre of a spring roll wrapper and wrap to form a small parcel.
7. Heat up oil in a frying pan.  Fry on both sides till golden brown.
8. Drain excess oil and serve warm with sweet chilli sauce. 

Baked Pomfret with Turmeric

Ingredients
1 white pomfret - fins trimmed, innards removed and make 2 slits on both sides of fish
someshredded ginger
1 shallot - peeled and sliced
5 cherry tomatoes - halved

Seasonings
1 tsp turmeric powder
sprinkle of pepper
sprinkle of salt

Roast Chicken with Spices

Ingredients
half chicken
1 quarter stick butter
1/2 dried rosemary
1/2 dried oregano
1/2 dried thyme
1/2 tbsp dried parsley
1/2 tsp pepper
1 tbsp salt 

Yam Paste Dessert with Coconut Topping

Ingredients
1 medium-sized yam (peeled and sliced)
4-6 tbsp sugar (adjust accordingly to preference)
pinch of salt
2 shallots - sliced 
4 tbsp oil 
1/2 cup water (adjust accordingly)
1 - 2 cups coconut milk
handful of toasted shredded coconut

Rice Vermicelli Noodles with yellow wine

Ingredients
using leftover dish to create this noodle soup
refer to here
other ingredients
rice vermicelli (mee sua)
button mushrooms
1 cup water 
pinch of pepper
chopped green onion


Method

1. Heat up leftover yellow wine chicken in a pot.
2. Add water and mushroom and bring to a boil again.
3. Add noodles and cook for a few minutes, stirring occasionally.
4. Sprinkle pepper and chopped green onions and serve warm.

Stir Fried Chicken with Yellow Wine

Ingredients
half free range chicken - chopped into pieces
shredded ginger
half cup yellow wine
1 - 2 tbsp sesame oil
pinch of salt

Marinade
2 tbsp soy sauce
2 tbsp yellow wine

Dim Sum Fried Carrot Cake

recipe from here
Ingredients for Steam Carrot CakeSet A:
425g white carrot / turnip, peeled and shredded
340ml water

Set B:2 shallots, peeled and chopped fine
2 tbsp dried shrimp, soaked and cut into smaller bits
4 to 5 dried mushroom, soaked in water till soft, then cut into small chunks
2 Chinese sausage, casing removed and cut into small chunks
2 tbsp vegetable cooking oil

Set C: 
155g rice flour
15g corn flour
15g wheat starch powder
340ml chicken stock (or use 340ml water + 1 chicken bouillon cube)

Hakka Braised Pork Belly with Red Fermented Beancurd

recipe fm here
Ingredients
2 pound pork belly or shoulder (best with skin and fat), cut into chunks

Marinade
1 piece of fermented red beancurd – mashed
1 tsp sugar
1 tsp five spice powder
2 tbsp soy sauce
1 tbsp Chinese cooking wine
½ tsp ground black pepper
½ tsp salt
2 tbsp flour 
2 tbsp cornstarch
Rest of the ingredients
60 gram black fungus (I used the thick kind)
6 cloves garlic
2 tbsp oyster sauce
3 tbsp soy sauce
½ tsp dark soy sauce
Salt and pepper to taste

Red Fermented Beancurd Chicken Wings (南乳鸡翅)

recipe adapted from here
Ingredients 
12 chicken wings - separated
2 pcs NamYee (fermented red bean curd) and some juice
1/2 tbsp oyster sauce 
1 tbsp garlic, minced 
1 tsp soy sauce
1/2 tsp dark soy sauce 
1 tbsp chinese cooking wine 
3/4 tsp sugar