Pig's Trotters Bee Hoon (猪脚米粉)

 

Ingredients
1 pot of Bellevue Brand Pig's trotters (I made my own braised pig's trotters!)
Bee Hoon (dry vermicelli soaked in water)

Pig's Trotters Ingredients
3 large pieces of pig's trotters 
1/2 cup dark soy sauce
1/2 cup light soy sauce
1/3 cup black vinegar
2 cups water or more to cover the pig's trotters
8 cloves garlic
2 slices ginger
1 star anise
6 dried red chillies - soaked in hot water for 5 mins and cut, remove seeds
1 packet of pre-roasted chestnuts
6 dried shitake mushrooms - soaked in water till soften, drained and cut into pieces, reserving the mushroom water.
cooking oil

Cold Noodles

Ingredients
1 packet cold noodle mix
some dried seaweed soaked in water till soften and cut into strips
some toasted white sesame seeds
sesame oil to taste
soy sauce to taste
2 cooked eggs

Fried Prawns with bean paste and ketchup (干烧虾)

Ingredients
20 large prawns - cleaned and deveined
1 tbsp chopped garlic
2 tbsp korean fermented bean paste
2 tbsp tomato ketchup
water
cornstarch solution
salt to taste
cooking oil

Stir Fried Lobster

Ingredients
2 lobster tail - cleaned and chop into pieces
1 tsp chopped ginger
1 stalk green onion - cut into one inch
1 tbsp hua tiao wine
1 tbsp oyster sauce 
cornstarch solution
1/4 cup water or more
cooking oil

Singapore Chilli Crab (辣椒螃蟹)

Presenting......a trio of seafood dishes by Chef M aka The Hub

 

Ingredients
I large dungeness crab (I bought pre-cooked crab) - washed and cleaned
6 shallots - peeled and chopped
1 tbsp finely chopped ginger
6 cloves garlic - peeled and chopped
2 tbsp hot bean paste
3 tbsp ketchup
2 tbsp yeo's chilli sauce
1 tbsp sambal chilli
juice of 1 lime
2 cups water
2 eggs - beaten
cornstarch solution
salt and sugar to taste
cooking oil

Water Chestnut Cake (马蹄糕)

 

recipe adapted from here 
Ingredients
600 ml water 
100 gm (about 3/4 cups) water chestnut flour (Pan Tang Guangzhou 廣州泮塘特產) 
1 tsp / about 3 gm cornflour / corn starch 
2 tsp oil 
50 gm (1/4 cup) white sugar 
50 gm (1/4 cup) brown sugar slab (冰片糖), finely chopped 
10 water chestnuts, fresh, frozen or canned, roughly chopped

Braised Vegetarian Tofu Mix

Ingredients
1 block of firm tofu
1/3 cup peanuts 
2 large shitake mushrooms - soaked, drained and cut into quarters
dried beancurd - soaked and cut into large pieces
1 star anise
1 pc dang gui
2 tbsp dark soy sauce
1 tbsp light soy sauce
dash of sesame oil
sprinkle of pepper

Double Boiled Hashima Dessert (炖雪蛤)

Ingredients
2g dried hashima, soaked for at least 4 hours or overnight in fridge until soft and gelatinous.
2 red dates - cut into halves and pitted
1 tsp dried wolfberry
1 cup water
rock sugar to taste
1 small piece of dried orange peel
*american ginseng can be added too 

Method

1. Use a tweezer to remove any black or brown bits from the soaked hashima and discard the water.
2. Add red dates, wolfberries, orange peel and rock sugar into a small porcelain container with a lid. 
3. Pour in water.
4. Double boil or steam for 1 1/2  hours.
5. Serve warm or chilled as a dessert.

Steamed Prawns with Garlic

Ingredients

8 large prawns

1 tsp chopped garlic

1 tsp chopped green onion 

3 slices of ginger

1/2 tsp salt

1 tbsp shaoxing wine

Clean and devein the prawns

Lay slices of ginger on a plate.  Arrange prawns, add garlic and green onion.

Sprinkle salt and drizzle wine over the prawns.

When water starts boiling in the wok, steam for about 5 minutes or until prawns are no longer translucent and are fully cooked.

Noodles with sesame sauce dressing

Ingredients
1 handful of taiwanese medium sized ramen
julienned cucumber
julienned carrot 

Sauce
3 tbsp sesame vinaigrette
1 tbsp sesame paste

Method

1. Cook noodles according to package instruction till al dente.  Drain and place in a serving plate.
2. Drizzle sauce over noodles.  Top with cucumbers and carrots.
3. Serve immediately.