Stir Fried Leek with Cured Pork Belly

Ingredients
1 bunch of leek - sliced
some cure pork - cut into bite-sized portion 
1 red chilli pepper
1 tbsp shaoxing wine 
1 tsp sesame oil
1 tbsp soy sauce
1 tbsp oyster sauce
dash of pepper
1 tbsp vegetable oil

Century Egg Congee

Ingredients
3/4 cup rice - washed and drained 
5 to 7 cups of water
1 century egg - shelled and diced
1 knob ginger - peeled and julienned
1/2 cup minced pork
1 tsp sesame oil
1 tsp cornstarch
salt and pepper to taste
light soy sauce to taste

Open Faced Pineapple Tarts (黄梨挞)

recipe adapted from dreamersloft.blogspot.com
Ingredients
1 pineapple - skinned and remove eye and core
sprinkle of cinnamon powder
sugar to taste

Pastrymix
2 cups plain flour
2 sticks salted butter
1/4 cup icing sugar
2 egg yolks plus some egg white
1 egg yolk plus 1 tsp water for glazing
 
 Method
 Making Pineapple Jam
refer to littlebellevuekitchen.blogspot.pineapple-jam

Making Tart Pastry

1. Sift flour and icing sugar into a large mixing bowl and mix well. 
2. Add cold butter cubes and rub the butter into the mixture until it resembles coarse cookie crumb.
3. Add the egg yolks and use a spatula to fold through the mixture and bring the dough together. Do not overwork the dough.
4. Divide the dough into three or four portions. Place each portion in between 2 plastic sheets and roll the dough into a 5mm layer. Repeat for all the other portions.
5. Chill the dough layers for 1hr or overnight. (I omitted this step)
6. When ready to use, work on 1 dough layer each time. If using overnight dough, let it thaw for 6-8 minutes before using.
7. Dust the pineapple tart mould with corn starch, stamp the dough, carefully remove the tart dough and place it on a baking tray lined with baking parchment. Repeat till quantity is sufficient for the pineapple jam.
8. Brush each tart dough with egg yolk glaze, then place a ball of pineapple jam onto the tart dough, pressing down gently.
9. Bake the tarts in preheated oven (top and bottom heat) at 330 degrees F for 10 minutes, rotate baking tray, and bake for another 10 minutes. *if the colour of the tart is too pale, turn to fan mode and bake for another 2-3 minutes (watch closely).
10. Let the pineapple tarts cool down completely before storing into air-tight containers.
11. Enjoy the buttery and tasty pineapple tarts for the chinese new year!

Braised Chicken in Red Wine

recipe adapted from here
Ingredients

half chicken - chopped into pieces, bone-in
1/2 teaspoon salt, divided 
1/2 teaspoon freshly ground black pepper, divided 
2 tablespoons olive oil 
1/4 cup all-purpose flour 
1/2 cup chopped shallots 
1 tablespoon chopped garlic 
1 teaspoon chopped fresh rosemary 
1 cup Chianti or other rich red wine 
1 cup unsalted chicken stock (such as Swanson)
1 teaspoon sugar 
1 (14.5-ounce) can unsalted whole tomatoes, crushed and undrained 
1 bay leaf 
2 tablespoons chopped fresh flat-leaf parsley

Mango Lassi

 

Ingredients

1 cup whole milk yogurt

1 cup milk

3 mangoes - peeled, remove seed and cut into small pieces

3 green cardamoms - cracked and pound into powder

honey to taste 

Stir Fried Five Spiced Tofu with Minced Meat

Ingredients
1 five spiced tofu - cut into cubes
1/4 lb minced pork
1 shitake mushroom - soaked, drained and cut into small pieces
2 cloves garlic - chopped
pinch of sugar
dash of salt 
dash of pepper
vegetable oil

Yakisoba Soup Noodles

Ingredients
1 bunch of yakisoba noodles
some minced pork meat - marinate with sesame oil, soy sauce, salt and pepper.
2 fish balls
some lettuce
3 cups chicken stock
2 slices of ginger

Homemade Tomato Basil Spaghetti Sauce

Ingredients
20 tomatoes
1 large onion - peeled 
bunch of basil leaves
10 cloves garlic - peeled
dash of black pepper 
sugar to taste
salt to taste
2 tbsp olive oil

Dried Mango

Ingredients
green mangoes

Equipment
Dehydrator

Pickled Mango

Ingredients
1 large green mango
2 cups distilled vinegar
1/2 cup sugar
1/4 cup salt