Muah Chee (Pan fry Method)

Ingredients
1 cup glutinous rice flour
200ml water
1 tbsp shallot oil
roasted ground peanut
sugar to taste

Roasted Pumpkin Seeds

Ingredients
1 cup raw whole pumpkin seeds
1 tbsp melted butter
pinch of salt

Stir Fried Dried Beancurd with Roasted Pork

Ingredients
1 packet of dried chinese five spiced tofu - cut into strips
roasted pork
1 stalk green onion - cut into 1 inch length
half red bell pepper - cut into thick strips
1 tsp chopped garlic
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp rice wine
dash of white pepper
1 tsp sesame oil
1 tbsp vegetable oil

Lemon Yogurt Cake

Recipe adapted from here
Ingredients

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

3 extra-large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For the glaze

1 cup confectioners' sugar

2 tablespoons freshly squeezed lemon juice

Method

1. Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
2. Sift together the flour, baking powder, and salt into 1 bowl. 
3. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
4. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
5. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
6. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.(I omitted the glaze)

Papaya, Snow Fungus and almond Soup

Ingredients
8 cups of water
one ripe papaya - use half of it, skin peeled and seeds removed. 
1 piece snow fungus - soaked in water till soft and drained
8 red dates
12 dried lotus seed - soaked in water and drained
1 tsp sweet almond
1 tsp bitter almond
rock sugar to taste

Ma Lai Gao (马来糕)/Chinese steamed Sponge Cake

Recipe adapted from here

Ingredients
Wet Ingredients 
5 large eggs
180g coconut sugar -6oz (I use i cup) 
110g cooking oil - 4oz (I use 2/3 cup)
130g milk -4.5oz (I use 2/3 cup +1 tbsp

Dry Ingredients
280g cake flour -10oz (I use 1 cup +2/3 cup all purpose flour)
25g custard powder -1oz (I substituted with 2 tbsp cornstarch)
1 tsp baking powder - double acting
1/2 tsp baking soda
1/4tsp salt

 

Method

Mix the dry ingredients with a whisk and set aside In a large mixing bowl, beat the eggs until they are pale and fluffy with a mixer on high     speed for 5 minutes. Add in sugar, oil and milk and continue to whisk until smooth. Turn off the mixer.   Use a rubber spatula to fold in 1/3 of the flour mixture and then combine and follow by another 1/3 until you run out of flour. Do not overwork the flour.  Just stir until combined and no loose flour is visible anymore.  Line the pan with parchment paper. You can use 8-inch or 9-inch square or round cake pan. If you use 7 inch pan, make sure it's at least 3 inches in depth. Pour batter into the pan and let it rest for 30 minutes or more. Prepare your steamer by bringing the water to a boil. Pour the batter into the pan and let the cake steam for about 30 minutes if you are using bamboo steamer, and 35 minutes if you are using metal cake pan. If you choose to use smaller size, such as muffin cups, steam for about 10-15 minutes

Stir fried pork rib with celery in sour plum sauce

Ingredients
1 lb pork ribs - cut into small pieces
2 stalk celery - sliced thinly 
3 cloves garlic - chopped
4 slices ginger - julienned
1 fresh red chilli - sliced thinly
3 tbsp homemade sour plum sauce
2 tbsp soy sauce
1 tbsp shaoxing wine
2 tbsp water
vegetable oil for frying pork ribs and stir frying

Seasoning for pork rib
1 tsp shaoxing wine
1 tbsp soy sauce 
1 tsp sesame oil
sprinkle of salt 
pinch of pepper
1 tsp cornstarch 

Method

1. Marinate the pork rib for 1 hour or more.
2. Heat up oil in pot. Lightly coat pork ribs with flour and deep fry till golden brown.
3. Drain oil and set aside.
4. Heat up frying pan and add 1 tbsp oil.  Fry the garlic and ginger till lightly browned.
5. Add homemade sour plum sauce, soy sauce and wine and do a quick stir fry .  Add sliced celery and water and continue to fry for a while.
6. Add pork rib and chilli and toss to mix well.  Serve warm with rice.

Vegetarian Braised tofu with Shitake Mushroom

Ingredients
1 packet pre-fried tofu - blanched in boiling water to get rid of oil
some sliced carrot
fresh shitake mushroom - cleaned
1 tsp chopped ginger 
2 tbsp soy sauce
1 tbsp vegetarian oyster sauce
1 tsp sesame oil
sprinkle of white pepper
salt to taste
chopped green onion - cut into 1 inch length 
1 tbsp vegetable oil

Stir Fried Green Bean with Minced Meat and Sambal

Ingredients
1 bunch of green beans - washed and cut into 2 inch length
1/3 cup minced meat
3 cloves garlic - peeled and chopped
2 tbsp soy sauce
1 tbsp sambal chilli
2 tbsp vegetable oil

Chinese Style Smoked Chicken Leg Quarters (茶熏鸡 l 烟熏鸡)

Ingredients
4 chicken leg quarters
few slices of ginger
1 stalk green onion