Cola Chicken Wings

Ingredients :

10 chicken wings - lightly marinate light soya sauce, pepper, sugar,
chinese wine, 1 tbsp dark soya sauce, salt

5 cloves garlic - smash
4 slice ginger
400 ml coca cola
1 star anise
4 cloves

Method :

1) brown chicken wings
2) add in star annise, cloves, ginger, garlic-fry till fragrant
3) add in coca cola - cover and simmer 25-30 mins
4) cook till sauce is thick

< can add in hard boiled eggs >

Yam Coins

Yam - Skin & Cut into pieces - either steam or boil until soft (add a little salt in water)
Tapioca Flour

Carrot - Cut into shreds
Mushrooms - Cut into shreds @
Belly Pork - Cut into small pieces
Dried Shrimps - soak for a while, drain
Shallots - Cut - Save half for frying & half to fry with ingredients
Dry black fungus

Stir fry the Belly Pork with oil, onions, garlic dried shrimps until fragrant. Add in the other
ingredients & seaoning- oyster sause, pepper,salt ,sugar , fry until cooked. Leave aside to cool & use to fry with Yam Coins later.

@ marinate the mushroom with soya sauce n sugar first

< optional things to add : dried cuttlefish>

Method :

1) Mash the cooked Yam with fork or presser while still hot.
Sprinke tapioca flour on to mashed Yam & knead into dough.
Add water to knead when mixture is too dry.

2) When the dough is ready, roll into long strip & roll into little balls
like gultaneous rice balls. Use finger tip to press the ball into a flat
circle. Use chopstick to press in the middle to form a shape of a coin.
< Do not leave the coins out in the open for too long or else the coins
will crack . Also, cover the dough to prevent drying up >

3) While making the Yam coins, boil a pot of water , add a little salt
& oil into the water.
Dump the coins in the water. When the coins are cooked, they
will float on top of the water. Immediately scoop up the coins &
soak in cold plain water. Drain & put aside. Sprinke some onion
oil ( onions fried separately with oil & put aside) to prevent the coins
from sticking together.

4) Fry Yam coins & ingredients together.
Serve hot with belacan chilli & fried onions.

<< alternative way to cook the yam, after boiling the yam n rolled into a long dough, u may steam it first, then cut into round coins >>

Pork Belly With Cabbage

Ingredients :

1/2 kg pork belly
1/2 cabbage
5 pcs garlic
2 chillies
1 stalk coriander

Seasoning :

3 tbsp dark soya sauce
1 tbsp rock sugar
1 tbsp hua tiao wine
1 bowl soup stock
1 tbsp dark soya sauce (standby)

Method :

1 cut pork belly into chunks
2 remove core of cabbage
3 fry garlic with red chillies till fragrant, add in belly pork
and fry till golden brown
4 add rock sugar, dark soya sauce, hua tio and fry in medium heat for 10
min
5 put in cabbage and add soup stock
6 place corainader on pork belly after washing. pour in standby soya
sauce and simmer 20 min
7 remove corainder stalk and sprinkle freshly chopped corainader before
serving

Stir Fry Fennel Beef Slice with Oyster Mushroom

Ingredients : Slice beef with some fat - marinate with soya sauce, sugar, garlic bits, sesame oil,
cornflour
Oyster Mushroom- tear into smaller pieces
Sliced onions
Sliced chilli
Sliced celery
Fennel Seeds

Method :
1) In a dry wok, fry the fennel seeds till fragrant - cooled and grind

2) In a hot oiled wok, quickly stir fry the beef- dish out

3) Heat up some oil , fry the sliced onions, chilli , fennel - put back the beef and add mushroom

4) Add in sauce ( mix soya sauce, sugar, sesame seed oil, cornflour, water)

5) dish

Sesame Seed Fish

Ingredients :
White fish - cut into thick strips and marinate
chinese wine, salt, pepper, egg white (marinate at least 15min)

Method :
In a plate, line with 2 pieces of kitchen tissue - mix plain flour with raw sesame seeds, pepper,
salt, a little chicken powder.
drop some fish strips, holding 2 sides of the
kitchen tissue, toss and turn to coat the fish with
the mixture.
Fry low fire till crispy.
Note :
fish strips can be replace by chicken breast strip
can serve with fruit salad - mix any canned fruits with 1 cube japanese cucumber,
mayonnaise and sweetened milk.

Old Fashioned Fried Bee Hoon

ingredients :

shredded pumpkin
mei hua rou - minced or shredded
dried shrimp - rinsed and soaked a while
dried mushroom - rinsed, soaked and shred
cabbage - shredded but not too fine
shallots - shred
bee hoon - soak for 10 mins and cut
lard

method :

1. use more oil to fry shallots till golden brown - dish out shallots set aside/ scoop up some oil
2. with remaining oil, ( can add some lard ) add dried shrimp - fry till fragrant
3. Next add pork, mushroom, pumpkin and cabbage.
4. add enough chicken stock to cook the ingredients. cook till boiling
5. add seasoning - soya sauce, pepper
6. add in bee hoon.
7. use wok cover to cook bee hoon for a while ( bee hoon will be more springy ) - slow fire
8. can serve with some shredded eggs/ belancan chilli.
2.

Braised Salmon Belly

ingredients :
salmon belly with no skin n bones -
marinate with pepper, chicken powder - a little water, oyster sauce, dust with potato starch
egg tofu
broad beans - just blanch in boiling water and a bit of salt

method :
1) heat oil in wok, use a bit more oil. Fry salmon in small fire. Swirl salmon around in wok
no need to fully cook fish. Just fry till golden - dish out n set aside

2) use remaining oil, add ginger and garlic slice. Turn to small fire. Add 2 tbsp soya sauce,
1 tbsp oyster sauce, 1 tbsp shao xing wine. Cook till thicken.
add a bit water. ( water just enough to cover the fish), add pepper, chicken powder.
add potato starch solution to thicken.

3) pour above solution to salmon belly on a plate.

4) steam salmon for 5 mins.
5) steam egg togu for 2 mins

6) separately, fry some shitake mushroom with broad bean with some oil and a little
chicken powder

7) to present the dish, put the veggy on a plate. Top with steam egg tofu. Slide the salmon
belly with sauce on top of steam egg tofu and serve immediately.