CASHEW NUT SLICES

Ingredients:

3 egg white (about 110gm)

100gm castor sugar

pinch of salt

1 teaspoon of vanilla essence

130gm plain flour

200 gm cashew nuts

Method:

1) Lightly toast cashew nuts for about 10 mins,

leave to cool

2) Beat egg white till bubbly, add vanilla essence,

salt and sugar gradually, continue beating till stiff

3) Fold in flour and cooled cashew nuts

4) Put batter into a 18cm square tin with bottom

pre-lined with baking paper and sides lightly greased.

5) Bake at 160 degree celsius pre-heated oven for

30 mins till light brown

6) Remove, over turn to cool

7) When cooled, cut into 2 even pieces, wrap with

aluminium foil and leave to chill overnight in the

fridge

8) Next day, slice thinly (about 0.5 cm thick) into

pieces

9) Place on tray with grease proof paper, bake at

150 degree celsius for 35 mins till golden brown

10) Leave to cool before storing in air-tight container

KONG BAK WITH SHIITAKE MUSHROOM

Ingredients:

1 kg pork belly
20 pieces of shiitake mushroom

Water for blanching

Marinade:

7 tablespoon dark soya sauce
2 tablespoon oyster sauce
4 tablespoon sugar
2 tablespoon tomato sauce
2 teaspoon white pepper
1-1/2 teaspoon five spice powder
2 teaspoon salt
2 tablespoon hua tiao wine
3 stick of cinnamon
8 pieces of star anise
3 bulbs of garlic (unpeel)

Method:

1) Cut pork belly into long strip and blanch in
water and drain well

2) Pan fry (without oil) pork belly lightly on both
side, leave on rack top drip off excess oil

3) Cut each strip of pork belly into smaller pieces,
add all marinade and marinate for at least 2 hours

4) Arrange pork belly and shiitake mushroom at
interval (i.e. pork belly 1 layer, shiitake mushroom, repeat)
on a tray suitable for steaming

5) Pour remainder marinade over tray and steam
for 2 hours over low fire

6) Serve with lettuce in plain sandwich bun

SOON KUEH (VEGETARIAN STYLE)

Ingredients for fillings:

250gm Beijing Cabbage (Shredded)

75gm Carrot (Shredded)

20gm Black Fungus (Soak & Shredded)

1 piece tau kwa (Shredded)

3 tablespoon cooking oil for frying

Seasoning:

1 teaspoon salt

1 tablespoon mushroom sauce

Ingredient for skin:

100gm Wheat Starch

50gm Potato Starch

1/2 tsp salt

1 cup boiling water

1 tablespoon oil

Method for fillings:

1) Heat up cooking oil, fry tau kwa till golden,

dish up and set aside

2) Add cabbage, fry for 3 mins

3) Add carrot, fry for 3 mins

4) Add black fungus, fry for 3 mins

5) Return fried tau kwa back to wok, mixed

and fry for 3 mins

6) Cover wok and simmer for 10 mins till

vegetables are soft, set aside for use later

Method for skin:

1) Mixed wheat starch, potato starch and salt

together

2) Add boiling water and stir quickly with a

wooden spoon, cover and stand for 5 mins

3) Add oil and knead to a soft dough

Wrapping Soon Kueh:

1) Take a piece of dough and roll into a ball,

flatten and use a rolling pin to roll thinnly

into a round

2) Put suitable amount of fillings in the centre,

cover to form semi circle, seal the edges by

pressing hard round the side.

3) Put formed soon kueh in a greased tray and

steam for 15 mins, remove and drizzle with oil

to prevent sticking together.

* Note: Oil use here is normal vegetable/corn oil

EGG WHITE LAPIS

Ingredients:

240gm egg white
pinch of salt
120gm fine sugar
30 ml coconut milk
50gm melt butter

140gm cake flour ) Sieved
1/2 teaspoon baking powder ) together

a few drop of different food color


Method:

1) Whisk egg white with salt till fluffy
2) Gradually add sugar and continue to whisk
till stiff
3) Fold in flour mixture, do not overmix
4) Mix in coconut milk and melted butter
5) Divide mixture into 3 equal portion, add
different color to each portion and mix accordingly
6) Grease and line the base of a loaf pan
7) Put about 4 tablespoon of one of the color
of batter, bake at 180 degree celsius for 10 mins
8) Remove from oven, poke some holes and
let cool before adding the next color of batter,
bake with top heat at 200 degree celsius
9) Repeat process by alternating different color
of batter
10) Last layer, switch back to 180 degree celsius
with top and lower heat, bake for 12 mins till done.

CUTTLEFISH BRAISED PORK RIBS

Ingredient:

500 gm prime ribs

120 gm dried cuttlefish (Soak)

1 tablespoon hua tiao wine
1/2 teaspoon ground ginger


15 pcs of small dried mushroom (Soak)
5 pcs of garlic (chopped)



Marinade for pork ribs:

1/2 teaspoon salt
1 tablespoon light soya sauce
1/2 teaspoon dark soya sauce
1/2 teaspoon ground ginger
1 tablespoon hua tiao wine
1 tablespoon sesame oil


Method:

1) Cut pork rib into pieces, and marinate with
marinade for 1 hour
2) Drain cuttlefish and mushroom from water
3) Combine both water from soaking cuttlefish
and mushroom together, add more water to make
700 ml of water
4) Boil cuttlefish with above water, hua tiao wine
and ground ginger for 30 mins to soften cuttlefish,
set aside for use later
5) Heat up some oil, saute garlic, add mushroom,
stir fry till fragrant
6) Add marinated pork ribs, fry for 10 mins till
semi cooked
7) Add boiled cuttlefish together with water, bring
to a boil, lower fire and simmer for 45 mins, serve
hot