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

CAKE LAPIS 2

Ingredients

300gm Butter

125gm icing sugar

15 egg yolk

2 tablespoon condense milk

1/2 tsp vanilla essence

1 tsp brandy

110gm Hong Kong flour ) Sieve

1 tsp baking powder ) together
1 tsp mixed spices

5 egg white

100gm icing sugar

Method:

1) Cream 125gm icing sugar with butter until

light and fluffy

2) Add 1 egg yolk at a time and cream till well

combine

3) Add condense milk and beat till well mixed

4) Add brandy and vanilla essence and beat well

5) Fold in sieved flour mixture evenly, leave aside

6) Beat egg white, while gradually adding 100gm

icing sugar till a firm peak

7) Fold firmed egg white into butter mixture till

well combined

8) Line the base of 18cm square tin and well

grease the base and side

9) Pour 100gm of batter into tin and bake in

pre-heated 210 degree celsius oven for 10 mins

till golden

10) Remove from oven and switch to upper heat

only, poke some holes on first layer of cake,

allowing the steam flow off

11) When cake is cooler, press cake top with a flat

lapis board

12) Then pour another 100gm batter on top

of second layer, bake for 10 mins or till golden

with upper heat only

13) Repeat till all the batter finishes, when baking

the last layer, switch to upper and lower heat

again and bake for 15 mins or till golden

FRANGIPANE TARTLETS

Ingredients for Tart Base:

100gm cold butter
200gm plain flour
40gm Icing sugar
1 small egg (about 42gm)
1/4 tsp salt

Ingredient for Frangipane fillings:

100gm soften butter
100gm castor sugar
1 small egg
100gm ground almond
25gm cake flour

some strawberry jam (or any jam of your preference)


Method:

1) Sieved plain flour and icing sugar together, add
salt, mix well

2) Cut cold butter into small pieces and rub into
plain flour and icing sugar mixture, till it
resembles bread crumbs

3) Lightly beat egg and add into (2) to form a
platable dough, leave aside to rest for 20 mins

4) While pastry dough is resting, cream soften
butter and castor sugar till light and fluffy

5) Add egg and continue creaming till well
combined

6) Add cake flour and ground almond to
mixture till well combined to form Frangipane
fillings

7) Take a small amount of pastry dough, roll to
a round, flatten and press into pre-grease mini
tarts mold, trim away any excess

8) Spoon a little jam into tart, then cover with
Frangipane fillings

9) Bake in pre-heated 180 degree celsius oven
for about 20 mins or till golden brown.

MUAH CHEE

Ingredients:

1 cup glutinous rice flour

2 teaspoon fine sugar

2 tablespoon thick coconut cream

1 tablespoon cooking oil

150 ml water

1 tablespoon shallot oil (Oil from frying shallots)

Coating

1 cup grinded roasted peanuts

1/2 cup castor sugar

2 teaspoon toasted sesame seeds

Method:

1) Sieve glutinous rice flour into a microwavable bowl

2) Add fine sugar

3) Mix water with coconut cream and cooking oil

4) Mix (3) into (1) and mixed well

5) Microwave at high heat for 2 mins, remove, stir

and microwave for another 2 mins till cooked.

6) Remove and mix in the shallot oil, leave to cool

7) Using a pair of oiled scissors, snip muah chee

and toast in the peanuts mixture coating