Traditional Dumpling

Preparation of each ingredient:

Thick pork belly with skin 3kg :
1) Cut into 1.2" x 0.5" thick
2) Fried with chopped shallot and garlic.
3) Then 5 spice powder, pepper powder, oyster sauce & dark sauce.
4) Finally, some "shao xing" wine to get the aroma.
5) Keep over night.

Dried shrimp 400g :
1) Clean, wash and chop to smaller pieces if too big.
2) Fry with chopped shallot and garlic, 5 spice powder & some pepper powder.

Dried oyster 300g :
1) Clean & soak for 15 minutes.
2) Fry with chopped shallot & garlic.
3) Simmer with water, some pepper powder, a bit of sugar & oyster sauce for taste.
4) Add a bit of dark sauce for colouring.
5) Simmer for 15 minutes.
6) Keep the water for mushroom preparation.

Mushroom 300g :
1) Soaked, cut into desired size.
2) Fry with chopped shallot, garlic, oyster sauce, pepper powder.
3) Simmer with the oyster water with dark sauce for 20 minutes.
4) Keep the water for chestnut preparation.

Chestnut 600g :
1) Soaked and simmer with the mushroom water with
    a bit of oyster sauce and 5 spice powder.
2) If not enough mushroom water for simmering add sufficient water for simmering.
3) Simmer for 15 minutes.

Green bean 300g :
1) Wash and soak for 1 1/2 hours.
2) Simmer with chopped shallot, garlic, salt, pepper powder &
    5 spice powder till tender about 15 minutes.

Eye bean 400g :
1) Wash and soak for 1 1/2 hours.
2) Simmer with chopped shallot, garlic, salt, pepper powder & 5 spice powder
    till tender about 15 minutes.

76 Salty egg yolk cut into half

Chicken chop 6 pcs :
1)  Cut into 1.5" x 1.8" size.
2)  Fried with chopped shallot and garlic.
3)  Then 5 spice powder, pepper powder, oyster sauce & dark sauce.
4)  Keep over night.

Glutinous rice 5kg :
1) Washed & soaked for over night.
2) Drained, fried with chopped shallot & garlic, 5 spice powder, pepper powder,
    salt and dark sauce.

Bamboo leaves and string 5 packets :
1) Leaves : boiled for 20 minutes: cleaned each leaf on both side.
                   Then soak in the water overnight. Change the water every 7 hours.
                   For the left over leaves, fold into half then tie with a string.
                   Dry them under the sun for few days. Keep them for next time.
                   Just boil for 10 to 15 minutes, then soak in water.
2) String : boiled for 10 minutes. NO SOAKING.

400g Shallot - chopped
400g Garlic - chopped
1 1/2 packets "5 spice powder"
80g Pepper powder
1/2 bottle of Dark soya sauce
1/4 bottle of Oyster sauce
150g Salt

Note:
1)  Boiled with salt water for 3 3/4 hour. Make sure the water cover enough all the
     dumplings while boiling.
2)  Make sure there is enough glutinous rice in each dumpling so the dumpling will
     have a nice shape and easy to tie tightly.
3)  The above ingredients can make 150 of dumplings.

Steamed Pork Belly sandwich with Yam

Ingredients:

500g 2.5" thick Pork belly with skin
400g Yam

Seasoning mixture:
1.5 pcs   "Nam Yue" (Preserved red beancurd) with 2 tbsp sauce
2 tbsp     Oyster sauce
1/2 tbsp  5 Spice powder
2 tsp       Pepper powder
1 tbsp     Sugar
2 tbsp     Black sauce

1 tbsp     Garlic (chopped)
1 tbsp     Shallot (chopped)

400ml    Water

Stir-fry the shallot and garlic start turning brown.
Add-in the seasoning mixture. Continue to stir-fry then add-in the water.
Simmer for awhile. Taste it before dish out.

Pork :
1)  Cook pork belly in the boiling water for 15 minutes.
2)  Remove & cool it in the cold water then remove the hair if there is.
3)  Pad dry with kitchen towel.
4)  Prick holes over the pork's skin.
5)  Deep-fry in the hot oil over high heat with skin side down
     until crispy. Turn around and fry all over till golden colour.
6)  Remove & soak into cold water for 20 minutes then cut into 1cm thick slices.

Yam :
1) Peel and cut into thick slices as pork pieces.
2) Deep-fry in hot oil until golden in colour.


Methods:
1) Combine the pork slices with seasoning mixture. Mix well.
2) Sandwich & arrange pork belly with yam in a deep bowl.
3) Pour over the remaining seasoning.
4) Steam for 20 minutes.

NOTE :
Steam again for another 10 minutes before serving.