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.

Braised Pork Belly

Ingredients:

(A)
5 pcs  Shallot (chopped finely)
5 pcs  Garlic  (chopped finely)
1 tbsp Ginger smashed finely
2 Star anise
1.5" Cinnamon stick

300g Pork belly with skin (cut into 1cm x 0.75cm)

(B)

1 tbsp  Taucu paste
5 tbsp  Soya sauce
3 tbsp  Black sauce
Gula melaka to taste

250ml Water
500ml Water

1tbsp Corn flour mixed with 4 tbsp water

1tbsp "Shao Xin" wine

Method:

1) Stir fry the (A) ingredient for about 2 minutes with medium low fire.
2) Add-in the pork belly continue stir frying for another 3 minutes.
3) Pour in 1 cup of water. Simmer for about 1 minute.
4) Add-in (B) ingredient and simmer for another 1 minute.
5) Pour in the remaining water. Lower down the fire once boiled.
6) Continue simmer for 1 hour till meat tender.
7) Occasionally, stir the meat to make sure it is not burned.
8) Thicken the gravy with corn starch.
9) Finally, add-in the "Shao Xin" wine before serving.

NOTE :
This dish best served with steamed rice.

Butter Cake (Cotton Texture)

Ingredients:

190g    Salted Butter (Softened & cut into small pcs)
75g      Castor Sugar
45g      Egg Yolks
3/4 tsp Vanilla Extract
150g    Self-raising flour (Sifted)
50ml    Fresh Milk (Full fat)

105g    Egg Whites
30g      Castor Sugar


Method:
1)   Preheat oven at 170 degree celsius.
2)   Prepare a 6" square pan with parchment paper.
3)   Cream butter with castor sugar till pale & fluffy.
4)   Add egg yolk 1 at a time; plus vanilla extract with last egg yolk.
      Creamed about 1 minute.
5)   Re-sift 1/4 flour into butter mixture.
6)   Fold with spatula till just even.
7)   Then the other 1/4 flour.
8)   Add-in  1/2 of the milk. Fold till fully absorbed.
9)   Then the other 1/4 flour.
10)  Followed by the milk, then the flour as the same procedure.
11)  In a separate mixing bowl, whisk egg white and sugar till stiff peaks.
12)  Divide into 3 batches, then fold into the flour mixture evenly.
13)  Pour into the baking pan. (Bang cake pan 2-3 times against worktop
       to release the air.
14)  Bake for 35 minutes. Then increased to 180 degree celsius.
       Continue bake for 10 minutes.

Pineapple Tart

PINEAPPLE  JAM  ( for 2 1/2 recepi  make about 350 pcs pineapple tart)

Ingredients :

14pcs Pineapple: Morris

1 pc Pineapple: Josephine - Ripe

Sugar (1 pineapple need about 70g sugar - depend on individual preferences of sweetness)

Method :

1)  Peel and cut into chunks. Use a food processor to blend become puree.

2)  Cook it in a clay pot until the juice has dried up 80%.

3)  Add the sugar, continue to cook until pineapple jam is still moist.

Important : Stirring while cooking the pineapple to avoid burning

PINEAPPLE  PASTRY 

Ingredients :                                                           

350g Butter

250g Margarine

1 egg "A"size

725g Self Raising Flour

3 Egg yolk mixed with a bit of water for glazing

Method :

1) Mix butter and margarine by using butter knife & spatula only.

2) Sift and add-in the flour and continue mix till combine.

3) Lastly, add-in egg and mix well. 

4) Let dough sit for 15minutes. Use cookies pump to pump the dough.

5) Preheat the oven at 180 degree Celsius.

6) Roll the jam with pastry.

7) Bake at rack no. 4 for 10 minutes. 

    Turn from back to front. Bake for another 10 minutes.

8) Let it cool for about 5 minutes before applying egg yolk.

9) Continue bake for 10 minutes then turn from back to front.

    Bake for another 13 minutes till golden colour.

Yield : around 140 pcs

Time : 3 hours

Custard Cookies with Strawberry Jam

Ingredients:
300g Butter
140g Icing sugar
2       Egg Yolk
1tsp  Vanilla essence

Mix and sift the dry ingredient well :
240g Flour
100g Corn flour
160g Custard powder

120g Strawberry Jam

Method:
1) Mix the butter and icing sugar for about 1-2 minutes.
2) Add-in egg yolk 1 at a time, vanilla essence then mix for
    another 2 minutes.
3) Lastly, add-in the dry ingredients and continue
    mix with low speed till combined. It well become a very soft dough.
4) Rest for about 20 minutes before mould it.
5) Drop a little jam in the center of the cookies.
6) Bake for 23 minutes at 160 degree Celsius in the middle of the oven.

NOTES:
If prefer to have a crunchy cookies texture, bake for 25 minutes instead.

Yield : 3 small rounded transparent containers
Time : 2 hours
Cost : RM8/ container

Chocolate Chips Cookies

Ingredients:
250g Butter
110g Castor Sugar
110g Brown Sugar
1 Egg (AA size)
1 Egg Yolk (AA size)
2 tsp Vanilla essence
1/2 tsp Salt

Dry ingredients:
250g Flour
11/2 tsp Baking powder
4 tbsp Coco powder
250g-330g Chocolate chips (depending on individual preference)

Optional:
100g-120g Nuts (baked & coarsely chopped)

Method:
1) Cream butter, castor sugar and brown sugar.
2) Gradually add in egg and egg yolk then vanilla essence.
3) Mixed all the dry ingredients well before fold into it; except chocolate chips.
4) Lastly, add in chocolate chips and nuts till well combined.
5) Bake for 20 - 23 minutes at 180 degree Celsius.

Notes:
If only chocolate chips, reduce sugar to 95g each type. Baking time only 20 minutes.

Yield : 2 containers
Preparation time : 2 hours