Braised Siew Yurk With Dried Oyster and "Fatt Cai"

Ingredients:
10 to 12 pcs Dried oysters, soaked
1 cloves of garlic
1 small pc ginger
500ml water

500g Roasted pork( "Siew Yurk") cut into pieces
50g Black moss( "Fatt Cai"), washed
White vege "Wong Ah Pak", cut into big pieces

Seasoning Ingredients:
Oyster sauce
Sugar
Soya sauce
A dash of Pepper
Dark sauce

Bit of Starch water

Method:
1)  Heat up oil, saute ginger and garlic. Add-in soaked oyster, water and seasoning ingredients.
     Simmer for 30 minutes with low flame.
2) Dish out the oyster.
3) Continue simmer "Wong Ah Pak" with the sauce for 10 minutes. Dish out, keep aside.
4) Then simmer "Siew Yurk" for 10 minutes. Dish out.
5) Lastly, simmer "Fatt Cai" for 5 minutes.
6) Arrange the "Fatt Cai" in the center of a bowl. Then oyster, "Siew Yurk". Lastly, cover with "Wong Ah Pak" on top.
7) Turn over the bowl into a plate.
8) Thicken the sauce with starch water. Pour onto the dish, serve.

Hakka Style Simmered Pork Belly with Black Fungus

Ingredient:
600g Pork belly with skin, sliced thickly
100g Black fungus "Mok Yee", soaked and cut into big pieces
3 tbsp chopped shallot
1 tbsp chopped ginger
2 pcs "Nam Yee" smashed with 2 tbsp sauce
2 tsp 5 spice powder
1 tbsp Shaoxing wine
2 tbsp oyster sauce
1500ml Water
Dark sauce
Enough cooking oil for deep frying marinaded pork belly

Rice flour and all purpose flour( 1:1 portion) mixed well

Marinade Ingredient:
1.5 pcs "Nam Yee"
4 tbsp shallot juice
1 tbsp oyster sauce

Method:
1) Marinade pork belly with marinade ingredient for overnight.
2) Heat up cooking oil. Dry the pork belly with mixed flour and deep frying the pork until golden brown. Dish and drain.
3) Fry ginger, then shallot with 2 tbsp cooking oil till fragant.
4) Add-in fungus. Stir fry for 2 minutes. Add-in "Nam Yee", oyster sauce, and sugar. Continue stir fry for 1 minute.
5) Add-in 1/2 portion of water, bring to boil.
6) Put-in 5 spice powder and dark sauce. Simmer for 10 minutes with slow flame.
7) Add-in remaining water continue to simmer untill fungus tender.
8) Add-in shaoxing wine 5 minutes before serving.

Rum Balls

1 1/2 cups (150 grams) toasted pecans, finely chopped (hazelnuts, walnuts, or almonds can be used)

1 1/4 cups (125 grams) finely crushed vanilla wafer cookies

1/2 cup (60 grams) confectioners sugar(powdered or icing)

2 tbsp (15 grams) cocoa powder(Dutch processed or regular unsweetened)

2 tbsp light corn syrup(or liquid glucose syrup, golden syrup, or honey)

1/4 cup (60 ml) rum

Toppings:

Confectioners (powdered or icing) Sugar

Finely chopped nuts (pecans, walnuts, hazelnuts, almonds or pistachios)

Unsweetened Cocoa Powder

Melted Chocolate (Dark or White)

To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Put the pecans on a baking sheet and bake for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then chop the nuts finely with a knife or place the nuts in your food processor and pulse until finely chopped. Transfer to a large bowl.

Process the vanilla wafer cookies in the food processor until finely ground. Add the crumbs to the finely chopped pecans. To this mixture add the confectioners sugar and cocoa powder and stir until combined. Add the corn syrup and rum and mix well. Add more rum if necessary. Chill the batter and then shape into 1 inch (2.5 cm) balls.

Then roll the rum balls in confectioners sugar, finely chopped nuts, or cocoa powder. If dipping in chocolate, put about 4 ounces (120 grams) of chopped dark chocolate and 1 teaspoon of shortening or butter in a heatproof bowl placed over a saucepan of simmering water. Once melted, remove from heat and dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the rum balls from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls on a baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Once the chocolate has hardened you can drizzle the rum balls with 1 ounce (30 grams) melted white chocolate.

Can be stored in an airtight container in the refrigerator for several weeks.

Makes about 40 rum balls. Preparation time30 minutes.

Read more:http://www.joyofbaking.com/RumBalls.html#ixzz1lCkycQni

Lamb Stew

Ingredients:
12 pcs Lamb shoulder
2 big White onion (chopped)
1 big Red onion (chopped)
2 stalks Celery (chopped)
8 Potatoes (cut into 2" to 2.5" cube)
2 Carrots (cut into 1" cube)
1 to 1.5 litre of water depend on individual preference of gravy texture.

Seasoning:
Salt
Pepper
Sugar
Black sauce
5 tbsp Plain flour
Cooking Oil

Method:
1) Clean and trim away fats. Then cut into 1.5" square pcs.
2) Boil in hot water for 2 to 3 minutes. Drain then season with salt and pepper for 1/2 hours.
3) Pan fry plain flour with cooking oil with mild flame till slightly brown in colour.
    Keep aside.
4) In another pot, stir fry both type of onions till fragant.
5) Add-in lamb, continue stir fry for 2 minutes.
6) Add-in chopped celery and stir fry for 1 minute.
7) Add-in minimum 1 litre of water. Bring to boil before add-in potatoes, carrots and fried flour.
8) Bring to boil. Add-in salt, sugar and dark sauce to taste.
9) Simmer for 1/2 hour with slow flame or till meat tender.
    Occasionally, stir the stew to avoid from sticking to bottom of pot.

Chocolate Chips with Nuts Cookies

Ingredients:
250g Butter (salted)
110g Caster sugar
110g Brown sugar
2 Egg (size B)
1 tsp Vanilla essence
1/2 tsp Salt

Dry ingredients:
350g Flour
1.5 tsp Baking powder
5 tbsp Coco powder
300g Chocolate chips
120g Hazelnut (baked and coarsely chopped) Any kind of nut

Optional:
2 tbsp of ground hazelnuts (depend on the above kind of nut)

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


Yield : 2 containers
Preparation time : 2 hours


For Chocolate Chips Cookies :
1) The size of cookies before baking must be SMALLER than with nuts.
2) Baking time is only 20 minutes at 170 degree Celsius

Green Pea Cookies

Ingredients:
1kg Green Pea (grind into powder form)
1kg Superfine flour
400g Icing sugar
560g Corn oil

Tools:
Rowling pin
1 big pc of thick plastic sheet
Cookies mould

Method:
1) Mix all the ingredient well, except corn oil.
2) Then add-in corn oil. And mix well.
3) Roll the dough in between plastic sheets. Make sure it is compact enough
    before shape into cookies.
4) Bake for 18 minutes at 170 degree Celsius at rack level 3.


Yield : 4.5 round shape big size containers.
Time : 3 hours
Texture : too soft

Roasted Pork Belly (Char Siew)

Ingredients:
1 kg Pork Belly, skinless
2 tbsp Chopped Garlic
5 tbsp Malt Sugar for applying
1 tbsp Tapioca Flour

Marinade:
2 pcs "Nam Yu"
1 tbsp Malt Sugar
150 g Sugar
4 tbsp Soya Sauce
1 tbsp Oyster Sauce
1 tsp Dark Soya Sauce
1 tsp Five Spices Powder
1 tbsp "Shaoxing" wine

Method:
1) Mix the marinade ingredients well until the sugar dissolved.
2) Marinade with pork belly and chopped garlic for overnight. That is minimum time.
3) Preheat oven at 250 degree celsius for 10 minutes.
4) Arrange the marinated pork belly on the roasting wire rack.
5) Roasted for 15 minutes. Dish out and dip with marinade sauce. Turn over
    and continue roasted for another 15 minutes.
6) Dish out. Apply with malt sugar and continue to roast for 7 minutes.
7) Off the oven. Leave the roasted pork in the oven for an hour.
8) Bring the remaining marinade sauce to boil. Thicken it with tapioca flour.
9) Cut and serve the the pork belly with the sauce.