Ingredients
500g pork(belly part)
2 boiled eggs (shelled)
Sauce ingredients
600ml water, 180 ml light soy sauce, 2 tsp dark soy sauce, ½ tbsp rock sugar, ½ tsp white pepper, 2 star anise, 5 cloves of garlic, ½ tsp five spice powder, pinch of salt
Method
Mix water and sauce ingredients and bring to a boil, add pork and eggs in and let it boil for a while then simmer with low heat for 30 minutes till meat is tender. Cut pork into thick slices and serve.
I am still wondering why they call it Roti Babi where there is no babi (pork) in this snack at all.
Ingredients
1 thick slice of bread, cabbage (shredded) onions (chopped) 1 egg
Seasoning
sugar, pepper, five spice powder, chicken stock powder
Method
Mix cabbage, onions and seasoning then set aside. Slit open bread and stuff fillings into the opening. Coat bread with beaten egg and pan fry bread till golden brown. cut into three parts and serve.
Ingredients
2 sections lotus root, 1 tsp preserved osmanthus, 6 tbsp of glutinous reice, 150g cane sugar, 3 cups of water
Method
Rinse glutinous rice then soak in hot water for 30 minutes until rice turn soft, drain well and set aside.
Peel and rinse lotus root, cut 1 inch from the top and keep it as a cap for later use. Stuff soften glutinous rice into all the pod holes till almost full up, cover the lid and seal with toothpicks.
Heat 3 cups of water to stew the stuffed lotus root until it is tender then add in cane sugar and continue to stew with low heat until ingredients completely cooked and tender. Add preserved osmanthus, stir to mix well then cut into slices and serve.
Steamboat or hot pot is a popular choice for CNY eve dinner. A pot of well cooked chicken stock is the most basic ingredient of all.
What do you need?
2 chicken carcass
200g lean pork
1 large yam bean (Chinese turnip, peeled and crushed)
1 large carrot
2 big onions
1 tsp of peppercorns
salt to taste
4 liters of water
Method
Bring water to boil in a large pot, add all ingredients in and let it boil fo 10 minutes. Turn to low heat and simmer for another 2 hours, then strain into another pot and let it cool completely. Remove fat from the surface then set aside. Reheat stock in either traditional steamboat cooker or electical multi cooker when use.
The name of these prawns may not sound too pleasant but you will sure be overwhelm by it’s sweet flesh and good texture.
Ingredients
3 large pissing prawns (preferable live stock of about 200g each), 6 cloves of chopped garlic, 1 tsp of chopped ginger, 1 tbsp cooked oil, 1 tbsp Chinese parsley
Seasoning
2 tsp of cooking wine, dash of sesame oil, pinch of pepper, sugar and slat to taste
Method
Trim clams and slit open prawns on the spine and remove intsatines. Rinse well and drain then sprinkle with litter bit of salt and pepper.
Mix chopped garlic and ginger with seasoning and stir well. Stuff part of the seasoning into the open slits and spread the rest of the seasoning on top of the prawns.
Steam prawns over high heat for 8 minutes, pour cook oil over and garnish with Chinese parsley.
Ingredients
2 large squids (about 400g), 200g minced pork, 3 tbsp Chinese celery (diced), 1 tbsp Onion (diced), 1 egg white, 2 tsp spicy bean paste, 1 tbsp of cooking oil, 1 tsp of cooking wine
Marinade
1 tsp light soy sauce, 2 tsp cornstarch, 1 tbsp egg white, few drops of sesame oil, sugar, salt and pepper to taste
Seasoning
100ml of water, 1 tbsp light soy sauce, 2 tsp sugar, 1 tbsp tomato sauce, few drops of sesame oil,
Method
Mix minced pork, 2 tbsp of finely chopped celery and marinade, stir to mix well then divide into 2 portions. Scald cleaned squids in boiling water for 30 seconds then rinse with cold water and pat dry. Coat squid with cornstarch thinly.
Heat oil in a wok then saute diced onions and spicy bean paste to fragrant. Sprinkle cooking wine then add celery and seasoning, bring to a light boil then thicken sauce with little bit of cornstarch water. Keep sauce warm in wok.
Stuff minced pork into squids till almost full then seal open ends with toothpicks and steam for 15 minutes. When it is done, cut squids into sections and top with warm spicy bean sauce.
Ingredients
80g black mushrooms (soaked and trimmed)
240g minced pork, 2 tbsp water chestnuts (chopped)
1 tbsp spring onion(diced), handful of kale stalks (boiled)
few slices of carrot, 1 slice of ginger, 1 tbsp of cooking oil
Marinade
2 tsp light soy sauce
1 tbsp of cornstach sloution, dash of sesame oil
sugar, salt and pepper to taste
Seasoning for mushrooms
1 tbsp ginger juice
1 tbsp wine, sugar and salt to taste
Seasoning for gravy
3 tbsp of steamed mushrooms juice
2 tbsp of water, 1 tsp of oyster sauce and light soy sauce
Method
Mix minced pork with water chestnuts, spring onions and marinade. Steamed mushrooms with mushrooms seasoning for 10 minutes then drain dry and reserved juice. Pat little cornstarch on the mushrooms and stuff minced pork on top. Steam for another10 minutes and arrange onto a plate.
Heat cooking oil in wok and saute ginger to fragrant, add water and seasoning for gravy, sprinkle cooking wine and stir in carrots and kale. Bring gravy into a light boil, add cornstarch solution to thicken the gravy then spread over the steamed mushrooms. Serve hot.
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