Steamed Siew Mai

Ingredients :

• 20 pcs wanton skin - trim into round shape
• some grated carrot for garnishing or red food colouring

Filling:

• 200gm white fish fillet
• 100gm prawn - shelled
• 100gm pork

Seasoning:

• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp pepper
• 1 tsp cornflour
• 1 tsp chicken seasoning powder
• 1 tbsp sesame oil

Method :

1. Put filling and seasoning together into a chopper and minced well. Leave it in the fridge for half an hour.
2. After chilling, shape the mixture into small ball using a round measuring spoon(1 tbsp size) and put on the wanton skin and wrap the skin around the mixture to form into siew mai. Topped with red colouring or grated carrot.
3. Prepare hot boiling water and steam over it for 8-10mins or till cooked. Serve hot with sweet chilli paste.

Note :

To taste whether the seasoning suite your taste, drop one small ball of mixture into boiling water and cooked till floats up. Taste It. If it suit your taste continue if not add more seasoning to your taste.

Honeysuckle Tea (Jin Yin Hua)

In Traditional Chinese medicine, Honeysuckle Tea are among the important herbs for clearing heat and relieving toxicity. Honeysuckle Tea also has cooling effect that help to prevent heat-related illnesses such as ulcers, sore throat and flu. Honeysuckle is also used as one of the Eight Treasures Tea ingredients.

Brewing Guide:

Rinse tea cup and teapot with hot water. Use about 2 teaspoons for every 500ml of water. Infuse in hot water at 90°c (194°F) to 95°c (203°F) for 2 to 4 minutes for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing.

Globe Amaranth Tea (Qian Ri Hong)

Globe Amaranth originally grows in the tropics. Globe Amaranth Tea is resistant to dry heat but not to cold. It also grows in neutral soil which is both porous and fertile. In addition, Globe Amaranth is an annual herbaceous plant. Globe Amaranth Tea also has a faint smell of pure fragrance. Globe Amaranth Tea is known to prevent aging thus it is good for the skin.

If you have a cough or cold then the healing Asian medicinal tea that you absolutely have to try is Quian Ri Hong. It cures coughs. Qian Ri Hong literally translates to “Thousand Days Red” due to the long blooming period of this flower. This tea contains essential vitamins and minerals and is known in Chinese medicine for helping to relieve cough, shortness of breath, and enhance vision. Once it is infused it is a gorgeous pinky purple color.
Best taken without mixing other tea.

Brewing Guide:

Rinse tea cup and teapot with hot water. Use about 2 teaspoons for every 500ml of water. Infuse in hot water at 90°c (194°F) to 95°c (203°F) for 2 to 4 minutes for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing.

Chrysanthemum Bud Tea (Tai Ju)

Chrysanthemum buds tea are produced entirely from young buds of chrysanthemum flowers. This thirst quenching tea is great for relaxation and releasing stress. We recommend adding either rock sugar or honey to enhance the taste of the chrysanthemum tea. Chrysanthemum buds tea is excellent in treating mild sunstroke and easing a sore throat. Since this drink is caffeine free, Golden Chrysanthemum tea would be a perfect summer time drink for kids.

Brewing Guide:

Rinse tea cup and teapot with hot water. Use around 4 to 5 flowers (2g/0.07 oz) for every 225 ml of water. Steep tea leaves in hot water at 90°c (194°F) to 95°c (203°F) for 2 to 4 minutes, or until the liquor turns light yellow. You may try brewing this tea with a bit of rock sugar. Serves well hot or cold.

Cassia Tora Seed (Ju Ming Zi)

Cassia Tora Seed or Jue Ming Zi in Chinese, or the ripe seed of sickelpod cold nature of the fruit is excellent for cooling down the body. Cassia Tora Seed is highly valued in ancient Chinese herb.
This bitter and salty Cassia Tora Seed has also been credited as an eyesight booster. Cassia Tora can also helps by removing intensive heat from the liver and improving vision, moisturizing intestine and eazing the bowels. Great help for loosing weight as well.

Brewing Guide:
Rinse tea cup and teapot with hot water. Use about 2 teaspoons for every 500ml of water. Infuse in hot water at 90°c (194°F) to 95°c (203°F) for 2 to 4 minutes for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing.

Apple Flower Tea (Ping Guo Hua)

Apple Flower tea has a fresh and sweet aftertaste. Apple Flower tea improves digestive, remove excess fat, clears acne, lighten pigmentation, ease nerves and revitalized blood. Good for the skin. This Apple Flower tea can be mixed with Jasmine or Rose Tea.

Brewing Guide:

Rinse tea cup and teapot with hot water. Use about 2 teaspoons for every 500ml of water. Infuse in hot water at 90°c (194°F) to 95°c (203°F) for 2 to 4 minutes for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing.

Healthy 'Pineapple Tarts'

Ingredients : (A)
250g butter
340g plain flour
20g custard powder
1/4tsp salt - optional

Ingredients : (B)
2 egg yolk
1/tsp vanilla essence

Method :
Put (A) into mixing bowl and use fingertips to rub into breadcrumbs like.
Make a hole in the centre and pour in (B)
Mix both mixture together until it form into a dough.
Leave aside in the fridge for at least half an hour to let the flour expand before shaping.
Use a plain pineapple tart cutter.
Then use a toothpick to create a deep impression on the side.
Stuff in chopped raisin and baked in pre-heated oven 170deg till golden brown.
Optional -
Can glaze the pastry with beaten egg yolk but i don't like the brown patches after baking.




STUFFING INGREDIENTS
300g of golden raisin
1 whole yellow lemon juice
1/2 yellow lemon skin - grated

Method :
Put all in a chopper and blend till fine. Chill for an hour for better handling.
Use a round(2.5ml or 5ml) measuring spoon to shape into balls.

Ang Chow Pork Rib - Award Winning Recipe

Ingredients (A)

Marinate Overnite

600g Pork Ribs

1 tbsp red rice wine residue

3 tbsp light soya sauce

Ingredients (B)

1tbsp chopped garlic

1tbsp chopped old ginger

1 tbsp red rice wine residue

Gravy

2.5tbsp sugar or rock sugar

1 tbsp light soya sauce

1/2 tsp salt

1/2 tsp sesame oil

1 bowl water

dash of pepper

1 tbsp red rice

1 tbsp oyster sauce

Finishing touch

1 tbsp chinese cooking wine

1 tbsp black vinegar

1 tbsp cornflour mixed with 1tbsp water

Method :

Heat some oil for to deep fry the pork ribs for 5 mins.

(Half cooked will do) Drain.

Heat some oil in another pan. Add in ingredient B (garlic, ginger and wine paste) and stir fry till fragrant.

Add in pork ribs. Mix well. Add in 1 tbsp chinese wine. Mix well again. Pour in the gravy, bring to boil and simmer for 30 mins or till meat is tender. Taste the gravy. It is suppose to be sweet. Season according to your taste. Lastly thicken with cornflour mixture. Dish up.

Before serving sprinkle the black vinegar and serve hot.

Note :

For better presentation, purchase the pork ribs with bone sticking out so that after cooking you can wrapped it with aluminmum foil.