Pu Tien Lo Mein

300g xing hua noodle or 1 pkt of U-Main from supermarket

Ingredients: (A)
30g dried prawns - soak, drain
10 nos red shallot - slice

Ingredient (B)
100g pork belly - cut into strips - marinate with a little light soya sauce and cornflour
5 nos black mushroom - cut into strips

Ingredient (C)
150g White long cabbage - chop
150g green cabbage - Chop

Ingredient (D)
1500ml soup stock or 2 cube chicken stock + 1500ml hot water

Ingredient E)
20 nos of raw prawns - tail-on
100g white clam - soak for a few hours


Garnish
section of chinese celery - optional


Method :
Heat oil in wok and add in ingredient (A)dried prawns and shallot. Stir fry till fragrant.
Add in ingredient (B)pork and mushroom. Stir till pork is cooked.
Add in ingredient (C) vegetable. Stir, mix well.
Add in ingredients (D)soup stock. Bring to boil.
Add in noodle. Keep stirring, if not it will stick together.
Approx. 10 mins. Add in ingredient (E) prawns, clam. Stir till cooked and clam open up.
The soup gravy will be starchy and thick.

Garnish with chinese celery.

Note : Must do noodle tasting to see whether you like the degree of softness.

Hakka Pen Cai

OVERALL LOOK



1st layer : Fried Chinese Cabbage

300g Chinese Cabbage, 1 tbsp minced garic, 2 tbsp soaked dried shrimps, 1/2 tsp salt

Heat up some oil in a pot, fry the garlic and dried shrimp till fragrant.
Add in cabbage and fry till cooked.
Season with salt.


2nd layer:

300g of Deep fried Yam or deep fried tofu



3rd layer - Stir Fry Roast Pork with Radish

400g Roasted Pork
1 small radish cut into slices - cut and soak in water for 10-15mins to remove bitter taste
1 tbsp minced garlic

seasoning :
1/2 tbsp oyster sauce, 1/2tbsp light soya sauce, 1 tsp sugar, 1/2tsp chicken stock

Garnish with chinese parsley and chinese celery

Heat up some oil in pan, add garlic fry till fragrant.
Add in radish and 1 cup water. Simmer for 15mins till radish is soft.
Add in roasted pork and simmer till gravy is dry.

Note : When buying roast pork, taste it first. Sometimes it is very saltish therefore have to reduce seasoning.


4th Layer - White Poached Chicken (Can purchase ready make from Chicken Rice Stall)

500g chicken middle wing
750ml water, 3tbsp fish sauce, 1/2 tsp salt,
1 tsp sugar, 1/4tsp sesame oil, 3 tbsp chinese cooking wine.

Put all together and boil till chicken wing is tender. Pour away for liquid.





5th layer
600g large prawns - trimmed

Seasoning (A)
1.5tbsp chopped ginger
0.5tbsp chopped shallot
0.5tbsp minced garlic

1tbsp chinese cooking wine

Seasoning (B)
2.5tbsp tomato sauce
1.0 tbsp chilli sauce
0.5tbsp light soya sauce
0.5tbsp vinegar
0.5tbsp potato flour
1/4 tsp salt
1/4 tsp pepper
2 tbsp worchestershire sauce
2 tbsp sugar
3/4 bowl water

some sesame oil


Heat oil some oil in pan, fry garlic, ginger, shallot till fragrant. Add in wine. Add in Prawns and fry till cooked.Pour in seasoning and simmer till thicken. Splash with sesame oil.
Garnish with spring onion and parsley.



6th layer - Braised Mushroom with Abalone

12 big chinese mushroom - remove stem soaked overnite
12 pcs of fried Chicken Claws - scald in hot water before use ( 1 bought frozen type)
3 slices ginger
3 clove garlic

1 can abalone - slice or whole Baby Abalone
drain away water because the brine contain preservative and some children will have side allergy

Seasoning (A)
1 tbsp oyster sauce
0.5tbsp light soya sauce
1/4tsp salt
1 tsp sugar
pinch of pepper
1 can chicken broth
1/2 tsp MSG - optional


Seasoning (B)
1 tbsp Chinese Cooking Wine

Seasoning (C)
1 tbsp sesame oil

starch solution
1 tbsp cornflour + 1 tbsp water


Method :
Heat oil in pot and stir fry ginger and garlic till fragrant.
Add in oyster sauce and fry till fragrant.
Add in seasoning (A) and chicken claw. Bring to boil and simmer for 30 mins.
Remove chicken claws. Add in the abalone, and wine. Stir evenly.

Thicken with starch solution.Sprinkle with sesame oil.


Arrange nicely over the rest of the ingredients. Pour over the gravy and it will seep into the below ingredients.

Potato AngKu Kuih - Savoury

Ingredients for filling
3oog yellow potato - cooked and mashed
2 tbsp fried shallot oil
100g sugar
1/2 tsp salt
1 tsp pepper

2 tbsp fried crispy shallot - chopped finely

Method :
Use a cake mixer and mix the ingredient well. Then add in the crispy shallot last. Mix well again.
Shape into balls weight half of your mould size.


INGREDIENTS FOR SKIN
100g purple potato - cooked and mashed
200g glutinous rice flour
50g sugar
1 tbsp oil
75ml +- water
1 tbsp rice flour

Method :
Mix well the skin ingredients and leave aside for 15 mins.
Divide the dough and weight each portion half of your mould size. Wrapped the filling and press into mould. Knock it out and place on a piece of banana leaf.
Steamed over high heat for 4 mins then brush the kuih with oil and steam another 4 mins.
Remove to cool and serve.

Note :
Rice flour is a must so that the imprint will stay after steaming. If using sweet potato can omit sugar

Salad with Potanaise dip (mayonaise alternative)

Ingredients :
2 cooked potato - remove skin
2 cooked egg yolk - optional for creamier taste
1/2 cup fresh milk
1/2 cup olive oil
1/4 cup yellow lemon juice
2 tbsp sugar
1/4 tsp salt


Method :
Put all ingredients into a blender and blend till fine.

Serve chilled.

prawn cracker

Ingredients :

250g prawn meat

250g - 300g tapioca flour

1 tsp or 2 tsp salt

1 tsp pepper

Wash and dry prawn meat. Put into a chopper and chop till smooth.

Mix tapioca flour, salt and pepper and mix into a stiff dough. Divide the dough into 2 portion.
Place on a greased plate and steam over high heat for 45 mins or till cooked.

Leave to cool, wrapped with cling wrap and chill in the fridge till hard.

Cut into thin slices with slicer.

Place on a tray and sun dry for 2-3 days until dry. Alternatively you can use an oven at temp 70deg. Heat 1 hour, cool 1 hour. Repeat the process at least 5- times.

Heat up a pot of oil and deep fry. Ready to serve.