Minced Pork Rice 肉燥飯

Ingredients:
600g pork belly
3 tbps chopped shallots
3 tbps fried onions
3 tbps chopped garlic


Seasoning:
1 tps peanut butter
1 star anise
1 piece cinnamon stick
1/4 tsp pepper
2 tbps sugar
6 tbps soy sauce
2 tbps dark soy sauce
4 tbps xiao shing wine
200ml water


Method:
Bring a pot of water to boil. Put in pork belly and bring to boil.

Remove pork belly and clean. Cut pork belly into cubes

Put fried onion into a plastic bag and pound with the back of knife until pieces

Heat up 2 tbsp oil, put in chopped garlic and shallots and stir fry until fragrant.

Add in pork belly and cook until the meat become golden brown.

Then put in fried onion and fried for 1 minute and add in the seasoning and bring to boil.

Change to slow heat and cook for an hour until thickening.

Serve with steam rice.

材料：
600克五花肉
3大匙蒜頭(打碎)
3大匙紅蔥頭（打碎)
3大匙油蔥酥(打碎)

調味料：
1大匙花生醬
1棵八角
1條肉桂
少許糊椒粉
2大匙白糖
6大匙醬油
2大匙黑醬油
4大匙紹形酒
200公升水

做法：
五花肉放入滾水中川燙再取出切小丁

紅蔥頭，蒜頭及油蔥酥切碎

小火爆香蔥頭，紅蔥頭

小火翻炒到金黃色

加入肉丁炒香到焦黃色

接着加入油蔥頭，調味料和水

大火煮滾轉小火燜煮1小時

飯上面淋上肉燥汁便可享用。

Fried Carrot Cakes (Chai Tow Kway) 菜头粿

Ingredients :
200g rice flour
550ml water
200g radish (shredded)
1 tsp salt

2 tbsp chopped chye poh

1 tbsp chopped garlic

50g bean sprouts
3 tbsp fish sauce
2 beaten eggs

2 tbsp dark soy sauce

2 stalk spring onion cut into 2 inch lengths

Method :

Mix rice flour in 200ml water. Stir well.

Boil shredded radish and salt in 350ml water.

Pour in rice flour mixture and stir well to make batter.

Pour batter in baking tray. Steam for 30 mins till carrot cake is cooked. Allow to cool before cutting into pieces.

Heat two tablespoons of oil in a wok.

Heat oil till hot, add in steam radish cakes, cutting it into small pieces with the frying ladle.

Pan-fry till both sides are golden-brown. Set aside.

Heat another table spoon of oil in the wok.

Sauté garlic and chye poh till browned.

Toss with the radish cake pieces.

Make a space in the middle, add the last of the oil and break eggs into the space.

Leave to set for a few minutes and then push the radish cake on top.

Drizzle with fish sauce, dark soy sauce, add in spring onion and bean sprouts and toss some more to ensure an even mix.

Serve hot.

材料:

200克粘米粉

550公升水

200克白蘿卜（刨成丝)

1小匙鹽

4片菜油或豬油

4大匙蒜茸

2大匙菜脯碎

2大匙雞蛋

2大匙黑醬油

2大匙魚露

1大匙青蔥 (切斷) 1棵

50克豆芽

油 5大匙

做法:

將粘米粉和200公升水攪拌一起

將白蘿卜絲，鹽和350公升的水煮滾

加入粘米粉水做成面糊

接着將面糊倒入烤盤中

蒸至白蘿卜熟，大約30分鐘左右。放一旁冷块

在鍋裡燒熱2大匙油或豬油。

接著倒入蘿蔔糕，把它煎至呈金黃色。

用鏟一邊炒蘿蔔糕一邊將它切成大小不一的塊狀，然後將蘿蔔糕塊推至一旁。

加入另1大匙油，燒熱后將蒜茸和菜脯碎炒香再拌入蘿蔔糕塊一起炒。

接著在鍋的中央騰出空間，將所剩下的油倒入再加蛋。

稍煎片刻後把蘿蔔糕塊拌入雞蛋上。

最後倒入魚露，黑醬油，青蔥段，豆芽和一起與蘿蔔糕塊炒均。

Tau Suan 豆爽

Ingredients:

300g mung beans (rinse, soak in water for 4 hours)

2 pcs pandan leaves (washed and tied to a knot)

1500ml water

150g rock sugar

1 you tiao, sliced
40g sweet potato flour, mixed with 125ml water for thickening

Method:

Steam the mung beans for about 30 minutes, or until they are soft.

Boil water, stir in rock sugar till dissolve

Put in pandan leaves, bring to a boil ,

Add in mung bean, stir well

At last, add in thickener

Ladle into serving bowls and top with you tiao.

Serve hot or warm

材料

300克去殼绿豆 (洗净, 浸水4小时)

2片香兰叶 （洗后打結〕

1500公升水

150克黃冰糖

1條油條（切小塊〕

40克蕃薯粉（加入125水攪拌）

做法：

把去殼绿豆放进蒸盘内, 大火蒸30分钟,取出, 待用

把水和糖放进锅内煮开至糖溶

投入香兰叶煮一下子

然后加入去殼绿豆攪拌

慢慢加入番薯粉水， 不停搅煮至所需的浓稠度就好

熄火

吃前加入油條

Claypot Chicken Rice 瓦煲雞飯

Claypot Chicken rice is a popular hawker food that you are able to get in Southern China, Singapore and Malaysia. It is typically served with Chinese sausage, chicken, salted fish and vegetables. Rice is cooked in the claypot. Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour.

Ingredients :

350g long grain rice, washed and drained well

375ml water

20g boneless salt fish (sliced thinly and fried till crispy)

1 tbp oil

25g Chinese sausage sliced thinly

1 stalk spring onion (diced)

Marinate Ingredients:

250g deboned chicken meat

3 black chinese mushroom soak until soft

1 tsp sugar

dash of pepper

1 tbsp light soy sauce

1 tbsp dark soy suace

1 tbsp oyster sauce

1 tbsp chinese cooking wine

1 tbsp fresh ginger juice
1 tsp sugar
1 tbsp sesame oil
1 tsp cornflour

Seasoning (mix together):
1 tsp light soy sauce
1 tsp sugar
1/4 tsp pepper
1 tsp water

1 tsp sesame oil
1 tsp dark soy sauce

1 tsp corn flour

Method :

Marinade chicken and mushroon with all ingredients except rice, chinese suasages, salted fish for at least 30 minutes.

Heat 1 tbsp oil in a wok and stir-fry chinese sausage for 1 min and add in marinated chicken meat.

Add mushroom slices and seasoning.

Dish out and put aside.

Cover rice with cold water. Bring to boil and cook uncovered for about 5 minutes until all water has been absorbed.

Add chicken, chinese mushrooms, chinese suasage and push down well into rice.

Cover and cook over low heat for about 20 minutes (until chicken is cooked through)

Garnish with green onions and salted fish.

瓦煲雞飯

350克 米 洗淨後濾乾

375毫升 水

20克 鮮鹹魚(炸至香脆、切薄片)

1大匙油

25克臘腸(切片)

1棵青蔥（切粒)

腌料
250克 雞腿或雞胸切塊
3朵冬菇(泡軟)
1小匙細糖

¼ 小匙胡椒粉

1大匙醬油

1大匙黑醬油

1大匙蠔油

1大匙紹興酒

1大匙姜汁

1小匙細糖

1大匙麻油

1小匙粟粉

調味料

1大匙醬油

1大匙糖

胡椒粉

1小匙水

1大匙麻油

1大匙黑醬油

1 大匙粟粉

做法：

用雞肉醃料把雞肉和冬菇醃上約30分鐘。

起油鍋，加入1大油. 將臘腸爆香，加入雞肉，冬菇和調味料炒香。把材料取出。

把米和水倒入瓦煲內，煮至滾沸 （大約5分鐘〕，轉小火再煮至米飯出現許多小孔(約15分鐘)。

倒入醃過的雞肉、冬菇和臘腸，蓋緊後再以小火慢煮、直到飯及雞肉熟透(約為20分鐘)即可熄火。

置入鹹魚，蓋上10分鐘讓飯吸水，食用之前再加入一些青蔥便可。

Kam Heong Udon Noodles 干香烏冬面

Ingredients :

2 packages udon noodles (400g) blanced

100g prawns meat

1 bunch of choy sum, cut into 3 inches

100g of mince pork

30g dried prawns, soaked and chopped

1/2 tbsp chopped garlic

1 shallots, peeled and chopped

1/4 bowl curry leaves

1 chilli padi, chopped100 ml oil

Seasoning :

1 tbsp curry powder

2 tbsp oyster sauce

1 tbsp light soya sauce

1/2 tsp sugar

1/2 tsp dark soy sauce

Method:

Heat up 2 tbsp oil, saute dried prawns, choped garlic and chopped shallot until fragrant.

Add in prawn, mince pork, curry leaves, chilli padi, seasoning and stir fry until aromaic.

Lastly add in udon noodles, choy sum and stir-fry at high heat until well mixed.

材料：

2包烏冬面，燙一燙

100克蝦仁

1棵菜心，切成3寸

100克豬肉碎

30克蝦米，浸淡，切碎

1/2茶匙蒜

1粒蔥頭仔，剁碎

1/4碗加哩葉

1條指天椒，剁碎

調味料：

1大匙加哩粉

2大匙蠔油

1大匙生抽

1小匙糖

1小匙黑醬油

做法：

燒熱油，爆香蝦米，蒜蓉和蔥頭仔.

再加入蝦仁，豬肉碎，加哩葉，指天椒和調味料炒香。

最后，加入烏冬面和菜心大火炒香。

Wat Dan Hor / Fried Kuey Teow in Creamy Egg Sauce 滑蛋河

Ingredients A:
oil
1 tbsp chopped garlic
600g flat kuey teow
1 tbsp light soy sauce
1 tbsp dark soy sauce

Ingredients B:
oil
1 tsp chopped garlic
500 ml stock*
100g slice pork (mix well with 1 tsp corn flour water)
200g choy san
3 medium size prawn (remove shells and heads for making stock)

Seasoning :
1 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp corn flour water for thickening
1 egg, beaten

Method:
Heat up oil, saute chopped garlic until fragrant.

Add in flat kuey teow, light soy sauce, dark soy sauce and stir-fry at high heat until well mixed and aromatic. Dish up.

Heat up oil, saute choped garlic until fragrant, add in stock and bring to boil. Add in prawn meat, pork, choy san, seasoning and bring it to boil.

Thicken with corn flour water, add in egg and stir well.

Pour over fried kuey teow and serve hot.

Stock Making :
3 pieces of pig bones
prawn heats and shells
600 ml water

Method:
Put all ingredients into a stock pot and bring to boil.

Reduce heat and continue to cook for at least 1/2 hour.

Stain

材料A：

1大匙油

1大匙蒜蓉

600克河粉，弄散

材料B：

1小匙油

1小匙蒜蓉

500毫升上湯

100克豬肉片

200克菜心

3只蝦仁

調味料：

1大匙蠔油

1小匙鹽

少許胡椒粉和麻油

2大匙粟粉水打芡用

1粒蛋，打散

做法：

燒熱1大匙油，加入河粉，1大匙生抽，1大匙黑醬油大火炒香。用盤乘起

燒熱1大匙油，爆香蒜蓉，加入上湯煮滾，蝦仁，豬肉片，菜心和調味料煮滾。

打芡，加入蛋液攪拌均勻，淋在河粉上便可享用。

Steamed Spare Ribs in Black Bean Sauce 鼓汁蒸排骨

Ingredients :
600g spare ribs, cut into serving pieces
2 tbsp chopped red chilli
2 tbsp chopped garlic
1 tbsp chopped ginger
1 tbsp chopped spring onion

Seasoning :
1 tbsp fermented black bean, soaked and chopped
1 tbsp fermented soya bean paste
1 tbsp oyster sauce
1 tbsp Shax Xing Wine
1 tbsp corn flour
1 tsp sugar
1 tsp sesame oil
dask of peper
3 tbsp water

Method :
Combine all ingredients and seasoning, marinate for at least 30 mins.

Steam at high heat for 15-20 minutes or until the spare ribs are well cooked.

Sprinkle with chopped spring onion

Serve hot.

Reference : Quick & Easy Kawkers' Fair

材料：

600克排骨，斬塊

2大匙紅辣椒粒

2大匙蒜蓉

1大匙姜蓉

1大匙青蔥粒

調味料：

1大匙豆鼓，浸淡，剁碎

1大匙豆醬

1大匙生抽

1大匙蠔油

1大匙紹興酒

1大匙粟粉

1小匙細糖

1大匙麻油

¼ 小匙胡椒粉

3大匙水

做法：

將全部材料和調味料攪拌，醃30分鐘。

煮滾蒸籠水，放進排骨大火蒸15－18分鐘至排骨軟。

最后，灑上青蔥粒便可享用。