Onde-Onde

Ingredients:

500g sweet potatos

100g glutinous rice flour

50g water

a pinch of salt

some pieces of gula melaka

some grated coconuts

Method:

Steam grated coconuts with a pinch of salt for 10 mins.

Leave to cool

Skin sweet potatoes and steam for 15 mins or until cooked.

Mash while still warm.

Sieve the glutinous rice flour and put in a mixing bowl.

Add in mashed sweet potatoes with water and mix well into smooth dough

Pinch a small lump of dough, roll into a ball and flatten

Put a little gula melaka at the centre and seal well.

Cover them with a clean cloth so that they do not dry up

Boil a big saucepan of water to the boil. Drop the onde-onde into the boiling water.

When the onde-onde rise to the surface, keep boiling for another 2 mins.Scoop up each ball with a strainer and coat in grated coconut

材料：

500克番薯

100克糯米粉

半茶匙鹽

200克椰糖 (切碎)

白椰丝

做法：

椰丝和盐混均蒸10分鐘， 放冷

蕃薯削皮, 切薄块, 大火蒸15分鐘至熟软, 取出, 压烂成泥

將糯米粉过筛，放进钢盆内

加入番薯泥和水拌均至光滑粉团

把粉团搓成一粒粒的小球, 然后包上椰糖

把粉团投入已煮开的滚水中, 煮至粉团熟及浮上水面(大約2分鐘), 捞起

沾上白椰丝, 即可享食

Three Cup Chicken 三杯雞

Ingredients:

2 tbps sesame oil

1 tbps cooking oil

3 chicken breasts or tight pieces, cut up into bite-size pieces

5 garlic cloves

5 slices of thin fresh ginger

4 tbps of soy sauce

2 stalk spring onion cut into 2 inch lengths

2 red chilli cut into small sections

8 tbps of rice wine

2 tbps of sugar

basil

Method:
Cut chicken into bite size pieces

Put chicken in boiling water for few mins

Drain chicken into a bowl, leave aside

Heat up 1 tbp cooking and 1 tbp sesame oil in a wok with high heat

Add garlic and ginger stir fry until fragrant

Add in red chilli and spring onion stir fry until fragrant

Then add in chicken pieces till it changes colour

Season with rice wine, soy sauce, sugar

After boiling, turn the heat to medium till the sauce becomes thickening.

Heat up clay pot

Transfer chicken to clay pot, add in 1 tbp sesame oil and basil

Serve hot

材料：

2大匙麻油

1大匙油

3鸡腿肉切塊

5粒蒜頭

5片姜片

4大匙醬油

2棵青蔥，切斷

2個紅辣椒，切小段

8大匙米酒

2大匙糖

九層搭適量

做法：

將雞肉切塊， 汆燙

熱鍋，先放麻油和油，

接著放入蒜頭和薑片爆香，

加入紅辣椒和青蔥段炒香

接着加入雞肉炒至金黃色

最後加入米酒，醬油和糖。

先用大火燉，待滾起時改用小火燜至汁收干，

加熱瓦煲，把雞肉放進去。

再放進麻油和九層塔，

片刻即可熄火

Zha Jing Mian 炸酱面

Ingredients :
2 tsp shallots,

shredded 1/2 cucumber,
shredded1/2 carrot
200g minced pork
2 tbsp of black bean sauce
1 tbsp dark soy sauce
1 tbsp sugar
190g flat white noodles (shanghai noodles)
30ml water

Method:
Cook noodle in a pot of boiling water.

Drain and transfer in a cold water pot

Drain and leave aside

Cut cucumber and carrot into thin strips. (serve cold or cook in boiling water)

Heat wok, add oil

Saute shallot until fragrent, transfer to a small bowl

Add oil, put in minced pork and stir fry till pork is cooked.

Add black bean sauce, dark soy suace and sugar and stir fry

Add water and simmer till sauce is thicken.

Prepare a bowl, add in shallot oil, noodles, mix well

Put in carrot, cucumber and pour in meat sauce over noodle

材料：

2大匙蔥頭仔，剁碎

黃瓜半根 （刨成细絲〕

紅蘿卜半根（成细絲〕

200克豬肉碎

2大匙豆瓣酱

1大匙黑醬油

1大匙細糖

190克上海面

30克水

做法：

烧开半锅水，放入面條搅散以中火煮沸，捞起过冷河沥干水。放一邊。

將黃瓜和紅蘿卜刨成细絲 （可放入沸水中烫熟或冷用〕

烧热油，炒香红葱头末，先倒入猪绞肉炒散成肉末，再倒入豆辦醬炒匀

最后，加入黑醬油和糖和清水搅匀，煮沸后做成醬

将面條夹入大碗中，依次摆上黃瓜絲、紅蘿卜絲。
　

舀入炸酱料，淋上炸酱汁，食用前拌匀即可。