HAKKA STUFFED TOFU

Ingredients:

3 pcs Fortune Pasar Tau Kwa
200gm Minced Pork
1small pc of Salted Fish
1tsp Fresh Minced Ginger
1tbsp Chinese Cooking Wine
1/4tsp Salt
Dash of Pepper
1tsp Corn Flour
1tbsp Light Soy Sauce
1tbsp Oyster Sauce
1/4tp Dark Soy Sauce


Method:

1. Mix minced pork ginger together.
2. Wash the salted to remove any salt. Cut into very small pieces and mix together with minced pork until combined.
3. Add in the cooking wine, salt and pepper until well combined.
4. Cut the fortune pasar tau kwa into half, use a small knife, cut a round hole in the centre  of the tau kwa from each piece.
5. Fill the hole with the minced pork mixture.
6. Heat up a wok, add in 2tbsp oil. Place the tau kwa with the pork filling facing down. With small fire, pan- fry the sides and pork until almost cook.
7. In the meantime, add the corn flour to mix with 4tbsp of water. Add light soy sauce, oyster sauce and dark sauce into the corn mixture. Pour over the tau kwa, cover with  the lid. Let the corn starch mixture simmer with the tau kwa.
8. Remove from the heat.
9. Dish onto a serving plate, pour the sauce over.
10. Garnish with cut scallion and chilli and serve hot.

BROWN SUGAR GINGER SOFT CANDY

Ingredients:

- 4pkts of Gingen Ginger with Brown Sugar
- 2pkts of Gingen Ginger Strong Formula
- 1tbsp Fresh Ginger Juice (optional)
- 100ml Hot Water
- 140gm Glutinous Rice Flour
- 100gm Brown Sugar
- 45ml Water
- Powder Sugar


Method:
1. Dissolve the packets of Gingen Ginger with ginger juice and 100ml hot water. Set aside.
2. In a saucepan, add brown sugar with 45ml water to boil until brown sugar dissolved.
3. Once brown sugar dissolved, add into the glutinous rice flour, mix to form a paste.
4. Pour the ginger liquid in (no.1) into the flour mixture, mix well into a smooth batter.
5. Pour batter into a heatproof plate/pan. Steam for 30 minutes until the batter is set and firmed.
6. Remove from heat, allow the cool and set in the fridge for 4 hours or more.
7. Remove from fridge, use a plastic knife and cut the candy into bite size or your preferred size, coat well with powder sugar completely to avoid stick together.
8. Store in airtight containers

9. Enjoy

STUFFED CHICKEN WITH CURRY CHICKEN POTATOES

Ingredients:
8 pieces of Mid Joint Wings
300gm Chicken Breast
2 pcs of Potatoes
3tbsp Dancing Chef Red Curry Paste
3 to 4tbsp Coconut Milk
Salt to taste
Cooking Oil for frying


Method:
1. Wash and clean chicken wings.
2. Cut chicken breast meat into smaller cubes and set aside.
3. Peel and wash potatoes, cut into small cubes
4. In a pan, heat up oil, add in the curry paste, fry until aromatic. Add in the cut potatoes, stir fry for few minutes, add in the chicken breast meat to combine well with the curry paste.
5. Add in coconut milk and mix well, add about 100ml water. Simmer for chicken potatoes for 10mins under small fire until soften and almost cooked.
6. Dish up the chicken potatoes and allow to cool.
7. To debone the chicken mid wings, use a sharp paring knife or scissors to trim off the joint at the top and slowly  trim of the tendons as you move down the chicken. Once you trimmed off the tendons,  twist the bone a little, it will comes out easily.
8. Stuff the deboned chicken wings with the cooked curry chicken potatoes filling and seal it up with a toothpick.
9. Heat up sufficient oil, once oil is hot, slowly add in the stuffed chicken wings and fry until golden brown and cooked.
10. Dish up and serve hot.