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.

TURKEY HAM WITH BLACK PEPPER SMOKED DUCK WRAPS

Ingredients:

5 pieces of Gardenia Herbs Wrap
5 slices of Turkey Ham
5 slices of Black pepper smoked duck
2 Large Tomatoes  - slice
5 slices Cheese
10ocs Butterhead Lettuce


Method:
1. Heat up individual wrap on a flat pan for 1 to 2 mins.
2. Place the heated wrap on a board or flat plate. Put 2 pieces of butterhead lettuce on it followed by ham, smoked duck, cheese and tomato.
3. Fold both sides of the wrap and roll up tightly.
4. Slice the wrap into half and put on a serving plate 
5. Serve and enjoy.

PINEAPPLE PRAWNS CURRY (UDANG MASAK LEMAK NENAS)

Blend Ingredients:
8 dried chilies, soaked till soften
80gm shallots
2 cloves garlics
3 candlenuts,
1" fresh turmeric
1” blue ginger (galangal)
2 stalks lemon grass


Heat oil in a wok and sauté blended ingredients until fragrant.

____


Ingredients:

- 1/2 Kg Large Prawns
- 1 Fresh Pineapple  - remove skin - and cut into big chunk
- 100ml Water
- 200ml Marigold King of Kings Evaporated Milk
- 1 Piece Tamarind Peel.
- Few Pieces of Kaffir Lime Leaf and few pieces of curry leaves

Methods:

1. Heat up a wok to fry the rempah until fragrant.
2. Add in cut pineapple, cook for few minutes then add in tamarind peel.
3. Pour in water to simmer. Add in prawns and kaffir lime leaf. Cook on high heat.
4. Lastly add in Marigold King of Kings Evaporated Milk and seasoning to taste.
5. Dish up once gravy is slightly thickened.
Serve hot with rice.

Enjoy

STEAMED CABBAGE MEAT ROLL WITH HUIJI WAIST TONIC

Ingredients:

8 pieces Green Cabbage
300gm Minced Chicken
300gm Fresh Prawns
8pieces Shiitake Mushroom
8 stalks of Chives
1 piece Egg

Marinate Ingredients:
1tbsp Light Soy Sauce
1/2tsp Salt
1tsp Sesame Oil
1tsp chopped garlics
1tsp Corn Flour
Dash of Pepper

Seasoning Sauce:
1 Huiji cup of Huiji Waist Tonic
1/2tbsp Oysters Sauce
2tbsp Water

Method:
1. Blanch cabbage leaves into boiling water for about  1 to 2minute, drain and set aside.
2. Wash and clean prawns, devein and chopped finely.
3. Cut shiitake mushrooms into small pieces.
4. Marinate minced chicken, prawns and mushrooms with light soy sauce, salt sesame oil, corn flour then add in chopped garlics and pepper.
5. Place one cabbage leave on a plate, scoop one big
tablespoon of pork filling
ontop of the leave, fold the 2 sides and roll. Tie the cabbage roll with one stalk of chive with a knot.
Continue with the rest of the leaves.
6. Place the cabbage roll on a heatproof plate.
7. Heat up a wok with water, once water is boiling, place the cabbage roll to steam 20 minutes.
8. In a small saucepan, add in 2tbsp water, oyster sauce, allow the sauce to simmer for awhile, add in huiji waist tonic, turn off the heat immediately.
9. Place the cooked cabbage rolls on a serving plate, pour the huji tonic sauce over it, drop few pieces of wolfberries on the cabbage roll.
10. Serve hot and enjoy.

MATCHA TOFU CAKE

Ingredients:
2 tubes Fortune Egg Tofu Omega 3
1 Large Egg
70gm Castor Sugar
50gm Self Raising Flour
1tbsp Matcha Powder

Method:
1. Preheat oven temperature at 170deg C
2. In a blender, add in
fortune egg tofu, sugar, egg, self raising flour. Blend  until smooth.
3. Pour out half the mixture  into a bowl and set aside.
4. Add in matcha powder into the blender and continue to blend with the balance half of the mixture.
5. Prepare and line a 6" round baking pan with parchment paper. Pour the first half of the egg tofu mixture into the baking pan then pour the remaining matcha mixture over it.
6. Bake in a preheated oven  for 35mins using water bath method.
7. Remove pan from oven and allow to cool completely.
8. Sprinkle some matcha powder over the cake and serve.