5 Eggs 2 Salted egg, separated 2 Century eggs 2 Japanese bean curd 300ml Water
2 tbsp chopped garlic 2 tbsp oil
Seasoning:
some salt 1/2 tsp chicken seasoning 1/4 tsp pepper
Method:
1. Heat up 2 tbsp oil, saute chopped garlic until fragrant. Dish out. 2. Slice japanese bean curd and arrange it onto a deep plate. 3. Diced salted egg yolks and century eggs into cubes and sprinkle onto japanese bean curd. 4. Beat eggs into a bowl, add in salted egg whites, water and seasoning. Beat till well. 5. Slowly pour the beaten eggs into prepared plate. 6. Steam at high heat for 12 - 15 minuets. 7. Remove from steamer and sprinkle with fried garlic oil.
300gm french bean, cut into 5cm length 2 tbsp dried prawn, soaked 1 no boiled salted egg, chopped 1 no boiled salted egg yolk, chopped 2 tbsp chopped garlic 2 tbsp oil
Seasoning:
dash of salt 1 tsp soy sauce dash of pepper 1/2 tsp sugar 80-100ml water
Method:
1. Deep-fried french bean in hot oil for a while. Drained. 2. Heat up 2 tbsp oil, saute chopped garlic and dried prawn until fragrant. 3. Add in chopped salted egg and egg yolk, stir well. 4. Add in french bean and seasoning, stir-fry at high heat until cooked.
600gm spare ribs 1 green papaya 2 carrot 10 red date 2500ml water
1. Rinse and scald spare ribs. Then rinse again. 2. Peel and seed green papaya, cut into pieces. 3. Peel carrot and into pieces. 4. Bring water to boil over high heat, put in all ingredients and cook over high heat until boiling. Then reduce to low heat and cook for 2 hours. 5. Add in salt to taste.
1. Mix all ingredients (A) into a bowl till well. 2. Fold in sifted flour and sugar, mix well. Set aside. 3. Whisk egg whites and cream of tartar until frothy. 4. Gradually add in sugar and continue whisk until stiff. 5. Fold the above into egg yolk mixture, mix well with spatula. 6. Pour batter into a 9' ungreased chiffon tube pan. 7. Bake at preheat oven 170'C for 50-55 minuets till done. 8. Remove from oven and invert cake to cool.
1kg Spare rib, cut into pieces 1 no Onion, cut into slices
Marinate: 3 tbsp Corn flour 1 tbsp Oyster sauce 1/2 tbsp Soy sauce 1 no Egg white
Gravy: 1 1/2 tbsp Honey 1 tbsp Oyster sauce 1 tbsp Dark soy sauce 1 tbsp Corn flour 350 ml Water
Method:
1. Clean the spare rib and drain. 2. Add in marinate ingredients and leave for 1 hour. 3. Heat up enough oil, put marinated spare rib into oil and deep fry until golden brown. 4. Heat up 1tbsp oil in another wok, add in onion and fry until fragrant. 5. Pour in the gravy ingredients and bring to boil. 6. Add in fried spare rib, mix well. 7. Dish out.
(A): 250gm Margarine 200gm Sugar (I used 150gm) 1 tsp Vanilla Essence (Optional) 1 tbsp Honey
(B): 350ml Soy Milk
(C): 250gm Plain flour 50gm High protein flour 2 tsps Baking powder 1/2 tsp Baking soda
(D): 90ml Soy milk 300gm Mixed fruit
Method:
1. Cream (A) till light. 2. Add in (B) a little by little. 3. Fold in (C), mix till well blended. 4. Add in (D) alternately and mix well. 5. Pour batter into a greased and lined 9' cake pan. 6. Bake at 180'C for 50 minuets.
* Reduce baking time to 20-25 minuets if use paper case.