Steam Fish in Lemon Garlic Sauce

Ingredient:
- Fresh Fish/ Fish Head

Prepare the ingredient:
1. Use vinegar or salt to season the fish for 10 mins to remove fishiness
2. Make slices on the fish if fish is too thick
3. Cut garlic, chilli and spring onions into small bits


How to cook:
1. Add in spring onion underneath the fish head and ginger above it and steam* the fish for 15 mins
2. Blend lemon juice, fish sauce, plum sauce together, add in raw garlic, chopped chilli and chopped spring onion to make a sauce
3. Pour the sauce over the steam fish

*Use 2 chopsticks beneath fish head while steaming allows heat to circulate thoroughly and steam the fish evenly

Deep Fried Winter Melon in Butter Sauce

Ingredient:
- Winter Melon
- Prawns
- Eggs
- Crispy Flour
- Custard Milk

Prepare the ingredient:
1. Cut winter melon (soft pulp) into small cubes, extra can be used to cook soup
2. Coat the diced winter melon with salt to flavour it and purge the fluid inside
3. Blend crispy flour with water and edible oil for deep frying later
4. Coat the winter melon cubes with starch to make the batter stick
5. Shell prawns and cut into small cubes

How to cook:
1. Control oil temp and make sure it is not too hot, deep fry the winter melon cubes coated with batter, put aside the fried winter melon.
2. Heat up oil, fry some green onion and garlic, then melt some butter
3. Pour in chicken stock, shelled shrimps and custard milk
4. Mix in some sugar and salt, follow by starch solution
5. Once sauced reached desired thickness, pour in beaten eggs slowly to create a cloud-like appearance
6. Pour the sauce over the deep-fried winter melon

Stir Fried Broccoli with Fish Balls

Ingredient:
- Fish Balls
- Broccoli
- Carrot

How to cook:
1. Cook fish balls in boiling water
2. Parboil some broccoli and sliced carrot
3. Pour some chicken stock into hot wok, add some salt and broccoli in to stir fry, coat it with corn starch
4. Fry some spring onion and ginger, add in chicken stock and then fish balls, add in sliced carrot, pour some corn starch and fragrant oil
5. Place fish balls on top of brocoli

Stir Fry Pea Shoots with Dried Scallop

Ingredient:
- Pea Shoots (Tou Miao)
- Dried Scallops

How to cook:
1. Heat up oil, stir fry garlic, follow by shredded dried scallops
2. Add in tou miao to stir fry
3. Add some water and corn starch solution

Stewed Herbal Cod Fish

Ingredient:
- Cod Fish (boneless)
- Black Fungus
- Wolfberry
- Dang Shen
- Dried Longan
- Needle Mushroom
- Sea Cucumber (Optional)

How to cook:
1. Pan fry boneless cod fish briefly to 40% cooked, leave aside
2. In a claypot, heat up oil and pan fry ginger slices, follow by chopped garlic
3. Add in black fungus, dang shen, wolfberry, dried longan follow by water and chicken stock and leave it to stew for 10 mins
4. Add 1 tsp of light soy sauce
5. Add in the pan fried cod fish and immense in the claypot mixture
6. Add in needle mushroom on top
7. Let it stew for 15 mins

Stir Fry Pork Slices with Sichuan Vegetable

Ingredient:
- Lean Pork
- Sichuan Vegetables

Prepare the ingredient:
1. Cut sichuan vege into thin slices and soak in water to remove the saltiness
2. Cut lean pork meat into thin slices and marinate with light soy sauce, cornflour, pepper, 1 tsp of sugar and sesame oil.

How to cook:
1. Heat up oil and garnish some garlic bits
2. Add in sichuan vegetable to stir fry
3. Add in pork slices to cook
4. Add some water or stock followed by cornstarch solution

Pork wrapped Needle Mushroom

Ingredient:

- Pork Lion Lean

- Needle Mushroom

- Onion

Prepare the ingredient:

1. Cut pork lion lean meat into thin slices

2. Season it with black pepper and salt

How to cook:

1. Stir fry some onion

2. Add in neeedle mushrooms, stock, oyster sauce and some sugar to continue to stir fry, then put aside to cool down

3. Use pork slices to roll the mixture up, add some cornflour at the end to better stick the roll together

4. Pan fry the pork rolls

5. To prepare the sauce, add butter in heated wok, fry some minced garlic and onion, add black pepper, oyster sauce, add some water and finally cornstarch solution.

6. Pour sauce over pork rolls

Sardine Fish in Tomato Sauce

Ingredient:

- Canned Sardine Fish

- Red Onion

- Red Chilli

- Lime

How to cook:

1. Stir fry chopped red onion and red chilli

2. Pour in canned sardine fish

3. Squeeze in some lime juice

4. Add some tomato sauce if gravy not thick enough

5. Add 1 tsp of sugar

Chicken Curry

Ingredient:
- Chicken Wings/ Pork Ribs
- Potatoes
- Carnation Full Cream Milk
- Red Onion
- Curry Powder

Prepare the ingredient:
1. Chop Red Onion into fine bits
2. Add some water to curry powder to prepare the gravy
3. Marinate chicken/ pork with curry powder
4. Peel skin of potatoes and cook them over boiling water

How to cook:
1. Stir fry chopped red onion until brown
2. Add in curry powder mixture to stir fry
3. Add in chicken wings/ pork ribs in to cook
4. Add some water if gravy is too thick
5. Add in carnation milk, followed by some water and let the mixture stew for another 20mins
6. Add in potatoes to continue to stew for 10 mins

Creamy Pumpkin Soup

Ingredient:
- Pumpkin
- Cherry Tomatoes
- Onion

How to cook:
1. Pour olive oil over sliced pumpkin and cherry tomatoes, add some salt and pepper, add rosemary and fresh sweet basil on top, bake for 35 mins at 180 degree
2. Heat up pot, put in butter to melt and stir fry some onion, add in chicken stock to boil
3. Add in the baked pumpkin to continue to cook for 5 mins
4. Pour the whole soup into blender to blend, add in double cream to continue to blend
5. Pour the mixture on a bowl and lay cherry tomatoes on top

Scallop Banana Wanton in Creamy Sauce

Ingredient:

- Scallop

- Banana

- Spring Roll Skin

- Milk

- Flour

Prepare the ingredient:
1. Cut banana into small pieces, thickness same as scallop

How to cook:
1. To prepare the sauce, heat up pan, add in butter to melt, follow by flour to pan fry with the butter, follow by milk and stir the mixture, add in salt egg york and continue to stir until mixture becomes creamy
2. Pan fry the scallop with butter
3. On a piece of squarish spring roll paper, add in 1 slices of banana, follow by 1 scallop and wrap it up
4. Heat up oil and deep fry the scallop wanton

Asparagus Mousse

Ingredient:
- Asparagus
- Garlic Sprout
- Eggs
- Milk

Prepare the ingredient:
1. Cut asparagus into thin slices, parboil over hot water

How to cook:
1. Pan fry garlic sprout with butter and put aside2. Pan fry for about 2-3 mins to bring out the fragrance, then add in the garlic sprout prepared earlier
3. To prepare the sauce, heat up pan, add in butter to melt, follow by freshly squeezed lemon juice, add in 2 tsp of sugar, 1 tsp of salt, 1 tsp of flour solution, sift the sauce if it is lumpy
4. Put the pan fried asparagus and garlic sprout in a big bowl, pour in milk, and transfer the whole mixture into blender to blend
5. Add in 4 eggs and continue to blend
6. Coat mousse container with butter first, then pour in the blended mixture
7. Heat oven to 160 degree and bake for 45 mins
8. Coat with lemon and butter jam prepared earlier

Creamy Watercress Soup

Ingredient:
- Chicken Stock
- Potatoes
- Watercress
- Milk

How to cook:
1. Prepare chicken stock and put in unpeeled potatoes to cook until soft
2. Add in milk follow by watercress and cook for 5 mins
3. Pour the whole soup into blender to blend
4. Add in almond and continue to blend

Fried Prawns Ball

Ingredient:
- Big Prawn
- Lean Meat
- Water Chestnut

Prepare the ingredient:
1. Remove head and shell the prawns, remove the veins and open up the prawn, lying flat on the plate
2. Mince some chopped water chestnut, lean pork, prawn meat
3. Season the mixture with pepper, sugar, salt and corn starch and blend everything together and lay it on the prawns
4. Stick sliced almonds into it to form 3 neat rows

How to cook:
1. Cook the prawns in oil over medium heat

Steam Scallop in Beancurd Skin

Ingredient:
- Minced chicken
- Prawn paste
- Mushroom
- Water chestnut
- Scallop
- Beancurd skin
- Black Fungus
- Asparagus
- Fish Roe

Prepare the ingredient:
1. Mix minced chicken, prawn paste, sliced mushroom, water chestut, then add salt, sugar, cornflour and slam the mixture until pasty.
2. Parboil beancurd skin to tenderise it
3. Stuff the mixture into beancurd skin solidly so that it won't sag
4. Then, parboil the scallop over hot water
5. Coat the scallop with corn flour and lay on top of the beancurd skin mixture

How to cook:
1. Steam the scallop dish for 10 mins
2. Use chicken stock blend with chopped black fungus, add sugar, salt, dark soy sauce and corn starch solution to make the gravy
3. Pour the gravy over the steam scallop in beancurd skin and decorate with asparagus slices and fish roe

Golden Scallop Balls

Ingredient:
- Scallop
- Prawn
- Pumpkin
- Winter Mushroom
- Turnip
- Spring onion

Prepare the ingredient:
1. Coat scallop with corn flour and flatten them
2. Mince prawn meat and season with salt, pepper, sesame oil, cornflour.
3. Add in chopped winter mushroom, turnip and spring onion and mix well
4. Add the paste on top of the flattened scallop and roll into a scallop ball

How to cook:
1. Steam for 10 mins
2. Use pumpkin paste with salt, sugar, chicken stock and starch solution to make the gravy to pour over the scallop balls

Pan Fried Scallop in Berry Sauce

Ingredient:
- Scallop
- Strawberry
- Blueberry

Prepare the ingredient:
1. Cut strawberry into smaller pieces
2. Marinate scallop with some pepper

How to cook:
1. Add some water in pan to boil, add in chopped strawberries and blueberries, add in 2 big tsp of sugar, cook the berries dissolve into fresh mixed fruit jam.
2. Add olive oil to heated pan, add in scallop to pan fry, pan fry until both side golden brown, then add in some butter to melt to coat the scallops.
3. Transfer scallop onto a plate and pour fruit jam over the scallops.

Seafood Rice

Ingredient:
- Sotong
- Bacon
- Flower Crab
- Prawn
- Onion
- Dried Shrimplet
- Silver Fish
- White Wine
- Olive Oil

Prepare the ingredient:
1. Cut away head of prawns and make a slice on the prawn's back
2. Cut Bacon into thin slices
3. Cut Sotong into thin slices
4. Chop onion into small cubes

How to cook:
1. Heat up wok, add in butter, followed by olive oil
2. Add in bacon, dried shrimplet, silver fish to stir fry
3. Add in garlic and chopped onion to continue stir fry
4. Add in rice to stir fry
5. Add in 1 glass of white wine
6. Lay Flower Crab, Sotong, Prawn on top of the dish
7. Add in 1 bowl of water
8. Cover wok and let it cook for half an hour over medium flame

Pan Fried Egg Soup

Ingredient:
- Black Fungus
- Vermicelli (Mi Fen)
- Eggs
- Bean Sprout
- Perserved Turnip (Cai Pu)
- Chicken Bones/ Pork Ribs
- Carrot

Prepare the ingredient:
1. Cut black fungus into smaller bits
2. Beat up 4 eggs

How to cook:
1. Add in chicken bones/ pork ribs and chopped carrots to boiling water to cook over medium fire for 45 mins
2. Heat up oil, add fry cai pu, follow by bean sprouts
3. Add in seasoning made up of oyster sauce, pepper and sesame oil
4. Mix the stir fried ingredients with beaten eggs
5. Pan Fried the eggs, add in some mi fen
6. When soup is ready, add in pan fried eggs to cook for 5mins

Steamed Bailing Mushroom with Seafood Mix

Ingredient:
- Bailing Mushroom
- Scallop
- Prawn
- Cod Fish

Prepare the ingredient:
1. Cut scallop, prawn and cod fish into very small bits
2. Add in egg york, cornflour, salt and hua diao jiu to create a seafood mix paste
3. Cut Bailing Mushroom into thin slice, put some cornstarch on top
4. Place seafood mix paste on top of Bailing Mushroom slice
*not exactly similar to what is depicted
How to cook:
1. Steam for 15 mins
2. Heat oil, add in onion bits, follow by sour plum sauce, oyster sauce, seasame oil, hua diao jiu, some water and some corn starch solution to make the gravy for the steam mushroom

Stewed Abalone with Roast Pork

Ingredient:

- Chicken Feet

- Lean Pork Meat

- Pork Skin

- Chicken Drumstick

- Abalone

- Abalone Syrup

- Ba Jiao

- Gui Pi

- Rock Sugar

- Lettuce

- Fa Cai (Fat Choy)

- Roast Pork

How to cook:

1. In hot water, add in chicken feet, lean meat, pork skin and chicken drumstick

2. Transfer all ingredient to claypot with hot water, add in abalone and abit abalone syrup

3. Add in Ba Jiao, Gui Pi and rock sugar, followed by 2 tsp of oyster sauce and 1 tsp of dark soy sauce

4. Brew on low heat for 4 hours

5. Briefly cook lettuce in hot water, and use the hot water to scald fat choy

6. Cut roast pork into slices and put on top of lettuce

7. Cut abalone into slices and put beside roast pork

8. Using soup from brewing abalone, add in cornstarch solution, add in some oil from frying onion to make the gravy

9. Once gravy is done, pour over the abalone dish

Lotus Leaf Wrapped Fungus ad Mushroom

Ingredient:
- Lotus Leaf
- Black and Snow Fungus
- Yellow Fungus
- Elm Fungus
- Lotus Roots
- Lotus Seed
- Red Dates
- Baby Cabbage
- Fresh Mushroom
- Shimeiji Mushroom
- Carrot
- Water Chestnut

How to cook:
1. In boiling water, add in lotus root, carrot, water chestnut, follow by all fungus & mushroom to soften, take out and drain dry
2. Heat up pan and oil moderately, add in previously boiled ingredients to stir fry, add in 1 tsp of oyster sauce, add in some cornstarch solution
3. Wrap the ingredient with lotus leaf and steam for 10 mins.

Glutinous Rice in Roast Chicken

Ingredient:
- Chicken
- Mushroom
- Gluntinous Rice
- Dried shrimplet
- Dried Sausage
- Chopped Onion/ Garlic

Prepare the ingredient:
1. Soak gluntinous rice overnight
2. Cut mushroom and dried sausage into thin slices

How to cook:
1. On a non-stick pan without adding oil, stir fry the dried shrimplets
2. Add some oil, add in chopped onions followed by chopped garlic
3. Add in sliced dried sausage to stir fry, follow by sliced mushroom
4. Add in glutinous rice to stir fry, add in 1 tsp of dark soy sauce, 1 tsp of oyter sauce,  1 tsp of light soy sauce, sesame oil and pepper
5. Stuff the fried glutinous rice into the chicken, sealed with toothpick
6. Marinate the chicken with oyster sauce, sesame oil and some pepper and spray the seasoning all over
7. Coat with egg york
8. Heat oven to 180 degree, grill for 90 mins
9. If chicken is grilled on a plate, put some spring onion on the plate as a base

Seafood Soup

Ingredient:
- Prawns
- Sliced Fish
- Toufu
- Cai Xin
- Carrot

How to cook:
1. Boil water, add in chicken bones and carrot
2. Cook for 45 mins, then turn up the heat and add in sliced fish and prawns
3. Add in sliced toufu to cook
4. Lastly, add in cai xin and cook for 2 mins
5. Add 1 tsp of soya sauce for flavouring

Old Cucumber Carrot Soup

Ingredient:
- Old Cucumber
- Carrot
- Pork Ribs

How to cook:
1. Bring water to boil
2. Add in pork ribs to cook, followed by sliced carrots
3. After 30 mins, add in sliced old cucumber
4. Let the soup cook over medium flame for another 20 mins, add 1 tsp of soya sauce for flavouring

Fragrant Oven Grilled Roast Pork with Green Apple Sauce

Ingredient:
- 3 layer pork
- Carrot
- Onion
- 5 spice powder
- Green Apple
- Star Anise (Ba Jiao)
- Cinnamon Bark (Rou Gui Pi)
- Black Sugar

Prepare the ingredient:
1. Flip the 3 layer pork over, add oyster sauce, minced garlic and 5 spice powder
2. On the other face, cut thin slices on the top skin, marinate the top with salt
3. Put in fridge overnight
4. Cut carrot, onion into slices
5. On a oven bowl, add slices carrot, onion, garlic, 1 Ba Jiao, 1 Cinnamon Bark, garlic 
6. Add some oil on top of pork skin, add salt and spread evenly
7. Pour water onto the bowl without the water touching the skin, covering 60% of the meat (to prevent it from drying up)
8. Remove skin of green apples and cut into slices

How to cook:
1. Heat oven to 180 degree or 200 degree, heat for 90 mins.
2. To prepare complimentary side dish with pork, add some butter in pan, add in black sugar, stir continuously and add some water
3. Stir until the gravy is uniform and thicken, add in apple slices and continue to stir for 15 mins, add some cayenne pepper, stir until gravy is thick

Butter Pork Chop

Ingredient:
- Pork Head Meat
- Peanut Butter
- Kailan
- Pumpkin

Prepare the ingredient:
1. Use a meatmallet to tenderise the pork head meat evenly
2. Wash with water and dry the pork chop
3. Mix pepper, salt, corn flour, peanut butter, minced garlic, minced ginger and a little chicken stock, add in the pork chop to marinate for 1 hour
4. Dissolve and cook some butter with curry leaves and powder
5. Once fully aromatised, blend it with pumkpin paste and turn it into a cream sauce

How to cook:
1. Pan fry the pork chops until both sides are golden brown and take them out
2. Heat up the cream sauce and coat the pork chop evenly
3. Transfer pork chop on top of some boiled kailan and mushroom as complement

Bacon Pork Roll with Mustard

Ingredient:
- Bacon
- Pork Head Meat
- Mustard (yellow mustard and french mustard seed sauce)
- Yogurt
- Salad
- Honey

Prepare the ingredient:
1. Marinate pork head meat with yogurt, mustard, black pepper and salt
2. Lay bacon stripes over pork head meat and wrap it up like a dress
3. To prepare sauce, mix mustard and honey together

How to cook:
1. Grill pork head with bacon stripes for 30 mins
2. Cut the grill bacon pork roll into thin slices
3. Add some salad to complement the dish
4. Pour sauce over the sliced bacon roll

Stir Fried Pork (Head) Shreds

Ingredient:
- Pork Head Meat

Prepare the ingredient:
1. Cut pork head meat into thin shreds
2. Marinate thin stripes with cornflour, dark soya sauce, sesame oil, pepper and sugar, leave aside for 15mins

How to cook:
1. Heat up oil, add in sliced ginger to stir fry
2. Add in chopped garlic to stir fry
3. Add in shredded pork to stir fry
4. Add in some corn starch solution to thicken the gravy

* Add in french beans or mushroom to complement the dish

Baked Clams with Minced Meat

Ingredient:
- Clam
- Chicken Floss
- Minced chicken/ pork
- Onion
- Tomato

Prepare the ingredient:
1. Steam Clam and retain the clam sauce
2. Extract the clam meat from the shell
3. Mix clam meat with minced meat, pork floss, chopped tomatoes, chopped onion, chopped garlic
4. Add in some salt, sesame oil, cornflour and pepper to marinate
5. Fill the clam shell with the mixture
6. Mix clam sauce with garlic, salt, sugar, pepper and oyster sauce

How to cook:
1. Bake clam with minced meat for 5 mins until golden brown
2. Boil the sauce mixture and thicken with starch
3. Pour gravy on top of baked clam with mince meat

Stir Fried Luffa with Shimeji Mushroom

Ingredient:
- Shimeiji Mushroom
- Luffa (Si Gua)

How to cook:
1. Heat up oil and garnish garlic
2. Add in Shimeiji mushroom to stir fry
3. Add in sliced Luffa to stir fry
4. Add some sugar, salt and starch solution

Stir Fried King Prawns in Dark Sauce

Ingredient:
- King Prawns
- Chilli
- Garlic

Prepare the ingredient:
1. Marinate prawns in 1 big tsp of sugar, abit salt, sesame oil, soya sauce and pepper for 15 mins.
2. Cut garlic and chilli into fine bits

How to cook:
1. Heat up oil and then add in garlic and chilli to stir fry until golden brown
2. Turn up the fire, add in king prawns (peeled/ unpeeled) to stir fry until cooked.
3. Add in starch solution to thicken the sauce.
4. Add some hua tiao wine to briefly stir fry before serving.

Bee Hoon Meatball Soup

Ingredient:
- Chicken Meatball
- Bee Hoon
- Egg
- Cabbage

How to cook:
1. Boil water, add in sliced cabbage to cook for 15 mins
2. Turn up the fire and cook chicken meatballs
3. Add in Bee Hoon to cook and add egg when almost done
4. Add in 1 tsp of soya sauce for flavouring

Scrambled Eggs with Bitter Gourd & Ham

Ingredient:
- Eggs
- Bitter Gourd
- Ham
- Tomato

Prepare the ingredient:
1. Crack Eggs, beat them up, add in some salt and pepper
2. Cut Bitter Gourd, Ham and Tomatoes into small pieces

How to cook:
1. Heat up oil in wok, stir fry Bitter Gourd, followed by Ham, scoop out ingredient first
2. Heat up oil in wok, pour in beaten eggs and start to stir when eggs start to solidify to make scrambled eggs.
3. While stirring, add in stir fried ingredient and tomatoes

Toufu and Green Peas in Salted Egg Sauce

Ingredient:
- Toufu
- Green Peas
- Salted Eggs
- Chicken/ Pork Floss

Prepare the ingredient:
1. Cut salted egg york into small bits
2. Cut toufu into small pieces then cook in boiling water, followed by cooking green peas

How to cook:
1. Heat up oil in wok, add in salted egg york bits to fry until they melt into paste, add in some garlic followed by chicken stock, then 1 tsp of sugar and pepper
2. Pour in toufu and cooked green peas and stir toss the wok for the ingredients and sauce to mix, add in starch solution
3. Pour dish on plate and add some pork/ chicken floss

Claypot Phoenix Crab

Ingredient:
- Crab
- Eggs
- Onion
- Char Siew

How to cook:
1. Parboil the pincers for one to two minutes until 10% cooked, crack the shell exposing the meat with tip of the pincers remaining.
2. Cooked the rest of the crab until fully cooked so its easier to remove the meat.
3. Arrange sliced onion, char siew, crab meat, red onion, pincers and crab roe in a clay pot.
4. Add some salt, pepper and sesame oil to chicken stock, then blend with egg and pour into clay pot.
5. Bake for 8 mins.

Egg Roll with Seafood Paste

Ingredient:
- Egg
- Fish & Prawn
- Onion / Water Chestnut

Prepare the ingredient:
1. Beat up 2 eggs and add in pepper n salt for flavouring
2. Make Fish and Prawn into paste (by chopping or flattening), add in pepper, cornflour and seasame oil, add some chopped onions or water chestnut for better texture

How to cook:
1. Pan fry eggs to make egg skin
2. Spread fish and prawn over egg skin
3. Roll up and steam for 5 mins
4. Cut Egg Seafood Roll into slices
5. Pan fry the slices until golden brown
6. Heat up chicken stock, add in salt and pepper, followed by corn starch solution to make the gravy
7. Pour the gravy over the egg seafood slices

Pumpkin Corn Soup

Ingredient:
- Pumpkin
- Corn
- Tomato
- Onion
- Carrot
- Pork Ribs

Prepare the ingredient:
1. Cut pumpkin, carrot and onion into small cubes
2. Leave half portion of carrot, onion and pumpkin cubes to stir fry (so they wont become too soggy after cooking in the soup for too long)

How to cook:
1. Boil water, add in pork ribs
2. Add all the ingredient into the soup, including the pan-fried cubes
3. Cook over moderate heat for 45 mins, take out half of the soup with ingredients to add to blender to blend, then add back to the soup
4. Add some salt or 1 tsp soya sauce for flavouring

Chicken with Needle Mushroom Roll

Ingredient:
- Chicken Thigh Meat
- Needle Mushroom

Prepare the ingredient:
1. Cut Chicken thigh meat into very thin and broad slices
2. Roll it up with needle mushroom

How to cook:
1. Heat up pan, add butter and pan fry the chicken mushroom roll until golden brown
2. Add in fruit vinegar and light soya sauce
3. Continue cooking until sauce is reduced

Niang White King Oyster Mushroom with Asparagus

Ingredient:
- White king oyster mushroom
- Asparagus
- Prawn

Prepare the ingredient:
1. Prepare some chicken stock
2. Cut white king oyster mushroom into broad and thin slices
3. Boil some chicken with oyster sauce to cook mushroom slices briefly
4. Dry mushroom slices after cooking
5. Smash prawn until paste form, add in some salt and corn starch and smash to make it pasty
6. Coat mushroom slices with corn starch, spread shrimp paste over it
7. Add 1 piece of asparagus (cooked with chicken stock previously) and roll it up

How to cook:
1. Steam the mushroom asparagus roll for 5 mins
2. After steaming, cut the roll into smaller slices
3. Using the chicken stock, add some salt and sugar then thicken with starch solution
4. Add egg solution to create cloud like effect
5. Pour egg sauce over sliced mushroom and garnish with wolfberries

Fried 4 Season Beans with Dried Toufu

Ingredient:
- Dried Toufu (Tou Gan) *
- 4 Season Beans *
- Capsicum *
- Red Pepper

Prepare the ingredient:
1. Cut capsicum, red pepper and dried toufu into strips

How to cook:
1. Add oil to wok, fry dried toufu strip till golden brown
2. Use remaining oil to garnish garlic 
3. Add in 4 season beans to stir fry and coat with oil
4. Add in capsicum and red pepper to continue stir fry, follow by dried toufu strip
5. Add 1 tsp of soya sauce and some pepper

* Ah Dear fav ingredient

Carrot and Radish Stew with Pork Shoulder

Ingredient:
- Pork Shoulder
- Carrot
- Raddish
- Onion
- Tomato

How to cook:
1. Heat up oil and stir fry garlic
2. Add in pork shoulder cubes to stir fry, followed by sliced onion, carrot, radish and tomatoes
3. Add in 2 tsp of dark soya sauce, oyster sauce and pepper
4. Add water to thicken the gravy
5. Let the dish stew in the wok for 20mins

White King Oyster Mushroom in Oyster Sauce

Ingredient:
- Broccoli
- White king oyster mushroom
- Red onion

Prepare the ingredient:
1. Cut white king oyster into slices
2. Cook broccoli in boiling water for 15s
3. Cut garlic and red onion into small fine bits

How to cook:
1. Heat oil and stir fry red onion and then follow by garlic
2. Add 3 tsp of oyster sauce to stir fry, followed by pepper
3. Add some water/ chicken stock to increase gravy volume
4. Add in sliced mushroom to cook
5. Pour the whole dish over cooked broccoli

Egg Soup with Toufu and Vege

Ingredient:
- Toufu
- Tomatoes
- Xiao Bai Cai
- Eggs

How to cook:
1. Using chicken stock as base, add in toufu and tomatoes to cook for 5 mins
2. Bring soup to boil and add in xiao bai cai, add 1 tsp of salt/ soya sauce for flavouring
3. Add in beaten eggs, slightly stirred the soup

Coconut Soup with Chicken and Dried Scallop

Ingredient:
- Coconut
- Chicken drumstick
- Carrot
- Wolfberries
- Dried Scallop

Prepare the ingredient:
1. Drain out some coconut juice from coconut
2. Add in sliced carrot, wolfberries, chicken drumstick and dried scallop to remaining of the coconut juice
3. Cover up the coconut

* can use chicken stock as alternative to coconut juice

How to cook:
1. Stew/ Steam the coconut for 1 hour

Orange Flavoured Chicken

Ingredient:
- Oranges
- 5 spice powder
- Chicken Breast

Prepare the ingredient:
1. Marinate chicken breast with orange juice, 5 spice power, pepper, oyster sauce, 2 tsp of sugar, soya sauce and leave it for 15 mins
2. Next, drain out all the marinating sauce, leaving only chicken breast

How to cook:
1. Heat wok, add some oil and then pan fry chicken breast, skin side downwards first
2. Flip over chicken breast and when chicken breast is 60% cooked, add in orange juice mixture to cook
3. Cut chicken breast into thin slices and pour the orange sauce over it
4. Add some cut orange cubes over the chicken breast

Pork Rib with Radish and Dried Squid Soup

Ingredient:
- Dried Squid
- Radish (Green & White)
- Pork Ribs

Prepare the ingredient:
1. Flame grill/ oven grill dried squid
2. Cut white radish and green radish into small pieces

How to cook:
1. In boiling water, add pork ribs
2. Add grilled dried squid
3. Add in white and green radish
4. Leave soup to cook over medium flame for 45 mins
5. Add 1 tsp of soya sauce for seasoning