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

Pumpkin Fish Porridge



Ingredient:

- Red Grouper

- Cod Fish

- Toufu

- Cabbage

- Pumpkin

Prepare the ingredient:

1. Cut fish into thin slices and marinate with pepper, soya sauce, sesame oil, cornflour and 1 egg

2. Cut toufu, pumpkin and cabbage into smaller slices

How to cook:

1. Prepare soup base by boiling pork ribs/ chicken bones/ ikan bilis

2. Add rice to cook into porridge

3. Add in pumpkin, toufu and cabbage to cook for 15mins

4. Once everything is almost ready, turn soup to boil and cook sliced cod fish and red grouper

5. Add 1 tsp of soya sauce for seasoning