Chicken Nugget

Ingredient:
- Chicken Breast
- Chicken Drumstick
- Red Pepper
- Green Pepper
- Yellow Pepper
- Water Chestnut
- Tiger Prawns

Prepare the ingredient:
1. Cut red, green and yellow pepper into tiny cubes
2. Cut water chestnut into cubes
3. Hand minced chicken breast and chicken drumstick meat
4. Cut tiger prawns into small dices
5. Mix all ingredients together, add 1 tsp of oyster sauce, pepper, 2 tsp of sesame oil, hua tiao wine, 1 egg, 5 spice powder and cornflour

How to cook:
1. Make meat mix into shape of nugget, coat with cornflour
2. Heat up non-stick pan, melt some butter and fry chicken nuggets until golden brown

Asparagus Prawn Skewer

Ingredient:
- Asparagus (Medium slices)
- Prawns
- Butter
- Beer
- Soda Drink

Prepare the ingredient:
1. Slice open the sides of the prawn and remove the dirt on the back
2. Spread out the prawn out and marinate with salt and pepper
3. Cut the ends of the asparagus to make them sharper (easier to make them as skewers)
4. Hit the prawns gently to break the tendons in the prawns so that they do not curl up when cooked
5. Thread the prawn through the asparagus from head to tail

How to cook:
1. Heat up wok, add some oil, add in prawn skewers to cook until orange
2. Add in some beer to mix and stir fry
3. To prepare the sauce, melt some butter in hot wok, then add soda drink 
4. Add some beer and pepper and stir well, until the liquid vaporize and sauce becomes thicker
5. Pour sauce over asparagus prawn skewers

Chicken Chop with Mixed Fruits and Stawberry Sauce

Ingredient:
- Chicken Drumstick Meat
- Stawberry
- Lychee
- Kiwi

Prepare the ingredient:
1. Cut lychee, kiwi, stawberry into smaller pieces
2. Cut stawberry into fine bits for making stawberry sauce
3. Coat chicken drumstick meat with tempura flour

How to cook:
1. In a pot, add in stawberry bits and some water and bring it to boil until all stawberry melted, add in some sugar
2. Pan fry chicken chop with butter and pour strawberry sauce over it
3. Lay mixed fruits beside chicken chop

Jade Abalone with Roast Pork in Oyster Sauce

Ingredient:
- Roask Pork
- Chinese Mushroom
- Canned Jade Abalone
- Broccoli
- Dried Scallop
- Soya Beans

Prepare the ingredient:
1. Soak chinese mushroom, dried scallop and soya bean in water
2. Cut jade abalone and roast pork into thin slices
3. Cut broccoli and mushroom into smaller pieces

How to cook:
1. Use mushroom water to heat up, followed by soya beans and dried scallop and a little abalone broth and bring soup to boil over medium flame for 1 hour
2. Add in rock sugar, followed by 1 tsp of oyster sauce
3. Scoop out soya beans and dried scallop to put aside, use boiling soup to cook mushroom and then broccoli follow by jade abalone.
4. Take out jade abalone and broccoli after 1 min and lay on plate
5. Make shredded dried scallop and add into soup, thicken soup with cornstarch solution to make into a gravy
6. Pour gravy over dish

Fried Chicken Dumpling

Ingredient:
- Minced Chicken Meat
- Water Chestnut
- Prawns
- Mango slices
- Dumpling skin

Prepare the ingredient:
1. Cut water chestnut and prawns into smaller pieces
2. Add cut chestnut and prawns to minced meat and marinate with soya sauce, pepper, sesame oil, hua tiao wine and 1 egg
3. Cut mango slices into smaller cubes
4. Wrapped the minced chicken in the dumpling together with 1 piece of mango cube
How to cook:
1. Fry over wok for 5 mins.

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

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

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

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

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

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

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