Meat Dumpling Soup

Ingredients:

1              tablespoon sesame seeds
2              tablespoons oil
2              gloves garlic, finely chopped
150g        lean pork mince
200g        lean beef mince
1/3 cup    water
200g        finely shredded chinese cabbage
100g        bean sprouts, chopped, with scraggly tail removed
100g        mushrooms, finely chopped
3              spring onions, finely chopped
150g        round won ton pastry wrappers



SOUP

2.5        litres beef stock
2           tablespoon soy souce
3cm      ginger, very finely sliced
4           spring onions, chopped


1.         Roast the sesame seeds in a dry pan over medium heat for 3-4 minutes, shaking the pan
            gently, until the seeds are  nutty brown. Remove at once to prevent burning. Crush in a food
            mill or with a mortar and pestle.
2.         Heat the oil in pan. Cook the garlic and mince over medium heat until the meat changes
            colour, breaking up any lumps with fork. Add the water, cabbage, sprouts, and mushrooms.
            Cook, stirring occasionally, for 5-6 minutes or until water evaporates and vegetables soften.
            Add the spring onions, crushed seeds and season with salt and pepper; set aside.
3.         Work with won ton wrapper at a time and keep the extra wrappers covered with a damp tea
            towel. Place 1 teaspoonful of filling on a wrapper just off-centre and gently smooth out
            the filling a little. Brush the edges with a little water and fold over the filling to form a semi
            circle. Press the edges together to seal.
4.         TO MAKE SOUP:
            Combine stock, soy sauce, ginger and half the spring onions in a large pan; bring to the boil
            and simmer for 15 minutes.
5.        Drop the dumplings into the soup and cook gently for 5 minutes, or until they change colour
           and look plump. Garnish with the remaining spring onions and serve at once.

Garlic Chicken

Ingredients:

300g chicken drumstick(bone removed)
1 tbsp dark soy sauce
2 tbsp osyter sauce
1 tsp sugar
2 tsp dark vinegar
8 cloves garlic
1 tsp sesame oil
1 stalk coriander

Procedure:

1. Rinse chicken, pat dry and spread it out. Cut into 6 equal portions.

2. Mix well dark soy sauce, oyster sauce, suagr and vinegar. Peel garlic. Using the side of your
cleaver, pat garlic then mash them up before adding to the seasoning ingredients. Add
sesame oil and stir well.

3. Place chicken on plate. Pour garlic sauce over them and steamover high heat for about
20 minutes. Scatter chopped coriander on top.

Crispy Fried Oysters

Ingredients:

300g fresh oysters
1 small piece ginger
1/4 tsp salt
1/3cup cornstarch
1 egg white
1/2cup sweet potato starch

Procedure:

1. Rinse oysters and pat dry.
2. Rinse ginger and grind well. Put a tablespoon of it into the oysters then add
salt and mix well.
3. In respective order, dab each oyster with cornstarch, egg white and sweet
potato starch.
4. Heat up some oil for deep-frying to about 170C. Deep-fry oysters till crispy
then remove to drain oil. serve with pepper salt or tomato sauce.

Clay Pot Beef Brisket

Ingredients:

500g beef brisket or ribs strips
1/2 carrot, radish
3 stalks spring onion
1 small piece ginger
1 tbsp wine
1 tbsp rock sugar
3 tbsp dark soy sauce
1/4tsp salt
1 tsp cornstarch

Procedure:

1. Rinse beef and scald to remove blood water.

2. Peel ca and raddish, rinse then roll-cut into pieces. Slant-cut spring onion
into sections.Cut ginger into slices.

3. Put 1/2 stalk of spring onion. 5 slices of ginger and 8 cups of water into a pot.
Bring to a boil before adding beef. Cook over low heat for about an hour. Remove
and cut into small pieces when slightly cooled.

4. Heat up 3 tablespoons of oil and stir-fry the rest of spring onion and ginger till
fragrant. Add beef, wine, dark soy sauce and rock sugar. Stir evenly then add a
cup of water, carrot and radish. Cover and continue to cook for about 1o
minutes. Season with salt and thicken with the mixture of cornstarch and 1
tablespoon of water.

5. Heat up the clay pot, Pour cooked beef into it and cook for another 2 minutes.

Crispy Salty Prawns

Ingredients:

600g prawns
2 stalks spring onion
3 gloves garlic
1 red chilli

Seasoning A:

1 tsp salt
1 tbsp wine

Seasoning B:

1 tsp sugar

Procedure:

1. Rinse and drain prawns, marinate with seasoning A.

2. Heat half a pan of oil and deep-fry prawns over low heat first.When the color
turns red, switch to high heat and deep-fry until crispy. Remove.

3. Rinse spring onion, garlic, chilli and chop finely. Heat up another 3 tbsp oil
and stir-fry chopped spring onion, garlic and chilli until fragrant. Add prawns
and fry evenly. Add Seasoning B and serve.

Summer fan cups

Materials needed:

big mixing bowl
wire whisk
ladle
1 pack chocolate sandwich cookies
1 cup crushed grahams
2 cups Alpine full cream milk, cold and
divided into 2 separate cups
1 pack chocolate flavored instant pudding and pie filling
1 pack instant cream pudding(96 grams)
gummy candies( worm and shark or fish)
dessert glasses


Procedure:

1. Pour 1 cup cold milk into a mixing bowl.
2. Add chocolate flavored instant pudding.
3. Mix well with a wire whisk.
4. Remove cream filling from chocolate sandwich cookies, and crush cookies. n Mix 1/4 cup crushed cookies into the mixture.
5. Scoop into dessert cups. Refrigerate for at least 30 minutes.
6. Spoon remaining crushed chocolate cookies onto chilled pudding to resemble dirt.
7. Top with gummy worms.
8. Make a light version of the fun cups. Pour remaining 1 cup cold milk into a clean mixing bowl.
9. Add instant cream pudding mix.
10. Mix with a wire whisk.
11. Add 1/4 cup crushed grahams. Mix well.
12. Scoop into dessert cups or glasses. Refrigerate for 30 minutes.
13. Spoon remaining crushed grahams onto chilled pudding to resemble sand.
14. Top with gummy sharks

Banana Brown Barrels

Fun with Banana

Ingredients:

6 large meduim-ripe bananas(lakatan) 1 egg 1 cup fresh or evaporated milk 3/4 cup panko(japanese breadcrumbs) 3-4 cups cookikng oil 3/4 cup brown sugar

Procedure:
1. Peel bananas and slice off the pointed tips.Cut bananas into three equal parts.

2. Insert a cocktail toothpick or popsicle stick into the center of each sliced banana.

3. In a bowl, whisk together egg and milk. Spread the breadcrumbs on the waxed paper or
baking paper.Dip each banana into egg-milk mixture.

4. Roll bananas in breadcrumbs.

5. In a frying pan or wok, pour cooking oil and heat until oil begins to shimmer. Carefully
put bananas in the oil and fry until golden brown, or about 1 minute.

6. Use tongs or slotted spoon to remove bannas from the hot oil. Drain bananas on a plate
lined with paper towels.

7. Let bananas cool one to two minutes then roll them in brown sugar. Serve immediately
or chill inrefrigerator until serving time.
Bananas are good warm or cold.