Potatoes Salad

Ingredients
- Potato
- Broccoli
- Lettuce
- Cherry Tomato
- Capsicum
- Salt & pepper
- Japanese Mayonnaise or normal mayonnaise

Method
1. Peel the potato skin, cut into cubes and boil into hot water for 10 minutes
2. Let the boiled potato cool down for 5 minutes and smash with 90ml Japanese mayonnnise, season with some salt and pepper
3. Cut the brocolli into pieces and boil for few minutes
4. Cut the cherry tomatoes into halfand use a small knife to carve capsicum to the star shape
5. Decorate the lettuce as the base layer on the plate
6. Wrap the smash potato into the plastic wrap and make the lease shape
7. Decorate with some cherry tomatoes, broccoli and star shape capsicum

Cinnamon Rolls

Ingredients A
300g flour
1/2 tsp salt
50g castor sugar
1 tsp instant yeast
2 eggs, lightly beaten
75 ml milk
60g soft butter

Filling:
60g soft butter
50g soft brown sugar, mixed with 2 tsp cinnamon powder
50g ground almond
30g raisins (optional)

Method:
1. In a mixing bowl, mix A ingredients.
2. Add eggs, milk and knead to form a soft and pliable dough, add butter and continue to knead till smooth and elastic. Cover and prove till double in bulk
3. Roll into a 36cm/14"square, spread soft butter on the dough, leaving 2cm border all around empty. Sprinkle cinnamon mixture on top of the buttered area and roll up like a swiss roll.
4. Cut the roll into 4cm thick and put them close together ( cut side up, 9 pieces in 3 rows) on a greased 20cm/8" square tin.
5. Cover and prove till double in bulk ( about 30 minutes).
6. Bake at 190c till golden brown, about 15-20 minutes.

Ingredients collection

Chicken Shepherd's Pie

Ingredients: ( serve 6 person)
- 500g chicken fillets, diced
- 3 tbsp plain flour
- 1 onion, chopped
- 1 clove garlic, minced
- 3 carrots, diced
- 1 cup frozen peas
-  cups chicken stock
- 1/2 cup milk ( optional)
- 5 medium sized potatoes

Method
1. Boil potatoes, drain and mash, add a little milk
2. Cook chicken, onion, garlic and flour nitl started to brown
3. Add carrots, peas and stock, bring to boil
4. Simmer gently, covered for 20 minutes
5. Pour chicken mixture into a greased casserole dish

Pig Trotter in Vinegar with Ginger (猪脚醋)

Ingredient (Source: My mother - Mdm Chai)

• 1.8kg - 2kg Pig Trotters (1 Front Feet + 1 Back Feet) 猪手 + 猪脚
• 280g Old Ginger 老姜
• 280g Young Ginger 子姜
• 400ml Zhe Jiang Vinegar 浙醋 （长城牌）
• 400ml Doggie Brand Sweet Vinegar 甜醋 （狗仔牌 - 双料添丁黑醋）
• 120g Normal Brown Sugar (I used light Muscovado) 黄糖, or adjust to suit your own
• 4 tbsp Dark Brown Sugar (I used Molasses) 黑糖
• 10 tbsp Sesame Oil 麻油
• 800ml - 1000ml Water 水
• 1½ tbsp Salt 盐
• 2 tbsp Shao Xing Wine 绍兴酒
• 5pcs Red Dates 红枣
• Hard Boiled Eggs (Optional)

Preparation

1. Slice and bruise both old and young ginger. Set aside

2. Blanch pig trotter, and then, rinse with pipe wate. Set aside.
3. Red dates, seeds removed. Soak red dates with Shao Xing Wine in a bowl, clingwrap it. Set aside.

Let it infused for at least 3 hours or even more if you have the time.

Method

1. Heat wok with 10 tbsp sesame oil. Fry both ginger together till fragrant.
2. Add in blanched pig trotter, fry till fragrant.
3. Add in brown sugar, stir well.
4. Transfer the pig trotter to a pot and add 1L water into the pot. Bring to boil.
5. Once it is boiling, reduce to medium low fire, let it boil for 30 mins.
6. Add salt, vinegar, dark brown sugar, red dates and wine. Adjust taste accordingly. If you want to add hard boiled eggs in, add them in at this time.
7. Once the taste is right, let it continue to boil under low fire for another 30mins.
8. After 30mins, heat off, leave it there for at least 3 hours (or more), to allow the flavour to infused into the pig trotter thoroughly. Reheat it before serving.

Pan Mee Recipe

Ingredients:Dough
250g plain flour
1 egg
12 tbsp water

Side Dishes
2 shiitake mushrooms (soaked in water and thinly sliced)
20g anchovy
2 shallots (thinly sliced)
1 stalks spinach
50g minced chicken
1 tbsp dark soy sauce
2 tsp light soy sauce

Methods: Making The Dough: 1. Mix the flour with the egg. Use a wooden spoon to stir them well. 2. Slowly add water 3 tbsp and then stir well and continue this process until 6 tbsp of water. 3. Start to knead the dough with your hand until 12 tbsp of water was fully added. You can knead into two small dough, it would be easier than making a big round dough. 4. Then, keep in the fridge chill for 1 hour. 5. Heat up a pot of water. Once boiled, you may start to tear off the pan mien piece by piece. Make sure not too thick. Stir Fry Side Dishes 1. Heat up the oil, stir fry the shallots until it turns brown and dish out. Put aside. 2. To fry the anchovy crispy enough, immediately before you starts fry the anchovy; rinse with water twice and squeeze the water out and then fried at high heat. Make sure the wok and oil is HOT! 3. Dish out the golden yellow anchovies and set aside. 4. Use the leftover oil or add 1 tbsp of oil if not enough, stir fry the minced chicken. Make sure the minced chicken not in the form of meatballs. 5. When the minced chicken turn into white, add in sliced shiitake mushrooms. Mix in the dark soy sauce and light soy sauce. Then, add in some water. 6. While frying the minced chicken, you may steam the spinach leaves. Since I'm making a dry version of pan mee, so I do not need to prepare soup. 7. You may now mix the ready cooked pan mien with this side dish.

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http://www.chinese-traditional-food.com/la-mien.html

http://www.chinese-traditional-food.com/la-mien.html

Pork Belly with Black Fungus ( Char Yoke) Recipe

Hakka Pork Belly with Black Fungus Recipe (Char Yoke) (Serves 4)

Ingredients:
300 gm pork belly, cut into 1/2 inch thick pieces
30-50 gm dried black fungus, soaked in water ( 2 - 3 pieces)
2 tbsp garlic mince
1/2 cube fermented beancurd, mashed
1/2 cup water
1 tbsp Shao Hsing wine
Salt & pepper to taste

Marinade pork

Pork Marinade:
1 cube of fermented beancurd (Nam Yue)
1 tbsp of Nam Yue juice from the bottle
1 tsp of oyster sauce
1 tbsp of Shao Hsing Wine
1 tbsp cornflour or tapioca flour
A dash of pepper
1 small egg, beaten




Deepfry pork

Seasoning:
1 cube of fermented beancurd (Nam Yue)
1/2 tbsp five spices powder
1 tsp of sugar
1 tbsp of light soy sauce
1 tbsp osyster sauce
A dash of pepper
1  tbsp " Shao Hsing" Wine ( optional


Method:

1. Marinade pork belly for a few hours or overnight.
2. Deepfry pork belly until golden brown. Drain excess oil.
3. Cut the softened black fungus into bite-sized pieces
4. Heat up a pot or wok. Add a little cooking oil and saute garlic mince
5. Add the fermented beancurd and black fungus and fry until fragrant.
6. Add the fried pork belly, stirfry for 3 minutes.
7. Pour in water and and turn the heat up. Once boiling, reduce the heat and allow to simmer for 1 hour. Add water if necessary.
8. When almost ready, add wine, salt & pepper to taste.

                                          Soaked fungus

                                          Marinade pork

                                          Chopped Garlic and star anises

                                           Fried pork belly

                                          Cooked braised pork belly