Recipe Malaysia

Ingredients: 1kg of streaky pork (cut every pieces into 10cm x 30cm), 600g of yam (peeled and slice into thin rectangular shape), 1 garlic (chopped), 4 read shallots (chopped), 2 pieces of fermented red beancurb, soup stock (1200ml), five spices powder, dark thick soy sauce, light soy sauce, oyster sauce, sesame oil and pepper (appropriate).

Cooking Tips:
1. Use boilling stock soup, boil all cut streaky pork until medium rare. Lift out the pork. Keep the cooked soup.
2. Lightly fry the thin rectangular yam with some garlic and 3 teaspoons of five spices powder.
3. Marinate all streaky pork with dark thick soy sauce.
4. Deeply fry the skin of the meat until is cripsy.
5. Lift up. And then put all fried pork into the just cooked soup again until the meat become soften. Again, slice pork thickness into 1/2 cm.
6. Heat up the wok with 2 tablespoons of cooking oil. Fry chopped garlic, red shallots and fermented red beancurb together until fragrant.
7. Add in all sliced meat again and braise it till gravy become densely.
8. Separately put the materials and gravy into big bowl. Set it aside first.
9. Arrange with 1 piece yam followed by 1 streaky pork (or use pandan leaf ties each other) into a big plate. Repeating the same procedures till meat and yam are finished to arrange in plate.
10. Pour ready gravy on top of meat. Steam it over a charcoal fire for 1.5 hours.
11. Dish out. Add in appropriate sesame oil to steamed meat.
12. Ready to serve.

Ingredients: 3 sheets of bean curb pastry, minced pork (200g), minced mackerel (200g), prawn paste (100g), 1 carrot (cut into small cubes), 100g of shallots (chopped), 100g of garlic (chopped), 100g of dried shrimps, Shao Xing Wine, Soy sauce, sesame oil, seasoning powder, pepper, tapioca flour and eggs.

Cooking Tips:
1. Marinate mince pork, minced mackerel and prawn paste with 1 tablespoon of Shao Xing Wine, 2 tablespoons of soy sauce, little pepper, little sesame oil and some seasoning powder. Store in refrigerator for about 2 hours.
2. Heating the wok with adding 2-3 teaspoons of cooking oil in. Fry dried shrimps together with shallots and garlic until fragrant.
3. Dish out and drip dry.
4. Mix marinated meat well with carrot cubes.
5. Scoop appropriate quantity of mixed ingredients on to each piece of bean curb pastry and roll it up.
6. In order to make the surface of bean curb pastry paste tight, we can apply with some egg white onto the surface of meat roll.
7. Repeat the same procedures to make the rest meat roll.
8. And then put it steam for 10 minutes.
9. Take it out and coat with a little tapioca flour.
10. After that, deep fry over low flame until golden brown color.
11. Drain out the fried meat roll from oil.
12. Cut into smaller pieces. Arrange it well onto the plate.
13. Serve it while hot.

Ingredients: 1 chicken thigh, 1 bag pepper sauce, 20 pieces of Hup Seng’s soda biscuits, egg and corn flour.

Ingredients for Garnishing: white cabbage, red carrot, broccoli, red shallots, cucumber pieces and mayonnaise for making salad. Prepare some french fried as well.

Cooking Tips (To prepare chicken chop)
1. Debone the chicken thigh.
2. Remove all fat surrounding of the chicken thigh. And then clean it by using pipe water.
3. Use blade pound the chicken thighs to desired thickness.
4. And then marinate the chicken thigh with some salt and black pepper sauce, keep it in the fridge for a few hours or overnight.
5. Ready blender, put in 20 pieces soda biscuits blend till in flake shape.
6. Break the egg into bowl.
7. Before put in the chicken thigh into hot oil. Coat it with soda flakes, egg and corn flour. Fry the chicken thigh till in brown golden color.
(note: you can use chopstick or fork stab through the thickest part, if yes indicate the chicken thigh is ready to serve.

Cooking Tips (To prepare french fries)
1. Fry 1 cup of french fries in hot oil until it turn to golden colour.
2. Drain out the fried french fries from oil.
3. Stir it well with some salt.

Making salad:
1. White cabbage and red carrot cut into shred.
2. Cut off the toughest stem part. Trim the florets to any size you like.
3. Mix mayonnaise together with shred white cabbage, red carrot, red shallots and baby tomatoes. Store in refrigerator until ready to serve.

Final stage:
1. Garnish the plate with french fries, serve the chilled cabbage, red shallots salad, broccoli, cucumber and chicken thighs.