Braised Pork 卤肉饭

Ingredients:
400g minced pork (I asked the butcher to mince the part that has some fats, but not a lot)
(You can use pork belly if you prefer the fats, dun need to mince it, just cut into strips.)
5 dried shitake mushroom (soaked till soft)
1 - 2 tbsp dark soya sauce
1 pc honey rock sugar
1 tsp five spices powder
2 cinnamon stick
3 star anise
Few cloves of garlic (mince)
200ml chicken stock
400ml water
3 tbsp oil

Method:
1. Squeeze the water out from the mushrooms and dice them.
2. Heat the oil in a pan, and add the garlic. Fry them until golden brown and pour them on a strainer. Pour the oil back. Keep the garlic aside.
3. Fry the mushroom until fragrant.
4. Add the pork and continue to stirfry.
5. Add 1 tbsp dark soya sauce. O if you prefer, 2 tbsp.
6. Add the garlic, five spices powder, chicken stock, water, sugar, , cinnamon stick, and star anise, and bring to a boil. Cover with a lid, and lower the fire to simmer them for at least 45 mins.

The eggs:
1. Boil a pot of water, add some salt in it.
2. Add room temperature eggs and continue boiling for 5 mins.
3. Take the eggs out and submerged them in a pot of ice water for 5 - 10 mins.
4. Peel the eggs,
5. Scoop the sauce from the braised pork into a bowl and place the eggs in it for at least 15 mins. Longer if you prefer a darker brown.

Note: Instead of pork, it can be minced chicken too.

Salted Egg Bread with Meat Floss

Ingredients for Bread: 
250g Bread flour 
30g Cake flour 
20g Knorr Golden Salted Egg Powder
20g Butter
30g Honey
5g Salt
180ml Fresh Milk
3/4 tsp instant dry yeast 

Ingredients for Mayo:
5g Butter
1/2 tsp Sugar
Pinch of Salt
10g Knorr Golden Salted Egg Powder
50g Mayonnaise

30g Meat floss (store bought)

Method:
1. I used Panasonic breadmaker to produce the dough (using its dough function).
2. The dough will weigh about 500gram.
3. Preheat the oven at 170C.
4. Divide the dough into 10.
5. Knead each dough by hand for a few more mins and put them into a muffin tray. Let the dough rest for at least 60 mins.
6. Brush some eggwash on each dough, and bake them for 12mins at 170 degree.
7. To prepare the Salted Egg Mayo: Melt the butter over low heat, and add sugar, salt, and salted egg powder. Mix well (takes less than a min).
8. Whisk the above mixture into mayonnaise (add the mixture into the mayonnaise bit by bit).
9. Using a teaspoon, apply the mayonnaise around the bread. Press the meat floss on the mayonnaise.

Ah Gim Chicken Soup 鸡汤

Ingredients: 

1 to 2 dried abalone slices
2 to 4 dried scallops
5 to 8 pcs dried shitake mushroom
5 to 8 pcs brazil mushrooms (巴西菇）
1 pc fish maw
8 to 10 pcs bamboo pith (竹笙)
5 pcs of red dates
15 to 20 pcs lotus seeds (Soak it if dried, else can use fresh ones)
Handful of wolfberries
Half a kampung chicken (chop into small pieces)

Method:
1. Wash the dried abalone, dried scallop, mushrooms, and soak them in separate bowls. Soak till soft. Do not discard the water.
2. Soak the fish maw till soft.
3. Soak the bamboo pith till soft. Need to change water at least 2 – 3 times. Trim away the brown parts.
4. Blanch the chicken.
5. Boil 3 to 4 litre of water which includes the water from the dried abalone & scallop & mushroom.
7. When the water is boiling, add the abalone & scallop, followed by the chicken, and the rest of the ingredients (except fish maw).
8. Cover and boil over big fire for at least 30 mins, then reduce to medium-low fire and simmer for another 1 to 1.5 hr. (The water level must be higher than all the ingredients.)
9. Add the fish maw 15mins to the soup before serving.
10. Taste the soup & add a pinch of salt if you prefer it to be more salty. (optional)
11. Can add in a handful of wolfberries once the soup is cooked.

Lotus Root Pork Rib Soup 莲藕汤

Ingredients:
2 dried scallops
6 - 10 pcs red dates
1 dried cuttlefish (soak till soft & cut into smaller pieces)
1 handful dried peanuts
$4 lotus root
$5 pork ribs (I told butcher I want more lean & for soup)
(I didn't weigh the pork ribs & lotus root.)

Method:
1. Blanch the pork ribs.
2. Wash, peel, and slice the lotus root.
3. Boil 3L of water.
4. When water is boiling, add all the above ingredients.
5. Boil on high fire for 20 mins, then change to very low fire for an additional 60 to 100 mins.
6. Add a pinch of salt before you off the fire. Stir well, and you are ready to serve!

Bibimbap

Ingredients (good for 2 adults 2 kids):
4 eggs
1 cucumber
1 carrot 
1 pack baby spinach
8 to 10 pcs fresh shitake mushroom
400g mince beef (can be chicken/pork)  - marinate the meat
1 pack Kimchi
Bibimbap sauce
Korean chilli paste
1.5 to 2 cups cooked rice

Method:
1. Fry the eggs (one by one) and put aside.
2. Shred the cucumber and put aside.
3. Shred the carrot , blanch it (you can eat it raw if you prefer.), and put aside.
4. Wash the baby spinach, stirfry it with garlic, and put aside.
5. Slice the fresh shitake mushroom with some garlic & a tbsp oyster sauce. Put aside.
6. Stirfry the meat. Put aside.
7. Assemble all the above on a bowl of rice. Add the kimchi and the bibimbap sauce. For those who like more spice, you can add a tbsp of the Korean chilli paste.

Note: This dish is very versatile, you can also add other types of vegetables like bean sprout.

Heng Hua Lor Mee 兴化卤面

Ingredients:
Few cloves of garlic - smashed
Few slices of ginger
2 pcs napa cabbage - sliced
5 pcs fresh shitake mushrooms - sliced
Handful of green vegetable
Handful of sliced pork
8 prawns
500g clams (bought from Sheng Siong)
1 packet Wheat flour noodle (bought from 335 Smith Street market) - $2
The stall is a Yong Tou Fu stall located at basement.

4 cups Chicken stock
2 tbsp Huadiao wine
2 tbsp light soya sauce
1 tbsp corn flour

Method:
1. Heat 2 tbsp oil in a pan to fry garlic, and ginger until fragrant.
2. Add napa cabbage, mushrooms, pork, prawns, and clams into the pot and fry for 3 mins.
3. Add the chicken stock, cover the pan with a lid and bring to a boil.
4. Add the noodles (rinse/blanch it beforehand), light soya sauce, and huadiao. Mix well, then add corn flour to thicken the soup. 5. Lastly, add the green vegetable and boil for another min. Then it's ready to be served.
6. Garnish with seaweed, peanuts, and green onions. I like to add a dash of black vinegar and pepper too.

Pumpkin Rice 干贝金瓜饭

Ingredients:
A few cloves of garlic - smashed
1  tbsp dried shrimps (hae bee) - soak at least 30 mins
3 to 5 dried scallops  - wash & soak at least 1 hr
5 to 8 dried shitake mushroom - wash & soak till soft, then slice it thinly
1/4 pumpkin - cube it
A handful of chicken meat or pork slices - marinated
1.5 cups washed rice
(Keep the soaked water from the dried scallops & dried shitake mushrooms)

Method:
1. Heat the pan with 3 tbsp of oil and stir fry the dried shrimps & garlic.
2. Add the dried scallops, mushrooms, pumpkins, & meat and stir fry for 3 - 5 mins.
3. Add the rice and stir fry for another min. Add 1 tbsp light soya sauce, 1/2 tbsp sesame oil, a pinch of salt & pepper, and mix well. (If u like it more salty, add 2 tbsp light soya sauce.)
4. Add sufficient water (including the soaked water) to cook 1.5 cups rice.
5. Pour the entire content into your rice cooker, and press Start/Cook. (I used normal white rice cooking process.)

Carrots & Potatoes with Ketchup 胡萝卜土豆 番茄酱

Ingredients:
1 carrot - cubed it
1 potato - cubed  it
1 tomato - diced it
1 onion - diced it
1/2 cup of minced meat (chicken/pork) - marinated
5 tbsp Ketchup
1 tsp light soya sauce
1 tsp sugar
Pinch of salt
1 cup chicken stock or water
Some smashed garlic

Method:
1. Heat the pan and fry the garlic & onion till fragrant.
2. Add carrots & potato and fry for 2 to 3 mins.
3. Add minced meat & tomato and fry for 2 to 3 mins.
4. Add the Ketchup, soya sauce, sugar, salt & water to the pan and mix them well.
5. Cover with a lid, and lower the fire to medium. Cook it for another 15 to 20 mins, (Till the potato & carrot are soft to eat.)


Note:
For the rice, I used Jasmine rice and mixed with tricolored Quinoa, and cooked as per normal (in rice cooker). Then I used a mould to shape it into a bowl.

Steak Don 牛扒饭

Ingredients:
1 pc of Steak

Method:
1. Rub a pinch of salt & pepper on both sides.
2. Heat the cast iron pan.
3. Place the steak into the hot pan. 2.5 mins on each side. (3 to 3.5 mins if you prefer a more well-done steak.)
4. Place steak on a cutting board and let it rest for 10 mins.

Read here to understand more on why the meat needs to rest: http://www.beefandlamb.com.au/Learn/Cooking_tips/Barbecue/How_and_why_we_rest_meat_after_cooking