年糕

材料：
(A)
150g 白糖
150g 片糖（深色的）
270g 水

(B)
340g 糯米粉

做法：

1.）把材料（A) 煮溶待冷（微温即可）。

2.）把粉加入糖浆里拌匀。倒入 5" 的模。(模铺上蕉叶或耐热
的plastic袋）。

3.）中火蒸1个至1个半小时。(如果用气压锅就40分钟）取出待冷。

Sweet and Sour Pork (咕嚕肉)

Ingredients:

1/2 lb. pork tenderloin (cut into bite size pieces)
1/2 green bell pepper (about 2 oz. and cut into pieces)
1/2 red bell pepper (about 2 oz. and cut into pieces)
2 stalks scallions (only the white part, cut into 2 inch length)
1 piece fresh/canned pineapple ring (cut into small pieces)
1 clove garlic (finely chopped)
Oil for frying

Marinate:

1 teaspoon soy sauce
1/2 teaspoon corn flour
1/2 teaspoon rice wine

Frying Batter:

1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt

Sweet and Sour Sauce:

1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water

Method:

Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes.

Mix the sweet and sour sauce ingredients well and set aside.

Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.

When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.

Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickenens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.

Lemon Garlic Chicken Wing Recipe

24 Drumettes (Chicken Wings)
Butter
Olive Oil
Lemon Juice
Dried Parsley
Salt, Pepper
Garlic Powder
Cayenne Pepper
White Wine
Flour
Zip Lock Bag
Canola oil for frying

In a zip lock bag add 1 cup flour seasoned with a teaspoon of salt, pepper, garlic powder, pinch of cayenne pepper. Rinse wings under cold water. Drain. Shake in the season flour.
Heat canola oil on medium heat. Fry seasoned wings in heated oil 5 minutes on each side.
Remove from oil, place on foil lined and oil sprayed cookie sheet. Brush each wing with melted butter and bake for on 400 degrees for around 45 minutes or until browned and crispy.
In a medium size bowl add 4 tablespoons melted butter, 1/4 cup olive oil, 3 tablespoons lemon juice, 3 tablespoons white wine (Chablis) or more to taste, 1/2 teaspoon garlic powder, 1 tablespoon dried parsley, 1/4 teaspoon each salt, pepper and cayenne pepper mix all together.

Pour over crispy hot wings and serve.

Clay Pot Chicken Rice

Ingredients:
3 boneless chicken tights or breast
1 Chinese sausage (Lap Chiong)
1 salted fish (deep fried)
2-3 shitake mushroom
1 tbs minced garlic
1 tbs dark soysauce
1 tbs ginger powder
1 tbs sugar
1 tbs cooking wine
1/2 tsp sesame oil
1/2 tsp tapioca/ corn starch
3 cups Jasmine rice
chicken stock, salt, pepper, vegetable oil

How to prepare:

Soak shitake mushroom in hot water for couple hours. Marinade Chicken with soy sauce, ginger, sugar, cooking wine, sesame oil and starch for 30 minutes.
Rinse jasmine rice, and put in on the clay pot then add water with chicken stock. Bring it to boil and then turn the stove to low heat. Cook with low heat temperature for 15 minutes.
On frying pan, heat up oil stir fry minced garlic until it turn brown then add marinated chicken and shitake mushroom then cook until done.
After the rice is about done (after 15 minutes), add cooked chicken on the top, lap chiong, and salted fish then continue cooking with low temperature for another 15 minutes.
Sprinkle some green onion on the top. 

Chinese Honey Chicken

Ingredients:

1 lb boneless chicken breast, cut into 1-inch cubes
Oil, for deep-frying
2 teaspoons cornstarch mixed with 4 teaspoons of water, for sauce thickening
Salt and sugar to taste
Toasted sesame seeds, to garnish

Marinade:

1/2 teaspoon salt
3 dashes ground white pepper

Frying Batter:

1 egg white
1/2 cup all-purpose flour, sifted
1/4 cup cornstarch
1/2 teaspoon baking powder
1/2 cup water, ice cold
1 tablespoon peanut oil, or regular cooking oil
1/4 teaspoon salt

Honey Garlic Sauce:

2 cloves garlic, sliced or lightly bruised
1/3 cup pure honey
1 teaspoon salt
1 teaspoon Chinese cooking wine, or dry sherry wine
1 teaspoon apple cider vinegar
1/4-1/2 cup of water

Method:

Marinate the chicken cubes with the Marinade for 5 minutes.

Make the Frying Batter. In a large bowl, lightly whisk the egg white, and mix in the rest of the Frying Batter ingredients. Batter should not be lumpy, nor too runny, but smooth. Place another bowl with ice cubes underneath the frying batter bowl. Drop in the chicken cubes, mix well until they are well coated. Let it sit for about 30 minutes to 1 hour in the refrigerator.

Prepare to make the Honey Garlic Sauce mixture. Mix all the sauce ingredients well and set aside.

Heat up a wok with deep-frying oil. Gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking, overcrowding the wok, and not fried properly. Turn the heat down to medium-high, and continue to deep-fry until the color changes to golden brown and completely cooked. Dish out and drain on paper towels.

Reserve 3 tablespoons of deep-frying oil in the wok, and stir-fry the garlic until it is browned and the oil is fragrant. Dish out the garlic, and discard. Leave about 2-3 tablespoons of garlic oil in the wok.

Heat up the wok with the garlic oil from previous step, gently pour in the Honey Garlic Sauce mixture, and bring to a light simmer, add in the cornstarch mixture to thicken the sauce, give it a quick stir and adjust salt/sugar/water to taste.

Here, you can either dish out some sauce for dipping later and just keep enough to coat the fried chicken cubes in the wok, OR, toss in the chicken and briefly stir well, making sure the chicken is well coated in the sauce, dish out and sprinkle some toasted sesame seeds and serve. Alternatively, you can also keep the sauce separate from the chicken, and dip as you eat. Serve Chinese Honey Chicken with a bowl of hot steamed Jasmine rice or serve as is, with extra toasted sesame seeds to garnish.

Broccoli W/ Chinese Meatballs

INGREDIENTS:

½ lb ground pork (may substitute with beef, chicken, or turkey)
2 slices of ginger julienned
2 c broccoli crown
1 c reserved liquid used for cooking the meatballs
1 T cooking oil
1 t dry white wine
½ t salt

MARINADE FOR GROUND PORK:

½ t cornstarch
½ t salt
1 t dry white wine
1 t cooking oil
A pinch of sugar
A dash of white pepper
1 t light soy sauce
A dash of sesame oil

SAUCE:

1 T cornstarch mixed w/ 2 T cold water (use to thicken sauce)
1 t light soy sauce
1 t oyster sauce
½ t sesame oil
A dash of white pepper
A pinch of sugar

PREPARATION:

• Fill a small pot with water and bring to boil.
• Reduce heat to low.
• Use your hands to form the ground pork into quarter size meatballs.
• Drop them into the water gently, one at a time as you make them.
• Take the meatballs out of the water once they float to the top using a slotted spoon and set aside in a small bowl
• Reserve liquid for the sauce.
• Heat wok on high heat until hot.
• Add oil to pan.
• Add ½ t of salt, ginger, and meatballs to wok.
• Stir fry until they are slightly brown.
• Add broccoli and reserved liquid to mixture and cover for 2 minutes.
• Uncover wok and add sugar, sesame oil, pepper, oyster sauce, and light soy.
• Dissolve cornstarch and water in small bowl. Stir into wok slowly to thicken. Add a little at a time until desired consistency.
• Mix thoroughly.
• Transfer to plate and serve.

CHICKEN CURRY

Ingredients
2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 small ginger, minced
1 tbsp. patis (fish sauce)
celery choped
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 red bell pepper, cut into big squares
1 cup coconut milk or evaporated milk

Cooking Procedure
1. In a saucepan, sauté garlic, and onion
2. Drop the chicken and season with salt and pepper. Stir fry the chicken until light brown. Mix the curry powder and let simmer for 5 minutes.
3. Pour coconut milk and drop the potatoes and carrots.Boil for 10 minutes or until the sauce thickens. Drop the bell pepper and season with fish sauce according to taste. 

Chicken Marmite 妈蜜鸡

800g chicken, chopped into bite sizes
1tbsp light soy sauce
1tsp salt
Pepper
1 small egg
4tbsp cornstarch or cake flour or potato flour


1tbsp Marmite (Marmite Yeast Extract) 妈蜜酵母精华
1tbsp honey 蜜糖
4tbsp Maltose 麦芽糖
1tsp shrimp paste 虾膏
100ml hot water


2 cloves garlic, chopped finely
Garnish- sesame seeds, red chilli shredded, parsley


Method
1. Marinate chicken with soy sauce, salt, pepper and egg for an hour or more.
2. Add Marmite, honey, maltose, shrimp paste with hot water in a small bowl, mix well and set aside.
3. Add in flour into chicken and coat well, deep fried chicken over medium heat till golden brown.
4. Use the same wok, add in chopped garlic and marmite water mixture, stir and cook till big bubbles, add in fried chicken, stir well to coat chicken entirely.
5. Garnish with roasted sesame seed, chilli and parsley. Serve hot.

Lettuce Wrap recipe

What You'll Need :
1 lb Ground chicken, turkey or pork
8 oz can Water chestnuts, drained and chopped
4 whole Green onions, chopped
¼ cup Roasted peanuts, chopped
4 oz Carrots, diced
1 head Iceberg lettuce, separated into rounds
2 Tbsp Cooking oil
1 pouch Lee Kum Kee Sauce for Lettuce Wrap

Directions :

1. Heat oil over high heat in a large frying pan or wok.
2. Add ground meat and stir fry for 3 minutes or until browned. Add all vegetables, peanuts and water chestnuts. Stir-fry for an additional 2 minutes.
3. Add ¾ pouch of Lee Kum Kee Sauce for Lettuce Wrap. Bring to simmer, and add green onions and peanuts. Scoop the mixture into a lettuce cup. Drizzle the remaining sauce on top.

Yeung Chow Fried Rice

Ingredients: (Make 2+ servings)
2 bowls of cooked rice
1 smoked sausage
2 oz BBQ pork/char siu
2 tbsp peas
1 oz carrot
1 asparagus
2 oz cooked shrimp
2 eggs
2 tbsp chopped green onion
1 dried shiitake mushroom
1½ tbsp olive oil
1 tsp salt
½ tsp white pepper powder

Directions:
- Soak the dried shiitake mushroom 10 minutes before cooking, and then dice the shiitake mushroom. Dice the carrots, BBQ pork and sausages. Slice asparagus into small slices.
- Bring half a medium pot of water to a boil. Blanche carrots, peas, asparagus and mushrooms in the boiling water, and then use a large pasta scoop or a skimmer to take everything out. Transfer to a plate.
- Beat the eggs evenly in a bowl.
- In a nonstick medium saucepan or a wok, heat 1½ tbsp oil over medium-high heat. Add egg and cook for about 1 minute. Once the egg is ready, add carrots, peas, sausages, BBQ pork, shrimp, asparagus and mushrooms. Stir everything for about 1 - 2 minutes, and then add the rice and chopped green onion. Keep stirring everything for about 1 minute. Add salt and white pepper powder.

Asian-style crab omelette Serves 2

4 eggs
2 tbsp milk
100-150g crab (I only used 100g as that’s what size the tubs came in)
1 tbsp sesame oil
2 tbsp vegetable oil
1 chilli, deseeded and finely sliced
1 clove garlic, finely chopped
3cm piece of ginger, peeled and grated
2 spring onions, finely sliced
small handful coriander
sprinkle of toasted sesame seeds
1 tbsp oyster sauce (I used a bit of fish sauce and a bit of soy sauce)

Beat the eggs with the milk and season.

Heat the sesame oil in a frying pan and fry the spring onion, chilli, garlic and ginger for 3 minutes. Add the crab and heat through. Remove from the heat and stir through the coriander.

Heat 1 tbsp of the vegetable oil in a pan over a medium-low heat (you can use the same one, crab removed), and pour in half the egg mixture. Tilt the pan, allowing the uncooked mixture to fill the spaces, until you have a firm but just set omelette. Slide onto a plate and keep warm while you make the other omelette in the same way.

Fill each omelette with half of the crab mixture, fold and serve, sprinkled with the sesame seeds. Drizzle over oyster sauce, fish sauce and/or soy sauce to taste.

Lemon chicken

Ingredients:
Marinating:
1/2 chicken, about 500gms
1 1/2 tsp lemon juice
1/2 tsp salt
some pepper
2tsp cornflour
1/2 egg, lighly beaten

for frying
4 heaps spoonful of cornflour
enough cooking oil for deepfrying

Lemon sauce
2tbsp lemon juice
1tsp sugar
slightly less than 1/2 cup water
1tsp cornflour +2 tbsp water ( cornflour solution)

Method:1. After cleaning the chicken , pat dry and marinate the chicken with lemon juice, salt, pepper, cornflour and egg for an hour.
2.Pour enough oil into wok or pot for deepfrying and deep fry them till they turn golden brown and crispy. Remove and leave aside.
3. To make lemon sauce, combine lemon juice, sugar and water in a small saucepan and let it to boil.
4. Add in cornflour solution for thickening the sauce.

Braised Shiitake Mushrooms

Ingredients
20 Chinese dried shiitake mushrooms
2 sliced young gingers

Seasoning
2tbsp sesame oil
1tbsp oyster sauce
1tbsp light soy sauce
1tsp Chinese rice wine
¼ tsp salt or to taste
½ tsp sugar

400ml water, or adjust accordingly

Broccoli, add a pinch of salt and a few drops of oil to a pot of boiling water and blanch the broccoli for less than 1minute.

1. Soak dried shiitake mushrooms in water for several hours or until soft, wash thoroughly till water running clear.
2. Heat sesame oil in a wok over medium flame, add in ginger and stir fry till fragrant.
3. Add in water and allow to boil.
4. Add in mushrooms and season with oyster sauce and light soy sauce.
5. Cover and simmer over low flame for about an hour or until gravy is thicken.
6. Last seasoning with salt and sugar, then add in rice wine, and adjust the taste accordingly.
7. Remove mushrooms and arrange on a serving plate, pour gravy over the mushrooms.
8. Garnish with cooked broccoli.

**you may replaced broccoli with other type of vegetables .

Baked Garlic Brown Sugar Chicken

Ingredients
4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil

Directions
Preheat oven to 500°F and lightly grease a casserole dish.
In small sauté pan, sauté garlic with the oil until tender.
Remove from heat and stir in brown sugar.
Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
Add salt and pepper to taste.
Bake uncovered for 15-30 minutes.

Pan Fried Mixed Meat Patties

Ingredients
To make patties
1/2 pound minced pork
1/2 pound dace fish paste (from Ranch 99)
12 medium-sized prawns - chopped coarsely
1 tbsp huatiao wine
1 tbsp soy sauce
1 tsp sesame oil
1 tsp cornstarch
pepper to taste
2 stalks green onion - cut into small pieces
1 egg
5-10 tbsp of panko crumbs
2 tbsp oil
some shredded cabbage and carrot (light salted and drained)

Method
Mix all the ingredients together in a bowl. Add just enough panko crumbs to form soft patties which will not break loose when moulding into shape.
Heat up oil in a pan. Pan fry on each side on medium heat for 4- 6 minutes until golden brown.
Layer the shredded cabbage and carrot on a serving plate. Place the pan fried patties on top and served warm with some chilli sauce for dipping.

Chopsuey

Ingredients
¼ lb shrimp
½ lb boneless chicken
1 tsp garlic
2 tsp cornstarch
1 tbsp oyster sauce
½ piece cabbage, quartered
1 cup green bell pepper,sliced
1 cup red bell pepper, sliced
1 small cauliflower, cut into small pieces
1 ½ cup snow peas
1 cup carrots, sliced
1 cup onion, diced
1 cup chicken liver, sliced
Shrimp juice (derived by crushing the head of the shrimp)
2 cup water
salt and pepper

Cooking Procedure
1. Saute the garlic and onion
2. Add the boneless chicken and saute for 2 minutes
3. Put-in the chicken liver and let cook for 3 minutes more
4. Pour in the shrimp juice and 1 cup of water and bring to a boil. Cover the pot and simmer for 5 minutes.
5. Add the shrimp then sprinkle some salt and pepper.
6. Add the oyster sauce and simmer for 2 minutes.
7. Put-in the cauliflower and cabbage then mix well
8. Add the carrots,snow peas, and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked
9. Dilute the cornstarch in 1 cup of water then pour mixture in the pot. Mix well.
10. Serve hot.

Mapo Tofu

Ingredients:
US Metric 
1 (20 oz.) block firm tofu, cubed, drained
2 TB vegetable oil
1 lb. ground pork, chicken or turkey
2 tsp. ginger, minced
2 tsp. garlic, minced
5 stalks green onion, chopped, white parts only
2 tsp. chili garlic paste
2 TB soy sauce
2 c. chicken broth
3 tsp. cornstarch mixed with 3-5 tsp. water
2 tsp. sesame seed oil
1 tsp. chili oil
5 stalks green onion, chopped, green parts only

Cooking Process: 
In a large skillet or wok over medium high heat; brown pork in oil. Add ginger, garlic and white parts of green onion. Add chili garlic paste, soy sauce, broth and tofu. Bring to a boil and cook 2-3 minutes. Stir in cornstarch mixture, sesame seed and chili oils.

Chinese Chicken Roulade with glutinous rice ham & mushroom

Ingredients
1 cup glutinous rice, soak for 1 hour before cook
250 g ham
2 T dried shrimp, soak and diced it
2 dried shitake mushroom, slice it
2 slice ginger, minced it
3 cloves garlic, minced it
1 spring onion or 1 stick leek, sliced it
Seasoning
1/4 T rock sugar
1/4 t salt
1/4 cup light soy sauce
1 cup water
1 T rice wine
Steps
1. Cook the glutinous rice in a steamer. The water and rice percentage should be 0.9 : 1 , if rice is 100g, water should be 90g. Cook for 30 - 40 minutes.
2. Heat the wok with 2 T of oil, stir fry the garlic, ginger & onion. Add the rock sugar until it melts.
3. Add ham , dried shrimp & mushroom to stir fry.
4. Add in all the seasonings and let it simmer until dried up.
5. Off Fire. Mix everything together with cooked sticky rice and pour 1/4 t of sesame oil.
6. Marinate the chicken legs with salt & pepper.
7. Wrap some of the rice within the legs and wrap up with cling film. Steam for 20 mins
8. After the chicken legs cooked, let it completely cool before remove the cling firm and coat them with corn flour and deep fry until outside is golden colour.
9. Slice it and serve hot. serve with sweet chilli or ketchup.

Braised Tofu(Bean Curd) with Enoki Mushroom,Shrimp and Chicken

Ingredients:
1 block silken soft tofu,cut into 6
1 pack enoki mushroom,discard the bottom and wash
10-15 medium shrimp,un-shelled
200 gm boneless chicken breast,sliced +2 tbsp corn flour+2 tbsp soy sauce


Seasoning:
1 tbsp minced garlic
1 tbsp oyster sauce
1 tbsp chicken bouillon powder
salt to taste
1 cup water
1 stalk green scallion,cut
2 tbsp oil


Method:
1:Heat wok or skillet at medium heat with oil and garlic.Fry until golden brown,then add in water,soy sauce,oyster sauce and chicken bouillon powder.
2:When the gravy bubbly boil,add in chicken mixture.Use spatula to move the chicken,cook for 2 minutes before add in enoki mushroom ,shrimp and tofu.
3:Simmer for 5 minutes,toss in scallion .Check the seasoning before dish out and serve warm.