Sweet & Sour Spicy Crabs - 甜 酸 辣 酱 炒 蟹

Ingredients: (Serving 3-4 pax.)

1 kg+               Crabs

1 pc                 Egg.  (Beaten)
2 tbsp              Oil

Seasoning:

1 tbsp              Shao Hsing Wine.
                        Salt.
                        Pepper.

Gravy Ingredients:

1 pc                  Ginger. (3"length)                  -) All chopped
1 big clove        Garlic.                                   -)
5 nos.               Shallots.                                -) and blended
2 stalks             Lemon Grass. (Serai)            -)
5 pcs                Chilli Padi                              -)
1 pc                  Big Red Chilli                        -)

Gravy Solutions:

1 1/2 tsp          Salt.        -) To own  -) All add to gravy ingredients
1 tbsp              Vinegar.  -)              -) to make a
2 1/2 tbsp        Sugar.     -) taste     -) gravy paste

Cornflour Solution:

2 tsp                Cornflour.    -) Mix
250 ml             Water.         -) well
20 ml               Coconut Milk.

Methods:

1.             Cut crabs into half. Use a pestle to hit the claws of crabs till you can see
                cracks on it will do, so as the flesh will absorb the flavour & an easier
                way to eat. Put in a big bowl, add in seasoning to marinate for 5 mins.

2.            For the gravy ingredients, chopped & blend all of them, then, mix
               everything together. Add in also gravy solutions.

3.            Heat up wok with 2 tbsp oil, put in gravy paste to saute a little.

4.          Add in crabs, stir fry well in the gravy paste for 3 mins.

5.           Now add in cornflour solutions, stir well & let simmer for another 3 mins.

6.           Starts pouring in the beaten egg, stir fry well and lastly add in the coconut
              milk. Once it bubbles, turn off heat.

7.           Dish out on a plate and served.

Ginseng Lung-Strenghtening Soup - 参芪补肺汤

Ingredients: (Serving 3-4 pax.)

700gm+              1 Whole Chicken. (Washed & Cleaned.)
2.5 liter                Water.
2 1/2 tsp              Salt.      - ) To own taste.

Herbs: From top L-R:  

Snow Fungus.     (雪耳)
Black Dates.       (黑枣)
Astragalus Root. (北芪)

Bottom L-R:

Wolfberry.                (杞子)
Chinese Ginseng.    (人参片)
Ophiopogon Tuber  (麦冬)

Methods:

1.          Soak snow fungus in water till soft. Select the clean portion.
             (Do this earlier ).

2.            Heat a pot filled with 2.5 liter water.
3.            Rinsed clean the herbs, snow fungus, and put into pot to boil.
4.            When water boils, put in the chicken. Continue to boil for 1/2 hr.
5.            Lower heat, add in salt, & let simmer for another 1 1/2 hr.
6.            Turn off heat. Scoop out soup in a bowl & served.

Steam Silver Pomfret In Abalone Sauce - 鲍 鱼 汁 蒸 银 昌 鱼

Ingredients: (Serving 3-4 pax.)

1.3 kg              Silver Pomfret.
1 pc.                Ginger. (Shredded.)
2 stalks            Spring Onions. (Cut into 2)
1 tbsp              Sesame Oil.
2 tbsp              Abalone Sauce.      -) To own          
1 tbsp              Light Soy Sauce.    -) Taste
                       Water for Steaming.

Methods:

1.                Heat wok/steamer with enough water or extra for steaming.
2.                Washed, cleaned the fish, use boiling water to blanch it abt.
                   3-4 times.

3.               Pour sesame oil all over the fish, then take out the fish from the plate, place
                  some shredded ginger, spring onions on the plate then only put back the fish
                  onto it. Start stuffing the fish with some shredded ginger into the stomach,
                  pour in light soy sauce, abalone sauce, then balance of ginger on top of fish
                  and spread the balance of spring onion as well.

                


4.              Its time the water boiling. Put the fish into the wok, cover it with a
                 lid/cover. Let it steam for 20-25 mins. (Its time the fish is cooked.)

5.              Turn off heat. Take out the dish & served hot.
                 (Can decorate or garnish it with a big red chilli - to add some beauty
                   to the fish.)

Clams In Ginger Wine Soup - 姜 酒 上 汤 啦 啦

Ingredients: (Serving 3-4 pax.)

2 kg                    Clams.  (Hard shell lala - rinsed clean & drain off access water.)
2 nos.                 Ginger. ( Cut fine strips - 切 丝)
2 tsp                   Garlic. (Chopped)
60 ml (1/2 cup)   Chinese Wine. ( 米 酒 )  -) To own
2 tbsp                 Shao Hsing Wine.           -)
1-1 1/2 tsp          Salt.                               -) favourable
                           Dash of pepper.             -) taste
1.3 litre               Water.
1 tbsp                 Oil.

Methods:

1.               Heat wok with 1 tbsp of oil. Put in garlic & ginger to saute a little, add in
                  clams and stir fry till clams started to slit open.

2.            Pour in 1.3 litre of water, add in salt, both wine, pepper, stir well and let
               boil for 2 mins.

3.           Turn off heat & dish out soup in a bowl with a depth. Serve it hot.

Grouper In Plum sauce - 苏 梅 酱 淋 石 班 鱼

Ingredients: (Serving 3-4 pax.)

800 gm          Grouper ( Wash cleaned and Slit opened.)

2 nos.            Big Onions (Cut into wedges.)

5 cloves         Garlic.

                     Salt.

                     Oil for frying.

                     Cornflour for Coating.

Gravy Mixture:

1/2 bottle (130gm)       Plum Sauce.   -) To own 

1/2 tbsp                       Vineger.         -)

2 tbsp                          Sugar.            -) taste

1/2 tsp                         Salt.               -)

100 ml                         Water.

Methods:

1.          Heat wok with oil enough for frying.

2.          Rub little salt all over the fish and then coating it with cornflour evenly.

3.          When oil is hot enough, slowly slide in the fish to fry.

          

4.         Fry both side till golden brown, then drain off access oil & put fish on a plate,

            leave aside for later use.

     

   5.        Use back same wok with only 1 tbsp oil in it, put in garlic saute a little, add

              in onions, pinch of salt, then stir fry for 2 mins. Then pour in the gravy sauce.

              Stir fry for another min. (Picture missing...)

6.           Turn off heat, dish out gravy mixture and pour it over ready fried fish.

7.           Served & garnished with your favourites.

Chicken Cubes in kung Bo Sauce - 宫 保 鸡 丁

Ingredients: (Serving 3-4 pax)

4 pcs            Chicken thigh (Flesh only)
                    Oil for frying.
4-5 pcs         Dried red chillies (Soaked soft & discard seeds)
1 no.             Big onions (Cut into wedges)
5 cloves        Garlic (Crushed with knife placing flat)
1 tbsp           Oil.
                     Salt to taste.
5 slices          Ginger.
3-4 stalks      Spring Onions (Cut stem from roots up 2" for
                                             later use and leaves for garnishing)

Gravy Mixture:

2 tbsp              Kung Bo Sauce.         -) To own
1 1/2 tbsp        Sugar.                        -) taste
2 tbsp              Dark soy sauce.         -)
50 ml.              Water.                      
1 tsp.               Cornflour. (Optional)

Garnishing: (Optional)

Spring onions leaves (Earlier)
1/2 Cup Cashew nuts. ( Salted/ Honey Coated or fried ownself.)

Seasonings:

1/2 tsp        Salt.
1 tbsp.        Shao Hsing Wine.
1 tsp           Sesame Oil.
                  Dash of pepper.
                  Dash of garlic powder.

Methods:

1.              Cut all fleshy chicken thighs into chewable cubes. Put in seasonings, mix well
                 and let it marinate for 1/2 - 1 hr. (Prepare this 1 hour ahead.)
2.              Heat wok with oil enough for frying. Pour in slowly marinated chicken cubes &
                 stir fry for 2 mins.Then drain off access oil and dish out the meat, put on a plate
                 for later use.

3.              Pour away access oil, leaving only 1 tbsp in wok, put in onion wedges, ginger,
                 garlic, dried chillies, continue stir fry for a min. Sprinkle little salt to taste.

             
                 Then add in the spring onions stem together with ready fried chicken cubes.
                 Continue to stir fry for 3 mins.
4.              Lastly, add in the gravy mixture, stirr & mixed well for another 2 mins.
             
           

5.               Turn off heat, dish out on a plate. Pour in all cashew nuts on top
                  of the meaty dish, follow up garnishing it with spring onions leaves and
                  served.