Cai Kuih - Chinese dumplings

Ingredients
200g tang flour ( wheat flour)
100g tapioca flour
450 ml boiling water

300g yam bean ( shredded)
100g carrot (shredded)
3 big mushroom ( soaked and cut into strips)
3 tbsp dried prawn ( soaked and pounded)
2 shallots ( cut into slices )
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp dark soya sauce
1/2 tsp sesame oil
salt to taste
dash of pepper
some oil

Preparation
1. Heat up 2 tbsp oil and stir fry shallot until fragrant.
2. Add in the dried prawn and stir-fry, followed by the mushroom, carrot and yam bean.
3. Add in the oyster sauce, light soya sauce, dark soya sauce, sesame oil and pepper and stir fry to mix well.
4. Sprinkle some cornflour and stir -fry if it's too watery.
5. Dish out and set aside.



6. Sieve 200g tang flour and 100g tapioca flour into a big mixing bowl.
7. Boil 450ml water and pour in into the flour.







8. Stir quickly to mix well. Cover with a damp cloth and set aside for 10 minutes.








9. Add in 2 tbsp cooking oil and knead the mixture to form a smooth and soft dough. The dough has to be very sticky, i.e , sticking to your hands.







10. Put some flour on your palms ( avoid sticking ) and divide the dough into 25 pcs.
11. Take a piece of the dough and roll on your palm to form a ball. Press to flatten the ball to a thin round shape skin.







12. Put filling in the centre and seal up with some gathers.









13. Steam the "cai kueh" for 10-15 minutes.










14. "Cai kuih" is cooked when it's skin turns from white to transparent.
15. Serve while it's hot.

Stir-fry Fish fillet with ginger

Ingredients
200g fish fillet ( cut into thick slices )
1 stalk spring onions ( cut into 2cm lengths)
5 slices ginger ( cut into thin strips )
1 shallot ( cut into slices )
1 tbsp oyster sauce
1 tsp black vinegar
1 tbsp cornflour
1 tbsp light soya sauce
dash of pepper

Preparation
1. Season fillet with 1 tbsp cornflour and 1 tbsp light soya sauce.
2. Heat up 2 tbsp oil in saucepan and stir- fry shallot and ginger.






3. Add in the fish fillet, osyter sauce, black vinegar pepper and 50 ml water and stir fry for 5 minutes.








4. Add in the spring onions and stir-fry to mix well.
5. Dish out to serve .

Grandma's steamed pau (菜包）

Ingredients for dough

500g plain flour

150g sugar

2 tbsp butter/vegetable oil

2 tsp instant yeast

150ml warm water

Ingredients for fillings400g yam bean (沙葛，shredded）

150g carrot ( cut into thin strips )
4 pcs dried black fungus ( soaked and cut into thin strips)
100g fish cake ( cut into very small pieces )
50g dried prawn ( soaked and pounded)
4 shallots ( sliced into thin pieces)
1 tbsp oyster sauce
1 tbsp dark soya sauce
2 tbsp light soya sauce
1/2 tsp salt
dash of pepper
some oil
20 pcs white square paper(3"sq)

Preparation for dough
1. Put all the ingredients (except water) in a large mixing bowl and add in water bit by bit and knead dough slowly until smooth.
2. Cover with a piece of damp cloth and set aside for 1 1/2 hours.






3. Heat 3 tbsp oil in saucepan and stir-fry the shallots until fragrant.
4. Add the dried prawn and stir fry for 3 minutes.
5. Put in the fish cake, carraot, black fungus and oyster sauce to stir-fry.
6. Add in the yam bean, salt, pepper, light soya sauce and dark soya sauce and stir-fry to mix well.
7.If it's too watery,sprinkle a bit of cornflour over it and stir-fry for a while to mix well. Dish out and set aside to cool.



8. After 1 1/2 hours the dough will rise to double its size. Punch out the air with your knuckles and knead for about 1 minute.
9. Cut into 20 portions and lightly roll into round shapes.
10. Hold a piece in the palm and place filling in the center.

11. Gather the edges and press together.
12. Close last fold by twisting.
13. Place the pau on white square paper.

14. When finish, set aside for about 10-15 minutes for the pau to rise.
15. Arrange the pau in the steamer with gaps in between as the they will expand further during steaming.
16. Steam for 15-20 minutes.
17. Release the cover of steamer slightly for a while before taking out the pau. Do not leave in steamer for too long as the water condensed from the cover will drip onto them.
18. Serve hot.

*Note: Always use warm water for making the dough.

Stir-fry brinjal with minced pork

Ingredients

150g brinjal ( skinned and cut )

150g minced pork

1 tbsp oyster sauce

2 tbsp light soya sauce

2 tbsp corn flour

2 cloves garlic
pinch of salt
some oil
some spring onion or coriander for garnishing

Preparation

1. Marinate minced pork with 1 tbsp corn flour and 1 tbsp light soya sauce.
2. Heat up 1 tbsp oil in saucepan and stir fry the garlic.
3. Put in the minced pork and stir-fry.
4. Dish up and set aside.

5. Heat up some oil to shallow fry the brinjal until semi-cooked.
6. Dish up the brinjal. Pour out the oil.
7. Return the brinjal, minced pork into the saucepan. Add oyster sauce, light soya sauce and 50 ml water and stir fry to mix well.
8. Thicken the gravy using 1 tsp cornflour in 4 tsp water.
9. Add in spring onions and dish up to serve.

Fish cooked in tomato sauce

Ingredients

3-4 small slices of Spanish Mackerel

1 tomato ( cut into wedges)

1 big onion ( cut into slices)

1 shallot ( cut into slices)
some coriander for garnishing

6 tbsp tomato sauce

1 tbsp oyster sauce

1 tbsp light soya sauce

1 tsp sugar

pinch of salt
some oil

Preparation

1. Heat up some oil in the saucepan enough to deep fry the fish. Dish up and set aside.

2. Remove the oil and leave about 2 tbsp oil in the saucepan.

3. Stir fry the shallot until fragrant. Add in the big onion and stir fry for 1/2 minute.

4. Add in the tomato wedges, tomato sauce, oyster sauce, light soya sauce, sugar and salt to stir fry.
5. Put in 50 ml water and stir to mix well. Add in the fish and cover to cook for 5-7 minutes.
6. Dish upand garnish with coriander to serve.

Steam minced pork with "dong cai"(冬菜）

Ingredients
200g minced pork
3 tbsp "dong cai"(冬菜) (washed and soaked in hot water for 15 minutes)
1 shallot ( cut into thin slices )
1 tbsp light soya sauce
1 tsp sugar
1/2 tbs oyster sauce
1 tbsp cornflour
1 tbsp oil
some sesame oil
dash of pepper

Preparation
1. Put 1 tsp sugar in "dong cai" and mix well. Set aside.
2. Put minced pork, soya sauce and cornflour in a bowl and mix well.
3. Heat 1 tbsp oil in saucepan and stir fry shallot until fragrant.
4. Add in the minced pork, "dong cai", oyster sauce, pepper, sesame oil and stir fry over high flame.



5. Dish out immediately once the ingredients are mixed well even though the pork is half cooked.
6. Steam over the rice (with the water in rice cooker is about to dry up) until the pork is cooked.

Eggs fried with tomato (蕃茄炒蛋)

Ingredients:
2 large eggs
1 tomato (cut into thin wedges)
50g Chinese chives ( cut into small pieces)
1 tsp oyster sauce
1 tsp light soya sauce
dash of pepper
1/4 teaspoon sesame oil
2 tablespoons cooking oil

Preparation
1.Beat the eggs lightly in a bowl together with sesame oil, pepper, oyster sauce and light soya sauce to blend well. Set aside.
2. Heat up 2 tbsp cooking oil in saucepan. Add the tomato wedges and pinch of salt. Stir fry lightly and then cover to cook for 2 minutes.




3. Add in the chinese chives and stir fry to mix well.








4. Add in the beaten eggs. Swirl the saucepan if necessary to spread the eggs. Leave for a while without stirring for the eggs to cook slightly.






5. Stir-fry the whole thing until the "egg portion" turns slightly golden brown.
6. Dish out to serve.

Fried onion meatball

Ingredients

150g minced pork
200g fish paste
1 big onion ( chopped into tiny pieces)

1 tbsp corn flour
1/2 tsp ginger powder

1 tbsp oyster sauce

1 tbsp light soya sauce

1 tbsp sesame oil

1/4 tsp salt

dash of pepper

Preparation

1. Put all the ingredients into a bowl and mix well.

2. Wet your hands first before making the meat balls as the minced meat is sticky and it's difficult to form the meat balls.

3. Heat enough oil in saucepan/pot for deep frying.

4. When the oil is hot, put in the meat balls to fry for a while. Then turn to low flame and continue to fry for 10 minutes until the meat balls turn brown.

5. Dish out to a plate lined with kitchen tissue to absorb excess oil.

Steamed tofu (豆腐) with fried prawn

Ingredients:
1 cube soft tofu ( cut into rectangular pieces)
150g prawn ( chopped to small pieces )
1 shallot ( cut into slices )
1 clove of garlic ( chopped finely)
1 tbsp oyster sauce
1 tbsp light soya sauce
pinch of salt
some sesame oil
dash of pepper
some coriander for garnishing

Preparation
1. Steam the tofu in a plate for 10 minutes and set aside.








2. Heat some oil and stir fry the shallot and garlic until fragrant.
3. Add in the prawn, oyster sauce, light soya sauce and stir fry.
4. Add in 25 ml water, stir fry and bring it to boil. Turn off the flame.






5. Garnish the tofu with coriander. Pour the prawn mixture onto the steamed tofu to serve.

Green vegetables in Oyster Sauce

Ingredients
2 green vegetables
2 cloves garlic (finely chopped)
1 tablespoon oyster sauce
1 tbsp light soya sauce
1/4 tsp sesame oil
pinch of salt
dash of pepper
some oil

Preparation
1. Boil some water in a pot ( enough to blanch the vegetables). Add 1/2 tsp cooking oil into the water.
2. Quickly blanch the vegetables for about 30 seconds. Drain the excess water and transfer the vegetables on a plate.





3. Heat up 1 tbsp oil and stir fry the garlic until light brown. Dish out and set aside.
4. Heat 1 tbsp oil, add the oyster sauce, light soya sauce, a bit of water, salt and pepper . Stir to blend well and pour over the vegetables.
5. Top with the garlic oil to serve.