Abalone in Oyster Sauce

Ingredients:
1 can of abalone
1 head lettuce


Seasonings:
1 tsp sherry
2/3 cup stock
3 tbsp oyster sauce
1 tsp sugar
dash of sesame oil
1 tbsp corn flour solution
shake of pepper

Procedure:
1. Slice abalone into thin pieces

2. Wash and trim lettuce. Blanche in saline water with 1/4 cup of oil for few seconds. Drain thoroughly.

3. Arrange cooked lettuce in a deep platter.

4. Heat wok and add 2 tsp oil. Sizzle sherry and add stock and bring to boil. Season to taste then thicken with cornflour solution. Pour in sliced abalone to mix well. Add oil ad dish. Serve hot.

Rainbow Dish

Ingredients
160g chicken breast
80g mushroom
1/2 small park vermicelli (soaked in water)
Wood ear (soaked in water)
1/2 each green, yellow and red bell pepper
1 tsp mince garlic
1 tsp mince shallot
1 egg

Seasonings:
1/2 tsp salt
1 tsp light soy sauce
1 tsp corn starch
1 tsp oil

Thickening Sauce
2 tbsp water
1/2 tsp salt
1/4 tsp corn starch

Procedure:
1. Cut chicken breast into strips. Mix well with seasonings.

2. Fry egg into think omelet, shred wood ear. Cut other ingredients into small pieces.

3. Heat up oil. Saute chicken strips until medium rare. Set aside.

4. Heat up 1 tbsp oil. Saute shallot and garlic until fragrant. Add wood ear shreds and all other ingredients. Stir fry until done. Add chicken strips. Add thickening sauce. Stir well. Dish up. Garnish with omelet shreds. Serve

Tianjin Cabbage with Dried Shrimp

Dried shrimps are good for stewing with melons and vegetables. They are also good for quick cooking or slow cooked soups.

Ingredients
1 Tianjin cabbage (about 600g)
3 slices ginger
Dried shrimps (100g)

Seasoning
3/4 tbsp salt

Sauce
1 tsp corn flour
2 tbsp water

Procedure
1. Wash dried shrimp and soak in water until soft.

2. Cut Tianjin cabbage into long strips. Wash and drains.

3. Heat wok and add 2 tbsp of oil. Put in ginger and stir fry until fragrant. Add Tianjin cabbage stir fry. Put dried shrimp along with water where it's soaked on. Bring to a boil.

4. Reduce to low heat and simmer for 10 minutes. Add seasoning. Pout in sauce and bring to boil.

Pork Ribs in Chilli Garlic Sauce

Ingredients

500g (1 lb) Pork rib
2-3 cloves crushed garlic

Seasoning
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1 tsp cooking wine

Sauce
1/2 cup chili garlic sauce (Maggi)
1 tsp chicken stock
1/3 cup water
1/2 tsp salt
1 tbsp tomato catsup

Method
1. Chop ribs into 1 1/2 inch pieces. Marinate the ribs with seasoning for one hour.

2. Brown garlic in 2/3 cup of oil. Add pork ribs and fry until cooked and lightly browned. Remove teh ribs and oil from wok/frying pan.

3. With the same wok/frying pan, add the sauce and bring to boil. Stir in ribs and coat well with sauce.

Boiled Chicken with Spring Onion Oil

Ingredients:
1 pc chicken meat (about 1 kl)
6 stalks of spring onion
4 tbsp wujiape herb liquor
1/2 cup water

Sauce:
3 tbsp oyster sauce
1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tsp sugar
1/2 tbsp chicken powder
1 tsp corn flour

Procedure
1. Wash the whole chicken thoroughly and wipe dry. Brush wujiape herbs liquor over chicken and marinate for 20 minutes.

2. Boil water and steamed chicken for about 25 minutes until cooked. Chop it off and arrange on the plate.

3. Mix sauce and bring water to a boil and pour over chicken.

4. Shred spring onion and sprinkle over chicken. Pour over hot oil and serve.

Double Cooked Pork Belly

This recipe is characterized with tender meat and rich fragrant smell.

Ingredients

400g pork belly
1 green pepper
1 garlic
4 pcs dried bean curd
1 pimiento

Seasonings
2 tbsp spicy broad bean curd paste
2 tbsp sweet bean sauce
1 tbsp granulated sugar
1 tbsp cooking wine
1/2 tbsp soft soy sauce
1 tbsp spice oil

Procedure
1. Cook the pork belly until 40% done, drain and cool off. Slice into cubes.

2. Pit the green pepper and slice the dried bean curd. Clean and cube the garlic. Pit and slice the pimiento.

3. Preheat the pan with a scoop of salad oil. Fry the dried bean curd and pork belly briefly and drain up. Fry again with pimiento, green pepper and seasoning except spice oil. Add garlic and fry until well done. Sprinkle a dash of spice oil.