Ingredients

2kg pork belly

50g balck fungus

1 kg oil for deep frying

Marinandes

2 pcs fermented red bean curd

1/2 tbsp salt

1 tbsp light soy sauce

2 tbsp sugar

2 tbsp ginger juice

1 tbsp shallot juice

1 tbsp garlic juice

1 1/2 tbsp 5 spice powder

2 tsp MSG

1 egg

3 tbsp plain flour

Method

1. Wash pork belly and drain well. Add in marinade and marinate for at least 1 hr.

2. Soak black fungus in water and wash

3. Heat up oil for deep frying, deep-fry pork belly until golden brown and crispy. Dish up.

4. Bring 1000ml water to boil. Add in fried pork belly and

Ingredients

1kg glutinous rice, washed and drained

1kg black beans, washed, soaked for 15 mins and drained

1kg pig's trotter

500g pig's thigh meat

3 dried mandarin oranges, shredded

1200g sugar

1800ml water

Method

1. Dry-fry glutinous rice in a heated clean wok until golden brown. Remove and leave to cool. Then grind into flour.

2. Bring water to boil, add in sugar and cook untilo sugar has dissolved.

3. Put black beans, trotter, pork and water into a stock pot and cook until soft and tender. Remove bone from the trotter.

4. Add in syrup, stir and cook until thick. Add in shredded candied mandarin orange, glutinous rice flour, stir until well mixed. Then continue to stir until the mixture is sticky, smooth and firm.

Ingredients

1 duck about 1.5 kg, cut into pieces, remove tial and access fat.

500g preserve mustard, cleaned and cut into big pieces

200g old ginger, curshed

2 wet plums

6 tomatoes, cut into wedges

dash of pepper

4000ml water

Method

1. Bring 4000ml water to boil in a stock pot.

2 Put duck in, preserved mustard, old ginger and wet plums. Bring to boil at high heat. Lower heat nd cook for 45 – 60 mins.

3. Add in tomatoes, pepper and bring to boil.

4. Add salt for taste if desired.

Ingredients

1 duck, cut into serving pieces

300g fresh ginger, peeled and sliced

10 shallots, chopped

3 tbsp oyster sauce

2 pieces preserved red bean curd or nam yee

1 tsp 5 spice powder

2 tbsp shaoxing wine

1/2 tsp dark soy sauce

salt to taste

Method

1. Heat up 2 tbsp oil, saute sliced ginger and chopped shallot until fragrant. Add in nam yee, stir fry until aromatic. Add in 5 spice powder and mix well.

2. Put in duck, stir well, add in wine and stir-fry until fragrant. Pou in water (enough to cover the duck), cover , simmer at medium low heat until the duck is tender and gravy is thicken.

3. Taste. Add dark soy sauce to enrich the color and sidh up.

Ingredients

1 kampung chicken

1 tsp dang gui powder

1 tbsp rice wine

dash of salt and MSG

Dipping Sauce

2 tbsp sesame oil

200g chopped ginger

1 tsp cekor root powder

2 stalks coriander root, chopped

1 tbsp oyster sauce

1 tbsp light soy sauce

Method

1. Clean chicken and rub dry. Add in the remaining ingredients and marinate for 2 hrs.

2. Stem chicken at high heat for 20 mins or until cooked. Remove and leave to cool. Cut into pieces and arrange onto a serving plate.

3. Heat up sesame oil, saute chopped ginger, cekor root powder, chopped coriander root until fragrant. Add in oyster sauce, light soy sauce and mix well.