PORK CHOPS

(From Y3K Recipes Issue No.7 – July/ August 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredient:
2 pieces lean pork chops

Marinade:
4 shallots (pound, extract juice)
1/2 tsp chicken powder
1 tsp LP sauce
1 tsp oyster sauce
1/2 tsp salt
1/2 tbsp sugar

Barbecue sauce:
A few slices onion
1 tbsp barbecued sauce
4 tbsps brown sauce

For garnishing:
1 tbsp mixed peas

Method:
1. Marinate pork chops with marinade for at least 1 hour.
2. Heat up some oil with medium heat in a frying pan. Shallow fry the pork chops. Fry both sides till cooked (Test, pierce with a bamboopick). Dish up.
3. Heat up 1 tbsp oil over medium heat in a frying pan. Fry onion till fragrant. Add in 4 tbsps brown sauce. Add in barbecued sauce and bring to a boil. Pour over pork chops. Garnish and serve.

BEEF STEAKS IN RED WINE

(From Y3K Recipes Issue No.7 – July/ August 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredient:
2 pieces beef tenderloin steaks

Marinade:
4 shallots (pound, extract juice)
1/2 tsp chicken powder
1 tsp LP sauce
1 tsp oyster sauce
A pinch of salt
1 tsp sugar
1/2 tbsp red wine

Red wine sauce:
A few slices onion
2 tbsps red wine
4 tbsps brown sauce

For garnishing:
Western parsley (chopped fine)

Method:
1. Marinate beef steaks with marinade for 1 hour.
2. Heat up some oil over medium heat in a frying pan. Shallow fry the beef steaks. Fry both sides till half-done. Dish up.
3. Heat up 1 tbsp oil over medium heat in a frying pan. Fry onion till fragrant. Add in 4 tbsps brown sauce and bring to a boil. Add in red wine. Pour over steaks. Garnish and serve.

BLACK PEPPER LAMB CHOPS

From Y3K Recipes Issue No.7 – July/ August 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredient:
2 pieces lamb chops/ lamb shoulders

Marinade:
4 shallots (pound, extract juice)
1/2 tsp chicken powder
1 tsp LP sauce
1 tsp oyster sauce
A pinch of salt
1/2 tbsp sugar
A pinch of pepper

Black pepper sauce:
A few slices onion
1 tbsp black pepper (ground coarsely)
4 tbsp brown sauce

For garnishing:
Green, red and yellow capsicums

Method:
1. Marinate lamb chops with marinade for 1 hour.
2. Heat up some oil over medium heat in a frying pan. Shallow fry both sides till cooked. Dish up.
3. Heat up 1 tbsp oil over medium heat in a frying pan. Fry onion till fragrant. Add in 4 tbsps brown sauce. Add in black pepper and bring to a boil. Pour over lamb chops. Garnish and serve.

MUSHROOMS CHICKEN CHOP

(From Y3K Recipes Issue No.7 – July/ August 2002)
Copyright of Y Three K Publisher. All rights reserved.









Ingredient:
1 chicken whole leg (deboned)

Marinade:
3 shallots (pound, extract juice)
1/2 tsp chicken powder
1 tsp LP sauce
1 tsp oyster sauce
1/4 tsp salt
1/2 tbsp sugar

Mushroom sauce:
A few slices onion
1 tbsp sliced mushrooms
4 tbsps brown sauce (see recipe)

For garnishing:
Western parsley

Method:
1. Debone the chicken leg. Marinate with marinade for 1/2 hour.
2. Heat up some oil over medium heat in a frying pan. Shallow fry the chicken leg, skin downward for 3 minutes. Turn over and fry for another 3 minutes till cooked. Dish up.
3. Heat up 1 tbsp oil over medium heat in a frying pan. Fry onion till fragrant. Add in 4 tbsps brown sauce. Add in mushrooms and bring to a boil. Pour over chicken chop. Garnish and serve.

BROWN SAUCE

(From Y3K Recipes Issue No.7 – July/ August 2002)
Copyright of Y Three K Publisher. All rights reserved.









Ingredients:
2 tbsps oil
2 tbsps flour
500ml water
1 tbsp LP sauce
2 tbsps brown sauce mix powder
1/2 tsp salt
1 tbsp sugar

Method:
1. Dissolve brown sauce mix powder with a little water. Strain and set aside.
2. In a pot, heat up the oil over low heat. Add in flour and stir well.
3. Add in water. Pour in brown sauce mixture and other ingredients. Stir till it boils. Turn off heat.
4. When cooled, keep in the fridge. Heat up when needed.

Lesuni Naan (Garlic Naan)

(From Y3K Recipes Issue No.6 – May/ June 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
500g flour
2 eggs
10g instant dried yeast
100ml fresh milk
150g minced garlic
50g minced green chillies
100ml corn oil
100ml water

Seasoning:
30g sugar
20g salt

Method:
1. Sieve flour onto a table. Make a well at the center. Add in water, fresh milk, eggs, instant yeast, seasoning and oil.Knead into a dough. Keep aside to leaven for 25 minutes.
2. Scale the dough into 80-100g each. Leaven for another 30 minutes.
3. Shape and roll the dough into triangles. Sprinkle some minced garlic and green chillies.
4. Bake in preheated oven at 180 degrees celcius for 10 minutes.

Tandoori Chicken with Mint Chutney

(From Y3K Recipes Issue No.6 – May/ June 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:

1/2 whole chicken

200ml yogurt

5g reddish orange food colouring

Marinade:

20g ginger (minced)

20g garlic (minced)

10g tumeric powder

10g chilli powder

10g pepper

10g grounded black pepper

2 lemons (squeeze juice)

30ml white vinegar

Salt to taste

40ml corn oil

Method:

1. Cut and clean the chicken. Marinate the chicken with marinade. Keep it marinated for at least 6 hours.

2. Add in yogurt and colouring. Mix well.

3. Roast in oven at 160 degrees celcius for 30 minutes.

Mint Chutney-(Condiment):

100g fresh mint leaves

20g green chillies

10g garlic

10g ginger

Salt to taste

20g shallots

150ml yogurt

40ml corn oil

Method:

For condiment, chop mint leaves and blend with green chillies, ginger, garlic and shallots. Mix well with yogurt and corn oil.

Norwegian Salmon Tikka with Chilli Chutney

(From Y3K Recipes Issue No.6 – May/ June 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredient:
300g Salmon fillet

Marinade:
25g mustard
10g grounded black pepper
10g white pepper
10g turmeric powder
1 lemon (squeeze juice)
30ml olive oil
50g roasted chickpea flour/ besan flour
5g fresh dill (chopped)
Salt to taste

Method:
1. Clean and wipe dry fish fillet. Marinate with marinade for 1 hour.
2. Grill the fillet over low heat till medium cooked.
3. Serve with masala relish and chutney.

Masala Relish
Ingredients:
20g tomatoes
10g garlic
5g mint leaves
10g shallots
30ml olive oil
5g chat masala
5g ground black pepper
5g salt

Method:
1. Blend tomatoes, garlic, mint leaves and shallots.
2. Heat wok. Add in olive oil. Add in (1) and simmer till fragrant.

Chilli Chutney
Ingredients:

100g red chillies
100g dried chillies (soaked)
20g garlic
20g ginger
3 lemons (squeeze juice)
Salt to taste
30g sugar
40ml corn oil

Method:
1. Blend chillies, dried chillies, garlic and ginger. Add in lemon juice, salt and sugar. Mix well.
2. Heat wok and add in corn oil. Saute (1) and bring to a boil.

Kesari Kashmiri Pulao (Fragrant Rice)

(From Y3K Recipes Issue No.6 – May/ June 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
500g Basmati rice
100g mixed dried fruits
100g green and red cherrries (cubed)
30g onions (cubed)
30g tomatoes (cubed)
50g ghee
20ml rose water
800ml water

Spices:
1g saffron
10g cumin seeds
2 cinnamon sticks
3 Indian bay leaves (dried)

Seasoning:
Salt to taste

Method:
1. Clean and soak rice for 25 minutes. Drain off excess water.
2. Heat up ghee. Saute cumin seeds, cinnamon sticks, cardamon and bay leaves.
3. Add in tomatoes, onion and rice. Stir fry for a while.
4. Fry till all ingredients become soft and the colour turns pale yellow. Add in water.
5. Add in rose water and saffron. Add in seasoning to taste. Simmer till rice is cooked.
6. Add in mixed dried fruits and cherries. Serve with Rogonjosh Kashmiri (red lamb curry).

Roganjosh Kashmiri (Red Lamb Curry)

(From Y3K Recipes Issue No.6 – May/ June 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
500g lamb leg (boneless, cut into pieces)
120g onions (cubed)
100g tomatoes (cubed)
30g ginger (grinded)
30g garlics(grinded)
100g corn oil
200g yogurt
Some water

Spices:
10g cinnamon sticks/ kayu manis
10g cardamon/ buah pelaga
5g Indian bay leaves/ daun salam
50g turmeric powder/ kuntyit powder
50g chilli powder
50g cumin seeds powder/jintan putih powder
50g coriander seeds powder/ketumbar powder

Seasoning:
Salt to taste

Method:
1. Heat the corn oil in a wok. Saute onion, cinnamon,cardamon and bay leaves.
2. Add in ginger and garlic paste.
3. Add in lamb and salt. Keep stirring for 15 minutes.
4. Add in remaining spices,yogurt and water.
5. Add in tomatoes and simmer for 45 minutes. Serve with Kesari Kashmiri Pulao (Fragrant Rice).

Bridal Agar-Agar

(From Y3K Recipes Issue No.6 – May/ June 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredient A:
18g agar-agar powder
250g sugar
1.2L water
200ml concentrated coconut milk
100ml fresh milk
A pinch of salt

Ingredient B:
18g agar-agar powder
250g sugar
1.5L water

Method:
1) Put agar-agar powder, sugar and water of ingredient (A) into a pot. Bring mixture to a boil and stir till agar-agar dissolves. Turn to low heat. Add in coconut milk and fresh milk. Keep aside.
2) Put all ingredient (B) into another pot. Bring mixture to a boil and stir till agar-agar dissolves. Turn to low heat.
3) Starting from layer 1, pour agar-agar solution into a measuring jug. Add in colouring and stir well. Pour into the mould.
4) Wait till agar-agar coagulates. Scratch the surface lightly with a bamboo pick. Pour another layer of agar-agar solution. Repeat the process till level 14.
5) Chill agar-agar in the fridge thoroughly. Later remove from the fridge and turn the mould upside down. Remove the mould. Attach the doll to the agar-agar.

Tips from Catherine Chia:
1. Remember to scratch the surface of agar-agar layer before adding another layer. This will help the layers stick together.
2. Agar-agar tends to crystallize after cooking for some time. Stir once in a while to avoid this. You may need to sieve the solution before pouring into the mould.
3. Before turning the agar-agar upside down, place in a few bamboo picks to the sides of the mould. It would be easier to remove the set agar-agar.

Agar-agar Layers:
Layer 1: 60ml (A) with a few drops of rose pink colouring.
Layer 2: 100ml (B) with a few drops of rose pink colouring.
Layer 3: 150ml (A) with a few drops of green colouring.
Layer 4: 210ml (B) with a few drops of green colouring.
Layer 5: 130ml (A) with a few drops of yellow colouring.
Layer 6: 150ml (B) with a few drops of yellow colouring.
Layer 7: 150ml (A) with a few drops of blue colouring.
Layer 8: 200ml (B) with a few drops of blue colouring.
Layer 9: 250ml (A) with a few drops of purple colouring.
Layer 10: 100ml (B) with a few drops of purple colouring.
Layer 11: 230ml (A) with a few drops of blue colouring.
Layer 12: 400ml (B) with a few drops of blue colouring.
Layer 13: 400ml (A) with a few drops of purple colouring.
Layer 14: 400ml (B) with a few drops of purple colouring.

Yes, I Do!

A wedding day is like no ordinary day, as two persons anticipate the most memorable moments of their lives.

The announcement of your coming marriage to the whole world will mean a change in the lifetime chapter in sharing all faith, hope and love. Many waters cannot quench love; river cannot wash it away.

As you plan to tie the nuptial knot, we hope this little wedding organiser page will come in handy for planning a stress-free celebration. However, it is only a general guide as Chinese weddings are always steeped in tradition according to different dialect groups and culture practices.

The wedding organiser

6 months before the wedding
Choose an auspicious date: In the olden days, many families embraced ‘superstition’ and tradition. Thus, both sets of parents or family members will either consult an astrologist or a fortune teller to ensure a suitable date is set. But now, modern new couples usually prefer an ‘easy-to-remember’ date, such as the first day of the Western calendar, Valentine’s Day or even the Mooncake Festival Day.

Ceremony and reception venue:

First of all, you need to set your budget. Check out with restaurants or hotels as many major hotels are veterans at organising weddings, catering to a small function or an elaborate setting. You may need to book a hotel suite for your wedding night. Please make accomodation arrangements for outstation or overseas guests. Check with your photographers. Compile a guests list, updating recent home addresses, phone contacts or even e-mail addresses. You may like to have a trial run ‘dinner’ at the chosen venue sampling the planned menu. Don’t forget, it should be a strategic location with ample parking lots. Have a special designed wedding cake. Traditional wedding dowry and exchange of customary gifts should be attended to by the senior folks. Decide on your wedding gown and evening attire not forgetting the future groom’s set as these are always the highlight of the day. Check out with the wedding registry or religious officials to discuss the specific requirements. Always plan and prebook your honeymoon destination.

3 months to go
It is about time to decorate your new room or house. Set aside your pre-planned budget and work towards it. Invest in a good bedroom set instead of the flimsy type. Wedding rings and accessories should be given a serious thought. Pay special attention to your skin-care regime. To ensure you have a glowing complexion for the special day, avoid late nights.
Place order for the Wedding Invitation cards and "Thank You" cards. You can request for a sample print before finalising on the design.

1 months to go
Send out your invitations, finalise the menu and wedding theme. Organise with your florist for the floral arrangement and bridal bouquet. By this time, you should have selected your bestman, bridesmaid and ushers. How could it be a perfect wedding without a wedding car?

Two weeks left
Customary exchange of gifts ritual is normally the tradition for the future groom’s family to bring the dowry, roast pig, traditional wedding biscuits, gold ornaments to the future bride’s home. In return, the girl’s family will give back a set of gifts sealing this sweet relationship. At this time, the girl’s family will hand out wedding cards together with wedding biscuits to relatives and friends to announce of the coming marriage.

Trekking some Customary Rites:
Pre-nuptial night ritual: Fathers of the bride and groom will comb their hair all the way down to ensure the new couple will be blessed with a loving marriage and have many off-springs.
Ancestry Worship: This is a must for Chinese sense of conservatism and tradition to follow remonial observance.

Rousing reception for picking up the bride. The blaring of car horns enlivens the atmosphere. Before reaching the bride’s house, another session of ‘car horns’ blaring away is often the scene now replacing the traditional music played by musicians in the olden days.
Opening the bridal car door: This practice is often conducted by a younger brother or junior male relative. An ‘ang-pow’ will be given for luck.

The groom will enter the house and pay respect to the seniors and hands over the bridal bouquet to the sisters or lady friends of the bride. Normally he has to pay a ‘toll’ money before he is allowed into the room to meet his bride.

Paying homage to the ancestors: The new couple will pay their respects and light up special candles and joss-sticks.

Tea Ceremony: The couple will serve red dates tea to the bride’s parents and relatives, awarded with ang-pows.

Bridal entourage departure: Traditionally the bride will be shield with an umbrella by an escort to the wedding car, in a belief to ward off all evils.

Entourage returning to the new home: The musical din from car horns announce the arrival of the new couple. A male young relative will open the car door and this time, the bride will offer him an ang-pow.

To enter the door, the couple have to tread carefully to ensure stability throughout their lives.
Many of the customary practice such as the Ancestry worship and Tea Ceremony will be repeated at the groom’s house again.

To the new bridal room: A special sweet dessert consisting of dried lily bulbs and lotus seeds are fed to them. This broth will ensure fruitful expectations. Sweets and ang-pows are placed in a special container sealed with a piece of red paper. A young boy is assigned to break the seal and dish out the contents onto the bed. This will fulfil the hope of having firstborn son and many more to come.

Wedding Dinner: This reigns supreme, as it is the perfect time for long lost relatives and friends to get together and toast to the new happily married couple.

Wedding Anniversary
1st year Paper Wedding
2nd year Cotton Wedding
3rd year Leather Wedding
4th year Flower/ Fruit Wedding
5th year Wood Wedding
6th year Iron Wedding
7th year Wool Wedding
8th year Bronze Wedding
9th year Pottery Wedding
10th year Tin Wedding
11th year Steel Wedding
12th year Silk/ Fine Linen Wedding
13th year Lace Wedding
14th year Ivory Wedding
15th year Crystal Wedding
20th year China Wedding
25th year Silver Wedding
30th year Pearl Wedding
35th year Coral Wedding
40th year Ruby Wedding
45th year Sapphire Wedding
50th year Golden Wedding
55th year Emerald Wedding
60th year Diamond Wedding

Sizzling Fish Thai Style

(From Y3K Recipes Issue No.6 – May/ June 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
1 ma yao/ Threadfin fish (about 800g)
1 stalk spring onion (chopped finely)

Seasoning:
1 tbsp sugar
1 tsp salt

Home Made Thai Hot Sauce:
10 shallots (blended)
10 pips garlic (blended)
1 tsp belachan powder
5 dried chillies (soaked, blended)
5 red chillies (blended)
2 stalks lemon grass (blended)
1 stalk ginger bud/bunga kantan (minced)
5 preserved leek bulbs/ Q Tow (blended)
400ml water

Method:
1. Clean fish and rub some salt on it. Coat some rice flour on it to absorb the moisture.
2. Heat enough oil. Deep-fry fish till cooked and crispy. Put the fish onto a piece of aluminium foil (as shown in photo).
3. Heat up 3 tbsps oil. Saute shallots and garlic. Add in belachan powder and fry for a while. Add in dried chillies, red chillies and lemon grass. Fry till fragrant. Add in ginger bud and preserved leek bulbs. Add in water and seasoning. Bring to a boil.
4. Heat up a hot plate. Place (2) on it. Pour (3) over. Sprinkle some spring onion. Serve hot.

Simmer Peanut and Pig’s Tails in Claypot

(From Y3K Recipes Issue No.6 – May/ June 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
300g peanuts
800g pigs’ tails
10 pieces chicken feet
2.5L water

Seasoning:
Suitable amount of salt
2 tbsps Chinese cooking wine/Hua Diao

Method:
1. Remove excess fats from the pigs tails. Cut into pieces and clean. Blanch in hot water for 10 minutes. Chop off chicken feet claws. Clean and keep aside.
2. Clean peanuts. Add in water. Cook over medium heat for 30 minutes.
3. Add in pigs’ tails and the chicken feet. Simmer for 1 hour till tender. Add in seasoning.
4. To serve, scoop above into a claypot. Bring to a boil over high heat. Serve hot.

Fragrant Yam Ring Treasure

(From Y3K Recipes Issue No.6 – May/ June 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients for the Yam Ring:
300g yam (skinned)
150g tangmin flour
Some boiling water
1 tbsp oil

Seasoning A:
1 tsp salt
1 tsp sugar
1/4 tsp five spice powder
1/2 tsp pepper

Ingredients for Filling:
A handful of rice vermicelli
80g chicken meat (diced)
3 button mushrooms (diced)
2 black mushrooms (soaked, diced)
30g carrots (diced)
1/4 green pepper (diced)
10 cashew nuts (deep-fried)
5 dried chillies (soaked, cut into lengths)

Marinade for chicken:
1/2 tbsp light soy sauce
1/4 tsp salt
1 tbsp corn flour
1/2 tbsp oil

Seasoning B:
1 tbsp oyster sauce
1/4 tsp salt
1/2 tsp sugar
1/2 tbsp chilli sauce

Method:
1. Dice yam. Place into a steamer and steam over high heat for 20 minutes till cooked. Blend into a paste whilst hot. Add in seasoning and mix well.
2. Put tangmin flour into a bowl. Pour in hot water and stir well with chopsticks. Add in yam paste and oil. Knead well with hands whilst hot. Chill in the fridge for 30 minutes.
3. Remove the paste from the fridge. Knead well and shape to form a ring.
4. Heat up 1/2 wok of oil till it boils. Place yam ring onto a piece of bamboo grid. Deep-fry till golden brown. Remove and place onto a plate.
5. Marinate chicken for 15 minutes. Parboil and remove. Set aside.
6. Deep-fry the dried rice vermicelli in boiling oil till crispy. Set aside.
7. Heat up 2 tbsps oil. Saute dried chillies. Add in other filling ingredients (except rice vermicelli). Fry for a while. Add in seasoning and fry till fragrant.
8. Transfer filling into the yam ring. Sprinkle rice vermicelli on it as a garnishment.

(Tangmin flour is gluten free flour and is easily available at most sundry shops.)

Tips from the chef:
1. The purpose of chilling the yam dough is to prevent the yam ring from breaking during the deep-frying process.
2. After removing the dough from the fridge, it needs to be kneaded once more as the oil tends to sink to the bottom of the paste.
3. Sprinkle some water onto the surface of oil, when deep frying. This will make the yam ring more crispy.
4. Add boiling water to tangmin dough. If it remains soft and lumpy, add some water and cook it till thickens.
5. Choose light weight yams. When you slice the end a little, starch residue tends to stick to the knife’s blade. This proves that this is the suitable type.
6. Placing yam ring onto a bamboo gridle prevents it from sticking to the bottom of the wok.

STEAMED KAMPUNG CHICKEN WITH CHINESE HERBS

(From Y3K Recipes Issue No.6 – May/ June 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
1 kampung chicken (approximately 1.2kg)
1 sheet glass paper
150ml red grains glutinous rice wine
150ml Chinese cooking wine/Hua Diao
300ml superior stock

Marinade:
1 tbsp light soya sauce

Chinese Herbs:
20g Tong Sum
20g Pak Kei
20g Wai San
30g Yok Chok
10g Kei Chi
10g Tong Kui
10g Red Dates

Seasoning:
50g oyster sauce
10g salt
3g sugar

Method:
1. Rub marinade all over chicken. Deep-fry in hot oil till golden colour. Remove and cool on top of a bamboo colander. Wash under running tap to remove excess oil.
2. Line-out a casserole with glass paper and place the chicken inside.
3. Bring superior stock, red grains glutinous wine and oyster sauce to a boil in a stock pot.
4. Gradually add the rest of the Chinese herbs and simmer until fragrant.
5. Season to taste with salt and sugar.
6. Pour above simmered stock over chicken and wrap it up tightly.
7. Steam over high heat for approximately 3 hours.

(Glass papers are available at merchant shops selling dried seafood products)

GAROUPA TRADITIONAL STYLE

(From Y3K Recipes Issue No.6 – May/ June 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
1 fresh garoupa/sek pan fish (approximately 1kg)
20g black wood fungus, soaked
20g dried lily buds, soaked
30g black mushroom, soaked and shredded
10g old ginger, shredded
10g red dates, shredded
20g spring onions, cut into lengths
300ml superior stock
15g corn flour

Seasoning:
50g oyster sauce
10g chicken stock powder
5g salt
2g sugar

Method:
1. Place cleaned garoupa fish on an oval plate. Set aside.
2. Heat oil in wok, stir-fry mushrooms, ginger and red dates till fragrant.
3. Add superior stock and oyster sauce.
4. Simmer for approximately 2 minutes.
5. Add in spring onions.
6. Add in superior stock powder, salt, sugar. Thicken with corn flour.
7. Pour sauce over fish and steam approximately 10 minutes, garnish and serve hot.

TEA LEAVES SMOKED DUCK

(From Y3K Recipes Issue No.6 – May/ June 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
1 whole duck (approximately 2.4kg)
2 pieces cinnamon bark
5 pieces star anise
1g Tong Gui (herb)
100ml Chinese cooking wine/Hua diao
1 piece dried tangerine skin/ Guo Pei
3g Oolong tea leaves

Duck Marinade:
300g salt
2g Szechuan peppercorn powder/ Far Chew

Colouring:
300ml water
30ml white vineger
30g maltose/ mak ngah tong
1 tsp Chinese cooking wine/Hua Diao

Method:
1. Bring colouring to a boil.
2. String or hook the duck up and bathe it repeatedly for 5 minutes with the boiled colouring.
3. Rub salt and Szechuan peppercorn powder over the duck. Hang in an airy area to let it dry for about 5-6 hours.
4. Mix the remaining spices and herbs together. Stuff inside the duck cavity.
5. Secure the opening with a skewer to prevent the ingredients from falling out.
6. Roast duck in a pre-heated convection oven at 170 degrees celcius for approximately 30 minutes.
7. Remove the duck from the oven. Steam for 15 minutes over high heat. Then remove the stuffing. Deep-fry in hot oil till crispy and golden brown.
8. Cut duck into bite size pieces. Place on the platter with duck sauce. Serve with plain mantao.

DUCK SAUCE
Ingredients:
100ml Hoi Sin Sauce
100g sugar
10g garlic, minced
10g old ginger sauce
2g dark soy sauce
2g sesame oil

Method:
1. Place all ingredients into a small pot. Bring it to a rolling boil over medium heat.
2. Stir sauce constantly, till it reaches the desired consistency.
3. Pour sauce onto a platter Place chopped duck on it and serve hot.

BROILED PRAWNS WITH RED WINE

(From Y3K Recipes Issue No.6 – May/ June 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
600g fresh medium sized prawns (approximately 20-30 pieces)
1 tsp minced garlic
10g old ginger, shredded
10g red dates, shredded
300 ml red wine
10g spring onions, cut into lengths

Marinade:
1 tsp salt
A pinch of pepper

Seasoning:
1 tbsp oyster sauce
1 tsp cooking salt
1/2 tsp sugar

Method:
1. Season prawns with salt and pepper. Deep-fry in hot oil till semi cooked. Remove and set on top of bamboo colander to drip off excess oil.
2. Heat up 2 tbsps oil in the wok. Saute garlic, ginger and red dates. Add in oyster sauce.
3. Add red wine, salt and sugar to taste.
4. Add prawns and spring onions. Broil prawns for approximately 1-2 minutes. Serve hot

Stir-Fried Eggplant with Salted Fish and Minced Pork

(From Y3K Recipes Issue No.6 – May/ June 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
500g egg plants/brinjals (cut into pieces)
100g salted fish
200g minced pork
250ml superior stock

Marinade for Pork:
1/2 tsp salt
1 tsp tapioca powder
1 tsp sesame oil

Marinade for Eggplants:
1/2 tsp salt
1 tsp tapioca powder

Seasoning:
1/2 tbsp oyster sauce
A little dark soy sauce

Thickening:
1 tsp tapioca powder
1 tbsp water

Method:
1. Deep-fry salted fish with some oil. Pound and set aside.
2. Marinate eggplants for 5 minutes. Deep-fry till soft. Set aside.
3. Marinate minced pork for 1/2 hour. Heat up 2 tbsps oil. Stirfry till fragrant. Transfer into a claypot.
4. Add in eggplants, pour in superior stock and seasoning. Bring to a boil over high heat. Thicken the gravy.
5. Top with deep-fried salted fish and serve.

Deep-Fried Crispy Bean Curd with Sauce

(From Y3K Recipes Issue No.6 – May/ June 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
1 packet square soft bean curd
1 tsp fried shallot flakes
A little coriander leaves
Sauce:
2 tbsps chilli sauce
2 tbsps Yik Kee light soy sauce
A little dark soy sauce
A few drops sesame oil
1/2 tbsp oyster sauce
Method:
1. Peel off plastic wrapper. Turn package upside down and remove bean curd.
2. Heat up enough oil to 180 or 200 degree celcius. Place beancurd inside the deep fryer. Deep fry till skin is crispy whilst interior remains soft.
3. Mix the sauce well and pour around the side of the dish. Sprinkle shallot flakes and coriander leaves on top.