PORK 11 - Steamed Minced Pork Cake with Preserved Vegetable/ Star Melonstuffed with Dried Cattle Fish Pork Mince梅菜蒸肉餅/土尤肉餅釀絲瓜

INGREDIENTS

500g Minced Pork ( 80% lean, 40% fat)
1 cup Preserved sweet & salty Vegetable (wash & soak)
1/2 cup Dried Mushroom (wash, soak & dice)
1 cup water chestnuts (skin & dice)
1 tsp Bicarbonate of soda melt in 1/2 cup of water

材料：-
面治豬肉 500克（80% 瘦肉，40% 肥肉）
甜梅菜 1 杯 （洗淨略浸）
干冬菇 1/2 杯（洗淨、浸軟切粒）
馬蹄 1 杯（去皮切粒)
梳打粉 1 茶匙加清水 1/2 杯開勻

Method:-
1) Take out the preserved veg. squeeze dry and dice, mix with 1 tsp oil
and 1 tsp sugar, leave for later use.
2) Marinate minced pork with light soy, sugar, white pepper, sesame oil
and corn flour. Mix well.
3) Add in all the diced ingredients and stir to mix strongly. Arrange on plate.
4) Use a steamer to boil water and put the minced pork cake to steam in high
heat until cooked, approximate 20 mins. Check with chopstick see whether
it's all done（ no pink meat inside). Take out to serve!

# Star Melon stuffed with Dried Cattle Fish Pork Mince.

Ingredients the same as above.
Only use the Dried Cattle Fish instead of preserved veg.

Method:-
1) Soak the dried Cattle Fish in water until tender, wash & dice.
2) 3) steps same as above.
4）Star melon cut thick pcs. make a ring by discard seed, stuff the minced
pork to fill the melon rings.
5) Use a steamer to boil water and put in the stuffed melon rings steam for
15 mins. Take out.
6) Use 1 cup of chicken broth, add a bit white pepper, light soy & corn flour
solution to boil a thick sauce and pour on top of the stuffed melon. Serve!

做法：-
1）將梅菜取出揸乾，切粒，加生油 1 茶匙及糖 1 茶匙醃片刻待用。
2）面治豬肉加生抽、糖、胡椒粉、麻油和粟粉稠味撈勻。
3）加入所有其他切粒的材料，大力攪勻，平均舖在碟上。
4）用蒸器煮滾熱水, 放入肉餅大火蒸至熟, 约 20 分鈡, 用筷子查看是否全熟，
(即沒有粉紅色的肉在𥚃面), 取出上桌。

# 土尤肉餅釀絲瓜

材料同上，只將土尤代替梅菜便可。

做法：- 1）將土尤浸水中至軟，取出洗淨切粒。
2）3）做法同上。
4）絲瓜切厚塊，取去核成圓環型，把肉餅釀滿瓜環。
5）用蒸器煮滾熱水，放入釀絲瓜蒸約15分鐘，取出。
6）用雞湯 1杯，加少許胡椒粉、生抽及生粉水煮成汁料淋上瓜環上，供食。

PORK 10 - Braised Spare Ribs in Dark Soy Sauce 紅燒肋排

Ingredients:-
500g Pork Spare Ribs (cut into 2" long)
1 cup Mushroom Dark Soy
Few pcs Rock Sugar (up to your taste)
1/4 cup Chinese Wine (Hua Diao)
Few slices Ginger & some Garlic
2 cups Water

材料：-
豬肋排 500克（切約 2 吋長）
草菇老抽 1 杯
冰糖 數塊（ 甜度隨自己口味）
花雕酒 1/4 杯
羌數片及蒜片若干
水 2 杯

Method:-
1) Heat pan with oil, sauté ginger & garlic, add in the spare ribs fry
until dry.
2) Add Dark soy stir fry a while until all the ribs cover with sauce,
add rock sugar and water up to the level of ribs. Cover and braise.
3) Use strong fire to cook until sauce become thick and 1 cup left.
Cover and leave it cool.（be carful get burn as it 's in high heat)
4) Take out the sauce and put in the frig. to let the fat surface solid.
Remove the fat layer, put the sauce back to a pot and add in the ribs
bring to boil. Serve it hot with the sauce. Done!

做法：-
1）下油爆香羌片及蒜片，加入排骨略炒乾身。
2）加入老抽炒匀使每件排骨都上色，然後加入冰糖和清水至排骨面。
蓋上同炆。
3）用大火炆至汁濃稠及收乾約剩一杯，蓋上攤涼。(要小心燒焦因用大火）
4）把汁倒出放杯內，入雪柜使表面油凝固，取出除掉。
將汁倒入一煲內，加入排骨加熱及汁滾。趁熱上桌！

CAKES & COOKIES 6 - Anzac Biscuits (35 pcs) 紐西蘭餅干（35 塊）

Ingredients:-
1 cup Rolled Oats
1 cup Plain Flour
1 cup Sugar
3/4 cup Coconut
125g Butter （room temp.)
2 tbsp Golden Syrup or Honey
1/2 tsp Bicarbonate of Soda
1 tbsp Boiling Water

材料：-
麥皮 1 杯
麵粉 1 杯
糖 1 杯
椰絲 3/4 杯
牛油 3/4 杯（室温）
糖漿或蜜糖 2 湯匙
梳打粉 1/2 茶匙
沸開水 1 湯匙

Method:-
1) Combine Oats, sifted Flour, Sugar and Coconut.
2) Add butter and golden syrup or honey, stir over gentle heat until melted.
3) Mix soda with boiling water, add to melt butter mixture.
4) Stir into dry ingredients.
5) Place tablespoonfuls of mixture on lightly greased oven trays;
allow room for spreading. Cook in preheated 160* oven 20 mins.
Loosen while warm, then cool on trays.
Keep well in airtight container for later enjoy.

做法：-
1）温合麥皮、篩過之麵粉、糖和椰絲。
2）加入軟牛油和糖漿或蜜糖，打匀至溶解。
3）用沸水 1 湯匙開勻梳打粉，加入牛油混合物內。
4）加入干粉料攪勻。
5）將每一湯匙份量平均排放在已掃油之焗盆上；
餅干要有足夠距離。入預熱160*之焗爐20分鐘。趁熱鬆開，放架上掠冷。
可儲放存氣盒中慢慢享用。

WESTERN MAIN 4 - Baked Blue Eye Cod w/Seafood Basil Cream Sauce 海鲜芝士 白汁焗藍眼班

Ingredients:- (serve 2)
2 Blue Eye Cod Fillet 500g
10 Asparagus (scald)
2 Mushroom (sliced)
4 Prawns (shelled, sliced & scald)
2 Scallops (sliced & scald)
10 leaves basil
A pinch of chopped parsley
1 tbsp butter
1 tbsp plain flour
1 cup Chicken broth
1 tbsp chopped garlic
2 tbsp fresh cream
2 tbsp grated cheese

材料：- （二人份）
藍眼班扒肉 2 塊 約 500 克
露筍 10 條 （出水、備用）
磨菇 2 只 （切片）
中蝦 4 只（去壳、切片、出水）
帶子 2 只 (切片、出水）
Basil 葉 10 塊
蕃荽碎 少許
牛油 1 湯匙
麵粉 1 湯匙
鸡湯 1 杯
蒜蓉 1 湯匙
鮮忌廉 2 湯匙
碎芝士 2 湯匙

Method:-
1) Fish fillet wash & dry, seasoning with salt & pepper. Then powder
both sides with corn flour.
2) Sauté garlic with butter, add in mushroom stir fry for 1 min.
add flour mix well, add in chicken broth stir well, add basil cook until
sauce thicken, add 2 tbsp fresh cream & 2 tbsp grated cheese,
stir until sauce all smooth. Then stir in the prawns & scallops. Fire off.
3) Heat oil and pan fry the fish until both side become brown & cooked.
4) Move the fish on a baking tray, pour the cream sauce on top of the fish,
put into the preheated 200*C oven grill until the top sauce golden.
5) Arrange the scald Asparagus on plate, and put the fish on top, sauce
around, sprinkle the chopped parsley. Dish up.

做法：-
1) 魚塊洗淨抹干，下鹽及古月粉稠味；兩面撲上粟粉備用。
2）熱牛油爆香蒜蓉，加入磨菇炒 1 分鈡。加麵粉撈匀，下鷄湯開滑，
放入basil葉煮至汁收濃，加入2 湯匙鲜忌廉，2 湯匙碎芝士，搅煮至滑
加入蝦和帶子粒，熄火。
3）熱油將魚扒煎至兩面金黃和全熟。
4）將魚放在焗盆上，淋上忌廉汁，放入已預熱200*度之焗爐內，焗至
表面金黄便可。
5）將露筍排放碟上，魚放在上，均勻淋上汁料，灑上蕃荽碎上桌。

WESTERN APPETIZER 1- Crab Au Gratin 焗釀蚧蓋 (serve 2)

Ingredients:-
2 crabs 500g
1/2 Onion (chopped)
2 Mushroom (chopped)
2 tbsp Bacon (chopped)
2 tbsp butter,
2 tbsp plain flour (1 for filling, 1 for crumbing)
1 egg (beaten)
1 tbsp Breadcrumbs
1/2 cup chicken stock
1 tbsp minced cheese

材料：-
花蚧 2 隻 約500克
洋葱 1/2 個（切碎）
磨菇 2 只（切碎）
烟肉 2 湯匙（切碎）
牛油 2 湯匙
麵粉 2 湯匙（一半做白汁，一半上粉）
旦 1 只（拂勻）
麵包糠 1 湯匙
雞湯 1/2 杯
芝士粉 1 湯匙

Method:-
1) Wash crabs and then steam until done. Discard shells and get the
crab meat for use. Save the caps.
2) Sauté onion with butter, add mushroom & bacon stir fry a min. Then
add 1 tbsp flour stir well, pour the chicken stock, cook until thicken. Take
out add in the crab meat. This makes the fillings.
3) Stuff the fillings into the crab caps. Sprinkle with flour, brush on egg,
then sprinkle also the breadcrumbs and cheese.
4) Put crab caps into preheated oven 200*C for 3-5 mins until brown.
Take out and serve.

做法:-
1）蚧洗浄蒸熟。拆肉備用，留下蚧蓋。
2）熱牛油炒香洋蔥、磨菇和煙肉一分鐘。加入1 湯匙麵粉攪勻，下雞湯
攪煮至杰身。盛起加入蚧肉撈勻成餡料。
3）將餡料釀入蚧蓋內，撲上麵粉 ，掃上旦汁，再沾上麵包糠及芝士粉。
4）放蚧蓋入已預熱200*度之焗爐焗3-5分鈡至金黄。取出上桌。

CHINESE SEAFOOD 14- Stuffed Tiger Prawn w/cheese & Pear 吉列芝士啤梨釀 虎 蝦

Ingredients:-
150g Shrimp Paste (Ready made or hame made, see Seafood 11)
2 Tiger Prawns (shelled & remained the tails, removed dark veins)
1/2 cup Mozzarella Cheese
1/2 cup Ham (chopped)
2 stick pcs of Pear
1/2 cup flour, 1 egg (beaten), 1/2 cup Japanese breadcrumbs

材料：-
蝦膠 150克（買現成或自家做，參考 Seafood 11)
虎蝦 2 只（去殼留尾、去腸）
芝士 1/2 杯
火腿 1/2 杯（切碎）
啤梨切條 2 條
麵粉 1/2 杯，旦 1 只（拂勻），日本炸粉 1/2 杯

Method:-
1) Cut inside to open the prawn, put some flour on it and use the back of knife
to hit a few times, make it flatten more. Shrimp paste seasoning with salt & pepper.
2) Place a pc of glad wrap on table, spread a layer of shrimp paste on it, add in
some cheese, ham, a stick of pear and the tiger prawn, roll it up with the glad wrap,
hold it tight and shape.
3) Take out the prawn roll, powder with flour, then dip in the egg, and cover with the
breadcrumbs completely.
4) Use the boiling oil to deep fry until golden brown. Nice to serve with Tartare sauce .
Dish up.

做法：-
1）將虎蝦內面界一刀，撲上些生粉，放沾板上用刀背挅數下，使之更平薄。
蝦膠用少許鹽及古月粉稠味。
2）枱上舖一塊保鲜纸，塗上一層虾膠，放上一些芝士、火腿和啤梨條，再放上虎虾，
用保鲜纸幚助捲起成型，略控實些。
3）取虎虾卷沾上麵粉，再放入旦汁，最後用日本炸粉全包均匀。
4）用沸油炸至全黃便成，取出上碟，拌以他他汁享用。