CHINESE RICE & NOODLES 2 -Stir-Fried Rice Noodles with Prawns, Beef & Fried Fish Cakes 炒貴刁

Ingredients:-
250g Rice Noodles,
100g Beef (slice & marinate with soya sauce, oyster sauce, pepper & sugar)
8 pcs. Prawns (cut butterfly at the back)
Frozen Thai Fish Cakes ( sliced)
100g Green bean sprouts, 1 stalk spring onion (sectioned)
2 eggs ( beat & fry to make a big pc. of sheet)
1 garlic (mashed), 2 shallots ( sliced)

材料：-
250克 河粉，
100克 牛肉切片（加生抽、蠔油、古月粉及糖醃之）
中蝦8只 （背界一刀起雙飛), 急凍泰炸魚餅切條，
100克 芽菜，䓤段 1 條，
旦 2 只 (打勻煎成一塊大旦皮)留用，
蒜茸 1 粒，干䓤 2 粒切片。

Method : -
1) Heat oil stir fry prawns & marinate with salt & pepper until half cooked. Take out.
2) Heat oil put garlic & shallots & marinated beef slices stir fry until 80% done.
3) Heat clean wok add 2 tbsp oil pan fry noodles until both sides yellow.
4) Add in bean sprouts, spring onion, fried fish cakes slices, stir fry until sprouts tender.
5) Add 2 tbsp dark soy,1 tbsp fish sauce, sugar, sesame oil & white pepper.
6) Add in prawns & beef stir fry evenly, put a bit more dark soy, fry until sauce all absorbed.
7) Put the egg sheet on plate, put the noodles on middle of the egg sheet & wrap,
cover with another plate & turn over, take away the top plate, cut a cross on the
egg sheet and open to show the noodles. Ready to serve & enjoy!

做法:-
1) 蝦球用鹽和古月粉少許稠味，下油爆至半熟備用。
2) 熱油爆蒜茸及干䓤片，下牛肉炒至八成熟。盛起。
3) 用清潔鑊下油2湯匙煎河粉至兩面金黃。
4) 加入芽菜、䓤段及炸魚餅片，同炒至芽菜略軟。
5) 加入老抽 2 湯匙，魚露 1 湯匙，糖、麻油及古月粉。
6) 再加入蝦球及牛肉兜炒，此時可再加少許老抽，炒至干身。
7) 放旦皮在碟上，盛炒好之河粉在旦皮中央包好，蓋上另一碟，反轉；
取去面碟，在旦皮上剪一十字，四面打開，上桌供食。

DESSERTS 1 -Bird Nest Stewed in Young Coconut. 椰子燉官燕

Ingredients:-
A bowl of Dried Bird Nest (soak over night in water)
1 pc. Young coconut. (cut & make a cover, save the juice & remain the pulp.
2 pcs. small young coconuts (save the juice, take out the pulp and slice)
1 can of coconut milk.
2 pcs of rock sugar.

材料:-
官燕棧 數片（用清水浸過夜）
椰靑 1 個（切割出頂蓋，倒出椰水留用, 椰肉留殼內）
小椰青 2 個（倒出椰水留用，刮出椰肉，去衣切絲）
椰奶 1 罐，冰糖 2 塊。

Method:-
1) Take out the bird nest, drain well.
2) The small young coconuts, take out the pulp clean the brown skin & sliced.
3) Put some bird nest inside the big coconut shell which remained with pulp,
add coconut juice, coconut milk & rock sugar. Cover with it's own shell cover,
wrap with a wet paper and steam for 45 mins. Serve & enjoy!
4) Put the other bird nest, coconut juice, young coconut pulps, coconut milk &
rock sugar, all in a steam bowl with cover to steam for 45 mins. is done.
Divide all the bird nest soup in small containers, keep in the freezer for later enjoy.

做法：-
1) 取出已浸軟之燕窩，隔干水備用。
2) 小椰青取出白色肉，刮凈啡色衣，切絲盛起。
3) 在已開蓋的大椰青壳內放入一些燕窩、椰水、椰奶、冰糖等。冚好椰青蓋，
包上濕紙，隔水蒸45分钟，便成一養顏又美味之高級甜品。上桌供食！
4) 其他多出來的材料同放入一燉盎內隔水燉45分鐘便成。待涼，分別放入
保鮮盒內， 放冰箱冷藏，留待日後享用。

CHINESE RICE & NOODLES 5. -Stir-Fried Rice Noodles with Beef. 干炒牛河

Ingredients:-
250g rice noodles, 250g beef (sliced),
100g green bean sprouts, 2 stalks spring onions (sectioned)

材料:-
250克 河粉， 250克 牛肉（切片), 100克 芽莱， 葱段 2 条。

Method : -
1) Beef slices marinate with soya sauce, oyster sauce, sugar, sesame oil,
white pepper & corn flour.
2) Heat 1 tbsp oil stir fry beef in high heat until 80% done. Take out.
3) Heat 2 tbsp oil in a clean wok, pan fry noodles until both sides light yellow.
4) Add in the bean sprouts & spring onions, sprinkle a bit salt, fry until sprouts tender.
5) Put 1 tbsp premium soy sauce, 2 tbsp dark soy & a bit sugar. Stir fry evenly.
6) Add in beef and stir well. Add some more dark soy if necessary to make the
right colour. Place onto plate, ready to serve!

做法 : -
1) 牛肉片以：生抽、蠔油、糖、麻油、古月粉及粟粉稠味。
2) 燒熱 1 湯匙油大火爆炒牛肉至八成熟。
3) 用清潔鑊熱 2 湯匙油，下河粉煎至兩面金黃。
4) 加入芽菜及䓤段，灑下少許鹽，兜炒至略軟。
5) 加入 1 湯匙頭抽、2 湯匙老抽及糖少許，炒至色澤均勻。
6) 倒下牛肉兜勻，如未夠色可多加少許老抽再炒片刻。上碟供食！

CHINESE BEEF 1 -Stewed Chu Hou Beef Brisket / Pig Feet. 柱候牛腩 / 豬手

Ingredients:-
Beef Brisket 1 Kg. or Pig Feet 1 Kg. cut big pcs.
Oyster Sauce 1 tbsp.
Chu Hou Sauce 2-3 tbsp.
Rock sugar 1 small pc., Haw Flakes 5 pcs.
Some garlic & ginger.

材料:-
亢腩 1 公斤 /. 豬手 1 公斤。
蠔油 1 湯匙，柱候醬 2-3 湯匙，
冰糖 1 小塊，山渣片 5 塊。
一些蒜片及羌片。

Method:-
1) Put beef brisket in boiling water, take out & cut big pcs.
2) Fry garlic & ginger with oil, add in beef pcs. fry until dry, add in all the
ingredients stir fry for a while, then add water to the level of the meat.
Bring to boil and cook for 1/2 hour, off heat, remain cover until cool down.
Turn on fire again cook 20 minutes, off heat, remain cover until cool down again.
Repeat once more. Open and use chopstick to check whether can
go through the meat easily. If not, repeat again.
(In the meantime add water if necessary).
3) If sauce too light, add corn flour solution to thicken it.
It's perfect to serve with rice or noodles.
#. Separate the meat and the sauce, put the sauce in a cup and frig. for
1-2 hours, until the fat form solid, throw away the top fat, then you get
a healthy sauce without fat, put the sauce back to the meat for reheat.
#. Pig feet use the same method to do.

做法:-
1) 亢腩出水，取出切大塊。(豬手先斬件才出水）
2) 開鑊爆香一些蒜片及羌片，加入亢腩略炒干身；下所有稠料爆片刻，
加水至肉面, 炆煮半小時，熄火，冚蓋焗至涼；再開火煮滾炆 20分钟，熄火，
冚蓋再焗至涼； 再重覆一次。開蓋用筷子試是否容易穿過才成。否则再做一次。
如汁太乾需加水同炆。
3) 如肉質已夠冧，汁料太稀，便下生粉水煮至濃稠便成。拌飯或麵均可。

# 將肉和汁分開，放汁入雪櫃1-2 小時至面層肥油凝固成白色，揭去上面油塊
棄之，便得一健康去油的汁料，放此汁回肉塊同加熱便可享用。
# 豬手做法相同。

DESSERTS 3 -Mango Coconut Glutinous Rice. 芒果椰汁糯米

Ingredients:-
1 big mango, skin & cut in pattern.
1 cup coconut milk,
250 glutinous rice ( soak in water for 2 hours)
2 tbsp sugar, a bit of salt, 1 tsp corn oil.

材料：-
大芒果 1 個去皮，界花。
椰奶 1 杯，250 克糯米（浸水 2 小時），
白糖 2 湯匙，塩少許，粟米油 1 茶匙。

Method : -
1) Drain the glutinous rice, and steam with high heat for 30 minutes. Take out.
2) Put 5 tbsp coconut milk, 2 tbsp sugar & 1 tsp corn oil in the hot steamed rice,
Scrape the mango juice & pulp from seed. Stir into the rice and shape in mode.
3). Take out the rice from mode, put on plate & arrange mango on side.
4). Use 1/2 cup of coconut milk, sprinkle a bit of salt & add in some mashed mango.
Pour on top of the rice & serve!

做法:-
1) 糯米隔去水，大火蒸 30 分鐘至熟。取出。
2) 糯米摻熱加入 椰奶 5 湯匙，白糖 2 湯匙及粟米油 1 茶匙。
加入果核刮出的肉汁 撈勻，放入杯模內壓實。
3) 反扣模內的椰汁糯米在碟上，界花芒果肉放旁邊。
4) 用椰奶半杯加入少許鹽及一些果茸汁，淋上糯米上，即可享用！

CHINESE SOUP 3. -Water Melon Chicken Soup. 清熱西瓜雞粒湯

Ingredients:-
1/4 pc. Water melon white skin part (cut into cubes),
1 cup Chicken breast cut into cubes marinate with soya sauce, pepper & flour.
1 cup of any kind of mushroom marinate with soya sauce, pepper & flour.
6 pcs Prawns (skin off) cut small cubes marinate with salt & pepper.
1 thousand year egg cut into cubes.
1 can of chicken stock. 1 egg. Some diced spring onion.

材料：-
西瓜皮1/4 個，切出白色部份，再切成粒狀。
1 杯雞肉切粒用生抽，古月粉及生粉醃之。
1 杯各式菇類用生抽、古月粉及生粉醃片刻。
中蝦肉 6 只切粒，用古月粉及鹽稠味。
皮旦 1 只切粒，雞湯 1 罐。旦 1 只，䓤粒少許。

Method:-
1) Pour the chicken stock in a cooking pot, add 1 cup water, melon cubes,
cook until tender.
2) Add the chicken, mushroom, thousand yr. egg & prawn cubes, cook 15 min.
3) Turn the fire off, stir in the beaten egg, sprinkle the spring onion & serve!

做法：-
1) 放雞湯在鍋內煮滾，加水 1 杯，西瓜粒煮至軟。
2) 加入雞肉、菇粒、皮旦及蝦粒，煮約15 分鐘。
3) 熄火。攪入旦汁1只，灑上䓤粒。上桌！

DESSERTS 2 -Mango Pudding. 芒果布甸

Ingredients:-
1 big mango (skin and dice the pulps)
2 boxes of mango jelly powder( melt with 2 cups of hot water),
3/4 cup of Carnation milk, 1 egg.
1 1/4 cup of ice water.

材料：-
芒果 1 大個（起肉切粒），
芒果啫喱粉 2 包（溶於 2 杯大熱水中），
花奶 3/4 杯，旦 1 只拂勻，冷開水 1 1/4 杯。

Method : -
1) Melt the jelly powder with 2 cups boiling water, then add in 1 1/4 cups
ice water to cool down.
2) Put the egg in the milk & stir well, add in mango pulps & juice from seed,
Add all into the jelly water. Mix well.
3) Divide the mixture into serving cups, put in frig. for a few hours to set.
Serve with Carnation milk.

做法：-
1)用 2 杯熱開水攪溶啫喱粉，再加入冰水攪勻降温。
2)將旦加入花奶內撹匀，再加入芒果肉粒及果核刮出之果汁，
全撹進啫喱溶液內。
3)分別倒入布甸杯內，放入雪櫃凍至凝固便成。加少許花奶同吃更美味。

CAKES 2. -Coconut Soft Cake. 椰汁軟糕

I Ingredients:-
Fresh Coconut milk 2 cups (or coconut milk I can)
Glutinous rice flour 500 grams. (4 cups)
Sugar 1 3/4 cups
Egg 6-8 pcs., 1/2 cup of water.

材料:-
鮮椰奶 2 杯 (或椰奶 1 罐）
糯米粉 1 包 (約4 杯）
白糖 1 3/4 杯，旦 6-8 只，清水 1/2 杯。

Method : -
1) Add sugar into the coconut milk stir until totally melt.
2) Put in flour stir until smooth. Add in beaten eggs, stir well to combine.
3) Pour 1/2 cup of water, stir well.
4) Share in greased cup cake modes or a non-stick cake pan.
5) Put in preheated oven 180* bake for 30 - 45 minutes till brown. Done!

做法:-
1) 椰汁加入糖攪至溶。
2) 加入糯米粉攪至滑，再倒下旦汁，再攪均勻。
3) 再加入清水半杯，攪勻。
4) 倒入已揸油之易潔焗盆或小旦糕模內。
5) 放入已預熱180度之焗爐內焗30-45分钟至金黄便成。