CHINESE SEAFOOD 16- Fried Shrimp/Crab Croquettes 炸蚧拑

Ingredients:-

300g Shrimps or Prawns (shelled & off black veins)

4 pcs Cooked crab tongs (shelled & save the sharp parts)

材料：-

中蝦或蝦仁 300克（去売去腸）

熟蚧拑 4 只（去売留尖位）

Method:-

1) Wash shrimps or prawns and dry. Press with the back of chopper

    and mix with 1 tsp corn flour, 1/2 tsp salt and a pinch of white pepper.

    Stir into a sticky paste and chill in the frig. for a while.

2) Dust shrimps paste with flour and divide into 4 portions. Wrap each

    portion with the crab tong and make into roll, cover all the crab meat.

3) Powder each crab tong with flour, dip in beated egg, then cover with 

    breadcrumbs.  Heat oil 190* deep fry all of them until golden brown.

    Dish up and serve with sweet & sour sauce.

做法：-

1）蝦肉洗凈抺干，用刀背壓爛；放入生粉 1 茶匙，盐半茶匙，胡椒粉少許。

      撹成蝦膠，放入雪柜略冰凍。

2）將煆膠撲上生粉分成 4 份，每份包上蚧拑至全包住蚧。

3）將每只蚧拑撲上麵粉，沾上旦汁，再撲上麵包糠。熱油190*炸至金黃上桌，

      可拌以酸甜汁同吃。

CHINESE SEAFOOD 15 - Salmon Sashimi Salad (LO HEI) 撈起魚生（新年食品）

Ingredients-
1 cup Japanese Radish ( fine sliced)
1 1/2 cups Cucumber (fine sliced)
1 cup Preserved Japanese Yellow Radish (fine sliced)
1 cup Carrot (fine sliced)
1 cup Japanese preserved Seaweed
1 cup Preserved Ginger (sliced)
1 cup Alfalfa Sprouts
2 tbsp Pickled Lotus Roots
2 tbsp Preserved Uitjes
1/2 cup Roasted peanut & sesame ( crushed)
2 cups Salmon sashimi ( thick sliced)
1 cup Smoke Salmon (arrange as a rose)

Sauce:-
1/2 cup Japanese Sesame Sauce
1 tbsp Sesame Oil
2 tbsp Olive Oil
1 tbsp Fresh grated black pepper
1 tbsp English Mustard
1/4 cup water
1 tbsp Malt Vinegar
Salt & Sugar add to taste

Method:-
1) All veggie slices and fish slices, arrange on a big plate to create
a nice pattern.
2) All sauce ingredients put together and mix well.
3) Sprinkle the roast peanut & sesame on the top of the veggie,
Pour the sauce on top evenly and everybody use the chopsticks to lift up
all the ingredients and mix well (that means Lo Hei- successful), ready to serve!

材料：-
白蘿蔔幼絲 1 杯
青瓜幼絲 1 1/2 杯
日本黄蘿蔔幼絲 1 杯
甘笋幼絲 1 杯
日本綠海草 1 杯
酸羌絲 1 杯
芝麻苗 1 杯
酸甜小蓮藕粒 2 湯匙
酸甜小喬頭 2 湯匙
烤香花生及芝麻 1/2 杯
三文魚刺身切粗條 2 杯
烟三文魚片 1 杯（做成花型）

汁料：-
日本麻醬 1/2 杯
麻油 1 湯匙
欖油 2 湯匙
鮮磨黑胡椒 1 湯匙
英國芥茉 1 湯匙
水 1/4 杯
黑醋 1 湯匙
鹽、糖適量

做法：-
1）所有材料放一大碟上按心意做成圖案。
2）所有汁料同撹匀。
3）吃時在圖案上灑上花生芝麻碎，再均匀淋上汁料，
所有食客均拿起筷子兜起食材撈匀，遇意是成功撈得起的意思。
然後才可分享。此乃新加坡人新年的意頭食品。

FUSHION NOODLES 13 - Hot Carbonara Topokki 火焰卡邦尼年糕（韓式年糕）

Ingredients:-
1 pack Korean Topokki
4 pcs Bacon (thin slices)
1 Cayenne Chilli (seeded and slice)
A bunch of basil (chopped)

Sauce:-
1/2 cup chicken stock
1/2 cup water
1/2 cup fresh cream
1/4 cup Kimchi base
2 tbsp Grated Parmesan Cheese
2 tbsp Tomato sauce
1 tsp sugar

Method:-
1) Separate the Korean Topokki in water.
2) Pan fry bacon until brown, drain away 1/2 bacon oil.
3) Add in the Topokki, stir fry 5 mins., add all the sauce ingredients,
basil & chilli, continue stir fry until Topokki tender and sauce became thickened.
4) Add Parmesan stir until melt. Dish up, garnish with chilli & basil.

# Can add in some roast duck meat and sliced cabbage.

材料：-
韓式年糕 1 包
煙肉 4 條（切幼條）
紅長椒 1 只（去籽、切幼條）
蘿勒葉 2 小棵（切碎）

汁料：-
雞湯 1/2 杯
清水 1/2 杯
鮮忌亷 1/2 杯
韓式泡菜汁 1/4 杯
碎巴馬臣芝士 2 湯匙
茄汁 2 湯匙
糖 1 茶匙

做法：-
1）韓式年糕用水浸片刻使之易分開。
2）用鑊爆香煙肉，倒去一半煙肉油。
3）加入年糕，略炒 5 分鐘，加入所有汁料，蘿勒葉和紅椒絲，
兜炒至年糕軟身及汁料略收乾變濃。
4）加入芝士碎兜炒至溶，上碟，飾上葉碎及椒絲便成。
# 可隨意加入一些燒鴨肉及椰菜絲同炒，更添食趣。

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。