LOCAL RECIPES

ROASTED CHICKEN
Ingredient:
1Chicken

Marinade
1 tbsp malt sugar
150g caster sugar
1tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp five spices powder
1 tbsp Shao Xing wine
Some red food coloring

Method:
1) Remove the fats from the chicken, cut into thickly large strip
2) Marinade chicken with the mix the marinade ingredients overnight
3) Roast in preheated oven at 200’C for 15 minutes. Dish out and dip pork belly with more marinade sauce. Continue to roast for another 20-30 minutes.
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CHAR SIEW
Ingredient:
1kg pork belly
2 tbsp chopped garlic

Marinade
2 pieces reddish cheese
1 tbsp malt sugar
150g caster sugar
1tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp five spices powder
1 tbsp shao Xing wine
Some red food coloring

Method:
4) Remove the skin of the pork belly, cut into thickly large strip
5) Marinade pork belly with the mix the marinade ingredients and chopped garlic overnight
6) Roast in preheated oven at 200’C for 15 minutes. Dish out and dip pork belly with more marinade sauce. Continue to roast for another 20-30 minutes.
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EGG TART
Crust:
300g plain flour
70 g icing sugar
150 g margarine
20g milk powder
1 egg

Filling
5 eggs
120g caster sugar
½ tbsp custard powder
270ml water
70ml evaporated milk

Method;
1) Mix icing sugar, magarine and egg with plain flour, knead into dough. Wrap and chill in the fridge for 30 minutes
2) Mix water with custard powder and evaporated milk until well combine
3) Whisk egg and caster sugar with evaporated milk.
4) Divide the crust into small portions to press into the tar mold. Then spoon in egg filling
5) Bake in preheated oven at 150’C for 25 minutes
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SPIRAL CURRY PUFFS
Water Dough Ingredients:
300g plain flour
120g margarine
150 ml ice water

Oil Dough Ingredients:
200g plain flour
120g shortening
½ tbsp salt

Filling:
100g chicken
1 big onion
300g sweet potatoes
2 tbsp curry paste
1 bowl (250ml) of water

Method:
1) Deep friend sweet potatoes in hot oil.
2) Remove them and sauté big onions over low heat until fragrance and add potatoes, chicken cubes, curry paste, water and seasoning.
3) Mix water dough ingredients, knead into dough and rest it for 10 minutes. Then knead oil dough ingredients into dough before combining them.
4) Roll them out into rectangle and roll up dough as Swiss roll. Rest dough for 10 minutes
5) Slice dough into 1 cm thick and roll out into rough thinly slices to wrap the curry filling.
6) Deep fry the spiral curry puff in warm oil until golden brown.
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ASSAM LAKSA
Ingredients:
600g rice stick noodles
1 kg “Kampung” Fish
220 dried anchovy
200g laksa leaf (daun kesum)
150g tamarind slices
5 litres water

Accompaniment:
2 big onion
2 red chillies
½ stalk cucumber
1/s stalk ginger bud (bunga kantan)
1 stalk mint leaves
10 calamansi lime
Some shrimp paste

Spices
150g shallot
20 g garlic
]20g shrimp paste
15gm fresh galangal
15 fresh tumeric
120g dried chillies

Seasoning:
1tsp salt
20g rock sugar
2 tbsp shrimp paste

Method:
1) Cook fish in 1 liter of water for 10 minutes. Remove fish and bones from the fish.
2) Add reminder water in fish soup and add in the other seasoning and spices and boil for 45 minutes. Strain the soup and keep aside.
3) Blanch the rice stick noodles in boiling water, remove and drail well.
4) Serve the rice stick noodles into big serving bowl with laksa soup and the accompaniments
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CURRY LAKSA
Ingredients:
1 kg rice stick noodles
5 pieces square friend beancurd puff
600g thick coconut milk
5 litre chicken broth/water

Accompaniment:
200g beansprout
200g long beans
250g aubergines/egg plant
1kg clam meat

Spices

2 big onion
50g dried chillies
50g garlic cloves
60g shallot
15gm fresh galangal
15 fresh tumeric
120g dried chillies

Seasoning:
250g curry powder
50g chilli powder
1tsp salt
20g rock sugar
2 tbsp chickens tock granule

Method:
1) Saute the pounded spices and seasoning at low heat until fragrant.
2) Add in chicken broth and bring to boil. Then add in coconut milk and friend bean curd puff and boil for 45 minutes.
3) Blanch the rice stick noodles, bean sprouts long beans and aubergines in boiling water, remove and drain well.
4) Serve the rice stick noodles into big serving bowl with curry soup.
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SAVOURY DUMPLINGS/ CHANG
Ingredients:
50 pieces (about 150g) dried bamboo leaves, soaked overnight
1kg glutinous rice soaked
2tbsp oil
1 chopped garlic & shallots

A:
3 tbsp light soya sauce
1 ½ tbsp dark soya sauce
1 tsp five spice powder
1 tsp sugar
1/s tsp salt & pepper
500g pork belly

B:
3 tbsp light soya sauce
1 ½ tbsp dark soya sauce
1 tsp five spice powder
1 tsp sugar 1/s tsp salt & pepper
150g dried prawns,
150g dried mushrooms
13 dried mushroom

C:
3 tbsp light soya sauce
1 ½ tbsp oyster sauce
1 tsp oyster sauce and sesame oil
1 tsp sugar
1/s tsp salt, oil, garlic and shallot

Method:
1) Cook rice in ingredient A. Stir fry and dish up
2) Mix pork belly with B and marinate for 2-3 hours
3) Then stir fry until dry. Do likewise for ingredient C.
4) Wrap dumpling using bamboo leaves. Tie and secure with hemp/string
5) Put dumpling in ½ pot with boiling water and boil for 3-4 hours.
6) Remove dumpling from the pot and hand to drip dry.
5) Serve hot
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OYSTER OMELLETTE
Ingredients:
250g oyster, washed and drained
3tbsp oil
3 pips garlic

Batter;
3 tbsp tapioca flour
1 t/2 rice flour
180ml water
½ tsp chicken stock granule

4 eggs lighted beaten
Soya sauce, Chinese cooking wine and pepper to taste
Coriander leaves for garnishing

Method:
1) Heat up wok and pour in half the batter and add in 2 beaten eggs
2) When eggs are almost set, throw in the garlic and oyster with seasoning.
3) Dish onto serving plate. Repeat the same process for the other half out the ingredients
5) Serve with chilli sauce and garnish with coriander leave