Roasted Pork Belly (Char Siu)

Ingredients:

1kg pork belly
2tbsp 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
1tbsp "shaoxing" wine

Method:
1. Remove the skin of the pork belly, cut into thickly large strips.

2. Mix the marinade ingredients well until the sugar is completely dissolves, add in chopped garlic and pork belly, mix well, marinate over night.

3. Arrange the marinated pork belly on the roasting wire rack, roast in a preheated oven at 200 degree celsius, for 15 mins.  Dish out, dip the pork belly with some marinade sauce.  Continue roast for further 20-30 mins until cooked.
4. Bring the remaining marinade sauce to boil, cook until thicken, remove from heat and pour over to the roasted pork belly.

Easy to make Mexican Wrap Skin Pizza

Ingredients:
Mexican Wrap
Tomato Puree
Cheddar Cheese
Mozzarella Cheese
Italian Seasoning

Topping:
Pineapple (cut into small pieces) 
Hot dog (cut into small pieces) 
Green Pepper (cut into small pieces)

Method:
1. Prepare 1 piece of Mexican Wrap Skin, apply a layer of tomato puree and then sparkling some italian seasoning.

2.Put some cheddar cheese evenly on the skin and then add in toppings.

3. Finally add in Mozzarella Cheese.

4. Bake in preheated oven 180 degree celsius for 15 mins.

Potato Salad

Ingredients:
2 medium size potato
1 small onion (cut into small cube)
2tbsp mayonnaise
1tsp vinegar
1tsp sugar
some black pepper

Method:
1.Put the potato in the water and cooked until soft
2. Peeled off potato skin while hot and then cut into cube.
3. Mix the potato cube with  the rest of ingredients.
4. Put in the fridge for at least 30minutes and your potato salad is ready to serve with your main course.

Crispy Kampar Chicken Biscuits

Ingredients
A
225g Low protein flour
100g castor sugar
1tsp baking pwder
90g butter
1/2tsp salt
70g candied winter melon strips
25g garlic
100g sesame seed
1tsp maltose sugar
1pc Nam Yee/ red fermented beancurd
1/2 tsp pepper
1 egg

Method:
1. Finely minced winter melon strips and garlic.

2. Mix all the ingredients together and form a dough.

3. Divide no.2 into small balls and roll flat.

4. Bake no.3 in a preheated oven at 180 degree Celsius for 15mins. Cool well.

Chocolate Almond Cookies

 

Ingredients:

A

125g butter

60g icing sugar

B

1 egg yolk

1/2 tsp vanilla essence

C

10g milk powder

25g cornflour

190g plain flour

For Filling:

Whole Almond(roasted)

For Coating:

160g dark-coloured cooking chocolate (melt by double boiling)

Method:

1. Beat ingredeint A in a mixer until fluffy.  Add in ingredient B and mix well.

2. Fold in ingredient C and mix.  Knead to form dough.  Scale dough at 8g each.

3. Flatten mini dough, wrap in an almond.  Shape into an oval.  Do the same with the rest of the ingredients.  Place cookies on lined baking trays.  Bake in a preheated oven at 180 degree celsius for 10 mins until light golden.  Remove and cool well.

 4. Stretch paper cups.  Dip each cookies into melted dark chocolate.  Place into paper cups.  Leave to set.

Golden Cup Cookies

This is an easy to make cookies and it is a healthy snack love by all children, try it, I believe you will love it too.

Ingredients:
200g cornflake
5tbsp sugar
5tbsp honey
30g butter
100g almond slices

Method

1. First, oven roasted almond slices.
2. Take a pan, mix and heat the butter and sugar.  Stirred until sugar melts. .
3  Add in honey and mix well.
3. Add in roasted almond slices and cornflake into no. 3 and mix well.
4. Then put into small paper cup.
5. Finally, bake 160 degrees for about 7-8 minutes, or golden brown..
6. After cooling, put into a sealed jar.

Seaweed Cookies

 

This ingredient can make approx. 1 medium size container

Ingredients:

20pcs Popiah Skin

10pcs Seaweed sheet

1 egg white

Method:

1. First, cut the seaweed sheet into half.

2. On a piece of popiah skin, brush a layer of egg white and then put on a piece of seaweed.

3. Fold the popiah skin into half like picture 2.

4. Brush another layer of egg white on popiah skin and then roll it  like picture 3.

5. Use scissors cut the popiah roll like picture 4 and then fried it in the oil until golden brown .