Steamed Stuffed Bitter Melon

Ingredients(A):
1 no (about 400g) bitter melon


Ingredients (B):
100g minced pork
120g fish paste
1 no century egg (chopped)
1 no hard boiled salted egg (chopped)
1 tsp corn flour


Seasoning:
1/2 tsp salt
1/2 tsp sugar
1/2 tsp pepper
1//2 tsp sesame oil


Sauce:
1 tbsp oyster sauce,
1 tsp light soy sauce
1/2 tsp sugar
1 tbsp "Shaoxing" wine
240ml water


Methods:
1. Cut bitter melon into thick slices, scoop out the seed, rinse melon rings and drain well, keep aside

2. To make filling, mix entire ingredients (B) and seasoning, stir until sticky.

3. Stuff some filing mixture into the cavity of the bitter melon ring evenly until full. Arrange on a heatproof plate, steam in the preheated steamer with covered over high heat for 10-15 minutes until cooked.

4. Heat up 2 tbsp oil in the hot wok, add in sauce and bring to the boil. Thicken sauce with some cornstarch solution, spoon the sauce over to the bitter melon. Serve at once

Steamed Stuffed Bitter Melon

Steamed Stuffed Bitter Melon

Steamed Prawns with Chopped garlic

Ingredient:

6 nos large king prawns

50g chopped garlic

1 tbsp margarine

1 tbsp "Shaoxing" wine

Seasoning:

1/4 tsp salt

1/2 tsp chicken stock powder

1/2 tsp pepper

Methods:

1. Split prawns in half from the back about halfway along, devein, rinse and drain well. Keep aside

2. Mix chopped garlic with margarine and seasoning, spoon the garlic mixture on the back of the prawns. Arrange on the heatproof plate. Steam in the preheated steamer over high heat for 5 minutes until cooked. Remove from heat, splash in "Shaoxing" wine. Serve hot

Curry Chicken Rice

Ingredients:


300 gm chicken

2 potatos

dry tofu skin (soaked)

few lady fingers

50 gm curry powder

few lemon grass

some garlic and onion (bruised)

3 tb sp cooking oil

salt

300ml santan or milk





Methods:-



1. marinate chicken pieces with curry powder and salt

2. fry bruised garlic and onion until fragrant. add chicken, potatoes, soaked tofu skin and lemon grass. pour just enough water to cover it. add in suitable salt. when is soften add in santan

3. micro lady fingers, wash and moisten with water

4. served with rice

glutinous rice

Indredients:

. 500 gm glutinous rice ( 3cups)

. 25 gn dry shrimp

. 50 gm chopped meat (chicken or pork)

. 6 dry mushroom

. bruised onion, salt, soya sauce and pepper

Methods:

1. soak glutinous rice, mushroom, dry shrimp seperately for 30 min

2. cut mushrooms and soaked shrimps in small cubes.

3. heat oil, fry bruised onion, add in shrimps, meat and mushroom, and pepper, then mix in glutinous rice.

4. transfer to sreamer and steam for 20-25 minutes

5. ready to serve.

Pickled Radish with Ikan Bilis

Ingredients:

1 can of pickled radish

20g ikan bilis

6 lime

2 Chili

1 Onion

salt and sugar

Methods:

1. Cut onion and chili into thin slices

2. fry ikan bilis until crispy

3. open one can of pickled radish and put in serving plate

4. spread lime juice over and sprinkle with salt and sugar

5. mix well and ready to serve