材料

三层肉1千克，切块
猪耳朵300克，洗净
清油4大匙
洋葱1个，切丝
蒜头10克，切碎
肉桂2条（每条5厘米）
丁香5个
八角4个
小豆蔻荚3条
胡椒粒10克
高良姜30克，切厚片
黑酱油2大匙
酱青1大匙
胡椒粉1大匙
清水500毫升
冰糖2大匙

腌味料

黑酱油4大匙
酱青1大匙
胡椒粉1大匙

沙拉

豆干4个，切4等分，炸至酥脆后沥干
豆卜4个，汆烫后切薄片
沙拉菜300克，切丝
青瓜2条，剖半后切薄片
番茄2个，剖半后切薄片
洋葱1个，切细圈

香料（一起搅碎）

红辣椒150克
蒜头10克
生姜10克
高良姜5克
酱青1大匙
醋4大匙
糖1½大匙
青柠汁1大匙

做法

1. 把猪肉和猪耳朵用腌味料一起腌味。
2. 在炒锅中加热清油，加入洋葱、蒜头、肉桂、丁香、八角、小豆蔻荚、胡椒粒和高良姜，煮至洋葱变黄。
3. 加入猪肉、酱油和胡椒粉，翻炒3分钟后加入清水，煮至猪肉熟软、汤汁浓稠。
4. 加入冰糖，待冰糖融化后关火放凉，把肉切成小块。
5. 把沙拉材料搅拌均匀。
6. 把沙拉盛盘，上面放上猪肉，撒上香料碎即可。

Seybak

(Braised Pork Salad)

Ingredients

1kg pork belly, cut into chunks
300g pork ears, thoroughly cleaned
4 tbsp oil
1 onion, sliced
10g garlic, chopped
2 cinnamon sticks (5cm each)
5 cloves
4 star anise
3 cardamom pods
10g peppercorns
30g galangal, thickly sliced
2 tbsp dark soya sauce
1 tbsp light soya sauce
1 tbsp pepper
500ml water
2 tbsp rock sugar

Marinade

4 tbsp dark soya sauce
1 tbsp light soya sauce
1 tbsp pepper

Salad

4 taukwa, quartered, deep-fried and drained
4 taupok, blanched and thinly sliced
300g local salad leaves, shredded
2 cucumber, halved and thinly sliced
2 tomatoes, halved and thinly sliced
1 onion, cut into thin rings

Spices (Grind together)

150g red chillies
10g garlic
10g ginger
5g galangal
1 tbsp light soya sauce
4 tbsp vinegar
1½ tbsp sugar
1 tbsp lime juice

Method

1. Marinate pork belly and pork ears with Marinade.
2. Heat oil in a pot, add sliced onions, garlic, cinnamon sticks, cloves, star anise, cardamom pods, peppercorns and galangal. Cook till onions starts to brown.
3. Add pork, soya sauces and pepper. Fry for 3mins and then pour water and boil till pork is soft and gravy is thick.
4. Add rock sugar. Remove from heat when rock sugar has dissolved. Leave to cool before slicing meat into bite-sized pieces.
5. Mix Salad ingredients together.
6. To serve, place salad on a plate. Add sliced pork and sprinkle grinded Spices on top.

TEXT 若昕 PHOTOS Kin@Say Cheese Studios

一团和气

(香芋扣肉)

材料

金桥牌红烧扣肉1罐
芋头400克
油炸用清油适量
生粉2小匙
清水2大匙

调味料

梅花牌花雕酒1大匙
鸡精粉1小匙
白糖1小匙
麻油1小匙
南乳1大匙

做法

1. 把芋头切成厚度适中的片状，用热油炸至外表微微金黄，取出晾凉。
2. 把炸好的芋头和调味料一起拌匀，腌味30分钟。
3. 把芋头片和扣肉相互间隔着在碗中排好，淋上扣肉汁。
4. 把碗放进蒸锅，用大火蒸20分钟后取出，把汤汁倒出待用。
5. 把汤汁加热，把生粉水和清水混合均匀后加入汤汁中勾芡，淋在芋头和扣肉上即可。

Stewed Yam with Pork Slices

Ingredients

1 can Golden Bridge Stewed Pork Sliced
400g yam
some oil for deep-fry
2 tsp starch
2 tbsp water

Seasoning

1 tbsp Plum Blossom Brand Hua Tiao Chiew
1 tsp chicken powder
1 tsp sugar
1 tsp sesame oil
1 tsp Fermented bean curd

Method

1. Cut yam into slices, deep-fry in oil till a light golden colour. Set aside to cool.
2. Mix fried yam with Seasoning to marinate for 30mins.
3. Arrange yam and pork slices alternatively in a bowl. Pour over the gravy in the can.
4. Steam in a steamer over high heat for 20mins. Separate gravy from bowl and set aside.
5. Heat up gravy. Mix starch and water, add into gravy to thicken it. Pour over yam and meat and serve.

横财就手

(红烧元蹄)

材料

猪元蹄1只（1100克）
生菜1棵

腌味料

金花玫瑰露酒2大匙
黑酱油½大匙
生抽½大匙
盐½小匙

调味料

黑酱油1大匙
蚝油1大匙
鸡精粉1大匙
清水或上汤600毫升
片糖50克
青葱2棵
姜2片
桂皮、八角和小豆蔻各少许

做法

1. 把元蹄洗净，沥干水分。
2. 把元蹄和腌味料拌匀，腌味6小时。
3. 把元蹄放进锅中，加入调味料，一起煮至熟软。
4. 把元蹄取出盛盘，在锅中剩下的汤汁中再加1大匙玫瑰露，煮滚后淋在元蹄上即可。

Braised Trotter

Ingredients

1 trotter (1100g)
1 lettuce

Marinade

2 tbsp Golden Flower Mei Kuei Lu Chiew
½ tbsp dark soy sauce
1/2 tbsp light soy sauce
1/2 tsp salt

Seasoning

1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp chicken powder
600ml water or broth
50g brown cane sugar
2 stalks spring onion
2 ginger slices
some cinnamon, star anise and nutmeg

Method

1. Rinse ad drain trotter.
2. Mix trotter and Marinade together. Set for 6hrs.
3. Put trotter into a pot. Add in Seasoning and cook together till soft.
4. Plate trotter and season the remaining gravy with 1tbsp of Mei Kuei Lu Chiew. Bring it to a boil again, then pour over trotter and serve hot.

圆圆满满

(三色小米糕)

材料

金飞人水晶香米150克
清水350毫升
芡粉80克
白糖100克
浓椰浆100毫升
椰子油适量
螺旋藻粉1小匙
Goodmorning香草味即食天然蛋白粉1小匙
Goodmorning紫薯蓝莓粉1大匙

做法

1. 把水晶香米洗净，用清水泡4小时。
2. 把米取出沥干，倒进搅拌机，加入350毫升清水一起搅打成米浆。
3. 加入芡粉、白糖、椰浆一起拌匀。
4. 均匀分成3份，1份加入螺旋藻粉拌匀，1份加入香草味即食天然蛋白粉拌匀，最后1份加入紫薯蓝莓粉拌匀。
5. 在涂上油的小杯中倒1层螺旋藻混合物，蒸5分钟后取出，倒入1层蛋白粉混合物，放回蒸锅再蒸5分钟，最后倒1层紫薯蓝莓粉，再蒸5分钟。
6. 在蒸好的杯糕表面涂1层椰子油。放凉后取出即可。

Steamed Rice Cake in Three Colours

Ingredients

150g Flying Man Crystal Fragrant Rice
350ml water
80g starch
100g sugar
100ml thick coconut milk
some coconut oil
1 tsp spirulina powder
1 tsp vanilla protein powder
1 tbsp Goodmorning purple sweet potato and blue berry powder

Method

1. Rinse rice and soak for 4hrs.
2. Diacard water and drain rice. Transfer rice into a blender, blend together with 350ml of water into a batter form.
3. Add in starch, sugar and coconut milk, mix well.
4. Divide into 3 portions, take 1 portion and mix with spirulina powder, mix vanilla protein powder into 2nd portion of mixture, mix purple sweet potato and blue berry powder into last portion of mixture.
5. Pour a layer of spirulina powder mixture into greased baking cups, steam for 5mins and pour another layer of protein powder mixture, put back into steamer and steam for another 5mins. Add the last layer of purple sweet potato and blue berry powder mixture and steam for 5mins.
6. Brush a layer of coconut oil on the surface of steamed cake, leave to cool before taking out.

黄金满屋

（鸟巢黄金球）

材料

猪肉碎300克
鱼胶150克
金桥XO腊肠60克，切小丁
Del Monte粟米蓉3大匙
辣椒牌红糙米粉30克，泡软切碎
隆原全麦熟面200克
蛋白2个
面包糠适量
清油适量

调味料

梅花牌花雕酒1大匙
玛卡粉1大匙
鸡精粉1大匙
麻油1小匙
芡粉1大匙

做法

1. 把全麦熟面放在半圆漏勺中，做出碗形，用热油炸至酥脆定型，取出沥干。
2. 把猪肉碎、鱼胶、腊肠、糙米粉、玉米糊一起拌匀。
3. 加入调味料拌匀后，搓成小球。
4. 沾上蛋白后接着均匀裹上面包糠。
5. 用热油炸成金黄色，取出沥干。
6. 把黄金球放进“鸟巢”后即可。

Golden Balls in Nest

Ingredients

300g minced pork
150g fish paste
60g Golden Bridge XO Cognac Pork
Preserved Sausage, diced
3 tbsp Del Monte Sweet Corn Cream Style
30g Chilli Brand Red Rice Vermicelli, soaked and minced
200g cooked Leong Guan wholemeal noodles
2 egg white
some breadcrumbs
some oil

Seasoning

1 tbsp Plum Blossom Brand Hua Tiao Chiew
1 tbsp Maca powder
1 tbsp chicken powder
1 tsp sesame oil
1 tsp strach

Method

1. Place cooked wholemeal noodles in a skimmer and make into a shape of the bowl. Deep-fry in hot oil till it sets in the shape and turns cripsy. Drain and set aside.
2. Mix minced pork, fish paste, preserved sausage, red rice vermicelli and cooked cornmeal.
3. Add in Seasoning and mix well. Roll into small balls.
4. Dip in egg white and coat with breadcrumbs.
5. Deep-fry in hot oil till golden brown. Remove from oil and drain.
6. Place golden balls into fried golden nest and serve.

包你发财

（鲍鱼炆香菇）

材料

皇冠牌清汤鲍鱼1罐
花菇150克，泡软
蚝干150克，泡软
干贝80克，泡软
发菜20克，泡软
上汤1升

调味料

梅花牌花雕酒1大匙
蚝油1大匙
鸡精粉1大匙
麻油1小匙
糖1小匙

做法

1. 把花菇、蚝干、干贝放进锅中，加入上汤及调味料煮滚。
2. 转中小火，炖煮30分钟。
3. 加入鲍鱼继续煮8-10分钟。
4. 加入发菜继续煮3分钟即可。

Simmer Abalone with Mushroom

Ingredients

1 can Emperor China Canned Abalone In Light Braised
150g flower mushroom, soaked
150g dried oyster, soaked
80g dried scallop, soaked
20g fat choy,soaked
1 litre broth

Seasoning

1 tbsp Plum Blossom Brand Hua Tiao Chiew
1 tbsp oyster sauce
1 tbsp chicken powder
1 tsp sesame oil
1 tsp sugar

Method

1. Put mushroom, dried oyster and scallop into a pot. Add in broth and Seasoning, bring to a boil.
2. Turn to medium-low heat and simmer for 30mins.
3. Add in abalone and continue cook for 8-10mins.
4. Add in fat choy and cook for another 3mins.

步步高升

（玫瑰腊肉）

材料

带皮三层肉700克

调味料

金花玫瑰露酒2大匙
白糖6大匙
生抽80克
黑酱油1½大匙
盐½小匙

材料

1. 把三层肉切成3段，洗净沥干。
2.  把三层肉和调味料一起拌匀，放进冰箱冷藏入味3天，每天翻面2次。
3. 把腌好的三层肉取出，用麻绳捆好，吊在猛烈的阳光下直晒2天，然后风干2天即可。

Mei Kuei Lu Preserved Pork Belly

Ingredients

700g pork belly with skin on

Seasoning

2 tbsp Golden Flower Mei Kuei Lu Chiew
6 tbsp sugar
80g light soy sauce
1½ tbsp dark soy sauce
½ tsp salt

Method

1. Cut pork belly into 3 sections. Rinse and drain.
2. Mix pork belly with Seasoning. Chill in firdge for 3 days. Flip twice a day.
3. Remove marinated pork belly and tie tightly with hemp strings. Hang under the direct sun light for 2 days and dry in windy area for another 2 days.

TEXT 若昕 PHOTOS Kin@Say Cheese Studios

材料

米香30克
蒜茸30克
红葱头茸20克
童子鸡块150克
天妇罗粉少许
盐5克
糖5克
胡椒粉5克

腌味料

盐少许
鸡蛋1个
生粉适量
麻油2小匙

脆浆

天妇罗脆浆粉300克
冰水100克
鸡蛋黄1粒
清油50克

做法

1. 把脆浆材料搅拌均匀待用。
2. 把鸡块用腌味料拌匀，冷藏入味4小时以上后取出。
3. 沾上少许天妇罗粉，再均匀裹上脆浆，用热油炸至金黄酥脆。
4. 在炒锅中爆香蒜茸和红葱头茸，加入米香、胡椒粉、盐、糖和炸鸡块一起翻炒均匀即可。

Taiwanese Fried Chicken with Puffed Rice

Ingredients

30g puffed rice
30g minced garlic
20g minced shallot
150g spring chicken pieces
some tempura flour
5g salt
5g sugar
5g pepper powder

Marinade

dash of salt
1 egg
some starch
2tsp sesame oil

Coating

300g cripsy tempura powder
100g iced water
1 egg yolk
50g oil

Method

1. Mix Coating ingredients till fully combined. Set aside.
2. Season chicken with Marinade, store in chiller for 4hrs and remove from fidge.
3. Coat with some tempura flour, following with mixed coating. Deep-fry in hot oil till golden and cripsy.
4. Saute minced garlic and shallot in a wok. Add in puffed rice, pepper powder, salt and sugar, toss well with fried chicken and serve hot.

TEXT 若昕 PHOTOS Kin@Say Cheese Studios

材料

中型番茄500克
炸罗勒叶10片
新鲜罗勒叶10片
白醋3大匙
马尔顿海盐少许
橄榄油适量
蒜头50克
百里香1枝
燕菜粉适量

橄榄碎

黑橄榄100克
陈酵母面包500克（已放置3-5天的）

酸甜洋葱

清水500毫升
红酒醋3大匙
盐少许
红皮洋葱5个，切成丝

做法

1. 准备橄榄碎：把黑橄榄和陈酵母面包一起搅打至细碎，用干燥机烘干12小时，或用40°C烤箱留缝加热12小时。取出后再搅打一遍。
2. 准备酸甜洋葱：把清水倒进汤锅，加入红酒醋、糖和少许盐，一起煮滚。加入洋葱丝后关火，加盖焖煮至水温变凉，放置待用。
3. 把番茄表面切十字刀，放进热水煮滚10秒钟后取出放进冰水。
4. 把番茄皮剥下，把番茄皮用橄榄油和糖拌匀后放置待干燥，然后用百里香和蒜头调味。
5. 把番茄肉瓣切下，和罗勒、橄榄油、蒜头和百里香拌匀，放进65°C烤箱烤1小时。
6. 把料理好的番茄皮和番茄肉瓣用罗勒、马尔顿海盐和白醋调味。
7. 把剩下的番茄果心用橄榄油、糖、百里香和蒜头调味后，放进90°C烤箱烤2小时。
8. 把烤盘内留下的番茄汁收集在一起，每100克酱汁加入1克燕菜粉，搅拌均匀成果冻状。
9. 把番茄果冻、番茄果心、番茄肉瓣、番茄皮和炸罗勒叶摆盘，缀以橄榄碎，用黑胡椒、罗勒油和马尔顿海盐调味即可。

Pappa Pomodoro 2019

Ingredients

500g tomatoes medium size
10 fried basil leaves
10 fresh basil leaves
3 tbsp white vinegar
a pinch of Maldon salt
50g garlic
1 sprig of thyme
some agar agar

Olive Soil

100g black olives
500g old bread sour dough (leftover for about 3 to 5 days)

Sweet and Sour Onions

500ml water
3 tbsp red wine vinegar
1 tbsp sugar
a pinch of salt
5 red onions, cut into strip

Methods

1. Prepare olive soil: Grind olives with old bread until finely ground. Dry in a dehydrator for about half a day, or in an oven at 40°C for half a day while leaving the oven door ajar. Grind again once dry.
2. Prepare sweet and sour onions: Pour water into a pot. Add red wine vinegar, sugar and a pinch of salt, bring to a boil. Add onions and remove pot from the heat. Cover pot to let onion simmer in hot water till cool. Set aside.
3. Gently slit a cross over tomatoes to create an opening for easy peeling. Let them boil in water for 10 seconds, immediately transfer into ice water.
4. Peel off skin, toss skin with oil and sugar, set aside to dry. Add flavour with thyme and garlic.
5. Remove petals from tomatoes, toss with sugar, oil, garlic and thyme. Bake in an oven at 65°C for 1 hour.
6. Flavour dried skin and petals with basil, Maldon salt and white vinegar.
7. Season tomato pulp with sugar, oil, garlic and thyme, let it dry inside oven for 2 hours at 90°C.
8. Reserve all juices obtained from the drying process in the oven, add 1g of agar agar for every 100g of juice and make it gelatinous.
9. Plate with gelatinous tomatoes, dried tomato petals, pulp and skin, fried basil, decorate with olive soil. Season with black pepper, basil oil and Maldon salt.

TEXT 若昕 PHOTOS Kin@Say Cheese Studios

材料

牛油50克
奶油100克
橄榄油30克
新鲜面团400克
芳缇娜芝士100克
韭葱500克
黑松露20克
奶油150克
牛油80克
盐和胡椒少许

做法

1. 在小汤锅中把奶油和芝士一起煮滚，用手持搅拌器拌匀成柔滑的酱汁，加入盐和胡椒调味。
2. 把韭葱切细碎，和牛油及适量清水一起住至韭葱熟软。
3. 把新鲜面团用意面机器做成长条宽面，切成适合的长度，用滚水煮熟。
4. 在盘中盛上韭葱、芝士酱和宽面，缀以黑松露片即可。

Open Lasagne Pasta, Fontina Cheese, Leek Compote, Black Winter Truffle

Ingredients

50g butter
100g cream
30g olive oil
400g fresh pasta dough
100g Fontina cheese
500g leeks
20g black truffle
150g cream
80g butter
salt and pepper to taste

Method

1. In a small pot, bring cream and grated fontina cheese to a boil. Mix well with a blender to ensure a nice consistency for a sauce is achieved. Add salt and pepper to taste.
2. Finely cut leeks and add it into a pot with butter and a splash of water until it is soft.Knead fresh pasta dough with pasta machine and cut it into squares. Cook pasta in boiling water until soft.
3. On a serving plate, place leeks, fontina cheese sauce and pasta. Finish off black truffle shavings.

 
TEXT 若昕 PHOTOS Kin@Say Cheese Studios