The Cooking Bee

 Makes 8 Inch round pan with 2 inch thickness White Radish, shredded - 500g Dried Shrimps - 24g Chinese Sausage - 2 Dried mushroom, soaked overnight - 40g Rice Flour solution - mix the below in a separate bowl Rice Flour - 200g Potato Starch - 2.6 Tbsp Lukewarm water - 450 ml Condiments mixed in the above solution Chicken stock powwder - 1.32 tsp Salt - 1 Tsp Sugar - 1.3 Tbsp Pepper - a few dashes Sesame oil - 1/2 Tbsp (to be mixed in the final assembly) 1. Poached radish in boiling hot water for 5 mins. Drained. 2. Saute dry shrimps, chinese sausage and mushrooms. Add in radish.  3. Off the flame and add to the above the rice flour solution and condiments.  4. Add in boiling water. 5. Add in the sesame oil and mix well. 6. Transfer to a greased pan and steam for 1 hour 15 mins. I used a electric steamer.  7. There may be water on top of the cake after steaming. Leave to cool at room temperature for 2 hours. The water will slowly dry up. 

Air Fryer Chicken wings and drumlets with 2 types of sauce.  Chicken wings and Drumlets - 1 kg Wash, pat dry with towel and marinate with oyster sauce overnight.  Air fry 16 mins at 190 deg C. Ensure chicken is at room temperature before air fry.  Soy Garlic Sauce Garlic - 1 chopped finely Soy Sauce - 1.5 Tbsp  Brown Sugar - 1.5 Tbsp Hua Tiao (chinese cooking wine) - 0.75 Tbsp Water - 1.5 Tbsp 1. Saute garlic till fragrant. Add sauce and cook till bubbles. Add cornstarch solution (1/2 Tbsp cornstarch with 1/2 Tbsp water). Cook till slightly thicken, then add cooked chicken wings and drumlets and stir till sauce combine with chicken.  Gochujang Sauce Garlic - 1 chopped finely Gochujang - 1 Tbsp Brown Sugar - 1 Tbsp Soya Sauce - 1 Tbsp Sesame Oil - 0.75 Tbsp Water - 1 Tbsp 1. Saute garlic till fragrant. Add sauce and cook till bubbles. Add cornstarch solution (1/2 Tbsp cornstarch with 1/2 Tbsp water). Cook till slightly thicken, then add cooked chicken wings and d...

Cold Storage Honey Chicken  Potato - 1 Carrot - 1 Onion - 1 Garlic - 2 cloves, chopped finely Ginger - 2 slices, chopped finely Dried beancurd - 6 pieces Sauce Gochujang - 1 Tbsp Soya Sauce - 1 Tbsp Brown Sugar - 3/4 Tbsp Sesame oil - 1 Tbsp 1. Boil potatoes and carrots for 5 mins and drain. Put in claypot. 2. In another pot, Saute onion till fragrant and add to claypot. 3. Saute garlic and ginger till fragrant and add to claypot.  4. Saute sauce till boiling, add 1.5 Cup water. When boiling, add chicken to the sauce and cook for few minutes. Add everything to claypot. Boil for 10 mins. 

Chicken Drumlets and wings - 500g Air fryer 16 mins at 190 deg C Sauce recipe here Soy Sauce - 1 Tbsp Mirin - 3 Tbsp Apple Cider - 2 Tbsp Gochuang - 1 Tbsp Honey - 3 Tbsp Sesame oil - 2 Tsp Brown Sugar - 2 Tbsp Ginger, grated - 1 Tsp Garlic, grated - 1 Tsp Pepper - pinch Taste good, but unlikely will try again because too much sugar in the recipe...  

1. Add water to napa cabbage in claypot and cook for 10 mins.  2. Add seasoning and yam and boil for further 5 mins.  Oyster sauce - 1/2 Tbsp Sesame oi - 1 Tbsp Mushroom Bouillon - 1/4 Tsp Water - 1 Tbsp Pepper  3. Stir fry yong ta hu in a separate pan. Add to claypot. 4. Stir fry garlic till fragrant and add to claypot.  5. Add sliced fish (marinate with 1 tbsp cornstarch and 1/2 Tsp salt) and prawns and fish tofu and cook firther 1 min.  6. Before serving, add sesame oil - 1 Tbsp, Hua Tiao - 1 Tbsp, pepper to One pot.   

Minced pork - 130g Prawn - 12, cut into halves. Green onion - 2 stalks, chopped finely Marinate for pork Cornstarch - 1 Tbsp Salt - 1/4 Tsp Sugar - 1/2 Tsp Pepper - 1/2 Tsp Oyster Sauce - 1/2 Tbsp  Water - 1 Tbsp Chicken bouillon -  1/4 Tsp Sesame oil - 1/2 Tbsp Shrimp Marinate Cornstarch - 1/2 Tsp Pepper Instructions adapted from Wontons  Made with Lau.  1. Marinate pork, put spring onion and marinate prawn side by side. Cover and refrigerate 1 hour.  2. Stir all ingredients together, then wrapped using wonton's skin. 3. Cook by boiling them in boiling water for 5 mins.