The Cooking Bee

Minced pork - 130g Prawns shelled - 10, chopped Dried mushroom - 5 soaked overnight Carrot - 2 inches length, cut finely Spring onion - 1-2 stalk, cut finely Marinate   Light soya sauce - 1/2 Tbsp Oyster sauce - 1 Tbsp Salt - 1/4 Tsp Cornstarch - 1/2 Tbsp Baking soda - 1/4 Tsp Water - 1 Tbsp Pepper - 1/2 Tsp Mushroom bouillion - 1/4 Tsp Sesame oil - 1 Tbsp 1. Mixed marinate except sesame oil in a bowl. Mix in the minced meat. 2. Add prawns, mushroom, carrot (half portion) and spring onion. Mix thoroughly.  3. Add sesame oil. Refrigerate 2 hours.  4. Spoon onto wanton skin and wrap like a siew mai. Put balance carrots on top. 5. Steam for 10 mins. (Make sure that the water is boiling when you put the siew mai to steam).

Egg - 2 (100g) Water - 170g Salt - 1/4 Tsp Pepper - 1/4 Tsp Mushroom boulion - 1/8 tsp  Mix the above and drain using a sieve to create a smoother texture. Add 3 crabsticks (cut into halves) into the egg mixture. Cover with cling wrap. Steam for 15 mins. 

French Beans - 250g Soya Sauce - 1 Tbsp Sugar - 1 Tsp XO Sauce - 1 Tbsp Garlic - 1 clove, diced 1. Heat wok, add oil. 2. Add french beans and saute for 3 mins.  3. Add garlic and further saute for 3 mins. 4. Add soya sauce and sugar and saute for 2 mins. Add 1/4 cup water. Cook further 2 min till water dry up.  5. Add XO Sauce and cook further 1 min.  6. Serve.  French beans take total about 10-12 mins to cook (depending whether you prefer it dente or soft). 12 mins is soft... Alternatively, to speed up, blanched the french beans for 4 mins. Then saute accordingly to the above steps for 3-5 mins.

Pumpkin - 1 wedge, cut into small pieces Pork knuckle (cooked, store bought from cold storage) - 4 slices, cut into small pieces Soya sauce -- 1 Tbsp Brown sugar - 1 Tsp Pepper Garlic - 1 clove cut finely. 1. Heat up wok, add oil and saute garlic till fragrant. 2. Add pork, then pumpkin. Saute for 5 mins till fragrant.  3. Add sauce and fry for further 1--2 mins.  4. Add 1 cup water and cook till pumpkin soft and reduced water. 

Prime Pork ribs - 1 Kg Garlic - 8 cloves Ginger - 8 slices Soya Sauce - 4 Tbsp Gula Melaka - 1/2 circle (25g) Dark soya Sauce - 1 Tsp Pepper 1. Blanched pork ribs. Drained. 2. Heat pressure cooker pot. Add oil. Saute garlic and ginger.  3. Add pork ribs.Saute till fragrant about 5 mins.  4. Add sauce and saute further 5 mins - 10 mins. Be careful not to burn the ribs by stirring continously. 5. Add room temperature water to almost cover pork ribs.  6. Once water boil, cover and pressure cook for 25 mins (when indicator stick rised up). 7. Off the flame and allow pressure to release naturally, about 1 hour. (Depending on your pressure cooker). 8. Remove cover.  9. To reduce sauce, take out the pork ribs and place in separate bowl.  10. Boil down the sauce till slightly thicken, then pour over pork ribs.  11. Pork ribs will taste best after several hours instilled in sauce. 

Minced pork  150g Prawn - 8, cut into small pieces Napa cabbage - 5 leaves cut into strips, blanched for 4 mins and drained to cool. Spring onion - 1 stalk, chopped finely Leek  1/2 stalk chopped finely Grated ginger - 1 Tsp Soya sauce - 1 Tbsp Mirin - 1 Tbsp Sesame oil - 1 Tbsp Pepper  Salt - 1/2 Tsp Cornstarch - 2 Tbsp Mix the above, wrap the dumplings in gyoza shaped.  1. In a non-stick pan, add oil and place gyoza and cook about 3 min. 2. Add 1/4 cup water, cover and cook further 3 mins (5 mins if frozen) 3. Remove cover and further cook till gyoza is crisp on bottom.  Dipping sauce Soya sauce - 2 Tsp Rice vinegar - 2 Tsp Sambal Chilli - 1/2 Tbsp