Ingredients

1. 2 eggs – beaten
2. 50g ginger shreds
3. 1 tsp light soya sauce
4. 3 tbsp sesame oil

1. Heat up sesame oil, fry ginger shreds till fragrant. Pan fry egg until both sides are golden brown. Pour yellow rice wine.
   
2. Pour in light soya sauce.

Ingredients

1. 2 or 3 pieces garoupa fish
2. Sesame oil

Marinate

1. Dash of salt
2. White rice wine
3. Dash of pepper
4. 10g fresh tumeric
5. 10g old ginger
6. 1 stalk lemon grass
7. 6 shallots

1. Blend fresh tumeric, old ginger, lemon grass and shallots till fine
2. Combine fish with marinating ingredients & leave for ½ hour.
3. Heat sesame oil, fry fish till cooked.

Ingredients

1. 300g fish slices
2. 200g ginger shreds

Marinate

1. Dash of pepper
2. 1 tsp shaoxing wine
3. 1 tsp sesame oil
4. Dash of salt
5. 2 tbsp white rice wine
6. 1 tbsp light sauce
7. Sufficient corn flour

1. Combine fish with marinating ingredients and leave for ½ hours, coat fish slices with corn flour, deep fry in hot oil till crispy and golden colour.
2. Bring marinating ingredients to boil, pour over fish slices.
3. Fry ginger till fragrant, sprinkle over fish slices.

1. Add in all ingredients into pot, bring to boil.
2. Turn to low heat and simmer for 1 hour. Season with salt.

Ingredients

1. ½ kampong chicken

Marinate

1. Dash of pepper
2. 2 tbsp wine
3. Dash salt

1. 300ml water
2. 5 slices chuan xiong
3. 12g yi chok
4. 6g dang sheng
5. 5 slices dang gui
6. 5g wolfberries
7. 5 red dates
8. 5 slices bei chi

1. Boil water, add in the herbs - chuan xiong, yi chok, dang shen, dang gui, wolfberries, red dates, bei chi and simmer for ½ hour.
2. Marinate chicken with marinating chicken with marinating ingredients then wrap well with aluminium foil.
3. Place chicken on a steaming plate, steam for 2½ hours. ( If pressure cooker is used, just cook for 1 hour. )

Ingredients

1. 200g cauliflower – cut wedges
2. 200g broccoli – cut wedges
3. 100g carrot – sliced
4. 3 tbsp sesame oil
5. 100g ginger shreds

Seasonings

1. 1 tbsp light soya sauce
2. Dash of vegetable seasoning sauce
3. Corn flour mix

1. Blanch cauliflower, broccoli and carrot, remove and drain.
2. Heat up sesame oil, fry ginger till fragrant. Add in meat, broccoli, cauliflower and carrot, mix well in seasoning.

1. 1 kampong chicken
2. 2kg coarse salt
3. 2 pcs aluminum foil

1. 2 tbsp liquor
2. 1 tbsp ginger juice
3. 2 tsp salt
4. 3 pcs dang gui ( toasted, crushed )

1. Clean chicken, rub well with marinade and leave for 30 minutes.
2. Wrap chicken with aluminum foil.
3. Spread coarse salt on aluminum foil, place wrapped chicken on top, spread more coarse salt over, wrap with aluminum foil.
4. Bake chicken in 250◦c over for 30 minutes ( Alternately chicken can be steamed for 1 hour in a steamer but no need to spread coarse salt )

Ingredients

1. 200g spinach
2. 3 slices ginger
3. 1 tbsp sesame oil
4. 1 tbsp wolfberries – soaked will soft

Seasonings

1. 1 tbsp light soya sauce
2. 1 tbsp white rice wine

1. Heat up sesame oil, fry ginger till fragrant.
2. Add in spinach wolfberries, stir frisky till cooked. Season with seasoning.

1. 2 chicken thighs
2. 200g ginger juice
3. Dash of salt
4. 2 tbsp white rice wine

1. Marinate chicken with salt, wine & ginger for 1 hour.
2. Heat wok, wrap chicken with aluminum foil, arrange into wok, cover with lid, braised till cooked.

Ingredients

1. ½ chicken
2. 20g yi ren
3. 10g huai shan
4. 10g fu ling
5. 10g fox nut
6. 1000ml water
7. 15g lotus seeds ( soak in boiling water for 30 minutes )

1. Blanch chicken. Remove for later use.
2. Add in all ingredients into a pot. Pour in water and bring boil at high heat, turn to low heat and cook for another 2 hours.

Ingredients

1. ½ kampong chicken – cut into pieces

1. 1tbsp fermented red rice
2. 1tbsp light soya sauce

1. 200ml red rice wine
2. 200ml white rice wine
3. 50g ginger strips
4. 3 tbsp sesame oil

1. Marinate chicken for 1 hour.
2. Heat sesame oil, fry ginger strips till fragrant, add chicken & fry for a while, add in red and white rice wine, bring to boil, simmer till chicken is cooked.

Ingredients

1. 300g sliced fish
2. 3 pips garlic – chopped
3. 10 slices ginger
4. 2 shallots – chopped
5. 1onion – cut into wedges
6. 1 stalk spring onion – cut into section

Seasonings

1. 1 tbsp abalone sauce
2. 1 tbsp light soya sauce
3. Dash of sugar
4. 3 tbsp sesame oil
5. 3 tbsp white rice wine

1. Heat sesame oil, fry ginger, garlic and shallot till fragrant, add fish slices, fry for awhile, add seasoning and mix well

1. 200g Chinese kale
2. 50g carrot – sliced
3. 100g meat slices
4. 3 tbsp sesame oil
5. 4 ginger slices
6. 1 tbsp white rice wine

1. 1tbsp light soya sauce
2. 1 tbsp abalone sauce
3. Dash of sugar
4. Corn flour water to mix
5. 3 tbsp water

1. Clean well Chinese kale, cut into section, blanch and remove.
2. Heat up sesame oil, fry chopped ginger, add in meat slices, fry till fragrant. Add in kale, carrot, fry till cooked. Mix with seasoning and sprinkle with rice wine.

Ingredients

1. 1 white Pomfret
2. 2 chinese mushroom – soaked, cut into strips
3. 1 section spring onion – cut into fine strips
4. 20g ginger – chopped
5. 20g ginger trips
6. 20g chopped garlic – fried till fragrant
7. 10g meat slices

1. Dash of salt
2. Dash of pepper
3. White rice wine

1. 1tbsp light soya sauce
2. 1tbsp white rice wine
3. 1tbsp sesame oil

1. Clean fish, rub well with marinating ingredients, leave for 15 minutes.
2. Place fish in a deep plate, arrange all strips of ingredients on top. ( Marinate all fine strips with light soya sauce and corn flour for 5minutes first )
3. Steam for 7 – 10 minutes, remove from heat, pour over sauce ingredients, sprinkle over fried ginger strips garlic.

Ingredients

1. 200g pumpkin
2. 100g chopped meat
3. 10g ginger

1. Light soya sauce
2. Mushroom flavoured vegetable seasoning powder

1. Remove seed of pumpkin, remove skin and clean well. Cut into pieces, slice ginger.
2. Fry ginger until fragrant, remove for later use.
3. Heat up wok, add in sesame oil, fry chopped meat and add in pumpkin, fry well with seasoning, pour in ½ bowl of water, cover lid and stew until pumpkin is cooked.

Ingredients

1. 1 bottle chicken essence
2. 2 chicken drumsticks

1. Dash of salt
2. Wine
3. Dash of pepper

1. Marinate chicken for 20 minutes.
2. Arrange drumsticks on a deep plate, pour over ½ bottle chicken essence, steam for 30 minutes or till cooked.
3. Just before serving, pour over remaining ½ bottle chicken essence.

1. 1 packet ba zhen soup (6g dang gui, 4g dang shen, 3g sho di,
   3g bai shu, 3g chuan xiong, 4g gan cao, 3g fu ling, 3g bai suo)
2. ½ chicken
3. 2 pieces black dates
4. Some wolfberries
5. 1000ml water

1. Blanch chicken. Remove for later use.
2. Add in all ingredients into a pot, bring to boil at high heat. Turn to low heat and cook for another hour.

Ingredients

1. 2 chicken drumsticks

1. 100g soya light sauce
2. 40g old ginger – crushed
3. Dash of sugar
4. 200ml water
5. 2tbsp abalone
6. 4 shallots
7. Corn flour to mix

1. Clean drumsticks.
2. Heat up sesame oil, fry ginger and shallots till fragrant. Add in drumsticks, water and seasoning, simmer till cooked. Pour in corn flour water to mix

Ingredients

1. 300g minced pork
2. 4g fu ling
3. 1 stalk spring onion
4. ½ onion
5. 1tsp ginger juice
6. 1 egg

1. 1½ cup superior stock
2. ½ tbsp light soya sauce
3. Dash of sugar
4. 4 red peppercorns

1. 1tbsp light soya sauce
2. 1tbsp wine
3. 1tbsp corn flour
4. 1tbsp salt
5. Dash of pepper

1. Chop onion and spring onion, mix with minced pork, marinating ingredients, ginger juice & egg, Mix till starchy, shape into balls, fry till golden brown.
2. Soak fu ling in water till soft, bring seasoning ingredients to boil, add fu ling & meat balls, cook for 30 minutes, dish out and serve.

Ingredients

1. 5d dang gui
2. 5g sho di
3. 12g huang qi
4. 6 pcs black dates
5. 12g wolfberries
6. 3g chuan ziong
7. 7g cinnamon bark
8. 3g zi gan cao
9. ½ chicken
10. 1000ml water
11. 15g walnut

1. Blanch chicken. Remove for later use
2. Add in all ingredients into a double boiler. Add in water and bring to boil. Turn to low heat and double boil for another 2 hours.

1. 200g French beans – sectioned
2. 50g carrot – sliced
3. 100g meat slices
4. 3 slices old ginger
5. 3tbsp sesame oil
6. 1tbsp light soya sauce
7. It of vegetable seasoning

1. Heat up sesame oil, fry ginger till fragrant, add in meat slices, fry for a while. Add in French bean, braise for a while, pour in seasoning.