Tau Suan 豆爽

Ingredients:
300g mung beans (rinse, soak in water for 4 hours)
2 pcs pandan leaves (washed and tied to a knot)
1500ml water
150g rock sugar
1 you tiao, sliced40g sweet potato flour, mixed with 125ml water for thickening

Method:
Steam the mung beans for about 30 minutes, or until they are soft.

Boil water, stir in rock sugar till dissolve

Put in pandan leaves, bring to a boil ,

Add in mung bean, stir well

At last, add in thickener

Ladle into serving bowls and top with you tiao.

Serve hot or warm

材料
300克去殼绿豆 (洗净, 浸水4小时)
2片香兰叶 （洗后打結〕
1500公升水
150克黃冰糖
1條油條（切小塊〕
40克蕃薯粉（加入125水攪拌）

做法：
把去殼绿豆放进蒸盘内, 大火蒸30分钟,取出, 待用

把水和糖放进锅内煮开至糖溶

投入香兰叶煮一下子

然后加入去殼绿豆攪拌

慢慢加入番薯粉水， 不停搅煮至所需的浓稠度就好

熄火

吃前加入油條

Zha Jiang Mian (炸酱面)

Ingredients :
2 tsp shallots, chopped
1/2 cucumber, shredded
1/2 carrot
200g minced pork
2 tbsp of black bean sauce
1 tbsp dark soy sauce
1 tbsp sugar
190g flat white noodles (shanghai noodles)
30ml water

Method:
Cook noodle in a pot of boiling water.

Drain and transfer in a cold water pot

Drain and leave aside

Cut cucumber and carrot into thin strips. (serve cold or cook in boiling water)

Heat wok, add oil

Saute shallot until fragrent, transfer to a small bowl

Add oil, put in minced pork and stir fry till pork is cooked.

Add black bean sauce, dark soy suace and sugar and stir fry

Add water and simmer till sauce is thicken.

Prepare a bowl, add in shallot oil, noodles, mix well

Put in carrot, cucumber and pour in meat sauce over noodle

材料：
2大匙蔥頭仔，剁碎
黃瓜半根 （刨成细絲〕
紅蘿卜半根（成细絲〕
200克豬肉碎
2大匙豆瓣酱
1大匙黑醬油
1大匙細糖
190克上海面
30克水

做法：
烧开半锅水，放入面條搅散以中火煮沸，捞起过冷河沥干水。放一邊。

將黃瓜和紅蘿卜刨成细絲 （可放入沸水中烫熟或冷用〕

烧热油，炒香红葱头末，先倒入猪绞肉炒散成肉末，再倒入豆辦醬炒匀

最后，加入黑醬油和糖和清水搅匀，煮沸后做成醬

将面條夹入大碗中，依次摆上黃瓜絲、紅蘿卜絲。　

舀入炸酱料，淋上炸酱汁，食用前拌匀即可。

Three-Cup Chicken

Ingredients:

2 tbps sesame oil

1 tbps cooking oil

3 chicken breasts or tight pieces, cut up into bite-size pieces

5 garlic cloves

5 slices of thin fresh ginger

4 tbps of soy sauce

2 stalk spring onion cut into 2 inch lengths

2 red chilli cut into small sections

8 tbps of rice wine

2 tbps of sugar

basil

Method:

Cut chicken into bite size pieces

Put chicken in boiling water for few mins

Drain chicken into a bowl, leave aside

Heat up 1 tbp cooking and 1 tbp sesame oil in a wok with high heat

Add garlic and ginger stir fry until fragrant

Add in red chilli and spring onion stir fry until fragrant

Then add in chicken pieces till it changes colour

Season with rice wine, soy sauce, sugar

After boiling, turn the heat to medium till the sauce becomes thickening.

Heat up clay pot

Transfer chicken to clay pot, add in 1 tbp sesame oil and basil

Serve hot

材料：
2大匙麻油
1大匙油
3鸡腿肉切塊
5粒蒜頭
5片姜片
4大匙醬油
2棵青蔥，切斷
2個紅辣椒，切小段
8大匙米酒
2大匙糖
九層搭適量

做法：
將雞肉切塊， 汆燙

熱鍋，先放麻油和油，

接著放入蒜頭和薑片爆香，

加入紅辣椒和青蔥段炒香

接着加入雞肉炒至金黃色

最後加入米酒，醬油和糖。

先用大火燉，待滾起時改用小火燜至汁收干，

加熱瓦煲，把雞肉放進去。

再放進麻油和九層塔，

片刻即可熄火

Onde-Onde

Ingredients:
500g sweet potatos
100g glutinous rice flour
a pinch of salt
some pieces of gula melaka
some grated coconuts

Method:
Steam grated coconuts with a pinch of salt for 10 mins. Leave to cool

Skin sweet potatoes and steam for 15 mins or until cooked. Mash while still warm.

Sieve the glutinous rice flour and put in a mixing bowl.

Add in mashed sweet potatoes with water and mix well into smooth dough

Pinch a small lump of dough, roll into a ball and flatten

Put a little gula melaka at the centre and seal well.

Cover them with a clean cloth so that they do not dry up

Boil a big saucepan of water to the boil. Drop the onde-onde into the boiling water.

When the onde-onde rise to the surface, keep boiling for another 2 mins.

Scoop up each ball with a strainer and coat in grated coconut

Reference : Delicious Nyonya Kueh & Desserts Cook Book

材料：
500克番薯
100克糯米粉
半茶匙鹽
200克椰糖 (切碎)
白椰丝

做法：
椰丝和盐混均蒸10分鐘， 放冷

蕃薯削皮, 切薄块, 大火蒸15分鐘至熟软, 取出, 压烂成泥

將糯米粉过筛，放进钢盆内

加入番薯泥和水拌均至光滑粉团

把粉团搓成一粒粒的小球, 然后包上椰糖

把粉团投入已煮开的滚水中, 煮至粉团熟及浮上水面(大約2分鐘), 捞起

沾上白椰丝, 即可享食

Steamed Spare Ribs in Black Bean Sauce 鼓汁蒸排骨

Ingredients :

600g spare ribs, cut into serving pieces

2 tbsp chopped red chilli

2 tbsp chopped garlic

1 tbsp chopped ginger

1 tbsp chopped spring onion

Seasoning :

1 tbsp fermented black bean, soaked and chopped

1 tbsp fermented soya bean paste

1 tbsp oyster sauce

1 tbsp Shax Xing Wine

1 tbsp corn flour

1 tsp sugar

1 tsp sesame oil

dask of peper

3 tbsp water

Method :

Combine all ingredients and seasoning, marinate for at least 30 mins.

Steam at high heat for 15-20 minutes or until the spare ribs are well cooked.

Sprinkle with chopped spring onion

Serve hot.

Reference : Quick & Easy Kawkers' Fair

材料：
600克排骨，斬塊
2大匙紅辣椒粒
2大匙蒜蓉
1大匙姜蓉
1大匙青蔥粒

調味料：
1大匙豆鼓，浸淡，剁碎
1大匙豆醬
1大匙生抽
1大匙蠔油
1大匙紹興酒
1大匙粟粉
1小匙細糖
1大匙麻油
¼ 小匙胡椒粉
3大匙水

做法：
將全部材料和調味料攪拌，醃30分鐘。

煮滾蒸籠水，放進排骨大火蒸15－18分鐘至排骨軟。

最后，灑上青蔥粒便可享用。

Noodles - Wat Dan Hor/Fried Kuey Teow in Creamy Egg Sauce 滑蛋河

Ingredients A:

oil

1 tbsp chopped garlic

600g flat kuey teow

1 tbsp light soy sauce

1 tbsp dark soy sauce

Ingredients B:

oil

1 tsp chopped garlic

500 ml stock*

100g slice pork (mix well with 1 tsp corn flour water)

200g choy san

3 medium size prawn (remove shells and heads for making stock)

Seasoning :

1 tbsp oyster sauce

1 tbsp dark soy sauce

1 tbsp light soy sauce

2 tbsp corn flour water for thickening

1 egg, beaten

Method:

Heat up oil, saute chopped garlic until fragrant.

Add in flat kuey teow, light soy sauce, dark soy sauce and stir-fry at high heat until well mixed and aromatic. Dish up.

Heat up oil, saute choped garlic until fragrant, add in stock and bring to boil. Add in prawn meat, pork, choy san, seasoning and bring it to boil.

Thicken with corn flour water, add in egg and stir well.

Pour over fried kuey teow and serve hot.

Stock Making :

3 pieces of pig bones

prawn heats and shells

600 ml water

Method:

Put all ingredients into a stock pot and bring to boil.

Reduce heat and continue to cook for at least 1/2 hour.

Stain

材料A：
1大匙油
1大匙蒜蓉
600克河粉，弄散

材料B：
1小匙油
1小匙蒜蓉
500毫升上湯
100克豬肉片
200克菜心
3只蝦仁

調味料：
1大匙蠔油
1小匙鹽
少許胡椒粉和麻油
2大匙粟粉水打芡用
1粒蛋，打散

做法：
燒熱1大匙油，加入河粉，1大匙生抽，1大匙黑醬油大火炒香。用盤乘起

燒熱1大匙油，爆香蒜蓉，加入上湯煮滾，蝦仁，豬肉片，菜心和調味料煮滾。

打芡，加入蛋液攪拌均勻，淋在河粉上便可享用。

Eggs - Fu Yong Omelette 芙蓉蛋

Ingredients :
3 eggs
2 tbsp shredded char-xiu
2 medium size prawns
1 tbsp shredded carrot
1 onion, shredded
1 tbsp shredded spring onion
1 tbsp shredded red chilli
oil

Seasoning :
1 tsp salt
1 tbsp light soya sauce
Dash of pepper

Method:
Combine all ingredients, seasoning in a bowl and mix well

Heat up oil, pour in mixture and pan fry at low heat until set.

Turn it over and continue to fry until golden brown.

Dish up and serve hot.

材料：

3粒蛋

2大匙叉燒絲

50克蝦仁

1大匙紅蘿卜絲

1大匙洋蔥絲

1大匙青辣椒絲

3大匙油

調味料：

1大匙鹽

1大匙醬油

胡椒粉

做法：

將全部材料和調味料用大碗盛起，拌勻。

燒熱油，倒入混合料，中小火煎至金黃，再翻另一面煎至金黃便可。

Noodles - Kam Heong Udon Noodles 干香烏冬面

Ingredients :
2 packages udon noodles (400g) blanced
100g prawns meat
1 bunch of choy sum, cut into 3 inches
100g of mince pork
30g dried prawns, soaked and chopped
1/2 tbsp chopped garlic
1 shallots, peeled and chopped
1/4 bowl curry leaves
1 chilli padi, chopped
100 ml oil

Seasoning :
1 tbsp curry powder
1 tbsp oyster sauce
1 tbsp light soya sauce
1/2 tsp suga
1/2 tsp dark soya sauce

Method:
Heat up 2 tbsp oil, saute dried prawns, choped garlic and chopped shallot until fragrant.

Add in prawn, mince pork, curry leaves, chilli padi, seasoning and stir fry until aromaic.

Lastly add in udon noodles, choy sum and stir-fry at high heat until well mixed.

材料：
2包烏冬面，燙一燙
100克蝦仁
1棵菜心，切成3寸
100克豬肉碎
30克蝦米，浸淡，切碎
1/2茶匙蒜
1粒蔥頭仔，剁碎
1/4碗加哩葉
1條指天椒，剁碎

調味料：
1大匙加哩粉
2大匙蠔油
1大匙生抽
1小匙糖
1小匙黑醬油

做法：
燒熱油，爆香蝦米，蒜蓉和蔥頭仔.

再加入蝦仁，豬肉碎，加哩葉，指天椒和調味料炒香。

最后，加入烏冬面和菜心大火炒香。