Old Cucumber Soup

Ingredients
250g pork ribs
4 red dates
1 honey date (optional)
8 small dried scallops
1/2 old cucumber (scoop out the seeds and slice)
1ltr water

Directions

1. Blanch pork ribs in a separate pot of water.
2. Bring 1ltr of water to boil. Put in the blanched pork ribs, red dates, honey date, dried scallops and old cucumber.
3. Bring to a boil and simmer the soup for 45-60mins.

Fettuccine Pork Bolognese

Ingredients
Mixed herbs
Salt
Black pepper
Garlic powder
3-4 cloves of garlic, minced
Butter
Tomato paste
Water
500g minced pork

Fettuccine

Directions

1. Boil fettuccine enough for 3 pax and put aside.
2. Melt some butter in a pan, saute minced garlic till fragrant.
3. Add in the minced pork and stir-fry till they are slightly browned.
4. Add in the mixed herbs, garlic powder and black pepper.
5. Add in tomato paste and water and let it come to a boil. Let the sauce thicken and switch off the fire.
6. Divide the fettuccine into 3 plates. Pour the pork bolognese sauce over and serve.

Pork Congee with Dried Scallops

Yields

4 bowls

Ingredients

500g 五花肉cubed

10 medium sized dried scallops

1 tsp salt

2.5 of water

1 packet of MMMM pork bone stock

75ml of Nabe seafood soup base

2 cups of rice

Instructions

1. Rinse 2 cups of rice. Put in the freezer overnight. This breaks down the rice and cuts down the cooking time (learnt from 阿基師 偷呷步).
2. Cut 五花肉 into 1" cubes. Marinate with 1tsp of salt. Leave aside.
3. Boil 2.5ltr of water together with 1 packet of MMMM pork bone stock and 75ml of Nabe seafood soup base. Once the soup is boiling, put in the 五花肉 cubes, pre-soaked dried scallops and rice.
4. Keep stirring till the porridge is thick and smooth.
5. Switch off the stove and cover the pot for at least 15mins to allow the porridge to thicken.
6. Scoop and serve with pepper and spring onion.

Note

You can also add salted eggs or century eggs into the porridge.

Ngoh Hiang

Recipe adapted from Noob Cook and Travelling Foodies

Ingredients
40 grams bean curd skin wipe both sides with slightly damp cloth; then cut to 15x10 cm (6x4 in) pieces
1 egg white for securing the ngoh hiang or use the marinaded meat mixture
Some vegetable oil

(A) Meat Filling
600g minced pork (ask for more fats)
200g shallots, finely chopped
500g prawns coarsely chopped, shelled and deveined
10 water chestnuts, peeled and coarsely chopped
2 tbsp chopped spring onions
1 carrot, finely chopped

(B) Seasoning
1 tbsp light soy sauce
2 tsp five-spice powder
Dashes of white pepper powder
1 egg lightly beaten
1 tbsp plain flour

Directions

1. Add (A) to a large bowl and season with (B). Mix thoroughly and marinade overnight in the fridge.
2. To fold the ngoh hiang, lay a piece of cut bean curd skin on the work surface. Place two and half tbsp of meat filling in the lower half of the bean curd skin, leaving a small gap at the bottom and at the sides. Fold the bottom flap up and dab the side edges with egg white. Fold the sides over the meat filling and roll the meat roll tightly towards the top. Secure the remaining corner with egg white to seal the roll.
3. Prepare a steamer lined with parchment paper. Arrange the ngoh hiang such that they do not touch one another, and steam in batches for 10 minutes each time. Let the steamed ngoh hiang cool and air dry completely on a wire rack.
4. Brush the ngoh hiang with vegetable oil. Airfry at 180 deg celcius for 3 mins on each side. Serve hot.

Chinese Wild Yam with Pig Coccyx (Tailbone) Soup 淮山猪尾骨汤

Yields:
2 - 3 servings

Ingredients:
300g Pig Tailbone (about $4 worth), cut into pieces
300g 淮山, cut into pieces
1 litre of water
A handful of wolfberries, soak with boiling water for a minute, discard the water

Instructions:

1. Bring water to a boil.
2. Put in the pig tailbone, and boil for 40mins.
3. Put in 淮山 and boil for another 15mins.
4. Put in pre-soaked wolfberries and boil for 5mins.
5. Serve.

Steam Minced Pork with Salted Fish 咸鱼蒸肉饼

Recipe adapted from Fong Kitchen Journal

Yields:
3-4 servings

Ingredients:
300g minced pork (asked the butcher for more fats)
Tung chye 冬菜
1 piece of salted fish
Shredded ginger

Seasoning:
1 tsp light soya sauce
1 tsp fish sauce
1 tsp cooking wine
1 tsp sesame oil
1/2 tsp of sugar
Pinch of salt
Dash of pepper
1 tbsp of water
1 tsp cornstarch
1 tbsp cooked shallot oil (drizzle on top before steaming)

Instructions:

1. Marinate the minced pork with tung chye and seasoning and chill in the fridge for an hour.
2. Spread and press the meat patty evenly onto a plate. Put the salted fish and shredded ginger on top of the meat patty.
3. Drizzle some shallot oil onto the patty.
4. Steam on high for 10 minutes.
5. Serve with rice.