Sam Leong: A Family Cookbook : Cooking Across Three Generations [1 ed.] 9789814721400, 9789814677462

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sam leong a family cookbook Cooking Across Three Generations

Sam Leong with Forest Leong, Mdm Pit Yoke Eng and Joe Leong

sam leong a family cookbook Cooking Across Three Generations Sam Leong with Forest Leong, Mdm Pit Yoke Eng and Joe Leong

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Editor: Lydia Leong Designer: Bernard Go Kwang Meng Photographer: Liu Hongde Copyright

© 2015 Marshall Cavendish International (Asia) Private Limited

Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International All rights reserved No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Request for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300 Fax: (65) 6285 4871 E-mail: [email protected] Online bookstore: http://www.marshallcavendish.com/genref Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages. Other Marshall Cavendish Offices: Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA • Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Floor, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand • Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia. National Library Board, Singapore Cataloguing-in-Publication Data Leong, Sam, 1966-, author. Sam Leong : a family cookbook : cooking across three generations / Sam Leong with Forest Leong, Mdm Pit Yoke Eng and Joe Leong. – Singapore : Marshall Cavendish Cuisine, [2015] pages cm ISBN : 978-981-4677-46-2 (paperback) Cooking, Chinese. 2. Desserts. 3. Cookbooks. I. Leong, Forest, 1970-author. II. Pit, Yoke Eng, author. III. Leong, Joe, author. IV. Title. TX724.5.C5 641.5951 -- dc23

OCN914554026

Printed by Times Offset (M) Sdn Bhd

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dedication

To you, dear reader, for believing in our culinary journey. Sam Leong

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contents

acknowledgements

introduction

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08

soups

fish & seafood

meat & poultry

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26

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egg, vegetables & bean curd

rice & noodles

desserts

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88

106

glossary of ingredients

weights & measures

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135

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acknowledgements We would like to thank the team at Marshall Cavendish International (Asia) Pte Ltd for giving us the golden opportunity to create a cookbook featuring three generations of our family and in so doing, letting us share these treasured famiy recipes with you.

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introduction In my first cookbook, A Wok Through Time (2004), I shared a range of dishes, from those that my father, Leong Mun Soon, used to prepare in the 1960s and 1970s as a chef in a Cantonese restaurant, to those I used to prepare for special guests and celebrities in some of Singapore’s top restaurants, and modern Chinese dishes that brought me to the forefront of the culinary scene. I then showcased a wide range of my modern Chinese creations in Sensations (2011) and shared everyday favourites in Home Cooking with Sam & Forest (2011) and Chinese Home Cooking with Sam Leong (2013). It has been a memorable journey for me, sharing the dishes that my father taught me at the start of my career, to dishes that I created to modernise Chinese cuisine, and dishes that are part of my Chinese heritage. So when my publisher approached me to do another collection of recipes, and suggested that I share the dishes that I used to enjoy as a child, as well as the dishes that I cook for my family today, we came up with the concept of a three generation cookbook. My mother, Mdm Pit Yoke Eng, was trained by my father to cook Cantonese dishes, and she used to run

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her own chicken rice stall. My wife, Forest, is herself a professionally-trained chef and our son, Joe, has taken after us to pursue a career in the kitchen as a pastry chef. So it is with great pride that I present this collection of recipes featuring the best of the Leong family. I am glad that with this cookbook, I am able to honour my mother who has always believed in me, and work alongside my wife and son. It has been said that the family that eats together stays together and in my family, it is not just eating together, but our shared love for cooking that draws us closer. It is also fitting that we introduce this book in the year that Singapore celebrates her 50th birthday. As we reflect on how far we have come as a nation and look towards a brighter future together, I cannot help but see how this parallels my own journey with my family. May you find joy in preparing these dishes for your loved ones, and I hope, preparing them together with your loved ones as well.

Sam Leong

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soups Chicken Soup with Cordyceps and Dried Scallops

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Old Cucumber and Pork Rib Soup

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Dried Vegetable Soup with Pork Ribs and Dried Cuttlefish

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Double-boiled Fish Head Soup with Herbs and Dried Scallops

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Fish Maw and Crabmeat Soup

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Mixed Vegetable Bean Curd Soup

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Winter Melon Soup

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chicken soup with cordyceps and dried scallops Serves 4–5

Chicken drumsticks 2 Lean pork 500 g (1 lb 1 /2 oz), cut into bite-size pieces 1

Dried cordyceps (cordyceps militaris) 15 g (1/2 oz), soaked for 30 minutes and drained Dried scallops 5 Chicken stock (page 42) 1 litre (32 fl oz / 4 cups) Salt 1 tsp Sugar 1/2 tsp

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1. Boil a pot of water and blanch chicken and pork briefly to remove any impurities. Drain. 2. Place blanched chicken and pork in a double-boiler with dried cordyceps and dried scallops. 3. In a pot, bring chicken stock to the boil and season with salt and sugar. 4. Pour boiling stock into double-boiler and steam for 2 hours until chicken and pork are cooked and tender. 5. Dish out and serve hot.

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old cucumber and pork rib soup Serves 4–5

Old cucumber 1, about 500–700 g (1 lb 11/2 oz–11/2 lb) Pork ribs 300 g (11 oz), cut into small pieces Water 3 litres (96 fl oz / 12 cups) Chinese wolfberries 1 Tbsp Salt 1/2 tsp Sugar 1/2 tsp

1. Scrub old cucumber well and pat dry. Halve, then scoop out and discard seeds. Cut into 5-cm (2-in) pieces. 2. Boil a pot of water and blanch pork ribs briefly to remove any impurities. Drain. 3. Place blanched pork ribs into a stockpot. Add 3 litres (96 fl oz / 12 cups) water and wolfberries. Simmer over low heat for 1 hour or until pork ribs are tender. 4. Season to taste with salt and sugar. Serve hot.

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dried vegetable soup with pork ribs and dried cuttlefish Serves 8–10

Dried vegetable (choy kon) 100 g (3 1/2 oz)

1. Soak dried vegetable in water for 30 minutes, then drain and rinse well. Cut into short lengths. Set aside.

Dried cuttlefish 1 Pork ribs 1 kg (2 lb 3 oz) Water 5 litres (160 fl oz / 20 cups) Sweet Chinese almonds (lam hung) 5 Bitter Chinese almonds (pak hung) 5 Honey dates 3 Salt to taste Sugar to taste

2. Roast dried cuttlefish over an open flame briefly until cuttlefish curls up. Cut into small pieces and set aside. 3. Boil a pot of water and blanch pork ribs briefly to remove any impurities. Drain and set aside. 4. Place 5 litres (160 fl oz / 20 cups) water in a stockpot. Add dried vegetable, pork ribs, sweet and bitter Chinese almonds, honey dates and dried cuttlefish. Simmer over low heat for 2 hours or until pork ribs are tender. 5. Season with salt and sugar to taste. Serve hot.

Note: Roasting the dried cuttlefish before adding it to the soup will give the soup a lovely smoky flavour.

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double boiled fish head soup double-boiled with herbs and dried scallops Serves 4–5

Cooking oil for deep-frying Fish head 1, about 800 g (1 /4 lb) 3

Lean pork 500 g (1 lb 1 1/2 oz), cut into cubes

1. Heat oil over medium heat and deep-fry fish head until golden brown. Drain and place fish head in a large steaming bowl.

Tall gastrodia tuber (tian ma) 4 slices

2. Boil a fresh pot of water and blanch pork briefly. Drain and place into steaming bowl.

Dried cordyceps flower (cordyceps militaris) 100 g (3 1/2 oz)

3. Add tall gastrodia tuber, cordyceps flower, dried scallops and ginger.

Dried scallops 5

4. Bring chicken stock or water to a boil and add seasoning. Pour into steaming bowl over ingredients.

Ginger 5 slices Chicken stock (page 42) or water 1.5 litres (48 f l oz / 6 cups) SEASONING Salt a pinch

5. Place in a steamer and steam for 2 hours until pork is tender and fish is cooked through. 6. Serve hot.

Sugar a pinch Chinese cooking wine (hua tiao jiu) a dash

Note: I used a song (Chinese carp) fish head for this dish, but you can use any type of fish you prefer.

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fish maw and crabmeat soup Serves 4–5

Fried fish maw 5 Chicken stock (page 42) 1 litre (32 fl oz / 4 cups) Chinese cooking wine (hua tiao jiu) a dash Cooking oil 2 Tbsp Shiitake mushrooms 10, thinly sliced Crabmeat 100 g (3 1/2 oz) Cornflour 1 Tbsp, mixed with 2 Tbsp water Egg whites 2, lightly beaten Coriander leaves (cilantro) a handful Black vinegar to taste SEASONING Ground white pepper a dash Sugar /2 Tbsp

1. Boil a pot of water and blanch fish maw for 1 minute. Remove and use a ladle to press out excess water from fish maw. 2. Place fish maw in a bowl and add some chicken stock and Chinese cooking wine. Set aside to soak. 3. Heat oil in a wok over medium heat. Add remaining chicken stock and bring to the boil. 4. Add ingredients for seasoning and adjust colour of stock using dark soy sauce. 5. Add fish maw and soaking liquid, mushrooms and crabmeat. Allow stock to return to the boil. 6. Lower heat and add cornflour mixture, stirring to thicken stock. 7. Pour in egg white while stirring to create ribbons.

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Chinese cooking wine (hua tiao jiu) a dash Oyster sauce 2 Tbsp Light soy sauce 1 Tbsp Dark soy sauce as needed

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8. Dish out and garnish with coriander leaves. Drizzle with black vinegar or offer on the side. Serve hot.

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mixed vegetable bean curd soup Serves 4–5

Silken bean curd 250 g (9 oz), diced Carrot 50 g (1 3/4 oz), peeled and diced Cooking oil 1 Tbsp Chicken stock (page 42) 500 ml (16 fl oz / 2 cups) Sweet corn kernels 50 g (1 3/4 oz) Green peas 50 g (1 3/4 oz) Black seaweed 10 g ( 1/3 oz), soaked to soften

1. Soak diced bean curd in a bowl of hot water for 3 minutes. Drain and set aside. 2. Boil a small pot of water and blanch diced carrot briefly. Drain well. 3. Heat oil in a wok over medium heat. Add chicken stock, bean curd, carrot, sweet corn kernels and green peas. Bring to the boil. 4. Add seasoning and mix well. Add seaweed.

Cornflour 1 Tbsp, mixed with 2 Tbsp water

5. Add cornflour mixture and stir to thicken soup. Drizzle in beaten egg whites while stirring to form ribbons.

Egg whites 3, lightly beaten

6. Serve hot.

SEASONING Salt 1 tsp Sugar 1 tsp Ground white pepper 1/2 tsp Sesame oil 1/4 tsp Chinese cooking wine (hua tiao jiu) 1/2 tsp

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winter melon soup Serves 4–5

Winter melon 1, small, peeled and cut into 4-cm (1 1/2-in) cubes

1. Boil a pot of water and blanch winter melon briefly. Place into a double boiler. Set aside.

Water 2 litres (64 fl oz / 8 cups)

2. In a large saucepan, bring 2 litres (64 fl oz / 8 cups) water to the boil with dried scallops, Chinese dates and wolfberries.

Dried scallops 4, small Chinese dates 4 Chinese wolfberries 1 Tbsp Salt 1/4 tsp Sugar 1/4 tsp

3. Season with salt and sugar and pour into prepared double boiler. Place double boiler in a steamer and steam for 45 minutes. 4. Dish out and serve hot.

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fish & seafood Braised Deep-fried Cod

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Steamed Cod, Teochew-style

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Steamed Cod with Fresh Lily Bulb and Pickled Red Chilli

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Steamed Cod with Sweet Preserved Mustard Greens and Black Fungus

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Pan-seared Prawns with Ginger and Spring Onion

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Salted Egg Yolk Crabs

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braised deep deep-fried fried cod Serves 4–5

Cod fillets 4, each about 80 g (2 4/5 oz)

1. Lightly dust cod fillets with cornflour.

Cornflour as needed

2. Heat oil in a wok over medium heat and deep-fry cod fillets until golden brown in colour. Drain and set aside.

Cooking oil for deep-frying Garlic 8 cloves, peeled and sliced Spring onion (scallion) 1, chopped

3. Leave 2 Tbsp oil in wok and reheat. Add garlic and stir-fry until fragrant.

SAUCE Chicken stock (page 42) 200 ml (6 3/4 fl oz)

4. Combine all ingredients for sauce, except cornflour mixture, in a bowl and mix well. Add to the wok and bring to the boil.

Oyster sauce 4 tsp Dark soy sauce a dash

5. Add fried cod fillets and cook for 2 minutes.

Sesame oil a dash

6. Lower heat and stir in cornflour mixture to thicken sauce.

Chinese cooking wine (hua tiao jiu) a dash Sugar 1/2 tsp Cornflour 1 Tbsp, mixed with 2 Tbsp water

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7. Dish out and garnish with spring onion. Serve immediately.

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steamed cod, teochew teochew-style style Serves 4–5

Cod fillets 5, each about 80 g (2 4/5 oz) Chicken stock (page 42) 500 ml (16 fl oz / 2 cups) Tomatoes 5, cut into wedges Coriander (cilantro) stems 2–3, chopped Garlic 5 cloves, peeled and sliced Salted plums 5 Salted mustard green (harm choy) 50 g (13/4 oz) Bird’s eye chilli 1, minced SEASONING Fish sauce 5 tsp Lime juice 5 tsp Chinese cooking wine (hua tiao jiu) a dash Sugar 2 tsp GARNISH Finely sliced torch ginger bud Coriander leaves (cilantro)

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1. Place cod fillets on an oiled steaming plate and steam for 6 minutes until colour changes and cod is cooked through. Set aside on a serving plate. 2. Bring chicken stock to the boil in a saucepan, then add remaining ingredients. Stir in seasoning and pour over cod fillets. 3. Garnish with finely sliced torch ginger bud and coriander leaves. Serve hot.

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steamed cod with fresh lily bulb and pickled red chilli Serves 4–5

Cod fillets 5, each about 80 g (2 4/5 oz)

1. Place cod fillets on an oiled steaming plate. Top with pickled red chilli, ginger and lily bulbs.

Chopped pickled red chilli 5 Tbsp Ginger 2–3 slices, cut into fine strips Fresh lily bulbs 100 g (3 1/2 oz), petals separated Spring onion (scallion) 1, chopped HOME-MADE LIGHT SOY SAUCE Cooking oil 2 Tbsp Ginger 10 slices Spring onion (scallion) 1 Chicken stock (page 42) or water 320 ml (10 2/3 fl oz) Light soy sauce 5 Tbsp Dark soy sauce as needed Rock sugar 20 g (2/3 oz) Coriander leaves (cilantro) 2 sprigs FRIED LARD (OPTIONAL) Cooking oil as needed Lard 100 g (3 1/2 oz), diced

2. Place in a steamer and steam for 8 minutes or until fish is cooked through. 3. In the meantime, prepare home-made light soy sauce. Heat 2 Tbsp oil in a wok over low heat. Add ginger and spring onion and stir-fry until fragrant. 4. Add chicken stock or water and bring to the boil. 5. Lower heat and add soy sauces, adjusting colour of sauce using dark soy sauce. 6. Add rock sugar and simmer until sugar is dissolved. 7. Add coriander leaves and remove sauce from heat. Leave to cool before straining. Discard solids. 8. Prepare fried lard if desired. Heat sufficient oil in a wok for deep-frying and deep-fry lard until golden brown and crisp. Drain and set aside. 9. Top steamed cod fillets with spring onion and fried lard. Drizzle with home-made light soy sauce to taste and serve immediately.

Note: Chopped pickled red chilli is available in jars from supermarkets.

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steamed cod with sweet preserved mustard greens and black fungus Serves 4–5

Sweet preserved mustard greens (teem mui choy) 200 g (7 oz) Black fungus 10 g ( 1/3 oz), soaked to soften Cooking oil as needed Garlic 5 cloves, peeled and minced Chicken stock (page 42) or water 200 ml (6 3/4 fl oz) Cod 4 pieces, each 80 g (2 4/5 oz) Spring onion 1, chopped SEASONING Oyster sauce 1 Tbsp Sugar /2 tsp 1

Dark soy sauce a dash Sesame oil a dash Chinese cooking wine (hua tiao jiu) a dash Cornflour 1 Tbsp, mixed with 2 Tbsp water SOY SAUCE Chicken stock (page 42) or water 320 ml (10 2/3 fl oz) Rock sugar 20 g ( 2/3 oz) Spring onions (scallions) 2, cut into short lengths Ginger 5 slices Light soy sauce 5 Tbsp Dark soy sauce as needed

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1. Soak sweet preserved mustard greens for about 3 hours to remove excess seasoning, then rinse well to remove any sand and grit. 2. Heat a wok and dry-fry sweet preserved mustard greens over low heat until dry. Remove from heat and set aside. 3. Allow black fungus to soften and expand. Trim off and discard any hard bits, then slice finely. Set aside 4. Heat 2 Tbsp oil in a wok over medium heat. Add garlic and black fungus and stir-fry until fragrant. 5. Add sweet preserved mustard greens and chicken stock or water. Bring to the boil and add seasoning. Lower heat and simmer for about 30 minutes until sweet preserved mustard greens is tender. 6. Oil a steaming plate and arrange fish on plate. Top with stir-fried sweet preserved mustard greens and black fungus. 7. Place in a steamer and steam for 10 minutes or until fish is cooked through. 8. While fish is steaming, prepare soy sauce. Combine ingredients for soy sauce in a small saucepan, adjusting the colour of the sauce with dark soy sauce. Bring mixture to the boil and stir until sugar is dissolved. Pour over cooked fish. 9. Garnish with spring onion and serve hot.

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pan-seared prawns with ginger and spring onion Serves 4–5

Ginger 15 g (1/2 oz), peeled and minced Spring onions (scallions) 2, white part only, minced; green part reserved for garnish Garlic 2 cloves, peeled and minced

1. Combine ingredients for seasoning in a bowl. Add ginger, spring onions, garlic, chilli and coriander stem. Mix well and set aside. 2. Heat oil in a wok over medium heat. Add prawns and sear until prawns turn orange-red and are cooked and fragrant.

Red chilli 1, minced Coriander (cilantro) stem 1, minced Cooking oil 2 Tbsp Prawns (shrimps) 15, large, trimmed, cleaned and deveined SEASONING Chicken stock (page 42) 150 ml (5 fl oz) Light soy sauce 1/2 Tbsp Oyster sauce 2 Tbsp Chinese cooking wine (hua tiao jiu) a dash Sugar 1/2 Tbsp

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3. Add seasoning mixture and stir-fry until sauce is reduced and thick. 4. Dish out and garnish with chopped spring onion. Serve hot.

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salted egg yolk crabs Serves 4–5

Crabs 800 g (13/4 lb), cleaned and cut into 4 parts

1. Heat oil in a wok over medium heat.

Cooking oil for deep-frying

2. Mix crabs with flour and egg, then lower into hot oil and deep-fry until crabs are cooked and golden brown. Drain and set aside.

Self-raising flour 2 Tbsp Egg 1, beaten Salted egg yolks 4 Margarine 2 Tbsp Bird’s eye chilli 1, minced Curry leaves 20 g ( 2/3 oz) Sugar 1 tsp Evaporated milk 5 Tbsp

3. Place salted egg yolks in a steamer and steam for 15 minutes. Mince and set aside. 4. Heat margarine in a clean wok over medium heat. Add minced salted egg yolks, bird’s eye chilli, curry leaves, sugar and evaporated milk. Mix well and bring to a simmer. 5. Add crabs and toss until well coated with sauce. 6. Dish out and serve immediately.

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meat & poultry Braised Beef Cheeks with White Radish and Bok Choy

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Green Curry with Beef

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Baked Honey Pork Ribs

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Braised Pork Ribs with Black Beans and Bitter Gourd

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Steamed Minced Pork with Salted Fish and Salted Egg Yolk

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Stewed Pork Knuckle with Ginger and Black Vinegar

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Yong Tau Foo with Minced Pork in Superior Broth

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Chicken Roulade Marinated with Chinese Wine

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Steamed Herbal Chicken

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Soy Sauce Chicken

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Stir-fried Chicken with Basil

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Braised Chicken with Mushrooms and Chestnuts

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Curry Chicken

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Chicken with Chinese Wine, Ginger and Black Fungus

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Steamed Chicken with Fermented Bean Curd

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braised beef cheeks with white radish and bok choy Serves 4–5

Beef cheeks 800 g (1 3/4 lb), thickly sliced White radish 1/2 medium, peeled and cut into 8 thick slices

1. Prepare chicken stock. Bring water to the boil in a pot with chicken and pork. Simmer over low heat for 21/2 hours, or until water is reduced to 2 litres (64 fl oz / 8 cups). Strain stock and set aside.

Chinese dates 5 Ginger 50 g (1 3/4 oz), peeled and sliced Coriander leaves (cilantro) 100 g (3 1/2 oz) Spring onion (scallion) 50 g (1 3/4 oz) Cinnamon stick 1 Star anise 2 Cornflour 1 Tbsp, mixed with 2 Tbsp water Bok choy 8, small Salt a pinch Cooking oil 1 tsp Garlic (optional) 10 cloves, peeled and deep-fried CHICKEN STOCK (Makes 2 litres / 64 fl oz / 8 cups) Water 3 litres ( 96 fl oz / 12 cups) Chicken 1, about 1 kg (2 lb 3 oz) Lean pork 1 kg (2 lb 3 oz)

2. Boil a fresh pot of water and blanch beef cheeks for 20 seconds. Drain. 3. In a clean pot, add beef cheeks, radish, dates, ginger, coriander, spring onion, cinnamon stick, star anise and chicken stock. Bring to the boil. 4. Add seasoning ingredients and mix well. Lower heat and simmer for about 40 minutes. Remove radish and set aside. Continue for simmer for another 1 hour 20 minutes until beef cheeks are tender. 5. Remove beef cheeks and set aside. Strain sauce into a clean pot and discard solids. 6. Bring sauce to the boil and stir in cornflour mixture to thicken sauce. Arrange beef cheeks and radish in a serving bowl and pour sauce over. Garnish with deepfried garlic, if desired. 7. Boil a fresh pot of water. Add a pinch of salt and oil and blanch bok choy for 20 seconds. Serve with beef cheeks.

SEASONING Fermented soy bean paste 2 Tbsp Oyster sauce 3 Tbsp Rock sugar 30 g (1 oz) Dark soy sauce 1 Tbsp Chinese cooking wine (hua tiao jiu) 5 Tbsp

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Note: Chicken stock can be prepared ahead of time and kept refrigerated for up to 3 days or frozen for up to 1 month. Alternatively, ready-made chicken stock packed into cartons can be purchased from most supermarkets. If using readymade chicken stock, look for those without added seasoning.

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green curry with beef Serves 4–5

Coconut cream 300 ml (10 fl oz / 11/4 cups) Water 1 litre (32 fl oz / 4 cups) Beef shin or shank 500 g (1 lb 11/2 oz), sliced Cooking oil 4 Tbsp Lemongrass 1 stalk, ends trimmed and bruised Kaffir lime leaves 2–3 Fish sauce 3 Tbsp Palm sugar or sugar 20 g ( 2/3 oz) Aubergines (eggplants) 100 g (3 1/2 oz), trimmed and sliced just before cooking Red chillies 30 g (1 oz), sliced Basil leaves 30 g (1 oz) GREEN CURRY PASTE Shallots 100 g (3 1/2 oz), peeled and chopped Garlic 100 g (3 1/2 oz), peeled and chopped Grated kaffir lime zest 1/2 tsp Lemongrass 2 stalks, ends trimmed and chopped Galangal 10 g ( 1/3 oz), peeled and chopped White peppercorns 1/4 tsp Bird’s eye chillies 10, chopped Green chillies 20, chopped Coriander (cilantro) roots 3, chopped Dried prawn (shrimp) paste (belacan) 1 Tbsp

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1. Prepare green curry paste. Place all ingredients in a food processor and blend into a smooth paste. Measure out 100 g (31/2 oz) for use in this dish and store any excess in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to a month. 2. Mix 100 ml (31/2 fl oz) coconut cream with 1 litre (32 fl oz / 4 cups) water in a pan. Add beef and simmer over low heat for 11/2 hours or until beef is tender. Set aside. 3. Heat oil in a clean pan over medium heat. Add lemongrass, kaffir lime leaves and green curry paste and stir-fry until fragrant. 4. Add remaining coconut cream and bring to the boil. Season with fish sauce and palm sugar. 5. Add cooked beef and simmering liquid, followed by aubergines and cook until aubergines are tender. 6. Add chillies and basil leaves. Dish out and serve hot.

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baked honey pork ribs Serves 4–5

Pork ribs with soft bone 600 g (1 lb 51/3 oz) Honey 2 Tbsp Pickled ginger MARINADE Light soy sauce 100 ml (3 1/2 fl oz) Dark soy sauce 4 tsp Water 5 Tbsp Maggi seasoning sauce 5 tsp Sake 4 tsp Mirin 4 tsp Honey 3 Tbsp Egg 1, beaten Five-spice powder 1 tsp Garlic powder 1 tsp Ground coriander 1 tsp Cornflour 3 tsp Bicarbonate soda 1/2 tsp

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1. Place pork ribs in a bowl and add ingredients for marinade. Mix well and set aside to marinate for 2 hours. 2. Preheat oven to 180°C (350°F). 3. Arrange pork ribs on a lined baking tray and bake for 20 minutes until ribs are browned and cooked through. 4. Drizzle with honey and garnish with pickled ginger. Serve.

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braised pork ribs with black beans and bitter gourd Serves 4–5

Cooking oil 4 Tbsp Pork ribs 400 g (14 /3 oz), cut into short lengths 1

Water 750 ml (24 fl oz / 3 cups)

1. Prepare black bean paste. Chop garlic, ginger, chilli and black beans using the spine of a chopper until the ingredients are minced and pasty.

Bitter gourd 600 g (1 lb 5 1/3 oz), halved, seeds removed and thickly sliced

2. Heat 2 Tbsp oil in a wok over medium heat and stir-fry black bean paste for 3 minutes. Remove half the paste and set aside for use later.

Spring onion (scallion) 1, cut into short lengths

3. Add spare ribs to wok and stir-fry for about 3 minutes.

BLACK BEAN PASTE Garlic 30 g (1 oz), peeled

4. Add seasoning and water. Lower heat and simmer for 30–40 minutes until ribs are tender. Dish out and set aside.

Ginger 30 g (1 oz), peeled and sliced Red chilli 1, or more to taste Salted black beans 25 g ( 4/5 oz) SEASONING Light soy sauce 2 Tbsp Dark soy sauce 1 tsp Oyster sauce 2 Tbsp Sugar 1 tsp

5. Boil a pot of water and blanch bitter gourd for 3–4 minutes. Drain and set aside. 6. Using a clean wok, heat 2 Tbsp oil over medium heat. Add reserved black bean paste and blanched bitter gourd. Stir-fry for 1–2 minutes. 7. Add ribs and mix well. Cover wok with a lid and let cook for 5 minutes. 8. Remove cover and cook, stirring continuously, for a further 5 minutes until sauce thickens. 9. Dish out and garnish with spring onion. Serve hot.

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steamed minced pork with salted fish and salted egg yolk Serves 4–5

Minced pork belly 500 g (1 lb 1 1/2 oz)

1. Combine ingredients for marinade in a bowl and mix well.

Cooking oil as needed Ginger 50 g (1 3/4 oz), peeled and cut into fine strips Red chillies 2, sliced Salted egg yolk 1, flattened Kuantan salted fish (moi heong) 80 g (2 4/5 oz) Spring onion (scallion) 1, chopped Red chilli 1, finely sliced MARINADE Light soy sauce 2 tsp

2. Add minced pork belly and mix well. Set aside to marinate for 30 minutes. 3. Oil a steaming plate and spread minced pork belly on plate. 4. Top with ginger, chillies, salted egg yolk and salted fish. Place in a steamer and steam for about 8 minutes or until pork is cooked through. 5. Remove from heat and garnish with spring onion and chilli. Serve hot.

Finely ground shrimp sauce 1 tsp Sesame oil 1 tsp Sugar 2 tsp Cornflour 4 tsp

Note: Kuantan salted fish (moi heong) is also known as soft-type salted fish or ikan merah jerok asam. It goes through a different process of drying from the typical hard salted fish and its flesh remains soft. This soft-type salted fish is available freshly sliced from wet markets or bottled in oil from supermarkets.

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stewed pork knuckle with ginger and black vinegar Serves 4–5

Sesame oil 2 Tbsp Ginger 300 g (11 oz), peeled and cut into chunks Water 1 litre (32 fl oz / 4 cups) + 500 ml (16 fl oz / 2 cups) Black rice vinegar 750 ml (24 fl oz / 3 cups) Soft brown sugar 220 g (8 oz) Pork knuckle 1–1.3 kg (2 lb 3 oz–2 lb 14 oz), cleaned

1. Start preparations 3 days in advance. 2. Place a wok over medium heat. Add sesame oil and ginger and stir-fry until fragrant and golden brown. Remove ginger and rinse well with water. 3. Place 1 litre (32 fl oz / 4 cups) water in a large saucepan and bring to the boil. Add fried ginger and let boil for 15 minutes. Turn off heat and cover saucepan with a lid. Let ginger water sit overnight. 4. The following day, bring ginger water to the boil and let boil for 15 minutes. Add black rice vinegar, 500 ml (16 fl oz / 2 cups) water and soft brown sugar. Lower heat and simmer for 30 minutes. Turn off heat and cover saucepan with a lid. Let sit overnight. 5. The following day, bring a large pot of water to the boil and blanch pork knuckle for 5 minutes to remove any scum. Remove knuckle and rinse well. 6. Place blanched knuckle into ginger-vinegar water and bring to the boil. Lower heat and simmer for 30–40 minutes or until knuckle is cooked through and tender. 7. Garnish as desired and serve hot.

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yong tau foo with minced pork in superior broth Serves 4–5

Minced pork belly 300 g (11 oz)

Ladies’ fingers 4, slit lengthwise

Prawn meat 100 g (3 /2 oz), minced until pasty

Fried bean curd puffs 4, sliced across in half without cutting through

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Coriander (cilantro) stem 1, minced Water chestnuts 8, peeled and chopped Red chillies 4, slit lengthwise Bitter gourd 4 slices, each about 1-cm ( 1/2-in) thick, soft centre removed Aubergine (eggplant) 4 slices, each about 2.5-cm (1-in) thick, sliced across in half without cutting through

Chicken stock (page 42) 500 ml (16 fl oz / 2 cups) Cooking oil as needed Cornflour 1 Tbsp, mixed with 2 Tbsp water Spring onion (scallion) 1, chopped

MARINADE Egg 1 Chinese cooking wine (hua tiao jiu) 2 tsp Sesame oil 1/2 tsp Light soy sauce 2 tsp Five-spice powder 1/4 tsp Cornflour 3 tsp Salt 1/2 tsp Sugar 1/2 tsp

Dried seaweed as desired SEASONING Salt 1/2 tsp Sugar 1/2 tsp Ground white pepper a dash Chinese cooking wine (hua tiao jiu) a dash

1. Mix marinade ingredients with minced pork, prawn meat, coriander stems and water chestnuts. Cover and set aside in the refrigerator for 30 minutes. 2. Stuff chillies, bitter gourd, aubergine, ladies’ fingers and fried bean curd puffs with minced pork mixture. 3. Bring chicken stock to the boil in a pot and add seasoning to taste. Keep stock on the boil. 4. Heat some oil in a wok over medium heat and pan-fry stuffed ingredients until golden brown and fragrant. 5. Pour boiling stock over ingredients in wok. Lower heat and simmer for 2 minutes. Add cornflour mixture, stirring to thicken stock. 6. Dish out and garnish with spring onion and seaweed. Serve hot. 54

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chicken roulade marinated with chinese wine Serves 4–5

Boneless chicken drumsticks 5 Fish sauce 5 tsp Water 5 Tbsp Enoki mushrooms 400 g (14 1/3 oz), ends trimmed Chinese wolfberries 50 g (13/4 oz), soaked for 10 minutes SAUCE Chicken stock (page 42) 320 ml (10 2/3 fl oz) Salt 2 tsp Sugar 60 g (2 1/4 oz) Chinese cooking wine (hua tiao jiu) 4 Tbsp Chinese rose wine (mei gui lu jiu) 4 tsp

1. Start preparations a day ahead. 2. Place chicken drumsticks in a bowl. Add fish sauce and water and mix well. Set aside to marinate for 30 minutes. 3. In the mean time, boil a pot of water and blanch enoki mushrooms lightly. Drain well and divide into 4 bundles. 4. Lay a chicken drumstick on a sheet of plastic wrap. Arrange a bundle of enoki mushrooms on chicken and top with a few Chinese wolfberries. Roll chicken up to enclose mushrooms and wolfberries and secure roll using plastic wrap. Repeat to make 4 rolls. 5. Place rolls in a steamer and steam for 30 minutes until chicken is cooked through. Remove and set aside to cool. 6. Place ingredients for sauce in a small saucepan. Bring to the boil, then set aside to cool. 7. Place steamed chicken rolls in a deep tray or container and pour sauce over. Cover and refrigerate for 12 hours. 8. Slice chicken and garnish as desired. Serve chilled.

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steamed herbal chicken Serves 4–5

Chicken drumsticks 2 Chicken stock (page 42) 500 ml (16 fl oz / 2 cups) Cornflour 1 Tbsp, mixed with 2 Tbsp water HERBS Chinese angelica (dong quai) 20 g ( 2/3 oz)

1. Boil a pot of water and blanch chicken drumsticks for about 20 seconds. Drain and place in a heatproof bowl. Set aside. 2. Place chicken stock and herbs in a pot. Add seasoning and bring to the boil. Lower heat and stir in cornflour mixture.

Solomon’s seal (yok chok) 10 g ( 1/3 oz)

3. Pour stock over chicken drumsticks and place in a steamer. Steam over hight heat for 2 hours until chicken is cooked through and very tender.

Codonopsis root (dong sum) 30 g (1 oz)

4. Dish out and garnish as desired. Serve hot.

Chinese wolfberries 20 Chinese dates 5 Coriander (cilantro) stems 5 SEASONING Salt 1 tsp Sugar 1 tsp Dark soy sauce a dash Chinese cooking wine (hua tiao jiu) a dash

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soy sauce chicken Serves 6–8

Water 5 litres (160 fl oz / 20 cups) Chicken 1, about 1.5 kg (3 lb 4 1/2 oz), cleaned HERBS Cinnamon sticks 3 Chinese black cardamom (tsao kuo/cao guo) 3 pods Star anise 3 Bay leaves 3

1. Place water and herbs in a large pot. Bring to the boil, then lower heat and simmer for 30 minutes until water is fragrant with the aroma of the herbs. 2. Add seasoning and whole chicken. Simmer over very low heat for about 40 minutes until chicken is cooked through and tender. 3. Remove chicken and set aside to cool before cutting into serving pieces.

Ground ginger 3 tsp

4. Strain sauce and discard herbs.

SEASONING Light soy sauce 500 ml (16 fl oz / 2 cups)

5. Drizzle chicken with sauce and serve with your choice of noodles.

Dark soy sauce 500 ml (16 fl oz / 2 cups) Rock sugar 60 g (2 1/4 oz)

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stir-fried chicken with basil Serves 4–5

Boneless chicken drumsticks 4, cut into bite-size pieces

1. Combine ingredients for marinade in a bowl and add chicken. Mix well and set aside for 30 minutes.

Cooking oil as needed Garlic 10 cloves, peeled Shallots 10, peeled Ginger 10 slices Spring onions (scallions) 2, cut into short lengths Salt to taste Cornflour 1 Tbsp, mixed with 2 Tbsp water Basil leaves 10 MARINADE Egg white 1

2. Combine ingredients for sauce in a saucepan and bring to the boil. 3. Heat some oil in a wok and deep-fry whole garlic and shallots until golden brown. Drain and set aside. 4. Drain most of the oil from the wok and reheat over medium heat. Add marinated chicken and stir-fry until browned. 5. Return fried garlic and shallots to wok. Add ginger and spring onions. Stir-fry until fragrant.

Oyster sauce 1 tsp

6. Add boiling sauce. Taste and season with salt if needed. Thicken sauce with cornflour mixture.

Chinese cooking wine (hua tiao jiu) a dash

7. Add basil leaves and stir-fry lightly.

Sesame oil a dash

8. Dish out and serve hot.

Sugar 1/4 tsp Cornflour 1 tsp SAUCE Chinese rose wine (mei gui lu jiu) 1 Tbsp Chinese cooking wine (hua tiao jiu) 1 Tbsp Light soy sauce 11/2 Tbsp Dark soy sauce 3 Tbsp Hot bean sauce 1 tsp Black vinegar 2 tsp Rock sugar 15 g (1/2 oz) Honey 2 tsp

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63

braised chicken with mushrooms and chestnuts Serves 4–5

Chestnuts 10–15 pieces Cooking oil 2 Tbsp Ginger 100 g (3 1/2 oz), peeled and sliced Dried Chinese mushrooms 10–15 pieces, small, soaked to soften Chicken 1, about 1.5 kg (3 lb 4 1/2 oz), cleaned Water 250 ml (8 fl oz / 1 cup) SEASONING Sesame oil 2 Tbsp Oyster sauce 2 Tbsp Sugar 1 tsp Dark soy sauce 1 tsp Light soy sauce 2 tsp

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1. Boil a pot of water and cook chestnuts for 30 minutes. Drain. When chestnuts are cool enough to handle, peel and discard shells. Set aside. 2. Heat oil in a wok over medium heat. Add ginger and stir-fry until golden brown and fragrant. 3. Drain mushrooms and add to wok. Add chicken and chestnuts and stir-fry for 5 minutes. Cover wok and let ingredients cook for another 5 minutes. 4. Mix seasoning ingredients with 250 ml (8 fl oz / 1 cup) water and add to wok. Lower heat and simmer until chicken is tender and sauce is thick. 5. Dish out and serve hot.

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curry chicken Serves 6–7

Cooking oil 350 ml (111/4 fl oz) Lemongrass 3 stalks, ends trimmed, bruised and cut into short lengths Chicken 1, about 2 kg (4 lb 6 oz), cleaned and cut into large pieces Star anise 1 Cloves 10 Cardamom 2 pods Cinnamon stick 1 Coconut milk 300 ml (10 fl oz / 11/4 cups) Water (optional) 200 ml (6 3/4 fl oz) Salt to taste Sugar to taste Curry leaves 30 g (1 oz) CURRY PASTE Dried chillies 50 g (1 3/4 oz), soaked to soften, seeds removed Red chillies 100 g (3 1/2 oz), stems removed and cut into short lengths Shallots 200 g (7 oz), peeled and chopped Garlic 100 g (3 1/2 oz), peeled and chopped Galangal 50 g (1 3/4 oz), peeled and chopped Dried prawn (shrimp) paste (belacan) 1 Tbsp Chicken curry powder 3 Tbsp

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1. Prepare curry paste. Place dried chilies, red chillies, shallots, garlic, galangal and dried prawn paste in a food processor and blend into a fine paste. Add curry powder and mix well. 2. Heat oil in a wok over medium heat. Add lemongrass and curry paste and stir-fry until fragrant and oil starts to separate from the paste. 3. Add chicken, star anise, cloves, cardamom and cinnamon. Stir-fry until chicken is half-cooked. 4. Add coconut milk and mix well. Add water to adjust curry to your preferred thickness. 5. Bring to the boil and let boil for about 10 minutes until chicken is cooked through and tender. Season with salt and sugar to taste. 6. Add curry leaves and remove from heat. Dish out and serve hot with rice or bread.

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chicken with chinese wine, ginger and black fungus Serves 4–5

Black fungus 1, soaked to soften Cooking oil 2 Tbsp Ginger 10 g (1/3 oz), peeled and cut into fine strips Egg 1 Chicken stock (page 42) 500 ml (16 fl oz / 2 cups) Boneless chicken drumsticks 3, diced Chinese angelica (dong quai) 4 slices Chinese wolfberries 2 tsp Spring onion (scallion) 1, chopped SEASONING Salt 1/2 tsp Sugar 1/2 tsp Sesame oil a dash Chinese cooking wine (hua tiao jiu) a dash

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1. Allow black fungus to soften and expand. Trim off and discard any hard bits, then slice finely. Set aside. 2. Heat oil in a wok over medium heat. Add ginger and stir-fry until fragrant. 3. Add egg and scramble. 4. Add chicken stock, chicken, black fungus, Chinese angelica, wolfberries and seasoning. Let boil until chicken is cooked through. 5. Dish out and garnish with spring onion. Serve hot.

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steamed chicken with fermented bean curd Serves 4–5

Boneless chicken drumsticks 3, cut into bite-size pieces Black fungus 2, soaked to soften Cooking oil as needed Ginger 50 g (1 3/4 oz), peeled and cut into fine strips Red chillies 2, finely sliced MARINADE Sugar 2 tsp Light soy sauce 2 tsp Fermented bean curd (fu yee) 3 pieces, mashed Sesame oil 1 tsp Cornflour 4 tsp 

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1. Combine ingredients for marinade in a bowl. Add chicken and mix well. Cover and set aside for 30 minutes. 2. Allow black fungus to soften and expand. Trim off and discard any hard bits, then slice finely. Set aside. 3. Oil a steaming plate and spread marinated chicken out on plate. Top with ginger, red chillies and black fungus. 4. Place in a steamer and steam for 10 minutes or until chicken is cooked through. 5. Garnish as desired and serve hot.

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egg, vegetables & bean curd Spicy Bitter Gourd and Egg Salad

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Aubergines with Minced Pork and Salted Fish

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Steamed Bean Curd with Crispy Dried Prawn Topping

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Crispy Bean Curd Skin with Mango Salsa and Dipping Sauce

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Stir-fried Lotus Root

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Kai Lan with Sweet Preserved Mustard Greens

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Scrambled Eggs with Yellow Chives and Preserved Salted Radish

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spicy bitter gourd and egg salad Serves 2–3

Bitter gourd 250 g (9 oz) Prawns (shrimps) 50 g (1 /4 oz), peeled and deveined 3

1. Cut bitter gourd lengthwise in half. Scrape out and discard the soft centre. Slice thinly.

Dried prawns (shrimps) 30 g (1 oz), soaked to soften

2. Prepare a bowl of iced water. Add a pinch of salt and soak bitter gourd for a few minutes.

Shallots 30 g (1 oz), peeled and thinly sliced

3. Combine ingredients for dressing and set aside.

Hard-boiled egg 1, peeled and cut into wedges

4. Boil a small pot of water and cook prawns lightly. Drain and slice thinly. Set aside.

DRESSING Lime juice 4 Tbsp

5. In a dry wok over medium heat, dry-fry dried prawns for about 5 minutes until dry. Place in a blender and process until fine. Remove and set aside.

Fish sauce 3 Tbsp Olive oil 2 Tbsp Coriander (cilantro) stems 2–3, chopped Red chilli 1, chopped Bird’s eye chillies 2–3, chopped Sugar 1 tsp

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6. Drain bitter gourd and place in a mixing bowl. Add prawns, dried prawns and shallots. 7. Add half the dressing and mix well. Taste and adjust with more dressing. 8. Transfer to a serving bowl and top with hard-boiled egg. Serve immediately.

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aubergines with minced pork and salted fish Serves 4–5

Aubergines (eggplants) 2 Cooking oil as needed Garlic 1 clove, peeled and minced Salted fish 30 g (1 oz), cut into small pieces Oyster mushrooms 100 g (3 1/2 oz), sliced Minced pork belly 100 g (3 1/2 oz) Chicken stock (page 42) or water 200 ml (6 3/4 fl oz) Cornflour 1 Tbsp, mixed with 2 Tbsp water Spring onion (scallion) 1, chopped SEASONING Oyster sauce 1 tsp Yellow bean sauce 1/4 tsp Hot bean sauce 1/4 tsp Dark soy sauce a dash Sesame oil a dash Chinese cooking wine (hua tiao jiu) a dash Sugar 1/2 tsp

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1. Trim ends of aubergines and cut crosswise in half. Cut each half lengthwise into 2, then cut each piece lengthwise again into 2 or 3 pieces. 2. Heat oil in a wok over medium heat. Add aubergines and deep-fry until just lightly golden. Drain well and set aside. 3. Reheat oil and deep-fry salted fish. Drain and set aside. 4. Leave 2 Tbsp oil in the wok and reheat. Add garlic and stir-fry until fragrant. 5. Add salted fish, oyster mushrooms and minced pork and stir-fry using a wok spatula to break pork up. 6. Return aubergines to wok. Add chicken stock and seasoning. Bring to the boil and lower heat. 7. Stir in cornflour mixture to thicken sauce. 8. Garnish with spring onion and serve hot.

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steamed bean curd with crispy dried prawn topping Serves 4

Silken bean curd 2 tubes, each 250 g (9 oz) Shiitake mushrooms 8 Oyster mushrooms 8 Cooking oil 4 Tbsp Dried prawns (shrimps) 4 Tbsp, soaked to soften and drained Garlic 1 cloves, peeled and minced Chicken stock (page 42) or water 125 ml (4 fl oz / 1/2 cup) Cornflour 1 Tbsp, mixed with 2 Tbsp water Spring onion (scallion) 1, chopped Crisp-fried shallots 1 Tbsp SEASONING Sugar 1/2 tsp Oyster sauce 2 tsp Sesame oil 1/4 tsp Chinese cooking wine (hua tiao jiu) a dash Dark soy sauce as needed

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1. Cut bean curd into thick rounds and place on a steaming plate. Steam for about 5 minutes until heated through. Drain bean curd and transfer to a serving plate. Set aside and keep warm. 2. Boil a pot of water and blanch mushrooms briefly. Drain and mince. 3. Heat 2 Tbsp oil in a wok and add dried prawns. Stir-fry until fragrant, brown and crisp. Drain and set aside. 4. Clean wok and reheat with 2 Tbsp oil. Add garlic and mushrooms and stir-fry until fragrant. 5. Add chicken stock or water and bring to a simmer. Add seasoning, adjusting colour of sauce with dark soy sauce as desired. 6. Add cornflour mixture to thicken sauce. 7. Add dried prawns and stir-fry briefly to mix. Pour sauce over bean curd. 8. Garnish with spring onion and crisp-fried shallots. Serve immediately.

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crispy bean curd skin with mango salsa and dipping sauce Serves 4–5

Layered bean curd skin 500 g (1 lb 11/2 oz)

1. Combine ingredients for mango salsa and toss gently to mix. Chill before serving.

Cooking oil for deep-frying MANGO SALSA Ripe mango 1, peeled and diced Shallots 5, peeled and sliced Mint leaves 10, finely chopped Thai chilli sauce 3 Tbsp DIPPING SAUCE Sweet chilli sauce 5 Tbsp Tomato sauce 5 Tbsp

2. Combine ingredients for dipping sauce and mix well. Place into a small bowl. 3. Cut layered bean curd skin into 10 even size pieces. 4. Heat oil in a wok over medium heat and deep-fry bean curd skin until golden and crisp. Drain well and set aside. 5. Serve crispy bean curd skin with mango salsa and dipping sauce on the side.

Dark soy sauce 5 Tbsp

Note: Layered bean curd skin is also known as tau kee. It is available from some wet market shops selling bean curd products.

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stir-fried stir fried lotus root Serves 4–5

Lotus root 400 g (14 1/3 oz), diced Cooking oil as needed Medium red, green and yellow capsicums (bell peppers) 1 /4 of each, diced Dried prawns (shrimps) 8 Tbsp, soaked to soften and drained Garlic 1 clove, peeled and minced Firm bean curd 1 square, cut into cubes Chicken stock (page 42) or water 125 ml (4 fl oz / 1/2 cup) Cornflour 1 Tbsp, mixed with 2 Tbsp water Lettuce as needed Roasted pine nuts 1 Tbsp FRIED LARD (OPTIONAL) Cooking oil as needed Pork lard 100 g (3 1/2 oz), diced SEASONING Oyster sauce 2 tsp Light soy sauce 1 tsp Sugar 1/2 tsp Sesame oil 1/4 tsp Chinese cooking wine (hua tiao jiu) a dash

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1. Boil a pot of water and blanch lotus root briefly. Drain and set aside. 2. Heat sufficient oil for deep-frying in a wok over medium heat. Add capsicums and deep-fry for about 5 seconds. Drain and set aside. 3. Prepare fried lard if desired. Reheat oil and deep-fry lard until golden brown and crisp. Drain and set aside. 4. Heat 2 Tbsp oil in a clean wok over medium heat. Add dried prawns and stir-fry until fragrant and crisp. Add garlic and stir-fry lightly. 5. Add lotus root, firm bean curd and capsicums and stirfry to mix. 6. Add chicken stock or water and seasoning. Bring to the boil, then lower heat to simmer. Stir in cornflour mixture to thicken sauce. 7. Add fried lard if using and mix well. Dish out and serve with lettuce. Garnish with pine nuts.

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kai lan with sweet preserved mustard greens Serves 4–5

Sweet preserved mustard greens (teem mui choy) 500 g (1 lb 1 1/2 oz) Cooking oil as needed Garlic 2 cloves, peeled and minced Water 1 litre (32 fl oz / 4 cups) Hon shimeji mushrooms 200 g (7 oz) Cornflour 1 Tbsp, mixed with 2 Tbsp water Kai lan 1 kg (2 lb 3 oz) Crisp-fried shallots 1 Tbsp SEASONING Oyster sauce 2 Tbsp Fish sauce 2 tsp

1. Soak sweet preserved mustard greens for about 3 hours to remove excess seasoning, then rinse well to remove any sand and grit. Dice sweet preserved mustard greens. 2. Heat a wok and dry-fry sweet preserved mustard greens over low heat for about 15 minutes until dry. Remove from heat and set aside. 3. Heat 2 Tbsp oil in a wok over medium heat. Add garlic and stir-fry until fragrant. Add sweet preserved mustard greens and stir-fry for 1–2 minutes. 4. Add water and seasoning and mix well. Lower heat and simmer for about 30 minutes until sweet preserved mustard greens are soft and have absorbed the flavours of the seasoning. Stir in cornflour mixture to thicken sauce.

Sugar 2 tsp Chinese cooking wine (hua tiao jiu) 2 tsp

5. In another wok, heat 1 Tbsp oil and stir-fry mushrooms until fragrant. Set aside. 6. Boil a pot of water and blanch kai lan for 1–2 minutes. Drain and arrange on a serving plate. Top with sweet preserved mustard greens and mushrooms. 7. Garnish with crisp-fried shallots and serve hot.

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scrambled eggs with yellow chives and preserved salted radish Serves 4–5

Eggs 10, medium Yellow chives 50 g (1 /4 oz), cut into short lengths 3

Preserved salted radish (chye poh) 50 g (1 3/4 oz), soaked for 30 minutes and strained Cooking oil 5 Tbsp Coriander leaves (cilantro) a handful SEASONING Sesame oil 1/4 tsp Salt 1/2 tsp Sugar 1/2 tsp Ground white pepper a dash Chinese cooking wine (hua tiao jiu) a dash

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1. Break eggs into a bowl. Add seasoning ingredients and beat well. 2. Add yellow chives and salted radish and mix. 3. Heat oil in a wok over medium heat. Add egg mixture and let set slightly before scrambling with a pair of chopsticks. Let cook until golden brown and fragrant. 4. Dish out and garnish with coriander leaves. Serve hot.

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rice & noodles La Mian with Shallot Oil and Spring Onion

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Mee Sua Soup with Roast Duck

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KL-style Braised Hokkien Mee

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Thai Seafood Porridge

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Squid Ink Fried Rice

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Chicken and Ginger Fried Rice

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Chicken Rice

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la mian with shallot oil and spring onion Serves 4

Dried la mian 300 g (11 oz) Cooking oil 4 Tbsp Shallots 100 g (3 1/2 oz), peeled and finely sliced Spring onion 1, finely chopped HOME-MADE SOY SAUCE Cooking oil 2 Tbsp Ginger 10 slices Spring onion (scallion) 1 Chicken stock (page 42) or water 320 ml (10 2/3 fl oz) Rock sugar 20 g ( /3 oz) 2

Light soy sauce 4 1/2 Tbsp Dark soy sauce as needed Coriander leaves (cilantro) 2 sprigs

1. Prepare home-made soy sauce. Heat oil in a pan over medium heat. Lower heat and add ginger and spring onion. Stir-fry over low heat until fragrant. 2. Add chicken stock or water and bring to the boil. Add rock sugar and soy sauces, adjusting the colour of the sauce with dark soy sauce. 3. Simmer until sugar is melted. Add coriander leaves and set aside to cool. Strain sauce and discard solids. Set aside. 4. Boil a pot of water and blanch la mian for about 10 minutes or as instructed on packet. Drain and divide among 4 serving bowls. 5. Heat oil in a pan over medium heat. Add shallots and fry until golden brown and crisp. Pour fried shallots and oil into a clean, dry sieve and drain oil into a small bowl. 6. Drizzle a little home-made soy sauce over la mian. Top with fried shallots and add a few drops of shallot oil. Garnish with spring onion and serve immediately.

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mee sua soup with roast duck Serves 4

Store-bought roast duck 120 g (4 1/3 oz), sliced

1. Boil a pot of water and blanch mee sua 2 bundles at a time until softened. Drain and place into a serving bowl. Repeat with remaining mee sua.

Chicken stock (page 42) 625 ml (20 fl oz / 2 1/2 cups)

2. Top mee sua with roast duck.

Mee sua 8 bundles

Spring onion (scallion) 1, chopped SEASONING Salt 1/2 tsp Sugar 1/2 tsp Ground white pepper a dash Chinese cooking wine (hua tiao jiu) a dash

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3. Bring chicken stock to the boil. Adding seasoning and ladle into bowls over mee sua and duck. 4. Garnish with spring onion and serve immediately.

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kl-style kl style braised hokkien mee Serves 4–5

Garlic 1 clove, peeled and minced Prawns (shrimps) 300 g (11 oz), small, peeled and deveined Chicken stock (page 42) 400 ml (13 1/3 fl oz) Yellow Hokkien noodles 200 g (7 oz) Choy sum 100 g (3 1/2 oz), cut into short lengths Round cabbage 100 g (3 1/2 oz), finely sliced

1. Prepare fried lard if desired. Heat sufficient oil in a wok for deep-frying and deep-fry lard until golden brown and crisp. Drain and set aside. 2. Leave about 2 Tbsp oil in the wok and reheat over medium heat. Add garlic and prawns and stir-fry until fragrant. 3. Add chicken stock and seasoning, adjusting the colour of the stock with dark soy sauce as desired. 4. Add noodles, lower heat and simmer for about 3 minutes or until stock is reduced.

FRIED LARD (OPTIONAL) Cooking oil as needed

5. Add choy sum and cabbage and mix well.

Lard 100 g (3 1/2 oz), diced

6. Add fried lard if using. Dish out and serve immediately.

SEASONING Sugar 1/2 tsp Ground white pepper a dash Oyster sauce 2 Tbsp Sesame oil a dash Dark soy sauce as needed

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thai seafood porridge Serves 2

Cooked rice 200 g (7 oz) Chicken stock (page 42) 500 ml (16 fl oz / 2 cups) Scallops 4, diced Prawns 4, medium, peeled and deveined Choy sum 100 g (3 1/2 oz), chopped MARINADE Egg white 1, beaten Salt 1/2 tsp  Sugar /2 tsp 1

Sesame oil a dash Cornflour 2 tsp SEASONING Salt a dash Sugar a dash Ground white pepper a dash Sesame oil a dash Chinese cooking wine (hua tiao jiu) a dash CONDIMENTS/SIDE DISHES Crisp-fried shallots 1 Tbsp Pickled lettuce (choy sum) 1 Tbsp Chinese dough fritter 1, sliced

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1. Place cooked rice in a bowl and add a small amount of chicken stock to soak rice. Set aside for 30 minutes. 2. Combine ingredients for marinade and mix well with scallops and prawns. Set aside for 5 minutes. 3. Boil a pot of water and blanch scallops, prawns and choy sum briefly. Drain and set aside. 4. Bring remaining chicken stock to the boil in a pot and add seasoning. 5. Add rice, scallops, prawns and choy sum. 6. Dish out into serving bowls and serve hot with crispfried shallots, pickled lettuce and dough fritters.

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squid ink fried rice Serves 4–5

Carrot 100 g (3 1/2 oz), peeled and diced

1. Boil a pot of water and blanch carrot and asparagus briefly. Drain well and set aside.

Asparagus 100 g (3 1/2 oz), diced Egg yolks 5 Day-old cooked rice 1 kg (2 lb 3 oz), chilled

2. In a mixing bowl, beat egg yolks with seasoning ingredients, adjusting the colour using squid ink. 3. Add rice and mix well to coat grains with egg.

Cooking oil 3 Tbsp Crabmeat 150 g (5 1/3 oz) Spring onion 1, chopped SEASONING Salt 1/2 tsp Sugar 1/2 tsp Ground white pepper a dash Squid ink as needed

4. Heat a wok over high heat and add oil. When oil is smoking, add rice and stir-fry until egg is cooked and rice is heated through. 5. Add carrot, asparagus and crabmeat. Mix well. Adjust with more seasoning to taste. 6. Dish out and garnish with spring onion and deep-fried rice crisps if desired. Serve hot.

TOPPING (OPTIONAL) Day-old cooked rice 1 Tbsp deep-fried until crisp

Note: Squid ink is available in jars from some specialty supermarkets.

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chicken and ginger fried rice Serves 4–5

Egg yolks 5 Day-old cooked rice 1 kg (2 lb 3 oz), chilled Cooking oil 3 Tbsp Chicken fillet 100 g (3 1/2 oz), diced Ginger 50 g (13/4 oz), peeled and shredded Spring onion (scallion) 1, chopped SEASONING Sesame oil 1/4 tsp Salt 1 tsp Sugar 1/2 tsp Ground white pepper 1/2 tsp

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1. Beat egg yolks with seasoning, then add to day-old cooked rice. Mix well. .

2. Heat oil in a wok over high heat. Add rice and stir-fry until egg is cooked and rice is heated through. 3. Add chicken and ginger and mix well. Taste and adjust seasoning as necessary. 4. Dish out and garnish with chopped spring onion. Serve hot.

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chicken rice Serves 5–6

POACHED CHICKEN Chicken 1, about 2 kg, (4 lb 6 oz) cleaned Salt 3 Tbsp Sugar 1 Tbsp

CHILLI SAUCE White vinegar 85 ml (2 1/2 fl oz)

SPECIAL SOY SAUCE Vegetable oil 2 Tbsp

Sugar 60 g (2 1/4 oz)

Ginger 5 slices

Salt 2 tsp

Spring onions (scallions) 2

Red chillies 150 g (5 1/3 oz), minced

FRAGRANT RICE Jasmine rice 540 g (1 lb 3 oz)

Garlic 40 g (1 /3 oz), peeled and minced

Glutinous rice 100 g (31/2 oz)

Ginger 50 g (1 /4 oz), peeled and minced

Cooking oil 100 ml (3 1/2 fl oz)

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Shallots 150 g (5 1/3 oz), peeled and minced

GINGER SAUCE Vegetable oil 100 ml (3 1/2 fl oz)

Garlic 100 g (3 1/2 oz), peeled and minced

Young ginger 100 g (3 1/2 oz), peeled and minced

Pandan leaves 10, cleaned and knotted

Spring onion (scallion) 100 g (3 1/2 oz), white part only, minced

Water 1 litre (32 fl oz / 4 cups)

Salt 1 tsp

Salt 1 tsp

Sugar 1/2 tsp

Chicken stock (page 42) or water 160 ml (5 1/3 fl oz) Coriander leaves (cilantro) 2 sprigs SEASONING Light soy sauce 2 Tbsp Rock sugar 10 g ( 1/3 oz) Sesame oil 3 Tbsp Dark soy sauce as needed

PREPARE POACHED CHICKEN 1. In a large and deep pot, boil sufficient water to cover chicken. When water is at a rolling boil, dip chicken in and lift it out again. Do this several times, then set chicken aside. 2. Let water return to the boil, then reduce heat to low. Lower chicken into pot and let cook for 45 minutes. 3. Prepare a large basin and fill with sufficient iced water to cover chicken. Remove chicken from pot and place into basin of iced water. Let sit for 5 minutes. Remove and drain. 4. Fill a large pot with sufficient water to cover chicken. Add salt and sugar and stir until dissolved. Place chicken into pot and let sit for 2 hours before chopping to serve. 5. In the meantime, prepare fragrant rice and condiments. To serve, drizzle special soy sauce over poached chicken and serve with fragrant rice. Offer chilli sauce and ginger sauce on the side. 10 2

PREPARE FRAGRANT RICE 1. Mix jasmine and glutinous rice. Rinse and drain. Set aside. 2. Heat oil in a wok over medium heat. When oil is hot, reduce to low heat. Add shallots and garlic and stir-fry until fragrant and brown. Remove from heat. 3. Place rice, browned shallots and garlic and pandan leaves in a rice cooker. Add water and salt. Let cook. 4. Alternatively, place rice, browned shallots and garlic, pandan leaves, water and salt in a large saucepan and bring to a boil. Cover and reduce heat to low. Simmer for about 20 minutes until rice is tender.

PREPARE CHILLI SAUCE 1. Boil vinegar in a small pan. Add sugar and salt and stir until sugar is dissolved. Remove from heat and let cool. 2. When mixture is cool, add minced chillies, garlic and ginger. Mix well. This chilli sauce should be stored in a clean, airtight container in the refrigerator.

PREPARE GINGER SAUCE 1. Heat oil in a wok over medium heat. Add ginger and spring onion and stir-fry until fragrant. 2. Add salt and sugar. Remove from heat and let cool. Store in a clean airtight container.

PREPARE SPECIAL SOY SAUCE 1. Heat oil in a wok over low heat. Add ginger and spring onions and stir-fry until fragrant. 2. Add chicken stock or water and bring to a boil. Add seasoning and dark soy sauce for colour. Lower heat and simmer until rock sugar is melted. Add coriander leaves and remove from heat. 3. When mixture is cool, strain and discard ginger, spring onions and coriander leaves. This special soy sauce should be stored in a clean, airtight container in the refrigerator. 10 3

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10 5

10 6

desserts Cappuccino Chocolate Mousse

108

Caramel Chocolate Lava Cake

110

Cassis Gummy

112

Ginger Crème Brûlée

114

Lychee Parfait with Raspberry Sauce

116

Matcha Financiers

118

Raspberry Pâte de Fruit

120

Tiramisu

122

Vanilla Panna Cotta with Strawberry Compote

124

Yuzu Marshmallows

126

10 7

cappuccino chocolate mousse Makes 20 servings

DARK CHOCOLATE LAYER Whipping cream (35% fat) 300 ml (10 fl oz / 11/4 cups) Trimoline 30 g (1 oz) Glucose 30 g (1 oz) Coffee liqueur 20 ml ( 2/3 fl oz) Dark chocolate (70% cocoa) 120 g (4 1/3 oz), chopped WHITE CHOCOLATE LAYER Gelatin sheets 6 g ( 1/5 oz) Whipping cream (35% fat) 6 Tbsp + 400 ml (131/3 fl oz) Sugar 25 g ( 4/5 oz) Cinnamon 1 stick White chocolate 230 g (7 2/3 oz), chopped GARNISH Whipped cream as needed Cocoa powder as needed

1. Prepare dark chocolate layer. In a saucepan, bring cream, trimoline and glucose to a boil. Add coffee liqueur and return to the boil. Pour over dark chocolate in a stainless steel mixing bowl. Let sit for 1 minute. Using a rubber spatula, stir mixture slowly from centre of bowl until well mixed. 2. Transfer mixture to a piping bag and pipe mixture into 20 shot glasses, filling them up to one-third full. Refrigerate for 30–40 minutes until mixture is set. 3. Prepare white chocolate layer. Place gelatin sheets in a bowl of iced water and set aside to bloom. 4. In a grease-free chilled mixing bowl, whisk 6 Tbsp cream to medium-stiff peaks. Refrigerate. 5. In a saucepan, bring remaining 400 ml (131/3 fl oz) cream and sugar to a boil. Remove from heat and add cinnamon stick. Set aside to infuse for 10–15 minutes. Remove cinnamon stick from pan and return to the boil. Remove from heat. 6. Squeeze excess water from gelatin sheets and add to cream mixture. Stir until gelatin is completely dissolved. 7. Pour mixture over white chocolate in a stainless steel mixing bowl and let sit for about 1 minute. Using a rubber spatula, stir mixture slowly from centre of bowl until well mixed. 8. Place bowl over an ice bath and continue stirring until mixture is completely cool. 9. Remove whipped cream from refrigerator and fold into white chocolate mixture. Transfer mixture to a piping bag and pipe mixture over dark chocolate layer until glass is about two-thirds full. 10. Refrigerate for 30–40 minutes until set. 11. To serve, pipe some whipped cream into glasses and dust with cocoa powder. Serve.

10 8

10 9

caramel chocolate lava cake Makes 8 servings

CARAMEL Whipping cream (35% fat) 100 ml (3 1/2 fl oz)

1. Grease 8 metal moulds, each about 9-cm (31/2-in) wide, generously with butter.

Sugar 120 g (4 1/3 oz)

2. Prepare caramel. Heat cream and set aside. In a pan, cook sugar over low heat until it caramelizes. Remove from heat and add warm cream, stirring quickly with a wooden spoon until well mixed. Add butter and mix well.

Butter 20 g ( 2/3 oz) CAKE Dark chocolate 160 g (5 1/3 oz), chopped Butter 120 g (4 /3 oz), cut into cubes 1

Whipping cream (35% fat) 70 ml (2 1/3 fl oz) Cake flour 60 g (2 1/4 oz), sifted Eggs 5 Brown sugar 60 g (2 /4 oz) 1

GARNISH Icing sugar Mixed berries

3. Pour caramel into a small bowl and refrigerate. 4. Prepare cake. Place chopped dark chocolate and butter in a stainless steel mixing bowl set over a pot of boiling water. Stir until chocolate and butter are melted and well mixed. 5. Add cream and mix well. Add cake flour while whisking until well incorporated. Set aside. 6. Using an electric mixer, whisk eggs and brown sugar until thick and creamy. The mixture should fall back into the bowl forming a ribbon when the beater is lifted. 7. Using a rubber spatula, fold egg mixture into chocolate mixture in 3 portions. 8. Spoon mixture into a piping bag and pipe into prepared moulds until one-third full. Refrigerate for about 30 minutes. Set excess cake mixture aside for use later. 9. Preheat oven to 165°C (330°F). 10. Drop 1/2 Tbsp chilled caramel into the middle of each cake. Top with more cake mixture until moulds are about two-thirds full. 11. Bake for 13–15 minutes until cakes are lightly firm in the centre. 12. Overturn cakes onto individual serving plates and remove moulds. 13. Dust cakes with icing sugar and garnish with berries. Serve immediately.

11 0

111

cassis gummy

Makes one 40 x 30-cm (16 x 12-in) tray Gelatin sheets 42 g (12/5 oz) Cooking oil as needed Cassis (blackcurrant) purée 150 g (5 1/3 oz) + 100 g (3 1/2 oz) Sugar 200 g (7 oz) Glucose 200 g (7 oz)

1. Place gelatin sheets in a bowl of iced water and set aside to bloom. 2. Grease a 40 x 30 x 4-cm (16 x 12 x 11/4-in) baking tray with oil and set aside. 3. Bring 150 g (51/3 oz) cassis purée to the boil in a pan. Remove from heat. 4. Squeeze excess water from gelatin sheets and add to pan. Stir until gelatin is dissolved. Set aside. 5. Place remaining 100 g (31/2 oz) cassis purée, sugar and glucose in another pan and cook until mixture reads 135°C (275°F) on a candy thermometer. 6. Combine both purée mixtures and mix well. Pour mixture into prepared tray. 7. Refrigerate for 2–3 hours until gummy is completely set before cutting to serve. Store refrigerated.

11 2

11 3

ginger crème brûlée Makes 10 servings

Milk 450 g (16 oz) Whipping cream (35% fat) 300 ml (10 fl oz / 11/2 cups) Ginger 30 g (1 oz), peeled and sliced Egg yolks 220 g (8 oz) Sugar 150 g (5 1/3 oz) + more for caramelizing

1. Preheat oven to 150°C (300°F). 2. Place 10 ramekins or heatproof containers, each 6-cm (21/3-in) wide into a deep baking tray. Set aside. 3. Bring milk and cream to the boil in a pan. Add ginger and remove from heat. Set aside for 15 minutes for flavours to infuse. 4. Whisk together egg yolks and sugar in a stainless steel mixing bowl until just mixed. Set aside. 5. Remove ginger from cream mixture and bring mixture to a boil again. 6. Temper egg yolk mixture by slowly pouring hot cream mixture into egg yolk mixture while whisking. 7. Pour mixture into prepared containers. Fill tray with hot water until water reaches halfway up the sides of containers. 8. Bake for 15–20 minutes until mixture is just set. 9. Just before serving, spread about 1 Tbsp sugar on each crème brûlée and caramelize with a blowtorch. Garnish as desired.

11 4

11 5

lychee parfait with raspberry sauce Makes 10 servings

PARFAIT Gelatin sheets 10 g ( 1/3 oz) Whipping cream (35% fat) 200 ml (6 3/4 fl oz) Lychee purée 250 g (9 oz) Lychee liqueur 8 tsp Egg yolks 70 g (2 1/2 oz) Sugar 125 g (4 /2 oz) 1

Water 2 Tbsp RASPBERRY SAUCE Raspberry purée 150 g (5 1/3 oz) Xanthan gum 1/8 tsp

1. Start preparations a day ahead. 2. Prepare raspberry sauce. Bring raspberry purée to a boil in a pan, then quickly whisk in xanthan gum. Pass mixture through a fine sieve and set aside in the refrigerator. 3. Place gelatin sheets in a bowl of iced water and set aside to bloom. 4. Using a chilled, grease-free mixing bowl, whisk cream to stiff peaks. Store refrigerated. 5. Bring lychee purée to a boil in another pan. Remove from heat. Squeeze excess water from gelatin sheets and add to pan. Stir until gelatin is dissolved. Add lychee liqueur and set aside to cool completely. 6. Using an electric mixer with a whisk attachment, whisk egg yolks until pale and thick. The mixture should fall back into the bowl forming a ribbon when the beater is lifted. 7. In the meantime, combine sugar and water in a small pan and heat until 121°C (250°F). 8. Pour sugar syrup slowly into egg yolk mixture while whisking and continue whisking at high speed until mixture is cool. 9. Using a rubber spatula, fold cooled lychee mixture into egg yolk mixture, then fold mixture into whipped cream. 10. Spoon mixture into a piping bag and pipe mixture into 4-cm (11/2-in) wide dome-shaped silicone moulds. Place in the freezer and let set overnight. 11. Just before serving, release 3 parfait domes onto each serving plate and garnish with raspberry sauce.

11 6

11 7

matcha financiers Makes about 30 small cakes

Butter 70 g (2 1/2 oz) Ground almonds 100 g (3 1/3 oz) Cake flour 50 g (13/4 oz) Baking powder 1/4 tsp Icing sugar 115 g (3 4/5 oz) Matcha powder 15 g ( 1/2 oz) Egg whites 100 g (31/2 oz) + 35 g (11/6 oz)

1. Preheat oven to 165°C (329°F). Prepare 2–3 silicone financier or madeleine moulds, with 4-cm (11/2-in) cavities. 2. Heat butter in a small pan until melted and brown. Remove from heat and set aside. 3. Using an electric mixer fitted with a paddle attachment, mix ground almonds, cake flour, baking powder, icing sugar and matcha powder on low speed until ingredients are well mixed. 4. With the mixer running, gradually add 100 g (31/2 oz) egg whites and mix well. 5. Add browned butter and mix until incorporated. 6. In a separate bowl, whisk remaining 35 g (11/6 oz) egg whites until medium to stiff peaks form. Fold into mixture. 7. Spoon mixture into a piping bag and pipe into prepared moulds. Bake for 15–20 minutes. Check if financiers are done by inserting the tip of a small knife or skewer into the centre of cake. The knife or skewer should come out clean. 8. Remove from oven and let cool slightly before releasing from moulds. Serve.

11 8

11 9

raspberry pâte de fruit Makes 20–30 pieces

Yellow pectin 6 g ( 1/5 oz) Sugar 30 g (1 oz) + 250 g (9 oz) + more for coating Raspberry purée 250 g (9 oz) Glucose 70 g (2 1/2 oz) Lemon juice 1 tsp

1. In a mixing bowl, mix yellow pectin with 30 g (1 oz) sugar. Set aside. 2. In a small pan, bring raspberry purée, glucose and remaining 250 g (9 oz) sugar to a boil. 3. Add pectin mixture to pan while whisking and heat until mixture reads 106°C (223°F) on a candy thermometer. 4. Whisk in lemon juice and remove from heat. Pour immediately into small silicone moulds. 5. Let cool to room temperature, before covering with plastic wrap. Let sit at room temperature for 8–9 hours until set. 6. Release from moulds and coat with sugar. Serve.

120

121

tiramisu Makes 5 servings

Gelatin sheets 4 g ( 1/7 oz) Eggs 2 Coffee liqueur 8 tsp Sugar 15 g ( 1/2 oz) Mascarpone cheese 250 g (9 oz) Lady fingers 5 Coffee 200 ml (63/4 fl oz) Cocoa powder to taste

1. Place gelatin sheets in a bowl of iced water and set aside to bloom. 2. In a stainless steel mixing bowl set over a pot of boiling water, whisk eggs until warm to the touch. 3. In a small pan, bring coffee liqueur to a boil and remove from heat. 4. Squeeze excess water from gelatin sheets and add to pan. Stir until gelatin is dissolved. Set aside to cool. 5. Using an electric mixer, whisk warm eggs and sugar until mixture is light and fluffy. 6. Add coffee liqueur mixture and mix well. Add mascarpone cheese and whisk until incorporated. 7. Spoon mixture into a wide dish and refrigerate for 3–4 hours until set. 8. Just before serving, dip a lady finger into coffee and arrange on an individual serving plate. Top with a scoop of mascarpone mixture and dust with cocoa powder. Garnish as desired and serve immediately.

122

123

vanilla panna cotta with strawberry compote Makes about 5 servings

Gelatin sheets 16 g ( 1/2 oz) Whipping cream (35% fat) 500 ml (16 fl oz / 2 cups) Milk 500 ml (16 fl oz / 2 cups) Sugar 100 g (3 1/2 oz)

1. Place gelatin sheets in a bowl of iced water and set aside to bloom. 2. Place cream, milk, sugar and vanilla pod and seeds in a pan and bring to the boil. Remove from heat.

Vanilla bean 1 pod, split, seeds scraped

3. Squeeze excess water from gelatin sheets and add to pan. Stir until gelatin is dissolved.

STRAWBERRY COMPOTE Strawberries 250 g ( 9 oz), halved and hulled

4. Pour mixture equally into 5 glass serving bowls and refrigerate for 2–3 hours until set.

Water 100 ml ( 3 1/2 fl oz)

5. Prepare strawberry compote. Cook strawberries, water and sugar in a small pan over medium heat, stirring for about 5 minutes until mixture is thick like syrup. Set aside to cool.

Sugar 90 g ( 3 1/4 oz) GARNISH Mixed berries Mint leaves

124

6. To serve, unmould panna cotta onto individual serving plates and drizzle with strawberry compote. Garnish with berries and mint leaves.

125

yuzu marshmallows Makes one 40 x 30-cm (16 x 12-in) tray

Gelatin sheets 8 g ( 1/4 oz) Sugar 225 g (7 1/2 oz) Trimoline 75 g (2 2/3 oz) + 90 g (3 1/4 oz) Water 100 ml (3 1/2 fl oz) Yuzu purée 200 g (7 oz) Icing sugar as needed

1. Grease a 40 x 30 x 4-cm (16 x 12 x 11/2-in) baking tray with oil and set aside. 2. Place gelatin sheets in a bowl of iced water and set aside to bloom. 3. Place sugar, 75 g (22/3 oz) trimoline, water and yuzu purée in a small pan and cook until mixture reads 109°C (228°F) on a candy thermometer. 4. Bring remaining 90 g (31/4 oz) trimoline to the boil in another pan. Remove from heat. Squeeze excess water from gelatin sheets and add to pan. Stir until gelatin is dissolved. 5. Using an electric mixer, whisk trimoline-gelatin mixture until warm to the touch. 6. Add yuzu mixture and continue whisking until mixture is warm to the touch. 7. Pour mixture into prepared tray and refrigerate for 8–9 hours until set. 8. Cut into cubes and dust with icing sugar. Serve.

126

127

glossary of ingredients sauces & condiments

Chinese Cooking Wine (Hua Tiao Jiu)

Dried Prawn (Shrimp) Paste (Belacan)

128

Chinese Rose Wine (Mei Gui Lu Jiu)

Fermented Bean Curd (Fu Yee)

Fermented Bean Curd, Red (Nam Yee)

Fermented Soy Bean Paste

Squid Ink

Finely Ground Shrimp Sauce

Hot Bean Sauce

Yellow Bean Sauce

129

dried & preserved ingredients

Dried Cuttlefish

Dried Prawns (Shrimps)

Dried Scallops

Fish Maw

Honey Dates

Pickled Lettuce (Choy Sum)

Pickled Red Chilli 130

Salted Black Beans

Salted Fish

Salted Plums

Salted Fish, Kuantan

Salted Vegetable

Sweet Preserved Mustard Greens (Teem Mui Choy)

131

dried herbs & spices

Chinese Almonds (Sweet and Bitter)

Dried Cordyceps Flower (Cordyceps Militaris)

132

Chinese Angelica (Dong Quai)

Chinese Black Cardamoms (Tsao Kuo / Cao Guo)

Tall Gastrodia Tuber (Tian Ma)

fresh ingredients

Bean Curd Puffs, Fried

Bean Curd Skin, Layered

133

Curry Leaves

Lily Bulb

134

Pandan Leaves

weights & measures

Quantities for this book are given in Metric, Imperial and American (spoon) measures. Standard spoon and cup measurements used are: 1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 250 ml. All measures are level unless otherwise stated. LIQUID AND VOLUME MEASURES

DRY MEASURES

Metric

Imperial

American

Metric

5 ml

1

/6 fl oz

1 teaspoon

30 grams

1 ounce

10 ml

1

/3 fl oz

1 dessertspoon

45 grams

11/2 ounces

15 ml

1

/2 fl oz

1 tablespoon

55 grams

2 ounces

60 ml

2 fl oz

1

/4 cup (4 tablespoons)

70 grams

21/2 ounces

85 ml

2 /2 fl oz

1

/3 cup

85 grams

3 ounces

90 ml

3 fl oz

3

/8 cup (6 tablespoons)

100 grams

31/2 ounces

125 ml

4 fl oz

1

/2 cup

110 grams

4 ounces

180 ml

6 fl oz

3

/4 cup

125 grams

41/2 ounces

250 ml

8 fl oz

1 cup

140 grams

5 ounces

300 ml

10 fl oz (1/2 pint)

11/4 cups

280 grams

10 ounces

375 ml

12 fl oz

11/2 cups

450 grams

16 ounces (1 pound)

435 ml

14 fl oz

1 /4 cups

500 grams

1 pound, 11/2 ounces

500 ml

16 fl oz

2 cups

700 grams

11/2 pounds

625 ml

20 fl oz (1 pint)

2 /2 cups

800 grams

13/4 pounds

750 ml

24 fl oz (11/5 pints)

3 cups

1 kilogram

2 pounds, 3 ounces

1 litre

32 fl oz (1 /5 pints)

4 cups

1.5 kilograms

3 pounds, 41/2 ounces

1.25 litres

40 fl oz (2 pints)

5 cups

2 kilograms

4 pounds, 6 ounces

1.5 litres

48 fl oz (2 /5 pints)

6 cups

2.5 litres

80 fl oz (4 pints)

10 cups

1

3

1

3

2

OVEN TEMPERATURE

Imperial

LENGTH

°C

°F

Gas Regulo

Metric

Imperial

Very slow

120

250

1

0.5 cm

1

/4 inch

Slow

150

300

2

1 cm

1

/2 inch

Moderately slow

160

325

3

1.5 cm

3

/4 inch

Moderate

180

350

4

2.5 cm

Moderately hot

190/200

370/400

5/6

Hot

210/220

410/440

6/7

Very hot

230

450

8

Super hot

250/290

475/550

9/10

1 inch

135

136