Deep-Fried Special Seafood Ben Curd 招牌豆腐

材料：
- 2块水豆腐
- 2条蛋豆腐
- 150g鱼胶
- 1粒鸡蛋
- 2大匙炸香鱿鱼干碎
- 1大匙芫茜碎
- 2大匙红萝卜碎
- l小匙盐
- 1/2小匙胡椒粉
- 少许鸡晶粉
- 适量粟粉
- 适量炸油

沾酱：
- 泰式辣椒酱和美奶滋

做法：
1．将水豆腐和日本蛋豆腐压烂成泥，然后加入其余的材料充份拌匀。
2．准备1个8寸方形盘，涂抹上油，倒八拌匀的材料，然后放进蒸笼里中火蒸20分钟或至熟，取出待冷切块。
3．烧热油锅，将蒸好的豆腐沾上粟粉，然后炸至金黄色，捞起沥干油份，用碟盛起。配上泰式辣椒酱或美奶滋享用。

INGREDIENTS:
- 2 pieces soft bean curd
- 2 pieces egg bean curd
- 150g fish paste
- 1 egg
- 2 tbsp fried crispy
- dried squids，chopped
- 1 tbsp chopped
- coriander leaves
- 2 tbsp chopped carrot
- 1 tsp salt
- 1/2 tsp pepper
- dash of chicken stock granules
- corn flour for coating
- oil for deep-frying

DIPPING SAUCE:
Thai chilli sauce and mayonnaise

METHOD:
1. Mash soft bean curd and egg bean cu rd until fine. Add in the remaining ingredients and mix until well-combined．
2. Pour mixture into a greased 8” square tray and steam at medium heat for 20 minutes until cooked．Remove. Leave to cool before cutting into pieces．
3. Heat up 0il for deep-frying，coat seafood bean curd in corn flour and deep-fry in hot oil until golden brown. Dish and drain. Serve with Thai chilli sauce or mayonnaise．

Recipes by Alan Kok, Bryan Ong “Hawkers’ Fair Simplied”, 2003, P.68

Fu Yong Omellete 芙蓉蛋

材料：
- 4 粒鸡蛋
- 2 大匙叉烧丝
- 50 g虾仁
- 1 大匙红萝卜丝
- 1 粒洋葱丝
- 1 大匙青葱丝
- 1 大匙红辣椒丝
- 3 大匙油

调味料：
- 1 小匙盐
- 1 大匙生抽
- 少许胡椒粉和鸡晶粉

做法：
1．全部材料和调味料用大碗盛起，拌匀。
2．烧热油，倒八混合料，中小火煎至金黄，再翻另一面煎至金黄便可。

Ingredients:
- 4 eggs
- 2 tbsp shredded char-xiu
- 50g shelled prawns
- 1 tbsp shredded carrot
- 1 onion，shredded
- 1 tbsp shredded spring onion
- 1 tbsp shredded red chilli
- 3 tbsp oil

Seasoning:
- 1 tsp salt
- 1 tbsp light soya sauce
- Dash 0f pepper and chicken stock granules

Method:
1．Combine all ingredients．seasoning in a mixing bowl and mix well．
2．Heat up 0il，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．

**Recipes by Alan Kok, Bryan Ong “Hawkers’ Fair Simplied”,2003, P.73.

Black Pepper Crabs 黑椒蟹

材料：
- 1 kg 螃蟹
- 2 大匙油
- 1 大匙蒜茸
- 1 粒洋葱，切碎
- 1 大匙青葱粒
- 150 ml 水

调味料：
- 1 大匙黑胡椒碎
- 1 大匙生抽
- 1 大匙蚝油
- 1 小匙糖
- 2 大匙绍兴酒

做法：
1．螃蟹洗净，沾上适量的干粟粉，放进热油中炸熟，捞起沥干油份。
2．烧热2大匙油，爆香蒜茸和洋葱碎，加入调味料炒香。
3．将螃蟹、青葱粒和水加入，大火炒至干身即可。

Black Pepper Crabs

Ingredients:
- 1 kg crabs
- 2 tbsp oil
- 1 tbsp chopped garlic
- 1 onion, chopped
- 1 tbsp chopped spring onion
- 150 ml water

Seasoning:
- 1 tbsp ground black pepper
- 1 tbsp light soya sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 tbsp shaoxing wine

Method:
1．Clean the crabs．Coat with corn flour and deep-fry in hot oil until cooked．Dish and drain．
2．Heat up 2 tbsp oil，saute chopped garlic and onion until fragrant．Add in seasoning and stir well．
3．Add in crabs．chopped spring onion，water and stir-fry at high heat until dry．Dish up and serve．

**Recipes by Alan Kok & Bryan Ong "Hawkers' Fair Simplied", 2003, P.59

Crabs in Sweet & Sour Sauce 酸甜螃蟹

材料：
- 500ml 炸油
- 1kg螃蟹，洗净斩块
- 适量粟粉，沾螃蟹用
- 1大匙蒜茸
- 1小匙指天椒粒
- 1小匙姜茸
- 1大匙青葱粒
- 1粒鸡蛋，打散

调味料：
- 3大匙蕃茄酱
- 2大匙辣椒酱
- 2大匙白米醋
- l大匙生抽
- 1大匙蚝油
- 2大匙糖
- 1小匙盐
- 100ml水
- 适量粟粉水打芡用

做法：
1．将螃蟹沾上粟粉，然后放进烧热的油中炸2分钟或至熟，捞起沥干油份。
2．留2大匙油爆香蒜茸、指天椒粒、姜茸和青葱粒。
3．加入调味料煮滚，倒八螃蟹和蛋液，拌匀打芡便可上桌。

贴士：
此螃蟹的酱汁很适合用来沾炸馒头一起享用，所以可以煮多点汁。

Ingredient:
- 500ml oil for deep-frying
- 1kg crabs，cIeaned and cut into pieces
- corn flour for coating crabs
- 1 tbsp chopped garlic
- 1 tsp chopped chilli padi
- 1 tsp chopped ginger
- 1 tbsp chopped spring onion
- 1 egg，beaten
- 3 tbsp tomato sauce
- 2 tbsp chilli sauce
- 2 white rice vinegar
- 1 tbsp light soya sauce
- 1 tbsp oyster sauce
- 2 tbsp sugar
- 1 tsp saIt
- 100m1 water
- corn fJour water for thickening

Method:
1．Coat crabs with corn flour and deep-fry in hot oil for 2 minutes or until cooked．Dish and drain．
2．Leave 2 tbsp oil in wok and sauté chopped garlic，chopped chilli padi，chopped ginger and spring onion until fragrant．
3．Add in seasoning and bring to boil．Add in crabs，beaten egg and thicken with corn flour water．Dish up．

Tips:
This sweet and sour sauce for crabs is delicious and ideal serve with fried “man-tou”．You can prepare more sauce if you like to serve with man-tou．

** Recipes by Alan Kok & Bryan Ong "Hawkers' Fair Simplied" , 2003

** 这道酸甜螃蟹非常开胃可口，我已经试了好几次，赞！

Ready-made Bak Kut Teh (Eu Yan Sang)

EYS Bak Kut Teh 20g x 12 satchets

Description :

Eu Yan Sang Bak Kut Teh, the perfect gift for special occasions, and even on ordinary days. Stir up a deliciously tasty brew using Bak Kut Teh, a unique combination of Chinese traditional herbs and spices, grounded into an aromatic blend.

Use :

1. Add 1 big piece of garlic for every sachet used.

2. Pour 6 rice-bowls of water and bring to boil.

3. Add 1/2 - 1 kg of chicken, beef or mutton and cook for 2 hours under low fire.

4. Flavour with either soya sauce or salt.

5. Simmer for another 30 mins before serving.

6. Keep in cool dry place.

Unit : 12 packs x 20g / box
Price : MYR 28.80

Ready-made Bak Kut Teh (Uncle Sun)

Ingredients:Angelica Sinensis, Polygonati Odorati, Cinnamon, Pepper, Condonopsitis Radix, Glycyrrhizae Radix, Ligustici, Caryophylli Flos, Citri Exocarpium, Star Anise.

Preparation:

- 2 packets of Hong Siang's Bak Kut Teh Spices

- 2 kgs of pork rib or meat, cut into preferred size

- 8 pieces of garlic

- bean sauce 4 spoons

- black sauce 2 spoons

- oyster sauce 2 spoons

- salt

- pepper

- glutamate

- spring onion

Cooking Method:
1. Pour 10 bowls (appro. 2.5L) of water to boil, then add in Bak Kut Teh Spices and garlic. Boil for 20 minutes..
2. Add in pork rib or meat, cook for 30 minutes.
3. Add in other seasonings. Boil for 5 minutes.
4. Garnish with spring onion before serve.

** Uncle Sun Recipe

Malaysian Chicken Curry 马来西亚咖哩鸡

It is a typical chicken curry cooked in almost all Malaysian homes. This basic recipe uses a Made in Malaysia. It has just the right blend of spices for an authentic 'Malaysian-tasting' curry! Some ingredients vary - Indian homes might cook with ghee [clarified butter], add whole spices like star anise, cinnamon stick, cloves, mustard seeds or fresh curry leaves.

**************************

INGREDIENTS :
- 2½-3 lb whole chicken, cut into serving size pieces
- 5 tbsp Malaysian meat curry powder
- 1-2 tbsp or to taste, chili powder
- ½ cup cooking oil
- 1 can coconut milk, combined with 2 cups water
- 2 potatoes, cut into 1½ inch pieces
- salt
- 2 large onions, sliced
- 8 cloves of garlic
- 1½ inch fresh ginger, sliced

Cook's Note : This is a typical Malaysian chicken curry cooked at home. The meat curry powder used in the recipe has just the right blend of spices for an authentic 'Malaysian-tasting' Chicken Curry.

Each ethnic kitchen, however, has it's own variation. Additional ingredients may be added - whole spices of star anise, cloves or cinnamon stick, serai [lemongrass], fresh red or green chili peppers, buah keras [candlenut], tomatoes, lengkuas [galangal], kunyit [turmeric root], assam jawa [tamarind paste], fresh curry leaves, yoghurt or dried shrimp paste: belacan

To Prepare :
1. Using a mortar & pestle or blender, grind onion, garlic and ginger into a paste
2. In a small bowl, combine meat curry powder and chili powder, add a few tbsp of water and mix into a thick paste
3. In a wok or pot, heat oil on high, add ground paste, stir-fry until quite translucent
4. Add curry paste, reduce heat to low, stir-fry until quite toasted and oil starts to ooze from paste - do not burn!
5. Add chicken, bring heat up to med-high, stir to coat chicken well with curry paste
6. Add coconut milk, season with salt, stir well
7. Gradually bring to a boil, then reduce heat to med, simmer covered 20-25 mins, stir occasionally
8. Add potatoes, simmer uncovered, 10-15 mins until potatoes are cooked and chicken is tender
9. Turn off heat, skim off excess oil on surface
10. Serve with bread, Roti Canai, Roti Jala or steamed rice

Variation : Substitute with beef, pork, lamb, mutton, turkey or goat. Venison shanks are excellent for curry!

[The English recipe is originated from http://www.malaysianfood.net/]

Clay Pot Rice 砂煲饭

This one-pot rice meal has a smoky exotic aroma, best baked with a sweet Chinese sausage called Lap Cheong. The crispy part of the rice at the bottom of the clay pot is savored. Clay Pot Rice can now be found with a variety of meats or seafood, from beef to ostrich. Many restaurants also have clay pot 'dishes' on their menus - Clay pot Mee [noodles], Clay pot Tofu [soy bean cake], Clay pot Fish, Clay pot Soup etc. Food cooked in clay pots are not only flavorful, but retain the most nutrition as well.

INGREDIENTS :
- 3 boneless chicken thighs, cut into bite-size
- 1 Lap Cheong [Chinese sausage], cut into thick slices diagonally [Substitute: sweet sausage, or 1 additional boneless chicken thigh]
- 1 tbsp dark soy sauce
- 1 tbsp ginger, minced
- ½ tbsp sugar
- ½ sesame oil
- ½ cornstarch
- ½ cup scallions, sliced and 2 extra stalks for garnish, chopped
- 3 cups long grain rice, washed until water is clear then drained
- 6-7 cups chicken stock1 tsp salt
- 1 tbsp peanut oil
- salt and pepper

Cook's Note : Traditionally, Clay Pot Rice is a one pot rice meal as in this recipe; rice is baked with simple and economical ingredients. The crispy part of the rice at the bottom of the clay pot is what is savored most. Clay Pot Rice is nowadays made with a variety of meats and seafood; more exotic ingredients are used - from ostrich & venison to sea cucumber & lobster..........

To Prepare :
1. In a bowl combine chicken and lap cheong with dark soy sauce, ginger, sugar, sesame oil, cornstarch and scallions
2. Marinate refrigerated for at least 30 mins
3. In a clay pot [no preheating] add peanut oil, rice and salt - gradually bring to high heat, sauté the rice until the rice becomes quite translucent
4. Add chicken stock, up to 1½ inch above the level of the rice and season with salt and pepper
5. Gradually bring to a boil, then reduce heat to simmer until the stock has evaporated to the rice level [tiny 'holes' form on rice]
6. Add the marinated chicken and sausage, stir well into the rice, cover the clay pot
7. Carefully transfer the covered [and hot!] clay pot into a preheated 350F degree oven
8. Bake for 12-15 min
9. Carefully open the cover of the clay pot, give it a good stir, cover again, turn heat to high [500F degrees] bake for only 1 min
10. Immediately reduce heat to very low [180F degrees] and cook for an additional 10 min
11. Turn heat off, carefully remove from oven and let it rest for 5 min
12. Garnish with chopped scallions, and if preferred, serve with a side of hot chili sauce!

FYI : Many restaurants feature clay pot 'dishes' on their menus - Claypot Mee [noodles], Claypot Tofu [soy bean cake], Claypot Fish, Claypot Soup. Clay-pot dishes are the Oriental version of the American casserole. The main difference is that they are cooked on top of the stove rather than in the oven. Food cooked in a clay pot has maximum flavor, enormous nutritional value and is visually appetizing - the dish can go straight from the oven to the dinner table. The design of the clay-pot assures good retention of heat and keeps food hot much longer.

[The English recipe is originated from http://www.malaysianfood.net/]

Fish & Chicken Clay Pot 鱼煲 & 鸡煲

Fish, usually Garoupa is simmered with chicken in a clay pot - a hearty & delicious dish to eat with plain steamed rice and a side of hot sauce or fresh sliced chilies in soy sauce.

INGREDIENTS :
- 1 lb Garoupa [also spelt Grouper] [Kerapu, in Malay]
- ½ lb chicken
- 2 tsp light soy sauce & pepper [for seasoning chicken]
- Peanut oil or vegetable oil for frying fish
- 1 heaped spoon tbsp Miso [Taucheo - preserved soy bean paste]
- 2 large onions, sliced
- 3 cloves garlic, smashed
- 1½ [mature] ginger, smashed
- 3 pieces Asam Keping [Tamarind Skins]
- 4 dried red chilies, de-seeded, halved & soaked in hot water
- 1 large bunch Chinese parsley [fresh Coriander leaves]
- 3stalks scallions [spring or green onions], cut into 1½ inch lengths
- 6 oz water
- salt

To Prepare :
1. Heat wok, heat peanut oil until 350F, fry Garoupa to a golden brown color [make 2-3 slits on each side of the fish]
2. Pour off all oil except for 2 tbsp, fry garlic and ginger until fragrant
3. Add chicken, fry for 1 min in hot oil
4. Add Assam Keping and light soy sauce
5. Add water and stir to mix
6. Add Chinese parsley and scallions
7. Remove from heat
8. Heat clay pot, pour contents of wok into the clay pot
9. Remove from heat
10. Add fried fish, add salt if needed
11. Remove from heat
12. Add fried fish, add salt if needed
13. Add Chinese parsley and scallions

[The English recipe is originated from http://www.malaysianfood.net/]

Hot & Spicy Fish 烧鱼

Grouper [Garoupa in Portuguese; Kerapu in Malay] is a popular fish deep fried whole. It's seasoned with salt and pepper, lightly coated in flour and deep fried till crispy. The fish is then topped with a hot & spicy sauce.

INGREDIENTS :
- 1 whole 1½-2 lb Grouper, dressed [Garoupa in Portuguese; Kerapu in Malay]
- salt and pepper
- 2 eggs, lightly beaten
- 1 cup corn starch flour
- peanut or vegetable oil, for deep-frying fish
- 1 tbsp garlic, finely chopped
- 1 tbsp ginger, finely chopped
- 1 tbsp shallots, finely chopped
- 1 tbsp lemongrass [tender parts] finely chopped
- 1 tbsp Thai bird chili [chili padi or cili padi], finely chopped [Substitute: ½ tbsp fresh Jalapeno]
- 1 tbsp bunga kantan [torch ginger bud], finely chopped [Substitute: kaffir lime leaves/ lime zest]
- a few sprigs of cilantro, for garnish [optional]

To Prepare :
1. Combine the spicy sauce ingredients in a bowl , mix well with cold water, set aside
2. Make 2 or 3 deep slits on both sides of the fish, season with salt and pepper, dip fish into beaten eggs, set aside for 10 mins
3. Dredge fish completely in corn flour
4. Heat peanut or vegetable oil in a hot wok to a smoking point, fry until fish is golden brown, turning fish once
5. Drain well on a metal rack, then transfer to a large serving platter
6. Remove all oil from the wok except for 2-3 tbsp, add garlic and ginger, fry for a few seconds, then add onion, lemongrass, Thai bird chili and bunga kantan, stir-fry 2-3 mins
7. Add the spicy sauce, stir continuously until sauce boils and thickens
8. Immediately pour the sauce over the fish and garnish with cilantro sprigs
9. Serve hot immediately with steamed rice

[The English recipe is originated from http://www.malaysianfood.net/]

Steamed Pomfret Teochew Style 潮州蒸鱼

材料A：
- 1 大匙油
- 1/2 大匙蒜茸
- 2 朵冬菇，浸软，切丝
- 1 大匙姜丝
- 50g 猪肉丝
- 1 块豆腐，切4块
- 1 粒蕃茄，切4瓣
- 100g 碱菜，洗净，切丝
- l 条红辣椒，切丝
- 2 粒水酸梅

调味料：
- 1/2 小匙盐
- 1 大匙生抽
- 2 小匙糖
- 8 大匙水
- 1/2 大匙鱼露
- 1 大匙绍兴酒
- 少许胡椒粉和鸡晶粉

材料B：
- 1 条鱼，约800g
- 1 棵青葱，切成3cm长

做法：
1．烧热1大匙油，爆香蒜茸，加入姜丝、冬菇丝和肉丝炒匀，加入其余的材料和调味料煮滚，盛起。
2．鱼洗净，用刀在鱼身上斜割3刀，用碟盛起，淋上煮好的(1)料和青葱段。
3．煮滚蒸笼水，放入鱼大火蒸约8分钟或至熟，取出趁热享用。

贴士：
潮州蒸可用白鲳，斗底鲳，石斑，石甲，马友等等。

INGREDIENTS A:
- 1 tbsp oil
- 1/2 tbsp chopped garlic
- 1 tbsp shredded ginger
- 50g shredded pork
- 2 black mush rooms
- soaked and shredded
- 1 piece bean curd, cut into 4 cubes
- 1 tomato, cut into 4 wedges
- 100g preserved green mustard, cleaned and shredded
- 1 red chilli, shredded
- 2 preserved wet plums

Seasoning:
- 1/2 tsp salt
- 1 tbsp light soya sauce
- 1/2 tbsp fish sauce
- 8 tbsp water
- 1 tbsp shaoxing wine
- 2 tsp sugar
- dash of pepper and chicken stock granules

INGREDIENTS B:
- 1 fish, about 800g
- 1 stalk spring onion，cut into 3cm length

METHOD:
1．Heat up 1 tbsp oil and saute chopped garlic until fragrant．Add in shredded ginger，pork，mushroom and stir well.Add in the remaining ingredients,seasoning and bring to boil.Dish up.
2．Clean and cut three slits 0n the fish. Arrange on a steaming tray,pour over with(1)mixture and spring onion.
3．Steam at high heat for 8 minutes or until cooked．Remove and serve hot.

TIPS:
You may use pomfret, garoupa fish, siakap or kurau fish to steam in Teowchew style．

**Recipes by Alan Kok & Bryan Ong "Hawkers' Fair Simplified "，2003，P.46

Tofu stuffed with Fish Mousse 客家酿豆腐 Yong Tau Foo

INGREDIENTS :

- 3 fried tofu [soy bean cakes ]
- 3 large okra [ladies fingers]
- 1 bitter gourd
- 4 large red chilies
- 2 sheets soy bean curd sheets
- 2 cups peanut or vegetable oil

****************************

Ingredients for Stuffing :
- 1-1½ lb Spanish Mackerel or Herring fillets, cut into small cubes
- 1 tbsp cornstarch
- ½ tsp salt mixed with 4 tbsp water
- quarter tsp white pepper
- quarter tsp sesame oil

*********************

Ingredients for Stock :
- 4-5 cups chicken stock
- salt and white pepper
- 1 tsp sesame oil
- 2 stalks green onions, chopped
- 8 shallots, finely sliced and fried golden brown, for garnishing [optional]

******************************************

Ingredients for 'Special' Chili Dipping Sauce :
- 1 ripe tomato
- juice of 2 limes
- 6 cloves garlic, finely minced or ground
- 2-3 tbsp or to taste, hot chili sauce
- salt
- 1 tbsp cornstarch
- 1 cup water

************************

Cook's Note : Best served family style at the table - Arrange the stuffed ingredients on serving platters, heat chicken stock in the hot pot at the table - and let each diner 'cook' their choice of Yong Tau Foo [similar to Japanese shabu-shabu].

***************************************

To Prepare 'Special' Chili Dipping Sauce :
- Blanch tomato briefly in boiling water for a few seconds and plunge into icy cold water, discard skin and seeds and mash well
- In a small saucepan, add tomato, lime juice, garlic, hot chili sauce , and salt to taste, bring to a boil
- In a small bowl, combine cornstarch and water, add in, stirring to cook and thicken the sauce
- Pour into small condiment dishes, for each individual serving

*************************************

To Prepare :
1. Using a blender, puree fish fillets while adding salt water slowly
2. Empty into a mixing bowl, add sesame oil, white pepper and corn flour, mix into a thick paste
3. Slice bean curd sheets through the center, and stuff with fish paste
4. Slice ladies fingers and red chilies lengthwise, remove seeds and veins, stuff with fish paste
5. Slice bitter gourd into ½ inch thick slices, remove white core, and stuff with fish paste
6. Slice soy bean cake horizontally into halves, then make a cut across the lengths of each half to form a pocket, and stuff with fish paste
7. In a small stockpot OR at the table in a hot pot, bring chicken stock to a boil, add sesame oil, salt and white pepper to taste
8. Add the stuffed ingredients [Yong Tau Foo] into the soup, gently simmer, about 10 mins
9. Sprinkle with green onions and fried shallot just before serving - and don't forget the special chili dipping sauce!

********************************

Variation : Any vegetable suitable for stuffing can be used - squash, zucchini, baby eggplant, peppers, tomatillo and mushrooms.

[The English recipe is originated from http://www.malaysianfood.net/]

Sweet & Sour Fish 酸甜鱼

This Internationally popular Chinese dish is always a hit. Whole fish such as Grouper [Garoupa in Portuguese; Kerapu in Malay] is the fish of choice; lightly coated in flour and deep fried whole till crispy. The crispy fish is then topped with stewed pineapple, green pepper and onions in a sweet & sour sauce. Pomfret is another fish that is very popular served this style whole.

INGREDIENTS :
- 1½ lb whole Grouper, cleaned & scaled [Garoupa in Portuguese; Kerapu in Malay]
- salt and pepper
- 2 eggs, lightly beaten
- 1 cup corn starch flour
- peanut or vegetable oil, for deep-frying fish
- 1 large onion, thinly sliced
- 1 stalk celery, diced
- ½ red bell pepper, diced
- ½ green pepper, diced
- 1 cup pineapple, diced [canned or fresh]
- 2 stalks scallions, white parts only, cut into thin strips lengthwise, for garnish
- 1 tbsp corn starch flour combined with 3 tbsp water, to make a slurry

Sweet & Sour Sauce Ingredients :
- 2-3 tbsp tomato sauce
- 1 tbsp oyster sauce
- 1-2 tbsp, or to taste chili paste
- 1-2 tsp balsamic vinegar [or white vinegar]
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- ½ tsp sugar
- pepper to taste
-1½ cups chicken stock

To Prepare :
1. Combine all the sweet & sour sauce ingredients in a bowl and mix well with the chicken stock, set aside
2. Make 2 or 3 deep slits on both sides of the fish, season with salt & white pepper, dip fish into beaten eggs, set aside for 10 mins
3. Dredge fish completely in corn flour, shake off excess
4. Heat peanut or vegetable oil in a hot wok to a smoking point, carefully lower fish into the wok, fry until fish is golden brown, turning fish once
5. Drain well on a metal rack, then transfer to a large serving platter
6. Remove all oil from the wok except for 2-3 tbsp, add onions, stir-fry for a few seconds, add celery, red & green peppers and pineapple, season with salt and pepper, cook vegetables until just tender but still crunchy
7. Add the sweet & sour sauce sauce, cook 1 min
8. Adjust 'sweet' & 'sour' taste to your liking (add more ketchup, sugar and/or vinegar)
9. Add corn starch slurry, stirring until the sauce boils and thickens
10. Immediately pour the sauce over the fish and garnish with scallion strips
11. Serve hot with steamed rice

Variation : Other whole fish recommended for this recipe are Red Snapper, Stripe Bass, Cod, and Stripped Bass. Fish cut into fillets or steaks, at least 1½-inch thick, are also suitable

[The English recipe is originated from http://www.malaysianfood.net/]

Fried Carrot Cake 菜头粿

材料:
- 萝卜糕 4片
- 菜油或猪油 4大匙
- 蒜茸 1大匙
- 红辣椒酱 1大匙
- 菜脯碎 (盐溶萝卜) 1大匙
- 鸡蛋 2粒
- 鱼露 1大匙
- 青葱 (切断) 1棵
- 油 5大匙

做法:
1. 在锅里烧热2大匙油或猪油。
2. 接着倒入萝卜糕，把它煎至呈金黄色。
3. 用铲一边炒萝卜糕一边将它切成大小不一的块状，然后将萝卜糕块推至一旁。
4. 加入另1大匙油，烧热后将蒜茸和菜脯碎炒香再拌入萝卜糕块一起炒。
5. 接着在锅的中央腾出空间，将所剩下的油倒入再加蛋。
6. 稍煎片刻后把萝卜糕块拌入鸡蛋上。
7. 最后倒入鱼露和红辣椒酱一起与萝卜糕块炒均匀，洒上青葱即可享用。

Ingredients:
- 4 radish flour cakes
- 4 tbs vegetable oil or lard
- 1 tbs chopped garlic
- 1 tbs red chilli paste
- 1 tbs chopped chye poh (salted radish)
- 2 eggs
- 1 tbs fish sauce
- 1 stalk fresh spring onion, chopped
- 5 tbs oil

Method:
1. Heat two tablespoons of oil or lard in a wok.
2. When smoking hot, brown the radish flour cakes, cutting it into small pieces with the spatula as you fry.
3. Push aside the pieces. Heat another table spoon of oil in the wok.
4. Sauté garlic and chye poh till browned.
5. Toss with the radish cake pieces.
6. Make a space in the middle, add the last of the oil and break eggs into the space.
7. Leave to set for a few minutes and then push the radish cake on top.
8. Drizzle with fish sauce, add chilli paste and toss some more to ensure an even mix.
9. Serve hot garnished with spring onion.

炒粿条 Char Kway Teow

材料:

- 粿條 1公斤 (32安士)

- 蒜茸 4大匙

- 豆芽 18 安士

- 菜心 6 安士

- 臘腸 (切細片) 2條

- 中蝦 (煮熟, 去殼) 12只

- 雞蛋 (攪拌成蛋液) 5粒

- 魚露 4大匙

- 甜黑醬油 5 - 6大匙

- 參巴辣椒醬 3大匙

- 海鮮上湯 180毫升(6 安士)

- 蘇東 (煮熟, 切園形 - 1/2 公分厚) 300克

- 菜油或豬油 8 安士

做法:

1. 燒熱大油鍋後倒入3/4油或豬油，把火候稍為調小，將蒜茸爆香/炒至呈金黃色。

2. 倒入粿條，豆芽和菜心，炒勻大約兩分鐘後推至一旁。

3. 在鍋的中央把剩下的油或豬油倒入燒熱後加入蛋液，然后與粿條一起炒。

4. 接著加入參巴辣椒醬與粿條，蛋汁一起炒均勻再加入魚露和甜黑醬油將材料一起炒勻大約一、兩分鐘。

5. 最後倒入臘腸、蝦肉、熟蘇東和海鮮上湯炒。趁熱上桌。

Ingredients

- 1 kg (32 oz) kway teow (fresh flat rice noodles)

- 4 tbsp chopped garlic

- 18 oz bean sprouts

- 6 oz Chinese mustard greens (chye sim)

- 2 Chinese sausages, thinly sliced

- 12 medium sized prawns, cooked and peeled

- 5 eggs, beaten4 tbsp fish sauce

- 5 - 6 tbsp sweet dark soya sauce

- 3 tbsp sambal chilli paste (or Sambal Oelek)

- 180 ml (6 oz) seafood stock

- 300 g cooked squid sliced into 1/2 cm rings

- 8 oz cup vegetable oil or lard

Method

1. Heat a large wok until very hot.

2. Add 3/4 of the oil or lard, lower the heat slightly and fry garlic until fragrant and golden brown.

3. Add kway teow, bean sprouts and chye sim and fry, stirring constantly for about two minutes. 4. Push the ingredients to the side of the wok, forming a well in the centre.

5. Add the rest of the oil or lard and heat it.

6. Add the beaten egg and fry it together with the noodles.

7. Add the sambal chilli and stir the noodles until the eggs and sambal chilli are mixed into the noodles. Add the fish sauce and sweet dark soya sauce and fry all ingredients together for another one to two minutes before adding the Chinese sausages, cooked prawns, cooked squid, and seafood stock.

8. Toss to combine. Serve hot.

Chili Crab 辣椒螃蟹

材料:

泥螃蟹或軟殼螃蟹 1 磅 (450克)

麵粉 (若用软殼螃蟹) 4大匙

*菜油 3大匙

蒜頭(切碎) 8 瓣

新鮮紅辣椒(切碎) 5 條

雞蛋 1 粒青蔥 (切斷) 2 棵

新鮮酸柑或檸檬 (榨汁) 1茶匙

芫荽 (香菜) 1小棵

*菜油 - 用來炸香軟殼螃蟹

調味料:

水 1 杯

番茄醬 5大匙

糖 (隨個人口味) 1.5大匙 - 3大匙

玉米粉 1.5大匙

豆醬或 miso 1大匙

鹽 1/4茶匙

做法:

1. 以高熱度燒熱油鍋後倒入蒜頭炒約一分鐘再加入紅辣椒炒至出味。

2. 如果採用泥螃蟹，這時可將它倒入鍋中然後翻炒至螃蟹殼開始呈現紅色。

3. 接著把調味料倒入炒勻後用鍋蓋蓋住再煮至螃蟹殼變成紅色。

4. 將雞蛋攪拌成蛋汁倒入鍋中煮熟，淋上酸柑汁或檸檬汁，再加上芫荽 (香菜) 即可盛入盤中端出。

5. 如果採用軟殼螃蟹，先將它斬成四塊狀、擠乾水分、撒上麵粉，然後把它炸至香脆以及呈金黃色。

6. 採用以上調味料，將它炒勻。

7. 在上桌前將調味料放入軟殼螃蟹翻炒即可。

Ingredients:

- 1 lb (450g) mud crabs or soft shelled crabs

- 4 tbsp plain flour if using soft shelled crabs

- 3 tbsp vegetable oil*

- 8 cloves garlic, roughly chopped

- 8 fresh red chilli, roughly chopped

- 1 egg

- 2 spring onions (scallions), cut into finger length

- 1 tsp freshly squeezed lime or lemon juice

- 1 small bunch coriander plant (cilantro)

*For soft-shelled crabs, oil for deep frying

Mix together for Sauce:

- 1 cup of water

- 5 tbsp tomato catsup

- 1 1/2 to 3 tbsp sugar, or according to taste

- 1 1/2 tsp cornflour

- 1 tsp pounded brown preserved soya beans or dark miso (optional)

- 1/4 tsp salt

Method:

1. Heat the oil in a wok or shallow saucepan over high heat.

2. Add garlic and stir-fry for 1 minute.

3. Add the chilli, stir-fry till fragrant.

4. For mud crabs, add at this stage.

5. Fry well till shells start turning red, add sauce ingredients stir well, cover with lid and simmer till shells are red.

6. Break eggs into the wok and streak with a fork, simmer till cooked.

7. Squeeze lime juice over and stir in scallions.

8. For soft-shelled crabs, cut each crab into four, dry well, dredge in flour and deep fry till golden brown and crispy.

9. Make the sauce as above, but omit the mud crabs.

10.Toss soft shelled crabs in sauce just before serving.

罗惹 Rojak

材料:
黃瓜 (切塊) 1 條
黃梨(菠蘿) (切塊) 2 片
沙葛 (去皮, 切塊) 1/2 粒
豆芽 (飛水) 1 杯
空心菜(蕹菜) (飛水) 1 束
皮蛋 (去殼, 切成四瓣) 2 粒
燻墨魚 (切小片) 1/2 條
油條 1 - 2 條
豆蔔 2 - 3 片


醬料:
蝦膏 2 大滿匙
熱水 適量
紅辣椒 (搗碎) 2 - 3 條或
三□醬 (瓶裝) 1 大匙
糖 (隨意) 1 - 2 小匙
亞參水 1 大匙亞參膏, 加入1/4 杯水, 混勻, 擠出水
酸柑汁 1 粒
花生 (烘香, 搗碎) 1/2 杯
黃姜花芽 (切絲) 適量


做法:
1. 將蝦膏放入一個瓦煲，再加入幾湯匙熱水讓蝦膏軟化。
2. 接著將紅辣椒、亞參水、糖和酸柑汁倒入瓦煲一起拌勻。
3. 最后，加入花生碎、黃姜花芽絲略拌均勻。
4. 試味 (酸、甜味道應該平均)。
5. 將黃瓜、黃梨(菠蘿)和沙葛切成小塊狀。
6. 用一鍋滾熱水將豆芽和空心菜(蕹菜) 燙熟，或放進微波爐以高溫度煮兩分鐘。
7. 接著，將油條和豆卜放進烘爐以低100 0 C 烘大約10分鐘至香脆，把它切成小塊
8. 將材料倒入瓦煲裡，再倒入皮蛋和燻墨魚。
9. 接著倒入油條、豆卜和醬料，灑上花生碎，再攪均勻便可享用。

這道風味小吃源自印尼的蔬菜沙拉。經過本地華族小販的改創，成功的在這道小吃中加入了油條、燻墨魚、豆蔔，甚至皮蛋，變成本地人愛吃的一道小吃。爪哇式的囉口惹材料是以水果和蔬菜為主。

Ingredients:

-1 small cucumber, cut into wedges

2 slices pineapple, cut into wedges

½ small bangkwang (turnip), peeled and cut into wedges

1 cup bean sprouts, blanched

A bunch kangkong (water convolvulous), blanched

2 pei tan (century eggs), peeled and quartered

½ ju her (cured cuttlefish), cut into pieces

1-2 fried yu tiao (Chinese dough sticks)

2-3 taupok (fried bean curds)

Dressing

2 heaped tbs black bean paste

Hot water to soften

2-3 red chilli, pounded (or use 1 tbs bottled sambal olek)

1-2 tbs sugar or to taste

Assam (tamarind) water using 1 tbs tamarind paste and ¼ cup water

Juice from 1 lime

½ cup roasted peanuts, chopped finely

Tip of a bunga kantan (pink ginger bud), grated finely

******************************************************

Method:

1. In a bowl, soften the black prawn paste first with a few spoonful of hot water.

2. Add chilli, assam water, sugar and lime juice to the softened prawn paste, stirring all the while to blend into a thick sauce.

3. Finally, add the chopped nuts and bunga kantan, Taste to adjust seasoning.

4. There should be a balance of salty, sour and sweet.

5. Cut the cucumber, pineapple and bangkwang into bite-sized wedges.

6. Blanch the bean sprouts and kangkong in a pot of boiling water or microwave then on high for two minutes.

7. Place yu tiao and taupok in an oven on low 100 ° C heat for 10 minutes to make them crispy. 8. Cut into small pieces.

9. Assemble the salad by placing the vegetables into a bowl, followed by the pei tan and ju her. 10. Top with crispy yu tiao and taupok.

11. Dress with peanut and black bean paste, mix well and serve.

Hainainese Chicken Rice 海南鸡饭

材料:

- 雞 1 只 (2 磅)

- 青蔥 (切斷) 1 棵

- 姜 (去皮) 4 片

- 菜油或雞油 (雞脂肪熬成油) 6大匙

- 蒜頭 (切末) 6 - 8 瓣

- 長谷米 (洗凈, 瀝干水分) 四杯

- 細鹽 1茶匙

辣椒醬(將全部材料一起攪拌均勻):

- 新鮮酸柑或檸檬 (榨汁) 2 - 3 茶匙

- 紅辣椒 (切末) 5大匙

- 蒜頭 (切碎) 6 瓣

- 姜 (切末) 3大匙

- 細鹽 1茶匙

- 雞湯(煮滾) 1/2 杯

做法:

1. 將一大鍋水煮開。

2. 將青蔥和姜放入雞肚內。

3. 接著將雞浸入沸水，雞胸向下。

4. 轉小火煨煮，保持水溫在1000C以下並且蓋住煮大約40分鐘。

5. 之後，將雞取出，浸在冰水中待它冷卻 (這樣雞肉才會嫩和富有彈性)。

6. 燒熱油鍋，倒入姜末炒香。

7. 接著把米倒入翻炒大約2 分鐘後再加入鹽一起攪均勻。

8. 把炒好的米倒入飯鍋，加入適量的雞湯 (湯必須掩蓋米超過半英尺) 將飯煮熟即可。

9. 將雞切塊，配與雞飯和辣椒醬食用。可拌以黑醬油一起食用。

Originating from Hainan in China, this dish is ubiquitous, one of the most popular everyday meal. Chicken is slow poached whole, allowed to cool to room temperature and cut up into bite-sized pieces. Rice is then cooked with the flavorful chicken broth. Cucumbers, scallions and cilantro garnishes the chicken. A small side of the chicken broth is usually served as well. And always - a must-have dipping sauce made of red chilies, garlic, ginger and lime juice completes the meal.

***************************************

Ingredients:

- 1 (2-pound) chicken

- 1 scallion, cut into 1 inch pieces

- 4 slices fresh, peeled ginger

- 6 tbsp vegetable oil or chicken oil rendered from chicken fat

- 6 to 8 cloves garlic, finely chopped

- 4 cups long-grain uncooked rice, washed and drained

- 1 tsp fine salt

****************************

Mix together for Chilli Sauce

- 2 to 3 tbsp freshly squeezed lime or lemon juice

- 5 tbsp finely chopped fresh red chilies

- 5 cloves garlic, chopped

- 3 tbsp finely chopped ginger

- 1 tsp fine salt

- 1/2 cup boiling hot chicken soup

*******************************

Method:

1. Boil a large pot of water.

2. Stuff the cavity of the chicken with scallion and ginger.

3. Add chicken to boiling water, breast side-down.

4. Lower the heat to a simmer just under boiling point and cook, covered until just cooked through, about 40 minutes.

5. Bathe the chicken in an ice water bath till chicken is cold to create a tender, springy texture.

6. Heat oil in a rice cooker, add garlic, stir fry till fragrant.

7. Add uncooked rice, stir fry for two minutes, add salt and enough chicken soup to cover 1/2 inch above the top of the rice.

8. Boil on high heat, lower heat when steam holes form, cover and steam for 30 minutes till rice is cooked.

9. Chop chicken and serve with steaming hot rice and chilli sauce.

10.vDark soya sauce is the ideal accompaniment.

[The English recipe is originated from http://www.malaysianfood.net/]

红豆冰 Ice Kacang

Ingredients:
- Red beans or kacang merah
- Agar jelly
- Black grass jelly
- Sweet corn kernels
- Peanuts
- Ice cream
- Chendol
- Palm fruits
- Syrup

Method:
1. Put all the ingredients into the bottom of a bowl.
2. Then take ice that already shaved into a bowl.
3. Shaved ice is piled in a tall heap over the ingredients.
4. Syrup is then spooned over the shaved ice (syrup can also be change with sarsaparilla syrup or gula Melaka).
5. Finally evaporated milk is drizzled over the syrup. (You may change it with ice cream).

鱼生