**咸蛋奶黄包 Salted Egg Yolk Custard Buns**

**咸蛋奶黄包 Salted Egg Yolk Custard Buns**
Custard Filling
Ingredient (18 portions)
125gm unsalted butter
30gm custard powder
60gm sugar
50gm evaporated milk
10gm potato starch
5gm corn flour
5 salted egg yolks, cooked

Method
Mash cooked salted egg yolks till fine.
Cream butter and sugar till fluffy.
Beat in custard powder, flour and milk evenly.
Beat in mashed egg yolk till well combined.
Steam the mixture for 10 mins. Cool completely before dividing into 18 equal portions. Freeze till firm before using.

Bao Dough
Ingredient (6 buns)
150gm Hong Kong flour, 香港水仙面粉
1/2 tsp instant yeast
1/2 tsp double action baking powder
80gm milk
15gm sugar
pinch of salt
10gm shortening

Method
Combine flour, yeast, baking powder, sugar and salt in a mixing bowl.
Add in milk and combine into a rough dough.
Add in shortening and knead till dough is smooth and pliable.
Cover with damp cloth and rest for 30mins.
Knead lightly and divide dough into 6 equal portions, approx 43gm each. Roll into rounds.
Flatten each dough into a flat disc and wrap with a portion of frozen filling. Seal the seam tightly and place on a paper liner. Cover and rest for another 30mins.
Steam in preheated steamer for 4 mins till cooked.
Serve immediately. 

**海南鸡饭** Hananese Chicken Rice

**海南鸡饭** Hananese Chicken Rice 
Ingredients:

2 chicken legs
4 to 5 slices ginger
1 spring onion (shallot), sectioned
2 cups white rice, rinsed and drained well
2 tsp minced garlic
1 tsp grated ginger
2 to 3 bay leaves
Salt, to taste
2 cups chicken stock
Cucumber, few slices for garnish
Iced water for soaking cooked chicken:
1 bowl water, should cover the chicken
20 ice cubes
Ingredients for chili sauce:
2 to 3 chilies (depends on how hot you like)
5 slices ginger
6 cloves garlic
3 Tbsp lime juice
4 Tbsp chicken stock
sugar, to taste
salt, to taste

Method:
Heat oil in wok, sauté minced garlic and grated ginger until aromatic. Be cautious, don’t let them burn. Or else your rice would turn brown when cooked. Add drained rice and stir fry for 3 minutes. Toss in bay leaves and pour chicken stock into the rice. Bring to a boil. Transfer to electric cooker and cook rice as usual.
Rinse chicken and drain well. Place spring onion and ginger on chicken and steam over high heat, covered with a lid, for about 20 minutes, or until cooked through. Insert a chop stick or needle into the thickest part of chicken leg. If clear liquid runs out, it’s cooked. Immediately transfer chicken legs into iced water and soak for 15 to 20 minutes. This is an old traditional Chinese way of making the skin and meat of steamed chicken become smoother and tenderer.
To prepare chili sauce, just process all ingredients with a food processor for a minute. Add salt and/or sugar to taste.
When the chicken legs cool down, drain well. Chop into chunks and serve with cooked chicken rice. Garnish with cucumber slices if desired. Many Chinese people like eating steamed chicken with minced ginger and spring onion sauce. Just heat up a bit oil in wok or saucepan. When the oil becomes very hot, immediately pour the oil onto minced ginger and finely chopped shallot. Add salt or soy sauce to taste. That’s the popular ginger and shallot sauce for chicken. This Hainanese chicken tastes fantastic, accompanying with both chili sauce and minced ginger shallot sauce.

**烧肉** Crispy Roast Pork Belly

**烧肉** 
Crispy Roast Pork Belly 
By Christine's Recipes

Prep time: 30 min 
Marinade time: 3 hrs - overnight 
Cook time: 45 min
Yield: 3 serves

Ingredients:
1.2 kg pork belly
1/2 Tbsp Shaoxing wine, optional
to taste, rock salt
Seasonings:
3½ tsp salt
2 tsp sugar
1/2 tsp five-spice powder

Method:
To prepare the seasonings: Combine salt with sugar and five-spice powder well. Set aside.

Use a knife to scrape away any impurities and hair. Rinse thoroughly. Blanch in boiling water for about 15 minutes, until 60 to 70% done, and the skin is softened. Drain well and wipe dry with paper towels.. Use needles to poke the rind as many holes as possible. Turn over to other side, cut a few slits on the meat to help absorb seasonings better.

Rub wine evenly on pork. Let rest for a while. Coat the meat with seasonings evenly. Make sure there‘s no seasonings on the rind, otherwise the five-spice powder will darken it.

Wrap the pork meat with foil and leave the rind unwrapped. Place in fridge, let air dry overnight in fridge.
Preheat oven to 200C/395F.

Remove pork from fridge and remove foil. Let rest at room temperature for a while. Poke the rind with needles evenly once again. Wipe dry. Season the rind with rock salt. Bake in preheated oven for about 30 minutes (Remark: I used convection oven. If ordinary oven used, bake for 45 minutes.) Increase temperature to 220C/430F, bake for 10 to 15 minutes, or until you get enough cracklings. (If ordinary oven used, move the pork from middle rack to upper. Grill the rind until evenly blistered and browned.)

**茶叶蛋** Chinese Tea Eggs

**茶叶蛋**
Chinese Tea Eggs 
By Christine's Recipes 
Prep time: 5 mins 
Cook time: 4 hours 
Yield: Makes 6 

Ingredients:
6 eggs
1 liter water
2 tea bags (such as black tea bags)
1½ Tbsp Tieguanyin (鐵觀音茶葉 or any other Chinese tea), or to taste
1/4 dried mandarin peel
1 cinnamon stick
2 star anise
3 Tbsp light soy sauce
1 tsp dark soy sauce
1 Tbsp sugar
1 Tsp salt

Method:
To prepare boiled eggs: cover the eggs in a pot with water, about 2.5cm / 1 inch above the surface of the eggs. Turn on the stove heat to high and bring it to boil with a lid on. Reduce the heat to low and simmer for 1 minute. (Remark: Don’t use high heat because you don’t want your eggs crack in rigorously boiling water at this stage.) Remove from the heat with lid on. Use the residue heat to cook the egg for 10 minutes.
Drain out the eggs. Immediately soak in cold water until cold to touch. Gently tap the egg shells with the back of a teaspoon and crack the shells. Use a needle to poke several times around each egg in order to help marinade penetrate inside.
While waiting the boiled eggs to cool down, put the remaining ingredients and water in a pot and cook over medium-high heat.
Carefully place the cracked eggs in the pot and bring it to a boil. Immediately reduce the heat to low and simmer for about 15 minutes. Remove the tea bags. Cover and continue to cook for another 5 minutes. Remove the pot from the heat with lid on. Let the eggs soak in the tea mixture for about 4 hours, or until the eggs take up enough flavour. You can take out one egg and taste to see if you’re satisfied. Before serving, gently reheat the eggs with the tea mixture.

炸班兰叶鸡

鸡胸肉 3大片 （切薄片）
葱头 5粒 （切幼）
姜汁 1Tbsp
香茅汁 (香茅切好加入一些水用食物搅拌器搅成汁在过滤）1Tbsp
鱼露 1tsp
麻油 1tsp
酱油 1Tbsp
黄姜粉 2Tbsp
辣椒粉 1Tbsp (我没放）
糖 3Tbsp
盐 少许
胡椒粉 少许
玉蜀粉 3Tbsp
全部材料（除了玉蜀粉）加入鸡肉片里搅匀。
加入玉蜀粉再搅匀，放入冰箱至少3小时。
班兰叶洗干净抹干，剪成8cm长。
在班兰叶上放上鸡肉片，卷起班兰叶叉上竹签。
热油把班兰鸡炸至金黄色或熟即可。
Fried Pandan Chicken
Boneless chicken breast 3 big pieces (cut into slices)
Shallots, chopped 5
Ginger extract 1Tbsp
Lemon grass extract (blend lemongrass with some water and filter out) 1Tbsp
Fish sauce 1tsp
Sesame oil 1tsp
Light soy sauce 1Tbsp
Tumeric powder 2Tbsp
Chilli powder 1Tbsp (I omitted this）
Sugar 3Tbsp
Salt and Pepper
Corn flour 3Tbsp
Mix all the marinates together except for the corn flour, mix well with he chicken.
Add in corn flour and coat well. Keep in fridge for at least 3 hours.
Wash the pandan leaves before use, wrap 1-2 pieces of chicken with one leave.
Fry in oil until cooked.