Sang Har Noodles

Deep-Fried Wanton Noodles with Fresh Water Prawn and Vegetables in Egg Sauce

150 g	Fresh Wanton Noodles
250 g	Fresh Water Prawn
20 g	Ginger
1 no.	Egg
30 g	Carrot
20 g	Spring Onion
for garnishing	Chinese Parsley
100 g	Potato Starch
60 g	Cooking Oil
Seasoning
to taste	Sesame Oil
15 g	Chicken Stock
to taste	Salt
to taste	White Pepper Powder
to taste	Sugar The Methods 1. First, heat up the oil in a wok and fried the wanton noodles until crispy. Set aside. 2. Deep-fried the fresh water prawn and set aside for use later. 3. Heat little oil in the wok, add ginger and garlic and fry till fragrant. 4. Add chicken stock, carrot and spring onion, and seasoning to taste. 5. Add the fried water prawn and simmer until it is cooked. Add potato starch to thicken the sauce. 6. Lastly, break in the beaten egg. Pour the sauce over the wanton noodles. 7. Garnish with Chinese parsley. 8. Serve while hot.

Barbequed Ribs

Original Recipe Yield 8 servings

Ingredients

• 4 pounds baby back pork ribs
• 4 cloves garlic, sliced
• 1 tablespoon white sugar
• 1 tablespoon paprika
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 cup dark brown sugar
• 1/2 cup cider vinegar
• 1/2 cup ketchup
• 1/4 cup chili sauce
• 1/4 cup Worcestershire sauce
• 1 tablespoon lemon juice
• 2 tablespoons onion, chopped
• 1/2 teaspoon dry mustard
• 1 clove crushed garlic

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
2. In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.
3. In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.
4. Preheat grill for medium heat.
5. Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.

Mozzarella and Tomato Salad

Original Recipe Yield 4 servings

Ingredients

• 4 large tomatoes
• 4 tablespoons olive oil
• ground black pepper to taste
• 10 ounces mozzarella cheese, thickly sliced
• 8 leaves fresh basil, torn into strips

Directions

1. Chop tomatoes in half, then slice finely; arrange on four plates. Trickle a tablespoon of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese. Cover with plastic wrap, and refrigerate for 30 minutes before serving.

Old-Fashioned Lemonade

Original Recipe Yield 6 servings

Ingredients

• 6 lemons
• 1 cup white sugar
• 6 cups cold water

Directions

1. Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.
2. In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.

Banana Pancakes

Original Recipe Yield 12 pancakes

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons vegetable oil
• 2 ripe bananas, mashed

Directions

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.