Linguine Garlic Prawn

The Ingredients 12nos Sea Prawns 1 tbsp Extra virgin olive oil Half Yellow onion (chopped) ½ tsp Fresh Sliced Italian Parsley 1 tsp Fresh garlic 1 tbsp White wine 250 ml Fresh cream 120 gm Cooked linguine Slices Lemon (optional)

The Methods 1. Heat a pan. 2. Add in extra virgin olive oil. 3. Add in chopped yellow onions and saute until soft. 4. Add in sea prawns and saute until cooked. 5. Pour in the white wine. 6. Add fresh cream and garlic and let it simmer until it thickens. 7. After the cream thickens, add in the cooked linguine and fresh parsley. 8. Serve on a warm plate and lemon slices on the side. Serve hot and enjoy.

Mooncakes

Mooncake recipe - A recipe for mooncakes, the Chinese snack traditionally served during the Moon or Mid-Autumn Festival.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients:

• Filling:
• 1 pound red azuki beans
• water
• 3/4 cup lard or oil
• 1-3/4 cups sugar
• Water-Shortening Dough:
• 2 cups flour
• 5 tablespoons lard
• 10 tablespoons water
• 1/4 teaspoon salt
• Flaky Dough:
• 1 cup flour
• 5 tablespoons lard
• red food coloring for design

Preparation:

Filling Instructions: Soak red beans in water to cover 2 hours. Drain and discard the water. Cover with 8 cups fresh water and bring to a boil, then simmer over low heat 1-1/2 hours or until skins open. Strain the beans and discard the skins. Place the strained beans in several layers of cheesecloth and squeeze out any excess water.
Place in a saucepan with the lard or oil and the sugar. Cook, stirring continuously, until almost all the moisture has evaporated. Let cool.

Dough Instructions: You will need 2 cups of filling for the mooncakes. Divide this into 20 portions and shape into balls.Mix ingredients for the water-shortening dough and the flaky dough separately until smooth. Divide each dough into 20 equal portions.
Wrap one portion of flaky dough inside each portion of water-shortening dough. Roll out each piece of dough, then fold in thirds to form three layers. Roll out again, and once more fold in thirds to form three layers.
Flatten each piece of dough with the palm of your hand to form a 3" circle. Place one portion of filling in the center. Gather the edges to enclose the filling and pinch to seal. Place the filled packet in the mold, gently pressing to fit. Invert and remove the mold.
Dilute red food coloring with water and pour onto a damp paper towel on a plate. Take some food coloring onto the cookie-design stamp, then press on top of the mooncake.
Repeat process for remaining mooncakes. Arrange mooncakes on a baking sheet. Bake 20 minutes at 350 degrees. Let cool before serving.

Lemon Grass And Sesame Chicken Stir Fry

The Ingredients 2 tsp cooking oil 2 cloves garlic (crushed) 4 shallots (crushed) 2 stalks lemon grass (bruised) 350-400g chicken breast (thinly sliced) 2 tsp oyster sauce 2 tsp water 1 teasp sugar 3 bok choy (about 250g and cut the stems) 1 tsp sesame oil 1 chilli (thinly sliced)

The Methods 1. Heat up cooking oil with medium heat. 2. Add crushed garlic, shallots and bruised lemon grass. 3. Fry until aroma rise and turning golden brown. 4. Add chicken slices, oyster sauce, water and sugar. 5. Cook until chicken slices about half cooked then add bak choi. 6. Once bak choi wilted, chicken should be properly cooked. 7. Finally add sesame oil and sliced chilli. 8. Cook for another minute until sesame oil mixed well then turn off heat. Ready to serve.

Note: No salt required as oyster sauce is salty enough for the dish.

Chicken Lasagne

The Ingredients Main Ingredients 1 packet lasagne skin 1 kg chicken bolognaise (recipe included) 1 litre béchamel sauce (recipe included) 100 gm shredded mozzarella cheese 100 gm grated parmesan cheese Béchamel Sauce 1 litre fresh milk 1 pc yellow onion 1 pc bay leaf 3 pcs clove 50 gm flour 4 tbsp unsalted butter 1 pinch nutmeg powder To taste salt and pepper Chicken Bolognaise 1 kg minced chicken 50 gm carrot-finely minced 50 gm celery-finely minced 50 gm onion-finely minced 80 gm tomato paste 50 gm tomato puree 1 pc bay leaf 5 gm fresh thyme 1 litre brown sauce 4 tbsp olive oil To taste salt and pepper

The Methods 1. Cook the pasta sheets in boiling water until it turns tender. Drain and rinse with cold water. 2. Spread one layer of chicken bolognaise sauce in lasagne pan, followed by one layer of lasagne sheet. 3. Spread one layer of béchamel sauce over these sheets then sprinkle with cheese. 4. Repeat steps 2 and 3 until all sheets are used, topping the dish with the final layer of béchamel and cheese. 5. Bake in oven for 40 minutes at 160ºc. Béchamel Sauce 1. Melt butter in heavy saucepan and add flour. Cook for 1 minute. 2. Slowly add in milk, stirring constantly to prevent curdle. 3. Add in onion, bay leaf and clove. Simmer for 10 minutes. 4. Simmer until sauce has thickened, then season with salt, pepper and nutmeg. 5. Set aside to cool. Chicken Bolognaise 1. Heat oil in pan, and then add the chopped vegetables and sauté till softened. 2. Add the minced chicken, cook till meat is brown. 3. Add the bay leaf and fresh thyme, sauté for 5 minutes. 4. Add tomato paste and tomato puree, simmer for 15 minutes. 5. Pour brown sauce and simmer for 30 minutes. 6. Season to taste and remove from heat.

Yee Sang

Serve: 10 persons

The Ingredients Main Ingredients 150 gm Raw Grass Carp Fillet (Sliced thinly) 100 gm White Radish Shredded 50 gm Carrot Shredded 50 gm Fresh Pomelo 50 gm Crispy Crisps (Fried Wantan Skin) 30 gm Shredded Fried Red Yam 30 gm Shredded Fried Green Yam 10 gm Red Sweet Pickled Ginger 10 gm White Sweet Pickled Ginger 1 pc Shredded Fresh Kaffir Lime Leaf 1 Fresh Coriander Leaf (few sprigs) 10 gm Shredded Fresh Spring Onion 50 gm Shredded Fresh Local Lettuce (Sang Choy) 10 gm Toasted Sesame Seeds 15 gm Toasted Peanuts (crushed) ½ cup garlic oil Seasoning 2 tbsp Garlic Oil 5 gm Spice Powder 5 gm White Pepper Powder ½ lime Juice Sauce (Mix all ingredients until well combined) 100 gm Plum Sauce 100 gm Orange Marmalade Jam 100 gm Apricot Jam

The Methods 1. Place fish fillet on a separate dish, mix in the seasonings and leave aside. 2. Set aside spring onions, coriander, lettuce, crispy chips and garlic oil. 3. Place shredded white radish in the centre of a round platter and decorate all other ingredients around without mixing them together. 4. Add the seasoned fish fillets on top of the white radish and sprinkle the spring onions, coriander, lettuce and crispy chips evenly. 5. Finally, add the garlic oil and sauce and begin to toss the Yee Sang with chopsticks.