*~Satay Sauce 沙爹酱~*

*~Satay Sauce 沙爹酱~*

材料：

(A)压烂:
小葱 300克
蒜头 100克
香茅 4棵
黄姜 1块(1寸)

(B)
芫茜籽粉 1汤匙
古玛粉 1汤匙
辣椒糊(Chili Boh) 5汤匙

(C)
糖 10汤匙
亚参汁(Asam) 140毫升
浓椰浆 280毫升(1个椰子)
椰糖 150克
盐 适量
炒香花生碎 1 1/2碗
做法:

1.烧热半碗油，炒香(A)和(B)料，加入糖，
椰糖和亚参汁，煮至溶解。

2.加入浓椰浆和盐，待冷后加入花生碎即可进食。

※【烹饪小贴士】

* 古玛粉味道似大茴，小茴，但较清香。

**Roasted Pork Belly in Beer**

**Roasted Pork Belly in Beer**
Ingredients
2 kg pork belly
2 cans of beer
Sea salt

Method：
1。Dry your pork belly
2。Make as many incisions all over the pork belly skin with a knife or a pricker
3。Rub a generous amount of salt all over the pork belly skin
4。Place the pork belly onto baking dish
5。Pour 1 can of beer into the baking dish without touching the pork belly skin
6。Roast at 180 degrees for 30 mins
7。You will find that the meat had shrunk and liquid has reduce abit. Pour the other can of beer into the baking dish
8。Continue to bake for 2 hours
9。Switch to 220 degrees and roast for 30 mins to grill the skin until crisp and deep golden brown
10。Transfer the pork belly onto a clean chopping board not meant for handling raw food
11。Cool it before slicing into chunky pieces
12。Use some of the remaining pork lard to mix into sambal belacan and lime for the dipping sauce
13。Serve with dipping sauce

Note
The pork belly should not be fully submerged into the beer.
The skin should be kept dry throughout the roasting process.
If you are making 2 kg of pork, please slice into 1 kg each.

watermelon cake

**碗仔翅 Wan Zai Chee**

**碗仔翅 Wan Zai Chee**

Ingredient
80gm chicken breast, thinly sliced
80gm lean pork, thinly sliced
40gm dried shitake mushroom, softened & thinly sliced
20gm black fungus, softened & thinly shredded
60gm bean vermicelli, softened & roughly shredded
2 eggs, lightly beaten
6 cups water
1 chicken stock cube (non msg)
2 tbsp dark soy sauce
sesame oil
salt & pepper to taste
4 tbsp water chestnut powder ，马蹄粉
4 tbsp water

Method
Marinate chicken & lean pork lightly with 1/2 tsp sesame oil, dash of pepper, 1 tsp light soy sauce, 1/2 tsp cornflour. Set aside.
Place water and stock cube into a medium pot. Bring to boil.
Add in meat, mushroom and black fungus. Return to boil and cook for 3 mins.
Add in soaked bean vermicelli and cook briefly. Add in dark soy sauce and seasoning.
Dissolve water chestnut powder with 4 tbsp water and drizzle into the pot. Bring to boil till thickens.
Drizzle over beaten egg and stir lightly. Turn off heat immediately.
Ladle into small bowl, add in some dark vinegar (浙醋), extra pepper and sesame oil if desired and serve immediately.

**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.