Black Fungus Cucumber Salad

Ingredients:

Japanese Cucumber 日本黄瓜 x 1

Unripe Mango 生芒果 x 1 small

Small Black Fungus 干小黑木耳 x 1 bundle

Ginger Flower 姜花 x 1

Sauce: 

Vietnamese Lemongrass Sauce 越南香茅酱 1 to 2 tablespoons 

Alternate Flavour :

Plum Sauce (酸梅酱) or Yuzu Jam (柚子果酱) with lime (酸杆)

Steps:

1. Cut cucumber into cubes or chunks.

2. Shred unripe mango.

3. Soak dried black fungus and then blanch in hot water.

4. Cut blanched black fungus to about same size as cucumber. 

5. Cut ginger Flower into strips.

6. Mix all ingredients with the sauce. Adjust flavour and may add pinch of sugar or honey if find it too sour.

7. Chill in fridge for an hour before serving.

Vegetarian Dumplings 素红油抄手

Make 20 dumplings

Ingredients:
Dumpling Skin 1 packet (水饺皮)
Omnipork 1/2 packet can replace by taugua (新猪肉或以豆干取代)
Small Firm Beancurd 1/2 cut into rectangular bits (小豆干)
Chestnut 5pcs cut onto small cubes (马蹄)
Shanghai Cabbage 1 - use the stem only and cut into small pieces (上海青 )
Small Black Fungus 10pcs - cut into strips (小黑木耳)

Seasoning:
Mushroom powder 3/4 tsp (香菇粉)
Salt 1/4 tsp (盐)
Pepper dash (胡椒粉)
Sesame oil drizzle (麻油)

Vingegar Chilli Oil Sauce:
Black Vinegar (浙江醋)
Homemade Chilli Oil (自制红油)
Dark Soy Sauce (黑酱油)
Mushroom Powder (香菇粉)

Garnish:
Corainder leaves (芫茜叶)
Roasted Sesame (烤过的白芝麻)
Fresh Chilli cut into strips (辣椒)

Steps:
1. Prepare ingredients as described.

2. Prepare the sauce for cooked dumplings.

3. Mix seasoning to all ingredients except tofu and dumpling skin.

4. After well mixed, gently mix in the tofu.

5. Wrap each dumpling.

6. Boil dumpling and scoop out when it float as considered cook.

7. Scoop the cooked dumpling into the vinger chilli oil sauce.

8. Add corainder leaves and sesame oil before serving.

Vegetarian Yam Ngoh Hiang

Make 12 minis

Ingredients:
Yam steam 200g
Yam cubed fried 100g
Mock meat 100g (optional but recommended as overall filling is a bit mushy thus can add some substance to the filling)
Carrot 60g
Dried Mushroom small 8
Water chestnut with skin 200g (about 6 pcs or 130g without skin)
Soaked black fungus strips 35g
Coriander leaves 2 small bunches
Soya bean skin 1/2 packets

Seasoning:
Potato starch 4 tsp
Plain flour 3 tablespoon
Water 2 to 3 tablespoon
Salt pinch
Mushroom powder 1 to 2 tsp
Mushroom oyster sauce 1 to 2 tsp
Pepper 1/2 to 1 tsp

Steps:
1. Steam yam and mashed
2. Cut balanced yam into cubes. Rub with salt and fried till brown.
3. Diced mushroom, carrot into tiny bite size (3mm size)
4. Dice water chestnut into slightly 1cm cube size.
5. Cut black fungus into strips.
6. Chop coriander leaves.
7. Mix all ingredients in a big bowl with seasoning.
8. Adjust the seasoning as per preference on taste and wetness (not too wet as long as they can come together)
9. Wrap with beancurd skin.
10. Steam for 15 mins over big fire.

Salted Baked Chicken

Ingredients
1 kampong chicken
6 thick slices ginger or 1 crushed thumb size
1 stalk of coriander with root
1 stalk of spring onion
4 - 5 crushed garlic with skin on

For Baking: 2 kg Coarse Salt

Seasoning Ingredients
2 tbsp Shaoxing cooking wine
1 1/2 tbsp Sand Ginger Powder 沙姜
1/2 tbsp ground white pepper
1 tsp sea salt

Method
1) Clean the chicken and pat the chicken dry with paper towels.
2) Rub seasoning all over the chicken, including the cavity.
3) Leave the chicken uncovered and marinade overnight (or room temperature for at least 2hr in the fridge to dry out the chicken skin.
4) Take out the chicken the second day and let it come to room temperature (about 2 hours) before cooking.
5) Insert the ginger, corainder, spring onion and garlic into the cavity.
6) Wrap the chicken with parchment paper 1 layer at a time or at least 4 layers.
7) Heat the wok with coarse salt until very hot stirring constantly.
8) Make a well in the center of the heated salt and place wrapped chicken in it. Cover the wrapped chicken completely with salt. Cook in moderate heat for 15 minutes.
9) Flip to the other side and again cover with salt to cook for another 15 - 20 minutes.
10) Remove parchment paper wrappings from chicken and enjoy.

Ngoh Hiang

 Ingredients

500g minced pork (front thigh or pork belly)

500g prawn (use small mini like 'Sua Lor' aka Sand Prawn)

300g water chestnut (cut into big chunks about 1cm cubes)

1 big red onion
10 cloves of garlic
1 egg
1.5 tbsp plain flour
1/2 or 3/4 carrot
3/4 stalk chinese celery or coriander leaves（芹菜或芫荽）
1 stalk spring onion

Seasoning
1/2 to 3/4 teaspoon salt

3/4 teaspoon pepper

Wrapping & Frying

Tofu skin (thin)

Water for wrapping

Optional: Rice + Corn flour for deep frying (ratio 2:1)

Method
1. Chop chestnuts into 1cm cubes.
2. Chop carrot, onion, garlic, chinese parsley and spring onion finely.
3. Remove prawns' shells and veins. If use bigger prawns cut into 1cm size.
4. Add in egg, plain flour , salt and pepper. Mix well.
5. Leave it to marinate for 30 mins or longer.
6. Wipe tofu skin (saltish) with a damp cloth and cut to your desire size before wrapping.
5. Wrap mixed ingredients with Tofu skin and seal it with water.
6. Place them on baking paper and steam for 15min.
7. Remove and cool cooked Ngoh Hiang over kitchen tissue to dry the steamed Ngoh Hiang. Can pack and store extra in freezer for future consumption.
8. Cut the steamed Ngor Hiang into bite size. Coat it with rice & corn flour and fry till brown or just pan fry and cut to serve.