Char Siew by Pam Hi

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Recipe link - https://www.evernote.com/shard/s472/sh/0bc51bca-2e5f-4694-b5c6-441265656adf/475db2b2497721ee6cfac03b53437a26

1 kg - Pork (I used 不见天 or 边肉, I dunno what to call in English but the meat is taken from the underarm area of a pig (area between the pig’s shoulder and belly which would never have been exposed to sunlight) - hence is called 不见天, the meat is less fatty and tender.  If cannot find you can use shoulder butt pork.

Prepare following & mixed well before putting in meat to marinate for at least 4 hrs (I marinated overnight).

2 tbs - Hoisin sauce
2 tbs - light soya sauce 
3 tbs - Oyster sauce (I used premium)
1 tbs - Chinese wine (hua tiao)
2 tbs - Sesame oil
100gm - Sugar 
1 tsp - five spice powder
1 tsp - pepper

TO COOK
1) use a non stick frying pan, add pork & sauce (reserve some to add on top of char siew if too dry later)...

2) cover it and let it simmer on med to low heat for about 30 to 40 min. Pls remember to turn the pork every few mins to prevent char

3) if pork reaches the tenderness you desire. .open up the cover turn up to high heat to dry up the sauce and a little char look if u prefer...again don't forget to turn the pork so that it will not over char.

4) Heat up the balance sauce & pour over the meat if u like to have more sauce.

Roasted Pork Belly by Vera Koh

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Kueh Salat by Susan Quek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1030132310374402/

Kuih Seri Muka (Kueh Salat)
Very yummy...

Recipe from a friend ( her nonya grandma recipe)

INGREDIENTS
Rice layer:
300g uncooked glutinous rice, washed & soaked overnight
200ml thin coconut milk [i use coconut cream 75ml + 125ml water]
1 tsp salt
3-4 pandan leaves, tied into a knot

Custard layer:
3 medium eggs
200ml coconut milk [i use coconut cream 125ml + 75ml water]
130g sugar [i use 110g]
100ml pandan juice (blend 6-8 pandan leaves with 120ml water)
5 tsps cornflour
2 tbsps + 1 tsp plain flour

Rice layer:
1. Drain soaked rice and place in cake pan. Mix coconut milk & salt together and add to rice. Bury pandan leaves in rice and steam over medium high heat for about 25 mins or till cooked.
2. Remove pandan leaves and fluff up rice with spoon. Thereafter, press rice down to form an even and compact layer. Steam for another 15 mins.

Custard layer:
3. Combine eggs, sugar & coconut milk in a mixing bowl. Whisk to combine.
4. Add pandan juice, cornflour & plain flour. Stir well till smooth and ensure no lumps. Strain mixture.
5. Place over small fire and stir continuously until custard just begins to thicken. Off fire.
6. Pour over rice layer and steam over very gentle heat until set, about 25 mins. Put a cloth over to prevent water dripping down. Avoid opening the steamer and this will allow heat to escape and lengthen cooking time.
7. Allow cake to cool completely before cutting.

Mee Sua Kueh by Alice Pang

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300g mee sua
70g dried prawns
100g minced meat
3 dried mushroom (soaked & cut strips)
1Litre water
1tbsp garlic

Dash of sesame oil
Pepper
1tsp sugar

Method:
Put some oil & fry the garlic,add in dried prawns fried till fragrant.
Add in minces pork & mushroom, fried till frangant.
Pour in water, add in seasoning,then add in nee sua, on small fire cook till the mee sua cook & dry.
Pour to a oil baking tray. Let it cool then cut into small pieces. And pan fried till golden brown. Serve

Taiwanese Lu Rou Fan (Braised Pork Rice) 滷肉飯 by Ooi U Jen

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Sweet and sour prawns by Helga Soo

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Sweet & Sour Prawns modified from Forest Leong's Sweet & Sour Pork Recipe

Ingredients
1kg XXL Prawns (devein & deshell)
Oil for deep frying
Little Oil for heating Sauce
Dashes of Hua Teow Wine

Marinade Prawns for 2 hrs
1 Egg White
1 tsp Salt
1 tsp Sugar
1 tsp Pepper
1 tbsp Oil
1 tsp Sesame Oil
1 tsp Baking Soda
2 tbsps Corn Flour & more for coating before deep frying
Mix All the above, add Prawns and mix well.

Sauce
50ml Feng He Garden Black Vinegar + 50ml Water
3 tbsps Sugar
150ml Ketchup
1 tsp Feng He Garden Dark Soy Sauce
1 tbsp Veg Mushroom Granules or Chicken stock Granules
Stir well and add 1 tbsp Corn Flour + 1 tbsp Water and mix well

Method
Coat Prawns a layer of Corn Flour before deep frying. Heat Oil and deep fry the Prawns till golden brown, set aside.

In a pan, heat a little Oil. Pour Sauce and once it is boiling, on high heat and add Prawns. Keep tossing the Prawns until the Prawns absorbs the Sauce. Dash little Hua Teow Wine, toss for 3 secs. Off heat and Dish out to serve.

Black Bean Sauce Pork Fillet with Orange Capsicum by Helga Soo

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Black Bean Sauce Pork Fillet with Orange Capsicum

Ingredients
350g Pork Fillet, sliced
1 Orange Capsicum, cut into small pieces
1 tsp Shredded Young Ginger
1 tsp Minced Garlics
1/2 Yellow Onions, sliced
Dashes of Black Pepper
1 tbsp Hua Teow Wine
2 tbsps Oil

Marinade Pork Fillet for 2 hrs
1 tbsp Oyster Sauce
1 tsp Sesame Oil
Dashes of Pepper
1 Egg Yolk
2 tbsps Corn Flour

Sauce
1 tbsp Feng He Garden Black Bean Sauce
1 tbsp Oyster Sauce
1 tbsp 万家香酱油膏
1 tsp Feng He Dark soy Sauce
100ml Water

Method
Heat Oil in a pan, add gingers, onions & capsicum and sauté till onions & capsicums turn soft.

Add Garlics and stir fry for 5 secs. Add Pork fillet and continue to stir fry till almost cooked, add Sauce and simmer for 10 mins. Adjust to high heat and stir fry till sauce thickened, add black pepper and wine. Stir fry for another few seconds. Dish up and serve.