Ingredients
Marinade each ingredient individually overnite
All ingredients to be marinated with 5-6 tbsp of oil or as required, 1 pinch of salt or as required & 2-3 tbsp of 5 spice or as required
• 1kg Pork belly meat – cut into cubes
Wash & soak in water overnite before marinating
• 1kg Mung beans 
• 1kg Sticky Rice 
• A handful of Chinese Dried Mushrooms 
• A handful of Dried Water Chestnut 
• A handful of Dried Prawns
• A handful of Dried Mussles 
• 1-2 packet of Dried Lotus Leaves
Additional Ingredients
• A dozen Salty Egg yolks only
• Strings
• A big pot filled with 3/4 water - bring to boil
Method of Cooking
1. Mung beans & Sticky rice - drained water and marinade as discussed above
2. Take 2-3 Lotus leaves & make a funnel. Place a tbsp of sticky rice at the bottom of the funnel.
3. Add in a tbsp of mung beans and a teaspoon of the each ingredients.
4. Top with sticky rice at the top of funnel
5. Wrap and tie with strings
6. Repeat till ingredients are finished
7. Place uncooked dumplings into boiling water and cooked for 2 hours
8. Turn dumpling & cooked for a further 2 hours
Optional Ingredients
• A handful of Dried Prawns - soaked overnite & blended
• 2-3 large onions - blended
• 5-6 Chillies - blended
• A Can of Tomato Paste
• A tbsp of oil
Method of Cooking
1. Place oil in cooking pan along with blended onions
2. Once onions had turned brown, add in chillies
3. Fry for 1-2 minutes then add in dried blended prawns
4. Once all ingreadients are cooked, add in tomato paste
5. Stir evenly & turn off heat
6. Leave to cool
7. Take 2-3 Lotus leaves & make a funnel. Place a tbsp of sticky rice at the bottom of the funnel.
8. Add in chillie cooked dried prawns
9. Covered with sticky rice
10. Wrap and tie with strings
11. Repeat till ingredients are finished
12. Place uncooked dumplings into boiling water and cooked for 1.5 hours
13. Turn dumpling & cooked for a further 1.5 hours
Ingredients
Marinade for a minimum of 30mins or overnite
• 500g Mince Pork
• 100g Prawns (Diced and marinade separately for 30mins with 1tbsp sugar)
• 5-6 tbsp Oyster sauce
• 3-4 tbsp Sesame oil
• 2-3 Large Onions (diced)
• 1 Egg (Beaten)
• 3 tsp Cornflour
• A bunch of Chives (chop finely - leave some for garnishing)
• A bunch of Corriander (chop finely - leave some for garnishing)
Additional ingredients
• 2 tbsp Knorr Chicken powder stock
• Fried onions
• Seasonal vegetables (cut, wash and drain)
• Wanton noodles
• 2 pot of boiling water
• Wanton wrapers
• Oil
• Paper towel
Optional Ingredients for Dry Wanton Noodles
• 5-6 tbsp Oyster sauce
• 3-4 tbsp Sesame oil
• 2-3 tbsp White Vinegar
• 2-3 tbsp Dark Sweet Soya Sauce
Method of Cooking
1. Marinade mince pork, diced prawns, oyster sauce, sesame oil, diced onions, beaten egg, cornflour, chives and corriander for a minimum of 30mins or more
2. Wrap marinade into wanton wrapers individually and seal with a little water or beaten egg.
3. Place oil into non-stick pan
4. Place individually wrap wanton into pan once oil reach boiling point
5. Fry until golden brown and remove from heat and set aside on some paper towel
6. Place boiling water into a pot and add Knorr chicken powder stock
7. Once starting to boil, add in individually wrap wanton in
8. When wanton's cooked, it will float to the top
9. Removed from pot and place in a bowl
10. Lastly, add cut seasonal vegetables in for a few minutes and removed from heat
11. Place vegetables in the same bowl as the rest of the wanton
12. Add some fried onions, left over spring onions and corriander
13. Boil another pot of water.
14. Once boiled add some oil and add in wanton noodles
15. Once noodles are cooked add in 1-2cups of tap water and turn off heat
16. Drain and add into wanton bowl
Optional Dry Noodles
17. Cook wanton noodles as above
18. Once drain, place into a mixing bowl
19. Add in oyster sauce, sesame oil, white vinegar, dark sweet soya sauce
20. Mix well and serve on a plate along with a bowl of soup wanton
Ingredients
Marinade for a minimum of 30mins or overnite
• 500g Mince Pork
• 5-6 tbsp Oyster sauce
• 3-4 tbsp Sesame oil
• 2-3 Large Onions (diced)
• 1 Egg (Beaten)
• 3 tsp Cornflour
• 3 Chillies (sliced (optional))
• A bunch of Chives (chop finely)
• A bunch of Corriander (chop finely)
Additional Ingredients
• Several hamburger bread
• Some butter (to spread over bread before toasting on a pan)
• 1 tbsp oil
• 1-2 tomatoes (slice)
• Some Lettuce (slice into match stick size)
• 2-3 pieces of paper towel
Method of Cooking
1. Marinade mince pork, oyster sauce, sesame oil, diced onions, beaten egg, cornflour, chillies (optional), chives and corriander for a minimum of 30mins or more
2. Place oil in a flat pan along with some mince pork
3. Fry until golden brown and remove from heat and set aside on some paper towel
4. Spread butter over hamburger bread before placing into a pan
5. Fry till golden brown and remove from heat
6. Put everything together and serve
Ingredients
• 1 piece of Thick Lebanese or Turkish bread
• 1-2 tbsp Oil
• 4-5 cloves of Garlic (mince)
• 1-2 tbsp Salt
• Tasty Cheese (enough to cover the entire bread)
• Ingredients of your choice
Method of Cooking
1. Mix oil and garlic in a small bowl and spread it over Lebanese or Turkish bread
2. Spinkle salt over over Lebanese or Turkish bread
3. Place the ingredients of your choice along with cheese over Lebanese or Turkish bread
4. Grill in an oven for 180 degrees (160 degrees in a fan force oven) for 15-20mins maximum or until cheese turns brown.
5. Remove from heat and serve
Ingredients
• 1 piece of Thick Lebanese or Turkish bread
• 1-2 tbsp of Butter
• 1-2 tbsp Oil
• 4-5 cloves of Garlic (mince)
• 1-2 tbsp Salt
Method of Cooking
1. Spread butter over Lebanese or Turkish bread
2. Mix oil and garlic in a small bowl and spread it over Lebanese or Turkish bread
3. Spinkle salt over over Lebanese or Turkish bread
4. Grill in an oven for 180 degrees (160 degrees in a fan force oven) for 10-15mins maximum or until fragrant.
5. Remove from heat and serve
Ingredients
Marinade for a minimum of 30mins
• 1kg Shoulder Pork (clean and set aside to dry)
• 5-6 tbsp Chinese Five Spice
• 3-4 tbsp Oil
• 5-6 tbsp Salt
• A bowl of water
Method of Cooking
1. Rub oil all over shoulder pork.
2. Do the same with the Chinese Five Spice and Salt
3. Rub more salt on the shoulder pork's skin
4. Grill in an oven for 180 degrees (160 degrees in a fan force oven) for 30mins maximum.
5. Place a bowl of water in the oven to ensure pork do not dry out
6. Remove from heat and serve with garlic chilli dipping sauce (recipe under Hainanese Chicken Rice)
Ingredients
Chicken
• 1kg Chicken pieces
• 1 big pot of boiling water
• 2-3 tbsp of Salt
Method of Cooking
1. Bring the water to boiling point. Then, add salt and chicken pieces.
2. Stir occasionally and leave to cook for 15mins
3. Remove some chicken stock (as substitute to normal water to cook the rice)
4. Turn off heat and do not open cover.
5. Leave for 1-11/2 hours
6. Re-heat the chicken. Bring to boiling point
7. Remove chicken from stock and serve with rice and some slice cucumber
Ingredients
Rice
• 3 cups of Rice (rinse)
• Substitute tap water for chicken stock above
• 1x Thumb size Ginger (remove skin and slice)
• 1x Thumb size Butter
• 1 Large Onion (blended)
• A little Oil
Method of Cooking
1. Place oil, onions and ginger in a wok. Fry till fragrant or until onions are soft
2. Add to rice cover in chicken stock and place in the rice cooker to cook
3. Once rice is cooked, add in butter and stir
Ingredients
Garlic Chilli Dipping Sauce
• 10 Fresh Red Chillies
• 1x Thumb size Ginger (remove skin and slice)
• 4 Cloves of Garlic
• 1/4 tsp Salt
• 1-2 cups of White Vinegar
Method of Cooking
1. Place all ingredients in an electric blender
2. Adjust seasoning by adding salt and sugar to taste
3. Use immediately or place in a sealed jar until required
4. Keep this in the fridge
Ingredients
Ginger Dipping Sauce - Optional
• 1 Large Ginger (remove skin and blended)
• 1 Large Onions (blended)
• 1-2 tbsp Oil
Method of Cooking
1. Place all ingredients in an wok and fry till fragrant or until onions are soft
2. Remove from heat and place in a bowl
3. Place bowl in the rice cooker to steam
4. Once rice is cooked, remove bowl and set aside to serve later together with chicken and rice