DRY MEE SIAM

Ingredients
3 tbsps oil
16 cloves garlic, minced
300g prawns, shelled, deveined, seasoned with salt and   pepper
3 tbsps tau cheo, or salted soy bean paste
3 tbsps tom yam paste
400g beehoon soaked in water for ½ hour

Seasoning
30ml chicken stock
1 tsp dark soy sauce
1 tsp sesame oil
3 tsp sugar

Garnishing
2 pieces tau kwa, fried and sliced
50g spring onions, chopped
2 red chilies, seeded and cut into strips
3 tsp sugar

Method
1. Heat oil and stir-fry garlic until fragrant. Add prawns and continue to stir-fry till cooked. Dish out and set aside.
2. Using the same oil and plan, stir-fry tau cheo and tom yam paste till fragrant, about 3 mins.
3. Add Beehoon and seasoning. Mix well and stir-fry for another 5 mins unti beehoon is cooked.
4. Garnish with fried tau kwa, spring onions and chilies. Serve at once.

SCALLOP AND CHICKEN SOUP

Ingredients
150g frozen scallops
½ spring chicken
a few slices ginger (shredded)
4 sprigs spring onion (sectioned)
pepper

Marinade
2 tsps ginger juices
2 tsps light soy sauce
½ tsp salt

Congee ingredients
1 dried scallop
1 piece dried tangerine peel
½ measuring cup of rice
1 tsp oil
½ tsp salt

Method of cooking congee
1. Soak dried tangerine peel and dried scallop separately until soft and wash. Wash rice, marinate with salt and oil for 10 mins.
2. Pour 6 cups of water into the inner pot of the vacuum pot. Add dried scallop, rice and dried tangerine peel, and cook for 10 mins. Transfer the inner pot to the outer one and cook for 1 hour. Then cook for another 5 mins.

Method
1. Wash chicken, chop into chunks and marinate.
2. Defrost frozen scallops, thinly slice and combine with pepper.
3. Bring the congee to the boil, add chicken and cook until done. Put into scallops, ginger and spring onion, simmer for a while and serve.

STEAMED GREEN CRAB WITH GLUTINOUS RICE

Ingredients
282g glutinous rice
94g taro
19g bamboo shoots
19g dried shrimps
38g dried pork
38 dried Chinese pork sausage
4 dried black mushrooms
1 green crab
1 clove shallot (cut into small dice)
1 slice ginger (cut into small dice)
1 sprig spring onion (cut into dice)
1 stalk celery (cut into dice)

Seasoning
1 tsp soy sauce
1 tsp shaoxing wine
1½ tsps oyster sauce
1/8 tsp salt
¼ tsp granulated sugar
½ cup stock

Method
1. Wash glutinous rice and soak in water for 2 hours. Drain.
2. Cut taro into dice. Deep dry in oil for a while. Remove and drain.
3. Cut bamboo shoots, dried pork, dried Chinese pork sausage and dried black mushrooms into dice. Soak dried shrimps until soft.
4. Heat wok and add oil. Stir fry shallot until fragrant. Add the ingredients of (2) and (3). Stir fry until all the ingredients are cooked. Remove.
5. Heat work and 2 tbsps of oil. Add ginger dice and stir fry until fragrant. Add glutinous rice and stir well. Pour in a small amount of stock little at a time. Keep stirring when adding the stock. Then cover the work with lid to braise the ingredients for a while. Repeat this step for several times until the glutinous rice is cooked. Then add all the ingredients and seasoning. Stir well. Add spring onion and celery dice. Put all the glutinous rice mixture into a steaming basket. Place the green crab on the rice mixture and arrange the crab back into shape. Steam over high heat for 10 mins. Serve.

RICE WITH DRIED SCALLOPS AND SPARERIBS

Ingredients
225g rice
225g spareribs
19g dried scallops
5 dried black mushrooms
1 tbsp shredded ginger
1 tbsp oil
3 sprigs spring onion
1¼ cups water

Marinade
½ tbsp oyster sauce
1 tsp light soy sauce
1 tsp caltrop starch
½ tsp wine
¼ tsp granulated sugar
2 tbsps oil

Seasoning
¼ cup light soy sauce
2 tbsps dark soy sauce
2 tbsps granulated sugar
2 tbsps sesame oil

Method
1. Soak dried scallops until sort and tear into thin shreds.
2. Soak mushrooms until soft, cut the stalks off the caps and cut into small pieces. Wash and dice spring onion.
3. Cut spareribs into small pieces. Mix with ginger and marinade.
4. Mix seasoning and cook until sugar has dissolved. Remove.
5. Wash and mix rice with oil. Place in earthen ware together with water. Bring to the boil. Add mushrooms, dried scallops and spareribs. Cook until water has nearly dried up. Then braise over low heat until spareribs are cooked. Sprinkle with spring onion. Add seasoning. Mix well and serve.

FRIED RICE WITH ASPARAGUS

Ingredients
3 bowls cooked rice (cool)
113g asparagus
75g barbecued pork
2 dried black mushrooms
2 eggs
1 plant spring onion, diced

Seasoning
2 tsps light soy sauce
¼ tsp salt
1 tsp cooked oil

Method
1. Trim asparagus. Wash and cut into slices. Stir fry with oil, salt and water until 50% done. Dish up.
2. Dice barbecued pork. Steam and dice mushrooms.
3. Heat wok with 2 tbsps of oil. Add eggs (mixed with some salt) and stir fry until 50% done. Add cooked rice, barbecued pork and mushrooms. Stir fry. Add seasoning, asparagus and spring onion. Serve.