Hwee Ju's cook book

Ingredients 1 to 1.5 cups kimchi (old kimchi works best - tastes slightly sour) kimchi juice 1 pack tofu 2 stalks green onions/scallions 1 jalepeno/chili pepper 1/2 of large onion 2 -3 cloves of garlic oil 2 cups water approximately 1/4 cup gochujang (red pepper paste) 2 - 3 tbsp gochugaru (red pepper flakes) pork belly chunks (or any pork with fat)* 1 hobak (use zuccini, if you cannot find korean hobak) dashida - optional Directions Prior to cooking, prepare the following. Roughly chop kimchi into smaller chunks Cube tofu into bite sized pieces Slice scallions on a bias (on an angle) into 1-inch long slices Chop onion into smaller slices Mince garlic (use pre-minced if possible) Slice chili pepper on a bias Slice zuccini (hobak) into 1/4 inch slices, then cube them into bite sized pieces In pot, add a little bit of oil (just a little - pork already has a lot of fat, so you wont need much). Add minced garlic to flavor the oil. Then add in pork belly chunks and cook until meat turns w...

Ingredients 2 pound (1½ kg) pork butt, cut into thick strips Marinade 4 Tbsp oyster sauce 4 Tbsp char siew sauce (preferable Lee Kum Kee brand) 2 Tbsp soya sauce 1 tsp sesame oil 3 Tbsp sugar 1 Tbsp Chinese wine 1 Tbsp five spice powder Glaze : 1 tablespoon honey mixed with leftover marinate sauce Method 1. Marinate pork with marinating sauce overnight or for at least 4 hours. 2. Grill or bake (350F) or barbecue the pork basting with honey mixed with leftover marinade and turning often to prevent burning. 3. Bake about 20-30min until it cooked, remove and slice. 4. Serve with rice or noodles.

I was tempted by my friends here for being try on the siew yoke again. I was success this time after I've read so many recipes and combine it all together. Of course avoid the last failed lesson... this is what I had done! Ingredients 2 strips of belly pork with rind preferably 2 inches wide x 8 inches length 4 bamboo skewers 1 tsp salt 1 tsp oil (A): 2 cups water + 2 tbsp vinegar (for scalding the rind) (B): 1 tsp Chinese five-spice powder 1 tsp garlic powder 1/2 tsp sugar Method 1. Combine water and vinegar and bring to a boil. Scald the skin of the pork with the hot vinegar mixture. Wipe dry. Skewer the belly pork strip. 2. Scored the skin with very sharp knife like how you would scored the diamond cut o the squid. Then rub just enough salt on the skin. Rub meat with combined marinade (B) and leave uncovered, rind side up in the room temperature for 12-24hrs to dry out the rind. 3. Turn on oven to 450F, rub the rind with oil, and bake for 20 minutes rind side up. 4. Thereafter...

INGREDIENTS: Beef cheeks (cut into 6cm cubes) 800g Garlic (whole/deep-fried) 10 cloves Chinese dates 5 pcs Ginger (2cm cubes) 50g Coriander 100g Spring onion 50g Cinnamon stick 1 pc Star aniseed 2 pcs White radish (peeled and sliced) 8 stalks Vegetable (xiao bai cai) 8 stalks SEASONING: Chicken consomme 2l Bean paste 2 tbs Oyster sauce 3 tbs Rock sugar 15g Dark soy sauce 1 tbs Chinese wine (Hua tiao jiu) 5 tbs METHOD: 1. Blanch beef cheeks in hot water for 20 seconds to clean them thoroughly. 2. Place blanched beef cheeks, white radish, Chinese dates, ginger, coriander, spring onion, cinnamon stick and star aniseed into a large pot, pour in chicken consomme and bring to boil 3 Add the rest of seasoning and simmer on low heat. After about 40 minutes, remove the white radish and set aside. After about two hours, remove the beef cheeks. 4. Arrange the beef cheeks on top of the white radish on a plate. Bring the sauce to boil. Add 1 tsp of cornstarch mixed with 2...

Raisin Cookies The natural sweetness of raisins gives there cookies extra flovour and a chewy bite. Makes 24 Ingredient: 150g/5oz/ 1 1/4 cups plain (all-purpose) flour 2.5ml/1/2 tsp baking powder pinch of salt 115g/ 4oz/generous 1/2 cup caster (superfine) sugar 115g/ 4oz/ 1/2 cup soft margarine 1 egg, lightly beaten 2.5ml/ 1/2 tsp vanilla essence (extract) 150g/ 5oz/ 1 cup seedless raisins Methods: 1. Preheat the oven to 190C/ 375F/ Gas 5. Lightly grease the baking sheets or line them with baking parchment. Sift together the flour, baking powder and salt into a mixing bowl oe the bowl of a food processor. Add the sugar, margarine, egg and vanilla essence. 2. Beat with the wooden spoon or blend in a food processor until combined. Stir in the raisins. 3. Drop heaped dessertspoonfuls of the mixture about 5cm/ 2in apart on to the baking sheets. Bake the cookies for 15 minutes or until golden brown. Leave on the baking sheets for a few minutes then transfer to wire racks to cool.

Chicken Pie Makes 3-5 pies Ingredients # 300g ready-made puff pastry (available at major supermarkets) Filling # 1 potato, boiled in salt water until soft, and diced # 60g carrot, diced # 6 button mushrooms, diced # 2 tbsp unsalted butter # 20g plain flour # 60g green pea # 2 tbsp garlic Seasoning # ½ tsp salt or to taste # 1 tsp pepper # ¾ tsp concentrated chicken stock # ½ cup water Glaze # 1 egg, lightly beaten with a pinch of salt added Method To prepare the filling Heat butter in a non-stick saucepan. Fry garlic until fragrant. Stir-fry briskly for 20-30 seconds. Add chicken, carrot, mushrooms, potato and seasoning , then add in flour. Bring to the boil. Reduce the heat and simmer until the gravy thickens. Dish out and set aside to cool. Roll out the puff pastry to 3mm thick. Cut into squares big enough to cover your ramekin or oven-proof pie dishes. Spoon some prepared filling into each ramekin or pie dish. Place a piece of cut out pastry over and make a slight slit on top of the...