Hwee Ju's cook book

材料 Ingredients： 1 湯匙紹興酒 (1 tablespoon cooking wine) 2 湯匙生抽 (2 tablespoons soya sauce) 3 湯匙白糖 (3 tablespoons white sugar) 4 湯匙鎮江醋 (4 tablespoons Zhen Jiang vinegar) 5 湯匙水 (5 tablespoons water) 一字排骨（約600克）(600 gm spare ribs) 做法： 1.先把排骨切件，拖水，去血水，沖凈。 2.把已拖水的排骨放入上述已煮滾的醬料中，再滾後，蓋好，慢火炆一小時左右。見汁收少至濃，排骨轉暗紅色，即成。上碟供食。 Method: 1.Cut spare ribs into pieces and put them into boiling water for a few minutes to rinse away any blood. 2.Add spare ribs into the above ingredients and bring to boil. Turn down to slow heat. Cook for about 1 hour until less sauce and spare ribs turn dark brown. Serve hot. Read more: http://www.christinesrecipes.com/2008/03/sweet-sour-spareribs.html#ixzz2ySBfMdzq

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...

Oil Dough 340 g plain flour 220 g shortening/lard Process all the above in a food processor Water Dough 550 g plain flour 150 g castor sugar 160 ml vegetable oil 240 ml iced water 2 tsp salt 2 tsp golden syrup Process the all the above in a food processor. Glaze – 2 egg yolks Method: Scale oil dough into 20 gm and water dough into 40 gm. Wrap oil dough inside water dough. Roll flat and roll up like swiss roll. Repeat another 3 times. Cut each piece into halves. Roll out each piece and put in filling. Preheat oven at 375 f Convection and bake for 10 minutes, remove from oven, glaze with egg yolks and bake another 15 – to 20 minutes. Char Siew Filling 300 gm Char Siew ( finely diced ) 3 tbsp sugar 1 tbsp tbsp Flour ¾ cup water 1 1/2 tbsp oyster sauce 1 Tbsp light soya sauce 1 tsp Dark soya sauce 4 chopped shallots 1/2 cup green peas 2 Tbsp oil Heat oil and stir in the shallots. Add in flour ...