Bakuteh Hotpot 肉骨茶火锅

4人份
Ingredients 用料

Soup

3 packs	Bakuteh pack 肉骨茶包
1 kg	Pork Ribs 猪排骨
5 slices (Optional)	Angelica 当归
2 tablespoons	Ground White Pepper 白胡椒粒
30 cloves	Garlic 大蒜
2.5 litres	Water 水

Pork Rips Dipping Sauce

2 stalks	Large Red Chilli 红辣椒
5 clove	Garlic (diced) 蒜蓉
3 tablespoons	Dark Soya Sauce 黑酱油
1 tablespoon	Sesame Oil 麻油

Hotpot

10 leaves	Chinese Cabbage 白菜
1 pack	Golden Mushroom 金针菇
15 pieces	Button Mushrooms 蘑菇
2 stalks	Coriander Leaves 芫荽

Method 做法
Tip: Usually for the pre-packed Bakuteh packs, double (or even triple if you like tastier soup) the recommended quantity. For instance, if the instructions recommend to use 1 pack for 1500ml of water, use 2 packs for 1500ml of water.

To Prepare the Soup
1. Wash the pork ribs. Rinse pork ribs in boiling water. Drain.
2. Boil pork ribs in water with Bakuteh packs, group pepper (preferably placed in disposable tea-leaves bags for easy removal), garlic (preferably placed in disposable tea-leaves bags) and angelica. Reduce to low hear and cook for 2 hours.

To Prepare the Hotpot
1. Place Chinese Cabbage, Golden Mushroom, Button Mushroom in hotpot. Pour Bakuteh soup into hotpot with pork ribs. Add salt to taste. Add coriander leaves as garnish. Serve over low fire, with Pork Rips Dipping Sauce.

Apple Sauce Pork Chop 苹果汁猪排

4人份
Ingredients 用料

250g	Lean Pork Meat cut into fillet 前腿瘦肉切片
3 tablespoon	Light Soya Sauce 酱清
1 tablespoon	Sesame Oil 麻油
1 tablespoon	Sugar 糖
1 teaspoon	Corn Flour 钛白粉
A little	Pepper 胡椒粉
1	Egg 鸡蛋
2 tablespoon	Plain Flour 面粉

Sauce

1	Apple (deskinned, cut into cubes) 苹果
1 tablespoon	Tomato Sauce 番茄酱
1/2 cup	Water 清水
1 tablespoon	Lemon or Lime Juice 柠檬汁/酸酐汁
1 teaspoon	Sugar 糖
1 teaspoon	Corn Flour

Method 做法
1. Use the back of the knife to chop the sliced meat. Mix light soya sauce, sesame oil, sugar, pepper and corn flour. Marinate for 30 minutes.
2. Heat some oil in wok.
3. Dip pork chop in beaten egg and coat with flour. When the wok is hot, use medium heat to pan fry the meat. Poke a fork into the meat to check if it is well cooked. If the fork can puncture into the meat easily, the meat is cooked.
4. Drain the oil.
5. In a clean wok, add a tablespoon of oil. Pan fry apple, tomato sauce, water, lemon juice and sugar. Mix corn flour with a little water. When the frying pan mixture is simmering, add corn flour mixture to thicken the gravy. Pour sauce over pork chops and serve.

Japanese Tamago Soft Boiled Eggs 日式卤蛋

2人份
Ingredients 用料

4 medium	Eggs 鸡蛋
1 tablespoon	Rice Vinegar 白醋
2 tablespoons	Light Soy Sauce 酱清
1 teaspoon	Sugar 白糖
1/2 teaspoon	Seasame Oil 麻油

Method 做法
1. Place eggs in a pot of water. Cover the lid. Bring to boil. Once the water boils, turn off the fire. Wait for 5 minutes. Remove the eggs. Place eggs in ice-cold water for 5 minutes. De-shell the eggs.
2. Mix vinegar, light soy sauce, sugar and sesame oil in a pot. Bring to boil.
3. Put the eggs in a container. Pour the sauce over the eggs. Marinate the eggs for 24 hours. Stir the eggs from time to time to have an even marination.
4. Cut eggs into halves. Serve.

Cucumber Appetizer 凉拌小黄瓜

4人份
Ingredients 用料

2	Japanese Cucumber 日本黄瓜
4 cloves	Garlic (diced) 蒜蓉
2	Large Red Chilli 红辣椒
4 tablespoons	Vinegar (Black) 共研粗
4 tablespoons	Light Soya Sauce 酱清
1 tablespoon	Sesame Oil 麻油
1 tablespoon	Sugar 白糖

Method 做法
1. Cut cucumber into slices. Cut chilli into thin slices (remove core).
2. Add all ingredients and mix well. Keep into refrigerator for 15 minutes before serving.

Steam Milk and Egg with Chicken 清蒸牛奶鸡蛋（加鸡肉）

1人份
Ingredients 用料

15g	Chicken Breast Meat 鸡胸肉
1	Egg 鸡蛋
150ml	Fresh Milk 鲜奶
A pinch	Corn Starch (optional) 太白粉
A pinch	Salt 盐
1 teaspoon	Sesame Oil 麻油

Method 做法
1. Chop chicken meat finely. Mix well with salt (and corn starch - optional).
2. Beat egg in a bowl. Mix well with milk.
3. In a clean and dry bowl, apply sesame oil evenly. This will prevent the steamed egg from sticking onto the bowl.
4. For double boiling (steaming), boil water in a pot. Raise the bowl with a metal stand. Add the egg and milk mixture into the bowl. Add chicken meat. Steam over high heat for 10 minutes. Serve.

Pineapple Fried Rice 凤梨饭

2 - 3人份
Ingredients 用料

1 1/3 cup	Rice 白米
1 tablespoon	Raisins 葡萄干
1/2	Pineapple (cut to cubes) 凤梨
5	Mushrooms 蘑菇
2 tablespoons	Mixed peas 杂豆
1	Egg 鸡蛋
10 pieces	Medium Prawns (remove shells) 中虾
3 cloves	Garlic (minced) 蒜蓉
1	Onion (diced) 洋葱
3 tablespoons	Chicken stock (or plain water) 鸡汤 （或清水)
3 tablespoons	Fish Sauce 鱼露
1 teaspoon	Sugar 白糖
2 teaspoons	Turmeric Powder 黄姜粉
A little	Pork Floss 肉松

Method 做法
1. Cook rice, leave overnight preferably.
2. Heat wok. Add oil to wok. Fry diced onions. When the onion turns slightly brownish, add garlic to fry.
3. Add prawns to fry. When the prawns turn orange (cooked), add mushrooms, mixed peas, pineapples to fry. When the ingredients are cooked, add fish oil, chicken stock and sugar. Add rice and raisins, mix well.
4. Create a centre space in the wok, pour egg (use medium heat). Mix fried rice over eggs. Add turmeric powder and mix well. Serve with pork floss.

Pan Fried Prawns with Cheese Sauce 香煎芝士虾

2人份
Ingredients 用料

10 medium

Prawns 海虾

Stock

1 1/2 cups	Water 水
3 slices	Ginger 姜片
3 cloves	Garlic 蒜蓉
1/2 tablespoon	Oil 油
OR
1/2 cup	Chicken Stock 鸡汤

Sauce

1/2 tablespoon	Oil 油
1/2 cup	Fresh Milk 鲜奶
1 tablespoon	Butter 牛油
1 teaspoon	Corn Flour 玉米粉
2 to 3 slices	Cheese 乳酪
A pinch	Salt 盐
A little	Pepper 胡椒粉

Method 做法

Stock
1. De-shell the prawns but keep the tails in tact.
2. Heat oil, fry garlic and ginger. Add prawn shells and fry till frangrant. Add 1 1/2 cups of water and bring to boil. Simmer for 15 minutes and strain.

Optional:
You can replace the prawn stock with chicken stock.

Sauce
3. Heat oil and pan fry prawns, dish out when cooked.
4. In a clean pan, add butter to melt. Add prawn stock, milk and corn flour mixture, cook till it boils. Place the cheese slices in, cook till they melt. Add salt and pepper to taste.
5. Pour cheese sauce over prawns and serve.