Angpow Lantern

1. Red packet angpow (30pcs)
2. Cardboard (24 pcs)
3. Tassels
4. Double Sided Tape
5. Gold or Red Thread 
6. Trimming

Follow the step at http://www.youtube.com/user/ireneblchua

Dongzhi Tang Yuen

Ingredients:

Ginger Syrup
1/4 cup sugar
2 cups water
2-3 pandan leaves or screwpine leaves, tie into a knot
One 2-inch piece ginger, peeled and slightly pounded with a cleaver

Glutinous Rice Dumplings
1 packet of glutinous rice (sticky rice) flour
4 small bowl of hot water
Red, Green and Yellow food coloring

Method:

1. To prepare syrup, boil the water in a pot. Add the pandan leaves and ginger and bring it to boil on medium heat until you smell and ginger and pandan leaves aroma. Add sugar and let it simmer for another 15 minutes minutes. Add more or reduce the sugar, to taste. Set aside.
2. Divide 4 portion of glutinous flour and prepare 4 cup of hot water. 1st cup water add 1 drops of red coloring, 2nd cup water add 1 drop of yellow coloring, 3rd cup water add 1 drop of green coloring and last leave it empty.
3. (You can replace the food coloring by natural colour like red=dragon fruits, yellow=pumpkins, green-pandan leave) All the natural you have to blended with water) 
4. Mix the glutinous flour with water and knead with hands to form a dough. The dough is done when it doesn’t stick to your hands anymore.
5. Pinch the dough into small balls and roll them in between your palms into round balls. Set aside on a flat surface lined with paper or a slightly damn cloth.
6. Boil another pot of water, drop the dumplings into the boiling water. As soon as they float, transfer them into the syrup water. Serve immediately.

Cook’s Note:
Adjust the water level to the flour. Add more water if the dough is too dry. Add more flour if it’s too wet.

Hong Kong Style Swiss Chicken

For 3-4 person

Ingredients:
12 chicken mid-wings (or more) other part of chicken
1 cup light soy sauce (if you a superior dark soy sauce can add 1 tsp of dark soy sauce)

1 cup water (if you using other part of chicken you need to add more water because to cover the chicken while on cooking)
100g sugar or more for taste
1 spring onion, cut 1” lengthwise
5 slices ginger or more
5 star anise
2-3 tbsp Shaoxing wine or more

Method

1. Bring water to a boil and immerse chicken and let boil for 1 min. Put the chicken in a bath of ice water as this will make the skin tasted crunchy and not easy broken. 
2. Add all ingredients in a large pot, bring to boil over medium heat. 
3. Turn on to low heat, and put the chicken (skin side down) and cover the lid, and stand for 10 mins. Turn the chicken once and stand for another 10 mins to ensure all sides are nicely coated with the sauce. 
4. Serve immediately once done. You may use the same stock (frozen it) and repeating making this chicken wings later. 

Hainanese Chicken Chop

For 3 person

Marinate chicken ingredients:-
6 chicken thigh
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sugar
½tsp dark soy sauce
½tsp salt or to taste
½tsp pepper

For fry the Chicken ingredients:-

1 cup flour  

1 tbsp corn flour

Tomato sauce ingredients:-
½ packet of mix vegetable (I used the small packet)
1 big yellow onion, sliced
160 g tomato ketchup
2 tbsp sugar
½ tsp salt or to taste
½ tsp light soy sauce
2½ cups water
Thicken mixture- mix 1 tbsp corn flour water, to thicken the sauce

Other condiments
10 potatoes, boiled in hot water till tendered, slice it, then deep fry till golden brown

Method:

1. Marinate the chicken thighs with marinating ingredients, for 3-4 hrs.
2. Mix the Fry the Chicken ingredients together and coat it well on the marinated chicken Then deep fry till golden brown. Dish up and set aside.
3. To prepare the tomato sauce, heat oil in a wok or saucepan, saute onion till aroma, add in water and the rest of seasonings and the mix vegetable except thicken mixture, cook for few minutes or till onion is soften. Then thicken the sauce with thicken mixture.
4. To serve, arrange the deep fried chicken thigh, cooked potato wedges and sliced tomatoes on a plate. Pour the hot tomato sauce over and serve. Re-heat the tomato sauce before serve if you are not intended to serve immediately.