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.

Chinese Scallion (Green Onion) Pancakes With Soy-Ginger Dipping Sauce

2 cups all purpose flour, more for rolling
1 teaspoon kosher salt
3/4 cup water
1 bunch scallion (green onions), around 8 of them (reserve 1 teaspoon for the sauce)
vegetable oil

Ingredients for the Soy-Ginger Dipping Sauce:
1 teaspoon freshly grated ginger
1 tablespoon soy sauce
1 tablespoon water
2 teaspoon rice wine vinegar
1 teaspoon sugar
1/2 teaspoon toasted sesame oil
a pinch of red pepper flakes
a pinch of white pepper
1 teaspoon chopped green onions

To make the pancakes: 
In a large mixing bowl, stir together the flour and salt. With a wooden spoon, make a well in the middle of the flour and pour in the water in a steady stream while continue stirring. Knead the dough a few times and form into a ball.  Cover with a clean towel and let it rest for 30 minutes. This would be the good time to chop up those green onions and prepare the dipping sauce.  

After 30 minutes of resting, transfer the dough onto a slightly floured board.  Gently press it to form a round disk. With a pastry cutter or a knife, divide the dough into 6 equal portions. With a floured rolling pin, roll the dough into a thin disk, about 1/8-inch thick.  With the back of a spoon, spread 1/2 teaspoon of vegetable oil on top, leaving a 1/2-inch border all around. Sprinkle the chopped scallions on top in an even layer.  

Roll up the filled dough from one end to the other into a log, leaving the seam side down.  Pinch the end of the log and roll it into a circle.  Pinch the other end of the log and tuck it underneath the dough. Roll the filled dough with a floured rolling pin into 1/4-inch thick disk. I like to divide each pancake with a piece of parchment paper and stack them all up.  

In a large non-stick skillet, heat up 2 teaspoons of vegetable oil over medium-high heat.  Pan fry the pancakes until golden brown on both sides, about 2 minutes per side.  Add more oil as needed in the pan frying process.  Transfer cooked pancakes onto a cooling rack and cut into wedges. Enjoy with the soy-ginger dipping sauce.

To make the Soy-Ginger Dipping Sauce:
In a small mixing bowl, stir all the ingredients together until sugar dissolved.  Serve with Scallion Pancakes and enjoy!

Pandan Rice

For 3 - 4 person

Ingredients:

• 8 pandan leaves or more (screw-pine leaves)
• 1/2 tsp salt 
• 200ml water 
• 100ml santan (coconut milk) (I did not put this)
• 150ml water 
• 250g rice 

Methods:

1. Wash rice and set aside to drain.
2. Blend together the pandan leaves, salt and 200ml water. Sieve to extract juice.
3. Put washed rice, pandan juice, and water into a rice cooker.
4. Switch on the rice cooker and let it cook until done.
5. Mix with chicken curry or other curry. it will be thumb up!!

Soya Milk Jelly Mooncake

Source :Adapted from Annacoo Journal Recepi

Ingredients:

Grass Jelly Filling

• 250g water
• 3½ tbsp sugar
• 1tsp agar-agar powder
• 2 pandan leaves
• 100g grass jelly (unsweetened, cut to strips) or
• 100g grass jelly (sweetened, cut to strips) Must reduce 1½ tbsp sugar

Tau Huay (Soya Milk) Jelly

• 500g Nutri Soy soya Milk (reduced sugar)
• 125g fresh milk
• 45 sugar
• 2tsp agar-agar powder

Method:

1. For making grass jelly filling - use a round plastic cup that is smaller than jelly mould 
2. Boil water, sugar, agar-agar powder and pandan leave together in a pit at medium heat
3. Keep stirring mixture with a hand whisk until liquid boiled. Discard pandan leaves and off heat. Add grass jelly strips into in, stir well with spoon for another minutes
4. Pour grass jelly liquid into 12 plastic cups evenly and leave to set in fridge for 15 minutes
5. For Tau Huay (Soya Milk) Jelly - mix all ingredients in a pot, bring to boil at medium heat
6. Keep stirring during the process so that it will hot be burnt. Off heat and stir for another minutes
7. Pour some soya milk liquid into moulds till half fall. Gently scratch set grass jelly filling with a sharp knife. This will make the agar-agar jelly stick together
8. Place one piece of grass jelly filling in each mould, then fill up the mould with soya milk
9. Cook and chill jelly mooncake to set in the refrigerator.