Red Rice Congee

Ingredients:
200gm lean meat (diced)
100gm red rice
50 gm sushi rice
Method:
1. Wash and drain red rice and sushi rice. Marinate both rice with 1/2 tsp of salt & 2 tbsp of oil for 3 hours or 6 hours. Bring 8 bowls of water to boil, add in both rice to cook until boil for 10 mins.

2. Lower the heat and simmer for 1 hour. Add in diced meat and stir evenly to continue simmer for another 15 mins and serve hot.

Guo Tie (Fried Dumpling)

Ingredient:Dough225 g cake flour (Hongkong flour) 1/8 tsp salt 2 tsp oil
100 ml warm water
Filling:100 g prawns (diced)
200 g minced pork
200 g bai cai (boiled & diced)
30 g yellow onion (diced)
30 g chives (koo chye)
Seasoning:1 tsp salt
2 1/2 tsp sugar
1/4 tsp pepper
3 tsp cornflour
1/2 tsp sesame oil
3 tsp cooking oil
Method:1. Put pork, prawn, salt, sugar, pepper mix together in a mixing bowl. Then add cornflour, sesame oil, cooking oil mix again until well blend. Add onion, chives to mix it well then leave aside on a plate.
3. Sieve the cake flour into a mixing bowl, add salt to it. Pour cooking oil into the mxing bowl then mix it well with a wooden rod. Take 200 ml of tap water mix with 100 ml of hot boiling water to mix well then pour out 100 ml of warm water into a bowl.
4. Put the dough on the table to knead, then add warm water a bit at a time, mix until the dough is smooth. Put the dough inside plastic bag, let it set aside for 5 min. After 5 min, divide into 2 portion, leave the 2nd portion inside the plastic bag.
5. Divide the 1st portion into 12 small pieces of dough. Make into a ball then press it flat, use a wooden rod to roll on the side of the pastry. Then put filling in the centre, then to form a semi-circle, fold one side overlapping after another on the edge of the second side of the pastry, leave the 1st side facing urself no pattern on it.
6. Once the guo tie is completed, put it on a plate to prepare for frying. Put oil on the pan, then put in the guotie to fry. Until the skin (backside) slight burnt, pour away the oil, add 100 ml of water. Then cover the pan with a lid for 8 miins, let the guotie cooked. Then open the lid, fry the guotie until the water dry up.
7. Dish up and serve from the plate.

Steamed Yam Kueh

Ingredients
650g yam (skinless)

Batter ingredients
260g rice flour
75 g wheat starch
1 tbsp sugar
¼ tsp salt
450 ml warm water (water tat is boiled and cool down)

Seasoning sauce
1 tsp salt
1 tbsp sugar
1 tsp pepper
½ tsp five-spice powder
1 tbsp light soya sauce
250ml hot water (boiling water)
200ml mushroom water (get it from soaked mushroom)

Garnishing:
150gm Chinese sausages
50gm dried mushrooms
100gm dried shrimps
5 gm dried black fungus
2 pieces of fresh chillies
1 stalk of spring onion
50 gm fried sesame seeds
50gm shallot (fried)

Method:
1. Skin off the yam then cut into small pieces, then put to steam in hot boiling water for ½ an hr.
2. Prepare the batter first - mix rice flour, wheat starch, 450 ml of warm water together into a mixing bowl, use a wooden scoop to stir them until smooth then set aside.

3. Soak dried mushroom in hot water until soft.Soak dried fungus in hot water until its expanded.Remove the skin of Chinese sausages then cut into diced. Soak dried shrimp in tap water for a while then drain dry, chop it into pieces. Press the fresh chillies, slice half of it, remove the seeds then cut into strip, then diced it into small pieces.Diced the soften dried mushroom, retain the water, filter it then put aside for later use.Cut the expanded black fungus into small pieces. Cut the spring onion into small pieces.

4. Heat up 2 tbsp of oil then add Chinese sausages, dried shrimps, mushroom, black fungus, chilli to fry until fragrant. Dish up ¾ of the portion for garnishing, the rest leave in the wok. Add in the seasoning sauce to fry together, then add in 200 ml of mushroom water to boil, once it is boiled, then in 250 ml of hot water to fry.

5. Add in steamed yam to fry together until it well cooked, yam looks a bit more soft, easy to press. Sieve the batter mix. Slowly add in the batter to the wok, then keep on stirring until its look creamy and thick, the scoop got problem in stirring then dish up to the 8-inches round tray to steam. The steaming takes about 1 hour.

6. After 1 hour, you will see a bit of water on top of the kueh, its okie, then put garnishing on top of it. If you wan to eat immediately, just put it over a tray of cold water, for about ½ hr, it should be ready to be served.