Ingredients:

100 grams of Lo Hong Ka Bird’s Nest
200 grams shelled shrimps
100 grams crab meat
1 cup stock
1 egg white
900 grams winter melon
1 slice ginger

Seasoning:
1/4 teaspoon salt
1/2 teaspoon caltrop starch
1 teaspoon egg white
dash of sesame oil
pinch of pepper

Thickening solution:
1/4 teaspoon salt
1/2 teaspoon caltrop starch
1/2 cup stock
dash of sesame oil

Procedure:

Remove vein from shrimps. Wash and wipe dry. Pat to form shrimp paste. Add Lo Hong Ka Bird’s Nest and seasoning. Stir well to form filling. Refrigerate for 30 minutes. Remove peel and pith from winter melon. Cut into ring shape with mold. Steam with stock and 1 slice of ginger for 8 minutes. Pour away stock. Wipe dry rings. Put some caltrop starch inside winter melon rings. Put in filling. Steam for 3 minutes. Remove steaming sauce. Heat oil. Pour in thickening solution. Bring to the boil. Add crab meat and egg white. Stir well and pour over winter melon rings. Serve.

Ingredients:

250 grams ostrich mince
2 tablespoon oil
1 large onion
3 small cloves of garlic, crushed
1 tablespoon ground coriander
1 tablespoon cumin
1 tablespoon turmeric
1 teaspoon masala
1 teaspoon salt
1/2 teaspoon pepper
juice of 1/2 lemon
2 tablespoon brown sugar
1 tablespoon apricot jam
1/2 cup chopped coriander leaves
4 rounds feta cheese, crumbled
1/4 cup pine kernels, roasted
1 box phylo pastry (14 sheets)
125 grams melted butter or cooking oil

Procedure:

Preheat oven to 190 °C. Heat oil in frying pan. Add onion & garlic and fry until light brown. Lower heat and add spices. Cook for 1 minute. Add ostrich minced meat and stir. Add salt, pepper lemon juice, brown sugar and apricot jam. Remove from stove & cool. Roast ¼ cup pine kernels in pan over low heat or in oven. Add pine kernels, coriander leaves & feta cheese to meat mixture & season to taste. Place pastry sheet on work surface & brush with melted butter. Top with another sheet, brush with butter & cut lengthwise into 4 strips. Place 3 level tsp of meat at end of each strip. Fold pastry over to form triangle. Keep folding until end of strip. Brush with butter & place on oven tray. Repeat process with remaining pastry & filling. Bake 15–20 minutes until golden brown. Serve hot with Wellington’s sweet chili sauce.

Ingredients:

200 grams padi frogs (tien kai), cleaned and cut into serving pieces
200 grams fragrant long grain rice, washed and drained
400 ml. water
1 tablespoon oil
1 tablespoon sesame oil
1 tablespoon shredded ginger
1 teaspoon chopped garlic
a few drops dark soy sauce

Marinade (A):
1 tablespoon premium oyster sauce
1 tablespoon light soy sauce
1/2 teaspoon sugar
1/4 teaspoon pepper
2 tablespoon Shao Hsing Hua Tiau cooking wine (optional)
1 tablespoon ginger juice
1 teaspoon sesame oil

Marinade (B):
1 teaspoon salt
1/2 teaspoon sugar
1 tsp corn oil

Garnishing:
chopped spring onions and Chinese parsley
chilli strips

Procedure:

Season rice with marinade (B) and set aside. Season padi frogs with marinade (A) for 30 minutes. Put rice into a clay pot, add enough water and bring to a boil. Cook rice till the water almost dries up. Heat oil and sesame oil in a wok, fry ginger and garlic till fragrant. Add the marinated frogs and fry briskly. Add a few drops of dark soy sauce (for color). Dish out into the clay pot. Cover and cook till rice is fluffy. Serve the clay pot rice with garnishing.

Ingredients:

8 (1/2 size) pork chops
4 cloves garlic, finely chopped
3 tablespoon sugar
3 tablespoon soy sauce

Procedure:

Remove fat from chops. Mix together garlic, sugar, soy and pork and leave to marinate for at least 30 minutes. Heat pan to medium high with about 3 mm of oil. Add pork, Cook for a minute or two on both sides .