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Recipe: Ba Bao Ya (Eight Jewel Duck)

1 duck, clean weight approx. 1.5 – 1.8 kg 1 tbsp salt 1 tbsp Chinese five-spice powder Enough oil for deep-frying Filling 3 dried mushrooms, soaked to soften and diced 10 dried lotus seeds, soaked for 10 – 15 minutes 1 cup glutinous rice, washed and soaked overnight 100g button mushrooms, diced 1chicken sausage, diced 2 tbsp diced bamboo shoot 2 tbsp diced carrot 10 gingko nuts, shelled 2 tbsp oil Seasoning 1/2 tsp salt 1/2 tsp sugar 1/2 tsp thick soy sauce 1/4 tsp pepper 1 tsp chicken stock granules 1 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp Shao Hsing Hua Tiau cooking wine 1/2 tbsp sesame oil Thickening 2 tsp corn flour mixed with 2 tbsp water Rub the inside and outside of duck with salt and five-spice powder. Leave duck aside for 1 hour. Heat enough oil in a wok until hot, put in duck and deep-fry until lightly browned. Remove and drain from oil. Heat 2 tbsp oil in a wok. Add both types of mushrooms, lotus see...
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Recipe: Spring Rolls

Spring Rolls Ingredients for the spring roll wrapper/skin: Sift together: 250g flour 1 tbsp tapioca flour 1/2 tsp baking powder 2 tbsp corn oil 1 large egg -- lightly beaten 525ml water Filling: 300g lean meat -- minced 200g crab meat 200g big omon -- cubed 8 fresh water chestnuts -- mince, then squeeze out water 50g dried Chinese mushrooms -- soak and chop finely Seasoning: 1 tsp salt 1/2 tsp pepper 1 1/2 tsp light soy sauce 1 tsp sugar 1 tsp oyster sauce 5 cloves garlic -- pounded 1 tbsp flour Dipping sauce: 2 red chillies 1 tsp sugar l tsp dry mustard Juice of 1 lime 75ml Worchester chilli sauce Method: For spring roll wrapper/skin: PUT sifted ingredients in a mixing bowl. Make a well in the centre and add corn oil, egg and a little water. Use a hand whisk to stir the ingredients to combine well. Add water gradually until a thin batter is formed. Sift the batter to remove any lumps. Lightly grease a pan or non-stick ...
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Recipe: Frog porridge

Ingredients: Ikan bilis Rice Ginger slices Frog legs Instructions: Prepare porridge stock by boiling ikan bilis in 3/4 pot of water for about 30 minutes. Sieve ikan bilis away, remaining only the stock. Put half cup of rice (about 80 grams for 2 to 3 persons) and 3 to 4 slices of ginger into the stock and boil for another 45 minutes. Lastly, with the fire still on, add in cleanly chopped fresh frog legs and cook for another 5 to 8 minutes. Served warm!
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