Xiu Heng Daphne

Material:
Daphne vegetables (1 hold)
Wolfberry (5 pieces)
Garlic ( 3 flap)

Seasoning:
Fish sauce (1.5ml)
Soy sauce (1.0ml)
Xiu Heng wine (2.0ml)

Practices:
Daphne leaves and soft root remain, hard root removed.
Put a little oil into wok; turn to medium fiery, sauté garlic to golden brown.
Put Daphne, sauté for few minutes. Add fish sauce, soy sauce and Xiu Heng wine, chinese wolfberry at the last. Dish to be served.


浓郁绍兴抄芫菜

材料:
芫菜 （一把）
枸杞 （五颗）
蒜末

调味料:
鱼露 （1.5ml）
生抽 （1.0ml）
绍兴酒 （2.0ml）

做法:
芫菜的叶和嫩垠要，硬垠去掉.
热锅, 放少许油待热, 中小火爆香蒜末至金黄色。
放入芫菜抄， 加入鱼露，生抽和绍兴酒， 枸杞放入待汁收干即可！！

Dried Shrimp Green Beans

Material:
Green beans (1 pack)
Dried shrimp (1 tablespoon)
Garlic (4 flaps)

Seasoning:
Fish Sauce

Practices:
Green beans to remove fibres, cut as attachment 2. Dry shrimp soaked in hot water, take out, and chop to crush.
Put a little oil into wok; turn to medium fiery, sauté dried shrimp until fragrant and sauté minced garlic to golden brown. Put green beans and sauté to 30 second, add 1 / 2 cup of water, top cover to cover the wok for 5 minutes till the beans become soft.
Add fish sauce seasoning, and completed.

清抄四季豆
材料:
四季豆
虾米
蒜末

调味料:
鱼露

做法:
四季豆除去纤维, 切成图２。虾米泡在热水中，取出,剁碎。
热锅, 放少许油待热,中小火爆香虾米, 再放入蒜末爆至金黄色.
下四季豆抄，放1/2杯水， 把盖盖上，待软。
放入鱼露调味， 清抄四季豆就完成了！！

Petai Belacan

Material 1:
Petai (3 string)
Garlic (3 flaps)
Red onion (4 pieces)
Red chillies (3 pieces)
Dried shrimp (15 grams)
Belacan (small piece)

Material 2:
Anchovies (15 grams)
Lime (4 pieces)

Practices:
Mixing material 1 into a juice machine until stirred broken.
Put oil into hot wok, Fried ikan billis till turn golden brown. Retain a little bit oil to sauté material 1b until fragrant. Put petai and sauté, then sprinkle some water, and squeeze some lime juice. Deep-fried crispy anchovies added for three minutes, petai belacan done.

* Soy sauce to be added if needed.*
* Chilli padi added to whom are interested on spicy taste.*


香辣臭豆 Belacan
材料1:
臭豆 （3条）
蒜 （3瓣）
红葱 （4粒）
红辣椒 （3条）
虾米 （15克）
Belacan (一小片)

材料2:
江鱼仔 （15克）
桔子 （4粒）

做法:
把材料1放进搅汁机搅碎。
热锅放油炸脆江鱼仔，捞起。留少许油爆香搅碎的材料。
抄至大概熟透，就放入臭豆，翻抄。
洒少许水， 再挤些桔子汁，放入已炸脆的江鱼仔翻抄三分钟即可上桌啰！！。
*如不够咸， 可放少许的生抽*
*喜欢吃辣的朋友，可加几粒 chili padi*

Cucumber Ribs Soup

Material 1:
Yellow Cucumber (1 piece)
Jujube (6-7 pieces)

Material 2:
Pork Ribs (3 to 4 pieces)

Seasoning:
Salt
Sesame Oil

Practices:
Cucumber skin skived, then cut into half, seeds scraped. Refer to the attachment.
Pork ribs rinse off. Pour it into hot water, scoop out and drip. Add some sesame oil and salt.
Pot ready with boiled water, put material 1, cook for 45 minutes,
Pour material 2 and then cook for another 45 minutes. Soup completed.
* You can sprinkle some salt if you want to. *

老少下火老黄瓜汤
材料1:
黄瓜 （一条）
红枣 (六到七粒)

材料2:
猪骨（3块钱）

调味料:
盐

做法:
黄瓜把皮削掉，把瓜切成一半，种子刮掉。 一再把半份的瓜切成一半， 然后切块。
猪骨先把热水烫烫, 拿出, 放少许麻油和盐调味。
锅倒入水待滚， 放入材料1褒至45分钟，
然后才放入材料2再褒个45分钟。汤就完成啦！！
*如要汤更好喝， 就洒少少的盐就好*。

Secret Sauce Braised Noodles

Material:
Cabbage (1 / 4)
Yee Mee (2 pieces)
Minced garlic (5-6)
Fish cakes (1 piece)
Yuba (2 pieces)

Seasoning:
Soy sauce (5.0ml)
Sesame oil (1.25ml)
Sugar (1.25ml)
Salt (a little)
White pepper (a little)
Dark soy sauce (1.0ml)
Water (1.5ml)

Practices:
Yee Mee cooked till soft, scoop up and drip dry. Put a little oil, wok heat, saute minced garlic until golden brown, put cabbage, sprinkle some water and sauté till cabbage to soft, take off. Add a little oil, saute fish cakes slices for 20 second, put seasoning, yee mee and make sure gravy seeps into yee mee. Add cabbage, sprinkle a little water, then covered with top cover for one minute. Yeah, yee mee done !!


秘汁焖伊面
材料:
包菜 （1/4）
伊面 （两块）
蒜末 （五到六瓣）
鱼饼 （一条）
腐皮 （两片）

调味料:
生抽 (5.0ml)
麻油 (1.25ml)
糖 (1.25ml)
盐 (少许)
胡椒粉 (少许)
黑晒 (1.0ml)
水 (1.5ml)

做法:
伊面煮软，捞起沥干。放少许油，爆香蒜末至金黄色，放入包菜炒， 洒少许水抄至稍微软， 拿出。放入少许油，炒鱼饼， 放入调味料， 再把煮软的伊面倒入，确定汁都渗入面里。放入刚炒香的包菜, 洒少许的水， 然后把盖盖上等个一分钟，再捞捞一下就可上桌啦！！

Healthy Asparagus

Material:
Asparagus (1 hold)
Minced garlic (7-8 flaps)

Seasoning:
Soy sauce

Practices:

Asparagus hard root removed and tender to retain.
Water boiled, rub with the hands of salt and then add asparagus for 3 minutes and scoop out.
Pour bit oil into wok; medium fiery, sauté minced garlic turn to golden brown, pour it top of the asparagus and soy sauce to be the condiment, dish done...!!

Tips: * salt to rid bitter taste of asparagus.*


健康卢笋争着吃
材料:
卢笋 (一把)
蒜末 (七到八瓣)

调味料:
生抽

做法:

做法很间单， 把硬的垠去掉， 嫩的留住。
水褒滚，, 放入一小匙盐再放入卢笋煮，软度随您口感再捞出沥干。
最后炮香蒜末至金黄色，拿上洒在卢笋上， 再洒些生抽调一调便可。
Tips:*盐可把卢笋的干味去掉*

Chinese Herbs Soup

Material 1:
Wolfberry (15 pieces)
Chinese yam (4-5 pieces)
Codonopsis (4-5n pieces)
Polygonatum (15 grams)
Red dates (10 pieces)
Longan (8-10 pieces)

Material 2:
Pork Ribs (3 to 4 pieces)

Seasoning:
Salt
Sesame Oil

Practices:
Clean pork ribs. Pour into pot with hot water, scoop out and drip, add some sesame oil and salt.
Pot ready with boiled water, put material 1 and cooks for one hour.
Then pour material 2 and cook for another 45 minutes. Last, rub with the hands of salt, herbs soup done..!!


补气益肺、助眠药材汤
材料1:
枸杞子 (15颗)
淮山 (四到五根)
党参 (四到五根)
玉竹 (15克)
红枣 (10粒)
桂圆 (八到十粒)

材料2:
猪骨 (3块钱）

做法:
猪骨先把热水烫烫, 拿出, 放少许麻油和盐调味。
锅倒入水待滚， 放入材料1褒至一小时，
然后才放入材料2再褒个45分钟。药材汤会喝得甜甜可口， 所以可以不用放调味料了。如要放就用少许盐即可啰！

Fried Kuew Teow

Material:
Kuew Teow (1 pack)
Bean sprouts (50 g)
Garlic (4 flaps)
Pork (sliced)
Fish cake (sliced)
Scallion (cut into 4 dan)

Marinade sauce:
Soy sauce
Sesame oil
Fish sauce
White pepper

Seasoning:
Soy sauce (5.0ml)
Sesame oil (1.25ml)
Sugar (1.25ml)
Salt (a little)
White pepper (a little)
Hot water (1.5ml)

Practices:
Pork slices to be marinated with marinade sauce for 10 minutes.
Pour little oil into wok and wait for 15 second, turn to medium fiery, pour marinated pork slices and sauté until white flesh, then pour bean sprouts and sauté for 30 seconds, scoop out.
Retain oil, saute minced garlic until golden brown, red chillies, scallion and fish cake.
Seasoning ready, pour to wok, kuew teow,as well. Now only pour meat slices and bean sprouts. Saute for 10 minutes. Yummy yummy kuew teow serving..^_^

住家火喉干香河粉
材料:
河粉 (现成)
豆芽 (RM 0.30就可)
蒜末
猪肉(切片)
鱼饼 (切片)
青葱 (三到四根,青葱切段)

腌料：
生抽
麻油
鱼露
胡椒粉

调味料:
生抽 (5.0ml)
麻油 (1.25ml)
糖 (1.25ml)
盐 (少许)
胡椒粉 (少许)
热水 (1.5ml)

做法:
把调味料调好.
把猪肉片用腌料腌制十分钟.
少油放入锅中待热，抄肉至颜色变白, 放入豆芽，抄30秒， 拿出。
余下的油，炮香蒜末，红辣椒，青葱， 鱼饼，
再放入调味料，河粉，拌匀。河粉稍微翻抄，或用筷子翻， 这样河粉就不容易断。这时才把刚才所抄的肉片和豆芽放入，稍微翻抄。
把河粉抄个10分钟，记得火放中小火， 河粉就不容易焦。火喉干香河粉便可上碟哦！

Chives served with Shredded Meat

Material:
Chives ( 1 hold)
Shredded pork or shrimp (a bit)
Garlic (3 flaps)
Oil

Marinade Sauce:
Soy sauce
Sesame oil
Fish sauce

Seasoning:
Corn Flour (2.5ml)
Oyster sauce (1 / 2 tsp)
Water (1 / 4 cup)

Practices:
Marinade the pork with marinade sauce.
Chives hard root removed. Pour little oil into wok, and wait until 15 second, sauté minced garlic till golden brown, shredded meat pour and sauté to white flesh. Add chives, sauté for 25 seconds, sprinkle some water, add seasoning wait until gravy become concentrated. Tasty chives serving...!!


香浓肉丝韭菜花
材料:
韭菜花
肉丝 (也可用虾， 味道更好味)
蒜末
油

腌料：
生抽
麻油
鱼露

调味料:
生粉 (2.5ml)
蚝油 (1/2小匙)
水 (1/4 cup)

做法:
把调味料调好.
把肉丝用腌料腌制.
韭菜花嫩垠要，硬垠不要, 如买到全嫩得， 就更好啦！
油放入锅中待热，炮香蒜末, 放入腌制的猪肉, 抄至颜色变白, 就可放入韭菜花, 洒少许水, 放入调味料，
抄至调味料变浓即可上碟啦。
韭菜花别抄的太久，咬起来有口感才好吃喔！

Stout Ribs

Recipe Source: Vegetables Cooked Food Stalls Book

Material:
1kg ribs, chopping block
Amount of frying oil

Marinade:
1 egg, 1 tsp salt
1 tsp sugar, 1 / 2 tablespoons soy sauce
1 tsp sesame oil, 1 tablespoon flour
1 tablespoon egg yolk powder, 2 tablespoons corn starch
5 tablespoons water

Sauce:
1 tablespoon oil, 100ml malt beverage
100ml stout, 100ml seven-up
2 tablespoons maltose, 1 tsp sugar

Practices:
Marinade ribs and mix well, marinate for 3 hours more, and then deep fry in hot oil turn to golden colour. Scoop out and drain the oil.
Pour sauce into pot for 2 minutes until sauce become thick. Put the ribs to the sauce, mix well. And serving.....



食谱来源：大牌档菜

酒香麦甜黑啤排骨
材料:
1kg 排骨， 斩块
适量炸油

腌料：
1粒鸡蛋，1小匙盐
1小匙糖，1/2大匙生抽
1小匙麻油，1大匙面粉
1大匙蛋黄粉，2大匙粟粉
5大匙水

汁料：
1大匙油，100ml麦芽饮料
100ml黑啤，100ml七喜
2大匙麦芽糖，1小匙糖

做法:
排骨加入腌料充份拌匀， 腌越3小时， 然后放进热油中炸至金黄， 捞起沥干油份。
汁料倒入锅煮2分钟至浓。
将排骨倒入快速拌匀便可上碟。

噢。。。。我的酒香麦甜黑啤排骨失败啦！
酱汁不够浓，炸的不够脆，但味道还不错。

Emperor Miao Vege

Material:
Emperor Miao (1 hold)
Dried shrimp (20g)
Garlic (3 flaps)
Oil

Seasoning:
Corn starch (2.5ml)
Oyster sauce (1 / 2 tsp)
Water (1 / 4 cup)

Practices:
Sauce mix well. Emperor Miao retain leaves and tender root. Hard root removed.
Dried shrimp immersion into hot water till soft, then minced.
Pour little oil into wok, and wait until 15 second, sauté minced garlic and minced dried shrimp. Add emperor miao, sauté for 25 seconds, sprinkle some water, add seasoning wait until gravy become concentrated. Tasty Emperor Miao serving...!!

缠绵一品皇帝苗
材料:
皇帝苗（一把）
虾米 (20g)
蒜末
油

调味料:
生粉 (2.5ml)
蚝油 (1/2小匙)
水 (1/4 cup)

做法:
把调味料混合
把皇帝苗揣叶，嫩垠要，硬垠不要。
虾米泡浸水中待软，剁碎。
油放入锅中待热，炮香虾米，蒜末再放皇帝苗抄。
放入调味料，抄至调味料变浓即可。

Dry Oyster WaterCress Soup

Material:
Watercress (350g)
Dried oysters or dried squid (4-5 pieces)
Jujube (6-7 pieces)
Pork ribs (3-4 pieces)
Salt (little)

Practices:
Clean pork ribs. Pour into another pot with hot water, scoop out and drip, add some sesame oil and salt. WaterCress cut it to few segment. Dry oyster and red dates pour it to the pot with boiled water, together with watercress cook for 45 minutes. Now only put the pork ribs to the soup and cook for another half hour. Last, rub with the hands of salt, soup done..!!

清甜蚝豉西洋菜汤
材料:
西洋菜 (350g)
蚝豉 (四到五粒, 也可用上吊片-鱿鱼片)
红枣 (六到七粒)
猪骨（3块钱）
盐

做法:
西洋菜拗段，放入蚝豉（整颗或切半)和红枣(有种子可以切出来), 煲大概半小时，就可放入刚用热水烫过和用麻油，鱼露调味的猪骨。
待西洋菜色变褐色时，汤就可放些盐做调味，清甜的蚝豉西洋菜汤就完成啦！

轻松意粉香喷喷

材料:
意大利粉 (也可用通心粉)
芹菜
蒜末
鱼饼(也可用虾或猪肉片)
杂豆 (超市有的卖)

调味料:
生抽 (5.0ml)
麻油 (1.25ml)
鱼露 (4.5 ml)
水 (1.5ml)
糖 (1.25ml)

做法:
意大利粉烫在滚水中,待软。你可以试一试, 如果软了就可以拿出来再过冷水沥干。
杂豆过热水捞起。
芹菜除去纤维切粒，鱼饼切片。
放少许橄榄油, 炮香蒜末， 芹菜， 杂豆再放意粉抄。油别放太多，因为意粉容易吸油。
最后放调味料，抄待汁收干， 可以上碟啰！

甜甜香香三层肉

材料:
三层肉或夹心肉 (买五块钱,足够两人吃)
冰糖 (十小颗)
生抽 (15ml)
绍兴酒 (20ml)

腌制:
把生抽, 绍兴酒和冰糖将三层肉腌制两个小时或长, 时间越长当然更入味。

做法:
热锅, 放少许油待热, 下肉煎改中小火。
翻面再煎,肉会出少许的油，盖上等收汁(算二十下， 便可)。
如没什么汁，可以加少少水. 那就大功告成啦!

营养菇菜

材料 1:
荷兰豆 (一包)
袖珍菇 (一包)
红萝卜 (一条)
番茄 (一粒)
白蒜 (四到五瓣)

材料 2:
生粉 (2.5ml)
生抽 (1.25ml) 也可用豪油
鱼露 (5.0ml) 也可用盐
水 (2.5ml)

做法:
荷兰豆除去纤维, 红萝卜削皮切片, 番茄切片, 袖珍菇清洗.
把材料 2调好.
热锅, 放少许油待热,中小火抄蒜稍微带金黄色, 下红萝卜, 荷兰豆, 洒少许水，再放袖珍菇和番茄,翻抄.
把盖盖起来待水干， 然后才把材料2到进锅里，抄五分钟即可上碟。

莲藕花生眉豆汤

材料 1:
莲藕 （一小段）
花生 （随你喜好, 半个拳头）
眉豆 （随你喜好, 半个拳头）
红枣 （十粒）

材料 2:
猪骨（3块钱）
盐

做法:
莲藕削皮， 切片或切粒， 我本身喜欢切粒， 因为容易吃。
花生,眉豆, 红枣(有种子可以切出来), 然后清洗。
待水滚，放入材料 1。
最后一小时才放材料 2
猪骨先把热水烫烫, 拿出, 放少许麻油和盐调味， 然后才放进汤里。
煲汤要两到三个小时,眉豆和花生才会软。
最后试下汤, 味道不够甜, 可以加点盐就可以了。