Xing Wang Hong Kong Cafe @ Kovan

Buttered Pineapple Bun (Bor Lor Yau) @ S$1.20 each.

Pineapple bun (Bor Lor Bau - in Cantonese) is a sweet pastry that is very popular in Hong Kong. Although it's called "pineapple bun", it contains no pineapple. The name actually originated from the fact that the checkered top of the pastry looks like the epicarp of a pineapple.

Buttered Pineapple Buns (Bor Lor Yau), which are pineapple buns with a piece of butter stuffed inside each of them.

I just couldn't understand, why there's a piece of pineapple inside my bun.


Egg Custard Tarts @ S$2.50


Deep Fried Wanton @ S$3.90 per plate.


Har Kaw (shrimp dumplings) @ S$2.50 per bamboo tray.
The ingredients were very nice, but the skin was a little too thick.


Siew Mai @ S$2.50 per bamboo tray.


Steamed porkribs with black bean sauce @ S$2.50 per bamboo tray.


Steamed chicken feet with black bean sauce @ S$2.50 per bamboo tray.


Black pepper pork chop @ S$7.90.


Hong Kong famous cheese baked pork chop spaghetti @ S$7.90.


Cheese baked rice with fish fillet @ S$7.90.


Mango Ice @ S$4.90.

Kuih Chara

Ingredients:
5 Eggs
240g Sugar
250ml Coconut milk
400g Self-raising flour
6-7 Pandan leaves
a few drops of Green food colouring

Dipping sauce:
200ml Thick coconut milk
2 tbsp plain flour (mixed with 2 tbsp water)
a pinch of Salt

Method:

• Crush pandan leaves till fine. Add water to make 200ml pandan juice. Sift the mixture.



• Whisk eggs and sugar with a hand whisk.



• Add in self-raising flour, coconut milk, pandan juice and a few drops of green food colouring. Whisk till mixture is well-mixed. Sift and set aside for 5 minutes.



• Heat and grease the mould. Stir in batter to fill 3/4 of the mould. Cook over medium heat until bubbles rise to the surface. Insert a skewer at the centre of kueh. If it comes out clean, it is cooked. Remove from heat when cooked.



• Simmer all the sauce ingredients over low heat while stirring continously till it thickens.



• Serve the kueh chara with coconut sauce prepared.

Gula Melaka Kuih Kosui

One of my favourite Nonya kuih. I bought this from a pushcart stall by Chilli Padi Nonya Restaurant at Heartland Mall (Kovan). $2.00 per box. I can eat this everyday and won't get sick of it. *LOL*

Ingredients:
Gula Melaka syrup (A)

250g gula Melaka (palm sugar)
50g soft brown sugar
500ml water
2 pandan leaves, shredded and knotted

(B)
100g tapioca flour
180g rice flour
450ml water
1 tsp alkaline water
1/2 a grated coconut, use only the white of the coconut
1/2 tsp salt

Method:

• 
  Bring gula Melaka, brown sugar, water and pandan leaves to a boil to dissolve the sugars. Strain the syrup.


• 
  Mix both types of flours and water in a mixing bowl. Stir the syrup into the flour mixture. Add alkaline water. Cook the mixture over a gentle low heat into a slightly thickened batter.


• 
  Spoon batter into greased small Chinese teacups. Steam over rapid boiling water for about 15 minutes.


• 
  Mix grated white coconut with salt and steam for 4 – 5 minutes. Remove and spread on a big plate to cool.


• 
  Leave the steamed kuih kosui to cool completely before removing from the teacups. Toss kuih kosui in grated coconut and serve.

Family Lunch @ Crystal Jade Palace Restaurant

Crystal Jade Palace Restaurant @ Ngee Ann City


Assorted Roasted Meat with Jelly Fish


Peking Duck





How to serve Peking duck?

In restaurant, Peking duck is usually served at the table by a waiter or waitress, but it is much more fun to do it yourself.

Place a pancake on your plate, dip the bunch of green onions (scallions) into the sauce, and brush the pancake with it. Then place a piece of duck skin on the pancake together with the green onion, fold the other half of the pancake over, and roll the whole thing up. Like this it's easy to eat by hand. If you only eat the skin, what happens to the meat? There should be no problem in using roast duck meat. It can be cooked with noodles, stir-fried with vegetables, or served as an appetizer with vegetables.


Red Bean Soup with Lotus Seeds

Pig Trotters With Ginger & Vinegar

You don't have to be a new mother or even pregnant to enjoy this dish.

(Serve 10)

Ingredients

1.2kg old ginger
1 bottle (750ml) Chan Kong Thye black rice vinegar
3.75 litre water
500g black sugar
2 pig trotters
1 tsp sesame oil

Method

• Remove skin of old ginger and wash. Drain well.



• Heat wok, add sesame oil slowly and fry ginger until fragrant. Add water, vinegar and sugar to boil, then simmer for about 2 hours. Leave aside to cool.



• After a week, boil it, then simmer for an hour every day for six days for fuller flavour. Remove ginger.



• Blanch trotters in boiling water for about 5 minutes and place them in vinegar stock. Bring to a boil, then turn down the heat and simmer for about 45 minutes.



• Turn off the heat and put ginger back. Let it boil once more. The trotters are best eaten the following day.