Ingredients Jump to Instructions ↓

  1. 2 ears of fresh corn - cut into 1 1/2 inch slices 3 large tomatoes - quartered

  2. 2 stalk celery - cut into 2 carrots - peeled and cut into 1 inch lengths

  3. 2 potatoes - peeled and cut into halfs

  4. 2 lbs pork spareribs/neck bones Salt to taste Fresh ginger preferably younger ones - they are less spicy

  5. 1 cup plus 1/2 cup sugar More sugar for coating

  6. 150 ml whole milk

  7. 1 tbsp ginger juice

  8. 1 tsp sugar/sugar substitute Pan Fried Pork

  9. 1/2 lb of pork loin - sliced thin

  10. 2 tbsp sugar

  11. 2 tbsp soya sauce

  12. 1/2 tsp dark soya sauce

  13. 2 tbsp shaoxing wine

  14. 1/4 tsp 5 spice powder

  15. 1/4 tsp white pepper

  16. 1/2 tsp garlic powder Pau Dough:

  17. 2 cups pau flour(if all-purpose flour is used - add more water to make into a soft dough)

  18. 3/4 cup wheat starch

  19. 2 tsp baking powder

  20. 3/4 cup powdered/confectioner's sugar

  21. 1 1/2 tbsp shortening/lard

  22. 1 tsp instant yeast

  23. 2/3 cup water(adjust according)

  24. 1/4 tsp vinegar Filling:

  25. 1/2 recipe of Law Mei Farn

Instructions Jump to Ingredients ↑

  1. In the pressure cooker, put the pork bones in and enough water to cover the bones. Bring to high boil and let boil until most of the scum is floating on top of the water. Turn off heat and pour the contents through a colander. Wash the bones thoroughly with cold tap water until all scums are removed. Wash the pressure cooker well, removing scum and fat that are stuck to the pot. Put bones back into the clean pressure cooker and add in the corn, tomatoes and wai san with enough water the cover ingredients. Make sure that the water level is not more than 2/3 full - pressure needs to be built with space. Pressurized for 30 minutes and turn off heat, allowing the soup to continue to cook in the pressure. Remove lid only when the pressure is totally off and add salt to taste. If you are in a hurry for dinner, put pressure cooker under the tap and run the cold water over the lid of the pressure cooker, this should bring the pressure down fast and you can soup on the table as soon as salt is added to taste. Serves Read More... Scrape the skin off the ginger knobs and slice thinly using the mandoline. Cook sugar and water until sugar dissolves. Add in the ginger slices and cook for a minute or two. The longer you cook the ginger slices, the less spicy they will be. Remove ginger slices from the syrup and drain. The syrup can be diluted with iced/warm water to make a delicious drink or added to your cup of tea. Coat the ginger slices in sugar and lay them in single layer on a cake rack and put to dry in the sun. When dried, ginger slices are ready to be enjoyed. Store in air-tight container. Serves Read More... Grate ginger with a microplane grater and squeeze the juice through a strainer. Measure 1 tbsp and leave in a small bowl. Measure 150 ml of whole milk and add in 1 tsp of sugar or sugar substitute. Microwave on high for 1 1/2 - 2 minutes to obtain the temperature of 176f - 186f. Cooking time differs as microwave oven differs in wattage - know your microwave wattage. Stir the ginger juice, then pour the hot milk into the ginger juice and allow it to set. Curd should set in 10 minutes. A spoon rested on top of curd will not sink, then you know that the curd has set. ENJOY Serves Read More... If using sugar, make a simple syrup by dissolving the sugar in the boiling water the allow to cool completely. Add all the ingredients to a blender along with 5 or 6 ice cubes and water(as concentrated as you'd like), blend at high speed. Then using a fine-mesh colander, strain out the leafy sludge. Taste and add syrup/honey or water if necessary. Serve poured over ice. Store the remainder in the fridge. Enjoy! Read More... Place a slice of pork in between a plastic wrap, sprinkle some water on to the pork and pound the pork to make it thinner and tenderizing it at the same time. Repeat with all the slices. Marinate the pounded pork with the rest of the ingredients for at least 1/2 hour. Heat a pan with enough oil just to coat the pan. When oil is hot, put in 3 slices to pan fry, do not overcrowd.. Fry until both sides are nicely browned and crispy. Repeat with the rest of the marinated pork. Leave fried pork to cool for 10 minutes before cutting into bite sizes. Garnish the platter with a tomato rose and cucumber slices(Martin Yan demostrated how they were done) This Pan Fried Pork was my dinner last night. Enjoy Read More... To make pau dough: Put flour, wheat starch, baking powder, powdered sugar and yeast in the food processor and pulse a few times to mix ingredients well.. Add in shortening/lard and pulse until well mixed. Add vinegar to the water and pour into flour mixture with the food processor on, Mix until a soft ball forms - water has to adjusted, adding more a little at a time, to make dough into a very soft and pliable dough. Remove from food processor and knead until smooth, then leave to proof until double it's size. To assemble: Roll the 'law mei farn' into a 2 inch log. Punch down the pau dough and roll into a rectangle that is big enough to wrap the law mei farn log. Wrap the law mei farn log with the pau dough rectangle and pinch the seam well. Cut the log into 1 1/2 inch pieces and put a piece of greaseproof paper underneath every piece. Leave rolls to proof again before steaming. Pau dough should feel puffy and if touched lightly, the dough should not spring back and the dent remained) Bring the water in the steamer to a very high boil and steam pau rolls for 8 - 10 minutes. Serve hot Serves Read More...


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