香港糕点_蔡潔儀百味料理

街 素紮蹄 成品特色
頭
小
吃 豆味濃郁，層次緊密，色澤棕紅。

烹 1小時 4條

調 1 紮蹄製後用水蒸約 30 分鐘，目的是 每
要 把裏面的水份蒸發，紮蹄才能結實乾
腐菜
身，達至預期效果。 一

點 2 用棉繩緊紮蹄，層次才顯得分明，結 皮食
材

構亦不易鬆散，增加口感。

把黃豆浸水磨成漿，然後加石膏之類
凝固劑凝固，便成豆腐，而浮面凝固
成的一層薄衣，即為腐皮。從科學角
度解釋，腐皮的形成是變性蛋白質聚
合的結果，所以豆漿濃度高低和溫度
的不同都對凝固速度有影響。試驗證
明，在 8％濃度，加熱至 95~100℃，
保溫 90℃的豆漿約需 4 分鐘便可形成
腐皮。腐皮含 47％蛋白質和豐富鈣
質及植物油脂，除用作一般菜餚材料
外，還可用來包裹餡料，變化成腐皮
卷之類的食品。

材料： 調味料： 做法：

鮮腐皮 4 塊 醬油（或老抽）2 湯匙 1 腐皮對摺成半圓形，剪為2份（共8塊）。
薑4片 素蠔油 1 湯匙
白繩 2條 片糖 Q 磚 2 調味料煮滾收慢火後，先將 4 塊腐皮拖
扣布或牛油紙 素雞粉 1 湯匙 至軟身盛起。
油 3 湯匙
清水 225 毫升 3 再把其餘的 4 塊腐皮加入調味料中，慢
火煮至乾身。
102
4 將拖軟之腐皮打開，覆上已煮乾之腐皮，
從尖角開始捲成長卷，包上布或牛油
紙，以繩紮成紮蹄，隔水蒸 30 分鐘即成。



街 雞蛋仔 成品特色
頭
小
吃 外脆內軟，中間半滿，蛋香酥脆。

烹 10分鐘 2底

調 1 如模具不是經常使用，則每次用時必 每
要 須先掃油於蛋孔中燒熱，然後把多餘
雞菜
的油溜去才注入麵漿。麵漿亦應準備 一

點 多些，因一般要做至第四次出模，色 蛋食
澤才會金黃及容易脫模（若是零售業 材

每天常用則例外）。

2 懷舊式的雞蛋仔，質感與現今流行的 雞蛋營養豐富，用途廣泛。新鮮雞蛋
的外殼會包有一層薄霜，略呈粉紅，
並不相同。舊式的蛋仔外脆內軟，並 欠光澤。生出才 3 天的蛋，打開時層
且有蛋心（即蛋中有蛋）。而現在流行 次分明，蛋黃呈圓環狀，蛋白則分兩
的多是空心，而且是整個香脆，原因 層晶瑩液體，一層濃厚些，佔大部
只是配料有別，筆者較喜歡懷舊的質 份，另一層則是流質。到了12日時，
感。 蛋白層次模糊了，多為流質。若蛋白
全化成液體，則表示蛋已有21天了。
3 麵漿要置放 Q~1小時，效果才會好。

材料： 雞蛋 2 隻 做法：
白糖 140 克
麵粉 140克 淡奶 2 湯匙 1 將麵粉、發粉、吉士粉和生粉同篩勻。
發粉 1E 茶匙 清水 140 毫升 2 雞蛋、白糖打起，加入奶水打透。
吉士粉 1 湯匙 生油 2 湯匙 3 將篩好之粉料與水，分次加入蛋糖內，
生粉 28 克，以上四者
打透成麵糊，最後加入油拌勻。
同篩勻
4 將 雞 蛋 模 兩 面 燒 熱， 注 入 麵 糊 至 八 分
104 滿，將模夾緊搖勻，反轉置爐上，以中
慢火底面各燒2分鐘。

5 即可用籤起模進食。



街 炸蘿蔔絲餅 成品特色
頭
小
吃 外脆內軟，蘿蔔味鮮，清爽乾身，不油不膩。

烹 10分鐘 15~20 個

調 1 蔔絲餅又稱蘿蔔油池，是香港流行之 每
要 街頭小吃之一，其麵漿可用作炸其他
麵菜
食品（如炸蕃薯、炸芋頭等）之脆漿。 一

點 調好之麵漿不應立即使用，需靜置30 粉食
分鐘待其發酵才會脆。 材

2 油提模必須先行放滾油中燒熱，才能

注入麵漿，否則難起模。材料八分滿

即可，太滿容易溢出。

3 蘿蔔刨絲或切絲均可。拌勻調味後會 從麵粉的顏色可判斷其源自麥的哪部
份，越近麥粒的中央位置，麵粉顏色
滲出水份，因此應將水份盡量壓出， 越白，品質也越好。事實上，白淨的
才不至影響麵漿之濃度。 麵粉也可利用漂白工序加工，不過因
非自然成熟變白，故白中帶灰，且可
4 炸製需時 10 分鐘以上，以免材料不 能無益於健康。另外，麵粉的筋性為
麵筋的網狀結構的關鍵所在，要有
熟。油溫不可太高，否則表面燒焦而 11.5~14% 的蛋白質含量才足夠，如
內裏熟不透，中慢火即可。炸至定形 網狀結構過於軟弱，則不能形成網狀。
後，餅會自動脫模。

材料： 餡料： 調味料：
麵粉 300 克
粟粉 75 克 蘿蔔 600 克 鹽 1 茶匙
發粉 2 茶匙 剁碎蝦米 38 克 雞粉 1 茶匙
清水 2杯 葱 2 條，切粒 胡椒粉少許
雞蛋 1隻 白糖 1 茶匙
油E杯

106

做法： 107
1 蘿蔔去皮洗淨刨絲。
2 加入調味拌勻，醃至軟身備用。
3 麵粉、粟粉及發粉同篩勻。
4 雞蛋打起，將麵粉混合料與清水分3次加入，每加1次必需打勻至加完為止。
5 最後加油攪勻成麵糊。
6 將醃好之蘿蔔和蝦米、葱等加入麵糊中攪透備用。
7 燒滾油，將長柄油提放入浸熱。取出加入蘿蔔絲粉漿約八成滿。
8 放回油鍋內炸片刻，待粉漿定型後自動退出油提外，繼續炸至金黃（約10分鐘）即成。

街 油炸鬼 成品特色
頭
小
吃 色澤金黃，外脆內鬆，外形直而有角。

烹 約20分鐘 13~15 條

調 1 炸油條前，不要再搓按。
要 2 鹽是油條之筋骨，不可缺少；而臭粉
點 3 可讓其更鬆脆。
做油器的粉焙要用糯米粉，用筋粉的 1 2

話會讓油炸物變得很硬。

34

56

7

材料： 麵種： 準備：

重筋麵粉 180 克 麵粉 300 克 麵種：
臭粉 E 茶匙 清水 1I 杯（417 毫升）
蘇打粉 Q 茶匙 將麵種材料拌勻，然後放在暖處 1~3 天，
鹼水 U 茶匙 便成濕麵種。
粗鹽 1 茶匙
清水 100 克

108

做法： 109

1 將麵粉和麵種拌勻，然後把臭粉、蘇打粉、鹼水、粗鹽和清水一起攪溶，倒入麵中，
搓成麵糰。麵糰要脹大，可慢慢下塌。

2 把麵糰搓好，放入膠袋中，每隔 15 分鐘便搓 1 次，共 3 次。然後將麵糰做成 3 吋寬的
長形，用保鮮紙包好，置24~28℃室溫中發酵5分鐘。

3 在檯上灑麵粉，放下麵糰後，再灑少許糯米粉，輾成 3 吋寬長塊，再切成 Q 吋寬 x 2
分厚長條，每切兩條便互相疊起，以刀背在中間按下，輕按頭尾，拉長放滾油中，定
型後左右各轉3次，下鍋，一邊轉一邊用中火炸，直至金黃，瀝油。

街 星洲軟皮春卷 成品特色
頭
小
吃 皮薄餡鮮，軟韌適口。

烹 約20分鐘 2~3 人

調 1 這是一款福建人喜愛吃的薄餅。軟皮
要 的意思，是用春卷皮直接捲包食用，
不用炸脆。 每

點 2 此食譜用了蝦肉、雞胸肉及蟹肉作配 青菜
料，然而有些人喜用臘腸或叉燒，其 一

瓜食
材

實任何材料均可，不過生菜、青瓜或

芽菜則屬當地人常用的配料。

3 如能加入酸醃菜，可作開胃及使味道

更豐富，但是不用加太多。

又稱黃瓜，是夏日應時瓜菜，生熟均
可食用，加入白醋和糖，醃製成酸
瓜，便是飯前的開胃小吃。
青瓜老熟，瓜皮顏色變成黃棕色有裂
紋，稱為老黃瓜，可以留種。老黃瓜
在大暑天時，用作煲湯，不寒不燥，
清潤可口，是消暑散熱的佳品。

材料： 酸菜料： 調味料：
白蘿蔔絲適量 甜麵醬（或海鮮醬）適量
雞胸肉 160 克 甘筍絲適量
蟹肉 80 克
熟蝦仁 80 克 雞肉醃料：
生菜絲適量 鹽 Q 茶匙
青瓜絲適量 油 1 茶匙
薄餅皮 6 塊

110

做法：
1 雞胸肉用醃料拌勻，蒸熟約10分鐘。
2 撕開雞肉備用。
3 將適量甜麵醬塗在薄餅皮上。
4 把各餡料平均排放在上，包成春卷形，即可進食。

111

街 脆皮炸大腸 成品特色
頭
小
吃 外酥脆，內腍軟，含有濃郁肉味。

烹 約15分鐘 1~2 人

調 1 豬大腸是豬用來輸送和消化食物的，
要 因此很難清洗，同時有較多脂肪，比
小腸和腸頭都肥，吃起來也很韌，而
點 且有強烈的臊味，應用薑、葱、或酒
等佐料來辟味。 1 2

2 豬大腸也有其食療功效，可潤燥、補 3 4

虛、生津、止血的作用，也可用來治
療脫肛、痔瘡、便血和便秘等。只是
因為性寒，因此脾胃虛、腹瀉、甚至
感冒者都忌食。

3 清洗豬大腸時，可先用石榴葉或鹽油 5 6

生粉白醋擦洗，再用剪刀去掉污物和
肥膏，然後用粗鹽、生粉和生油不停
擦洗數次，最後放入清水和數滴白醋
焯煮 5 分鐘，減低異臭味。

材料： 鹵水料： 調味料：
豬大腸 4 條
桂皮 1 片（10 克） 鹽 20 克
洗腸料： 八角 5 粒 味粉 1 茶匙
粗鹽，生抽，生粉各適量 生薑 2 片
橙紅粉 Q 茶匙
清水 8 杯（2000 毫升）

112

做法： 113
1 大腸滑的一面用洗腸料分3次擦去異味，每次擦完均用清水漂洗乾淨。
2 將大腸翻轉，撕去肥油及髒物，再以洗腸料擦淨，沖洗乾淨。
3 把大腸套入另一大腸中，以腸灌腸的方法，套完後將頭尾兩端用棉繩綁緊。
4 飛水過冷備用。
5 鹵水料煮沸，放入大腸煮30分鐘，加入調味料，再煮15分鐘，盛起瀝乾。
6 將大腸放入適量滾油中，半煎炸成金黃脆身即成，吃時切段。

英文食譜 RECIPES Deep-fried Glutinous Rice Balls 龍江煎堆 (p10) 70 mins　 26~28 pcs

Ingredient A:
240g shelled popcorn, 160g roasted peanut, 160g sesame, 1 cup (250ml) water, 360g cane
sugar, 120g maltose, 80g sugar, E cup (62.5ml) water

Ingredient B:
80g glutinous flour, E cup (62.5ml) water

Ingredient C:
200g glutinous flour

METHOD:
1. Toss popcorn and peanut. Soak sesame in hot water for an hour and then drain.
2. Pour 1 cup of water into pot. Add in cane sugar and maltose.
3. Simmer it at medium heat until sugary mixture turns into diluted jelly form. Test its thickness by dipping chopstick

to it. Turn off heat if fine lines stick on chopstick when pull out.
4. Add popcorn and peanut to syrup, and mix well quickly. When it is still hot, make balls of about 60g each as

fillings. Set aside.
5. Melt sugar in 1 cup of water. Add in dough (formed by ingredient B) and cook for about 3 minutes.
6. Put ingredient C in mixing bowl. Add in cooked dough and sweet soup, and mix well quickly. Then knead into long

shape and dice (each weighs about 40g).
7. Knead diced dough into small round pastry. On each piece, brush little water, wrap popcorn and peanut filling,

press, and knead to round shape.
8. Brush some water on it, dip with sesame, and knead hard. Deep fry in lukewarm oil (at medium heat) until golden brown.

Zhuang Yuan Red Bean Cake 狀元紅豆糕 (p12) 40 mins　 3~4 catties

Ingredients:
300g red bean, 300g water chestnut flour, 2.5 cup brown sugar, 1 tbsp lard, 6 cup (1500ml) water

METHOD:
1. Wash red beans and place in pan with 8 cups of water. When water comes to boil, lower heat

and simmer for about 1.5 hours until soft and tender as well as all the water was absorbed.
2. Drain and let cool. Mash into puree and set aside.
3. Mix water chestnut flour with 1.5 cups of water.
4. Add brown sugar into the remaining 4.5 cups of water. Boil until sugar melts. Add in lard

and red bean puree. When mixture comes to boil, turn heat off and let cool for 3 minutes.
5. Stir water chestnut flour solution, and add into sugar mixture quickly. Stir until thick paste is formed. Pour into

greased cake tin and steam for 30 minutes. Let cool, slice and pan fry in hot oil until golden brown. Serve.

Water Chestnut Pudding 馬蹄糕 (p14) 30 mins　 3 catties

Ingredients:
300g water chestnut, 300g water chestnut flour, 450g cane sugar, 1 tbsp lard, 5.5 cup water

METHOD:
1. Peel water chestnuts, wash and dice.
2. Mix water chestnut flour with 1.5 cups of water.
3. Boil the remaining 4 cups of water with cane sugar until melted.
4. Add in lard and diced water chestnuts. Boil for a while and turn off heat.
5. Wait for 3 minutes and then quickly pour mixed water chestnut solution into boiled sugar

solution. Mix quickly to form paste.
6. Pour into greased cake tin and steam for 30 minutes until cooked.
7. Let cool, slice and pan fry in hot oil until golden brown. Serve.

Cured Meat and Turnip Cake 臘味蘿蔔糕 (p16) 65 mins　 6~7 catties

Ingredients:
40g dried shrimp, 600g rice flour, 2400g white turnip, 1 tbsp white sesame (shallow-fried), 2

pcs (appox 80g) Chinese sausage, 1 pc spring onion (diced), 40g shiitake mushroom, 3 cup

(750ml) water

Seasoning:
1 tbsp salt, 2 tbsp lard, 2 tsp MSG, Pinch of pepper

114 METHOD:
1. Wash and soak dried shrimps; soak shiitake mushrooms and dice; dice Chinese sausages.
2. Peel white turnip, wash and shred.
3. Heat wok and add oil. Sauté dried shrimps, shiitake mushrooms and Chinese sausages. Add seasoning, mix well and dish.
4. Boil turnip in 2 cups of water until soft, and dish.
5. Obtain 3 cups of liquid from turnip boiling mixture.

6. Add in rice flour and mix well. Then stir in the remaining ingredients and seasoning to form paste when still hot.
7. Grease cake tin with oil.
8. Pour in mixture and smooth top. Steam over high heat for 1 hour. Test with chopstick. If no mixture sticks to

chopstick, the cake is cooked.
9. Remove and sprinkle spring onion and sesame on top. Let cool, slice and serve.

Taro Cake 芋頭糕 (p18) 70 mins　 4~5 catties

Ingredients:
600g Lipo taro, 40g dried shrimp, 2 pcs Chinese sausage (appox 80g), 4 pcs shiitake
mushroom, 380g rice flour, 75g tang flour, 6 cup water, 1 clove garlic (slightly crushed)

Seasoning:
1 tsp five spice powder, 1 tsp pepper, 1 tbsp salt, 1.5 tsp sugar, 1 tsp MSG, 1 tsp sesame oil

METHOD:
1. Peel taro and dice.
2. Dice the remaining ingredients. Sauté garlic with oil and discard, and then add in all

ingredients, seasoning and diced taro. Mix well, and dish.
3. Boil 4 cups of water, and then turn off heat.
4. Using the remaining 2 cups of water to make flour paste. Pour into boiled water, stirring and pouring at the same

time until mixture becomes thick. Add fried ingredients and mix well.
5. Grease cake tin and add in mixture. Grease hand and wipe top of cake until smooth.
6. Place in steamer and steam at high heat over boiling water for 1 hour. Test with chopstick. If no mixture sticks to

chopstick, the cake is done.

Red Bean Lye Dumpling 蛋黃豆沙鹼水糭 (p20) 1 hour　 24~30 pcs

Ingredients:
1200g glutinous rice, 2 tbsp lye, 6 tbsp oil, 450g dumpling leaf, Some reed strips
Filling
10 pcs salted egg yolk (cut into half), 600g lotus seed paste, Some wafer paper

METHOD:
1. Boil dumpling leaves and reed strips in water for 15 minutes. Remove, wash and drain.
2. Wash glutinous rice and soak in water overnight. Drain, add lye and oil, and mix well.
3. Wrap salted egg yolks with suitable amount of lotus seed paste. Cover with wafer paper,

and set aside.
4. Crisscross two pieces of dumpling leaves, twist and make a well. Pour in some glutinous rice and add some

flattened lotus seed paste on top. Top with more glutinous rice to cover lotus seed paste.
5. Place another piece of dumpling leaf on top to seal opening. Tie with reed strips loosely. Shake dumpling and you

should be able to hear rice rattling inside.
6. Place dumpling in boiling water (the water should cover all dumplings). Boil over high heat for 1 hour. Turn off heat

and leave dumpling in water. Remove when the water is cool.

Crispy Glutinous Rice Dumpling 脆皮油炸粽 (p22) 20~25 mins　 4~6

Ingredients:
2 pcs glutinous rice dumpling, 1 cup batter mix, Some water, 1 tbsp oil

METHOD:
1. Place batter mix and adequate amount of water in bowl. Whisk to form batter. Stir in oil and

set aside.
2. Slice glutinous rice dumplings.
3. Dip dumplings in batter.
4. Deep-fry dumplings until golden brown and crispy.

Pan fried Savoury Meat Mookcake 炸菜鮮肉月餅 (p24) 15 mins　 6~8 pcs

Ingredients:

PASTRY:
Water pastry:
180g flour, 60ml water, 50g lard

Oil pastry:
80g lard, 120g flour

Filling:
300g pork (minced), 60g preserved mustards (chopped)

Seasoning: E tsp salt, Q tsp chicken powder, Q tsp sugar, 2.5 tsp corn flour
2 tsp sauce,

英文食譜 RECIPES METHOD:
1. Pour all water pastry ingredients into bowl, and rub to form dough. Let rest for 30 minutes. Then pour all oil

pastry ingredients into bowl, knead by hands, and then store in fridge. When done, cut both dough into 18 equal
portions. Flatten every portion of water pastry, and fill in one portion of oil pastry. Rub edge tightly, knead into balls,
and then flatten with rolling pin. Repeat the step once.
2. Slice preserved mustards, soak in water, and then chop.
3. Place pork and preserved mustards in bowl, add in seasoning and mix until sticky. Store in refrigerator for 2 hours,
then take it out and make 6 pork balls.
4. Roll pastry into round shape, add in 1 piece of pork ball and wrap to form round shape. Slightly press to make mini
round pastry.
5. Arrange mini round pastries on pan with oil. Cook with cover at low heat. Cover for a while and then uncover.
Repeat this step, and cook for about 10 minutes.

Savoury Mookcake, Suzhou Style 椒鹽五仁月餅 (p26) 15 mins　 6~8 pcs

Ingredients:
PASTRY:
Water pastry:
180g flour, 60ml water, 50g lard

Oil pastry:
80g lard, 120g flour

Filling:
40g frozen meat, 24g sweeten winter melon, 40g melon seed meat, 30g black sesame, 40g
almond, 32g walnut, 30g sweeten tangerine, 16g rose candy, 40g olive seed, 60g cooked
glutinous rice flour, 80g sweeten lotus seed, 40ml water, 16g oil

Seasoning:
Little sesame oil, 2 tsp salt, Pinch of pepper

METHOD:
1. Shallow fry black sesame and grind into powder.
2. Dice all ingredients, place in bowl, and add in sesame powder and seasoning. Mix well.
3. Divide into suitable portions, and knead to form balls. Set aside.
4. Prepare pastry as the method in the previous recipe. Roll pastry into round shape, wrap with one portion of filling,

and then slightly press to form round pastry.
5. Arrange round pastries on pan with oil. Cook with cover at low heat. Cover for a while and then uncover. Repeat

this step, and cook for about 10 minutes.

Cake with Red Bean Paste Filling 豆沙雞蛋糕 (p28) 20 mins　 8~10 pcs

Ingredients:
Ingredients A:
4 pcs egg, 150g sugar, 1 tbsp honey, Flower-shaped baking cups

Ingredient B: flour, 25g cornstarch, 12g intensifier / flour improver, 45ml water, Q tsp
175g self raising

vanilla essence, 50g oil (add at last)

Filling:
100g mashed red beans, Some dried melon seeds

METHOD:
1. Brush some oil onto baking cups. Then add in 2 tsp mashed red beans and press flat.
2. Pour Ingredient A into blender, and mix until foam appears. Then add in Ingredient B, and mix until soft and smooth.
3. Add in oil, and mix quickly. Pour batter into greased baking cups. Sprinkle some dried melon seeds on top.
4. Preheat oven to 180°C and bake for 20 minutes.
5. After baked, turn upside down. Let cool and remove from molds.

Century Egg Pastry 五彩皮蛋酥 (p30) 30 mins　 12 pcs

116 Ingredients:
PASTRY:
W18a0tgerflopuars, Etrym:easuring cup of water, 50g lard

Oil pastry:
80g lard, 120g flour

Filling:
2 pcs century egg (each cut into 6 portions or dice into small cubes), 60g preserved red
ginger (Su ginger) (shredded and divide into 12 portions), 225g lotus seed paste, Some roast
pork (diced), 1 pc egg (whisked, for egg-washing), 1 tsp water

METHOD:
1. Prepare pastry as the method in the previous recipe. Divide each dough into 12 protions. Flatten every portion of

water pastry, and fill in one portion of oil pastry. Rub edge tightly, knead into balls, and then flatten with rolling pin.
Repeat the step 3 times.
2. Wrap 15g lotus seed paste with diced century egg, preserved red ginger and roast pork. Knead to form round
filling.
3. Roll pastry into round shape, wrap with one portion of filling, and then seal opening. The opening should be faced
downwards, and place on baking tray with greaseproof paper.
4. Egg wash and bake in oven at 180°C for 30 minutes.

Mini Sweet Winter Melon Puff 小小老婆餅 (p32) 30 mins　 18 pcs

Ingredients:
W18a0tgerflopuars, Etrym:easuring cup of water, 50g lard

Oil pastry:
80g lard, 120g flour

Filling:
60g sesame, 300g sweet winter melon, 80g cooked glutinous rice flour, 1 tbsp oil, 40g sugar,
E tsp vanilla essence, Q cup of water

Coating:
1 pc egg yolk, 1 tbsp water

METHOD:
1. Water pastry: Pour all water pastry ingredients into bowl, and rub to form dough. Let rest for 30 minutes.
2. Oil pastry: Mix and knead flour and lard by hands, and then store in fridge.
3. Cut both crusts into 18 equal portions. Flatten every portion of water pastry, and fill in one portion of oil pastry. Rub

edge tightly, knead into balls, and then flatten with rolling pin. Repeat the step once.
4. Stir-fry sesame seeds, and then mash with sweet winter melon and water in blender. Add in cooked glutinous rice

flour and lard. Mix well, and set aside.
5. Roll dough into thin, round shape, and wrap in filling. Knead into balls, crush flat and roll into cake-shape. Cut the

center once, and brush egg yolk on top. Bake at 190°C in oven for 20~30 minutes until golden brown. Serve.

Crispy Walnut Cookies 鬆化核桃酥 (p34) 25 mins　 30 pcs

Ingredients:
600g flour, 1.5 tsp baking soda, 3 tsp baking powder, 240g sugar with lard (No.2 Sugar),
400g lard, 1 pc egg, 160g sugar, Some walnuts

Coating:
1 pc egg yolk, 1 tbsp water

METHOD:
1. Sift flour, baking soda and baking powder on table. Make a hole in the centre. Add in

sugar, sugar with lard, lard and egg, and mix until sugar melts. Mix with surrounding flour
bit by bit to make dough.
2. Rub dough into elongated shape, and divide into 30 portions. Knead into balls and press flat. Use chopstick end
to press a dent at its centre, and fill in a walnut. Brush egg yolk on top.
3. Bake walnut cookies in preheated oven at 190°C for about 15 minutes. Then adjust to 250°C and bake for 5~10
minutes. Serve.

Walnut Pie 核桃盞 (p36) 30 mins　 30 pcs

Ingredients:
200g flour, 94g butter, 56g sugar, 1 egg yolk, 1~2 tbsp evaporated milk, 300g deep-fried
walnut meat

Filling:
50g egg white, 300g icing sugar

METHOD:
Pie Curst:
1. Mix together butter and sugar.
2. Stir in egg yolk, flour and milk to form a dough.
3. Roll the dough to thin with rolling pin. Shape dough with cutter and press it into tart molds.

Filling:
1. Place a piece of deep-fried walnut meat on the curst.
2. Mix together egg white and icing sugar to form paste. Spoon sugar paste into the mold to cover the walnut.
3. Bake for 10~15 minutes in the preheated oven with top heat 160°C and top heat 180°C.

英文食譜 RECIPES Crispy golden pastry “( gan lu su”) 甘露酥 (p38) 20 mins　 24 pcs

Ingredients:
300g flour, 2 tsp baking powder, 1 pc egg, R tsp baking soda, 120g lard, 120g sugar, 90g milk
Filling:
600g lotus seed paste, Some walnuts, 1 pc egg yolk (for brushing surface)

METHOD:
1. Divide lotus seed paste into 24 equal portions.
2. Sift flour, baking powder and baking soda on table. Make a hole in the centre.
3. Add in lard, sugar, egg and milk, and mix well. Mix with surrounding flour bit by bit to make

soft dough. Let rest for 10 minutes.
4. Rub dough into elongated shape, and divide into 24 equal portions. Knead into balls and press flat. Wrap with

lotus seed paste, seal opening and knead into pyramid shape (opening faces downwards). Egg wash, and place
a walnut on top as decoration.
5. Bake in preheated oven at 200°C for 20 minutes.

Coconut Pyramids 椰堆 (p40) 20 mins　 35~40 pcs

Ingredients: E tsp salt, 1 cup of sugar, 3 tbsp low gluten flour, 1 tbsp milk powder, 300g
4 pcs egg white,
grated coconut, E tsp vanilla essence

METHOD:
1. Bake grated coconut in oven for 5 minutes. Set aside.
2. Whisk egg white, add in salt, sugar, and mix until fluffy and firm.
3. Add in flour, milk powder, vanilla essence and baked grated coconut, and mix slightly with

rubber knife. Divide into suitable portions. Knead to balls by hands, and arrange on baking
tray. Bake in oven at 180°C for 15 minutes.

Deep Fried Sugar Coated Walnut 琥珀核桃 (p42) 10~12 mins　 300g

Ingredients: (without membrane), 2 tbsp maltose, 1.25 cup of water, 200g sugar, Q tsp
300g walnut meat

salt, Some white sesame (shallow-fried)

METHOD:
1. Soak walnuts in hot water. Drain well.
2. Boil sugar, maltose, salt and water until sugar melts.
3. Add walnuts into sugar water, and boil at low heat for a while. Turn heat off. Soak walnuts in

sugar water for 3~4 hours. Remove and drain.
4. Heat wok with cold oil. Put walnuts into wok, and deep fry at low heat until golden brown.

Remove and drain. Sprinkle white sesame on top when hot. Let cool and serve.

Deep Fried Sugar Coated Cashew Nut 掛霜腰果 (p44) 30 mins　 300g

Ingredients:
300g cashew nut, 90g sugar, 30ml water
Ingredients for soaking cashew nut:
1 tbsp salt, 2 cups of water

METHOD:
1. Soak chestnuts in hot salty water for 20 minutes. Remove and drain.
2. Use absorbent paper to absorb excess water of chestnuts. Let dry in windy place.
3. Heat wok with cold oil. Put chestnuts into wok, and shallow fry at low heat until chestnuts are

floating on oil and in golden yellow (about 10 minutes). Remove and drain. Let cool and set aside.
4. Place sugar and water in saucepan. Boil at low to medium heat until foams appear and crystals accumulate (to

larger size) with sandy sugar on edge. Add in chestnuts, mix well and turn heat off. After cooled, chestnuts will
move apart and coat with sandy sugar.

Seaweed Peanuts 苔條花生 (p46) 15 mins　 300g

Ingredients:
300g shelled peanut, 38g seaweed, Some chili salt
Seasoning:
500ml water, 4 tbsp sugar

METHOD:
1. Wash peanuts and place in pan. Add seasoning and mix well. Cook at medium heat for 3

minutes until the liquid has been absorbed.

118

2. Remove and drain. Place in windy place and let dry.
3. Wash seaweed and use cloth to absorb water.
4. Using high heat until very hot, deep fry seaweed for 20 seconds. Drain and crush.
5. Heat oil to medium hot and add peanuts. Deep fry until they are floating on oil and in golden brown. Remove and

drain.
6. Sprinkle seaweed on top, and mix with chili salt.

Steamed Tri-colour Sponge Cake 三星大發鬆糕仔 (p48) 25 mins　 16 pcs

Ingredients: (level) glutinous rice flour, 3 tsp (level) baking powder, 225g sugar, 1W cups
300g flour, 6 tbsp

of water, 1 tbsp green tea powder, 1 tbsp strawberry jam, 40g dried mixed fruit

METHOD:
1. Boil sugar in water until melted. Let cool and set aside.
2. Sieve flour, glutinous rice flour and baking powder. Add in sugar solution and mix into thin

paste.
3. Divide into 3 equal portions. Mix two portions with different flavours separately, and mixed

dried fruit into the third.
4. Grease small bowls or foil containers.
5. Pour mixture into bowls (to the top of bowls) and steam over high heat for 15 minutes. Let cool and unmold.

Glutinous rice roll and pork siu mai 糯米卷燒賣雙拼 (p50) 2.5 hrs　 3 strips / 24 pcs

Glutinous rice roll ingredients:

Dough: E oz (about 1 tbsp) instant yeast, Q measuring cup of sugar, 3 tbsp oil, 1 pc egg
450g flour,
white, Q tsp white vinegar, 200ml warm water

Filling:
4 pcs shiitake mushroom (diced), 40g preserved mustard (chopped), 1 tbsp ginger puree, 1
pc five spice dried bean curd, 450g glutinous rice

SQetbassponsiungga:r, E tsp salt, 1 tbsp vegetable oil, 2 tbsp sauce, Q tsp vegetarian chicken powder

Siu mai (pork dumpling) ingredients: glutinous rice, 4 pcs shiitake mushroom (diced finely), E measuring cup of
24 pcs Shanghai wonton wrapping, 300g

mixed vegetable (mashed), about 20g preserved mustard (chopped), 1 pc cooked preserved duck egg yolk

Seasoning: 2 tbsp vegetarian oyster sauce, Q tsp sugar, 1 tsp vegetarian chicken powder, 2 tbsp oil, Pinch of
1 tbsp sauce,

pepper and sesame oil

METHOD:
Dough:
1. Sift flour and yeast together. Make a hole in the centre. Add in sugar, vinegar, egg white, and then appropriate

amount of warm water and vegetable oil. Knead to form smooth and even dough. Rub it on table until elastic.
2. Place dough in greased baking tin, and cover with white cloth. Place in room temperature (warm place) for 1 hour

for fermentation.

Glutinous rice roll:
1. Heat wok with oil. Suate ginger puree and ingredients. Then stir in seasoning and dish.
2. Wash glutinous rice and soak for 0.5 hour. Remove and steam in steamer for about 0.5 hour. Remove and let cool.
3. Add all ingredients to cooled rice, mix well. Make a lot.
4. Dust little flour on table. Place dough on it and divide into 3 portions. Roll to rectangular shape, place glutinous

rice on one side and roll outwards. Place opening faces downwards, and on steamer with greaseproof paper.
Steam for 10 minutes, remove and cut into pieces.

Siu mai:
1. Soak glutinous rice for 2 hours. Drain and steam well.
2. Dice all ingredients, sauté in wok with oil, and then stir in seasoning. Pour into glutinous rice and mix well to form

filling.
3. Wrap wonton wrapping to make siu mai shape. Steam in steamer over high heat for 8 minutes.

Chiu Chow Dumpling 潮州粉果 (p52)

Ingredients: 113g corn flour, 2Q cups of hot water, 1 tbsp lard
188g tang flour,

Filling:
75g white meat, 225g lean pork, 75g deep-fried peanut, crushed, 75g preserved turnip, cut into small cubes, 75g
dried shrimp, 150g jicama, Some chive sections, 3 pcs shallot (diced)

英文食譜 RECIPES Seasoning: 10~15 mins　 25~30 pcs

1 tbsp light soy sauce, 1 tbsp sugar, 1 tsp salt , 2 tbsp oyster sauce, Dash of sesame oil, 1

tsp MSG, 1 tsp corn flour, 2 tbsp water

METHOD:
1. Cut the above ingredients into small cubes. Mix lean pork with little corn flour and oil.
2. Heat 2 tbsp of oil and sauté shallots, preserved turnips and dried shrimps. Add pork and

shallow fry well. Place in the remaining ingredients. Lastly add chives and peanuts. Mix
and thicken before dishing. Let cool.
3. Sieve tang flour and corn flour. Pour in 1Q cups of hot water and mix quickly. Wait for 5
minutes and place on table. Add suitable amount of oil and knead to soft and smooth
dough.
4. Divide dough into small balls. Roll into thin round sheets. Add in suitable amount of filling. Wrap into dumpling
shape. Place in greased steamer and steam for 5 minutes. Brush with cooked oil and serve.

Rice Rolls with Dried Shrimps 蝦米腸粉 (p54) 30~40 mins　 10~12 pcs

Ingredients:
300g rice flour, 600ml water, 56g cooked oil
Filling:
38g dried shrimp, 3 pcs spring onion (diced)
1Setsapsosanlitn, Qg:tsp sugar
Ingredients of Sweet Soy Sauce:
3 tbsp soy sauce, E tsp MSG, Q tsp sugar, 3 tbsp water

METHOD:
1. Place rice flour in bowl and mix with cooked oil. Leave for about 15 minutes to allow flour to absorb oil completely.
2. Add 600ml water and mix (stirring while pouring). Stir until flour is completely dissolved.
3. Pass through sieve to remove impurities. Mix with seasoning and set aside.
4. Heat rice roll steaming sheet on top of wok with boiling water. Cover with wet cloth.
5. Pour in rice solution and scatter filling on top. Cover and steam for 3~4 minutes.
6. Remove and place cloth and cooked rice sheet upside down. Pull away cloth and roll into rice sheet roll.

Method for Sweet Soy Sauce:
Mix all ingredients, boil and let cool.

Rice Rolls with Shredded Chicken Filling 雞絲粉卷 (p56) 30 mins　 4~6 pcs

Ingredients:
2 pcs (appox 600g) rice noodle sheet

Filling:
240g chicken meat, 40g soaked mushroom, 80g carrot, 40g yellow chive, 1 clove garlic
(minced)

Seasoning: 1 tbsp oyster sauce, Some Shaoxin wine, E tsp sugar, E tsp salt, 1 tsp corn
1 tbsp soy sauce,

flour, Pinch of pepper, 3 tbsp water

1Mtabrsinpaedgegswfohirtec,hEictkspenc:orn flour, E tsp water, 1 tsp oil

METHOD:
1. Shred chicken meat. Add marinades and stir well. Parboil and set aside.
2. Soak and shred mushroom, and shred carrot.
3. Cut yellow chive into sections.
4. Heat wok with some oil. Saute minced garlic, and then add in shredded mushroom and carrot. Sprinkle with some

Shaoxin wine. Add in shredded chicken meat and seasoning. Lastly add in yellow chive, stir well and dish.
5. Place an adequate amount of filling in the centre of rice noodle sheet. Roll up and cut in lengths (2 inches each).

Arrange on plate.
6. Put rice noodle rolls in steamer and steam for 10~12 minutes before serving. Rinse some cooked oil and soy

sauce on top when serving.

120 Steamed Bean Sheet Rolls 蠔油雜菌鮮竹卷 (p58)

Ingredients:
4 pcs bean curd curd, 200g jicama, 100g carrot, 80g soaked mushroom, 80g chicken leg mushroom
60g soaked black fungus, 1 tbsp shredded ginger, 2 pcs ginger (for cooking sauce)

Seasoning:
1 tsp sauce, 1 tbsp oyster sauce, Q tsp sugar, 1 tsp chicken powder, Little sesame oil, Pinch of pepper, 2 tsp corn
flour, 4 tbsp water

Thickening: 45 mins　 32 pcs
2 tbsp oyster
sauce, 1 tsp chicken powder, Little sesame oil, 2 tsp corn flour, 1 tbsp sauce, Q

tsp sugar, Pinch of pepper, Q cup of water

METHOD:
1. Cut bean curd curds into 8 pieces and deep fry in hot oil for a while. Drain and dish.
2. Soak deep-fried bean curd curds in cold water until soft. Drain and dish carefully.
3. Shred jicama, carrot and mushrooms.
4. Heat wok with 2 tbsp of oil. Sauté shredded ginger and mushroom. Then add in jicama and

carrot, and stir in seasoning. Shallow fry well and dish.
5. Wrap bean curd curds with fillings, and roll to spring roll shape. Arrange on plate (each

plate with 3~4 pieces).
6. Heat wok with oil, and sauté sliced ginger. Stir in thickening, and spread onto bean curd curds. Steam in steamer

over high heat for 8 minutes.

Steamed sponge cake 馬拉糕 (p60) 2 hrs　 one 9-inch cake

Ingredients: custard powder, 2 tsp baking powder, Q tsp baking soda, 6 pcs egg, 360g
240g flour, 60g
brown sugar, Q tsp vanilla essence, 150g lard

METHOD:
1. Sieve flour, custard powder, baking powder and baking soda twice.
2. Place eggs in large bowl and whisk with egg beater. Gradually add in sugar and beat until

creamy and soft peak forms.
3. Add sieved ingredients into egg mixture by 3 different times (folding in / beating slightly

after each addition). Set aside for 30 minutes before using.
4. Dissolve lard in bowl over hot water until melted, and add into the above mixture quickly. Leave for 10 minutes.
5. Grease and flour baking tin. Pour mixture into it, and steam over high heat for 50 minutes.

Fried Glutinous rice Dumplings 鹹水角 (p62) 50 mins　 40 pcs

Ingredients:
160g glutinous rice flour, 40g tang flour, 60g sugar, 40g lard, 65ml boiling water, 125ml cold water

Filling:
20g chive, 20g dried shrimp, 20g mushroom, 80g jicama, 60g carrot, 1 clove crushed garlic

Seasoning: powder, Q tsp salt, 1 tsp sugar, Pinch of pepper, Little sesame oil, 1Q tsp corn
1 tsp chicken

flour, 2 tbsp water

METHOD:
Filling:
1. Cut the above ingredients into small dices or nail-shaped pieces.
2. Saute garlic in wok, and shallow fry mushroom and other ingredients. Add in seasoning, mix well, dish and set aside.

Combining:
1. Pour boiling water into tang flour and mix well.
2. Place glutinous rice flour in bowl, then add in sugar, lard and cold water. Mix well. Add to tang flour mixture and knead well.
3. Divide flour mixture and wrap in filling.
4. Place in medium hot oil and deep fry until light golden yellow.

Baked Roasted Pork Bun 焗叉燒餐包 (p64) 45 mins　 30 pcs

Ingredients:

Bun:
450g strong gluten flour, 1 tbsp instant yeast, 80g sugar, Q tsp salt, Q pc egg, 4g flour
improver, 70g butter, 1 cup of warm water, 2 tbsp milk

Filling
300g roast pork (diced), 40g shallot (diced), 40g oil

Seasoning (for filling)
450ml water, 40g oyster sauce, 40g light soy sauce

Thickening (for filling)
80g corn flour, 150ml water, 80g dark soy sauce, 200g sugar, 1 tsp salt, 1 tsp MSG, Pinch of pepper, Pinch of edible
red colouring

METHOD:
Dough:
1. Mix yeast with little sugar and warm water. Rest for 5~10 minutes until foams form, and set aside.
2. Pour all ingredients into dough making machine, and add in yeast water to form dough. After rolling, rest for 1 hour

英文食譜 RECIPES for fermentation. Make proper shape.
3. Make small dough of 40~50g, flat and fill in 30g fillings, wrap and set the end at bottom.
4. After making proper shape, rest for another 20 minutes. Brush egg liquid, and bake in oven at 230°C for 5~6 minutes.

Filling:
1. Heat wok with oil. Saute shallot, add in seasoning and cook for a while. Remove shallot, and stir in corn flour

solution for thickening. Dish and let cool.
2. Add in roast pork and mix well to form filling.

Roasted“Gold Coin”Skewers 蜜汁金錢雞 (p66) 25 mins for cooking and 60 mins for marinating　 6

Ingredients: 240g lean pork, 240g pig liver, 480g maltose, E cup of water
240g pork belly,

MOatbrisnpadseaslt,: O tbsp sugar, E tsp MSG, 1 tbsp crushed yellow bean sauce, 1 tbsp sesame
sauce, 1 tbsp colouring water, 1 tbsp rose wine respectively, Q tsp soy sauce,
1 tsp garlic puree, 1 tsp chopped shallot

METHOD:
1. Wash and drain pork belly, lean pork and pig liver. Cut into Q inch in diameter and 3 mm in

thickness.
2. Put the above meat ingredients into large bowl, and marinade for about 1 hour.
3. Boil maltose with E cups of water until melted.
4. Use needle or wooden stick to string up the three types of meat above accordingly. Bake in preheated oven for

about 15 minutes. Remove and brush with maltose solution. Bake in oven for another 5~10 minutes.

Sesame Roll 芝麻卷 (p68) 25 mins　 10~12 rolls

Ingredients:
160g black sesame seed , 160g water chestnut powder, 5.5 cups (1375ml) water, 480g sugar

METHOD:
1. Rinse sesame seeds and drain. Stir-fry sesame seeds in dry wok. Mash sesame seeds with

4.5 cups of water in electronic blender to become sesame paste.
2. Stir water chestnut powder well with 1 measuring cup of water. Set aside.
3. Pour sesame paste into pot. Boil over low heat for about Q hour. Add sugar until melted.

Sift out residue. Let cool and add chestnut powder mixture.
4. Boil water. Place steamer in wok and cover steamer with a piece of wet cloth. Add 1

ladle of sesame paste, cover well and steam over high heat for about 2~3 minutes. Take out, let cool and roll into
cylindrical shape. Cut into small portions. Serve.

Spicy Broad Bean 五香蠶豆 (p70) 10~15 mins　 10~12

Ingredients:
600g broad bean, 4 pcs star anise, 6 cups (1500ml) of water
Seasoning:
1 tsp five spice powder, 1 tbsp sugar, 2 tbsp salt

METHOD:
1. Soak broad beans in water overnight.
2. Put beans in pot. Add in star anise and seasoning.
3. Fill in water until it is slightly above the beans.
4. Bring it to a boil, and then poach it at medium heat for an hour until the beans turned

tender. Turn off heat and leave the covered pot for an hour. Drain excess water and serve.

Silver Thread Roll 銀絲卷 (p72) 20 mins　 6 pcs

Ingredients: egg white, 1 tbsp yeast, 80g sugar, E tsp baking powder, 180g lukewarm water,
450g flour, 1 pc
30g lard, Q tsp rice vinegar

METHOD:
1. Dissolve yeast in lukewarm water. Sift flour and baking powder together. Make a well in the

middle. Pour in sugar, vinegar, egg white and yeast solution. Then add warm water and lard.
Mix thoroughly. Knead into smooth dough. Throw the dough on the table with strength.
2. Set dough in a large, greased bowl in a warm place. Cover with cloth. Let rise until double
in size, about 1.5 hours.
3. Knead dough on lightly floured table until smooth. Divide into 2 portions.
4. Cut the first dough into 6 portions, roll each to ball shape. Cover with damp cloth. Let rise for 10 minutes.
5. Roll the second dough to flat rectangle piece. Brush with little melted lard. Fold W to center and fold the other end

122

on. Roll again. Repeat twice. Cut into strips and divide into 6 portions.
6. Flatten each piece of dough in step 4 with palm of hand. Roll with rolling pin. Place dough strips on, wrap and roll

as a loaf. Put into steamer, let rise for 15 minutes. Then steam over high heat for 20 minutes.

Spicy Wonton in Red Oil 紅油抄手 (p74) 10 mins　 30 pcs

Ingredients:
30 pcs wonton wrapping

SQepacseogngin, gE:tsp salt, Q tsp chicken powder, 2 tsp sauce

Filling:
280g minced pork, 1 tbsp chopped spring onion, 1 tbsp ginger puree, 30g Chinese cabbage

Red oil sauce:
2 tbsp sweet soy sauce, 1 tbsp chili oil, 1 tsp sugar, 2 tsp Zhenjiang vinegar, 1 tbsp garlic
(mashed), 1 tsp shallot (mashed), 1 tsp chicken powder, 2 tbsp sesame oil, 1 tsp Sichuan
chili oil

METHOD:
1. Mix meat filling with seasoning. Set aside.
2. Wrap each wonton wrapping with 1 tsp (about 8g) filling to form wonton.
3. Mix red oil sauce ingredients in bowl. Set aside.
4. Boil water, and add in wonton. After boiled, add 1 cup of cold water. When boiled again, remove and drain floating

wonton. Put into red oil sauce, or dip with red oil sauce when serve.

Mini Chinese doughnut with glutinous rice filling 迷你糯米牛脷酥 (p76)

Ingredients: About 4 hrs　 16 pcs
Dough:
170g water, 155g sugar, 2 tsp baking soda, E tsp lye, 225g sourdough starter, 450g medium

gluten flour

Filling: rice, 1 tbsp dried shrimp (chopped), Q tsp garlic (mashed)
150g glutinous

Seasoning:
1 tsp salt, 1 tsp chicken powder

METHOD:
1. Dissolve sugar and baking soda in water and lye. Add in sourdough starter, and stir by

wooden spoon. Set aside.
2. Make a hole in the centre of flour. Add in ingredients in step 1, and knead to form dough.
3. Put dough into plastic bag. Knead once for every 15 minutes. Repeat 3 times. After fermentation, take out and wrap

the bottom of tray. Put dough over the bottom of tray, and spread out to rectangular shape for 2 hours. Set aside.
4. Soak glutinous rice for about 2 hours. Wash and drain. Pour into rice cooker, and add in about 60ml water. Stir

well, and cook to produce soft glutinous rice.
5. Heat wok with oil. Sauté garlic and dried shrimp. Pour into glutinous rice as filling and mix well.
6. Place dough on lightly floured table. Roll to about 1 cm thick and 16 cm long piece by rolling pin. Brush little water

on dough.
7. Put appropriate amount of filling in the centre of dough. Dip some water by hands and press the two edges of the

dough. Roll and wrap dough to 16cm long, 8 cm wide piece.
8. Wrap the bottom of tray with plastic wrap. Place dough onto it, and cover with plastic bag or cloth for 30 minutes (for

every touch of dough by hands, this requires 30 minutes for fermentation).
9. After fermentation, use knife to cut the dough into about 8 cm long and 1 cm wide strips. Deep fry in 80% hot oil

until golden brown. Turn the dough at intervals during deep frying.

Curry Beef Pastry 咖喱牛肉角 (p78) 15 mins　 60 pcs

Ingredients: 300g beef, 1 pc onion (diced), 1 pc potato, 1Q tbsp curry powder, 1 tsp sugar
600g spring roll,

QMatsrpincaodrensf:lour, 1 tbsp oil, 1 tsp water

Seasoning:
1 tsp salt, 1 tsp chicken powder, 2 tbsp oyster sauce, 2 tbsp water, 1 tsp corn flour, Little
sesame oil

METHOD:
1. Marinate beef with marinade.
2. Boil potato and mash.
3. Heat wok with 2 tbsp oil. Sauté onion, add in curry and sugar. Then add in beef and shallow fry. Stir in seasoning

and potato puree. Mix well, let cool and set aside.

英文食譜 RECIPES 4. Cut spring roll outer dough into 2Q inch wide strips. Place 1 tsp filling on one side to roll into triangular shape. Seal
opening with egg liquid.

5. Heat wok with oil. Deep fry curry puff at low to medium heat for about 10 minutes (inside and outside dough
should be crispy and firm).

Shrimp Toast 蝦多士 (p80) 5~8 mins　 8 pcs

Ingredients:
150g peeled shrimp, 75g pork (minced), 32 pcs medium size shrimp (peel with tails on
and split), 2 tbsp chopped onion, 1 pc potato (cooked and mashed), 2 pcs egg, Some
breadcrumbs, Q lb bread

Seasoning:
Q tsp salt, 1 tsp chicken powder, Q tsp sugar, 2 tsp corn flour, Pinch of pepper

METHOD:
1. Wash peeled shrimps, dry thoroughly and mash.
2. Mix mashed shrimps with pork and seasoning. Add in onion, mashed potato and a beaten

egg.
3. Cut bread into quarters and then triangles (making 8 pieces in total). Beat the remaining egg.
4. Place suitable amount of filling on bread and brush with beaten egg. Place a shrimp on top and coat with

breadcrumbs.
5. Place prepared shrimp toasts in medium hot oil and deep fry until golden brown. Drain and serve.

Fish Puff 鮮魚酥盒 (p82) 30 mins　 24 pcs

Ingredients:
300g fish fillet, 80g white mushroom, 60g mixed vegetables and onion respectively (diced),
40g beacon (diced)

White sauce: flour respectively, 2Q tbsp evaporated milk, Q cup of water
30g butter and

Marinade:
Q tsp lemon juice, 1 tsp oil and chicken powder respectively, Little sesame oil and pepper

Seasoning: powder and sugar respectively, E tsp pepper
1 tsp chicken

3W6a0tgerflopuars, Qtryc:up of water, 90g lard, 2 tbsp sugar, Q tsp oil essence

Oil pastry:
150g lard, 240g flour

METHOD:
1. Place water pastry ingredients in bowl. Knead to form dough, and rest for 30 minutes.
2. Place oil pastry ingredients in bowl. Stir well, and store in fridge.
3. Dice fish fillet, and marinate.
4. Saute onion, white mushroom and beacon. Add in mixed vegetables and seasoning. Mix well to form filling. Dish

and let cool.
5. Shallow fry butter and flour. Add in water to form cream. Then stir in evaporated milk to form white sauce. Add in

filling, and mix well. Dish and let cool. Add in diced fish fillet, and mix well.
6. Divide water pastry and oil pastry into 24 equal portions respectively. Wrap each water pastry with an oil pastry.

Roll and fold backward. Repeat twice. Divide into 2 portions. Make patterns on cutting edge, face downwards
and place on table. Roll out slightly, and add in filling. Roll the other dough into the same thickness, and cover the
former dough with patterns face upwards. Press edges tightly and seal openings to form pastry box. Set aside.
7. Adjust to low heat after oil is heated. Deep fry pastry boxes until they are floating on oil and in golden brown
colour.

Sweet Osmanthus Rice Cake 豆沙桂花卷 (p84) 20 mins　 2 rolls

Ingredients:
255ml hot water, 60g sugar, 60g osmanthus sugar, 1 tbsp lard, 140g cooked rice flour, Some
red bean paste

METHOD:
1. Put lard, sugar and osmanthus sugar into plastic tray. Add hot water and stir well.
2. Gradually add cooked rice flour. Whisk continuously to form dough. Sandwich the dough

between two pieces of non-sticky paper and then roll out the dough (in square).
3. Remove the non-sticky paper. Spread red bean paste evenly on top and roll up the dough

(like Swiss roll).
4. Slice and serve.

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Yanpi Dumplings in Soup 燕圓湯 (p86) 20 mins　 4~6

Ingredients:
1 pc egg yolk, Some yanpi warppings,4 cups of broth

Filling:
4 pc water chestnut, 1 tbsp chopped celery, 1 tbsp chopped green onion, 160g minced pork

ESetaspsosnailnt,gQ: tsp each of sugar and sesame oil, 1 tsp each of soy sauce and oyster sauce,
Dash of pepper, 2 tsp corn starch

METHOD:
1. Peel water chestnuts and crush.
2. Dice 1 tbsp each of celery and green onion and chop the remaining ingredients.
3. Put minced pork, water chestnut, celery and green onion into large bowl. Add in egg yolk and seasonings. Mix

well to form filling, and store in refrigerator.
4. Soften yanpi by spraying cold water on it, and then cut it into squares. Put filling into yanpi squares and wrap to

make dumplings (wonton shape).
5. Lightly brush steaming tray with oil and put in dumplings, then steam over high heat for about 8 minutes.
6. Heat broth until it boils. Put in dumplings, chopped celery and green onion. When soup boils again, scoop it in

soup bowl to serve.

Coconut Tart 椰撻 (p88) 20 mins　 8~10 pcs

Ingredients:
Outer pastry crust:
225g flour, E tsp baking powder, 1/16 tsp salt, 112g butter, 2~3 tbsp cold water

Filling: Q cup of water, 42g butter, 112g grated coconut, 2 pc egg (beaten), 1 tbsp milk,
168g sugar,
E tsp vanilla essence, Q tsp baking powder

Decoration:
Some preserved cherry (sliced)

METHOD:
Filling:
1. Heat sugar in Q cup of water until dissolved. Add in butter and boil until melted. Then add in grated coconut and

mix well. Let cool.
2. Add in egg, milk, oil essence and baking powder, and mix well. Store in refrigerator, and take it out when use.

Pastry crust:
1. Sift flour, salt and baking powder together.
2. Put butter into flour ingredients. Add in cold water, and knead to form dough.
3. Roll dough into thin pastry by wooden rolling pin. Use fancy round cutter to cut crust and place on mold. Slightly

press by hands.
4. Add coconut filling into pastry crust till about 70% full and place cherry on top.
5. Put tarts into preheated oven and bake at 190°C for 20 minutes.

Mutton Aspic 水晶羊羹 (p90) About 2 hrs　 12

Ingredients:
300g lamb shank, 300g fresh pig skin, 1 pc white turnip, Q pc celery, Some sweet noodle sauce

Spice bag:
2 pcs star anise, 2 slices cinnamon, 37.5g ginger, 2 pcs green onion

Seasoning:
1 tbsp Shaoxin wine , Q cup sauce, Q tsp each of salt and MSG, 1 tsp sesame oil, 10g ice
sugar

Seasoning for celery:
Q tsp salt, 1 tsp chicken powder, 1 tbsp sesame oil, Some Japanese mustard

METHOD:
1. Cut lamb shank into small pieces. Blanch, wash with cold water and drain. Cut white turnip into pieces.
2. Wash pig skin and remove hair. Blanch, wash with cold water and dice. Put pig skin, lamb, white turnip and spice

into pot. Add in water (level over ingredients) and seasoning. Boil at low to medium heat until soup / sauce is
sticky and meat is tender. Remove spice bag and white turnip.
3. Pour meat and soup into rectangular tin. Let cool and store in refrigerator. When lamb soup coagulates into cake,
slice and arrange on plate. Accomplish with mustard and celery, and serve with sweet noodle sauce.

英文食譜 RECIPES Osmanthus Glutinous Rice Cake 桂花糯米糕 (p92) 75 mins　 12 pcs

Ingredients:
Q cup glutinous rice, 19g caster sugar, 1 pc bean curd curd, 75g red bean paste, 1 tsp
osmanthus sugar

METHOD:
1. Wash glutinous rice, and soak in water overnight. Steam over water for 40 minutes, and add in

caster sugar and osmanthus sugar when cooked. Mix well. Let cool and set aside.
2. Wash bean curd curd, cut hard edges, and then cut into hemisphere.
3. Place 1 portion of ingredients on one side of hemisphere (bean curd curd), and red bean

paste on glutinous rice. Then place another layer of glutinous rice on top. Fold towards
each other, and roll to form elongated shape.
4. Heat pan with 2 tbsp oil. Pan fry glutinous rice roll until golden brown. Cut into pieces and arrange on plate. Serve
when hot and crispy.

Sugar Cane Layered Pudding 蔗汁九層糕 (p94) 60 mins　 one 4-catty pudding

Ingredients:
225g water chestnut flour, 150g sugar cane juice, 150g brown sugar, 112g sugar, 1500ml water

METHOD:
1. Mix 450ml water with water chestnut flour, stir well and then filter out impurities. Divide

batter into 2 portions.
2. Add brown sugar to 600ml water in saucepan and bring it to boil until dissolved. Stir a

portion of batter well, add E portion of this batter to boiling sugar solution and stir into
smooth batter. Turn off heat and leave it to cool for about 20 minutes. Then add in the
remaining batter, stir it well and then filter out impurities.
3. Add remained water and sugar to sugar cane juice and bring it to boil until dissolved. Process the other portion of
batter with the same method mentioned in the step above. Stir it well, add E portion of this batter to boiling solution
and stir into smooth batter. Turn off heat and leave it to cool. Then add in the remaining batter, blend and filter out
impurities.
4. Place greased mould in steamer with boiling water. Pour in a cup of stirred brown batter and steam over high heat
for 2~3 minutes. Then add a cup of stirred sugar cane batter and steam again. Repeat this process until both
batters are finished. Let cool, cut into pieces and serve.

Jelly Sweet with Marshmallow 啫喱棉花糖 (p96) 5 mins　 about 300g

Ingredients:

Jelly Sweet: 1Q tbsp gelatine powder, 1Q measuring cups of hot water
50g jelly powder,

Marshmallow:
30g gelatine powder, 200g water, Some shredded coconut and food colouring

Seasoning:
240g sugar

METHOD:
1. For jelly sweet: Mix jelly powder with 8 tbsp sugar. Add in hot water and stir until dissolved.
2. Pour into foil tray. Let cool and refrigerate until coagulated.
3. For marshmallows: Mix gelatine powder with the remaining sugar. Add in water and stir well. Boil over low heat

until dissolved.
4. Whisk gelatine powder and sugar mixture for about 8 minutes by using electric mixer in high speed until thick and

creamy. Pour into jelly tray immediately. Use knife to smoothen the surface, and then refrigerate until coagulated.
Take out, and sprinkle shredded coconut on top. Dice and serve.

Butter Pudding 牛油布甸 (p98) 40~50 mins　 6

Ingredients A:
120g plain flour, 2 tbsp corn flour, 4 tbsp custard powder, 1 cup of water

Ingredients B:
5 pcs egg, 3 tbsp evaporated milk

Ingredients C: sugar, 1I cups of water, 2 tbsp condensed milk
120g butter, 320g

126 METHOD:
1. Sift plain flour, corn flour and custard powder of Ingredients A together. Put it in mixing

bowl, add in water and stir thoroughly.
2. Whip eggs and evaporated milk of Ingredients B. Add in mixture from Ingredients A and stir thoroughly.
3. Boil butter, sugar and water of Ingredients C in pot. Add in condensed milk and stir thoroughly.
4. Mix all ingredients together and stir it vigorously to form batter.

5. Brush baking tin / container with oil. Line it with baking paper. Pour batter into tin and level its surface.
6. Place it on baking tray filled with water. Bake in oven at 180°C for 40~50 minutes. Cut into pieces when it is cooled.

Clay Pot Pudding 缽仔糕 (p100) 15 mins　 24~30 pcs

Ingredients:
300g rice flour, 300g brown sugar, 900ml water, Some cooked red bean

METHOD:
1. Boil 300ml of water with sugar until it melts. Set aside and cool.
2. Mix cold syrup with rice flour to form thin paste.
3. Boil 600ml of water and slowly pour into thin paste, stirring all the time.
4. Place small bowls in steamer to heat and pour in mixed ingredients. Steam at high heat

over boiling water for 2 minutes.
5. Add suitable amount of red beans and steam for another 15 minutes until cooked.

Bean Sheet Roll 素紮蹄 (p102) 60 mins　 4 rolls

Ingredients:
4 pcs bean curd sheet, 4 pcs ginger, 2 white cotton strings, Cloth or greaseproof paper

Seasoning: sauce, 1 tbsp vegetarian oyster sauce, Q pc cane sugar, 1 tbsp vegetarian
2 tbsp dark soy

chicken powder, 3 tbsp oil, 225ml water

METHOD:
1. Fold bean curd curd to form hemisphere. Cut into 2 portions (total 8 pieces).
2. Boil seasoning. After cooked, turn to low heat. Dip in 4 pieces of bean curd sheet to tender.

Set aside
3. Add in the remaining 4 pieces of bean curd sheet. Boil at low heat until the sauce dried.
4. Open one tender bean curd sheet, and cover with one cooked in step 3. Fold from sharp edge to form roll. Wrap

with cloth or baking paper, tie up with string, and steam over high heat for 30 minutes.

Mini Egg Puffs 雞蛋仔 (p104) 10 mins　 2 pcs

Ingredients:
140g flour, 1E tsp baking powder, 1 tbsp custard powder, 28g corn starch, 2 pcs egg, 140g
sugar, 2 tbsp evaporated milk, 140ml water , 2 tbsp oil

METHOD:
1. Sift the flour ingredients together.
2. Beat eggs and sugar until risen. Add in evaporated milk and mix well.
3. Add sieved flour ingredients and water to egg and sugar mixture in batches and beat well

to form flour paste. Lastly add oil and mix well.
4. Heat both sides of egg puff mould and fill with flour paste to 80%. Close mould tightly and

shake well. Turn mould upside down on stove and cook at medium to low heat on both sides for 2 minutes each.
5. Remove puffs with toothpick and serve.

Fried Shredded Turnip Cakes 炸蘿蔔絲餅 (p106) 10 mins　 15~20 pcs

Ingredients:
300g flour, 75g corn flour, 2 tsp baking powder, 2 cups of water, 1 pc egg, E cup of oil
Filling:
600g turnip, 38g dried shrimp, minced, 2 pcs spring onion (diced)
Seasoning:
1 tsp salt, 1 tsp chicken powder, Dash of pepper, 1 tsp sugar

METHOD:
1. Peel turnip, wash and shred.
2. Add seasoning and mix well. Marinade until soften.
3. Sieve flour, corn flour and baking powder.
4. Whisk egg. Add in sieved flour ingredients and water by three batches. Whisk until completely mixed after each

addition.
5. Lastly add in oil and mix to flour paste.
6. Add marinated turnip, dried shrimp and spring onion etc. into paste, and mix well.
7. Heat oil till hot, place in long handle ladle to get hot. Remove and fill up to 80% of turnip mixture.
8. Return to oil and fry briefly. When flour mixture is set, it will drop out of ladle. Continue frying until golden brown

(about 10 minutes). Serve.

英文食譜 RECIPES Deep-fried Breadsticks 油炸鬼 (p108) About 20 mins　 13~15 pcs

Ingredients:
180g strong gluten flour, E tsp ammonia powder (edible), Q tsp baking soda, U tsp lye, 1 tsp
coarse salt, 100g water

Sourdough starter:
300g plain flour, 1I cups of water

Sourdough Starter:
Mix flour and water. Leave at warm place for 1~3 days before use.

Method:
1. Mix flour with sourdough starter. Add in ammonia powder, baking soda, lye, coarse sea salt

and water, and mix well. Pour into flour dough mixture, and knead to form dough (until it expands and slowly flows
out).
2. Wrap it with plastic bag and set aside to prove for 15 minutes. Then knead the dough again. Repeat this process
for 3 times. Roll out the dough into rectangle of 3 inch wide and wrap it with plastic wrap. Leave it in warm place to
prove for 5 hours at room temperature between 24~28°C.
3. Sprinkle some flour on table and put the dough on it. Dust some glutinous rice flour on top and roll it out into
rectangular sheet of 3 inch width. Use knife to cut it into stripes of Q inch wide x 2 mm thick, and stack every two
stripes up together. Use the back of knife to press its centre. Use thumb to press lightly both ends, stretch it and
then put it into boiling oil to deep fry. When it solidifies, turn it left and right for 3 times respectively. When it floats,
deep fry it at medium heat, keep flipping it over until it becomes golden brown. Remove and drain.

Singapore Soft Spring Rolls 星洲軟皮春卷 (p110) 20 mins　 2~3

Ingredients:
160g chicken breast, 80g cooked crab meat, 80g cooked shrimp, Some shredded lettuce,
Some shredded cucumber, 6 pcs thin wrapping

Pickled vegetables:
Some shredded turnips, Some shredded carrots

QMatsrpinsaadlte, for chicken:
1 tsp oil

Seasoning:
Some sweet bean paste or ‘Hoisin’ sauce

METHOD:
1. Marinate whole piece of chicken breast and steam for about 10 minutes.
2. Tear cooked chicken meat into strips and set aside.
3. Brush some sweet bean paste on thin wrapping.
4. Place all ingredients evenly on wrapping and roll up. Serve.

Deep Fried Pig's Intestine 脆皮炸大腸 (p112) 15 mins　 1~2

Ingredients:
4 pcs pig's intestine

Materials for cleaning pig's intestine:
pinch of coarse salt, light soy sauce, corn starch

Marinade: about 10g, 5 pcs star anise, 2 pcs ginger, Q tsp edible red colouring, 8 cups
1 pc cinnamon,

of water

Seasoning:
20g salt, 1 tsp MSG

METHOD:
1. For deodoranting, rub the shining side of intestine with some of materials for cleaning and rinse with running water.

Repeat twice.
2. Turn the intestines inside out. Tear off fat and dirty stuff. Rub with materials for cleaning and rinse thoroughly.
3. Set one intestine into another, repeat until all intestines become one. Tie both ends with cotton string tightly.
4. Blanch and cold off. Set aside.
5. Bring marinade to a boil. Cook the intestine for 30 minutes. Season with seasoning. Cook for 15 minutes more.

Remove and drain.
6. Heat a wok of oil, fry the intestine to golden brown. Cut into pieces when serve.

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