Steamed Prawns with tanghoon 🦐🦐🦐

Ingredients:

• 10-12 medium-size Sea prawns (I removed the shells and intestine but left the head and tail intact) 
• About 1/2 to 3/4 cup of softened tanghoon (estimated) 
• 1 tsp ginger juice 
• 1/2 tsp fish sauce 
• A handful of coriander /spring onion 

Sauce:

• 1 tbsp minced garlic
• 1 tbsp light soya sauce 
• 1 tbsp mirin 
• 4 tbsp homemade chicken stock 

Method:

1. Clean prawns. Removed shells and intestines but leave head and tails intact. Add ginger juice and fish sauce to prawns. Mix well and set aside. 
2. Soak tanghoon beforehand. 
3. Preapare sauce in a bowl. Add tanghoon and mix well. 
4. Place tanghoon on steam plate. Steamed for about 3mins. 
5. Add prawns on top of tanghoon. Then steam for another 2-3 minutes or till prawns are cooked. 
6. Remove from steamer. Top with coriander or spring onion. 
7. Heat up about 1tbsp of oil in a small saucepan till smoking hot. Drizzle on top and Serve hot. 

Note: You can choose to use store-bought chicken stock. And if you do, please reduce light soya sauce to 1/2 tbsp.

Fried Chicken Wings🐔

Ingredients: 

• 1kg of chicken midwings, put a tbsp of salt to rub, then rinsed and pat dry
• 1/2 tsp white pepper
• 1 tbsp garlic powder
• 1 tsp salt
• ½ tsp sugar
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1 egg
• 1 tbsp cornstarch 
• 1/2 tbsp rice flour 
• 2 tbsp all purpose flour
• oil, for frying 

Instructions: 

1. Combine all the sauces (except the frying oil) in a large mixing bowl. Mix well and add chickeb mid-wings. Use hands to massage wings and ensure wings are well-coated. Let the wings marinate for at least or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temperature again before cooking).
2. Before frying, be sure to mix eings thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more corn starch and flour.
3. Fill a medium pot with oil, enough to cover eings during frying. Heat is about 165 deg. You can use a chopsticks to test the oil. Oil is ready when there’re many bubbles around the chopsticks. 
4. Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 minutes. Double frying will ensure wings to become crispy. Drain on paper towels or a cooling rack and serve hot. 

Steamed Pork Ribs

Ingredients: 

• 500g Prime Pork Ribs (chopped to an inch long) 
• 5 cloves of garlic (minced) 
• 1 chili (remove seeds and sliced. Optional) 
• 1 stalk of coriander leaves (garnishing) 

Marination: 

• 2 tbsps dark soya sauce (Bao bao brand) 
• 1 tbsp dark soya sauce (Da Hua brand) 
• 1 tbsp light soya sauce 
• 1 tbsp oyster sauce 
• 1 tsp sugar
• 1 tbsp ginger juice 
• 1 tbsp sesame oil
• 1 tsp white pepper 
• 1 tbsp Chinese cooking wine 
• 1 tbsp corn flour/ tapioca flour 
• 1 tsp bicarbonate soda (optional) 

Method: 

1. Mixed sauces for marination in a bowl. Add pork ribs and mix well with sauces. I used hand to massage the sauces with the ribs to ensure that it’s well coated and combine. Add corn flour and mix well. Add minced garlic and mix well. Set aside to marinate for at least 4 hours or overnight. 
2. Remove pork from fridge about 30mins before steaming. Place cooking paper (those that can use for steaming and baking) on a plate. Transfer the pork ribs into the centre of the plate with all the sauces. You can add sliced chili at this stage if you like. 
3. Wrap up the ribs into a parcel and use a string (twine) to tie and secure it. 
4. Steamed at high heat for about 45mins. Garnish with sliced chili and coriander before serving.