The document contains several recipes including: 1) Braised pork belly recipes with different ingredients like radish or nam yee sauce 2) Chap chye, a vegetable stew, and chives dumplings recipes 3) Other recipes like salted egg yolk prawns, pork trotters in vinegar, and triple steamed egg.

1. Fabian and Scott
Home Recipe

2. Ingredients (for 6 to 8 person):
• 1kg of pork belly
• 1 star anise
• 15 cloves of garlic
• Marinate: Brown cane sugar, Dark Soy Sauce, Oyster
Sauce
Instructions
• Wash and cut pork belly into thick slices
• Marinate with generous serving of dark soy sauce, a
dash of oyster sauce, some brown sugar.
• Add 5 cloves of peeled garlic into marinate and star
anise. Let it sit for at least 1 hour
• Heat up wok with some oil and throw in pork. Let it cook
for about 15 minutes until pork is bout 60-70% cooked
• Add water till it covers the pork belly and let it sit and
braise for 2 hours.
• Adjust dark soy sauce and brown sugar to taste
• Make sure water reduces to just under the pork belly
before serving
BRAISED PORK BELLY

3. Ingredients (for 4 person):
• 600g of pork belly, 1 radish
• 4 star anise, 1 cinnamon, some Sichuan peppercorn, 5
dried chili, 10 cloves of garlic, 8 slices of ginger
• 2 tablespoon of 豆瓣酱, dark soy sauce, light soy sauce
• Rock sugar and salt
Instructions
• Wash and cut pork belly into thick slices, radish in cubes
• Boil pork belly in water for 2-3 mins, drain
• Heat up pork belly to remove oil, remove
• Pan fry garlic, ginger, chili, peppercorn and 豆瓣酱 until
fragrant
• Return pork belly and stir fry for 5 minutes, add dark and
light soy sauce, continue stir frying for 10minutes
• Add water until it covers pork belly, and add in star anise
and cinnamon, bring it to boil for about 10 minutes
• Simmer for another 30 minutes, add radish and ensure
there is enough sauce to just cover radish
• Add rock sugar to taste
• Simmer under low heat for another 30 minutes or more
PORK BELLY BRAISED WITH RADISH

4. Ingredients (for 4 person):
• 1 cauliflower trimmed into florets, 1-2 tomatoes diced, 1
can chick peas
• ½ white onion and 3-4 shallots, thinly sliced, 3 cloves
garlic crushed, bunch of coriander, and coriander roots
crushed
• 1.5 tsp sugar, 2 tsp coriander seeds, 3-4 tsp Moroccan
spices, cumin, paprika, salt and pepper, fresh lemon juice
Instructions
• Heat up oil in a pan, throw in onions, shallot and
coriander root, cook for 3 minutes until soften
• Add garlic, coriander seeds, sugar and cook for another
3-5 minutes
• Add in cauliflower, chickpeas, and Moroccan spices, and
continue cooking for about 7 minutes
• Add tomatoes, and water to just cover the florets
• Bring liquid to boil, and lemon juice
• Add more cumin, paprika, salt and pepper to taste
• Throw in chopped coriander, let it simmer for 30 minutes
• Transfer to casserole and put it in oven 160 degrees
Celsius for another 20-30 minutes
• Serve with topping of fresh chopped parsley
CAULIFLOWER CHICKPEA TAGINE

5. Ingredients (for 4 person):
• 800g - 1kg of pork belly
• 1 star anise, 20 Ginger Slices
• Sauce: 3 pieces of Nam Yee, 3 tablespoon of Nam Yee
sauce, 6 cloves of garlic minced
• 2 cubes rock Sugar,
• Dark Soy Sauce, Light Soy Sauce
Instructions
• Sauce preparation: All the ingredients for the sauce, and
add a little water. Mash and mixed everything together
until it becomes a thick sauce
• Boil pork belly to clean it, until it is about 50% cooked
• In a pot, add some oil, pan fry ginger, star anise till
fragrant
• Add in the sauce and fry for a little more, throw in pork
belly to lightly brown it
• Add water until it covers pork belly and bring it to boil
• Use low heat to braise for about 1 to 1.5hrs depending on
thickness of cut. Let meat cool
• 1 hour before eating, put meat and sauce into oven (at
200℃), turning it occasionally drenching meat it sauce, let
it caramalize. Serve over veggies and fruits
TWICE COOKED NAM YEE PORK BELLY

6. Ingredients (for 4 person):
• 1kg of 梅花肉
• 200g of maltose, 4 tablespoon of hoisin sauce
• 5 spice power
• Dark Soy Sauce, Sesame Oil
Instructions
• Cut pork into large strips
• Marinate pork with 5 spice powder and hoisin sauce
(ideally overnight)
• In a sauce pan, brown all sides of the pork (takes about 7
minutes)
• Add water until it covers about 1/3 of the meat, and add
maltose and sesame oil. Bring the sauce to a boil and
continue cooking the meat, turning the meat every so
often
• When the sauce starts to reduce and begins to
caramelize (after about 20-30 minutes), add a dash of
dark soy sauce
• Transfer the meat and all the sauce to oven (200
degrees), and let it cook and start to char, occasionally
basting it with the the sauce, this takes about 40 minutes
• When it is done, take out, let it cool and slice!
• Serve with a dripping of sauce
CHAR SIEW

7. Ingredients (for 6 to 8 person):
• 1 Wong Bok (White Cabbage), Black Fungus 黑木耳，
Dried Lily Buds 金针，发菜, Chinese Mushroom and
Tang Hoon
• Optional  Carrots, 腐竹皮, Ginko
• Fermented Bean Paste (豆腐乳)
• Sauce: 1 cup of water, 2 tablespoon of sesame oil, 3
tablespoon of oyster sauce
Instructions
• Soak all the dried goods in warm water for at least 20-30
minutes (excluding Tang Hoon)
• Tie lily buds, and remove the hard base of Fungus
• Heat wok and stir fry garlic and ginger slices till fragrant.
Add the Fermented Bean Paste (2-3 cubes) and mash it
into small pieces.
• Throw in cabbage and stir fry till soften, add the other
ingredients, add sauce and bring it to boil. Add water
when the sauce reduces
• Transfer everything to a slow cooker and add tang hoon
at the base. Let it cook in slow cooker for 3-4 hours and
serve
CHAP CHYE

8. Ingredients:
• Skin: 500g of flour, 300ml of water, 1 teaspoon of salt
• Filling: 250g of mince meat, 250g of prawn (marinated
with sodium bicarbonate for 20min), 500g of finely
chopped chives; 1 teaspoon of sugar, 2 teaspoon of salt,
2 teaspoon of pepper, 3 soup-spoon of oil, 3 soup-spoon
of sesame oil, 1.5 soup spoon of soya sauce
• Dipping sauce: Zhejiang Vinegar, ginger, chilli oil
Instructions
• Skin: In a big metal bowl, pour flour and add water and
salt to the mix. Knead in one direction and keep kneading
till the texture and consistency feels “right”. Let it sit under
a moist cloth for 20-30 minutes
• Filling: Mix everything together and let it marinate for
about 30 minutes
• NOTE: When wrapping, please make sure there’s flour
over the plates and in between the dumplings to ensure
they do not stick together.
• Cook: Bring water to a big boil, add dumplings and let it
boil, when it has come to a big boil, add a glass of water,
and let it boil again. Repeat 2 more time.
CHIVES DUMPLINGS

9. Ingredients (for 8 – 10 persons):
• 4 pig trotters, clean and ensure all hairs are removed
• 5 whole gingers (unskinned), 6-8 dried chilies
• 2 bottles of Black Vinegar (750ml)
• Gula Melaka (rock or black sugar as alternatives –
quantity depending on personal taste preference)
Instructions
• Soak dried chilies in water for about 20 minutes
• Slice ginger (0.5-1cm slices), then flatten with cleaver
• In a gigantic pot, add 2 bottles of vinegar, 0.5 bottle of
water, dried chilies, ginger slices, 1 slab of gula melaka, a
dash of salt.
• Over medium heat, bring the mixture to boil before
adjusting to low heat to cook for another 2.5 hours.
Repeat the next day. Ensure taste of ginger cuts through
the vinegar, and remove ginger and dried chilli from gravy
• Chop pork trotters into desired size. In a separate pot,
cook trotters in boiling water until completely cooked.
• Add the cooked trotters to the vinegar mix, followed by
water to ensure that trotters are almost fully submerged.
Braise for another 2-3 hours
• Adjust taste with gula melaka (if required)
PORK TROTTER IN VINEGAR (猪脚醋)

10. Ingredients:
• 500g Prawns, 4 to 5 salted egg yolks
• Curry leaves, chili padi
• Some milk powder, butter, corn starch
Instructions
• Prepare the prawns (butterfly but leave the shell on),
make sure the prawns are drained dry. Add a dash of
salt, sodium bicarbonate and corn starch
• Fry prawns until they are cooked, at the same time,
ensure that the salted eggs are cooked. Extract the yolk
• Using low heat, add generous amount of butter, as it
starts to melt throw it the yolk and mash it with spatula
• Add curry leaves and chili padi
• Return the prawns back to the wok and toss it for a bit
• Serve
SALTED EGG YOLK PRAWNS

11. 三色蛋 (TRIPLE STEAMED EGG)
Ingredients:
• 3 eggs, 1 salted egg, 1 century egg
• Fried Shallots
• Soy Sauce
Instructions:
• Mix eggs, and the egg white of salted egg with equal
portion (or slightly more) of room temperature water in a
deep bowl. Beat well
• Add in small chunks of salted egg yolk and century egg
• Scoop all bubbles from surface, and add a teaspoon of
cooking oil
• Bring water in wok to boil (with medium fire) before
steaming! Put bowl in wok for 7 minutes, then turn heat
down to low.
• Check eggs after another 5 minutes and if eggs are firm
and wobbly, turn off the heat and let it sit for 5 more
minutes.
• Pour 3-4 tablespoon of light soy sauce and fried shallots
as dressing. Serve

12. Bean and Potato Salad
Ingredients:
• Potatoes
• Green Beans
• Olive Oil
• Juice of lemon
• Salt, pepper
• Basil leaves
• Option: fried onions, gouda cheese
Instructions:
• In separate pots, boil potatoes and green beans until
tender.
• Pat dry beans and mix them together in a bowl.
• In a separate bowl mix a good amount of olive oil,
squeeze of lemon juice, salt, pepper, basil (QB) and
pour over vegetables.
• Let sit for 30 min and serve.
• add fried garlic and/or gouda cheese for additional
taste)
Source: David Rocco Facebook page

13. Pesto Sauce
Ingredients:
• 2 cups lightly packed fresh basil leaves, wash &
dried
• 1 cup Serrano peppers (about 10), stemmed
• 2 garlic cloves
• 1 cup sun-dried tomatoes (not oil-packed)
• 1 cup extra-virgin olive oil
Instructions:
• Place first 4 ingredients on a cutting board or in food
processor fitted with steel blade.
• Chop or process until well combined but no pureed.
Place mixture in jar.
• Pour in olive oil and stir.
• Cover and store in fridge for up to 3 weeks.
Source: People Magazine USA, by David Rocco

14. Clams in White Wine Sauce
Ingredients:
• 0.5kg clams
• 1 cup white wine (Sauvignon Blanc)
• Juice of ½ lemon
• Butter, salt, pepper, herbs
• 3 shallots, 2 red onions, 1 chilli, garlic (chopped)
• 5 stalks parsley (chopped, separate stems and
leaves)
Instructions:
• Soak fresh clams in salt water for 1 hour
• Fry butter, garlic, shallots, chilli, parsley stems, add
steamed onions after
• Add white wine, reduce the sauce
• Add clams and steam until all clam shells open
(cover with lid for about 3-5 minutes)
• Add lemon juice, herbs and pepper. Add salt for
additional taste.

15. Baked Stuffed Tomatoes
Ingredients:
• 4-5 fresh tomatoes
• 1 can of tuna chunks in olive oil
• 1 onion
• Herbs, black pepper, salt
Instructions:
• Slice off top of tomatoes and remove tomato flesh
inside, leaving a tomato ‘bowl’
• Dice tomato flesh, onion, and mix with tuna chunks
• Stuff mix into tomato bowl, sprinkle herbs and
pepper (salt for taste)
• Bake for 5 minutes

16. Yakiniku Pork Ribs
Ingredients:
• 1 kg of normal pork ribs
• 300ml of Yakiniku sauce
• 3-4 tablespoons of marmalade
Instructions:
• Add marmalade to Yakiniku sauce and mix well. It
should taste salty and mildly sweet with a bitter
aftertaste
• Marinate pork ribs in sauce for 1 hour
• Cook ribs in a wok with high heat, and cook until
sauce is reduced to a thick consistency (this should
take about 20 minutes)
• Serve!

17. 姜酒鸡 Chicken in Ginger & Wine
Ingredients:
• Dried Shitake Mushrooms
• 1 kg of chicken
• Ginger
• Oyster Sauce, Dark Soy Sauce, Salt, Sugar
• 花雕酒 (hua tiao jiu)
Instructions:
• Soak mushrooms in hot water for 1 hour
• Cut ginger in fine slices
• Rub salt over chicken and add oyster sauce, dark
sauce, ginger and mushroom to marinate for 45
minutes
• Add oil to pot and fry ginger until fragrant. Add in
chicken and mushroom and cook until chicken is
75% cooked (about 10 minutes), and add water till it
covers the ingredients.
• Remove chicken and continue to simmer mushrooms
for another 1.5 hours.
• Return chicken to pot and simmer for 30 minutes.
• Serve

18. Pakora
(Vegetable)
• Amchoor
• Chilli Powder
• Garam Masala
• Salt
(Chicken)
• Ginger garlic Paste
• Red Chilli
• Salt
• Batter – chick pea flour, salt, red chilli, water,

19. Chilli Clams
Ingredients:
• 1kg of clams
• Shallots, garlic, ginger
• Maggi Chili Sauce
• Rice wine
• Salt
Instructions:
• Wash clams and soak in salt water
• Stir fry chopped garlic, shallots and ginger until the
aroma comes out of the wok
• Add clams and stir fry
• Add Maggi chili sauce, rice wine and a small amount
of water.
• Continue stir-frying until clams open up
• Add salt to taste

20. Herbal Chicken Soup
Ingredients:
• 1 chicken
• 淮山，当归，养生，蜜枣，枸杞，(one more)
Instructions:
• Wash chicken and chop into quarters
• Bring 1 pot of water to boil and throw everything in
except for 枸杞 (it will turn bitter if cooked for too
long)
• Boil for about 2-3 hours and throw in the 枸杞 for 30
minutes before serving
• Add salt to taste, about 1-2 teaspoon