Ingredients

Sauce Ingredients

Directions

1. Mix ground pork with fresh soya sauce, cornstarch, sesame oil and rice wine together.  Add water and stir in clockwise until the pork is smooth (You could add more water if you like a softer texture).
2. Soak Mui Choy in water for 20 minutes to wash off the sugar and salt on it.
3. Drain Mui Choy and cut into small pieces.  Mix into the pork. Pour everything into a plate.
4. In a small bowl, mix sauce ingredients together and pour onto the pork.
5. Boil water and steam pork at high temperature for around 12 minutes.

Ingredients
Ripe papaya	700g
Pork bones	4 pieces
Water	6 cups
Salt	½ teaspoon

Directions

1. Remove skin and seeds of papaya.  Cut it into 1”x2” pieces.
2. Rinse and drain pork bones.
3. Put pork bones into 6 cups of water and boil in high temperature.
4. When water boils, add in papaya.
5. Boil for 10 minutes, change to medium temperature.
6. Wait for another 10 minutes, change to low temperature.
7. Boil in low temperature for another 20-30 minutes.
8. If there is too much oil on the surface of the soup, you could use a spoon to lightly remove the oil.
9. Soup is ready to be served.

Note: Chinese (mostly Cantonese) like to use bones to make soup, either pork bones, beef bones or chicken bones.  Different types of bone are used for different types of soup.

Ingredients
Chicken cutlet	100 g
Lap Cheong	1 unit
(Chinese dried sausage)
Chinese broccoli	5 stalks
Squid (or shrimp)	50 g
Cold cooked rice	3 cups
Corn	¼ cup
Green bean	¼ cup
Egg	2 units
Olive oil	2 teaspoons
Marinade Ingredients
Soya sauce	2 teaspoons
Rice wine	½ teaspoon
White pepper	A bit
Sauce Ingredients A
Soya sauce	1 teaspoon
Salt	¼ teaspoon
Sauce Ingredients B
Rice wine	1 teaspoon
Soya sauce	½ teaspoon
Salt	½ teaspoon
Sugar	¼ teaspoon
Water	½ cup
Corn starch	1 teaspoon
Water	⅓ cup

Directions

1. It is best to use overnight refrigerated rice to make fried rice.  Break the rice apart and set aside.
2. Cut chicken cutlet into small cubes (around 1x1x1 cm).  Marinate it with marinade ingredients for 30 minutes.
3. Cut Lap Cheong into half vertically.  Cut it into small pieces horizontally, about 0.5 cm width.
4. Wash Chinese broccoli and drain.  Remove the end of the broccolis.  Use only the stems and cut them into 0.5 cm width pieces (keep leaves for other uses, e.g. Chinese Broccoli with Beef).
5. Beat the eggs and set aside.
6. Mix 1 tsp of cornstarch and ⅓ cup of water together.  Set aside.
7. If using frozen corn and beans; soak them in hot water until soft, then drain.
8. Preheat 1 tsp of olive oil in a wok over medium temperature; add in the rice, corn and green beans.
9. When rice is warm; put in 1 tsp of soya sauce, ¼ tsp salt and 1 egg.  Keep stirring to spread egg over all rice.
10. When rice is hot and soft, remove and put on a plat.
11. Pre-heat 1 tsp of olive oil in a wok over high temperature, add in chicken.
12. When chicken is half cooked, put in Lap Cheong, squid, Chinese broccoli and lastly 1 tsp of wine
13. Add in ½ cup of water, ½ tsp salt, ½ tsp soya sauce and ¼ tsp sugar.
14. When the sauce is hot, quickly remix the cornstarch solution and pour in.  Keep stirring the sauce and add in the egg slowly.
15. Cook until the sauce is slightly thick.  Pour onto the rice.

Ingredients
Chinese broccoli	300g
Beef	150g
Chopped garlic	2 teaspoons
Olive oil	2 teaspoons
Marinade Ingredients
Soya sauce	1 tablespoon
Olive oil	½ teaspoon
White pepper	A bit
Sauce Ingredients
Oyster sauce	2 teaspoons
Soya sauce	1 teaspoon
Salt	¼ teaspoon
Corn starch	1 teaspoon
Water	¼ cup

Directions

1. Cut beef across grain into thin slices.
2. Add marinade ingredients into beef and stir for 15 seconds until beef is sticky / smooth.  Marinate for 30 minutes.
3. Wash Chinese broccoli and drain.  Discard the ends. Cut into 2-inches sections.
4. Pre-mix 1 tsp of cornstarch and ¼ cup of water together and set aside.
5. Preheat 1 tsp of olive oil in a wok over high temperature; add in 1 tsp of garlic, saute until golden.
6. Put in Chinese broccoli and ¼ tsp of salt (add a bit of water if necessary).  Stir fry Chinese broccoli to the desired texture.  Remove and put it on a dish.
7. Preheat 1 tsp of olive oil in a wok over high temperature; add 1 tsp of garlic, stir fry until golden.
8. Put in beef, 2 tsp oyster sauce and 1 tsp of soya sauce.
9. When beef is almost cooked; quickly remix the cornstarch solution and add in.
10. Stir fry until beef is cooked and sauce is thick.
11. Pour beef and sauce onto the Chinese broccoli.

Ingredients
Beef	70 g
Preserved Sausage (Lap Cheong)	1 unit
Corn	½ cup
Green beans	½ cup
Rice	2 cups
Egg	1 unit
Olive oil	1 teaspoon
Marinade Ingredients
Soya sauce	2 teaspoons
White pepper	A bit
Sauce Ingredients
Oyster sauce	3 teaspoons
Soya sauce	2 teaspoons
Salt	⅛ teaspoon
Red wine	2 teaspoons

Directions

1. It is best to use overnight refrigerated rice to make fried rice.  Break the rice apart and set aside.
2. Cut beef across grain into thin slices and marinate with marinade ingredients for around 10-15 minutes.
3. Cut preserved sausage horizontally into 0.5cm thick pieces.
4. Beat the egg and set aside.
5. If using frozen corn and green beans; soak them in hot water until soft, then drain.
6. Preheat 1 tsp of olive oil in a wok over high temperature; add in beef slices and 1 tsp of oyster sauce.
7. Stir fry beef until half cooked, remove from wok and set aside.
8. Add preserved sausage into wok and sauté until golden.
9. Change to medium temperature, put in 2 cups of rice, corns and beans. Add 2 tsp oyster sauce, 2 tsp of soya sauce and ⅛ tsp salt.
10. When rice is warm, add in egg.  Keep stirring to make sure the egg covers all the rice.
11. Once the rice is soft, add in beef and 2 tsp of red wine.
12. Stir-fry until rice is soft and hot; beef is cooked.

Ingredients

Marinade Ingredients

Sauce Ingredients

Directions

1. Cut beef across grain into thin slices.
2. Marinate beef with marinade ingredients for 30 minutes.
3. Pre-mix cornstarch and water together and set aside.
4. Preheat 1 tsp of olive oil in a wok over high temperature; add in beef and oyster sauce.
5. Sauté until beef is half cooked; put in Zha Cai.
6. When beef is almost cooked; quickly remix the cornstarch solution and add in.
7. Stir fry until beef is cooked and sauce is thick.

Ingredients

Marinade Ingredients

Sauce Ingredients

Directions

1. Wash and drain chicken wings.
2. Cut ginger into small pieces.
3. Wash and drain scallions.  Remove the root and cut it into 2 cm sections.
4. Fork chicken wings and soak them in marinade ingredients for 30-40 minutes.
5. Preheat 1 tbsp of olive oil in a skillet (one with a cover) and pan-fry wings until both sides are golden.
6. Add in marinade sauce, 1 tsp of salt and ⅛ tsp of white pepper. Cook for 2 minutes in high temperature.
7. Change to low temperature, cover the skillet and cook for 15 minutes.  Flip the wings every 3-4 minutes and keep cover closed (add water if necessary).
8. Turn to medium temperature, open the cover and cook for another 5 minutes (until sauce is thick).

Ingredients

Marinade Ingredients

Sauce Ingredients

Directions

1. It is best to use overnight refrigerated rice to make fried rice.
2. Cut pineapple into small pieces.
3. Cut chicken cutlet into slices and marinate with marinade ingredients for around 30 minutes.
4. Beat the egg and set aside.
5. If using frozen corn, soak it in hot water until soft, then drain.
6. Preheat 1 tbsp of olive oil in a wok over high temperature; add in chicken slices and 1 tsp of Bull Head’s barbecue sauce.
7. When chicken is half cooked; change to medium temperature, pour in rice and break it apart with spatula.
8. Add in 1 tsp of Bull Head’s barbecue sauce, soya sauce, salt and egg.  Keep stirring to make sure the egg covers all the rice.
9. When the rice is slightly soft, put in pineapple and corn.
10. Stir-fry until rice is soft and hot; chicken is cooked.

Ingredients

Marinade Ingredients

Sauce Ingredients

Directions

1. Fork chicken drumsticks and marinate them with marinade ingredients for 30-40 minutes.
2. Wash potatoes and peel the skin. Cut potatoes into halves.
3. Preheat 1 tbsp of olive oil in a skillet (one that has a cover) and pan-fry drumsticks until both sides are golden.
4. Add in 1 cup of water, leftover marinade and 2 tbsp of oyster sauce.  Cook in high temperature for 2 minutes.
5. Change to low temperature. Add in potatoes, 1 tbsp of soya sauce, 2 tsp of salt, ¼ tsp of pepper and 1 tsp of honey.  Cover the skillet and cook for around 15 minutes.  Flip the drumsticks every 3-4 minutes and keep cover closed (add water if necessary).
6. Turn to medium temperature, open the cover and cook for another 5 minutes (until sauce is thick).

Ingredients

Marinade Ingredients

Sauce Ingredients

Directions

1. Cut beef across grain into thin slices.
2. Marinate beef with marinade ingredients for 20-30 minutes.
3. Pre-mix cornstarch and water together and set aside.
4. Preheat 1 tbsp of olive oil in a wok over high temperature. Put in chopped garlic and Bull Head barbecue sauce, stir fry until sizzling.
5. Add in pre-marinated beef, fine chili sauce and soya sauce.
6. Sauté until beef is half cooked; put in enoki mushroom and bean sprouts. Add in some water if necessary.
7. When beef is almost cooked and bean sprouts are at the desired texture; quickly remix the cornstarch solution and add in.
8. Stir fry until beef is cooked and sauce is thick.