姜茸蒸鱼

姜茸的做法:
1. 嫩姜200g切小块，加入100ml水打烂成泥
2. 蒜茸五瓣，和姜一块打烂成泥
3. 油100ml
4. 鸡粉1茶匙
5. 盐1茶匙
6. 麻油少许

做法：
1. 烧热油，全部材料倒入，煮至滚即可。
2. 把姜茸酱铺在鱼上面，蒸至熟即可。

贴心建议：
1. 姜茸酱可以预先准备好，放在玻璃罐里放置在冰箱，可存放一个月。
2. 姜蒜茸要打的越幼越好，这样才能充分出味。
3. 除了蒸鱼，也可以蒸鸡，再不然就用来沾白砍鸡。

Source:
http://ohbin.blogspot.com/2008/07/ohbin_31.html

开胃蒸鱼酱

调味料：
1. 麻油一茶匙
2. 鱼露一汤匙
3. 酱油2-3汤匙
4. 酸干 10粒
5. 米酒/绍兴酒两汤匙
6. 糖两茶匙

做法：
1. 把调味料拌均匀，和姜丝，蒜头茸，芫茜，青葱粒，小辣椒混合


Source: http://ohbin.blogspot.com/2010/04/ohbin_28.html

Grilled Squid

Marination:

1. Fish Sauce
2. A little oyster sauce
3. A dash of sugar
4. Pepper
5. 1 table spoon of white wine
5. Dash of cornflour


Dipping Sauce

1. Chili padi
2. Fish sauce
3. Lime Juice

Braised Sea Cucumber with Pork Ribs (CNY Dishes ~ 11.04.2009)

Braised Sea Cucumber with Pork Ribs

Pork Ribs - 0.8kg
Sea Cucumber - 3 sticks (Soak for 2/3 days, boil in ginger water for 5/10 min)
Mushroom - 5 to 6
Dried Oyster - 5
Dried scallop - 5
Fatt Choi

Garlic
Ginger - 4 medium slices
Shallots

Oyster Sauce
Soya Sauce
Rice Wine
Salt & Pepper

Plus a beauty queen!!!