Pork and Shrimp Siu Mai (Collaboration with Knorr Savorrich)

Ingredients
500g frozen prawns, roughly chopped
200g minced pork
4 dried mushrooms, soaked and diced

3 waterchestnut, diced (optional)
1 pkt yellow square wanton wrapper

Seasoning (to taste)
1.5 tsp Knorr Savorrich Chicken Concentrate
1 tbsp light soya sauce
1 tbsp hua tiao wine
1 tsp sugar
1/2 tsp sesame oil
Dash of pepper
1 tsp corn flour

Method
1. In a mixing bowl, combine all ingredients and seasoning. Mix the paste by throwing it into the mixing bowl a few times until gluey/sticky.
2. Place about 1.5 tbsp of siu mai filling in the center of the wanton wrapper. Gather the edges of the skin, gently press the sides to adhere and keep the top open. Cut the corners of the wrapper.
3. Line the bamboo steamer with parchment paper. Place the siu mai in the steamer, cover it with the bamboo lid. Use medium-high fire, steam it above boiling water for 10-12 minutes or until it's cooked. 
4. Top it with some fish roe (Tobikko) and serve hot.

Century Eggs with Mala Chilli Sauce

Ingredients

2-4 century eggs

2 bird eye chilli, sliced (optional)

Some chopped spring onion
Some coriander

The sauce (to be mixed)
1-2 tbsp Lao Gan Ma crispy chilli oil
1 tsp black vinegar
1/2 tbsp light soya sauce
1/4 tsp sugar
1/2 tsp sesame oil

Method
1. Use the steam or boil method to cook the century eggs for a few minutes and cut each into 8 slices.
2. Mix all the sauce and sliced chilli in a bowl and pour it all over the century eggs. 
3. Garnish with some spring onion and coriander. Serve hot or cold.