Spicy Sardine and Vegetables Salad

Ingredients
1 canned Ayam Brand EVOO Sardine
Some brocolli, cut
6-8 prawns, remove shell and devein
2 red chilli, sliced
8 garlic, sliced thinly
1 onion, sliced thinly
Olive oil from canned Ayam Brand EVOO Sardine

Seasonings (to taste)
2 tbsp sambal
1 tsp brown sugar
Salt
Pepper

Method
1. Heat olive oil in a wok/pan, add sliced garlic and fry till golden brown. Remove garlic and put it in a big mixing bowl.
2. In the same wok, pour a little oil, fry onion and chilli till brownish, remove and put it in the mixing bowl together with the fried garlic.
3. Add some oil again, fry brocolli for about 3 minutes and flip it over the other side and continue to fry for a while until it's slightly charred. Don't over cooked the brocolli as we want it to be crunchy. Move it to the mixing bowl.
4. Pan fry the prawns until it's cooked and lightly toss the sardines. Remove and put it in the same mixing bowl.
5. Lightly torch all the ingredients and sear it for a few seconds to make it charred.
6. Combine all the seasonings and mix well with other cooked ingredients. 

LadyHomeChef's Hakka Yong Tou Foo With Abalone Sauce

Filling Ingredients
1:3 (ratio) minced pork/chicken and grounded prawns (I mixed around 300g of minced pork with 800g frozen prawns)
1/4 cup fried diced salted fish

2 medium dried squid, diced and fried

Others

4 tofu, cut in triangular shaped and cut a hole in the centre
1 bittergourd, sliced 1.5 cm thick and remove seeds
1 eggplant, cut 2-3 cm in thickness and cut a slit in the centre
8 Green and red chilli, cut a slit from one end to the other end and remove seeds

1 tbsp minced garlic

1/4 cup chopped spring onion

coriander

Seasonings
1 tbsp oyster sauce
1 tsp salt
1 tsp brown sugar
1 tsp sesame oil
1 tbsp hua tiao wine
1 tsp corn starch
Pepper

Abalone Sauce Gravy Seasonings (to taste)

1 tbsp oyster sauce

3 tbsp abalone sauce

1 tbsp light oyster sauce

1/2 tbsp brown sugar

1/2 tbsp hua tiao wine

1/2 tsp sesame oil

Dash of pepper

1/2 tsp potato starch (for thickening)

1/4 cup water

Directions
1. In a large mixing bowl, combine all ingredients and seasonings. Throw the paste a few times into a bowl until the paste become sticky and gluey.
2. Apply a small amount of fillings on each tofu, bittergourd, eggplant and chilli.
3. Pan fry the fillings side with a little oil till browned or cooked. Set aside.
4. Combine gravy seasonings in a medium bowl.

5. Heat 1 tbsp of oil in a pan/wok, fry minced garlic until fragrant. Pour all the gravy seasonings, bring it to a boiled and thickened gravy. Taste and adjust the seasonings to your preference.

6. Use low fire to mix fried yong tou foo into the gravy, stir it for 1-2 minutes for the ingredients to absorb the gravy. Dish up and garnish with some chopped spring onion and coriander.

Tips: I used frozen prawns for the filling as it gives more crunchy texture than fresh prawns.

Mini Yam Ring (makes 6 mini cutie yam)

Ingredients
135g yam
40g wheat starch 
40g boiling water
25g soft or melted butter (I used Lurpak)
Cooking oil for frying

Seasonings
1/2 five spices powder
1.5 tsp salt
1 tsp sugar
2 tsp chicken powder
Dash of white pepper

Method
1. Steam the yam until cooked and soft. 
2. Use a blender to blend the cooked yam till it turns to a smooth paste (you may want to add a bit of water)
3. Put the wheat starch and the boiling water in a mixing bowl, stir it and combine well to make cooked wheat starch.
2. Mix the butter into the yam paste, add all the seasonings and the cooked wheat starch. Knead and combine it well until there is no more lumps.
3. Wrap it and keep in the fridge for a few hours. 
4. Divide the yam mixture into 6 portions, roll it into a ball and use your thumb to make a well in the center. Shape the yam ring until its smooth all around.
5. Deep fry it in hot oil for a few minutes (medium-low fire) or until it turns brownish. Remove it and drain the oil on the rack. 
6. You may put any cooked ingredients (shrimps, scallops or vegetables) in the yam ring. Serve hot.

Blanched Bean Sprout with Soya Sauce

Ingredients

300 g bean sprouts, remove the tail

2-3 shallot, sliced and fried
Some chopped spring onion
1/2 tbsp cooking oil
1 tsp salt
3 cups of water for blanching

The sauce (mix in a bowl)
1 tbsp light soya sauce
1/4 cup chicken soup/broth/water
1/2 tbsp sesame oil
2 tsp sugar

Method
1. Bring 3 cups of water to boil, add 1/2 tbsp of cooking oil and 1 tsp of salt. Put the bean sprout to blanch till it's cooked (about 3 minutes).
2. Pour the sauce over the cooked bean sprout and sprinkle some fried shallot and spring onion. Serve hot.