清炖狮子头 Stewed Minced Pork Balls

材料：前腿猪绞肉800公克、竹笙6支、大白菜800公克、太白粉1大匙加水2大匙（调匀）、葱2支

Ingredients: pork mince (front leg portion) 800g, bamboo mushroom 6 pieces, cabbage 800g, cornstarch 1 tbsp adding water 2 tbsp (mixed), green onion 2 stalks

拌肉料：葱1支、姜3片、水1/2杯、盐1/2茶匙、酒1大匙、酱油1大匙、蛋1个、太白粉1大匙、胡椒粉少许

Marinades: green onion 1 stalk, ginger 3 slices, water ½ cup, salt ½ tsp, wine 1 tbsp, soy sauce 1 tbsp, egg 1 piece, cornstarch 1 tbsp, little of pepper

调味料：盐2/3茶匙、清汤或水4杯、酱油1大匙

Seasoning: salt 2/3 tsp, soup stock or water 4 cups, soy sauce 1 tbsp

准备过程：

1. 绞肉再略剁片刻，使肉产生黏性，放入大碗中
2. 把葱和姜拍碎，在1/2杯水中浸泡3-5分钟，做成葱姜水
3. 绞肉中先加盐和葱姜水搅拌（葱姜水的分量要依肉的吸收度而定），再依序将拌肉料调入肉中，边加边摔打，以使肉产生弹性
4. 将肉料分成4-5份，手上沾太白粉水，将肉做成大丸子。锅中烧热4大匙油，放入丸子，轻轻煎黄两面，盛出，放入砂锅中（砂锅底部可先垫上2片大白菜叶或几支煎过的葱段）
5. 取3片白菜叶盖在肉丸上，加进清汤和盐，大火煮滚后改小火，炖煮约3小时
6. 竹笙泡水至涨开，用热水冲洗几次，切成约4公分的段。白菜切宽段，放入热水中烫至微软，捞出，沥干水分
7. 将竹笙和白菜放入砂锅中，再煮至白菜略软，加少许酱油调色，可以再加盐调味。

Preparation steps:

1. Chop the pork mince again. Place in a large bowl.
2. Crush green onion and ginger, soak in ½ cup of water for 3-5 minutes to make the green onion and ginger juice.
3. Stir pork with salt and green onion juice (the amount of juice we use will be decided by how much the pork can absorb). Add rest of the marinades, stir in one direction until pork mixture become colloid.
4. Wet your hands with cornstarch water, make 4 or 5 meatballs. Heat 4 tbsp of oil in wok. Fry the meatballs one by one until light brown. Remove to a casserole dish that is already lined with 2 pieces of cabbage leaf or several fried green onion.
5. Add salt and soup stock in, or 3 pieces of cabbage leaf bring to a boil over high heat, then simmer for 3 hours.
6. Soak bamboo mushroom to soft, rinse with hot water for several times, then cut into 4cm sections. Cut cabbage to wide pieces; blanch for a while, drain.
7. Add bamboo mushroom and cabbage to casserole dish, cook until cabbage turn soft, add soy sauce for colour, and season with salt if needed.

烹调：吃之前加热，要确定狮子头已熟透即可上桌

Cooking: Reheat it before serving; make sure the meatballs are hot enough.

海鲜粥 Seafood Rice Gruel

材料：米1杯、蚵仔3两、鱼板1/3块、蛤蜊4两、虾仁3两、蟹棒3两、嫩姜1块、葱2根、香菜少许、高汤7杯

Ingredients: 1 cup of rice, 3 tael oysters, 1/3 fish chop, 4 tael clams, 3 tael shrimps, 3 tael crab sticks, 1 piece of baby ginger, 2 green onions, chinese parseley, 7 cups of broth

调味料：
A) 蛋白1/2个，盐、太白粉少许
B) 盐1/2茶匙，柴鱼粉、胡椒粉、麻油各少许

Seasoning:
A) 1/2 egg white, salt, corn starch
B) 1/2 tsp salt, dried bonito powder, pepper, sesame oil

做法：
1. 米洗净，浸泡约30分钟，加入高汤熬煮
2. 虾仁去泥肠，和蚵仔用盐抓洗沥干，鱼板切片，蟹棒撕碎，姜切丝，葱切段
3. 虾仁背部割开，拌调味料(A)稍腌后和蚵仔川烫捞出
4. 粥内放入蛤蜊、鱼板、蟹棒、蚵仔和虾仁、姜丝加调味料(B), 食用前加香菜即可

Methods:
1. Clean rice, soak for 30 minutes, add broth to cook.
2. Take intestines of shrimps off, clean with oysters by salt, strain. Slice fish chop, tear crab sticks. Shred ginger, cut green onion into pieces.
3. Cut the back of shrimps, mix with (A) to pickle for a while, blanch shrimps and oysters.
4. Put clams, fish chop, crab sticks, oysters, shrimps, and ginger shreds in rice gruel, season with (B). Add chinese parseley before serving.

香辣海瓜子 Spicy Clams

材料：海瓜子1斤，九层塔适量

Ingredients: 1 catty clams, basil

调味料：
A) 拍碎大蒜5颗、辣椒2根、姜丝、葱花各一大匙
B) 酒1大匙、酱油3大匙、糖、胡椒粉各少许

Seasoning:
A) 5 smashed garlic, 2 red chili, 1 tbsp ginger shreds, 1 tbsp chopped green onion
B) 1 tbsp wine, 3 tbsp soy sauce, sugar, a pinch of pepper

做法：
1. 用3匙油将调味料(A)爆香，倒入海瓜子拌炒，加入调味料(B)
2. 等海瓜子一张开，续放九层塔快速拌炒，即可盛出

Methods:
1. Fry (A) in 3 tbsp oil till fragrant, then add clam and (B), stir well
2. When clams shells start to open, add basil and stir