Winter Melon with Treasures

Ingredients:

1 slice winter melon, (900g)
150g broccoli
12f black moss
3 dried Chinese black mushrooms
38g Zhusheng, white fungi and cloud ear
3 dried scallops
2 slices ginger

Seasoning:

1 tbsp oyster sauce
1 tsp salt
1/2 tsp granulated sugar
3 cups water

Method:

1. Soak dried scallops in a little water for 1 hour and pound into shreds with the flat of a knife.
2. Soak Zhusheng, mushrooms, white fungi and cloud ear, parboil and thickly dice. Soak black moss in water and parboil. Wash and blanch broccoli.
3. Peel winter melon and remove the seeds. Cook in boiling water for 5 minutes and set aside.
4. In the inner pot heat 2 tbsps of oil, fry ginger until fragrant and mix with dried scallops. Put in Zhusheng, mushrooms, white fungi and cloud ear. Add Seasoning and bring to the boil. Put in black moss and winter melon, bring to the boil and cook for 10 minutes.
   
5. Transfer the inner pot to the outer one and cook for 1 hour. Remove the winter melon and black moss. Dish up the remaining ingredients and cover them with the winter melon, with broccoli and black moss on the side. Bring sauce to the boil and pour it over the winter melon.
   

Beancurd Sheets with Seaweed

Ingredients:

30g Japanese seaweed
1 pack Japanese beancurd sheets
2 slice ginger

Seasoning:

1 1/2 tbsps dark soy sauce
1 tbsp granulated sugar
1 tsp sesame oil
1 1/2 cups stock of water


Method:

1. Soak dried seaweed in water until soft and drain.
2. Cut beancurd sheets into small pieces.
3. In the inner pot heat 1 tbsp of oil and stir fry ginger until fragrant. Add seasoning and bring to the boil. Put in seaweed and cook for 10 minutes. Add beancurd sheets and cook for 3 minutes.
4. Transfer the inner pot to the outer one and cook for 1 hour. Take out the inner pot, bring to the boil and simmer until sauce is thickened.
   

Dried Plaice with Kale

Ingredients:

1 dried plaice
600g kale
6 cloves garlic
1 cup water

Seasoning:

1 tbsp fish sauce
1/2 tsp granulated sugar

Method:

1. Strip the flesh from the dried plaice and cut into small chunks with scissors. Deep fry in hot oil over low heat until golden brown and set aside.
2. Wash and cut kale into short sections.
3. In the inner pot heat 2 tbsps of oil and stir fry garlic until fragrant. Put in dried plaice and 1 cup of water and cook for 3 minutes. Add kale and seasoning and cook for 3 more minutes. Transfer the inner pot to the outer one and cook for 10 minutes.
   

Stewed Spareribs with Plum Jam

Ingredients:

600g spareribs
3 tbsp plum jam
3 shallots, sliced

Seasoning:
1/2 tbsp dark soy sauce
1/2 tsp salt
2 1/2 cups water

Method:

1. Cut spareribs into large chunks, wash and cook for 5 minutes in boiling water. Remove and set aside.
2. In the inner pot heat 2 tbsps of oil, stir fry shallot unti fragrant and stir fry spareribs for a while. Add seasoning, bring to boil and cook for 15 minutes.
3. Transfer the inner pot to the out one and cook for 2 hours.
4. Take out the inner pot and bring to the boil. Stir in plum jam, cook over low heat until the sauce is thickened.

Stewed Duck with Preserved Plum

Ingredients:


1 duck, with feathers and innards removed
5 preserved plums
4 cloves garlic, grated
2 red chilies, shredded
1 tbsp dark soy sauce




Seasoning:




1 tbsp salted yellow bean paste
2 tbsps dark soya sauce
1 piece brown sugar, finely chopped




Method:

1. Wash and wipe dry the duck. Chop off the feet and cut into quarters. Brush with dark soy sauce, dry in the wind for 1/2 hour and deep fry in boiling oil for a short while.




2. Core and mash preserved plums.




3. In the inner pot heat 2 tbsps of oil and sitr fry garlic and red chili until fragrant. Stir in seasoning, preserved plums and the duck. Pour in 5 cups of water, bring to the boil and cook for 20 minutes. Transfer the inner pot to the outer one and cook for 2 hours.




4. Take out the inner pot and cook for 10 minutes. Transfer the inner pot to the outer one and cook for 1 hour.




5. Remove the duck and cut into small pieces. Bring the duck sauce to the boil and pour on top of the duck and serve.

Spicy Bisket Curry

Ingredients:

600g beef brisket
600g potatoes
1 onion
1/2 carrot
2 cloves shallot, grated
2 tbsp shrimp paste
1/2 c coconut juice
1/3 c evaporated milk

Seasoning:
1 tsp salt
1 tsp granulated sugar
3 cups water


Method:

1. Wash and cook the brisket in boiling water for 10 minutes. Take out, wash and chop up.
2. Peel and thickly slice potatoes and carrot. Peel away the skin of the onion and chop up.
3. In the inner pot heat 3 tbsps of oil. Put in onion and potatoes and stir fry for a while. Add shallot, curry paste and shrimp paste and stir fry until fragant. Stir in the brisket and carrot. Add in seasoning, bring to the boil and cook for 15 minutes. Transfer the inner pot to the outer pot to cook for 3 hours. Take out the inner pot and add coconut juice, evaporated milk and bring to the boil again.

Meetball Stew

Serve 4

Ingredients

12 ounces frozen fully-cooked beef meatballs (about 23 meatballs)

1 jar (12 ounces) beef gravy

1 can (8 ounces) stewed tomatoes, undrained

3/4 teaspoon dried thyme

1/8 teaspoon pepper

1 package (16 ounces) frozen vegetable mixture (with potato) Combine gravy, tomatoes,

3/4 cup water,



Method

1. Thyme and pepper in large saucepan; bring to a boil.


2. Stir in meatballs and vegetable mixture; reduce heat.


3. Cook 10 to 15 minutes or until meatballs are heated through, stir occasionally.