| Soy bean milk film : | 110g |
| Dried Shrimp : | 20g |
| Potherd mustard : | 80g |
| Pork Collar meat | 150g |
| Chinese Mushroom : | 6 pieces |
| Preserved Turnip (Optional) : | 1 slice |
| Sugar (for Potherd mustard) : | 1/2 tsp |
| chicken stock : | 1/2 cup |
| Seasoning for Pork | |
| Sugar : | 1/2 tsp |
| Cornstarch : | 1 tsp |
| Light Soy Sauce | 1/2 tbsp |
| Pigeon : | 4 pieces |
| Ginger juice : | 2 tsp |
| Oil : | 4 tbsp |
| Ginger : | 3 slices |
| Rice Wine : | 1tsp |
| Light Soy Sauce : | 1/2 cup |
| Sugar : | 2 tsp |
| Water : | 4 cups |
| Pork spareribs : | 600g |
| Cornstarch : | 2 tsp |
| Seasonings : | |
| Salted black beans (rinsed and minced) : | 1tbsp |
| Garlic (minced) : | 1 clove |
| Light soy sauce : | 1 tbsp |
| Sugar : | 1/2 tsp |
| Oil : | 1/2 tbsp |
| Salt : | 1/4 tsp |
| Ingredients for 3 pieces: | |
| Rice Flour : | 2 cups |
| Green string beans : | 200g |
| Dried Shrimps : | 40g |
| Preserved Turnip : | 30g or Salt : 1/2 tsp |
| Water : | 2 cups |
| Oil : | For Pan-fry |
| Ingredients for 20 Dumplings | |
| Wrapping : | |
| Tang Flour : | 80g |
| Cornstarch : | 80g |
| Boiling water : | 160g |
| Oil : | 10g |
| Filling: | |
| Fresh Shrimp meat : | 160g |
| Pork fat cubes : | 20g |
| Water Chestnuts : | 20g |
| Seasonings : A | |
| Salt : | 1/2 tsp |
| Seasonings : B | |
| Sugar : | 1/2 tsp |
| Chicken powder : | 1/4 tsp |
| Cooked Oil : | 1 tbsp |
| Pepper : | Dash |
| Others : | |
| Sliced Carrot |
| Ingredients for 16 balls | |
| Wrapping | |
| Glutinous rice flour : | 160g |
| Rice Flour : | 2 tbsp |
| Water : | 170ml |
| Filling | |
| Slab sugar or Brown Sugar : | 1/2 piece or 30g |
| Ginger Flavoured Syrup | |
| Ginger juice : | 1.5 tbsp |
| Slab Sugar : | 1.5 pcs (about 90g) |
| Water : | 2 cups |
| Broccoli : | 2 pieces |
| Crab meat : | 1 cup (From 900g crab) |
| Seasoning "A" : For boiling the broccoli | |
| Ginger juice : | 1 tsp |
| Oil : | 1 tbsp |
| Seasoning - For Stir-fry the broccoli | |
| Oil : | 2tbsp |
| Ginger (pounded): | 1 slice |
| Salt : | 1/2 tsp |
| Rice Wine : | 1 tsp |
| Water : | 1/2 cup |
| Seasoning - For Crab meat | |
| Oil : | 2 tbsp |
| Minced Ginger : | 1 tbsp |
| Rice wine : | 1 tsp |
| Water : | 1 cup |
| chicken stock : | 3 tbsp |
| Cornstarch : | 1tsp |
| Chili : | 12 pieces |
| Dace fillet : | 400 g |
| Dried Shrimps (Soaked) : | 20 g |
| Spring Onion (Chopped) : | 2 sprigs |
| Salt : | 1/2 tsp |
| White pepper : | pinch |
| Water : | 2 tbsp (For minced Fish) |
| Oil : | 2 tbsp |
| Soy Sauce : | 2 tbsp |
| Water : | 1/2 cup (For sauce) |
| Chicken : | 1 whole (1.5 kg) |
| Salt : | 1/2 tsp |
| Ginger juice : | 2 tsp |
| Spring Onion : | 2 sprigs |
| Oil : | 4 tbsp |
| Ginger : | 3 slices |
| Rice Wine : | 1tsp |
| Light Soy Sauce : | 1/2 cup |
| Sugar : | 2 tsp |
| Water : | 4 cups |
| Ingredients for 1600g Radish Cake. | |
| (Size of Aluminium foil plate) | Diameter 9" x height 3" |
| Radish: | 1200g |
| Rice flour : | 300g |
| Dried Shrimps (Soaked) : | 20g |
| Chinese Sausage (Chopped) : | 1/2 piece |
| Preserved pork belly : (chopped) : | 20g |
| Spring Onion (chopped) : | 1 sprigs |
| Dried Scallop : | 20g |
| Preserved Turnip (Chopped) : | 20g (Optional: or replaced by Salt : 1/2tsp) |
| Minced ginger : | 1tbsp |
| Water | |
| Seasoning : | |
| White Pepper : | pinch |
| Sugar : | 1 tsp |
| Chicken bouillon powder : | 1tsp |
