Avocado prawns (牛油果大虾) :: Seal in french duck leg (中法式油封鸭腿) :: Pumpkin fried rice (南瓜炒饭) :: Papaya stew milk (木瓜炖牛奶)

Knock knock, who's there, cooking competition - #7 (Cavin)

1. Avocado prawns 

material:
Red-footed shrimp avocado lemon mayonnaise
Practice:
1. Wash the shelled shrimp red feet, where a part of the added salt and lemon juice into hot water boil hot look.
2. When the shrimp turns pink and hardens immediately into ice water. Shrimp cool, cut into tablets.
3. Avocado pressed into mud, add mayonnaise, lemon juice and salt to taste, then add shrimp stir tablets.
4. The remaining prawns cooked, put guacamole on top, and serve.

2. Seal in French duck leg 

Material:
Yatui 8 bay leaves 3-4 pieces of olive oil black pepper 2 tablespoons fresh thyme 50 g garlic balsamic carrots celery

Practice:
1. Duck leg, bay leaves, black pepper, fresh thyme and garlic into a large pot, pour olive oil until the oil can cover all the material. Must not add salt in the oil.
2. Oil boil, turn the fire slowly cook until the smallest duck soft. (More than 2 hours)
3. Duck softened, then duck leg fry on both sides until golden brown.
4. The celery, red Luo Buqie juvenile striped, add balsamic vinegar, olive oil, sugar and salt marinated.
5. The duck leg coupled with celery, carrots, thyme added embellishment, you can.

3. Pumpkin fried rice 

Ingredients:
Rice 300 g egg 2 garlic chicken 50 g 20 g 50 g small shrimp chilli 2 Ginger 20 Kernan melon 100 g onion coriander
Practice:
1. Saute garlic, add eggs, diced the shrimp and chicken and continue to fry for 2 minutes.
2. Add pumpkin, ginger, peppers and rice, stir fry for about 2 minutes.
3. Finally, add onions and coriander, salt and pepper, you can.
4. You can also put a small pumpkin hollowed out, the oven baked, then fried rice into small pumpkin inside to eat together.

4. Papaya stew milk 

materials:
Papaya a fresh milk 200 ml sugar 2 eggs
Practice:
1. Milk into the pot, add appropriate amount of sugar boiled after melting, let cool.
2. Just take the egg white egg, pour the milk and let cool inside.
3. The milk and egg white used mesh filter, pour in a small bowl. Wrap with plastic wrap small bowl, put the steamer, steam until the milk coagulation.
4. Steamed milk, let cool, then put in the refrigerator.
5. Diced papaya, milk, sprinkle in the stew, and serve.

1. 牛油果大虾
材料：
红脚虾　
牛油果
蛋黄酱　
柠檬汁
做法：
１．红脚虾洗净去壳，其中一部份放入加了盐和柠檬汁的热水中汆烫一下。
２．当虾变成粉红色和变硬，马上放入冰水。虾肉变凉后，切成粒。
３．牛油果压成泥，加入蛋黄酱、柠檬汁和盐调味，再加入虾粒搅拌。
４．把馀下大虾煎熟，放在牛油果酱之上，即成。

2. 中法式油封鸭腿
材料：
鸭腿　８只
橄榄油
月桂叶　３－４片
黑胡椒粒　２汤匙
新鲜百里香５０克
蒜头　
芹菜
红萝卜
黑醋

做法：
１． 鸭腿、 月桂叶、 黑胡椒粒、 新鲜百里香和 蒜头放入大锅内，倒进 橄榄油
，直到油能覆盖所有材料。千万不能在油内加入盐。
２．油煮滚后，转最小火慢慢煮至鸭肉变软。（超过２小时）
３．鸭肉变软后，再把鸭腿两边煎香至金黄色。
４．把西芹、红萝卜切幼条状，加入黑醋、橄榄油、糖和盐拌好。
５．把鸭腿配上西芹、红萝卜，加入百里香点缀，即可。

3. 南瓜炒饭
材料：
白饭　３００克
鸡蛋　２只
蒜蓉　２０克
鸡肉　５０克
虾肉　５０克
小辣椒　２只
姜　２０克
南瓜　１００克
葱
芫荽
做法：
１．炒香蒜蓉后，加入鸡蛋、切粒的虾肉和鸡肉，继续炒２分钟。
２．加入南瓜、姜、小辣椒和白饭，翻炒约２分钟。
３．最后加入葱和芫荽，以盐和胡椒粉调味，即可。
4．也可以把小南瓜挖空，放进烤箱烤熟，再把炒好的饭放进小南瓜内一起吃。

4. 木瓜炖牛奶
材料：
木瓜 1个
鲜牛奶 200毫升
鸡蛋 2只
冰糖
做法：
1． 牛奶倒进锅内，加入适量冰糖煮融后，放凉。
2． 鸡蛋只取蛋清，倒进已放凉的牛奶内。
3． 把牛奶和蛋清用过滤网过滤后，倒入小碗内。用保鲜膜包住小碗，放进蒸锅，蒸至牛奶凝固。
4． 蒸好的牛奶放凉后，再放入冰箱。
5． 木瓜切粒，撒在炖奶上，即可享用。

Spring roll (薄饼) :: Prawn noodles (虾面) :: Chilli Crab (辣椒螃蟹) :: Pandan Odeh Odeh (香兰糯米糍)

Knock knock, who's there, cooking competition - #9 (Bryan Wong)

1. Spring roll 

Ingredients:
Lettuce (cut into small pieces)
Onion (diced)
Celery (diced)
Turnips (shredded)
Carrot (shredded)
Shrimp eggs, lard Dougan (shredded)
Leather bean sprouts sausage pizza (sliced)
Practice:
1. The Turnips, carrots, celery, shrimp, tofu, saute sausage, salt, sugar, oyster sauce.
2. Beat the eggs evenly, fry eggs, skins and then shred.
3. Lard made cracklings.
4. Leather coated in black pizza sauce, then saute the vegetables, eggs, silk, cracklings, lettuce, bean sprouts and spring onion pizza shop in the skin, then roll up. After the pizza wrap cut into appropriate size to serve.

2. Prawn noodles

material:
Kway Teow noodles prawn shrimp soy ribs pig shallots garlic anchovies
Practice:
1. Peeled prawns to the head, the head of the prawn and shrimp Add garlic and sugar together until fragrant.
2. Pig first until fragrant, add water, anchovies, beans, saute the shrimp soup together. Soup boil after adding ribs cook for about 45 minutes, then remove the spare ribs, soup continue to simmer 2-3 hours after seasoning with salt.
3. Shrimp boiled in the soup, remove the spare.
4. The Kway Teow noodles and boiled in boiling water after poured into a large bowl, then add the already cooked prawns and ribs, then chicken broth can be.
5. According to personal taste by adding macaroni dishes and chili powder.

3. Chilli crab 

Material:
Sri Lanka Crab 1.2 kg shrimp (chopped, 4 tablespoons)
Garlic (6 tablespoons)
Red pepper (6)
Tomato sauce (1/2 bowl)
Eggs 2 shallots (2 tablespoons)
Chili (a little)
Hua Diao wine lemon leaf lemongrass
Practice:
1. The little onion, garlic and a little water in a blender along with minced into sauces A, then another chili, red chili, garlic sauce with minced into B. A saute first, then B was added, and then according to their individual taste by adding lemon leaves and lemongrass Thai stir. Saute sauces put aside.
2. Clean wok, fire Add butter, add some garlic and shrimp fry. Add ginger and oyster sauce until fragrant.
3. Turn the fire, add the crab fried rice noodles with it, then add four bowl of water, just soak into the crabs. Crab on top, cover simmer about 4 minutes.
4. This section must be open fire, if not, crab meat will not flexible enough.
5.4 minutes, the crab will be a little water, turn to medium heat, add the cooked just a little chili sauce and stir fry about Hua Diao wine.
6. Then add tomato sauce or fresh tomato Rong half jobs, increase or decrease according to personal taste.
7. Under salt, to taste.
8. Continue to maintain the fire, cover the crab cook 3-4 minutes, allowing the water dries up briefly and then turn a small fire thicken with cornflour.
9. Beat 2 eggs, add a little chili oil above, pierce the yolk look like, do not beaten egg mixture. Remove the crab, then topped with egg go after, turn the fire, stir 2,3 lower, you can dish up.
10. Cover on the crab crabmeat, sprinkle with coriander and chopped green onion.
11. Tip: Be sure to control the heat, or else the color does not look good. Because chili itself also has sugar, the beginning of the fire can make the colors more vivid nice crab, in the middle of the program if it continues to be too high heat, the color will focus, will dark, ugly.

4. Pandan Nuomici (Pandan Odeh Odeh) 
Materials:
Glutinous rice flour 250 g (Glutinous Rice Flour)
Tapioca starch 15 g (Tapioca Flour)
Pandan leaves 10 (Pandan Leaves)
Sugar 2 tablespoons oil 1 tablespoon palm sugar 230 g (crushed, mixed with a tablespoon of sugar) (Gula Malacca)
Shredded coconut 225 g water 225 ml
Practice:
1. The Pandan minced vegetables into the mixer, and then squeeze the juice.
2. Glutinous rice flour, tapioca flour, pandan juice and hot water and mix well. Knead into small balls, coconut sugar packets into the middle of dough.
3. The wrapped dough into boiling water and cook until float.
4. Add a little salt to taste shredded coconut, then steamed for 5 minutes.
5. Cooked dough stick on steamed coconut, you can enjoy.

1. 薄饼
材料：
生菜（切小块）
香葱（切粒）
西芹（切粒）
沙葛（切丝）
红萝卜（切丝）
虾米
鸡蛋
猪油
豆干（切丝）
薄饼皮
豆芽
腊肠（切片）
做法：
1． 把沙葛、红萝卜、西芹、虾米、豆干、腊肠爆香，加盐、糖、蚝油调味。
2． 鸡蛋打均匀，煎成鸡蛋皮再切丝。
3． 猪油做成猪油渣。
4． 在薄饼皮上涂上黑酱油，再把爆香的蔬菜、鸡蛋丝、猪油渣、生菜、豆芽和葱粒铺在薄饼皮上，然后卷起来。包好后把薄饼切成适当大小，即成。

2. 虾面
材料：
面条
粿条
大虾
虾米
黄豆
排骨
猪骨
小葱头
蒜头
江鱼仔
做法：
1． 大虾去头去壳，把虾头和虾壳加入蒜头和冰糖一起爆香。
2． 猪骨先爆香，加入水、江鱼仔、黄豆、爆香的虾壳一同熬汤。汤煮沸后加入排骨煮大约45分钟，然后把排骨取出备用，汤继续熬煮2到3小时后，加盐调味。
3． 虾肉在汤中烫熟后取出备用。
4． 把面条和粿条在沸水中烫熟后，倒进大碗中，再加入早已煮熟的大虾和排骨，然后淋上高汤即可。
5． 可按个人口味加入通心菜和辣椒粉。

3. 辣椒螃蟹
材料：
斯里兰卡螃蟹1.2公斤
虾米（切碎，4 汤匙）
蒜头（6汤匙）
大红辣椒（6条）
番茄酱（1/2饭碗）
鸡蛋2粒
小葱头（2 汤匙）
指天椒（少许）
柠檬叶
香茅
花雕酒
做法：
1．把小葱头、蒜头和少许水一同在搅拌机内绞碎成酱料A，另外再把指天椒、红辣椒、蒜头一同绞碎成酱料B。先把A爆香，再把B加入，然后按个人口味加入泰式的柠檬叶和香茅爆炒。炒香后酱料放一旁备用。
2．洗干净炒锅，起火加入牛油，再加点蒜蓉和虾米炒一下。加入姜片和蚝油爆香。
3．转大火，加入螃蟹干炒一下，再加入4饭碗水，刚好浸泡到螃蟹。蟹盖放在上面，盖住焖大约4分钟。
4．这部份一定要开大火，如果不是的话，蟹的肉质会不够弹性。
5．4分钟后，螃蟹会出一点水份，转中火，放入刚才煮好的辣椒酱和少许花雕酒翻炒一下。
6．再加入番茄酱或新鲜番茄蓉半饭碗，可根据个人口味增减。
7．下盐后，试味。
8．继续保持中火，盖住螃蟹煮3到4分钟，让水份收干一下后转小火用生粉勾芡。
9．打2粒鸡蛋，上面加点辣椒油，把蛋黄刺破一下就好，不要打成蛋浆。把蟹盖取出，再把蛋汁淋上去后，转大火，翻炒2、3下，即可上碟。
10．把蟹盖放在蟹肉上，撒上芫荽和葱花即可。
11．秘诀：一定要控制火候，要不然颜色不好看。因为辣椒本身已有糖份，开始的时候大火可以让螃蟹的颜色更鲜艳好看，中间的程序如果继续太猛火，颜色会焦、会暗，不好看。

4. 香兰糯米糍（Pandan Odeh Odeh）
材料：
糯米粉 250克（Glutinous Rice Flour）
木薯淀粉 15克（Tapioca Flour）
香兰叶10片（Pandan Leaves）
糖2汤匙
油1汤匙
椰糖230克（压碎，与1汤匙白糖混合）(Gula Malacca)
椰丝225克
热水225毫升
做法：
1． 把香兰菜放进搅拌机绞碎，再榨出汁液。
2． 糯米粉、薯粉、香兰汁和热水拌匀。搓成小圆球，把椰糖包进粉团中间。
3． 把包好的粉团放入沸水中煮至浮起。
4． 椰丝加入少许盐调味，再蒸5分钟。
5． 煮好的粉团黏上蒸好的椰丝，即可享用

Cuttlefish shrimp fritters roll (虾肉墨鱼油条卷) :: Black pepper shrimp (黑胡椒虾婆) :: Laksa pasta (叻沙酱炒意大利面) :: Durian Pengat (榴槤甜羹)

Knock knock, who's there, cooking competition - #9 (Cavin)

1. Cuttlefish, shrimp fritters roll 

material:
Fritters (five mature) 6 shrimp 300 grams (diced)
Cuttlefish 300 g rice flour 200 g flour 100 g onion 30 g eggs 150 grams of baking soda ½ teaspoon baking powder 2 teaspoons onion a little water 120 g sugar 10 g ½ teaspoon salt ½ teaspoon pepper
Practice:
1. Squid in boiling water, boil soup pelletizing.
2. Mix together all the ingredients to become fillings (except fritters).
3. Fritters cut into small pieces, stuffed into the filling after the next pan fried until golden crisp.
4. Fritters with absorbing paper sucked more on the rest of the oil.
5. With shrimp paste mixed with sugar, lime juice, crushed peanuts and a little chili sauce made, enjoy together.

2. Black pepper shrimp po 

Material:
Shrimp po 10 100 g onion (chopped)
Garlic 20 g black pepper 2 tablespoons red pepper 20 g (diced)
Lamp in pepper 20 g (diced)
Yellow pepper 20 g (diced)
Seasoning:
Hua Diao wine 1 tablespoon sesame oil 1 tablespoon oyster sauce 1 tbsp light soya sauce 1 tbsp
Practice:
1. Shrimp midwife cut half, wash. Slightly under the pan fried.
2. A little oil, saute the onion and garlic.
3. Add black pepper, shrimp po and three color light pepper fry a few minutes, add seasonings fry with salt, sugar and pepper to taste, and serve.

3. Laksa sauce pasta 

fried shallots 100 g garlic 20 Ke Mala lights (Belachan) 20克citronella two stone Li 20 g blue ginger 20 grams (sliced)

Turmeric 20 g shrimp 30 grams dried red peppers 12 Hedychium a condensed milk 100 ml coconut milk 400 ml water 400 ml spaghetti 500 g fishcakes 12 fresh clams 12 Dougan 12 Shrimp 12 laksa leaves 3 trees
Practice:
1. The pasta and cook until soft, noodles middle showing a white spot, on behalf of noodles and elastic. Coolish noodles, add a little oil to prevent noodles adhesion.
2. Add onion, garlic, Belachan, lemongrass, stone chestnut, blue ginger, turmeric, dried shrimp, dried chilli and ginger stir machine spent in minced.
3. The minced sauce to simmer for 4-5 minutes, then add whole grain laksa leaves leaf stem.
4. Sauces add water to boil, then simmer and cook until the appropriate stiffness.
5. Add coconut milk and condensed milk, the cook Tai roll.
6. Add salt, sugar, pepper seasoning, set aside for later use.
7. Add pasta and garlic salt and sugar, then add the seafood fry.
8. Pour the sauce pasta sauce Lak, the cook until thickened, then add tofu, fish cakes and other materials.Sprinkle chopped laksa leaves, and serve.

4. Durian sweet soup (Durian Pengat) 
Materials:
24D Durian 2 kg coconut milk 1.5 liters (2.5 liters) of water 100 g sugar 750 Kexi Mi 2-3 pandan leaves
Practice:
1. The sago boiled for about 20 minutes with clean until it becomes transparent sago.
2. The cooked sago, put cold water to cool, put aside for later use.
3. The pandan leaves on the pot, add boiling water. Then add the sugar and stir durian.
4. Then add the coconut milk, stir, and then put the whole pan with ice to live, to accelerate cooling. 

5. After cooling the fridge and enjoy before adding sago to eat.

1. 虾肉墨鱼油条卷
材料：
油条（五成熟）6条
虾 300克（切粒）
墨鱼300克
粘米粉200克
面粉100克
洋葱30克
小苏打 半茶匙
鸡蛋 150克
发粉 2茶匙
香葱 少许
清水 120克
盐 半茶匙
糖10克
胡椒粉 半茶匙
做法：
1． 墨鱼在沸水中汆汤后切粒。
2． 把全部材料混合成为馅料（油条除外）。
3． 油条切成小段，酿入馅料后下油锅炸脆至金黄色。
4． 用吸油纸吸走油条上多馀的油。
5． 以虾酱混合糖、酸柑汁、花生碎和少许辣椒做成酱汁，一起享用。

2. 黑胡椒虾婆
材料：
虾婆 10只
洋葱 100克（切碎）
蒜蓉20克
黑胡椒2汤匙
红灯椒20克（切粒）
青灯椒20克（切粒）
黄灯椒20克（切粒）
调味料：
花雕酒1汤匙
芝麻油1汤匙
蚝油1汤匙
淡酱青1汤匙
做法：
1． 虾婆对切一半，洗净。下油锅略炸。
2． 下少许油，把洋葱和蒜蓉炒香。
3． 加入黑胡椒、虾婆及三色灯椒炒数分钟，加入调味料翻炒，再以盐、糖及胡椒粉调味，即成。

3. 叻沙酱炒意大利面
小葱头100克
蒜头20克
马拉盏（Belachan）20克
香茅2条
石栗20克
蓝姜20克（切片）
黄姜20克
虾米30克
红辣椒干12条
姜花1条
炼奶100毫升
椰奶400毫升
清水400毫升
意大利面500克
鱼饼12片
鲜蛤12只
豆干12片
鲜虾12只
叻沙叶3棵
做法：
1． 把意大利面煮至软身，面条中间呈现一白点，代表面条有弹性。面条稍冷后，加入少许油，防止面条黏结。
2． 加葱头、蒜头、马拉盏、香茅、石栗、蓝姜、黄姜、虾米、辣椒干和姜花用搅机搅碎。
3． 把搅碎的酱汁以小火煮4－5分钟，再加入整棵叻沙叶的叶茎。
4． 酱汁加水煮沸后，再焖煮至适合的浓稠度。
5． 加入椰奶及炼奶后，再煮至大滚。
6． 加入盐、糖、胡椒粉调味后，搁置一旁待用。
7． 意大利面加入蒜头及盐糖等调味，再加入海鲜同炒。
8． 把叻汁酱汁倒入意大利面中，煮至浓稠后，再加入豆干、鱼饼等材料。撒上叻沙叶碎，即可享用。

4. 榴槤甜羹（Durian Pengat）
材料：
24D榴槤 2公斤
椰奶1.5公升
清水2.5公升
糖750克
西米100克
香兰叶2－3条
做法：
1． 把西米用清水煮大约20分钟，直到西米变成透明。
2． 把煮好的西米，放冷水冷却，放一旁待用。
3． 把香兰叶放在锅内，加水煮沸。然后加入糖和榴槤搅拌。
4． 再加入椰奶搅拌，然后把整个锅用冰镇住，加快冷却。
5． 冷却后放冰箱，享用前加入西米同吃。

Broth italian dumplings (清汤意大利饺) :: Curd pork belly (南乳三层肉) :: Thai salad (泰式沙拉) :: Seared beef (香煎牛肉配马铃薯沙拉) :: Almond cookies (杏仁饼干) :: Blueberries sponge cake (蓝莓海绵蛋糕)

Knock knock, who's there, cooking competition - #7 (Bryan Wong)

1. Broth Italian dumplings 

Ingredients:
Carrots celery chicken pig pork ham mushrooms mushroom soy yam dumpling skin flat fish Horseshoe
Practice:
1. Pig, chicken, ham, celery, carrots, mushrooms, yam and soy used bag wrapped, add water boiled into a broth.
2. The minced pork, add chopped mushrooms, mushroom, cracklings, horseshoe broken and flat fish, with pepper and salt to taste, mix well.
3. With two dumpling wrap the meat, cooked in boiling water, ready to use.
4. The dumplings add broth, and serve.

2. Curd pork belly 

Material:
Pork belly (with skin)
Broccoli, ginger and sesame oil curd curd Son Hua Diao wine cornstarch
Practice:
1. Pork belly cut into appropriate size, south of milk, curd, ginger, sesame oil, Hua Diao wine, pepper and sugar slightly pickled.
2. After three meat glue cornstarch Zhashu under the pan, on a plate and sprinkle with chopped green onion.
3. After spending boiling water boiled broccoli with pork belly enjoy together.

3. Thai Salad 

Ingredients:
Green Mango Grapefruit small pepper small onion chopped peanuts shrimp lemongrass lime tomato garlic fish sauce long beans
Practice:
1. Grapefruit from the meat, long beans, diced tomatoes, shredded green mango, peppers, small onion, shrimp, lemongrass and garlic chopped.
2. Chopped materials were mixed, crushed peanuts, lime juice, fish sauce and sugar, seasoning, and serve.

4. Seared beef with potato salad 

Ingredients:
Sliced ​​tender beef Italian bacon sage leaves (sage)
Lemon mayonnaise potato capers (caper)
Black truffle olive oil
Practice:
1. Beef with salt, black pepper, plus a slice of lemon and a sage after the beef rolled up, and then to an Italian bacon wrapped beef.
2. Wok, add olive oil, beef cooked on the plate after the can.
3. Cooked potatoes, cut into small pieces, add mayonnaise and capers mixed, then sprinkle with black truffle pieces add flavor, and serve.

5. Almond Cookies 

Ingredients:
100 grams of sugar 2 eggs, vegetable oil, almond slices 260 grams orange peel
Practice:
1. Eggs just take protein. The amount of protein with vegetable oil, sugar mix, then add sliced ​​almonds, made biscuit shape, and then sprinkle with orange peel.
2. Set the oven 150 degrees, bake 12 minutes, and serve.

6. Blueberry sponge cake 

Ingredients:
Sponge Cake Mixes (Optima Flour) 250 克 egg mixture 250 g milk 1 teaspoon vanilla essence 50 ml unsalted butter 60 g sugar Italy blueberry yogurt (Mascarpone Cheese) 400 g Gelatine
Practice:
1. The sponge cake mix, eggs, syrup, vanilla essence, milk and a little water together and stir until thickened.
2. Pour the batter half servings of butter or vegetable oil painted vessels. Oven set at 160 degrees, bake for about 30 minutes. After drying, the remaining half of the batter in the same way, oven baked, finished the cake and let cool.
3. According to personal taste, stir crumbled into the appropriate amount of blueberry sauce. Pour, add the right amount of sugar and gelatine, boiled with blueberry sauce.
4. The Italian cheese beat until fluffy shape, then coated surface of the cake, then add blueberry sauce.
5. Put another layer of cake cover on it.
6. When eating, cut out a small piece, and then blueberry sauce and pour over the cake, you can

1.清汤意大利饺
材料：
鸡肉
猪骨
五花肉
芹菜
红萝卜
香菇
磨菇
淮山
金华火腿
黄豆
扁鱼
马蹄
水饺皮
做法：
1． 猪骨、鸡肉、金华火腿、芹菜、红萝卜、香菇、淮山和黄豆用过滤袋包起，加水熬煮成清汤。
2． 把绞碎的五花肉，加入切碎的香菇、磨菇、猪油渣、马蹄碎和扁鱼粉，以胡椒粉和盐调味，拌好。
3． 用两片水饺皮把肉馅包起来，放进沸水煮熟，捞起备用。
4． 把水饺加进清汤，即可享用。

2. 南乳三层肉
材料：
三层肉（连皮）
西兰花
南乳
腐乳
子姜
葱
麻油
花雕酒
生粉
做法：
1． 三层肉切成适当大小，以南乳、腐乳、子姜、麻油、花雕酒、胡椒粉和糖略为腌制。
2． 三层肉粘上生粉后下油锅炸熟，上碟后撒上葱花。
3． 西兰花在沸水烫熟后，配三层肉一起享用。

3. 泰式沙拉
材料：
青芒果
小辣椒
小洋葱
柚子
虾米
香茅
酸柑
花生碎
鱼露
番茄
蒜头
长豆
做法：
1． 柚子起肉，长豆、番茄切粒，青芒果切丝，小辣椒、小洋葱、虾米、香茅和蒜头切碎。
2． 把切好的材料混合，加入花生碎、酸柑汁、鱼露和糖调味后，即成。

4. 香煎牛肉配马铃薯沙拉
材料：
薄切嫩牛肉
意大利培根
鼠尾草叶子（sage）
柠檬
马铃薯
蛋黄酱
马槟榔（caper）
黑松露
橄榄油
做法：
1． 牛肉以盐、黑胡椒调味，加上一片柠檬和一片鼠尾草后把牛肉卷起，再以一片意大利培根把牛肉包起。
2． 热锅加入橄榄油，把牛肉煎熟后就可以上碟。
3． 马铃薯煮熟后，切成小块，加入蛋黄酱和马槟榔混合，再撒上黑松露片增添香气，即成。

5. 杏仁饼干
材料：
白糖100克
菜油
鸡蛋2只
杏仁片 260克
橙皮
做法：
1． 鸡蛋只取蛋白。把蛋白跟适量菜油、白糖混合，再加入杏仁片，做成饼干形状，然后撒上橙皮。
2． 烤箱设定150度，烘焙12分钟，即成。

6. 蓝莓海绵蛋糕
材料：
海绵蛋糕预拌粉（Optima Flour）250克
蛋浆250克
香草精华1茶匙
牛奶50毫升
无盐牛油 60克
蓝莓
糖
意大利乳酪（Mascarpone Cheese）400克
鱼胶片
做法：
1． 把海绵蛋糕预拌粉、蛋浆、香草精华、牛奶和少许水一起搅拌至浓稠。
2． 把一半份量的粉浆倒入涂了牛油或菜油的器皿。烤箱设定为160度，烘焙约30分钟。烘完后，把馀下一半的粉浆以同一方法，放入烤箱烘焙，完成后把蛋糕放凉。
3． 根据个人口味，把适量的蓝莓搅碎成酱。倒出后，加入适量的白糖和鱼胶片，一起煮成蓝莓酱。
4． 把意大利乳酪打至松软状，然后涂上蛋糕表面，再加入蓝莓酱。
5． 把另一层蛋糕覆盖其上。
6． 进食的时候，切出一小块，再把蓝莓酱淋在蛋糕上，即可。

Crispy Taro (脆皮芋角) :: Trotter lotus (猪手荷叶包) :: Rich treasure plate (富贵聚宝盘) :: Abalone yusheng (鲍鱼捞起)

Knock knock, who's there, cooking competition - #6 (Bryan Wong)

1. Crispy taro Material:
Taro a lard cracklings shrimp garlic mushrooms and duck liver sausage pork sausage chopped bacon peas Rice Wine Dongfen Horseshoe fish sauce oyster eggs Cheng Pastry allspice powder
Practice:
1. Taro peeled pieces steamed, then pressed into taro. The 75 g Cheng powder and 75 g of boiling water stir, add taro and mix well.
2. Taro added egg, allspice, salt, pepper, and finally add lard, namely taro dough.
3. The lard, prawns, pork pieces, garlic, mushrooms tablets, diced steamed sausages, peas, horseshoe tablets, cracklings, etc. stir together, add oyster sauce, pepper, Hua Diao wine sauce.
4. Taro mud wrap with meat, kneaded dumpling shapes.
5. Heat the pan to about 120 degrees, slowly add the taro angle, until golden brown. Must be carefully controlled oil temperature, oil temperature is too low taro will melt.
6. The Dongfen crispy bottom, taro angle can be eaten.
7. If unsuccessful fried taro angle, you can use the entire spring roll wrap angle and then fried taro, as spring rolls food.

2. Trotter lotus leaf bag 

Material:
Trotter anise cinnamon cloves allspice black soy broth left port fishmeal abalone sauce packet of dried lotus leaf lettuce onion pepper
Practice:
1. Trotter added allspice, sugar, pepper marinated for at least 1 hour, then fried trotter.
2. Put a little dried chilli, star anise, cloves, cinnamon, allspice and black soy sauce until fragrant, then add trotter.
3. Pour a little broth, water, then add the right amount of fishmeal left port, turn a small fire and simmer about 20 minutes, then sugar and abalone sauce seasoning.
4. Steamed lotus leaf package, wrap trotter stew cooked, served with onions and lettuce.

3. Rich Treasure plate 

material:
Pig chicken ham mushroom soy wolfberry jujube dried oysters scallops sea cucumber seaweed maw
Practice:
1. The pig, chicken, ham, beans and water to the pressure pot and simmer for about 1 hour.
2. The sea cucumber and fish maw with ginger blanched in hot water, boil, remove and cut into chunks.
3. Cooked pork bone broth and chicken inside go fishing, then add mushrooms, red dates, wolfberry fruit, scallops, sea cucumber, fish maw, dried oysters and seaweed together to collect dry soup simmer, add salt, sugar, oyster sauce and abalone sauce seasoning.

4. Abalone 

Material:
White radish carrot cucumber green mango grapefruit jellyfish abalone white sesame shrimp lemongrass ginger flower left port peanut meal sugar lime cracklings small onion sliced ​​red ginger and allspice pepper crackers multicolored silk melon
Practice:
1. The cucumber, a variety of radish, green mango, lemongrass, ginger flowers and shredded.
2. Jellyfish soaked in water to remove salt, cut wire, add sesame oil, chili sauce, sugar, abalone juice and white sesame seeds, mix well.
3. Abalone slices, remove the grapefruit flesh peeled grapefruit.
4. The various ingredients on the market, and topped with a small hot pepper, sesame oil, plum sauce and sugar to tune into the special sauce 

1. 脆皮芋角
材料：
芋头1个
猪油
猪油渣
虾
蒜头
香菇
五花肉碎
腊肠
鸭肝肠
腊肉
碗豆
马蹄
鱼露
蚝油
花雕酒
冬粉
春卷皮
五香粉
鸡蛋
澄粉
做法：
1． 芋头去皮后切片蒸熟，再压成芋泥。将75克澄粉和75克沸水搅拌均匀，加入芋泥拌匀。
2． 芋泥内加入鸡蛋、五香粉、盐、胡椒粉调味，最后加入猪油，即为芋头面团。
3． 把猪油、大虾、五花肉碎、蒜蓉、香菇粒、蒸好切粒的腊味、碗豆、马蹄粒、猪油渣等一起爆炒，加入蚝油、胡椒粉、花雕酒调味。
4． 用芋头泥包住肉馅，捏合成饺子形状。
5． 热油锅至大约120度，把芋角慢慢放入，炸至金黄色。必须小心控制油温，油温太低芋角会融化。
6． 把冬粉炸脆垫底，芋角即可食用。
7． 如芋角油炸不成功，可以用春卷皮把整个芋角包住再炸，当成春卷食用。

2. 猪手荷叶包
材料：
猪手
八角
桂皮
丁香
五香粉
黑酱油
高汤
左口鱼粉
鲍鱼汁
生菜
葱
辣椒干
荷叶包
做法：
1． 猪手加入五香粉、糖、胡椒粉腌制至少1小时后，再把猪手油炸。
2． 把少许辣椒干、八角、丁香、桂皮、五香粉和黑酱油爆香，再加入猪手。
3． 倒入少许高汤、水，再加入适量左口鱼粉，转小火焖煮大约20分钟，再以糖和鲍鱼汁调味。
4． 荷叶包蒸熟后，包住焖煮好的猪手，葱和生菜一起享用。

3. 富贵聚宝盘
材料：
猪骨
鸡骨
金华火腿
黄豆
香菇
红枣
枸杞子
干贝
海参
鱼鳔
干蚝
发菜
做法：
1． 把猪骨、鸡骨、金华火腿、黄豆和水，以气压锅焖煮约1小时。
2． 把海参和鱼鳔用姜在热水中汆烫一下，取出后切成大块。
3． 煮好的高汤内捞走猪骨和鸡骨，再放入香菇、红枣、枸杞子、干贝、海参、鱼鳔、干蚝和发菜一起焖煮到收干汤汁，加入盐、糖、蚝油和鲍鱼汁调味即可。

4. 鲍鱼捞起
材料：
青瓜
白萝卜
红萝卜
青芒果
柚子
海蜇
鲍鱼
香茅
姜花
虾米
白芝麻
花生碎
左口鱼粉
砂糖
青柠檬
猪油渣
小洋葱
五香粉
胡椒粉
薄脆片
红姜丝
五彩瓜丝
做法：
1． 把青瓜、各种萝卜、青芒果、香茅、姜花等切丝。
2． 海蜇用水浸泡去除盐份后，切成丝，加入麻油、辣椒酱、糖、鲍鱼汁和白芝麻拌均匀。
3． 鲍鱼切片，柚子去皮取出柚子肉。
4． 把各样食材放在大盘上，淋上用小辣椒、麻油、酸梅酱和糖调成的特制酱汁