Peel and rinse 3 Potatoes. Cut into smaller pieces, steam until soften. Smash the Potato. Add 1 tsp. Sugar, 1/4 tsp. Salt, 1 Egg, 1/4 Onion chopped and mix. Set aside for 15 minutes. After 15 minutes, roll the potato into balls. Add some oil into a pan. Add the potato into pan and flatten ball. Pan-fry until both sides are golden. Remove and enjoy!
Cut 1.5 lb. Fillet Fish and 5 Shrimp. Place in a food processor, remember to keep it cold. Process for about 1 minute. Open it up again and add in minced 1 tsp. Chili Pepper, 1 Tbsp. chopped Shallots, 1 Tbsp. Fried Shallots, 1 1/2 tsp. Sugar, 1/2 tsp. Salt, 1/2 tsp. Baking Powder, 2 tsp. chopped Dills, 1/2 tsp. Ground Black Pepper, 2 tsp. Fish Sauce and mix. When it turns into a paste, place in the freezer for 15 minutes. After 15 minutes, take it out of the freezer and turn on the food processor for 1-2 minutes. Remove the paste and mold it into a patty. Fry until golden. Enjoy!
Soak 3/4 cup Mung Bean in warm water then rinse with water. Pour into a small pot. Add in some water to slightly cover the mung bean and add in a pinch of Salt. Bring to a high simmer. Skim the foam. When the mung bean are soften, remove from heat. Smash the mung bean in a bowl. Add 2 Tbsp. Tapioca Starch, pinch of Salt and set aside. Add 3/4 cup Sugar into a pot with some water. Using medium low heat, add in the mung bean paste. Stir until combine with the Sugar and remove from heat. Roll into balls and set aside.
Add 2 cups cooked Glutinous Flour into a bowl. Add 1/3 cup Sugar, 1 cup Coconut Milk, 1 Tbsp. Coconut Oil and Water (add as needed). Add in Purple Coloring (optional). Mix well, cover and set aside for 30 minutes. Steam for 10 minutes. Remove from steamer and let cool.
Cover the mung bean balls with the skin and roll into a ball. Repeat until you used up all the fillings. Use cooked Glutinous Flour to coat the skin and mold. Place in mold. Repeat until done. Enjoy!
Add 3 Tbsp. Oil into a pan and 3 minced Garlic. Fry until golden, remove from pan and place on a plate. Set aside.
Soak 5 Shiitake Mushroom until soften then cut into small bits.
Cut 1 Tofu Block into bite size pieces and place on a plate. Place in a steamer for 5 minutes. Remove from steamer and drain out any extra water.
Mince 7 oz. Pork. Place in a bowl to marinate. Add in 3 Tbsp. Fried Garlic, 1 tsp. chopped Shallots, 2 tsp. Sugar, 1/4 tsp. Dark Soy Sauce, 1 Tbsp. Oyster Sauce, 1 tsp. Soy Sauce, 1/2 tsp. Ground Black Pepper and mix. Set aside for 30 minutes.
After 30 minutes, add 1 Tbsp. Oil into a pan and 1 Tbsp. minced Garlic/Green Onions (white section). Using medium high heat, wait for the garlic to golden. Add in the marinated mince pork and Shiitake Mushroom. Cook for a few minutes and add in some Green Onion strips. Remove from heat.
Pour the minced meat over the steamed Tofu and enjoy with meal.
Clean 1.5 lb. Goat meat (cut into bite size pieces) with 1 cup Vodka and 1 Tbsp. Salt. Rinse with water.
Smash and cut 3 Lemongrass Stalk.
Place in a large bowl, add in some of the Lemongrass, 1 Tbsp. minced Garlic, 1 Tbsp. Mushroom Seasoning, 1/2 tsp. Salt, 2 tsp. Sugar, 1 Tbsp. Sate Sauce and mix. Set aside for 45 minutes.
After 45 minutes.
Using medium high heat, add in 4 Tbsp. Sate in a pot. Add 1 tsp. minced Garlic, Lemongrass and sauté for a few seconds. Add in the marinated Goat meat. Stir until the meat are semi cooked. Add in 6 cups Water and bring to a high simmer. Let it continue to simmer, add in 1 Tbsp. Fish Sauce and 3 tsp. Sugar. After 15 minutes of letting it simmer, add in 2 Carrots (cut bite size pieces) and 1 Onion. Continue to let it simmer until the Goat meat is well cooked and tender. Enjoy!
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