FAT Worlds

1. 150g Sotong 苏东
2. 70g Prawn 虾
3. 250ml Milk 牛奶
4. 5g Butter 奶油
5. 1 tsp茶匙 Garlic 蒜末
6. 2-3 Red Chilli 红辣椒, 切碎chopped
7. 2 Sprigs小枝 Curry leaves 咖喱叶
8. 1/2 tsp 茶匙 Salt 盐
9. 1/4tsp 茶匙 Curry powder 咖喱粉

1. Heat up the pan with oil, add in prawn and cooked through. 烧热油锅，倒入虾煸炒。
2. Remove prawn from the pan and set aside. 把虾捞起备用。
3. Add in butter& garlic stir-fry until frangant. 加入奶油，蒜末爆香。
4. Stir in curry leave and red chilli and cook for 1min till fragant. 加入咖喱叶和红辣椒爆香。
5. Slowly pour in the 250ml milk and bring it to boil (Stir occasionally to avoid burn). 分 2-3次倒入250ml 牛奶，煮滚 (记得要搅拌避免焦了)。
6. Add salt and curry powder to taste and bring it to bowl. 加入盐和咖喱粉调味然后煮滚。
7. Then add in prawn& sotong. 然后加入虾和苏东。
8. Bring it to boil and  its ready to serve ！煮滚后就可以出锅了！

1. 200g Si Chuan Salted Vegetables 四川榨菜
2. 80g Minced Meat 肉碎
3. 1tsp茶匙 Minced garlic蒜末
4. 1tsp茶匙 Oyster sauce蚝油
5. 1tsp茶匙 Black soy sauce 黑酱油
6. 1/2tsp 茶匙 Soy sauce 酱油
7. 120ml Water 水

1. 1/2 tsp 茶匙 Corn starch 玉米粉
2. 1/2tbsp Water 水

1. Heat up the pan, add in minced garlic and stir fry until frangant. 烧热油锅，加入蒜末爆香。
2. Add in minced meat and stir fry until it's no longer pink. 加入肉末炒至肉变色。
3. Add in Si Chuan salted vegetables, mix well. 加入 四川榨菜, 炒均。
4. Add in soy sauce, black soy sauce and oyster sauce to taste. 加入酱油, 黑酱油和蚝油调味。
5. Pour in 120ml of water and bring it boil. 加入120ml的水，煮滚。
6. Add in the cornstarch slurry, constantly whisking until the sauce has thicken. 加入勾芡水(玉米粉＋水) 稍微搅拌勾芡。
7. Once the sauce thicken, its ready to serve with either porridge/rice. 酱汁达到想要的浓稠度后就可以上菜配饭/粥。

1.  300g French Bean豆角
2. 75g Preserved Radish 菜脯
3. 1 tsp茶匙 Garlic 蒜末
4. 3Red Chilli 红辣椒, 切碎 chopped 
5. 1/2 tsp 茶匙 Salt 盐

1. Heat up the pan without oil , add in the preserved radish and stir fry until dry. 热锅不用放油，倒入菜脯用中大火炒至干身 (避免溅油 Avoid oil splatter ）
2. After stir fry the the preserved radish until dry add in oil and slightly fry it for cruchiness. 炒至大约干身再加入油翻炒至菜脯爽脆。
3. Mix in the garlic & red chilli then stir it until frangant. Transfer out and set aside 加入蒜末和红辣椒，炒均匀捞出备用。
4. Heat up the pan with oil, add in French beans. 烧热油锅, 加入豆角翻炒。
5. Add water and saute for about 1-2 minutes then add salt to taste, continue to cooked until tender. 加入少许的水让豆角稍微煮1-2 分钟, 然后加入盐调味继续煮至软化。*(可以尝试用铲子轻轻切一下豆角看软化程度  Use spatula to check for tenderness) 
6. Add in the cooked preserved Radish and mix well. Ready to serve! 加入炒好的菜脯炒均，即可出锅! 

Ingredients 食材

1. 200g Rice Vermicelli 米粉
2. 1 Fish Head鱼头
3. 2 tbsp汤匙 Garlic 蒜末
4. 2 Tomatoes 番茄
5. 2-3 Red Chilli 红辣椒, 切丝sliced strips
6. 1 piece块 Ginger 姜, 切丝sliced strips 
7. 5pieces朵 Shiitake Mushroom 香菇 
8. Half pack半包  Si Chuan Salted Vegetables 四川榨菜
9. 50g Lean meat 瘦肉
10. 1bowl碗 Water/Bone Broth 高汤/水
11. 3tbsp汤匙 Soy sauce 酱油
12. 1tbsp汤匙 Sesame oil 麻油
13. 2tbsp汤匙 Shaoxing Wine 绍兴酒
14. Pepper powder胡椒粉

Cooking Instructions 烹饪方法

1. Bring a pot of water to boil. Add in the rice vermicelli. 锅里加水烧开，将米粉放人。
2. Blanch the rice vermicelli until soft，about one minute. 川烫米粉至微软，大约1分钟。
3. Remove the rice vermicelli and set aside. 捞起，置旁待用。
4. Heat oil in pan, saute the garlic until slightly golden brown. 热油锅，加入蒜末爆香至微黄。
5. Remove the slightly brown garlic from the pan and set aside. 将微黄的蒜末捞起备用。
6. In the same pan, stir fry the Shiitake mushroom with some water until aromatic & soft. Set aside 同样的锅里，加入香菇和少许的水翻炒至香味和稍微变软. 置旁待用。
7. Place fish in a plate. Then place the ginger strips,chilli strips, tomatoes & salted vegetable over the fish. 把鱼头和瘦肉摆放于一个铁盘，将姜丝，辣椒丝, 番茄和四川榨菜摆放在上面。
8. Place in the mushroom and water/bone broth. 加入炒好的香菇和倒入水或者高汤。
9. Add in soy sauce, sesame oil, pepper and shaoxing wine to taste. 加入酱油，麻油，胡椒粉和绍兴酒调味。
10. Steam it over a boiling water for 10-15minutes depending on the size of the fish. 水烧开后将鱼放入根据鱼头的大小蒸10-15分钟。
11. Remove the fish from the steamer and add in the mihun and fried garlic. Then ready to serve.  起锅热后加入米粉和炸蒜末后即可食!

1. 汤圆Glutinous rice ball (红豆/黑芝麻）- 12颗pieces 
2. 酸菜Pickle mustard green - 100gram， chopped 切碎
3. 糖 Sugar- 1/4tbsp 
4. 盐Salt - Pinch 一小掐