Tuna Quiche

Ingredients:

Base

230 g puff pastry (pasta sfoglia)

Filling

6 (80g) canned tuna, drained
1 onion, chopped, boiled and mashed
3 egg, lightly beaten
3 tbsp mayonnaise
1 tsp garlic powder
salt to taste (canned tuna is salty)

Method:

Preheat oven to 190-200 °C.

Roll out puff pastry together with the provided parchment paper on a lightly grease pie pan ( 28 cm in diameter); keep in refrigerator till use.

In a large mixing bowl, add-in all the filling ingredients and stir well to incorporate fully.

Spoon the filling mixture into the prepared pie case.

Bake in the preheated oven for 40 minutes, or until filling is lightly set or till surface is browned as prefer.

Best serve warm or at room temperature for party.

Steamed Pork Ribs Dim Sum

Ingredients:

250 g soft bone pork ribs, cut to bite size

1 tbsp black bean sauce
2 clove garlic, minced
1 tbsp minced ginger
1 tbsp light soy sauce
1/2 tsp sugar
1 tsp oyster sauce
1/4 tsp white pepper
1 tbsp shaoxing wine

1 tsp tapioca starch or cornstarch
1 tbsp sesame oil for sprinkling

Method:

Mix pork with the remaining ingredients except cornstarch and set aside to marinate for at least 30 minutes.

Add-in cornstarch and mix well to incorporate.

Steam with boiling water over high heat for 8 minutes.

Dish-up and sprinkle with sesame oil.