Marble Cake

160g eggs (appr. 3 nos.)
150g castor sugar
180g butter/margarine
70g plain flour
80g self-raising flour
1.5 tsp baking powder
1/8 tsp cream of tartar
pinch of salt
2 tbsp cocoa powder

• Sift flour, salt & baking powder
• Beat butter/margarine until soft (about 2 mins)
• Add in sugar, beat until light & fluffy (about 3 mins)
• Add in egg yolks, one at a time
• Add in flour (low speed mixer)
• Beat egg whites in another bowl until foamy, add in cream of tartar, continue to beat till stiff
• Fold in the egg whites into the flour mixture, do not overmix
• Divide mixture into half
• Stir in cocoa powder into one half (chocolate mixture)
  
• Dollop the chocolate mixture and plain mixture into cake tin alternately until mixture is used up
  
• Ensure the base is evenly covered
• Use a skewer to swirl around the mixture a few times to make the marble effect
• Bake 150 C, 45 mins
  

Tomato Eggs

4 eggs
2 riped tomatoes, sliced
1 tsp shaoxing wine
1/2 tsp salt
1/2 tsp pepper
1/4 tsp sesame oil
1/4 tsp oyster sauce
1 tsp sugar
2 tbsp water
3 tbsp cooking oil

• Beat eggs in a bowl
• Add salt, pepper, shaoxing wine, sesame oil & oyster sauce, mix well
  
• Heat 2 tbsp cooking oil
• Add the egg mixture into wok
• Keep stirring with a spatula until the eggs form lumps
• Break the lumps into smaller pieces, dish out
• Heat 1 tbsp cooking oil in a clean wok
• Quick stir the tomatoes
• Add sugar & water
• Cover the wok with lid, cook for 30 seconds
• Transfer cooked eggs into the tomatoes
• Stir fry for 30 seconds, dish out

*Original recipe from Rasa Malaysia

Nam Lui Stew Pork with Black Fungus

1/2 kg pork belly, sliced
100g black fungus
4 pcs fermented red bean curd
1.5 tbsp garlic, chopped
1.5 tbsp shallots, chopped
1/2 tsp garlic, chopped
1 star anise
2.5cm cinnamon stick
1.5 tbsp oyster sauce
1 tbsp sugar
1/2 tsp sesame oil
1 tbsp shao xing wine
250ml water
1 tbsp oil
1 cup extra water, for stewing

• Heat oil, fry garlic & shallots
• Add in other ingredients except pork, black fungus and taufu pok, let it boil
  
• Add in the pork and black fungus and simmer for 45 mins, adding water when necessary

*Original recipe from Lily's Wai Sek Hong

Nam Lui Za Nyuk (Red Beancurd Fried Pork)

1/2 kg pork belly, sliced
oil for frying

Nam Lui Sauce
4 pcs fermented red bean curd
1.5 tbsp garlic, chopped
1.5 tbsp shallots, chopped
1/2 tsp garlic, chopped
1 star anise
2.5cm cinnamon stick
1.5 tbsp oyster sauce
1 tbsp sugar
1/2 tsp sesame oil
1 tbsp shao xing wine
250ml water
1 tbsp oil

• Heat oil, saute garlic and shallots
• Add in the remaining ingredients
• Boil until sauce thickens
  

Marinade
2 tbsp nam lui sauce
1 tbsp plain flour
1 tbsp corn flour
1/2 tsp pepper
1 egg

• Combine pork belly with marinade, then marinade for 2 hours
• Heat up oil for frying
• Put in the pork and deep fry until golden brown

*Original recipe from Lily's Wai Sek Hong