Wednesday, 30 April 2014

Toby Carvery - Home of the roast in Grimsby





 The Hainton, Crown Carveries

Was better as the Hainton, Crown carveries! 
They offer a real taste of traditional quality food.
All food seemed fresh, Plenty of food, The beef was exceptionally tasty, and a good choice of vegetables.

It was good entertainment watching various customers trying to get as much food on their plate as possible - How high can you pile roast potatoes? 

Service was quick and friendly and the Hainton, Crown carveries was very good value for money. Yes. I really missed it, the whole excitement of it.

But now,  We visited here the new Toby carvery for lunch and were disappointed. As that what you pay for even more so now prices have gone up 2 course for two people Average Price: £15.00

The staff argued that my husband about show proof of my age.
The minimum age for one to serve alcohol in the UK is 18 years old

I had told her, I’m a married women, but she answer is you don’t look like and I forgot to bring my id, so another way to show proof of age? but she said there was no way. 
I finally drank only soft drink :) 

Monday, 28 April 2014

来来来!教你零失敗白糖糕製作 很香甜,吃起来爽口弹牙,很好吃!大家都很喜歡的早餐 白糖糕的做法大全 ☆ Bak Tong Gou ☆ How to Make Steamed Rice Cake - Josephine's Recipes 76


教做白糖糕:
表面是光滑的,上半层组织是细腻蜂巢状的,
下半层是竖条状的。颜色洁白,很香甜吃起来爽口弹牙老幼皆宜。

材料:


(A)
1 小匙 即溶酵母
2 大匙 暖椰奶

½ 大匙 菜油 (用來掃糕盤)

(B)
280g 粘米粉 (414ml)
140g 白糖 (200ml)
500ml 水
100ml 椰奶

作法:

1) 冰箱里的椰奶拿出来后, 倒入2湯匙,杯子蓋上蓋子。
放進微波爐加熱叮約26秒。溫度是 38 °C 以下 。

加入 1 小匙 即溶酵母,拌勻。待至氣泡產生。(約20分鐘)

2) 准備 300ml 的水,慢慢添加到 280g 粘米粉,拌勻。

3) 煮 140g 糖,200ml 水,和 100ml 椰奶。
煮沸后,趁熱,將糖漿倒入(2)拌勻。擱置冷卻。
(溫度是38 °C 以下)

4) 將(1)酵母液,加入到(3)一起混合。攪拌均勻。

5) 蓋上蓋子,冬天可以放入烤箱 1〜2小時。
發酵溫度應低於40℃度以下,30℃度最佳!

6) 用中大火蒸30分鐘。 再待多10分鐘,即可切片,享用。


重要注意事項:

1) 發酵溫度控制是最重要的步驟,以製造最好的蒸糕之一。

2) 關鍵這個食譜需要的是耐心。

3) 第二天,可微波加熱或蒸5分鐘。


Saturday, 26 April 2014

How to Make Pandan Chiffon Cake 班兰戚风蛋糕


Where can you buy pandan leaves in the UK?
It must have been really expensive to buy it here.




http://www.theasiancookshop.co.uk/fresh-pandan-leaves-rampescrewpinepandanus-pack-of-10-strips-1575-p.asp Everywhere is expensive to buy pandan leaves & I've only found this online store that sells it £2.99 Fresh Pandan Leaves (pack of 10 strips) and economy delivery £3.29. Pandan Leaf has delivered truly awesome Thai every time we've ordered from them, the delivery is always extremely quick!




The smell of my hometown freshly baked pandan chiffon cake 
are soft, fluffy and light in texture with a beautiful green colour.

I love that smell so much and taste heavenly, 
now brings back childhood memories flooding back 
and brewed coffee bring back good memories for me. 

This is one of my favorite snacks from my childhood.
Since My dad used to take me to Kopi-O Coffee Shop
to get pandan chiffon cake and yum cha (afternoon tea) 
when I was younger in every weekend without fail. 

Just follow this step-by-step instructional video
carefully and make your own Happiness is Homemade. 

You'll be rewarded with comforting, 
super soft, fluffy and tasty pandan & coconut flavour.  
Smile. Cook. Eat. Love » be delicious! 

Create more happiness in our life
All my recipes have been tested & made many times at home.

I hope can bring you happiness 
and everything you want to taste the Yummy!

Now, Lets Get Started!

First, Prepare Set of 2 mini non stick loaf tins 
13.5 x 7.6 x 2.9cm h 0.4mm















Ingredients (A) Egg yolks: 

• 3 egg yolks
• 2 tbsp sugar
• 1 x 50g creamed coconut sachets

(simply melt by immersing the unopened 
sachet in hot water before adding)

• ½ cup cake flour
• 1 tsp baking powder

• 10 pandan leaves, fresh or frozen
• 120ml (4 ½ tbsp) fresh or pure coconut milk 

Ingredients (B) Egg whites: 

• 3 egg whites
• ¼ tsp cream of tartar
• 4 tbsp sugar

Method:
Preheat oven at 170c. 
Grease and line a cake tins with baking parchment. 

1. How to make fresh concentrated coconut & pandan juice
Wash and rinse the pandan leaves with clean, cold, running water. 
Using scissors, cut the pandan leaves into small pieces.

Add the pandan leaves into a blender. 
The process of breaking the leaves into a finely textured substance, 
mixing with 120ml coconut milk, then you'll need a fine strainer
 / sieve or cheese cloth to drain. 

You will achieve 55ml (2 ½ tbsp) beautiful & fragrant natural green extract. 

2. In a large bowl, add 3 egg yolks, 2 tbsp sugar, 1 x 50g creamed coconut sachets. 
Stir until well combined. Mix with 55ml (2 ½ tbsp) concentrated coconut & Pandan iuice. 
Sift in the ½ cup of cake flour and 1 tsp baking powder into the egg yolk mixture. 

Stir until smooth and Set aside.

3. Use a large clean bowl, Add 3 egg whites, 
Beat the egg whites with an electric mixer until barmy, 
Add ¼ cream of tartar, continue beating for a few seconds,
Add 1 tbsp sugar for 4 times, beat them to half solid until stiff peaks form. 
it will take approximately 15 to 20 minutes. 

Fold in the egg yolks batter to egg whites and mix throughly with your spatula, 
stir lightly until everything is well combined.

4. Gently pour the mixture into your cake tins, 
then bang it on the work surface a few times to expel any large air pockets. 

5. Preheat the oven, set the temperature to 170°c, 
Bake for 35 minutes or until cooked through. 
A chopstick comes out clean when inserted in the middle, its not sticky.

Remove from the oven, let it cool in the tins for 10 mins, 
then transfer to a large wire rack and peel off the parchment. 
Serve and Enjoy! Happy Baking 

Helpful Tips: 

IMPORTANT!

1. Simply place the fresh egg in your fridge, It will whip easier.
2. Beating egg whites is a very important process, it will help your cakes rise with perfectly.
3. Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
4. You can use green food colouring instead but the cake will look a bit fake and tasteless.
5. Please understand that everyone's oven work differently. You should also check the temperature of
your oven. if not, your cake won't rise well.

Thursday, 24 April 2014

How to Make Your Own Cake Flour at Home



Cake flour (低筋粉) is very soft and fine, and almost feels like silk,
has a lower protein content 6-8%, plain flour has 8% to 11% protein (gluten).
 it is possible to reduce the protein content with cornflour.

Ingredients:
Tesco Plain Flour
Tesco Cornflour
Tesco Medium Food
& Freezer Bags Zip Slide

Directions:
Add 1 cup plain flour into a zip-top plastic freezer bag.
remove 2 tbsp plain flour and add 2 tbsp cornflour instead.

So, if your recipe calls for 2 cups of cake flour,
measure out 2 cups of plain flour, remove 4 tablespoons,
and add 4 tablespoons of cornflour.

Mix together your plain flour and cornflour ,
about six to eight times.
Now, You're Done!

In fact, I've never seen cake flour in the UK, it doesn't seem that readily available,
anyway, you can purchase cake flour online at Amazon or Ebay.co.uk
but it was much more expensive than plain flour sold in the store.

Monday, 21 April 2014

Traditional Chinese Yellow Rice Wine 黄酒 / 米酒


This sweet rice wine is made by fermenting
freshly steamed glutinous rice with yeast, sugar and spring water.

This is my way to produce
Homemade rice wine typically has a higher alcohol content,
18%–25% golden yellow and medium sweet, with a rich mouth feel.

Can be served at room temperature or chilled.
The flavour was almost like Sherry wine that I bought at a store or shop.

It will probably be pleasantly drinkable and used in hot dishes,
marinades and glazes.

Brewing Yellow wine main headings for the points
will be awarded as follows colour, bouquet, flavour, balance and quality.

For my ten years experienced to making rice wine,
when starting a wine off it is always better to use little sugar.

Rather than sugar free or too much sugar, semi-sweet rice wine,
with sugar content between 3% and 10% can always be excellent and sweetened.

What you will need:
Hygiene:
First, Sterilizing for homebrew use
Means what it says, not only cleaning,
but killing any bacteria present as well

750ml Bottle
• Dissolve 1 teaspoon of VWP powder in 700ml of warm water
*Shaking to dissolve the powder
• Leave to soak overnight. Rinse thoroughly in clean cold water

5 Litre Fermentation Bin
• Dissolve 2 teaspoon of VWP powder in 4 litres of warm water
*Shaking to dissolve the powder
• Leave to soak overnight. Rinse thoroughly in clean cold water

* Leave them to dry in machine or leave to dry up in air overnight

Ingredients and equipment needed:
850g Glutinous rice (4 cups)
soaked for overnight

100g Dried yeast balls (8 yeast balls)
Yeast powder ready to use

1 Pieces Rock candy or ¼ cup brown sugar instead

1.5 Litre Spring water
or Cooled boiled water

Steamer or rice cooker
5 Litre Fermentation Bin with lid
Fine Mesh Sieve Strainer / Cheese cloth
3 Bottles 750ml Swing top glass vintage
(for storing the rice wine)

Method:
1. In a large bowl,
Add (A) 4 cups of glutinous rice,
Washed and Soaked for overnight.

2. On the next day, drain the water from the rice,
and rinse them again. then you can use a steamer or rice cooker.
cook the soaked glutinous rice and add 3 cups of water
to steam for 30 minutes or until it's cooked.
Let it cool down completely.

3. Add 8 yeast balls into a blender.
The process of breaking the yeast balls into yeast powder.

Stirred in cooled glutinous rice, mix thoroughly,
into the fermenting bin made a well in the center, topped with lid.

4. Brew the new rice wine for the first time about a month later,
Add 1 pieces rock candy or half cup brown sugar
as soon as a heavy sediment is observed,

Pour 1.5 litre spring water or cooled boiled water, brewing at least a year.

* A fermentation should be started off at about 21 °c.

* Longer you aged the rice wine naturally,
The strongest fragrance and smell wonderful.
A slow quiet fermentation usually produces better rice wine.

5. Once bottled, rice wine may be kept for a several years.
The wine ages in its bottles and changes from to
cherry red while developing a sherry-like flavour.
*All you see here in the video is 5 years old rice wines.

~ Enjoy the charm of yellow rice wine and endless cheers ~



Helpful Tips:
IMPORTANT!

Sugar was not used in the most traditional rice wine varieties,
but if the taste sour in the second fermentation process,

They’ll definitely cook the syrup and allow it to cool,
add the balance of the sugar syrup and start it fermenting again.

Sugars can affect the taste, colour in a special way.

Many traditional recipes specify candy sugar,
but this most sugar was unrefined and this was the best quality obtainable.

Nowadays there is little to choose, for all practical purposes,
between modern refined cane sugars; they are all of excellent quality.



Brown or Demerara sugar will impart a golden colour to a wine, 
very interesting looking wine, it should be used with rice wines where you wish
to retain a delicate, getting the flavour.

No added sugar, you’ll produce dry rice wine (sugar free)
they just taste sour to us.

What if your rice wine is moldy and why?

The reason is you did it incorrectly way.
So If you found a little mould around one of the top
edges while fermentation process. You must throw it away and make it again.

Possible reasons:
1. Rice not cooked and cooled enough
2. Boiled water not cooled enough
3. Materials not properly cleaned and dried
any oil residue or the wine can go rancid / moldy

Temperature plays an important part, above 40°c. the yeast will certainly be killed,
at too low a temperature it will ferment only very slowly.

Friday, 18 April 2014

Coconut Sticky Rice Cake 椰糕 Dodol - Josephine's Recipes 96

Traditional Asian desserts such as the Dodol (coconut sticky rice cake / coconut candy).
The taste of Kueh dodol is almost similar with the Chinese New Year's cake (nian gao 年糕),
A very coconutty soft and chewy dessert made with glutinous rice flour, coconut milk and coconut sugar.

First, 

Prepare 4 heat resistant bowl
Or one 0.75 litre Pyrex Round Glass Casserole
(Internal Diameter 21cm)

Ingredients:
1 cup water
½ cup coconut milk
2 pieces coconut sugar 151g
1 cup glutinous rice flour
1 tablespoon Vegetable oil
1 teaspoon Vegetable oil (used to sweep the bowl)

Method:
1. Pour 1 cup of water, ½ cup coconut milk and bring to boil,
Add 2 pieces coconut sugar, cook until completely dissolved.
Drain through a fine sieve to make the mixture smoother. Leave aside to cool.

2. In a large bowl, sift 1 cup of glutinous rice flour,
slowly add the coconut sugar syrup with your spoon and drain through a fine sieve
once more then add 1 tbsp vegetable oil, stirring constantly until it thickens
and your batter really smooth.

3. Pour enough hot water into the pan of the steamer.
Place a greased heat resistant bowl and add the cake mixture and Cover with a lid.
Steam the coconut sticky rice cake for 45 minutes to 1 hour.

Sprinkled with the remaining desiccated Coconut on top.
Adding it to desiccated coconut would affect the taste.
Serve hot with your spoon / chopstick or allow to cool, keep in fridge.

To serve in the next day:

Using scissors to cut the cake into square pieces, You can serve the cake as is,
or reheat it in the microwave or re-steam it for 5 minutes.

To store:
Keep aside to cool and later cut it into desired shape and sizes.
Use a food wrap to roll it up twist the ends, now you're wrapping about 25 pieces
of coconut sticky candy so that it doesn't get dry and keep them in an air-tight container
in room temperature keep well for 3 days in a cool, dry place.

Leave a like if you enjoyed my cooking video,
you can encourages me to make more videos
and generally just makes me happy xoxo

Serve immediately, or refrigerate overnight.









Monday, 14 April 2014

All You Can Eat I Yummy Yummy - Cosmo Croydon Restaurant

What to Eat if You Visit UK. London's best value to eats with fresh and local ingredients by cosmopolitan line up of professional Chefs. I have been to Cosmo in Croydon many times, 

one of my favourite places to eat and I like the variety food like wonderland and it's always fresh, delicious buffet style always get a fresh plate before putting food on it, definitely worth visiting five stars for me.

Great place to celebrate your birthday, surely everyone will eat something that they like. They have Asian, Chinese, Dim sum, Seafood, Japanese, European loads of desserts and much more. Would recommend to anyone :D ♥







                                                    
We went at lunchtime, a half in price but not as much choice as the evening menu ie no sushi, dimsum etc but at least 100 dishes, Asian, Chinese, Japanese, European and then a dessert station. ice cream, fruit or cakes. The most important is All You Can Eat from £7.99 Lunch, and £15.99 Dinner.
                                            

Thursday, 10 April 2014

Lo Mai Gai 糯米雞 Steamed Glutinous Rice with Chicken - Josephine's Recipes 95





















When I was a kid, my most favourite place
to visit was always my mother grandma's house.

She is constantly trying to make me eat more, especially brings me to her flat
downstairs famous dim sum restaurant and she ordered two bowls of  lo mai gai to me,
but she doesn't seem to eat anything and definitely saves money to watched me eat.
some of touches memories of my life. I miss her, I really miss her.

This is one of absolutely childhood favourites,
Now is my all time favourite. OMG!!
They almost taste the same. I hope you'll like it.
Now, Let get started!

Ingredients

(A)
2 cups glutinous rice, (425g)
soaked for overnight

Seasoning:
2 tbsp vegetable oil
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp sweet rice wine
1 cup hot water

(B)
1 Tesco Skin on Chicken Breast Fillets (135g)
1 chicken wing, cut into small pieces (15g)
1/2 cup sliced mushroom, soaked (25g)
1/2 cup dried shrimp & dried scallop, soaked (25g)
2 chinese sausages, cut into small pieces
2-inch knob ginger, sliced ginger
2 spring onion, finely chopped
6 clove garlic, (minced)

Marinade:
1 tbsp sweet rice wine
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tsp white pepper
1 tbsp corn flour

Method:
1. In a large bowl,
Add (A) 2 cups of glutinous rice,
Washed and Soaked for overnight.

2. Add the (B) Chicken pieces, 1/2 cup sliced mushroom,
1/2 cup dried shrimp & dried scallop, 2 chinese sausages and sliced ginger
and mix all (Marinade) 1 tbsp sweet rice wine, light soy sauce, oyster sauce,
sesame oil, white pepper and corn flour, mix well then set aside for overnight.

3. Heat the 2 tbsp vegetable oil in a pan over medium high heat,
Add minced garlic and fry until golden brown,
Combine with 2 cups of soaked glutinous rice, stir-fry for a few minutes.

Season with 1 tbsp dark soy sauce, oyster sauce, sesame oil,
Sweet rice wine and slowly add 1 cup of hot water,
This pretty much depends on the type of glutinous rice you use.

Cook for a few minutes to mix everything together and heat through.
Remove from the heat.

4. Fill the pan/wok with boiling water,
Prepare 8 ceramic bowls, put the filling on the bottom layer,
then to the top with cooked glutinous rice. cover the lid, and steam for 20 minutes
(depending on size and thickness of pieces chicken can take shorter or longer)
water should never be allowed to run dry, keep an eye on the water level while steaming.

Served hot, and garnished with spring onions.

Helpful Tips:
Tesco Skin on Chicken Breast Fillets 1 Piece Weight: 135g
http://www.mysupermarket.co.uk/Shopping/FindProducts.aspx?Query=Tesco+Skin+on+Chicken+Breast+Fillets

Since sweet rice wine can be hard to find,
you can use ''Tesco Pale Cream Sherry'' instead.
http://www.mysupermarket.co.uk/Shopping/
FindProducts.aspx?Query=sherry

Recipe Source: JosephineRecipes.Co.Uk

Tried this recipe?






















Why not leave a comment or  share your re-create pictures here?

Sunday, 6 April 2014

Crispy Fried Squid | Fried Calamari 脆皮魷魚





 If you want something crispy to go, then this is a heaven for you!

Ingredients:
Frozen California Squid
Calamari (454kg)
A pinch of salt
Oil for frying

Marinade:
2 tsp White pepper
1 tsp Table Salt
2 tsp Chicken Granules

You can marinated squid in many ways to satisfy your taste buds.

Coating:
A bowl of Potato Starch

Method:
1) Add a pinch of salt and wash the squid with cold running water then marinades combine with 2 tsp white pepper, 1 tsp salt, 2 tsp chicken granules, and mix well.

2) Heat the oil, one at a time, dip squids into potato starch, making sure each piece is well coated.
Deep fry the squid over low to medium heat for a few minutes or until turning beautiful golden brown. Drain the grease from the strainer and let cool for at least 10 minutes. Serve with your favorite sauce!

Notes:
If your crispy squid is left for a few hours at room temperature, Don’t worry, preheat the oven to 180c, then bake for 20 minutes. It will make the skin extra crispy in the oven definitely gets crispy.

Thursday, 3 April 2014

Crispy Salmon Recipe 脆皮三文魚 How To Pan Fry The Perfect Fish: Josephine's Recipes Episode 24



My favourite way as an appetizer, mouth watering to serve them with rice and dipping sauces. This is one of the easiest way to pan-fried salmon and It's also one of the tastiest.

Ingredients

Salmon Fillets
(Approx 400g)
A pinch of salt

Oil for frying

Marinade:
3 tbsp Light soy sauce
1 tbsp Ground white pepper
2 tbsp Pure sesame oil

* You can marinated salmon in many ways to satisfy your taste buds.

Coating:
A bowl of Cornflour / Potato starch

Method:

1. Add a pinch of salt and wash the salmon with cold running water then
marinades combine with 3 tbsp soy sauce, 1 tbsp white pepper and
2 tbsp sesame oil and mix well.

2. Heat the oil in a pan over medium high heat.
One at a time, dip salmon pieces into flour,
making sure each piece is well coated.

3. Add the salmon and cook for a few minutes,
carefully flip them and continue with the other side
until turning beautiful golden brown.

Garnished with finely chopped / sliced spring onion and red chilli.
Serve immediately and enjoy!


Tuesday, 1 April 2014

Dim Sum | Siu Mai 燒賣 Pork and Prawn Dumplings



I have made these many times for breakfast. Absolutely amazing. It tastes just as delicious as you serve in any Chinese Restaurant. If you love dim sum, then this is a heaven for you!

Now that you're here, let's get started.

Wrappers:
Wonton wrappers

Filling:
380g Tesco Fresh Pork Mince
150g Prawn Mince (approx. 12 king prawns)
~ unshelled, peeled and finely chopped
3 dried Chinese mushroom, soaked in hot water ~ 10 mins

Marinade:

2 tsp White pepper
2 tsp Sweet wine
2 tsp Sesame oil
2 tsp Chicken Granules
2 tsp Oyster sauce
2 tsp Corn flour
2 tsp Table salt

Garnish:
Dice carrot into tiny pieces
Peas

For the dipping sauce:

Serve with soy sauce, chili sauce, or chili oil

Method:
The best way to clean king prawns is to put some salt on it and rinse under running water, and peeled.

1. In a medium bowl, add king prawns mince, chinese mushroom and pork mince.
Combine with a 2 tsp white pepper, sweet wine, sesame oil, chicken granules,
oyster sauce, corn flour, salt and mix well.

2. Oil the bottom of a bamboo steamer and line 2 large bamboo steamer with parchment paper.

3. Place 3 tsp filling in the center of wrappers. Gather all the corner, press and wrap firmly.

4. Add a few pieces of carrot to each dumpling or green beans for garnish before steaming.

5. Pour enough water into the wok until the water line is 1 inch below the bottom of the steamer.
cover with a lid and place over a pan or wok of boiling water. Steam the dumplings for 12 minutes.

Served with your favorite sauce!

Enjoy and Happy Cooking!


蘿蔔粄 Steamed Radish Dumplings (Soon Kueh) Dim Sum


吃一口香滑軟棉棉,吃两口、Q彈有嚼勁的客家茶果,入口溢滿干貝蝦米的風味,
帶點咸香,蘿蔔的清甜,小時候冬至最愛的小吃:菜包粿

材料

外皮: 
( 1 )糯米粉.... 2杯
澄粉....1杯 糖.... 2大匙

內餡: ( 2 )鹹香蘿蔔絲
首先,熱油後,先將紅蔥、蝦米、干貝、香菇放入鍋;爆香至金黃色,
加入蘿蔔絲以中火炒8分鐘,再加入調味料: 1大匙麻油,1小匙胡椒粉,2大匙生抽,
1小匙雞粉,2大匙甜酒,1小匙鹽以及1小匙糖。拌炒至脆嫩多汁又味美爽口。
待涼備用。(餡和調味,依個人口味,适量而定。)

製作的方法:
1 ) 倒入2杯糯米粉、1杯澄粉、2大匙糖,加到碗裡,加入少許水,
先揉出一小塊。

2 ) 放入煮滾的水中汆燙至熟,至熟粉團浮起時撈出。
將熟粉團,放入生粉中, 2大匙糖調味,和1大匙油。
再酌量加水揉成滑麵團。

3 ) 將滑麵團分成 12-15 等份,包入餡料,搓成餃子形狀,
后揉均勻。蓋上蒸竹籠蓋,快速爐開大火計時15分鐘即成。

記得要:配着辣椒醬吃,也多了一份乡情味儿。
準備泡一壺好茶來,好好享用點心。

溫馨提示:
生粉與熟粉團一起揉勻是能夠讓麵團產生彈性。
煮好1小塊的熟粉團,要和干糯米粉產生黏合揉勻,
才适量的加水,然后揉成滑麵團。否則易散開。

餡料可依個人口味,而添加肉丁,臘肉,臘腸等,
調味料可適量而調較。

餡料有多,可以冰起來,下次再用,原汁原味,挺方便的。

Make the dough: 
( 1 )Glutinous rice flour.... 2 cups
Wheat starch....1 cup  Sugar.... 2 tbsp

Seasoning:
1 tbsp sesame oil 
1 tsp white pepper 
or black pepper
2 tbsp soy sauces
1 tsp chicken granules
1 tbsp sweet rice wine
1 tsp salt
1 tsp sugar

For Fillings and Sauces: 
Heat and add  3 tbsp of vegetable oil for stir fry (red onions, dried shrimps, dried scallops and dried mushroom, till fragrant and until golden brown. Add Chinese white radish slices and Seasoning to taste till well combined. Cover and cook until tender. Set aside to cool.