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Join MasterChef Trish Yee as she shows us how to make festive Dishes Buddha Jumps Over The Wall and Hae Bee Hiam Cookies for the upcoming Chinese New Year
A runner up in MasterChef Season 2, besides being busy with her day job as a realtor, Trish has also been cooking at home, hosting diners and busy making her signature spice mixes and selling them!
No stranger to the Thermomix®, the Thermomix® TM6 is her indispensable kitchen buddy and she has a number of them! Trish is known for dishes that are packed full of flavour and loves to work with seafood!
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Try making her recipe, and show off your festive dishes in our Cook, Post & Win contest! Stand a chance to win Woh Hup prize set worth $100! Find out more about the contest here
Here are the recipes:
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Hae Bee Hiam Cookie Recipe:
Ingredients
160 grams unsalted butter, chilled
80 grams icing sugar
200 grams plain flour
50 grams cornflour
1 pinch salt
180g hae bee hiam
PREPARATION
1. Add butter and sugar to the mixing bowl and blend 30sec/speed 4. Scrape down sides
2. Add plain flour, corn flour, hae bee hiam and salt to the mixing bowl and blend 30s/sp4.
3. Scrape sides of the bowl and blend again 15sec/speed 4.
4. Pipe onto a baking tray and bake for 40 minutes at 140ºC (fan forced)
5. Cool on tray and enjoy!
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Buddha Jumps Over The Wall Recipe:
Ingredients
60 g Chinese rice wine (Shaoxing
wine), optional
1500 g water
1 tbsp scallop stock
½ tbsp oyster sauce
200 g fried chicken feet
200 g old chicken meat, cut into
pieces (3 cm), blanched
1 whole duck leg, cut into pieces,
blanched
100 g canned abalone
40 g dried scallops, soaked for at least 4 hours
20 g ginger, cut into slices
6 dried shitake mushrooms, soaked to soften, stems removed
150 g soaked dried sea cucumber, cut in 5 cm chunks
3 baby cabbage, cut into halves
1 pinch salt, adjust to taste
12 quail eggs, cooked, peeled
PREPARATION
- Insert blade cover, place rice wine, water, scallop stock, oyster sauce, chicken feet, old chicken meat, duck leg, abalone, dried scallops and ginger into mixing bowl. Cook 60 min/98°C/reverse/speed spoon. Carefully transfer all ingredients to a thermoserver (2.2L) using a tong while stock and blade cover remains in mixing bowl.
- Add shitake mushrooms, soaked sea cucumber and baby cabbage into mixing bowl. Cook 30 min/98°C/reverse/speed spoon .
- Add salt to taste, transfer superior soup into reserved thermoserver, add peeled quail eggs into thermoserver, serve immediately
- TIP
This is a Muslim friendly recipe, fried chicken feet and duck leg can be replaced with 200 g soaked dried pork tendons, 200 g trotter and 30 g Jinhua ham for a non-muslim friendly recipe. Reduce salt or oyster sauce when using Jinhua ham as it contains high amount of salt.