Ingredients
10 slices pork belly - cut into 3 cm width
1 small head cabbage
1 red bell pepper - remove seeds and cut into bite-sized pcs
1 red chilli - sliced
2 cloves garlic - peeled and chopped
2 stalks green onion (separate white and green part) - sllced diagonally
Ingredients
5 bags of gui ling gao powder (10 g each)
1300 ml water (set aside 200 ml for mixing powder)
1 medium sized piece rock sugar
honey to taste
Ingredients
1 lb pork ribs
400g kabocha (pumpkin) - peeled an cut into large cubes
4 red chillies - seeds removed
3 cloves garlic - minced
2 slices ginger
1 tsp sesame oil
1
tbsp salted yellow bean (tau cheo) + 1 tbsp sauce
1 tbsp shaoxing wine
1 cup water.
vegetable oil
Ingredients
2 pieces of bird's nest (already cleaned of feathers etc)
4 pieces hua qi sheng (about 3cm in length, sliced)
8 red dates
handful of wolfberries
10 pieces of winter melon sugar strip
2 cups water
Ingredients
5 eggs (i use free range organic)
250ml coconut milk
180 to 200g sugar
5 large fresh pandan leaves (for juicing)
Ingredients
3 eggs
leftover slices of bread
1/2 cup orange juice
1 tbsp butter (melted)
1 tbsp sugar
sprinkle of cinnamon
olive oil for cooking
Ingredients
1 medium sized kabocha (pumpkin) - use 1/4 of it
toasted sesame seeds
1 tbsp honey
handful to toasted white sesame seeds
pot of water (enough to cover the pumpkin slices)
recipe adapted from sunset magazine
Ingredients
1 chicken (4-1/2 lb) - lumps of fat and tail removed, rinsed and patted very dry
1-1/2 to 2 tbsp fine sea salt
1-1/2 tsp freshly ground black pepper
Seasonings
2 tbsp coarsely ground mediterranean coriander seeds
zest of 1 lemon
3 tbsp olive oil
Ingredients
3 large eggs
1 cup water
3/4 tbsp soy sauce
sprinkle of salt
1 tsp fried shallot
1 tsp fried shallot oil
Ingredients
1 cup of black beans (rice cup) - washed and soaked for 2 hours or more
4 pieces of pork ribs
1 stalk fresh huai shan - peeled and cut into cubes
salt to taste
