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My Steam Pork Rib Ingredient (A) Soft / small pork rib 300g Ingredients (B) Corn flour Black bean sauce Sesame oil Soy sauce Sugar Garlic - minced Chili - cut small Other ingredients: Ginger - cut slice Shao Hsing Hua Tiao Chiew Method: Wash and cut rib into small pieces. (A) + (B) and mix well. Marinate for 1 or 2 hours. Then steam for 30 minutes. After it is done, sprinkle sliced ginger and Hua Tiao Chiew to served with rice! Done Tips for steam pork rib: 1. Blanching the pork ribs before steam helps to remove blood and strong pork smell. 2. If you do not prefer hot and spicy, then you may skip putting chili.

My Spring Onion Ginger Lala Ingredient (A) Fresh Lala from market 600gm Ingredients (B) Spring onion - cut short Ginger - cut slice Garlic - minced Ingredients (C) Shao Hsing Hua Tiao Chiew Sea salt to taste Soy sauce Method: Soak (A) with water and salt for 30 minutes. Remove and wash with clean water. In a big pot of hot boiling water, blanch (A) for 2 minutes or until all the lala open up. Remove and drain. In another clean pan, heat pan with oil. Add (B) to stir fry for 2 minutes. Then add (A) + (C) for another 3 minutes. Served hot. Enjoy and happy trying! Tip for cooking lala: Blanching the lala before cooking helps to open up the shell, remove dirt, sand and strong lala smell.

My Pork Rib Winter Melon Soup Served 4 Ingredients: Pork rib 500g Red dates 6 pcs Winter melon 1pc Chinese cabbage 1 small Water, 2 litre Ingredient (B) soy sauce, sea salt, pepper  Method: Wash rib and cut into small cube. Blanch the rib with boiling water, then wash and drain. In a large pot, bring water to boil, put rib to boil for 30 minutes. Then add winter melon to continue boil for 1.5 hours at medium heat. Cover the pot with lid but leave a small gap so that the water will not overflow. Add chinese cabbage for the last 10 minutes of timer. Add red dates for the last 15 minutes of timer. Lastly add (B) according to taste. Total boiling time is 2 hours. The soup is ready to be served. Tips for pork rib winter melon soup: 1. Blanching the pork ribs before cooking helps to remove blood and strong pork smell. 2. Only put red dates for last 15 minutes of cooking time, to prevent the soup turning sour.

My Black Pomfret In Sweet And Sour Gravy Ingredients (A): Black pomfret (size vary) - wash and wipe to dry Ingredients (B):  Tomato 2pcs Ginger - a bit to slice Garlic - slice Onion - cut slice Ingredient (C) - the gravy: Tomato sauce Sugar Vinegar Sea salt a pinch / to taste Method: Dip (A) into corn flour to cover up the whole pomfret. Mean while heat frying pan with oil until hot bubble appear. Deep fry the pomfret until crispy and golden brown. Remove the pomfret from the frying pan.  Place a kitchen towel paper to absorb oil from the fish. Put aside. In another clean cooking pan, heat pan with oil until hot, put Ingredients (B)  stir fry for 2 minutes or until garlic become fragrant. Add Ingredients (C) and mix well. Add filtered water depending on how thick you want the gravy. When gravy is done , put back the fried pomfret into the gravy to mix evenly. The sweet and sour black pomfret is done. Is that ...