猪肚汤

Ingredients

- 猪肚 x 2 trays
- Pork Ribs x 1 tray
- White Pepper Seeds x 3 tsp
- Ginko Nuts x 1 can
- Chicken Essence x 1 tsp

Cleaning of 猪肚
- Salt x 3 tsp
- Cornstarch x 3 tsp

Directions

- Place the 猪肚 in a bowl with salt and cornstarch. Add 1/2 cup of water and rub the 猪肚 thoroughly for about one minute.
- Wash the pork ribs.
- Pour about 4 litres of water in a pot and put in the Pork Ribs and 猪肚. Using high heat and boil the pot of water for about 15 minutes.
- Remove the Pork Ribs and 猪肚 and wash with clean water.
- Use a new pot and add 猪肚, white pepper seeds and about 4 litres of water. Using high heat until the water boils and turn it down to medium heat. Let the pot simmer for 1 hour.
- Add the pork ribs after 1 hour and test the soup. If the soup is not spicy enough, add more white pepper seeds to suit taste. Add more water if needed.
- Let the soup simmer for another 30 minutes then add chicken essence and Ginko nuts,  do not add the water in the can. If soup is not salty, add more chicken essence to suit taste.
- Let the soup simmer for another 10 minutes and turn off the heat and serve it.

Chinese Stew Pork

This is one of my favorite dish my grandma used to make. My mum taught me how to cook this and I hope I could pass on this recipe.

Main
- 300g Pork Belly, cut to 1/2 inch thick
- 8 clove Garlic, whole
- 8 thinly sliced Small Red Onion
- 1 small bud of Yellow Ginger
- 3 tbs Meat Powder
- 3 tbs Five Spice Powder
- 3 tbs Oil
- 5 tbs Dark Soya Sauce
- 4 cups Water
- 4 Eggs, hard boiled
- 8 pcs Square Dried Bean Curd, quartered

Instructions
1 Heat vegtable oil in wok with high heat. Add garlic, onions and yellow ginger and stir fry until golden brown. Add meat powder, five spice powder, dark soya sauce and make sure all the ingrediants are coated with dark soya sauce. Remove from heat.

2 Pour all ingrediants into a pot and add water. Turn on Medium heat and let it boil. Once boiled, reduce to low heat and let it cook for 1 hour.

3 At the 1 hour mark, add the hard boiled eggs and dried bean curd. Boil for another 30mins and the remove from heat and serve it.

Pad Thai

Whenever I visit a Thai resturant, I will always search for this in the menu. However, there aren't many good Pad Thai around.
One day, I had this craving for Pad Thai and I was thinking to myself....Are there any recipes I can find in the internet. I tried google this recipe and viola. Good recipes were found and I tried out some of the recipes and managed to prepare Pad Thai that suits my taste!

This dish is simple and easy to prepare. Here are ingrdients:

Pad Thai Sauce
- 3 tbs Fish Sauce
- 3 tbs Tamarind Juice
- 4 clove minced Garlic
- 2 tbs Honey Sugar

Main
- 2 tbs Fish Sauce
- 400g Rice Stick Noodle
- 4 clove Garlic, minced
- 1 Egg, beaten
- 4 tbs thinly sliced Red Onion
- 12 deshelved Shrimps
- 1 cup Green Onion cut into one inch length
- 3 tbs Vegtable Oil

Garnish
- 1 cup chopped Roast Peanuts
- Lime wedge
- handful of Cilantro

Instructions
1     Heat pan with medium/low heat. Pour in Pad Thai Sauce ingrediants and keep stirring to prevent ingrediants from being burnt. Once the Honey Sugar has completely melted, taste the sauce to check if it suits your liking. Turn off the heat and let the sauce cool down.

2     Heat vegtable oil in wok with high heat. Add in minced garlic and the thinly sliced onion and stir fry until golden brown. Add in rice stick noodle together with the fish sauce. Pour the Pad Thai sauce over the noodles and make sure all the noodles are coated with sauce. Add the shrimps and make sure the shrimps are cooked then add an egg and the green onion and cook for about a minute. Remove from heat and servce.

3     Pour the roasted peanuts at the side of the dish and garnish with the cilantro and lime wedge and the dish is done!