Dry- fried Green Beans with Minced Pork

Dry frying with minimum of liquid, leaving the sauce clinging to the food. Tasty to go with just simply a bowl of plain rice, or it can be great side dish. At different occasions, I added two teaspoons of XO sauce to the frying too.

Steamed Chicken with Garlic Sauce (Martin Yan)

This dish can be served right after cooking, but also good for serving it cold.  You can substitute four to six legs, six drumsticks or thighs, or a dozen wings for the same amount of sauce here.
Simple, quick and delicious for meals with rice.

Ngoh Hiang ( Chinese Meat Roll)

These Chinese meatloaf tastes like the real thing that we normally have in the Malaysian Restaurant here!  

The fish paste that I bought from the Asian grocery shop here is quite salty as far as I know , so what I did was with the marinating,  I took a teaspoon ingredients and get it fried, tasted and tested and further adjusted the sauces used here.

With the unfinished ones that has already steamed, wrap them with  aluminium foil and another  freezer bag over it, good to go in your freezer. Simply thaw and fry them anytime you like, especially for your upcoming CNY meals.

Chinese New Year's Royal Lion's Head ( Martin Yan)

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These large meatballs are supposed to resemble the head of a lion, especially when served with cabbage leaves draped over them as a "mane". It is often served on Chinese New Year meals to symbolize happiness.

Sticky Pork Ribs (Gordon Ramsay)

Gordon Ramsay made it easy for such a tender, juicy, flavoured ribs. Perfect dish for celebration of any kind.

Pan fry Pork Chop (Asian style)

Ingredients (12 pieces)
3 tbsp light soya sauce
3 tbsp rice wine
6 tsp sugar
1 and 1/2 tsp salt
1/2 + 1/4 tsp five spice powder
1 tbsp garlic mince
1/2 tsp ground black pepper
1 egg, lighten beaten
drizzle a bit of sesame oil
6 tbsp cornstarch

Pig Trotters in Ginger and Sweetened Vinegar

Pork Belly Mui Choi ( Preserved Mustard Greens Braised Pork Belly)

A traditional Hakka dish, with sweet and salty pickled mustard greens and the slow-cooked melty pork belly, simply delicious.  Being a Hakka, this is something we always have for meals at home.
It goes so good with just plain rice and, you would ask for 2 bowls of rice for sure.

Korean Pork Bulgogi (cheater's version)

My son's favourite, he always ends up having two large plates of rice for this. I have to thank my Korean house painter for giving me such a good idea.  It is so simple, great for busy or lazy nights. Only 4 ingredients involved, yet is still a very tasty meal.

Maple Syrup Chicken with Capsicums and Cashew Nuts

         Recipe: Gourmet living magazine
     Ingredients
     500g chicken drumstick meat ( cut into pieces)
     some water
     40g green, red and yellow capsicums (seeded and cut into pieces)
     1 tbsp oil
     40g deep-fried cashew nuts ( I just slightly toasted it in the oven)

Hot and spicy rice cake(Ddeokbokki)

                        So, with the homemade rice cake, I finally made Ddeokbokki.
                        Very delicious!  Hot, spicy, chewy...

Honey Maltose BBQ ( Char Siew)

gluey sticky sauce, really good.

Nyonya Curry Chicken and Roti Canai

             Another recipe from Poh's Kitchen,  truely yummy and again,  real Malaysian taste..

Black Beef Nasi Kandar ( Malaysian)

A very good recipe, so yummy, real taste of Malaysia!

Pork Belly with Wood Ear Fungus ( Hakka)

This is a homecook Hakka food.

Crispy Roast Pork Belly (Siew Yuk)

Moist inside, crispy skin 

  This recipe is adapted from Bily Law, my favourite Australian Masterchef finalist 2011. By the way,  he is originally from my hometown too :)
  You may also like to check out his 2 cookbooks, Man Food and Have you eaten.