Piggy and Porcupine Vegetarian Bun (素馅包子）

Recipe from 小白的熊猫 at http://pop.6park.com/life6/messages/77832.html. I substituted 荠菜 with snowpeas sprout because all frozen 荠菜 was sold out that day.

Braised Meat Balls, Braised Chicken Wings, Cabbage and Meatball Soup (红烧狮子头，红烧鸡翅，大白菜猪肉丸子汤）

Braised Meat Balls（红烧狮子头）aka Braised "lion head" is made out of minced pork. There are many different ways of making it, just like spaghetti meatballs, probably have hundreds of ways of making them. This is my version:

Ingredients: Minced Pork, fresh lotus root, egg, soy sauce, oyster sauce, white pepper, Chinese cooking wine, salt, corn flour, ginger, shallot, garlic, sesame oil, sugar.

Steps:
1. Mix 50% minced pork with 50% finely chopped fresh lotus root. Mix in little amount of salt, corn flour, ginger, shallot, garlic, sesame oil, soy sauce. The consistency of the mixture should not be too watery, otherwise the shape might not hold while frying.
2. Make the mixture into ball shape.
3. Deep fry in very hot oil. Very hot oil can help maintain the ball shape. When the color of the skin turned a light shade of golden, take them out. At this stage, the meatballs might be only half-cooked.
4. In a pot, add little oil, return the balls to the pot, add some water (or stock) to cover the meatballs, then soy sauce, sugar, oyster sauce, cooking wine. Let it simmer till the water level is low.
5. Mix in corn flour+water mixture to thicken the sauce. Serve.

Beef and Chinese Broccoli in Oyster Sauce （蚝油芥兰牛肉）

Ingredients:
Beef, Chinese broccoli, ginger, shallot, garlic, Chinese cooking wine, oyster sauce, corn flour, sugar, white pepper, sesame oil

Steps:
1. Marinate beef slices with Chinese cooking wine, oyster sauce, sugar, grated ginger, minced garlic, white pepper, sesame oil for 30 minutes.
2. Fry marinated beef in little bit of oil till 50% cooked. Set aside.
3. Fry shallot, ginger, garlic. Add the beef back into the wok.
4. Blanch cut vegie in lightly salted boiling water. Strain and straight into the wok.
4. Add oyster sauce+water+sugar+corn flour mixture. Stir. Done.

Churros

I got the recipe from:

http://nasilemaklover.blogspot.com/2010/09/churros.html#more

Slight modification: Instead of putting one egg plus two egg york, I put 3 eggs instead since my batter turned out to be quite dry.

Notes: I didn't have a piping bag handy, hence I hand roll the batter into long thin strip and fry them.

红烧，又见红烧~ (Braised Pork, Chicken, Vegie)

Ingredients for HongShao anything:
Any meat, sugar, ginger, shallot, garlic, star anise, soy sauce, dark soy sauce

Steps:
1. Heat up one tablespoon of oil with five or six tablespoon of white sugar. Stir constantly on low fire, till sugar caramelised.
2. Quickly toss in the meat. Coat each pieces of meat well with caramelised sugar.
3. Add hot water enough to cover the meat.

4. Toss in ginger, shallot, garlic, star anise, soy sauce, dark soy sauce.

5. Turn to low heat, cover. Might take up to an hour or more, depends on what you cook.

6. When nearly done, uncover, turn to high heat for a little while. This will thicken the sauce and give it a glossy shine.
Hongshao vegie.

- When the meat dish is simmering and cooking, scoop up some broth and use it to flavour the vegie dish, add vermicelli towards the end. Thicken with corn flour and water mixture.
Hongshao pork belly
Hongshao pork belly

Hongshao pork ribs
Hongshao chicken wings

家常，又见家常～ (Simple home cooked meal)

Thai Pork Salad

Ingredients:
Pork belly, herbs (e.g. coriander, mint, etc.), onion, lemon/lime juice, cucumber, belacan

Steps:

1. Cook pork belly by boiling. Slice into thin pieces.

2. Toast some belacan on pan.

3. Mince and mix belacan with lemon/lime juice.

4. Slice the cucumber and onion thinly, pick the herbs leaves.

5. Mix everything together, with hand ideally.
Slices Pork Belly with lemon/lime and belacan (recipe as above)
Stirfry bokchoy with garlic and oyster sauce
Cinammon and sugar puff pastry dessert

- Good way to use up any leftover weird shaped puff pastry. Seal sides with fork.
Mapo toufu
Mapo eggplant
Beef and vegie stirfry with blackbean sauce

Beef Wellington

Ingredients:
Good piece of beef, pate, puff pastry, fresh mushroom, vegie, butter, egg (optional)

Steps:
1. Seal steak in oil and butter in a pan, till about half cooked. Cool it down.
2. Wrap steak, pate, and mushroom in puff pastry. Seal it. Egg wash if you want to.
3. Put the wrapped pastry in oven at about 180 degree till pastry puff.
4. In a pot of boiling water, add some salt, chuck in the cut vegie.
5. Serve beef wellington, with vegie on the side, with some butter on the vegie.