• 1/3 plateful of roast pork (cut into small pieces)
• 1/2 plateful of leek (cut into not more than 6cm lengths)
• 1/2 piece of carrot (sliced)
• 2 cloves garlic (chopped)
• About 50 to 100ml warm water
• 1 tablespoon of palm oil

• 2 teaspoons oyster sauce
• A couple of dashes of white pepper powder
• 1 tablespoon of chinese cooking wine

1. Heat oil in wok. Fry garlic for 15 seconds and add leeks and carrot. Stir fry briskly for about 15 seconds.
2. Add the roast pork and seasoning (except chinese cooking wine) followed by 50 ml water. Stir well and bring water / sauce to boil. Close lid and let it continue to cook. Check occasionally to ensure sauce does not dry out. Add more water gradually (not more than 50 ml at a time) and cook till leek is limp and soft enough to your liking.
3. Add chinese cooking wine and stir well prior to dishing out. This dish compliments steamed white rice well.

• 1 carrot, finely shredded
• 2 cups finely shredded cabbage
• 150ml sour cream
• 3 tbsp mayonnaise
• 1 tbsp lime juice
• 1 tbsp sugar
• 1/2 tsp salt or to taste
• A good dash of pepper

1. Mix sour cream, mayonnaise, lime juice, sugar, salt and pepper in a large mixing bowl. Stir until smooth.
2. Add the cabbage and carrot and toss until evenly coated. Serve immediately or refrigerate for later use.

• Approximately 10 - 15 pieces of ladies fingers (sliced across not more than 5mm thick)
• About 2 tablespoons of anchovies (rinsed quickly in water)
• 4 cloves shallots (sliced thinly)
• 2 cloves garlic (chopped finely)
• 1/2 cup of warm water
• 4 tablespoons palm oil

• Salt and sugar to taste

1. Heat up 2 tablespoons of oil in wok and fry shallots till golden brown. Remove fried shallots aside. Remove oil into a suitable container.
2. Wash wok and heat it up again with the other 2 tablespoons of oil. Fry anchovies till golden brown. Remove fried anchovies and set aside. Discard oil and wash wok.
3. Heat wok and return the 1st batch of oil used to fry the shallots into the wok. Add garlic and saute for 10 seconds. Add ladies fingers and seasoning and stir fry till desired softness. Sprinkle some warm water to keep it moist (you don’t have to use all the water above). Sprinkle anchovies and stir well prior to serving.
4. Garnish with fried shallots.

• 2 pieces yau mak (or to your desired amount, separate leaves and rinse well. Drain in colander to remove excess water)
• at least 5 cloves of garlic (chopped)
• 4 cloves of shallots (sliced thinly)
• 3 tablespoons of palm oil

• 1 1/2 tablespoons of oyster sauce

Directions :

1. Heat up oil in wok and fry shallots till golden brown. Remove fried shallots aside.
2. Add garlic into remaining oil and stir fry for about 10 seconds followed by yau mak. Give it two or three stirs and add oyster sauce. Stir till leaves are evenly coated with sauce. I like the leaves crunchy, so I do not usually stir fry them for more than 1 minute.
3. Sprinkle fried shallots prior to serving.