Heat the wok over medium heat, add 2 tbsps of oil. Stir-fry the shrimp meat and minced pork on a moderate flame for about 8-10 minutes, until fragrant. Remove and set aside.

Heat 1 tbsp of oil, pour in 3 large spoonful of eggs, switch to small flame and cook till eggs become half-cooked.

While the eggs are still half-cooked, place 1 tbsp of the pre-prepared meat at the center, and then fold the eggs in half. Slowly fry to golden brown and then remove. Cook the remaining ingredients using the same procedure.

Heat oil in wok and fry the prawns for 30 seconds till shell completely turned to red or cooked. Dish out and set aside. Remove oil from wok leaving approximately 2 teaspoons of oil in the wok.

Saute the onions and ginger till fragrant. Return prawns to wok, add seasoning and water. Stir well to coat the prawns. Sprinkle spring onions onto the prawns before dishing out.

For variety, you might want to add cubed cucumbers, pineapples and / or capsicum when you saute the onions.

Put all materials in a large bowl, add in mayonnaise mix evenly, keep in the refrigeration before serve (將所有的材料放入大碗，加入美乃滋拌勻冷藏即可)

Bring water to boil. Add bony pork parts and allow to boil for 1 to 2 minutes. Skim off scum which appears on surface of water. Remove pork parts and set aside. Throw away the water.

Bring to boil 1 litre of water in a clean pot. Return pork parts and add honey and red dates. Once water begins to boil again, reduce heat to low and simmer for 2 to 3 hours to enable the ingredients to impart its full flavour.

15 minutes before serving, increase heat to high, add watercress and boil it for about 5 minutes. Then reduce to medium heat and boil for another 10 minutes before serving. Add salt to taste prior to serving. Usually a pinch of salt would do.

Cut bittergourd into half. Remove seeds and clean. Slice thinly at an angle and rub with 1 tsp salt. Leave aside for five to six minutes, then wash.

Heat wok with oil and fry bittergourd for two to three minutes. Add prawns, chilli and cilipadi. Stir-fry for one to two minutes. Add salt and pepper. Crack in eggs, stir to break the yolks. When eggs are cooked, dish up and serve immediately.

Put eggs in half a pot water and bring to a boil. Lower heat and allow to simmer for five to six minutes.

Add the cracked eggs and simmer over gentle heat for half an hour. Soak eggs for two to three hours before serving.

Toast minced dried prawns on a frying pan at medium heat (no need to put oil) till brown and fragrant. Remove and place aside.

Fry shallots with cooking oil till golden brown, remove from oil and allow to dry. Keep oil aside.

Boil sufficient water in a pot and gently place tofu into the boiling water (ensuring that tofu is covered by the water). Boil the tofu for 1 minute. Remove tofu gently and place on plate. Drain excess water.

Drizzle oyster sauce and approximately 1 1/2 teaspoons of the oil over the tofu. Sprinkle fried dried prawns and fried shallots over the tofu together with chopped spring onions / red chilli.

Heat oil in wok and saute garlic together with sliced fish cake till garlic begin to brown. Break the eggs over the sliced fish cake and gently stir till egg is thoroughly cooked. Add carrots and capcisum and stir-fry for 1 minute.

Add cooked noodles and seasoning and stir-fry for 1 minute to ensure that seasoning is evenly distributed. Sprinkle some warm water if the noodles are drying out or burning. Sprinkle the bean sprouts and stir evenly. Sprinkle the spring onions onto the noodles and stir evenly.