Ingredients:

For the dressing:
1/4 cup soy sauce
1/4 cup water
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon canola oil
1/4 teaspoon crushed red pepper
1/4 teaspoon five-spice powder
2 garlic cloves, minced

For the salad:
4 ounces matchstick-cut carrots
4 ounces dry bean threads
1 cup shredded romaine lettuce
3/4 cup thinly sliced green onions
1/2 cup snow peas, trimmed and cut into 1/2″ pieces
1/2 cup diced roasted red bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1/4 cup chopped dry-roasted peanuts, divided

Procedure:

To make the dressing:

In a medium bowl, whisk together soy sauce, water, brown sugar, rice vinegar, ginger, oil, red pepper, five-spice powder and garlic.

To make the salad:

In a large pot of boiling salt water, add carrots and noodles - cook 1 minute then drain well. Add noodles and carrots to a large bowl. Toss in romaine, green onions, snow peas, red bell pepper, cilantro and mint - mix lightly to combine. Drizzle dressing over the noodle mixture and add 2 tablespoons peanuts. Gently mix together. Divide remaining peanuts over each portion. Makes 4-6 depending on portion size.

Ingredients:

600 grams pork ribs
3 cloves garlic
1 teaspoon white pepper
1 teaspoon salt
2 tablespoons sugar
3 tablespoons light soy sauce
100 ml. coconut milk
50 ml. condensed milk
100 ml. tamarind water
3 tablespoons oyster sauce
3 tablespoon red wine

Procedure:

Pound the garlic in a mortar into a fine pulp. Cut the pork ribs into short lengths. Mix all the remaining ingredients together in a bowl to form a sauce. Marinade the pork ribs in the sauce for at least 10 hours in the fridge. Put all the mixture (including the sauce) into a boiling pan and simmer slowly for approximately 2 hours, until all the water has evaporated and only the oil remains. The ribs are then ready to serve. Serve with salads, lettuce, orange.

Ingredients:

12 large fresh oysters, shucked
2 eggs, beaten
1 cup bread crumbs
salt and pepper
2 to 3 tablespoons vegetable oil
lemon wedges
hot sauce

Procedure:

Place shucked oysters in a colander to drain. Dip oysters in beaten eggs, then in bread crumbs seasoned with salt and pepper, coating thoroughly. Set aside to dry at least 1/2 hour.

NOTE: An easy way to coat the oysters with the bread crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
Heat oil in frying pan (I like to use my cast-iron frying pan) to 370 degrees F. (or until quite hot). Fry oysters until golden brown on one side, then turn carefully to brown the other side, approximately 3 to 4 minutes on each side (fry oyster until golden brown and edges are curled). Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Makes 2 servings.