Ingredients:

1 lb. pork loin, sliced
1 can cooked quail eggs (25-30 counts)
4 shallots, thinly sliced
4 green onions, chopped
1 tablespoon vegetable oil
2 tablespoons sugar for caramel sauce
fish sauce, sugar, salt, pepper

Procedure:

Marinate pork with 1 tablespoon fish sauce, 1 teaspoon sea salt, 1/2 tablespoon sugar, black ground pepper, shallots. Drain quail eggs and set aside. In a heavy bottom pan, heat 2 tablespoons sugar over medium heat to make quick caramel sauce. When the sugar about to turn into the color you want, remove pan and add pork in quickly. Mix pork into the caramel to color evenly. Bring back to heat. Add oil in and stir to cook for a few minutes. Add quail eggs. Lower heat to medium low and let it simmers until liquid reduced. Add more fish sauce and sugar to taste. Add green onion and serve.

Ingredients:

1/2 kilogram pak choy, cut into small pieces
2 tablespoons dried shrimps, washed
2 cloves garlic, smashed
2-3 pieces tofu*
1/2 teaspoon salt
1 pinch chicken stock powder
1/4 cup water (may not be required)
3 tablespoons oil

Procedure:

Wash the tofu well, soak it in clean water for 10 minutes, then pour away the water. Put the tofu into a plastic bag or leave it in a bowl (cover it) and put into your icebox and let it freeze until solid. This will take a couple of hours so I usually leave it overnight. Take it out of the fridge an hour or two before you want to cook it, leaving it at room temp to thaw. Cut into longish pieces about 2 x 5 cm and lightly squeeze out half the water. Heat oil in wok/frying pan, add the dried shrimps and garlic and fry in high heat until shrimps are brown. Add the pak choy, stir, then add the tofu, the salt and chicken stock powder. Cover and cook under medium heat to sweat the veg and tofu. After 1 minute, increase the heat to high and stir-fry the veg n tofu. There should be some liquid now from the tofu and veg. If not, add about 1/4 cup. Stir-fry until the veg is quite soft. Season to taste.

Ingredients:

480 grams shelled prawns
120 grams fat pork
120 grams skinned water chestnuts
4 chicken eggs
1 orange

Seasonings:
Adequate amount each of salt, wine, MSG, pepper and starch

Procedure:

Chop the shelled prawns together with fat pork; pound skinned water chestnuts. Put the prawns, fat pork and water chestnuts in a bowl, add chicken egg white, wine, salt, MSG, starch and pepper and stir them well into colloid. Make them into small balls by hand, put them into low-heat oil, deep fry the prawn balls until they float and turn golden yellow, place them in a plate when the meat is thoroughly cooked and garnish them with raw orange slices for serving.

Ingredients:

1 envelope unflavored gelatin
3/4 cup sugar
1/2 cup hot water
1/2 cup 2 percent evaporated milk
1 1/2 cups pureed fresh mangoes
4 ice cubes

Procedure:

Dissolve gelatin and sugar in hot water and stir until the liquid is smooth. Mix it with the rest of the ingredients and stir until ice cubes are melted. Pour mixture into molds and chill for 4 hours. Makes 4 servings.