A dish of pork trotter contains cartilage and collagen which help to strengthen bones and joints. Buy one pork trotter, preferably the front part and ask the butcher to cut into bite-size pieces. It can stew with many choices of your own. Here I add mushrooms and dried bean curd with some dried chillies. I buy the long type dried bean curd which retains its shape when is cooked.

Ingredients:

1 pork trotter, cut into chunks
10 big pc dried mushrooms, soaked to softness
4 long pieces dried bean curd, cut to 2 inch length
100gm long dried bean … read more

For this recipe, ask for the spare ribs that can be easily stewed to softness and smooth in texture after cooking. Tell the butcher to cut to bite-sized pieces. Choose the big, long bitter gourd so that it won’t have a very bitter taste after cooking. A bitter gourd has many health benefits when consume often. The smaller variety is more often used to treat problem like diabetes, blood disorders, piles and even improves eyesight.

Ingredients:

300 gm spare ribs, cut to bite-sized pieces
300 gm bitter gourd, cut to bite-sized pieces
3 tbs oil for cooking
2 tbs … read more

This dish is fast and quick to cook. Buy a kilo of minced meat and put in the freezer for future use. You can divide into 100 gm portions before you freeze the meat. So just take one part to use as you like. For steaming minced meat I like to add salted ‘mui heong’ dried fish with the strong smell. It is just wonderful and appetising to eat with rice.

Ingredients:

100 gm minced pork
1 small piece ‘mui heong’ dried salted fish (fried)
1/4 teaspoon thick soya sauce
1 teaspoon light soya sauce
1 tablespoon oil mix with sesame … read more

Rabbit meat is not widely eaten as a delicacy, compared to chicken or mutton. Mostly this cute cuddly thing is kept as a pet. The meat is said to be low in cholesterol and calorie levels compared with other meats. It is rich in proteins and further more it is widely believed to have aphrodisiac properties.

Ingredients:

500 gm rabbit meat
50 gm mushroom, previously soaked and cleaned
50 gm carrot, cut into slices
200 gm ‘choy fah’
100 gm spring onions
10 pips garlic, minced
100 gm ginger, cut into slices
1 tablespoon oyster sauce
1 tablespoon soya sauce
salt and … read more

A casserole is labour saving way of cooking. Everything goes in, meat, vegetables and gravy. You can cook it early in a day and heat it up later on. But casserole must be cooked slowly, because when you add fluid to meat, quick cooking will make it tough. It must be cooked gently amd simmer longer time until the meat is soft.

Ingredients:

500 gm boneless lamb
1 tablespoon soya sauce
1 teaspoon black sauce
1 tablespoon tomato sauce
2 large onion, cut into wedges
2 cloves garlic (do not crush)
2 thin pieces sliced ginger
2 carrots, cut into … read more

I have often served mutton for dinner and seldom find the smell offensive. If you cannot stand the smell just add ginger juice on the meat or add ginger slices when boiling it. Here is dish that needs boiling before you deep fry it.

Ingredients:

1 kg mutton backchop
2 tablespoon minced garlic and ginger
5 tablespoon honey
salt to taste
1/4 kg small potatoes
50 gm cherry tomatoes
some lettuce leaves, cleaned
3 cups water
oil for deep frying
1 lemon (sliced)

Method:

Boil meat with minced ginger and garlic, honey and salt. Add 3 cups of water and bring … read more