Steamed Fish (Garoupa)

Ingredients:
1 pc of Garoupa (abt 800g)
40g of lean pork (cut in strip)
30g of pickle vegetable (tong cai)
2 pcs of dried mushroom (soak & cut in strip)
5 pcs of ginger (cut in strip)

Garnishing:
1 stalk of spring onion (cut in strip)
1 stalk of coriander (cut in length - 1 inch apart)
1 pc of chilli (cut in strip)

Gravy:
1/2 tbsp of hua tiao (any chinese wine)
1 tbsp of light soy sauce
1/4 tsp of pepper
1/4 tsp of sesame oil
3/4 bowl of pickle vegetable stock

Method:
1. Scale & Wash garoupa with salt a while then drain dry. Do not season the fish with either sugar or salt. If not the fish will be hard after steaming.

2. Prepare to cut lean pork, mushroom, ginger, coriander, spring onion and chilli then set aside. Prepare Pickle vegetables stock - wash pickle vegetables 3 times & drain dry. Add 3/4 bowl of water and steam for 10 mins.

3. Once its ready, drain away the pickle vegetable & retain the water to put as stock for the steaming fish. Put two chopsticks at he bottom of the plate, then let the fish lay on top of it. Then put pork, mushroom, ginger on top of the fish.

4. Prepare the gravy in a bowl, mix hua tiao & soya sauce until well mix then add to the pickle vegetable stock. Pour the well mixed gravy over the fish. Steam the fish for 7 to 8 mins.

5. Once the steaming time is over, do not open the cover immediately.Only off fire. Let the fish stay in the steaming wok for 5 mins. After 5 mins, garnish with coriander, spring onion, chilli. Ready to serve.

Pork Chop Cutlet

Ingredients:
8 slices of pork chop meat (abt 1/2 kg)
2 beaten egg
100 gm of plain flour
100 gm of breadcrumbs

Marinate sauce:
1 tsp of minced garlic
2 tbsp of light soy sauce
1/2 tbsp of sugar
1/2 tsp of salt
1 tsp of corn flour
1 1/2 tbsp of cooking oil (add last)

Method
1. Wash and drain dry the pork, then use a mellet to soften the pork chop meat. Add in the marinating sauce and season them for 1/2 an hour. Dip the seasoned pork chop with plain flour, then into beaten eggs and lastly dusted with breadcrumb.

2. Deep fry the pork with hot oil, till golden brown and crispy. Dish and serve with chilli sauce and LP sauce.

Stir-Fry Soft-Bones Pork

Ingredient:
2 pieces of soft bones pork (size of a steak)
2 tbsp of hua tiao jiu (chinese wine)
1 tsp of sugar
5 cloves of garlic
2 tbsp of black thick soya sauce
1 stalk of spring onion
2 tomatoes
1 big yellow onion

To season all these together
2 pieces of soft bones pork (size of a steak)
2 tbsp of hua tiao jiu (chinese wine)
1 tsp of sugar
5 cloves of garlic
2 tbsp of black thick soya sauce
1 stalk of spring onion
1/2f tsp of pepper

Method:
1. Marinate the season items, then put in the fridge for 1 hour. Heat up the frying pan with some oil, then put in the season stuff to fry. When it a bit cooked, bring it out to cut into long strip, then put in the fry with yellow onion & tomatoes.

2. Add a bit water. Cover it for a while. Once you smell the fragnant, its show its been cooked. Ready to serve.