Pork Ribs & Minestrone Soup

Ingredients:

2 onions
4 tomatoes
2 carrots
2 potatoes
500g pork ribs



Method:

1. Wash pork ribs thoroughly in cool running water
2. Start boiling your water soup and add the onions, carrots, tomatoes and potatoes
3. In a separate pot, blanch the trotters and strain it to remove any dirt and debris from the blanching
4. Add the trotters to the boiling water of your soup

Peanuts and Pork Trotter Soup

Ingredients:

1 handful red dates
1 handful of koji
1 small rice bowl of peanuts (wash and soaked)
5-6 dried scallop
10 cups of water (boil down to 8-9 cups of water)
3 slices of ginger
1 trotter

Method:

1. Wash trotters thoroughly in cool running water
2. Start boiling your water soup and add the dried dates, koji, peanuts and dried scallop
3. In a separate pot, blanch the trotters and strain it to remove any dirt and debris from the blanching
4. Add the trotters to the boiling water of your soup

Red Oil Wonton 红油抄手

1 packet of won ton wrappers

Filling:
150g ground pork
150g fresh prawns

Seasonings for Filling:
1/2 egg white
1/2 tsp salt
1 tbs soy sauce
1 tbs oyster sauce
1/2 tsp cornstarch
Dash of pepper
Finely chopped garlic fried in oil

Garnish:
1 stalk of chopped spring onions
Dash of red peppercorn/chili oil
Fried scallion
Soya sauce
Vinegar

Method:

1. Shell and clean the prawns. Cut prawns into small pieces.
2. Combine pork, egg, and seasonings for filling in a large bowl and mix well. Add dash of cold water/stock if the mixture is too dry. 
3. Fold in the fresh prawns.
4. Wrap the wontons.
5. Boil water and cook the wontons. Drain into serving bowl.
6. Garnish and serve.

Prawn Mee

Stock ingredients:
1 ziploc bag of shrimp heads and shells
15 cups of water (reduced to about 12-13 cups of water after hours of boiling and simmering)
2-3 pieces of rock sugar (about the size of a small ping pong ball) or to taste
500g of pork ribs (cut into pieces)
Salt to taste

Chili Paste:
30 dried chilies (deseeded and soaked to soften)
10 shallots (peeled)
5 cloves garlic (peeled)
2 tablespoons of water
6 tablespoons of cooking oil

Toppings & Misc:
1/2 pound of lean pork meat (boiled and sliced thinly)
1/2 pound shrimp (shelled and deveined)
6 hard-boiled eggs (shelled and quartered)
Some fried shallot crisps (store-bought)
1 pound of yellow noodles (scalded)
1 pack of rice vermicelli (scalded)
Some kangkong or water convolvulus (scalded)
Some bean sprouts (scalded)

Blend the chili paste ingredients with a mini food processor until finely ground and well blended. Heat up the wok and add cooking oil. Stir fry the chili paste for 5 minutes. Dish up and set aside. On the same wok (unwashed), add in a little oil and cook the shrimp topping. Add in a little chili paste, sugar, and salt. Pan-fried the shrimp until they are slightly burned. Dish up, let cool and sliced them into halves.

Method:

1. Add 15 cups of water into a pot and bring it to bowl. Add in all the shrimp heads and shell and simmer on low heat for about 2 hours or longer until the stock becomes cloudy and tastes really prawny.
2. Strain the stock through sieve and transfer the stock into another pot. Discard the prawn heads and shells. Scoop up and discard the orange “foam” forming at the top of the stock.
3. Bring the stock to boil again and add in half of the chili paste. You can add more chili paste if you like it spicier.
4. Add in the pork ribs and continue to boil in low heat for another 1-1.5 hour until the pork ribs are thoroughly cooked.
5. Add rock sugar and salt/fish sauce to taste.
6. To serve, place a portion of yellow noodles, rice vermicelli, water convolvulus and bean sprouts in a bowl. Ladle hot stock over. If desired, add a few pieces of pork ribs. Top with meat slices, sliced shrimp, egg quarters, and sprinkle with shallot crisps.
7. Serve immediately with more chili paste to taste.