Procedure

1. Heat cooking oil in frying pan, saute garlic and onion till fragrant.
2. Add in pre-fried potato and corned beef. Cook for 3-5 minutes.
3. Serve with fried rice and over-easy egg.

1. Heat a casserolle over medium heat add pork, soy sauce, lemon juiced and water. Boil till meat is tender.
2. Remove the sauce and meat from skillet and set aside, add oil and cook potato and set aside.
3. In same casserole sauté garlic and onion until fragrant. Add the pork  browning each side of meat.
4. Pour back the sauce, tomato sauce and carrot simmer for 10 minutes. Add bell pepper and potato and simmer for another 5 minutes. Serve with rice.

Procedure

1. In a pot heat cooking oil and sauté garlic, onions, and tomatoes
2. Add pork and cook until the color turns light brown.
3. Add fish sauce, whole pepper corn, and tomato sauce. Stir.
4. Add water and let boil. Simmer until pork is tender (about 35 minutes).
5. Put-in potato, plantain, and baked beans. Cook for 8 minutes.
6. Add cabbage and long green beans. Simmer for 5 minutes.
7. Add bok choy. Cover and turn off the heat.
8. Let the bok choy cook by residual heat (about 5 minutes).
9. Ready serve.

Procedure

1. Blanch bone marrow and beef shank in boiling water for a while, rinse with running tap water, to remove scum and blood.
2. In large casserole put in bone marrow, onion and water bring to boil.
3. Lower heat and simmer for 40 minutes.
4. Add in beef shank, return to boil.
5. Lower the heat and simmer until beef is tender, about 1-2 hours.
6. Add potatoes and bananas simmer for about 10-15 minutes.
7. Add cabbage, spring onion and fish sauce simmer for 2 minutes.
8. Season with salt and pepper. Serve with rice

May add corn cob for sweetness and bok choy or Chinese cabbage if preferred.

1. In a cooking pot or wok, heat oil.
   
2. Sauté garlic and onions.
3. Add chicken turn into slightly brown.
4. Pour the tomato sauce, fish sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
5. Add potatoes and carrot continue to cook for 10 minutes or until the potatoes are cooked.
6. Add the green, red bell peppers and bay leaf, simmer for an additional minute or two.
7. Salt and pepper to taste. Serve this dish hot with steamed rice.

1. Heat a casserolle over medium heat add chicken, soy sauce, lemon juiced and water. Boil till meat is tender.
2. Remove the sauce and meat from skillet and set aside, add oil and cook potato and set aside.
3. In same casserole sauté garlic and onion until fragrant. Add the chicken  browning each side of meat.
4. Pour back the sauce, tomato sauce and carrot simmer for 5 minutes. Add bell pepper and potato and simmer for another 5 minutes. Serve with rice.