Procedure

For meatballs:

1. Combine all ingredients. Mix thoroughly until all the ingredient are well incorporated. Form into 1 inch balls.

For broth:

1. Saute onions and garlic in hot oil. Add chicken stock, then season with patis and salt. Allow to boil.
2. Add meatballs to boiling stock. Cover and simmer for 10 minutes.
3. Add patola and simmer for 3 minutes.
4. Put in vermicelli and cook for another 1-2 minute.
5. Turn off the heat and ready to serve.

Procedure

1. In a large wok fry pork till it produce oil, add and sauté onion and garlic.
2. Add soy sauce and black pepper and stir cook for 2-3 minutes. Add water and bouillon, let boil and simmer for 5 to 10 minutes.
3. Add in Bihon noodles stir and cook for 5-10 minutes or until noodles are soft and have absorb most of the broth add more stock if necessary.
4. Add all the vegetables stir and cook for another 3-5 minutes or until vegetables are just cooked. Serve with lemon juice.

Procedure

1. In a large wok fry pork till it produce oil, add and sauté onion and garlic.
   
2. Add soy sauce and black pepper and stir cook for 2-3 minutes. Add water and bouillon, let boil and simmer for 5 to 10 minutes.
3. Add in canton noodles stir and cook for 5-10 minutes or until noodles are soft and have absorb most of the broth add more stock if necessary.
4. Add all the vegetables stir and cook for another 3-5 minutes or until vegetables are just cooked. Serve with lemon juice.

Procedure

1. In a pot pour-in water and let it boil.
2. Add salt, 2 pcs dried bay leaf and small intestine. Simmer until it is tender.
3. Turn off heat and strain. cut the intestines into 2 inches length. Set aside.
4. Heat the cooking oil in the frying pan.
5. Saute garlic and red pepper.
6. Add in intestine and cook for a minute.
7. Add whole peppercorn, bay leaf, soy sauce, 1/2 cup water and vinegar. Bring to boil.
8. Put in sugar and stir. Cover and simmer for about 15 minutes or until the liquid evaporates.
9. Ready to serve.

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.