Some of the food I cooked in 2016

Curry with no coconut milk

Soup of Toscana

Slow Cooked Pulled Pork with Himalayan Salt

Macaroni Salad

Mini Sliders 

Stir-fry Green Bean with Sambal and Dried Shrimp Flakes

Braised Pork Ribs Noodles with Gyoza Soup

Salted Mustard Leaves and Duck Soup with hint of lemon and sour plums 

Chinese Birthday Noodles Cooked with Red Fermented Beancurd, Pig’s Liver and Sliced Pork

Chicken, Quails Egg and Baby Bok Choy Udon Soup made with clear organic Chicken broth

Fried Rice Vermiculli with Pork belly, Fried Eggs and Baby Spinach

Bake Salmon with Cajun Rub and Parsley

Avocado, Kalamata Olives, Artichoke Hearts and Tomatoes Salad drizzled with Olive Oil, Sea Salt and Lemon Juice

Longevity Egg Noodles with Braised Ground Chicken, Peeled Shrimp and Shitake Mushrooms

BBQ beef

Sambal Okra topped with Fried Onion and Fried Garlic

Beef Bulgogi

Teochew Style Steam Wild Caught Salmon

Potato Salad with Organic Farm Fresh Hard Boiled Eggs, Celery, Mayonnaise, Ground Black Pepper, Garlic Powder and Onion Powder