Roast your pork to boil soup

I usually remove the pork ribs from my soup to create another dish.  Learn from Chef John that you can make your soup more aromatic if you roast the pork ribs first. Check out the second dish he cooked with the pork ribs.

I usually mix a few table spoons of water with sugar (or honey), garlic oil, soya sauce (or oyster sauce) to flavour my pork ribs. The sauce will thicken once the liquid is reduced.

We love eating eggs

We love eating eggs. Other than eating it sunny side up or hard or half boiled, we also like eating it scrambled.  This is a recipe that I picked up from your Aunty Janice

There is a story behind why I use garlic oil in my cooking. I always have on my kitchen counter a pot of minced garlic which I have cooked with about two cups of oil till it is golden brown. If you have children at home who do not like to bite into garlic in their food, you can use garlic oil to marinate your food or as cooking oil to infuse its flavour in your dishes.

Since my daughter don’t like eating onion, I usually scoop the fried onion slices out of the frying pan before I add the scrambled eggs in the pan to fry. Then I pour the onion back on a portion of the eggs to fry. So one side of my scrambled egg with onion dish does not have onion in it.

I always fry scrambled eggs in my Korean double sided pan so that I can easily flip it over to fry the other side. If one side is not golden brown enough for me, I will flip the pan over to fry again. It saves me the hassle of using a spatula to check for doneness and to flip the egg over, which can break up its neat shape.

This is the kind of scrambled eggs my son enjoys eating. With sliced tomatoes in it. I found the way it is cooked in this video interesting. 

You can refer to this cooking chart I prepared if you do not understand Mandarin.

This is another version I found on Wok of Life.

Other than fresh produce, we can also cook scrambled eggs with preserved vegetable like preserved radish. Preserved radish can be purchased whole or minced up, sweet or salty. I prefer to use the minced up salty version. As it is salty, it is best to soak it in water for a while to reduce its saltiness. I will cook it the same way I cook my scrambled eggs with onion by replacing onion with salty preserved radish.

You can also see how it is cooked in this video.

We can also steam our scrambled eggs.  I have not steamed eggs with salted eggs and century eggs in a while.  Found this video from Ruyi Asian Recipes.

It is interesting to discover that it can also be steamed with Chicken Essence.

Here is a East Meets West scrambled eggs recipe that I would like to try.  I found it at All Recipes. 

Here is another version from Everyday Gourmet with yoghurt added.