[Work in progress..zzz]
Maybe you peeps can start guessin

• White rice with some sliced crispy roasted porc, kai lan vegetables and steamed minced meat with salted fish (it is almost all salt, like many of our preserved kind of things, it’s to add flavourings to the neutral white rice) D=

• Fried tilapia fish fillets with batter coating and lots of sesame seeds, hmmm…

• A whole chicken gently put in boiling water and immediately on low boil to slow simmer. To keep the meat soft, tender, succulent and the broth clear. This isn’t them large soup chickens, they need to be simmered a long time to be soft, but we like them tough or soft. Afterwards we add large (washed) seaweed =D Hmmm seaweed soup…

• Classic chinese curry, I guess. Hmmm, large chunks of potatoes and chopped chicken (yes with the bones )

• Chopped up steamed duck. Hmmm duck meat and bones…

• Chinese vegetables and pre-fried tofu stir fried with it.

• Mapo Tahu/Tofu, Ma po… whatever latin-ized spelling… Here you can see our version with minced meat, spices, chopped tiny chilli peppers and large chunks of silken (so extra soft, smooth texture) tofu~ You can also see some stir fried chinese vegetables.

• Enoki, or was it enogi, hmmm and Japanese? Enoki shrooms with silken tofu.

• Steamed minced meat with beaten egg, extra ‘salted/preserved’ fish on top and 3 extra ‘salted/preserved’ egg on top (>@_@)

• Just my asparagus-, carrot stir fry and with too little sauce (thus failed) steamed chicken wings and chinese shrooms.

• Our restaurant Szechuan style vegetables and mihoen Singapore.

• Stir fried cauliflower with carrots, squidlings in a salty spicy style of dish and rice Singapore style.

• In the take out box is what I love, some ‘preserved’/”vinegar-ed and sugared’ chicken feet from China Town in Rotterdam, steamed chicken feet that are pre fried (grand texture) and then steamed in a (preserved) black bean spicy sauce and Babi Ketjap on the right.

• My extra creamy yellow curry with large bamboo shoots and my mom’s special Beijing or Peking style soup.

• My mother’s specially marinated and roasted extra thick duck fillets and than afterwards prepare/finish it with the sweet sour plum sauce. We all agree on that with the whole duck (so with the bones) it is much better.

• Thick broad stir fried rice noodles. It’s called like: “cha kui diao” or “cau”… whatever, I’m bad at latinizing chinese or my dialect.

• My stir fried porc meat with asparagus and mangetouts~ ‘edible-pod pea’

• My pre-marinated deep-fried whole chicken =D

• My uhmm experiment potato curry loempias, samosas, etc…

• My lamb leg curry with my mother’s flat bread and special deep-fried bread. With a special brand of flour and certain proportions no oil is being soaked into the deep-fried bread.