Pan-fried Salty Minced Pork

Ingredients:
200g minced pork
4 cloves garlic (chopped)
4 shallots (chopped)
1/2 tsp salt
1 tbsp light soya sauce
1 tbsp cornflour
dash of white pepper

Methods:
1. Mix all ingredients together. Marinate for 10-15 minutes.
2. Heat up 4-5 tbsp oil in the pan.
3. Keep pressing on the pork patties with spatula to keep the patties thin.
4. Pan fried the thin pork patties until golden brown or crispy.

Tomyam Fried Bee Hoon

Ingredients:
bee hoon (4 servings)(soak in water until tender, drain and set aside)
1 onion (sliced)
chicken breast (sliced)
carrot (shredded)
bean sprout
2 eggs (lightly beaten with salt and white pepper)
4 kaffir lime leaves (sliced thinly)

Sauce:
2 1/2 tbsp tomyam paste
2 tbsp light soya sauce
dash of salt
200ml water

Garnish:
chopped spring onion

Methods:
1. Fried the egg and let it cool down then slice thinly and set aside.
2. Saute onion until fragrant.
3. Stir in tomyam paste and kaffir lime leaves. Continue stirring with low fire until aromatic.
4. Add in chicken breast meat, stir fry until cooked.
5. Add in carrot and bean sprout.
6. Add bee hoon, pour the sauce all over the bee hoon. Stir to combine well. Cook until the bee hoon turns tender.
7. Garnish with shredded fried egg and spring onion.

Stir-fried Daylily Buds With Sakura Shrimps

Ingredients:
1 pack daylily buds
1/4 cups sakura shrimp
4 cloves garlic (chopped)

Sauce:
1 tbsp oyster sauce
1/2 tbsp light soya sauce
3 tbsp water

Methods:
1. Pan fried sakura shrimps without oil until crispy. Set aside.
2. Heat 2 tbsp oil in pan and saute chopped garlic until fragrant.
3. Stir in daylily buds.Continue stirring for 2 minutes.
4. Add in sauce and cook for 2 more minutes.
5. Add the crispy sakura shrimps and do a few quick stirs then dish out.