1. Heat oil in saucepan and stir fry garlic & ginger till fragrant followed by bean paste & black soy sauce
2. Pour warm water to simmer till bubbled and add fish for flavor to seep through. Add sugar to taste
3. Sprinkle chopped spring onion and dash of pepper. Serve

1. Thaw squid tentacle, cut into 2 sections, rinse and blot dry
2. Heat 2 tbsp oil in wok, saute garlic
3. Stir Fry squid tentacles
4. Add red onion and seasoning; continue stir fry
5. Add 1/4 cup water and cook for 2 minutes
6. Add green & red pepper and cook for 1 minute
7. Stir in coconut juice

1. Boil pig skin for 5 minutes then rinse in cold water
2. Cut pig skin into bite size pieces
3. Heat 3 tbsp of oil to pan fry garlic, pig skin and radish
4. Add 2 cups of water, cook for 2 minutes
5. Add fried fish balls, seasoning and chilli peppers
6. Stir and cook for 8 minutes
7. Add coconut powder

1. Chop all the Abalone, garlic, carrots, green onion along with the cilantro and set aside for later.
2. Wash 1 cup of rice in water and soak in water for 1 to 2 hours then drain and set aside.
3. Heat a large pot over medium high heat. Add 2 tbsp sesame oil.
4. Add the minced garlic, abalone, and chopped carrot to the pot. Stir it for 30 seconds
5. Add the soaked rice to the pot. Keep stirring for a few minutes until the grains of rice look half translucent
6. Pour 7 cups of water into the pot and lower the heat to low heat. Close the lid and cook it for about 30 minutes. (Every now and then open the lid and stir the porridge so the rice doesn’t burn on the bottom the pot)
7. After 30 minutes of cooking, open the lid of the pot and add 1 tbsp fish sauce and 1 tsp salt.
8. Stir and mix the fish sauce thoroughly with the rice porridge.
9. Serve, ladle the porridge into a bowl and sprinkle cilantro, chopped green onion and roasted sheet of laver over top.

1. De-froze Mussels, rinse, blot dry
2. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt
3. Simmer 5 minutes
4. Add mussels, cover, and increase heat to high
5. Cook about 5 minutes
6. Stir in herbs and butter
7. Remove from heat
8. Serve immediately

1. Add water to sushi rice and cook until done
2. Stir in seasoning
3. Heat 1 tbsp oil in wok and stir fry egg, set aside
4. Heat 2 tbsp oil in wok and stir fry shrimp and crab stick
5. Add cooked rice and egg, stir fry well
6. Add green onion and plate up
7. Garnish with seaweed, meat jerky, fish roe and sesame seed