Braised Pork 卤肉饭

Ingredients:
400g minced pork (I asked the butcher to mince the part that has some fats, but not a lot)
(You can use pork belly if you prefer the fats, dun need to mince it, just cut into strips.)
5 dried shitake mushroom (soaked till soft)
1 - 2 tbsp dark soya sauce
1 pc honey rock sugar
1 tsp five spices powder
2 cinnamon stick
3 star anise
Few cloves of garlic (mince)
200ml chicken stock
400ml water
3 tbsp oil

Method:
1. Squeeze the water out from the mushrooms and dice them.
2. Heat the oil in a pan, and add the garlic. Fry them until golden brown and pour them on a strainer. Pour the oil back. Keep the garlic aside.
3. Fry the mushroom until fragrant.
4. Add the pork and continue to stirfry.
5. Add 1 tbsp dark soya sauce. O if you prefer, 2 tbsp.
6. Add the garlic, five spices powder, chicken stock, water, sugar, , cinnamon stick, and star anise, and bring to a boil. Cover with a lid, and lower the fire to simmer them for at least 45 mins.

The eggs:
1. Boil a pot of water, add some salt in it.
2. Add room temperature eggs and continue boiling for 5 mins.
3. Take the eggs out and submerged them in a pot of ice water for 5 - 10 mins.
4. Peel the eggs,
5. Scoop the sauce from the braised pork into a bowl and place the eggs in it for at least 15 mins. Longer if you prefer a darker brown.

Note: Instead of pork, it can be minced chicken too.

Tea leaf Eggs 茶叶蛋

Ingredients:
6 eggs
4 tbsp soy sauce
2 to 3 tbsp Chinese Tea Leaves (I used Pu erh)
2 cinnamon stick
2 star anise
5 cloves
1 tsp sugar
2 liter water
2 to 3 cups Huiji tonic

Method:
1. Boil the eggs in a pot of water for about 10 mins.
2. Remove the eggs and rinse under tap water.
3. Using a teaspoon/spoon, gently tap on the eggshell to create crack lines.
4. In another pot, add and boil the soy sauce, tea leaves, cinnamon stick, star anise, cloves, sugar, and water.  
5. Add the eggs and lower the fire. Cover with lid.
6. Simmer for at least 2 hours, or more for a stronger taste.
7. Add Huiji tonic 10 to 15 mins before you off the fire.

Note: 
1. You can add more tea leaves for a stronger fragrant and taste.
2. This recipe is good for up to 10 eggs.

Golden Fried Rice 黄金炒饭

Ingredients:
1.5 cups uncooked rice
6 egg yolks
2 - 3 stalks green onions (cut into small pieces)
Few cloves of garlic (chopped)

Method:
1. Cook rice (in rice cooker). When it is cooked, mix it well with 6 egg yolks. Ensure every grain of rice is well coated with the egg yolk.
2. Heat 3 tbsp of oil in a pan and stirfry the garlic. Before the garlic turn brown, pour in the rice and stirfry it for about 2 to 3 mins.
3. Add a tsp of salt and green onions, and mix well.

Eggroll 蛋卷

Ingredients:
3 eggs
1 tbsp milk
1 small pc of carrot (chopped finely)
1 stalk of green onion (chopped finely)
1 stalk of coriander (chopped finely)
1 small pc of onion (chopped finely)
Salt & pepper

Method:
1. Beat the eggs first, then add in all the above ingredients and mix them well.
2. Heat up and grease the pan well. (I used the tamagoyaki pan - bought from dept store.) Use low heat throughout the entire process.
3. Pour 1/3 of the egg mixture. Using a spatula, slowly roll the egg from the right to the left side (the top of the egg mixture is still wet.). When it's rolled, use the spatula to (kind of) flatten it. Scoop it out and place on a plate.
4. Pour in the second 1/3 of the egg mixture. Place the earlier cooked egg on the right side, and roll it (the top of your second egg mixture is still wet.) to the left. When it's rolled, use the spatula to (kind of) flatten it. Scoop it out and place on a plate.
5. Repeat Step 4 with the last 1/3 of the egg mixture.
6. Slice it and serve.

Note: It is not necessary to use a tamagoyaki pan, a normal nonstick pan should do the trick too.

Steam Egg 蒸蛋

Ingredients:
2 Eggs
250ml Chicken/Vegetable/Dashi Stock

Method:
1. Beat 2 eggs & mix well with 250ml chicken/veg/dashi stock. (Or water with pinch of salt)
2. Pour the egg mixture through a sieve and into a bowl. I burst whatever bubbles I saw in the mixture.
3. The most important step: Cover the bowl with a plate and steam with high fire for 10 mins. (I dun like cling wrap)
4. Off the fire and leave the bowl in it for another 10 to 15mins.