Roast Pumpkin Stirfry

• 500g pumpkin
• 250 Asian greens
• 1 tbsp Belchan (dry prawn paste) roasted
• 2 tbsp dired prawns, soaked in water until soft
• 4 finger length red chillies
• 4 cloves garlic 3-4 tbsp oil 2/3cup water

1. Chop pumpkin into ½ inch squares, toss with oil and roast until cooked.
2. Meanwhile, trim Asian greens to 3 inch lengths and rinse well in cold water.
3. Grind dried prawn paste and dried prawns with chillies and garlic until fine.
4. Heat oil in a wok over medium high heat and fry paste 3-4 min until fragrant.
5. Add greens and stirfry 2 min, add pumpkin and water and cook 1 minute. Serve

Pork Rib Soup

• 600g pork ribs 150g
• lean pork
• 1 packet bak kut teh spices
• 2.5 l water or pork stock if available
• 3 tbsp soy sauce
• 1tsp salt
• 1 tsp sugar
• Coriander leaves to garnish
• Yew Char Kway (Chinese crullers) to serve

Bak Kut Teh Spices

• 1 cinnamon stick
• 4 cloves
• 1 star anise
• 1 tsp black peppercorns
• 1 tbsp wolfberries
• Tie everything up in a muslin packet

1. Combine pork rib, lean pork bak kut the spices pack and water. Bring to boil, then simmer gently for 30 min. add soy, sugar and salt, simmer 45min.
2. Remove the lean pork and shred into small pieces. Strain stock. Divide pork among bowls and serve with Yew char Kway

For the Yew Char Kway

• Plain flour 350g
• Cold milk 250g
• Baking powder 10g
• Baking soda 3g
• Salt 3g
• Veg oil 12g

1. Mix ingredients together and knead to a soft dough.
2. The dough need to rest over night or at least rest for 2.5  hours.
3. Roll into 30cm lengths, then press another piece on top with a chop stick. Deep fry until golden and serve warm with Pork rib soup.