Pepper Pork Belly

Ingredients

• 300g pork belly, cut into bite-sized pieces
• 1/2 cup fish sauce
• 4 tbsp sugar
• 3 garlic cloves, crushed
• 2 shallot, finely chopped
• A small bunch of chopped spring onion
• 1 fresh chopped chilli 
• Oil, salt, ground pepper

Method
- Saute chopped chilli, onion and garlic in a hot pan with a bit oil until fragrant. Then transfer it into a small bowl.
- Heat oil in another frying pan, add 2 tbsp sugar and let it get caramelised, remember not to burn the sugar. Then add the pork and mix well with the caramel, it gives the dish a nice brown color.
- Add the fried onion, chilli and garlic to the pan and stir well with the meat. Season it with 2 tbsp sugar, fish sauce, salt to taste and bring to a boil, then simmer for 15-30 minutes or until cooked through, add a bit water if it's too dry.
- Sprinkle with chopped spring onion and ground pepper. Serve hot with steamed rice.

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Tom Yum Pipis

Ingredients

• 500g pipis
• 150ml water
• 1 large ginger, sliced
• 2 garlic cloves, finely chopped
• 1/4 pineapple, quartered
• 1/2 cup chicken broth 
• 1 tsp mince lemongrass
• 1 tsp chopped fresh chilli,
• 3 lime leaves, finely chopped
• 4 fresh lemongrass, halved, beaten 
• 2 tbsp Tom Yum paste
• Oil, salt to taste and sugar

Method
- Lightly cook the pipis in a pot of boiling water for 2-3 minutes or until lightly opened. Reserve 1/2 of the water in a bowl.
- Heat oil in a clear pot, fry mince lemongrass, garlic, ginger and chilli until fragrant. Add tom yum paste and mix well with the spices.
- Add the chicken broth, reserved pipi water, pineapple, fresh lemongrass, lime leaves into the pot and bring to a boil. Season with a touch of salt and sugar. Then add the pipis and remove from the heat.
- Serve hot with sweat and sour fish sauce.

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