Stir-fry Pork with Mui Choy, Yellow Squash Soup & Fried Egg with Onions by me

Stir-fry Pork with Mui Choy (Pickled Chinese Cabbage):
Rinse away the salt from mui choy so that it would not be too salty. Sliced it to bite-sized portion. Set aside. Marinade sliced pork with light soy sauce, cornflour and oyster sauce for a few hours. Heat up some oil and cook garlic until fragrant. Add marinated pork and stir fry for a few mins. Add sliced mui choy and stir fry for another few mins. Add some water, depending how much gravy you want, and cover with hood to allow it to simmer for about 15 mins or until cook. Salt and pepper to taste.


Yellow Squash Soup (Low Wong Kua Soup):
Half yellow squash and remove the seeds. Slice it into chunks and place it in a pot of water. Add pork ribs or chicken bones. Add cuttlefish, optional. Salt and pepper to taste. Bring it to a boil and then lower the fire. Let it simmer for awhile. Serve when ready. 

Fried Egg with Onions:
Whisk eggs with a little salt and pepper. Heat up some oil and add sliced onions, cook until fragrant. Pour whisked eggs and fry until cook. Serve immediately.