• 1/2 kg ground pork
• 200 grams bean sprouts
• medium red onion 
• garlic
• basil leaves
• salt and pepper

Peel garlic and onion, slice into small pieces. In a sauce pan saute garlic and onion until transluscent. Add ground pork. When pork is cooked add bean sprouts and stir. Add salt and pepper to your liking. Turn the heat off and add chopped basil. Serve with steaming rice.

• chicken breast fillets, cut into strips
• olive oil
• butter
• onion
• garlic
• 2 cups arbprio rice
• 4 cups chicken stock
• 100 grams oyster mushroom, wood ear mushroom, shitake mushroom (any kind of mushrrom can be used ofr this recipe)
• 1 dozen boiled quail eggs
• shaved/ grated parmesan
• parsley chopped
• salt and pepper to taste

Heat a pan with oil and add a small knob of butter. Once hot add garlic, onion and saute. When onion are soft add the chicken fillets and saute till almost brown. Add arborio rice and mix, add chicken stock a cup at a time. Remember to continually stir the pan so rice won't stick. Make sure that the rice absorbs the stock before adding more stock into the pan. Once the rice is almost translucent turn the heat off and plate it, top it with quail eggs, shaved/grated parmesan cheese and chopped parsley. Best eaten while still hot.

  Ingredients:

• chicken frames
• medium onion
• celery stalks
• carrot
• dried bay leaves
• dried cloves
• black peppercorns
• salt

In a huge stock pot combine spices and chicken frames, add water untill it covers the chicken frames. Let it boil then reduce the heat to simmer for an hour. Remove the scum off the stock with a laddle. You can strain your stock if you wish, but I leave mine as is. Any left overs you can freeeze and use for other recipes.