Mustard Green with Ham

Fried Chilli Pork Chops

Stewed Spare Ribs with Tomato Sauce

Stir-fried Beef with Lychee

Roast Pork in Wok

Sliced Pork with Vegetable Shoots

Duck Wings with Coriander

Duck Tongues with Assorted Vegetables
Ingredients:
1/2 1b duck tongues; 1/2 carrot; 2 stalks celery, sectioned; 1 small cucumber; 1 tbsp browned sesame seeds
Seasoning:
2 1/2 tbsp light soy sauce; 1 tbsp sesame oil
Ingredients for cooking duck tongues:
1 slice ginger; 1 spring onion; 1 star anise; some water
Method:
1.Wash and porboil duck tongues in boiling water for 5 minutes. Rinse well.
2.Boil up ingredients for cooking duck tongues. Add in duck tongues. Cook for about 25 minutes unti tender. Drain well.
3.Peel, wash and cut carrot into thick strips. Parboil in boiling water until tender for 10 minutes with some salt. Drain well.
4.Wash and remove core and seeds of cucumber. Wash into thick strips.
5.Heat up 2 tbsp of oil in frying pan or wok. Add in celery and cucumber. Stir-fry for a while. Add in 1 tbsp of water. Fry until vegetables are cooked. Dish and discard excess juice.
6.Mix duck tongues, cucumber, celery and carrot with seasoning. Dish on plate. Sprinkle with sesame seeds.