1 lb. pork (cut into small pieces)
¼ lb. raw ham or ham scraps (cut in small pieces)
2 tbsp. soy sauce
1 tsp. Chinese spice
2 tsp. salt
1 tsp. black pepper
1 tbsp. vetsin
½ lb. cabbage (chopped finely)
1 parcel bora beans (chopped finely)
1 oz. dried mushroom (cut finely)-optional
Scallions (bunch- chopped finely)
2 medium onions (chopped)
1 lb. noodles
2 eggs (beaten)

Cut meat into small pieces and season with soy sauce, spice, salt and black pepper. Cut all vegetables finely. Boil noodles in salted water for about 5-7 minutes, strain and pour cold water through to loosen noodles. Beat eggs and make thin omelet and shred-cut into ¼ inch strips. Heat oil and fry meat until tender. Add all vegetables and scallions and fry for about 5 minutes. Add noodles and fry for an additional 5 minutes. Add vetsin and omelet strips and mix into noodles. Pile onto dish and serve.
Chicken, shrimp or beef can be used instead of pork. Vetsin(msg) can be substituted with non-MSG seasonings.


SOUSE (pickled pork)

1 lb. shoulder steak pork (pieces)
1 lb. trotters (pig feet)
2 small cucumbers (peeled & sliced)
¼ lb. onions (sliced)
1 large red pepper (sliced)
1 bunch scallions (chopped)
Celery (chopped)
Juice of 4 large lemons or 5 limes
¼ pint vinegar
1½ pints water
 Salt (to taste)

Cooking Instructions:
Carefully clean meat with lime juice and remove all bones. Boil meat in lightly salted water until tender, but not broken up. Place meat in a colander and run cold water over it to remove excess fat, discard boiled water. Allow meat to cool. Peel and slice cucumber, onions and pepper, chop scallions and celery. Prepare marinade with lime and/or lemon juice, vinegar and about 1 ½ pints of water; add salt to taste.  Arrange meat, onion, pepper, celery, scallion and cucumber in layers. Pour in enough marinade to cover completely. Set aside at room temperature for at least 3 or 4 hours before serving. 
1 lb. pig face & ears can also be used (make sure you clean and remove any hairs & teeth). Trotters and ears can be cooked in a pressure cooker until half done before adding remainder of meat to simmer.



 2 lb. Red Snapper (cleaned)
3/4 to 1 cup vegetable oil for frying
1 cup vinegar
Salt (to taste)
1 tbsp. sugar
Pinch of black pepper 
1 small onion (sliced in rings)
1 Scotch Bonnet pepper (remove seeds- chopped) 
1/2 green pepper (sliced thin)
1/2 red pepper (sliced thin)
Ground Allspice (a dash)
3 tbsp. fish oil (oil used when frying fish) 
Thyme (a few sprigs)
A few scallions
lime juice (to wash fish)

Clean fish (scale if not scaled & gutted). Score fish with two cuts on each side (not too deep). Wash fish with water and lime juice and pat dry with a paper towel. Cut scallion in half and place into the cavity of the fish along with a few sprigs of thyme. Sprinkle fish with a pinch of black pepper and a pinch of salt (on both sides). Fry fish on both sides to medium brown for about 5 minutes on each side and place in in a dish and set aside (place on paper towel to soak-up oil). Pour vinegar, onions, salt(couple pinches), pinch of black pepper, sugar, sliced peppers, Allspice and a 3 tablespoons oil (oil used to fry the fish); stir and bring to a boil, then lower heat and let simmer for about five minutes until onion is transparent. Pour some or all of the sauce over the fish and let cool (Note* if you only have one fish you might have extra sauce left, save the sauce for next time if you choose). Marinade fish overnight in the refrigerator to increase flavor, or serve and eat.

Coconut Ice (sweet delicious treat)

Coconut Ice

4 cups confectioner's sugar
3 cups desiccated coconut
1/4 tsp. cream of tartar
395g (1) can sweetened condensed milk
1 teaspoon vanilla extract
2-3 drops of pink or red food coloring

Line a square 2" deep pan with baking paper and let some hang over top.

Add sifted confectioner's sugar, cream of tartar, condensed milk, coconut and vanilla essence into a bowl and combine well (use your hands if needed). Split mixture into two batches. Put 2-3 drops of pink/red food coloring into one half and mix well (use hands if needed). Press the white mixture neatly into the pan and smooth out the top, then press the pink mixture neatly on top of the white mixture and try to smooth it out to look even. Cover and refrigerate and let set to firm for 3 hours. lift from the pan and cut into small squares (using a warm sharp knife or a serrated knife). Pack into bags, boxes or store in an airtight glass container (placing the coconut ice into an airtight glass container keeps it fresh for longer).

Note: Different color food coloring and flavoring can be used.