These pork trotters are really succulent, and truly a delicious combination of sweet, sour, and piquant flavours. Well, it's not everyone's cup of tea as they are high in cholesterol, but I do enjoy them once in a while, you know, in moderation.

1 kg Pork trotters, cut into smaller pieces 1 large chunk Ginger root, peeled and shredded 5 Dried chillies 6 clove Garlic, smashed 1/2 tsp Szechuan peppercorns©angiesrecipes 80 ml Rice vinegar 12 slices Dried Chinese haw

60 ml Maggi seasoning©angiesrecipes 3 tbsp Sugar 1 tbsp Caramel colour©angiesrecipes 3 tbsp Oyster sauce 2 stalk Spring onions 60 ml Sherry, medium-dry 450 ml Chicken stock or water

1. Blanch the pork trotters in a pot of boiling water. Remove and rinse with cold water. Drain and place them in the inner pot of your electric pressure cooker.
   
2. Add in shredded ginger, dried chillies, smashed garlic cloves, peppercorns, rice Vinegar, dried haws, Maggi, sugar, caramel colour if used, oyster sauce, chopped spring onion and sherry. Pour in the chicken stock to cover the trotters.
   
3. Cover and secure with the lid. Plug in the pressure cooker and turn the knob to pork cooking cycle. Once it is done and cools down, then open the lid and transfer the pork trotters into a baking dish. Strain the soup into the baking dish. Bake at 180C/350F for 15 minutes. Sprinkle the top with some spring onion and garnish with a tomato rose if desired.

Frikadellen, one of the most popular German meat dishes, are flat, pan-fried patties of ground meat, chopped onions, bread crumbs, herbs, and the seasoning. Frikadellen are like the German equivalent of a hamburger. They are often served with potato salad, or German dumplings, or Sauerkraut. They take a sauce (I like black pepper sauce the most) very well too. A common variant of Frikadellen are prepared with minced chicken.

500 g Ground meat (a mix of pork and beef) 70 g Onions 1/2 tbsp Oil 4 tbsp Breadcrumbs 1 Egg

60 ml Milk 1 tsp Basil, dried (or marjoram) 1 tsp Salt 1 tsp White pepper

1. Peel and dice the onions, then saute in oil until transparent. Add sauteed onions to ground meat in a mixing bowl. Stir together breadcrumbs and milk and add to meat mixture.
2. Add egg, basil, salt and pepper and mix well. Dampen hands and form meat mixture into palm-sized patties.
3. Preheat non-stick skillet with a little oil. Pan-fry the meat patties over medium high heat until browned on both sides. Serve them with salad, fries and tzatziki. Alternatively they can be served with German dumplings and black pepper sauce.

A real classic, easy and delicious winter dish with "Knorr Fix", combining ground meat (beef, or pork or a mix of two), bell peppers, and rice in a flavourful yummy tomato sauce.

1 package / 48 g Knorr rice stew fixangiesrecipes 350 g Mixed ground beef and pork 125 g Long-grain riceangiesrecipes 2 Purple onions 1 Red bell pepper 100 g Kidney beansangiesrecipes 700 ml Water 1 tbsp Corn oil

1. Cut purple onions and bell pepper into small chunks. Set aside. Heat up a pot or a deep pan with oil over the medium heat. Add in ground meat and onions and stir-fry for about 5 minutes.
   
2. Stir in paprika chunks and rice and stir briefly. Pour in water and Knorr fix. Stir to combine and bring to boil. Stir in the kidney beans and reduce heat to low. Cover and simmer for about 20 minutes.

Starch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. Starch begins to gelatinize between 60C and 70C, the exact temperature depends on the specific starch. For example, different starches exhibit different granular densities, which affect the ease with which these granules can absorb water.

Dough	Filling
282 g All-purpose flour 15 g Milk powder 10 g Fresh yeast 6 g Salt 30 g Sugar 60 g Egg 65 ml Warm water 75 g Water Roux Starter through starch gelatinization 45 g Butter, softened and cubed	5 tbsp Pork floss 2 tbsp Chopped onions 1 tbsp Seaweed crumbs 1 tbsp Sesame seeds 2 tbsp Mayonnaise light

1. Add all dough ingredients, except butter, in a mixing bowl fixed with a dough hook and beat at slow speed for 1 minute. Switch to the medium speed, and continue to beat for 3 minutes until a dough forms. Cut in butter gradually and mix for approx. 5 minutes until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of mixing bowl.
   
2. Place the dough in a lightly greased mixing bowl. Cover and let rise until doubled in volume, about 1 hour. Turn dough out onto a lightly floured surface and gently punch down the dough to expel the air. Let rest for 15 minutes. Roll and shape the dough into 30cmx40cm rectangle to fit the baking tray. Cover and let rise in warm place for 40 minutes.
3. Preheat the oven to 175C/350F. Combine pork floss and seaweed crumbs. Use the tines of a fork to prick the top of dough, then brush with egg wash. Sprinkle with chopped onions and sesame seeds and bake for about 15 minutes.
   
   
4. Gently invert the bread on a parchment paper. Thinly spread with mayonnaise and cut a few slits at one edge of the bread. Be careful to cut the slits half-way through the bread only. This increases the flexibility of bread roll-up. Sprinkle with the pork floss mixture and roll up while still warm. Cut the bread into the sections to your desired length after 30 minutes. Spread the cutting sides with some mayonnaise and pork floss.

German meatloaf (Falscher Hase or Hackbraten in German) is a traditional German pork and beef meatloaf bound with boiled eggs, a real hearty comfort food. After WW II, falscher Hase rising to prominence as meat was still scarce but the housewives wanted to give the family a special treat, so they wrapped the ground meat (usually beef and pork) with boiled eggs and flavoured the meatloaf with parsley, mustard, and paprika. I have left out the hard-boiled eggs and bacon in this recipe.
Serve them with Sauerkraut, German bread dumplings or mashed potatoes and sour cream based sauce.

250 g Ground beef 250 g Ground pork 1 medium Onion, chopped 3 tbsp Bread crumbs 3 tbsp Cold water 2 large Eggs

1/2 tsp Salt 1 tsp Paprika 1 tsp Dijon mustard, hot 2 tbsp Parsley, chopped 1 cup Beef broth

1. Thoroughly mix ground meats, onion, bread crumbs, cold water, and eggs. Preheat the oven to 200C7400F.
2. Season the mixture with salt, paprika, mustard, and parsley. Blend ingredients thoroughly and shape into a loaf.
3. Place the loaf in a baking pan and bake in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf and basting occasionally. Serve with German bread dumplings.

Jiaozi or pot sticker is a type of Chinese dumplings. They typically consist of ground meat, seafood, or vegetable fillings wrapped into a thinly rolled round of dough, which is then sealed by crimping. They can be steamed, boiled or pan-fried.
A dipping sauceangiesrecipes made of vinegar and soya sauce makes a tasty accompaniment to the Jiaozi. Flavour the sauce with sugar, sesame oil, chilli oil, maggi, chilli flakes, spring onions for a more flavourful treat.

Wrappers	Filling
300 g All-purpose flour 150 g Spinach juice (60 g Spinach puree+100 ml water, blend well) 1/3 tsp Salt	250 g Ground meat 8 g Light soya sauce 5 g Sugar 1/3 tsp Vegetable bouillon 3 g Salt White pepper powder 2 teabag / 6 g Ginseng tea granulesangiesrecipes 90 ml Warm water

1. Stir the salt into the flour. Slowly stir in the cold water to make a dough and knead until smooth. Cover the dough and let it rest for at least 30 minutes.
   
2. While the dough is resting, prepare the filling ingredients. Combine ground meat and seasonings and mix. Dissolve ginseng powder in warm water. Gradually add into the meat mixture, stirring in one direction until it becomes a paste.
   
3. Divide the dough in half. Shape each half into a long roll and cut into ½-inch slices. Roll each piece out into a circle about 8-cm in diameter. Place a small portion of the filling into the middle of each wrapper. Fold and seal in your desired pattern.
   
4. To cook, bring a large pot of water to a boil. Drop in a bit of oil and add in some dumplings. Bring the water to a boil, and add 100 ml of cold water. Cover and repeat. The dumplings will be done when they float to the surface. Drain and remove. If desired, they can be pan-fried at this point. Serve with a mix of seasoned soya sauce and black rice vinegar.

If beef's the king of meat, potato's the queen of the garden world. -Irish Saying

Charlotte' is a very popular salad variety which produces pear-shaped, yellow skinned waxy potatoes with creamy-yellow flesh. They are full of flavour and delicious either hot or cold.
Potatoes were originally cultivated in Peru, South American. It didn't gain prominence across Europe until 1780's. Spanish explorers were the first Europeans to eat potatoes. Today, the potato is so common and plentiful in western diet.
Potatoes should be stored in dark, but dry places. Light will cause the formation of solanine on the skin of the potato. Though not likely to cause serious harm, green skinned potatoes can taste bitter and may result in temporary digestive discomfort. When confronted by green skin on a potato, simply peel it away. Keep as much of the rest of the skin as possible.
I am sending this to BSI-Potato hosted by Doggybloggy at Chez What?

500g Charlotte potatoes 1/2 Lemon, juiced 1 tsp Dijon mustard 1 stalk Spring onions, finely chopped Salt and freshly ground black pepper 40 ml Olive oil 75 g Ham cubes Pinch of dried parsley

1. Boil the potatoes in salted water until they are just soft. Drain and peel off the skin. Whisk together freshly squeezed lemon juice, mustard, pepper and salt in a bowl until the mixture is well blended, then start to slowly beat in the olive oil. Add in the spring onions.
   
   
2. Dry fry the ham cubes over a low heat for 5 minutes and add the ham to the dressing. Thickly slice the warm potatoes and add to a serving bowl, then pour the dressing over. Toss to mix through. Sprinkle the parsley over before serving.

This is one of the dishes you would find in the menu of Chinese restaurants, where serves Cantonese and Chiu chow cuisines. The string or garden beans are usually used to cook the dish. I used the asparagus because I love it and it is in season.

75 g Diced pork (or ham or ground meat) 250 g Bottom halves of green asparagus 1-2 tbsp Olive-pickled leaf mustardangiesrecipes 2 clove Garlic, minced ½ tsp Ginger, shredded

1 tsp Jiafan rice wineangiesrecipes 1 tsp Light soya sauce 1/3 tsp Chicken bouillon Pinch of white pepper powder 1 tbsp Cooking oil

1. Trim off the woodsy bottoms of the asparagus stalks and cut asparagus stalks in half. Reserve the spear parts for other use. Dice the lower portion of the asparagus.
   
   
   
2. Heat the oil in a large heavy skillet, when very hot, add in the meat and sprinkle in rice wine. Stir until the fat comes out and add in asparagus. Cook for 2-3 minutes. Add in soya sauce, pepper powder and chicken bouillon. Stir-fry over strong heat for a minute. Add in olive-pickled leaf mustard and toss until all ingredients are well coated with sauce.

Easy, healthy, and delicious lotus root ! Lotus root is the root of the lotus plant. It can be used as a salad, or stuffed with glutinous rice and steamed as dessert, or squeezed into a drink, or stir-fries, or double-boiled with pork spare-ribs as a popular summer time soup, which, according to my mum, helps to clear the heat and improve the appetite.

250 g Lotus roots 50 g Ground pork 1 tbsp Corn oil 1 tsp Jiafan rice wine 3-5 Dried chillies

1 stalk Spring onion 3 tbsp Sweet fermented bean pasteangiesrecipes 1 tbsp Hot bean sauceangiesrecipes 30 ml Chicken stock Drops of sesame oil

1. Fill a pot of cold tap water with a tablespoon of vinegar. Peel and clean lotus root. Slice the lotus root and put them into the vinegar water to prevent lotus roots from browning.
   
2. Heat up a pan with oil and add chillies. Stir-fry a bit before adding spring onions and ground pork. Stir for 30 seconds, then add bean sauces, rice wine and lotus root slices. Splash the chicken stock and cover, reduce heat to medium and cook for 30 seconds. Dribble in the sesame oil Serve hot.

A juicy delicious ground meat filling sandwiched between two layers of aubergines and braised with tomato sauce.

		Sauce
250 g Aubergine 100 g Breadcrumbs 1 Egg 30 g All-purpose flour 1 tsp Cornstarch 10 g Carrot slices 1 tbsp Water Some chopped spring onions to garnish Some frying oil	100 g Ground meat 1 tbsp Chopped spring onions 1 tsp Ginger paste 1 tsp Salt 1 tsp Chicken bouillon ½ Egg	50 g Tomato wedges 1 tbsp Ketchup 1 tsp Chicken bouillon 1 tsp Salt 1 tbsp Sugar 1 tsp White vinegar 120 ml Water

1. Place all the spread ingredients together in a bowl. Mix thoroughly. Blend all the ingredients for the sauce in a bowl and set aside. Peel and cut the aubergine into 3mm thick rounds. Dissolve the cornstarch with water in a small bowl.
   
2. Spread some ground meat mixture on a round of aubergine and top with another, pressing gently to form a "sandwich". Coat the sandwich like aubergine thinly with flour, dip into the beaten egg and then with bread crumbs. Heat up some oil in a pan. Deep-fry the sandwich aubergines until golden brown. Drain and place them in a serving plate.
   
3. Heat up a skillet with a tablespoon of oil.Add in tomato wedges and carrots. Stir briefly. Pour in the prepared sauce and bring it to a boil. Add the cornstarch solution to the sauce and cook until it starts to thicken. Turn the heat off and pour the sauce all over the aubergine. Sprinkle the chopped spring onions on the top and serve.

Quick, easy-to-prepare, and most important, the soup is flavourful and delicious!

50 g Sausages or hams 50 g Carrots 30 g Bamboo shoots 15 g Black fungus, soaked 1 Tomato 1 tbsp Fermented bean sauce 1/2 tbsp Cooking oil 1 tsp Ginger, minced	5-6 cup Beef or chicken bouillon 2/3 tbsp Maggi sauce 1 tbsp Cornstarch 1 tbsp Water 1 Large egg 1/4 tsp Sesame oil 1 stalk Scallion, thinly sliced 2 tbsp Dark vinegar 1/3 tsp Salt 1/3 tsp Chillie flakes 1/4 White pepper powder

1. Rinse the tomato and cut a shallow X on the bottom of the tomato. Then, drop the tomato into a bowl of boiling water. Once the skin starts peeling off, quickly remove the tomato and dip it into a bowl of cold water. Once the tomato has been chilled, peel the skin off and remove the seeds. Cut the peeled and seeded tomato into thin strips. Thinly shred the sausage, carrots, bamboo shoots, and black fungus. Combine together the ingredients for the sauce in a bowl. Dissolve the cornstarch into the water. Set aside.
   
2. Heat up a pan, and add in oil, fermented bean sauce and minced ginger. Stir until aromatic and then pour in the bouillon and maggi sauce. Bring it to a boil over high heat. Add in shredded carrots, bamboo shoots, black fungus and sausages. Once the soup starts to boil, add in prepared sauce and tomato. Thicken the soup lightly with starchy solution. Adjust the heat to slower. Beat the egg and sesame oil together and gradually add into the soup, stirring slowly in one direction with a spoon. Sprinkle the scallion over before serving.

One trick to make good soup is to blanch the pork for 5-10 minutes and skim off fat and foam forming on the top.

300 g Pork spareribs angiesrecipes 300 g Turnips 3 slice Ginger root, shredded 1 tsp Jiafan rice wine

3 cup Water (more if needed) 3/4 tsp Salt, or to taste Pinch of white pepper powder 1 tbsp Scallion, chopped (optional)

1. Wash and chop up pork spareribs into inch pieces. Blanch in boiling water and rinse in cold water. Peel turnip, wash and cut at an angle into smaller chunks.
2. Place pork spareribs, shredded ginger and rice wine in the cooking pot of an electric pressure cooker. Pour in water and lock lid in place. Select the program for meat or use it according to manufacturer's directions. The pressure cooker must never be filled more than 2/3 full, the unused space is needed to produce pressure.
3. After cooking, the cooker automatically enters the "keep warm" status. Do not open the pressure cooker until the internal pressure has been reduced. Transfer the pork with soup in a large pot. Add in turnip chunks. Set the pot on medium heat and cook for about 20 minutes. Season the soup with the salt and pepper. Garnish with chopped scallions if desired.