chinese food - too many good things part II

Outdoor cooking to avoid oily splashes and to share the smell of fried salted fish with the street. Mr Swee stated with a twinkle in his eyes, "wah if got real fire hor, than is really like zhi cha, wah I want to be like a zhi cha cook."

Mr Swee's curly haired vege (insert lewd joke) garnished with carrots as an afterthought.

Mr Pang's impromptu chicken made with funky smelling stop-and-shop chicken with dried chili, star anise, and what I think is chinese cooking wine and soy sauce.

This fed 12 people and was over in a blink . On the left is roasted pork belly. On the extreme left is Mr Swee's roasted pork belly fried further with soy sauce, sugar, and garlic - quite simply candied pork. A savory, sugary, fatty delight that has surely shortened my life by a couple of minutes. As Mr Swee, repeatedly asserted, "That's why my mother hor, only cook this once a year during Chinese New Year."