Braised Red Cabbage with Chinese Roasted Pork

Seasonal red cabbage with a little oriental touch.

Portion for: 2-3 people
Cooking time: 30 minutes

What you need?
1/2 small Red Cabbage (chopped)
200g Cantonese Roasted Pork "Siu Yuk" (chopped into about 1.5cm width)
1 ripe Peckam Pear (peeled, cored, chopped)
1 Carrot (peeled, chopped)

1 medium Onion (peeled, finely chopped)
1 knob of Butter
1 1/2tbsp Apple Vinegar
Salt, Black Pepper, Sugar to taste
1/4 cup Water
Some Walnuts (chopped)

How to cook?
1 Melt butter in a large pot, add onion and pear. Cook and stir until onion turns soft and caramelised with pear.
2 Add in carrot and red cabbage, season with pepper and salt.
3 Stir in vinegar, sugar and water. Add in roasted pork. Cover pot and cook for another 20 minutes until cabbage are soft enough.
4 Mix in walnut and serve warm.

Baked Sweet Potato Fries

Feel like getting a little naughty?

Portion for: 2-3 people
Preparation time: 10 minutes
Cooking time: 20 minutes

What you need?
3 Sweet Potatoes (peeled with some skin left; sliced into strip size you desire)
Cooking Oil
1tbsp Paprika Powder

Some Salt

How to make?
1 Preheat oven to 230°C.
2 Line baking tray with baking sheet.
3 Put Sweet Potatoes into a large mixing bowl. Toss in oil and Paprika Powder.
4 Spread them onto the baking tray. Bake them for about 20 minutes until golden brown, turning them occasionally.
5 Transfer them onto layers of kitchen towel to absorb excess oil. Let them cool for about 8 minutes.
6 Sprinkle some salt onto the fries before serving.