brinjal with spiced pork cubes - cut reasonably large chunks of the brinjal, scooped the pork cubes out of the can and layered onto the brinjal. put it to steam for 15 minutes. maybe you should try this one of these days, cheap to buy, simple to make, good to eat. any savoury topping would probably do.
asparagus with chicken thigh slices - this was the first try at color retention. peeled the asparagus and blanched for around 10 minutes, before setting them in cool water. chicken was marinated with salt, pepper and some corn flour. cooked till opaque in the wok before adding the asparagus for a quick stir-fry.
rojak soup - why? essence of chicken, pork ribs, corn, carrots, potatoes and celery were all used. somehow the sweetness of the corn was not evident in the soup, it smelt more of the chicken essence and a little bit of celery. carrot was cooked enough to be mashed easily by the tongue, oozing sweetness while at it.