#darksoysauce

water, pork bones (or chicken bones) blanched in boiling water for 5 minutes & rinsed, local (lala) clams, prawn shells, squid (sotong) insides cleaned, small or medium prawns with shells on, fish sauce to taste, dark soy sauce to taste, lard oil (or vegetable oil) divided, small eggs lightly beaten, yellow noodles, rice vermicelli (bee hoon) usually thick bee hoon is used but thin bee hoon is fine as well

lime - juice and zest, dark soy sauce, red chilles, de-seeded and chopped, piece fresh ginger, cut into slices, rice brand oil, molasses, plus 2 tbsp for the sauce, brown sugar, star anise, cinnamon stick, broken into barky shards, ground cinnamon, onion, peeled and cut into eights, pineapple juice, from a carton

whole fresh chicken (about 1.5 kg), salt, water, ginger, whole spring onion, Ice, Chicken fat, taken from the back cavity of the chicken, sesame oil, garlic, minced, Jasmine rice, washed and drained, Chicken stock, from the chicken soup, salt

Day old long grain or basmati rice, enough for 2 portions,, left over cooked sausages, diced very finely,, green bell pepper, diced very finely, seeds removed,, spring onions, sliced finely,, fresh ginger, peeled and chopped very finely,, garlic cloves, chopped finely,, drizzle premium light soy sauce,, tiny dash dark soy sauce,, MSG (optional),, tiny pinch of salt, cooking oil, I used vegetable oil, non stick wok

light soy, dark soy, chinese cooking wine, brown sugar, garlic cloves, brused, cloves, star anise, cinnamon quils, fennel seeds, water, small knobs ginger, bruised, spring onion