Spaghetti melon or sharksfin squash

Abandon any thoughts of ever eating sharksfin soup to save the mindless killing of sharks.

This vegetarin soup is a superior alternative. Tasty and nutritious.

Cut melons into large slices. Put into boiling tasty stock (beans, fish, chicken, as you wish). Try to mash the melon as it cooks to produce a stringy consistency. Add thickener if you wish. Season with pepper, salt, ginger slices and fried shallots.

Spinach pasta with grilled fish, pinenut and special white sauce

Grill boneless fresh fish with lots of salt and pepper in a hot pan to bring out the full flavour. Flake and put into a moderate oven of 150 C to keep warm.

Meanwhile, make use of the heat to roast some pinenut with shopped garlic as well.

Boil spinach noodles in salty water with a drizzle of olive oil till al dante.

Deglaze pan (after cooking the fish) with white wine,
Add mushroom and fry briefly. Then add thickening corn flour mixture, capers, spring onion and chopped chilli.

Fried noodle with extra meat

No leftovers should be wasted. Slow cooked pork can help to spice up noodles or filling for pies.

You may add fish paste and prawns to enhance the flavours.

White cabbage, chives, bean sprouts go well with this stir fry noodle.

Both light soy and dark soy sauces could be used for seasoning.

Pounded or cut chillies at the side for dipping or stirring into the pipping hot noodles.

Here's one rendition.

Rhubarb crumble

Bringing the aroma and crunch to a higher level: add chopped walnut to rubbed and crumbed butter, flour and castor sugar.

Reduce lumpy base by baking rhubarb briefly with brandied raisin and cherry.