Olive Rice - Chaozhou and Shanghai styles

There are many versions of Chinese olive fried rice.

In the southernmost Chinese provinces, especially in Chaozhou (Shantou), the popular olive rice dish is fried with pork mince and olives and pickled vegetables. Sometimes, an egg is added when the dish is almost ready to be served. But that is optional.  Note that Chinese olives are salty and dry, unlike moist Mediterranean style olives that are pickled in acid and brine.

The Techiu people brought along their traditional recipes when they migrated to Thailand. Hence, olive rice has become a staple, popularised by the ethnic Chinese cooks.

http://www.thaitable.com/thai/recipe/chinese-olive-fried-rice

Sometimes, olive vegetables are added for saltier flavours.

For the Shanghai folks, olive vegetable preserved and soaked in oil is the preferred seasoning.  Unlike dried olive, the bottled olive vegetable comprise mainly vegetables and only a little bit of olive. Do not add more oil and seasoning before tasting because the olive vegetables is oily and salty.

After frying the rice, it is steamed and topped with fried dried scallop and spring onion.

Fennel and white bean boiled in pork stock

Drive away the autumn/winter blues with easy warm soup.

Grilled pork meat or ribs (leftovers can be used).

Slow cook in 1/2 stock pot of water for at least 2 hours. Skim off impurities and bubbles. Filter and set aside.

Soak white bean for one hour and discard water. If using canned, drain water, rinse with water, drain and set aside.

Meanwhile, cut one fennel into small bite size. Squeeze juice from a small quarter slice of lemon.

Bring the stock to the boil.

Add the beans (when ready) and boil for 5 minutes. Then lower the heat and simmer for 20 minutes.

Add fennel slices. Add garlic, onion and salt. Bring to the boil.

Ready to serve with bread or steamed rice.