Christmas Day set lunch & dinner
Dissolve the coarse sea salt with the water in a large bowl. Add in the cabbage slices and toss to mix. Press top so the liquid will seep through the cabbage.
In a large stockpot, cover the beef shanks with water and bring to a boil. Once boiling, immediately drain the water and set the beef aside. (This step helps remove impurities to make a clear soup.) Add the parboiled beef
Heat wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Stir briskly until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan. Heat oil in a wok, sauté garlic and onion until aromatic. Add in Kimchi, fish sauce, Mirin and stir quickly before adding rice
Marinate chicken wings with salt and pepper for minimum 2 hours. Dip the chicken with the salted egg whites and then coat with the All Purpose Flour. Heat oil in a wok, deep fry the well-coated chicken wings until cooked. Dish out, drain oil with paper towel.
Wash the loin meat, cut into long strips, pat dry with towel. Season the meat for 2 to 3 hours/overnight, turning meat over every ½ hour.
Heat 3 tablespoons cooking oil to fry garlic and prawns till fragrant.
Blend Oreo Biscuits in a mixer into a paste. Add the melted butter and mix well. Press into the base of a 20cm spring form baking pan.
Wash pork/lamb ribs. Put all ingredients into a slow cooker and let it simmer till soft. Can cook in a wok also.
Cut open the box used to seal up the soft taufu (white)
Saute garlic and onion until aromatic, add in minced pork and tomatoes. Add in salt & pepper and fish sauce to taste. Thicken with cornstarch. Keep aside for later use