1. Poke some small holes on the pork. Add all the ingredient A into the medium bowl and place the pork to the marinade. Let it sit in the fridge for about 3 hours or overnight if possible (flip the pork to its back once).
2. Pre-heat oven to 200 C degree. Line a baking tray with a baking sheet or aluminum foil. Drain the pork loin and discard the marinating liquid. Place the pork onto baking rack. (Do not threw away the marinade as you will use later. ) Bake about 50 min to 1h (flip the pork once in the middle of the baking time).
3. Remove from the oven. Pour the marinade in the frying pan and place the roasted pork. Simmer it without a lid until it becomes thick, about 20 to 25 min (flip once or twice to dress the sauce evenly around the pork).
1. In a wok or fry pan, heat 1 tbsp vegetable oil over high heat and then add garlic and ginger. Fry them until they are fragrant. Add the ground beef and cook until slightly browned, breaking up any large chunks.
2. Add all the ingredients A over the beef and fry. Fry them about 1 to 2 mins to combine evenly.
3. Add green bell pepper and coriander, continue stir-frying for another 30 seconds.
4. Serve over rice, garnished with some sesame seeds, if desired.
1. Beat the egg white powder + water in a large bowl or place the egg whites in the bowl of an electric mixer and beat on high speed until soft peaks form. Gradually add white sugar a little at a time, whisking well between each addition, continue to beat more until thick and glossy. Set aside.
2. Pour heavy cream and sugar into another bowl, whisk just until the cream reaches stiff peaks.
3. Now mix the meringue and whipped cream gently, add all the ingredient A, mix to combine evenly.
4. Pour the ice cream mixture into a plastic freezer-proof container and freeze for over night or at least 6 hours.