Crispy Pork Belly

You'd need pork belly meat which comes with layers of lean meat and fats to do this dish.

Other sauces for marinate:
Oyster Sauce
Shaoxing Wine
Sugar
Pepper
Light soya sauce

Mix the sauces together and dunk in the cut pieces of pork belly. Leave to marinate for at least 2 hours, stirring occassionally every half an hour.

Fry the pork belly (without oil and using a non-stick pan/wok). Let the heat melt the porky fats out and the sugar in the marinate caramelise the pork.

This tastes oddly like roasted pork. Especially if you are overseas and cannot find decent ones.

Baked Rice

We usually get this baked rice dish in Swensen's (the ice-cream shop) in Singapore, but strangely... Its not sold in Germany at all. Maybe they just love their sausages too much.

Anyway, ingredients:
Rice (cooked. You may want to refer to cooking rice without the actual rice cooker blog)
Cabonara Sauce (or any other creamy soups)
Italian Herbs or Oregano
Cheese
Milk

Optional ingredients (recommended):
Ham
Meat
Shredded omelette
Mushrooms
Tomato

Steps:
1) Fry the rice with garlic lightly. This gives a nice flavouring. Remove from fire.
2) Oil the baking tray lightly with olive oil.
3) Dunk in rice and your optional ingredients into the baking tray. Mix it up.
4) Dunk in cabonara sauce and milk (probably 1 cup's worth). Stir. Make sure the mixture is sufficiently moist before you go to the next step.
5) Lay sliced tomatoes atop the rice mix. The sour tomatoes have a nice foil to the rather creamy dish.
6) Sprinkle lots of shredded cheese on top of the tomatoes layer.
7) Bake at 180 degrees celsius for about half an hour or when the cheese browns.

It takes less than half an hour to prepare and probably an hour to eat. The best part? You don't have to attend to the rice as you leave it baking!