Black Pepper Chicken

Ingredients:
chicken breast (tenderize with meat tenderizing hammer)
onion (diced)
green lantern chilli (cut diagonally to make triangle shape)
cornflour
oil for deep frying

Marinate:
dash of salt, white pepper and black pepper
cornflour

Sauce:
1 1/2 tbsp Lee Kum Kee black pepper sauce
cornflour
1/2 cup water

Methods:
1. Marinate chicken breast for 10-15 minutes.
2. Coat well with cornflour.
3. Deep fry the chicken until golden brown. Drain and set aside.
4. Heat up wok and add 2 tbsp cooking oil.
5. Add onion and stir fry until aromatic and follow by green lantern chilli.
6. Add in sauce and cook until the gravy is almost thick.
7. Pour the gravy onto the chicken and serve hot.

Pearl Bean Soup (珍珠豆汤)

Ingredients:
pork ribs
12 pearl bean pods
6 cups water
salt to taste

Methods:
1. Scald pork ribs with boiling water. Rinse and drain.
2. Remove pearl beans from pods and rinse with water. Drain and set aside.
3. Bring 6 cups of water to boil.
4. Add in pork ribs. Continue boiling for 30 minutes.
5. Add in pearl beans and continue simmer for another 1 hour over medium heat.
6. Season with salt.

Green Apple Chicken

Ingredients:
chicken breast
1/2 green apple (shredded)
1/2 cucumber (shredded)
4 shallots (sliced thinly)
red chilli (sliced thinly)
cornflour

Marinate:
dash of salt, white pepper, black pepper
cornflour

Sauce:
5 tbsp Thai sweet chilli sauce
2 limes
dash of salt

Methods:
1. Tenderize the chicken with meat tenderizing hammer. Then marinate for 15 minutes.
2. Coat the chicken with cornflour, cover all areas evenly.
3. Deep dry the chicken breast until golden brown. Cut the chicken breast into pieces. Set aside.
4. Mix shredded green apple, cucumber, shallots and red chilli in a bowl. Then place the mixed ingredients on top of the chicken.
5. Pour the sauce onto the chicken and mixed ingredients. Serve.

Deep Fried Chicken With Oyster Sauce

Ingredients:
1/2 chicken (cut into pieces)
wheat flour (can mix with 2-3 tbsp kentucky flour for heavier flavour)
oil for deep frying

Marinate:
6 tbsp Lee Kum Kee Premium Brand Oyster Sauce (heavier flavour and tastier)

Methods:
1. Marinate the chicken for 30 minutes.
2. Coat the chicken with wheat flour.
3. Deep fry the chicken until golden brown. Drain and serve hot.

Steamed Minced Pork With Szechuan Cai

Ingredients:
1/2 pack shredded szechuan cai (rinse with water)
200g minced pork
4 cloves garlic (chopped)
3 tbsp olive oil

Marinate:
1 tbsp light soya sauce
3/4 tsp sesame oil
1 tsp cornflour
dash of white pepper

Methods:
1. Marinate the minced pork for 15 minutes and spread out evenly on a plate.
2. Heat up olive oil, saute garlic until light brown colour then set aside.
3. Place szechuan cai on top of the marinated minced pork.
4. Steam for 15-20 minutes.
5. Garnish with garlic crisps and olive oil before serving.

Deep Fried Fish With Spicy Garlic Sauce

Ingredients:
fish (rub with salt and cornflour then deep fry)
5 cloves garlic (chopped)
2-3 red chilli padi (chopped)
5 tbsp olive oil
3 tbsp light soya sauce
oil for deep dry

Methods:
1. Heat up olive oil, then saute garlic until golden brown.
2. Add in red chilli padi. Stir continuously for about 5 seconds or until fragrant.
3. Stir in light soya sauce and pour the sauce over the fish to serve.

Fried Cauliflower With Cuttlefish

Ingredients:
1/2 cauliflower (cut into bit-size pieces)
2 small cuttlefish (cut into 2" length)
4 cloves garlic (chopped)

Sauce:
1 tbsp oyster sauce
1 tsp Shaoxing wine
1 tsp light soya sauce
1 tsp sesame oil
salt to taste
100ml water
cornflour

Garnishing:
spring coriander leaves

Methods:
1. Saute garlic until aromatic.
2. Add cuttlefish. Stir fry until half-cooked.
3. Toss in cauliflower. Continue stirring for 1 minute.
4. Pour in sauce. Let it simmer for 1 minute or until the gravy is almost thick.
5. Garnish with coriander leaves.