Spicy Calamari

Ingredients:
2 calamari (cut into rings)
1 tbsp Ichimi Togarashi (red pepper flakes)
oil for deep-frying

Marinate:
1/4 tsp salt
1/4 tsp white pepper
1/4 tsp black pepper
3 tbsp cornflour

Methods:
1. Pat dry calamari with paper towel.
2. Marinate for 10 minutes.
3. Deep fry the calamari until golden brown.
4. Sprinkle with Ichimi Togarashi.
5. Serve with mayonnaise.

Celery Chicken With Cashew Nuts

Ingredients:
1 boneless chicken drumstick
1 stalk celery (finely sliced)
3" length carrot (finely sliced)
4 garlic (finely sliced)
20 cashew nuts
100ml water.

Marinate:
1 tbsp light soya sauce
1 tsp oyster sauce
1 tsp cornflour
dash of salt and white pepper

Seasoning:
1 tsp oyster sauce
1 tbsp light soya sauce
1 tbsp Shaoxing wine

Methods:
1. Marinate chicken drumstick for 1 hour.
2. Dry-fry cashew nuts until brown then set aside.
3. Heat the pan with 1 tbsp oil, add chicken drumstick, skin side down. Pan fry the chicken drumstick with medium heat and until golden brown. Dish up and cut into bite-size pieces.
4. Use the remaining oil to saute garlic until aromatic.
5. Add carrot and stir fry for 1 minute.
6. Add celery and fried chicken pieces. Continue stirring to mix all the ingredients.
7. Pour in water, let it simmer for 1 minute.
8. Stir in oyster sauce, light soya sauce and Shaoxing wine.
9. Dish up and sprinkle with cashew nuts.

Salty Prawns

Ingredients:
14 prawns (deveined, shelled)
oil for pan frying

Seasoning:
1 tbsp salt
dash of black pepper

Methods:
1. Heat up a pan with cooking oil. Add in prawns and pan fry both sides of the prawns until slightly brown.
2. Add in 1 tbsp salt then do a few quick stirs. Drain and dish up.
3. Sprinkle black pepper on top of pan-fried prawns.

Stir-fried Long Bean With Dried Shrimp

Ingredients:
8 long bean (cut to 5cm length)
2 tbsp dried shrimp (soaked)
2 tbsp garlic (finely chopped)
1 tbsp ginger (finely chopped)
1/2 red chilli (finely sliced)

Seasoning:
1 tsp oyster sauce
1 tbsp light soya sauce
100ml water

Methods:
1. Heat oil in wok. Saute garlic, ginger and dried shrimp until aromatic.
2. Add red chilli. Stir fry for 20 seconds.
3. Add long bean and followed by seasoning. Cook until long bean is just tender.
4. Serve.

Stir-fried Asparagus With Prawns

Ingredients:
10 asparagus (cut to 5cm length)
10 prawns (half shelf and deveined)
3 cloves garlic (finely sliced)
5 slices ginger (finely sliced)

Seasoning:
1 tsp oyster sauce
1 tsp light soya sauce
1 tbsp Shaoxing wine
dash of salt
50ml water

Methods:
1. Heat oil in wok. Saute garlic and ginger until fragrant.
2. Add prawns. Stir fry until prawns turn pink.
3. Add asparagus and seasoning. Continue stirring until asparagus is crisply tender.

Spinach With Fried Anchovies

Ingredients:
dried anchovies
spinach (rinse and cut to 6cm length)
4 cloves garlic (sliced thinly)
2 tbsp olive oil
100ml water/broth

Seasoning:
1 tsp Jia Hor Seasoning
dash of salt

Methods:
1. Heat oil in wok and fry anchovies until golden brown. Dish out and set aside.
2. Saute garlic until fragrant.
3. Add spinach. Stir fry for 1 minute then pour in water and simmer for about 30 seconds.
4. Season with Jia Hor Seasoning and salt.
5. Garnish with fried anchovies and serve with rice or porridge.