Prawns In Tomato Sauce

Ingredients:
12 prawns (deveined with toothpick)
1 onion (finely sliced)
oil for deep frying

Marinate:
1/4 tsp salt
1/4 tsp white pepper
1 tsp cornflour
1 tbsp white egg

Seasoning:
4 tbsp Heinz tomato sauce
1 tbsp light soya sauce
1 tbsp sugar
1/2 cup water
1 tsp cornflour

Methods:
1. Marinate the prawns for 15 minutes.
2. Deep frying the prawns until golden brown then set aside.
3. Saute onion until aromatic.
4. Pour in sauce and the fried prawns.
5. Let it simmer and cook until the gravy turn thick and almost dry.
6. Dish up and garnish with scallion.

Lemon Chicken

Ingredients:
1 chicken breast (with skin)
2 tbsp cornflour
1 tsp Kentucky flour
deep frying oil

Seasoning:
3 tbsp lemon juice
3 tbsp sour plum
1 tbsp light soya sauce
1 tsp sugar
1 tsp cornflour
80ml water

Marinate:
1/4 tsp salt
1/4 tsp white pepper

Garnishing:
2 lettuce leaves
2 slices lemon

Methods:
1. Tenderize the chicken with meat tenderizing hammer. Then marinate for 15 minutes.
2. Coat the chicken breast with cornflour and Kentucky flour, cover all areas evenly.
3. Deep fry marinated chicken breast until golden brown. Drain and set aside. Let it cool and cut into pieces.
4. Pour the seasoning into a wok, let it boil. Adjust the sourness and sweetness according to your preference.
5. Garnish the plate and pour the sauce over the chicken.

Steamed Brinjal

Ingredients:
2 medium size eggplant/brinjal
5 cloves garlic (chopped)
2 tbsp olive oil
dash of salt

Seasoning:
3 tbsp light soya sauce
1 tsp sesame oil
1 red chilli padi (chopped)
1 stalk coriander leaves (chopped)

Methods:
1. Heat a wok with olive oil. Saute chopped garlic until golden brown then set aside.
2. Cut the brinjal into strips and rub with salt.
3. Steam brinjal for 10-15 minutes or till cooked through.
4. Remove excess water.
5. Pour the seasoning on top of steamed brinjal and sprinkle the fried garlic before serving.

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.