Ingredient A:
Fish fillet : 500g (slice)

Ingredient B:
Ginger juice : 2 tbsp
Salt : ½ tsp
Pepper : ¼ tsp

Ingredient C:
Corn flour : 100g

Sweet and sour sauce (mix well)
Water : ½ cup
Sugar : 2 tbsp
Vinegar : 2 tbsp
Oysters sauce : 2 tbsp
Sesame oil : 1 tsp
Chilli Sauce : 2 tbsp
Corn flour : 1 tsp

Other Ingredients
Spring onion : 4stalks (cut small cubes)
Red chilli : 1pc (cut small cubes)

Method:
1. Mix fish fillet with Ingredient B, marinate for 20 mins.
Coat every slice of marinated fish with corn flour.
2. Heat up wok with oil, fry fish over medium heat till
golden brown, dish out, place them in plate.
3. Heat up wok with 1 tbsp of oil, pour in sweet and sour sauce,
stir till liquid thicken slightly and boiled , turn off heat.
4. Pour sweet and sour sauce onto fried fish,
sprinkles some spring onion and chilli on top.

Ingredient:
chicken: 1½kg

Marinade:
salt: 1tsp
light soya sauce: 2 tbsp
Brandy: 1 tbsp
lemon juice: 1 tbsp
honey: 1-2 tbsp
mixed herbs: 1 tsp
ground black pepper: 1 tsp

Method:
1. Chicken with marinade and season 1-2 hours.
2. Preheat oven to 200°C.
3. Line a baking tray with a aluminium foil and arrange chicken onto the tray, grill for 30 min or until cooked. Serve.

Ingredients A:
1 bottle good-quality black glutinous rice vinegar
1 bottle water
150g ginger cut into pieces, smashed
150 – 200g brown sugar

Ingredients B:
Sesame Seed Oil
150g ginger (remove skin, slice)
1 pig’s trotter, cut into serving pieces
(Blanch pig’s trotter in hot boiling water and drain.)

Method:
1. Boil Ingredients A in a claypot for 10 min
(best to cook 1 day in advance to reduce the strong taste).
2. Heat up wok, pour some sesame seed oil.
3. Add in ginger, fry ginger till fragrant.
4. Add in pig’s trotters, stir fry till fragrant.
5. Transfer pig’s trotter to claypot, use medium-low heat
stew till tender, (about 40 min) add salt or sugar to taste.

Ingredients A:
1 kg mid-joint wings (washed, drained dry)Ingredients B: (marinade)
2 tbsp fine shrimp sauce
1 tbsp sesame oil
½ tsp pepper
1 tbsp hua tiao wine
1 tbsp sugar
1 tbsp honey
1 tbsp corn flour

Ingredients C:
1 egg white

Ingredients D:
200g tapioca flour

Method:
1. Mixed Ingredients A and Ingredients B evenly and marinate for 1-2 hours.
2. Add egg white and mixed till well combine.
3. Coat every wing evenly with tapioca flour.
4. Fry till golden with medium heat.