March 5th, 2008 
Angie 
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.
March 4th, 2008 Angie 
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.
March 2nd, 2008 Angie 
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.
