PINEAPPLE SPARERIBS
 
Ingredients:
600g.               Spareribs, cut into pieces
300g.               Pineapple, cut into pieces
 
Marinade:
½ tbsp.            Light soya sauce
½ tsp.              salt
1 pc                 egg
1 tsp.               bicarbonate of soda
2 tbsp.             shaoxing wine
2 tbsp.                         water
2 tbsp.                         corn flour
 
Sauce:
2 tbsp.                         sugar
3 tbsp.             tomato sauce
2 tbsp.             plum sauce
1 tbsp.                         Worcestershire sauce
1 tbsp.                         white rice vinegar
150 ml.            water
 
Procedure:
1.      Mix spareribs with marinade and marinate for one hour.
2.      Deep fry spareribs in hot oil until golden brown and cooked. Dish and drain.
3.      Cook sauce ingredients until thick. Add in pineapple fried spareribs and stir-fry until well mixed.
4.      Dish up and sauce.

Pan-Fried Chicken Fillet Kai Lan
 
Ingredients:
 
300g.               Chicken Breast Meat, Sliced
6 pcs.               Baby Kai Lan, Cleaned
 
Marinade:
 
½                     Egg
1 tbsp.             Maggi Liquid Seasoning
1 tbsp.                         Shaoxing Wine
1 tsp                Sugar
1 tbsp.                         Corn Flour
 
Sauce:
 
3tbsp.              Water
1 tbsp.                         Maggi Liquid Seasoning
1 tbsp.                         Sugar
½ tbsp.                        Light Soya Sauce
 
Procedure:
 
1.      Mix chicken breast meat with marinade and marinate for 30 minutes
2.      Heat up to 5 tablespoon oil. Pan-fry chicken breast meat until golden brown. Dish up.
3.      Blanch baby kai lan in boiling water with 1 teaspoon oil and salt until cooked. Dish up and arrange a serving platter.
4.      Cook sauce in clean wok until thick. Add in fried chicken breast meat and stir fry until well mixed.
5.      Dish up and serve with baby kai lan.