Black Pepper Beef Slices 黑椒牛柳

4人份
Ingredients 用料

200g	Beef Slices (for stir-fry) 牛肉片
1 tablespoon	Light Soya Sauce 酱清
1 tablespoon	Sesame Oil 麻油
1 tablespoon	Shaoxing Rice Wine 绍兴米酒
5 slices	Ginger 姜片
1 teaspoon	Cornstarch 淀粉
3 tablespoons	Black Pepper Sauce 黑胡椒酱
1/4 teaspoon	Sugar 白糖
1	Onion (chopped) 洋葱
1/2	Capsicorn 灯笼椒

Method 做法
1. Marinade sliced beef with light soya sauce, sesame oil, Shaoxing rice wine, ginger and cornstarch for 1 hour.

2. Heat up oil in wok. Fry onion till light brown. Fry capsicorn slightly. Add beef and fry. Add black pepper sauce and sugar to taste. Serve.

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Korean ChapChae 韩式冬粉 잡채

4人份 Ingredients 用料 250g Korean Vermicelli 韩国冬粉 200g Pork Loin Meat 梅(猪)肉 1 Red Bell Pepper 红灯笼椒 10 Medium Size Fresh Shitake Mushroom 冬菇 1 Large Onion 洋葱 3 cloves Garlic 蒜蓉 4 tablespoon Soy Sauce 酱清 2 tablespoons Sugar 白糖 A little Pepper 胡椒粉 A pinch Sesame 芝麻 Method 做法 1. Cut meat into slices. Marinate meat with soysauce, sugar and a little pepper for 15 minutes. 2. Soak vermicelli in hot water for 15 minutes (till soft). Drain. 3. Heat oil in wok. Fry garlic and onion till brown. Fry meat till cooked. Add in mushroom and bell pepper till cook. Add in vermicelli and semame, stir well. Add pepper to taste.

Shrimps with Zucchini Pasta

3人份 Ingredients 用料 150g Pasta 2 tablespoons Olive Oil 橄榄油 12 pieces Medium Prawns 中虾 4 cloves Garlic (sliced) 蒜片 2 tablespoon Fresh Lemon Juice 柠檬汁 1 Zucchini (cut into thin slices) 西葫芦 A dash Pepper A pinch Salt Method 做法 1. In a large pot of salted water, lightly boil the pasta for about 5 minutes. Drain the water, run over tap water. Set aside. 2. Remove shells and veins from prawns, marinate with half teaspoon of salt for 15 minutes. 3. Heat wok with olive oil. Fry garlic until light brown. Fry prawns until they turned from gray to white / red, which indicates that they are almost cooked. Add zucchini and fry well. Add some water. Add lemon juice, salt and pepper. Mix well. 4. Add pasta and stir-fry lightly. Serve.

BBQ Sting Ray 烤魟鱼

2人份 Ingredients 用料 1 (approx 200g) Stingray 魟鱼 3 tablespoons Dried Shrimps Belachan Chilli Paste 虾米巴拉煎辣椒酱 10 Shallots (diced) 小葱头 2 stalks Lemongrass 香茅 1 tablespoon Sugar 白糖 1 Large Green Lime 酸酐 Method 做法 1. Heat 3 tablespoons of oil in wok, fry shallots, lemongrass and belachan chilli paste till fragrant and oil appears. 2. Preheat oven to 220 degree Centigrade. 3. Wrap stingray and fried chilli paste with aluminium foil. Bake fish for 30 minutes till cooked. 4. Serve with fresh lime cut into halves. Squeeze fresh lime on fish before eating.

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