'Pai gu' Sweet & Sour

Ingredients

1 packet of dough fritters (you tiao)
tricolour peppers x 1 each
1 packet of Lee Kum Kee Sweet & sour sauce
sesame seeds
water
pineapple cubes (optional)

Method

1. Defroze you tiao, tear apart and cut each into 3 parts. Stir fry the you tiao till crisp.

2. Prepare the peppers, core and cut into small biteable size.

3. Preheat the pan with oil, saute with ginger strips. Add in the peppers, swirl the pan so that all are coated with oil.

4. Add in Lee Kum Kee sauce sachet with some water, blend well. Put in the crisp you tiao and mix well.

5. Off fire and serve hot.

Stir fry Celery

Ingredients

a bunch of celery sticks
a few leaves of chinese vegetables
1 carrot
1 piece of firm tofu
2 tsp po luo gu
dash of pepper
water

Method

1. Wash and slice slantly the celery sticks and chinese cabbage. Set aside.

2. Skinned carrot and sliced into halved.

3. Cut the firm tofu into cubes and stir fry till golden brown. Dish up.

4. In the same wok, saute some ginger mince and stirred in the carrot and celery for 2-3 minutes.

5. Mixed in the chinese cabbage, tofu cubes and seasoning. Simmer for 2-3 minutes with some water for gravy.

6. Off fire and serve immediately.

Sweet & sour 'fish' balls

Ingredients

1/2 packet of konnyaku fish balls - halved
1 tomato - chopped coarsely
5 tbsp tomato sauce
1 tbsp lemon juice
water
herbs (of your choice)

Method

1. Heat oil in pan, stirred in the konnyaku fish balls for 2 minutes.

2. Add in the chopped tomato and fry for another 1-2 minutes.

3. Put in the tomato sauce and lemon juice, blend well with some water to form gravy. Sprinkle herbs and cover to cook for 2 minutes.

4. Off fire and serve hot.