Scrambled Egg Omelete with Tomatoes

**Picture is abstracted from internet.**

Ingredients:

1. 2 tomatoes, diced it.
2. Tomato sauce (5 tbsp).
3. Sugar (1 tsp).
4. Spring onion, finely chopped. (optional)

Egg Mix

1. 3 eggs, beat until bubbles are formed on the yellow liquid.
2. Sugar (1 tsp).
3. Water (1 tbsp).

Cooking Method:

1. Heat frying pan and add oil.
2. Poured in the diced tomato cubes. Add in 1/4 tsp of salt.
3. Stir-fried until a little watery.
4. Poured in the egg mix and let it heat for a while (still watery).
5. Turn and flip the egg omelete while it is still half-watery.
6. Add in tomato sauce and stir a while more.
7. Serve while the omelete is still in the half-liquid state.
8. Garnish with spring onion sprinkled onto the omelete as desired.

Soya Sauced Chicken Wings (Revised)

Ingredients:

1. 6 mid-joint chicken wings.
2. Spring onion (optional).

Sauce Mix

1. Premium (thick) soya sauce (100ml).
2. Water (400ml).
3. Ginger (5g), sliced.
4. Rice wine (2 tsp).
5. Sugar (1 tbsp).

Cooking Method.

1. Pour in sauce mix into the saucepan.
2. Place the chicken wings in the sauce mix and marinade for about 5 minutes.
3. Heat up the saucepan with the chicken wings in it for 20 minutes.
4. Serve with sprinkled spring onion as desired.

Cod Steak

Ingredients:

1. Cod steak (300g).

Cooking Method:

1. Heat the frying pan and add oil.
2. Pan-fried the cod steak until it turns golden brown.
3. Serve with 1 tbsp of Japanese soya sauce.

Recommendation:

Alternatively, you can separate the cod skin and cod meat before cooking. Pan-fried the cod skin until it becomes crispy. Remove it from frying pan. Then, cook the cook steak as instructed above. The crispy cod skin can serve as a delicious snack.

Pan-Fried Bacon Rolls with Asparagus

Ingredients:

1. 6 slices of streaky bacon strips. (Back bacon is recommended if you prefer less fat)
2. Baby asparagus, cut into 18 sticks of 6 cm length.

Marinade Mix

1. Oyster Sauce (2 tbsp)
2. Sesame Oil (1 tsp)

Cooking Method:

1. Mix bacon slices with marinade mix.
2. Put 3 asparagus on each bacon strip and roll it up.
3. Heat the frying pan and add oil.
4. Pan-fried the bacon rolls until the bacon turns golden brown.

Stir-Fried Scallop & Broccoli with Oyster Sauce

Ingredients:

1. Scallops (200g), sliced.
2. Broccoli (250g), cut into pieces.
3. Carrot (25g), sliced.
4. Celery (25g), sliced.
5. Garlic (1 tsp), finely chopped.

Sauce Mix

1. Oyster flavoured sauce (2 tbsp)
2. Corn starch (1 1/2 tsp)
3. Water (4 tbsp)

Cooking Method:

1. Cook scallops in boiling water until done. Drain.
2. Cook broccoli, carrot and celery in boiling water for about 1-2 minutes. Drain.
3. Heat up frying pan and add oil.
4. Add in garlic and cooked until golden brown.
5. Add in this order scallops, broccoli, carrot and celery. Stir and heat until it is done.

Creamy Mixed Mushrooms

Ingredients:

1. 1 packet (375g) of golden mushrooms, washed and chopped away the roots.
2. 100g of almond oyster mushrooms, sliced.
3. 30g of chinese winter mushrooms, washed and soaked in water for at least 30 minutes. Sliced it.
4. 1 can (500g) of cream mushroom soup.
5. 1 tsp of garlic, finely chopped.
6. a pinch of salt

Cooking Method:

1. Heat up the frying pan and add oil. When the frying pan is heated up, add in the garlic.
2. Stir the garlic until it turns golden brown.
3. Add firstly the almond oyster mushroom, then winter mushroom, and lastly golden mushroom. Stir and cooked until slightly golden brown.
4. Pour in the can of cream mushroom soup and follow the instructions stated on the can to cook the soup.
5. Serve in bowl when it is done. Garnish it with chopped spring onion if desired.