Recipe: Hakka Noodle

1. Beat 2-4 eggs and add little salt.
2. Cook omelette.
3. Roll and cut finely.

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1. Marinate chicken fillet with lime and little salt.
2. Pan-fry them.
3. Cool them and slice them nicely.

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1. Put egg noodle into boiling water and cook until al dente.
2. Remove and rinse under running water.
3. Apply little oil onto noodle lightly to keep them non-sticky.
4. Prepare mixture of 2 tbsp soy sauce and 2 tbsp rice white vinegar in a bowl.

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Cooking:

1. Heat oil on high flame. Add 2 garlic till fragrant.
2. Add spring onion whites, carrots julienne and french beans.
3. Add capsicum and shredded cabbage. They should be still crunchy. Not to overcook.
4. Add in mixture.
5. Add noodle, green spring onions, pepper powder.
6. Toss them.
7. Garnish with egg rolls, chicken slices and chopped coriander leave.
8. Serve hot with green chili padi in white vinegar.

Kung Pao Chicken

1. Toast 1 tbsp Szechuan peppercorns until lightly golden. Grind into fine powder and sieve.
2. Prepare mixture of 2 tbsp soy sauce, 1 tbsp rice wine white vinegar and 1 tbsp honey in a bowl.
3. Prepare combination of 1 tbsp cornflour and 2 tbsp water.

Cooking:

1. Chop chicken into bite-sized chunks and toss in cornflour to coat.
2. Fry the chicken until golden brown. Put aside.
3. Heat oil. Add garlic (4 cloves) and ginger slices until golden brown.
4. Add spring onions and 4 dried red chilies.
5. Add soy mixture. 
6. Add Szechuan pepper powder.
7. Thicken with cornflour paste.
8. Add fried chicken and toss until warm through.
9. Add toasted 50g cashew nuts.
10. Garnish with coriander leave.

Corn chicken soup

1. Little oil. Garlic.
2. Water.
3. Chicken stock cube.
4. Add breast fillet. Off the heat and cover for 15 minutes.
5. Remove poached chicken fillet. Once cool, shred it.
6. Add half can of creamed corn. 
7. Add cornflour paste to thicken the soup slightly.
8. Add black pepper and salt to taste.
9. Add shreded chicken.
10. Slowly pour beaten egg white and constantly stir with a fork.
11. Garnish with coriander leave.
12. Serve hot.

Manchurian balls

For the veg manchurian balls:

• 1 cup finely chopped cabbage
• Little carrot
• Little capsicum
• 2 tbsp spring onion
• Black pepper and salt to taste
• 2 tbsp all purpose flour
• 2 tbsp corn starch

Fry till golden brown.

Preparing the sauce:

1. Heat oil. Fry 2 tbsp chopped onion/scallion whites, 1 tbsp ginger, 1 tbsp garlic, green chilies on high flame but DO NOT brown them.
2. Add water, 1tbsp soy sauce and black pepper. Simmer awhile.
3. Add cornflour paste to thicken the sauce.
4. Add 1 tbsp black vinegar, salt and sugar.
5. Add fried veg balls and simmer for a minute.
6. Garnish with spring onion greens.