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Example text

2. 3. 4. 5. 6. 7. 8. 9. 10. Cut the chicken meat into small cubes, each about the size of a sugar cube. Combine the chicken, salt, egg white and cornstarch paste in a bowl. Seed the bell pepper and cut it into cubes about the same size as the chicken. Heat the oil in a preheated wok. Stir-fry the chicken cubes for about 1 minute or until the colour changes. Remove from the wok with a slotted spoon and keep warm. Add the bell pepper, chillies, scallion and ginger and stir-fry for about 1 minute.

5. 6. 7. 8. 9. 10. 11. 12. Remove tips from chicken wings; save for stock. Cut wings apart at joint. Combine marinade ingredients in a bowl. Add wings and stir to coat; let stand for 15 minutes. Combine sauce ingredients in a small bowl. Place a wok over high heat until hot. Add oil and chillies, swirling to coat sides. Add chicken; cook until chicken is browned on all sides, 3 to 4 minutes. Add ginger, green onions, cinnamon stick, and peppercorns; stir-fry for 15 seconds. Add sauce. Bring to a boil; reduce heat, cover, and simmer until wings are tender when pierced, about 12 minutes.

Mix in the chopped beans. Make flat, round fish cakes. Use about 1 spoonful of the fish mixture at a time. Heat the oil in a frying pan, and deep-fry the fish-cakes until golden brown. CRISPY NOODLES (MI KROP) 4 cups oil 6oz Rice Vermicelli Sauce: ½ cup vinegar ½ cup sugar 1 tsp salt 1 tsp tomato paste 3 tbsps garlic pickle Garnish: 2 eggs, beaten (optional) 1/4 cup green onions, chopped 1/4 cup red bell pepper, chopped 1/8 cup chives 4oz fried tofu, diced 1 tbsp cilantro/coriander leaves chopped 1.

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Click To Cook

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