Recipes

Chilli Chicken (Home Made)

Ingredients

· 16 chicken pieces
· 4 table spoons (tbs) Olive Oil
· 1 clove chopped garlic
· 12 thin slices ginger
· 1 tsp Massel Stock Powder Vegetable (No animal content, no added MSG, 99% Fat free, Gluten free, Lactose free)
· 2 tbs Chilli powder for Chicken (Any Asian Store)
· 4 tsp Kikkoma Natural Brewed Soy Sauce (Contains absolutely nothing artificial)
· 12 small slices of Cauliflower
· Steamed rice

Place chicken pieces in an oven plate. Combine pieces with oil, garlic, ginger, vegetable powder, chilli powder and soy sauce. Mix well.
Cook chicken in an oven 2200C for one hour.
Check chicken pieces every 25 minutes for that one hour, turn pieces over, to ensure other sides of the pieces are cooked.
After cooking another 25 minutes, add cauliflower. Mix well.
Cook for another 10 minutes.
When chicken and vegetables are cooked, serve at once with steamed rice.

Arthur B.W. Yong

Seafood Hokkien Noodle (Home Made)

Ingredients
· 250 g Hokkien Noodle (Tak On Food Products Pty Ltd, Cholesterol free, 97% Fat free 500 g net)
· 200 or 300g Seafood: Marinara fresh or frozen pack
· 2-3 table spoons (tbs) Olive Oil
· 1 clove chopped garlic
· Slices of Broccoli or lettuce
· 2 or 3 tsp Oyster Sauce (Lee Kum Kee, Panda Brand, 510 g)
· 1 tsp Massel Stock Powder Vegetable (No animal content, no added MSG, 99% Fat free, Gluten free, Lactose free)
· 2 or 3 tsp Sweet Chilli Sauce for Chicken (Any Asian Store)
· 2 tsp Kikkoma Natural Brewed Soy Sauce (Contains absolutely nothing artificial)
· ¼ cup Water
· 1 tbs Fried Onion (Wah Lien Trading Pty Ltd. Weight 200g)

Heat 2-3 tbs oil in a frying pan or wok large enough for the noodles.
Add seafood, add Massel stock powder and garlic.
When the seafood looks cooked, add noodles.
Soften the noodles by adding water.
Season with oyster sauce, sweet chilli sauce and soy sauce.
When the noodles look cooked, add slices of vegetable. Mix.
Add 1 tbs fried onion. Mix all contents in the pan.
Serve immediately.


Arthur B.W. Yong



ANZAC BISCUIT

1 cup rolled oats
3/4 Cup coconut
1 cup plain flour
1 tsp bicarb soda
2 tbsp boiling water
1 cup sugar
125 gm butter
1 tbsp golden syrup

1. Combine oats, flour and coconut
2. Melt butter, sugar, heat till melted
3. Add golden syrup
4. mix soda with water, add to butter
5. Stir into dry ingredients
6. spoon dessert spoon mixture on trays


Slow oven (150 C) 20 minutes makes 35
Allow room to spread


ANZAC Biscuit demonstrated by Nancy Lim at WCA Activity Venue