mag


Ingredients:
1 piece fresh cuttle-fish
1 stalk spring onions
3 baby corn
3 baby carrot
1 bombay onion
1 tbsp oyster sauce
1 tbsp water
1/2 tsp pepper
1 clove garlic (chopped)
1 tbsp oil

Method:
1. Scald cuttle-fish in hot boiling water for a few minutes. When it curls up, take out and lets it cool down.

2. Cut the cuttle-fish into rectangles about 2cm x 4 cm. Make criss-cross slits on the back of the cuttle-fish pieces.

3. Wash and cut the corns and carrots into halves. Cut the onion into quarter and the spring onions into 3 cm in length.

4. Heat up a wok with some oil. Fry garlic until fragrant. Add in all the other ingredients. Stir-fry for a few minutes. Dish out and serve hot.
mag

Ingredients:
10 pieces medium prawns
1 tsp pepper
1 tbsp light sauce
1 tbsp water
1 tbsp oil
1 clove garlic (chopped)

Method:
1. Devein and wash prawns. To devein the prawns, make a slit at the back of the prawns. Cut through until the veins can be seen. Pull out the veins with your fingers. Trim the head and tail.

2. Heat up a wok with some oil. When it is hot, add in the garlic and stir fry for a few seconds.

3. Add in the prawns and stir-fry again until cooked. It will take a few minutes only.

4. Mix in pepper, light sauce and some water to the prawns. Stir-fry for another two minutes and it is done.