Fried fish with sweet and sour sauce

Ingredients:
1 slice of fish of your preference
2 cloves garlic (chopped)
1 red chilli (chopped)
1 stalk spring onion (chopped)
1 tsp chopped ginger
Salt
Cornflour

Seasonings:
1 tbsp vinegar 
2 tbsp light soy sauce
1 tbsp sugar (to taste)


Methods:

1. Clean the fish, wipe dry with kitchen towel, season with a bit of salt and put aside.
2. Heat enough oil on a wok for frying fish.  Coat the marinated fish with cornflour and fry till golden brown on both sides. Remove onto a serving dish.
3. In a clean wok, heat 2 tbsp. of oil and stir-fry ginger, garlic, red chilli and lastly spring onions.
4. When all is well combined, stir in seasonings and give it a quick taste to make sure that the taste is well balanced. Sprinkle a bit of water if the sauce is too dry.
5. Drizzle over the fried fish and serve.

Note:  If you prefer more sauce, add more water to the sauce, taste on the seasonings and add a bit of cornflour mixture to thicken the sauce.

Eggplants with ginger-garlic sauce

Ingredients:
2 Eggplants
3 tbsp chopped ginger
1 tbsp chopped garlic
1/2 tbsp chopped chili
3 tbsp oil
some chopped spring onion, for garnishing

Seasoning:
2 tbsp light soy sauce
Dash of chicken stock granule
1 tsp sesame oil
1/2 tsp sugar (to taste)
4 tbsp water

Methods:

1. Cut the eggplant into two, remove the skin and cook in boiling water until soft.  Dish up, drain, leave it to cool and tear it into strip of about 1/2cm. Arrange them on a serving plate.
2. Heat up  3 tbsp oil in a clean wok, saute chopped ginger and garlic until fragrant. Add in chopped chili, give it a quick stir, then add in all the seasoning and bring to a low boil.  Taste the sauce to ensure that the seasoning suits our taste buds.
3. Drizzle the sauce over the eggplants, garnish with chopped spring onion and serve.

Note:  This is another yummy eggplant dish which eggplant lovers would enjoy.  

Stir-fried curried bitter gourd

Ingredients:
1 bitter gourd
1 tbsp dried shrimps
1 tsp fermented black beans
1 tbsp curry powder (I use watch brand)
1 bunch of curry leaves
1/2 tbsp chopped shallots
1/2 tbsp chopped garlic
2 bird's eye chilies (dice)

Seasoning:
1 tbsp light soy sauce
1 tsp sugar (sprinkle a bit, stir-fry and taste to get the taste you prefer)

Methods:

1. Wash bitter gourd and cut into strips. Blanch in hot oil, drain and put aside for later use.
2. Wash and soak  the dried shrimps till slightly soft, then drain.
3. Rinse the fermented black beans to reduce saltiness.
4. Heat 2 tbsp of oil in a clean wok, saute chopped shallots and garlic, then put in the dried prawns, stir-fry till fragrant.
5. Add in the bitter gourd and the rest of the ingredients and stir-fry till well mixed. A little water can be added if it's too dry.
6. Drizzle in the light soy sauce and sugar and fry till bitter gourd is cooked.
7. Dish out and serve with white rice, which is hot from the rice cooker!

Notes: Bitter gourd lovers, make sure you try this dish! The combination of all the ingredients brings out a unique flavour to this simple savoury dish.  

Ham Avocado Salad

Ingredients:
2 pieces ham
I avocado
1 piece each of purple and white cabbage 
1 stick celery
1 tbsp of sunflower seeds

Dressing:
3 tbsp olive oil
3 tbsp apple cider vinegar
1/2 tsp ground mustard

Methods:

1. Pan fry ham with a little oil, drain, and cut into preferred slices.
2. Cut the avocado, remove the seed and slice.
3. Wash and slice the purple and white cabbage.
4. Wash and cut the celery stem into desired pieces and leave the leaves whole.
5. Put all ingredients into a big bowl.
6. Mix the dressing and pour over the ingredients, mix well.
7. Chill in the fridge.
8. Just before serving, sprinkle the sunflower seeds over the salad.

Note:  This simple salad which is healthy and high in fiber makes a full filling lunch for me.  You can use any types of vegetables to replace the ones that I am using, depending on individual liking.